Wednesday, January 27, 2010
Hey FatBoy!! What's Cooking?
Greetings one and all!! I am back!! I've been busy trying to get my house fix again!! More water problems with the main line!! But we think we may have it fixed this time!! HA! Any, its great to get back here and get out all those awesome Biker Food recipes!! They have been piling up that's for sure!! Any way, I hope you enjoy these!! Until next time!! Ride safe and always EAT WELL!! We do!!
Chef FatBoy
Flank Steak
Submitted by: Jimmy Longo, CT.
Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
Directions: In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Peppered Beef Brisket
Submitted by: Rick Delflore, PA.
Ingredients:
4-5 lb. boneless beef brisket
1/4 C. coarsely ground black pepper
2/3 C. soy sauce
1/2 C. vinegar
1 Tbsp. ketchup
1 tsp. paprika
2 cloves garlic, crushed
Directions: Trim all fat from beef. Spread pepper on wax paper and place brisket on pepper. Turn to coat all sides with the pepper. Combine remaining ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal. Bake at 300°F for 3 hours, or untiltender.
Tony’s Brisket in Coffee-Barbecue Sauce
Submitted by: Tony Ierna, CT.
Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 (28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground black pepper to taste
1 brisket, about 4 pounds
Directions: In medium kettle, heat 1/4 cup of the oil over medium heat. Add onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool. Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake uncovered until the brisket is glazed and very tender, about 1 1/2 hours more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain. Makes: 10 servings.
Pete’s Brisket in Spicy Beer and Tomato Sauce
Submitted by: Pete Hillbrande, TN.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Cranberry-Pecan Stuffed Sirloin Roast
Submitted by: Fred Wilson, KY.
Ingredients:
3 lbs. beef top sirloin cut 2 inches thick
1 1/2 C. fresh whole cranberries coarsely chopped or 1 C. dried
1/2 C. fresh parsley chopped
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 garlic cloves minced
1/2 C. pecans coarsely chopped
Directions: Preheat oven to 350° F. In a medium bowl, combine cranberries, pecans, garlic, brown sugar and parsley. Cut a slit through the center of steak to within 1/2 inch of edges to create a pocket. Stuff the steak with the mixture. Season the steak with salt and pepper. Place steak on a rack in a roasting pan for 1 hour or 20 minutes per pound. Let stand 10 minutes before slicing. Serves 6.
Wine-Marinated Brisket
Submitted by: jakewright. NC
Ingredients:
Marinade:
1 cup dry red or white table wine
2 tablespoons soy sauce
1 small onion, peeled and grated
2 garlic cloves, finely minced
Meat and directions:
1 (3- to 3 1/2-pound) brisket, top-of-the-rib roast, or other beef roast, trimmed of all excess fat and any membranes 1 to 2 medium onions, peeled, halved, and thinly sliced 1 to 2 cups fresh or canned whole baby mushrooms, rinsed well and stems cut off at the base (optional). In a non-aluminum (non-corrosive) ovenproof pot or deep roasting pan large enough to hold the roast, mix together all the marinade ingredients. Add the roast, and turn it over in the marinade so that it is completely coated. If time is available, let the meat marinate for a few hours up to overnight in the refrigerator, turning it occasionally. (A frozen, trimmed brisket can be defrosted overnight in the marinade in the refrigerator.) In a pinch, the roast may be immediately cooked in the marinade. Preheat oven to 325 degrees. Scatter the sliced onion and mushrooms (if used) around the roast. Cover the pot or pan tightly with a lid or foil wrap. Pot-roast the brisket at 325 degrees, basting it occasionally with the pan juices, for 2 1/2 to 3 hours, or until it is very tender. When the roast is ready, remove it from the oven and carefully lift it out of the pot to a cutting board. Reserve the juice and onion in the pot. Let the roast cool for about 10 minutes. Thinly slice it against the grain, and transfer the slices to a serving casserole. Skim any fat from the pan juices, and pour the juices, onions and mushrooms (if used) over the brisket. The roast may be prepared 2 to 3 days ahead, sliced and refrigerated, covered, in its pan juices (with onions and mushrooms). Reheat it, covered, in a microwave oven or regular oven shortly before serving. Makes about 8 servings.
Ginger-Soy Flank Steak
Submitted by: Rachel Gilford, Del.
Ingredients:
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon red chili flakes
Lime juice from one lime
1 tablespoon brown sugar
4 tablespoons soy sauce
1 tablespoon sesame seed oil
1 (1 1/2-pound) flank steak*
* Tenderized round steak may also be substituted in this recipe.
Directions: In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare. Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates. Makes 6 servings.
Grilled Beef Tenderloin in Wine Sauce
Submitted by: Janice Owens, NY.
Ingredients:
6 beef filet mignons or T-bone steaks (approximately 7 ounces each), trimmed
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 cup olive oil
1 teaspoon coarsely cracked black peppercorns
Wine Sauce (see recipe below)
Coarse salt
2 tablespoons chive batons, cut 1-inch in length (for garnish)
Directions: In a bowl or large re-sealable plastic bag, combine balsamic vinegar, garlic, rosemary, olive oil, and peppercorns; place steaks in the plastic bag or covered dish. Refrigerate 3 to 4 hours or overnight. Prepare Wine Sauce. Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour any juices from the steaks into the prepared Cabernet Sauce; spoon the sauce over and around the steaks on individual serving plates. Sprinkle with chive batons and serve immediately. Makes 6 servings
Wine Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or roasted chicken stock
Salt and black pepper to taste
Directions: In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
Sharon’s Pepper-Wine Beef Tenderloin
Submitted by: Sharon Millson, Pa.
