Post by carnation037 on Jan 22, 2003 19:47:53 GMT -6
Roaster Oven - Corn Pudding
1/4 cup butter, melted 1/4 cup flour 6 tablespoons sugar 2 teaspoon salt 1/2 teaspoon pepper 3 cups milk 6 eggs 2 cans (16 oz. each) whole kernel corn, drained
1. Pour butter into a 9x13-inch baking dish or pan. Tilt to coat bottom and sides of pan. 2. In a small bowl combine flour, sugar, salt, and pepper; set aside. 3. In a large mixing bowl, whisk together milk and eggs. Stir in corn. Sprinkle flour-sugar mixture over top of corn mixture, then stir to blend. 4. Pour into prepared pan. Place in roaster oven and bake at 350°F for 35 to 45 minutes or until set. Yield: 10 to 12 servings.
Post by carnation037 on Jan 22, 2003 19:50:29 GMT -6
Roaster Oven - Make Ahead Mashed Potatoes
9 large russet potatoes, peeled and cut in chunks 1 cup sour cream 6 oz. cream cheese, room temperature 1/2 cup milk 2 teaspoons onion salt 1/4 teaspoon pepper
1. Place potatoes in large saucepan and cover with cold water. Boil until tender, about 30 minutes. Drain. 2. In a large mixing bowl, combine all ingredients and beat until smooth. Pour mashed potatoes into greased 9x13-inch casserole dish. (Can be cooked now or cover and refrigerate up to 1 day.) 3. Bake at 400°F in roaster oven until heated through, about 30 minutes. Yield: 10-12 servings Note: Mash potatoes immediately after cooking to make mashing easier. For lump-free potatoes, use an electric mixer to beat all ingredients together. Substitution: 1&1/2 teaspoon of salt and 1/2 teaspoon of onion powder can be substituted for 2 teaspoons of onion salt.
Post by carnation037 on Jan 22, 2003 19:51:09 GMT -6
Roaster Oven - Cheese and Bacon Bake
5 cups soft bread cubes 1&1/2 cups grated Swiss cheese (6 oz.) 1 cup grated Monterey Jack cheese (4 oz.) 1 pound bacon, cooked and crumbled 8 eggs, beaten 1&2/3 cup milk 1/4 cup white wine 2 green onions, chopped 1 tablespoon prepared mustard 1/4 teaspoon pepper
1. The Day Before: Butter a 9 x13-inch baking dish. Spread bread cubes in dish. Sprinkle with cheeses and bacon. Combine remaining ingredients and pour over all. Cover with aluminum foil and refrigerate at least 4 hours or overnight.
2. Remove dish from refrigerator and let stand at room temperature 20 minutes. Preheat roaster oven to 325°F. Leave dish covered and bake 1 hour or until set. Remove foil during last 10 minutes.Yield: 12-15 servings. Note: Cook the bacon in the microwave for less mess and easier cleanup. Place 3 paper towels on a microwave-safe plate or dish. Arrange a layer of bacon strips on the paper towels. Cover with a paper towel and arrange another layer of bacon strips. Continue with the rest of the bacon. Cover with a paper towel. Microwave on high (100%) power, 30-40 seconds per slice. Turn dish halfway through cooking time. Let bacon rest 5 minutes. Remove from paper towels. Crumble when cool. Substitution: Use 1/4 cup of chicken broth or bouillon in place of the white wine if you prefer.
Post by carnation037 on Jan 22, 2003 19:51:44 GMT -6
Roaster Oven - Cream + Potatoes
6 large all-purpose potatoes (about 3 pounds) 2&1/2 cups half and half cream 1/2 small onion, grated 1&1/2 teaspoon salt 1/4 teaspoon pepper 4 tablespoons butter
1. Boil the potatoes in their skins, then refrigerate overnight. 2. Peel the potatoes and grate on a coarse grater into a bowl. 3. Add the cream, onion, salt, pepper, and mix well. Place the mixture in a buttered 9x13-inch casserole dish. Dot the top with the butter. 3. Bake at 400°F for 1 hour. Yield: 8-10 servings. Note: Cooked potatoes will grate easier when cold. Grate the potatoes soon after peeling while they are still cold. Substitution: 1 tablespoon of dried minced onion can be used in place of a grated 1/2 of a small onion.
