What's Cookin' ??

[hubrat]

Easy Cheesy Quiche

1 deep dish pie crust
2 cups chopped broccoli
2 cups sharp cheddar cheese, grated
4 eggs
1/2 pint whipping cream

Thaw the crust 10 minutes and score the bottom with a fork. Lay broccoli in crust, then cheese. Beat eggs well and beat in whipping cream (salt and pepper this mixture to taste). Pour over cheese. Bake at 350 friend. for 45 minutes to 1 hour.

 

[moreluck]

Crockpot Barbecued Pork Loin Ribs

Ingredients:
***Ribs***
4 pounds pork loin back ribs or pork spareribs
1 teaspoon finely chopped fresh garlic
1 teaspoon salt
1/2 teaspoon coarsely ground pepper
2 medium onions, sliced

***Barbecue Sauce***
1/4 cup firmly packed brown sugar
1/4 cup prepared mustard
1 bottle (14 oz. size) ketchup
2 tablespoons butter, melted
2 tablespoons apple cider vinegar
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon chili powder
Directions:

If you want you can use your favorite bottled BBQ sauce


Spray inside of a 4-5 qt. slow cooker with no stick cooking spray.

Season ribs with garlic, salt and pepepr. Cut into 2 or 3 rib portions. Layer ribs and onions in slow cooker.

Combine all barbecue sauce ingredients in med. bowl; pour over ribs.

Cover; cook on LOW for 8-10 hrs. or HIGH for 4-6 hrs. or until ribs are fork tender

 

[moreluck]

AUNT BLANCHE'S BLACKBERRY COBBLER

Makes 4 to 6 servings. From Blanche Lippard in "100 Years of Recipes, Reunions and Remembrances."

1/2 cup (1 stick) butter, melted

2 cups blackberries

2 cups sugar, divided

3/4 cup all-purpose flour

2 teaspoons baking powder

3/4 cup milk

PLACE melted butter in a 9-by 9-inch baking pan. Mix berries and 1 cup sugar and add to the butter-coated pan.

BEAT remaining 1 cup sugar, flour, baking powder and milk until smooth. Pour over berries.

BAKE at 350 degrees for 1 hour or until brown and bubbly.

 

[moreluck]

Crockpot Zesty Chicken Breasts


Ingredients:
6 chicken breast halves
2 cans (14 1/2-oz. size) diced tomatoes, undrained
1 small can jalapenos, sliced and drained,optional
1/4 cup reduced-fat, creamy peanut butter
2 tablespoons fresh cilantro, chopped, optional
Directions:
Remove skin from chicken, but leave bone in.

Mix all ingredients, except chicken in medium-sized bowl.

Pour one-third of sauce in bottom of slow cooker sprayed with non-fat cooking spray. Place chicken on top.

Pour remaining sauce over chicken.

Cover. Cook on high 3-4 hours or on low 6-8 hours.

Remove from slow cooker gently.

Chicken will be very tender and will fall off the bones.

 

[moreluck]

Red Rice

8 servings
2 tablespoons vegetable oil
1/2 lb smoked ham (about 2 cups) or lean bacon, diced (about 2 cups)
2 medium onions, finely diced (about 1 cup)
2 stalks celery, trimmed and finely diced (about 1 cup)
1 large green bell pepper, cored, seeded and finely diced (about 1 cup)
1 (28 ounce) can whole tomatoes, with liquid
3/4 cup tomato puree
1 1/2 teaspoons salt
1 teaspoon fresh ground black pepper
1 teaspoon chili powder
2 cups long grain rice
hot sauce

Heat the oil in a 4-qt pot over medium heat.
Add the ham, onions, celery, and green peppers and cook until the vegetables are wilted.
Add the tomatoes, tomato puree, salt, pepper and chili powder.
Lower the heat to simmering and simmer, covered 30 minutes.
Measure the sauce and, if necessary, add enough water to bring the volume to 5 cups.
Stir the rice into the liquid and heat to biling.
Reduce the heat to very low and cook, covered, until the rice is tender about 45 minutes.
Stir one or twice during cooking to prevent sticking.
Check the seasonings and add hot sauce to taste.

 

[moreluck]

Maple Walnut Layer Cake with Fluffy Maple Frosting

The frosting is a seven-minute icing made on the top of the stove. You must beat it continuously, but it's quick and easy, and the results are worth it!


