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Recipes
Steakhouse Soup
By RogRot
1. In a soup pot, heat oil over medium-high heat
- 2 Tbls. vegetable oil
- 1-1/2 pounds boneless beef top sirloin steak, about 1/2 inch thick, trimmed and cut into thin strips
- 1/2 pound fresh mushrooms, sliced
- 1 large sweet onion, chopped
- 3 cans (14 oz. each) ready-to-use beef broth
- 4 c. water
- 1/2 c. dry red wine
- 3 large potatoes, scrubbed and cut into 1/2-inch cubes
- 2 tsp. steak seasoning
- 2 c. (8 oz.) shredded Monterey Jack cheese
Rhubarb Custard Bars
By RogRot
1. Preheat oven to 350°F and grease 9-in
- Filling:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 cup butter, cold
- 2 cups sugar
- 1/2 teaspoon nutmeg
- 7 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 3 eggs, beaten
- 5 cups fresh rhubarb, finely chopped or frozen, thawed and drained
- Topping:
- 1 pkg. (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
Peppermint Bark Candy
By RogRot
Step 1P: Place cookie cutters on baking sheet; refrigerate until ready to fill
- 1 package (12oz) White Chockolate melts
- 2/3 cup Crushed Peppermint Candy
Whole Wheat Honey Bread
By RogRot
Place ingredients in bread machine pan in order suggested by manufacturer
- 1 1/8 c. water
- 3 c. whole wheat flour
- 1 1/2 tsp. salt
- 1/3 c. honey
- 1 Tbls. dry milk powder
- 1 1/2 Tbls. shortening
- 1 1/2 tsp. active dry yeast
Crisp Refrigerator Pickles
By RogRot
Place sliced cucumber and onions in a large container or bowl
- 1 cup white vinegar
- 1 cup granulated sugar
- 1 cup water
- 1-2 teaspoons celery seed (I use 2)
- 1 teaspoon salt
- 3 cups sliced cucumber
- 3 small onions, thinly sliced
Bacon Wrapped Pineapple 3
By RogRot
1.Preheat oven to 400°. 2
- 1 Cup ketchup
- 1/4 Cup brown sugar
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. soy sauce
- 1/8 Tsp. hot sauce
- Salt and pepper
- 1 (15 1/2 oz.) Can pineapple chunks, drained
- 1 Lb. bacon, cut in half crosswise
Make Ahead Breakfast Enchiladas
By RogRot
1. Coat a 9×13 inch baking dish with nonstick cooking spray
- 2 cups deli ham, chopped small
- 1/2 cup diced green onions
- 2 1/2 cups shredded cheddar cheese, divided
- 10 (7-8 inch) flour tortillas
- 1 1/4 cups half-and-half
- 4 large eggs
- 1/2 teaspoon salt
- 1 tablespoon flour
- salsa, sour cream, and extra green onions or cilantro for serving
BEST PUDDING
By RogRot
Pudding: Measure all 5 ingredients into bowl
- PUDDING:
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tsp baking soda
- 1 large egg, fork-beaten
- 14 oz. canned fruit cocktail, with juice
- TOPPING:
- 3/4 cup brown sugar, packed
- 1/4 cup chopped walnuts
Salsa Verde Chicken Enchiladas
By RogRot
Combine 1 & ½ cups chicken, ½ cup salsa verde, and ½ cup shredded cheese; Spray a 9X9 pan with cooking spray and...
- Salsa Verde — Find it right next to the regular salsa.
- Flour tortillas — Soft taco size
- Precooked, shredded or chopped chicken — A rotisserie chicken is perfect
- Shredded Cheese — We love Pepper Jack cheese, or any kind of your favorite shredded cheese would be good here though, especially Monterrey Jack, Colby Jack, Mexican blend
Corn On the Cob
By RogRot
Cover cobs with cold water
- water (NO salt!)
- 1 T. sugar
- 1 T. Lemon juice