CHICKEN POT PIE
2 lbs. boneless chicken breast
cut into 1/2 inch cubes
2/3 cup all purpose flour divided
4 carrots, peeled & chopped
3 celery stalks chopped
1 cup frozen peas
1 small onion, chopped
2 cloves garlic, minced
1 tsp. Italian seasoning
1/2 tsp. black pepper
1 bay leaf
2 1/3 cups chicken broth divided
Refrigerated biscuit dough
salt and pepper to taste
1. In a medium bowl coat
cubed chicken with 1/3 cup of the
flour place in slow cooker. Add carrots, celery, peas,
Italian seasoning, pepper and bay leaf. Stir in 2 cups
2. Cover and cook on low for 7 to 9 hours or on high
for 4 to
5 hours. Remove and discard bay leaf.
3. Combine remaining 1/3 cup flour and 1/3 cup chicken
broth, stirring until smooth. If cooking on low turn
to high and stir in flour mixture. Cook an additional
minutes or until thickened.
4. Prepare biscuits according to package directions.
biscuits. Season chicken mixture with salt and pepper
serve over biscuits.
3 cups shredded coconut
1 1/2 tbsp. cornstarch
3/4 cup sugar
3 egg whites
1/2 tsp. vanilla extract
10 ounces bittersweet chocolate, chopped
2 tbsp. vegetable shortening
1 cup raw almonds
1. Heat oven to 350°.
2. Mix coconut, cornstarch, sugar, egg whites and vanilla
extract in heat proof bowl (or a double boiler).
3. Set bowl over a pot of boiling water. Heat for 4 minutes,
stirring often. Remove from heat and set aside.
4. Spoon out coconut mixture by the tablespoonful, and
on an ungreased baking sheet.
5. Bake at 350° for about 15 minutes or until lightly
golden but still soft. Remove immediately to a wire rack
6. Place chocolate and vegetable shortening in a small
safe bowl and heat for 1 minute and 15 seconds.
Stir until smooth, microwaving in 15-second increments
7. Place one cookie on a fork and gently press 1 to 2
on top, so they adhere to the cookie. Holding the fork
the bowl of chocolate, carefully spoon chocolate over
allowing excess to drip back into bowl. Place cookie
rack over a waxed-paper-lined baking sheet. Repeat with
remaining cookies. Place rack in refrigerator for chocolate
to set, at least 20 minutes.
Makes 2 1/2 dozen
SOUR CREAM MASHED
POTATOES & PARSNIPS
4 medium russet potatoes
(about 1-1/4 lb.), peeled and cut
into 1-inch cubes
1 medium parsnip peeled and chopped (1 cup)
1 small onion, diced (1 cup)
1/4 cup sour cream
1 tbsp. chopped fresh parsley leaves
Kosher salt and black pepper to taste
1. Cook potatoes, parsnip,
and onion in a pot of boiling salted
water until fork-tender, about 15 minutes. Drain vegetables
and return them to the pot over medium heat, stir 1
to dry. Mash vegetables; stir in sour cream until mixture
smooth. Stir in parsley.
2. Season potatoes to taste with salt and pepper.
IRISH COFFEE CHIFFON PIE
8 cinnamon graham cracker boards, finely crushed (about
1 2/3 cups)
6 tbsp. unsalted butter, melted
2 tbsp. sugar
2/3 cup sugar
4 egg yolks
1 envelope unflavored gelatin
1/8 tsp. salt
1/3 cup Baileys with a Hint of Coffee
2 tbsp. powdered egg whites mixed with 6 tbsp. warm water
1 cup heavy cream
Cocoa powder and chocolate-covered coffee beans,
to garnish (optional)
1. Heat oven to 325°.
2. Crust: In a medium-size bowl, stir together graham
butter and sugar until moistened. Press into the bottom
and up side of
9-inch tart pan with removable bottom. Bake at 325° for
until lightly browned. Remove from oven and cool completely.
3. Filling: In small saucepan, stir together 1/3 cup
of the sugar, 1/2 cup
water, egg yolks, gelatin and salt. Heat over medium-low
until slightly thickened and temperature registers 160° on
thermometer, about 5 minutes. Strain into a large glass
bowl and stir in Baileys.
4. Beat egg white mixture until soft peaks form. Gradually
remaining 1/3 cup sugar until the peaks are stiff. In
beat the heavy cream to form soft peaks, and refrigerate.
5. Place bowl of egg yolk mixture in large bowl of ice
water. Stir occasionally
until mixture mounds slightly, 8 to 10 minutes.
6. Fold beaten whites into yolk mixture. Fold in whipped
cream until no
streaks of white remain. Spoon into crust; cover. Refrigerate
for at least
2 hours. Garnish with cocoa powder and chocolate-covered
beans, if desired.
