• 6 pounds ground chuck, browned and drained
    2 (40 ounce) cans Brooks Hot Chili Beans
    1 (128 ounce) can kidney beans (drained and rinsed)
    2 (40 ounce) cans water
    1 (128 ounce) cans diced tomatoes (#10 can)
    2 large green peppers, diced
    2 large red bell peppers, diced
    2 large onions, diced
    8 cloves garlic, minced
    4 Tablespoons beef bouillion granules
    2 Tablespoons ground cumin
    3 Tablespoons chili powder
    Black pepper and salt to taste

    Directions:

    Combine all the ingredients in a large 18 quart Nesco roaster.  Cook at 350ºF for about 4 hours, stirring frequently.  Add additional chili powder if needed.

  • 1 whole cut up chicken
    1 20-ounce can pineapple chunks in juice- juice drained and reserved
    1/3 cup reduced-sodium soy sauce
    1/4 cup chicken broth
    3 tablespoons brown sugar
    salt and pepper to taste
    1 teaspoon cornstarch
    2 teaspoons water

    Place the cut up chicken pieces in a zipper bag or a bowl with a lid.

    Combine the reserved pineapple juice, soy sauce, chicken broth and brown sugar in a small bowl.  Whisk together, and add salt and pepper as desired.  Pour the marinade over the chicken pieces.  Place in the refrigerator and marinate for at least 2 hours- turning at least once.

    (Note: I strongly suspect this could be frozen at this point to be thawed and cooked at a later date.)

    Preheat oven to 375ºF.  Drain the marinade into a small saucepan and place the chicken parts in a 9×13 baking dish.  Scatter the pineapple chunks amongst the chicken pieces.  Place in the oven and bake for 40 minutes.

    Meanwhile.  Bring the marinade to a full boil and boil for about five minutes.  Combine the water and the cornstarch, mix until smooth, and add to the marinade.  Cook until slightly thickened, and remove from heat.

    After 40 minutes, baste the chicken pieces with the cooked and thickened marinade.  Bake for another 5 minutes.  Check the chicken for doneness by poking a thick breast or thigh with a skewer.  When the juices run clear, the chicken is done.  If the juices are not clear, baste again with the marinade and bake for another five minutes.  Continue repeating until the juices run clear.

    Serve immediately.

  • Excellent on Pork

    sprigs lemon thyme (about 1 tablespoon leaves when removed)

    1 tablespoon freshly chopped parsley
    2 cloves garlic, minced
    juice of 1 lemon (about 1/4 cup)
    1/2 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper
    2 teaspoons peanut oil

    Combine all the ingredients in a container for marinating.  Marinate your meat for 30 minutes to an hour- flipping at least once to get both sides.

    Cook your meat using your preferred method.

  • ice pop assemblyfrom Everyday Food, July/August 2010

    1/2 pound strawberries, hulled and quartered (1 1/2 cups)
    1/4 cup sugar, divided
    1/2 pound blueberries (1 1/2 cups)
    1 1/4 cups low-fat plain yogurt (we used full fat)

    Directions:

    In a food processor, puree strawberries with 1 tablespoon sugar.  Transfer to a small bowl.

    In processor, puree blueberries with 1 tablespoon sugar.

    In another small bowl, whisk together yogurt and 2 tablespoons sugar.

    Pour the three mixtures, alternating, into ten 3-ounce ice-pop molds, making 3 to 5 layers each.  With a skewer or thin bladed knife, swirl mixtures together in an up-and-down motion.  Insert ice-pop sticks and freeze until solid, 2 1/2 to 3 hours.

    Makes 10.

    *For tropical pops use 4 kiwis and 1 large mango instead of the berries.

  • 1 cup flour, sifted (1/2 white; 1/2 whole wheat)
    1/2 cup oatmeal, uncooked
    1 cup brown sugar, packed
    1 teaspoon cinnamon
    1/2 cup chilled butter
    1/2 cup chopped nuts (optional)
    About 3 quarts sliced apples
    3 tablespoons corn starch
    1/2 teaspoon cinnamon
    2 tablespoons lemon juice

    Preheat oven to 375ºF.  Prepare two 8-inch square pans by spraying with cooking spray.  (Alternately, use one 9 x 13 pan.)

    In a mixing bowl combine the flour, oatmeal, brown sugar and cinnamon.  Mix well.  Drop in the cold butter and cut in using a pastry blender until nice and crumbly.  Stir in the nuts, if using.  Set mixture aside

    In a large mixing bowl, combine the apple slices, cornstarch, 1/2 teaspoon of cinnamon and lemon juice.  Toss to combine.  Divide apple mixture between the two prepared pans.  It’s okay if the apples mound up a bit over the edges of the pan.

    Carefully, divide the crumb mixture between the two pans.  Just sprinkle it all over the apples evenly.

    Place the two pans onto a more sturdy baking sheet and pop in the oven for 1 hour.

    Serve warm or at room temperature.

    To freeze, allow to cool completely.  Then cover with heavy duty foil, place in a large freezer bag, label and freeze.  To serve, pop into a 375ºF from frozen, foil removed, for about 35 minutes, or until hot throughout.

