![]() cdecard
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INGREDIENTS:
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| 4 1/2 |
cups all-purpose flour |
| 2 |
teaspoons salt |
| 2 |
tablespoons butter, melted |
| 2 |
cups sour cream |
| 2 |
eggs |
| 1 |
egg yolk |
| 2 |
tablespoons vegetable oil |
| 8 |
baking potatoes, peeled and cubed |
| 1 |
cup shredded Cheddar cheese |
| 2 |
tablespoons processed cheese sauce |
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onion salt to taste (optional) |
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salt and pepper to taste |
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Tom Fridays
WEEKLY SPECIALS
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- In a large bowl, stir together the flour and salt. In a separate bowl, whisk together the butter, sour cream, eggs, egg yolk and oil. Stir the wet ingredients into the flour until well blended. Cover the bowl with a towel, and let stand for 15 to 20 minutes.
- Place potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain, and mash with shredded cheese and cheese sauce while still hot. Season with onion salt, salt and pepper. Set aside to cool.
- Separate the Perogies dough into two balls. Roll out one piece at a time on a lightly floured surface until it is thin enough to work with, but not too thin so that it tears. Cut into circles using a cookie cutter, Perogies cutter, or a glass. Brush a little water around the edges of the circles, and spoon some filling into the center. Fold the circles over into half-circles, and press to seal the edges. Place Perogies on a cookie sheet, and freeze. Once frozen, transfer to freezer storage bags or containers.
- To cook Perogies: Bring a large pot of lightly salted water to a boil. Drop Perogies in one at a time. They are done when they float to the top. Do not boil too long, or they will be soggy! Remove with a slotted spoon.
Tips
For best results, choose potatoes that have as little water in them as possible such as Russets.
Choose a rolling pin that is very heavy - it will be easier to roll out the dough.
The Perogies are less likely to burst during cooking if they are frozen when you put them in the boiling water.
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INGREDIENTS:
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| 4 |
eggs |
| 1 2/3 |
cups sugar |
| 1 |
cup vegetable oil |
| 1 |
(15 ounce) can solid pack pumpkin |
| 2 |
cups all-purpose flour |
| 2 |
teaspoons ground cinnamon |
| 2 |
teaspoons baking powder |
| 1 |
teaspoon baking soda |
| 1 |
teaspoon salt |
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ICING: |
| 1 |
(3 ounce) package cream cheese, softened |
| 2 |
cups confectioners' sugar |
| 1/4 |
cup butter, softened |
| 1 |
teaspoon vanilla extract |
| 1 |
tablespoon milk |
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Tom Fridays
WEEKLY SPECIALS
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- In a mixing bowl, beat eggs, sugar, oil and pumpkin. Combine flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 25-30 minutes. Cool completely.
- For icing, beat cream cheese, sugar, butter and vanilla in a small mixing bowl. Add enough of the milk to achieve desired spreading consistency. Spread over bars.
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INGREDIENTS:
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| 6 |
oz. Pasta of choice |
| 1/2 |
Cup Pesto |
| 1/4 |
Cup Olive Oil |
| 8 |
oz. Ball fresh Mozzarella |
| 1 |
Pint Cheery tomatoes |
| 1/2 |
lb. Cubed Cooked Chicken |
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Tom FridaysSPECIALS
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Cook pasta accordingly. Drain and set aside.
Add Ingredients to pasta. Serve Hot or Chilled
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INGREDIENTS:
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| 2 |
pound boneless single loin pork roast |
| 3 |
tablespoons paprika |
| 1/2 |
teaspoon red pepper (cayenne) |
| 1 |
tablespoon garlic powder |
| 2 |
teaspoons oregano |
| 2 |
teaspoons thyme |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon white pepper, ground |
| 1/2 |
teaspoon cumin |
| 1/4 |
teaspoon nutmeg |
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Tom Fridays
WEEKLY SPECIALS
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Combine all seasonings and rub well over all surfaces of roast. Place roast in shallow pan and roast in 350 degree F. oven for about an hour, until internal temperature is 155 to 160 degrees F. Remove from oven, let rest 5 to 10 minutes before slicing.Servings: 6
Preparation Time: 5 minutes
Cooking Time: 60 minutes
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INGREDIENTS:
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| 4 |
cups all-purpose flour |
| 1 |
teaspoon salt |
| 2 |
teaspoons vegetable oil |
| 1/4 |
teaspoon baking powder |
| 1 |
cup warm water |
| 1 |
egg, beaten |
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- In a large bowl mix together the flour, salt, and baking powder. Make a well in the center.
