Honeyed Pork Chops

Honeyed Pork Chops

Sauce for 6 pork chops,
3/ 4 inches thick, or boneless pork cutlets:
1/4 cup soy sauce
1 and 1/2 cup water
1 small onion, finely chopped
1/8 teaspoon pepper
1 Tablespoon ketchup
3 Tablespoon honey
1/4 teaspoon ground ginger

Brown chops or cutlets in a small amount of oil; place in a 13 x 9 x 2 inch baking pan. (Don't salt; soy sauce does the job.) Combine remaining ingredients. Pour over chops. Sprinkle with  1 Tablespoon sesame seeds. Cover baking pan and bake at 325 degrees for about 1 hour or until chops are tender.
Makes 6 servings.

Sweet and Sour Meatloaf

Sweet and Sour Meatloaf

1 1/2 pounds ground beef
1 teaspoon salt
2 eggs
1 (15 oz.) can tomato sauce, divided
1 cup dry bread crumbs
1/4 teaspoon pepper
1 teaspoon minced onion

Topping:
Reserved tomato sauce
2 Tablespoons vinegar
2 teaspoons mustard
2 Tablespoons brown sugar 1 and 1/2 cup sugar

Mix together beef, bread crumbs, salt, pepper and eggs. Add onion and 1/2 the tomato sauce. Form into loaf in 9 x 5 x 3 inch pan. Bake at 350 degrees for 50 minutes. In saucepan, combine topping ingredients, bring to a boil, pour over meatloaf. Bake 10 minutes more. Yield: 6 servings

Maple Baked Chicken Breasts

Maple Baked Chicken Breasts

4 single chicken breasts (or cut-up boiler-fyer}
1/4  cup all-purpose flour
Salt and ground black pepper
2 Tablespoons butter
1 and1/2  cup maple syrup
1 teaspoon dried savory
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 onion, peeled and  sliced
 
Rinse chicken and pat dry. Dredge in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces quickly on both sides over medium high heat. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices atop chicken. Pour 1/ 2 cup water into the bottom of casserole. Bake, uncovered, at 350 degrees for 50 to 60 minutes or until tender, basting chicken occasionally with pan juices. Serves 4.

Beef Burgundy

Ingredients for Beef Burgundy  (8 Servings)

1 tablespoons extra-virgin olive oil
6 ounces bacon, roughly chopped
3 pounds  beef brisket, trimmed of fat (chuck steak or stewing beef) cut into 2-inch chunks
1 large carrot sliced 1/2-inch thick
1 large white onion, diced
6 cloves garlic, minced (divided)
1 pinch coarse salt and freshly ground pepper
2 tablespoons flour
3 cups red wine like Merlot, Pinot Noir, or a Chianti -- for a milder sauce, use only 2 cups of wine
2-3 cups beef stock (if using 2 cups of wine, use 3 cups beef stock)
2 tablespoons tomato paste
1 beef bouillon cube, crushed
1 teaspoon fresh thyme, finely chopped
2 tablespoons fresh parsley, finely chopped (divided)
2 bay leaves
1 pound fresh small white or brown mushrooms, quartered
2 tablespoons butter
~12 pearl onions, optional

In a large dutch oven or heavy based pot, sauté the bacon over medium heat in 1 tablespoon of oil for about 3 minutes, until crisp and browned. Transfer with a slotted spoon to a large dish and set aside.
Pat dry beef with paper towel; sear in batches in the hot oil/bacon fat until browned on all sides. Remove to the dish with the bacon.

In the remaining oil/bacon fat, sauté the carrots and diced onions until softened, (about 3 minutes), then add 4 cloves minced garlic and cook for 1 minute. Drain excess fat and return the bacon and beef back into the pot; season with 1/2 teaspoon coarse salt and 1/4 teaspoon ground pepper. Sprinkle with flour, toss well and cook for 4-5 minutes to brown.

Add the pearl onions, wine and enough stock so that the meat is barely covered. Then add the tomato paste, bullion and herbs. Cover and bring to a boil, then reduce heat to low and simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is falling apart.

In the last 5 minutes of cooking time, prepare your mushrooms: Heat the butter in a medium-sized skillet/pan over heat. When the foam subsides, add the remaining 2 cloves garlic and cook until fragrant (about 30 seconds), then add in the mushrooms. Cook for about 5 minutes, while shaking the pan occasionally to coat with the butter. Season with salt and pepper, if desired.
Add browned mushrooms to the pot, let simmer for an additional 3 to 5 minutes, stirring occasionally, to combine.

