Recipes

Sandwiches & Wraps

1 cup Cubed American cheese
3 Hard-cooked eggs; chopped
1 can. Spam; cubed
2 tbs. Chopped green bell pepper
2 tbs. Chopped onion
2 tbs. Chopped green olives
2 tbs. Chopped sweet pickle
1/2 cup Mayonnaise

Combine all ingredients; mix well. Put into hamburger buns and wrap each sandwich in foil. Bake at 325F for 30 minutes.

This looks like it would be a good 'make ahead.'

I love egg sandwiches with or without cheese, bacon, ham, etc. The easiest way I've found to prepare a cooked, bun-sized egg is to first spray some butter spray into a small round cereal bowl. Drop in the egg and gently scramble. Microwave for 90 seconds. On an English muffin with cheese and ham, I'm competition for the "big M" arch.

I like to make is cheese steak sandwich.

I buy Steakum's at the market ,these are paper thin beef steaks,
then I cut up yellow and green peppers and onions and cook them in a skillet until they are tender. Then cook up the steak, but the steak, peppers, onions and Swiss cheese into a sub roll and eat away. takes about 10 mins I think to make this

Okay, I bought hoagies (freshly baked), I used sliced chicken breast instead of steak, yellow bell peppers and onions. I read in another thread that you can't use swiss cheese but that was the only thing I had (other than parmesan and cheddar singles). I like it, tasted yummy.

Pat's King of Steaks® Philadelphia Cheese Steak recipe

For all the people who can not get to South Philadelphia to get the Original. here is the recipe for you home chefs.

Serves 4

24oz thin sliced rib eye or eye roll steak
6 table spoons of Soya bean oil
Cheese {we recommend Cheez Whiz®} American or Provolone works fine
4 crusty Italian Rolls
1 large Spanish onion

Optional
sweet green and red peppers sautéed in oil
Mushrooms sautéed in oil

Assembly
Heat an iron skillet or a non stick pan over medium heat
add 3  table spoons of oil to the pan and sauté the onions to desired doneness
remove the onions
add the remaining oil and sauté the slices of meat quickly on both sides
melt the cheez Whiz® in a double boiler or in the microwave
place 6oz. of the meat into the rolls
add onions, and pour the Cheez Whiz® over top
garnish with hot or fried sweet peppers, mushrooms, ketchup

Put on the theme song to the first Rocky movie and enjoy!

Recipe courtesy Gary Thompson, BB Sandwich Bar, NYC

Recipe Summary Prep Time: 20 minutes Cook Time: 20 minutes Inactive Prep Time: 3 minutes Yield: 4 servings Gary's Secret Onions:
3 tablespoons kosher salt
1 tablespoon sansho (Japanese pepper)
1 tablespoon coarsely ground black pepper
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon cayenne
1/4 teaspoon ground tamarind
1/4 teaspoon red pepper flakes
1/4 teaspoon toasted coriander seeds
1/4 teaspoon dried juniper berries
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
1 dried bay leaf, crumbled
3 large Spanish onions, thinly sliced
2 tablespoons vegetable oil Tangy Relish and Cheese Steak:
1/3 cup ketchup
2 tablespoons capers
2 tablespoons cornichons, diced
2 tablespoons drained green peppercorns (packed in water)
1 1/2 teaspoons celery salt
5 tablespoons champagne vinegar
3 tablespoons balsamic vinegar
2 teaspoons vegetable oil
1 pound rib-eye, very thinly sliced by your butcher
12 slices white American cheese
4 poppy seed kaiser rolls, split

Make Gary's secret onions: In a bowl, combine all the ingredients except the onions and oil. Working in batches, grind the spice mixture in a clean coffee grinder. Return half of the spice mixture to the bowl and reserve the remaining spice mixture. Add the onions to the bowl of spice mixture and mix to combine. Store the onions in the refrigerator, covered, to marinate for at least 3 hours and up to overnight. Heat the 2 tablespoons oil in a large skillet over medium heat. Add the marinated onions and reserved spice mixture and cook, stirring occasionally, until translucent. Set aside covered with foil to keep warm. Make the tangy relish and cheese steak: In a mini food processor, combine the ketchup, capers, cornichons, green peppercorns, and celery salt and pulse four or five times. Add the vinegars and pulse two to three times until just blended. Set aside.

When ready to serve, heat the 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the beef and cook, stirring, until just cooked through. Remove from the heat.

Slather the bottom halves of the rolls with the tangy relish and top with the beef, onions, cheese and the top halves of the rolls. Slice and serve.

Copyright © 2003 Television Food Network, G. P., All Rights Reserved

Rib eye or chicken about 4 oz thinly sliced
Mushrooms and onions - sautéed with the steak/chicken in butter/oil

WHITE AMERICAN CHEESE!!!!!!!!!!!!!!!! TRUST ME, IT IS THE BEST.

Put two slices of cheese on top of steak/veggies and then put toasted roll (sliced down center) on top of that and immediately take out of pan.
Don't let the cheese melt, it will melt on the bread.

Top with grilled or sweet bell peppers or hot cherry relish....

OH MY GOODNESS.. BEST SUB YOU WILL EVER EAT!

Try marinara on the chicken version

Here is how I do mine. I use whatever meat is handy. Even london broil, but need to cook it a bit on the rare side to be tender.

Freeze until barely frozen sirloin or rib eye or whatever meat you are going to use. Then slice really thin across grain.

Slice onions, mushrooms, a few pepperoni if you like a little bit of a bite to it.
Get your sliced white American cheese or provolone out.
Using a large skillet I heat that up really good and hot.

Add a little oil to skillet and put the onions and mushrooms other veggies on one side to sauté.
On the other side of skillet add the meat, then salt and pepper.

When meat is about done, portion it out on the skillet as well as the veggies you want on each sandwich. Rake together a meat and a veggie portion and top each of those portions with your cheese. Then throw on top of that a sliced hoagie roll which will steam slightly. When the bun is getting a bit warm slide the spatula under the sandwich, flip it over and it is ready. Can wrap in foil for a few minutes. Can also use cheese whiz. I sometimes add a bit of Worcestichire-shire sauce sometimes when the meat cooks. Hope this makes a little sense, I do not write anything done. I was a cook in a greasy spoon from age 17-21 and gone downhill from there.

Fresh Roll
thin sliced roast beef
provolone cheese
thin sliced onions
thin sliced mushrooms
thin sliced bell peppers
salt
pepper

Throw onions, mushrooms, and bell peppers in frying pan with some olive or vegetable oil, add salt and pepper. Cook till onions and peppers soft, then add roast beef to warm. Lightly toast roll in oven. Place meat, onions, peppers on rolls, top with cheese ( I sometimes add A-1 steak sauce on mine) for a great cheese steak.

Here is a recipe that is wonderful for when you have a group of people over. They always asked for the recipe.

1/2 c. thousand island dressing
1 (16 oz.) loaf party rye bread
1 (6 oz.) pkg. Swiss cheese slices, halved
12 oz. thinly sliced corned beef
1 (16 oz.) can shredded sauerkraut - well drained
butter flavored cooking spray

Spread dressing evenly on 1 side of each bread slice: top half of slices evenly with half of cheese, corned beef, sauerkraut and remaining cheese. Top with remaining bread slices. Coat baking sheet with cooking spray: arrange sandwiches on baking sheet. Coat bottom of a second baking sheet with cooking spray: place coated side down on top of sandwiches. Bake at 375° for 8 to 10 minutes or until bread is golden and cheese melts. Yields 20 sandwiches Prep: 20 minutes: bake 10 minutes. Note: To make ahead, place unbaked sandwiches on baking sheets and freeze until firm: place sandwiches in heavy duty zip-top plastic bags and freeze. Bake according to directions at 375° for 15 minutes.

Quarter a loaf of garlic, French bread. Placed tomato slices on bread. As I didn't have any bacon fried, I sprinkled with Oscar Mayer real bacon bits. Drizzled with Italian Salad dressing. Topped with shredded mozzarella cheese. Broiled until cheese and bread edges were showing signs of browning. Enjoy.

1 pack crescent rolls (triangle ones) or how many you need for everyone
1 pack precooked sausages          or how many you need

Roll up a sausage in each roll and put into oven (I use toaster oven) until the rolls are brown

Warm the tortillas in a skillet and wrap some:
Potato and Egg
Sausage and Egg
Bacon and Egg
Fajita and avocado and Cheese and Sour Cream
with or without salsa/jalapenos

Toast half bagel
butter lightly
spread cream cheese
add thinly sliced onion
add good amount of smoked salmon

Skip the butter and it qualifies for the South Beach diet ...

Take a fresh hot tortilla, spread with  crunchy Peanut butter and jelly or my favorite, honey, then roll up. It's better than bread. The heat melts the Peanut butter and jelly or Peanut butter and honey into "heaven" on a tortilla.

This sounds like a sandwich that can be served for breakfast, lunch, or supper.

Ingredients:
8 slices cinnamon raisin bread
3 tablespoons honey mustard
4 ounces thinly sliced ham
1 medium apple, cored, thinly sliced into rings
4 slices Muenster or Cheddar Cheese
Butter or Margarine
Spread the four slices of the bread with the mustard, Then top with ham, apple rings, cheese and the other slice of bread. Butter both sides of the bread. Heat skillet or griddle and cook over medium heat, turning once, until bread is golden brown and cheese is melted (about 2-4 minutes).

2 cups diced, cooked chicken
2 hard-boiled eggs
1/2 cup chicken broth
1/2 cup half and half cream
salt to taste
2 tbsp. flour
2 tbsp. melted butter

Combine the cooked chicken, hard-boiled eggs, chicken broth, and half and half. Bring to an almost boil. Add salt. Combine flour and melted butter. Add to mixture to thicken. Serve on buns. (Sometimes I leave out the hard-boiled eggs and then serve over biscuits.)