- In a separate bowl mix together the vegetable oil, warm water, and beaten egg. Pour into the well of the dry ingredients. Knead dough for 8 to 10 minutes.
- Cover dough and let rest for 2 hours.
Roll out and fill as desired.
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INGREDIENTS:
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| 1 1/2 |
pounds lean lamb leg steaks,
cut 1 inch thick |
| 6 |
green onions |
| 3 |
fresh poblano or ancho chilies
(optional) |
| 1 |
red pepper, halved and seeded |
| 1 |
green pepper, halved and seeded |
| 1 |
yellow pepper, halved and seeded |
| 12 |
medium flour tortillas, warmed fresh salsa |
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Fajita Marinade |
| 3 |
tablespoons olive oil |
| 3 |
tablespoons tequila or orange juice |
| 2 |
tablespoons fresh lime juice |
| 1 |
teaspoon ground cumin |
| 1 |
teaspoon chili powder |
| 1 |
teaspoon dried oregano leaves, crushed 1/2 teaspoon salt |
| 1/4 |
teaspoon pepper |
| 1/4 |
teaspoon red pepper flakes, crushed |
| 1/4 |
cup chopped fresh cilantro |
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In a small bowl, prepare marinade: combine oil, tequila, lime juice, cumin, chili powder, oregano, salt, pepper, red pepper flakes and cilantro. Place lamb in a glass dish or zip lock back. Pour marinade over lamb, cover and refrigerate 4-6 hours.
Ignite coals in barbecue; allow to burn until bright red and covered with grey ash. Grill lamb, onions, chilies and peppers 4 inches from coals. Cook steak 5-6 minutes per side for medium-rare or to desired degree of doneness. Turn vegetables frequently until cooked.
Slice lamb steaks and vegetables into 1/4 inch slices. Serve on tortillas, top with salsa and roll up. Serves 12. (American Lamb Council)
If you want a real treat try homemade tortillas. They are easy and are so delicious. |
Flour tortillas
2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon lard or shortening
1/2 to 3/4 cup warm water (110 degrees)
In a mixing bowl stir together flour, salt and baking powder. Cut in lard till mixture resembles cornmeal. Add 1/2 cup warm water and mix till dough can be gathered into a ball. If needed, add more water, 1 tablespoon at a time. Let dough rest 15 minutes. Divide dough into 12 portions; shape into balls. On a lightly floured surface, roll each ball to a 7 inch round. Cook in an ungreased skillet (cast iron works well) over medium heat about 1 minute per side or until lightly browned. Keep them covered after they are removed from the pan so they don't dry out. Makes 12 tortillas |
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INGREDIENTS:
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| 4 |
lb pork roast |
| 2 |
onions, sliced |
| 1 |
onion, chopped |
| 5 or 6 |
cloves |
| 2 |
cups water |
| 16 |
oz bottle of your favorite BBQ sauce
salt and pepper |
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1. Place one sliced onion at the bottom of crock pot.
2. Stud pork roast with cloves and season with salt and pepper.
3. Place roast in crock pot on top of the sliced onion. Cover with the second sliced onion and add enough water to fill crock pot two thirds of the way.
4. Cover and cook on low 8-12 hours or overnight.
5. Remove roast. Remove and discard cloves, bone and fat as well as any water, onions and grease remaining in pot.
6. When meat is cool enough to handle, use a fork or your fingers to pull it apart until the entire roast is shredded.
7. Return the pulled pork to the crock pot. Mix in the chopped onion and BBQ sauce and cover. Heat on high for 1-3 hours or until the onions are soft. If it seems a little dry after this period just add a bit of water.
Serve on large, crusty buns with a mustard based Carolina-style BBQ sauce. Garnish with dill pickle spears, thinly sliced raw onion and pickled pepperoncini (Italian banana peppers). Serve with crisp, homemade slaw. Carolinians would put the cole slaw on the pulled pork sandwiches, that's up to you. |
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INGREDIENTS:
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| 1 |
boneless beef top sirloin steak, cut 1" thick (approx. 1 lb) |
| 1 |
packet (1 oz) dry ranch salad dressing mix |
| 2 |
Tbl. water |
| 1 |
Tbl. vegetable oil |
| 1 |
medium green or red bell pepper cut in 1" pieces |
| 1 |
medium yellow squash or zucchini, halved lengthwise, sliced crosswise in 3/4" pieces |
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In small bowl, combine dressing mix, water and oil; mix well.Cut steak into 1-1/4" x 1" pieces. Alternately thread Beef and vegetables onto four 12" metal or wooden skewers (soak wooden skewers in water for 30 minutes prior to using).
Brush kabobs with dressing mixture. Place kabobs on grill over medium, ash-covered coals. Grill, uncovered, approx. 10 to 12 minutes for medium-rare to medium doneness, turning occasionally.
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INGREDIENTS:
| 8 |
ounces corned beef, thinly sliced |
| 8 |
ounces swiss cheese, sliced |
| 8 |
ounces sauerkraut, drained |
| 1/2 |
cup Thousand Island dressing |
| 8 |
pieces rye bread, or pumpernickel |
| 2 |
tablespoons soften butter for spreading on the bread - may need more |
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- Butter one side of each slice of bread. On 4 slices of bread, buttered side down, arrange slices of Swiss cheese, corned beef, sauerkraut and dressing. Cover with the remaining slices of bread buttered side up.
- In a large non-stick skillet over medium high heat, place the sandwiches butter side down and brown on each side until cheese starts to melt.
- Slice in half and serve. Garnish with a pickle. (If you don't have Thousand Island dressing on hand, you may use a mixture of 1/2 cup mayonnaise, 1 tablespoon of ketchup and salt and pepper to taste.)
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INGREDIENTS:
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| 1 |
head romaine lettuce, washed and chopped |
| 2 |
cucumbers, peeled and sliced |
| 3 |
stalks of celery, chopped |
| 2 to 3 |
cups peanut oil |
| 4 |
boneless, skinless chicken breasts, chopped into 1-inch cubes |
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Salt and freshly ground pepper |
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Green Goddess Dressing |
| 1 |
pint basket cherry tomatoes |
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1. Place the lettuce in a large bowl. Add the cucumbers and celery.
2. Heat the oil in a deep skillet on medium high heat. Season the chicken pieces with salt and pepper. Add the chicken to the to the hot oil and fry for about 5 minutes, until golden brown.
Drain on paper towels.
3. Toss the lettuce with about ¾ cup of the dressing. (You can store the additional dressing in the refrigerator). Top with the chicken pieces and garnish with cherry tomatoes. Serve immediately. |
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INGREDIENTS:
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| 3 |
lb. racks pork baby back ribs cut in half. |
| 1 |
cup ketchup. |
| 1 |
Quarter cup apple cider vinegar. |
| 3 |
tablespoons dark brown sugar. |
| 3 |
tablespoons Worcester sauce. |
| 1 |
teaspoon liquid smoke.
Half a teaspoon salt. |
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1. Place ribs in a large pot and fill pot with enough water to cover ribs.
2. Bring water to a boil, reduce heat, cover and simmer for 1 hour, or until ribs are fork tender.
3. While ribs are boiling, combine remaining ingredients in a medium saucepan and bring to a boil.
4. Reduce heat and simmer, uncovered, stirring often, for 30 minutes, or until slightly thickened.
5. Place boiled ribs, meat side down, on a broiler pan.
6. Brush with half the sauce mixture and broil 4" to 5" from heat for 6-7 minutes.
7. Turn ribs over, brush with remaining sauce, and broil additional 6-7 minutes, or until edges are slightly charred. | |
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INGREDIENTS:
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| 3 to 4 |
pounds meaty chicken pieces (breasts, thighs, and drumsticks) |
| 1-1/2 |
cups dry sherry |
| 1 |
cup finely chopped onion |
| 1/4 |
cup lemon juice |
| 6 |
cloves garlic, minced |
| 2 |
bay leaves |
| 1 |
15-ounce can tomato puree |
| 1/4 |
cup honey |
| 3 |
tablespoons molasses |
| 1 |
teaspoon salt |
| 1/2 |
teaspoon dried thyme, crushed |
| 1/4 to 1/2 |
teaspoon ground red pepper |
| 1/4 |
teaspoon black pepper |
| 2 |
tablespoons white vinegar |
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Memorial Day 
1. Place chicken in a self-sealing plastic bag set in a
shallow dish. For marinade, in a medium bowl stir together sherry, onion, lemon juice, garlic, and bay leaves.
