Walsh Family Barbecue Pork

Recipe By : Molly Walsh
Serving Size : 4 Preparation Time :0:00
Categories : Crockpot Family
Pork

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 4 pound pork shoulder roast — boneless
2 -3 cloves garlic — minced
2 large onions — sliced in rings*
2 cups barbecue sauce
1 cup ginger ale
sandwich buns

*use sweet onions like Maui or Texas Sweet.

Place half of the onion rings in crockpot. Add the roast and then the
rest of onions. Pour in 1 cup of ginger ale. Cover and cook on LOW for
8-10 hours, or until pork can be easily shredded. Remove pork from pot
and shred. Remove onions and add to shredded pork in a bowl. Discard
juice in pot. Return onions and pork to pot, add barbecue sauce and mix.
Continue to cook on LOW for 3-4 hours. Makes great barbecue sandwiches.

Freeze leftovers in ice cube trays. When frozen, remove to zip bags.
Thaw 2-3 for sandwich; 1 for baked potato topping; 2-3 for barbecue pork
pasta.

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Title: Spritz Cookies (Need Cookie Press) and Four Variations
Categories: Cookies
Yield: 1 servings

3/4 c Margarine; or butter
1/2 c Sugar
1/2 ts Baking powder
1 Egg yolk
1/2 ts Vanilla
1/4 ts Almond extract; (or see
-variations)
1 3/4 c All-purpose flour

Recipe by: Christmas Cookies 1993, Better Homes and Gardens
NOTES: See variations to basic recipe below.
For easy passage through the cookie press, do not chill any Spritz
dough. Hold the cookie press upright over the cookie sheet EXCEPT when
making bars.

Beat margarine or butter in a large mixer bowl with an electric mixer on
medium to high speed for 30 seconds. Add sugar and baking powder and
beat till combined. Add egg yolk, vanilla, and almond extract and beat
till combined. Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon. If desired, tint dough
with food coloring.

Force the dough through a cookie press onto an ungreased cool cookie
sheet. Bake in a 400 oven for 7 to 8 minutes or till done. Remove and
cool. Makes about 30.

Chocolate-Mint Sandwiches:
Prepare dough as directed except add 1/4 cup unsweetened cocoa powder
with the flour. Force dough through a cookie press using a bar template,
making each cookie about 2 inches long. Hold the cookie press at a
45-degree angle. Bake in a 400 oven for 6 minutes. Cool on rack.

For the filling, heat 1 cup semisweet mint-flavored chocolate pieces and
2 teaspoons shortening till chocolate is melted. Spread half the
cookies, flat side up, with about 1 teaspoon filling each. Top with the
remaining cookies, flat side down. Drizzle the tops of cookies with
green Cookie Frosting (below). Makes about 48.

Lemon Drops: Prepare dough as directed except substitute lemon extract
for the almond extract and color cookies with yellow food coloring.
Force dough through a cookie press using a swirl star template. Bake as
directed.

* For glaze, stir together 1 cup sifted powdered sugar, 10 drops lemon
extract, and enough milk to make of drizzling consistency; set aside.
Dip half of each cookie in the lemon glaze and sprinkle with poppy seed.
Makes about 75.

Peppermint-Filled Christmas Trees: Prepare dough as direct EXCEPT color
dough with green food coloring. Force dough through a cookie press
using a tree template. Bake as directed.

For filling: combine 1 cup sifted powdered sugar, 2 tablespoons softened
margarine or butter, 1/2 teaspoon vanilla, and 2 tablespoons finely
crushed peppermint sticks. Stir in enough milk (2 to 3 tablespoons) to
make of spreading consistency. Spread 1 teaspoon filling each on the
flat side of half of the cookies. Top with the remaining cookies, flat
side down. Makes about 36.

