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Thursday, March 31, 2016

Country-style Potato Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

  • Servings: 6
  • 1 1/8 lbs waxy new potatoes
  • 1/2 lemon, juice
  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons fresh oregano, chopped
  • 1 small red onion, finely chopped
  • 12 pitted green olives
  • 4 roma tomatoes, deseeded and roughly chopped
  • 2 tablespoons capers
  • 4 eggs, hard-boiled
  • salt and pepper

Recipe

  • 1 cook the potatoes in boiling salted water for 12-15 minutes until just tender. drain well and cut in half. put into a large bowl.
  • 2 in a small bowl, whisk together 1 tablespoon of lemon juice, the olive oil, oregano and plenty of seasoning. pour over the warm potatoes and set aside.
  • 3 when the potato salad has cooled, add the onion, olives, tomatoes and capers and toss well. roughly chop the boiled eggs and scatter over the salad. toss the salad once more just before serving.

County Fair First Prize Blue Ribbon Lemon Bars

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 10
  • 2 cups flour
  • 1/4 cup sugar
  • 1 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon baking powder
  • 1/4 cup flour
  • 3 eggs
  • 2/3 cup lemon juice
  • 2 lemons, rind of, grated

Recipe

  • 1 first make the base:.
  • 2 2 cups flour.
  • 3 ¼ cup sugar.
  • 4 1 cup butter softened.
  • 5 preheat oven to 350.
  • 6 cut ingredients together in a large bowl.
  • 7 pat crust into 13 x 9 inch baking dish.
  • 8 bake for 15 minutes.
  • 9 then:.
  • 10 make the topping :.
  • 11 2 cups sugar.
  • 12 1 tsp baking powder.
  • 13 ¼ cup flour.
  • 14 3 eggs.
  • 15 2/3 cup lemon juice.
  • 16 grated rind of 2 lemons.
  • 17 mix ingredients together in a large bowl and pour over crust. bake another 20 minutes.
  • 18 cool, sprinkle with powdered sugar and cut into squares.

Couples' Bec Breakfast Casserole

Total Time: 1 hr Preparation Time: 25 mins Cook Time: 35 mins

Ingredients

  • 2 eggs
  • 2 pillsbury refrigerated crescent dinner rolls, uncooked dough
  • 1 cup frozen hash brown potatoes, shredded
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup skim milk
  • 1/4 cup oscar mayer bacon, pre-cooked, chopped
  • 1 tablespoon instant minced onion
  • 1 tablespoon hellmann's mayonnaise
  • 1 tablespoon heinz ketchup
  • 1/4 teaspoon garlic powder, salt-free
  • 1/4 teaspoon sea salt, coarsely ground
  • 1/4 teaspoon black pepper, fresh, finely ground
  • 1/4 teaspoon red paprika, finely ground

Recipe

  • 1 preheat your oven to 350°f.
  • 2 spread frozen potatoes over the bed of a lightly greased 16oz oval baking dish.
  • 3 in a mixing bowl, beat the eggs, milk, onion, mayonnaise, and ketchup until mixed thoroughly. evenly spread the mixture over the potatoes in the baking dish.
  • 4 in a bowl, mix the bacon pieces and cheese. spread them in an even layer over the baking dish.
  • 5 in a small dish, mix the seasonings, then sprinkle them evenly over the baking dish.
  • 6 place casserole in oven and cook for 15 minutes.
  • 7 while the casserole is baking, prepare the crust by rolling out the crescent roll dough for easy transfer to the top of the baking dish.
  • 8 remove the casserole, but do not turn off the oven. place in refrigerator for 5 minutes to cool the dish.
  • 9 carefully cover the casserole with crescent roll dough. make sure to press the edges of the dough to the sides of the dish.
  • 10 using a toothpick, gently cut decorative vents into the dough.
  • 11 bake the casserole for an additional 15-20 minutes, until the crust is a deep, golden brown.
  • 12 remove the casserole from the oven, and let it stand 5-10 minutes before serving. yum!

