Crockery Cooker Pot Roast Source: Better Homes and Gardens Ingredients • 1 1-1/2-pound boneless beef chuck eye roast, eye of round roast, or round rump roast • 4 medium potatoes, quartered • 1 4-ounce can mushroom stems and pieces, drained • 2 cups packaged, peeled baby carrots • 1/2 teaspoon dried tarragon or basil, crushed • 1/4 teaspoon salt • 1 10-3/4-ounce can condensed mushroom soup • Nonstick cooking spray Directions 1. Trim fat from meat. Spray an unheated large skillet with nonstick cooking spray. Add meat and brown on all sides. 2. Place unpeeled potatoes, mushrooms, frozen carrots, and tarragon or basil in a 3-1/2- to 4-quart electric crockery cooker. Place browned meat on top of vegetables. Sprinkle with salt. Pour condensed soup over meat. Cover and cook on low-heat setting for 10 to 12 hours. 3. To serve, transfer meat and vegetables to a serving platter. Serve the sauce over meat and vegetables. Makes 5 servings.
Crunchy Caramel Apple Pie Source: Better Homes and Gardens Ingredients • 1 recipe Pastry for Single-Crust Pie (see below) • 1 cup packed brown sugar • 1/2 cup all-purpose flour • 1/2 cup quick-cooking rolled oats • 1/2 cup butter • 1/2 cup granulated sugar • 3 tablespoons all-purpose flour • 1 teaspoon ground cinnamon • 1/8 teaspoon salt • 6 cups thinly sliced, peeled cooking apples • 1/2 cup chopped pecans • 1/4 cup caramel ice-cream topping Directions 1. Prepare Pastry for Single-Crust Pie. On a lightly floured surface, roll out dough to a 12-inch circle. Transfer pastry to a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim; crimp edge as desired. 2. For Crumb Topping, stir together brown sugar, 1/2 cup all-purpose flour, and the oats. Using a pastry blender, cut in butter until the topping mixture resembles coarse crumbs. Set aside. 3. In a large mixing bowl stir together the granulated sugar, 3 tablespoons flour, the cinnamon, and salt. Add apple slices and gently toss until coated. Transfer apple mixture to the pastry-lined pie plate. Sprinkle Crumb Topping over apple mixture. 4. To prevent overbrowning, cover edge of pie with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil. Bake for 25 to 30 minutes more or until top is golden. Remove from oven; sprinkle pie with pecans, then drizzle with caramel topping. Cool on a wire rack. Makes 8 servings. Pastry for Single-Crust Pie: In a bowl stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Using 4 to 5 tablespoons cold water total, sprinkle 1 tablespoon of water at a time over the flour mixture, tossing with a fork until all of the dough is moistened. Form dough into a ball.
French Toast 12 slices thick cut dry bread 4 eggs 1 cup half and half 1/2 tsp. salt Combine eggs and half and half in large shallow bowl. Beat well to combine; stir in salt. Soak bread in this mixture and cook on a greased hot griddle, turning once, until golden brown on both sides. Serves 6 Try making French Toast for dinner! This easy recipe can be served with cheese sauce or chili for a savory dinner. Or bring on the maple syrup and powdered sugar for a traditional treat. snort's note: posts 23-33 are from "busy cooks.com"....here is their take on comfort food: Most comfort foods, as we know, are warm, soft, flavorful foods that remind us of our childhood (a safer time, if only in our memories). Make some of your favorite comfort foods this week, and try some of mine. And we can all hope for peace and a more comforted world together.
