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Recipes
Foolproof Standing Rib Roast
By JJCR
Follow this method for a rib roast that is lusciously browned on the outside and rare on the inside-regardless of s...
- one 5 lb. standing rib roast
- 1 tbsp. House Seasoning
Chicken Sour Cream Casserole
By JJCR
Combine butter and cracker crumbs; blend well
- 1/4 cup melted butter
- 1 cup cracker crumbs
- 3 whole chicken breasts, cooked and cut into bite-size pieces
- 1 (8 oz.) carton commercial sour cream
- 1 (10 3/4 oz.) can cream of chicken soup, undiluted
- 1/4 cup chicken broth
- Salt and pepper to taste
Oh-Henry Bars
By JJCR
Melt in double boiler. Then add 4 cups rice krispies, 1/2 pkg
- 1/2 cup butter
- 1 cup peanut butter
- 1 8oz. pkg. chocolate chips
- 1 8 oz. butterscotch chips
- 4 Cups Rice Krispies
- 1/2 pkg. small marshmallows
- nuts, optional
Salade De Boeuf Gribiche
By JJCR
Place all the ingredients except water in large kettle; add water to cover
- 3 lbs. brisket
- Parsley
- 4 cloves garlic, minced
- 3 to 6 carrots, peeled
- 3 ribs celery
- 2 onions
- 1/2 tsp. thyme
- salt and pepper to taste
- water
- 1 cup mayo
- 3 tab. chopped onion
- 1 tab. each mustard and white vinegar
- 1 tab. parsley
- 1 1/2 tsp tarragon
- 3 drops hot pepper sauce
- 1/2 tsp. worcestershire
- 3/4 tsp. salt, or to taste
- pepper to taste
Chocolate Sauce
By JJCR
Combine all ingredients in a saucepan
- 1/2 cup unsweetened cocoa
- 1/4 cup butter
- 1 3/4 cups sugar
- 1/2 cup milk
- 1/2 tsp. vanilla extract
- 2 tbsp. light corn syrup
- dash of salt
Oven-Fried Potato Wedges
By JJCR
Preheat the oven to 375 degrees
- 3 large baking potatoes
- 1/2 cup mayonnaise
- 1/2 tsp. Texas Pete Hot Sauce
- 1/4 tsp. onion salt
- 1/4 tsp. The Lady's Seasoned Salt
- 1/8 tsp. Black Pepper
- 2 cups pepperidge Farm Cornbread Dressing Mix
Country-Style Creamy Chicken
By JJCR
1. Cut the chicken into bite-size pieces
- 3 skinless, boneless chicken breasts (4 oz. each)
- 3 tbsp. butter
- 6 mushrooms, sliced
- 1 medium onion
- 1 tsp. minced garlic
- 1 tbsp. flour
- 1/2 tsp. salt
- 1/8 tsp. white pepper
- 1 3/4 cups chicken broth
- 1 tsp. ketchup
- 1 cup sour cream
- 1 (8 oz.) package egg noodles, cooked
Portabella Chicken With Creamy Rosemary Sauce
By JJCR
1. Trim fat and sinew from chicken breasts; pound to 1/2 inch thicknes
- 1 lb. boneless skinless chicken breasts
- 2 tbsp. extra virgin olive oil
- 2 large portabella mushroom caps, stems removed
- 2 tbsp. butter
- 2 garlic cloves, minced
- 2 tbsp. onions, very finely diced
- 2 tbsp. fresh rosemary, minced
- 6 tbsp. dry sherry, sub.
- 1 cup heavy cream
- 2 tbsp. chopped fresh parsley
- 1/2 tsp. fresh ground black pepper
Fruit Salad
By JJCR
Cook first 5 ingredients until thick and clear
- 2 Tbsp. flour
- 1 cup sugar
- 2 eggs, well beaten
- Juice of 2 lemons, 2 Tbsp. is plenty
- 1/2 cup pineapple juice
- 3 bananas, sliced
- 1 cup pecans, chopped
- 3 med. apples, peeled and cut in pieces
- 3 stalks celery, chopped
- 1 (8 1/4 oz. can pineapple chunks, drained
Scalloped Potatoes
By JJCR
Place half the potatoes in greased 2 qt
- 6-8 medium potatoes, pared and thinly sliced (6 cups)
- 1/4 cup finely chopped onion
- 1/3 cup flour
- 1 1/2 tsp. salt
- 1/8 tsp. pepper
- 2 cups milk