BARBECUED COCKTAIL MEATBALLS
* 2 lbs. lean ground beef
* 1 1/3 C ketchup, divided
* 3 T seasoned dry bread crumbs
* 1 egg, slightly beaten
* 2 T dried onion flakes
* 3/4 t garlic salt
* 1/2 t black pepper
* 1 C packed brown sugar
* 1 can (6 oz) tomato paste
* 1/4 C reduced-sodium soy sauce
* 1/4 C cider vinegar
* 1 1/2 t hot pepper sauce
Preheat oven to 350 degrees. Combine ground beef, 1/3 cup ketchup, bread crumbs, egg onion flakes, garlic sale, and black pepper in medium bowl. Mix lightly but thoroughly; shape into 1-inch meatballs. Place meatballs in two 15 x 10″ jelly-roll pans or shallow roasting pans. Bake 18 minutes or until browned. Transfer meatballs to slow cooker. (YOU CAN SKIP THIS WHOLE PARAGRAPH IF YOU BUY THE FROZEN MEATBALLS FROM SAM’S WHOLESALE CLUB – THEY’RE WONDERFUL! 
Mix remaining 1 cup ketchup, sugar, tomato paste, soy sauce, vinegar, and hot pepper sauce in medium bowl. Pour over meatballs. Cover and cook on LOW 4 hours.
Serve with cocktail picks.
Makes about 4 dozen meatballs.
BARBECUE STEAK
1 1/2 lb boneless chuck steak, 1 1/2″ thick
1 clove garlic, peeled and minced
1/4 cup wine vinegar
1 Tbsp brown sugar
1 tsp paprika
2 Tbsp Worcestershire sauce
1/2 cup catsup (ketchup)
1 tsp salt
1 tsp dry or prepared mustard
1/4 tsp black pepper
Cut the beef on a diagonal, across the grain into slices 1″ wide. Place these in the crockpot. In a small bowl, combine the remaining ingredients. Pour over the meat, and mix. Cover and cook on Low for 3 to 5 hours.
BARBECUE SAUCE
1 cup chopped celery
1 medium onion chopped
1 Tbsp. butter
Saute until golden brown.
2 Tbsp. vinegar
1 Tbsp. brown sugar
3 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
1 tsp. salt (optional)
1 tsp. mustard
1 cup ketchup
1 cup water
2 lbs. ground beef
Combine all ingredients in a large saucepan. Cook slowly for 2 -21/2 hours. (Is better reheated)
BARBECUE CHICKEN III
1 frying chicken cut up or quartered
1 can condensed tomato soup
3/4 cup chopped onion
1/4 cup vinegar
3 Tablespoons brown sugar
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon sweet basil
1/4 teaspoon thyme
Place chicken in slow cooker. Combine all other ingredients and pour over chicken.
Cover tightly and cook at “low” for 6-8 hours. Makes 4 servings.
BARBECUE BRISKET
First, make a batch of homemade Bar-Be-Que Sauce:
1 TBS liquid smoke
1 TBS crushed garlic (or less, we like lots)
1 large onion chopped (I use a small vidalia)
2 TBS cider venegar
1 TBS loose brown sugar (not packed)
3 TBS fresh squeezed lemon juice
1-14 oz. bottle of ketchup
1/2 tsp chili powder
4 TBS worchestershire
1 TBS dry mustard powder (like Coleman’s)
1 cup water or red wine
1 tsp salt
1/8 tsp black pepper
1 TBS honey
Mix together and heat on range.
Then prep the brisket by removing all silver skin if the butchere didn’t already do this, place it in the CP, pour the homemade sauce over it and let it go on low. The length of time cooking will depend on how large a brisket you got. When done, remove lid from CP and using two forks shred the brisket. Terrific served on rolls or buns. It’s also good served like tacos with all the trimmings in soft or regular taco shells.
APPLE PIE COFFEE CAKE
Apple Mixture:
1 can (20 oz) apple pie filling, apple slices broken up somewhat
1/2 teaspoon cinnamon
3 tablespoons brown sugar
Cake Batter:
2 small yellow cake mixes (Jiffy – 9-ounce each)
2 eggs, beaten
1/2 cup sour cream (light)
3 tablespoons softened butter or margarine
1/2 cup evaporated milk
1/2 teaspoon cinnamon
1 teaspoon butter or margarine for greasing slow cooker/Crock Pot
Combine ingredients for apple mixture in a small bowl. Combine batter ingredients; mix well.
