Crockpot Beef Stroganoff

Recipe By : Crockery Cooking
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot
Main Dishes Mushrooms
Tried Wine
4 Star

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 1/2 to 2 1/2 lbs boneless beef chunk or round steak
1 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1 1/4 1 1/2 cups beef bouillon
1 tablespoon catsup
2 tablespoons dry white wine
1/4 pound sliced fresh mushrooms
1/3 cup flour
1 cup sour cream
rice or noodles — to serve 5-6

Cut beef in strips or cubes. Coat with salt and pepper .Place in bottom of
crock pot. Mix garlic salt, Worcestershire sauce, beef bouillon and catsup.
Pour over meat. Cover and cook on Low for 6-8 hours until tender. Trun up to
High. Add 2 T. dry white wine and mushrooms. Dissolve flour in small amount
of water. Add to meat mixture. Stir to blend. Cook on High for 15 minutes
until slightly thickened. Stir in sour cream. Turn off heat. Serve with rice
or noodles.
MC formatting and posted by bobbi744@sojourn.com

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NOTES : This was delicious and very easy. I used boneless chuck and it was
very tender.

Refrigerator Rhubarb Strawberry Jam

Recipe By : Jo Anne Merrill
Serving Size : 1 Preparation Time :12:00
Categories : Jams Jellies

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
6 cups rhubarb — diced
3 cups sugar
1 package strawberry gelatin powder

1. Cut the rhubarb into 1/2-inch pieces. Place in a stainless steel
kettle or pan. Combine the sugar with rhubarb and let stand, covered,
overnight.
2. Add 1/4 cup water to mixture. Bring to a boil, turn to a simmer,
then cook for 12 minutes.
3. Remove from heat and stir in one 3-ounce package of strawberry
gelatin. Stir until completely dissolved.
4. Pour into containers with tight-fitting lids. Store in refrigerator
or divide in small portions and freeze.
Yield: about 1-1/4 quarts.

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NOTES : This jam recipe is one of Helen Jolly’s original recipes.

Title: Lemon Pie
Categories: Penndutch, Pies
Yield: 1 servings

2 c Water, boiling
2 tb Cornstarch
1 c Sugar
1/2 Lemon, grated rind of
1 Lemon, juice of
2 Egg, separated
1 tb Butter
*pastry
3 tb Powdered sugar

Mix the cornstarch and sugar together and slowly add the boiling
water, stirring constantly. Cook until mixture thickens. Remove from
the fire and add the beaten egg yolks and butter, lemon rind and
juice. Cook about 1 minute. Line one large deep pie pan with pastry,
prick the bottom with a fork and bake at 450-F for 20 minutes. Remove
from fire and fill with the cooled lemon filling. Beat the egg
whites, gradually adding about 3 Tbsp powdered sugar when soft peaks
form. Continue beating until stiff peaks form. Spread meringue on
pie. Cover pie and return to the oven, reduce heat to 325-F and brown
the meringue.

Source: Pennsylvania Dutch Cook Book – Fine Old Recipes, Culinary
Arts Press, 1936.

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Title: Biscochitos
Categories: Polkadot, Lisa, Cookies
Yield: 4 Dozen

3 c All-purpose flour
2 ts Anise seed
1/2 ts Baking powder
1/2 ts Salt
1 c Shortening or butter
3/4 c Sugar, divided
1 Egg
1/4 c Orange juice
2 ts Ground cinnamon

Preheat oven to 350F.

Combine flour, anise seed, baking powder, and salt in medium bowl; set
aside. Beat shortening in large bowl of electric mixer on medium
speed until creamy. And 1/2 cup sugar; beat until fluffy. Blend in
egg. Gradually add flour mixture alternately with orange juice,
mixing well after each addition.

Divide dough in half; roll out one portion at a time on lightly
floured surface to 1/4 inch thickness; cover remaining dough to
prevent drying. Cut out cookies with fancy cookie cutters 2 to 2 1/2
inches in diameter. While cutting cookies, add scraps to remaining
dough. If dough becomes too soft to handle, refrigerate briefly.