Ingredients:
1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoon coarse salt
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1/2 cup red wine (your favorite red wine)
3 tablespoons butter
2 teaspoons Dijon-style mustard
1/2 cup heavy cream
Directions: Preheat oven to 450°F. Bring roast to room temperature before cooking. Trim the tenderloin of fat and silver skin. Note: Silver skin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the beef dry with paper towels. Lightly oil outside of roast and sprinkle with coarse salt. In a small spice or coffee grinder, coarsely grind the black peppercorns and white peppercorns; pat mixture all over the meat, pressing with the palm of your hand. Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, brown the roast on all sides (approximately 10 minutes). When browned, remove from heat. Place the browned roast in a large baking dish and bake, uncovered, until a meat reaches your desired doneness. Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour the red wine into the baking dish, scraping up any brown bits; set aside. In the cast-iron frying pan over medium heat, melt the butter. Add the mustard and cream; bring to a simmer, stirring occasionally. Turn off the heat but keep the sauce warm. Cut the roast into 1/2-inch slices and place them on a warm serving platter. Add the cutting juices and the red wine to the cream sauce; stir to combine and pour into a heated sauce boat. Serve immediately. Makes 6 to 8 servings.
Meatloaf with Mushroom Stuffing
Submitted by: Tammy Davis, RI
Ingredients:
6 oz can sliced mushrooms
2 1/2 pounds ground beef
1/2 cup minced onions
2 eggs slightly beaten
1/4 cup butter
1 1/2 teaspoon salt
1/2 teaspoon pepper
4 cups plain bread crumbs
1/3 cup ketchup
1/4 teaspoon thyme
1/3 cup mushroom broth
1/4 cup minced parsley
Directions: Drain mushrooms, reserve broth. Sauté' mushrooms and onion in butter until onions are transparent combine with bread crumbs, thyme and parsley. Lightly mix together ground meat, eggs, salt, pepper, ketchup, and mushroom broth. Pack 1/2 of meat mixture into loaf pan. Pack stuffing on top. Top with second half of meat mixture. Bake in 375°F degree oven for 1 hour 15 minutes. Let stand for 15 minutes, drain juice, turn on to serving plate. Makes 8 servings.
Ginger’s Sage Roast
Submitted by: Ginger Fergusson, NY.
Ingredients:
1 standing rib roast (4 bone in)
Canola oil to coat roast
1 cup water
1 cup red wine
4 fresh sage leaves
Directions: Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250ºF. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500ºF. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130ºF is reached. Place the roast back into the preheated 500ºF oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side. Makes: 10 servings
Rib Roast with Roasted Garlic Thyme Sauce
Submitted by: Lou Peterson, NY.
Ingredients:
7 to 8 pound trimmed prime beef rib roast 3 or 4 ribs
1 Tbsp. vegetable oil
2 heads garlic
3 Tbsp. chopped fresh thyme leaves
1/4 cup minced shallot
2 Tbsp. red wine vinegar (use balsamic vinegar for more flavor)
11/2 cups dry red wine
1 bay leaf
4 cups beef broth (may want to reduce to 2 cups)
11/2 Tbsp. unsalted butter, softened
11/2 Tbsp. all-purpose flour if using beef broth
Directions: Preheat oven to 475°F. Put roast, ribs side down, in center of a 13x9" flameproof roasting pan and rub all over with 1/2 Tbsp. oil. Cut about 1/2" from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 Tbsp. thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 TBS oil. Wrap garlic tightly in foil. Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375°F. Add garlic to oven. Roast beef, with garlic, 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. (Some recommend cooking to 120°F for medium rare) 130°F is hard to reach. I found use of digital thermometers and good wrapping does compensate for need of higher cooking. And if temps are not taken in the middle you may have an error reading. 115°F/120°F worked for me. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.) While beef is standing, remove all but about 2 Tbsp. fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Un-wrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining TBS thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes. In a small bowl mash together butter and flour. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk butter and flour mixture into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper. Cut rib roast into slices and serve with sauce. Serves 8.
Barry’s Rib-Eye Steaks with Curried Salt
Submitted by: Barry Landis, NY.
Ingredients:
1 1/2 tsp. kosher salt
1 3/4 tsp. curry powder
2 (3/4" thick) beef rib-eye steaks
1/4 cup water
Directions: Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt. Heat a well-seasoned 10" cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130 F for medium-rare. Transfer steaks to a plate and let stand 5 minutes. Add water to skillet and de-glaze pan by boiling, scraping up brown bits, until reduced to about 2 Tbsp. Spoon juices over meat.
Sizzling Steak
Submitted by: Marty Coffey, KY.
Ingredients:
1/2 cup Teriyaki Marinade & Sauce
1 large clove garlic, pressed
1 Serrano chile, seeded and minced
1/2 teaspoon grated fresh lime peel
2 teaspoons fresh lime juice
1 teaspoon Oriental sesame oil
1-1/2 pounds boneless beef sirloin steak
Directions: Combine teriyaki marinade & sauce, garlic, chile, lime peel and juice and sesame oil; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat steak well. Refrigerate 45 minutes, turning bag over occasionally. Grill or broil steak 4 to 5" from heat source 5 minutes on each side (for medium-rare), or to desired doneness.
Desserts by Melody:
Poppy Seed Bread
Submitted by: Teri Mathews, NY.
Ingredients:
1 pkg. Pillsbury Plus Lemon Cake Mix
2 to 4 tbsp. poppy seeds
1 c. orange juice
1/2 c. oil
1 tsp. lemon juice
4 eggs
Directions: Heat oven to 350 degrees. Using solid shortening, grease and flour bottom only of 9"x5" loaf pan. In large bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and store in refrigerator. Yield: 1 loaf.
Apple Nut Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3/4 c. oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 c. walnuts
Directions: Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve.
Pineapple Pecan Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites
Directions: Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.
Molly’s Sweet Potato Bread
Submitted by: Molly McQueen, KY.