Makes 8 servings
ROCKY ROAD SHORTBREAD
1 1/4 cups all-purpose flour
1/3 cup walnuts, finely chopped
1/4 teaspoon salt
1/2 cup (1 stick) butter, softened
1/3 cup sugar
1 tsp. vanilla extract
3/4 cup mini marshmallows
1/2 cup coarsely chopped walnuts
1/2 cup semi-sweet chocolate chips
1. Heat oven to 350°.
Coat a large baking sheet with nonstick cooking
spray; set aside.
2. Blend flour, walnuts and salt in a bowl.
3. In second bowl, beat together butter, sugar and vanilla
for 2 minutes or
until creamy and smooth. Stir in flour mixture.
4. Roll 1 tbsp. dough into a ball; place on prepared
baking sheet. Repeat
with remaining dough. Gently flatten each ball to a
and smooth its edges. Bake at 350° for 16 minutes or
browned at edges.
5. Meanwhile, stir together marshmallows and coarsely
in a small bowl. Melt semi-sweet chocolate chips in another
in microwave oven for 1 minute, stirring halfway through.
6. Remove cookies from oven and spread each with 1 tsp.
of the chocolate,
then sprinkle with the marshmallow mixture. Return to
for 1 to 2 minutes, until the marshmallows soften. Let
cool on baking
sheet on wire rack for 2 minutes before transferring
to wire rack to
Makes 16 cookies
PEANUT BUTTER CRUNCH
1/3 cup all-purpose flour
1/4 cup pecans, finely chopped
3 tbsp. light brown sugar
3 tbsp. butter, melted
1 package (8 ounces) cream cheese, softened
1/4 cup granulated sugar
1 tbsp. lemon juice
3/4 tsp. vanilla extract
12 fun-size Butterfingers, coarsely chopped (about 3/4
5 fun-size Butterfi ngers, finely chopped
1. Heat oven to 350°.
Line an 8 x 8 inch baking pan with nonstick foil,
allowing foil to hang over two sides.
2. In a medium-size bowl, whisk together the flour,
pecans and light
brown sugar. Stir in the butter and mix until all dry
moistened and a crumbly dough forms. Press into the bottom
the prepared baking pan. Bake at 350° for 14 minutes,
browned. Remove from oven.
3. In another medium-size bowl, beat the cream cheese
and sugar until
smooth. Beat in egg, lemon juice and vanilla until combined.
Stir in 3/4
cup coarsely chopped candy. Pour into the baked crust.
Bake at 350°
for 25 minutes. Remove from oven and sprinkle the finely
candy over the top.
4. Cool completely. Gently lift from pan and pull back
foil. Cut into 36
squares. Refrigerate until serving.
CROWN ROAST OF PORK
8 pounds pork crown roast (14-16 ribs)
1 1/2 tbsp. olive oil - extra virgin
1 tbsp. minced garlic
2 tsp. dried thyme (optional)
1 1/2 tsp. salt
freshly ground black pepper to taste
1. Preheat oven to 325ºF.
2. Rub pork roast with a light coat of oil and season to taste with salt,
pepper and minced garlic. Cover the tops of the bones with foil to
prevent excessive browning.
3. Place roast on a rack in a shallow roasting pan, bone end up. Roast
uncovered 2-3 hours or until meat thermometer registers 160º.
4. Remove from oven and cover with foil, letting it sit 10 minutes while it
continues to cook.
5. To serve, remove the foil at the tips of the ribs and decorate with crab
apples or paper frills, if desired.
TOP LOIN BEEF ROAST
WITH A MUSTARD PASTE
3 pounds top loin beef roast
1/2 cup brown mustard
2 tbsp. red cooking wine (or table wine)
1 tbsp. garlic, minced
1 tsp. cracked pepper, leaf rosemary, leaf thyme, ground oregano,
1/4 tsp. freshly ground ginger
oven to 425ºF.
2. Combine the following ingredients in a small bowl: brown mustard,
wine minced garlic, herbs, and freshly ground ginger. When the mixture
has a paste-like consistency, rub it over the entire surface of the roast.
3. On the stove top, heat 1 tablespoon of oil in a heavy roasting pan. Then
add the roast to the pan and brown all sides.
4. When the roast is browned, place it in a 425ºF oven for 10 minutes.
Then, turn the oven down to 250ºF and continue baking
at 30 minutes per pound.
SAVORY ROASTING CHICKEN
8 pounds roasting chicken
1 tbsp. salt (use extra for inside of chicken)
1/2 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. paprika (add more directly on bird before baking if desired)
1/2 tsp. lemon juice
1/2 tsp. coarse ground black pepper
1 tbsp. whole basil
2 tbsp. extra virgin olive oil (may use less if desired.)
