Pulled Pork

Kate and Ted fixed this for us in Florida.
Sure feeds a crowd and everyone loves it.

Slice an onion or two for the bottom of crock pot.
Cut a whole pork loin in half and stuff it in pot.
Add  1 cup water, 1 stick of butter,
some seasoning like garlic powder  or seasoned salt, and
a little B-B-Q sauce. Cook it overnight and then shred.
I save some of the liquid from cooking and add as much as I need
to the meat after shredding, can add a little more B B Q sauce if
you want.

Crock pot mexican chicken

Chicken breasts
sack of frozen corn
jar of picante sauce
drained can of black beans

cook all together in crock pot, 4-6 hrs.
you can add 1/2 to 1 brick cream cheese or not.
serve over white rice with cheddar cheese on top.

Pam's Chicken and Rice

This recipe is in here for my daughter Kate.  She called time and again  for this recipe, all through college
and law school..
It can also be made with Lipton onion soup mix and more water.

4-6 chicken breasts
1 stick margarine
1 cup rice (Minute Rice)
1 can cream of mushroom soup
1 can French onion soup
1 "soup can" water

Melt margarine, add soups, water, rice, and chicken. Bake at 325 degrees for 2 hours uncovered.

Chicken Salad

1 8 oz pineapple chunks

2/3 C Mayo

1 t Dijon Mustard

1/3 C raisins

1/8 t salt

 ¼ C celery thinly slicked

2 T green onions

 ½ C slivered almonds

¾ t curry powder

4 C cooked chicken

Combine 2 T pineapple juice, with mayo, curry, mustard and salt for dressing.  Combine ingredients with dressing.  Refrigerate l hour.  I serve with fresh pineapple chunks. Eva

Brisket Recipe from Ted who got it from Aunt Jeanne

Trim fat off brisket.     Brush or rub liquid smoke over entire brisket.    Sprinkle celery salt,  and pepper over entire brisket.  Sometimes I add seasoned salt and garlic powder    Place in large baking bag.   Add all of a can of beer.  If you like you can add some onion either fresh or dehydrated.      Bake about 3 to 4 hours.  I usually start it for about 30 minutes at 325, then reduce the heat to 250 or so for the remaining time.  Then remove from oven and cover top of meat with your choice of barbeque sauce.  Return to oven for approx 30 min.  You can lower the temp some, 200 give or take.      When you remove the brisket save the juice in the bag.     Slice meat, if possible with an electric knife.  Add juice from bag to whatever dish you are serving or storing the meat in. 

  

other tips:

            -try to cover the brisket with the liquid smoke without getting it on your hands. The liquid smoke will make you hands smell for days.

            -follow the directions of the baking bag.

            -a whole brisket takes about 3 to 3.5 hours, a smaller brisket flat may not take quite so long, but it may be better to have it in longer than not enough.  Longer at a lower temp is better than shorter at a higher one.  Trying to rush it will make it tough.

            -once cooked, it will be tender, but it will dry out pretty quickly, so keep some of the juice on it after you have sliced it. You can also cover it with barbeque sauce if you prefer, or mix some juice and sauce and cover it. 

            -you can cook the brisket, then let it cool in the bag and refrigerate it whole.  A day or two later you can slice it while its cold, then reheat in oven or microwave, be careful to keep the juice on it

            -if you do a whole brisket, the back part is marbled with a lot of fat and is best if you chop it or run it thru a food processor, then add barbeque sauce and juice and use it for sandwiches.

           

Lorraine's Enchiladas

Lorraine told me how to make these about 30 years ago. I never had it written down, so Lorraine may have to correct it if I've morphed it over time. Also a recipe that you've had at my house every time I have served Mexican food. (I don't really know quantities because I always make a LOT). They freeze well.

Can of enchilada sauce

Small can of tomato sauce

Ground beef, drained and mixed with taco spice

Shredded cheddar or Mexican blend cheese

Corn tortillas

I mix enchilada sauce with a small can of tomato sauce in a shallow bowl. (Not sure if Lorraine did this or if it was because my kids liked the enchilada sauce cut down a little).  Dip a corn tortilla completely in sauce and shake off excess. Place a few tablespoons of meat in a line across the tortilla. Spoon a T of sauce across the meat and add some shredded cheese. Roll up and place seam side down in a greased casserole. Spread remaining sauce across the top and sprinkle with some additional cheese. Bake at 350 for 30 - 35 minutes or until heated throughout and bubbly.

Stuffed Burritos

The burritos you are served EVERY single time you have Mexican food at my house! (Sorry)  Annie

Flour tortillas

2 cans cream of chicken soup

3 4oz cans of chopped green chilies

Bag of shredded mexican blend cheese (or cheddar)

Ground beef, cooked drained and seasoned with taco spice

1 large can of refried beans

Spray a casserole dish.

Blend the soup and green chilies in a bowl. Line up next to the refried beans, ground beef, and cheese.

On a flour tortilla, spread a few tablespoons of refried beans across the center in a line. Spoon a few tablespoons of taco meat on top of the beans. Follow with a few tablespoons of of the soup mixture and top with shredded cheese. Roll up and place in the casserole, seam side down. Repeat, filling the dish. Spoon the remaining soup mixture across the top, making sure all exposed tortillas are moistened. Sprinkle shredded cheese across the top.