However many slices of rye or pumpernickel bread.
1/4 cup-1/2 cup butter, softened
3/4 cup Thousand Island dressing.
X number slices Corned Beef
X number Swiss Cheese 2 ½ cup sauerkraut, drained well

Spread butter on one slice bread, place butter side down in skillet.
Spread Thousand Island dressing on top side, then top with X slices corned beef, cheese, and sauerkraut.
Spread Thousand Island dressing on the other slice of bread. Place dressing side down on the sandwich.
Grill slowly until cheese melts and bread brown, turn over and repeat.
You are now ready to hurt yourself and all others partaking thereof!!!!

Wraps are good and a lot more versatile.
Filling can be egg salad, tuna salad, lettuce, tomato, and lunch meat.
Recently I bought 1.25 lbs of cooked crumbled bacon at Costco.
Best I have ever found. I fix wrap with lettuce, tomato, a little hidden valley dressing and a tablespoon
of bacon. I usually use a dressing instead of mayo for the consistency and ease.

This is great!

At the campground, I'll get out the Coleman griddle and fry up some bacon. Fry up some onions till they are just soft in the bacon grease. Slap on a few slices of thinly sliced calves liver and cook till just a bit pink in middle, not too long. Get a good hard roll or fresh rye bread and make that sandwich.

Even when I was a kid and hated the stuff, I always like the smell of it cooking. The smell seems to permeate the campground and everyone seems to want to know what's cooking, especially if you do it in the AM!

Sauté as much sweet sausage as you need and drain. Throw in sliced green peppers and onions. Season with salt, pepper, oregano, and basil. Cook till tender and serve on a good firm roll. Can be made ahead and kept in crock pot. Yum!

One of our favorites is a seafood wrap. I make them at home before we leave. Mix up some softened cream cheese with a package of diced fake seafood with some seafood sauce. Spread on tortillas. Add sliced olives, a little sliced green onion, some shredded cheddar, maybe some diced green pepper, etc. Anything that's not too drippy or the tortillas will get soggy. Roll up and store in a Tupperware box or Zip-lock bag. These are good the first day but better the second, and are handy for a snack or meal with a side dish of some kind. If you want to get fancy, you can slice them and put them in the oven till the cheese melts but that's too much like work, so we've never had them that way.

I have one that my grandmother used to cook for us more than 60 years ago. She used French bread cut in about 1 inch slices because that's all we had. Here I just use sliced American bread. It is an easy light meal with soup, salad and a glass of wine.

To serve 4:

8 slices of bread
4 slices Cheddar cheese
4 slices ham
2 eggs
1 cup milk
Salt and pepper to taste
butter

Beat eggs, milk and salt and pepper in a shallow bowl. Butter all 8 slices of bread. place cheese and ham on 4 slices. Top with the buttered slices. Cook in butter until golden on one side. Turn over and cook other side and serve.

OK, Its time for something really good, We make these and freeze until ready to eat.

Etouffee Stuffing first

1 stick margarine
1 small chopped onion
1 small chopped bell pepper
1 lb. cleaned raw shrimp or crawfish (chopped)
1 can campbells cream of mushroom soup
1/3 can water
chopped parsley
salt red and black pepper to taste
1 lb. block velvetta mexican cheese (cubed)
about a dozen pistolette breads

Now in a dutch oven melt marg. and cook onions and bell peppers until soft and onions clear.
Add seafood and cook until pink.
Add mushroom soup and water and stir until smooth.
Add salt pepper and parsley.
Cook on low about 20 min.
Add cubed cheese and stir until melted
Take off heat and let cool down.

Now cut the tips off the Pistolettes and core out center.
Spoon in etouffee and plug with cut off tip (put them in backwards and they stay in better)
You can either wrap individually now and freeze for later
Or deep fry at 350 deg. until golden bread is golden brown

Ingredients:

1/2 lb Butter
2 c Onions; chopped
1/2 c Bell pepper; chopped
3/4 c Celery; chopped
1/4 c Green onions; chopped
3 c Evaporated milk
1 lb Velveeta cheese; cubed
1 c Water
3 lb Shrimp; cook; grind
1 lb Crabmeat; white or claw
1 ts Salt
1 ts Black pepper
1/2 ts Granulated garlic
1/2 ts Cayenne
12 Pistolettes*

*Pistolettes are small football-shaped crusty rolls that are the brown and serve kind. They recommended using Earth Grain brand. Sauté onions, bell pepper, celery and shallots in butter until translucent. Add milk, Velveeta, water, shrimp, crabmeat and seasonings. Cook on low just until heated through. In semi-deep fat, fry pistolettes until they are browned. While still hot, holding them in a pot holder, make a slit in the end and stuff with seafood mixture. Eat immediately.

1 pkg frozen crawfish
1 can cream of mushroom soup
1 lb. hot Mexican Velveeta cheese
1 lg. yellow onion
1 lg. bell pepper, chopped
2 celery stalks, chopped
1/2 stick margarine
"Sub" bread rolls or pistolette rolls

Sauté onion, bell pepper and celery in margarine. Add crawfish. Simmer 20 minutes. Add soup and cheese and cook until melted. With knife, hollow out bread and fill with crawfish mixture. Wrap in foil and cook in 350 degree oven for about 10 minutes.

Also great over rice. We usually bake the bread after you hollow it and stuff it and eat it rather than wrapping them, saves time and mess.

I remember my mom making this when I was a kid.
Don't know the exact amounts, but I guess it was made to "taste"
She used a meat grinder, but you could use a food processor now, just don't make it to fine.
Can of Spam...Velvetta cheese....onion....green pepper... add a little milk and ketchup to make it stick together, and mix thoroughly.
Split open small hambuger buns and top them with the mixture and broil just till the cheese is brown.
Watch them close! But then again, even the burnt ones were good! lol
They were wonderful and as I remember she couldn't make them fast enough...

When I was a firefighter in Central Texas, we'd have Spam sandwiches out on the fire line. Shredded Spam, diced dill pickle, diced onion, mix with mayo (tuna fish type) and slathered between 2 slices of bread. Now there's a sandwich that will stick with you for the day, (and night, and next day).

I love it. Have it sliced cold for sandwiches, fried for sandwiches, mixed in with eggs scrambled, even had it baked it the oven with a few cloves stuck in it. I have been eating it for all my life and still enjoy it.

Fried egg, Spam, and Colby cheese sandwich is my favorite.

Try a sliced Spam and Peanut Butter Sandwich. Put Spam on top so Peanut Butter doesn't stick to the roof of your mouth! (just kidding). For variation add some lettuce and some sliced tomato. The secret is that Peanut Butter makes everything taste better, even Spam. Oh, you may want to add a few drops of Tabasco sauce.

2 cups chopped turkey (I used food processor)
1/2 cup turkey broth
1/2 cup half and half
salt
2 tbsp. flour
2 tbsp. melted butter

Put turkey, broth and half and half in saucepan. Heat to almost boiling. Add salt. Combine flour and melted butter. Stir into turkey mixture. Cook until thick. Serve on buns as sandwiches, or serve as gravy over biscuits.

I take the less juicy and succulent parts of the leftover bird and chop fine in the food processor. Dump into a bowl and add mayonnaise and a little pickle relish to taste and use with a salad or on sandwiches.
This is even better with ham or leftover roast beef.

1/2 cup mayonnaise
1 tablespoon curry powder
1 tablespoon fresh lemon juice
1 18-inch-long French-bread baguette, cut crosswise into 4 equal pieces

1/2 cup yellow cornmeal
1/2 cup all purpose flour
1/2 cup whole milk
4 catfish fillets (each about 5 ounces)
3 tablespoons olive oil

1 large tomato, thinly sliced
4 Boston lettuce leaves

Stir first 3 ingredients in small bowl to blend; season with salt and pepper. Cut bread pieces in half horizontally. Spread bottom halves with curried mayonnaise.

Whisk cornmeal and flour in shallow bowl to blend. Pour milk into another shallow bowl. Dip each fillet into milk, then into cornmeal mixture to coat. Sprinkle with salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add fillets; sauté until cooked through and brown, about 5 minutes per side.

Place fillets on bread bottoms. Top with tomato, lettuce, and bread tops.

Makes 4 servings. Courtesy Bon Appetite!!

We buy the lunch size bags of Doritos or Fritos, open the bag, add taco meat, cheese, onions, salsa, whatever you like on your tacos to the bag and use a fork to eat right out of the bag. The kids love it!

I make a bean & cheese variety. You need tortillas (I use flour), refried beans (I use Old El Paso Spicy Fat Free), and cheese spread (I use jalapeno flavored - it comes in a jar). On one tortilla, spread half with beans and half with cheese. Fold over in half, with beans and cheese together. Grill, if you will, in stick resistant fry pan over medium heat. Check to desired brownness and flip it over. This only take a few minutes and lunch is served. Top with salsa, sour cream, guacamole - whatever or nothing. Easy to do and easy to clean up - no mess.

Turkey breast or sliced chicken, lettuce, tomato, black olive slices, cheese & salsa mixed w/mayo in a tortilla (or even on white or a roll) I use to work in a deli, a couple years back, so I learned the littlest change (mixing sauces, spreads, etc can make a 'blah' lunchmeat sandwich go along way . Chicken salad, leftover chopped chicken breast, chopped celery, lo-carb ranch, some mayo, a sprinkle of Splenda, s & p, sprinkle of garlic & paprika. Mix & serve on greens or as a sandwich on multi grain.

 An interesting recipe in the Houston Chronicle today was for gorditas. A gordita is the Mexican version of Peta bread. It is made with cornmeal instead of flour. The cornmeal used is a variety called masa harina. Masa is the cornmeal result of corn which has been soaked in lye. If you eat corn chips like Frito chips or tostados, you have eaten masa.

