Crock Pot Lemon Chicken
Posted by: san_ (My Page) on Mon, Jul 26, 04 at 17:27

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)
mix together in a crock pot:

6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup
add the chicken and cook on high for 3 to 4 hours

Here are some hints and some trouble shooting techniques for cookies. It looks like the links Ann gave you have lots of good recipes!

So How Do You Want ‘Em?

How do you combine it all to come up with your favorite winning texture? The tips below will help you achieve the cookie you desire.

Flat
If you want your cookies on the flat side, you can do some or all of the following things: Use all butter, use all-purpose flour or bread flour, increase the sugar content slightly, add a bit of liquid to your dough, and or bring the dough to room temperature before baking.

Puffy
If you like your cookies light and puffy, try some of the following tricks. Use shortening or margarine and cut back on the fat, add an egg, cut back on the sugar, use cake flour or pastry flour, use baking powder instead of baking soda, refrigerate your dough before baking.

Chewy
If chewiness is your desire remove the cookies a few minutes before they are done, while their centers are still soft and not quite cooked through. The edges should be slightly golden but the middle will still look slightly raw. Use brown sugar or honey as a sweetener. Try using egg yolks instead of whole eggs. This will add some extra moistness to the cookies thus helping to be a bit more on the chewy side.

Crispy
For crisp and crunchy cookies, bake your cookies a few minutes longer than suggested and immediately remove them to a wire rack to cool. Cookies made with all butter and high amounts of white sugar will also crisp quite nicely. Another trick is to use bread flour.

Common Cookie Problems

Exerts taken from www.joyofbaking.com.

Cookies brown too quickly – the oven is too hot or baking pans are a dark color. Try baking at a lower temperature, longer or use heavy gauge aluminum baking sheets.

Bottom of cookies brown too quickly – same as above, or the oven rack is too low, or too much sugar is in the cookies.

Top of cookies brown too quickly and bottoms are not cooked– the rack is too high in the oven

Cookies spread too much – the dough is too soft - refrigerate for 15 minutes; warm baking sheets were used; too much butter, oil, or margarine was used – try using a 50/50 mix of shortening and butter.

Cookies do not bake evenly – your cookie sheet may be warped or the temperature throughout the oven is not even.

CHEESE PUFFS

6 to 8 oz. shredded cheese (use your favorite)
1 egg, beaten
1 tsp. dry mustard
Salt & pepper
Butter
4 slices of bread

Preheat the oven to 375° F. Butter the bread on one side & place on a baking sheet (ungreased). Mix cheese, egg, mustard, salt, and pepper together. Spread thickly onto the buttered bread. (The recipe says to cut each slice into 4 triangles, but this is easier done after cooking & isn't really necessary.) Bake for about 10 minutes or until puffed and golden brown. Serves 1 - 4 depending on appetites.

From The Really Useful Vegetarian Student Cookbook. London: Mehehurst Limited, 1995, p. 146. ISBN 1-85391-549-2.

Trim & discard the crusts from the top, bottom & sides of the loaf. Cut the bread into 1" cubes. Set aside. In a saucepan, combine the butter & cheeses. Sitr over moderate heat until melted. Add the mustard, cayenne & salt. Remove from the heat. Beat the egg whites until stiff. Fold into the cheese mixture. Using a fondue fork or skewer, spear the bread cubes one at a time & dip into the mixture until well coated.
Arrange the cubes on a baking sheet & freeze immediately until firm, preferably overnight. Remove the puffs from the baking sheet & store in plastic bags in the freezer until ready to use. At serving time, place the frozen cubes on a baking sheet (I cover the sheet with parchment or foil) & bake in a preheated 400° oven for 10 minutes, until nicely browned.~~Gatherings
NOTE: I've varied the types of cheese with this recipe.

I have ground up pecans and added to the mixture.
These are really moist.Everyone tries to figure out
how to make them but I don't tell. So now it is out
but not to my friends.

Nutter Butter Cookie Truffles

1 Bag Nutter Butter Cookies
8 oz softened cream cheese
1 package Chocolate Bark (dipping chocolate in blocks)
1 square of the Almond Bark for drizzling (white chocolate blocks for dipping)

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt square of almond bark and spoon into the corner of a ziplock baggie. Snip the corner of the baggie and drizzle chocolate back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well.