Pour over chicken; seal bag. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally. Drain chicken,
reserving marinade. Cover and chill chicken until ready to grill. |
| 2. For sauce, in a large saucepan combine the reserved marinade, the tomato puree, honey, molasses, salt, thyme, red pepper, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 30 minutes or until reduced to 2 cups. Remove from heat; remove bay leaves. Stir in vinegar. |
3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan by holding hand over coals for 4 seconds. Place chicken pieces, bone sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until tender and no longer pink, brushing with some of the sauce during the last 15 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium.
Adjust for indirect cooking. Grill as above.)
To serve, reheat and pass the remaining sauce with chicken. Makes 6 servings. |
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INGREDIENTS:
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| 3/4 |
lb beef round steak, boneless (12-ozs.) |
| 1 |
tsp oil |
| 1/2 |
cup sliced carrots |
| 1/2 |
cup sliced onion |
| 1 |
Tbsp soy sauce |
| 1/8 |
tsp garlic powder- dash pepper |
| 2 |
cups zucchini squash, cut in thin strips |
| 1 |
Tbsp cornstarch
1/4 cup water |
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Trim fat from steak. Slice steak across the grain into thin strips about 1/8 inch wide and 3 inches long (partially frozen meat is easier to slice). Heat oil in fry pan. Add beef strips and stir-fry over high heat, turning pieces constantly, until beef is no longer red (about 3-5 minutes). Reduce heat. Add carrots, celery, onion, and seasonings. Cover and cook until carrots are slightly tender (3-4 minutes). Add squash; cook until vegetables are tender-crisp (3-4 minutes). Mix cornstarch and water
until smooth. Add slowly to beef mixture, stirring constantly. Cook until thickened and vegetables are coated with a thin glaze. |
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INGREDIENTS:
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| 1 |
(4 pound) beef brisket, trimmed of fat ( salt to taste ) |
| 1 |
large onion, sliced |
| 1 |
(12 fluid ounce) can beer |
| 1 |
tablespoon brown sugar |
| 1 |
cube beef bouillon |
| 2 |
tablespoons coarsely ground black pepper |
| 2 |
teaspoons minced garlic |
| 1 |
bay leaf |
| 1/4 |
teaspoon dried thyme |
| 2 |
tablespoons cornstarch |
| 2 |
tablespoons water |
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- Preheat the oven to 350 degrees F
(175 degrees C).
- Season the beef brisket with salt, and place in a baking dish. Cover the entire roast with onion slices. In a medium bowl, mix together the beer, brown sugar, beef bouillon, pepper, garlic bay leaf and thyme. Pour over the roast. Cover with aluminum foil.
- Bake for 4 hours in the preheated oven. The brisket should be fork-tender. Mix together the cornstarch and water; stir into the juices in the baking dish to thicken. Remove the bay leaf. Slice and serve the meat.