Country-style Coq Au Vin

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

  • 700 g chicken (pieces, legs and wings)
  • 10 g salt
  • 3 g pepper
  • 100 g bacon (lean bacon)
  • 50 g butter
  • 1 tablespoon olive oil
  • 200 g onions (pearl onion if possible)
  • 3 tablespoons
  • 400 ml (red, dry)
  • 150 g mushrooms (white button mushroom)
  • 25 g butter
  • 50 g butter
  • 1 tablespoon flour
  • 1 bay leaf
  • 1/4 teaspoon thyme (dried)
  • 1 tablespoon fresh parsley leaves
  • 1/4 teaspoon rosemary (fresh)
  • 1/4 teaspoon clove (or two cloves)
  • 2 garlic cloves

Recipe

  • 1 cut chicken meat into 5-6 cm pieces and season well.
  • 2 peal onion and mince it. cut bacon into small slices.
  • 3 melt 50 g butter and 1 tablespoon oil in casserole. add the bacon and onion and fry until golden. remove and drain thoroughly.
  • 4 brown the pieces of chicken (cockerel) in the fat in the casserole, turning them over several times. return the bacon and onion to the casserole.
  • 5 heat the , pour into casserole and ignite. beware of the flame! pour 400 ml red into casserole, a “bouquet garniâ€? (parsley, bay leaf, rosemary, thyme and cloves) and two crushed garlic cloves. bring slowly to the boil, cover and simmer for 60 minutes.
  • 6 in the meantime: thinly slice 150 g mushrooms. fry them in 25 g butter for 15 minutes and add to the casserole. continue cooking for another 20-25 minutes.
  • 7 few minutes before serving, cream 50 g butter with 1 tablespoon flour. gradually stir in a little cooking liquid from the casserole, and then pour the mixture slowly into the casserole.
  • 8 cook, stirring, for 5 minutes, than (this is optional) add 3 tablespoons of cockerel blood and allow to thicken, without boiling, for 5 minutes, stirring constantly. serve with potatoes or pasta.

Country-style Lamb Ribs With Red Vinegar Sauce

Total Time: 2 hrs Preparation Time: 30 mins Cook Time: 1 hr 30 mins

Ingredients

  • Servings: 4
  • 1/2 cup red vinegar
  • 1/4 cup ketchup
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon tabasco sauce
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon chili powder
  • 8 country-style lamb ribs, about 4 pounds, trimmed of excess fat
  • kosher salt
  • fresh ground black pepper
  • hickory chips, soaked in water for at least 30 minutes

Recipe

  • 1 make the sauce: in a medium saucepan, combine all the sauce ingredients; bring to a boil.
  • 2 decrease heat and simmer for 15 minutes, stirring occasionally.
  • 3 remove from heat and let cool to room temperature.
  • 4 pour some of the sauce into a small bowl to use for basting the ribs.
  • 5 let the ribs stand at room temperature for 20-30 minutes before grilling.
  • 6 season ribs with salt and pepper; follow your grill’s manufacturer’s instructions for using wood chips.
  • 7 grill over indirect medium heat for 1-1 ½ hours, until the meat is tender, turning once halfway through grilling time.
  • 8 during the last 20 minutes of grilling time, baste with the small bowl of sauce.
  • 9 serve warm with the remaining sauce on the side.

Country-style Walnut And Rosemary Bread

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

  • 2 cups warm water (105f to 115f)
  • 2 envelopes dry yeast
  • 2 cups all-purpose flour (or more)
  • 2 cups whole wheat flour
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary, crumbled
  • 1 1/2 teaspoons salt
  • 2 tablespoons olive oil
  • 1 clove garlic, crushed
  • 1/2 cup coarsely chopped walnuts
  • 1/2 teaspoon ground black pepper

Recipe

  • 1 mix 2 cups warm water and yeast in large bowl of electric mixer fitted with dough hook; let stand until yeast dissolves, about 5 minutes.
  • 2 in medium bowl, combine all purpose flour with whole wheat flour, rosemary and salt.
  • 3 stir 1 tblsp oil into yeast mixture.
  • 4 gradually add flour mixture and beat until incorporated.
  • 5 mix on medium speed 10 minutes, adding more all purpose flour if dough is sticky.
  • 6 turn out dough floured surface; knead until smooth and elastic, about 3 minutes.
  • 7 place dough in lightly-oiled large bowl; turn to coat.
  • 8 cover with plastic, then kitchen towel.
  • 9 let dough rise in warm, draft-free area until doubled in volume, about 1 ¼ hours.
  • 10 meanwhile, heat 1 tblsp oil and garlic in small skillet over medium heat for 1 minute; stir in nuts and pepper.
  • 11 remove from heat; cool.
  • 12 discard garlic.
  • 13 preheat oven to 375f.
  • 14 punch dough down; let rest 10 minutes.
  • 15 roll out dough to 12 inch diameter round.
  • 16 spread walnut mixture over.
  • 17 fold dough over walnut mixture; knead 3 minutes to distribute walnuts evenly.
  • 18 form dough into ball.
  • 19 place smooth side up on heavy, large baking sheet.
  • 20 cover with towel; let rise in warm, draft-free area until almost doubled, about 35 minutes.
  • 21 bake until bread is golden and sounds hollow when tapped on bottom, about 45 minutes.
  • 22 cool on rack.

