Recipe: Ground Beef Summer Sausage

Author Unknown 

2 Lb. Ground Beef

1/8 tsp. Red Pepper

4 T. Morton Tender Quick Salt

1/8 tsp. Garlic Powder

1/8 tsp. Onion Powder

2 T. Liquid Smoke

1 C. Water

Mix all ingredients together and form into 3 rolls. Wrap in aluminum foil with shiny side in. Refrigerate 24 hours. Make slit along bottom of foil. Bake on rack at 350 for 1 hour or on broiler pan. Open the foil and drain. When cool, wrap in plastic wrap and refrigerate.

Recipe: Peanut Butter Chocolate Frosted Bars

inspired from America’s Test Kitchen.com

Paula A. Tomey-Allen

Makes about 4 dozen bars

2 1/2 C Flour
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Sea Salt
1/2 lb. (2 sticks) Butter, softened
1 C. Brown Sugar, packed
1 C. Granulated Sugar
1 C. Crunchy Peanut Butter
2 Large Eggs
2 tsp. Watkins Vanilla Extract or Watkins Vanilla Nut Extract

Preheat oven to 350 degrees. Spray or oil 2 large oblong cake pans or 1 large cookie sheet.

Whisk flour, baking soda, baking powder, and salt together in medium bowl; set aside.

Either by hand or with electric mixer, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes with electric mixer, stopping to scrape down bowl as necessary. Beat in peanut butter until fully incorporated, then eggs, one at a time, then vanilla. Gently stir dry ingredients into peanut butter mixture.

Spread dough into cake pan evenly.

Bake, until bars are puffed and slightly brown along edges but not on top, 20 to 25 minutes.

Remove from oven. Let set for 5 minutes.

Glaze with chocolate frosting:

Chocolate Glaze Frosting

6 T. Powdered Sugar

3 T. Cocoa

3 T. Milk

1 T. Crunchy peanut butter

1 tsp. Vanilla

Recipe: Chicken Tortilla Soup Casserole

Paula A. Tomey-Allen

3 Boneless Chicken Breasts, cubed

2 T. Canola Oil

1 T Minced Garlic

1 T Minced Onion Flakes

1 C plus, 2 C Hot Water

3 T Flour

1 T Chili Sauce

1 tsp Chili Powder

1 tsp Garlic Powder

¼ tsp Paprika

1 tsp. Sea Salt

2 tsp. Chicken Bouillon

1 tsp. Steak Seasoning

¼ C Raw White Rice

1 Can Diced Tomatoes or RO*TEL

1 C Frozen Corn

1 C Frozen Diced Carrots

4 Wheat Tortilla Shells, cut into small pieces

2 C. Shredded Colby Jack Cheese

Preheat oven to 350.

Brown cubed chicken breast parts in oil with garlic and onion over medium heat.

Meanwhile, make a rue by mixing until smooth, 1 C Hot Water, 3 Flour, Chili Sauce, Chili Powder, Garlic Powder, Paprika, Sea Salt, Chicken Bouillon and Steak Seasoning in a large measuring cup or bowl. Add 2 C hot water and blend well. Add to meat mixture and stir until thickens.

Stir in to mixture, Raw White Rice, Diced Tomatoes or RO*TEL, Corn, and Carrots.

Add cut up tortilla shells. Stir well. Pour into large greased casserole dish.

Layer with cheese.

Bake 30 minutes covered with foil or lid. Let sit 10 minutes covered.

Serve in bowls with sour cream and chives. Use nacho chips to scoop.

Serves 4-6.

Bread Baking Books

There are many recipe books available foe bread making. the following one is recommended by a friend who bakes often and was also a consultant for the book.

Why not check it out at Amazon.com Be sure and use my link!

Happy Bread Making!

Thanks Broc!

