7-Up Crockpot Roast
from NancysKitchen.com
3 to 4 lb. boneless pot roast
1 cup 7-Up
Celery salt
2 bay leaves
2 garlic sections, chopped or sliced
Wash roast and pat dry with paper towels, place in crockpot, pierce top of roast with fork and sprinkle top with celery salt. Add bay leaves and garlic, pour DIET 7-Up over all and set crockpot on high for 4 hours, then low 2 hours or put on low for 8 hours. Remove roast to platter to cool. Discard liquid. Potatoes, carrots, celery and onions may also be added as the roast cooks.
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All-American Chicken & Vegetable Dinner
1 Reynolds' large size foil Hot Bag
1/4 cup water
1 Tbsp. flour
1/2 cup grated Parmesan cheese
2 tsp. garlic salt
1 tsp. paprika
1/2 tsp. pepper, optional
9 skinless, bone-in chicken pieces
3 ears fresh corn-on-the-cob, halved
1/2 lb. fresh green beans, cut in pieces
1 onion, cut in eighths
Preheat grill to medium high or oven to 450ºF. Open foil bag. Combine water and flour. Add to foil bag. Combine cheese and seasonings. Sprinkle half of seasoning over chicken; place in foil bag in even layer. Combine vegetables with remaining seasoning; arrange on top of chicken. To seal, double fold open end of bag. Place in 1" deep pan. Slide bag onto grill or leave in supporting pan and place in oven. Grill 30-35 minutes on covered grill or bake 55-60 minutes in supporting pan in oven. Use oven mitts to cut bag open with sharp knife. Carefully fold back top of bag, allowing steam to escape. Serves 5-6.
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All-American Pot Roast
1 onion
1 carrot
1 rib of celery
1 Tbsp. oil
3-1/2 lb. chuck roast
1 cup water
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dried thyme
1 bay leaf
1/2 cup water
2 Tbsp. flour
salt and pepper to taste
Cut onion, carrot and celery into 2” chunks. Heat oil in large pot over medium heat. Brown roast on all sides, about 15 minutes. Remove meat from pot. Add vegetables to pot and cook until golden, about 10 minutes. Return meat to pot and add 1 cup of water, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat and simmer, covered, about 2 1/2 hours, turning meat occasionally. Remove meat to a platter; cover loosely with foil to keep warm. Discard vegetables and bay leaf. Skim fat from pan juices. Gradually add 1/2 cup cold water to the flour. Add flour mixture to the pan and cook, stirring, until gravy comes to a boil and thickens. Serves 8.
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All-Day Crockpot Chicken
2 Tbsp, frozen orange juice
2 cups chicken stock
1 tsp. salt
1/4 tsp. pepper
1/2 cup tomato paste
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 cloves garlic, minced
1 dash allspice
4 pounds chicken breasts and thighs or one whole roaster or fryer
1/4 pound mushrooms, sliced
2 Tbsp. margarine or butter
11 oz. mandarin oranges, drained
1/2 a medium-large bell pepper, sliced lengthwise
1/4 tsp. ground ginger
3 Tbsp. cornstarch
1/4 cup cold milk
1/4 cup cold water
The night before you plan on slow cooking your dinner, mix together the marinade ingredients in a large, closable container large enough to also hold the chicken pieces. When marinade is thoroughly mixed, add the chicken, close container and refrigerate until morning. In the morning place the chicken in the crockpot and add marinade up to about an" from the top of the container. Cover and cook on LOW 6-8 hours. After 6-8 hours, set crockpot on HIGH. About an hour later, sauté the sliced mushrooms in the margarine or butter. Then add the mushrooms (with pan juices), mandarin orange sections, green pepper and ginger into the crockpot and stir thoroughly. Mix together the cornstarch, milk and cold water, then gradually add into the slow cooker while stirring until the entire mixture thickens a bit. Recover the crockpot and let simmer for 15 to 30 minutes until serving. Serve with baby carrots, new potatoes or veggies of your choice. Serves 6.
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Americana Pot Roast
from Cooking Light Magazine
cooking spray
1 boned rump roast (4 pounds)
6 cups (1/4" thick) sliced onion (about 3 medium)
2 Tbsp. Hungarian sweet paprika
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. dried thyme
3 garlic cloves, crushed
1/2 cup water
1/2 cup dry red wine or 2 Tbsp. red wine vinegar
14-1/4 oz. can low-salt beef broth
6 small red potatoes (about 1 pound)
1/2 tsp. salt
1/4 tsp. black pepper
6 carrots, cut into 1-1/2" thick pieces (about 1 pound)
Preheat oven to 300ºF. Place a Dutch oven coated with cooking spray over medium-high heat until hot. Add roast, browning on all sides. Remove from pan; reduce heat to medium. Add onion; sauté 10 minutes. Add paprika, basil, oregano, thyme, and garlic; sauté 1 minute. Add water, wine, and broth; bring to a boil. Peel a 1/2" strip around each potato. Stir in salt, pepper, carrots, and potatoes. Return roast to pan. Cover and bake at 300 degrees for 2 hours. Turn roast; cover and bake an additional hour or until tender. Serve with vegetables and broth. Yield: 10 servings (serving size: 3 oz. beef, 2/3 cup vegetables, and 1/4 cup broth).