Candy Cane Cookies: Prepare dough as directed EXCEPT reduce flour to 1
1/2 cups and stir in 1/4 cup ground hazelnuts (filberts) with the flour.
Using a pastry bag fitted with a wide tip, pipe 2-inch-long candy cane
shapes on an ungreased coolie sheet. Bake as directed.

Cool on cookie sheet about 1 minute; remove and cool completely.
Drizzle with pink cookie frosting. Makes 36.

Cookie Frosting: Combine 1 cup sifted powdered sugar with enough milk (1
to 2 tablespoons) to make frosting of spreading or piping consistency.
If desired, stir in a few drops food coloring. Makes about 1/2 cup.

Source: Christmas Cookies 1993, Better Homes and Gardens (Special
Interest Publications)
Typos by Brenda Adams

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Girdle Scones (Scottish)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
8 oz Flour
1/2 ts Bicarbonate of soda
1/2 ts Cream of tartar
1/2 ts Baking powder
1 oz Butter
1 t Golden syrup
Buttermilk, Or
Full cream milk OR
Sour milk

Tip:- To test for the correct heat of the girdle
sprinkle it with a little flour. If the flour browns
at once it is too hot; it should take a few seconds to
turn colour.

Sift the flour into a bowl. Add the other dry
ingredients and mix. Rub in the butter. Add the syrup
and sufficient milk and mix with a palette knife to a
soft consistency. Turn On to a floured surface and
roll quickly and lightly (handle as little as posible)
to about 1/4 inch thick. Cut in rounds. Grease and
heat the gridle and, with a slice or broad knife, turn
once until brown on both sides. Serve freshly baked,
spread with butter.

From the booklet Scottish Teatime Recipes Typed By Ray
Watson

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Title: CANDY SHOP PIZZA
Categories: Cookies, Pizza, Chocolate
Yield: 12 servings

1 1/2 c All-purpose flour
1/2 ts Baking soda
1/2 ts Salt
10 tb Butter, softened
1/2 c Granulated sugar
1/2 c Firmly packed brown sugar
1 Egg
1/2 ts Vanilla extract
1 pk NESTLE Toll House semi-sweet
-chocolate morsels, divided
1/2 c Peanut butter
1 c Cut-up fruit, such as
-bananas and strawberries
-(opt)
1 c Chopped candy bars, such as
-NESTLE CRUNCH bars,
-BUTTERFINGER bars, ALPINE
-WHITE bars, GOOBERS and
-RAISINETS

Preheat oven to 375’F. In small bowl, combine flour, baking soda and
salt; set aside.

In large mixer bowl, beat butter, granulated sugar and brown sugar
until creamy. Beat in egg and vanilla extract. Gradually beat in
flour mixture. Stir in 1 cup Nestle Toll House semi-sweet chocolate
morsels. Spread batter in lightly greased 12″ to 14″ pizza pan or 15
1/2×10 1/2″ jelly-roll pan. Bake 20-24 minutes or until lightly
browned.

Immediately sprinkle remaining 1 cup semi-sweet chocolate morsels over
crust; drop peanut butter by spoonfuls onto morsels. Let stand 5
minutes or until soft and shiny. Gently spread chocolate and peanut
butter over crust. Top with fruit and candy. Cut into wedges. Serve
warm.

Makes about 12 servings.

MMMMM

1 part black or red beans, canned or dry, soaked and cooked
1 part frozen sweet corn
chopped onion
chopped bell peppers
chopped celery
ground cumin
rice vinegar

Mix the veggies, add cumin and rice vinegar to taste.

FAT-FREE BRAN MUFFINS

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Breads

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 c Wheat bran
1 c Buttermilk, nonfat
1 1/2 c Flour, whole wheat
2 ts Baking powder
1/2 c Raisins
1/2 c Applesauce, unsweetened
3 Egg whites
1/3 c Molasses
1 t Vanilla

Preheat oven to 375 degrees. Soak bran in buttermilk
for 10 minuets. In a large bowl, combine flour, baking
poder, and raisins. In a medium bowl, combine
applesauce, egg whites, molasses, and vanilla. Add
soaked bran to flour mixture. Then add molasses
misture. Use rubber spatula to combine for about 15
strokes. Don’t overmix. Spray muffin tins with
nonfat, nonstick spray. Bake 20-25 minutes. Serve
warm. Store at room temperature up to 1 day.

