Friends have been asking for this recipe. Really simple but tasty!
1 lb Bacon (can use beef bacon)
1 Can Whole Water Chestnuts
Toothpicks
1 C Sugar
1 C Ketchup
Wrap a strip of bacon around a chestnut. Fasten with toothpick and place in a 9 x 13baking pan. Bake at 300 degrees for one hour. Drain fat. Drizzle ketchup mixture over the top and back for an additional hour at the same temperature. Serve. Can keep warm in a crockpot.
Sunday, October 9, 2011
Wednesday, July 20, 2011
Southwest Stew
2 T vegetable oil
3 lbs round steak cut up
1/2 t salt
1/2 C beef broth
1 C prepared chunky salsa
2 medium zucchini, halved lengthwise,then
cut crosswise into 3/4 inch thick pieces.
1 can (15 oz) black beans, rinsed, drained
1/2 to 1 C frozen whole corn
In dutch oven, heat oil over medium heat. Add half of beef. Cook, stirring until evenly brown. Remove beef pan. Repeat with rest of meat, and combine together in pan. Season with salt. Stir in broth and salsa. Bring to boil. Reduce heat to low. Cover tightly. Simmer gently 1 1/4 hours.
Add zucchini, beans, and corn. Bring to boil. Reduce heat to low. Cover tightly. Simmer for 15-20 minutes or until beef and vegetables are tender. Serve with desired toppings.
Suggested optional toppings: chopped fresh cilantro, sour cream, chopped tomatoes, shredded cheese.
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3 lbs round steak cut up
1/2 t salt
1/2 C beef broth
1 C prepared chunky salsa
2 medium zucchini, halved lengthwise,then
cut crosswise into 3/4 inch thick pieces.
1 can (15 oz) black beans, rinsed, drained
1/2 to 1 C frozen whole corn
In dutch oven, heat oil over medium heat. Add half of beef. Cook, stirring until evenly brown. Remove beef pan. Repeat with rest of meat, and combine together in pan. Season with salt. Stir in broth and salsa. Bring to boil. Reduce heat to low. Cover tightly. Simmer gently 1 1/4 hours.
Add zucchini, beans, and corn. Bring to boil. Reduce heat to low. Cover tightly. Simmer for 15-20 minutes or until beef and vegetables are tender. Serve with desired toppings.
Suggested optional toppings: chopped fresh cilantro, sour cream, chopped tomatoes, shredded cheese.
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Wednesday, January 26, 2011
Stuffed Cream Puffs
This is one of my favorite recipes - I make it all the time for luncheons:
Chicken Almond Cream Puffs
1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese
Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.
Stuffing
2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture
Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.
Chicken Almond Cream Puffs
1 C water
1 stick butter (1/2 C)
1 C flour
4 eggs
1/4 C shredded swiss cheese
Melt butter in water; bring to boil. Stir in flour all at once until mixture becomes a ball that doesn't separate; remove from heat. Cool slightly. Add eggs one at a time, stirring vigorously after each until mixture again becoms a ball that doesn't separate. Stir in cheese. Drop by heaping teaspoons on ungreased cookie sheet. Bake for 20 minutes in 400 degree oven. Remove and put on racks to cool.
Stuffing
2 chicken breasts, cooked, cooled, and finely chopped
1/4 cup onion, finely chopped
6-10 green olives, finely chopped
1 celery stalk, finely chopped
1/4 C slivered almonds
Mayo (start with 1/2 C)
Half and Half if needed to thin mixture
Combine all ingredients. Slice cream puffs in half, stuff with desired amount of filling. Refrigerate. Serve with fruit and chips.
Thursday, January 13, 2011
Borscht
Russian Beet Soup
Meaty beef soup bones
2-3 carrots
2-3 stalks of celery
3-4 potatoes
2 medium onions
Peppercorns
Bay leaf (or leaves)
Garlic salt
Celery salt
½ head cabbage
½ can corn with juice
½ can green beans with juice (or 1-2 cups fresh)
1 large can cut up tomatoes with juice
1-2 cans beets with juice (or 1-2 cups fresh)
4-6 cubes beef bullion
Fresh dill
Sour cream
Boil soup bones in large stock pot with enough water to cover plus one inch.
Scrub, wash, and peel vegetables, putting peelings, peppercorns, and one of the onions (cut up) in water with soup bones. Add bay leaf. Simmer covered for 3-4 hours or until meat falls off bone). Remove meat. Strain liquid through cheesecloth.
Put liquid back in pot, add meat (cut in pieces) and chopped vegetables, salt, and seasonings. Simmer until vegetables are tender. Add corn, beans, and beats. Cook another 10-20 minutes. Add dill just before serving. Serve with a small dollop of sour cream. Freezes well (in small containers).
Meaty beef soup bones
2-3 carrots
2-3 stalks of celery
3-4 potatoes
2 medium onions
Peppercorns
Bay leaf (or leaves)
Garlic salt
Celery salt
½ head cabbage
½ can corn with juice
½ can green beans with juice (or 1-2 cups fresh)
1 large can cut up tomatoes with juice
1-2 cans beets with juice (or 1-2 cups fresh)
4-6 cubes beef bullion
Fresh dill
Sour cream
Boil soup bones in large stock pot with enough water to cover plus one inch.
Scrub, wash, and peel vegetables, putting peelings, peppercorns, and one of the onions (cut up) in water with soup bones. Add bay leaf. Simmer covered for 3-4 hours or until meat falls off bone). Remove meat. Strain liquid through cheesecloth.
Put liquid back in pot, add meat (cut in pieces) and chopped vegetables, salt, and seasonings. Simmer until vegetables are tender. Add corn, beans, and beats. Cook another 10-20 minutes. Add dill just before serving. Serve with a small dollop of sour cream. Freezes well (in small containers).
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