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Recipes
Squash Casserole
By JJCR
Preheat oven to 350 degrees
- 1 large onion, chopped
- 4 Tbsp. (1/2 stick) butter
- 3 cups cooked squash, drained, with all water squeezed out
- 1 cup crushed Ritz crackers, plus additional for topping
- 1/2 cup sour cream
- 1 tsp. House Seasoning
- 1 cup grated Cheddar cheese
OLD FASHIONED HOLIDAY GLAZED HAM
By JJCR
Paula Deen recipe
- 1 spiral sliced half ham
- 1 20 ounce can pineapple slices, juice reserved
- 15-20 whole cloves (optional)
- 1 small jar maraschino cherries
- 3/4 cup packed light brown sugar
- 2 Tbsp. yellow mustard
Bread and Butter Stuffing with Fresh Sage
By JJCR
1. The night before cooking, spread all the bread out in a single layer on sheet pans or towels and allow to dry ou...
- 2-lb. loaf white bread, sliced
- 1/2 lb. loaf whole wheat bread, sliced ( sub white)
- 1 1/2 lb. unsalted butter
- 1 1/2 cups chopped celery
- 2 cups chopped onions
- 3 cups chicken stock, or water
- 8 sprigs of fresh thyme
- 30 sage leaves, stems removed and the leaves cut into thin strips
- 2 tbsp. salt
- 10 to 12 turns of freshly ground pepper
- Less butter, more broth
- watch the salt
Lemon Sauce
By JJCR
Combine all ingredients. Cook over medium heat, stirring constantly until boiling
- 1/2 cup butter
- 1 cup sugar
- 1/4 cup water
- 1 egg, well beaten
- 3 tbsp. lemon juice
- grated rind of 1 lemon
Absolute Best Liver and Onions
By JJCR
Gently rinse liver slices under cold water, and place in a medium bowl
- 2 lbs. sliced beef liver
- 1 1/2 cups milk, or as needed
- 1/4 cup butter, divided
- 2 large vidalia onions, sliced into rings
- 2 cups flour, or as needed
- salt and pepper to taste
Farmer's Pork Chops
By JJCR
Preheat oven to 350. Peel potatoes; slice 1/4 in
- 8 medium potatoes
- 1/2 medium onion
- Salt and pepper to taste
- White sauce
- 1 cup flour
- 2 tbsp. Lawry's Seasoned salt
- 8 center-cut pork chops, about 1/2 in. thick
- 1/3 cup vegetable oil
- White Sauc
- 8 tbsp. (1 stick) butter
- 1/2 cup flour
- 1 to 2 tsp. salt
- 1/2 to 3/4 tsp. pepper
- 4 cups milk
- 1/4 cup chopped fresh parsley or chives
Wild and Dirty Rice
By JJCR
Saute vegetables in olive oil until tender; add remaining ingredients
- 1 cup chopped celery
- 3/4 cup chopped green pepper
- 3 cloves garlic, minced
- 3 tbsp. chopped parsley
- 5 green onions, chopped
- 1 large onion, chopped
- 1/2 cup olive oil
- 2 cups long grain rice, uncooked
- 2 (4 oz.) cans sliced mushrooms, drained
- 4 cups hot chicken broth
- 1 1/2 cups finely chopped cooked chicken
- 1 cup finely chopped almonds, toasted
- 1 tbsp. salt
- 1 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/2 tsp. poultry seasoning
Orange Glaze
By JJCR
Combine all ingredients, and stir until smooth
- 1 (6 oz.) can frozen orange juice concentrate, thawed and undiluted
- 1/2 tsp. ground ginger
- 4 tbsp. prepared mustard
- 1/4 cup sugar
Barbecue Brisket
By JJCR
1. Place brisket in slow cooker
- 4-5 lb. beef brisket
- 1/8 tsp. celery salt
- 1/4 tsp. garlic salt
- 1/4 tsp. onion salt
- 1/4 tsp. salt
- 1.5 oz. bottle liquid smoke
- 1 1/2 cups barbecue sauce
SLOW COOKER ASIAN SHORT RIBS
By JJCR
1. IN A 4 TO 6 QUART SLOW COOKER, COMBINE THE SOY SAUCE, SUGAR, VINEGAR, GARLIC, GINGER AND RED PEPPER
- 1/2 CUP SOY SAUCE
- 1/3 CUP BROWN SUGAR
- 1/4 CUP RICE VINEGAR
- 2 CLOVES GARLIC, PEELED AND SMASHED
- 1 TBSP. GRATED FRESH GINGER
- 1/2 TSP.CRUSHED RED PEPPER
- 8 BEEF SHORT RIBS (ABOUT 4 LBS.)
- 4 MEDIUM CARROTS, PEELED AND HALVED CROSSWISE
- 1 SMALL GREEN CABBAGE (ABOUT 1 LB.) QUARTERED
- 2 TBSP. CORNSTARCH
- 1 TBSP. SESAME OIL
- 4 SCALLIONS, THINLY SLICED (OPTIONAL)