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Amish Baked Whole Chicken
1/2 cup butter, melted
1/2 tsp. salt
1 tsp. barbecue seasoned salt
1/4 tsp. paprika
1/4 tsp. garlic salt
Brush melted butter over the whole chicken. Salt inside of chicken as well as the outside. Mix seasoned salt with paprika and garlic salt; cover the entire chicken. Bake at 350 ºF, basting occasionally until done.
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Amish Oven-Fried Chicken
from Pieri
1/3 cup vegetable oil
1/3 cup butter
1 cup all-purpose flour
1 tsp. salt
2 tsp. black pepper
2 tsp. paprika
1 tsp. garlic salt
1 tsp. dried marjoram
8 or 9 pieces chicken
Place oil and butter in a shallow cooking pan and place in 375ºF. oven to melt butter, set aside. In a large paper sack combine dry ingredients. Roll the chicken pieces 3 at a time in butter and oil then drop into a sack and shake to cover. Place on a plate until all pieces are coated. Leave any excess butter and oil in pan. Place chicken in the pan skin side down or its just as good if you remove all the skin first. Bake 45 minutes with spatula, turn chicken pieces over and bake 5 to 10 minutes longer or until crust begins to bubble.
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Andre's Coq au Vin
from "Prime Cut," by Diane Mott Davidson
3 Tbsp. butter
1 carrot, diced
1 medium onion, chopped
2 cloves garlic, crushed thru a press
3 Tbsp. chopped fresh parsley
1 cup dry red wine
1/2 cup beef bouillon
1 Tbsp. tomato paste or ketchup
1 Tbsp. cornstarch
4 skinless boneless chicken breast, approx. 1-1/2 pounds
1 Tbsp. flour
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 Tbsp. olive oil
In a large skillet, melt the butter and slowly cook the chopped carrot, onion, garlic, and parsley until the onion is soft and translucent, approximately 10 to 20 minutes. Add the wine, bouillon, and tomato paste or catsup. Simmer, covered, over low heat for 20 minutes. Stir 2 Tbsp. water into the cornstarch until smooth. Mix into the wine mixture and stir until the sauce is thick and clear. Set aside, covered, over very low heat, while you prepare the chicken. Pound the chicken breasts between sheets of plastic wrap until they are approximately 1/2" thick. Mix together the flour, salt, and pepper, and dredge the chicken breasts in this mixture. Heat the oil in a large, heavy skillet. Over medium-high heat, sauté the chicken breasts for 2 minutes per side, or until almost cooked through. Place the chicken breasts in the wine mixture, cover, and cook over medium-low heat another 6 to 10 minutes, until the chicken is just cooked through. Serve immediately.
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Anniversary Burgers
from "Dying for Chocolate," by by Diane Mott Davidson
2 eggs, beaten
2 Tbsp. milk
2 slices bread, torn up
1 Tbsp. dried minced onion
1-1/2 tsp. salt
2 tsp. prepared horseradish
1/4 tsp. black pepper (preferably freshly ground)
1/4 tsp. dried thyme
1/2 tsp. dry mustard
2 pounds lean ground beef
1/2 cup unsalted butter
1/2 cup catsup
Light a charcoal fire. Mix eggs with cream and milk, then add torn-up bread, onion, salt, horseradish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes, then stir well again, until all is moistened and the bread is no longer in pieces. Add ground beef and mix well. Melt butter with catsup and keep warm. Measure out beef in 1/2 cup increments and form patties. Grill over hot coals on one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot.
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Apple-Braised Pork Chops with Noodles
four 4-oz. boneless pork loin chops
1-1/2 cups apple juice
1 Tbsp. honey mustard
1/2 tsp. salt
1/4 tsp. dried thyme leaves
1/8 tsp. pepper
1-1/2 cup carrots, cut into 1/4" thick slices
4 oz. (2-1/2 cups) uncooked extra-wide egg noodles
2 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. chopped fresh parsley
Spray large skillet with Pam. Heat over medium-high heat until hot. Add pork chops; cook 3-5 minutes or until golden brown on both sides. In small bow, combine apple juice, honey mustard, salt, thyme and pepper; mix well. Pour over pork chops. Reduce heat to low; cover and simmer 10-15 minutes or until pork is no longer pink in center. Meanwhile, bring 3 quarts water to a boil in large saucepan. Add carrots; cook over medium-high heat 5 minutes. Add noodles. Return to boil. Cook 8-10 minutes or until carrots and noodles are tender, stirring occasionally. Drain. Remove pork chops from skillet; cover to keep warm. In small bowl, combine cornstarch and 2 Tbsp. water; blend until smooth. Add to liquid in skillet. Cook and stir 1 minute or until thickened and bubbly. (Gravy can be strained if desired.) To serve, arrange carrots and noodles on serving platter. Top with pork chops and gravy. Sprinkle with parsley. Serves 4.
