SLOPPY JOE'S

Jill Rowley

1.5 LB GROUND BEEF
1/2 C. ONION, diced
1/2 C. CELERY, diced

2 TBSP. GREEN PEPPER, chopped

1/2 C. KETCHUP

1/2 Can (10 OZ.) TOMATO SOUP

1 TBSP WORCHESTERSHIRE SAUCE

1 TBSP VINEGAR

1 TBSP BROWN SUGAR

6-9 HAMBURGER BUNS

In large skillet, brown meat and drain fat. Add onions, celery, green pepper and cook for 5 minutes. Stir in ketchup, soup, vinegar, worchestershire, and brown sugar.

Simmer 30 minutes.  Makes 6-9 Sloppy Joe's.

FUNERAL POTATOES - Ann Durfey

 1 ONION, sauteed in 1 Tbsp Butter
2 lbs HASH BROWNS
1/2 cup BUTTER
2 cans CREAM OF CHICKEN SOUP
1 pint SOUR CREAM
1/2 tsp SALT
1/2 to 1 tsp MONTEREY STEAK SEASONING
1 tsp GARLIC
3 cups CHEESE (Longhorn, Cheddar or combination), loosly packed

Saute onion until translucent, mix all ingredients together

TOPPING:
1 1/2 cups CORNFLAKES, crushed

4 Tbsp BUTTER, melted

Combine cornflakes and butter, sprinkle evenly over top of casserole

Bake in 9x13 pan at 350 degrees for 40 to 50 minutes or until heated and bubbly.

Spinach Mandarin Salad

 2 carton BABY SPINACH - pre-washed or a mix of ROMAINE & BABY LETTUCE
2 large can MANDARIN ORANGES - drained
1 cup CRAISINS
1 cup ALMONDS, sliced
1/2 cup PARMESAN CHEESE, grated (optional)

DRESSING 
1/2 tsp ORANGE PEEL, grated
1/3 cup ORANGE JUICE CONCENTRATE
3 Tbsp RED WINE VINEGAR
1 Pkg GOOD SEASONS ITALIAN DRESSING MIX
1/2 cup OIL
2 Tbsp SUGAR

Mix all ingredients in blender until sugar is dissolved.

SPICE CHIFFON CAKE

 2 EGGS, separated

1/2 cup GRANULATED SUGAR

2 1/4 cup FLOUR

1 teaspoon BAKING POWDER

3/4 teaspoon SODA

1 teaspoon SALT

3/4 teaspoon NUTMEG

3/4 teaspoon CLOVES

3/4 teaspoon CINNAMON

1 cup BROWN SUGAR

1/3 cup VEGETABLE OIL

1 cup BUTTERMILK

Heat oven to 350 degrees. Grease and flour pan(s) (8" or 9" or a 13"x9"). 

Beat egg whites until frothy. Gradually beat in granulated sugar. Continue beating until very stiff and glossy.

Measure flour by sifting. Blend flour, soda, baking powder, salt, and spices in a separate bowl. Add brown sugar, oil and 2/3 cup of buttermilk. Beat for 1 minute at medium speed. Scrape sides. Add remaining buttermilk and egg yolks. Beat for 1 minute scraping sides frequently, fold in meringue.

Pour into pan(s). 

Bake:

Layers 30-35 minutes

Oblong pan 40-45 minutes

SUGAR COOKIES

In a large mixing bowl, combine:
4 cups FLOUR
1 teaspoon SALT

Add: 
1 cup SHORTENING and cut into flour mixture.

In a separate bowl, combine and cream until fluffy:
2 EGGS
1 1/2 cup SUGAR
1 teaspoon VANILLA

In another bowl mix:
1 cup SOUR CREAM
1 1/2 teaspoons SODA

Combine egg and sour cream mixtures. Blend into flour mixture. Refrigerate.
Roll odough to approximately 1/2 inch depth.  Cut with your favorite cookie cutters. Place on an ungreased cookie sheet. Sprinkle with colored sugar unless you plan to frost the cookies. Bake at 375 degrees for approximately 12 minutes or until golden brown. Cool on rack.

Enjoy!