Oreo Cookie Truffles

1 bag Oreo Cookies, ground in blender or food processor (filling and all)
8 oz softened cream cheese
1 package Almond Bark (white chocolate candy coating)
1 square of the Chocolate Bark for drizzling

1. Mix ground oreos and cream cheese until well combined. Roll into 1 inch balls and place onto baking sheet or tray. Refrigerate overnight or until very firm.
2. Melt white chocolate according to package directions. Using 2 little spoons, dip balls into chocolate and place onto parchment paper to harden. Once dry, melt chocolate bark and spoon into the corner of a ziplock baggie. Snip a small corner and drizzle back and forth over the truffles. Let dry.
3. I enjoyed mine chilled in the refrigerator, but may be room temperature as well! Enjoy! Thanks for the great recipe Bakerella!

3/4 + 1 cup fresh bread crumbs
1/3 cup heavy cream (or milk)
1 pound ground beef
1 pound ground veal or pork
1 onion; minced
2 cloves garlic: crushed or minced
1 teaspoon each; oregano, basil, parsley
3/4 teaspoon kosher salt (1/2 teaspoon table salt)
1/4 teaspoon fresh ground pepper
1/3 cup fresh grated parmesan cheese
1 egg yolk

Combine 3/4 cup fresh bread crumbs with milk; let set for five minutes. Stir together onion, garlic, oregano, basil, parsley, salt, pepper, parmesan cheese, egg yolk and bread soaked in milk. Fold in meats and shape into 1/4-cup balls and roll in remaining bread crumbs. Place a rack inside a baking dish sprayed with Pam leaving a little space between each meatball. Bake 30 to 35 minutes at 425° until they reach an internal temperature of 160°. Do not over bake. Makes about 20 meatballs. These are very tender and juicy.

Marilyn

Easy Honey Mustard Mozzarella Chicken

4 skinless, boneless chicken breasts halves
¾ cup honey
½ cup prepared mustard
Lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese

Preheat oven to 375 degrees.
Place the chicken breasts halves in a baking dish, and drizzle evenly with the honey and mustard mixture. Sprinkle with lemon pepper.

Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, the bacon is crisp and the cheese bubbly.

8-10 cups of strong fresh brewed coffee
1 can of sweetened condensed milk (low fat, fat free..whatever)
Blend, chill..pour over ice...

I will definately make it again, and again..and again...

I will say that some coffee stands, use a mix and ice in a special machine..(think slurpee/icee) others do do it with a shot or two of espresso, milk, flavor syrup, chocolate syrup and ice with each one blended in the blender.

Cool 'n Creamy Coffee Freeze

Pour 1 cup milk into large glass measuring cup. Add enough ice to measure 3 cups. Pour into blender. Add 1 cup frozen Cool Whip, 1 pkg vanilla instant pudding (I use fat free/sugar free), and 1 TBSP instant coffee.

Blend on high until smooth.

Let me tell you, this is DELICIOUS. I'm going to try Terri's recipe tomorrow, too!

MYO Sugar Free Sweetened condensed milk

Ingredients:
1 1/3 cup Nonfat dry milk powder
1/2 cup water
1/2 cup splenda

Directions:

In glass measuring cup stir together milk powder & water till it's a paste. Cover and microwave on high for 45 seconds or until hot but not boiling.

Stir in Splenda.

Recipe #2

Ingredients:
1 can (12 ounce size) evaporated skimmed milk
1 1/2 cup nonfat dry milk powder
1/2 cup Splenda
Directions:

Combine in a large bowl. Mix thouroughly. Chill. Keeps up to a week.

This recipe for Sugar-Free Sweetened Condensed Milk serves/makes 3.5 cups

Clam Casserole
1 can minced clams
30 salty crackers, crushed
2 eggs beaten
1 cup milk
1 can cream of mushroom soul
1/4 cup melted butter or margarine.

Beat the 2 eggs slightly. Add cream of mushroom soup, milk crackers , clams and butter. Turn into a greased 1 1/2 qt casserole. Bake at 350 degrees for 1 hour. I like to place any casserole which uses eggs and milk into a pie plate, with 1/2 inch hot water in the plate. It helps to prevent curdling.