  • 1 pound ground turkey
    1 small apple, peeled and shredded on a box grater
    1/2 cup shredded cheddar cheese
    1 egg
    2 tablespoons bread crumbs
    1/2 teaspoon onion powder
    1/2 teaspoon salt
    ground pepper to taste
    2 fresh sage leaves, finely minced (alternately, 1/4 teaspoon dried)

    Combine all the ingredients in a mixing bowl until well combined. Roll mixture into walnut sized balls with your hands.

    Heat 2 teaspoons of olive oil in a non-stick skillet set over medium heat.  Drop the meatballs in and cook, rolling occasionally, for 15 minutes, or until meatballs are cooked through and nicely browned on the outside.  Serve immediately.

  • From the book “From Amish And Mennonite Kitchens”

    *Note that this recipe requires an overnight rest.  At the very least, give it several hours for the flavors to blend and the texture to set.

    2 pounds ground beef
    1 cup cracker crumbs
    1 cup milk
    1 teaspoon salt
    1/4 teaspoon pepper
    few dashes Worcestershire sauce
    1 onion, finely chopped
    flour for dredging
    Mushroom Sauce (recipe to follow)
    1 1/4 cups beef broth or water

    1.  Mix the beef, cracker crumbs, milk, salt, pepper, Worcestershire and onion together.  Pat mixture out to 1/2-inch thickness on a baking sheet. Cover and refrigerate overnight.

    2. Cut the meat into serving size pieces.  Dredge in flour, shaking off excess.  Heat a few teaspoons of oil in a large skillet over medium high heat.  Brown the meat pieces, about 2 minutes per side.  Place in a roasting pan and cover with the Mushroom Sauce that has been mixed with the beef broth or water.

    3. Bake, covered, at 300ºF for 1 1/2 hours.

    Mushroom Sauce

    3 tablespoons butter
    1/4 cup mushrooms, chopped
    1 tablespoon minced onion
    3 tablespoons flour
    1/4 teaspoon salt
    dash pepper
    1 cup milk

    Melt the butter in a saucepan over medium heat.  Add the mushrooms and onion and saute until tender.  Add the flour, salt and pepper and stir until bubbly.

    Slowly add the milk, stirring constantly.  Cook and stir until thickened.

  • 4 large eggs — beaten until smooth
    2 teaspoons chopped parsley
    1/2 teaspoon dried Italian spice blend (I used Penzey’s Tuscan Sunset)
    1/2 teaspoon grey salt
    1/2 teaspoon garlic powder
    1/3 cup olive oil
    1 cup biscuit mix (Bisquik Heart Smart)
    4 cups zucchini — grated and squeezed to remove excess moisture
    1/2 cup cheddar cheese — grated (or mozarella)
    1/4 cup Parmesan cheese
    Marinara sauce — for dipping

    To the eggs add, parsley, spice blend, salt, garlic powder, oil & biscuit mix.

    Mix well.

    Add remaining ingredients, stir until mixed.

    Pour into a greased 9×13 pan.

    Bake 350f oven for 40-45 minutes or until golden.

    Cut into squares.

    Serve warm or cool with marinara sauce for dunking in.


  • 8 to 10 slices thick-cut bread
    1/4 cup butter, melted
    4 eggs
    1/3 cup sugar
    2/3 cup milk
    1 teaspoon vanilla
    1/4 teaspoon cinnamon
    pinch of salt

    Preheat oven to 350ºF.

    Cut the thick bread slices into thirds so you have 3 sticks per slice of bread.

    Combine remaining ingredients in a mixing bowl, beat well to combine.

    Dip bread sticks into the egg mixture one at a time, and place on a baking sheet that has been sprayed with cooking spray.

    Bake in a 350º oven for about 30 minutes. Flip the sticks over halfway through baking time to crisp both sides.

    **To freeze, allow to cool completely before wrapping well in a freezer bag. To reheat, pop in a 350 oven for about 8 minutes to refresh. Alternatively, they can be reheated in a microwave for a minute or two, but they will lose their crispness.

  • from Cooking Light Magazine

    Salmon:
    4
    (6-ounce) salmon fillets (about 1 inch thick)
    1 1/2 teaspoons minced garlic
    1/2 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Glaze:
    1/4 cup apricot nectar
    1/4 cup apricot preserves
    1 tablespoon Dijon mustard
    1 1/2 teaspoons white wine vinegar
    1 1/2 teaspoons honey
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper

    Remaining ingredient:
    Cooking spray


    Prepare grill.

    To prepare fish, sprinkle fillets evenly with garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and refrigerate 15 minutes.

    To prepare glaze, combine nectar and next 6 ingredients (through 1/4 teaspoon pepper) in a small saucepan; bring to a boil. Reduce heat, and simmer until reduced to 1/4 cup (about 10 minutes). Remove from heat; set aside.

    Place fillets, skin side up, on a grill rack coated with cooking spray. Grill 2 minutes; carefully turn over, and grill 4 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Brush each fillet with 1 tablespoon glaze; grill 30 seconds.

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