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INGREDIENTS:
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| 3/4 Ib |
boneless pork loin |
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Marinade: |
| 4-1/2 |
teaspoons soy sauce |
| 1 |
teaspoon dry sherry |
| 2 |
tablespoons water |
| 2 |
teaspoons cornstarch |
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Sweet Bean Sauce : |
| 4-1/2 |
teaspoons sweet bean sauce |
| 1-1/2 |
teaspoons dry sherry |
| 1 |
tablespoon soy sauce |
| 2 |
teaspoons sugar |
| 2 |
cups shredded scallions |
| 1-1/2 |
cups vegetable oil |
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Use a cleaver to slice pork into 3" x 1/4" shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 30 minutes. Combine ingredients for Sweet Bean Sauce another small bowl; set aside. Arrange scallion shreds in a layer on a platter. Heat oil in a wok over medium heat to 375°F .Carefully lower pork shreds into hot oil with a slotted metal spoon. Stir-fry about 2 minutes until pork shreds are no longer pink Remove pork from oil with slotted spoon, draining well over wok; set aside. Remove oil from wok except 3 tablespoons. Add Sweet Bean
Sauce to oil remaining in wok. Stir-fry until sauce thickens slightly Add cooked pork shreds, mixing well. Place pork and Sweet Bean Sauce on top of scallions. Serve immediately. Makes 4 servings
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INGREDIENTS:
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| 4 |
Plum tomatoes seed & Chopped |
| 12-16 |
Slices of French bread |
| 1 |
Clove of garlic peeled |
| 2 tbs. |
Of olive oil |
| 1/4 |
Cup chopped fresh basil |
| 1/4 |
Cup crumbled feta cheese |
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Zest of lemon |
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Salt & pepper to taste |
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| 1. Allow tomatoes to drain 30 minutes |
| 2. Toast slices of bread & rub with garlic |
| 3. In a small bowl combine tomatoes with remaining ingredients and spread onto toast. |
| 4. Serve immediately! |
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Tom Fridays
WEEKLY SPECIALS |
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INGREDIENTS:
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| 2 |
Pounds of baby Portabellas |
| 6 |
Tablespoons of Butter |
| 8oz. |
Cream Cheese |
| 1/2 |
Cup Blue Cheese |
| 2 |
Tablespoons Chopped
green onions |
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| 1. Clean mushrooms, keeping stems (chop stems to equal 1/2 cup) |
| 2. Sauté mushrooms caps for 5 minutes. In 3 tbls. of butter. |
| 3. When sautéed mushrooms are done sauté mushroom stems in remaining butter. |
| 4. In a bowl mix cream cheese and blue cheese, until well blended, stir in stems and chopped onions. |
| 5. Fill caps with mixture on cookie sheet and broil until brown |
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INGREDIENTS:
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| 2 |
Cups of Peanut butter
Crunchy or Creamy |
| 2 |
Cups Confectioners Sugar |
| 3 |
Cups of Rice KRISPIES (Optional) |
| 4 |
Tbls. Melted Butter |
| 20 oz. |
of Chocolate Chips |
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| 1. Line Cookie Sheet with wax paper |
| 2. Mix together all ingredients (except chips) and form into a small egg shapes |
| 3. Melt chocolate chips in double boiler. Dip eggs into chocolate when melted and place on wax paper. |
| 4. Wrap each egg in a separate wax paper piece. |
| 5. Store in fridge when done. ( can be stored for4 weeks ) |
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INGREDIENTS:
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| 1 |
Cup Bisquick |
| 1/3 |
Cup Milk |
| 2 |
Medium Tomatoes Sliced Thick |
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Fresh Basil |
| 1 |
Cup of Mayonnaise |
| 1 |
Cup Fresh Parmesan Cheese |
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| 1. Heat oven to 450° Grease pie pan (10 inch) with butter. |
| 2. In a bowl combine Bisquick and milk to form dough. Pat into pan and bake for 5 minutes. Turn oven to 325°. |
| 3. Place tomatoes in pie pan sprinkle with basil. Combine mayonnaise and spread over tomatoes. Bake until golden brown |
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INGREDIENTS:
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| 4 |
boneless, skinless chicken breast halves (about 1-1/4 pounds), pounded 1/4 inch thick |
| 1 |
cup shredded mozzarella cheese (about 4 ounces) |
| 4 |
slices bacon, crisp-cooked and crumbled |
| 1 |
egg, lightly beaten |
| 1/2 |
cup Italian seasoned dry bread crumbs |
| 2 |
tablespoons olive oil |
| 1 |
jar (1 pound 10 ounces) RAGÚ Robusto! Pasta Sauce |
| 1 |
cup chicken broth |
| 8 |
ounces linguine or spaghetti, cooked and drained |
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1. Evenly top each chicken breast half with cheese and bacon.
Roll up and secure with wooden toothpicks. Dip chicken in egg, then bread crumbs. |
| 2. In 12-inch nonstick skillet, heat olive oil over medium heat and brown chicken, turning occasionally. Stir in Ragú Pasta Sauce and broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 10 minutes or until chicken is thoroughly cooked. |
| 3. To serve, arrange chicken and sauce over hot linguine. Garnish, if desired, with chopped fresh basil or parsley |
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INGREDIENTS:
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