All types of "wraps" are popular now in restaurants. You can get lettuce wraps at "Chilies", various wraps at Subway and other places. They are great for camping because the wrap is simple using flour tortillas or other wraps or in this case stuffing a gordita or pita bread. The fillings can be anything you choose even prepared products like Tuna salad or Chicken salad. Everything can be prepared ahead and kept cool in the fridge. You don't need any utensils to eat them and you can serve them on paper towels. What can be easier or more versatile.

To test the product, the Chronicle purchased four brands of masa harina mixes at the grocery store. The Quaker brand was the only brand that had a gordita recipe on the package. The following is the Quaker recipe.

Ingredients
2 cups masa harina
2 tablespoons lard or vegetable shortening
1 teaspoon salt
1/4 cup all purpose flour
2 teaspoons baking powder

Combine masa harina, lard, salt, flour, and baking powder in a bowl. Knead for a few minutes until all ingredients are well-blended and you are able to form a ball.

Divide dough into fourteen small balls. Keep dough covered with a damp towel.

Pat balls out to form a disc 4 to 5 inches in diameter and 1/4 inch thick.

Place gordita on a preheated griddle. skillet or comal. Cook 2 to 3 minutes, flip over and cook 3 minutes more

Meanwhile, lightly spoon a bit of oil, melted shortening or lard over the top of the gordita. Flip that side to the heat and press gently on the exposed surface.

Fill or top and serve.

Brown ground beef (lean), chopped onion & pepper in a frying pan or large pot. Drain fat. Add large spoonfuls in equal amounts of brown sugar & white vinegar. Add same spoonful's in ketchup, plus 1 1/2 more. Simmer & serve on rolls w/chips or salads/baked beans-or you can make this in the morning & reheat or put in crock pot. 

Another, boneless chicken breast, sliced in half, place a slice of ham & 2 slices of swiss between the cut breasts (or sautéed spinach, garlic, mushroom & swiss). Sandwich breast & season w/salt, pepper & garlic. Top w/ butter pats, wrap each breast in foil packets & grill. Slice baking potatoes in half (long-ways) top with thin onion slices, butter pats, chopped garlic, salt & pepper, wrap each in foil packets & grill.

You need hamburger, pork n beans, onion (if desired), mustard, ketchup, brown sugar, bacon bits (Oscar Mayer has cooked real bacon bits in a small bag). I brown a package of hamburger before leaving home. For lunch, combine hamburger, beans-drained, finely chopped onion, small dab of mustard and ketchup and brown sugar (all to your desired taste), and some bacon bits. Once heated through, put on a hamburger or hot dog bun. Serve with chips or veggies, whatever. It's quick and easy 

2.5 lbs. ground beef
2 tsp. catsup
1 1/2 tsp. mustard
1 1/2 heaping tsp. creamy horseradish
1 1/2 tsp. salt
2 tsp. Worcestershire sauce
4 oz. ground yellow onion
1/4 tsp. pepper

Mix catsup, mustard, creamy horseradish, Worcestershire sauce and pepper in a mixing bowl. Pour this mixture over the raw ground beef in a large cooking pot. Fill the mixing bowl with 4 oz. of water and swish it around to get any sauce that remains in the bowl. Dump the water into the cooking pot with the beef mixture. Add the ground onion and cook over medium heat stirring constantly for 15 minutes. (This step can be a real strain on the arms and shoulders so make sure that the person with highest strength score gets this job!) Increase heat and boil for 25 minutes, simmer and serve.

**Feeds 8-10.

I make a sandwich spread similar to your loose meat. I boil the hamburger (I use the 96%lean sirloin) with some chopped onion, clove of chopped garlic and salt and pepper. After the meat is cooked, drain off all the excess water (get rid of a lot of the fat that way.) Then I add chopped pickle, onion, celery and mayonnaise and salt and pepper to taste. Chill and then use as your lunch meat on your favorite bread.
I also use the boil method on my taco meat (meat, onion, garlic, jalapenos, oregano, salt pepper and any other seasoning you like.) I usually simmer till most of the water is gone. Makes for a moist instead of dry meat.

This is from Rachel Ray - 30 minute meals.

1 tablespoon vegetable oil, 1 turn of the pan
1 1/4 pounds ground sirloin
1 cup chicken stock, eyeball it, 1/2 a 14-ounce can or box
1 teaspoon sweet paprika
1 teaspoon Worcestershire sauce
Salt and pepper
4 burger buns, spilt, or Kaiser rolls, split
1/2 yellow skinned onion, finely chopped

Heat a medium skillet over medium high heat. Add oil and meat to the pan and brown the meat, breaking it up with the back of a wooden spoon as it cooks. Add chicken stock to the meat. Season the meat with paprika, Worcestershire, salt and pepper. When the liquid comes to a bubble, reduce heat to simmer. Cook meat 15 minutes, stirring occasionally.
Pile meat into buns or rolls and top with raw finely chopped onions.

I made the Rachel Ray recipe last night and it tasted pretty good. I used 1 1/2 tsp Tones Beef Base and two cups water instead of the chicken broth. I also sautéed onions in butter and used it for a topping. This would be an easy make ahead for camping.

Add catsup for sloppy joe's.
Add homemade chili mix for chili.
Add enchilada sauce for enchilada's.

1 pkg. Au Jus mix
1 pkg. Good Seasons Italian Dressing mix
1 can beef broth

Mix these together & pour over a boneless beef roast.

Cook approx. 8 hrs or more on low, shred meat, put it back in the juice mix, cook another 1/2 hour or so. Pile it on some buns, and enjoy!

I recall back in the 60's as a kid this great sandwich we used to have for lunch at the campground. One of my parent's camping buddies gave us the idea and it is a winner. He used fresh white bread, fresh thinly sliced Spanish onion, and slices of your favorite variety of orange. Sounds gross but boy did these taste good. The orange took away the harshness on the onion and the onion spiced up the orange.

I love onion and peanut butter sandwiches, either sliced onion or green ones in season.
When a friend told me about it, I thought she was nuts.

My first wife used to eat a sandwich made of bacon grease drippings (solidified), potato chips and cucumbers.

The Elvis classic: peanut butter, sliced banana and mayonnaise - grilled in butter.

Your favorite bread, your favorite crunchy peanut butter
AND...
Claussen's sliced pickles. (Only Claussen's will do for this particular sandwich. They are distinct in their flavor and texture, unlike other brands.)

Believe it or not, it is yummy!

12oz can tuna, 1cp chopped celery, 1cp peas, 1cp shredded Swiss cheese, 1/4cp parsley, 3/4cp mayo, 6 hero rolls
mix all ingredients, cut top off rolls, scoop out middle to make a boat. brush inside w/ melted butter, fill w/ mix.
wrap each in foil separately, bake 15 minutes or put on grill until hot. 20041007

In cold weather, I mean the kind of day when you just can't get warm, I make a tuna salad sandwich on soft whole wheat, put it in a deep bowl and pour boiling hot cream of tomato soup over it. (Sometimes I make the sandwich with a slice of American cheese inside.)
Sounds sloppy but is absolutely delicious.

Cheddar cheese, sliced strawberries, and grated onion on your choice of bread. Really good grilled!

My Concoction is:
Some pork chops with a shake of garlic and onion powder rub it in. Then just shake on some salt and crack black pepper. Then sit in extra virgin olive oil and oregano & mix for 10 minutes or so. Then rub in the olive oil. after rubbing the olive oil put oregano and basil. Best to use a cast iron pan if you have one. Then pour the olive oil into the pan; then pour in the olive oil from marinating. Put the meat in and cook till done. Oh I hit the meat with more onion and garlic powder in the beginning of cooking. Then take white bread with a little butter and margarine on it put in the pan and lightly toast on each. While meat is cooling. Then slice meat. Add some mayo to the bread add the meat and a tasty pork chop sandwich. Lettuce and tomato of course. The is good on linguini or vermicelli also. Just in the pan the meat is cooked in add some olive oil scrape up the cooked seasoning and add a little bit. It makes a nice little sauce. White wine is good for the sauce part too just a little though. Do not drench the pasta in the "sauce". There's my little crazy sandwich. Once when I was little I put a chunk of butter on a brownie.

Peanut Butter,  Orange Jello and pickles, sliced longways, on fresh white sandwich bread.

Also, red raspberry jam on cream cheese on rye bread.

Last, liverwurst with pickles and Fritos on an English muffin, toasted. Add onions if you want to get rid of company.

When I was a kid we ate raisin and mayo sandwiches, guess the mayo held the raisins on the bread, and a lot better for us than what kids snack on now!

Grilled cheese sandwich with syrup! Yum....sorta tastes like French Toast.

Peanut butter and sliced apple is good too. After Thanksgiving try turkey, cranberry and dressing sandwiches. They are great!

Left over pork and beans or spaghetti with mayo or butter.

One of my favorites is a sliced, fresh bagel, spread bottom half with cream cheese, top with sliced black olives, chopped walnuts and cucumber slices, sprinkle with salt. Spread cream cheese on top and put together. YUMMY!

My mother used to grind up uncooked hotdogs, add chopped hardboiled eggs, pickle relish and mayonnaise. She put in in hotdog buns. We got this at least once a week in our school lunch box. I still like it!!

Is a tuna fish and jelly sandwich. To die for.

Tuna fish & peanut butter I hear is good grub.

When I was a kid, at the grandparent's, we would have carrot and raisin sandwiches or pineapple sandwiches.

Slice pita bread to make 2 round halves
Spread with thin layer of Dill Dip
Add Deli Smoked Turkey or Honey Ham and at times I have added Swiss Cheese.
Put cover back on and slice into wedges.

1 can SPAM
6 hard boiled eggs
1 onion
2 large dill pickles or to taste
1/2 c. shredded cheddar, if desired
mayo to taste
Using a food grinder or food processor, chop first four ingredients. Add cheese and mayo to taste. Serve on crackers or whole wheat sub buns with other sandwich toppings such as tomatoes, cheese slices, lettuce, etc.

Shred a can of SPAM. Shred 1/2 cup onion, (Spanish is best), 1/2 cup shredded celery, 1/2 cup finely diced or shredded dill pickle, mayo to suit. Season to taste with pepper and a dash or two of Texas Pete (or similar). Makes a great sandwich filling. Serve with hardboiled egg on the side and a cold one.

1 can Spam, cubed
Swiss cheese, cubed (about equal to the amount of Spam)
Onion, chopped small
Dried mustard (not sure how much, we just pour some on)
Pepper
Miracle Whip

Add enough Miracle Whip to make it into a not too creamy salad.

Put on a bun and enjoy!

Sauces & Gravies  (Sauces)(Gravies)(Stuffing)

Sauces            

I know this doesn't sound like 'camping' fare, but it is fabulous and is good on anything from fish and seafood to vegetables (especially grilled or roasted asparagus).

1/4 c red wine vinegar
1 T honey
1 ample pinch saffron threads
1 cup mayonnaise
2 garlic cloves, minced

Whisk vinegar, honey, and saffron threads in heavy small saucepan over medium-high heat. Bring to boil. Remove from heat. Cool completely. Mix mayonnaise and garlic in medium bowl to blend. Mix in cooled vinegar mixture. Season aioli to taste with salt and pepper. Refrigerate.

I know that for all you purists out there the idea of making roux in the microwave is an abomination. Before you all go into reverse peristalsis, however, hear me out. I have made enough hand-stirred roux in a cast-iron skillet in my life to make enough gumbo to float a battleship (well, would you believe a small rowboat?). So... when I learned that roux could be made in the microwave, I jumped on it. Also, being married for these past 47 years to a non-Cajun girl has thrown all the responsibility for down-home Cajun cooking on me. Thus it is that all "modern" advancements are most welcome. But enough preamble -- here's the recipe:

In a LARGE pyrex measuring cup (ours is 2-quart) or bowl add enough flour for a good-sized amount of roux (about 2 to 4 cups of flour). Finely chop two LARGE onions and set aside. Add enough vegetable oil to the flour to make a not-too-runny looking wallpaper paste mixture, stirring well.

Put this mixture into the microwave and cook on high for 3 1/2 to 4 minutes. Stir. Again for 3 to 4 minutes. Watch for scorching. Stir. Continue zapping the roux for ever shortened periods of time, stirring between each "zap." (You want the roux to continue to be a little soupy. If it gets too dry, add a little more oil.) The roux will gradually begin to turn brown. Continue the process for ever shorter periods until at the end you're doing 30 second intervals. Continue until the roux is the color of DARK chocolate.

When the roux is the color you want, add all the chopped onions, stirring until the onions are thoroughly mixed and begin to sauté in the hot roux. If you like, you can microwave for another minute or two on high to finish sautéing the onions. (Don't worry, after you add the onions the temperature plummets to the boiling point of the water in the onions -- no chance of burning the roux.)

What I like to do is to make up a large batch of this roux and put it up in the freezer in small margarine tubs. This is just the right amount for a medium-sized gumbo, enough for us. When I'm ready to make a gumbo, I simply thaw out a carton of roux, add it to the water, meat, seasonings and other ingredients and we're in business.

My best roux, learned from a master Cajun chef, is made in my big cast iron Dutch oven, makes about 1/2 gallon, which I can then divide and freeze. Equal parts BY WEIGHT, flour and shortening, blended, in the oven at 400 and take out and scrape and stir every 15 minutes. I can make roux as black as a mother-in-laws heart. Definitely takes longer.

It is possible and acceptable to make roux in a microwave. Roux is the oil/flour base for gumbo.
Historically it is made by mixing 1/2 flour and 1/2 oil in an iron skillet, and stirring over medium
heat for about an hour until the roux is DARK brown.

The SAME can be made in a microwave, in a microwave safe 'glass' container, although the 'purists' won't admit it. It requires stirring several times after it begins to get dark, but can be completed in about 10 minutes. It has the SAME taste as the traditional roux. It's flour and oil and heat, and HAS to be the same.

This is a barbeque sauce of nearly 30 years ago that, supposedly, was used by the Texas Cattlemen's Association.

For a great barbeque sauce try 50/50 of Coca Cola and ketchup. Stir well as they don't readily mix well. If you are faint hearted, try first on hamburgers. But it is great on steak, etc. especially if you forgot to pack the barbeque sauce!

For those who are not familiar with it, Tiger Sauce is a hot/sweet sauce that is excellent for use on a sandwich or with any meat. It is also very good with a lot of vegetables…great as a relish with white beans. It is also expensive, almost $3.00 for a small bottle. This version costs next to nothing & I was pleasantly surprised that it came out as close to the original as it did. This is very easy to make and should keep for a long time in the refrigerator. I am sure it will keep indefinitely if properly put up in pint jars with a hot water bath, (canned). As fast as we are going through it, that will not be an issue in my house.

Ingredients

3        cups        Apple Cider vinegar
3        cups        Sugar
½        Tbs.        Salt
½        Tbs.        Black pepper
1        Tbs.        Worcestershire sauce
1        can        Tomato sauce (8 oz.)

        Simmer these ingredients over medium heat, stirring occasionally until all of the sugar is dissolved. While that is happening, run the following ingredients through a food processor until they are chopped finely:

1        Medium onion
½        Bell pepper
3 Tbs. Minced garlic
20       Dried cayenne peppers  (watch out for the heat, you may want to try less peppers)

Add this mixture to the simmering liquid and cook over medium heat for an hour or so. If you know how to can things, go for it…if you don’t, then keep it refrigerated. This version is a little hotter than the store bought stuff, but not too crazy if you like hot sauce. Makes about 4 cups.

1 C dry mustard
1 C MALT vinegar
3 lg eggs
1 C sugar

Put mustard in top of non-aluminum double Boiler, gradually stir in vinegar. Cover and
Let stand overnight In med. Bowl, beat eggs and sugar until light
and fluffy . Stir into mustard mixture. Cook over boiling water, stirring constantly, until
thickened. This takes about 20 minutes.
Refrigerate at least 3 days before using.
Keeps in refrigerator up to 1 month.
Makes 2 cups.

I saw this recipe in a newspaper article many years ago. Makes excellent gifts.!!!
We have never bought anything that comes close to this flavor.
I use the dried beef jars (Hormel?) and get about 5 jars per batch.

We are all supposed to be eating more fish. Here's a sauce I use with Salmon.... lightly smear mayo on, sprinkle with Cajun spices, then add onion and lemon on top and place in foil and bake on a grill (on low heat for 20 min’s) or in the oven.

This is a sauce my Uncle used to make to put on Blue fish at our yearly clambakes. You can cut it in half if you don't need a big amount.

    1 cup of butter
    1/2 cup flour
    2 teaspoons hot mustard
    1 quart clam broth
    1 teaspoon salt ( don't use if clam broth is salty)
    2 teaspoons pepper
    Melt butter and blend in flour and mustard. Add clam broth slowly and stir until blended. Bring to a boil about 2 minutes, add salt and pepper to taste.

Fresh salsa (jar kind is good too) really perks up fish, especially if it has lots of cilantro.

1 Tbs. Olive Oil
1 Medium Onion, peeled, cut in half and sliced thin.
2 cloves garlic, mashed and chopped fine
1 15 oz can Stewed tomatoes, Italian recipe
1 8 oz can tomato sauce
Kosher or Sea salt
Fresh Ground Pepper.

Season onions slices with salt and pepper.
Heat oil in a large sauté pan. Add Onions and garlic and cook until onions are soft.
Stir in the whole can of stewed tomatoes and more fresh ground pepper. Cook for about 10 minutes reducing the liquid to half.
Stir in the tomato sauce and more fresh ground pepper and cook for another 5-8 minutes.

Server over Mostaccioli or any pasta that will hold up to a thick sauce.

I am a huge crock pot promoter. I take different types of tomatoes (plum, cherry, beef stake) chopped skins and all (that where all your vitamins are); 1 med onion (vidalia) chopped; garlic cloves (to taste) usually 2-4; Put the crock pot on low for six hours (or overnight).

I take a hand blender and puree. Next depends on what type of sauce you want - pork/beef bones for a meaty lasagna sauce. Cook for another 4 hours on the low setting) and add desired beef/fixings. To me this sauce is way too heavy but the family likes it.

Otherwise skip the bones - add fresh basil, oregano, (fennel if using sausage). At this point you can add your meatballs/sausage/chicken etc raw into the crock pot during the day to cook 6 hours. After all the flavors have melded - I add a few more sprigs of basil and oregano for freshness. If it is early in the growing season - I add a little honey for sweetness (or I have used red wine, grape juice or grape jelly).

The problem when we camp is there is no electric hook up (so I smoke the tomatoes over the wood fire and cook over with a big cast iron pot). I usually do this for a sauce with sausage.

My DH gets migraines from onions (raw, powdered, dehydrated, etc.) so I had to learn to make my own sauce from scratch. Couldn't use the jar or canned kind. Here's how I do it:

brown 1 lb. ground meat (chuck) and drain
add:
1 14 oz. can diced tomatoes in sauce or just tomato sauce
1 6 oz. can tomato paste
1 6 oz. can water or enough to liquefy the paste
1 tsp oregano (dried)
1 tsp basil (dried)
1 1/2 tsp salt
1/2 tsp black pepper
1/4 tsp garlic powder
1/8 tsp ground red pepper, optional
1 Tbsp sugar
simmer until desired consistency, serve over hot noodles.

Very easy to make and tasty too.

Of course, you can add onions and mushrooms as desired (I'm allergic to mushrooms!).

1 Tbs. Olive Oil
1 Medium Onion, peeled, cut in half and sliced thin.
2 cloves garlic, mashed and chopped fine
1 15 oz can Stewed tomatoes, Italian recipe
1 8 oz can tomato sauce
Kosher or Sea salt
Fresh Ground Pepper.

