I'll share my recipes, if you share yours, February 1, 2011

15 years ago

Luckygardnr will be gone for a few days, but she'll be back soon.

I don't know if this recipe is a side dish or dessert. Our family always ate it with the meal. It's especially good with ham.

Baked Apricots

5 cans apricot halves, drained

1 lb. brown sugar (2-1/2 c.)

1 round pkg. Ritz crackers, crushed

1-1/2 c. butter, melted

Place 1/2 the apricots in a casserole. Sprinkle with 1/2 the brown sugar, 1/2 the crackers and 1/2 the butter. Repeat. Bake in a 300 degree oven 50-60 minutes.

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Comments (3)

trixietx
15 years ago
I have this cooking now on this cold, snowy day!

Beef Stew *****
===============
2-1/2 pounds chuck roast (trim fat as necessary) or 2 1/2-3 lbs arm roast, cubed (trim fat as necessary)
2 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder
1 teaspoon garlic powder
2 teaspoons salt
4 tablespoons Butter Flavor Crisco
2 onions, diced large
1 (28 ounce) can stewed tomatoes, with juice
1 tablespoon chili powder
1 large bay leaf
1 (10 3/4 ounce) can beef broth
1/2 teaspoon dried red pepper flakes, can sub 1/4 tsp. cayenne powder
1 teaspoon sugar (optional, but we like it in there) (optional)
4 carrots, peeled and sliced thick
4 -5 medium red potatoes, unpeeled, cut lg. bite-sized
1 (11 ounce) can corn, drained
1 -2 tablespoon cornstarch (optional)
1 -2 tablespoon cold water (optional)

.
1 In large ziplock baggie or large mixing bowl, combine flour, paprika,
chili powder, garlic powder and salt.
2 Add meat and shake/toss til all is coated.
3 In large heavy-bottomed pot that has a lid, brown meat over med-high
heat in the 4 tbsp Crisco.
4 Add next 8 ingredients, cover and simmer for about 45 minutes,
stirring only occasionally, til meat is tender.
5 Add carrots and potatoes, recover and simmer another 25-30 minutes or
til tender.
6 Add corn, heat through.
7 Remove bay leaf.
8 **If you like it on the thick side like we do, just mix 1-2
tablespoons cornstarch with equal amount of cold water (I use 2 tbsp
each), stir into pot while simmering to thicken even more. Simmer,
stirring, for several minutes. Do this at the very end. Stir gently so
you don't wreck the green beans if added.

I always serve with jalapeno cornbread or muffins!
glenda_al
15 years ago
patti, those apricots sounds really good.

So I found this!

Baked apricot brie

1 round (8 ounces) Brie cheese
1/3 cup apricot preserves
2 tablespoons sliced almonds
Cracked pepper or other assorted crackers

PREPARATION:

Preheat oven to 400ÃÂ°F. Place cheese in small baking pan. Spread top of cheese with preserves; sprinkle with almonds.
Bake about 10 to 12 minutes or until cheese begins to melt and lose its shape. Serve hot with crackers. Refrigerate leftovers; reheat before serving.
Cook's Notes
Brie is a soft-ripened, unpressed cheese made from cow's milk. It has a distinctive round shape, edible white rind and creamy yellow interior.
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I'll share my recipe, if you'll share yours, February 16, 2011
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This looks good, as were the reviews. This is good served over rice or pasta, and in that case, you'd want to double the sauce. Chicken with Marsala, Mushrooms and Gorgonzola (Fine cooking) 1 lb. boneless, skinless chicken breast halves (about 3) Kosher salt and freshly ground black pepper 3 Tbs. extra-virgin olive oil 6 oz. cremini or white mushrooms, sliced 1/8 inch thick (about 2-1/4 cups) 2 large cloves garlic, minced 1/2 cup dry Marsala 1/3 cup heavy cream 1-1/2 oz. crumbled Gorgonzola (1/3 cup) 1 Tbs. chopped fresh flat-leaf parsley Trim the chicken, removing the tenders, and slice on an angle into 3/4-inch-thick pieces; season generously with salt and pepper. In a 10-inch straight-sided saute pan, heat 2 Tbs. of the oil over medium-high heat until it shimmers. Add half of the chicken and cook, flipping once, until lightly browned and just barely cooked through, 1 to 2 minutes per side. Transfer the chicken to a plate; repeat with the remaining chicken. Cover with foil to keep warm. Return the pan to medium-high heat and add the remaining 1 Tbs. oil. Add the mushrooms, season lightly with salt, and sautÃ¯Â¿Â½, stirring with a wooden spoon, until softened and well browned, 3 to 4 minutes. Reduce the heat to medium, add the garlic, and cook, stirring constantly, until fragrant, 20 to 30 seconds. Pour in the Marsala and scrape the pan with the spoon to loosen any browned bits; simmer until the Marsala is reduced slightly, about 2 minutes. Stir in the cream and simmer until thickened slightly, 2 to 3 minutes. Add two-thirds of the Gorgonzola and stir until melted, 1 to 2 minutes. Taste the sauce; add salt and pepper as needed. Add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediatly, sprinkled with the remaining cheese and the parsley.
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I'll share my recipe, if you'll share yours, February 19, 2011
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ravencajun Zone 8b TX
15 years ago
MEXICAN CHICKEN CASSEROLE

1 chicken*, cooked and cut in pieces (or 1 lb. browned ground beef)
1 med. pkg. tortilla chips
1/4 c. onion
1/4 c. chopped green pepper
Chili powder to taste (1 tsp.)
Garlic powder to taste (1/2 tsp.)
2 cans cream of chicken soup
1 can cream of mushroom soup
1 can Old El Paso tomatoes and green chilies (10 oz.)
1 sm. pkg. Cheddar cheese

In 9x13" pan place tortilla chips. Place meat over chips. Mix soups, can of tomatoes with green chilies, with chili powder, garlic, onion, and green peppers and pour over meat. Grate Cheddar cheese and sprinkle on top.

Bake at 350F for 1 hour.

Can be prepared ahead of time and refrigerate until ready to bake.
*I like to use those rotisserie chickens from the grocery store I buy them on sale and shred them then freeze.
(I also like to add a small can of sliced black olives drained)

Serves 6-8.

I'll share my recipes, if you share yours, February 1, 2011

Comments (3)

trixietx

glenda_al

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