- Crush them and add to peanut butter for PB and Banana sandwich.

- Just like using them in GORP and oatmeal, you can chop them up a bit and add them to homemade granola.

From: Making and Using Dried Foods - by Phyllis Hobson

PEANUT-BANANA DROPS
3 c. (750 ml) old-fashioned oatmeal
1-1/4 c. (315 ml) chunky-style peanut butter
1/2 c. (125 ml) honey
1/2 c. (125 ml) butter or margarine
1 c. (250 ml) chopped dried banana slices

Spread oats over a baking sheet or jelly-roll pan in a 250°F (120°C) oven. Toss until lightly browned for 15 to 20 minutes, stirring occasionally. Meanwhile, in a heavy skillet, melt peanut butter, honey, and butter or margarine, stirring until smooth. Stir in toasted oats and dried bananas. Drop by rounded spoonfuls onto wax paper. Chill until firm. Store in refrigerator. Makes 4 cozen snacks.

-Grainlady

Ritz Cracker Clam Casserole
Ingredients

1/2 c margarine, melted .
34 Ritz crackers, crushed .
salt & pepper .
lemon juice, to taste .
6 1/2 oz minced clams (fresh lobster, langastanos, scallops, shrimp, or fresh white fish may be substituted)

Directions

Step #1 Crush crackers.
Step #2 Mix clams or other seafood & crackers together.
Step #3 Put in small individual casserole dishes of your choice.
Step #4 The amount this will serve, depends on what size you use.
Step #5 I use about 8"x3" individual casserole dishes.
Step #6 Divide the seafood mixture between the casserole dishes.
Step #7 Add melted butter over the top of each casserole dish.
Step #8 Squirt desired amount of lemon juice over top.
Step #9 of all.
Step #10 Sprinkle top with desired amount of salt & pepper.
Step #11 Bake for 25 mins at 325.

CLAMS CASINO

Posted by tobygirl on Sun, Dec 23, 07 at 6:31
Here's a very good one, which I have made many times.

2 cans minced claims with their liquid
2 Tbls. lemon juice
1 small onion chopped
2 cloves garlic minced
2 Tbls. fresh parsley chopped or 1 tsp. dried
1/4 c. butter
1/2 tsp. oregano
3/4 c. seasoned bread crumbs
2 drops hot sauce or to taste
1/2 c. cheddar or parmesan cheese grated
Paprika

Preheat oven to 350 degrees. Simmer clams with their liquid and lemon juice in a covered saucepan for 5 minutes. Set aside. Saute onion, garlic and parsley in butter for about 5 minutes; then add the oregano, bread crumbs, hot sauce and clams/lemon juice mixture. Spoon into a greased pie plate and bake for 20 minutes. Sprinkle with the grated cheese and paprika and return to oven just until cheese melts. Serve warm with crackers.

STRAWBERRIES WITH BALSAMIC VINEGAR
Time: 15 minutes

1 quart strawberries, rinsed, hulled and sliced
1/2 pint blackberries or blueberries, optional
1/4 cup sugar, or more to taste
1 teaspoon high-quality balsamic vinegar, or more to taste
1/8 teaspoon freshly ground black pepper
Chopped fresh mint leaves for garnish, optional.

1. Toss strawberries and other berries, if using, with the 1/4 cup sugar, and let sit for 10 minutes or longer. Do not refrigerate.

2. Sprinkle with the vinegar; toss gently, then taste and add more sugar or vinegar if necessary. Sprinkle with the pepper, toss again, and serve, garnished with the mint, if you like. Spoon into a glass or bowl, and serve next to cookies or a piece of cake. Or just with slices of great cheeses/ or topped with good vanilla ice cream
Yield: 4 to 6 servings.

---------------------------
INGREDIENTS
1¼lb Good White Chocolate (Coarsely Chopped)
2½ cups Heavy Cream
2 tablespoons Vanilla Extract
2¼lb Frozen Mixed Berries Or Frozen Raspberries
Method
Combine the chocolate, heavy cream, and the vanilla in a heat-proof bowl and set it over a pan of simmering water until the chocolate melts.
About 5 minutes before serving, remove the berries from the freezer and place them on individual serving plates. Ladle the warm chocolate sauce over the berries and serve.
Note
You can either buy frozen berries, or freeze your own by placing the berries on a flat tray in layer. When the berries are fully frozen, keep them a plastic bag in the freezer. Larger berries, such as strawberries, do not freeze well.

