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Recipes
BEEF YORKSHIRE PIE
By LIZABETH
1. You will need 2 skillets for this dish; one should be a 10" skillet that is oven safe
- 55 min | 15 min prep
- SERVES 6
- 1 1/2 * 1 1/2 lbs ground beef
- 1/2 * 1/2 cup finely chopped onion
- 1 * 1 teaspoon salt
- 1/4 * 1/4 teaspoon pepper
- 1/2 * 1/2 teaspoon ground coriander
- 1/8 * 1/8 teaspoon cumin
- 1/2-1 * 1/2-1 clove garlic, finely minced
- 1 1/2 * 1 1/2 cups flour
- 1/2 * 1/2 teaspoon salt
- 3 * 3 eggs, beaten
- 1 1/2 * 1 1/2 cups milk
- BEEF FAT, SHORTENING OR OIL
- LEFTOVER BEEF GRAVY
TIRAMISU BUNDT CAKE
By LIZABETH
FROM FAMILY CIRCLE MAGAZINE
- RECIPE SUGGESTED THIS FROSTING:
- 1 BOX WHITE CAKE MIX
- 1 PINT HAAGEN-DAZS COFFEE ICE CREAM, MELTED
- 3 EGGS
- 1 CONTAINER WHIPPED VANILLA FROSTING
- 1 TEASPOON INSTANT COFFEE GRANULES DISSOLVED IN 1 TABLESPOON WATER
- CINNAMON SUGAR FOR DUSTING-OPTIONAL
MY BEST OVEN BBQ BABY BACK RIBS
By LIZABETH
REMOVE RIBS AND INCREASE OVEN TEMP TO 425
- HEAVY DUTY FOIL
- 2 RACKS BABY BACK RIBS, MEMBRANE REMOVED
- McCormick BBQ SEASONING
- FAVORITE BOTTLED BBQ SAUCE
- BEGIN BY LAYING EACH RACK ON IT'S OWN PIECE OF FOIL. SPRINKLE WITH DRY BBQ SEASONING AND CRIMP FOIL SHUT ALONG TOP AND ENDS OF EACH RACK.
- PLACE ON BAKING SHEET PAN.
- IN PREHEATED 300 DEGREE OVEN BAKE RIBS FOR 1 HOUR 30 MINUTES.
CROCKPOT ROSEMARY BEEF STEW
By LIZABETH
Directions Place cornstarch on a dish and dredge the meat in it
- Perfect comfort meal on a chilly day!
- Ingredients
- 1 2lb pkg beef stew meat
- 4 potatoes-peeled and cubed
- 1 cup baby carrots-sliced lengthwise
- 1 large onion- quartered
- 1 can peas(optional)
- 21/2 Tbsp rosemary
- 1 Tbsp thyme
- 1 cup cornstarch
- 1 can beef broth
- 1 can cream of onion soup
- 1 can tomato soup
- Prep Time: 15 Min
- Servings: 6
SWEET BREAD
By LIZABETH
I use a "light" setting. Wonderful for melted cheese sandwiches
- -----large loaf-----
- 1 cup milk
- 2 eggs
- 2 tablespoon butter -- or margarine
- 1/3 cup sugar
- 3/4 teaspoon salt
- 3 cup bread flour
- 2 1/2 teaspoon yeast
CLONE KFC MASHED POTATOES
By LIZABETH
Instructions: # Heat water, butter and margarine
- # 2 1/2 cups Idaho potato flakes
- # 1/2 cup margarine
- # 2 tablespoons butter
- # 2 1/2 cups hot water
- # 3/4 cup milk
- # 1 teaspoon salt
LAYERED NOODLE BAKE
By LIZABETH
BROWN MEAT IN SMALL AMOUNT OF OIL, SEASON WITH SALT & PEPPER
- 1 LB GROUND BEEF
- 1 SMALL ONION, CHOPPED
- 1 GREEN PEPPER, CHOPPED
- 4 CANS TOMATO SOUP
- 1 LB PKG. WIDE EGG NOODLES, COOKED & DRAINED
- 4 TBS. BUTTER.
- FILLING MIXTURE
- 1-cup salad dressing
- 1 1/2 cup (6 oz.) grated Parmesan
- 4 eggs, beaten
- 1-cup milk
SPINACH CHICKEN SAUSAGE BREAD PUDDING
By LIZABETH
SLICE UNCOOKED SAUSAGE INTO PIECES IN LARGE BOWL, BEAT EGGS AND MILK UNTIL FROTHY
- 1 PKG CHICKEN SAUSAGE
- 1 LOAF ITALIAN OR CHALLA BREAD, CUBED
- 6 EGGS
- 1 CUP MILK
- THAWED PKG FROZEN CHOPPED SPINACH
- SHREDDED SHARP CHEDDAR OR FONTINA CHEESE
CRISPY OVEN PORK CHOPS
By LIZABETH
RINSE AND PAT DRY PORK CHOPS SEASON PANKO CRUMBS WITH GARLIC SEASONING DIP CHOPS IN EGG WASH THEN COAT WITH CRUMBS...
- 4 BONELESS CHOPS
- 1 CUP PANKO CRUMBS
- GARLIC SEASONING
- 1 OR 2 EGGS, BEATEN WITH 1 TBS. OIL
- 3/4 STICK COLD BUTTER, SLICED
PEANUT BUTTER CHEESECAKE BARS
By LIZABETH
Directions . Heat oven to 350°F
- * Base and Topping
- 1 * 1 pouch (1 lb 1.5 oz) Betty Crocker® peanut butter cookie mix
- 3 * 3 tablespoons vegetable oil
- 1 * 1 tablespoon water
- 1 * 1 egg
- * Filling
- 1 * 1 ¼ cups semisweet chocolate chips
- * ¼ cup butter or margarine
- 1 * 1 package (8 oz) cream cheese, softened
- * ⅔ cup crunchy or creamy peanut butter
- * ¾ cup powdered sugar
- * ½ cup whipping cream