1. Preheat oven to 350ºF. Lightly spray bottom of roasting pan with a
2. Rinse chicken with cold water, pat dry and remove giblets. Place on a
roasting rack in a large roasting pan, breast side up. Lightly salt the
inside cavity of the chicken and secure the legs together with a string
to avoid drying out while baking.
3. To make the savory baste, mix together salt, papria, garlic & onion
powder. Add lemon juice. Stir in pepper, basil and the olive oil. Blend
all ingredients well. Cover the breast and legs of the chicken with this
4. Bake chicken uncovered about 25 minutes per pound, or until the meat
thermometer reaches 180 degrees and the juices run clear. The pan may
need to be covered the last 45 minutes if the chicken gets to brown.
1. Remove the roast from the refrigerator and allow it to sit at room
temperature for approximately 2 hours before cooking. It should not
be cold when placed in the oven but do not allow to sit out for more
than 2 hours.
2. Preheat the oven to 450ºF. Rub the roast, meat and fat, with salt and
3. Place the roast in the roasting pan bone side down. Do not need a rack.
4. Place in the preheated oven. Allow the roast to cook at 450ºF for 15
minutes. Without opening the oven door, turn the heat down to 325ºF
and continue to cook for approximately 11 to 13 minutes per pound.
5. 30 minutes before the end of the cooking time, check the temperature
of the roast with an instant read thermometer.
6. To cook to rare, remove the roast from the oven when the internal
temperature is 115ºF to 120ºF. For medium rare, remove it when it is
at 125ºF. The temperature of the roast will rise 5º to 10ºF during the
resting period to bring the meat up to the temperature it should be for
rare and medium rare meat.
7. Tent the roast with foil and allow it to stand for at least 20 minutes
before carving it.
1. Pour fat off from drippings in the roasting pan.
2. Add 1/2 cup beef broth to the roasting pan and cook over medium
heat. Stir and deglaze sides and bottom of the roasting pan to get all
the browned pieces to add fl avor to the juice.
3. Bring the juices to a boil and cook until it is slightly reduced to intensify
the fl avor. Cook for approximately 2 minutes. Season the juice with salt
and pepper to desired taste.
4. Drizzle the Au Jus over the prime rib when serving.
1 bag coconut
2 bags milk chocolate chips
Little paper candy cups
Preheat oven to 350 degrees. Place half of a bag of coconut on cookie
sheet and brown in oven about 5 to 10 minutes. Watch it closely though,
it burns fast. While the coconut is browning, melt 1 bag of the chocolate
chips. Use a double boiler to melt the chocolate. If you don’t have a
double boiler, try heating water in tea kettle and pouring it into a large
mixing bowl, place a small bowl in the large bowl of water and melt the
chocolate in the small bowl (works best if you use two bowls that fit
together well). Add the browned coconut to the melted chocolate. Mix
well. Spoon into little candy cups. Chill. Repeat recipe to use remaining
coconut and other bag of chocolate chips.
2 cups crushed unsalted thin pretzels
3 tbsp. sugar
3/4 cup melted butter
1 (8 oz.) pkg. Philadelphia cream cheese
1 cup sugar
1 sm. pkg. Cool Whip
1 lb. pkg. strawberry Jello
2 cups boiling water
2 (10 oz.) pkg. frozen strawberries
1 sm. can crushed pineapple
1. Mix pretzels, 3 tablespoons
sugar and butter. Spread mixture over
bottom of baking dish. Bake at 400 degrees for 7 minutes.
2. Blend cream cheese, 1 cup sugar and Cool Whip and
pretzel mixture. Dissolve strawberry Jello in 2 cups
boiling water. Add
frozen strawberries and pineapple. Chill until partially
pour over the cream cheese mixture. Refrigerate. Use
a 9x13 inch pan
or baking dish.
PRIME RIB ROAST
prime rib roast (allow 1/2 to 1 lb. per serving)
seasoned salt, garlic salt, pepper
1. Rub prime rib with garlic
salt, seasoned salt and pepper. Place roast,
fat side up in shallow pan (a rack is not needed as the
bones will act
as a rack). Insert meat thermometer in center of meat
roast in slow
oven at 300 degrees. Allow 20 minutes per pound for rare,
30 minutes longer for medium and 3/4 of an hour for well
sure to watch your thermometer as roasts differ in size.
2. Remove from oven and let roast stand a few minutes
Skim fat from drippings and make au jus by adding a little
GLAZED PORK ROAST
1/4 tsp. black pepper
dash garlic powder
1/2 tsp. rosemary
1/2 tsp. marjoram
1/2 tsp. salt
4 lb. boneless pork loin roast
3/4 tsp. ginger
1/2 tsp. nutmeg
1 (12 oz.) jar apricot preserves
1 (17 oz.) can apricot halves, drained
1/4 cup honey
4 whole cloves
1. Combine first 6 ingredients. Place pork fat side up
on rack in shallow
pan. Rub pork with spices. Roast in 350 degree oven 35 minutes
pound, 185 degrees internal temperature.