I actually found my recipe (I e-mailed it to myself years ago) but I remember changing it some and can't recall the specifics. I may just try Paula Deen's Monster cookie recipe instead which I have all the stuff for too.

The ones I make you actually use an ice cream scoop to drop the dough. The batter isn't really batter though just a bunch of stuff pressed together. I remember having to push the M&M's into the cookie a bit as they kept falling out. They are really good and chewy and different. More like a chewy granola bar in the shape of a cookie. Here's the recipe if anyone wants to try them:

¼ cup butter softened (added more)
¾ cup sugar
¾ cup brown sugar
2 eggs
1 cup pb
3 cups quick oats
1 ¼ teas. baking soda
¾ cup flour

cream butter with sugar
add eggs and peanut butter
mix well
add oats one cup at a time
mix baking soda and flour then add to other ingred. ½ at a time
mix well add 1/4 package of M&M (21oz size)—added more
bake at 350 for 8-10 minutes (used ice cream scoop)

-Grainlady

KILLARNEY CHERRY CAKE

(I've posted this recipe so many times on the Internet over the years that you can now Google it and find the recipe. I found this recipe in a cookbook that was compiled by Home Ec. Teachers in the "Foreign Section". How authentic to Ireland it is is somewhat doubtful - although cherries are an Irish favorite - but this cake is always a hit and easy to make.)

1-lb. 2 1/2 oz. pkg. chocolate fudge cake mix
1/4 c. plus 3 T. creme de menth or 1 1/2 t. peppermint flavoring
1/2 c. chopped red or green Maraschino cherries
1 1/2 c. heavy cream
2 T. confectioners sugar (powdered sugar)
1/4 c. whole green (or red) Maraschino cherries
Chocolate curls (take a potato peeler to a cold or frozen Hershey Chocolate Candy Bar)

Prepare cake according to package directions, substituting 1/4 c.creme de menthe for 1/4 c. water or adding 1 t. peppermint flavoring and using the same amount of water as called for on the box (Grainlady note: I prefer the peppermint flavoring to the creme de menthe - creme de menthe tends to burn the cake). Stir in chopped cherries; pour into two greased 9-inch layer pans. Bake as directed on cake mix package. Cool.

Whip the cream with remaining creme de menthe or 1/2 t. peppermint flavoring and confectioners sugar. Spread one-third of the whipped cream between cake layers. Heap
remaining whipped cream on top. Arrange whole cherries on the top of the cake (Grainlady note: drain and blot the cherries on paper towels first to prevent cherry juice dripping on the whipped cream), add chocolate curls over whipped cream.

Note: If you want to save time and money, frost the cake with a tub of Cool Whip (regular or Extra Creamy, the Low-fat stuff doesn't hold up well) with either creme
de menthe or peppermint flavoring in it instead of whipping the cream. Make sure this cake is refrigerated until time to serve.

1/2 c. butter or margarine
1 c. granulated sugar
1/4 c. milk
1 3/4 to 2 c. sifted powdered sugar
1 t. vanilla or 1/2 t. almond extract.

1. Melt butter in small saucepan over med. heat. Remove.
2. Add gran. sugar and milk; stir well.
3. Bring to boil while stirring. Remove from heat; let
cool.
4. With mixer or wooden spoon, beat in 1 3/4 c. powd. sugar into warm mixture, beating well after each addition, until frosting is thick enough to spread and barely holds its shape. [Honest! That's what it says.]
5. (Oh, here we go...) If frosting seems too thin to spread, gradually beat in a little more powd. sugar. Add vanilla.
(and this in all caps...) MAKES ENOUGH TO FROST TOP AND SIDES OF TWO-LAYER CAKE OR 13X9 SHEET CAKE. (Are we supposed to assume the filling b/t layers is the "top" of the bottom layer? It does NOT say "tops.")

And while I'm in the mood to find fault w/recipes, my idea of a "small saucepan" wouldn't be big enough to hold all that. Anyway, it still looks handy, now that you know the possible pitfalls.

