I'll Share my Recipes if you Share Yours Mon. Feb.8

14 years ago

Crock Pot Zesty Beef and Vegetable Soup (from a Yahoo Group I belong to)

1 lb. ground beef

1/2 cup chopped onion

2 cloves garlic, minced

2 cups pre-shredded coleslaw mix

1 pkg. (10 oz.) frozen whole kernel corn

1 pkg. (9 oz.) frozen cut green beans

4 cups hot-style vegetable juice

1 can Italian-style stewed tomatoes, undrained

2 TB Worcestershire sauce

1 tsp. dried basil, crushed

1/4 tso. ground black pepper

In large skillet, cook ground beef, onion, and garlic till meat is brown and onion is tender. Drain fat.

In crock pot/slow cooker, combine meat mixture, coleslaw mix, frozen corn, frozen green beans, vegetable juice, undrained tomatoes, Worcestershire sauce, basil, and pepper.

Cover; cook on LOW setting for 8 to 10 hours or on HIGH setting for 4 to 5 hours.

Comment (1)

Marilyn Sue McClintock
14 years ago
BIG CHEWY OATMEAL-RAISIN COOKIES

Makes 16 to 20 large cookies

If you prefer a less sweet cookie, you can reduce the white sugar by one-quarter cup, but you will lose some crispness. Do not overbake these cookies. The edges should be brown but the rest of the cookie should still be very light in color. Parchment makes for easy cookie removal and cleanup, but it's not a necessity. If you don't use parchment, let the cookies cool directly on the baking sheet for two minutes before transferring them to a cooling rack.

Ingedients:

2 sticks (1/2 pound) unsalted butter,
softened but still firm
1 cup light brown sugar
1 cup granulated sugar
2 eggs
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon freshly grated nutmeg
3 cups rolled oats
1 1/2 cups raisins (optional)

1. Adjust oven racks to low and middle positions; heat oven to 350 degrees. In bowl of electric mixer or by hand, beat butter until creamy. Add sugars; beat until fluffy, about 3 minutes. Beat in eggs one at a time.

2. Mix flour, salt, baking powder, and nutmeg together, then stir them into butter-sugar mixture with wooden spoon or large rubber spatula. Stir in oats and optional raisins.

3. Form dough into sixteen to twenty 2-inch balls, placing each dough round onto one of two parchment paperÂcovered, large cookie sheets. Bake until cookie edges turn golden brown, 22 to 25 minutes. (Halfway during baking, turn cookie sheets from front to back and also switch them from top to bottom.) Slide cookies on parchment onto cooling rack. Let cool at least 30 minutes before serving.

DATE OATMEAL COOKIES

Substitute 1 1/2 cups chopped dates for the raisins.

GINGER OATMEAL COOKIES

Omit raisins and add 3/4 teaspoon ground ginger.

CHOCOLATE CHIP OATMEAL COOKIES

Substitute 1 1/2 cups semisweet chocolate chips for the raisins.

NUT OATMEAL COOKIES

Omit raisins, decrease flour to 1 1/3 cups, and add 1/4 cup ground almonds and 1 cup walnut pieces along with oats. Almonds can be ground in food processor or blender.

ORANGE AND ALMOND OATMEAL COOKIES

Omit raisins and add 2 tablespoons minced orange zest (remove zest with peeler, being careful to leave behind any white pith) and 1 cup toasted chopped almonds (toast almonds in 350-degree oven for 5 minutes) along with oats.

Sue
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I'll share my recipe, if you'll share yours, February 10, 2011
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Welsh Cakes 1 cup flour pinch of salt 1/3 cup sugar 1/4 tsp. cream of tartar 1/4 tsp. baking soda 2 oz. cooking fat 2 oz. butter 3 oz. raisins or currants 1 egg, well beaten a little milk To be cooked on a griddle. Sieve flour, salt, sugar and raising agents into bowl. Rub in fat and butter until mixture resembles fine bread crumbs. Stir in raisins or currants, then add egg and milk to make a stiff dough. Roll out dough 3/4 inch thick on a floured surface. Cut rounds with 2 inch pastry cutter. Greas heated griddle with cooking fat. cook cakes gently 5 minutes on each side. Sprinkle sugar on cakes before eating or serving. From Cooking Treasures 75th Anniversary Collection Sue
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I'll Share my Recipes if you Share Yours Tues Feb.8
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My adult kids and I love this stuff! DH doesn't like it of course, he is the fussiest butt I have ever seen. Its fairly quick for lunch if you thaw the dough in the morning. Ham and Swiss Stromboli 1 loaf of thawed frozen bread dough 6 oz deli sliced ham, diced 6 green onions,sliced (I don't use them) 8 bacon strips,cooked and crumbled (I use Oscar Meyer bacon bits) 1 1/2 cups shredded Swiss cheese (I use 6oz slices and dice it up) Roll out dough on a greased baking sheet. Place ham over dough to within 1/2 inch of edges;sprinkle evenly with onions,bacon and cheese. Roll up jelly roll style,starting with long side. Pinch seams well to seal and tuck ends under. Place seam side down on baking sheet. With a sharp knife, cut several 1/4 inch deep slits on top of loaf. Bake for 25-30 minutes at 350 degrees or til golden brown. Cool slightly before slicing. Serve warm.
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I'll Share my Recipes if you Share Yours-Mon.Feb.15
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Comments (4)
No it's not Rachael Ray I don't think. I'm positive it came out of a Real Simple magazine. I've got R.R's Big Orange Book that I'm trying to sell on Kijiji. Hubs gave it to me for a gift, but I'm not going to get the use out of it that I want. No takers yet though, and it's been up there for a while!
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I'll Share my Recipes if you Share Yours-Mon.Mar.1
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TATERS AND HOT DOGS 6 med. size potatoes, peeled and cut up for fried potatoes 1 lg. onion 1 lb. hot dogs or smoked sausage 6 slices cheddar cheese Fry potatoes and onion over medium heat. When taters are done, cut up hot dogs and place on top of potatoes. Cook until hot dogs are brown. Place cheese on top of hot dogs and potatoes. Cook until cheese is melted. Sue
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I'll Share my Recipes if you Share Yours Mon. Feb.8

Comment (1)

Marilyn Sue McClintock

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