Preparation
Season onions slices with salt and pepper.
Heat oil in a large sauté pan. And cook Onions and garlic until onions are soft.
Stir in the whole can of stewed tomatoes and more fresh ground pepper. Cook for about 10 minutes reducing the liquid to half.
Stir in the tomato sauce and more fresh ground pepper and cook for another 5-8 minutes.

Server over Mostaccioli or any pasta that will hold up to a thick sauce.

My quickie is 1 lb burger browned add one small onion chopped some oregano garlic and one can each of cream of mushroom soup and tomato soup.

My mom's recipe:
1 can tomato paste
1 can tomato sauce (spicy Italian is good- but plain is fine)
3 large cans plum tomatoes
2 large onions diced
2 celery stocks diced
2 cans mushrooms pieces/stems
4 cloves garlic - smushed up
2 bay leaves
loads of marjoram, basil, oregano

Simmer all day. Freezes wonderfully. Can add meat for sauce or make meatballs.
I love it in the cast iron sandwich maker over the barbecue between a couple of slices of homemade bread.

1 - 28oz. can crushed tomatoes
1 - 15oz. can tomato sauce
1T minced, dehydrated onion
1/2 t. minced, dehydrated garlic
1/2 t. dried basil
1 t. oregano
1/4 t. coarse black pepper
1/2 t. dried parsley
1 small can sliced black olives
1/2 envelope sweet 'n low

Add all ingredients to a large pot. Blend thoroughly. Simmer 30 minutes over low heat, stirring often.

When camping, I will carry the crushed tomato, tomato sauce, olive cans and put all the other ingredients, measured, into small zip loc bags (2" x 3"). Saves time and space as we have a smallish refrigerator and can't afford to take up space if it's not necessary.

My sauce is simple, and I make it in large batches and freeze it.
Now please forgive me, I don't measure a thing...its all done by taste.

1 can of tomato paste.
Run an onion and plenty of Roma tomatoes through the food processor.
Dump it in a pot.
Add a bay leaf and a pinch of paprika...yes, paprika.
Fresh garlic is best....chop finely, sauté and add it to the pot too.

Now my secret.....while this pot is on simmering, add a piece of pork sausage to it. It gives a wonderful flavor.

Here's what I use, after I make it and have it for dinner that first night, I save the reheated-to-boiling leftovers in glass jars. Just ladle the sauce in, pop on the top, place in refer. The steam causes a tight seal and it will keep for months.

Here's the recipe:

1 qt spaghetti sauce of your choosing, with mushrooms, Ragu or similar
1 lb lean burger, fried light gray in Olive oil, drained & crumbled
1/2 lb Hot Italian sausage, same as the burger, except it will be reddish colored
1/2 to 1 tbs. liquid garlic (this stuff is strong, but good for you and tasty, gives the sauce a powerful, but not overpowering, taste)
1 8oz can of tomato sauce
1 cup sliced celery, get some celery leaf in there too
1/2 cup diced onion (red is best)
1 cup sliced fresh mushrooms, uncooked
1 tbs. Olive oil, virgin, first cold press, (good for your heart)
1/2 tsp salt
1/4 tsp pepper
3 bay leaves

Bring all ingredients except items diced to a boil, lower to simmer for 1&1/2 hours. Add 1lb fresh or 1/2lb canned mushrooms, sliced. Add diced ingredients. Simmer 1/2 to 3/4 hours. Remove bay leaf before serving (they are not to be eaten).

I find cooking in the RV much simplified if I start with something prepared and embellish it. I sauté fresh minced garlic in olive oil and add some red wine. Let it cook down a bit and add a jar of your favorite spaghetti sauce. Fresh herbs and freshly grated parmesan cheese also add to the 'homemade taste".

Open one or two cans of tomato sauce, depending on how much fish you have. Add some Italian spice and a sprinkle of garlic, like you were going to make a spaghetti sauce. Prepare the fish in filets. Heat the sauce on very low, not letting it boil as this turns it bitter. Put the fish in a covered dish, such as Corning Ware. Heat in an oven at 350 until about half done, say fifteen minutes. Then pull it from the oven and cover with the heated sauce. Replace in the oven for another fifteen minutes. Time is critical. You do not want to over or under cook fish. You have to judge depending on how much fish there is. Serve it up with any kind of rice or potato that you like. Please don't blame me if you eat too much! Note: It works with chicken too!

From an Alaskan legend, given to my aunt by a neighbor in Gustavus, Alaska, "written exactly as her husband had written it, as it was told to him by a fisherman from Pelican, Alaska, who got it from Caddy Ganty herself."  The Gustavus Inn's most frequently requested recipe.

2 lb halibut, fresh or defrosted
white wine to cover

Cut the fish into pieces approximately 1" thick and 3x3". Put into a bowl, lightly salting and pouring wine over each layer. Cover and marinate for 2 hours.
Oven 350 F.
Drain the fillets well and roll in dry breadcrumbs. Put in a single layer in a lightly buttered baking dish which can be brought to the table. Cover with the following topping:

Mix together:
2 cups sour cream
1 cup good mayonnaise
1 cup finely chopped onions

Spread the topping thickly over the fish and smooth out to the edges to seal completely. Sprinkle with paprika. Bake from 25 to 30 minutes or until light brown and an instant-read thermometer reads 125 F in the thickest part. Serve at once with sourdough bread and a green salad.

Melt 2 or 3 Tbs butter in non-stick pan.
Add 1 lb. Cod or Halibut cut into chunks, along with 1 tsp minced garlic and about half a medium onion, cut into chunks.
Sauté over medium heat a few minutes, turning the fish once, until fish is white on the outside, but still uncooked on the inside. Add about one half cup of dry white wine (Chardonnay or Pino Grigio) and reduce heat to low. Simmer until done and sauce thickens, turning fish once during this part of the process. Peeled shrimp may also be added when the wine is added for an extra treat. Serve over pasta or rice, or with sautéed zucchini if doing the low carb thing. Enjoy!

When I sauce fish it is after the fish has cooked as an accompaniment. One of my favorites is very simple,

Melt 2 tablespoons of butter and a little olive oil in a heavy skillet, sauté 1 finely chopped shallot and 1/2 to 1 tablespoon fresh finely chopped parsley. When shallot is translucent and parsley has wilted add 1 cup dry red wine, salt and pepper and simmer until reduced by 1/2. Lower heat and finish by tempering with cold butter, 1 tablespoon at a time (1 to 3), whisking constantly until dull sheen.

Strain through a fine sieve and pour over fish. This is great over salmon, tuna and scallops.

You can have some fun with this one by adding spice just before finishing to give it a different flavor. Some that I have used are , basil and tarragon. You can also do this with dry white wine.

My favorite is a Mexican Staple: Mojo de Ajo. Chop about 6 garlic cloves and simmer them over low heat in a bunch of olive oil. Salt and pepper each side of a firm white fish and either grill, broil or saute. Put a few spoons of the mojo on top -- guaranteed to keep the vampires away. The garlic roasts in the oil and caramelizes.

For Salmon put 6 Tablespoons of Maple syrup 3 Tablespoons of water, 1 T each of chopped garlic, ginger, and crushed red pepper in a sauce pan and reduce by 1/2. Broil the salmon on Hi for 8 minutes, brush on the glaze and broil another 8 minutes. The glaze will caramelize, and just barely blacken.

Asian Style Tuna: Dice 1 T each garlic, ginger, and lemongrass, 1t each Salt, white & black sesame seeds (and if you like some crumbled Nori) mix in a bowl and put on a plate. Spread some wasabi paste on the outside of some very fresh tuna loin and roll in the mixture to coat. Sear over very high heat just enough to create a cooked "halo" around the outside -- make sure the inside stays raw. Chill then slice thin and serve either with rice crackers or over salad greens tossed in a light vinaigrette.

Make a Salsa out of diced papaya, fire roasted tomatillos, jicama, serrano pepper, cilantro and fresh lime juice. Salt and pepper the fish and grill to desired doneness. Serve with Salsa spooned on top.

Make a margarita butter with 1/2 stick butter, 1 T tequila, 1/2 T triple sec, 1 T Lime Juice. Salt and pepper fish and either grill, broil or sauté to desired doneness. Drizzle butter over fish garnish with some cilantro and serve.

 1 cup of pancake syrup (any brand)
 add: 2 jiggers good brandy, dash of nutmeg.   

Simmer on low heat (or microwave 20 secs.) for about five minutes.

Serve either the venison or the kangaroo. Try it with pork or chicken, too.

1 16 oz can whole berry cranberry sauce
1/2 cup dry Marsala wine
1/2 cup dried cherries
1 12 oz bag frozen sour pie cherries
1 tsp brown sugar
1/2 tsp minced fresh rosemary (or 1/8 tsp dried)
1/2 tsp ground allspice
1/4 tsp salt

Mix all the ingredients together and heat (stirring occasionally) until boiling in either the microwave or on the stovetop. Serve warm or at room temperature.

Makes about 10 servings and freezes well so you could make it at home and defrost at camp.

6+ Cloves Garlic
1" Ear of Ginger
3" Lemongrass
(mince above)
2 cans unsweetened coconut milk
2-3 Tbs Thai Red Curry Paste
2-3 Tbs Brown Sugar (to taste)
Juice of 1/2 Lime
3-4 Kaffir Lime Leaves
2Tbs Sesame Oil
1/4 Cup White Wine
salt to taste

Sauté aromatics in sesame oil briefly then add wine. Bring to a boil and add coconut milk paste, return to boil, add sugar and lime juice. Stir until paste incorporates and sugar melts. Add Kaffir lime leaves and simmer until thickened. Adjust seasoning.

Hope you enjoy! This is great with seafood, chicken, etc.

Simple and people love it.

Depending on the number of people use either large or regular size cans of fruit.

3 cans of chunk pineapple
2 cans of sliced peaches
2 cans of sliced pears
Drain the fruit really well. Really, really, really well. It's easier if they are packed in their natural juices, rather than heavy syrup.