HAPPY FATHER'S DAY, ONE AND ALL!

chery2

Strawberry Balsamic Vinaigrette

12 ounces stemmed California strawberries
3/4 teaspoon dried basil leaves
3/4 teaspoon dried oregano leaves
3/4 teaspoon dried thyme leaves
3/4 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 teaspoon red pepper flakes
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 2 tablespoons olive oil
Granulated sugar, if needed

Puree strawberries in blender or processor. Transfer to bowl. Add dried herbs, garlic, salt, pepper and pepper flakes; whisk thoroughly. Whisk in vinegar. While whisking, add oil in a slow, steady stream. Adjust seasoning with salt and/or pepper, and balance flavors with a small amount of sugar, if needed.
Makes about 2 1/4 cups.

Recipe provided courtesy California Strawberry Commission. ©2003 California Strawberry Commission. All rights reserved. Used with permission.

Breakfast Casserole
(This can be made the night before)
¾ cup Bisquick
1 lb sausage, crumbled , cooked & drained
6 eggs
Freshly ground black pepper
1 Tbsp Dijon mustard
1-1/2 cups milk
1 cup mushroom pieces
2 cups grated sharp cheddar
1-2 Tbsps minced green and/or red bell pepper (optional)
Sprinkle of garlic powder (optional)
Grease a 9" x 13" pan and sprinkle Bisquick on the bottom. Spread the cooked sausage over Bisquick. Mix eggs and black pepper in bowl; add milk and then whisk in mustard (be sure mustard is blended evenly) ; add mushroom pieces. Add grated cheese last. Bake at 350 degrees for 45 minutes to an hour.
(this casserole does not need salt IMO as it’s already salty from the cheese & sausage--I used turkey sausage and sprinkled a pinch of cayenne over the sausage as it was cooking).

Baked Strawberries

Ingredients:

750g strawberries (about 3 ¼ cups)
¼ to ½ cup vanilla sugar, other flavoured sugar, or plain white sugar (add less or more as your taste dictates)

Preparation:

1. Heat the oven to 180 C.
2. Place strawberries in a single layer in a very shallow baking dish (not a metal dish). You can hull them (remove the green top) or leave the green top on.
3. Sprinkle with the sugar. There will appear to be a lot of sugar for the amount of strawberries. Don’t worry - this is pure indulgence!
4. For variety, add one or two of the optional ingredients.
5. Bake for 30 minutes. The strawberries will lose a lot of their juice, creating a strawberry syrup as the juice combines with the sugar.
6. Serve hot, warm or cold with ice cream, cream or mascarpone.

-------------------------------------------------
Optional: Choose zero or more of the following:
1 - 2 TBS strawberry or similar liqueur
A slice or two of fresh ginger, chopped finely
1 piece crystallized ginger, chopped finely
½ vanilla bean (if not using flavoured sugar), halved with the seeds scraped into the baking dish
A grind or two of fresh black pepper
Dried cranberries
Cinnamon stick
Sprig of rosemary
Lavender flowers
Honey instead of sugar
Let your imagination run wild (once you are used to cooking this dish), but don’t underestimate the intensity of strawberry flavours. So make sure any ingredient that you use is compatible with strawberries.

"Linda, this sauce with fresh ginger, orange zest and orange juice is wonderful. I also had a dill sauce available. Everyone loved this. I think it has your name on it.
1/2 cup sour cream
1/4 cup mayonnaise
2 teaspoons Dijon-style mustard
1 1/2 tablespoons grated peeled fresh gingerroot
1 teaspoon freshly grated orange zest
2 tablespoons fresh orange juice
1 1/2 tablespoons drained green peppercorns (*I omitted)
1/2 teaspoon sugar
1 tablespoon white-wine vinegar
Make the sauce while the salmon is poaching:
In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop."

LOU’S - Baked Salmon or Crab Cakes

Chopped small , 1/3 cup of : Onion, Celery , Red Bell Pepper and
Micro wave for 2 minutes. Let it cool .