2. While meat is roasting: Prepare glaze. Heat preserves
and honey in
small saucepan. Add spices. Heat to boiling. Spoon 1/2 cup
meat (coat all surfaces). Return to oven for 20 minutes more.
apricots to remaining glaze. Heat; remove cloves. Put on
spoon glaze over roast. Arrange apricots around roast.
1/2 cup graham cracker crumbs
3/4 cup crushed ginger snaps
1/2 cup fi nely chopped pecans
2 tbsp. sugar
4 tbsp. butter, melted
2 pounds cream cheese
15 ounces pumpkin, packed solid
1 1/2 cups sugar
2 tbsp. all purpose flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground or freshly grated nutmeg
2 tsp. vanilla extract
4 tbsp. bourbon
caramel sauce for garnish
whole pecans for garnish
whipped topping for garnish
1. Preheat oven to 325°F.
Generously butter entire inside of springform
pan. Allow cream cheese to soften and reach room temperature.
Allow eggs to reach room temperature.
2. CRUST: In a small bowl, combine graham
cracker crumbs, crushed
ginger snaps, finely chopped pecans, sugar and melted
this mixture into the bottom and up approximately 1 1/2
the sides of the springform pan. Bake for 10 minutes.
oven and cool completely on a wire rack before adding
3. FILLING: Mix together flour and spices,
set aside. Beat softened
cream cheese in a large bowl on medium speed until smooth.
sugar to cream cheese and beat an additional 1 minute
speed. In a small bowl, blend together flour mixture,
vanilla and bourbon. When completely blended, add to
mixture. Beat in eggs, one at a time, on low speed. Beat
to blend each egg.
4. Pour pumpkin mixture into completely cooled crust.
Fill a 9”x13” pan
half full with water. Place the pan with the water on
the bottom rack
of the oven. Place the cheesecake on the middle rack.
The moisture in
the oven helps prevent deep cracking of cheesecake.
5. Bake 1 hour and 35 minutes — do NOT open the door
first hour of baking. Turn oven off, open the door,
and leave cheesecake
in oven for an additional 30 minutes to cool. Remove
and place on wire rack for an additional 30 minutes.
6. Once cooled, loosen edges from the sides of the pan
by running a
knife around the edge of the cheesecake. Allow to cool
Cover and chill a minimum of 4 hours or overnight. Remove
of the springform pan and transfer cheesecake to a serving
Garnish as desired.
TOP ROUND BEEF ROAST
2 1/2 pounds top round beef
1/4 cup olive oil
2 cups beef broth
1 tbsp. pepper
1 tbsp. barbecue seasoning powder
1 tbsp. rosemary
1 tsp. garlic salt
1/4 cup olive oil
1. Pour 1/4 cup of oil in
a roasting pan or dutch oven.
2. Heat on the stove on medium.
3. Rub the meat all over with the rub mixture. Place
the oil and brown on both sides.
4. Heat oven to 400°F. Place the dutch oven or roasting
in the oven, uncovered.
5. Roast for 1/2 hour, turn the roast over and lower
6. Roast for another 20 minutes or until the internal
reaches 130°F. for rare, 145°F. for medium, etc.
7. Remove from the oven and allow it to rest for 15 minutes
8. After the roast has been removed, place the roaster
dutch oven on top of the stove over medium heat.
9. Add two cups of broth, stir to combine with the drippings.
10. Simmer for 5 minutes. Pour through a strainer and
warm with the meat.
1 can cranberry sauce
1/2 cup orange marmalade
1 tbsp. Dijon mustard
2 tsp. chicken bouillon
1 tsp. horseradish
2 tsp. garlic powder
2 tsp. thyme
4 pounds pork loin roast - boneless
salt and pepper
1. Preheat an oven to 425 degrees.
2. In a small saucepan, combine the cranberry sauce,
marmalade, mustard, bouillon, horseradish, garlic powder,
and thyme; bring to a boil. Set aside 1/2 cup of the sauce
3. Line a large baking pan with foil. Place pork loin in
fat side up. Sprinkle evenly with salt and pepper. Spoon
the sauce over the top to completely coat the pork.
4. Cook until the pork is no longer pink in the center,
45 minutes, basting every 10 minutes with the remaining
sauce. An instant-read thermometer inserted into the
center should read 160 degrees.
CHICKEN BREASTS WITH
TANGY BACON SAUCE
4 boneless, skinless, chicken
1/4 tsp. salt
1/4 tsp. pepper
4 slices bacon
1 tsp. each parsley and rosemary - chopped
1/4 cup onion - diced fine
1 1/2 cups apple cider - unsweetened
1 cup chicken broth
1 tbsp. flour
1. Place chicken breasts
between two pieces of waxed paper
or inside a plastic bag and pound with a mallet until
are about 1/2 inch thick.