Post by carnation037 on Jan 22, 2003 19:52:24 GMT -6
Roaster Oven - Seasoned Rice
8 cups regular or converted white rice, uncooked 2 tablespoons dried minced onion 8 cups broth or bouillon (can be beef or chicken) 8 cups water 1/2 cup butter or margarine, melted
1. Remove rack. You will not need it for this recipe. 2. Remove insert pan. Replace cover on roaster and preheat to 375°F.<br>3. Place all ingredients in insert pan. Stir to mix. Place insert pan in roaster oven, cover and bake for 1&1/2 hours. Yield: 24 cups. Note: Be sure to use regular rice in this recipe, not instant rice. The amount of rice, liquid and cooking times used are different for instant rice. Substitution: Two small or one large onion can be substituted for the dried minced onion. Be sure to finely chop the onion.
Post by carnation037 on Jan 22, 2003 19:53:01 GMT -6
Roaster Oven - Southern Baked Beans
1 pound lean ground beef 1 envelope dry onion soup mix 2 cans (16 oz. each) pork and beans 1 can (16 oz.) kidney beans 3/4 cup ketchup 2 tablespoons prepared mustard 1 tablespoon vinegar
1. Do not drain beans. In a large skillet brown ground beef until done. Discard grease. 2. Place browned ground beef, soup mix, pork and beans, kidney beans, ketchup, mustard, and vinegar into a 3-quart casserole or baking dish. Mix thoroughly. Place in roaster oven and bake at 350°F for 35 to 45 minutes. Yield: 10 servings.
Post by carnation037 on Jan 22, 2003 19:53:39 GMT -6
Roaster Oven - Spinach Casserole
1/2 cup chopped onions 1 cup (about 4 oz.) sliced mushrooms 1/4 cup butter 2 boxes (10 oz. each) frozen chopped spinach; thawed, drained, and squeezed dry with paper towel 1 tablespoon Worcestershire sauce 2 packages (3 oz. each) cream cheese, room temperature and cut into cubes 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon nutmeg
1. Over medium heat, sauté the onions and mushrooms in the butter for about 5 minutes. 2. Add the spinach, Worcestershire sauce, cream cheese, salt, pepper, and nutmeg. Cook until the cream cheese has melted. 3. Spoon into a greased 6-cup casserole dish and bake at 375°F for 15 to 20 minutes. This can be prepared one day ahead of time and refrigerated. If it has been prepared ahead of time, bake for at least 30 minutes. Yield: 6 servings.
Post by carnation037 on Jan 22, 2003 19:54:13 GMT -6
Roaster Oven - Beef Burgundy
1/2 cup flour 1&1/2 teaspoon salt 1 teaspoon pepper 1/4 cup vegetable oil 4 pounds beef chuck, cut into 1-inch cubes 2 large onions, sliced 2 tablespoons minced garlic 2 cans (46 oz. each) tomato juice 2 cups burgundy wine 1 bag (1 lb.) carrots, peeled and sliced 4 large all-purpose potatoes, peeled and cubed 4 stalks celery, sliced 2 pkgs. (10 oz. each) frozen peas 1/4 cup Worcestershire sauce 1 envelope dry onion soup mix 2 cups water
1. In a plastic bag combine flour, salt and pepper. Add beef and toss to coat. 2. In a skillet over medium high heat brown beef and onions in vegetable oil. Stir occasionally until beef is browned. Add garlic during last few minutes. 3. Spoon browned beef cubes and onions into insert pan. Add remaining ingredients. 4. Cover and set temperature control to 450°F for 30 minutes. 5. Then reduce temperature control to 225°F and simmer for 3 hours. Leave covered. The flavor is enhanced if allowed to cool, refrigerate overnight, then reheat. Yield: 16-20 servings. Note: Be sure to use a large skillet when browning the meat and onions. If it is too crowded, the meat tends to steam rather than brown. Substitution: 3/4 teaspoon of garlic powder can be used in place of 2 tablespoons of minced garlic.