Cake:
3 3/4 cups self-rising flour
1/2 teaspoon ginger
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup sugar
3 large eggs, at room temperature
1 1/2 cups pure maple syrup
3/4 cup hot water

Frosting:
2 egg whites
1/2 cup maple syrup
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon maple extract
Garnish:
1 cup chopped walnuts

Preheat oven to 350 degrees.
Grease and lightly flour two 9x2-inch round cake pans, then line the bottoms with waxed paper.
To make the cake: In a large bowl, sift together the flour and the ginger and set aside.
In a large bowl, cream the butter and the sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the maple syrup gradually. Add the flour mixture in thirds, alternating with the water, beating after each addition until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes or until a cake tester inserted into center of cake comes out clean.
Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on wire rack.
To make the frosting: In the top of a double boiler, combine first five ingredients. Cook over boiling water, beating constantly on the medium-high speed of an electric mixer, until mixture stands in peaks (about 5-7 minutes). Remove the pot from heat. Add the vanilla and the maple extracts and continue beating 1 minute more until thick enough to spread.
When cake has cooled, ice between the layers. Sprinkle about 1/3 cup chopped walnuts over the frosting. Then ice top and sides of cake, sprinkling the top with the remaining chopped walnuts.

 

[moreluck]

Croissant Maple Bread Pudding

4 leftover croissants, about 6 cups cut
2 cups half-and-half
2 cups heavy cream
Pinch salt
1 vanilla bean, split lengthwise
6 eggs
1 cup granulated sugar
1/2 cup maple syrup
Serving suggestion: vanilla ice cream


Preheat oven to 375 degrees friend.
Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan.

Cut up the croissants into 1-inch cubes and place them on a sheet pan. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl.

Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.

In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once. Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight, in the refrigerator. Heat the oven to 350 degrees friend.

Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator 4 hours or overnight. The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap.

To serve, warm maple syrup in a saucepan and keep warm. Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup. Serve with ice cream.

 

[moreluck]

Pepper-Crusted Maple-Glazed Salmon

3/4 cup maple syrup
1/4 cup soy sauce
4 (6-ounce) salmon fillets, skin removed
1/4 cup coarsely ground black pepper (Grind it yourself, or purchase "cracked" pepper at your grocery store)
1/2 teaspoon peanut (or other vegetable) oil, or a spritz of oil spray

In a re-sealable bag or a small deep bowl, mix maple syrup and soy sauce. Arrange fillets so that marinade completely covers fish. Marinate in the refrigerator for as long possible (a minimum of 4 hours, but ideally 24 hours to do it justice).
Preheat oven to 500 degrees friend.

Rub oil on a 10 by 10-inch sheet of aluminum foil.

Place pepper on a small plate. Remove salmon from marinade and pat topside only into cracked pepper to coat. Place fillets, pepper side up, on foil.

Bake on the top rack of the oven for approximately 7 minutes. (Syrup may cause fish to smoke when cooking, do not be alarmed.) Salmon can also be grilled directly over hot coals for about 3 minutes per side. But do not even think about using a microwave. Avoid overcooking the fillets. Salmon is best when the color has turned to a pale pink, but the fish is still moist throughout. Serve immediately on warmed plates.

 

[moreluck]

The following 3 recipes are for our maple-loving Canadian friends

 

[moreluck]

Oriental Green Beans

Ingredients:
3/4 pound chopped fresh green beans
3 tablespoons vegetable oil
2 cloves garlic, minced
2 slices fresh ginger root, minced
1 pinch crushed red pepper
2 tablespoons soy sauce
2 tablespoons oyster sauce

Directions:
In a large pan or wok, heat oil over medium-high heat. Add garlic, ginger, chilies and stir. As the garlic and ginger begin to sweat, add beans, toss to mix, cover and reduce heat. Steam for 5-8 minutes. Add 1/4 cup of water if necessary.

Remove cover, increase heat to high; add soy and oyster sauce and stir for two minutes more or until sauce thickens. Serve warm.

 

[moreluck]

Chicken Salad From The Church Luncheon

2 cups cooked cubed chicken
1 cup seedless green grapes, sliced in half
1 cup chopped celery
1/4 cup slivered almonds
1/2 cup mayonnaise
salt & pepper to taste

1. In a medium bowl, combine all the ingredients

2. Stir gently, but thoroughly, ensuring that all ingredients are well incorporated.

3. Season with salt & pepper to taste.

4. Refrigerate for at least an hour to let flavors blend.

5. Serve in a hollowed out tomatoes.....or on bread......or set on lettuce leaves.

 

[moreluck]

Border Bullets - For Those Who Like it "HOT"

12 large jalapenos or how ever many you want to make.
Cut the tip or small end off of the jalapenos leaving the stem on the other end.
hollow the jalapenos. ( we use a potato peeler )
Fill jalapenos with cream cheese.
wrap jalapenos with bacon holding bacon in place with toothpicks.
Broil in oven until bacon is to your liking.
remove, let cool and eat.

Recipe by Firefighter: Phil Burrow - Alva Fire Department, Alva Oklahoma

 

[moreluck]

TGI Friday's Blarney Blaster

Ingredients:
3/4 ounce Irish whiskey
3/4 ounce Bailey's Irish Cream
3/4 ounce green creme de menthe
2 scoops vanilla ice cream
1/4 cup crushed ice

Directions:
Add ingredients into blender and blend until smooth. Garnish with whipped topping and a drizzle of green creme de menthe on top.