2. Sprinkle chicken with salt, pepper and rosemary.
3. Cook bacon in a large sauté pan until crisp.
the pan and crumble.
4. Add chicken to the pan drippings and cook on each
for approximately 5-6 minutes or until cooked through.
Remove chicken from the pan and keep warm in the oven
on a very low setting.
5. Add onion to the pan and sauté for approximately
minutes. Add cider and broth and bring to a boil, stirring
occasionally. Boil for approximately 2 minutes. Add in
and keep stirring so that no lumps form. Add bacon and
parsley into the sauce.
6. Serve chicken breast over a bed of rice or orzo and
sauce over the chicken.
1 pkg. (19 to 21 oz.) brownie mix (13x9-inch pan size)
1 pkg. (8 oz.) Philadelphia Cream Cheese, softened
1/3 cup sugar
1/2 tsp. vanilla
1. Heat oven to 350°F.
2. Prepare brownie batter as directed on package; spread
into greased 13x9-inch pan. Beat cream cheese with mixer
until creamy. Add sugar, egg and vanilla; mix well. Drop
tablespoonfuls over brownie batter; swirl with knife.
3. Bake 35 to 40 minutes or until cream cheese mixture
lightly browned. Cool completely before cutting to serve.
Makes 32 servings
3-pound boneless bottom round roast
2 cups beef broth
8.5 ounce jar horseradish
4 carrots, peeled and cut into 2-inch lengths
4 medium russet potatoes, peeled and quartered
2 stalks celery, cut into fourths
1 onion, cut into eighths
1. Place roast and broth in a greased slow cooker. Spread
horseradish evenly on roast. Top with carrots, potatoes,
celery and onion.
2. Cover and cook on high for 6 to 8 hours or until beef
2 chicken breasts - boneless, skinless
1/2 onion, sliced
1 bay leaf
1 tsp. salt
2 tbsp. olive oil
1 onion, medium sized, chopped
1 pound spinach, stems removed
1 1/2 cups Muenster cheese, shredded
1 1/2 cups fontina cheese, shredded
2 tbsp. chicken stock
1/2 tsp. salt
1/2 tsp. pepper
In a skillet, bring 2 cups
of water to simmer with 1/2 onion,
bay leaf and salt added. Add two chicken breasts, cover
and simmer for 20-30 minutes or just until the chicken
tender. Remove from the water and allow to cool then chop
Meanwhile, in a medium skillet,
in olive oil until tender, approximately 10 minutes. Add
and continue to cook for 5 minutes, stirring frequently.
Remove from the heat and place in a medium bowl to
cool. Stir in the cheeses, stock, egg, salt and pepper.
Preheat the oven to 375°F. On waxed paper, place one
sheet of phyllo, brush with melted butter and sprinkle
tablespoon of bread crumbs. Repeat with 4 or 5 more layers
of phyllo on top of the first one.
Spoon one cup of chicken mixture on one end of the
layers of phyllo. Roll up and tuck the ends under slightly.
Brush the tops with butter and place on a baking sheet.
diagonal cuts across the top approximately one inch apart
and 1/2 inch deep. Sprinkle with paprika.
Repeat this process with the rest of the chicken mixture
and phyllo making 5 strudels. Bake for 20 minutes, slice
1 3-4 lb. (approximately) chicken, quartered
1/4 cup flour 1/2 tsp. salt
1/8 tsp. pepper 1/4 tsp. thyme
1/4 tsp. oregano or marjoram 1/4 tsp. rosemary
2 tsp. fresh parsley, minced 3 cloves garlic
1 large onion, chopped 1/2 cup chicken broth
1. Preheat oven to 375°F.
Wash chicken and cut into quarters.
2. In a heavy skillet, add olive oil to a depth of 1/4
inch. Add whole
cloves garlic and chopped onion. Measure flour, salt
into a zipper plastic bag. Shake 2 pieces of chicken
at a time in
the bag until well coated.
3. Brown the chicken evenly on both sides in the olive
oil. There is
no need to cook through. Transfer browned chicken and
slices to a casserole dish or baking pan. Combine herbs
chicken broth. Baste chicken with broth and a little
olive oil, and
continue to baste occasionally during the cooking.
4. Roast chicken for 50 minutes or until tender and juices
(depends upon weight of chicken). Breast temperature
1 boneless pork loin roast (about 3 1/2 lbs.)
1 cup dry Marsala (or dry sherry)
6 garlic cloves 3 bay leaves
3/4 tsp. salt 1/2 tsp. pepper
2 tbsp. olive oil 1/2 cup water
1. Preheat oven to 475 degrees.
Make 12 slits in pork roast and stud
with pieces of garlic. Rub roast with olive oil, salt
Place bay leaves on top of roast.