Post by carnation037 on Jan 22, 2003 19:54:52 GMT -6
Roaster Oven - Roasted Beef Stew
2 pounds boneless beef chuck roast 1 pound bag baby carrots 2 large potatoes, cubed 2 cans (10&3/4 oz. each) condensed cream of tomato soup 3 cups water 1.5 oz. envelope beef stew seasoning mix
1. Place beef, carrots, and potatoes in insert pan. 2. In a bowl, whisk together the soup, water, and seasoning packet. Pour over beef and vegetables. 3. Cover and roast at 250°F for 3 hours or until beef is tender. Occasionally remove cover and stir. Yield: 4-6 servings.
Post by carnation037 on Feb 12, 2003 19:21:55 GMT -6
This is quick and easy to start and forget about. It is so quick, tender, and delicious. A non-stick cookwell will make for easy cleanup!
8 Chicken legs (you can substitute any other parts that you like) 2 cans cream of chicken soup 1 can milk 1 can water Seasoning as desired
Quick brown the chicken parts (however this is not necessary) Place in 6 qt. roaster, preheated to 250-300 degrees. Mix milk and water. Pour over chicken. Cook at 250-300 for 2 hrs. Dumplings made with a biscuit mix may be added if desired.
Post by carnation037 on Feb 12, 2003 19:23:06 GMT -6
Apple Berry Crisp
6 Large apples (Macintosh, Cortland, Granny Smith), peeled, cored, thickly sliced 1/2 cup fresh blueberries 1/2 cup fresh raspberries 1/2 cup firmly packed brown sugar 1/4 cup granulated sugar 1/4 cup all purpose flour 1 1/2 tsp. ground cinnamon 1/2 tsp. nutmeg 1/4 tsp. lemon peel 1 9-inch pie crust, unbaked
For Topping: 1 cup granola 1/4 cup firmly packed brown sugar 2 TB. butter or margarine
Remove 4 qt. cookwell. Preheat heatwell to 350 degrees F. In large mixing bowl, combine all ingredients except pie crust. Stir until well mixed. Roll pie crust into rectangle slightly larger than cookwell. Place crust into bottom of cookwell. Spread apples and berries evenly over crust. In small bowl, blend topping ingredients. Sprinkle evenly over fruit mixture. Place cookwell into preheated heatwell. Cover; bake 30 minutes. Reduce heat to 325 degrees F.; bake an additional 15 minutes or until apples are tender. Serve warm with ice cream and a dash of cinnamon. Serves 8
For a browner crust, you may bake it for 10-15 minutes before putting filling on. Substitute cranberries, strawberries or cherries for either the blueberries and/or raspberries. Use fresh or frozen fruit, thawed.
Post by carnation037 on Feb 12, 2003 19:23:54 GMT -6
B B Q Ribs
6 to 8 lbs. Spareribs or Country-style lean ribs Hot water to cover ribs 1 Large onion, chopped 2 cups B-B-Q sauce 1 Bay Leaf
Preheat 12 qt. roaster oven to 250 degrees F. Set rack in preheated cookwell. Arrange meat on rack. Add onion, bay leaf and hot water. Cover; roast for 2 to 2 1/2 hours or until meat is tender. Carefully lift rack out onto large tray with sides. Remove cookwell; slowly pour out and discard hot water. Clean cookwell. Set cookwell into heatwell. Cover; preheat to 425 degrees F. and lightly spray cookwell with spray cooking oil. Place meat on rack; brush sauce evenly over meat. Set rack in preheated cookwell. Cover; roast 25 to 30 minutes or until sauce is set and edges begin to brown. Serves 8 to 10.
