Tuesday, January 3, 2012

First 5 recipes in email today

Sloppy Joe Pockets recipe

1 pound ground beef

1 small onion, chopped

1 (6 ounce) can tomato paste

1/4 cup catsup

1 tablespoon vinegar

3/4 cup water

2 teaspoons Worcestershire sauce

1/2 teaspoon dry mustard

1 teaspoon salt

1/2 teaspoon black pepper

1 (16 ounce) can refrigerated biscuits

Brown ground beef and onion in a medium skillet; drain well.

Add tomato paste, catsup, 3/4 cup water, vinegar, Worcestershire sauce and spices to meat mixture. Simmer over low heat for 10 minutes or until most of

the liquid is absorbed.

Flatten individual biscuits with rolling pin on lightly floured surface. Place on cookie sheet. Spoon scant 1/4 cup of mixture onto one side of each rolled

biscuit. Fold biscuit in half and using a fork press tongs into dough to close the pocket. Bake at 350 degrees F for 15-18 minutes until done.

Makes 8 servings. Enjoy.a
SLOW COOKER POT ROAST                        Makes 8 servings.

1 pound carrots, peeled, cut into pieces
1 tsp dried thyme
2 tbs tomato paste
10 3/4 oz can condensed mushroom soup
4 pound boneless chuck roast
2 cloves garlic, minced
1/3 cup dry red wine

In a slow cooker, whisk together soup, wine, tomato paste, garlic and thyme. Add beef, turning to coat. Arrange carrots around meat. Cover cook until meat and carrots are tender, on low 10 hours or on high 6 hours. Transfer meat to a cutting board and slice. Arrange sliced beef and carrots on a serving platter, spoon some of the gravy over the top. SERVE with remaining gravy...

Pork Chili with Tomatoes

3 pounds poblano chilies (about 12 large)
7 1/2 pounds pork butt country-style strips, trimmed, cut into
1-inch pieces
6 tablespoons all purpose flour
6 tablespoons vegetable oil
6 cups coarsely chopped onions
12 large garlic cloves, chopped
2 tablespoons dried oregano
2 tablespoons ground cumin
10 cups chicken stock or canned low-salt chicken broth
1 (28-ounce) can diced tomatoes in juice

Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel and seed chilies. Cut into 1-inch pieces.

Place pork in large bowl. Sprinkle with salt and pepper. Add flour and toss to coat. Heat 4 tablespoons oil in heavy large wide pot over high heat. Working in batches and adding more oil as needed, cook pork until brown on all sides, about 6 minutes per batch. Using slotted spoon, transfer pork to large bowl.

Reduce heat to medium. Add onions to same pot and stir until tender, about 6 minutes. Add garlic, oregano and cumin; stir 2 minutes. Return pork and any accumulated juices to pot; add stock, chilies and tomatoes with juices and bring to boil. Reduce heat and simmer uncovered until chili thickens and meat is very tender, stirring occasionally, about 2 hours. Season to taste with salt and pepper.

Buffalo Chicken Sandwiches

1/4 to 1/3 cup Frank's hot sauce
6 tablespoons (3/4 stick) butter
1 (0.6-ounce) envelope dry Italian salad dressing mix
4 kaiser rolls, halved
4 lettuce leaves
4 boneless chicken breast halves with skin
All purpose flour
2 tablespoons olive oil
Purchased blue cheese dressing

Stir 1/4 cup hot pepper sauce, butter and dressing mix in heavy medium saucepan over low heat until sauce is smooth; add more hot sauce, if desired. Arrange roll bottoms on plates. Top each with lettuce leaf and 2 tablespoons sauce.

Sprinkle chicken with salt; dust lightly with flour, then brush generously with remaining sauce. Dust lightly with flour again. Heat oil in large skillet over medium heat. Add chicken; saute until brown and cooked through, about 5 minutes per side.

Complete sandwiches with chicken, dressing and roll tops.

THYME LEMON BREAD                                    Makes 1 loaf, 12 slices.

Powdered sugar
1/2 tsp baking soda
2 tbs minced thyme
1/2 cup sour cream
1 egg
1/2 cup butter
1/4 tsp salt
1 tbs grated lemon peel
1 3/4 cups flour
1/2 cup buttermilk
3/4 cup sugar

In a bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine buttermilk and sour cream. Combine flour, thyme, lemon peel, baking soda and salt, add to creamed mixture alternately with buttermilk mixture, beating well. Transfer to a greased regular size loaf pan. Bake at 350° for 50 min. or until done. Cool 10 min. before removing from pan to wire rack. Cool completely, sprinkle with powdered sugar, then SERVE...
FOR THYME LEMON MUFFINS---Make batter as directed, fill paper lined regular size muffin cups 2/3 full. Bake at 400° for 20 min. or until done. If desired, top with frosting. Makes1 dozen muffins. THYME LEMON FROSTING---In a bowl, combine 1/2 cup powdered sugar, 1/2 tsp minced thyme, and 4 tsp lemon juice or more if needed to achieve a drizzling consistency. Makes 2 tbs frosting.
Billie C.


Christmas has come and gone
Leaving a warm glow in our hearts,
Now we must say goodbye to the Old Year,
And greet the New Year as it starts.

Anne Felder Jelks

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