2. Roast pork 15 minutes. Turn oven down to 350 degrees
1 hour longer. Remove meat to a carving board; cover
with foil to
3. Skim fat from pan juices. Over low heat add Marsala
and bring to a boil. Boil until liquid is reduced to
3/4 cup (about
4. Slice pork and drizzle pan juices over meat. Very
good served with
butter tossed pasta and focaccia.
1 roll (16.5 oz.) Pillsbury® refrigerated
chocolate chip cookies
1 package (8 oz.) cream cheese, softened
1 cup miniature semisweet chocolate chips
1 cup chopped honey-roasted peanuts
1/4 cup chocolate-fl avor syrup
1/4 cup sugar 1 egg
1 cup butterscotch chips 1/4 cup peanut butter
1. Heat oven to 350°F.
In ungreased 10- or 9-inch springform pan,
break up cookie dough. With floured fingers, press dough
in bottom of pan to form crust. Bake 15 to 18 minutes or
light golden brown. Cool 10 minutes.
2. Meanwhile, in medium bowl, beat cream cheese with electric
mixer on medium speed until light and fluffy. Beat in
egg until well blended. Stir in 1/2 cup of the chocolate
1/2 cup of the peanuts. Pour over cooled crust; spread
3. In medium microwavable bowl, microwave butterscotch
on high 1 minute, stirring twice, until melted and smooth.
peanut butter until smooth. Drizzle over cream cheese mixture.
Sprinkle with remaining chocolate chips and peanuts.
4. Bake 30 to 40 minutes longer or until edge is set but
still slightly jiggly. Cool on cooling rack 10 minutes.
around side of pan to loosen torte; carefully remove side
Cool 1 hour at room temperature. Refrigerate about 2 hours
5. To serve, cut torte into wedges. Drizzle 1 teaspoon
syrup onto each dessert plate. Place wedges on syrup. Cover,
refrigerate any remaining torte.
Boneless bottom round roast
2 lg. onions 1 beef bouillon
1 c. water 1/4 c. ketchup
tbsp. Worcestershire sauce
1 tsp. caraway seeds
Salt and pepper
4 oz. can mushrooms
2 tbsp. fat
Add onions, bouillon and rest of ingredients except mushrooms.
Simmer pot roast 2 1/2-3 hours. Stew 1 1/2-2 hours. Add
BEEF IN RED WINE
3 - 4 lb. rump or bottom
3 tbsp. Crisco 2 cloves garlic, chopped
1/2 c. bread crumbs 5 lg. carrots, quartered
Salt and pepper to taste 1/2 c. red wine
2 tsp. mixed thyme, basil and marjoram
1/2 c. stock (1/2 c. water plus 1 beef bouillon cube)
1/2 lb. mushrooms, sliced thin
Brown roast well in Crisco.
Remove and place in roasting pan.
Mix garlic with bread crumbs, salt, pepper and herb mixture;
moisten with fat used to brown meat. Place on top of
mushrooms on stuffi ng and around meat. Place carrots
meat. Pour stock and wine over top; cover. Bake at 325
4 hours. Serves 6.
Juice of 1 lemon
1/4 cup vinegar
1 tbsp. Worcestershire sauce
1 tbsp. brown sugar
1 1/2 cup ketchup
1 1/2 cup water
1. 1 med. onion (can be chopped and sprinkled over meat
has browned or added directly to sauce).
2. Brown ribs at 400 degrees; drain off fat. Sprinkle
onion and let cook a few minutes before pouring on sauce.
Cover with heavy foil and reduce heat to 325 degrees.
until fork tender, about 1 hour. Turn and baste once
EASY BEEF ROULADEN
6 beef sirloin tips, or top
round steak, thinly sliced
6 tsp. yellow (not brown) mustard
1 cup fresh parsley, chopped
4 cloves garlic, minced
1 large onion, thinly sliced
6 dill pickle sandwich toppers
8 slices bacon, uncooked
2 cans beefy mushroom soup
1 can water (use soup can)
1 beef bouillon cube
salt, pepper, garlic and onion powder (for sprinkling)
1. Thinly slice beef tips
and pound fl at between waxed paper (or
use round steak - the same as what is used to make bracciola;
about 1/4-1/2” thickness).
2. Season meat lightly on both sides with salt, pepper,
powder and onion powder (not too much). Finely chop the
and parsley together to make a paste.
3. Spread each of the six thin beef steaks with 1/2 teaspoon
prepared yellow mustard (such as French’s), the parsley
garlic paste, a few thin slices of onion, and a dill
topper. Roll up the beef jelly-roll style keeping the
inside, and wrap with a raw slice of bacon. Pierce through
a wooden toothpick to secure.