BBQ CORNISH GAME HEN

2 Cornish Game Hens

Brine:
1 gallon water
1/2 cup brown sugar
1/2 cup kosher salt

Mix together until salt and sugar are dissolved. Pour mixture into a 2-gallon ziplock bag, add game hens and brine in refrigerator for 4 hours.

Dry Rub:
1 tbsp. Smoked Paprika
1 tbsp  Onion Powder
1 tsp ground Thyme
1/2 tsp Sage
1/2 tsp black pepper

Remove both hens from brine. Rinse off and pat dry. Rub with oil (I used avocado oil) then rub hens with dry rub.

Heat smoker/bbq to 250° Fahrenheit.  Put hens on bbq rack and cook until temperature is between 155° to 160°. Juice from hens will be clear. Remove from heat and let rest for 5 minutes. Serve and enjoy.

Note: I substituted, in the dry rub, Paprika for smokey Paprika and smoky Black Pepper for the Black Pepper.

Garlic Honey Glazed Salmon

4 SALMON FILETS
1/2 cup HONEY
1/3 cup SOY SAUCE, reduced sodium
2 teaspoons GARLIC, chopped or minced
1 teaspoon GINGER, fresh minced
Optional for garnish: chopped scallion, sesame seeds,  sprinkle of parsley for color

1. Place the salmon filets in a large zipped-top bag. Whisk the honey, soy sauce, garlic and ginger together in a medium bowl (I added a sprinkle of dried parsley for color-- try chopped scallion!). Pour half of this sauce over the salmon filets, coating them thoroughly.  Refrigerate for 15 minutes or up to 4 hours.
2. Meanwhile, preheat oven to 350°F (177°C). Line a baking sheet with aluminum foil or a silicone baking mat. Set aside.
3. Line the marinated salmon filets on the baking sheet. You can onto this used marinade-- see step 5. Bake for 15-20 minutes depending n thickness (about 10 minutes per 1-inch inch thickness-- measured d from thickest part of filet). You can broil t.he salmon for the last 3 minutes for crisper edges.

Brian's Gluten Free 
Oatmeal Raisin or Chocolate Chip Cookies

*NOTE: To make this recipe you need a high powered blender to make oatmeal flour

1 1/2 cups BUTTER
2 cups, BROWN SUGAR, tightly packed
1/2 Tablespoon VANILLA
3 EGGS, large
2 1/2 teaspoons BAKING POWDER
1 1/2 teaspoons BAKING SODA
1/2 teaspoon SALT
4 1/2 cups OATMEAL FLOUR
2 cups CHOCOLATE CHIPS or RAISINS or a combination of both

Directions:

1. In a high powered blender, blend 12 cups of gluten free oatmeal to make 9 cups of flour.
2. Heat oven to 350 degrees.
3. In a large bowl, stir brown sugar and butter until blended. Stir in vanilla and egg until light and fluffy.
4. In separate bowl mix 9 cups oatmeal flour, baking powder, baking soda and salt together. Slowly add dry ingredients to egg mixture. Mix until combined.
5. Add chocolate chips, raisins or other ingredients as desired
6. Drop by rounded tablespoons about 2 inches apart onto an ungreased cookie sheet.
7. Bake 12 to 12 minutes or until golden brown. Cool slightly; remove from cookie sheet to wire rack.

Marinated Kabobs

1/2 Cup Teriyaki Sauce                                   

1/2 Cup Honey

1/2 teaspoon Garlic Powder                              

1/2 pinch Ground Ginger

Meat & Veggies of Choice (Chicken, Beef, Shrimp, Onion, Peppers, Mushrooms)

DIRECTIONS:

1.  In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.

2.  Preheat grill for medium-high heat.

3.  Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.

4.  Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.

Delicious Hamburger Recipe!

(Recipe adapted from Six Sisters' Stuff)

1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
Sesame Seed Buns
1/2 cup Colby Jack cheese, grated
1/4 cup BBQ sauce
1 Egg
Seasoned Salt
Black Pepper
Onion Powder

Directions:

1. Beat the egg in a bowl.  Then, in the same bowl, combine the ground beef, grated cheese, bbq sauce, and seasonings (with the egg - the egg is to help bind the patty together better). Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 patties.
2. Turn grill up to high and let it get hot.  If you need, spray a little non-stick on your grill.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn't burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles or any of your other favorite hamburger toppings!

