May 5th, 2007 by alice
Tags: Cranberry, Maple, Peach, Relish
INGREDIENTS
- 1 (16 ounce)canpeaches, undrained
- 1/4cupbrown sugar, packed
- 1/4teaspoonallspice
- 1 1/2cupsmaple syrup
- 1 (12 ounce)bagcranberries(or 1 can whole cranberry sauce)
- 1 (2 fluid ounce)bottleJack Daniels Whiskey(or other bourbon)
DIRECTIONS
- Blend peaches until coarse.
- Place in saucepan.
- Add in sugar, syrup, allspice and bring to a boil over medium heat.
- Add cranberries and cook until berries pop.
- Return mixture to blender and pulse until mixture reaches relish consistency.
- Stir in Jack Daniels and refirgerate until completely cooled.
- (Can be made up to 3 days in advance).
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May 5th, 2007 by alice
Tags: Chops, Pork, Saucy
INGREDIENTS
- 2tablespoonsall-purpose flour
- 1/8teaspoonpepper
- 2boneless pork chops(about 4 oz. each)
- 1/4cupreduced-sodium chicken broth
- 3tablespoonsketchup
- 1tablespoonWorcestershire sauce
- 1/2-1teaspoonprepared mustard
- 3tablespoonslow-fat sour cream
DIRECTIONS
- In a resealable plastic bag, combine flour and pepper.
- Add pork chops and shake to coat.
- In a small nonstick skillet coated with nonstick cooking spray, brown pork chops on both sides.
- In a small bowl, combine the broth, ketchup, Worcestershire sauce and mustard; pour over pork and turn to coat.
- Reduce heat; cover and simmer for 20-30 minutes or until meat is tender.
- Remove chops and keep warm.
- Reduce heat to low.
- Stir in sour cream into pan juices; heat through (do not boil).
- Pour over chops.
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May 5th, 2007 by alice
Tags: Event, Firehouse, Marinade, Poultry
INGREDIENTS
- 1cupvegetable oil
- 1largeegg
- 1cupcider vinegar
- 1tablespoonkosher salt
- 1tablespoonpoultry seasoning
- 1teaspoonfresh ground black pepper
DIRECTIONS
- Remove the chill from the egg by placing it, uncracked, in warm water for about 5 minutes.
- Crack the egg into a medium nonreactive bowl.
- Using an electic mixer at low speed, beat the egg.
- SLOWLY beat in the oil.
- This should take 1 to 2 minutes, and it should be like a thin mayonnaise when complete.
- Beat in the vinegar, salt, poultry seasoning and pepper.
- Use half as a marinade.
- Cover and refrigerate the rest to use as a baste while grilling.
- Be careful to discard the marinade after removing the chicken, don’t use this portion as the basting sauce!
- Can easily be doubled for crowds, just be sure to adjust mixing time if necessary.
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May 5th, 2007 by alice
Tags: Cookies, Molasses, Soft
INGREDIENTS
- 1/2cup softenedbutteror margarine
- 1/2cupCrisco shortening
- 3/4cupwhite sugar
- 3/4cupbrown sugar
- 1/2cupmolasses
- 2largeeggs, lightly beaten
- 4cupsflour
- 1/2teaspoonsalt
- 2 1/4teaspoonsbaking soda
- 2 1/4teaspoonsground ginger
- 1 1/2teaspoonsground cloves
- 1 1/2teaspoonsground cinnamon
DIRECTIONS
- Preheat oven to 350°.
- In a large mixing bowl, cream together butter, shortening and sugars until light colored and fluffy.
- Beat in molasses and eggs; set mixture aside.
- In another large bowl, combine flour (no need to sift), salt, baking soda, ginger, cloves and cinnamon.
- Blend thoroughly with wire whisk.
- Gradually mix flour mixture into creamed ingredients until dough is blended and smooth.
- Roll dough into 1 1/2-inch balls.
- Dip tops in granulated sugar; place 2 1/2- inches apart on greased cookie sheet.
- Bake at 350° for 11 minutes.
- Do not overbake.
- Cool on wire rack.
- To keep cookies soft and chewy, store in a tightly covered container along with slices of raw apple between layers.
- These cookies also freeze beautifully.
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May 5th, 2007 by alice
Tags: Bean, Casserole, Green
INGREDIENTS
- 1cancream of mushroom soup
- 1/2cupmilk
- 1cupcheddar cheese
- 1dashpepper
- 2cups cookedgreen beans
- 1 1/3cupsFrench-fried onions(taste toppers)
DIRECTIONS
- In a casserole dish, mix together soup, milk, cheese, pepper, beans and 2/3 cup onions.
- Bake at 350 for 25 minutes or until completly hot.
- Stir.
- Sprinkle remaining onions over bean mixture and bake until onions turn golden.
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