~Thanks to https://cafedelites.com/beef-bourguignon/ 

Baby Spareribs

These Baby Spareribs make a great appetizer:

2-2 and a half pounds of Spareribs Cut in Halves
Marinade/Barbecue Sauce:
1/2 cup chopped onions
2 scallions sliced
1 Tbsp Dijon mustard
1 Tbsp Butter
1 Tbsp all-purpose flour
1 Tbsp red wine vinegar
1 Tbsp brown Sugar
2 Tbsp Chili Sauce
1 cup Chicken Broth

 Cut ribs into individual pieces. Saute the onions, scallion and butter  until soft (but not brown) add remaining ingredients and bring to a boil for 2 minutes, constantly stirring. Pour sauce over ribs (meaty side up) in a bowl.  Let stand for 4 hours in refrigerator.  Place ribs on pre grill. Brush with sauce. grill for 25 to 30 minutes, basting occasionally with sauce.  Serve as appetizers.

Cheesey Potatoes on the Grill

Ingredients: 

4 slices Bacon 

3 large Baking Potatoes 

1 large Onion, sliced 

1 cup processed Cheese, cubed 

1/2 tsp. Salt 

1/4 tsp. Black Pepper 

1/2 tsp. dried Parsley 

2 Tbs. Butter or Margarine 

1 Tbs. Bacon Drippings 

Fry the bacon in a heavy skillet over medium-high heat until crisp. Drain the bacon on paper toweling and crumble when cool enough to handle; set aside. 

Meanwhile, peel and slice the potatoes placing them on a 9-inch by 13-inch double-layer of aluminum foil as you go. 

Separate the onion slices into rings and layer them over the potato slices. Add the crumbled bacon bits, cheese, salt, pepper and parsley. Dot the potatoes with butter or margarine and drizzle the bacon fat over the top of the mixture. 

Wrap the foil loosely around the potatoes, making sure the ends are well sealed. Cook about 4-inches from the hot coals on the grill for about 1-hour, or until tender. Turn the package often to keep the spuds from burning. Serve warm from the grill. 

Mrs Fred Osborn's Corn Salad

This is an old family recipe from probably 50 years ago or more.

Corn Salad  by Mrs. Fred Osborn

Corn from 18 ears of corn
2 red peppers
2 green peppers
4 onions
1 head cabbage
1/4 cup salt
1 and 1/2 cup sugar
1 quart vinegar

Chop everything fine. Boil together 15 minutes.

It doesn't say but I would think at this point you would cool and serve.

Sweet And Sour Beef

2 Tbsp. butter
3/4 c. ketchup
1 medium onion, chopped fine 1 or 2 tsp. vinegar
2 Tbsp. prepared mustard
1 Ib. London Broil
1 Tbsp. Worcestershire sauce
1 tsp. salt
2 Tbsp. brown sugar

Brown meat and onion in oleo. Mix the remaining ingredients. 

Put meat and onion in crock pot. Pour sauce over meat. Cook on LOW all day.

Indian Pot Roast

3 to 4 lb. pot roast
12 whole peppercorns
2 cloves garlic
12 whole  allspice
4 Tbsp. butter
1 bay leaf, crumbled
Salt
1 Tbsp. grated horseradish
Flour
1/2 c. good rum or dry red wine
1 large onion, sliced
1/2 c. water

Mash the garlic and saute in the butter. Rub the meat with salt and flour and brown it well on all sides in the butter. Lay the meat on a bed of thin sliced onion in a large Dutch oven or any pot with a tight fitting lid. Add the butter, the spices and seasonings, and pour the rum or wine over the meat. (A good pot roast will supply most of its own juices but as it cooks, pour the ½ cup of water over it to make an ample supply of gravy.)

Cover tightly and simmer for 3 or 4 hours until the roast is tender. This may be done either in the oven or on the back of the stove. If you want carrots with the pot roast, add them to the pot for the last half hour of cooking and for the last 12 minutes of cook-ing, add dumplings to steam in the flavors of the pot. When the roast is done, remove it to a hot, round platter and surround with the dumplings and carrots. Stir the gravy until smooth, correcting the seasoning if necessary. Pour it over the roast; if fresh dill is available, cut it over the dish with a lavish hand. Serves 6 to 8.