Post by carnation037 on Feb 12, 2003 19:25:05 GMT -6
Baked Bean Casserole
Brown 3 lbs. Hamburger (drain grease) Brown 1 to 2 lbs. Bacon (crisp). Drain grease Put Hamburger and Bacon in Nesco and add:
4 large cans Lima Beans 4 large cans Kidney Beans 4 large cans Butter Beans 4 large cans Baked Pork and Beans (DO NOT Drain any of the beans) 2 Large Onions (diced) 2 bottles Ketsup Maple Syrup or Brown Sugar (to taste)
Simmer in the 18 quart oven at 200-250 degrees for approximately 6 hours. Stir often.
Post by carnation037 on Feb 12, 2003 19:25:57 GMT -6
1 lb. Dried Great Northern navy beans 1 lb. Dried pinto or brown beans 1 lb. Dried black-eyed peas 6 cups hot water 2 cups dark molasses 1 cup cider vinegar 1 cup brown sugar 1 lb. thick-sliced bacon, cut up 2 large onions, diced 2 TB. mustard 1 cup ketchup
Add beans to unheated cookwell; cover with 4 quarts hot water. Let stand several hours or overnight; drain. Preheat 18 qt. roaster oven to 300 degrees F. Add remaining ingredients, except ketchup, to beans. Stir in 6 cups hot water. Cover; bake 2 hours or until beans are tender. Reduce temperature to 250 degrees F. Stir; cover and bake 5 hours. Stir in ketchup; cover and bake 1 hour. To hold: Reduce temperature to 200 degrees F. Add hot water or tomato juice if beans begin to dry. Serves 25. Recipe may easily be doubled to serve 50.
Post by carnation037 on Feb 12, 2003 19:26:33 GMT -6
2 lbs. lean stew meat 1 onion chopped 1/4 cup ketchup 1/4 cup worcestershire sauce 4 TB. cornstarch 1 container regular or light sour cream 6 TB. beef boullion 6 to 8 cups boiling water 1 cup cold water salt and pepper to taste
Brown meat in the 4-6 Qt. cooker at 425 degrees for 15 minutes, stirring to brown evenly. Cover with boiling water and turn cooker to slow cook. Add onion, ketchup, worcestershire sauce and beef boullion. Slow cook at 250 degrees until meat is tender (approximately 2 and 1/2 hours). Remove meat and onion pieces from sauce. Mix cornstarch with 1 cup of cold water. Turn oven to 425 degrees. When water bubbles add cornstarch mixture and stir until mixture is thickened. Turn cooker back to slow cook. Mix sour cream until smooth. Fold into sauce. Add meat and onions. Serve over mashed potatos, rice, or noodles.
Post by carnation037 on Feb 12, 2003 19:29:29 GMT -6
1 large head of cabbage, shredded 3 - 4 lbs. ground chuck 1 pkg. onion soup mix 2 cups instant rice, cooked 1 jar spaghetti sauce, 1 reg. size can Hunts Manwich sauce Parmesan cheese
Cook rice and set aside. Brown ground chuck with onion soup mix. Combine ground chuck and rice together and set aside. Combine spaghetti sauce and Manwich sauce and set aside. In oven, layer sauce, cabbage, ground chuck and rice mixture, making two or three layers. Sprinkle parmesan cheese on top of last layer and top with sauce. Bake in oven for 2 hours. Yummy!!!!
Post by carnation037 on Feb 12, 2003 19:30:48 GMT -6
Cabbage Rolls (Galumpkey)
1 head of cabbage 3 lbs. of hamburger 3 cans tomato soup 2 sticks of butter 2 cups of cooked rice 2 eggs 1/2 cup bread crumbs salt and pepper (to taste)
Prepare cabbage for rolling hamburger. I usually like to do it the old fashion way by floating it in a large pot of boiling water. Carefully cut slices on the top, so each of the cabbage leaves float off of the head. Remove all of the leaves and place on paper towel to drain. Cut spine of lea f off so the leaf is not really thick. In the meantime, prepare beef for rolling. Mix rice, bread crumbs, eggs, hamburger, salt and pepper (like making meatloaf.) The rice should be already cooked. Roll individual leaves of cabbage with meat mixture, about the amount of a very large meatball. If leaf is small, adjust mixture. Cut up 1 stick of margarine, melt in pan while pre-heating 12 or 18 quart oven to 350 degrees. Place each rolled cabbage in cookwell of oven. After 1 layer, pour undiluted tomato soup on top. Add slices of butter. Layer this way until done. Add water to almost cover rolled cabbage. Cook for approximately 1 - 2 hours. Done when inside of meat is no longer red. These always taste better reheated the day after.