Generouslly butter the sides and bottom of a 3 1/2 quart slow cooker/Crock Pot. Spread about half the apple mixture in the bottom of the pot. Spoon 1/2 the batter over the apple mixture. Spoon the remaining apple mixture over the batter, then cover with remaining batter. Cover and cook on high for 2 to 2 1/2 hours. Turn heat off, leave cover ajar slightly, and cool for about 15 minutes. Invert on a plate, retrieving any apples left in the bottom of the pot and placing on top of the cake. Makes a cake about 7 inches in diameter and 3 1/2-inches high.
CHICKEN TERI – YAKI
–TERI SAUCE–
4 c. (1 quart) soy sauce (Kikkoman preferred)
1/4 c. (2 oz.) Mogen David concord white wine or equivalent (optional but it does add special taste – alcohol evaporates when cooking)
1/2 c. (4 oz.) brown sugar
1 oz. garlic powder
1 tsp. of ANI-NO-MOTO or Accent
Cut chicken into serving pieces. Mix above ingredients thoroughly and cook until it boils before cooking chicken. Put chicken into boiling sauce for about 15 minutes. Remove pieces of chicken and broil until brown over charcoal or in oven. Dip again into sauce and broil other side, or just bake in over for about 35 minutes at 325 degrees.
Pork With Sweet Potatoes And Pineapple
4 pork chops — 3/4 inch thick
4 medium sweet potatoes — or canned
4 pineapple rings in juice
1 cup pineapple juice — from can
1/4 cup packed brown sugar
1 tablespoon cornstarch
2 tablespoons pineapple juice — from can
1/4 teaspoon salt
1/4 cup water
2 tablespoons margarine
Trim excess fat from chops and brown well in a heavy skillet. Lay on paper towels to drain.
In a shallow casserole, arrange pineapple. Lay the chops on top, and the potatoes over that.
Heat the pineapple juice to boiling. Stir in brown sugar, cornstarch, and salt, stirring until syrup is clear and thickened. Stir the water and margarine into the hot syrup; pour over casserole.
Bake at 350 covered for 1 hour. During last 15 minutes, uncover and complete cooking.
Per Serving (excluding unknown items): 616 Calories; 28g Fat (40.8% calories from fat); 22g Protein; 70g Carbohydrate; 5g Dietary Fiber; 75mg Cholesterol; 277mg Sodium. Exchanges: 2 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates.
Roast Venison
4 pounds venison roast (elk, moose, deer)
2 tablespoons flour
2 cloves garlic — minced
2 tablespoons brown sugar
1 teaspoon prepared mustard
1 tablespoon Worcestershire sauce
1/4 cup vinegar or lemon juice
1 large onion — sliced
14 ounces canned tomatoes
MARINADE:
1/2 cup vinegar
2 cloves garlic — minced
1 tablespoon salt
1/2 cup red wine
cold water to cover meat
Let the meat stand at room temperature for 8 hours then marinade the venison over night in the refrigerator. This opens the pores of the meat when at room temp and when cooling will draw in the marinade.
Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours.
MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for “red” meats or game birds.
Per Serving (excluding unknown items): 428 Calories; 7g Fat (16.8% calories from fat); 71g Protein; 13g Carbohydrate; 1g Dietary Fiber; 257mg Cholesterol; 1368mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.
Sweet and Sour Pork
3 pounds boneless pork — cut into 2′ strips
3 teaspoons paprika
2 tablespoons shortening
2 small onions — thinly sliced
2 green peppers — cut in strips
2 tablespoons brown sugar
6 tablespoons dry milk
3 tablespoons cornstarch
2 chicken bouillon cubes — crushed
2 13 1/2-oz cans pineapple chunks in juice — drained, reserve syrup
1/2 cup vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce
Sprinkle pork pieces with paprika. Heat shortening in skillet. Saute pork and discard fat. Place meat in removable liner. Add onion and pepper.
Combine next four ingredients in bowl then add vinegar, soy sauce, Worcestershire sauce and 1 1/3 cup pineapple liquid. (Add water if necessary.) Pour entire mixture into removable liner of crockpot. Place liner in base. Cover and cook on low 8-9 hours, high 4-5 hours or auto 6 hours. During last 1/2 hour, add pineapple. Serve over rice.
Per Serving (excluding unknown items): 392 Calories; 15g Fat (34.6% calories from fat); 35g Protein; 29g Carbohydrate; 2g Dietary Fiber; 106mg Cholesterol; 511mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 1 Vegetable; 1 Fruit; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Rumaki
16 ounces waterchestnuts, canned — drained
soy sauce
1 pound bacon
brown sugar
Place waterchestnuts in a tightly covered jar with a generous amount of soy sauce. Refrigerate and marinate, shaking occasionally, for at least four hours. Drain off soy sauce. (save in refrigerator and use in another recipe, if desired.)