Many Thanks to Molly!! She’s 96 years Old!!
Ingredients:
3-1/2 c. flour
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. salt
2 c. sweet potatoes, mashed
4 eggs
1 c. oil, vegetable
2 tsp. baking soda
1/2 tsp. Cloves
1/2 tsp. all spice
3 c. sugar
2/3 c. water
1 c. nuts or raisins
Directions: Preheat oven to 350 degrees. Combine all dry ingredients. Mix all liquid ingredients. Combine together just until moist. Bake bread about 1 hour, muffins 20 to 30 minutes.
Molly’s Brown Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1-1/2 c. raisins
2 tbsp. Shortening, melted
1 c. sugar
2 1/2 c. flour
2 c. water
1 egg
2 tsp. Soda
Directions: Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.
Pear Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. Salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. Nutmeg
1/4 c. yogurt
1 c. coarsely chopped pears
1 tsp. Vanilla
Directions: Cream sugar and butter. Beat in eggs one at a time. Add dry ingredients. Add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1 hour.
Cherry Cobbler
Submitted by: Janice Freeman, TN.
Ingredients:
1/4 lb. butter or margarine
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. un-drained cherries
1/2 c. sugar
Directions: Melt butter or margarine in 8 inch square cake pan. Mix all other ingredients, except last 1/2 c. sugar. Pour over melted butter. Empty 2 cups cherries over batter. Sprinkle 1/2 cup sugar over cherries. Bake at 350 degrees for 30 minutes or until done. Peaches may be substituted for cherries.
Alice’s Apple Cobbler
Submitted by: Alice Cumberland, NC.
Ingredients:
1/2 c. sugar
1 c. self-rising flour
1/2 c. milk
1 or 1/2 tsp. vanilla flavoring
Directions: Mix all together, put 1 stick butter in pan to melt. Pour batter over apples. Bake at 350 degrees for 30 minutes.
Sam’s Huckleberry Cobbler
Submitted by: Samantha Noble, SC.
Ingredients:
1/3 c. flour
1 1/2 c. sugar
3/4 tsp. cinnamon
Grated peel of one lemon
Directions: Toss mixture with: 8 c. fresh huckleberries. Place in prepared pan. Butter a 9 x 13 inch baking pan, preheat oven to 350 degrees.
Topping:
1 c. sugar
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. shortening
Mixture should resemble fine meal. 2 eggs. Stir and add to pastry mixture until crumbly. Sprinkle this mixture over huckleberries. Melt 1/3 cup of butter and drizzle over topping. Bake for 35-45 minutes.
Cranberry Apple Cobbler
Submitted by: Marlene Henson, KY.
Ingredients:
2/3 c. sugar
1/3 c. flour
4 c. sliced apple
2 c. (or 16 oz.) whole cranberry sauce
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. shortening
1/3 to 1/3 c. milk
Directions: Mix sugar and flour, turn in apples. Dump into 2 quart baking dish. Spread cranberry sauce on top. Bake at 400 degrees for 5 minutes. Stir together remaining ingredients. Drop by spoonfuls onto fruit. Bake 15 to 20 minutes at 400 degrees until topping is done. 6 to 8 servings.
Plum Cobbler
Submitted by: Sara Keller, CT.
Ingredients:
2 to 4 fresh plums, pitted and quartered
3/4 c. brown sugar
1 c. flour
1/4 c. (each) white sugar, melted butter
1/2 tsp. cinnamon
1 egg, beaten
Directions: Arrange plums in a lightly greased 6x10 baking dish; sprinkle with brown sugar. Combine flour, sugar and cinnamon; add egg stirring with fork until crumbly. Sprinkle flour mixture evenly over brown sugar; drizzle with butter; bake 375 degrees for 45 minutes. Serve with whipped cream.
Melody’s Deep Dish Cobbler
Ingredients:
1/2 c. butter, melted
1 c. sugar
1 c. self-rising flour
1 c. milk
1 qt. fruit with liquid
Directions: Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350 degrees until golden brown.
Melody’s Chocolate Fudge Praline
Ingredients:
1 cup graham cracker crumbs
1/2 cups ground pecans
1/4 cup margarine or butter, melted
3 tbsp. packed brown sugar
1/2 tsp. cinnamon
Three 8 oz pkg. cream cheese, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 tbsp. flour
3 eggs
1 cup sour cream
Two 1 oz squares unsweetened chocolate, melted
1/4 cup packed brown sugar
1 tbsp. margarine or butter
1/2 cup chopped pecans
Directions: Combine crumbs, ground pecans, margarine, brown sugar and cinnamon; press onto bottom and 1-1/2-inches up sides of 9-inch springform pan. Bake at 350F for 10 minutes. Combine cream cheese, sugars and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and chocolate; pour over crust. Bake at 350F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine brown sugar and margarine in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens; stir in chopped pecans. Pour onto greased cookie sheet; cool. Break into pieces; sprinkle over cheesecake, Makes 10 to 12 servings.
Chef FatBoy
Flank Steak
Submitted by: Jimmy Longo, CT.
Ingredients:
One 12-ounce jar orange marmalade
1/2 cup red wine vinegar
1 tablespoon chili powder
2 tablespoons A-1 steak sauce
1/2 cup ketchup
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
3 pounds flank steak
Salt and freshly ground pepper, to taste
Directions: In a large bowl, combine all ingredients and mix 'em up well. Set aside 1 cup of the marinade and add the flank steak to the remaining marinade and coat well. Cover and refrigerate overnight. Preheat your BBQ grill so it's pretty darn hot. Toss the steak on the grill pour some of the marinade on top. After a minute to get a good sear, flip the flank steak over and pour a bit more of the marinade on that side. Discard any leftover marinade (since it had been on raw meat). Turn the BBQ burner down to medium. Flip again after 4 more minutes and then remove after 4 additional minutes. This will be fairly rare; add a 1-2 minutes per side for more well done. While you let the flank steak sit for 5 minutes, microwave the cup of marinade that you put aside earlier so it is good-n-hot. Spread half of the marinade across the steak and cut again the grain into thin slices. Provide the last of the marinade for those that want a little extra on their pieces, and start chowing down!
