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Recipes
Creamy Scalloped Potatoes
By JJCR
Combine soup, milk & onion
- 5 cups sliced raw potatoes
- 1 can cream of mushroom soup
- 1/2 cup milk
- 1 medium onion, chopped fine
Chicken Breasts Supreme
By JJCR
Combine sour cream with lemon juice, worcestershire, celery salt, paprika, garlic, salt and pepper
- 8 fryer breasts
- 2 (8oz.) cartons sour cream
- 1/4 cup lemon juice
- 4 tsp. worcestershire sauce
- 4 tsp. celery salt (optional)
- 2 tsp. paprika
- 2 cloves garlic, minced
- 4 scant tsp. salt
- 1/2 tsp. pepper
- 1 3/4 cups dry breadcrumbs
- 1/2 cup butter
- 1/2 cup shortening
Joe's Mustard Sauce
By JJCR
Beat all ingredients three full minutes
- 3 1/2 tsp dry mustard ( or to taste)
- 1 cup mayonnaise
- 2 tsp. worcestershire sauce
- 1 tsp. A-1 sauce
- 1 1/2 tbsp. light cream
- 1/8 tsp. salt
Onion Strings
By JJCR
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour
- 1 whole large onion
- 2 cups buttermilk
- 2 cups flour
- 1 tbsp. (scant) salt
- 1/4 tsp. (to 1/2 tsp.) cayenne pepper
- 1 qt. (to 2 qt.) canola oil
- Black pepper to taste
Old Settler Baked Beans
By JJCR
In a skillet brown bacon, ground beef and onion over medium heat
- Oven Temperature 350 degrees.
- 1/2 lb. bacon, diced
- 1/2 lb. ground beef, crumbled
- 1 large onion, chopped
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/4 cup catsup
- 1/4 cup barbecue sauce
- 2 tbsp. prepared mustard
- 2 tbsp. molasses
- 1/2 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. pepper
- 1-16 oz. can kidney beans
- 1-16 oz. can butter beans
- 1-31 oz. can pork and beans
Stuffed Mushrooms
By JJCR
Whip cream cheese to soften and add entire tube of anchovy paste
- 8 oz. pkg. cream cheee
- 1 tube anchovy paste
- 1 lb. fresh mushrooms
Hot Chipped Beef
By JJCR
Soften cream cheese and mix with all ingredients except pecans
- 2 (8 oz.) pkgs. cream cheese
- 4 tbsp. milk
- 6 oz. chipped beef, chopped
- 1 cup sour cream
- 1/2 cup chopped green pepper
- 2 tbsp. onion flakes
- 1/2 tsp. pepper
- 1/2 tsp garlic salt
- 1 cup chopped pecans, sauteed in 4 tbsp. butter
Butterscotch Glaze
By JJCR
In a 4-cup glass measure, combine all ingredients except vanilla extract
- 1/2 stick (4 tbsp.) unsalted butter
- 1/2 cup light brown sugar, lightly packed
- 1/4 cup heavy cream or whipping cream
- 1 tbsp. light corn syrup
- 1 tsp. vanilla extract
Dinosaur BBQ Mutha Sauce
By JJCR
1. Pour the oil into a large saucepan and set over medium-high heat
- 1/4 cup vegetable oil
- 1 cup minced onion
- 1/2 cup minced green pepper
- 1 jalapeno pepper, seeded and minced
- Pinch each of kosher salt and black pepper
- 2 tbsp. minced garlic
- 1 can (28 oz.) tomato sauce
- 2 cups ketchup (preferably Heinz)
- 1 cup water
- 3/4 cup worcestershire sauce
- 1/2 cup cider vinegar
- 1/4 cup lemon juice
- 1/4 cup molasses
- 1/4 cup cayenne pepper sauce
- 1/4 cup spicy brown mustard
- 3/4 cup dark brown sugar, packed
- 1 tbsp. chili powder
- 2 tsp. coarsely ground black pepper
- 1/2 tsp ground allspice
- 1 tbsp. liquid Smoke (optional)
Chunky Two-Cheese Potatoes with Garlic and Pesto
By JJCR
Preheat oven to 375. Place potatoes in an 18-12 inch rimmed baking sheet
- Pesto:
- 5 large baking potatoes, cut into 1/2 inch pieces
- 2 cups heavy whipping cream
- 6 sun-dried tomatoes, packed in oil, drained and minced (didn't use these)
- 2 tbsp. minced garlic
- 2 tbsp. minced shallots
- 2 tbsp. prepared pesto
- 1/4 tsp. white pepper
- 1 1/2 cups (6 oz. ) shredded mozzarella cheese
- 1 1/2 cups (6 oz. ) shredded jarlberg cheese (used parmesan )
- 2 cups fresh basil leaves
- 1/2 cup fresh parsley
- 1/2 cup olive oil
- 1 tsp. salt
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese