Belle Alley Buffet III

[Ruff Justice]

Chicken with Spanish Rice

2 tablespoons butter
2 onions, sliced
1 cup water
2 cloves garlic, crushed
1 can (28 oz.) stewed tomatoes
1/2 cup pitted black olives, sliced in half
1/2 teaspoon leaf oregano
1/2 teaspoon basil
1/2 teaspoon salt
freshly ground pepper
1 cup long grain rice
4 chicken breasts, skinned
3 tablespoons freshly grated Parmesan cheese

Preheat oven to 350 degrees F.

Melt butter in a large frying pan. Add onion slices and saute until soft, about 5 minutes.

Add all the remaining ingredients, except for the rice, chicken and cheese. Break the tomatoes into bite size pieces.

Bring the mixture to a boil. Pour into a 2 1/2 quart casserole, and stir in the rice.

Arrange chicken on top, skin side up.

Cover and bake for 45 to 55 minutes.

Preheat the broiler. Sprinkle cheese over the chicken.

Broil 2 to 3 minutes

[Ruff Justice]

Pork and Sweet Potato Stew

1/3 cup brown sugar
1/3 cup flour
1/4 cup Dijon mustard
3 pounds pork, cut in 1 inch cubes
3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 1/3 cups chicken broth
1 cup dry sherry
3 pounds sweet potatoes, peeled and cut in 1 inch cubes
salt and pepper
1/4 cup fresh parsley, chopped

Preheat oven to 350 degrees F.

Combine brown sugar and flour in a small bowl.

Coat pork cubes in mustard, then in the flour mixture.

Heat oil in a large frying pan, and brown pork cubes on all sides.

Transfer pork cubes to a large casserole dish. Continue until all pork cubes are browned.

Add onions and garlic to the frying pan and cook until softened but not brown. Add them to the casserole dish.

Discard any fat in the frying pan. Add the broth and sherry to the pan, and bring to a boil. Pour into the casserole dish.

Add sweet potato cubes to the casserole dish. Cover and bake for 50 to 60 minutes, until meat and sweet potatoes are tender.

Season with salt and pepper to taste, and add parsley.

[Ruff Justice]

Bread Pudding

3 eggs, beaten
3/4 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
3 1/2 cups milk
Enough bread cubes to thicken
1 cup raisins
Cinnamon

Mix eggs, sugar, vanilla, salt and milk together. Pour into a large buttered baking dish.

Add enough bread cubes to thicken (about 4 cups).

Stir in raisins. Sprinkle top with cinnamon.

Bake at 325 degrees F. for 45 to 50 minutes, until the pudding is puffed up and brown, and a knife inserted in the centre comes out clean. Serve warm.

[Ruff Justice]

ITALIAN SAUSAGE SOUP

1 1/2 lbs. sweet Italian sausage (remove casings)
1 1/2 c. chopped onion
2 garlic cloves, minced
1 can (28 oz.) Italian style tomatoes
3 cans (14 oz. each) beef broth
1 1/2 c. water
1 tsp. basil leaves
1/4 tsp. pepper
2 med. zucchini, sliced
1 med. green pepper, chopped
1/4 c. chopped parsley

Form sausage into 1 inch balls. Brown in heavy 6 quart pan over medium heat. Discard all but 1 tablespoon drippings. Add onions and garlic. Cook and stir about 5 minutes until onions are tender. Add tomatoes, breaking with spoon. Add broth, water, basil and pepper. Cover and simmer 30 minutes. Add remaining ingredients, simmer 20 minutes.

Cook 1 1/2 cups Ditalini according to package directions.

Place a scoop of cooked pasta in each bowl, add soup. Season with Parmesan cheese.

[Ruff Justice]

ITALIAN SAUSAGE WITH CABBAGE

2 lbs. Italian sausage
2 c. dry red wine
1 minced clove garlic
1/2 c. chopped onion
1 c. water
1 (16 oz.) can cut up stewed tomatoes
1 head cabbage, coarsely chopped
Salt and pepper

Prick sausage several times; cut sausage into 3 inch pieces. Marinate sausage in wine and garlic for 30 minutes. Drain sausage, reserving marinade.

In a large pot, cook sausage and onion until brown and tender; add wine marinade. Cover and simmer 20 minutes. Stir in undrained tomatoes, water and cabbage; cover and simmer 20 minutes more. Add salt and pepper.

[Kid Sopris]

Thanks Ruff, I knew we were ALL MISSING SOMETHING! More recipes for us Alley members!:ty

[Ruff Justice]

Italian Sausage Sandwiches

1 pound Italian sausage
1/4 cup chopped onion
1/2 cup ketchup
1/2 teaspoon dried leaf oregano, crumbled
4 French or hoagie rolls, split
4 slices Mozzarella cheese

Crumble the Italian sausage into a skillet (if not bulk sausage, remove casings). Add chopped onion. Cook, stirring occasionally, over medium heat until sausage is thoroughly cooked; pour off excess fat. Stir in ketchup and oregano. Simmer for 4 to 5 minutes, until hot and bubbly. Place roll bottoms on a paper towel-lined plates. Spoon some sausage mixture over each bottom. Top each with a slice of cheese and the top of the roll. Microwave, uncovered, on 100% power for 45 seconds to 1 minute, or until cheese is just melted. Or, place foil-wrapped Italian sausage sandwiches on baking sheet and bake in at 350° for about 15 to 20 minutes.

[Lady Fleur]

Ruff thank you for a dinner recipe for tonight!!
I love them !! Keep it up ALL!

[Kitty Phann]

So glad you are back to posting.

[Fannie Kikinshoot]

Ruff, I was just wondering last night if you had run out of recipes! :ty :ty

[Catawba Kate]

Thank you Ruff!! I sure was missing this!!:tban

[Ruff Justice]

BBQ Beef Ribs

3 to 4 pounds beef back ribs (about 8 ribs)
1/2 cup ketchup
1/2 cup honey
1 4 ounce can green chilies, diced
1 large onion, chopped
4 cloves garlic, minced
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon dry mustard

Trim excess fat from beef ribs. Combine salt, pepper and cayenne. Rub over the ribs. Preheat grill and prepare for indirect grilling with a drip pan. Place ribs on grill over drip pan and close the lid. Cook for about 1 to 1 1/2 hours over a low, indirect heat.

To prepare sauce combine onion, honey, ketchup, chili peppers, garlic and mustard in a sauce pan. Heat over a low temperature, stirring until even and warm. When the ribs are nearly finished begin brushing the sauce on them until you get a thick coating.

[Tornado Alli]

Man am I glad this is back!!! I have all the old ones saved to my word program! Now I can start adding to the collection.

We love you Ruff!!! Thank you!


:dc:dc:dc

[Kitty Phann]

Alli, you were the smart one. Unlike me who didn't save them! Guess I'll start out right this time.

[Catawba Kate]

Oh yeah, I saved a ton too. I've got several "Ruff" folders on my computer. Yum Yum!!:99

[Duzy Wales]

I printed mine out yesterday, Ruff. :ty :kiss

Kate, great idea, need to save them in a folder instead of trying to keep them all printed with all the posts in between. :ty

Duzy :)

[Ruff Justice]

WHISKEY DRINKER'S VENISON STEW

Marinade:
2 ounces single malt scotch whiskey
2 ounces sherry
2 ounces port
8 ounces blackberry wine
1 onion, chopped
3 cloves garlic, crushed
8 slices bacon, chopped
1 teaspoon thyme
salt and pepper to taste
2 tablespoons lemon juice

Finish:
2 pounds shoulder of venison, cubed
2 ounces all purpose flour
2 ounces butter
2 large carrots, sliced
2 large onions, chopped
6 cloves
1 teaspoon allspice
6 shallots
1/2 pound mushrooms
1 lemon rind, grated
8 ounces single malt scotch whiskey

Mix the marinade ingredients together in a large bowl. Add the venison and refrigerate for 24 to 48 hours. After this time, remove the venison from the marinade, reserve the marinade for later, and pat the cubes dry with kitchen paper. Put the venison into a plastic bag with the seasoned flour and shake well until all pieces are well coated. Melt the butter in a large fireproof casserole dish. Add the venison and the remaining ingredients, except the mushrooms, lemon rind and whiskey. Gradually add the reserved marinade. Bring the mixture gently to the boil, then place the dish in the oven at 325 degrees. Cook for 2 hours, checking occasionally to make sure that the venison is moist -add more wine, as necessary. After two hours, remove the casserole from the oven and add the mushrooms, lemon rind and a glass, 8 ounces, whiskey, before returning to the oven for a further 30 minutes. Before serving, check the seasoning and add a further glass of whiskey, if desired.

[Ruff Justice]

CROCKPOT CALDILLO GREEN CHILI STEW

2 pounds pork or beef
2 tablespoons oil
3 potatoes
1/2 cup onion
1 garlic clove, crushed
2 teaspoons salt
1 ounce green chilies, diced

Cube meat then sprinkle with salt and fry until brown in oil. Dice potatoes and add to browned meat; slice onions and add. Then add garlic, salt, chilies and enough water to cover. Continue to add water if necessary. It will have a soupy consistency.

[Ruff Justice]

PUMPKIN PIE MUFFINS

2 cups all purpose flour
3/4 cup firmly packed dark brown sugar
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoons pumpkin spice
1/2 cup lightly salted butter or margarine melted and cooled
1/4 cup butter milk
2 eggs lightly beaten
3 tablespoons molasses
3/4 cup canned pumpkin
1 teaspoon vanilla
3/4 cup coarsely chopped pecans or walnuts
3/4 cup chopped pitted dates

Preheat oven to 400. Grease twelve 3 x 1-1/4 inch muffin cups. In large bowl stir together flour, brown, sugar, baking powder, baking soda, salt, and pumpkin spice. In another bowl stir butter, buttermilk, eggs, molasses, pumpkin, and vanilla until blended. Make a well in center of dry ingredients; add second mixture and stir just to combine. Stir in pecans and dates. Spoon batter into prepared muffin cups; bake 20-25 minutes or until cake tester inserted in center of one muffin comes out clean. Remove muffin tins to wire rack. Cool 5 minutes before removing muffins from cups; finish cooling on rack.

[Ruff Justice]

BACON MUFFINS

6 slices bacon
2 cups sifted flour
3 teaspoons baking powder
1 tablespoon sugar
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons bacon fat or melted butter
1/2 cup grated cheese

Preheat oven to 400, prepare pans. Fry the bacon until crisp, drain and reserve the bacon fat, chop bacon. Stir together the flour, baking powder, sugar, salt and cheese. Mix the egg, milk and bacon fat or butter. Add the dry mix along with the bacon to the wet mix until just combined. Mixture will be somewhat lumpy. Spoon into cups and bake for about 25 minutes or until done.

[Ruff Justice]

SOUTHERN WAFFLES

1 cup boiling water
1 cup yellow cornmeal
2 cups flour; sifted
3 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon sugar
2 cups milk
2 egg yolks; well beaten
3 tablespoons butter; melted
2 egg whites; stiffly beaten

Pour boiling water over corn meal. Sift flour once, measure, add baking powder, salt, and sugar, and sift again. Add milk to corn meal then egg yolks and flour, mixing well. Add butter. Fold in egg whites. Bake on hot waffle iron. Serve hot with syrup.

[DogWoman]

Ruff, it's great to see you back putting up the recipes! I'm going to get fat just reading them!

Just before Christmas, the husband and I performed in our church production: Journey to Bethlehem. He was a robber and I was a village (idiot) vender. Every night we cooked something on a communal central fire pit. One night we had pork (I know, it's not kosher!).

We took the bones and some of the meat that was left on the bones and made a black bean stew. It was heaven on earth! Smoked pork, slow cooked over a fire pit then simmered FOREVER with black beans, onions, carrots and whatever other broths we found in the freezer. It was delightful.

Gotta wait till next January to do it again!

[Ruff Justice]

ANGEL HAIR PASTA WITH ASPARAGUS IN MUSHROOM WINE SAUCE

1-1/4 cups nonfat chicken broth
3/4 pound asparagus, cut in 1-inch lengths
4 scallion, sliced
4 cloves garlic, minced
2 cups fresh mushrooms, sliced
1 large ripe tomato, diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup dry white wine
6 pitted black olives, sliced
1/2 teaspoon ground black pepper
6 quarts water
12 ounces angel hair pasta
1/4 cup nonfat parmesan cheese, grated

Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and garlic. Sauté for 2 minutes. Add mushrooms; sauté for 2 additional minutes. Add tomato, basil, and oregano and sauté for 2 more minutes. Stir in wine, remaining broth, olives, and black pepper. Simmer for 4 minutes. Bring water to a rapid boil in a large, covered pot. Add pasta by holding it in a bundle at one end and slowly bending it inside the pot as the pasta softens. Keep water boiling; stir pasta with a long-handled fork to prevent it from sticking together. Follow cooking time recommendation on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta into a colander in the sink. Serve sauce over pasta, topped with parmesan.

[Ruff Justice]

ANGEL HAIR WITH TOMATOES BASIL AND GARLIC

16 ounces angel hair or capellini, uncooked
2 tablespoons vegetable oil
1 tablespoon minced garlic
5 cups tomatoes, diced
1/2 teaspoon basil
3/4 cup low-sodium chicken broth
5 tablespoons parmesan cheese
salt and freshly ground pepper to taste

Prepare pasta according to package directions; drain. Heat oil in a large skillet over medium-high heat. Add garlic and cook for one minute. Add tomatoes, basil, salt and pepper. Cook for 3 minutes. Add hot pasta to skillet; toss well. Add chicken broth and stir. Toss with parmesan cheese and serve immediately.

[Ruff Justice]

THREE BEAN SKILLET CHILI

2 tablespoons olive oil
1 large onion chopped
1 green bell pepper chopped
2 large garlic cloves; minced
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon dried oregano
½ teaspoon salt
3 cups vegetable broth or water
1 cup brown lentils picked over and rinsed
28 ounce canned chopped tomatoes with juice
1 (8 ounces) can tomato sauce
1 1/2 cup red kidney beans drained (or 15 ounces can)
1 1/2 cup pink beans drained (or 15 ounces can)
¼ cup minced fresh parsley
2 tablespoons minced fresh cilantro
suggested toppings
shredded sharp cheddar
cheese
shredded lettuce
shredded zucchini
21
chopped green olives
chopped black olives
fat free sour cream
salsa
peeled tomatoes; seeded and diced
diced avocado
alfalfa sprouts

Set out a selection of toppings so each person can choose his or her favorites. A creative choice of toppings enhances the appearance and flavor of any chili. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until the onion is translucent, about 4 to 5 minutes. Add garlic, chili powder, cumin, coriander, oregano and salt and cook, stirring, 1 minute. Add broth and lentils and bring to a boil. Reduce heat, cover and simmer 20 to 25 minutes, or until lentils are firm tender. Add tomatoes and tomato sauce and return to a boil. Simmer, uncovered, 15 minutes or until slightly thickened. Stir in beans, parsley and cilantro and heat through. Serve with choice of toppings on the side.

[Ruff Justice]

CHILI

1 pound smoked bacon cut into 3/8 inch pieces
4 pounds round steak cut into ¼ inch cubes
56 ounces canned tomatoes
1 (15 ounces) can tomato sauce
1 (6 ounces) can tomato paste
1 (7 ounces) can diced green chilies
2 tablespoons diced jalapeno peppers (optional)
4 ounce can diced, pickled cactus drained (optional)
2 cups chopped onions
2 cups chopped green bell pepper
23
1 cup minced fresh parsley
2 teaspoons ground coriander
3 cloves garlic, minced
8 teaspoons of ground cumin
1 teaspoon cayenne pepper
¼ teaspoon dried oregano
¼ teaspoon paprika
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice
2 tablespoons mild chili powder
½ teaspoon medium hot chili powder
½ cup corn flour (corn flour)
garnish:
sour cream
shredded cheddar cheese
shredded monterey jack
cheese

In large skillet, brown bacon; drain and set aside, reserving grease. In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, sauté onions in ½ reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle corn flour over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese.

[Kid Sopris]

RUFF!, This is the only place where I can put on weight, just reading the recipes....I sure wish I had downloaded the "Scratch and Sniff" option! :lool :ty

[Goldie]

ANGEL HAIR PASTA WITH ASPARAGUS IN MUSHROOM WINE SAUCE

1-1/4 cups nonfat chicken broth
3/4 pound asparagus, cut in 1-inch lengths
4 scallion, sliced
4 cloves garlic, minced
2 cups fresh mushrooms, sliced
1 large ripe tomato, diced
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/2 cup dry white wine
6 pitted black olives, sliced
1/2 teaspoon ground black pepper
6 quarts water
12 ounces angel hair pasta
1/4 cup nonfat parmesan cheese, grated

Heat 1/4 cup broth in a large skillet. Add asparagus, scallions, and garlic. Sauté for 2 minutes. Add mushrooms; sauté for 2 additional minutes. Add tomato, basil, and oregano and sauté for 2 more minutes. Stir in wine, remaining broth, olives, and black pepper. Simmer for 4 minutes. Bring water to a rapid boil in a large, covered pot. Add pasta by holding it in a bundle at one end and slowly bending it inside the pot as the pasta softens. Keep water boiling; stir pasta with a long-handled fork to prevent it from sticking together. Follow cooking time recommendation on package. Pasta should be cooked through but still firm. Check for doneness by biting into a piece of pasta rinsed in cold water. Drain cooked pasta into a colander in the sink. Serve sauce over pasta, topped with parmesan.
I am making this one tonight!!!

[Wallaby Jack]

Miss Goldie...... I might just have to come over to your place tonight......
....promise I won't stay for more than a week ;)


:)

:wallaby:wallaby

[Goldie]

Allright, but don't forget about my 22 and the rock salt:kiss :rofl

[Wallaby Jack]

Rocksalt ???? Oh yeah....... well, I think my cat wants me to have dinner with her tonite......... ;)


:wallaby
:kiss

[Ruff Justice]

Beer Steamed Shrimp

1 cup vinegar
1 cup water
3 tbsp salt
2 cans beer 12 oz
3 tbsp crab boil
2 pounds peeled and cleaned shrimp

In pot combine all ingredients, except shrimp. Bring to a boil, add shrimp. Stir gently, cover, steam until tender; about 5 minutes.

[Ruff Justice]

Shrimp And Eggplant Casserole

2 to 3 eggplants, preboiled and mashed
1 cup onions chopped
1 cup bell pepper chopped
1/2 stick margarine
1 can cream of mushroom soup
1 can cheese soup
1 pound cleaned shrimp
3 cups cooked rice
1 1/2 cup bread crumbs

Preheat oven to 350 degrees. Saute onions and bell peppers in margarine. Add mushroom and cheese soup. Add seasoned shrimp and cook on medium fire for 5-6 minutes. Add eggplants and season to taste. Stir in cooked rice, mix and then pour into casserole dish. Top with bread crumbs and bake for 30 minutes.

[Ruff Justice]

Chicken and Sausage Jambalaya

1 large hen or chicken
3 cups chopped onions
1 bunch green onions scallions
2 large bellpeppers
1 clove garlic minced fine
3 cups long grain rice
1 pound hickory smoked sausage
salt and pepper to taste
oil for browning
OPTIONAL
(cayenne
garlic
onion powder

Season hen with salt and pepper. In a cast iron pot add oil and brown the hen and sausage. Once browned, drain excess oil. Add onion and garlic to the meat and saute until tender and brown. Add water until meat is covered. Cook for one hour or until meat is tender. Add green onions and bell pepper. Add rice and more liquid, stir well, cover pot and do not stir again. Note add enough water or flavored broth for the rice to cook in. Cook over low fire until rice is done.

[Fannie Kikinshoot]

Oh, Ruff, that last recipe is something that Bulls Head will definitely like. :ty

[Ruff Justice]

CHEDDAR BEER SOUP

10 oz frozen mixed vegetables
4 tblsp margarine
1/4 cup flour
1 tsp salt
1 tsp dry mustard
2 cups milk
1 tsp worchestershire sauce
2 cups shredded cheese (medium sharp cheddar or your favorite)
1 cup beer (preferably English ale, ie- Bass Ale)

Cook vegetables and drain.

Melt margarine, stir in flour, salt, and mustard. cook over low heat until smooth. Remove from heat. Add milk and worchestershire. Heat mixture until it coats the spoon. Add cheese.

Cook over medium heat until cheese melts. Stir in beer and vegetables bring to a simmer. Cook about 15 minutes. Serve with preferred garnishes (croutons, paprika, whatever).

[Ruff Justice]

Beer Cheese Soup

6 cups whole milk
2 (12 ounce) cans beer (divided)
2 (16 ounce) jars cheese spread, plus
1 (8 ounce) jar cheese spread (I prefer Cheez Whiz)
1 (10 3/4 ounce) can chicken broth, undiluted
1 teaspoon Worcestershire sauce
3-4 dashes Tabasco sauce
6 tablespoons cornstarch

Combine milk and 2-1/2 cups of beer in a large Dutch oven. Cook over low heat,stirring constantly,until thoroughly heated. Add cheese spread,chicken broth,worcestershire and Tabasco. Cook over low heat,stirring constantly, until thoroughly heated. Combine corn starch with remaining beer and mix thoroughly. Add to cheese mixture,simmer,stirring constantly,until thickened. (Do Not Boil).

[Ruff Justice]

BEER CHEESE SOUP

2 cans Cheddar cheese soup
1 can evaporated milk
Shredded cheeses of your choice
1 sm. can beer

In blender, blend soup and evaporated milk. Heat slowly over low heat. Add shredded cheeses. Shortly before serving, add beer. Heat through.

[Greeneyed Gypsy]

Thankyou my friend!!:kiss

[Iron Ed]

Hey Ruff!
Have you got one for a good, basic pot roast or beef stew? (Meat, potatoes, carrots, onions +?) in a crockpot? Mine all come out seriously mediocre. :re

Local cafeteria does a very good "chuck roast", but their "beef stew", which -looks- just like the chuck roast is seriously bland.
...and what's the difference between chuck roast / pot roast / beef stew anyways??? :)

Thanks!

[Goldie]

From my understanding, Roasts and chuckroast are basically the same, chuck steak is a specific cut used in the roast. The watery part of the roast is actually gravy, where in a stew there is a lot of broth. My stews usually have more veggies than I put in roasts too. But there may be some specifics that I'm missing, anyone? (all this and I'm a veggitarian, go figure)

[Ruff Justice]

Beef Stew

2 beef shanks, meaty, about 1 1/2 to 2 pounds
3 cups beef broth
1 can (approx. 10.5 ounces) condensed French onion soup
4 cups water
1/2 to 3/4 cup sliced celery
1/2 cup chopped onion
2 medium carrots, sliced, about 1 to 1 1/2 cups
2 to 3 medium red-skinned potatoes, peeled and cut in 1/2-inch pieces, about 2 to 2 1/2 cups
1 medium white turnip, cubed, about 1 cup
1/2 cup frozen corn kernels
1/2 cup frozen lima beans or baby limas, optional
1/2 teaspoon salt
1/2 teaspoon seasoned salt or Creole seasoning
1/4 teaspoon ground black pepper
4 tablespoons flour mixed with an equal amount of cold water

n a stockpot or Dutch oven, combine beef shanks, broth, onion soup, water, celery, and onion. Bring to a simmer and simmer uncovered for 10 minutes. Cover and cook over low heat for about 45 to 60 minutes. Add carrots, potatoes, and white turnip. Cook for 20 minutes longer. Remove beef and cut up. Discard fat and bones. Return the cut-up beef to stockpot, along with corn, Lima beans, and seasonings. Cover and cook for about 45 minutes, or until Lima beans are tender. Combine the flour and water; stir into the stew mixture. Continue to cook, stirring occasionally for about 10 to 20 minutes, until thickened. Taste and adjust seasonings.

[Ruff Justice]

Beef Stew Recipe with Potatoes

2 tbsp. vegetable oil
3/4 cup Flour
1 teaspoon Garlic powder
1 teaspoon Paprika
2 pounds lean stew beef
1 onion, quartered
1 clove garlic, minced
2 cups beef broth or bouillon
1 tsp. salt, or to taste
1 tbsp. lemon juice
1 tsp. sugar
1 tsp. Worcestershire sauce
1/2 tsp. pepper
1/2 tsp. paprika
2 bay leaves
6 carrots, cut in pieces
6 med. potatoes, cut in pieces
1/3 cup cold water blended with 3 tablespoons flour

Combine flour, paprika and garlic powder in a food storage bag; add stew beef and toss to coat. Brown coated beef in hot oil in a large skillet; transfer to the Crockpot. Add the remaining ingredients except for water and flour mixture. Cook on low for 8 to 10 hours, until vegetables are tender. About 30 minutes before serving, add flour mixture to the pot. Turn to high and cook until thickened.

[Ruff Justice]

Buttermilk Bisquits

2 cups flour
1/2 teaspoon salt
4 teaspoon baking powder
1/2 teaspoon baking soda
5 tablespoon shortening
1 c. milk

Sift flour, salt, baking powder and soda. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk all at once and stir until dough follows fork around bowl. Turn out and knead 1/2 minute. Roll out and cut with bisquit cutter. Bake at 450 degrees for 12-15 minutes.

[Ruff Justice]

BAKING POWDER BISQUITS

1/2 cup cream
1/2 cup milk
1/2 teaspoon salt
1 3/4 cups flour
3 teaspoon baking powder

Drop by spoonfuls and bake in 375 degree oven.

[DogWoman]

Goldie:
Roasts are a large cut of meat. The chuck is the cut where the roast came from. The chuck is from the upper shoulder area.

You can have many roast cuts. It just depends on where the cut came from: shank, sirloin, etc. http://www.procutlery.com/CutsChart.htm

Butchering lesson for today! (I've butchered many deer and a moose in our kitchen over the years.)

[Coffee Em]

Beer cheese soup! One of the sacred foods of the Minnesotans! Must...make...beer...cheese...soup (and explain to El Husband that he'll just have to suck it up on the cholesterol count for a meal). Yum yummity yum yum.

Cheers,
Coffee Em

[Iron Ed]

Thanks Ruff! Saved both to my recipe file!

[Fannie Kikinshoot]

Yummy!!!!!

[Ruff Justice]

DOUBLE DELUXE ALL AMERICAN BROWNIE

2 cups sugar
1-1/2 cups flour
3/4 cup cocoa powder
1/2 teaspoon salt
1/2 teaspoon soda
1 cup butter or margarine
4 eggs
2 teaspoons vanilla
1-1/2 cups semi-sweet chocolate chips
1 cup nuts, chopped

Preheat oven to 350-degrees. Grease lightly 13 x 9-inch pan. Stir sugar, flour, cocoa, soda, and salt. Set aside. Mix melted butter, eggs, and vanilla until smooth. Add flour mixture and stir until moistened. Fold in chocolate chips and nuts. Spread in pan. Bake for 35 to 40 minutes.

[Ruff Justice]

CHOCOLATE CHIP PEANUT BUTTER FUDGE

2 cups granulated sugar
2/3 cup milk
2 tablespoons light corn syrup
1 tablespoon butter
1 teaspoon vanilla
1/2 cup peanut butter
1 cup milk chocolate chips

Combine sugar, milk and corn syrup in a heavy saucepan (3 quart); bring to a boil, stirring constantly, until mixture boils. Continue boiling without stirring to the soft ball stage. Remove from heat. Add butter, without stirring, and cool to lukewarm). Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss. QUICKLY add chocolate pieces, and turn into buttered 8x8x2 inch pan. While warm, mark into squares. Cool until firm, then cut as marked.

[Ruff Justice]

POTATO AND HAPPY HOG CHOWDER

3 large potatoes, peeled and cubed
2 cups cubed baked ham
2 cups frozen corn
1 large white onion, chopped
1 cup sharp cheddar cheese, shredded
thickening agent

Boil potatoes and onion in water until potatoes are very well done. Add ham. Add cheese and stir until cheese is melted. Thicken broth with any white gravy thickener. Add corn and simmer until corn is cooked.

[Ruff Justice]

JALAPENO CORN CHOWDER

3 cups loose pack frozen whole kernel corn
1-1/2 cups vegetable broth
1 cup milk, half-and-half, or light cream
1 to 2 fresh jalapeno peppers, seeded and finely chopped
1/4 cup roasted red sweet peppers, drained and chopped
1/2 cup crumbled feta cheese

In a blender container, combine half of the corn and the broth. Blend until nearly smooth. In a large saucepan, combine broth mixture and remaining corn kernels. Stir in milk, jalapenos, and roasted peppers. Heat through. Ladle soup into bowls. Sprinkle with feta cheese.

[Ruff Justice]

WILD WEST CHICKEN CHOWDER

2 tablespoons oil
1 cup onions, chopped
1 cup red bell pepper, chopped
2 boneless skinless chicken breast halves, cut into bite sized pieces
1 cup chicken broth
1 cup milk
16 ounce can sweet potatoes in syrup, drained, rinsed and coarsely chopped
9 ounce package frozen corn
4.5 ounce can chopped green chilies
1-1/4 ounce package less sodium taco seasoning mix

Heat oil in large saucepan over medium high heat until hot. Add onions and bell pepper, cook and stir 1 to 2 minutes or until crisp tender. Add chicken, cook and stir 2 minutes. Add all remaining ingredients, mix well. Bring to a boil. Reduce heat to medium low, simmer 10 minutes or until chowder is thoroughly heated and chicken is no longer pink, stirring occasionally.

[DogWoman]

Now Ruff, you HAD to do that didn't you! Here is this awful tempting recipe and it's cabin fever time with snow and COLD (single digits tonight) and I have all of the ingredients for this one in my kitchen!

Ooooooooooo!

[Ruff Justice]

SOURDOUGH PEASANT BREAD

1 1/2 teaspoons active dry yeast
2 1/4 cups bread flour
1/2 cup warm water
1 1/4 teaspoons sugar
1 1/8 cup sourdough starter

For a sour bread, feed the starter several days before starting the bread. For a fluffy bread, feed the starter a half day before starting the bread. All ingredients except the water should be at room temperature before starting. Add the ingredients to the pan in the order listed. Select "White Bread". Press "Start".

[Ruff Justice]

PEPPERONI PIZZA BREAD

3/4 cup water
2 cups bread flour
1/4 cup shredded mozzarella cheese
1 tablespoon sugar
1 teaspoon garlic salt
1 teaspoon dried oregano leaves
1 teaspoon bread machine yeast
1/2 cup sliced pepperoni

Measure carefully, placing all ingredients, except pepperoni, in bread machine pan in the order recommended by the manufacturer. Add pepperoni at the raisin/nut signal, or 5 to 10 minutes before the last kneading cycle ends. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycles. Remove baked bread from pan and cool on wire rack.

[Ruff Justice]

CRABMEAT PATTIES

1/2 cup butter or margarine
1 onion, chopped
2 celery ribs, chopped
1 pound crabmeat, lump, picked over
1 can mushrooms, 5.5 ounces
1 pimiento, chopped
1 teaspoon celery salt
1/4 teaspoon mace
1/2 teaspoon cayenne pepper
1 cup milk
1 cup cream
2 egg yolks, well beaten
Lemon juice
1 cup breadcrumbs, buttered

Melt butter in saucepan with onion and celery; cook until vegetables are golden. Add crabmeat, mushrooms, pimiento and seasonings; stir in milk and cream and cook slowly 15 minutes. Add beaten egg yolks, a small amount at a time; cook 10 minutes longer, stirring. Spoon hot mixture into four to six buttered ramekins or shells; sprinkle with lemon juice and cover with buttered breadcrumbs. Bake in preheated 450oF. oven a few minutes to brown crumbs.

[Ruff Justice]

CREOLE CRAB

1 cup mushrooms, sliced
2 tablespoons butter or margarine
2 tablespoon onion, chopped
1/2 garlic clove, pressed
2 cups tomatoes, canned, drained
Salt to taste
Black pepper to taste
2/3 cup cream or half and half
1 tablespoon flour, all purpose
2 tablespoon pimiento, diced
2 tablespoons red pepper, minced
1 pound crabmeat, lump, picked over
Rice, hot cooked
Pastry shells

In heavy skillet, sauté mushrooms in half the butter; remove and reserve. In same skillet, melt remaining butter; sauté onion and garlic until soft. Add tomatoes and season to taste. Stir in cream and flour, mixing until smooth; cook, stirring, until mixture thickens. Add mushrooms, pimiento or red pepper and crabmeat; heat thoroughly. Serve over rice or in heated pastry shells.

[Ruff Justice]

TARRAGON LIME CHICKEN

4 each chicken breast halves, boneless, skinless
¼ cup olive oil
3 tablespoons fresh lime juice
2 teaspoons dried tarragon
½ teaspoon dried oregano
salt and pepper, to taste

Arrange chicken in single layer in glass casserole or pie plate. Season with salt and pepper. Whisk oil, lime juice, tarragon and oregano in small bowl to blend. Pour marinade over chicken and turn to coat. Let stand at room temperature for 20 minutes. Preheat broiler or prepare barbecue (medium-high heat). Transfer chicken to broiler pan or barbecue. Season with salt and pepper. Broil until just cooked through, for about 3 minutes per side.

[Ruff Justice]

SANTA FE CHICKEN

1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon salt
½ teaspoon pepper
4 chicken breast halves without skin and bone (pounded to ½-inch thick)
nonstick cooking spray
4 plum tomatoes, finely diced
¼ cup scallions, thinly sliced
1 tablespoon fresh lime juice
1 teaspoon garlic, minced
1 teaspoon jalapeno pepper, minced

In cup, mix spices; rub over both sides of chicken pieces. Grease nonstick skillet with cooking spray; cook chicken 4 minutes per side or just until cooked. Place on platter. Heat remaining ingredients until hot; pour over chicken.

[Ruff Justice]

MEDITERRANEAN STYLE CHICKEN

2 pounds chicken breasts without skin
nonstick cooking spray
14-1/2 ounces tomatoes, canned, cut up
1/4 cup dry red wine
1 teaspoon sugar
1 teaspoon dried basil, crushed
1 clove garlic, minced
1 bay leaf
1 tablespoon water
2 teaspoons cornstarch
4 ounces cooked spaghetti
1/4 cup pimiento-stuffed olives, sliced

Rinse chicken; pat dry. Spray a 10-inch skillet with nonstick cooking spray. Preheat over medium heat. Add chicken and brown for 10 to 15 minutes turning to brown evenly. To the skillet, add un-drained tomatoes, wine, sugar, basil, garlic, and bay leaf. Bring to boiling; reduce heat. Cover and simmer for about 35 minutes or till chicken is tender. Transfer chicken to another dish and keep warm. In a small bowl stir together water and cornstarch. Stir into tomato mixture in skillet. Cook and stir till thickened and bubbly. Cook stir for 2 minutes more. Serve chicken and sauce over cooked spaghetti. Garnish with olives, if desired.

[Ruff Justice]

BEEF AND CHILI STEW

3/4 pound lean beef stew meat cut 3/4 inch cubes
1 large onion chopped
2 garlic cloves minced
1 can ready cut tomatoes with juice-14 ½ ounces
1 can diced green chiles 7 ounces drained
1 can whole kernel corn 8 1/2 ounces undrained
1 1/2 teaspoons dried oregano leaves crushed
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground red pepper
2 tablespoons yellow cornmeal

Combine all ingredients, except cornmeal, in a crock pot, mixing well. Cover and cook on low for 7 to 8 hours or until meat is tender. Turn control to high. Stir in cornmeal. Cover and cook on high 20 to 25 minutes.

[Ruff Justice]

TORTELLINI STEW

1 medium onion chopped
2 medium zucchini cut 1 inch cubes
2 cans vegetable or chicken broth 14 1/2 ounces
1 can crushed tomatoes-28 ounces undrained
1 can Great Northern beans-15 1/2 ounces drained, rinsed
2 tablespoons dried basil leaves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
8 ounces dry cheese filled tortellini uncooked

Combine all ingredients except tortellini in crock pot. Mix well. Cover and cook on low setting for at least 6 hours. When ready to serve, increase heat to high setting. Add tortellini. Cook an additional 20 minutes or until tortellini are soft.

[Ruff Justice]

FISH STEW

3 large red snapper or flounder about 1 1/2 pounds cut into 2 inch pieces
2 tablespoons olive oil or melted butter
1 clove garlic clove minced
1 large onion sliced
1 green pepper seeded, and cut into 1 inch pieces
1 zucchini squash to 2 unpeeled, sliced
1 can whole tomatoes-15 ounces
1/2 teaspoon leaf basil
1/2 teaspoon leaf oregano
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/4 cup dry white wine
OPTIONAL
1/2 cup fresh mushrooms to 3/4 cup may be included

Combine all ingredients in crock pot. Stir gently, but thoroughly. Cover and cook on high setting for 4 to 6 hours.

[Ruff Justice]

BEEF DIABLO

2 pounds stew beef cut in 1 inch cubes
1 envelope seasoning mix for sloppy joes
1 can tomato paste 6 ounces
Or 1 8 ounces can tomato sauce
1 cup coarsely-chopped celery
1 green pepper chopped
1/2 cup water
2 tablespoons vinegar

Place all ingredients in crock pot, stirring to mix ingredients. Cover and cook about 10 hours on low or 4 1/2 hours on high. Do not peek or stir until near the end of cooking time. Serve over hot noodles or rice.

[Ruff Justice]

CHICKEN STEW WITH PASTA AND CHILIES

1 pound chicken tenders to 1 1/2 pounds cut in 3/4 inch pieces
Or use boneless breasts
1 can diced tomatoes-15 ounces undrained
1 can sliced black olives (4 ounces)
1 can pinto beans flavored with jalapeño-15 ounces
1 envelope taco seasoning mix
1 cup frozen corn
1 green bell pepper coarsely chopped
1 medium onion coarsely chopped
1 red bell pepper coarsely chopped
1 tablespoon instant tapioca
1 teaspoon chicken base or 1 chicken bouillon cube
1/4 cup small pasta such as ditalini, cooked

Combine all ingredients; cover and cook on low 7 to 9 hours. If desired, turn to high during the last 30 minutes and add 1/4 cup of small pasta, or serve stew on rice.

[Ruff Justice]

BEEF STEW WITH GREEN CHILI

1 1/2 pounds round steak cut in 1 inch cubes
1 tablespoon flour
1 onion chopped
2 cloves garlic clove minced
2 tablespoons lard or butter
4 or more green chile peppers seeded, chopped
1/2 teaspoon dried oregano
1 cup tomatillo pulp

Dust meat with flour. Brown with onion and garlic in lard or butter. Combine the meat and remaining ingredients in crock pot with 1/2 cup water. Cover and cook on low 6 to 8 hours. Garnish with coriander and serve with tortillas.

[Tornado Alli]

Ruff, today was Burns' Day in Scotland! I am surprised I didn't see a recipe for Haggis!

I read some of his poetry today -

"But Mousie, thou art no thy lane
In proving foresight may be vain
The best laid schemes o mice an men
Gone aft agley
And lea'e us naught but grief and pain
For promis'd joy"

I love that poem!

Robert Burns

Happy Burns' Day, ya'll!

[Ruff Justice]

HAGGIS

1 sheep's lung (illegal in the U.S.; may be omitted if not available)
1 sheep's stomach
1 sheep heart
1 sheep liver
1/2 lb fresh suet (kidney leaf fat is preferred)
3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)
3 onions, finely chopped
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 teaspoon cayenne
1/2 teaspoon nutmeg
3/4 cup stock

Wash lungs and stomach well, rub with salt and rinse. Remove membranes and excess fat. Soak in cold salted water for several hours. Turn stomach inside out for stuffing.

Cover heart and liver with cold water. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Chop heart and coarsely grate liver. Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack mixture into stomach, about two-thirds full. Remember, oatmeal expands in cooking.

Press any air out of stomach and truss securely. Put into boiling water to cover. Simmer for 3 hours, uncovered, adding more water as needed to maintain water level. Prick stomach several times with a sharp needle when it begins to swell; this keeps the bag from bursting. Place on a hot platter, removing trussing strings. Serve with a spoon. Ceremoniously served with "neeps, tatties and nips" -- mashed turnips, mashed potatoes, nips of whiskey.

[Goldie]

Talk about good use of the whole animal! Well done!

[Macon McLeod O'Smoke]

As someone who has eaten a fair bit of haggis, it is quite good. Has a flavor similar to liver pudding, which I grew up on. Typically served with a side of mashed potatoes and mashed rutabaga and a special sauce called Single Malt Scotch. Just put a few drops on the haggis. Scots call this tatties and neeps. Many mistakenly serve turnips, but that is wrong. What Scots call a turnip is what we call a rutabaga. Haggis is quite good mixed with scrambled eggs and served over toast or mixed with grits the next morning. Also make up some pie crust dough, cut into little squares and fill them with haggis, and chopped up carrots, and bake. This is a Scottish food known as bridies.

[Catawba Kate]

Well darn!! I hate that I can't find a sheep's lung here. No point in making Haggis now!!:rofl :rofl

[Macon McLeod O'Smoke]

Well darn!! I hate that I can't find a sheep's lung here. No point in making Haggis now!!:rofl :rofl
What you do instead is go get yourself a nice deer and use the deer meat and organs instead of sheep.

[DogWoman]

Haggis sounds similar to scrapple.

[Ruff Justice]

HERB-BAKED CATFISH

2 lb. catfish fillets
1 med. garlic clove
1 tsp. salt
1/2 tsp. dried thyme
1/2 tsp. dried oregano
2 tbsp. chopped parsley
2 tbsp. butter, melted
1/2 tsp. pepper
3/4 tsp. paprika
1/2 tsp. dried basil
2 tbsp. lemon juice

Combine garlic and melted butter. Spread evenly over the bottom of a 13x8x2 inch baking dish. Combine pepper, salt, paprika, thyme, basil and oregano. Sprinkle herb mixture on both sides of fish. Arrange fillets on to of butter. Drizzle with lemon juice. Bake at 350 for 15 to 18 minutes or until fish is almost done. Broil juices 4 to 6 minutes. Pour pan juice over fish.