For Secret Sauce:

Mix together:

3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire sauce
seasoned salt

Brown Sugar Balsamic Glazed Pork Tenderloin

2 Pounds Pork Tenderloin                                       1 Cup Brown Sugar

1 tsp Ground Sage                                                   2 Tbsp Cornstarch

1/2 tsp Salt                                                              1/2 Cup Balsamic Vinegar

1/4 tsp Pepper                                                         1 Cup Water

1 clove Garlic, minced                                             4 Tbsp Soy Sauce

1/2 Cup Water

Mix together the seasonings: sage, salt, pepper, and garlic.  Rub over tenderloin.  Place 1/2 cup water in slow cooker, place tenderloin in slow cooker.  Cook on low for 6-8 hours.  An hour before the roast is finished, mix together ingredients for glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.  Heat over medium and stir until mixture thickens, about 4 minutes.  Brush roast with glaze 2-3 times during the last hour of cooking.  (For a more caramelized crust: remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubble and caramelized.  Repeat 2-3 more times until desired crust is achieved.)  Serve with remaining glaze on the side.

P.S.  I usually pour quite a bit of the glaze over the entire roast after I take it out of the crockpot.  The glaze is, by far, the best part!  I also drizzle a little of the glaze over my garlic mashed potatoes.  So good!

Salzbury Steak

1 lb HAMBURGER
1/2 cup BREAD CRUMBS
1 tablespoon ONION, minced
1 teaspoon SALT
1/4 teaspoon PEPPER
1 EGG
1/4 cup MILK

MUSHROOM or BROWN GRAVY

Combine hamburger, bread crumbs, onion, salt, pepper, egg and milk together in mixing bowl. Mix together and form into patties. Fry patties in frying pan. Pour gravy over patties and simmer.

Ann's Zucchini Bread

4 cups ZUCCHINI,  coursley shredded
3 cups FLOUR
2 1/2 cups SUGAR
1 1/4 cups VEGETABLE OIL
4 EGGS
4 teaspoons VANILLA EXTRACT
1 tablespoon CINNAMON
1 tablespoon ALLSPICE
1 1/2 teaspoons SALT
1 1/2 teaspoons BAKING SODA
1/2 teaspoon BAKING POWDER

Blend all ingredients on low speed for 1 minute then increase speed to medium and blrnd another 1 minute. Pour into greased pans.
Bake at 325º for 50-60 minutes.
Makes 2 loaves.

Cheese Ball

16 oz. package CREAM CHEESE, room temperature
8 oz. can PINEAPPLE, crushed
2 tablespoons ONION, minced
1/4 cup GREEN PEPPER, minced
1 teaspoon SEASONING SALT (Lawrys)
1 cup PECANS, chopped

Mix top five ingredients. Shape into balls. Roll in nuts. Wrap with plastic wrap and refrigerate. Serve with crackers.

A family favorite.

Grandma's Apple Crumble

In a buttered 9"x13" baking dish, place:

6 cups APPLES, sliced

Sprinkle over the apples:

1 teaspoon CINNAMON

1/2 teaspoon SALT

In a separate bowl, cut together:

1 1/2 cups FLOUR

2/3 cup SOFT BUTTER

1 cup SUGAR

Drop flour mixture over apples. 

Bake at 350° for 40 minutes. Serve warm or cool with ice cream or whipped cream.

This is a great alternative to the apple crumble with oats.

Grandma's Danish Dessert

Make this recipe one day in advance, no more, no less. It needs to set up well before serving. This has been a favorite family desert for over 45 years.

1 1/2 cups FLOUR
1/2 cup BUTTER
1/2 cup PECANS, very finely chopped
Mix like pie dough, gently mix together, and spread mixture into a 9"x13" pan and bake at 375° for 15 minutes, until very, very lightly browned. Cool. Divide crumbs, saving about 1/2 of this mix for further use. Take half of the crumbs and firmly pres into bottom of the 9"x13" pan.

While the above is baking, mix one small package of Danish Dessert (this is the brand), using 1 3/4 cup water as listed on the package instructions for Pie Glaze. Cool and add one 10 oz. package slightly thawed, frozen raspberries to the Danish Dessert.