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Slice cukes very thinly. Place in glass bowl and mix with 1/2 tsp. salt.
Let sit 10 minutes. Drain excess liquid from bowl. Mix sugar and vinegar
together, pour over cukes and mix, and chill.

Title: INDIVIDUAL THAI PIZZAS
Categories: Pizza
Yield: 6 servings

6 Italian bread shells,small 1/3 lb Tiny shrimp,rinsed/drained
1 c Bean sprouts,rinsed/drained 1/4 c Finely chopped green onion
6 oz Jack cheese,shredded Crushed dried red hot
chiles

—————————–THAI PEANUT SAUCE—————————–
2/3 c Smooth peanut butter 2 ts Sugar
2 tb Water 2 tb Seasoned rice vinegar
2 ts Soy sauce 1 ts Oriental sesame oil
2 ts Cider vinegar

1. Place bread shells, cup sides up, on 2 baking sheets, each 12×15".
Spread sauce equally over cups in bread. Scatter bean sprouts equally on
crusts, then sprinkle with cheese.
2. Bake in a 350’F. oven until cheese has melted and begin to brown, 12-15
minutes (if using 1 oven, switch pan positions after 7 minutes). Place
pizzas on dinner plates; top equally with shrimp and onion. Add chilies to
taste; eat with knife and fork, or cut into wedges to pick up and eat.

*** THAI PEANUT SAUCE ***
Combine water, soy sauce, cider vinegar, and sugar. Add this to peanut
butter, rice vinegar, and sesame oil.

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MOUSSAKA SOUP

Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories : Main dish Soups
Vegetables

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 ea Eggplant — Small
4 tb Olive Oil
8 c Lamb Stock — See Recipe 9
1/2 c Lamb — Cooked, Cubed
1/4 ts Salt
1/2 ts Oregano Leaves — Dried
2 ea Tomatoes — Lg, Chopped
1/2 c Peas — Frozen
—–GARNISH—–
1 x Grated Parmesan Cheese

Peel the eggplant and cut into 1/2-inch cubes. Heat
the olive oil in a 2 1/2-quart saucepan and brown the
eggplant. Add the stock, lamb, salt and oregano.
Bring to a full boil. Reduce the heat, cover and
simmer for 5 minutes or until the eggplant is very
soft. Add the tomatoes and peas and cook an
additional 2 minutes. Serve hot with a garnish of
grated Parmesan Cheese.

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SAVORY SAUERKRAUT STUFFING

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 tb Butter
1 c Diced celery
1 c Diced red onion
1 t Thyme
1 lb Sauerkraut, rinsed and
-thoroughly drained
1 c Chicken broth
1 c Ham, diced small
1/2 c Pitted, chopped black olives
1/3 c Toasted walnut pieces
3/4 c Chopped parsley
4 c Day-old white bread, diced
-into 1/2″ cubes
1/4 ts Black pepper

Melt butter in a large skillet. Add celery, onions
and thyme. Saute over medium heat for 5 minutes until
onion and celery are tender. Add sauerkraut and cook 5
minutes more to blend flavors. Add broth and simmer 10
minutes.
Toss sauerkraut mixture with all remaining
ingredients, make sure to completely coat and moisten
bread.
If cooking the stuffing outside the bird, sprinkle an
extra 1/2 cup of chicken broth on top and cover with
foil. Bake at 350 deg F for 30 minutes. Uncover and
bake another 15 minutes to brown.
Makes 8 cups, enough for 1 large turkey, 2 roasting
chickens, a goose, or 2 ducks.

Source: “Best Recipes”

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