Place cookies 1 inch apart on ungreased cookie sheet. To prepare
cinnamon topping, combine remaining 1/4 cup sugar and cinnamon;
lightly sprinkle over cookies.

bake 8 to 10 minutes or until edges are lightly browned. Cool on
racks, then store in airtight container.

Makes 4 to 5 dozen cookies.

From “Favorite Brand Name Cookie Collection”

* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA

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Title: Amigdalota (Almond Macaroons)
Categories: Greek, Desserts, Cookies
Yield: 8 servings

1 lb Ground almonds
4 Egg whites
pn Salt
Rosewater
2 T Toasted bread crumbs
3/4 c Sugar
1/2 t Lemon juice
1 t Vanilla
Powdered sugar

Beat egg whites with salt until stiff and add lemon juice. Fold in
almonds, sugar and crumbs gradually. Add vanilla. Cut a brown paper
bag to fit cookie sheet and grease paper and bake at 275’F. about 20
minutes, checking after 15 to prevent burning. Take out and brush
with rosewater. Lift off macaroons after loosening them by moistening
the paper. Sift powdered sugar over warm cookies.

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Title: MCHAMBURGER COOKIES
Categories: Desserts, Cookies
Yield: 1 servings

WALDINE VAN GEFFEN
VGHC42A—–
1 Box vanilla wafers
1 c Flaked coconut
Green food coloring
1 pk Chocolate coated Keebler —
Grasshopper cookies
1 cn Vanilla frosting
Yellow food coloring
1 Egg white — beaten
Slightly
2 tb Sesame seeds

Place vanilla wafers on surface, flat side up. In a
plastic food bag knead coconut with just enough green
food coloring to tint it the color of shredded
lettuce. Put 1/3 of frosting into small bowl with just
enough water to thin to consistency of buttermilk
(pourable). Add a few drops yellow food coloring to
resemble color or American cheese. Place a dab of
frosting on flat side of each vanilla wafer and then a
bit of tinted coconut. Place a Keebler cookie on top
of that with a little bit of frosting and cover with
flat sideof another vanilla wafer, using a little
pressure to force some of the frosting to drip over
sides resembling melted cheese. Wipe top of each
assembled cookie in beaten egg white and sprinkle with
a few sesame seeds before egg white can dry. Let stand
at room temp until firm or set and wrap each in paper
used to wrap the McDonald’s hamburgers in. Store at
room temp, covered, to use in a week or two. Source:
Gloria Pitzer’s Secret Recipe Newsletter.

Recipe By :

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Title: Gourmet Beef Patties
Categories: Meats, Easy
Yield: 4 Servings

1 1/2 lb Lean ground beef
1 1/2 ts Salt
1/4 ts Pepper
2 tb Ice water
4 Thin slices Swiss cheese
4 Thin slices cooked ham

Lightly mix ground beef with the salt, pepper and ice
water. Shape into 8 equal size patties. Place a
slice of cheese and ham on 4 patties. Cover with
remaining patties; press to seal in ham and cheese.
Broil 4 minutes on each side or to desired degree of
doneness. Makes 4 servings. Tip: The ice water
prevent the meat from drying out. Typed by
cjhartlin@msn.com

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Title: MONT BLANC (CREAM/CHESTNUT/MERINGUE)
Categories: Desserts
Yield: 10 servings

————————-MERINGUE————————-
4 Egg whites, room temp
1/8 ts Salt
1/8 ts Cream of tartar
1 c Less 1 tb sugar
3/4 ts Vanilla

———————-CHESTNUT PUREE———————-
3 lb Fresh chestnuts or one 1lb
-15 oz can chestnut puree
1 Vanilla bean (if using fresh
-chestnuts)
3/4 c Water
1/3 c Sugar

———————–CREAM FILLING———————–
1 1/2 c Whipping cream
1 tb (or 2) tb sugar
1 ts Vanilla
1 Egg white, room temp
2 Squares semisweet chocolate
-grated