Peppered Beef Brisket
Submitted by: Rick Delflore, PA.
Ingredients:
4-5 lb. boneless beef brisket
1/4 C. coarsely ground black pepper
2/3 C. soy sauce
1/2 C. vinegar
1 Tbsp. ketchup
1 tsp. paprika
2 cloves garlic, crushed
Directions: Trim all fat from beef. Spread pepper on wax paper and place brisket on pepper. Turn to coat all sides with the pepper. Combine remaining ingredients. Place brisket in a shallow dish and pour marinade over it. Cover and refrigerate overnight, turning meat occasionally. When ready to cook, line a large pan with foil. Place the brisket in the pan and pour marinade over meat. Cover with another large piece of foil and securely fold it into the bottom foil to seal. Bake at 300°F for 3 hours, or untiltender.
Tony’s Brisket in Coffee-Barbecue Sauce
Submitted by: Tony Ierna, CT.
Ingredients:
3/4 cup vegetable oil
1 large Spanish onion, minced
5 cloves garlic, minced
1 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
7 tablespoons light-brown sugar
5 cups brewed coffee
1/2 cup cider vinegar
1 (28-ounce can) peeled, chopped tomatoes
Kosher salt and freshly ground black pepper to taste
1 brisket, about 4 pounds
Directions: In medium kettle, heat 1/4 cup of the oil over medium heat. Add onion and cook, stirring, until soft and golden brown, about 7 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the red pepper. Add the tomato paste and cook, stirring frequently, about 1 minute. Stir in the brown sugar. Pour in the coffee, vinegar and tomatoes, bring to a boil, then lower to a simmer. Simmer 10 minutes. Set aside to cool. Working in small batches, transfer the tomato-coffee mixture to a blender and puree. Season with salt and pepper to taste. Set aside. Preheat oven to 275 degrees. Season the brisket with salt and pepper. In a Dutch oven with a tight-fitting lid, heat the remaining 1/2 cup oil. Brown the brisket on both sides. Drain off the oil, leaving the brisket in the Dutch oven. Turn the brisket so that the fat side is facing up and then coat it with the pureed tomato-coffee mixture. Cover the Dutch oven and place it in the oven. Bake for 3 hours, basting frequently. Remove the lid and bake uncovered until the brisket is glazed and very tender, about 1 1/2 hours more. Remove the brisket and set it aside to rest for 10 minutes, covered with foil, before slicing thinly across the grain. Makes: 10 servings.
Pete’s Brisket in Spicy Beer and Tomato Sauce
Submitted by: Pete Hillbrande, TN.
Ingredients:
Spice Mix (see below)
1 fresh brisket (4 to 5 pounds)
1 1/2 cups flour
4 tablespoons pure olive oil
3 onions, coarsely chopped
2 large carrots, quartered lengthwise, sliced 1/2-inch thick
1 jalapeño pepper, sliced
1 tablespoon minced garlic
6 Roma tomatoes, cut in half lengthwise
1 (32-ounce) can plum tomatoes
2 ounces canned chipotle in adobo sauce
Salt and pepper to taste
16 ounces medium-body beer
6 cups chicken stock
6 tablespoons red wine vinegar
6 tablespoons lime juice
Spice Mix:
4 tablespoons kosher salt
2 tablespoons paprika
2 tablespoons chili powder
1 tablespoon toasted, ground cumin
1 tablespoon toasted, ground coriander
1/2 teaspoon cinnamon
1 tablespoon grated lime zest
1 tablespoon crumbled achiote
Directions: Preheat the oven to 350 degrees. Spice mix: Combine all ingredients; blend well. You will not need all of the mix. Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like). Season the brisket with 3 tablespoons of the spice mix. Season the flour with 4 tablespoons of the spice mix. Dust the meat with the seasoned flour. Heat 2 tablespoons of the oil in a large heavy skillet over medium-high heat. Add the meat and sear on both sides. Remove to a large plate. Add the remaining 2 tablespoons oil to the pan. When hot, add the onions, carrots, jalapeño and garlic. Cook, stirring occasionally, until the onions are caramelized. Add the Roma tomatoes and cook until they break down. Add the canned tomatoes and chipotles, then season with salt and pepper. Cook to a stew like consistency. Add the beer and stock. Return the brisket to the pot, cover loosely with aluminum foil and place in the oven. Roast for 3 to 3 1/2 hours, or until is tender. To test for doneness, stick a meat fork into the thickest part of the brisket. Lift the roast. If the fork will not quite hold the weight of the meat, it is perfect. Remove the brisket and reserve. Reduce the sauce until it is slightly thickened, then strain out the solids. Transfer the solids to a blender and liquefy with a small amount of sauce. Mix the blended solids back into the sauce. Add vinegar and lime juice. Adjust seasoning. Let the brisket rest for at least 10 minutes before slicing. When ready to serve, slice thinly and briefly reheat in the sauce.
Cranberry-Pecan Stuffed Sirloin Roast
Submitted by: Fred Wilson, KY.
