Garlic Sage Marinated Beef Pot Roast

Garlic-Sage-Marinated Beef Pot Roast

Ingredients
1 2- to 2 1/2-pound boneless beef chuck pot roast
3/4 cup dry red wine or tomato juice
2 tablespoons tomato paste tomato paste
1 tablespoon snipped fresh sage or 1/2 teaspoon ground sage
2 teaspoons instant beef bouillon granules
1/4 teaspoon pepper
10 cloves garlic, halved
1 tablespoon cooking oil
1 1/4 pounds whole tiny new potatoes or 4 medium potatoes
4 medium carrots, cut into 2-inch pieces
2 small onions, cut into wedges
2 stalks celery, bias-sliced into 1-inch pieces
1/2 cup cold water
1/4 cup all-purpose flour

Directions
1. Trim fat from roast; place meat in a heavy plastic bag set in a bowl. Combine the wine or tomato juice, tomato paste, sage, bouillon granules, pepper, and garlic. Pour over meat. Close bag and marinate in refrigerator for 6 to 24 hours, turning occasionally. Remove meat from marinade, reserving marinade.
2. In a kettle or pot, brown the roast on both sides in hot oil. Drain well. Pour reserved marinade over roast. Bring to boiling; reduce heat. Cover and simmer for 1 hour.
3. Remove a narrow strip of peel from around the center of each new potato. (Or, peel and quarter each medium potato.) Add potatoes, carrots, onions, and celery to meat. Cover and simmer 45 to 60 minutes or until tender, adding some water if necessary. Transfer meat and vegetables to a serving platter; cover to keep warm while preparing gravy.
4. For gravy, measure pan juices; skim fat. If necessary, add water to equal 1 3/4 cups liquid; return to pan. Combine the 1/2 cup cold water and the flour. Stir into juices. Cook and stir until bubbly. Cook and stir for 1 minute more. Season with salt and pepper. Serve with meat and vegetables. If desired, garnish with additional fresh sage. Makes 8 servings.

From Website: http://www.bhg.com/recipe/beef/garlic-sage-marinated-beef-pot-roast/

Cream Gravy

1/3 c. hot steak drippings
1/4 c. flour
2 c. milk
Salt and pepper to taste

Use a skillet, let it get hot and add steak drippings, flour, salt and pepper. Stir with wire whisk until blended. Next add 2 cups milk, continuing to stir until gravy thickens. Serve with chicken fried steak and mashed potatoes.

Chicken Fried Steak

2 pkg. tenderized cube or round steak
1 c. whole milk1 1/2 c. flour
2 tsp. salt1 tbsp. black pepper
1 1/2 - 2 c. cooking oil
Good heavy skillet

Add cooking oil to warmed skillet and let it heat. During heating process pound each steak with the side of a mallet or palm of your hand until very thin. Place steaks (2 at a time) in shallow dish containing milk. Next, mix the flour, salt and pepper in a shallow dish. Remove steak from milk, dredge in flour mixture, place into skillet and brown on both sides. Continue cooking until all steaks are cooked. Serve with optional Cream Gravy recipe.

Big Mama's Party Ham Rolls

Ingredients:
2 packages of party rolls
1 small onion, chopped finely
1 stick of soften butter or margarine
1 lb cooked ham, thinly sliced
1 tbsp. Worcestershire sauce
3 tbsp. prepared mustard

Directions:
Preheat oven to 400°. Cream butter and add Worcestershire sauce, mustard and onion. Split party rolls, divide and spread mixture on the tops and bottom of the rolls. Divide cooked ham evenly, place on top of mixture. Put rolls back together and place in aluminum pans they came in and wrap with foil. Bake for 10 minutes. Cut into individual rolls and serve hot.

Original Pimiento Cheese

Ingredients:
24 oz extra sharp cheddar cheese
½ tsp. salt
1 - 7 oz jar diced pimiento
½ tsp. black pepper
¾ cup mayonnaise
1 tsp. paprika
1 tbsp. apple cider vinegar

Directions:
Grate the cheese as fine as possible with a hand grate. Add all other ingredients and cream or beat with a fork. Refrigerate.

