Submitted by: Katrina
- Chicken
- Italian Dressing
- Miracle Whip
Thaw the chicken and marinate it in a mixture of the dressing and miracle whip. Use about 1/4 a cup of dressing to every 2/3 of miracle whip. This recipe isn't picky, so experiment with the proportions to suit your taste. It is best to marinate the chicken for about an hour, but ten minutes is fine. After you marinate it you can either stick it on the grill, each side for about seven minutes or broil or bake it in your oven until done. Top with drained pieces of pineapple
This goes great with flat noodles.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Dee Jay Gude
First make your noodles:
- 2 1/2 cups all purpose flour
- 1/3 cup water
- 2 eggs
- 1 egg yolk
- 1 T oil (cooking or olive)
- 1 t salt
In a giant bowl, mix one cup of flour with the remaining ingredients. When mixed, keep stirring in flour to make a soft (you might not use all the flour but you should at least use 2 1/4 cups). Turn the dough out onto a lightly floured countertop and knead until smooth and elastic. Cover the dough with a cloth and let it rest for half an hour. Turn the dough out back on the floured surface, cut it in half and start rolling the dough half until it's about 1/8-inch thick. Flour the surface and roll it up jelly-roll style; slice into 1/4-inch strips. Fluff the dough strips with flour until they're separated and straightened out (for the most part). Set them aside to dry, fluffing with flour periodically to keep them from sticking to each other. Repeat with the other dough half.
Now for the beef part:
- 2 lbs of small cubed beef tips
- 3 T beef bouillon
- 1 T butter
- salt to taste
- parsley to taste
- pepper to taste
Brown the beef cubes with a little oil in a large stew pot (at least 8 quarts). Add 3 quarts of water, bouillon, butter and seasonings. Bring to a full boil, then cover the pot, reduce the heat to medium-low and simmer for an hour. If the water is evaporating, add more to keep it at 3 quarts or so. By now your noodles should be dry enough to cook. Bring your beef and broth to a nice boil, then drop in the noodles and handful at a time, stirring constantly with a big wooden spoon (if you dump them in all at once, they'll stick together and make a big noodle blob). Boil lightly for about 15 minutes, or until the noodles are tender and you have a good gravy. Makes about 6 servings.
I'm from Nebraska so we always serve beef and noodles over mashed potatoes for a starchy, stick-to-your-ribs winter meal. You can also add vegetables and make it into beef stew or you can just serve it with a nice salad.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Kathy Randa
Ingredients:
- Maryland Corn Ham
- 4lb.Kale
- 1 lb. Cabbage
- Celery (chopped fine)-to your taste
- Onions (chopped fine)-to your taste
- Mustard Seed
- Celery Seed
- Red Crushed Pepper
- Cloth Bag
Preparation:
Parboil ham. Take skin off and let cool. Cut up very fine and wash celery, onion, cabbage and kale. Then wilt (let steam). Add mustard seed, celery seed and crushed red pepper. Mix well. Half moon ham to the bone all over ham. Pack stuffing in half moon slits. Pile remainder of stuffing on ham. Put in cloth bag and boil. Do not let ham touch bottom of pan. Boil 25 minutes per lb. Remove from pan and let cool.
I have tried this with other hams and it is good but the best ham to use is a Maryland Corn Ham. I have also had the bone removed from the ham and packed the cavity with stuffing. It depends on how much stuffing you desire.
Editors Note: We receive a tremendous number of requests from readers asking where they can buy a corned ham. We did some research and discovered that the hams are available at Raley's Town & Country Market in Ridge, MD. They will also ship them for people who live out of the area. Raley's advised us that the hams do need to be shipped overnight since they are perishable. They will accept credit card orders. You can reach them at 301-872-5121.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Flo Brandstetter
Ingredients:
1-1/2 lbs. ground beef
1/3 cups finely chopped onion
3/4 cup dry bread crumbs
1/2 can cream of mushroom soup
1 egg
1/4 teaspoon pepper
1/4 teaspoon garlic powder
3 tablespoons Kikkomano Soy Sauce
Sauce:
1/2 tablespoon Kikkomano Soy Sauce
1/3 cup catsup
Remainder (1/2 can cream of mushoom soup)
Directions:
Mix together ingredients for meatloaf.
Stir together ingredients for sauce and spread on top of meatloaf.