In a Bowl , put 1 - 14 ¾ oz. can of Pink Salmon or Crab Meat and
break up larger pieces. ( You can substitute Imitation Crab meat )
Sprinkle with : Black pepper and add:
½ teasp. of Garlic Powder , Onion Powder and ¼ level teasp.of Old Bay Seasoning.
2 level teasp. of Parsley flakes
3 heaping tablespoons of Mayonnaise
Fold and Blend this together with the Onions, Celery and Peppers
add: 1 cup of Italian Bread Crumbs.

Beat 1 egg and add 1 teaspoon of Baking Powder, beat well.
Add this to the Salmon mix and blend with a fork ( Just enough to mix it through.)
If the mix is too wet add a little more Bread Crumbs

Make 6 Balls ( work easy ) and flatten slightly to 4 inches round and ¾ inches thick
.I baked them on a cookie tin , lined with Aluminum Foil, sprayed with Pam

Bake 20 to 25 minutes at 320 Degrees. Then brush with melted butter and
Broil on Low for 5 minutes or until a Golden Tan.
Serve Hot or freeze separated w Plastic wrap , in a Zip Lock or container.

Old Fashioned Cream of Tomato Soup
from The 4B's Restuarant
(yeilds 1/2 gallon)
32 oz. canned diced tomatoes
9 oz chicken broth (undiluted)
1 oz butter
2 tablespoons sugar
1 tablespoon chopped onion
A pinch of baking soda
2 cups cream

1. Mix tomatoes, chicken broth, butter, sugar, onions and soda. Simmer 1 hour.

2. Heat cream in double boiler.

3. Add cream to hot tomato mixture.

4. Ready to serve and enjoy....it's delicious.

5 min 5 min prep

1/2 cup clorox 2 powder bleach
1/2 cup ivory liquid dishwashing soap (original formula)

1. You can make this using any amount of"ingredients", as long as the Clorox 2 Powder (it MUST be the powder) and Ivory dishwashing liquid are mixed in equal parts. If "Ivory Joy dishwashing liquid" continues to appear, be aware that this is IVORY not Joy liquid.
2. Add luke warm water to the mixture, enough to make a sudsy'bath' for your items.
3. Let the garment (s) sit covered in the water for at least one hour.
4. Check to see if the stain has disappeared.
5. If it is still there, soak until the stain is gone.

I used Ultra Ivory cause I couldn't find the original. Worked fine!

Here is a link that might be useful: The recipe and reviews

1/2 cup Clorox II (liquid or powder but I use liquid)
1/2 cup powdered automatic dishwasher detergent ~ Must be powder and I use the cheap stuff from the $ store

Soak in the sink/bucket overnight in the hottest water from your tap, then wash as normal the next morning. Some stubborn stains need a 2nd treatment but rarely.

Diane's Home Cookin Chapter: Vegetables

Roasted Cauliflower With Parmesan And Pancetta
Giada DeLauerntis
=======================================================================
1 head cauliflower, cut into pieces (about 6 cup)
4 ounces piece pancetta, diced
1/4 cup butter
1/4 cup all-purpose flour
1-1/2 cups milk
1 clove garlic, whole
1 teaspoon red pepper flakes
1 cup grated Parmesan
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
1/3 cup bread crumbs
. Preheat the oven to 350 degrees F. Bring a large pot of salted water to
a boil over high heat. Blanch the cauliflower for 2 minutes. Transfer
the cauliflower to a buttered 9 by 13-inch baking dish and let cool,
about 5 minutes.

In a small skillet over medium-high heat, brown the pancetta. Transfer
to a small bowl and set aside.

In the same skillet, melt the butter. Add the flour and stir until
combined. Continue stirring for 2 minutes to cook the flour. Slowly add
the milk, stirring continuously until the milk has incorporated and
there are no lumps. Add the garlic clove and red pepper flakes and stir
the sauce over low heat until the mixture coats the back of a wooden
spoon. Add the Parmesan, salt, pepper, nutmeg, and the reserved
pancetta. Stir to combine. Pour the sauce over the cauliflower to
cover. Top with a sprinkling of bread crumbs.

Bake until the breadcrumbs are golden and the cauliflower is cooked,
about 25 minutes. Serve immediately.