Pour into a large casserole dish or Pyrex bowl.
Add 3/4 cup brown sugar and 2 - 3 tbs. curry powder. Stir all. If people hate curry, use less.
Dot with pats of butter - one stick worth.

Bake uncovered at a low heat for about two hours. It really works well with ham since they can go in at the same time. Oven temp should never go over 300 in any event.

1 8 oz block cream cheese
2  T. milk (any kind-regular, low fat, etc.)
 Mustard
In top of a double broiler or in a small sauce pan over very low heat add the milk, cream cheese and a 1/2 t. or a squirt or two of yellow mustard. Cook slowly over low heat, stirring until completely melted and hot. Pour over cooked broccoli, enjoy!  I sometimes stick this in the microwave after I've put it over the broccoli a few seconds before serving. If too thick add a little more milk and you can add mustard to taste also. Great when you eat a lot of broccoli and tired of regular cheese sauce.

Try a dipping sauce of:
1/4 cup soy sauce
1/2 tsp sesame oil
1/2 tsp Nuoc Mam (Vietnamese fish sauce, in the supermarket)
2 tsp. minced garlic
2 tsp. grated fresh gingerroot
juice of 1 lime

Also, try poaching the tuna with some celery, onion, a little salt, pepper and lemon juice, for a very short time or just until done in the middle and use as you would canned tuna. You will never look back.

This glaze can be used on pork, beef, or chicken. I used it last week on Shish-ka-bobs and it went over so well I am 'pre-preparing' ingredients to take rv'in soon.

• 1 tsp. onion powder

• 1 tsp. garlic power
• 1 tsp. Tabasco sauce
• 1 c. pineapple juice, I subbed crushed pineapple
• 1/2 c. Jack Daniels Whiskey
• 2 cups brown sugar
• 2 beef bouillon cubes
• 4 tsp Worcestershire sauce

Combine all ingredients in a small pan. Bring to a boil; reduce and simmer for 15 minutes. Allow to cool and use as a sauce on any grilled meat. I added it the last 20 minutes of grilling. It can also be used as a dipping sauce, but don't cross contaminate - pour off what you will use for basting and refrigerate the rest.  

 

Cranberry Jezebel Sauce

KLO

looking for cranberry recipes

1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar

1 (12 oz.) bag fresh or frozen cranberries

3 tablespoons prepared horseradish
1 tablespoon Dijon mustard
Fresh mint sprigs (optional)

Combine the first 3 ingredients in a medium saucepan; stir well. Bring to a boil over medium heat; add cranberries. Return to a boil, and cook 10 minutes, stirring occasionally. Spoon into a bowl; LET COOL TO ROOM TEMPERATURE. Stir in horseradish and mustard; cover and chill. Garnish with fresh mint, if desired. Serve with beef or pork, or pour over cream cheese and serve with crackers.

Yield: 2 1/2 cups, serving size: 1/4 cup

We deep fry turkeys and this is a staple with them, if I didn't make it my kids would string me up!
If you don't let it cool to room temp. it kills the heat from the horseradish. It's not a lot, just a good bite.

I make this before we go camping and it adds a little zing to lunches:

1 (4oz) can Colemans Dry Mustard
1 cup dark vinegar (cider vinegar)

Mix in bowl and set overnight on counter (wax paper on top optional)

2 eggs
1 cup sugar
Dash of salt
Beat eggs, sugar, salt. Combine all ingredients. Cook over boiling water (double broiler or small pan over larger pan of water) until thick (5-10 minutes). Cool, Cover, Refrigerate.

*For milder flavor, when cooked add 1/2- 1 1/2 cups REAL mayonnaise (not light or fat free). (Would recommend at least 1/2 cup first time making).

Microwave: instead of boiling, microwave on medium 8-9 minutes or until thick. Stir every 45 seconds as egg will curdle if overcooked.

have a good home made Enchilada Sauce I found on line that is easy to make whenever you need it. Keeps in frig a long time too.
I have also used corn chips...(to use them up) and layered the chips, cooked hamburger, black olives, chopped onion, cheese and sauce in layers in a baking pan. Just keep adding layers (like lasagna)... Also freezes well. --
(*Make it mild or as hot as you like)

Servings: 1

    1/2    onion, chopped
      1 ts oil
      2 TB green pepper, chopped
      1 ts oregano
    1/4 ts basil
      2 c tomatoes (fresh or canned)
      6 oz can tomato paste or 1 can tomato sauce
    1/4 ts brown sugar
      1 ts cumin
      1    clove garlic-minced
      1 sm carrot, grated (opt)
      1    bay leaf
    1/2 ts thyme
    1    bunch of cilantro chopped
         or 2 TB parsley, chopped            
   1 ts salt
    1/8 ts pepper
    1 sm can chopped mild green chilies or jalapenos (your choice)
    1/2 ts chili powder
* If I have it I will also add some Lipton Onion Soup mix (1-2 Tbs.)
Preparation :
Sauté onion and garlic in oil until onion is soft-discard garlic.
Add carrot, green pepper, bay leaf and herbs. Stir well. Add
tomatoes, paste and seasonings. Simmer 1/2 hour. Remove bay leaf.

You can put in a blender and blend until smooth to thicken it.

I've noticed that hardly anyone knows the recipe for real enchilada sauce, so will tell you the secret.

no tomato sauce

1 Tbsp bacon grease or shortening
1 Tbsp flour
1 Tbsp chili powder
1 tsp garlic powder
Salt to taste....not much
1 Cup water

For a dozen enchiladas, you will need at least 2 cups sauce.

Heat grease or shortening on LOW heat. add flour and cook slowly until very brown, like peanut butter or a little darker.
Add chili powder and garlic powder
Add water, slowly, stirring to mix. (I use a spatula)
Simmer until the sauce thickens, add a little salt.
The roux will have a faint, bitter taste that goes well with cheese and onions topping on the enchiladas.
For quick enchiladas, use frozen cheese Taquitos, thawed... and bake for 20-30 minutes at 325 until cheese is melted.
Serve on a bed of shredded lettuce if you like lettuce with chili sauce on it. yum yum.

1 cup mayonnaise
1 tbs. Dijon mustard
2 tbs. each chopped celery, red pepper, and scallion
1/2 tsp. toasted chili powder
Small clove of garlic, minced
White wine vinegar to thin, if needed
Salt & pepper, to taste

Combine all ingredients....makes 1 cup.

Prep time: 20 minutes Dresses about 40 sandwiches
If you want a mild mayonnaise, remove chili seeds before blending.

Note: This mayonnaise contains raw egg yolks, which pose a slight risk for salmonella, especially for the very young, elderly and those with compromised immune systems. Keep refrigerated and use within two days. This recipe makes a large amount of mayonnaise. If you would like the flavor of this mayonnaise but only need a small amount, you may add roasted chilies, garlic and a little white vinegar to regular mayonnaise to get a similar result.

* Ingredients:

9 Serrano chilies, stems removed and roasted
1 clove of garlic, put through garlic press
1/3 cup white vinegar
1 tablespoon salt
1 whole egg
3 egg yolks
4 cups of canola (or olive) oil

* Instructions:

Put chilies, garlic, vinegar, salt, egg and yolks in blender on low speed. Run until well blended.

In a slow, steady stream add oil while still running blender on low. Do not over-blend. Store extra in refrigerator.

I like to whirl sun-dried tomatoes into my mayo.

The recipe I found says to combine approximately equal amounts of chili sauce and mayonnaise.

Gravies  (Back to Category)

I just found my mother's recipe for tomato gravy. She never used exact measurements.

Shortening
Flour
Canned Tomatoes
Brown Sugar

In a skillet, add a small amount of shortening and flour. Add canned tomatoes, either juice or chunks, enough to make the consistency of gravy. Cook until heated through, add a little brown sugar. Good over biscuits.

White gravy is basically a medium white sauce. I usually start with the pan drippings of
whatever I am cooking (steak, bacon, etc.) first and add flour and milk stirring constantly.
Then add spices (salt, pepper, lemon pepper etc.) You can also make cheese gravy to
serve with the biscuits in which case you stir in the grated cheese to the white sauce.

1 cup sugar
2 tablespoons cocoa
2 1/2 tablespoons flour (heaping)

Mix well. Add 1 1/2 cups water
Cook on low heat until thick.
Pour over hot buttered biscuits
P.S. You can add a little vanilla to this also

1 (28-oz) can crushed tomatoes
1/2 cup onions, chopped
4 slices bacon
1/4 cup green peppers
3 tablespoons flour
salt and pepper to taste

Fry bacon in frying pan until done but not crisp. Cut into pieces. Add onions and green peppers, sauté until soft. Add tomatoes and simmer 20 minutes. Salt and pepper to taste.
Mix flour with enough water to make a smooth paste. Add this to the other ingredients stirring constantly until thickened.
Serve over rice
Serves 4-6

There is also a red eye gravy made with ham usually country ham. Any grease from any pork product will make gravy. Bacon, Ham, Country or City. To make the red eye you take the drippings of the country ham and bowl some add a little coffee grounds to it since I don't like coffee or its taste I don't use it if you don't just add some water to the drippings and bring to a hard boil.

For bacon just make a white paste of flour and water and stir in the drippings the lumpier the better some say.

Drippings from a skillet of ham or bacon
1 cup black coffee (not instant)
1/4 tsp black pepper
   
    Pour the coffee into the skillet containing the hot
   drippings. Stir but do not allow to boil. Sprinkle the
   pepper into the mixture.

Good gravy on the road has been answered by my wife and attested to by my waistline. She makes the best. Wondra flour is pre-sifted and comes in a shaker tube that's re-closeable. It is the perfect consistency for white gravy. Cook the bacon/sausage and reserve a little grease along with the meat in the pan. You HAVE to get cast iron, older the better. Keep low heat and add milk and stir in the flour until thickened a bit. It will thicken more when you take it off the heat. Red and Black pepper also a little garlic powder are essentials. When done right, you can put this on nearly anything and you'll have a winner.