Cut bacon slices in half. Roll each waterchestnut in brown sugar, wrap in bacon and secure with toothpick. Place on broiler pan and broil close to heat for 5 to 10 minutes or until bacon is crisp, turning once. Serve hot. May be reheated in a 350 degree oven for about 5 minutes.
Yield: Makes abut 60, enough for 20 to 30 people, eating 2 or 3 each.
Russian Boiled Fish
Clean and season a whole fish and let boil with 1 sliced onion, 1/2 cup of vinegar, a few slices of lemon and 2 sprigs of parsley. Add a tablespoonful of butter and let cook until tender. Remove the fish to a platter; mix the sauce with 1 tablespoonful of brown sugar, a pinch of ginger, cinnamon and nutmeg and the juice of a lemon. Let boil well; then thicken with the yolks of 2 beaten eggs and pour over the fish. Serve cold. Garnish with lemon-slices and olives.
Vienna Peach Torte
Make a rich pie-dough; then line a pie-dish with the dough. Pare and remove the stones from the peaches and cut into quarters. Lay closely on the pie; sprinkle with brown sugar and moisten with wine. Bake in a moderate oven until done. Then spread with a meringue and let brown in the oven a few minutes.
English Gems
Cream 1 cup of butter with 2 cups of brown sugar; add 4 beaten eggs, 1 teaspoonful of soda dissolved in 1 large cup of strong coffee, 1 cup of molasses, 4 cups of sifted flour, 1/2 teaspoonful each of nutmeg, allspice, cloves and mace, 2 teaspoonfuls of cream of tartar sifted with 1/2 cup of flour, 1 cup of raisins, 1/2 cup of currants and chopped citron. Mix well and fill buttered gem pans 1/2 full and bake until done. Then cover with chocolate icing.
Ingredients for Dessert
1. Don’t buy all your ingredients at once but just a few at a time for the desserts you plan to make right away.
2. Build your pantry as you go with ingredients for foods you will make often and buy small quantities for the recipes you will make for special occasions.
3. Flour spoils easily if not kept in glass jars with tight lids and other ingredients have a shelf life of four to six months. Read more
Preparing a Fruit Cake
Are you the fruit cake in your family? Before you raise your eyebrow, I would suggest you read on to know what I mean.
The fruit cake has tantalized the world for centuries. When you take a lip smacking bite, you will experience the taste of culture and valued traditions. The fruit cake which I would love to offer you will be an ideal one, with a high content of fruits and nuts in proportion to the batter. You will taste the rich content of French cherries, almonds, California nuts, pineapple, orange peel and lemon. To make it more mouthwatering how about a dash of brand and liquor added to it?hmmm, expensive and irresistible, isn’t it?
If you want to go for a stronger aroma and sharper flavor, then relish the darker version of the fruit cake. The dark fruit cake contains prunes, dates, cherries, walnuts, brown sugar and molasses.
If you love the subtle taste, then you can go for the light fruit cake. The delicate taste is attributed to the presence of granulated sugar, golden raisins, pineapple, apricots and light corn syrup. Read more
PINEAPPLE GLAZED CHICKEN
4 chicken breasts, skinned and deboned
1 (15 oz.) can chunk pineapple
Scallions to top the meat
Salt and pepper
2 tbsp. margarine
1/4 c. packed brown sugar
Salt and pepper chicken breasts, brown in margarine over medium heat. When brown add pineapple and sugar.
Continue cooking until liquid is thickened and forms a sauce. Serve – scant scallions over meat.
SWEET & SOUR CHICKEN
1 frying chicken, cut up
1 tbsp. melted butter
Dash of salt, pepper, ginger
3 celery stalks
1 can pineapple (chunk)
2 tbsp. brown sugar
3 tbsp. water
1 1/2 tbsp. soy sauce
1 tbsp. vinegar
1 tbsp. cornstarch
1 red pepper (optional)
Rinse chicken, place skin side up in oiled pan. Pour melted butter over chicken. Sprinkle chicken with salt, pepper, ginger, diced celery. Bake chicken at 325 degrees for about 20 minutes. Drain pineapple juice into cup. Blend in brown sugar, water, soy sauce, vinegar, cornstarch. Pour mixture over chicken in pan. Top with pineapple chunks and pepper.