4. In a casserole dish, combine 1 can of soup with beef
cube and water; stir to combine. Place beef rolls side
by side in
the casserole dish and top with remaining soup mixture.
the two remaining slices of bacon across the top. Cover
dish (or use foil). Bake at 325°F for 80 minutes. Remove
cover; increase oven temperature to 375°F and bake
for 15 more
minutes or until lightly browned on edges and bubbly.
careful not to allow oven to cool when removing foil
keep oven door closed.
chicken breasts, boneless
2 cups rice
1 can of Campbell’s Cream of Chicken Soup
1 can of Campbell’s Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury’s crescent rolls
Note: Any vegetables you prefer can be used in this recipe
1. Preheat oven to 300°F.
2. Season chicken with salt and pepper to taste. (Use
seasoning salt). Let it marinate for at least 30 minutes,
meat in hot olive oil in a skillet on both sides (just
to lock in
flavor - not to cook the meat).
3. Remove from stove top and place chicken on a broiling
pan in a
pre-heated oven for 1 1/2 hours.
4. Meanwhile, in a tightly covered stew-pot of very low
the rice, stewing potatoes, carrots, peas, in a small
of water, and adding more water as is needed. Stir often,
keep mostly covered so the vegetables can steam. When
vegetables are beginning to cook, stir in the two cans
and the minced onion during the cooking. If you want
to thicken, simply cook a little while longer; to thin
out add a
small amount of water.
5. Remove chicken from oven and let stand for 20 to 30
allow all the meat to cool, then strip chicken meat from
bite sized pieces. Add the chicken to the vegetables
6. Any kind of pre-made pie crust will work, but Crescent
be relied upon for a good result. Press the Crescent
a large, deep, casserole dish, making sure that no seams
present. Then pour or scoop filling into dish, filling
in all pockets.
Cover with remaining Crescent Rolls, and bake at 350°F
11 to 15 minutes. Remove from the oven and enjoy
the best chicken pot pie in the world!
2 lbs. ground beef
1 - 28 oz. can of Shurfine crushed Italian tomatoes
1 - 29 oz. can of Shurfine tomato sauce
3 - 15 oz. dark or light red kidney beans
2 medium onions
2 medium green peppers
3 garlic cloves
2 packets of McCormick Chili seasoning
Optional toppings Shurfine cheddar cheese or sour cream
Brown ground beef (drain)
mix all ingredients together in large
kettle and simmer 1- 1 1/2 hours. Add salt & pepper
(optional). Serve with Shurfine Oyster Crackers or Saltines.
SIRLOIN TIP ROAST
2 1/2-3 lb. boned & tied sirloin tip roast
3 small cloves garlic, slivered
2 tbsp. Dijon style mustard
1/2 tsp. dried thyme leaves
6 slices bacon
1. Cut slits into the roast
and insert slivered garlic, placing pieces
evenly around the whole roast.
2. Rub with 1 tablespoon of the mustard. Sprinkle with
3. Place on roasting rack. Top roast with the bacon,
covered the sides.
4. Insert meat thermometer into the thickest portion
of the meat.
Roast at 325 degrees until meat thermometer registers
degrees for rare or 160 degrees for medium to well done.
5. Transfer meat to serving board or platter. Remove
strings. Replace bacon.
6. Pour pan drippings into small skillet. Whisk in remaining
tablespoon mustard and heat to boiling. Continue boiling
drippings are shiny and thickened.
7. Spoon sauce over roast, slice and serve immediately.
2 tbsp. oil
1 (5 or 6 lb.) pork shoulder or pork loin roast
2 cup sherry
2 cup water
2 to 4 tbsp. fresh rosemary or 4 to 6 tbsp. dried rosemary
1 tbsp. garlic powder or 3 or 4 cloves garlic, minced
1 tsp. monosodium glutamate
1 tsp. salt
1/4 tsp. black pepper
1/2 cup flour
1/4 cup butter
1. Heat oil in roasting pan
or large Dutch oven. Brown roast
slightly on all sides. Add sherry, water and seasonings.
covered, in slow 300 degree oven for 4 to 5 hours (until
tender and meat pulls away from bone). Remove roast to
Skim off fat from pan juices; strain juices; set aside.
2. Melt butter in saucepan. Blend in flour; mix well.
slowly, stirring constantly. Cook over low heat until
Thin to desired consistency with hot water or additional
Taste and correct seasoning, as desired. Sliced onto
platter, garnished with hot crab apples and parsley.
mashed potatoes, buttered green peas, mixed green salad
6 to 8 servings
SMOKEY ROASTED CHICKEN & CORN
4 slices bacon, chopped
1 cup diced onions
1/2 cup each diced celery and diced red bell pepper
2 tsp. minced garlic
1 1/2 tbsp. minced fresh thyme or 1 tsp. dried
2 tbsp. all-purpose flour
1 1/2 cups chicken broth
1 can (12 oz.) 2% evaporated milk
1 can (14.5 Oz.) diced tomatoes well drained
1 can (1`4.75 Oz.) cream style corn
2 cups chopped roasted chicken breast
1 tbsp. hickory-flavored barbecue sauce
1/2 tsp. freshly ground black pepper
1/4 tsp. salt (or to taste)
1. Cook chopped bacon in
a large, non-stick soup pot over medium high
heat until lightly browned but not crisp. Stir in onions,
red pepper and garlic. Cook and stir until vegetables
soften, about 5 minutes.