In a large mixing bowl, cream together:
2 (8 oz) packages CREAM CHEESE, room temperature
2 cups POWERED SUGAR
1 teaspoon VANILLA

Gently fold in:
1 16 oz. container COOL WHIP
Set aside/refrigerate

Layer:
Gently place cream cheese mixture on top of the baked flour/nut mixture (which should already be in the pan). Then ladle the raspberry mixture on top of the cream cheese mixture. Sprinkle the reserved flour/nut mixture evenly on top.

Refrigerate overnight, at least 8 hours, until firmly set.

Spinach Chicken Strawberry Salad

Poppy Seed Dressing:
1/4 cup SUGAR
2 Tablespoons SESAME SEEDS
1 tablespoon POPPY SEEDS
1/2 teaspoon PAPRIKA
1 1/2 teaspoon WORCESTERSHIRE SAUCE
1/4 cup CIDER VINEGAR
1 1/2 teaspoons DRY ONION
1/2 cup VEGETABLE OIL

Salad:
6 ounces ALMOND SLIVERS
1 pint STRAWBERRIES, SLICED
1 large bunch FRESH SPINACH LEAVES
2 KIWI, peeled and sliced
2 CHICKEN BREASTS, cooked and chopped

May substitute 1 can mandarin oranges for the kiwi if desired.

Mix dressing ingredients. Wash spinach leaves and drain. Slice strawberries and add to spinach along with almonds. Peel and slice kiwi; add to spinach leaver or add drained can of mandarin oranges. Pour dressing over spinach and strawberries immediately before serving. Add chicken breasts.

Peach Cobbler

2 cups FLOUR, all purpose
2 tablespoons SUGAR
1 tablespoon BAKING POWDER
6 tablespoons SHORTENING
1 cup MILK
1 large can PEACHES, sliced
3 tablespoons CORNSTARCH

Heat oven to 400 degrees. Combine peaches and cornstarch in sauce pan, place on stove and heat until thick and bubbly. Stirring constantly.

Combine flour, sugar, baking powder and salt into bowl, stir. Add shortening. Cut shortening into flour mixture. Add milk. Mix until dough forms a ball.

Place thickened peaches into a casserole dish. Drop dough by spoonful's onto hot peaches.

Bake at 400 degrees for 25 to 30 minutes or until biscuit
topping is golden brown. Serve warm.

 

Au Gratin Potatoes

7 POTATOES, boiled in skins until crispy tender
1 (16 oz) container SOUR CREAM
1 (10.75 oz) can CREAM OF CHICKEN SOUP
1/4 cup BUTTER, melted
1 cup CHEESE, grated (I like Colby-jack or Medium Cheddar)
1/4 cup ONION, minced

Preheat oven to 375 degrees F (190 degrees C).
Boil potatoes in water until a fork can pierce through the potatoes. I like them a little crisp.
Peel and grate the potatoes. Put in a mixing bowl.

In a separate microwavable dish, add minced onion and butter. Microwave until onion is tender (it will burn easily, so keep an eye on it).

Mix together and add to grated potatoes: sour cream, cooked onion & melted butter, cream of chicken soup and cheese; season to taste with salt and black pepper. Transfer mixture into a 9x13-inch baking dish or casserole dish and sprinkle top with corn flake crumbs.

Bake in the preheated oven or microwave until the casserole is warmed through and bubbling.




Apple Crumble

8 cups Apples, peeled and sliced
1/3 cup Sugar
2 Tbsp Flour
1/2 Tsp Cinnamon
Mix sugar, flour and cinnamon together. Add flour mixture to peeled apples. Place apple mixture in a buttered 9x13 cake pan. Set aside.

1 1/2 cups Flour
3/4 cup Sugar
1/2 Tsp Cinnamon
1/2 Tsp Nutmeg
2/3 cup Butter
Mix together the flour, sugar, cinnamon and nutmeg. Add butter. Cut butter into flour mixture. place flour mixture on top of thd apples. Bake at 450 degrees for 12 minutes then at 350 degrees for an additional 40 minutes or until the apples are soft. Serve with ice cream.