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Recipes
Apple Bread
By jobustitch
From a Penzey's catalog
- Bread:
- 4 cups apples, peeled, cored, chopped (4-5 large apples)
- 4 large eggs, beaten
- 1 cup vegetable or canola oil
- 2 tsp. pure vanilla extract
- 2 tsp. baking soda
- 2 tsp. salt
- 2 tsp. cinnamon
- 3 cups all-purpose flour
- 2 cups granulated white sugar
- Topping:
- 3/4 cup all-purpose flour
- 1/4 cup granulated white sugar
- 2 tsp. cinnamon
- 1/2 cup butter, room temperature
Easy Texas BBQ Brisket
By jobustitch
From Taste of Home
- 2 tablespoons packed brown sugar
- 1 tablespoon salt
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon ground mustard
- 1 tablespoon smoked paprika
- 1 tablespoon pepper
- 2 fresh beef briskets (3-1/2 pounds each)
- 1 bottle (10 ounces) Heinz 57 steak sauce
- 1/2 cup liquid smoke
- 1/4 cup Worcestershire sauce
Summer Squash Mushroom Casserole
By jobustitch
From Taste of Home 2/3 cup equals 234 calories, 16 g fat (8 g saturated fat), 36 mg cholesterol, 564 mg sodium, ...
- 2 medium yellow summer squash, diced
- 1 large zucchini, diced
- 1/2 pound sliced fresh mushrooms
- 1 cup chopped onion
- 2 tablespoons olive oil
- 2 cups (8 ounces) shredded cheddar cheese
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup sour cream
- 1/2 teaspoon salt
- 1 cup crushed butter-flavored crackers (about 25 crackers)
- 1 tablespoon butter, melted
Sunday Beef Stew
By jobustitch
Combine all items in your slow cooker
- 1 1/2-2 lb. lean stew beef, cut into even smaller bite-sized pieces (just pull out a pair of kitchen shears and cut anything that looks like you’d need to use a knife and fork on)
- 4-5 medium red potatoes, chopped
- 4-5 medium carrots, peeled and chopped
- 4 stalks celery, chopped
- 2 onions, chopped
- 4-5 cloves garlic, minced
- 2 12-oz. cans or 3 c. vegetable juice cocktail (I used spicy V8 juice)
- 1 10-oz. can condensed tomato soup
- 10 oz. water (just use the can from the tomato soup to measure)
- 1 tsp. basil
- 2 beef bouillon cubes (or 2 tsp. beef base)
- 1/2 tsp. freshly ground black pepper
Japanese Salad
By jobustitch
From my Mother in Law
- Dressing:
- 3 or 4 chicked breasts cooked and slivered *
- 2 heads Romain lettuce, torn
- 4 green onions and some tops, thinly sliced
- 1 small can Chinese noodles
- 1 pkg slivered almonds
- 1/4 c. poppy seeds
- 4 T. sugar
- 1/2 tsp. pepper
- 2 tsp salt
- 1/2 c. salad oil
- 4 T. vinegar
Shrimp and cabbage lo mein
By jobustitch
From Everyday Foods
- 8 ounces linguine
- coarse salt and ground pepper
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons grated peeled fresh ginger
- 1/2 teaspoon sugar
- 1/2 teaspoon red-pepper flakes
- 1 tablespoon vegetable oil, such as safflower
- 1 pound large shrimp, peeled and deveined
- 2 garlic cloves, minced
- 1 head green cabbage (about 2 pounds), halved, cored, and thinly sliced
- 1/4 cup fresh cilantro leaves, for serving (optional)
Gingered Carrots and Parsnips
By jobustitch
•Place 1 in. of water in a small saucepan; add parsnips
- 3 medium parsnips, peeled and sliced
- 4 medium carrots, peeled and sliced
- 2 tablespoons honey
- 1 teaspoon butter
- 1/2 teaspoon ground ginger
- Dash salt
- 2 tablespoons chopped pecans, toasted
Hearty Corn Chowder
By jobustitch
From Penzey's catalog
- 4 TB. butter
- 1 small onion chopped
- 1 clove garlic, chopped
- 4 cups chicken broth, or 4 tsp. chicken soup base in 4 cups of water
- 3-4 medium redskinned potatoes, diced
- 2-3 medium carrots, peeled and coarsely shredded
- 1 stalk celery diced
- 2- 16oz. pkg. frozen corn
- 1 - 15 oz. can cream-style corn
- 1 TB. chicken soup base (optional)
- 1/2 tsp. pepper
- 1/2 tsp. salt
- 1/2 - 1 tsp. poultry seasoning
- 1/2 tsp. rubbed sage
- 1/2 tsp. bouquet garni
- 1 1/2 cups half and half or milk
- 1 cup frozen mixed vegetables or chopped cooked vegetables
- 1 lb. chopped ham or cooked chicken
Jelly Bean Bark Recipe
By jobustitch
Line a 15x10x1-in. pan with foil; grease foil with butter
- 1 tablespoon butter
- 1-1/4 pounds white candy coating, coarsely chopped
- 2 cups small jelly beans
Toasted-Bread Salad with salami
By jobustitch
From RR. Tip: use stale bread - no tasting required
- 1 leaf Italian bread, halved lengthwise and toasted
- 1 cup EVOO, plus more for drizzling
- salt and pepper
- 4 large tomatoes, chopped
- 1 English cucumber, quartered lengthwise and chopped
- 1/4 lb of deli-slioced salami, cut into thin strips
- 1 cup fresh basil leaves, torn
- 2 Tbsp. red wine vinegar