JJCR's profile page
Recipes
Orange Glaze
By JJCR
Combine all ingredients in a saucepan; place over medium heat, and bring to a boil
- 3/4 cup sugar
- 1/2 cup sour cream
- 2 tbsp. orange juice
- 1/2 cup butter
Praline Fudge Frosting
By JJCR
Bring sugar, maple syrup and cream to a boil, stirring constantly
- 2 1/2 cups sugar
- 1 cup maple syrup
- 1 cup light cream
- Dash of salt
- 1/2 tsp. vanilla extract
- 1/2 to 3/4 cup chopped pecans
Company Stew
By JJCR
Dust beef cubes with flour and thoroughly brown in oil
- 2 lbs. chuck steak, cut in 1 1/2 in. cubes
- 1 tbsp. flour
- 2 tbsp. oil
- 2 tsp. salt
- 1/4 tsp. pepper
- 1 tsp. sugar
- 1 tsp. chili powder
- 1/4 tsp. thyme
- 2 tomatoes, quartered
- 1 green pepper, cut in large pieces
- 3 to 4 celery stalks cut in large pieces
- 1 can condensed beef broth or 1 cup beef stock
- 1 cup water
- 6 small potatoes, halved
- 6 small carrots
- 6 small whole onions
- sour cream
- grated Parmesan cheese
Mexican Casserole Dinner
By JJCR
Saute onions and garlic in the butter or oil
- 2 cloves garlic, chopped
- 1 large onion, chopped
- 2 tbsp. butter or oil
- 2 lbs. ground round steak
- 2 tsp. chili powder
- 2 tsp. oregano
- 2 tsp. ground cumin
- 2 tsp. salt
- 2 tsp. MSG
- 4 tbsp. sugar
- 2 (8 oz. ) cans tomato sauce
- 2 (6 oz. ) cans tomato paste
- 5 1/2 tomato sauce cans of water
- 2 (13 oz.) bags corn chips
Crockpot Green Chile Pork Taco Roll Ups
By JJCR
1. In 3 1/2 to 4 qt. slow cooker, combine all ingredients except cheese and tortillas; mix well
- 1 (2 lb ) boneless pork loin roast, cut into 1 1/2 inch pieces
- 1 cup chopped onions
- 1 cup chopped green bell pepper
- 1 (4.5 oz.) can chopped green chilies
- 1 (1.25 oz.) pkg. taco Seasoning Mix
- 1 tbsp. brown sugar
- 2 tbsp water
- 4 oz. (1 cup) shredded monterey jack cheese
- 8 (8 to 9 inch) flour tortillas, heated
Cheese Sauce
By JJCR
Melt butter over low heat
- 1/4 cup each butter, flour
- 2 cups hot milk
- 1 cup grated longhorn cheese
- 1/2 tsp. each salt, dry mustard
- 1/4 tsp. seasoned salt
- Pinch each accent, pepper
Pork Chops and Cream Gravy
By JJCR
Season chops with salt and pepper; brown on both sides in oil
- 4 (1/2 to 3/4 inch thick) loin pork chops
- Salt and pepper to taste
- 1/4 cup hot salad oil
- 2 tbsp. flour
- 1 1/2 cups milk
Tony's Bar-B-Q Sauce
By JJCR
Cook until thick. Simmer. Sugar Creek Cook Book
- 1 bottle catsup
- 1 can tomato juice
- 2 cloves garlic, minced
- 1/4 cup oil
- 1 onion, minced
- 1/4 cup vinegar
- 1/4 cup worcestershire sauce
- 1 1/2 tsp. salt
- 1/2 tsp. red pepper
- 1/4 tsp. dry mustard
- 1/4 tsp. oregano
- 1 tsp. chili powder
- 1 1/2 tbsp. brown sugar
- piece of green pepper
Dilly Beans
By JJCR
Fresh green beans-Cook 45 minutes to 1 hour and drain
- 1 lb. whole green beans or use a can of whole green beans
- 1 cup water
- 1/2 cup vinegar
- 2 tsp. salt
- 1 tsp. sugar
- Dash of cayenne pepper
- 1 bud of garlic
- 2 tsp. dill seeds or 4 cluster of dry dill weed
Beef with Vegetables, Szechwan Style
By JJCR
Cut meat strips into 1/8 inch thick slices This is easier to do when partially frozen
- Hot and Spicy
- 1 lb. flank steak or sirloin tip cut in 1 1/2 strips
- 2 tbsp. sherry (sub)
- 2 tbsp. soy sauce
- 1 tbsp. cornstarch
- 1 tsp. grated fresh ginger or 1/4 tsp. ground ginger
- 1/2 to 1 tsp. crushed dried red peppers
- 1/4 cup oil
- 1 cup sliced mushrooms
- 1 cup sliced celery
- 1/2 cup sliced green pepper
- 1/2 tsp. salt