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Apple Cider Pork Chops
2 Tbsp. olive or vegetable oil
4 bone-in or boneless pork chops, 1" thick
3/4 cup water
1/4 cup apple cider vinegar
1/4 cup firmly packed brown sugar
2 sweet apples (such as Golden Delicious), cored and cut into quarters
1 envelope Lipton Recipe Secrets Onion Soup Mix
Preheat oven to 350º. In 12" skillet, heat oil over medium-high heat and brown chops. Remove chops to 13x9" baking or roasting pan and set aside. In same skillet, bring onion soup mix blended with water, vinegar and sugar to a boil over high heat; pour over chops. Bake covered 35 minutes. Add apples to pan and continue baking covered an additional 25 minutes or until pork is done. Serve, if desired, over hot cooked rice. Makes about 4 servings.
NOTE: Also terrific with Lipton Recipe Secrets Onion-Mushroom Soup Mix.
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Apple Cider Pork Chops & Rice
Recipe by Linda W.
2 pork center loin chops
salt and freshly ground black pepper, to taste
1 tsp. dried thyme, divided
1/2 Tbsp. olive oil
1 cup apple cider
3/4 cup water
1 cup rice
1 Tbsp. chopped parsley
Heat olive oil in nonstick sauté pan with a cover until hot. Sprinkle salt, pepper and a half tsp. of the dried thyme over pork chops and brown for a couple minutes on each side in the hot oil. Remove from pan. Pour apple cider, water, and rice into sauté pan, and stir. Bring to an almost boil; add pork chops back into pan, nestling them into the rice mixture. Sprinkle remaining dried thyme into the rice/apple cider mixture, turn heat down to a low simmer, and cover. Cook for 25 minutes, or until liquid is almost gone and rice looks dry on top. Remove from heat; let sit for 5 minutes. Fluff rice, and serve pork chop over rice sprinkled with parsley.
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Apple-Glazed Pork Kebabs
from "Recipe Hall of Fame Quick and Easy Cookbook"
1 lb. boneless pork loin, cut into 1” cubes
2 Tbsp. lemon juice
salt to taste
Apple Glaze:
1 cup apple jelly
2 Tbsp. lemon juice
1 tsp. cinnamon
2 Tbsp. butter
Sprinkle lemon juice and salt evenly over pork cubes. In small saucepan, make glaze by mixing together jelly, lemon juice, cinnamon and butter. Simmer until well blended (makes 1-1/4 cups). Thread pork onto skewers and spoon glaze over all. Grill over hot coals, 10-12 minutes, turning and basting frequently. Serves 4.
NOTE: This can be done with almost any flavor of jelly or preserves.
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Au Jus Beef & Noodles
2 lbs. stew beef
two 7 oz. cans sliced mushrooms, undrained
2 cups beef broth
1 oz. pkg. dry Au Jus gravy mix
Worcestershire sauce to taste
salt, pepper, garlic salt to taste
Place stew meat in crockpot. Add beef broth and mushrooms. Add seasonings to taste and sprinkle in Au Jus gravy mix to taste. Cover; cook on low for 7 to 8 hours. Serve over hot cooked noodles.
NOTE: Store any left over gravy mix in a cool, dry place in an air-tight container.
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Aunt Fran's Chicken & Rice
recipe by Lynda
6 skinless boneless chicken breast halves (or other chicken parts of your choice)
2 cans cream of onion soup, condensed, undiluted
2 cans reduced fat reduced sodium cream of mushroom soup, undiluted
1-1/2 cups rice
4 oz. can mushroom slices, drained
1-1/2 to 2 cups white wine
In a 13x9" baking dish mix cream of onion soup and rice. (If using frozen chicken breasts use the lesser amount of wine) Smooth mixture so that it covers the bottom of the pan. Next lay chicken breasts on top. Smear cream of mushroom soup over chicken breasts and top with mushrooms. Sprinkle with freshly cracked black pepper if desired. Pour wine over top all. Bake, uncovered, in a 350ºF. oven for 1 1/2 to 2 hrs or until done. Time will depend on whether or not you use boneless, skinless chicken breasts or bone-in pieces.
Lynda’s Notes: I use Tyson's FROZEN boneless, skinless chicken breast and sometimes the pieces are so big I can only fit in 4 pieces of chicken, which is fine with us since we really enjoy the rice! Aunt Fran (DH's aunt) uses skin on, bone-in pieces of chicken in this dish and no mushrooms.
Per Serving (excluding unknown items): 449 Calories; 6g Fat (14.3% calories from fat); 33g Protein; 50g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 882mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 Lean Meat; 1 1/2 Vegetable; 1 Fat.
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Autumn Pork Roast
from Carrie
1 boneless pork loin roast, about 2 pounds
3/4 tsp. salt
1/8 tsp. pepper
1/2 tsp. garlic powder
3 large sweet potatoes, peeled, thinly sliced
1 medium onion, sliced and separated into rings
3/4 tsp. dried thyme leaves
4 cups of apple juice
Sprinkle the roast with 1/4 tsp. of the salt, the pepper and the garlic powder. Place it in a slow cooker. Put the sweet potatoes and onion rings around the roast. Sprinkle the thyme and remaining salt over. Pour the apple juice on the side of the roast. Cover and cook on low for 6 to 8 hours.
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Autumn Vegetables & Pork Chops
recipe by Lynda
6 pork chops, 3/4 to 1" thick
1 medium-size acorn squash
2 Tbsp. butter, melted
2 Tbsp. orange juice
1 tsp. Worcestershire sauce
1 tsp. grated orange peel
1/4 tsp. cinnamon
1/8 tsp. nutmeg
3/4 cup firmly packed brown sugar
3 Tbsp. chopped green onion
2 cups frozen green peas
Slice acorn squash horizontally in half; remove seeds from each half. Slice each half into 6 slices, approximately 1/2" thick. Place 6 half slices on bottom of 5-quart slow cooker. Arrange 3 pork chops over squash; repeat layers. Combine all other ingredients except peas; pour over squash mixture. Cover and cook on low heat setting 5 to 6 hours or until pork and squash are tender. Remove both from slow cooker; keep warm. Stir in frozen peas. Turn heat setting to high. Cover and cook about 5 minutes or until peas are tender; drain. Serve one pork chop, 2 slices of squash and 1/3 cup peas on each plate.
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Baby Back Ribs
from Diane
I line my 2 favorite shallow large pans (2 broiler pans) with foil, and spray well with Pam. Then I set the slabs of baby back ribs meaty side down and sprinkle the surface with garlic powder and pepper. Cover the pan completely with foil (this necessitates using two sheets of foil and folding/crimping them together along two side edges to make a really wide sheet of foil) crimping completely around the pan. This will steam the ribs. I don't add any water though, they let go of enough juices on their own. Into a 325º oven for 1 hour. At the end of the hour I carefully remove the foil, use a turkey baster to remove all the juices/fat. (I don't turn the slabs yet) I slather on some of our favorite Bullseye BBQ sauce and into the oven for 20 minutes. At the end of 20 minutes, I turn the slabs over (the meaty side will have gotten nice and brown from the contact with the hot pan this whole time) and baste them with BBQ sauce, into the oven for 20 minutes. Repeat this one more time, basting the meaty side of the ribs and into the oven for the last 20 minutes. Total cooking time 2 hours and they always are wonderfully tender and very flavorful.
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Bacon-Seasoned Stuffing
6 slices bacon
3/4 cup finely chopped onion
1/2 cup chopped green pepper
1/2 tsp. thyme
1/4 tsp. salt
pepper
4 cups dry bread cubes
2 Tbsp. water
Fry bacon in medium skillet over low heat until crisp. Drain on paper towel; crumble. Cook onion and green pepper in bacon drippings until tender. Combine seasonings and sprinkle over bread cubes. Add onion mixture, bacon and water. Toss to combine. Stuff thawed, rinsed turkey and roast immediately. Makes enough to stuff a 6-lb. turkey.
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Baked Barbecue Chicken
1/4 cup butter
2-1/2 to 3-lb. cut-up broiler-fryer chicken
1 cup ketchup
1/2 cup water
1/4 cup lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. paprika
1/2 tsp. salt
1 medium onion, finely chopped (about 1/2 cup)
1 clove garlic, finely chopped
Heat oven to 375ºF. Heat butter in 13x9" pan in oven. Place chicken in butter, turning to coat. Arrange skin side down in pan. Bake uncovered 30 minutes. Mix remaining ingredients in 1-quart saucepan. Heat to boiling; remove from heat. Drain fat from chicken; turn skin side up. Spoon sauce over chicken. Bake uncovered until thickest pieces are done and juices of chicken run clear, about 30 minutes longer. Serves 6.