Ingredients:
3 lbs. beef top sirloin cut 2 inches thick
1 1/2 C. fresh whole cranberries coarsely chopped or 1 C. dried
1/2 C. fresh parsley chopped
3 Tbsp. Worcestershire sauce
2 Tbsp. brown sugar
2 garlic cloves minced
1/2 C. pecans coarsely chopped
Directions: Preheat oven to 350° F. In a medium bowl, combine cranberries, pecans, garlic, brown sugar and parsley. Cut a slit through the center of steak to within 1/2 inch of edges to create a pocket. Stuff the steak with the mixture. Season the steak with salt and pepper. Place steak on a rack in a roasting pan for 1 hour or 20 minutes per pound. Let stand 10 minutes before slicing. Serves 6.
Wine-Marinated Brisket
Submitted by: jakewright. NC
Ingredients:
Marinade:
1 cup dry red or white table wine
2 tablespoons soy sauce
1 small onion, peeled and grated
2 garlic cloves, finely minced
Meat and directions:
1 (3- to 3 1/2-pound) brisket, top-of-the-rib roast, or other beef roast, trimmed of all excess fat and any membranes 1 to 2 medium onions, peeled, halved, and thinly sliced 1 to 2 cups fresh or canned whole baby mushrooms, rinsed well and stems cut off at the base (optional). In a non-aluminum (non-corrosive) ovenproof pot or deep roasting pan large enough to hold the roast, mix together all the marinade ingredients. Add the roast, and turn it over in the marinade so that it is completely coated. If time is available, let the meat marinate for a few hours up to overnight in the refrigerator, turning it occasionally. (A frozen, trimmed brisket can be defrosted overnight in the marinade in the refrigerator.) In a pinch, the roast may be immediately cooked in the marinade. Preheat oven to 325 degrees. Scatter the sliced onion and mushrooms (if used) around the roast. Cover the pot or pan tightly with a lid or foil wrap. Pot-roast the brisket at 325 degrees, basting it occasionally with the pan juices, for 2 1/2 to 3 hours, or until it is very tender. When the roast is ready, remove it from the oven and carefully lift it out of the pot to a cutting board. Reserve the juice and onion in the pot. Let the roast cool for about 10 minutes. Thinly slice it against the grain, and transfer the slices to a serving casserole. Skim any fat from the pan juices, and pour the juices, onions and mushrooms (if used) over the brisket. The roast may be prepared 2 to 3 days ahead, sliced and refrigerated, covered, in its pan juices (with onions and mushrooms). Reheat it, covered, in a microwave oven or regular oven shortly before serving. Makes about 8 servings.
Ginger-Soy Flank Steak
Submitted by: Rachel Gilford, Del.
Ingredients:
2 tablespoons minced fresh ginger
1 tablespoon minced garlic
1 tablespoon red chili flakes
Lime juice from one lime
1 tablespoon brown sugar
4 tablespoons soy sauce
1 tablespoon sesame seed oil
1 (1 1/2-pound) flank steak*
* Tenderized round steak may also be substituted in this recipe.
Directions: In a small bowl, combine ginger, garlic, chili flakes, lime juice, brown sugar, soy sauce, and sesame seed oil. Pour mixture over flank steak and let marinate for 1 hour. Either grill, broil, or pan fry flank steak over high heat to medium rare or until the internal temperature reaches desired temperature on your meat thermometer (see below). NOTE: This steak is best cooked rare to medium rare. Remove from heat and let steak rest 5 minutes before slicing. With a sharp knife, slice steak thinly against (diagonal) the grain. Place on a platter or individual dinner plates. Makes 6 servings.
Grilled Beef Tenderloin in Wine Sauce
Submitted by: Janice Owens, NY.
Ingredients:
6 beef filet mignons or T-bone steaks (approximately 7 ounces each), trimmed
2 tablespoons balsamic vinegar
2 cloves garlic, crushed
4 sprigs rosemary, bruised
1/4 cup olive oil
1 teaspoon coarsely cracked black peppercorns
Wine Sauce (see recipe below)
Coarse salt
2 tablespoons chive batons, cut 1-inch in length (for garnish)
Directions: In a bowl or large re-sealable plastic bag, combine balsamic vinegar, garlic, rosemary, olive oil, and peppercorns; place steaks in the plastic bag or covered dish. Refrigerate 3 to 4 hours or overnight. Prepare Wine Sauce. Remove steaks from refrigeration 1 hour before cooking and wipe excess marinade off the steaks. When you are ready to grill, preheat barbecue grill. Place steaks onto hot grill. Season the steaks liberally with salt and grill to the desired degree of doneness, about 3 to 4 minutes on each side for medium rare. Use a meat thermometer to test for doneness: When the steaks are crusty-charred and done to your liking, remove from the grill and let sit 15 minutes before serving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour any juices from the steaks into the prepared Cabernet Sauce; spoon the sauce over and around the steaks on individual serving plates. Sprinkle with chive batons and serve immediately. Makes 6 servings
Wine Sauce:
1 cup onion, chopped into 1-inch pieces
1/2 cup carrot, chopped into 1-inch pieces
1/2 cup celery, chopped into 1-inch pieces
1/4 cup olive oil
6 cloves garlic, crushed
2 bay leaves
2 tablespoons tomato paste
1/4 cup Balsamic Vinegar
1/4 cup red wine vinegar
2 cups red wine (preferably Cabernet)
1 1/2 quarts veal stock or roasted chicken stock
Salt and black pepper to taste
Directions: In a heavy-bottomed pot, cook the onions, carrots, and celery in olive oil over medium heat until well browned. Add the garlic, bay leaves, and tomato paste; cook 1 minute, stirring. Add the vinegars and wine, bring to a boil, and simmer until reduced by two-thirds. Add the veal or chicken stock, bring to a boil, and simmer, skimming occasionally, until reduced by two-thirds. Strain through a fine-mesh strainer. Cool and refrigerate if not using immediately. Return the sauce to the heat and simmer until it lightly coats the back of a spoon. Season with salt and pepper and keep warm.
Sharon’s Pepper-Wine Beef Tenderloin
Submitted by: Sharon Millson, Pa.