Dumplings:
2 c. flour  1/2 tsp. salt
4 tsp. baking powder                         1 scant c. milk
Sift together the dry ingredients and add the milk gradually. Drop by the spoonful into the gravy and cook with pot roast and stew during the last 12 minutes of cooking.

Cottage Cheese Casserole Bread

1 pkg. active dry yeast
1 c. creamed Hoods cottage cheese, heated to lukewarm
2 Tbsp. sugar
1 Tbsp. instant minced onion
1 Tbsp. butter
2 tsp. dill seed
1 tsp. salt
1/4 tsp. soda                                    
1 unbeaten egg
2 and 1/4 to 2 and 1/2 c. all purpose flour

Soften yeast in water.   Combine in mixing bowl cottage cheese, sugar, onion, butter, dill seed, salt, soda, egg and softened yeast. Add flour to form a stiff dough, beating well after each addition. Cover, let rise in warm place 85 to 90 deg., until light and double in size, 50-60 minutes.   Stir down dough.   Turn into well greased 8 inch round (I 1/2 - 2 qt.) casserole.   Let rise in warm place until light, 30 to 40 minutes.

 Bake at 350 deg., for 40 to 50 minutes until golden brown.   Brush with soft butter and sprinkle with salt. Makes I round loaf.

Dip Mixes

Some quick dips to have with veggies or chips. Mix with soft cream cheese for a spread.

Ranch dip
 2 tsp instant minced onion
 1/2 tsp salt
 1/8 tsp garlic powder
 1 tsp parsley flakes
 add to 1 cup mayo and 1 cup sour cream

Bacon dip
 2 Tbsp bacon bits
 2 TBSP minced onion
 1 tsp instant beef bouillon
 1/8 tsp garlic
 add to 1 cup sour cream

 Onion and Cheese dip
 1 TBSP minced onion
 1 TBSP grated parmesan cheese
 1½ tsp instant beef  bouillon
 1/4 tsp garlic
 add to 1 cup sour cream

CHEESE-SOUR CREAM FONDUE

6 slices bacon 

1/4 cup minced onion 

2 teaspoons all-purpose flour

1 pound sharp process American cheese, shredded (4 cups)

2 cups dairy sour cream

1 teaspoon Worcestershire sauce

In saucepan fry bacon till crisp; drain, reserving 1 tablespoon drippings. Crumble bacon; set aside. Cook onions in reserved drippings till tender but not brown. Stir in flour. Add remaining ingredients. Cook over low heat, stirring constantly, till cheese is melted.

Pour into fondue pot. Top with bacon. Place over fondue burner. Spear dipper with fondue fork; dip into fondue. Makes 6 to 8 servings.

Suggested dippers: Hard rolls, rye bread, mushrooms.

Cream Cheese Potatoes

8-9 potatoes, cooked and then cubed

1 (8 ounce) pkg of cream cheese room temperature
1 cup milk
1 stick of butter
Small Finely chopped onion

Whip potatoes with butter and milk in mixer. Then add cream cheese and beat. Add Onion,(sometimes I use garlic, somedays this is left out) Salt and Pepper to taste. Beat together and put in buttered casserole dish. (Occasionally I put a cup or so of sour cream in it at this point) Sprinkle with paprika. Bake in oven at 350 degrees until cooked throughout.

Easy to make these the day before and  then do the baking an hour before serving.

Greeny's Lasagna

Lasagna Noodles
3 quarts of water
1 tablespoon salt
1 tablespoon vegetable oil
16 strips white or green lasagna noodles

Cheese and Egg Mixture
1 egg
1 (1-lb.) carton small curd cottage cheese
1/2 (1-lb.) carton ricotta cheese
1/2 cup grated Parmesan cheese

Meat Sauce
1-1/2 lbs. lean ground beef (I have also mixed in ground sausage & shredded chicken)
1/2 cup chopped onion
2 (1-lb) cans stewed tomato
2 (16-oz.) can tomato sauce
1 (6-oz.) can tomato paste
2 tablespoons dried parsley flakes
1/3 cup dry red wine (optional)
2 garlic cloves, pressed
2 teaspoons dried oregano
1 teaspoon sugar
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
Salt to taste