Recipe: Beef Stroganoff

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Paula A. Tomey-Allen

1 lb. Stew Beef, Ground Beef, Turkey or Venison

2 T. Olive or Canola Oil

2 T. Dry Onion Flakes

1 tsp. Garlic Powder

1 tsp. Minced Garlic

1 tsp. Beef Bouillon

1 tsp. Kitchen Bouquet

1 tsp. Parsley Flakes

¼ tsp. Paprika

1 Can Campbell's Mushroom Soup

1 Soup Can Hot Water

2 C. Egg Noodles

1 tsp. Sea Salt

½ C Sour Cream

Brown Meat in deep non stick pan. *If using lean meat, add 2 T. Olive or Canola Oil to pan. Drain and rinse with hot water. Return to pan.

Meanwhile, mix Onion Flakes, Garlic Powder, Minced Garlic, Beef Bouillon, Kitchen Bouquet, Parsley Flakes, Paprika, Campbell's Mushroom Soup and Hot Water in a bowl or big measuring cup. Let sit for at least five minutes allowing dry spices to constitute.

Bring four cups of hot water and 1 tsp. Sea Salt to boil in a covered pan.

Add Egg Noodles. Cook with lid cracked on medium heat approximately seven minutes, or until tender. Strain through colander while running cold water in sink off to the side. This is better for drains. (I learned that on Martha Stewart. )

Add Soup and Spice mixture to meat. Mix thoroughly. Cover with tilted lid. Simmer about 20 minutes, stirring often. Turn off.

Fold in cooked Egg Noodles and Sour Cream to mixture.

Cover and let sit on hot, not "turned on" burner about five minutes to enhance flavor.

Serve with garlic toast and salad to make a full meal.

Serves 4-6

Recipe: Beef Brisket Dinner

Paula A. Tomey-Allen

Serves about 4-6

4-5 lb Beef Brisket

3 T Canola Oil

Tones Steak Seasoning

Large Onion, chopped

2 T Spicy Yellow Mustard

Garlic Powder

Minced Garlic

4 C cold water

2 T Worcestershire Sauce

1 T Kitchen Bouquet

1 T French Dip Au Jus

1 tsp. Sea Salt

Six carrots, cleaned, pealed and cut up

Six potatoes, cleaned, pealed and cut up

3 T Flour

1 C Hot water

Preheat oven to 350.

Heat oil in large skillet. Sprinkle Steak Seasoning on meat side of brisket. Pierce with a roasting fork. Gently lay in pan meat side down and brown on medium heat for seven minutes.

Meanwhile, layer chopped onions in roasting dish.

Spread Mustard on fat side of brisket. Sprinkle with Steak Seasoning. Pierce with a roasting fork. Gently turn over and brown for five minutes.

Remove brisket from pan and lay on onions with fat side up. Sprinkle liberally with Garlic Powder and Minced Garlic.

Pour cold water over all. Add Worcestershire Sauce, Kitchen Bouquet French Dip Au Jus and Sea Salt to water and onions. Stir evenly until blended. Bring to a boil on the top of the stove. Transfer to preheated oven.

Bake in oven uncovered for one hour.

Remove pan from oven and gently turn brisket over with meat side up. Bake in oven uncovered for one hour.

Remove pan from oven and gently turn brisket over with fat side up. Bake in oven uncovered for one hour.

Remove from oven and add potatoes and carrots to onion and water mixture. Stir well. Ladle juice over all. Cover pan with lid or aluminum foil. Bake for one hour, or until vegetables are tender. (You may need to finish cooking on top of stove to get them tender.)

Remove brisket from pan and lay fat side up on cutting board. Let rest for ten minutes. Remove fat layer and then slice into portion slices.

Remove vegetable mixture from pan with slotted spoon into bowl.

Mix flour and water in cup. Bring juice mixture to medium boil. Stir in flour and water mixture, stirring continually to keep from sticking and to smooth gravy. Add hot water and stir as needed to desired consistency. (About 2-3 cups)

Add sea salt, Worcestershire sauce, Kitchen Bouquet and French Dip Au Jus, if desired, to taste preference.