[Ruff Justice]

Lemony Baked Catfish

1/4 cup fresh lemon juice (about 1 1/2 to 2 lemons)
1 tablespoon vegetable oil
3 tablespoons natural applesauce
1 egg white, lightly beaten
1 pound catfish fillets, or use tilapia, roughy, or other firm, mild white fish
1 cup fine dry bread crumbs, seasoned

Mix first four ingredients together well and add fish fillets. Marinate in the refrigerator for an hour. Take catfish fillets out; dip in bread crumbs (pre-seasoned or add your own seasonings), then refrigerate for another 30 minutes. Bake in a preheated 400° oven for about 20 minutes or until fish flakes with a fork.

[Ruff Justice]

Cajun Baked Catfish

2 cups cornmeal
2 teaspoons salt
1 tablespoon pepper
8 (3-4 ounce) catfish fillets
2 tablespoons cajun seasoning
1-2 teaspoon seasoning salt
1/4 cup butter or margarine, melted

In a shallow container, mix together the first 3 ingredients; dredge catfish fillets in the cornmeal mixture. Place fillets on a greased baking sheet. Mix together the cajun seasoning and seasoned salt; sprinkle over fillets. Drizzle with butter. Bake in a 400° oven for 30 minutes or until golden and fish flake with a fork. Garnish with lemon wedges if desired.

[NoGunz Kay]

Thanks Mr. Ruff, that last one, the cajun one sounds like dinner this Friday night.:ty

[NoGunz Kay]

It's 6 am and the brownies are in the oven, thanks again Mr. Ruff for sharing your recipes with us. :kiss

[Catawba Kate]

Ruff? Have I told you thank you lately??? Yum yum!!:kiss

[Ruff Justice]

Miz Kate,

You are welcome.

[Ruff Justice]

QUICK AND EASY FUDGEY BROWNIES

4 ounces baking chocolate (unsweetened) broken into pieces
3/4 cup butter or margarine
2 cups sugar
3 eggs
1 1/2 teaspoons vanilla extract
1 cup flour
1 cup chopped nuts (optional)
3 ounces baking chocolate (unsweetened) broken into pieces
1 cup miniature marshmallows
1/2 cup butter or margarine, softened
1/3 cup milk
2 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In large microwave safe bowl, place chocolate and butter. Microwave at HIGH (100%) 1 1/2 to 2 minutes or until chocolate is melted and mixture is smooth when stirred. Add sugar; stir with spoon until well blended. Add eggs and vanilla; mix well. Add flour and nuts, if desired; stir until well blended. Spread into prepared pan. Bake 30 to 35 minutes or until wooden pick inserted in center comes out almost clean. Cool completely in pan on wire rack. Frost with Quick and Easy Chocolate Frosting, if desired. Cut into squares. About 24 brownies. Quick AND Easy Chocolate Frosting: In medium saucepan over low heat, melt chocolate, stirring constantly. Add marshmallows; stir frequently until melted. (Mixture will be very thick and will pull away from sides of pan). Spoon mixture into small mixer bowl; beat in butter. Gradually add milk, beating until smooth. Add powdered sugar and vanilla; beat to desired consistency.

[Ruff Justice]

CHOCOLATE SYRUP SNACKING BROWNIES

1/2 cup butter or margarine, softened
1 cup sugar
1 1/2 cups chocolate syrup
4 eggs
1 1/4 cups flour
1 cup semi sweet chocolate chips

Heat oven to 350 degrees. Grease 13x9x2 inch baking pan. In large mixer bowl, beat butter and sugar. Add syrup, eggs and flour; beat well. Stir in chocolate chips. Pour batter into prepared pan. Bake 30 to 35 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Cut into bars.

[Ruff Justice]

CREAMY BROWNIE FROSTING

3 tablespoons butter or margarine, softened
3 tablespoons cocoa
1 tablespoon light corn syrup or honey
1/2 teaspoon vanilla extract
1 cup powdered sugar
1 tablespoon to 2 tablespoons milk

In small mixer bowl, beat butter, cocoa, corn syrup and vanilla. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

[Ruff Justice]

COCOA FUDGE FROSTING

1/2 cup butter or margarine
1/2 cup cocoa
3 2/3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

In small saucepan over low heat, melt butter. Add cocoa; stir constantly just until mixture begins to boil. Remove from heat; pour into small mixer bowl. Add powdered sugar alternately with milk, beating to spreading consistency. Blend in vanilla. Spread frosting while warm.

[Ruff Justice]

LUCK OF THE IRISH DESSERT SQUARES

1 cup graham cracker crumbs
1/4 cup cocoa
1/4 cup sugar
5 tablespoon butter or margarine, melted
3 ounces cream cheese, softened
1/2 cup sugar
1/2 cup cocoa
1/4 cup milk
5 cups non dairy whipped topping, thawed, divided
1/4 teaspoon mint extract (more if desired)
Green food color
Mint leaves (optional)

Prepare Chocolate Crumb Crust: In small bowl, stir together all ingredients until well blended. Press crumb mixture onto bottom of 9 inch square pan. For Chocolate Layer: In small bowl, beat cream cheese until fluffy. Gradually add sugar, beating until well blended. Add cocoa alternately with milk, beating until smooth. Gradually fold in 3 cups whipped topping; spoon mixture over crumb.

For Topping: In small bowl, stir together remaining 2 cups whipped topping, mint extract and food color; spread over chocolate layer. Cover; refrigerate about 6 hours or until set. Cut into squares. Garnish with mint leaves, if desired. Cover.

[Coffee Em]

I like the idea of the snacking brownies. 'Cause, you know, the other brownies are dinner. :rofl

Cheers,
Coffee Em

[Garnet Rose]

I like the idea of the snacking brownies. 'Cause, you know, the other brownies are dinner. :rofl

Cheers,
Coffee Em

Or breakfast!

[Ruff Justice]

ZUCCHINI RIGATONI

Sauce:
1/3 cup olive oil
1 cup onion, chopped
16 ounces fresh mushrooms, divided
1-1/2 teaspoons garlic, minced
3 cups tomatoes, crushed
16-ounce canned tomatoes; diced, drained
1-1/2 cups tomato puree
1 cup black olives; sliced, drained
2 teaspoons capers, drained
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
1/2 teaspoon fennel seeds
1/2 teaspoon salt

Zucchini:
4 large zucchini; sliced lengthwise, 1/4-inch thick
2 tablespoons olive oil
dried basil
dried oregano
salt and black pepper
16 ounces rigatoni, cooked
parmesan, grated

Sauce: Cut half of the mushrooms into quarters and reserve. Finely mince remaining portion.Heat olive oil in a heavy Dutch oven over medium heat. Add onion and minced mushrooms. Cook for 10 minutes or until onions are very soft, stirring frequently. Add garlic and mushroom quarters and cook for 5 minutes, stirring constantly. Add remaining ingredients, stir and bring to a simmer. Reduce heat and simmer for 20 minutes, stirring frequently.

