June 13th, 2007 by alice
Tags: Beef, Italian
INGREDIENTS
- 3-4lbschuck roast(3″-5″ thick)
- 4teaspoonsgarlic salt
- 2teaspoonsfennel seeds
- 2teaspoonsoregano
- 2large choppedonions
- 1cupwater
DIRECTIONS
- Rub meat with garlic salt, fennel seed and oregano.
- Place in roaster with chopped onion and water.
- Roast@ 350 for 2 hours then cool in freezer for 2 hours.
- Slice thin and put back in oven for at least 2 more hours.
- If roast starts to dry add more water.
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June 13th, 2007 by alice
Tags: Fresh, Soup, Tomato
INGREDIENTS
- 4cups choppedfresh tomatoes
- 1sliceonions(I use Vidalia)
- 4wholecloves
- 2cupschicken broth(I use vegetable)
- 2tablespoonsbutter
- 2tablespoonsall-purpose flour
- 1teaspoonsalt
- 2teaspoonswhite sugar, to taste(I used less than 2 tsp)
DIRECTIONS
- In a large pot, over medium heat, combine the tomatoes, onion, cloves and chicken broth.
- Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors.
- Remove from heat and run the mixture through a food mill into a large bowl, or pan.
- Discard any stuff left over in the food mill.
- You can also strain this to remove the large pieces (I don’t have a food mill.) In the now empty pot, melt the butter over medium heat.
- Stir in the flour to make a roux, cooking until the roux is a medium brown.
- Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest.
- Season with sugar and salt, and adjust to taste.
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June 13th, 2007 by alice
Tags: Bread, Fried, Stuffing
INGREDIENTS
- 1loafbread
- 2cupsmashed potatoes
- 3eggs
- 3cupsmilk
- 3tablespoonsbutter
- 1 1/2teaspoonssalt
- 1/8teaspoonsaffron
- 1 mincedonion
- 1/4cupcelery
DIRECTIONS
- beat eggs,add milk and pour over bread crumbs.
- add mashed potatoes and seasonings and mix together.
- melt 3 tbs of butter in a pan and add the mixture.
- let it simmer on top of stove for 15 minute.
- fill chicken while dressing is hot.
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June 13th, 2007 by alice
Tags: Crust, Crusts, Fail, Never, Pie
INGREDIENTS
- 4cupsflour
- 1teaspoonsalt
- 2tablespoonssugar
- 1 3/4cupsCrisco
- 2tablespoonsvinegar
- 1egg
DIRECTIONS
- Mix flour, salt and sugar.
- Cut in Crisco until finely mixed (mixture will begin to stick together).
- In a one cup measuring cup, beat egg; add vinegar; fill to one cup with cold water; add to well in center of flour mixture; mix well (it may be sticky).
- Lay out a long piece of plastic wrap; pour dough onto center of wrap and form into an even loaf; bring ends of wrap over dough and wrap tightly; store in frig.
- Crust is better if it stands overnight in the refrigerator.
- When ready to use, unwrap loaf; score, but do not cut, in half and then score each half into three even slices of dough.
- Cut off individual crusts as needed, rewrapping unused portion; can be stored in refrigerator up to three weeks.
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June 13th, 2007 by alice
Tags: Apple, Squares, Walnut
INGREDIENTS
- 1/2cupbutter
- 1cupsugar
- 1egg
- 1cupflour
- 1/2teaspoonbaking powder
- 1/2teaspoonbaking soda
- 1/2teaspooncinnamon
- 1mediumapple, peeled and chopped
- 3/4cupwalnuts
DIRECTIONS
- set oven to 350 degrees.
- grease a 8-in square baking dish.
- In a mixing bowl, cream the butter and sugar; add the egg.
- Combine the flour, baking powder, baking soda and cinnamon; gradually add to the creamed mixture, beating just until combined.
- Stir in the apple and walnuts.
- Pour batter into greased baking dish.
- Bake for 30-35 mins, or until cake test done.
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