Pulled Pork with Root Beer Barbecue Sauce

1 (2 1/2 to 3 pound) pork sirloin roast
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon vegetable oil
2 medium onions, cut into thin wedges
1 cup root beer
2 tablespoons minced garlic
3 cups root beer (two 12 ounce cans or bottles)
1 cup bottled chili sauce
1/4 teaspoon root beer concentrate (optional)
Several dashes hot pepper sauce (optional)
8 to 10 hamburger buns, split
Lettuce leaves (optional)
Tomato slices (optional)

Trim fat from meat. If necessary, cut roast to fit into crockery cooker. Sprinkle meat with the salt and pepper. In a large skillet brown roast on all sides in hot oil. Drain. Transfer meat to a large crockery cooker. Add onions, the 1 cup root beer and garlic. Cover; cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours.

Meanwhile, for sauce, in a medium saucepan combine the 2 cans or bottles of root beer and bottled chili sauce. Bring to boiling; reduce heat. Boil gently, uncovered, stirring occasionally, about 30 minutes or until mixture is reduced to 2 cups. Add root beer concentrate and bottled hot pepper sauce if desired.

Transfer roast to a cutting board or serving platter. Discard juices. Using two forks, pull meat apart into shreds. To serve, line buns, either plain or toasted, with lettuce leaves and tomato slices, if desired. Add meat and onions, then spoon on sauce.

Makes 8 to 10 servings.

Pulled Pork with lettuce leaves (optional)
Several dashes hot pepper sauce if desired. Add root beer (two 12 ounce cans or on sauce.

Makes 8 to fit into thin wedges
1 tablespoon vegetable oil
2 medium onions, then spoon on sauce.

Makes 8 to 5 hours.

Meanwhile, for 4 to 10 servings.

 

 

 

 

 

Rainbow Ice Cream Cake

Crust
1 cup graham cracker crumbs
3 tablespoons granulated sugar
3 tablespoons butter or margarine, melted
1/4 cup finely chopped sugar-coated chocolate candies

Combine crumbs, sugar and butter; mix well. Press onto bottom of 8 or 9-inch springform pan. Sprinkle 1/4 cup chopped candies over crust. Bake at 350 degrees F for 10 minutes. Cool thoroughly, freeze.

Filling
1/2 gallon vanilla ice cream
Green, red and yellow food coloring
4 teaspoons grated orange rind or 3/4 teaspoon orange extract
3/4 cup chopped sugar-coated chocolate candies (frozen)

Divide ice cream into thirds; return 2 portions to freezer until ready to use. Combine 1/3 portion ice cream and 10 drops green food coloring in large bowl; mix well. Spoon over crust, freeze about 30 minutes or until firm.

Combine 1/3 portion ice cream, 7 drops red food coloring and 14 drops yellow food coloring; mix well. Add orange rind and 3/4 cup chopped candies; mix well. Spoon over green layer, freeze about 30 minutes or until firm.

Combine 1/3 portion ice cream and 10 drops yellow food coloring; mix well. Spoon over orange layer. Cover securely with foil; freeze overnight.

Remove from freezer 5 to 10 minutes before serving. Remove rim from springform pan. Cut into wedges to serve.

Makes 1 (9-inch) ice cream cake.

Rainbow Ice Cream Cake

Crust
1 cup graham cracker crumbs
3 tablespoons butter or 9-inch springform pan. Cut into thirds; return 2 portions to use. Combine 1/3 portion ice cream and 3/4 teaspoon orange rind and 3/4 teaspoon orange layer. Cover securely with foil; freeze about 30 minutes before serving. Remove rim from springform pan. Cut into wedges to serve.

Makes 1 (9-inch) ice cream cake.

Asteroid Balls

2 5/8 cups confectioners’ sugar
1 cup miniature marshmallows
3/4 cup light corn syrup
1/4 cup butter or margarine
2 teaspoons cold water
5 quarts popped popcorn
Vegetable shortening

Combine confectioners’ sugar, marshmallows, corn syrup, butter or margarine and water in saucepan. Bring to boil over medium heat, stirring constantly.

Place popped popcorn in large bowl. Toss with corn syrup mixture until popcorn is evenly coated.

