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Recipes
RICE BALLS (Rice covered meat balls)
By stepjo7269
Allrecipes By: Queenbee28
- 1 1 1 cup uncooked white rice
- 2 2 2 cups water
- 2 2 2 teaspoons olive oil
- 3 3 3 cloves garlic, finely chopped
- 1/2 1/2 1/2 pound lean ground beef
- to and pepper to taste
- 1/2 1/2 1/2 cup tomato-based pasta sauce
- 1/2 1/2 1/2 cup grated Parmesan cheese
- 1/2 1/2 1/2 cup shredded mozzarella cheese
- 2 2 2 eggs, beaten
- 1 1 1 cup dry bread crumbs
- 1 1/2 1 1/2 1/2 cups tomato-based pasta sauce
- Directions
- to to 20 to 25 to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- 1/2 hot cooked rice, ground beef, salt and pepper, and 1/2 cup of pasta sauce in a bowl, and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts.
- 2 1/2-inch 20 of rice mixture, and gently form into 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
- to 350 to 350 degrees F.
- to to 25 balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes.
- 1 1/2 to cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.
GRILLED BROWN SUGAR PORK CHOPS
By stepjo7269
Allrecipes By: Ginastubbs "The best juicy and sweet pork chops we have ever eaten! Our family favorite!"
- 1/2 cup brown sugar, firmly packed
- 1/2 cup apple juice
- 4 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1/2 teaspoon ground ginger
- salt and pepper to taste
- 2 teaspoons cornstarch
- 1/2 cup water
- 6 boneless pork chops
- Directions
- ● Preheat an outdoor grill for high heat.
- ● In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil.
- ● Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
- ● Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill.
- ● Serve with remaining sauce.
BING CHERRY PARFAIT
By stepjo7269
Ann Turner
- 1 can or jar black bing cherries
- 2 doz. almond macaroons, crumbled
- 1 C. broken pecans
- ½ C. bourbon whiskey
- ½ gal. vanilla ice cream
- ●Seed cherries and cut in half. Put cherries in a bowl and pour the whiskey over them. Let stand 24 hrs.
- ●Soften ice cream in a large bowl. Add cherries + juice, macaroons, and pecans. Work into ice cream until mixed.
- ●Fill parfait glasses & place in freezer.
PINTO BEANS
By stepjo7269
Label from bag of pinto beans
- 2 C. pinto beans
- ½ lb. salt pork or ham hock
- 2 ½ T. chili powder
- 1 T. dry mustard
- 1 T. sugar
- 2 T. molasses
- 1 chopped onion
- ●Pick and wash pinto beans. Cover the beans + 3 in. of cold water and soak overnight, or for several hours.
- ●Using the same water, add salt pork or ham hock and bring to a boil. Reduce heat and simmer 1 hr.
- ●Add the chili powder, dry mustard, sugar, molasses and chopped onion.
ANGEL FOOD CAKE
By stepjo7269
Old Country Cookin' p
- Directions:
- 1 1/2 c. egg whites
- 1 1/2 c. white sugar
- 1 1/2 t. cream of tartar
- 1 c. cake flour
- 1/2 t. salt
- 1 t. almond flavoring
- ●Sift together 3/4 c. of sugar and the flour 3 times; set aside.
- ●Beat egg whites until frothy. Add salt and cream of tartar. Beat whites until they stand in peaks.
- ●Add 3/4 c. sugar about 3 T. at a time beating well with egg beater each time after adding sugar.
- ●Lightly fold in the sugar-flour mixture adding about 1/2 c. at a time.
- ●Add flavoring.
PIONEER SHRIMP BOIL SHRIMP SAUCE
By stepjo7269
Best of the Best from Bell's Best Cookbooks p
- Directions:
- 1/2 stalk celery, chopped
- 1/2 bell pepper, chopped
- 1 onion, chopped
- 1/2 box garlic
- 4 c. mayonnaise
- 1/2 c. mustard
- 1/2 c. salt
- 1/4 c. Lea and Perrins Sauce
- 1 1/2 c. lemon juice
- 1/2 T. tobasco
- 1 1/2 T. black pepper
- 1 t. paprika
- 1/2 c. horse radish
- 2 c. ketchup
- 1 1/2 c. oil
- 1 1/2 (10 oz) bottles chili sauce
- Combine celery, bell pepper, onions and garlic; add all other ingredients and mix well.
- Put entire mixture through blender.
