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Recipes
Smoky Brisket
By JJCR
1. Arrange onions in bottom of slow cooker
- 2 medium onions, sliced
- 3-4 lb. beef brisket
- 1 tbsp. smoke flavored salt
- 1 tsp. celery seed
- 1 tbsp. mustard seed
- 1/2 tsp. pepper
- 12 oz. bottle chili sauce
Pecan Popovers
By JJCR
Stir together 1/2 cup butter and honey; cover and chill until ready to serve
- 1/2 cup butter, softened
- 2 tbsp. honey
- 4 large eggs
- 2 cups milk
- 3 tbsp. butter, melted
- 2 cups all-purpose flour
- 1/2 tsp. salt
- 1/3 cup finely chopped pecans
Broccoli Cole Slaw
By JJCR
Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet and saute,...
- DRESSING MIX:
- Chopped green onions for garnish
- 1/4 cup sunflower seeds
- 1/4 cup slivered almonds
- 3/4 cup stick butter
- 2 (3 oz.) bags Ramen Noodle Soup in Oriental (other flavors will work too)
- 2 (12 oz.) bags of Broccoli Cole Slaw ( in the bagged salad section of the grocery
- 3/4 cup Canola oil
- 1/4 cup brown or white sugar
- 1/4 cup apple cider vinegar
- 1 Ramen noodle seasoning packet
Chinese Fried Rice
By JJCR
Fry ham, chicken, or pork lightly in hot oil
- 1/2 cup finely diced cooked ham, chicken, or pork
- 2 tbsp. hot oil
- 3 finely sliced fresh mushrooms
- 1 qt. cold cooked rice
- 1 finely chopped green onion
- 2 tbsp. soy sauce
- 1 egg, well beaten
Roasted Carrots
By JJCR
1. Preheat the oven to 350 2
- One 1 lb. bag baby carrots (I would rather use large carrots) peel and quarter
- 2 tbsp. olive oil
- 1 tsp. house seasoning
- 2 tbsp. butter
- 2 tbsp. chopped fresh parsley
Herb Stuffed Chicken Breasts
By JJCR
Preheat oven to 275 degrees
- 4 whole skinless boneless chicken breasts ( approximately 5 to 7 oz. each)
- One 3 oz package cream cheese, softened
- 3 oz. feta cheese, crumbled
- 1/2 tsp dried sweet basil
- 1/2 tsp. dried oregano
- 1/2 tsp. House Seasoning
- 4 slices bacon
- 1 leek
- 4 tbsp. (1/2 stick) butter, melted
Frozen Pineapple Salad
By JJCR
Combine cream cheese and orange juice; beat until smooth
- 1 (8 oz.) package cream cheese, softened
- 1/2 cup orange juice
- 1/2 cup powdered sugar
- 1 (20 oz.) can crushed pineapple, drained
- 1/2 cup chopped pecans
Chicken Spiedini With Lemon-Garlic Sauce
By JJCR
For the chicken: Mix garlic, lemon juice, olive oil and Italian parsley in a zippere plastic bag
- For The Chicken:
- 1 1/2 lbs. chicken tenders or boneless chicken breast, cut into 1 inch wide strips
- 3 cloves garlic, minced
- 1/4 cup fresh lemon juice
- 1/4 cup extra virgin olive oil
- 1 tbsp. chopped Italian parsley
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
- 1 cup dry bread crumbs
- 1/4 cup freshly grated Parmesan
- For the lemon-garlic sauce:
- 3 tbsp. vegetable oil
- 3 tbsp. fresh lemon juice
- 3 tbsp. water
- 1 tbsp. olive oil from a jar of oil-packed sundried tomatoes
- 1/2 tsp. chopped Italian parsley
- 1-2 cloves garlic, minced
- 1/2 tsp. dried basil
- 1/2 tsp. dried oregano
Fried Wontons
By JJCR
Heat oil in deep skillet until hot
- Wonton Skins sliced 1/2 in. thick
- Vegetable oil for frying
Mediterranean Stroganoff
By JJCR
Cook cauliflower, broccoli, and carrots, covered, in boiling salted water 5 min
- 1 10 oz. pkg. frozen cauliflower
- 1 10 oz. pkg frozen cut broccoli
- 1 1/2 cups thinly sliced carrots
- 3 cups sliced fresh mushrooms
- 1 small onion, chopped
- 1 clove garlic, minced
- 3 tbsp. butter
- 2 tbsp. flour
- 2 cups milk
- 1/2 tsp. instant chicken bouillon granules
- 1/3 cup sliced pitted ripe olives
- 1 cup ricotta cheese
- 3/4 cup sour cream
- 1/2 cup grated parmesan cheese
- 12 oz. linguine, cooked