Ingredients:
1 (3- to 4-pound) beef tenderloin roast
1 tablespoon extra-virgin olive oil
1 tablespoon coarse salt
1 tablespoon whole black peppercorns
1 tablespoon whole white peppercorns
1/2 cup red wine (your favorite red wine)
3 tablespoons butter
2 teaspoons Dijon-style mustard
1/2 cup heavy cream
Directions: Preheat oven to 450°F. Bring roast to room temperature before cooking. Trim the tenderloin of fat and silver skin. Note: Silver skin is a silvery-white connective tissue. It doesn't dissolve when the tenderloin is cooked, so it needs to be trimmed away. If the silver skin is not trimmed off, it will cause the tenderloin to curl up into the shape of a quarter moon. Pat the beef dry with paper towels. Lightly oil outside of roast and sprinkle with coarse salt. In a small spice or coffee grinder, coarsely grind the black peppercorns and white peppercorns; pat mixture all over the meat, pressing with the palm of your hand. Heat a large cast-iron frying pan over high heat. Without adding any cooking fat, brown the roast on all sides (approximately 10 minutes). When browned, remove from heat. Place the browned roast in a large baking dish and bake, uncovered, until a meat reaches your desired doneness. Remove from oven and transfer onto a cutting board; cover with a tent of aluminum foil and let stand 15 minutes before carving (meat temperature will rise 5 to 10 degrees after it is removed from the oven). Pour the red wine into the baking dish, scraping up any brown bits; set aside. In the cast-iron frying pan over medium heat, melt the butter. Add the mustard and cream; bring to a simmer, stirring occasionally. Turn off the heat but keep the sauce warm. Cut the roast into 1/2-inch slices and place them on a warm serving platter. Add the cutting juices and the red wine to the cream sauce; stir to combine and pour into a heated sauce boat. Serve immediately. Makes 6 to 8 servings.
Meatloaf with Mushroom Stuffing
Submitted by: Tammy Davis, RI
Ingredients:
6 oz can sliced mushrooms
2 1/2 pounds ground beef
1/2 cup minced onions
2 eggs slightly beaten
1/4 cup butter
1 1/2 teaspoon salt
1/2 teaspoon pepper
4 cups plain bread crumbs
1/3 cup ketchup
1/4 teaspoon thyme
1/3 cup mushroom broth
1/4 cup minced parsley
Directions: Drain mushrooms, reserve broth. Sauté' mushrooms and onion in butter until onions are transparent combine with bread crumbs, thyme and parsley. Lightly mix together ground meat, eggs, salt, pepper, ketchup, and mushroom broth. Pack 1/2 of meat mixture into loaf pan. Pack stuffing on top. Top with second half of meat mixture. Bake in 375°F degree oven for 1 hour 15 minutes. Let stand for 15 minutes, drain juice, turn on to serving plate. Makes 8 servings.
Ginger’s Sage Roast
Submitted by: Ginger Fergusson, NY.
Ingredients:
1 standing rib roast (4 bone in)
Canola oil to coat roast
1 cup water
1 cup red wine
4 fresh sage leaves
Directions: Remove any plastic wrapping or butcher's paper from the roast. Place the standing rib roast upright onto a half sheet pan fitted with a rack. The rack is essential for drainage. Place dry towels loosely on top of the roast. This will help to draw moisture away from the meat. Place into a refrigerator at approximately 50 to 60 percent humidity and between 34 and 38ºF. You can measure both with a refrigerator thermometer. Change the towels daily for 3 days. Place a 16-inch round azalea terra cotta planter into a cold oven. Invert the planter to become a lid over a pizza stone or the bottom of the planter. The oven should be cold to start, to avoid any cracking in the terra cotta pieces. Turn the oven to 250ºF. Remove the roast from the refrigerator and rub with canola oil. Remember to rub the bones with oil, as well. Once the roast is completely coated with oil cover the roast with kosher salt, about half a teaspoon per bone. Next, rub with freshly ground pepper to coat the surface. Place the roast over a glass bake-ware dish slightly smaller than the length of the roast. This will catch the drippings needed for the sauce. Finally, place a probe thermometer into the center of the roast and set for 118 degrees. Put the roast and the bake-ware dish onto the pizza stone, cover with the terra cotta pot, and return to the oven. Turn the oven down to 200 degrees F and roast until internal temperature is achieved. Remove the roast and turn oven up to 500ºF. Remove the terra cotta lid and recover with heavy-duty foil. Allow the roast to rest until an internal temperature of 130ºF is reached. Place the roast back into the preheated 500ºF oven for about 10 minutes or until you've achieved your desired crust. Remove and transfer roast to a cutting board. Keep covered with foil until ready to serve. Degrease the juices in the glass pan. Place the pan over low heat and deglaze with 1 cup of water. Add the wine and reduce by half. Roll the sage leaves in between your fingers to release the flavors and aroma. Add to the sauce and cook for 1 minute. Strain and serve on the side. Makes: 10 servings
Rib Roast with Roasted Garlic Thyme Sauce
Submitted by: Lou Peterson, NY.
