BROCCOLI SALAD
2 lbs broccoli cut into small pieces 1 C pomegranate seeds
1 to 1 ½ C Mayo, mix in about ½ to ¾ C sugar, let sit in fridge overnight
1 C sunflower seeds (unsalted) 1 ½ C dried cranberries
4-8 strips of bacon fried crisp and crumbled (I chop it up before I fry it)
Mix broccoli, pomegranate, sunflower and cranberries together. Mix in mayo/sugar ‘dressing’, just before serving mix in bacon
___________________________________________________________________________________________________________________________________________
HOLIDAY YAMS
½ Cup Flour
½ Cup packed brown sugar
½ Cup quick oats
1 tsp cinnamon
MIX ABOVE
Cut in 1/3 C butter, until coarse ‘peas’
Toss in 1 Cup crumb mixture with 2 - 17 ounce canned yams (drained), and
2 Cups fresh uncooked cranberries.
Place in Casserole Dish, top with remaining crumbs.
Bake 350 degrees for 35 minutes
Top with 1 ½ Cups mini marshmallows
Broil till brown.
_________________________________________________________________________________________________________________________________________
ZUPPA
Makes: 6-8 servings
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes (I use red potatoes)
• ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve. Delicious!
____________________________________________________________________________________________________________________________________________
STUFFED CABBAGE
½ Small cabbage 1 small onion, finely chopped
1 clove garlic, finely chopped 2 Tbsp vegetable oil
½ lb lean ground beef ½ C cooked rice
Salt and pepper 1 Tbsp fresh dill weed or ½ tsp dried
1 can (15 oz) tomato sauce
Place the cabbage in a saucepan of boiling water and simmer 5 minutes or until eaves separate easily. Drain. Meanwhile, saute the onion and garlic in oil in a small skillet. Add the ground beef and cook, stirring, until all pink has disappeared. Preheat oven to 350 degrees. Add the rice, salt, pepper, and dill to skillet and mix well. Separate the cabbage leaves into 4 to 6 bundles. Divide the meat mixture between the bundles and roll up each to enclose the meat mixture. Set, seam side down, in a baking dish. Pour over the tomato sauce, cover and bake for 35 minutes.
Double the recipe and freeze the extra.
____________________________________________________________________________________________________________________________________________
TUSCAN STYLE PORK ROAST
1 – 2 ¼ lb none in pork loin roast 3 garlic cloves, slivered
4 tsp olive oil 1 Tbsp minced rosemary
½ tsp salt ½ tsp pepper
½ C dry white wine
Preheat oven to 350. Poke roast and insert slivers of garlic. Rub roast with oil, rosemary salt and pepper. Place the roast, bone side down, in a shallow roasting pan; pour the wine into the pan. Roast, basting occasionally with pan juices, until cooked to 160 degrees; about 1 ½ hours. Let stand 10 minutes before slicing.
__________________________________________________________________________________________________________________________________________
SEVEN BONE CHUCK ROAST
• Paper towels
• Dutch oven or roasting pan
• Plate
• Salt and pepper, and other flavorings to taste
• Onions, celery, carrots and other aromatics
• Water, beef broth, red wine or other cooking liquids
• Aluminum foil
• Vegetables (optional)
• Serving tray
• Slotted spoon
Step 1
Pat the roast dry with clean paper towels. Wipe the cut ends of the bone to remove any fragments or debris left behind by the butcher's meat saw.
Step 2
Heat a heavy Dutch oven or roasting pan over a medium-high burner. When the pan is hot, pour in a tablespoon of oil and press the roast into the pan. Sear it on all sides until it's deeply browned, then remove the pan from the burner.
Step 3
Lift the roast from the pan to a plate and season it liberally with salt and pepper, or any other spices and flavorings you prefer. Chop onions, celery and carrots and place them in the bottom of your pan, to make a platform for the pot roast. Position the beef on top of the vegetables.
Step 4
Pour in enough water, beef broth, red wine or other cooking liquids to come at least 1/3 of the way up the sides of the roast, or up to halfway. Cover the pan with its lid, or with heavy-duty aluminum foil.
Step 5
Place the roast in a preheated oven at 325 degrees Fahrenheit. Slow-cook it for 2 to 4 hours, depending on its size, or until it's fork-tender when tested. If you want to cook vegetables with the roast for an easy one-pot meal, add them after the first hour of cooking time.
Step 6
Remove the roast from the oven when it's done, and transfer it to a serving tray. Cover it loosely with foil, and let it rest for at least 15 to 20 minutes before carving. If you've cooked vegetables with the roast, remove them with a slotted spoon and keep them warm. Strain the cooking liquid and thicken it, to make a sauce or gravy. Serve the meat, vegetables and sauce together or separately at the table.
___________________________________________________________________________________________________________________________________________
I LOVE these rolls!!
CAFETERIA SCHOOL ROLLS
Ingredients
3 cups warm water
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup shortening
1/4 cup butter, melted
Directions
In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes, until the yeast is foamy.
Mix the milk, eggs and salt into the yeast. Measure the flour into a separate bowl, add 2/3 cup sugar, and crumble the shortening into it using your fingers until it is barely noticeable. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.
When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes, then roll out on a lightly floured surface to 1 inch thick. Use a knife to cut into 2 inch squares. Roll squares into balls, and place into greased round pans, spacing about 1 inch apart. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise overnight for baking the next day.
Preheat the oven to 400 degrees F (200 degrees C). Bake the rolls for about 12 minutes, until golden brown.
Okay, I'm starting to OD you guys I'm sure, Report back and let me know if you've tried and like these.
TTFN OER