Anyone with a heart condition, should not prepare with butter. Follow doctor's advice. Enjoy.
Post by carnation037 on Feb 12, 2003 19:31:40 GMT -6
2 lbs. stew beef (more or less) as desired 1 lb. carrots (sliced) 6-8 stalks celery (sliced) 2 large onions (chopped) 1 med. size cabbage (shredded) 2 qt. stock (I used bouillon cubes and water) 3/4 cup barley
Spray 6 roaster cookwell with cooking spray after preheating, or use a nonstick cookwell. Cook meat for 20 min. at 400 degrees setting, stirring until cooked thoroughly. Add stock, carrots, onions, celery, and cabbage. Lower heat to 250 degrees and let cook for 2-3 hrs. Add barley in last half hour. This is very good and the kitchen smells good too!
Post by carnation037 on Feb 12, 2003 19:32:33 GMT -6
This recipe is a traditional Louisiana bayou treat that can be served as a main course or as a side dish.
Cajun Red Beans & Rice
The night before cooking, in the cookwell of a NESCO® 4 or 6 quart roaster, mix the following together (Do not turn roaster on at this time): 1 pound of dry red kidney beans Enough water to cover the beans plus about 2" over. 1 tsp Cayenne red pepper 3/8 tsp garlic powder 1/2 tsp onion powder 1/4 tsp marjoram 1/2 tsp paprika 4 tsp chili powder 1/4 tsp oregano 1/4 tsp salt 1/2 tsp pepper 1 1/2 tsp Cajun Seasoning (Tony Chachere's Creole Seasoning)
The next morning, turn the roaster on and set the temperature to about 225 degrees and add the following: 3 cups water 2 tsp tobasco sauce 2 bay leaves 3 beef boullion cubes 1 TB Worcestershire sauce 1 can Rotel diced tomatoes and chili peppers 1 pinch brown sugar
Simmer throughout the day, stirring and adding water as necessary to keep the level about 1" above the beans. Two hours before serving, turn up the temperature to 300 and bring to a boil. Add the following vegetables and cook for 1/2 hour, stirring occasionally: 1 stalk celery, chopped 1/2 green pepper, chopped
Cut up 1 pound of German or Polish sausage into small slices and add to the red beans. Continue to stir and simmer and it will start to thicken. If necessary, turn the temperature up to 350 degrees to speed things up. When thickened, the red beans are ready to serve. Serve over 3/4 cup rice with fresh corn bread and fried okra on the side. Serves 6 to 8.
Post by carnation037 on Feb 12, 2003 19:34:05 GMT -6
Catherine's Famous Baked Beans
6-7 pounds pork & beans (store brands are good for this & cost a lot less) 2 pounds bacon (some stores sell bacon pieces in the meat cases). Cut up bacon into bite size pieces 1 pound dark brown sugar 1/4 cup regular yellow mustard 1/8 cup worstershire sauce 1/8 to 1/4 cup bar-b-que sauce (if you don't have any, you can mix equal parts of catsup and coca-cola & that makes a good bar-b-que sauce)
Turn 4 cooker to 400 degrees. Put beans, brown sugar, mustard, worstershire sauce, barbeque sauce and pieces of raw bacon into 4 quart roaster. Mix well. Cover. When the mixture starts to boil, stir well and turn down to 250 to 300 degrees and let simmer at a light bubbling boil, stirring often (you want most of the bacon juice to absorb into the beans). When the beans have thickened and most of the juice is absorbed to your liking (this usually takes 2 to 2 1/2 hours), turn down to simmer to keep warm. Enjoy anytime. Makes 20-25.