The Ultimate Baked Ribs

The Ultimate Baked Ribs

Ingredients:

Marinade:
1 teaspoon chili powder
1/8 teaspoon hot pepper sauce
1 cup water
3 lbs (your choice) of ribs
1/4 cup cider vinegar
Dash pepper
1/4 cup Worchstershire sauce
1/4 cup packed brown sugar
1 cup ketchup

Need:
1 (14 x 20) large oven cooking bag
13 x 19 x 2 inch pan or dish

Instructions:
1. Marinade ribs in pan/dish over night
2. Preheat oven to 350 degrees
3. Place ingredients into oven cooking bag
4. Turn bag to mix or recoat
5. Arrange ribs in bag in an even layer in the bottom of rinsed and dried pan/dish
6. Close with a nylon tie (maybe already provided with commercial cooking bags)
7. Make 6 inch 1/2 inch slits in top of bag
8. Bake 1.5 hours or until tender @ 350 degrees
9. Enjoy!

From the kitchen of: Alicia Chiola

Macaroni and Cheese

Macaroni and Cheese

Ingredients:
2 Cups (uncooked) elbow macaroni
8 oz cheddar cheese (see note)
8 oz Monterey Jack Cheese (see note)
1 egg
16 oz. sour cream
1 stick of butter (cut into pieces)
1 tsp. salt
couple dashes of pepper
milk, or equivalent in evaporated milk (amount depends … I recommend getting at least a half gallon)

Instructions:
Preheat oven to 350° F. After macaroni has been boiled and drained, add cheese while macaroni is still hot. Combine remaining ingredients and about a cup of milk (to aide in mixing) to macaroni mixture. Pour into casserole dish and add milk until it almost covers the noodles. It will look milky but it will get firm after cooking. Bake for 30 to 45 minutes or until top is golden brown.

Note: You really can use whatever cheese you want, shredded or cut however you want and in any amount you would want. This amount is just my preference.

From the Kitchen Of: Alicia Chiola

Easy Pineapple Upside-Down Cake

• Easy Pineapple Upside-Down Cake
  
  Prep Time: 15 min
  Total Time: 1 hour 50 min
  Makes: 12 servings
  
  
  
  

Ingredients:

• 1/4 cup butter or margarine


• 1 cup packed brown sugar


• 1 can (20 oz) pineapple slices in juice, drained, juice reserved


• 1 jar (6 oz) maraschino cherries without stems, drained


• 1 box Betty Crocker® SuperMoist® yellow cake mix


• Vegetable oil and eggs called for on cake mix box

Instructions:
1. Heat oven to 350°F (325°F for dark or nonstick pan). In 13x9-inch pan, melt butter in oven. Sprinkle brown sugar evenly over butter. Arrange pineapple slices on brown sugar. Place cherry in center of each pineapple slice, and arrange remaining cherries around slices; press gently into brown sugar.
2. Add enough water to reserved pineapple juice to measure 1 1/4 cups. Make cake batter as directed on box, substituting pineapple juice mixture for the water. Pour batter over pineapple and cherries.
3. Bake 40 to 45 minutes (42 to 48 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Immediately run knife around side of pan to loosen cake. Place heatproof serving plate upside down onto pan; turn plate and pan over. Leave pan over cake 5 minutes so brown sugar topping can drizzle over cake; remove pan. Cool 30 minutes. Serve warm or cool. Store covered in refrigerator.

High Altitude (3500-6500 ft): No change.

Nutrition Information:
1 Serving: Calories 390 (Calories from Fat 130); Total Fat 15g (Saturated Fat 5g, Trans Fat 1g); Cholesterol 65mg; Sodium 330mg; Total Carbohydrate 62g (Dietary Fiber 0g, Sugars 46g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 8% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 3 Fat Carbohydrate Choices: 4 *Percent Daily Values are based on a 2,000 calorie diet.

Link: http://www.bettycrocker.com/recipes.aspx/easy-pineapple-upside-down-cake

EASY COBBLER

Ingredients:
1/2 stick butter
1 c. milk1 c. sugar
1 c. self-rising flour or Bisquick
1 can fruit pie filling (apple, cherry, peach, etc.)

Instructions:
Melt butter in medium Pyrex dish.
Mix sugar, flour, and milk in separate bowl, then pour batter over butter. DO NOT STIR.
Spoon filling over batter.
Bake at 350 degrees for 1 hour or until brown.

Deviled Eggs

DEVILED EGGS

Ingredients:
6 eggs
1/4 tsp prepared mustard
3 tbsp mayonnaise
1/8 tsp pepper
1/8 tsp paprika
1/8 tsp salt

Instructions:
Place eggs in a pan and cover with water.
Boil eggs for about 4 minutes.
Remove from heat and place in ice water. Let cool down to room temperature.
Peel under cold running water.
Slice eggs in half.
Place egg whites on a plate or serving tray rinsed and dried.
Mash egg yolks with a fork and add all ingredients except for paprika.
If desired, you can add more mayonnaise (small amounts at a time, as you can always add but not take out )
Fill each half about a teaspoon of mixture and sprinkle with paprika.
Cover and refrigerate up to 24 hours.