1 lb. mozzarella cheese, thinly sliced

Prepare Meat Sauce. Butter a 13" x 9" baking dish; set aside. Bring water to a rapid boil in a heavy 5-quart pot or Dutch oven. Add salt and oil. Gradually add lasagna noodles being sure the water continues to boil. Cook noodles uncovered until tender but firm, stirring occasionally. Drain.  In a medium bowl, beat egg, stir in cottage cheese, ricotta cheese and parmesan cheese; mix thoroughly.  Place a thin layer of Meat Sauce in the prepared dish.  Layer 4 lasagna noodles on top of sauce. Spread ¼ of the cheese mixture over noodles and cover the layer with ¼ of the meat sauce. Arrange mozzarella cheese slices over sauce. Repeat 3 times with remaining noodles, cheese mixture and meat mixture. Place in cold oven. Set temperature control at 375°F (190°C). Bake 20 minutes. Remove lasagna from oven. Cut remaining mozzarella cheese into thin strips and arrange on lasagna. Bake 10 minutes longer. Let stand 10 minutes before cutting. Makes 6 to 8 servings.

Dykeman's Tiny Tators

 Take 1 quart tiny potatoes, the smaller the better. Nickel size is good, dime size better. Clean the potates thoroughly, skins and all. Melt 2 tablespoons butter in heavy skillet. Add potatoes, with salt and pepper to taste. cook over medium heat shaking skillet occasionally to brown on all sides. Cooking time varies 10 to 20 minutes depending on the size of potatoes.

Tiny tators are also good with a bit of onion or garlic tossed  in the pan.

And a jazzed up dish: Tiny Tators, fried with Bacon strips (like three of them) instead of butter. If you have extra Zucchini you could always dice up some and throw it in the skillet too.

Curried Basmati Rice

In large saucepan over medium heat, saute 1/2 cup onion, finely chopped and 2 minced cloves of garlic in 2 tablespoons for 5 minutes.  Add 1 and 1/2 cup  uncooked basmati rice and 1 teaspoon curry powder, cooking for one minute, stirring constantly. Add 1/2 teaspoon salt, 2 10 ounce cans of chicken broth and 1/2 cup of water. Bring to a boil, then cover and reduce heat. Simmer for
 minutes or until liquid is absorbed. Remove from heat and add 1/c sup fresh parsley, 1/4 tsp lemon zest and 1 tablespoon lemon juice. Let stand for 10 minutes. Fluff with a fork and serve. 6 servings.

Cornish Hen Halves

Here's a Cornish Hen recipe for the grill, not the oven.

Take 4 cornish hens and half them lengthwise
2 small onions minced
2 tablespoons orange juice concentrate
1/2 cup red currant jelly
3 tablespoon Dijon Mustard
Salt and pepper

season hen halves with salt and pepper.  place cut side down on a grill with medium-low heat. combine all other ingredients well. Cook hens 10 minutes on each side. brush with well blended sauce  and cook 10 more minutes per side, basting with sauce.

Sweet Tangy Burgers

Mix together:
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons Worcestershire sauce
1/2  minced small onion
1 clove garlic, minced
1/4 teaspoon ginger
1 teaspoon salt
1/2 teaspoon pepper
1/4 tsp ground nutmeg

Once well blended,  mix in with 2 pounds ground chuck. Make 8 burgers about 1/2 inch thick and grill 4-7 minutes on each side.

Grilled Lemon Herb Chicken

Ingredients for lemon herb marinade:
1/2 cup fresh lemon juice
grated rind of one lemon
2 tsp salt
1 tsp paprika
1 and 1/2 tsp onion powder
1 and 1/2 tsp crushed sweet basil
1/2 tsp crushed thyme
2 cloves crushed garlic
1 cup oil

Combine all ingredients and put in a freezer bag or container for marinating.
Add 1 frying chicken cut up in parts and marinate for 6-8 hours.
place on grill skin side up over medium heat. cook for 20 to 25 minutes basting often with marinade.
Turn over, cook for 20 minutes later. Serve once juices run clear.

Byron's Venison Pot Roast

First season your meat with salt, pepper & thyme. Then sear meat on high heat on all sides.

Add 1 tsp chopped Garlic, 1 small diced onion, 2 small pieces of diced celery, 2 small diced carrots with 4 ounces of red wine, and 1/2 tsp Worcestershire sauce.  then add 2 cups of beef stock and 2 tablespoons tomato paste. Once thoroughly combined, pour over meat, making sure liquid covers 3/4 of  the venison roast.

Place in a 350 degree oven for about 2 and a half hours until fork tender.  Be sure to turn the meat at least three time while cooking.  Sauce can be thickened with cornstarch or a roux if wanted.