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Recipes
Sweet Potato Casserole
By Astrid
Preheat oven to 350. Lightly grease a 9x13 baking pan and set aside
- Streusel Topping:
- 6 medium sweet potatoes
- 1/4 tsp. salt
- 2 TB. butter, softened
- 2 eggs
- 11/2 tsp. PURE VANILLA EXTRACT
- 3/4 tsp. PENZEYS CINNAMON
- 1/3 Cup sugar
- 1/4 Cup cream (Beth uses heavy cream, half & half works as well)
- 4 TB. chilled butter (1/2 stick)
- 1/4 Cup flour
- 3/4 Cup packed light brown sugar
- 1/2 Cup chopped pecans (optional)
Country Captain Chicken
By Astrid
Mom's recipe
- 1 broiler fryer (2 1/2 lbs)
- 1/2 cup flour
- 2 tsp salt
- 1/2 tsp pepper
- 3 Tbsp olive oil
- 1 lg onion, chopped
- 1 green pepper, chopped
- 1 clove garlic
- 3 tsp curry powder
- 1 lb can tomatoes
- 1/2 cup raisins
Herb Crusted Chuck Roast
By Astrid
Preheat oven to 325 degrees F (165 degrees C)
- 1/4 cup dry bread crumbs
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1 teaspoon ground mustard
- 1 teaspoon dried savory
- 1 teaspoon ground black pepper
- 1/2 teaspoon crushed dried rosemary
- 1 (3 pound) boneless beef chuck eye roast
- 1 cup sour cream
- 3 tablespoons prepared horseradish
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
Tahoe Tureen
By Astrid
Mom made this alot
- 1 can Spam, cubed
- 1/2 cup celery, sliced
- 1/4 cup chopped onion
- 2 Tbsp margarine
- 4 can condensed split pea soup
- 4 cans water
- Dash pepper
- Parmesan Cheese
Halloween Sauerkraut Supper
By Astrid
Total Calories = 735
- 1 onion, chopped
- 3 cloves garlic
- 1 (14 oz) can sauerkraut, drained and rinsed
- 1 (4 oz) can mushrooms, drained
- 2 stalks celery, chopped
- 1 pkt veggie burger *
- 1 T each vinegar
- 1/2 t salt (more?), caraway seeds
- 1/4 t each pepper
- 1 (10.75 oz) can cream of celery soup, undiluted
- 3 oz wide noodles
Slow Cooker Balsamic Beef and Onions
By Astrid
Directions Drizzle olive oil into the bottom of a slow cooker, and arrange half the onion slices over the oil
- 1 tablespoon olive oil
- 1 large yellow onion, quartered and sliced
- 1 1/2 pounds boneless beef rump roast
- 4 cloves garlic, thinly sliced
- 1/4 cup balsamic vinegar, or more to taste
- 3 tablespoons tomato paste
- 1/2 cup water
- salt and pepper to taste
Hpnotiq Heaven
By Astrid
Pour chilled Hpnotiq and champagne into a champagne flute
- 1 oz. Hpnotiq
- 2 oz. Champagne
- 1 oz. Chambord
Mimosa
By Astrid
Pour the triple sec, orange juice and Champagne into a Champagne flute
- 1 Tbs. triple sec
- 2 Tbs. fresh orange juice
- 4 fl. oz. Champagne or sparkling wine
- 1 orange wheel for garnish (optional)
Candied Chicken Breasts
By Astrid
Directions Rinse chicken breasts and pat dry
- 10 skinless, boneless chicken breast halves
- 2 cups dry bread crumbs
- 2 tablespoons all-purpose flour
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 tablespoon vegetable oil
- 1 1/2 cups packed brown sugar
- 1/4 cup prepared mustard
- 1/2 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1/4 cup grated onion
- 1/2 teaspoon salt
- 3/4 cup water
- 10 pineapple rings
Easy Bean Dip
By Astrid
Combine ingredients in a food processor or blender and process until smooth
- 1 can black beans, drained and rinsed
- 1 cup salsa
- 1/2 teaspoon ground cumin