Makes about 6 servings.

From the Kitchen of Alicia Chiola

Crab Cakes

CRAB CAKES

INGREDIENTS:
1 pound Dungeness or Chesapeake Bay crabmeat
1 egg, beaten
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/2 cup diced onion
1/2 teaspoon ground black pepper
3/4 teaspoon crab seasoning
1 cup fresh grated bread crumbs

Put crabmeat in mixing bowl. Add beaten egg. Mix lightly.
Add remaining ingredients in order listed.
Form the crab cake mixture into the desired size.
Fry in skillet with vegetable oil on medium to high heat
(about 1/2-inch of oil in bottom of skillet).
Fry on one side until golden brown and turn over
on other side to get the same.

Yield: 6 servings

Link: http://www.thegutsygourmet.net/crab-cakes2.html

One Dish Chicken & Rice Bake

One Dish Chicken & Rice Bake

Prep: 5 minutes
Bake: 45 minutes
Serves: 4

Ingredients:
1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)1 cup water *3/4 cup uncooked regular long-grain white rice 1/4 tsp. paprika 1/4 tsp. ground black pepper 4 skinless, boneless chicken breasts

Directions:
Mix soup, water, rice, paprika and black pepper in 2-qt. shallow baking dish. Top with chicken. Season with additional paprika and pepper. Cover.
Bake at 375°F. 45 min. or until done.
*For creamier rice, increase water to 1 1/3 cups.

Link: http://www.campbellkitchen.com/recipedetail.aspx?ab=A&recipeSource=search&recipeID=24702&page=0&index=0&SearchText=One%20Dish%20Chicken%20and%20rice&advSearchParams=&LastIndex=false

COLLARD GREENS WITH HAM HOCKS

COLLARD GREENS WITH HAM HOCKS

INGREDIENTS:
1 each smoked ham hocks
4 cups water
2 pounds collard greens
1 tablespoon salt
1 1/2 teaspoons crushed red pepper flakes
1 tablespoon sugar
1/4 cup bacon drippings

DIRECTIONS:
1) Put the pork skin and bone (smoked ham hocks) into a 5 quart pot with
the water. Heat to boiling, then reduce to a simmer. Cover the pot and
simmer for 45 minutes. Skim the foam from the broth once or twice.
2) Meanwhile, prepare the collards: Cut away the very thick part of stems.
Wash the collard greens thoroughly - They can be very gritty. Drain them by
shaking off any excess water and chop them into small pieces. Stir the
collard greens into the pot and add the salt, red pepper, and sugar. Drizzle
all with the bacon drippings. Cook, covered, at a lively simmer
until the collard greens are tender, about 20 minutes.
3) Turn off the heat and check the seasonings. Cover the pot and let the
collard greens sit a few minutes before serving

Link: http://www.thegutsygourmet.net/soul-greens.html

Butter Beans with Ham Hocks

Butter Beans with Ham Hocks

Ingredients:
1 meaty ham bone or 3 large ham hocks
3 cups water
1.5 lbs butter beans (fresh or (2) 16oz cans drained)
(can also substitute with Lima Beans)
2 tablespoons vegetable shortening -- solid
1 teaspoon sugar
1 tablespoon salt
2 teaspoons freshly ground black pepper

Directions:
Put the ham bone and water in a large sauce pan. Cover and heat to boiling.
Reduce the heat to simmering and cook, covered for 45 minutes.
Remove the ham bone from the sauce pan. Remove the meat from the bone,
finely shredding it and return both meat and bone to pan.
Wash the butter beans and add them to the saucepan. Heat to simmering,
stir in the remaining ingredients, and simmer until the beans are tender
(approx 25 mins or less for canned beans)
Discard the ham bone and serve the beans hot.

Recipe from the Kitchen of Alicia Chiola

Mama's Favorite Squash Casserole

Favorite Squash Casserole

Ingredients:
2 cups cooked squash
6 tablespoons butter or margarine
2 eggs, slightly beaten
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onion
1 cup shredded cheese
1 cup evaporated milk
2 cups crackers crumbled

Directions:
Mash cooked squash. Add all ingredients and mix well.
Pour into a greased 1 quart casserole dish.
Bake at 375 degrees for approximately 40 minutes.

Recipe from the Kitchen of Alicia Chiola