Bake at 350 for about 30 - 35 minutes, or until bubbly and heated through.

Hot Ham Sandwiches

Ingredients:

• 2 packages (7 1/2 oz each) small party rolls
• 1/2 cup butter (1 stick)
• 2 tablespoons prepared mustard
• 2 tablespoons finely chopped onion (optional)
• 2 tablespoons poppy seed
• 1 teaspoon Worcestershire sauce
• 1 ts horseradish
• 8 ounces boiled ham, chopped
• 6 ounces shredded Swiss or Cheddar cheese(I use Baby Swiss)

Preparation:

Melt or soften butter; add mustard, poppy seed, onion, and Worcestershire sauce. Without separating rolls, slice party rolls horizontally. Spread both sides evenly with butter mixture. Fill evenly with ham and cheese. Wrap each package in tightly in foil and refrigerate until ready to bake. Bake at 375 ° for about 15 minutes, or until thoroughly heated and cheese is melted. Good for baptisms, graduations,

etc.,anything that you just need to be able to come home and have food be ready.

I've made these using any kind of rolls and even french bread that I've removed about an inch of bread from the middle.They freeze well. Do you know that a cooler will keep things warm as well as cold?  You can warm sandwiches and keep wrapped in foil in a cooler for hours.

Italian sausage

Rope style hot Italian sausage from Scimeca’s is the best.  Call ahead.

Grill

Cut into pieces.
Aunt Jeanne said they had both hot and mild once and no one ate the mild.

Plaza III Steak(hamburger) Soup

 My original recipe calls for 1 bottle of BV sauce instead of bullion cubes and accent, so that's the way I've always made it.
I also run the tomatoes through the blender.



 1/2  cup           butter or margarine
   1/2  cup           all-purpose flour
    8      cups          hot water
    2      pounds        lean ground beef
    2      tablespoons   beef bouillon granules
    1      cup           onions -- chopped
    1      cup           carrots -- diced
    1      cup           celery -- sliced
    2      cups          frozen mixed vegetables
   28      ounces        canned tomatoes -- diced
    1      teaspoon      pepper -- or to taste
    1      tablespoon    Accent® seasoning mix -- (optional)

Melt butter or margarine in a soup pot that holds at least 20 cups.  Blend
in flour to make a smooth paste.  Add hot water a little at a time.  Simmer
until smooth.  Sauté beef in a large skillet and drain off fat (I usually
rinse under very hot water which gets some more of the fat off the meat).
Add meat, bouillon, all vegetables and seasonings to saucepan.  Bring to
boil.  reduce heat and simmer until vegetables are cooked.  Do not add salt.

 

Beef Stew

I think the original name for this stew was "Stay in bed beef stew". Mom thought that was funny.
I also do this without the veggies and serve it over  noodles or rice.
I think you could do this in a crock pot also.

2 pounds stewing beef, well trimmed
1 pound potatoes, peeled and cut into medium chunks
1 large onion, chopped
4 carrots, peeled and chopped
1 can tomato soup, undiluted
1 can cream of mushroom soup, undiluted
2 or 3 bay leaves 
2 cups mushrooms, sliced (optional)
1½ cups frozen peas (optional)

Preheat the oven to 250°.

Add the raw beef and and all of the vegetables (except the mushrooms and peas) to a large stew pot. Add the undiluted soups and mix everything together well. Place the bay leaves on top of the mixture. The mixture will look quite dry at this point.

Bake the stew with lid on for 5 hours. If you are using mushrooms and peas, add them at the beginning of the last hour. Remove bay leaves before serving.

Loretta's Chili

Buy packet of William's Chili seasoning. Follow directions on back.
I put the can of tomatoes in blender and with 1 can of chili beans. And I also always
err on the side of more chili seasoning to meat, I might use 3 lbs of meat and
enough William's for 4 lbs.

Mom didn't have anything chunky in the chili...someone wouldn't have eaten it!

Spaghetti sauce

 Mom's Spaghetti Sauce

Brown 1 lb. hamburger, drain.

Add

1 envelope Spaghetti seasoning

Add:

1 small can tomato paste

1 can tomato sauce

1 can diced tomatoes

1/2 cup water

1 tsp sugar

Loretta's Fried Chicken

Lorraine,

I don't know if these recipes are unique to Mom or not, but in my mind I'm fixing Mom's fried chicken and gravy (served over broken bread)  and her white sauce with asparagus or new potatoes and her spaghetti sauce.  Here they are:

Mom's Fried Chicken and Gravy

2 tbls. butter

2 tbls. crisco

Heat on stove in large frying pan.

Put 3 heaping tbls. flour, plus salt and pepper to taste In brown paper bag.  Shake fresh chicken thighs and legs in bag until coated.(Chicken tenders would be good, but don't bake as long.)

Place chicken pieces in heated frying pan, skin side down until skin brownded and crisp, turn to brown other side. 

Preheat oven to 350, place browned chicken on cookie sheet, skin side up and bake for 40 to 45 minutes.   

Gravy

Mix 3 tbls flour with drippings from pan, gradually stir in approximately 2 cups of milk on low heat, stirring until desired thickness.  Add salt and pepper, serve over broken bread.

 Love, Nora