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Baked Breast of Chicken Galahad
four 8-oz. chicken breast halves, boned and skinned
garlic salt
1/2 cup butter, melted
1 tsp. paprika
3 Tbsp. lemon juice
1 cup sour cream, room temperature
1/2 cup sherry or broth
8-oz. can mushroom pieces, drained
dash pepper
Preheat oven to 375ºF. Place chicken in lightly greased 9x13” baking dish. Sprinkle chicken with garlic salt to taste. Mix together melted butter, paprika and lemon juice. Brush chicken well with mixture and place in pan. Bake, tented with foil, 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying. Blend together sour cream, sherry or broth, mushrooms and pepper. Pour over chicken for last 15 minutes of baking. Serves 4.
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Baked Chicken & Rice
2-1/2 to 3 lb. cut-up broiler-fryer chicken
3/4 tsp. salt
1/4-1/2 tsp. paprika
1/4 tsp. pepper
2-1/2 cups chicken broth
1 cup uncooked regular long grain rice
1 medium onion, chopped (about 1/2 cup)
1 clove garlic, finely chopped
1/2 tsp. salt
1-1/2 tsp. chopped fresh or 1/2 tsp. dried oregano leaves
1/8 tsp. ground tumeric
1 bay leaf
2 cups shelled fresh green peas
pimiento strips
pitted ripe olives
Heat oven to 350ºF. Place chicken, skin sides up, in ungreased 13x9" baking dish. Sprinkle with salt, paprika and pepper. Bake uncovered 30 minutes. Heat broth to boiling. Remove chicken and drain fat from dish. Mix broth, rice, onion, garlic, salt, oregano, tumeric, bay leaf and peas in baking dish. Top with chicken. Cover with foil and bake until rice and thickest pieces of chicken are done and liquid is absorbed, about 30 minutes. Remove bay leaf. Top with pimiento strips and olives. Serves 6.
NOTE: 10-oz. pkg. frozen green peas, thawed and drained, can be substituted.
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Baked Chicken Breasts Supreme
2 cups sour cream
3 Tbsp. lemon juice
1 Tbsp. Worcestershire sauce
2 tsp. celery salt
2 tsp. paprika
1/2 tsp. salt
1/2 tsp. pepper
4 garlic cloves, minced
12 bone-in chicken breast halves, skin removed
1-3/4 cups unseasoned dry bread crumbs
1/3 cup butter
In large bowl, combine sour cream, lemon juice, Worcestershire sauce, celery salt, paprika, salt, pepper and garlic; mix well. Add chicken to sour cream marinade, covering each piece well. Cover; refrigerate 8 hours or overnight. Heat oven to 350ºF. Lightly grease two 15x10" or 13x9" baking pans. Remove chicken from sour cream marinade; discard marinade. Coat chicken with bread crumbs. Arrange in single layer in greased pans. In small saucepan, melt butter; spoon evenly over chicken. Bake 60-70 minutes or until chicken is fork-tender and juices run clear. Serves 12.
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Baked Chicken in Wine Sauce
from Jacki
2 whole boneless chicken breasts
1/2 cup flour
paprika, salt, pepper, garlic powder (to taste)
Melt 2-4 Tbsp. butter in 13x9” baking pan. Mix flour and seasonings in a Ziploc bag and shake chicken to coat. Place chicken in pan and bake 30 minutes at 350ºF. Turn chicken and bake 20-30 minutes more after gravy (see below) is poured on.
Gravy: Mix 2 cans cream of mushroom or cream of chicken soup with 1/2 to 1 cup of good quality white wine. Pour over chicken as directed.
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Baked Chicken That Makes Its Own Gravy
3 to 3-1/2 lbs. frying chicken pieces
1/4 cup flour
1/4 cup melted butter
2/3 cup undiluted evaporated milk
10-3/4-oz. cream of mushroom soup
1 cup (4 oz.) grated process American cheese
1/2 tsp. salt
1/8 tsp. pepper
2 cups (16 oz.) drained whole onions
1/4 lb. sliced mushrooms
dash paprika
Coat chicken with flour. Arrange chicken in single layer with skin down in melted butter in 13x9" baking dish. Bake uncovered at 425ºF for 30 minutes. Turn chicken, bake until brown and tender, 15-20 minutes longer. Remove from oven and reduce temperature to 325ºF. Pour off excess fat. Combine evaporated milk, soup, cheese, salt and pepper. Add onions and mushrooms to chicken. Pour milk mixture over chicken. Sprinkle with paprika. Cover dish with foil; return to oven for 15-20 minutes. Serves 6.
