September 13th, 2008 by alice
Tags: Pasta, Primavera, Salad
INGREDIENTS
- 1lbcavatappi pasta(cooked, drained and cooled)
- 1smallzucchini(chopped)
- 1/2cupfrozen peas, defrosted
- 1/4cup choppedred peppers
- salt and pepper
- marzetti’s asiagopeppercorn ranch dressing
DIRECTIONS
- add vegetables to cooked and cooled pasta.
- add salt, pepper and salad dressing to taste.
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September 13th, 2008 by alice
Tags: Friesens, Skfudge
INGREDIENTS
- 4cupsminiature marshmallows
- 1 1/2cupsgranulated sugar
- 2/3cupevaporated milk
- 1/4cup hardbutter
- 1/4teaspoonsalt
- 10 1/2ouncesmilk chocolate chips
- 1teaspoonvanilla
- 200g skortoffee pieces
DIRECTIONS
- Combine marshmallows, sugar, milk, butter and salt in saucepan.
- Bring to a boil stirring often.
- Boil uncovered for 5 minutes stirring continually.
- Remove from heat and add chocolate chips and vanilla.
- Stir until smooth.
- Add toffee bits and stir.
- Pour into foil lined and greased 8 x 8 inch pan.
- Chill until firm.
- Cut into small squares.
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September 13th, 2008 by alice
Tags: Pea, Soup, Split, Yellow
INGREDIENTS
- 2tablespoonsclarified butter(or 1 tbs each butter and olive oil)
- 1largeyellow onion, diced . 25 inch pieces
- 2garlic cloves, minced
- 1inchfresh ginger, minced
- 1bay leaf
- 1teaspoonsalt
- 1/2teaspoonground cumin
- 3ground cloves
- 1 3/4cupsdry split yellow peas, soaked for 2 hours
- 1celery heart, diced(two stalks)
- 2mediumcarrots, diced
- 7cupswateror stock
- 1lemon, juice and zest of, grated
- 1/2cupplain yogurt (optional)
- 1/2teaspoonturmeric (optional)
- 1/2teaspoonpaprika (optional)
- 1/4teaspooncayenne pepper (optional)
- 1/4teaspoonground cumin (optional)
- 1pinchsalt (optional)
DIRECTIONS
- Warm clarified butter or butter and olive oil in soup pot and add onion, garlic, ginger, bay leaf, and salt.
- Add in cumin and cloves and cook on medium low for 3-4 minutes.
- Drain peas and add them in along with celery carrots and the water or stock.
- Bring to a boil then simmer until the peas have fallen apart, about 45 minutes.
- Blend soup and add in more water or stock to achieve your desired consistency.
- Season to taste with salt and the lemon peel and juice.
- Serve soup on it’s own or topped with the spiced yogurt.
- For spiced yogurt simply whisk yogurt until smooth and add in all the optional spices stirring until it’s all combined.
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September 13th, 2008 by alice
Tags: Cajun, Cauliflower, Creamed
INGREDIENTS
- 2lbscauliflower, washed and broken into flowerets(9 cups)or frozencauliflower florets
- 2slicesbread
- 2cupsmilk
- 1tablespoonbutteror margarine, melted
- 1/2cuponions, chopped
- 1/2cupcelery, chopped
- 2-3garlic cloves, minced
- 1teaspoonsalt(or to taste)
- pepper, to taste
- cayenne pepper, to taste
- 3/4lbAmerican cheeseor mild cheddar cheese, sliced thin
DIRECTIONS
- In a large, uncovered pot of boiling salted water, cook cauliflower 16 minutes (follow package directions if using frozen cauliflower); drain well.
- Cut crusts off bread and soak in milk for 10 minutes.
- Add melted butter, onions, garlic, and celery.
- Season to taste and cook over medium heat until mixture forms a thick cream gravy.
- Cover cauliflower with cream gravy.
- Cover with cheese slices and bake in oven at 350°F until cheese melts.
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September 13th, 2008 by alice
Tags: Beefiest, Brisket, Juiciest, Smoked, The, Whatm
INGREDIENTS
- 12 1/2lbsbeef brisket
- 6ouncesyour favorite barbecue rub
DIRECTIONS
- Select the best brisket by wiggling the brisket back and forth@ the middle of the point end.This will tell you how fatty the point cut is, and how much fat layer there is between the point and flat cut.The easier it wiggles, the better.Buy the cheapest grade you can get.We want as little marbling as possible.Be sure you have a whole “packer trim” brisket, and not a flat cut or point cut.12-13# is optimum for this application.
- 1-2 days before, rub brisket well with rub, and wrap tightly with H.D. plastic wrap, place in pan and refrigerate, or place in ice chest.
- The day of the cook, start early by moving the brisket out of the fridge and packing it with black pepper.
- Prepare your fire for the smoker, and prepare a VERY hot fire for searing the brisket.
- When smoker is up to temp(225*-250*) sear brisket thoroughly on all sides and ends as well.We’re talking so black that it looks like it’s ruined, but don’t worry, it’s not.While it’s OK to pierce the meat with a fork 2 this point, it’s preferable not to.You may need help turning it w/ tongs.
- Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours.
- Flip brisket and smoke for 1 hour.At this point, the juices inside are under a fair amount of pressure.It is important not to pierce the meat from this point until it is done.
- Flip brisket back to fat side up, and cover with foil.
- Continue to smoke until internal temperature of 200* is obtained.There will come a point where the temp won’t go up no matter what you do.This is normal.Resist the temptation to kick up the temp in your smoker. Time remaining to achieve 200* should be 5-9 hours.The reason for such a large variable is that smoker temps are not precise, and amount of “open time” will vary from cook to cook.
- When 200* is obtained, remove from smoker, and allow to cool until it is safe to handle, then carefully lift brisket out and remove to a cutting board, and tent w/ foil.A long spatula, or some other long support will be helpful, because it will probably try to break up on you.Run pan juices through a grease separator, and freeze smoky grease in ice cube trays for baked bean seasoning (folks that’ve never had beans that way will be in awe).Reserve pan juice to serve over brisket.
- Once cooled enough, separate the point from the flat.There will be a fairly easy to follow fat layer separating the two.Just gently slide a knife through the fat and lift and pull the point away as you cut.If you accidentally cut into the meat, it’s no tragedy, just back up a little, and go at it again.
- Once separated, slice the point cross grain, trimming off excess fat as you go. You will likely find several slices that are too fatty to serve, or maybe some of the outer shell that’s too dry to serve.Reserve this meat, chop it fine, freeze, and save for baked bean seasoning.
- If you look at the flat, you will see that the grain of the meat changes direction about in the middle of the cut.Cut the flat in half at this point, and slice cross grain in 1/2#-3/4# slices.
- Reheat the pan juices.There should be adequate juices to saturate the brisket.If not, supplement with store bought au jus.
- Place sliced brisket in pan or dish with slices in the same shape as they were before slicing, and pour juices over the top.
- Serve open faced on white bread with a little extra au jus over the top.
- You should not need knives.In fact, our motto is “You Don’t Need Teef To Eat Our Beef.
- I know this is somewhat long and wordy, and may seem a little over simplified to the experienced pit meister, but we’ve tried to put it in a form that all can benefit from.Good tender, juicy smokey, brisket is to good a thing to only be enjoyed by a few, and is very hard to come by at BBQ joints.
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