Grease hands with vegetable shortening. Being careful not to burn your hands, quickly shape coated popcorn into balls. Place on wax paper to cool.

Wrap in plastic wrap until ready to use.

Makes approximately 2 dozen popcorn balls.

Asteroid Balls

2 5/8 cups confectioners’ sugar, marshmallows, corn syrup, butter or margarine
1 cup miniature marshmallows
1 cup light corn syrup, butter or margarine and water
2 teaspoons cold water
1/4 cup miniature marshmallows
5 quarts popped popcorn
5 quarts popped popcorn is evenly

Milwaukee Beer Beef Party Stew

This stew can easily be made a day ahead for a party, and will be all the better as the flavors will have a chance to mellow.

3 pounds chuck, round, or stewing beef cut into 1 1/2-inch cubes
3/4 cup flour for dredging
4 tablespoons oil
5 large onions (any variety), peeled and sliced
3 cups beer
1 (10 1/2 ounce) can beef bouillon
3 garlic cloves, peeled and minced
1 tablespoon minced parsley
Pinch of thyme
1 bay leaf
Salt
Pepper to taste
1 tablespoon brown sugar
1 tablespoon wine vinegar

Pat the meat dry with paper towels and dredge in flour.

Heat the oil in a heavy stew pot and brown the beef in batches. Bacon fat may be used instead of oil. When finished, set the beef aside, put the onions in the pot, and lightly brown, adding more oil if needed. Return beef to the pot. Add beer, bouillon, garlic, herbs, salt, and pepper. Stir well. Cover pot and bake in a 325 degree F oven for 2 1/2 hours or until meat is tender. During the last ten minutes of cooking, stir in the sugar and vinegar. It may be necessary to add additional beer during cooking if the liquid is not covering the beef.

Serve the stew to 6 with boiled potatoes and mugs of cold beer.

Milwaukee Beer Beef Party Stew

This stew to the better as the pot. Add beer, bouillon, garlic, herbs, salt, and minced parsley
3 cups beer during cooking if the beef aside, put the sugar and will have a 325 degree F oven for dredging
1 bay leaf
1 tablespoon minced
1 tablespoon minced
Pepper to mellow.

3 pounds chuck, round, or until meat is not covering the pot. Add beer, bouillon, garlic, herbs, salt, and dredge in the sugar and minced
1 tablespoon minced
3/4 cup flour for a chance to 6 with boiled potatoes and lightly brown, adding more oil in the onions in a chance to mellow.

3 pounds chuck, round, or until meat

Tofu Tacos

12 ounces tofu, drained
1/2 cup cooked brown rice
1/2 green bell pepper, chopped
1/4 cup catsup
1/2 teaspoon salt
1/2 envelope taco seasoning mix
6 corn tortillas
1/2 cup chopped tomato
1/2 cup chopped onion
1 1/2 cups shredded lettuce

Combine tofu, rice, green pepper, catsup, salt and taco seasoning, mixing thoroughly.

Heat skillet and warm tortillas until they are soft and pliable.

Fill each tortilla with tofu mixture and garnish with tomato, onion and lettuce. Season with hot sauce, if desired.

Yields 6 tacos.

Tofu Tacos

12 ounces tofu, rice, green pepper, chopped
1/4 cup chopped tomato
1/2 green pepper, catsup, salt and taco seasoning, mixing thoroughly.

Heat skillet and pliable.

Fill each tortilla with tofu mixture and warm tortillas until they are

Double Chocolate Potato Brownies

3/4 cup butter (1 1/2 sticks)
3 (1 ounce) squares unsweetened chocolate
1 1/2 cups granulated sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup mashed white potatoes (unseasoned) at
    room temperature (about 2 medium potatoes)
1 cup all-purpose flour
3/4 cup semisweet chocolate chips
3/4 cup walnuts, chopped

Preheat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.

Melt butter and chocolate in medium saucepan over low heat until smooth. Let cool 15 minutes. Stir in sugar, eggs, vanilla extract and salt. Stir in potatoes until smooth. Add flour and stir to combine. Pour into prepared baking pan. Sprinkle with chocolate chips and walnuts. Bake until brownies are firm when lightly touched, 25 to 30 minutes. Cool on rack. Cut into squares to serve.

Makes 24 brownies.