Post by carnation037 on Feb 12, 2003 19:34:47 GMT -6
2 pounds of hash brown shredded potatoes (frozen) 16 ounces of light sour cream 2 - 10-3/4 ounce cans of Cream of Chicken Soup 1 1/2 pounds of shredded Mild Cheddar Cheese 1/2 cup or more of diced onions (optional) Diced red and green peppers (optional)
Mix shredded potatoes, sour cream, Cream of Chicken Soup, shredded Cheddar Cheese, diced onions, diced peppers, and cook in 6 quart or larger roaster, slowly at 200 degrees for 1-1/2 hours. (If using unthawed, shredded hash browns just cut the cooking temperature down. If you use both and when unthawed, cook it for 1 1/2 hours at 150 degrees. )
Post by carnation037 on Feb 12, 2003 19:35:43 GMT -6
Cheesy Wild Rice and Turkey Soup
3 cups cooked turkey, cut into pieces (wild turkey or store bought) 5 cups of water 2 cups wild rice, cooked 1 cup celery chopped 1 medium onion, chopped 2 tablespoon Winkelman Country Cajun spice 2 - 16 oz jars of processed American cheese 1 Tsp. Winkelman Savory Table Seasoning 1/2 Tsp. Winkelman Garlic-Pepper-Pepper 2 tablespoons of parsley
Bring to a boil: water, celery, onions, turn down till simmering until the celery is tender, add rice, turkey, seasonings. Cook until well heated and turn on low. Add the cheese till melted. Add the parsley and serve. Even easier cooked in a 6 quart roaster oven! This is a quick way to use left over wild turkey!
Preheat 12 or 18 Quart Roaster Oven to 275F. Lightly coat cookwell with small amount of vegetable oil. Melt butter, worcestershire sauce and seasonings together in cookwell. Combine the dry ingredients in cookwell and stir until well mixed. Cover, bake 50 to 60 minutes, stirring twice. Allow to cool in cookwell, or serve warm right out of the roaster. Store left-overs in air-tight container. Serves 50.
Post by carnation037 on Feb 12, 2003 19:37:26 GMT -6
Chicken & Rice
1 can Cream of Chicken Soup 2 cans Cream of Mushroom Soup 2 cups Minute Rice 1/2 cup water 1/2 cup milk Kraft Squeeze Margarine (can use stick margarine, cut into pats) Cavender's Greek Seasoning 6 boneless chicken breasts
Preheat 6 Quart Roaster to 350 degrees while preparing the following: Mix Minute Rice, soups, milk, and water. Add a little salt and stir until well blended. Pour into non-stick cookwell. Top with boneless chicken breasts. Sprinkle a generous amount of Cavender's Seasoning over chicken. Squeeze Margarine (to taste) over top of chicken. Roast on 350 for 45 minutes. Remove lid and stir rice. Cook uncovered for 5 or 6 minutes more. When madein the roaster,the chicken is moister, the rice was perfect, and the non-stick cookwell was so easy to clean!
Post by carnation037 on Feb 12, 2003 19:38:08 GMT -6
Chili con Queso
In a 4 Quart roaster, combine: 1 lb. Jimmy Dean pork sausage (spicy, if you like, or substitute 1 lb. ground turkey for the pork to reduce calories and fat) 1 large onion, chopped 1 lb. fresh mushrooms, cleaned and chopped into large pieces 1 jalapeno pepper, finely chopped (optional)
Brown the meat and vegetables and drain off any excess grease. Then add: 1 can Rotel chopped tomatoes and chili peppers (found in ethnic grocery section or may substitute an 8 ounce jar of picante sauce) 1/2 jar Thick 'n Chunky Salsa 1 can Cream of Mushroom Soup 2 lb. package of Velveeta cheese, cut into 1" cubes
Reduce heat to around 200 degrees and cover, stirring occasionally. The cheese will melt into the mixture. Be careful not to let it burn to the sides of the roaaster. If it starts sticking, reduce the heat a little, scraping the edges of the roaster with a nylon or wooden spoon. Serve with tortilla chips and/or fresh vegetables. Serves 10 to 20 people, depending on what else you have for appetizers.
