German Beef Roulade

1 lb sirloin steak

4 slices bacon

4 tsp Dijon mustard

2 cloves garlic, minced

1 medium onion, chopped

4 dill pickle quarters, diced

2 Tbsp flour

2 Tbsp cornstarch

1 can beef broth

1 cup German Riesling wine

Fresh ground pepper

1-2 Tbsp olive oil

With meat mallet, flatten meat into approximately 8x6 inch rectangle.  Spread mustard over meat and sprinkle with pepper.

In cast iron fry pan cook bacon, onions and garlic until bacon is crisp.  Remove from pan, leaving grease.  Spread bacon mixture over beef and add chopped pickles.  Roll up meat from short end and secure with string or skewers.

Preheat oven to 325º.

Brown beef roll on all sides in reserved bacon fat; add more olive oil if necessary; transfer to baking dish.  Stir flour, corn starch and beef broth together in skillet.  Add wine and cook over medium heat stirring constantly until thick and bubbly.  Pour sauce over beef.  Cover and cook in 325º oven for 45 minutes.  Serve with mashed potatoes and green beans.

© Crackerberries 2011

Leesville Beef & Onions

¾ lb boneless tender beef

3 Tbsp cornstarch

4 Tbsp teriyaki sauce

1 Tbsp red wine vinegar

2 cloves garlic, minced

1 cup flat tonic water

1 tsp crushed red pepper flakes

2 Tbsp olive oil

1 cup slice carrots

2 medium onions, peeled, quartered & divided

2 medium green peppers, chunked

Cut beef into one inch bite size pieces.  In medium bowl combine 2 Tbsp of the cornstarch, 1 Tbsp teriyaki sauce, red wine vinegar and garlic and mix well.  Add beef and let stand for 30 minutes. 

In large measuring cup combine tonic water, pepper flakes, 3 Tbsp teriyaki sauce and remaining cornstarch and mix well; set aside.

Heat 1 Tbsp olive oil in large wok over high heat.  Add beef and stir fry one minute.  Remove from pan, add remaining olive oil and stir fry carrots, onion and green pepper for 8 minutes.  Pour in teriyaki sauce mixture and beef and cook stir until mixture boils and thickens.  Serve immediately over rice.

© Crackerberries 2011

Oatmeal Raisin Cookies

1 cup butter flavored Crisco

1½ cup packed brown sugar

2 tsp vanilla extract

2 eggs

2 tsp baking soda

2½ cups flour

2 cups rolled oats

1 cup coconut

1 cup raisins

Preheat oven 375º.

Cream the Crisco and brown sugar together in large mixing bowl until fluffy.  Add vanilla and eggs one at a time, mixing well after each.  Mix in flour and baking soda until well blended.  Add oats, coconut and raisins. 

Drop by scoops on ungreased cookie sheet two inches apart.  Bake 375º 10-12 minutes.  Remove from cookie sheet immediately and cool on wire racks.  Yield 5 dozen.

© Crackerberries 2011

Oven Jerk Chicken

1 lb chicken pieces (drummies & thighs)

1 cup flour

2 Tbsp Jamaican jerk seasoning spice

1 Tbsp ground pepper

1 onion, chopped

In zip lock back shake chicken pieces with flour, jerk seasoning and pepper.  Cut up onion and place around chicken in greased baking dish.  Bake chicken in 350º oven for 1 hour.  Good skin on chicken.

© Crackerberries 2011

Peach Honey Elderberry Coffee Cake w/Lemon Glaze

 8 oz whipped cream cheese

¾ cup sugar

½ cup butter flavored Crisco

3 egg whites

1¾ cups flour

1 tsp baking powder

½ tsp baking soda

6 oz light strawberry banana yogurt

½ cup elderberry jam

½ cup peach honey

1 cup powdered sugar

1 Tbsp lemon juice

In large bowl cream together cream cheese, Crisco and sugar until fluffy; add egg whites and beat well (about two minutes).  Combine flour, baking powder and baking soda together and mix well.  Alternately add flour mixture and yogurt to creamed mixture, mixing well after each addition.  Spread into well greased 11”x7”x 2” (or larger) baking dish. 