ALL-DAY BRISKET WITH POTATOES
By stepjo7269
Taste of Home By: Lana Gryga from Glen Flora, Wisconsin
- Directions:
- 2 medium potatoes, peeled and cut into 1/4-inch slices
- 2 celery ribs, sliced
- 1 fresh beef brisket (3 pounds)
- 1 tablespoon canola oil
- 1 large onion, sliced
- 2 garlic cloves, minced
- 1 can (12 ounces) beer
- 1/2 teaspoon beef bouillon granules
- 3/4 cup stewed tomatoes
- 1/3 cup tomato paste
- 1/4 cup red wine vinegar
- 3 tablespoons brown sugar
- 3 tablespoons Dijon mustard
- 3 tablespoons soy sauce
- 2 tablespoons molasses
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 bay leaf
- ●Place potatoes and celery in a 5-qt. slow cooker. Cut brisket in half.
- ●In a large skillet, brown beef in oil on all sides; transfer to slow cooker. In the same pan, saute onion until tender. Add garlic; cook 1 minute longer. Add to slow cooker.
- ●Stir in beer and bouillon granules to skillet, stirring to loosen browned bits from pan; pour over meat.
- ●In a large bowl, combine the remaining ingredients; add to slow cooker.
- ●Cover and cook on low for 8-10 hours or until meat and vegetables are tender. Discard bay leaf.
- ●To serve, thinly slice across the grain.
- Editor's Note: This is a fresh beef brisket, not corned beef.
HERBED CORNISH HENS
By stepjo7269
Hens will be very hot when foil opened
- 1 pkg. long grain/wild rice
- 2/3 C. orange juice
- 1/3 C. chopped onion
- 1/3 C. chopped celery
- ½ C. shredded carrot
- 4 Cornish hens
- 1/4 C. margarine or butter
- 1 tea. tarragon leaves (1/4 tea. is enough)
- 1 clove garlic, minced
- 1/4 tea. salt
- ●Heat oven to 375F.
- ●Prepare rice as directed substituting 1/3 C. orange juice for 1/3 C. water. Add onion, celery and carrot during last 5 min. before the rice is done.
- ●Stuff hens with rice mixture. Tie legs together. Wrap in foil and bake 45 min.
- ●Brush with combined 1/3 C. orange juice, margarine, tarragon, garlic, and salt.
- ●Continue baking 45-55 min. until done, brushing with tarragon sauce occasionally.
*CREAMY ORANGE GELATIN
By stepjo7269
Taste of Home
- 4 packages (3 ounces each) orange gelatin
- 4 cups boiling water
- 1 quart vanilla ice cream, softened
- 1-1/2 cups orange juice
- 2 cans (11 ounces each) mandarin oranges, drained
- Directions
- ●In a large bowl, dissolve gelatin in boiling water.
- ●Stir in ice cream and orange juice until blended. Chill until partially set.
- ●Fold in oranges.
- ●Pour into two 6-cup ring molds coated with cooking spray.
- ●Refrigerate overnight or until firm. ●Unmold just before serving.
PHYLLO HAMBURGER PIE
By stepjo7269
Southern Living Cooking School Cookbook p
- Directions:
- 1 pound lean ground beef
- ½ cup chopped onion
- 1 (10 ounce) package frozen chopped broccoli, thawed and well drained
- 1 ½ cups (6 ounces) shredded part-skim mozzarella cheese
- ½ cup Heinz 57 sauce
- 1/3 cup fine, dry breadcrumbs
- 1/4 cup plain nonfat yogurt
- 8 sheets commercial frozen phyllo pastry, thawed
- ½ cup butter or margarine, melted
- ●Brown beef and onion in a medium skillet, stirring to crumble meat; drain well.
- ●Stir in broccoli, cheese, Heinz 57 sauce, breadcrumbs, and yogurt; set aside.
- ●Brush a 9 inch pieplate with butter.
- ●Place 1 sheet of phyllo on a damp towel (keep remaining phyllo covered).
- ●Lightly brush phyllo with melted butter; fold in half lengthwise; brush with butter.
- ●Place buttered side down in prepared pieplate, allowing one end to overhang edge.
- ●Continue with remaining phyllo.
- ●Spoon beef mixture into phyllo.
- ●Bring each sheet of phylo toward center of pieplate; gently twist together; brush with butter.
- ●Bake at 375 degrees for 30 to 35 minutes or until golden and crisp.