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Baked "Fried" Chicken
from "The All New Good Housekeeping Cookbook"
olive oil nonstick cooking spray
1/2 cup plain dried bread crumbs
1/4 cup freshly grated Parmesan cheese
2 Tbsp. cornmeal
1/2 tsp. cayenne pepper
1 large egg white
1/2 tsp. salt
3-1/2 lb. chicken, cut into 8 pieces and skin removed from all but wings
Preheat oven to 425ºF. Grease 15-1/2x10-1/2” jelly-roll pan with cooking spray. On waxed paper, combine bread crumbs, Parmesan, cornmeal and cayenne. In pie plate, beat egg white and salt. Dip each piece of chicken in egg-white mixture, then coat with crumb mixture, firmly pressing so mixture adheres. Arrange chicken in prepared pan. Lightly coat chicken with cooking spray. Bake chicken until coating is crisp and golden brown and juices run clear when thickest part of chicken is pierced with tip of knife, about 35 minutes. Serves 4.
Each serving: 329 calories, 46g protein, 14g carbohydrate, 9g total fat (3g saturated), 137mg cholesterol, 660mg sodium
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Baked Ham with Fresh Pineapple Salsa
from Better Homes & Gardens
2 cups chopped fresh pineapple
1-1/2 cups chopped apple
2 oranges, peeled, sectioned, and chopped
1/4 cup snipped fresh basil
2 Tbsp. finely chopped onion
2 Tbsp. lime juice
2 Tbsp. chopped canned red jalapeno peppers
1/4 tsp. ground cumin
1/8 tsp. pepper
4 pounds cooked boneless ham
For salsa, in a large bowl combine pineapple, apple, oranges, basil, onion, lime juice, jalapeno peppers, cumin, and pepper. Cover and refrigerate for 4 to 48 hours. Place ham on a rack in a shallow baking pan. If desired, score the top in a diamond pattern. Insert a meat thermometer. Bake, uncovered, in a 325ºF. oven for 1-1/2 to 2-1/4 hours or until thermometer registers 140ºF. To serve, slice ham. Pass the salsa with ham.
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Baked Lemon Chicken
3 lb. or larger broiler-fryer or chicken breasts
1 tsp. crumbled dry oregano
2 cloves garlic, minced
2 tbsp. butter
1/4 cup sherry or water
3 tbsp. lemon juice
salt and pepper to taste
Wash chicken and giblets; pat dry. Season chicken with salt and pepper. Sprinkle half of garlic and oregano inside cavity of chicken. Melt butter in frying pan and brown chicken. Transfer to crockpot. Sprinkle with remaining oregano and garlic. Add sherry to frying pan, stir to loosen brown bits. Pour into crockpot. Cover, cook over low for 8 hours. Add lemon juice last hour. Transfer chicken to cutting board. Skim fat from juices and pour to a serving bowl. Carve chicken. Serve with juices over chicken.
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Baked Meatballs
from the Pasta message board
2 beaten eggs
1-1/2 cups soft bread crumbs
3 Tbsp. Romano or Parmesan, grated
1 Tbsp. snipped parsley
1 Tbsp. finely chopped onion
1 clove garlic, minced
1/2 tsp. salt
1 lb ground beef
Combine eggs, crumbs, cheese and herbs. Add ground beef, mix well. Form into 48 balls. Bake 20-25 minutes at 400ºF. ( I use my broiler pan so that the fat can drip thru off of the meat balls. )
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Baked Pineapple Chicken
from Taste of Home magazine
1/4 cup chicken broth
3 Tbsp. soy sauce
1 tsp. ground ginger
2 bone in chicken breast halves, skinless
8 oz. crushed pineapple, undrained
1 tsp. cornstarch
2 tsp. orange marmalade
1 tsp. orange juice
In a large resealable plastic bag, combine the broth, soy sauce and 1/2 tsp. ginger; add chicken. Seal bag and turn to coat; refrigerate for 2 hours, turning occasionally. Drain pineapple, reserving 1/2 cup juice; set aside 1/4 cup pineapple (refrigerate remaining pineapple and juice for another use). In a saucepan, combine cornstarch and reserved pineapple juice until smooth. Stir in the pineapple, orange marmalade, lemon juice and remaining ginger. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain and discard marinade. Place chicken in a 9” square baking dish coated with nonstick cooking spray. Top with pineapple mixture. Bake, uncovered, at 350ºF for 45-50 minutes or until juices run clear. Yield: 2 servings.
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Baked Pork Chops with Potatoes & Vegetables
2 baking potatoes, scrubbed and thinly sliced
2 cups sliced mushrooms
2 onions, thinly sliced
1/4 cup minced basil
1/2 tsp. salt
1/4 tsp. pepper
four 4-oz. boneless pork loin cutlets
14-1/2-oz. can stewed tomatoes
Preheat oven to 325ºF. Spray 13x9" baking dish with Pam. Place potatoes, mushrooms, onions, basil, salt and pepper in dish; toss to combine. Place pork cutlets over vegetables. Pour tomatoes over all. Bake, covered, until pork and potatoes are fork-tender, about 90 minutes. Serves 4.
