Thursday, July 28, 2005

Coffee Rubbed Rib Eyes

1/2 c. ground coffee
1/2 c. coarsely ground black pepper
1/4 c. kosher salt
1/4 c. brown sugar
4 (14 to 16 oz.) rib eye steaks
2 T. vegetable oil

Combine coffee, pepper, salt and sugar in jar with a tight-fitting lid. Shake well. Coat steaks with oil on all sides, then coat with coffee mixture on all sides. Preheat grill to medium-high heat. Grill to desired doneness.

By Angela P.

Tuesday, July 19, 2005

Great Baked Beans

2 cans butter beans, drained
1 (48 oz.) can Bush's baked beans
1 can kidney beans, drained
1 lb. bacon, cooked, drained and crumbled
1 lg. onion, chopped and cooked
2 1/2 lbs. ground beef, cooked and drained
1 c. ketchup
1/2 c. brown sugar
Salt and pepper to taste

Combine all ingredients and cook in crockpot on low 6 hours.

By Eileen G.

Tuesday, July 12, 2005

Delicious Stuffed Cabbage


2 heads of green cabbage
ground meat
1 large onion, diced
1 cup of rice
1 can or bag of saurkraut
1 large can of tomato sauce
garlic powder

Cut the stem out of the cabbage - about 1 inch. (It lets the water in to soften.) Boil until tender. Usually when the leaves start to fall off it is done.

While the cabbage is boiling, start cooking your rice. Put two cups of water in a sauce pan on high heat. When water boils, add rice. Cover. Cook over medium heat for about 15 minutes. When water is gone, reduce heat, stir and let simmer 3-5 minutes. Take rice off heat and set aside.

In a large bowl, add ground meat, onion, cooked rice, salt, pepper and garlic powder until all ingredients are well blended. Put in refrigerator.

When cabbage is done, remove from water. Be careful, it is very hot. Put cabbage on a large plate. Let cool.

Remove cabbage leaves at stem area one at a time. When you have about 5 leaves start rolling. Take meat mixture out of refrigerator. Give yourself enough room. Start putting meat onto leaves. Put enough meat in edge of leaf, roll the sides in. Then roll the leaf together.

Cover bottom of a large baking dish with tomato sauce to prevent sticking. Layer cabbage rolls in a single line in the dish. Cover with your favorite tomato sauce.

Drain saurkraut. Spread on top of cabbage rolls. Cover with lid or aluminum foil. Cook at 350 degrees for about 1 1/2 hours.

By Karen G.

Unforgettable Chicken Pie

1/2 pound bulk pork sausage
1/4 cup butter or margarine
1/3 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 14-1/2 ounce can chicken broth
2/3 cup milk
2 cups chopped, cooked chicken or turkey
1 10-ounce package frozen peas, thawed
2 cups all-purpose flour
2 teaspoons celery seed
1 teaspoon paprika
1/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

In a large saucepan, brown sausage. Drain fat; set aside. In the same pan, melt butter. Stir in the 1/3 cup flour, the 1/4 teaspoon salt and the pepper. Add broth and milk all at once. Cook and stir till tickened and bubbly. Stir in the sausage, chicken and peas. Keep warm.

Meanwhile, in a medium bowl, prepare crust by combining the 2 cups flour, celery seed, paprika and 1/4 teaspoon salt. Cut in shortening till pieces are the size of small peas. Sprinkle 1 tablespoon of water over part of dough mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Divide into thirds. Form 2/3 into a ball and the remaining 1/3 into another ball. On a lightly floured surface, roll the larger ball of dough to about 1/8-inch thickness to fit into a 2-quart casserole.

Ease the pastry into casserole. Trim to 1/2 inch beyond the edge of the casserole. For the top crust, roll smaller ball of dough to about 1/8-inch thickness to fit top of the casserole. Cut decorative slits or cutouts in top crust.

Transfer chicken mixture to the pastry-lined casserole. Place top crust on chicken mixture. Fold edge of bottom crust over edge of top crust. Flute edge.

Bake in a 450 degree oven for 25 to 30 minutes or till the pastry is golden brown. Makes 6 servings.

By Bonnie G.