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Crock Pot BBQ Beef and Pork
1-1/2 pounds beef stew meat, cubed
1-1/2 pounds pork, cubed
2 cups onions, chopped
1/2 cup firmly packed brown sugar
3 tsps. chili powder
2 tsp. salt
1 tsp dry mustard
1/4 cup vinegar
2 tsp Worcestershire sauce
1 6oz can tomato paste
16 Hamburger buns
In a crockpot, combine all
ingredients except the buns. Cook on low setting for 8-10 hours or
till meat is tender.
Stir with fork to break up pieces.
Serve on heated buns, rice or noodles. |
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Homemade Ham Stock For Soup
1 ham bone, with some meat left on
1 leek*
3 large carrots*
1 onion, chopped*
2 stalks celery, with tops*
Olive oil
1 head garlic, in cloves
Herbs to taste
Any left over, slightly old vegetables, frozen or otherwise
To make mirepoix(*), coarsely chop leek (after
carefully washing to remove dirt), celery, carrots, and onion,
then saute in the bottom of the stock pot with the olive oil until
the vegetables are slightly crispy. Then add the hambone, garlic
and herbs to the pot and fill the pot with water until it just
covers all of the ingredients. Bring to a boil, then turn heat
down to a gentle simmer so it’s just bubbling and let it cook
for 2 ½ hours. Remove bone from stock, so the meat can be
removed, separating it from the fat and discarding all fat and the
bone once all of the usable meat is removed. The carrots can be
left in the stock, but the older vegetables may need to be
strained out from the rest. Reduce the stock so all of the flavor
is brought out and add the meat to the broth. It is now ready to
freeze, be canned or make either split pea or lentil soup. Will
make about 4 quarts of soup ready stock. Just add the split peas
or lentils and some more carrots, leeks and garlic.
* a mirepoix is the French word for the sautéed
carrots, celery, leeks and onion used to bring more flavor out
into the stock. Browning them makes a richer tasting stock, which
adds a lot of flavor to the finished soup.
Ginnilee
Lady Lavender of Teal
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Chicken a la Cristo
(this is one of my cat's favorites, so it's named for him ;-))
3 chicken breasts, diced
1/2 bottle white wine (I use Riesling or Gwertzenheimer)
1/2 bottle Italian salad dressing
Garlic, minced (it's up to you to decide how much you love garlic)
1 tsp basil
1/2 tsp oregano
1/2 tsp marjoram
Put diced chicken in the crock pot, adding the wine, salad
dressing, garlic and herbs. Cook on low for 8 hours until liquid
reduces. When the chicken is close to ready, cook the pasta of
your choice, butter it lightly and coat with parmesan cheese, then
toss the chicken in and mix together. The basic recipe is now
done, but you can add the following for variation.
chopped spinach, to make it Florentine
cooked, diced tomatoes and zucchini
just some cooked peas (my preference)
marinated artichoke hearts
mushrooms
Ginnilee
Lady Lavender of Teal
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Chicken Enchiladas
You can use canned chicken or cook your
own.
preheat oven to 350 degrees
spray a 13x9 inch pan with vegetable oil spray( just the bottom)
4 chicken thighs or the equivalent amt in canned chicken(about 2
large cans)
1 bag of mission tortillas (can use corn or flour)
2 cans of enchilada sauce(the 15 ounce cans)we use red enchilada
sauce
1 small can chopped green chilies
4oz. cream cheese softened
1 cup Cheddar cheese
chop up the cooked chicken and mix in a bowl with the cream cheese,
chilies and a small amt of the enchilada sauce(enough to make it
smooth)
Take the tortilla and fill with the chicken filling so that you can
easily roll it up. Place in pan and repeat until pan is full.
(takes 8 large tortillas)
Pour remaining enchilada sauce over the tortillas and make sure to
spread it so the tortillas have it on all of them(so as not to dry
out when baking)
Sprinkle Cheddar cheese on top.
Bake at 350 for about 45 minutes (cheese melted and just starting to
turn brown around the edges)
Makes 8 enchiladas.
Submitted by Sara :) |
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