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Recipes
Hash Brown Cakes
By á-47
Combine ham, green onions, flour, salt and hash browns
- 1 1/2 cups shredded ham
- 1/2 cup chopped green onions
- 2 1/2 Tbsp. flour
- 1/4 tea. salt
- 1 20 oz. bag refrigerated shredded hash browns
- 2 eggs
Breasts - Chicken grilled using achiote paste basting sauce
By á-47
Break up achiote. Combine with garlic, lime juice, paprika, cumin, cayenne pepper, and salt
- 2 o. achiote paste
- 2 cloves garlic, minced
- 1 Tbsp. plus 1 tea. lime juice
- 1 Tbsp. paprika
- 1 tea. cumin
- 4 boneless, skinless chicken breasts halves (2 1/2 lb)
- pinch cayenne pepper
- pinch salt
Butterscotch Cheesecake
By á-47
Place a greased 9" springform pan on a double thickness of heavy-duty foil (about 18" square)
- 1 1/2 cups graham cracker crumbs
- 1/3 cup packed brown sugar
- 1/3 cup butter, melted
- 1 can (14 oz) sweetened condensed milk
- 3/4 cup cold 2% milk
- 1 pkg. (3.4 oz) instant butterscotch pudding mix
- 3 pkgs. (8 oz each) cream cheese, softened
- 1 tea. vanilla
- 3 eggs, lightly beaten
Cheese Ball with Horseradish
By á-47
Mix both cheeses, onion, horseradish, 1 Tbsp
- 1 - 8 oz. pkg. cream cheese, softened
- 3/4 cup sharp cheddar cheese, shredded
- 2 Tbsp. onion, finely chopped
- 1 Tbsp. horseradish
- 2 tbsp. fresh parsley, chopped
- 1 1/2 tea. Worcestershire sauce
- salt and pepper
- 2 slices bacon
- 1/3 cup toasted walnuts, chopped
Pork Tenderloin - Cran-Orange Pork Medallions
By á-47
Flatten pork slices to 1/4" slices
- 1 pork tenderloin (1 lb), cut into 1" slices
- 1/2 tea. salt
- 1/2 tea. garlic powder
- 1/2 tea. ground coriander
- 1/4 tea. pepper
- 2 Tbsp. olive oil
- 1 medium red onion, chopped
- 1/2 cup orange marmalade
- 1/4 cup orange juice
- 1/4 cup dried cranberries
- 2 Tbsp. balsamic vinegar
Jalapeno Peach Jelly
By á-47
makes 5 half-pints
- 2 lb. peaches, peeled, pitted, and chopped
- 1 cup cider vinegar
- 3-4 fresh jalapenos, seeded (if desired), and coarsely chopped
- 5 cups sugar
- 1/2 of a 6 oz. pkg. (1 foil pouch) liquid fruit pectin
Beef Stroganoff
By á-47
In a large skillet, heat olive oil over medium-high heat
- 1 Tbsp. olive oil
- 3 lb. sirloin tip roast, cut into 1 1/2" pieces
- 1/2 tea. salt
- 1 tea. pepper
- 1 large onion, sliced
- 1 (10.5 oz) can beef consomme
- 1 (10 3/4 oz) can cream of mushroom soup
- 1 (8 oz) pkg. cream cheese, softened
- 2 Tbsp. Worcestershire sauce
- 1 tea. bottled minced garlic
- 1/2 tea. dried thyme
- 1/2 te. dried crushed rosemary
- 1 (16 oz) package wide egg noodles
Pork Loin - Chinese Style
By á-47
Mix all ingredients together in a zip-lock bag
- 1 - 2 to 2 1/2 lb. pork loin, cut into 1" cubes
- 3/4 cup hoisin sauce
- 1/4 cup ketchup
- 1/3 cup packed brown sugar
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tea. sriracha sauce
- 4 cloves garlic, minced
Artichokes - Grilled
By á-47
PAN-ROAST GARLIC Heat olive oil and butter in a small sauce pan over low to medium heat
- 1/4 cup olive oil
- 4 Tbsp. butter
- 6 cloves garlic, peeled
- 4 large artichokes
- 1 by leaf
- 1 Tbsp. whole black peppercorns
- 1/4 cup salt
- 3 lemons
- salt and pepper
- 1/2 cup sour cream
- 1 Tbsp. Dijon mustard
- GREEN OLIVE DIP
- 1/2 cup chopped flat-leaf parsley
- 5 Tbsp. olive oil
- 2 Tbsp. chopped green olives
- 1 Tbsp. drained capers
- 1 tbsp. lemon juice
- 1 Tbsp. Dijon mustard
- 1/4 tea. black pepper
- 1/7 tea. salt
Beer Bread Muffins (great with the Lasagna Soup)
By á-47
Preheat oven to 35- degrees
- 1 1/2 cup flour
- 1 Tbsp. sugar
- 2 tea. baking powder
- 1/2 tea. salt
- 3/4 cup shredded cheddar + extra for top
- 2 Tbsp. green onions, chopped
- 1/4 cup melted butter + 2 Tbsp.
- 6 oz. beer