Ingredients:
7 to 8 pound trimmed prime beef rib roast 3 or 4 ribs
1 Tbsp. vegetable oil
2 heads garlic
3 Tbsp. chopped fresh thyme leaves
1/4 cup minced shallot
2 Tbsp. red wine vinegar (use balsamic vinegar for more flavor)
11/2 cups dry red wine
1 bay leaf
4 cups beef broth (may want to reduce to 2 cups)
11/2 Tbsp. unsalted butter, softened
11/2 Tbsp. all-purpose flour if using beef broth
Directions: Preheat oven to 475°F. Put roast, ribs side down, in center of a 13x9" flameproof roasting pan and rub all over with 1/2 Tbsp. oil. Cut about 1/2" from tops of garlic heads to expose cloves and discard tops. Rub beef all over with cut sides of garlic and sprinkle with 2 Tbsp. thyme, pressing to adhere. Season beef generously with salt and pepper. Put garlic heads on a double layer of foil and drizzle with remaining 1/2 TBS oil. Wrap garlic tightly in foil. Roast beef in middle of oven 30 minutes. Remove beef from oven and with a bulb baster skim all but about 1/2 cup fat from pan. Baste beef with fat remaining in pan. Reduce temperature to 375°F. Add garlic to oven. Roast beef, with garlic, 1-1/4 to 1-1/2 hours more, or until a meat thermometer inserted into center of meat registers 115°F. (Some recommend cooking to 120°F for medium rare) 130°F is hard to reach. I found use of digital thermometers and good wrapping does compensate for need of higher cooking. And if temps are not taken in the middle you may have an error reading. 115°F/120°F worked for me. Transfer garlic in foil to a rack and transfer beef to a platter, reserving pan juices. Let beef stand 25 minutes. (Meat will continue to cook, reaching about 130°F for medium-rare.) While beef is standing, remove all but about 2 Tbsp. fat from pan. Add shallot to pan and on top of stove cook over moderate heat, stirring, 2 minutes. Un-wrap garlic. Protecting your hand with a doubled paper towel, squeeze roasted garlic into shallot mixture and discard skins. Add vinegar, wine, bay leaf, and remaining TBS thyme and boil mixture, scraping up brown bits and mashing garlic with a wooden spatula against bottom of pan, until reduced to about 1/2 cup, about 5 minutes. In a small bowl mash together butter and flour. Stir beef broth into garlic mixture and boil sauce until reduced to about 2 cups. Whisk butter and flour mixture into broth mixture and cook over moderate heat, whisking, until sauce is smooth and slightly thickened, about 3 minutes. Pour sauce through a fine sieve into a bowl, pressing hard on solids. Season sauce with salt and pepper. Cut rib roast into slices and serve with sauce. Serves 8.
Barry’s Rib-Eye Steaks with Curried Salt
Submitted by: Barry Landis, NY.
Ingredients:
1 1/2 tsp. kosher salt
1 3/4 tsp. curry powder
2 (3/4" thick) beef rib-eye steaks
1/4 cup water
Directions: Stir together salt and curry powder. Pat steaks dry and sprinkle both sides evenly with curried salt. Heat a well-seasoned 10" cast-iron skillet over moderately high heat until hot but not smoking, then sear steaks 4-5 minutes on each side, or until an instant-read thermometer inserted horizontally into thickest part of meat registers 130 F for medium-rare. Transfer steaks to a plate and let stand 5 minutes. Add water to skillet and de-glaze pan by boiling, scraping up brown bits, until reduced to about 2 Tbsp. Spoon juices over meat.
Sizzling Steak
Submitted by: Marty Coffey, KY.
Ingredients:
1/2 cup Teriyaki Marinade & Sauce
1 large clove garlic, pressed
1 Serrano chile, seeded and minced
1/2 teaspoon grated fresh lime peel
2 teaspoons fresh lime juice
1 teaspoon Oriental sesame oil
1-1/2 pounds boneless beef sirloin steak
Directions: Combine teriyaki marinade & sauce, garlic, chile, lime peel and juice and sesame oil; pour over steak in large plastic food storage bag. Press air out of bag; close top securely. Turn bag over several times to coat steak well. Refrigerate 45 minutes, turning bag over occasionally. Grill or broil steak 4 to 5" from heat source 5 minutes on each side (for medium-rare), or to desired doneness.
Desserts by Melody:
Poppy Seed Bread
Submitted by: Teri Mathews, NY.
Ingredients:
1 pkg. Pillsbury Plus Lemon Cake Mix
2 to 4 tbsp. poppy seeds
1 c. orange juice
1/2 c. oil
1 tsp. lemon juice
4 eggs
Directions: Heat oven to 350 degrees. Using solid shortening, grease and flour bottom only of 9"x5" loaf pan. In large bowl, blend all ingredients at low speed until moistened. Beat 2 minutes at medium speed. Pour batter into prepared pan. Bake at 325 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Wrap tightly and store in refrigerator. Yield: 1 loaf.
Apple Nut Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 c. sugar
3/4 c. oil
3 eggs
1 tsp. vanilla
6 med. apples, peel & slice
1 c. walnuts
Directions: Sift flour, baking powder, baking soda, cinnamon and salt together into large mixing bowl. Add eggs, sugar, oil, vanilla and apples. Mix thoroughly by hand (will be stiff). Add chopped walnuts. Grease and flour a 9 x 13 inch baking pan. Bake at 350 degrees for 1 hour. Bread is done when toothpick inserted in the middle comes out clean. Cool, slice and serve.
Pineapple Pecan Bread
Submitted by: Teri Mathews, NY.
Ingredients:
3-1/2 c. flour
4 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
2 c. canned crushed pineapple & juice
3/4 c. chopped pecans
1 stick margarine
1-1/2 c. light brown sugar
4 egg whites
Directions: Sift flour with dry ingredients and stir in nuts. Cream margarine and brown sugar. Beat in egg whites. Stir in half of flour-nut mixture. Stir in pineapple. then add remaining flour. Stir until well blended and divide batter between 2 greased and floured 9 inch loaf pans. Bake at 350 degrees for 50 to 60 minutes. Cool 5 minutes and turn out on cake rack. Yields: 20 slices.
Molly’s Sweet Potato Bread
Submitted by: Molly McQueen, KY.
Many Thanks to Molly!! She’s 96 years Old!!
