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Fri 31 Aug 2007
Barbecue Butter Beans
40 oz. can butter beans, drained
2 tsp. thyme
1 lg. can cream of tomato soup
1 tsp. minced onion
3/4 c. brown sugar
1/2 bottle Hunts all natural barbeque
sauce
2-3 lb. pork roast, thoroughly cooked
(usual salt & pepper), pulled part
in sm. pieces
Put in casserole, do not cover. Bake at 350 degrees for 1 hour, until done
If you do not want to use pork, you can use a chuck roast.
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Sat 25 Aug 2007
Recipes for Lunches
Lunch Recipes Carnival of the Recipes
Pecan Tassies
1 package (3 or 4 ounces) cream cheese, softened
1/2 cup (1 stick) butter or margarine, softened
1 cup sifted all-purpose flour
1 egg, lightly beaten
3/4 cup firmly packed brown sugar
1 teaspoon vanilla
1 tablespoon butter or margarine, softened
Dash of salt
2/3 cup chopped pecans
Blend cream cheese and the 1/2 cup butter or margarine until smooth
in a large mixing bowl. Add flour, blend well. Chill dough in
refrigerator about 2 hours, or overnight.
Shape dough into about 24 one-inch balls. Press into tiny muffin or
tart pans (1-3/4 in diameter). Place pans on jelly-roll pan.
Blend egg, sugar, vanilla, the tablespoon of butter or margarine
salt and pecans in a small bowl. Fill pastry cups with mixture.
Bake in moderate oven (375 deg.), about 20 minutes, or until lightly
browned. Cool a minute or two on wire racks before removing from
pans. Cool completely.
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Fri 24 Aug 2007
Old Fashioned Deviled Eggs
10 large eggs, at room temperature
1/4 cup mayonnaise OR Miracle Whip salad dressing
1 TB brown mustard
1 tsp. Tabasco hot pepper sauce
1/8 tsp. salt
1/8 tsp. ground white pepper
1/4 tsp. paprika
Fresh celery leaves, for garnish
Place eggs in a large sauce pan and cover with cold water. Cover and bring to a boil. When
the eggs boil, turn off the heat (leave the cover on pan) and let stand for 30 minutes. Drain and
cover with cold water until completely cool. Drain.
Peel the eggs, rinse and pat dry. Slice them in half lengthwise. Scoop out the yolks and mash
together with the mayonnaise, mustard, hot pepper sauce, salt and pepper. Spoon the filling into
the egg white halves using a teaspoon or a pastry bag fitted with a 1/2″ star tip.
Dust with the paprika and garnish with celery leaves.
Serves 8.
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Sat 18 Aug 2007
1 (3-1/2 lb.) beef rump or chuck roast
1/2 tsp. salt
1/4 tsp. ground black pepper
2 tsp. dried dill weed
1/4 cup water
1 TB vinegar
4 tsp. cornstarch
2 TB water
1 cup sour cream
Sprinkle all sides of meat with salt, pepper, and 1 teaspoon of the dill.
Place in a crockpot or slow cooker. Add water and vinegar.
Cover and cook on LOW heat setting for 7 to 9 hours or until tender.
Place meat on a platter and keep warm. Turn control to HIGH.
Dissolve cornstarch in water; stir into meat drippings.
Stir in remaining 1 teaspoon dill.
Cook on HIGH heat setting for about 10 to 15 minutes or until slightly thickened.
Stir in sour cream. Slice meat; serve with sauce.
Crock Pot Scandinavian Pot Roast
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Sat 11 Aug 2007
Carnival of the Recipes is up at TechnoGypsy
You can find it here: Anything Goes Recipes
Chicken Recipes did Cajun Chicken.
Chicken Recipes had Chicken with Sourdough-Mushroom Stuffing.
Thai Cooking - The Taste of Thailand presented Thai Red Chicken Curry Recipe
Crockpot Pepper Steak at Slow Cooker Recipes.
Sweet Carrots at World Famous Recipes
German Potato Pancake Recipe at Pancake Recipes
Steak Wraps with Horseradish-Mustard Sauce at Diabetic Recipes
Chocolate Peanut Butter Chip Cookies at Christmas Recipes
Famous Recipes presented CURRIED COCONUT CHICKEN
Next week the recipe carnival is going to be at Anywhere but here. The theme is recipes from places you don’t live. Submit your post to the next edition of carnival of the recipes using our carnival submission form and make it easy on the host. Past posts and future hosts can be found on our blog carnival index page as well as Shawn Lea’s site.
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