Au Gratin Potatoes
1 (2 lb.) bag frozen hash brown potatoes
1/2 c. melted butter
1/2 tsp. pepper
1 tsp. salt
1/2 c. chopped onions
1 can cream of chicken soup
1 pt. sour cream
2 c. grated Cheddar cheese
Mix all ingredients together and put into a 13x10 inch casserole dish.Top with buttered bread crumbs and paprika. Store in refrigerator overnight to let flavors blend together.
Remove and let stand at room temperature 1 hour. Bake at 325 degrees for 1 hour and 15 minutes.
SMOKE-BAKED POTATOES
8 baking potatoes
1 cup bacon grease, softened, not melted
Herb Mix: 2 Tbs. ground sage
2 Tbs. granulated garlic
2 Tbs. dried parsley
2 Tbs. salt
2 Tbs. coarse grind black pepper
2 Tbs. granulated sugar
2 Tbs. paprika
Wash and dry 8 baking potatoes. Rub soft warm bacon grease into skin of each potato, covering each completely. Put herb mix in shallow bowl and roll potatoes in mixture, covering completely with spices, puncture each potato several times with a fork.
Place on hot grill in smoker, and smoke for 1 hour at 250º degrees, turning once. Remove potatoes and wrap each in double layer of heavy duty aluminum foil. Seal foil and continue cooking for another 1-1 1/2 hours. Serve in foil.
Slice open, fan and slather with butter, sour cream, chili, and/or your favorite barbecue sauce.
FRIED PICKLES
1 bottle hamburger dill slices
1/2 cup all purpose flour
1/2 cup yellow corn meal
1 teaspoon BBQ rub
1/2 cup yellow mustard
1/2 cup beer
Combine the flour and cornmeal (50/50) and season with your favorite BBQ spice rub. In a small bowl make a slurry of the mustard and beer. Dip the pickle slices in the mustard-beer mixture and then in the flour-cornmeal.
Deep fry 5 to 6 pickels at a time at 325º degrees until the batter is browned, about 30 seconds. Pickles will float to top when done. Serve as an appetizer with icy cold beer. Serves 4-6
Saturday, May 5, 2007
Potato Packets
Serves 8; Prep time: 15 minutes; Total time: 1 hour
4 pounds small red potatoes
Garlic
1/4 cup olive oil (Goya Spanish Olive oil)
Salt and pepper
Heat the grill to medium. In a large bowl, combine wedge cut potatoes, peeled cloves of garlic, and olive oil; season with salt and pepper
Layer two large pieces (2 feet each) heavy-duty foil for each of two packets. Divide the potato mixture between foil pieces. Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
Place packets on grill; cover. Cook until tender, 35 to 45 minutes, shaking packets often for even cooking. Remove from grill; let cool slightly, then carefully open packets. Serve hot.
Note: You can cut the potato in half or quarters if you prefer.
Serves 8; Prep time: 15 minutes; Total time: 1 hour
4 pounds small red potatoes
Garlic
1/4 cup olive oil (Goya Spanish Olive oil)
Salt and pepper
Heat the grill to medium. In a large bowl, combine wedge cut potatoes, peeled cloves of garlic, and olive oil; season with salt and pepper
Layer two large pieces (2 feet each) heavy-duty foil for each of two packets. Divide the potato mixture between foil pieces. Fold the foil over the potatoes, leaving room inside for the potatoes to roll when the packets are shaken; crimp the edges.
Place packets on grill; cover. Cook until tender, 35 to 45 minutes, shaking packets often for even cooking. Remove from grill; let cool slightly, then carefully open packets. Serve hot.
Note: You can cut the potato in half or quarters if you prefer.
Cowboy Casserole
1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour
or 1 can tomato soup
Salt, pepper and garlic to taste
Put chopped onion in the bottom of the crock-pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired.
Cover and cook on Low for 5 to 6 hours
Lipton Onion Roasted Potatoes
1 pkg Lipton Onion Soup Mix
1/3 cup oil
1/4 cup melted margarine or butter
1 tsp basil
1 tsp oregano
1/4 tsp pepper
5-6 med potatoes
Pre-heat oven to 450
Peel and wash potaotes. Cut into small pieces. Put in greased 9X11 pan.
In medium bowl mix lipton onion soup mix and oil and melted butter and basil, oregano and pepper. Pour over potatoes and coat.
Bake in 450 oven for 40 minutes. Stir ocassionally.
Prep time: 30 minutes
Serves: 6
Barbecue Sauce
Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing or grilling.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Simmer, stirring occasionally, until thickened.
Note: Do not boil. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
1 onion, chopped
1 1/2 pounds ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1 can tomatoes mixed with 2 tablespoons flour
or 1 can tomato soup
Salt, pepper and garlic to taste
Put chopped onion in the bottom of the crock-pot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired.