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Baked Slow Cooker Chicken
from Carrie
two 2-3 lb. whole chickens, cut into pieces
salt and pepper to taste
2 tsp. paprika
Wad up three pieces of aluminum foil into fist size pieces and place them in the bottom of the slow cooker. Rinse the chicken, inside and out, under cold running water. Pat dry with paper towels. Season the chicken with the salt, pepper and paprika and place the chicken in the slow cooker on top of the crumbled aluminum foil. Set the slow cooker to high for 1 hour then turn down to low for about 8 to 10 hours or until the chicken is cooked through and the juices run clear.
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Balsamic Pork Chops
from “The Best of Mr. Food Cookin’ Quickies”
four 3/4” thick boneless center-cut loin pork chops
2 tsp. lemon pepper
1 Tbsp. vegetable oil
1/2 cup balsamic vinegar
1/3 cup canned chicken broth
Sprinkle chops evenly with lemon pepper. Heat oil in heavy skillet over medium-high heat until hop; add chops. Cook 3 minutes on each side or until browned. Remove chops from skillet; keep warm. Combine vinegar and broth in skillet, stirring to loosen any browned bits from pan. Cook over medium-high heat 4 minutes or until mixture is reduced to a thin sauce. Spoon over chops. Serves 4.
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Barbara's BBQ Pork Ribs
from Teri
Line a 13x9" pan (or pans) with foil. Cut ribs into serving pieces. Mix together 1 cup of BBQ sauce and 1 cup water. Pour into pan. Arrange ribs in pan meat-side-down. Bake, covered, for 2-1/2 hours at 325ºF. Remove pan from oven and drain off liquid. Turn ribs over (meat-side-up), and baste with BBQ sauce. Turn heat up to 350*, and continue baking for 30 more minutes, uncovered. They will be fall-off-the-bone tender...guaranteed!
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Barbecue Chicken in the Crockpot
4 lb. skinless boneless chicken breast
two 15 oz cans chopped tomatoes
2 medium onions, chopped
1 cup water*, optional
1/2 tsp. chili powder
1 tsp. salt, or to taste
1 tsp. freshly ground black pepper
1 cup catsup
1/2 cup cider vinegar
1/3 cup Worcestershire sauce
4 cloves garlic, minced
1/8 tsp. Tabasco sauce
Combine all ingredients in a crockpot. Cover and cook on low heat for 5 to 6 hours or on high 2 to 3 hours. Watch carefully the last hour to make sure that it is not sticking. Shred chicken with forks and mix. Mixture should be very thick. Serve on hamburger buns with mustard.
NOTE: Add water if it seems too dry
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Barbecue Meatballs in the Crockpot
recipe by Rival
1-1/2 cups chili sauce
1 cup grape or currant jelly
1 to 3 tsp. Dijon mustard
1 pound lean ground beef
1 egg
3 Tbsp. fine dry bread crumbs
1/2 tsp. salt
Combine chili sauce, grape jelly and mustard in crockpot; stir well. Cover and cook on high while preparing meatballs. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes; drain well. Add meatballs to sauce in crockpot. Stir well to coat; cover and cook on low setting for 6 to 10 hours. The longer the cooking, the more barbecue flavor absorbed. Serve on wooden toothpicks for appetizers. To serve as a main dish, shape meat mixture into large meatballs and cook as directed.
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Barbecue Sauce
2 Tbsp. butter or margarine
1/2 cup chopped onions
2 cans condensed tomato soup (10-3/4 oz cans)
1/2 cup brown sugar
1/3 cup Worcestershire
1/4 cup hot sauce
1 Tbsp. prepared mustard
1 Tbsp. cider vinegar
1/4 tsp. ground cloves
In saucepan, sauté onions in butter until soft, add remaining ingredients and simmer 5 minutes stirring often. Refrigerate leftovers!
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Barbecued Meatballs
from Keystone Inn (Bed and Breakfast), www.virtualcities.com, Gettysburg, Pennsylvania
Meatballs:
3 pounds ground beef
12 oz. evaporated milk
2 eggs
1/2 cup chopped onion
1/2 tsp. garlic powder
1/2 tsp. pepper
2 tsp. chili powder
1 cup oatmeal
1 cup cracker crumbs or bread crumbs
Sauce:
2 cups catsup
1 cup brown sugar
1/2 tsp. liquid smoke
1/2 tsp. garlic powder
Mix meatball ingredients together and shape into balls, about the size of a walnut. Freeze on a cookie sheet on a single layer. Then place in plastic (resealable) bag. Use as needed. Sauce: Combine ingredients, pour over meatballs in baking dish, and bake at 350ºF. for 1 hour. Makes: 80 meatballs.