2. Add thyme and flour. Mix well. Stir in broth and
Bring mixture to a gentle boil and stir continuously
3. Reduce heat to medium-low. Stir in remaining ingredients.
and let simmer for 10 minutes, stirring occasionally.
Makes 6 servings.
2 cans (8 oz. each) Pillsbury® refrigerated
crescent dinner rolls or 2
cans (8 oz. each) Pillsbury® Crescent Recipe Creations™ refrigerated
flaky dough sheet
1/ 4 cup pizza sauce or 3 tablespoons tomato paste with
1 package (3.5 oz.) sliced pepperoni
2 cups shredded mozzarella cheese (8 oz.)
1 egg, beaten
2 tbsp. grated Parmesan cheese
1 tsp. dried oregano leaves
1 cup pizza sauce, if desired
1. Heat oven to 375ºF.
Grease cookie sheet with shortening or
2. On cookie sheet, unroll 1 can of dough into 1 large
floured rolling pin or fingers, roll or press dough
rectangle, firmly pressing perforations to seal.
3. Spread 1/4 cup pizza sauce over dough to within 1/4
inch of edges.
Top with pepperoni and mozzarella cheese.
4. On 14-inch length of parchment paper, unroll remaining
of dough. Press to make 12x9-inch rectangle, firmly
perforations to seal.
5. While holding paper with dough, turn dough upside
cover cheese. Remove paper. Brush with beaten egg. Sprinkle
Parmesan cheese and oregano.
6. Bake 12 to 15 minutes or until golden brown. Let stand
rack 5 to 10 minutes. Move to cutting board. Using pizza
into 16 squares. Cut each square in half diagonally.
Serve with 1
cup pizza sauce.
1 box (19.5 oz.) Pillsbury®
Traditional Fudge Brownie Mix
1/2 cup pure Canola oil
1/4 cup water
1 box (4-serving size) pistachio
instant pudding and pie filling
3/4 cup cold whole milk
1 cup cold whipping (heavy)
1/2 cup pistachio nuts, coarsely
1/2 cup whipping (heavy) cream
4 oz. semisweet baking
chocolate, finely chopped
1 tsp. vanilla
1 teaspoon light corn syrup
1/2 cup whipping (heavy) cream
2 tbsp. powdered sugar
Reserved 1 tbsp. pistachio instant
pudding and pie filling mix
1. Heat oven to 350ºF.
Lightly spray bottom of 2 (8-inch) round cake
pans with no-stick cooking spray. Line bottoms of pans with
parchment paper; lightly spray paper with cooking spray.
2. In large bowl, stir brownie mix, oil, water and eggs 50
spoon. Spread half of batter (1 1/2 cups) evenly in each
3. Bake 27 to 30 minutes or until toothpick inserted 2 inches
edge of pan comes out clean. Cool in pans on cooking racks
minutes. Run knife around edge of pans to loosen. Place cooling
rack upside down on 1 pan; turn rack and pan over. Remove
and parchment paper. Repeat with second brownie layer. Place
racks with brownie layers in refrigerator to cool completely,
4. Meanwhile, measure 1 tablespoon of the pudding mix; reserve
garnish. In large bowl, beat remaining pudding mix, the milk
1 cup whipping cream with electric mixer on high speed about
minutes or until mixture is thick and creamy. Stir in nuts.
5. Carefully cut each brownie layer horizontally in half,
serrated knife, to make 4 layers. On serving plate, place
layer, cut side down. Spread 1/2 of the mousse (3/4 cup)
to edge of brownie. Repeat layering twice, using 2 brownie
(place cut sides down) and remaining mousse. Top with remaining
brownie layer, cut side down. Refrigerate torte while making
6. In 1-quart saucepan, heat 1/2 cup whipping cream over
heat, stirring occasionally, just until bubbles start to
form at edge
of saucepan. Remove from heat. Add chocolate, stir constantly
smooth. Stir in vanilla and corn syrup; let stand 10 minutes.
glaze; spoon over top of torte, allowing some to run down
Return torte to refrigerator while making garnish.
7. In medium bowl, beat 1/2 cup whipping cream, the powdered
sugar and reserved 1 tablespoon pudding mix on high speed
stiff peaks form. Spoon mixture into decorating bag fitted
tip and pipe rosettes on top of torte, or spoon dollops of
on torte. Refrigerate at least 30 minutes before serving.
refrigerate any remaining torte.