FOR MERINGUE:
Preheat oven to 250 deg F. Grease a baking sheet,
sprinkle with flour, and mark 1 9inch circle or 10 3.5
inch circles (this may require more than one baking
sheet) In large bowl, beat egg whites with salt until
foamy. Add cream of tartar and beat until soft peaks
form. Beat in 2 tb sugar until mixture holds long,
stiff peaks when beater is lifted. *Fold* in remaining
sugar and vanilla. Place in pastry bag fitted with
1/2-inch plain tube and pipe 1 large round or 10 small
ones onto prepared sheet. Bake 1 hour or until
meringue is firm to the touch. If meringue (s) brown
during baking, reduce heat. Transfer meringue (s) to
rack and let cool. FOR CHESTNUT PUREE:
Peel chestnuts using small, sharp knife and leaving
inner skin. Preheat oven to 375 deg F. Place chestnuts
in shallow heatproof dish and bake 10 to 15 minutes,
or until skin dries and peels off easily. Rub nuts in
rough cloth to remove skins. Place peeled nuts in
saucepan with vanilla bean and water to cover and
bring to a boil over high heat. Reduce heat, cover and
simmer 25 to 30 minutes, or until very tender. Remove
vanilla bean (it may be washed and reused.) Drain
chestnuts, then put through food mill or sieve, or in
food processor, and puree.
Briefly boil together 3/4 c water and sugar to make
thin sugar syrup, then set aside to cool. When cool,
beat enough syrup into chestnut puree to make it thin
enough to pipe through pastry bag but still thick
enough to hold its shape. If using canned puree,
sweeten to taste, making sure it is thin enough to be
piped. Fit pastry bag with 1/8-inch plain tube and
fill with puree. Beat cream until stiff, then add
sugar to taste and vanilla. Beat egg white in separate
bowl until stiff peaks form, then fold into cream.
Place cream mixture into pastry bag fitted with star
tip. Arrange meringue (s) on serving platter and pipe
chestnut puree in bird’s nest shape around edge of
meringue. Pipe cream mixture in center, piling it
high. Sprinkle grated chocolate over whipped cream and
chill until serving time.

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Last weekend my sister took me to a Chinese restaurant and demanded I
order the won tons stuffed with cream cheese. I was skeptical but went
ahead and tried them. They were wonderful and last night I decided to
try and make them at home. I simply used a bag of won ton wrappers, a
large tub of low-fat cream cream, juice of 1/2 lemon and around three
to four tablespoons of sugar, creamed together. I placed a spoonful of
cheese in the wrappers and sealed them with water, fried them for a few
seconds on each side and was in heaven. Quick, easy and cheap for an
appetizer. But be warned, if you don’t seal them tightly and the cream
cheese pours into the hot oil, your in for splashing grease. I learned
the hard way ;}.

Title: Chocolate Coconut Pecan Cookies
Categories: Cookies, Chocolate
Yield: 60 servings

1 c All-purpose flour
1 t Baking powder
1/4 t Salt
1/2 c Unsalted butter; softened
1 c Sugar
2 Lg Eggs
1/2 t Vanilla extract
2 oz Unsweetened chocolate; melt
1 c Coconut; flaked
1/2 c Pecans; chopped
3/4 c Chocolate chips
2 T Butter; softened

Preheat oven to 350 deg. Line cookie sheets with
parchment paper or grease them. On piece of waxed
paper, combine flour, baking powder and salt. In lg.
bowl, cream butter with an elec. mixer, add sugar and
beat until fluffy. Beat in eggs and vanilla, then add
melted choc. and beat well. Add flour mixture, mixing
until smooth, then stir in the coconut, chopped
pecans, and choc. chips. Drop dough from a teaspoon
onto prepared cookie sheets, leaving about 2 inches
between each cookie. Press pecan half on top of each
cookie. Bake on rack in middle of oven for 10 to 13
mins., or until set. Transfer cookies to wire racks to
cool. Store in airtight containers for up to 1 week or
in the freezer for up to 2 months.

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