Ingredients:
3-1/2 c. flour
2 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. salt
2 c. sweet potatoes, mashed
4 eggs
1 c. oil, vegetable
2 tsp. baking soda
1/2 tsp. Cloves
1/2 tsp. all spice
3 c. sugar
2/3 c. water
1 c. nuts or raisins
Directions: Preheat oven to 350 degrees. Combine all dry ingredients. Mix all liquid ingredients. Combine together just until moist. Bake bread about 1 hour, muffins 20 to 30 minutes.
Molly’s Brown Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1-1/2 c. raisins
2 tbsp. Shortening, melted
1 c. sugar
2 1/2 c. flour
2 c. water
1 egg
2 tsp. Soda
Directions: Preheat oven to 325 degrees. Simmer raisins in water for 10 minutes. Cool. Mix shortening, sugar and egg stir in cooled raisins and water. Mix in flour and soda. Pour into greased 1 pound coffee cans. Bake 1 hour cool 10 minutes take out of cans.
Pear Bread
Submitted by: Molly McQueen, KY.
Ingredients:
1/2 c. butter
1 c. sugar
2 eggs
2 c. flour
1/2 tsp. Salt
1/2 tsp. baking soda
1 tsp. baking powder
1/8 tsp. Nutmeg
1/4 c. yogurt
1 c. coarsely chopped pears
1 tsp. Vanilla
Directions: Cream sugar and butter. Beat in eggs one at a time. Add dry ingredients. Add to egg mixture alternately with yogurt. Stir in pears and vanilla. Pour into buttered loaf pan. Bake at 350 degrees for 1 hour.
Cherry Cobbler
Submitted by: Janice Freeman, TN.
Ingredients:
1/4 lb. butter or margarine
1 c. sugar
1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. milk
2 c. un-drained cherries
1/2 c. sugar
Directions: Melt butter or margarine in 8 inch square cake pan. Mix all other ingredients, except last 1/2 c. sugar. Pour over melted butter. Empty 2 cups cherries over batter. Sprinkle 1/2 cup sugar over cherries. Bake at 350 degrees for 30 minutes or until done. Peaches may be substituted for cherries.
Alice’s Apple Cobbler
Submitted by: Alice Cumberland, NC.
Ingredients:
1/2 c. sugar
1 c. self-rising flour
1/2 c. milk
1 or 1/2 tsp. vanilla flavoring
Directions: Mix all together, put 1 stick butter in pan to melt. Pour batter over apples. Bake at 350 degrees for 30 minutes.
Sam’s Huckleberry Cobbler
Submitted by: Samantha Noble, SC.
Ingredients:
1/3 c. flour
1 1/2 c. sugar
3/4 tsp. cinnamon
Grated peel of one lemon
Directions: Toss mixture with: 8 c. fresh huckleberries. Place in prepared pan. Butter a 9 x 13 inch baking pan, preheat oven to 350 degrees.
Topping:
1 c. sugar
2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. shortening
Mixture should resemble fine meal. 2 eggs. Stir and add to pastry mixture until crumbly. Sprinkle this mixture over huckleberries. Melt 1/3 cup of butter and drizzle over topping. Bake for 35-45 minutes.
Cranberry Apple Cobbler
Submitted by: Marlene Henson, KY.
Ingredients:
2/3 c. sugar
1/3 c. flour
4 c. sliced apple
2 c. (or 16 oz.) whole cranberry sauce
1 c. flour
2 tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/4 c. shortening
1/3 to 1/3 c. milk
Directions: Mix sugar and flour, turn in apples. Dump into 2 quart baking dish. Spread cranberry sauce on top. Bake at 400 degrees for 5 minutes. Stir together remaining ingredients. Drop by spoonfuls onto fruit. Bake 15 to 20 minutes at 400 degrees until topping is done. 6 to 8 servings.
Plum Cobbler
Submitted by: Sara Keller, CT.
Ingredients:
2 to 4 fresh plums, pitted and quartered
3/4 c. brown sugar
1 c. flour
1/4 c. (each) white sugar, melted butter
1/2 tsp. cinnamon
1 egg, beaten
Directions: Arrange plums in a lightly greased 6x10 baking dish; sprinkle with brown sugar. Combine flour, sugar and cinnamon; add egg stirring with fork until crumbly. Sprinkle flour mixture evenly over brown sugar; drizzle with butter; bake 375 degrees for 45 minutes. Serve with whipped cream.
Melody’s Deep Dish Cobbler
Ingredients:
1/2 c. butter, melted
1 c. sugar
1 c. self-rising flour
1 c. milk
1 qt. fruit with liquid
Directions: Combine butter, sugar, flour and milk in blender; blend. Pour into buttered casserole. Add fruit; do not stir, bake at 350 degrees until golden brown.
Melody’s Chocolate Fudge Praline
Ingredients:
1 cup graham cracker crumbs
1/2 cups ground pecans
1/4 cup margarine or butter, melted
3 tbsp. packed brown sugar
1/2 tsp. cinnamon
Three 8 oz pkg. cream cheese, softened
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 tbsp. flour
3 eggs
1 cup sour cream
Two 1 oz squares unsweetened chocolate, melted
1/4 cup packed brown sugar
1 tbsp. margarine or butter
1/2 cup chopped pecans
Directions: Combine crumbs, ground pecans, margarine, brown sugar and cinnamon; press onto bottom and 1-1/2-inches up sides of 9-inch springform pan. Bake at 350F for 10 minutes. Combine cream cheese, sugars and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and chocolate; pour over crust. Bake at 350F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine brown sugar and margarine in small saucepan. Cook, stirring constantly, over medium heat until mixture boils and thickens; stir in chopped pecans. Pour onto greased cookie sheet; cool. Break into pieces; sprinkle over cheesecake, Makes 10 to 12 servings.
Labels: Biker Recipes, Food Recipes