Bake at 350 degrees for 1 hour.[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Scott Wagner
- 1 Rack of pork ribs
- Cayenne red pepper (to taste)
- 1 tablespoons dry mint
- Salt (to taste)
- 1 cup dry white wine
- Hickory Chips for the grill
- 1 cup of your favorite BBQ sauce (I use "Bone Suckin’ Sauce")
Preheat the over to 350 F. Put the salt and red pepper on the ribs, don’t be afraid to use the pepper, it won’t be that hot once everything has cooked. Pat the mint onto the ribs. Place the ribs in a pan or large cookie sheet that can hold the liquid, about one inch deep minimum. Pour the wine and one cup of water around the ribs (not over, you'll wash off the seasoning). Cook in the preheated oven for about an hour, turn once so both sides stay moist. (This pre-cooking will make the ribs tender…… they’re even better if you cook at 300 F for 1 ½ hours instead). Soak the hickory chips in a bowl of water while you’re pre-cooking the ribs.
Heat up the grill when the ribs are done with the pre cooking process. Take the hickory chips out of the water and place them in some tin foil and put the right on the charcoal (or lava bricks if you have a gas grill like I do). Let the wood chips start to smoke before you add the ribs to the grill. You want medium to low heat and good smoke for flavor, the longer they are on the grill, without burning, the better. Coat the ribs with BBQ sauce and put them on the top rack of the grill. Turn them and add more sauce as needed. They’re ready when you can’t stand it anymore!
Cook one rack of ribs per person.
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Dee Jay Gude
Here's another husband-fattener for you (serves 6):Brown 1 lb of bulk sausage in a large fry pan, breaking it into small pieces as it cooks. When it's all cooked up, add about 1/4 cup of flour to the pan and stir it up to coat the sausage. Pour in about 3 cups of milk, add salt and pepper to taste, and cook on medium until it comes to a rolling boil and starts to thicken. Reduce heat to low and simmer until ready to serve. If it gets too thick, add more milk. Scramble 12 eggs; open a biscuit on a plate (homemade or refrigerator, but NEVER Bis-Quik!) and top it with two eggs, then a ladle of sausage gravy. I used to always make my own biscuits until I tried this with Grands Corn Biscuits - now that's the only way we do it!
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Shelley Mae
Use any pieces of chicken you prefer. (removal of skin is best.) Marinate in the following for at least 3 hrs. (overnight is better)
- 1 cup dark soy sauce
- 3 cups water
- 3/4 cup sugar
- 2 cloves garlic minced (more if you like the taste)
- 3 tablespoons crushed ginger root (peel the root first)
Combine all ingredients in large pot, be sure the sugar is completely dissolved. Place chicken pieces in marinade, be careful not to crowd. Cover and refrigerate for 3 or more hrs. When ready to cook, place pot on stove on med. heat. when a slow boil starts, lower heat and simmer for 45 mins. Place chicken on a hot bed of rice if desired. Sauce can be strained and pored over chicken and rice. yum!
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: John Claugherty
Marinate the turkey (in the refrigerator overnight) in a mixture of three parts Florida Grapefruit juice to one part olive oil. Add garlic if you like.
Before cooking, squeeze a Florida grapefruit over the bird, then stuff the two grapefruit halves into the turkey cavity.
Roast the turkey in a 400 degree oven, 15 minutes per pound. The turkey should roast breast side down for the first two hours. Then invert it so that it faces breast side up. This will help it cook more evenly, and keep the breast meat moist. It's fine to use a roasting bag, but you'll want to remove the bag toward the end of the cooking time so that the bird will brown.
Remove the turkey from the oven when a meat thermometer inserted in the thigh reads 150 degrees. Cover the bird with aluminum foil and let it rest for 20 minutes. It will continue to cook during this rest period. Also, resting the meat before carving sets the juices and makes slicing easier.
Enjoy!
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem
Submitted by: Michelle Marble
- 1 lb ground venison
- 1 med. onion, chopped
- 1 cup water
- 1-16 oz can crushed tomatoes, undrained
- 1-15 oz can kidney beans, undrained
- 1-8 oz can tomato sauce
- 1-6 oz can tomato paste
- 2 to 4 tablespoons chili powder
- 1/2 cup beer or dry white wine
- 1 clove garlic, minced
- 1 1/2 teaspoons dried parsley
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
Brown venison and onion in a small amount of oil. Add remaining ingredients. Bring to a boil; reduce heat, and simmer uncovered 30 minutes, stirring occasionally to keep from sticking. Add additional water if necessary. Remove and discard bay leaf. about 8 cups of chili.
(Good with beef, too. As always, I recommend fresh parsley - 3 times as much as the recipe calls for. It's too easy to grow parsley in So. MD to not have a few plants in the flower bed!)
[ Last Updated: 02-Mar-2006 | Reader Comments Report Problem