Post by carnation037 on Feb 12, 2003 19:39:20 GMT -6
Corn on the Cob
12 ears of Corn on the cob, shucked
Place rack in 18 qt. roaster oven; add 3 cups hot water. Cover; preheat to 400 degrees F. for 20 minutes. Set cobs on rack. Cover; steam 25 to 30 minutes or until tender. Reduce temperature to 300 degrees F. to keep corn hot during serving. Makes 12 cobs.
Post by carnation037 on Feb 12, 2003 19:39:59 GMT -6
Corned Beef and Cabbage
1, 2 to 2 1/2 pound Corned beef brisket 1/4 tsp. ground black pepper 1/4 tsp. rosemary 1 Bay leaf 1 whole clove 4 med. red potatoes, peeled, halved 2 small onions, peeled 2 small parsnips, peeled, quartered 2 large carrots, peeled, quartered 1 small cabbage, cored, cut into 4 wedges
Preheat 4 or 6 qt. roaster oven to 325 degrees Rub seasonings onto outside of brisket. Place meat in preheated cookwell. Add enough hot water to reach halfway up meat; add bay leaf and clove. Cover; cook 10 minutes. Reduce temperature to 250 degrees. Add vegetables. Cover; cook 3 to 4 hours or until meat and vegetables are tender. Serves 4. You can use a larger roaster for more Corned Beef if you're serving a larger crowd. Just multiply the recipe to suit your needs.
Post by carnation037 on Feb 12, 2003 19:41:07 GMT -6
This meal was served widely by European immigrants who came to the US to work in the mines. They were served throughout the mining territories early in the century, when the miners would take them, wrapped in paper, for lunch. They would stay warm for hours.
Crust: 1 1/2 cups flour 1/2 cup shortening 1/2 tsp. salt Add enough water to stick together (approx 6 TB)
Filling: 4 good sized potatoes, shredded large 3 pork steaks, deboned, fat removed, cut up into 1/2" squares 2 onions, chopped 1 cup rutabaga, finely shredded 1 tsp. salt 1 tsp. pepper 1 TB parsley flakes
Mix crust together with pastry blender until dough is held firmly together, but not too sticky. Add water 1 TB at a time until mixed properly. Mix all ingredients of filling together in large bowl. Set aside. Divide dough mixture into 4 parts and form each into a ball. Roll each of them out into an oval, approximately 9" x 14". Put 1/4 of the filling onto one-half of the oval (as indicated), fold over crust and pinch edges tightly to make into a semicircle. Poke 3 small holes in top of pasty with a knife end to let steam escape while baking. Bake on rack in an 18 quart roaster for 1 hour at 400 degrees. You can use the double rack to hold 2 on top and 2 on the bottom. If browning is uneven, swap top and bottom half way through the baking. Serve plain, or with butter or ketchup. May be wrapped in heavy paper and taken with you to stay warm for quite a while. Serves 4.
Post by carnation037 on Feb 12, 2003 19:41:52 GMT -6
Easy & Quick Chicken and Noodles
4-5 frozen (thawed) or fresh skinned chicken breasts 1 can Cream of Mushroom Soup 1 can Cream of Chicken Soup (2 cans if you like lots of sauce but add more water) 2-3 TB. fresh or dried Chives 1/2 - 1 cup dried onion 1 TB. Garlic powder Salt & Pepper to taste 3-4 soup cans of water Optional: 1/2 can white wine (instead of some water)
Put chicken breasts into 4, 5 or 6 quart roaster oven (no rack). Mix all ingredients in a bowl, pour soup mixture over the chicken breasts and cover & cook at 300 degrees for about 2 hrs. Stir occasionally from sides of roaster, add water or wine if needed. Don't let it get dry. You can turn down the heat and let it cook another hour if you wish. Cook egg noodles and pour cooked noodles onto a platter. Spoon chicken & sauce over the noodles.