Chocodiles 1-1/4 cups brown sugar 1/2 cup butter, softened 1/2 cup shortening 1/3 cup peanut butter 1 tsp. vanilla 1 egg 2-1/4 cups flour Preheat oven to 350 degrees. Combine all ingredients in large bowl and mix until dough forms. Press into ungreased 15x10" jelly roll pan. Bake at 350 degrees for 15-20 minutes or until just set. Cool slightly. 2 cups chocolate chips 1/2 cup peanut butter 1-1/2 cups corn flakes cereal While bars are cooling, melt together chocolate chips and peanut butter in a medium saucepan, stirring frequently, until melted and smooth. Remove from heat and stir in cereal. Spread carefully over slightly cooled bars. Cool completely before serving. 36 bars Source: Pillsbury
Bean and Bacon Soup 2-1/2 cups dried navy beans 3 quarts water 8 slices bacon 3 onions, chopped 2 cups diced, peeled potatoes 1 cup sliced carrots 1 28-oz. can tomato juice 2 tsp. salt 1/2 tsp. pepper 1 bay leaf Combine beans and 3 quarts water in large pot. Bring to a boil and boil for 2 minutes. Cover and let stand for 1 hour. Meanwhile, cook bacon until crisp in large stock pot. Remove bacon to paper towels to drain and crumble. Add chopped onions to bacon drippings. Cook and stir until onions are tender. Add partially cooked beans and cooking liquid. Cover and cook over low heat for 1 hour. Add remaining ingredients including reserved bacon pieces. Cover and simmer for 50-55 minutes, stirring occasionally, until beans are tender and soup is slightly thickened. Remove bay leaf before serving. Crockpot Directions: Precook beans, bacon, and onion as directed above. Combine all ingredients in 4 quart crockpot. Cover and cook 10-12 hours on low. Remove bay leaf before serving. 12 servings
Cherry Dessert 2 cups graham cracker crumbs 3 Tbsp. melted butter 1 pint whipping cream 1 tsp. vanilla 1/4 cup powdered sugar 2 cups miniature marshmallows 1 can cherry pie filling In large bowl, combine graham cracker crumbs and melted butter and mix well. Press 2/3 in bottom of 13x9" pan. Set aside. In another large bowl, combine cream, vanilla, and powdered sugar and beat until thickened. Fold in marshmallows. Spread half of this mixture over the crust in pan. Top with cherry pie filling. Top with remainder of marshmallow mixture. Sprinkle with reserved crum mixture. Cover and chill for 4-5 hours before serving. Serves 12
Skillet Cookies 1/2 cup butter 1 egg 1 cup chopped dates 1 cup sugar 2 cups rice krispies cereal 1 tsp. vanilla powdered sugar In large saucepan, melt butter over low heat. Remove and add egg, dates and sugar, mixing well until combined. Return to heat and cook, stirrin gconstantly, until the ingredients are all melted together. Add vanilla and rice krispies; remove from heat. Stir until combined. Drop mixture by teaspoonfuls into powdered sugar and shape into balls. Store covered in refrigerator.
Roast Chicken and Almonds 2 frying chickens, cut into serving pieces 1 cup slivered almonds 1 can cream of mushroom soup 1 can cream of chicken soup 1 can cream of celery soup 1/4 cup water or white wine 1 cup grated Parmesan cheese Place chicken in large baking dish. Sprinkle with half the almonds. IN large bowl, mix the cans of soup with 1/4 cup water or white wine until blended. Pour over chicken. Sprinkle with Parmesan cheese and remaining almonds. Bake at 350 degrees for 2 hours, until chicken is thoroughly cooked and the sauce is bubbling. 8 servings Source: Dinah Shore's first Cookbook
Tunnel of Fudge Cake I love this cake; it is a classic comfort food. Pillsbury no longer makes the dry frosting mix used in this recipe, but any brand of frosting mix will work just fine. 1-1/2 cups butter, softened 6 eggs 1-1/2 cups sugar 2 cups flour 3-1/3 cups dry fudge frosting mix powder 2 cups chopped pecans Generously grease a 12 cup fluted bundt pan with solid shortening and set aside. Preheat oven to 350 degrees. In a large bowl, cream butter until fluffy. Add eggs, one at a time, beating well after each until mixture is smooth. Gradually add sugar, beating unti light and fluffy. By hand, add flour, dry frosting mix and nuts until combined. Pour batter into prepared pan. Bake at 350 degrees for 60-65 minutes. Test after 60 minutes by observing a dry, shiny brownie-type crust. You can't use traditional doneness tests for this cake because of the soft fudge center. Cool the cake in the pan on a rack until lukewarm. Then turn onto a serving place and cool completely. Store tightly covered. 16 servings Source: Pillsbury Bake-Off
Alpine Meatballs 1/2 lb. ground beef 1/2 lb. ground pork 1-1/2 cups shredded swiss cheese 1 egg 1/2 cup finely chopped onion 1/4 cup chopped celery leaves 1/2 tsp. ground nutmeg 1/4 tsp. allspice 1-1/2 cups cooked rice Preheat oven to 350 degrees. In large bowl, combine all ingredients and mix gently. Form into 1" meatballs and place on a large baking pan. Bake at 350 degrees for 20-30 minutes until browned. 1 can cream of mushroom soup 3/4 cup milk 3 cloves garlic, minced 1/2 cup Parmesan cheese 1 cup cooked rice Combine all ingredients in large bowl. Add cooked meatballs and mix gently. Pour into 3 quart baking dish. Bake 325 degrees 40-45 minutes, until bubbly. Serves 8 Source: Wisconsin Cheese Recipe Contest 1993