Exported from Home Cookin 5.5 (www.mountain-software.com)

Robust Onion Cheese Toast

1 cup mayonnaise
1 package cream cheese, softened
4 oz blue cheese, crumbled
2 Tablespoons chopped parsley
2 tablespoons minced onion
½ teaspoon minced garlic
½ teaspoon hot pepper sauce
½ teaspoon white pepper
1 loaf sliced cocktail rye bread

Combine mayo, cream cheese, blue cheese, parsley, onion, garlic, pepper sauce and white pepper. Cover and chill for 2 hours to let flavors blend. Can be made up to 2 days in advance.
Spread 2 teaspoons mixture on each slice of bread and place on an ungreased cookie sheet. Cover with plastic and chill until ready to serve.
To Serve: Preheat oven to 400 degrees. Uncover baking sheet and bake 10 – 15 minutes until toasts are puffy and slightly brown.

Cindy's Tomatoes Rockefeller

1/2 cup chopped onion
1 clove garlic, minced
1/4 cup butter, melted
1 (10 oz) pkg. chopped spinach, thawed and drained
3 eggs, slightly beaten
1 cup breadcrumbs
1/4 cup parmesan cheese
dash worcestershire sauce
1/2 tsp thyme
salt and pepper to taste
6 thick tomato slices

Saute onions in butter until almost soft. Add garlic and cook for 30 seconds.
Combine spinach, sauteed onions and garlic, eggs, bread crumbs, cheese, worcestershire, and seasonings.
Arrange tomato slices in a buttered baking dish. Divide spinach mixture evenly and spoon on top of tomato slices. Bake at 350 degrees for 15 minutes.
4-6 servings

I put about 4 spoons of Tomatoe Sauce in a fry pan, get it hot and drop 2 eggs in,
put a lid on the pan and cook till done. We Scramble eggs in Sauce too.
Better than Ketchup.
LOU

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
In a medium bowl, mix together the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

***Sweet and Tangy Chicken***

8 boneless skinless chicken breast halves
2 (18 oz) bottles of BBQ sauce
1 (20 oz) can pineapple chunks, undrained
1 medium green pepper, chopped
1 medium onion, chopped
2 cloves garlic, minced
Hot cooked rice (I use Uncle Bens original long grain wild rice.)

Place 4 chicken breasts in slow cooker. Combine next 5 ingredients and pour 1/2 over the chicken. Top with remaining chicken and sauce. Cover and cook on low 8-9 hours or until chicken is tender. Serve over rice.
Makes 8 serving but can easily be cut in 1/2 for 4 servings.

***Creamy Red Potatoes***

2 pounds small red potatoes, quartered
1 (8 oz) cream cheese
1 (10-3/4 oz) can condensed cream of potatoe soup,
undiluted.
1 envelope ranch salad dressing mix

Place potatoes in slow cooker. In small mixing bowl beat cream cheese, soup and dressing mix until well blended. Stir into potatoes. Cover and cook on low for 8 hours or until potatoes are tender. Makes 4-6 servings. This can be easily doubled.

Posted by: Ginger_St_Thomas (My Page) on Sat, Apr 26, 03 at 7:28

One 3-4 lb roast beef (rump roast or sirloin tip)
1 jar pepperochini peppers, juice & all
1 can beer
1 can beef bouillon

Combine all ingredients in a large crockpot. Cook on high 30 minutes; reduce heat to low. Cook until beef is tender. For supper, start cooking before work. If you want it for luch cook at bedtime.)
Remove meat from juices, slice thinly & return to pot. Serve on hoagie buns & dip sandwiches in juice.~~

Posted by: JoeEkaitis (My Page) on Fri, Dec 27, 02 at 13:38
SAUSAGE AND LENTIL SOUP

1 large onion, chopped
1 bulb garlic, minced
1 lb. dry lentils
2 tsp. Italian seasoning
2 14.5 oz. cans chicken broth
2 broth cans water
1 lb. sweet or hot turkey Italian sausage, whole links
2 bay leaves

Combine onion, garlic, lentils, Italian seasoning, broth, and water in slow cooker. Add sausage links and float bay leaves on top. Cover and cook 10 hours on Low. Discard bay leaves. Remove sausage links and allow to cool 15 minutes. Meanwhile, stir soup for 2 minutes to puree' some of the lentils, which will thicken the soup. Slice cooled sausage and return to soup. Serve with biscuits or cornbread for a "meal in a bowl."