Serve gravy over meat and vegetable mixture.

Anne Bradshaw's Place: Tip--Half an Onion?

Interesting what you can do with half and onion to make it last! Check out Anne's solution!

Anne Bradshaw's Place: Tip--Half an Onion?

Recipe: Taco or Nacho Meat Seasoning

Paula A. Tomey-Allen

1 1/4 lb. Ground Beef, or Venison

1 1/2 T. Mesa Corn Flour

3 tsp. Chili Powder

2 tsp. Minced Garlic, dry or jar

1/2 tsp. Onion Powder

1/2 tsp. Garlic Powder

1/2 tsp. Seasoned Salt

1/2 tsp. Paprika

1/4 tsp. Sugar

2 tsp. Dry Minced Onions

1 tsp. Beef Bouillon, (2 tsp. For Venison)

Directions

Mix together all ingredients in a bowl, except for the meat. Stir, blending well.

Brown ground meat in non-stick pan.

Remove from heat, drain grease with strainer.

Rinse meat with hot water.

Return meat to the pan and add taco seasoning.

Add 1 cup hot water to mixture and simmer on medium low heat for 20 minutes, or until liquid is absorbed. Stir about every five minutes.

If you use venison, add 1 tsp. Sea Salt to spice mixture.

Recipe: Best - Ever Muffins

cooks.com

1 3/4 C Flour

1/4 C Sugar

2 1/2 tsp. Baking Powder

1 Egg, well beaten

3/4 C. Milk

1/3 C Cooking Oil

12 Baking Cups

Sift together first 3 ingredients, plus 3/4 teaspoon salt; make a well in the center. Combine egg, milk and oil. Add all at once to dry mixture. Stir until just moistened. 

Fill cups 2/3 full. 

Bake at 400 degrees for 20-25 minutes.

Or, to best ever muffins, add: 1/2 cup shredded cheddar cheese or 1 cup chopped cranberries and 1/2 cup sugar or 4 slices cooked bacon and use drippings combined with oil to equal 1/3 cup.

Recipe: Fresh Guacamole

America’s Test Kitchen

Makes about 1 1/2 cups

2 small, ripe avocados (preferably Haas)

1 tablespoon minced red onion

1 small garlic clove, minced or pressed through garlic press

1/2 small jalapeno chile, minced (about 1 1/2 teaspoons)

2 tablespoons minced fresh cilantro leaves

Salt

1 tablespoon juice from 1 lime

Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeno, cilantro, and 1/8 teaspoon salt until just combined.

Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soup spoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to 1 day. Return guacamole to room temperature, removing plastic wrap just before serving.)

Recipe: Chicken Vegetable Soup

Paula Tomey-Allen

4 T Canola oil 

1-1 1/4 Pound Chicken Breast, cut in bite size pieces

1 C Chopped Onion or 2 T. Dry Minced Onions

2 tsp. Minced Garlic 

6 Potatoes, peeled, cut in bite size cubes

1 Large can Vegetable Juice (V-8)

2 15 oz Cans Chopped Tomatoes (undrained)

1 15 oz Can Whole Kernel Corn, drained 

1 15 oz Can Peas, drained 

1 15 oz Can Green Beans, drained 

1 Can Campbell's Tomato Soup

2 C Hot Water

4 Chicken Bouillon Cubes, or 4 tsp. Chicken Bouillon Powder

2 Carrots, pared and diced

2 Stalks Celery, chopped

1 T Parsley Flakes

1/4 tsp Paprika

1/4 tsp Pepper

Heat oil in a large, deep pan and lightly brown chicken. Stir in onion and garlic.

Add remaining ingredients. Mix well. Heat to boiling, reduce heat, and simmer partial covered until potatoes are tender, about 30 minutes. Stir every 10 minutes. Transfer into large crock pot. Cook on high for 4 hours.

Add other vegetables if you like.