 

[moreluck]

Potato Zucchini Pancakes
Makes 9-10 pancakes or 2-3 servings

2 medium russet potatoes, finely shredded (about 2 cups)
2 medium zucchini shredded (about 2 cups)
1 1/2 teaspoon salt
1 large egg
2 green onions, sliced
2 T all-purpose flour
2 T cornmeal
oil for frying
sour cream

Place the grated zucchini and potato in a colander medium bowl, toss with salt. Let stand 10 minutes. Squeeze and press firmly to remove all possible liquid. Transfer to a mixing bowl, stir in the egg, scallions, cornmeal and flour.
In large skillet, heat enough vegetable oil to cover the bottom of the pan. Heat and then drop the potato mixture, forming pancakes 1/4 cup at a time, and about 3 inches across, flatten with a spatula; cook until lightly browned, about 3 minutes per side, turning halfway and adding more oil if necessary. Repeat with the remaining mixture. Drain on paper towels and keep on a rack over a cookie sheet in a 200 degree oven until ready to serve. Dollop each pancake with sour cream.

 

[quebec_driver]

MORELUCK, Thanks for the recipes I`m Always willing to try something new

 

[moreluck]

Quick 'n Easy Sloppy Joe Sandwiches

2lb. ground beef
1 bottle Heinz Chili Sauce
1med.size onion
1 med. size Bell Pepper
an ounce or two of Louisana hot sauce
Finely dice the onion and bell pepper, brown in skillet
add and brown the ground beef,
pour in the chili sauce and hot sauce and simmer for 10-15 min
leave a bag of hamburger buns and a spoon next to the skillet and watch the stuff disapear

Recipe by Firefighter: David Rodgers

 

[moreluck]

Banana Cream Delight

Ingredients:
3/4 cup butter or margarine
1 1/2 cup flour
2/3 cup finely chopped walnuts
1 pkg.(8 oz size) cream cheese, softened
1 cup powdered sugar
1 carton (8 oz size) frozen whipped topping, thawed and evenly divided
3 cups milk
2 packages (4 serving size) banana cream flavor instant pudding
2 bananas

Directions:
Preheat oven to 350.

In medium bowl, cream margarine and flour. Add walnuts, and blend thoroughly. Press into the bottom of an ungreased 9x13" baking dish. Bake for 30 minutes. Let cool.

Mix cream cheese with powdered sugar then add half of the whipped topping and blend. Spread mixture over cooled crust.

In medium bowl, whisk milk and pudding mix for 2 minutes. Pour over cheese mixture. Slice bananas and place on top of pudding.

Carefully spread remaining 4 ounces of whipped topping over all. Refrigerate for several hours before serving.

 

[moreluck]

RANGER COOKIES

Makes 8 dozen. Submitted by Betty Newbold, Davidson, from "Betty Feezor's Carolina Recipes" (out of print).

1 cup shortening
1 cup packed brown sugar
1 cup white sugar
2 eggs
2 cups cornflakes
2 cups old-fashioned oats
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons baking soda
1 cup coconut
1 teaspoon vanilla

CREAM shortening and sugars. Add the eggs. Beat well and add cornflakes and oats.

STIR together flour, baking powder, salt, soda and coconut. Beat into batter. Mix in vanilla.

DROP small pinches of dough onto a greased cookie sheet 1 1/2 inches apart.

BAKE in a 350-degree oven about 15 minutes or until lightly browned.

 

[moreluck]

Chocolate Rum Balls


Ingredients:
1 cup Ground Pecans
2 cups Chocolate Wafer Cookie Crumbs
1/2 cup Powdered Sugar
1/3 cup Rum
3 tablespoons Corn Syrup
1/2 cup Chocolate Chips
3/4 cup Chocolate Sprinkles
Directions:
In bowl, combine cookie crumbs, pecans, sugar, rum and corn syrup.

Shape into 1 inch balls measuring about 1 Tablespoon of mixture.

Line a tray with wax paper. Place balls on a tray and refrigerate until cold.

In a double boiler using hot (not boiling) water, melt chocolate; let cool slightly.

Dip balls into melted chocolate with only a thin coat. Roll in candy sprinkles.

Place balls on the waxed paper lined tray until chocolate is set.

 

[moreluck]

For kids....if you want them climbing the walls.

Snicker Candy Salad

6 unpeeled Jonathan apples
1 (3 ounce) instant vanilla pudding
1 cup milk
1 (8 ounce) container Cool Whip
1 package bite size Snickers

Dice apples and quarter candy pieces. Mix vanilla pudding and milk together, then fold in Cool Whip, apples, and Snicker pieces. Pour into a pretty bowl, cover and chill until ready to serve.