Combine peach honey and elderberry jam together and mix well.  Swirl into top of coffee cake.  Bake in 350º oven for 45 minutes or until toothpick inserted into center comes out clean.  Remove and let cool for 15-20 minutes. 

Combine powdered sugar and lemon juice together and mix well.  Drizzle over coffee cake before serving warm.

© Crackerberries 2011

HicksVille Chicken

For a one dish din-din this meal hits the spot.  Next time I will add carrots to the equation.  The gravy is awesome and the hotter the sausage the better.

2 lbs chicken (legs and thighs)

1 lb hot sausage, cut up

4 medium potatoes, quartered and peeled

4 green peppers, sliced

2 onions, chopped

2 cloves garlic, minced

2 cups chicken broth

¼ cup red wine vinegar

1 Tbsp Italian seasoning

3 Tbsp corn starch

Preheat oven to 425º.  In large roasting pan, combine chicken, sausage and potatoes; bake 425º for 20 minutes.  Add onions, green peppers.  In small bowl combine vinegar, Italian seasoning and 1 cup chicken broth and mix well.  Pour over chicken and vegetables.  Cover; reduce heat to 400º and bake for 1 hour.

Spoon meat and vegetables into serving dish and keep warm; combine cornstarch with remaining 1 cup chicken broth and stir until smooth.   Stir mixture into roasting pan with juices from chicken and vegetables and cook over medium heat until mixture thickens and bubbles.  Pour over meat and vegetables.

© Crackerberries 2011

Coffee Spiced Cookies

I am married to the cookie monster and he likes to raid the cookie jar late at night.  I am forever trying to find a cookie recipe that he likes and is not too sweet.  This one is a definite keeper because not only are they good with a glass of milk at midnight;  they are the perfect addition to coffee in the morning.

¾ cup vegetable shortening

¾ cup granulated sugar

1 egg

¼ cup molasses

½ cup strong black coffee

2 ½ cups all purpose flour

2 tsp baking soda

1 tsp ginger

1 tsp cinnamon

½ tsp ground cloves

Cream together vegetable shortening and sugar in mixing bowl; add egg and mix well.  Combine flour, soda and spices together and add to creamed mixture alternately with coffee (may need a little more or little less coffee) until stiff dough is formed.  Drop by small ice cream scoops on ungreased cookie sheet and bake at 375º for 8 minutes.  Remove immediately and cool on wire racks.  Yield 3½ dozen or so.

© Crackerberries 2011

Tuna Pea Wiggle

Theoretically pea wiggle is served over noodles, hence the wiggle.  We like the biscuit version better.  We keep the name the same because Tuna Pea Biscuit just doesn’t sound right.

BISCUITS

3 cups flour

1 Tbsp baking powder

¾ cup Crisco

1 Tbsp sugar

¾ tsp cream of tartar

1 cup skim milk

¼ cup heavy cream

½ Tbsp lemon juice

Preheat oven to 450º.  Combine milk, cream and lemon juice, mix well and set aside.  In large bowl, combine flour, baking powder, sugar and cream of tartar; mix well.  Cut in Crisco with pastry cutter or fork until mixture resembles coarse crumbs.  Make well in center of mixture and pour milk in all at once.  Stir just until moistened.  Drop by ice cream scoops on lightly grease cookie sheet.  Bake 450º 12-14 minutes.

TUNA PEA WIGGLE

1½ cup skim milk

½ cup heavy cream

½ Tbsp lemon juice

2 Tbsp butter

2 Tbsp flour

½ tsp turmeric

Salt & pepper to taste

1 can tuna fish, drained

3 hard boiled eggs, sliced

1 cup frozen peas

Combine milk, cream and lemon juice, mix well and set aside.  In medium sauce pan melt butter over medium heat.  Stir in flour; pour in milk slowly, stirring vigorously.  Cook, stirring constantly until mixture thickens; add tuna, peas and eggs.  Sprinkle with turmeric.  Serve over biscuits or egg noodles if you prefer.