Crock Pot Lemon Chicken
Posted by: san_ (My Page) on Mon, Jul 26, 04 at 17:27

3# chicken pieces, dredged in seasoned flour (we like chicken thighs and I add a pinch of 5-spice powder to the flour, along with a little salt & pepper)
brown the chicken in a skillet (I usually skip that)
mix together in a crock pot:

6 oz can of lemonade
1 tsp balsamic vinegar
3 T brown sugar
3 T catsup
add the chicken and cook on high for 3 to 4 hours
Serve over rice.

Care to share your favorites? I'll start with Ginger's French Dip Sandwiches. We love them!

CROCKPOT FRENCH DIP SANDWICHES

2 cups water
1/2 cup soy sauce
4 whole peppercorns
1 tsp dried rosemary
1 tsp dried thyme
1 bay leaf
1 tsp garlic powder (had none so used 1 minced garlic clove)
3 lb boneless beef chuck roast, trimmed
8 French or sourdough rolls, split
Combine water, soy sauce, peppercorns, rosemary, thyme & garlic in a slow cooker, stirring until well blended. Place roast in cooker & cover.
Cook on high for 5-6 hours or until beef is tender. Remove meat from broth & shred with a fork. Serve beef on rolls. Pour broth in small bowls for dipping.~~ Good topped with Swiss cheese or sauteed onions, peppers or both. I like mustard on the rolls, too.~~
Posted by Ginger St. Thomas

Linda

Here's another one that I do about every 6 weeks or so during the winter months...it's called "That Bean Dish" since no one can ever remember it's real name.

1 lb. hamburger (browned in the microwave works)
2 1 lb. cans of pork-n-beans (any brand, but we like
Van De Camps - you can also use Bush's canned baked beans)
1 15 oz can dark red kidney beans, drained
About 1 tbsp ketchup
garlic and onion powder to taste

Brown the hamburger first and put it in the slow cooker. Add the pork and beans, then the drained kidney beans. Stir. Put in a little garlic and onion powder, then the ketchup. Stir. Cook on low for about 6 hours. If you need more time, utilize a timer as the hamburger can burn too easily.

DonnaR/CA

Caramel Cheetos®

2 cups light brown sugar
1 cup margarine - yes, for this one you must use margarine
1/2 cup light corn syrup
1/2 tsp. baking soda
1 - 21 oz. pkg. Cheetos® - crunchy kind

Mix sugar, margarine and corn syrup in pan. Bring to a boil. Boil 5 minutes, stirring often. Remove from heat and add soda. Stir until light in color and foamy. Spray a roasting pan (deep 10 x 14) with Pam. Put Cheetos® in pan. Pour the mixture over Cheetos® and stir, coating each piece. Place in oven at 250 degrees. Bake for 1 hour stirring every 15 minutes. Immediately, pour onto wax paper, or cookie sheets, sprayed with Pam. (This is the hard part.) VERY QUICKLY spread out as thin as possible. If not quick and spread out as thin as possible, you will get a big hard glob. After about 5 minutes, pull/break these apart even more and loosen them from the wax paper. If you don't, you'll have wax paper stuck to them when you go to eat them.

You will regret it if you don't double the batch as guests are going to demand MORE! You can bake batches together and add an extra 20 minutes to bake time. I do them separately because of having to work so quickly to keep them apart at the end. The one batch can almost get too hard while working with the other batch.

HUNGARIAN GOULASH OVER NOODLES
1 lb. beef, cut into cubes
2 tbsp. brown sugar
3 tbsp. Worcestershire sauce
6 tbsp. ketchup
3 tbsp. flour
2 med. onions, minced
1 1/4 tsp. paprika
1 1/4 tsp. salt
3/4 tsp. vinegar
1 1/2 c. water
1 (6 oz.) pkgs. noodles
Brown meat on all sides in fry pan; add onions. Combine paprika, brown sugar and salt. Combine Worcestershire sauce, vinegar, ketchup; add to meat; add 1 cup of the water; stir; cover. Cook over low heat 2 1/2 hours or until meat is very tender. Blend flour with remaining 1/2 cup water; add to meat mixture; stir until thickened. Boil noodles in salted water until tender; drain. Serve meat mixture over noodles. Serves 6.