Ok, ya'll! Being a former Southerner we learn to make biscuits & gravy practically from birth! I'll share my favorite recipe with you, it's never let me down yet.  (Do a Recipe Search for: "Southern Biscuits for Gravy" to get the other half of this recipe)

Use 2 tablespoons of melted bacon grease and add 2 rounded tablespoons of flour to a sauce pan. Using a whisk, blend the flour and fat to make a simple roux. Let this cook, stirring constantly until...well, until you can smell the flour cooking and turning kind of brownish. This just gives it more flavor. Add a small amount of milk (I use non-fat) (1/4 cup or so) and whisk this together quickly (it will be thick) then add enough milk to equal 2 cups then add salt and pepper to taste, and let this come to a boil and boil for 1 or 2 minutes till thickened. If you like really thick gravy, let it cook a little longer.
If this lumps (it happens to the best of us) use a hand blender to beat the #^^%# out of it, and don't tell a soul. You can add bits of bacon to the gravy or cooked sausage. Or it's just fine the way it is pour over biscuits.

You can use Wondra four for the gravy, as it is a very finely milled four made just for making gravy and sauces.

    1 can (5) Great Value (Walmart) Texas Style Buttermilk Biscuits,                  
       or whatever brand you prefer - works out the same.
    1 or 2 package/envelope (1 cup each) Jimmy Dean Country Gravy Mix

Needless to say, increase the number of biscuits and quantity of gravy to suit the number you are serving. We have found that we prefer the Jimmy Dean gravy mix to the others, however the Shawnee Mills, Southern Mills, store brand and others have proven to be quite good as well. Also, if we don't have sausage available to fry and crumble up in the gravy we often use crisp fried bacon. You can also use the real bacon bits available in small jars at your favorite grocery store, or if you are trying to be health conscious you can use the imitation bacon bits.

Since we have started using the ceramic floor tile in our RV oven, a trick discovered in this forum, our biscuits now come out golden and cooked to perfection, no burnt bottoms.

Another great variation on this idea that we have discovered is the Stouffer's frozen Creamed Chipped Beef w/gravy. We use one package of Chipped Beef plus mixing in one package (mixed before adding) of the gravy. Delicious - Just the right amount for two people.

Take one Jimmy Dean hot sausage, I brown it, drain it. Add about 3/4 cup of flour and stir until the sausage has soaked up the flour and it's no longer white. Then I add milk, a little bit at a time, stirring in between. When the gravy has thickened enough, I pour it over open faced biscuits and my husband likes dashing it with pepper. The gravy HAS TO BE made in a cast iron skillet!!!

I make biscuits and white gravy every Saturday morning. It may not be the best but it sure doesn't last long. For the gravy, all I do is put about 1/4 cup of corn oil or similar in a skillet on medium heat. I add plain flour in about the same quantity and stir. If I need more flour or oil, I add it until I have a little thicker mixture than heavy cream. Cook until golden brown or a little more. Then I add milk and raise the temp to near a boil stirring all the time. Lower the temp, add salt and lots of black pepper. It is better with pork sausage dripping instead of the corn oil but my wife guides me to not use the drippings. You can crumble some pork sausage into the gravy for a really good deal. This is making me hungry.

I make hamburger gravy all the time, my family loves it. I just take about 1 pound of hamburger, brown, season, and add onion flavoring if you like, then add a can of Campbell's mushroom soup and enough milk to thicken as you wish, I used to stir in flour with the liquid part of it, but it is much easier and quicker with just the mushroom soup. If it is too greasy, just pore off. My mother used to make white gravy, she just used a quarter pound of butter and let it brown a little in a skillet, then stir in about a quarter cup of flour. I use this when I am making dried beef gravy, plus the mushroom soup, its delicious.

1/2 lb good quality sausage (bulk)
1 medium onion chopped
4 Tb. all purpose flour
2 cups milk, warmed.

Fry the onions and sausage until the sausage is no longer pink and the onions are soft. Add the flour and stir thoroughly for about 3 minutes over medium eat to get rid of the pasty flour taste. Take the pan off the heat and stir (I use a whisk) in the milk all at once. Once the milk and sausage mixture have been thoroughly combined, return the pan to med-low heat and stirring constantly heat until thick and bubbly. Stir in a generous amount of black pepper and serve over fresh (hot!) biscuits.

Here's a recipe for Sausage Gravy I got from our daughter-in-law.

                1 LB PORK SAUSAGE
                2 TBSP MARGARINE
                6 TBSP FLOUR
                3 1/2 CUPS MILK
                1/4 TSP SALT
                1 TEASPOON PEPPER

        IN A SAUCEPAN, COOK THE SAUSAGE UNTIL DONE.
        STIR IN MARGARINE UNTIL MELTED.
        SPRINKLE WITH FLOUR. GRADUALLY STIR IN MILK,
        SALT AND PEPPER. BRING TO A BOIL; COOK AND
        STIR FOR 2 MINUTES.

Stuffing  (Back to Category)

Cornbread, Celery, Onions, Eggs, Sage, Poultry Seasoning, Salt & Pepper

A traditional New England Bread Stuffing that makes enough stuffing for an 18 pound turkey.
Ingredients:                  
9 cups soft white bread,
cubed 3 cups chopped celery
2 teaspoons baking powder
1/2 cup melted shortening
2 onions, chopped
3 teaspoons paprika
3 teaspoons salt
3 teaspoons ground poultry seasoning
2 eggs         
Directions:                     
1 Sauté onions in melted shortening.            
2 Mix together bread cubes, celery, baking powder, sauted onions, paprika,salt, poultry seasoning, and slightly beaten eggs. Mixture will be dry.               
3 Pack lightly into uncooked turkey. Roast turkey as directed. 20041006

A mellow stuffing that pairs up perfectly with the Maple Roast Turkey and Gravy.
Ingredients:                  
12 cups cubed white bread, baked until slightly dry
1 pound sausages, Sweet Italian or Herbed Chicken, casings removed
1/4 cup butter or margarine
6 cups chopped leeks or 4 cups chopped onions
4 teaspoons poultry seasoning
2 cups chopped celery
2 to 3 tart green apples, peeled, cored and chopped
1 cup dried cranberries
2 teaspoons chopped dried rosemary
1 1/3 cups chicken stock
salt ground black pepper               
                              
Directions:                     
1 Sauté sausage in a large skillet over medium heat, crumbling coarsely, for about 10 minutes. Remove sausage to a large bowl with a slotted spoon. Empty pan of grease.            
2 Into the same pan melt the butter. Add the leeks or onions, apples,
celery and poultry seasoning. Sauté until softened, about 10 minutes. Add the rosemary, dried cranberries and cooked sausage. Mix all with the dried bread cubes. Season to taste with salt and pepper. Moisten with the chicken stock.         
3 Stuff turkey with about 5 cups for a 14 pound turkey. Add additional chicken stock to moisten stuffing if needed. Remaining stuffing can be baked in a covered buttered casserole at 350 degrees F (175 degrees C) for about 45 minutes. Uncover and bake for another 15 minutes to brown top. 20041006

A dark and wild tasting stuffing that is sure to disappear quickly!
      
Ingredients:                  
6 cups 1/2 inch cubes pumpkin bread
1 cup chopped celery
1 cup butter or margarine
2 cups chopped red onions
2 cups sliced fresh mushrooms (crimini, porcini, etc)
2 tablespoons minced fresh rosemary, or 1 tablespoon dried
2 tablespoons minced fresh tarragon, or 1 tablespoon dried
2 tablespoons chives, minced
2 tablespoons parsley, minced
1 1/2 teaspoons salt
1 teaspoon ground black pepper
6 tablespoons chicken or vegetable broth               
                        
Directions:                     
1 Spread bread cubes on a baking sheet, and let dry overnight.
Alternatively, heat in oven until dry at 250 degrees F (120 degrees C).               
2 Preheat oven to 375 degrees F (190 degrees C). Butter a 2 quart baking dish.         
3 Melt butter or margarine in a large pan over medium heat. Add celery and onions; cook for about 10 minutes. Add mushrooms; cook, stirring, for about 8 minutes. Mix in herbs, salt, and pepper. Fold in bread cubes. Add enough broth to moisten. Transfer to prepared dish. Cover with foil, shiny side down.         
4 Bake for 40 minutes. Uncover, and bake for 10 minutes to crisp top. 20041006  

This recipe makes enough stuffing to stuff a 10 to 12 pound turkey.
      