Zucchini: Sprinkle sliced zucchini with salt, pepper, basil and oregano. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place zucchini slices in one layer in the pan. Sauté for about 3 minutes per side just until tender. Remove to heated platter and cover to keep warm while sautéing remaining zucchini. Add remaining olive oil as needed. Ladle sauce over pasta. Top with zucchini slices and serve. Pass extra sauce and Parmesan cheese.

[Ruff Justice]

ZITI WITH GARLIC CLAM SAUCE

3 tablespoons corn oil
1 small onion, chopped
5 garlic cloves, minced
13 ounces canned chopped clams, undrained
1/2 cup chicken broth
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/3 cup chopped fresh parsley or 1-1/2 tablespoons dried parsley
8 ounces ziti or other shaped pasta, cooked and rinsed

In large skillet, over medium heat, heat corn oil. Add onion; stirring frequently, cook 3 minutes, or until tender. Add garlic; cook, stirring, 2 minutes longer. Add undrained clams, chicken broth, salt and crushed red pepper; heat to simmering. Add parsley; simmer 1 minute longer. Add pasta; toss to coat.

[Ruff Justice]

BLACKEYED PEAS AND SAUSAGE JAMBALAYA

2 pound chopped white onions
2 bunch green onions, chopped
1 large bell pepper, chopped
5 cloves garlic, chopped
1 cup parsley, chopped
3 pound salt meat, boiled once, cut in small pieces
3 pound smoked hot sausage, cooked and cut in bite size pieces
3/4 pound dried black eyed peas, boiled until half done
3 pound uncooked rice
12 cup water

Sauté onions, pepper, garlic and parsley. Cook until limp. Add salt meat, sausage, black eyed peas, and rice. Season to taste. Add 12 cups water. Bring to a boil; mix well and cover tightly. Cook on lowest heat for 45 minutes. Do not remove cover during this time. Now remove cover 5 to 10 minutes before serving.

[Ruff Justice]

SCRAMBLED EGGS WITH CHORIZO SAUSAGE

4 ounce chorizo sausage; bulk,
6 eggs; large
1/4 cup milk
1/4 teaspoon salt
1 dash pepper
1/2 cup tomato; 1 medium

Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot.

[DogWoman]

Ooooh Ruff. I sure do love Italian. I'm gonna make this next Saturday night when husband gets home.

[Ida Hands]

Mr. Damwright: Could this topic have a space of it's own? I mean, like, out there with "ALL THINGS EBAY" or "I LOVE MY SHOTGUN"? That way we could find the recipes so much easier. It would facillitate things greatly. Please. You do such a bang up job. Thanks for noticin' me.

[Ruff Justice]

APPLE CRUMB COFFEECAKE

1/3 cup butter
4 granny smith apples
3/4 cup sugar
1 teaspoon lemon peel
1/2 teaspoon cinnamon
1/8 teaspoon mace
1/3 cup currants
2 1/2 cups flour
3 tablespoons sugar
1/2 teaspoon salt
1 pack active dry yeast
3/4 cup water
1/3 cup butter
1 egg
1 teaspoon lemon peel
3/4 cup chopped pecans
6 tablespoons flour
1/4 cup confectioners sugar
3 tablespoons butter
1/4 teaspoon cinnamon

Melt butter in large skillet. Pare, core and slice apples to ½ inch pieces. Add apples to butter and cook, stirring, 8 minutes until tender. Stir in sugar, peel, cinnamon, mace and currants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar, salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120. Gradually add to dry ingredients. Beat 2 minutes. Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remaining flour and stir in. Cover and let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14 inch x 12 inch. Place on sheet. Spread 1/2 filling lengthwise down center of the dough. Starting about ¾ inch for filling, cut 1 inch wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover; let stand at room temperature 10 minutes. Preheat oven to 375. Combine rest of ingredients for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours.

[Ruff Justice]

SPICY BUTTERMILK COFFEECAKE

2 1/2 cup all purpose flour
2 cup packed brown sugar
1/2 teaspoon salt
2/3 cup shortening
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup buttermilk or sour milk
2 beaten eggs
1/3 cup chopped nuts

Combine flour, brown sugar, and salt. Cut in shortening until mixture is crumbly. Set aside 1/2 cup of crumb mixture. To remainder, add baking powder, baking soda, and spices. Mix well. Add buttermilk or sour milk and eggs. Mix well. Pour into two round cake pans. Combine reserved crumbs with nuts and sprinkle over batter. Bake at 375 for 20 to 25 minutes. Serve warm.

[Ruff Justice]

CHOCOLATE BUTTERMILK WAFFLES WITH STRAWBERRIES

1 cup all purpose flour
2/3 cup granulated sugar
1/2 cup sifted unsweetened cocoa powder
3/4 teaspoon cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
2 eggs, separated
1/4 cup butter, melted
1/2 teaspoon vanilla
butter
topping:
3 cup sliced strawberries
1 1/2 teaspoon granulated sugar

In small bowl, toss strawberries with sugar; set aside. In large bowl, stir together flour, sugar, cocoa, cinnamon, baking powder and baking soda; make well in center. Pour in buttermilk, egg yolks, butter and vanilla; whisk in flour mixture. In separate bowl, beat egg whites until soft peaks form; fold one quarter into batter. Fold in remaining whites. For waffles, heat waffle machine and cook according to manufacturer's directions, using 1/3 cup batter for each waffle. For pancakes, heat griddle or large nonstick skillet over medium heat; brush with butter. Using 1/4 cup batter for each pancake and brushing pan with more butter as necessary, cook for about 2 1/2 minutes or until bubbles break on top but do not fill in. Turn and cook for 2 minutes. Serve topped with strawberries.

[DogWoman]

oohhh! Strawberry season is just around the corner. Those pancakes look dangerous!.

[Lady Fleur]

We have the berrie fields open now!!

[Ida Hands]

We have the berrie fields open now!! Miss Fleur I am somewhat in your neighborhood! (Last weekend, accidently, more than I knew!) Where are these berry fields? I took a trip to my favorite store in Escondido and then tried to find the other side of the city. LOST? I was adventuring for a couple of hours. Oh well, I shoulda turned left at Albuquerque!

[Goldie]

If anyone is close enough and willing, Moorpark CA has a farm where you can go and pick your own strawberries, raspberries, boysenberries, and blackberries. Veggies too! They're going to open up March 1st with strawberry season (veggies all year round) the web address is underwoodfamilyfarms.com and it's the Moorpark location. My kids and I LOVE to do this every year. There is nothing better than fresh berries right out of the field! And after we've picked we go visit the animals in the petting zoo they have too. (I used to work in the animal center and farm tours before I had my last baby, I just looove it.)

[Lady Fleur]

CARLSBAD!! OFF THE 5 fwy! Right by cannon road exit!
But there are stands ALL OVER! I may take the girls to go pick. Better yet just my oldest the younger one will just sit down and eat! I don't let her near any fruit in the grocery... Just like mommy and auntie who took bites out of a potatoe in the vegi area of Food basket and a package of doughnuts respectively as littles. Offering the rest to all passers by. MMM :spit Me with a mouth full o' dirt:spit