Saturday, May 31, 2008

Uncle Johnny's Vegetables

This recipe is more of a "to your taste" recipe. Below are the ingredients and quantity I use, but you can vary the quantity and add or take away something you like or dislike. It is really great cooked out on the grill in an aluminum pan (covered w/foil) or you can cook it in the oven at 350 deg. for several hours. It's faster out on the grill. Can also be cooked in a roaster at 300 deg. Stir often!

3-4 large onions, chunked, or 8-10 small ones - whole
4 head of broccoli - cut up
5-6 small zucchini - chunked
2 bell pepper - chunked
1 head cauliflower - cut up
3-4 c. carrots - chunked
3-4 large tomatoes - chunked
2 lbs. Italian mushrooms - quartered or halved
1/2 to 3/4 of large bottle of Worchestershire sauce
1/2 to 1 stick real butter - sliced
1 1/2 c. red wine
salt and garlic to taste

Cover and cook until tender - there will be lots of juice. Great warmed up the next day if you have any left.

Sourdough Bread

Well, I finally made my first loaf of sourdough bread. I must say I am so excited. I've never made sourdough and I was really surprised when I came home and it had risen so beautifully. I'm thinking I may have to continue to make this bread on a regular basis.

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Tuesday, May 20, 2008

Seasoned Brisket

Another family recipe received from my uncle. Don't know where he got it, but it's another keeper.


Combine the following five ingredients:

2 tsp. onion powder
2 tsp. garlic powder
2 tsp. celery salt
2 tsp. seasoned salt
1 1/2 tsp. pepper

brisket, trimmed
1/2 c. Worcestershire sauce
1/2 bottle liquid smoke

Place brisket in large roaster, or casserole dish. Or if you're really brave, place it in heavy foil and wrap well after adding all the liquid and dry mix.

Prick both sides of the brisket with a fork. Pour on 1/2 of the liquid and then 1/2 of the dry mix. Turn over and repeat. Refrigerate overnight (if you can, if not, that's ok, it just enhances the flavor). Cook with fat side UP. Cook at 250 deg. for 5 hours. Slice and put back in the juices. Serve with grilled veggies.

Chicken Salad Sandwiches

This is such an easy recipe. I got it from my aunt during the reception after my grandma's funeral. Once you make these, you'll find out they are addictive, beware!

Chicken Salad Sandwiches

1 can (2 c.) chicken
1/2 c. mayonnaise
1/2 c. chopped celery
1 c. chopped water chestnuts
1 c. grapes OR mandarin oranges, cut up
1 tsp. Jane;s Mixed-Up Salt

Mix altogether and serve on croissants! Yummy!

Wednesday, May 14, 2008

Chocolate Upside Down Cake

For years as a child, my mom would make this dessert for my dad. It was one of his favorites. I totally forgot about it until one day I was looking thru a cookbook I had put together as a Christmas gift years ago. I made it and yes, it tastes as good as it did back then. I don't know where she got the recipe from, but it's a definite keeper.

Chocolate Upside-Down Cake

2 c. Miniature marshmallows
1 c. brown sugar
1/2 c. cocoa
2 c. hot water
1 pkg. Devil's Food Cake Mix
Chopped nuts, to taste

Place marshmallows in the bottom of a greased 13x9x2 pan. Combine sugar, cocoa and hot water. Pour over the marshmallows. Make cake mix according to directions on box. SLOWLY pour OVER the marshmallow mixture. Try and cover them - don't let them go to the top of the batter. Top with nuts. Bake at 375 deg. 45-50 minutes. Adjust for altitute according to cake directions on box.

When serving this cake, cut it and flip it upside down. Your "icing" is now on the top of the cake!
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