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Sunday, August 7, 2011

Caramel Pound Cake

1/2 cup shortening
1 cup butter
1 box light brown sugar
1 cup sugar
6 eggs
3 cups sifted flour
1/2 tsp baking powder
1/2 tsp salt
2 tsp vanilla
1 cup evaporated milk
1 cup chopped pecans

Cream butter and shortening until creamy; gradually add sugar and
eggs one at a time; beating after each addition.Add flour with
baking power and salt sifted together.  Add vanilla and
evaporarted milk, then pecans.  Bake in a greased and floured
Bundt pan at 300'F degrees for 1&1/2 hours until done.
Click here to find out more!
Slow-Cooker Osso Buco
There are two tricks to this recipe: browning the veal shanks before they go into the slow cooker and reducing the sauce before serving. The result is an osso buco you’d be hard-pressed to distinguish from the labor-intensive classic (trust us).Serves: 4 
1/2 cup all-purpose flour
Four 1-1/2- to 2-inch-thick veal shanks (about 2-1/2 lb.)
Kosher salt and freshly ground black pepper
2 Tbs. unsalted butter
1 cup dry white wine
One 14-1/2-oz. can diced tomatoes
3/4 cup lower-salt chicken broth
1 small red onion, chopped (1-1/2 cups)
1 medium carrot, peeled and cut into
1/4-inch-thick rounds (1/2 cup)
1 stalk celery, chopped (1/2 cup)
5 sprigs fresh thyme
3 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely grated lemon zest
1 large clove garlic, minced (1 tsp)
Put the flour in a wide, shallow dish. Season the veal shanks all over with salt and pepper and dredge in the flour; shake off the excess flour.

Heat a 12-inch skillet over medium heat. Add the butter, and when it foams, add the shanks to the skillet. Cook until golden, turning once, about 10 minutes. Transfer the shanks to a slow cooker.

Add the wine to the skillet. Scrape up any browned bits from the bottom of the skillet and pour the contents of the skillet into the Slow Cooker. Add the tomatoes and their juices, chicken broth, onion, carrot, celery, and thyme. Cover and cook on low heat for 6 to 8 hours—the meat will be very tender and almost falling off the bone.

Transfer the shanks to a platter and cover with foil to keep warm. Pour the sauce from the slow cooker into a large skillet. Simmer over medium heat until reduced to about 2 cups, 10 to 15 minutes. Season to taste with salt and pepper.

Meanwhile, in a small bowl, combine the parsley, lemon zest, and garlic to make a gremolata. Serve the veal shanks topped with the sauce and the gremolata.
Cool Whip Fruit Salad
1 pkg. Instant vanilla pudding
1-1/3 cups buttermilk
1 small container Cool Whip
1 can fruit cocktail, drained
1 can chunk pineapple, drained
1 small can drained mandarin oranges
1 can cherries, drained
Mix pudding mix, buttermilk, and Cool Whip. Add fruit. Chill and serve.

Fruit Cocktail Cake

1 can (17 oz) fruit cocktail
2 cups all purpose flour
1 1/2 cups white sugar
1/2 teaspoon baking soda
Walnuts or pecans
1 teaspoon salt
2 eggs, beaten
1/3 cup packed brown sugar
1/3 cup flaked coconut
1/3 cup chopped nuts
1/4 cup butter or margarine
1/2 cup evaporated milk
1 cup sugar
1 cup raisins (Optional)
Cake: In a large mixing bowl, mix flour, white sugar, baking soda, and salt. Add eggs and fruit cocktail, including syrup. Stir well by hand. Pour into a greased 13x9x2 baking pan. Combine brown sugar, coconut, and nuts. Sprinkle over batter. Bake in preheated 350 degree oven for 40-45 minutes or until it tests done. As cake cools, prepare topping. Topping: Slowly heat butter, evaporated milk, 1 cup sugar, and raisins until sugar dissolves and mix boils. Pierce cooled cake with fork. Cover cake with hot sauce. Serves 20-24.
Taco Sandwiches

1 pound ground beef
1 loaf (1 pound) unsliced Italian bread
4 ounces cream cheese, softened
1/2 cup salsa
2 Tablespoons taco seasoning
1 cup shredded lettuce
1 large tomato, sliced 
6 slices cheddar cheese

1. In a large skillet, cook beef over medium heat until no longer pink.

2. Meanwhile, cut bread in half lengthwise; hollow out top and bottom of loaf, leaving a
 1/2-inch shell.

3. In a small mixing bowl, beat cream cheese and salsa until blended. Spread inside bread
 shell, set aside.

4. Drain beef. Stir in taco seasoning.

5. Layer lettuce and tomato in bottom of bread shell, top with beef mixture in cheese. 
Cover with top piece of Italian bread.

6. Slice and serve.
Chicken Salad Casserole

3 cups cooked chicken, diced
1 cup sliced celery
1 ( 8 ounce) package shredded cheddar cheese
1/4 cup diced onion
1 teaspoon salt
1/4 teaspoon pepper
6 slices tomato
1 cup crushed potato chips

 chicken, celery, 1/2 of cheese, onions, seasonings, enough mayonnaise 
to moisten. Toss lightly, put in greased casserole. Top with tomato 
slices, crushed potato chips, remaining cheese. Bake at 350 for 30 

AnnMarie's Sweet Potato Bake

While every Thanksgiving is pretty much the same,  each family member has their choice of a  favorite vegetable dish (which meant at times I had 8 to 10 different ones on the table). Every year I would look for a way to make sweet potatoes a different way.  I am listing two sweet potato recipes here.

Sweet Potatoes and Applesauce

1 (16 oz) can of sweets drained 
1/4 cup firmly packed brown sugar  
1 T margarine
1/4 tsp salt                                                             
1/2 pt of applesauce
1/4 tsp nutmeg
If using canned potatoes drain well, if whole slice and layer bottom of casserole. Sprinkle with salt, spoon applesauce over sweet potatoes, sprinkle with brown sugar and dot with margarine. Sprinkle with nutmeg and bake in a 375 oven for 30-to 35 minutes. This would be enough for 4 people.
Ann Marie's Sweet Potato Bake
Make a day ahead
4 lbs sweet potatoes
1 cup firmly packed Brown Sugar
1 1/2 T cornstarch
1/4 tsp salt
1/8 tsp cinnamon
1 cup apricot nectar   
1/2/cup hot water
2 tsp orange peel
2 T butter
1/2 cup chopped pecans

Peel sweet potatoes, cut in half  and cook in boiling water till folk tender (not to soft or they will fall apart) drain and cool. In a med pot combine brown sugar, cornstarch, salt, and cinnamon. Stir in Nectar, hot water, and orange peel, bring to a boil, stir. remove from heat add butter a little at a time while continuing to stir. Cool slightly than add pecans. Cut the sweets in 1/2inch slices and place in a 12x7 1/2 casserole. Pour sauce over all (you should have at least 3 layers. Bake at 375 for 25 minutes. Set aside covered and when dinner is ready reheat for 5 min or nuke for 2 min.    It should be very nicely glazed. Good recipe for a crowd.