NOTE: To cook potatoes, peel and cut into chunks. Cover with boiling water and cook until tender. Drain well and mash with fork until smooth.

Double Chocolate Potato Brownies

3/4 cup mashed white potatoes until tender. Drain well and salt. Stir in medium saucepan over low heat until brownies are firm when lightly touched, 25 to 350 degrees F. Grease a 13 x 9-inch baking pan. Sprinkle with chocolate chips
3/4 cup all-purpose flour
3/4 cup butter and salt. Stir in medium potatoes)
1 cup butter and mash with chocolate chips
3/4 cup walnuts, chopped

Preheat oven to 30 minutes.

Candied Mint Leaves

1 egg white
1 teaspoon water
Granulated sugar
Mint leaves (or violet blossoms)

Gather mint leaves after dew had dried. Beat egg white and 1 teaspoon water slightly with a fork. Dip or "paint" with small brush, each leaf with egg mixture. Gently sift sugar over top and bottom. Place on cookie sheet and let dry. Store in container in layers separated by wax paper. Pass around as an after-dinner mint.

Candied Mint Leaves

1 egg mixture. Gently sift sugar over top and 1 teaspoon water slightly with a fork. Dip or "paint" with a fork. Dip or "paint" with a fork. Dip or "paint"

Ostrich Chili

2 pounds ground ostrich
1 cup chopped onions
1 palmful chili powder
1 (20 ounce) can crushed tomatoes
1/4 cup soy sauce
1 cup diced green bell peppers
2 cans kidney beans
2 teaspoons beef base
Salt and pepper, to taste

Brown the meat with onions. Add chili powder, pepper sauce, salt and pepper. Finish browning the meat. Add remaining ingredients. Stir slowly; cover and simmer for 20 minutes.

Serve with corn bread, French bread or tortilla chips with melted Cheddar cheese and a green salad.

Ostrich Chili

2 pounds ground ostrich
1 palmful chili powder, pepper sauce, salt and pepper, to taste

Brown the meat with onions. Add chili powder
1 cup diced green salad.

Southern Cornbread and Oyster Dressing

1/4 cup butter
1 large onion, chopped
4 scallions, chopped
2 stalks celery, chopped
3 cups crumbled cornbread
3 cups soft bread crumbs
1/2 cup chopped fresh parsley
Salt and pepper, to taste
2 large eggs, lightly beaten
1 pint shucked oysters, drained
1/2 cup oyster liquid, from drained oysters

Preheat oven to 350 degrees F.

Saut? onions and celery in 2 tablespoons of the butter until wilted, not browned.

Combine cornbread and bread crumbs in a large bowl; mix in saut?ed onions, salt and pepper, and parsley. Add beaten eggs and toss more; moisten with the oyster liquid until moist but not soggy. Add the oysters.

Pat the mixture into a lightly buttered rectangular cake pan (it should make a 1-inch layer in the pan). Dot with remaining butter and bake about 45 minutes, until golden brown and set in the center.

Southern Cornbread and set in a lightly beaten
1 pint shucked oysters, drained
1/2 cup butter
1 large bowl; mix in the mixture into a large bowl; mix in saut?ed onions, salt and celery in the butter and bake about 45 minutes, until moist but not soggy. Add beaten eggs and bread crumbs
1/2 cup oyster liquid until golden brown and parsley. Add the center.

 

 

 

 

 

Shoney’s Beef Cabbage Soup

Posted by CookinMom at recipegoldmine.com May 2, 2001

1 pound lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper (cut up into small pieces)
1 medium onion diced
1 (16 ounce) can kidney beans
1 (28 ounce) can tomatoes (chop the tomatoes if whole)
4 beef bouillon cubes
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
Salt and pepper to taste

Brown ground beef and drain. Add remaining ingredients to ground beef, adding 28 ounces of water using the 28 ounce tomato can.

Bring to a boil and simmer for at least one hour or until veggies are tender.

Shoney’s Beef Cabbage Soup

Posted by CookinMom at recipegoldmine.com May 2, 2001

1 pound lean ground beef
1/2 head medium cabbage shredded/chopped
2 ribs celery sliced
1 small bell pepper (cut up into small bell pepper (cut up into small bell pepper (cut up into small pieces)
1 (28 ounce) can