Cover and cook on Low for 5 to 6 hours
Lipton Onion Roasted Potatoes
1 pkg Lipton Onion Soup Mix
1/3 cup oil
1/4 cup melted margarine or butter
1 tsp basil
1 tsp oregano
1/4 tsp pepper
5-6 med potatoes
Pre-heat oven to 450
Peel and wash potaotes. Cut into small pieces. Put in greased 9X11 pan.
In medium bowl mix lipton onion soup mix and oil and melted butter and basil, oregano and pepper. Pour over potatoes and coat.
Bake in 450 oven for 40 minutes. Stir ocassionally.
Prep time: 30 minutes
Serves: 6
Barbecue Sauce
Makes 3 cups; prep time: 20 minutes; total time: 30 minutes
It takes just thirty minutes to make and keeps for at least one month. Brush the sauce on ribs or whatever you may be barbecuing or grilling.
1 tablespoon olive oil
1 small onion, finely chopped
4 garlic cloves, minced
1 tablespoon mustard powder
1 teaspoon red-pepper flakes
3 tablespoons light-brown sugar
2 cups ketchup
1/3 cup Worcestershire sauce
1/3 cup cider vinegar
1 tablespoon molasses
1/4 teaspoon ground black pepper
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until translucent, about 5 minutes. Stir in mustard powder and red-pepper flakes; cook 30 seconds. Reduce heat to medium-low; stir in sugar, ketchup, Worcestershire, vinegar, molasses, and black pepper. Simmer, stirring occasionally, until thickened.
Note: Do not boil. Let the sauce cool completely before transferring to airtight containers and storing in the refrigerator (label and date).
Abby's Famous Pecan Pie
1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie crust
1 heaping cup pecan halves
Heat oven to 350.
Combine corn syrup, sugar, butter, salt and vanilla. Add eggs. Pour filling into unbaked pie shell. Sprinkle with pecan halves.
Bake 45-50 minutes or until center is set. If crust or pie appears to be getting too brown, tent with foil (begin testing the pie with a toothpick after 45 minutes).
Grilled Nectarines & Pound Cake
1/2 cup Orange juice ( the real stuff)
1/4 cup Balsamic vinegar
1/4 cup Sugar
1 tsp. Orange zest
4 Nectarines
4 Purple Plums
4 (1 in.) slices of pound cake
Sweetened whipping cream
Combine the orange juice, balsamic vinegar, sugar and zest in a small saucepan. Boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 mins. Set aside to cool while grilling the fruit and pound cake.
Halve the nectarines and plums, remove pits, grill cut side down until browned and slightly soft.10 to 12 mins. During the last few mins. add the slices of pound cake to warm. Then remove everything to a platter.
Serve grilled fruit with pound cake; drizzle with balsamic sauce and top with whipped cream, or vanilla ice cream.
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan. Stir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well. Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
1 cup light corn syrup
1 cup dark brown sugar
1/3 cup butter, melted
1/2 teaspoon salt
1 teaspoon vanilla
3 eggs, slightly beaten
1 (9-inch) unbaked pie crust
1 heaping cup pecan halves
Heat oven to 350.
Combine corn syrup, sugar, butter, salt and vanilla. Add eggs. Pour filling into unbaked pie shell. Sprinkle with pecan halves.
Bake 45-50 minutes or until center is set. If crust or pie appears to be getting too brown, tent with foil (begin testing the pie with a toothpick after 45 minutes).
Grilled Nectarines & Pound Cake
1/2 cup Orange juice ( the real stuff)
1/4 cup Balsamic vinegar
1/4 cup Sugar
1 tsp. Orange zest
4 Nectarines
4 Purple Plums
4 (1 in.) slices of pound cake
Sweetened whipping cream
Combine the orange juice, balsamic vinegar, sugar and zest in a small saucepan. Boil over high heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 mins. Set aside to cool while grilling the fruit and pound cake.
Halve the nectarines and plums, remove pits, grill cut side down until browned and slightly soft.10 to 12 mins. During the last few mins. add the slices of pound cake to warm. Then remove everything to a platter.
Serve grilled fruit with pound cake; drizzle with balsamic sauce and top with whipped cream, or vanilla ice cream.
Crab Rice Cakes
1 cup Chicken broth
1 cup Minute Rice, uncooked
2 eggs
2 cans (6 oz. each) Crabmeat, drained and flaked
¼ cup Kraft 100% Grated Parmesan Cheese
¼ cup (½ stick) Butter or Margarine
Salt & Pepper to taste
Bring chicken broth to a boil in a small saucepan. Stir in rice; cover and remove from heat; let stand covered for 5 mins. Fluff with a fork. Beat eggs lightly in a medium bowl.
Add rice, crabmeat, and cheese; mix well. Shape into 8 patties equally. Let stand 5 mins.
Melt butter in a large skillet on med. Heat. Add patties. Cook for 5 minutes on each side or until golden brown.
Subscribe to:
Posts (Atom)