A Gahntze Tzimmes
Ingredients
3 pounds boneless brisket, up to 4 pounds
2 tablespoon schmaltz, (rendered chicken fat)
3 tablespoon carrots
2 pound prunes, pitted
2 pound dried apricots
1 each lemon, thinly sliced
3 tablespoon sweet potatoes
1 each orange, juice of
5 cups boiling water
2 tablespoons brown sugar
2 tablespoons flour
Directions:
Sear meat well in hot fat in a Dutch oven or heavy skillet on top of the stove. Transfer to a roasting pan. Peel carrots and cut in 1-inch round slices. Place them around the meat. Add prunes, apricots and lemon slices.
Peel sweet potatoes and cut in 1-inch slices. Place over meat and fruit in the roaster.
Add orange juice to boiling water. Combine brown sugar and flour and add enough water to make a thin paste. Add this paste to the orange juice mixture. Pour over the Tzimmes. If necessary, add more boiling water to bring liquid to the top of the tzimmes. Cover. Bake at 400 degrees for 1 hour. Reduce heat to 325 F. and continue baking 4 1/2 hours. Uncover and bake 30 minutes longer.
Caramel Snack Mix
1/2 cup butter
3/4 cup white corn syrup
1 cup packed brown sugar
1 cup chopped pecans
1 cup almonds
1 (12 ounce) package crispy corn and rice cereal
Preheat oven to 275F. Spray a large roasting pan with non−stick cooking spray. In a medium−size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts. Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated. Bake for 1 hour, stirring every 15 minutes. As the snack mix is cooling, be sure to continue to stir so that the mix will not harden into one big lump.
For the Grill
1 Can (10 ¾ oz) Campbell’s Tomato Soup
2 tblsp. Each packed brown sugar, lemon juice, and vegetable oil.
1 tblsp. Worchester sauce.
1 tsp. Garlic powder.
¼ tsp. Dried thyme leaves crushed.
1 ½ lb Boneless beef sirloin steak, ¾ “ thick.
Mix soup, sugar, lemon juice, oil, Worchester, garlic and thyme. Grill steak to desired doneness (15min. for medium) , turning once and brushing often with soup mixture. Heat remaining soup mixture to a boil and serve with steak.
Yield: serves 6
Auntie Ann’s Pretzels
1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Addsugar, salt, and stir to dissolve; add flour and knead dough until smoothand elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warmwater and 2 Tbs. baking soda. Be certain to stir often.After dough has risen, pinch off bits of dough and roll into a long rope (about 1/2 inch or less thick) and shape. Dip pretzel into soda solutionand place on greased baking sheet. Allow pretzel to rise again. Bake in a450 degree oven for about 10 minutes or until golden. Brush with meltedbutter and enjoy!
Toppings:
After you brush with butter try sprinkling with coarse salt. Or for Auntie Anne’s famous cinnamon sugar, try melting a stick of butter in a shallow bowl( big enough to fit the entire pretzel) and in anotherbowl, make a mixture of cinnamon and sugar. dip the pretzel into thebutter, coating both sides generously. then dip again into the cinnamonmixture.
Boston Baked Corn
1 teaspoon dry mustard
1/2 teaspoon salt
2 tablespoons packed brown sugar
1 cup catsup
1 small onion — diced
2 12 oz cans whole kernel corn — drained
3 slices bacon
Preheat oven to 350°. Combine mustard, salt, brown sugar and catsup. Add onion and corn, mix well. Pour into greased 1 1/2 quart casserole. Top with bacon. Bake for 40 minutes or until bacon is crisp.
CHICKEN WINGS
36 chicken wings
1 (5 oz.) bottle soy sauce
1 tsp. Dijon mustard
4 tbsp. brown sugar
1/2 tsp. garlic powder
Rinse chicken wings and pat dry. Mix soy sauce, mustard, brown sugar and garlic powder together. Marinate wings in mixture overnight (or about 6 hours). Bake wings on cookie sheet for about 1 hour at 375 degrees. Baste wings occasionally with sauce. Serves 9-12
Ambrosia Fruit
1 can pineapple chunks in light syrup
1/4 cup packed brown sugar
1/2 teaspoon orange peel — grated
2 medium oranges
2 medium apples, unpeeled — diced
1 tablespoon coconut
Drain pineapple, resrving 1/4 cup juice in a saucepan; set pineapple aside. Add brown sugar and orange peel to the juice; heat until sugar dissolves. Peel and section oranges into a large bowl, reserving any juice; add the apples and pienapple. Add pineapple juice mixture and stir gently. Chill. Just before serving, sprinkle with coconut.