© Crackerberries 2011

Plain Ole Peach Pie

10 inch Crisco Double Pie Crust

6 cups fresh sliced peaches

1 Tbsp lemon juice

1 cup (and then some) sugar

¼ cup corn starch

1 tsp cinnamon

6 tsp butter

1 egg

Preheat oven to 425º.  Add lemon juice to peaches.  Stir one cup sugar and cornstarch together with cinnamon.  Add to peaches and mix well.  Pour peaches into unbaked pie crust.  Dot with butter; cover with top crust and flute the edges.  Cut a few vent holes in top of crust for steam. 

Beat egg in small bowl; brush over top of crust and sprinkle with a little sugar.  Bake at 425º for ten minutes.  Reduce heat to 350º and continue baking for 45 minutes longer.  If edges of crust begin to brown too quickly, cover edges with aluminum foil.

Cool, serve with whipped cream or ice cream; store leftover pie  in fridge.

© Crackerberries 2011

Margarita Chicken

1½ lb chicken leg pieces

¼ cup tequila

¼ cup honey

¼ cup vegetable oil

1/8 cup lime juice

2 cloves garlic, minced

1 tsp basil leaves

1 tsp garlic powder

1 tsp margarita salt

Remove skin first for healthier chicken.  Marinate overnight (at least 8 hours).  Discard marinade and grill on low for about 45 minutes turning often.  Internal temperature should be 180º.

© Crackerberries 2011

Cornbread Quiche

CRUST

2/3 cup yellow corn meal

2/3 cup all purpose flour

1/3 cup butter flavored Crisco

2 Tbsp sugar

1 egg

1 Tbsp water

FILLING

2/3 cup half+half

2 eggs

1 Tbsp basil

1 tsp fresh ground pepper

2 Tbsp minced onions

2 Tbsp bacon bits

1¾ cup corn (fresh or frozen)

Preheat oven to 350º.

Combine corn meal, flour and sugar together and mix well.  Add shortening and mix until crumbly; add egg and mix well.  Add water if needed. 

Press crust in quiche dish making it thick up the sides of the dish.  Cover with aluminum foil, press against crust; bake for 10 minutes, remove foil and bake an additional 5 minutes.

Meanwhile beat eggs and add half & half, pepper, basil, onions and bacon bits.  Mix well.  Fold in corn.  Pour mixture over hot crust and smooth corn evenly over top.  Bake 350º for 45 minutes or until a knife inserted in center comes out clean.  Let stand 10 minutes before cutting.

© Crackerberries 2011

The Un-Classic Meatloaf

With food prices sky-rocketing anything to make food go longer is a good thing.  This meatloaf recipe makes a little meat go a long ways.

¾ lb ground beef

¼ lb bulk sausage

1 large clove garlic, minced

½ cup rolled oats

¼ cup potato flakes

1 egg

¼ cup BBQ sauce

1 small onion, diced

1 tsp marjoram

Combine all ingredients in bowl and mix well.  Form into loaf in greased baking dish.  Garnish with ketchup if desired.  Bake 350º for 50 minutes.  

© Crackerberries 2011

The Best Lasagna

Before you make the best lasagna you must spend a whole day making the best spaghetti sauce.   

1 package lasagna

15 oz ricotta cheese

1 cup cottage cheese

1 cup Romano cheese

4 cups shredded mozzarella cheese

2 eggs

1 Tbsp basil leaves

4 cups spaghetti sauce

In large bowl combine ricotta cheese, cottage cheese, Romano cheese, eggs and basil leaves; mix well. 

Cook lasagna according to package directions and drain.

Start with a layer of sauce on the bottom of a well grease lasagna pan.  Put a layer of noodles, then ricotta mixture, top with sauce and mozzarella cheese; layer three times with final topping being the mozzarella cheese.  Bake 350º for one hour; let stand 15 minutes before digging in.

© Crackerberries 2011