Kitchen Delights 1/31/19
I’m so blessed to have two lovely granddaughters. Yesterday, my granddaughter Tia came out to organize some of my cupboards. The first one was my messy cupboard with my plastic containers. Every time I reached to take one out, four more fell out. It was a mess. Now it looks so neat and organized.
Then Tia organized the cupboards that I keep my cans of fruits and vegetables. Some of them were out-dated, so in the garbage they went. The other cupboard was with my baking supplies. The worst item was a package of “very bad” marshmallows. My cupboards look so neat. The reason she could come out to help, is because she just graduated from college, and is waiting to get a teacher call in an elementary school.
Swiss Vegetable Medley
16 oz. pkg. frozen broccoli, carrots & cauliflower, thawed
10-3/4 oz. can cream of mushroom soup
1 c. shredded Swiss cheese, divided
1/3 c. sour cream
Sprinkle of salt & pepper
4 oz. jar pimientos
Small can French fried onions, divided
Combine vegetables, soup, 1/2 cup cheese, sour cream, salt, pepper, pimientos and half the onions. Pour into a greased 1-quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining cheese and onions. Bake another 5-10 minutes.
Slow Cooker Spicy Beef Roast
3 lb. round tip roast
1-2 T. cracked black peppercorns
2 toes garlic, minced
2 T. balsamic vinegar
1/4 c. soy sauce
2 T. Worcestershire sauce
2 tsp. dry mustard
1/2 pkg. Hidden Valley® seasoning
Rub cracked peppercorns and garlic onto roast. Place roast in slow cooker. Make several slits into top of roast. In a small bowl, combine remaining ingredients. Pour over meat. Cover, cook on low for 8 hours.
Yield: 8-10 servings
Slow Cooker Barbecue Spareribs
3-4 lbs. spare ribs, cut into two-bone pieces
1/2 tsp. salt
1/2 tsp. pepper
1 onion, sliced
16 oz. bottle barbecue sauce
Sprinkle ribs with salt and pepper. Place ribs onto a broiler pan rack. Broil for 10-12 minutes, turn as they brown.
Place the browned ribs in slow cooker, add onion slices and barbecue sauce. Cover, cook on low for 8-9 hours; high for 4-5 hours.
Yield: 6 servings
Sweet and Sour Sauce
1/2 c. brown sugar
1 T. cornstarch
1/3 c. red wine vinegar
1 c. chicken broth
1 tsp. garlic powder
1/4 tsp. ground ginger
Combine ingredients; cook until thick and bubbly. Pour over chicken or pork. Use when baking or slow cooker, for meat or poultry. Also, used as an oriental sauce on vegetables or rice.
Crispy Cereal Cookies
2 sticks butter, softened
1 c. vegetable oil
1 c. sugar
1c. dark brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cream of tartar
3/4 tsp. salt
1 c. crisp rice cereal
1 c. quick oats
1 c. chopped pecans
18 oz. pkg. toffee bits
3-1/2 c. flour
Beat the first four ingredients; beat in the egg, baking soda, cream of tartar and salt. Slowly add in the cereals, pecans, toffee bits and the flour. Drop by cookie scoopfuls onto parchment paper-lined cookie sheets. Bake at 350 degrees for 8-9 minutes.
Yield: 6-7 dozen
Butter Pecan Torte
CRUST:
1 c. saltine crackers, crushed fine
1 c. graham cracker, crushed fine
1/2 c. butter, melted
Combine the crumbs and butter; pat into a 9x13 inch pan. Bake at 350 degrees for 7 minutes.
FILLING:
1/2 gal. butter pecan ice cream, slightly softened
2 (3 oz.) pkgs. instant vanilla pudding mix
1 c. milk
In large mixing bowl, combine ice cream, dry pudding mix and milk; blend until smooth and well mixed. Spread over the crust. Top with 8 oz. tub thawed whipped topping and two large Heath® bars, chopped. Refrigerate for 24 hours.
Helpful Hints:
• You can sharpen a knife by rubbing it on the edge of a red clay pot.
• Place extra ice cubes in brown paper bag instead of plastic bags. The ice cubes won’t stick together.
• A tablespoon of lemon juice added to a carton of cottage cheese will keep it fresh right down to the last spoonful, without changing the flavor.
• To help stabilize whipping cream, sprinkle a little instant vanilla pudding mix before whipping the cream. Use 3 tablespoons of the pudding mix for each cup of cream.
“When we put our cares in God’s hands, He puts His peace in our hearts.”