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Barbecued Meatloaf
from “The Best of Mr. Food Cookin’ Quickies”
1 lb. ground chuck
1/2 cup barbecue sauce, divided
1/4 cup chopped onion
1/4 cup Italian-seasoned dry bread crumbs
1 large egg
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 375ºF. Combine meat, 1/4 cup barbecue sauce, the onion, breadcrumbs, egg, salt and pepper in large bowl; stir well. Shape into 5x7” loaf on lightly greased rack in roasting pan. Spread remaining 1/4 cup barbecue sauce over loaf. Bake 25 minutes or to desired degree of doneness. Serves 3-4.
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Barbecued Pork & Potatoes
6 medium russet potatoes, peeled and cut into 1-1/2" cubes (about 1-3/4 lbs.)
2 lbs. boneless pork loin, trimmed and cut into 1" cubes
1 tsp. dry mustard
2 cups prepared hickory-flavored barbecue sauce
salt, pepper
Place potatoes in 4-quart crock pot. Top with pork cubes. Mix mustard into 1 cup of the barbecue sauce. Spoon evenly over pork and potatoes. Cover and cook on low heat setting 8-9 hours, or until potatoes and pork are tender. Stir in remaining 1 cup barbecue sauce. Season with salt and pepper to taste. Serves 5-6.
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Barbecued Pork in the Crockpot
from Laurel
4 lbs pork butt or shoulder roast
2 large Spanish onions (sweet)
1 large bottle your favorite bbq sauce
1 cup ginger ale
I also season with Worcestershire sauce, 1 Tbsp. or so of cider vinegar, and garlic salt to taste.
Cut onions into small strips. Trim all possible fat from roast, and sprinkle with garlic salt and pepper. Place 1/2 the onions in crockpot, put roast in, then top with rest of onions. Pour 1 cup of ginger ale over all, cover, and cook on low 10-12 hrs or overnight, until pork can easily be shredded with 2 forks. Remove pork from pot, shred in a bowl, removing all possible fat. Remove onions with a slotted spoon and add to bowl. Discard juice in pot. Return onions and pork to pot, add bbq sauce to all, and mix. Continue to cook on low for 5-6 hrs. adding more bbq sauce as needed. Serve as sandwiches.
NOTES: Leftovers may be cooled, made into sandwiches, wrapped into heavy plastic wrap, and frozen individually for later use. To heat, unwrap, and rewrap in paper towels and heat in microwave on 50% for 3 minutes.
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Barbecued Pork Steaks
from Gail
6 pork steaks
6 Tbs. flour
salt and pepper to taste
1 onion sliced
3/4 cup water
1 1/2 Tbs. vinegar
1 1/2 Tbs. brown sugar
3/4 cup catsup
2 Tbs. Worcestershire sauce
Dredge steaks in flour, salt and pepper mixture. Brown in oil or shortening. Remove. Drain all but 1 Tbs. drippings Add onion and cook slightly. Remove from pan and add to chops. Combine remaining ingredients and pour over steaks in 9x13” pan. Bake at 350ºF. for 1 hour.
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Bare-Naked Chicken
from "That’s Trump"
4 boneless, skinless chicken breast halves
salt and pepper to taste
1 Tbsp. butter
1/2 cup finely chopped shallots
1/4 cup balsamic vinegar
1 1/2 cups chicken stock
Season chicken and brown in butter over medium-high heat. Reduce heat and cook until chicken is no longer pink in the middle. Do not overcook! Remove to heated dish and set in warm oven. Add shallots to pan and cook until translucent. Add vinegar, boil and reduce to glaze, stirring constantly. Add chicken stock and boil until reduced to 3/4 cup. Spoon over chicken and return dish to oven until serving time. Excellent with rice or fettuccine. Serves 4
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Basic Slow Cooker Meatloaf
from Carrie
2 pounds of lean hamburger
2 eggs
2 slices bread, in small cubes
milk
ketchup
salt and pepper
1 small onion, chopped
Beat eggs; add bread cubes. Add enough milk to moisten all. Add hamburger; squish all together with your hands. Season to taste. Place in slow cooker. Shape to fit, flatten. Pour catsup on top (enough to cover completely) Crock on low all day 8-12 hours.
NOTES: I've also used crushed crackers instead of bread, and salsa instead of the ketchup. With only 1/2 lb. of meat, you'll probably want to use just one egg.
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Basil Chicken & Vegetables
from Pat
1 Tbsp. vegetable oil
4 boneless chicken breast halves
1 can cream of broccoli or 98% fat free cream of broccoli soup
1/2 cup milk
1/4 tsp. dried basil leaves, crushed
1/8 tsp. pepper
16 oz. frozen vegetable combination (broccoli, cauliflower, carrots)
Heat oil in skillet. Add chicken and cook until browned. Add soup, milk, basil, pepper and vegetables. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serves 4
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