Ingredients:                  
4 to 5 stalks celery, chopped
1 1/2 cups chopped onion
5 to 6 cups crumbled cornbread
cooked chopped turkey giblets, to taste
8 ounces oysters
1/4 cup fresh chopped parsley
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon paprika
1 teaspoon dried sage
1/2 teaspoon ground nutmeg
2 eggs
2 cups chicken stock            
                              
Directions:                     
1 In a skillet sautéed the celery with the onions until the onions are
translucent.            
2 In a large bowl combine the crumbled cornbread, cooked celery, cooked onions, giblets, oysters, parley, basil, salt, paprika, dried sage and nutmeg. Toss well.            
3 Beat the 2 eggs. Add the eggs and chicken stock to the stuffing mixture. Stuff stuffing in bird's cavity. Remove stuffing promptly once bird is cooked. You can also bake the stuffing separately from the bird in a large casserole dish. Bake it in a preheated 350 degrees F (175 degrees C) oven approximately 1 hour and 20 minutes. 20041006

I take this to our family gathering for the holidays. Everyone likes it - the "meat eaters" don't miss the giblets. You can make it vegan by deleting the mushroom soup and increasing the broth, also use no/low fat soup if you like.
Ingredients:                  
1 loaf day-old bread (multi-grain, nut, sourdough are tasty)
1 can (10 3/4 ounce) cream of mushroom soup
1 can (10 3/4 ounce) or 2 cubes vegetable broth water to moisten
1 teaspoon poultry seasoning salt ground black pepper
1/2 cup cooked wild rice (optional)
1/4 cup dried cranberries (optional)
1/2 cup fresh mushrooms (optional)
1/4 cup pecans or walnuts (optional)
1/4 cup apple cubes (optional)         
                              
Directions:                     
1 Mix together the bread, cream of mushroom soup, vegetable broth, water, poultry seasoning, and salt and pepper to taste. Add any or all of the optional ingredients as desired. It will be sticky. Shape into a loaf and wrap in (nonstick, sprayed) foil to bake.               
2 Bake for about an hour at 350 degrees F (175 degrees C). You can slice it like a meatloaf and serve. 20041006

This stuffing has lots of flavor and is nice and moist. You can also change the ingredients to your liking. I quadruple this recipe and make the extra in my electric roaster, that's how much everyone loves it.   
Ingredients:                  
1 pound bulk breakfast sausage
3/4 cup finely chopped onion
1 1/2 cups finely chopped celery
1 cup (combined) margarine and drippings from sausage
8 cups bread cubes
3 teaspoons poultry seasoning
1/4 teaspoon ground black pepper               
                              

Directions:                     
1 Cook sausage. Drain.         
2 Melt margarine. Add enough to sausage drippings to make 1 cup.               
3 Sauté onions and celery in margarine/dripping mixture until onion is tender. DO NOT BROWN. Stir in about 1/3 bread cubes. Put in big bowl and add remaining bread cubes, poultry seasoning, and pepper. Watch your hands, it's hot. Mix well.
4 Stuff turkey. You can also omit the sausage, increase the bread cubes to 9 cups, and add a teaspoon or two of salt. You can also add apples, giblets, oysters, etc. This recipe is very adaptable. When cooking extra in the oven, place the stuffing in a buttered casserole dish, and place in a pan of hot water. Cover, and baste with turkey drippings occasionally. It comes out really good. 20041006

The stuffing of the Northwest!
Ingredients:                  
2 cups hot water
1 ounce dried porcini mushrooms
1 (1 3/4 pound) loaf unsliced egg bread, crust trimmed and cut into 3/4 inch cubes (about 16 cups)
6 tablespoons unsalted butter
4 cups coarsely chopped leeks (about 3 medium)
1 cup chopped shallots
1 1/4 pounds crimini or button mushroom caps, sliced 1/2 pound fresh shiitake mushrooms, stems removed and caps sliced
2 cups chopped celery
1 cup chopped fresh parsley
1 cup coarsely chopped and toasted hazelnuts
3 tablespoons chopped fresh thyme or 1 tablespoon dried
2 tablespoons chopped fresh sage or 2 teaspoons rubbed sage
2 eggs
3/4 cup chicken stock
salt
ground black pepper            
                              
Directions:                     
1 Combine the 2 cups hot water and the porcini mushrooms, let stand until
the mushrooms are soft. About 30 minutes. Drain, reserving soaking liquid. Squeeze porcini dry and chop coarsely.         
2 Preheat oven to 325 degrees F (165 degrees C). Divide cubed bread between two baking sheets. Bake until beginning to brown. About 15 minutes. Cool then transfer to a very large bowl.            
3 Melt the butter in a heavy Dutch oven over medium-high heat. Add the leeks, shallots, crimini or button and shiitake mushrooms. Sauté until golden and tender, about 15 minutes. Mix in the celery and porcini mushrooms and sauté for another 5 minutes. Transfer mixture to the bowl with the bread crumbs. Mix in the parsley, hazelnuts, thyme and sage. Season with salt and pepper and stir in the beaten eggs.               
4 To Bake The Stuffing In A Turkey: Fill the main cavity with the stuffing. Combine the broth and 1/2 cup of the reserved porcini soaking liquid in a large glass measuring cup. Add enough broth mixture to the remaining stuffing to moisten. Spoon remaining stuffing into a buttered baking dish. Cover with buttered foil. Bake stuffing in dish alongside turkey until heated through, about 30 minutes. Uncover and bake until top is crisp, about 15 minutes.               
5 TO BAKE ALL STUFFING IN PAN: Preheat oven to 325 F. Butter 15x10x2-inch baking dish. Mix 3/4 cup reserved porcini soaking liquid and 3/4 cup broth into stuffing. Transfer stuffing to prepared dish. Cover with buttered foil and bake until heated through, about 1 hour. Uncover and bake until top is crisp, about 15 minutes. 20041006

When we first got married, 47 years ago, my wife, from Ga. always had a bread stuffing. I, coming from N.Y of an Italian background always had a meat stuffing. This was our first compromise. She made it half bread and half meat.
                        2lb. good ground beef
                        2 bags Pepperidge farm bread stuffing mix
                        1 onion, chopped
                        4-5 stalks of celery, cut in small pieces
                        1 bell pepper, small pieces
                        salt pepper to taste
                        2-3 cans chicken broth
    brown meat, part cook onions celery, bell pepper in butter. Mix all in large bowl. Place in baking dish and cook in oven for about 1 hour. Better then the Turkey. 20041006

Don't use a recipe. First you boil a chicken. Use a large stock pot and throw in a couple of ribs of celery & an onion, carrot etc. You will need at least a gallon of broth. Simmer this for an hour or two.

Look on the back of your Martha White's cornmeal bag. Yellow. Make two double batches in an iron skillet. Don't worry, she has two.

When the cornbread is cool enough to handle, crumble it up into the largest bowl you have. Saute 3-5 ribs of celery and a large onion in some butter or olive oil. If you need to be told to dice the celery and onion first then you are reading the wrong recipe. Throw in a few cloves of garlic while you are at it. When this is done, add it to the cornbread. Scramble about 8 eggs and add to the mixture. Use your hands.

Remove the chicken from the broth. While the broth is still warm, add more sage than you think it needs....then add that much again. Two or three tablespoons would be a bare minimum. Pour about half the broth over the cornbread mix...stirring or working it with your hands...add broth until the mixture is almost like Jello. It wants to be pretty wet. If you like meat in your dressing, use the chicken. Chop up about 4 hard boiled eggs and mix them in. Now add the secret ingredient...throw a bag of Frito's in there. When it is all mixed up to suit you, divide it into a couple of large roasting pans and cook in oven at 350 for a half hour...45 min. until it starts to just brown on top and firm up. Don't let it dry out. You have plenty of room in the oven because the men are outside drinking beer and deep frying the turkey.

If you don't have about a half gallon of broth left over then you didn't make enough. What did you think you were going to make gravy out of? In a good sized soup pot take the rest of the broth and simmer with the finely chopped giblets, onion, celery, parsley etc., whatever you like. I add the mashed up yolks from about 4 eggs also. After an hour or so, check the seasoning, thicken with cornstarch, drag the men away from the game and say the blessing. It's time to eat. You may want to double the gravy...you will need it tomorrow. 20041006

Cut up stale white bread with ends removed, butter, celery, onion, parsley and poultry seasoning.
My children love this recipe and never want me to change it. The poultry seasoning gives it a lot of flavor.

I use and have always used Pepperidge Farm stuffing, the original kind. I follow the recipe on the bag but start with (for a big turkey) a cup each of diced onion and of celery and sauté them in the butter until they are tender but not brown. Also throw in a good pinch of thyme, sage, and a few grinds of black pepper. Then I add the hot water and sometimes chestnuts I have prepared the day before. (Chestnuts taste REALLY good with the celery.)

Sauté lots of celery and onion in a stick of butter, add salt, pepper, poultry seasoning with extra sage added. A can or 2 of chicken broth. Mixed with the dry bread crumbs + whatever old bread we have around (hold the mold of course)

For stuffed pork, like a crown roast I add a lb. of mild sausage to flavor it up a bit and leave out the poultry seasoning.

I use the Pepperidge Farm stuff, too, but I like throwing in sautéed celery, onions, and mushrooms, and I use chicken broth with a splash of white wine in place of the hot water. Occasionally, I'll add some finely chopped apple and some finely chopped (cooked) hot Italian sausage, too. Just depends on what I have in the house!

7 or 8 lb. Hen (boiled with 1 onion and 2 ribs of celery and salt) - save broth
2 (9 inch) skillet corn bread (cooked until just barely done, but not too brown!)
1 batch of homemade biscuits (the Bisquik drop recipe is fine - also not too done!)
1 ½ to 2 cups diced celery (raw)
2 large chopped onions (raw)
1 to 2 T. sage (or to taste)
1 to 2 T. poultry seasoning (or to taste)
Lawry's Seasoning Salt to taste
Dash or ground red pepper (optional)
9 raw whole eggs
Broth from hen - keep hot or reheat (add canned broth and butter if necessary)

Crumble bread and biscuits; add celery, onion and seasonings. Add raw
eggs, mix well. Add HOT broth to make VERY THIN. Add a few cups and stir...add and stir....etc.

Now, by very thin, we're talking about soupy oatmeal. More than likely, you will think, "Oh no, I've put in too much now....add one more cup and that will be about right." The dressing will soak up a lot of broth, so you might even need to add another cup or two after the first time you stir. Mix well.

Bake at 350 degrees in a greased deep baking pan for 1 hour or more. These days, we use a big disposable roasting pan on a cookie sheet (for stability).

Important: Stir dressing every 10 to 15 minutes so it won't form a crust. During the last 20 minutes, fold in the cut up chicken. Serve with giblet gravy. Enjoy!

I boil a chicken to get about a gallon of broth & usually end up using a few cans of broth also...as the extra broth goes towards making the gravy. Another thing we always add to the stuffing is chopped hard boiled egg...usually about 4 chopped and 8 raw. Secret ingredient of course is a bag of Frito's. I agree that it wants to be pretty soupy when it goes in the oven...we never actually stuff the bird as it is either in the smoker or the deep fryer.

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