Country-style Peppered Lamb And Bread Stuffing

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 10
  • 1 1/2 loaves crusty country-style white bread, cut into 1/3 to 1/2 inch cubes (14-to 15-ounce loaves, about 10 cups)
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 2 cups chopped onions
  • 2 cups finely chopped celery
  • 2 tablespoons chopped fresh sage
  • 1/2 cup dry white
  • 1 lb ground lamb
  • 1/2 cup packed chopped fresh parsley
  • 1/2 cup packed chopped celery leaves
  • 3 large eggs
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground black pepper
  • 1 cup canned low sodium chicken broth (about)

Recipe

  • 1 preheat oven to 350.
  • 2 spread bread on 2 large rimmed baking sheets.
  • 3 bake until golden brown, stirring occasionally, about 30 minutes.
  • 4 transfer to a large bowl.
  • 5 melt butter with oil in heavy large skillet over medium-high heat.
  • 6 add onions and celery and saute until tender, about 8 minutes.
  • 7 add sage; saute 1 minute.
  • 8 add .
  • 9 boil until evaporates, about 1 minute.
  • 10 add lamb and cook until brown and cooked through, breaking up with back of fork, about 4 minutes.
  • 11 cool slightly.
  • 12 (bread and lamb mixture can be prepared 1 day ahead. cover seperately. store bread at room temperature; refrigerate lamb mixture.) stir lamb mixture, parsley and celery leaves into bread cubes.
  • 13 whisk eggs, salt, nutmeg and pepper in medium bowl.
  • 14 mix into stuffing.
  • 15 to bake stuffing in turkey: loosely fill main turkey cavity with stuffing.
  • 16 add enough broth to remaining stuffing to moisten lightly (about 1/4 to 1/2 cup, depending on amount of remaining stuffing).
  • 17 generously butter glass or ceramic baking dish.
  • 18 spoon remaining stuffing into dish.
  • 19 cover with buttered foil, buttered side down.
  • 20 bake stuffing in dish alongside turkey until heated through, about 30 minutes.
  • 21 uncover stuffing.
  • 22 bake until top is just crisp and golden, about 15 minutes.
  • 23 to bake all of stuffing in baking dish: preheat oven to 350.
  • 24 generously butter a 13x9x2-inch square glass or ceramic baking dish.
  • 25 add enough broth to stuffing to moisten (about 3/4 cup to 1 1/2 cups.) transfer stuffing to prepared dish.
  • 26 cover with buttered foil, buttered side down; bake until heated through, about 30 minutes.
  • 27 uncover and bake until top is crisp and golden, about 20 minutes longer.

Country-style Chili Sauce

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

  • 8 large peaches (or use nectarines)
  • 5 large ripe tomatoes
  • 1 red onion, finely chopped
  • 1 large bell pepper (seeded and finely chopped into 1/2-inch pieces, use red or green peppers)
  • 1 -2 tablespoon fresh minced garlic
  • 2/3 cup white vinegar (or use vinegar)
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt (can use more to taste)
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon allspice
  • 1/4 teaspoon cinnamon

Recipe

  • 1 slice the peaches or nectarines in half, discard the pits and coarsely chop the fruit into about 1/2-inch pieces.
  • 2 peel the tomatoes if you wish, then chop into the same size pieces as the fruit.
  • 3 place the peaches, tomatoes, onion, bell pepper and garlic in a large saucepan; stir in vinegar, sugar, salt, ginger, allspice and cinnamon, bring to a boil uncovered, stirring often over high heat.
  • 4 reduce the heat to medium; boil gently uncovered, stirring occasionally until peaches become soft and the mixture thickens a little (about 20 minutes).
  • 5 reduce the heat to medium-low and continue to simmer uncovered until the mixture is very thick like applesauce and a small amount of liquid remains (about 20-25 minutes, to prevent sticking to the pan stir frequently near end of cooking).
  • 6 cool and pour into glass jars and chill for up to 3 weeks, or process in a water bath to store for a longer time.

Courgette & Parmesan Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 4 tablespoons olive oil
  • 1 onion, sliced
  • 350 g courgettes, sliced
  • 1 teaspoon thyme leaves
  • 3 garlic cloves, crushed
  • 6 eggs
  • 85 g parmesan cheese, grated
  • 2 tablespoons basil leaves, torn

Recipe

  • 1 heat oven to 180c/fan 160c/gas 4. heat half the oil in a heavy based ovenproof pan about 23cm in diameter. add the onion & cook for 2-3 mins until softened,but not browned, stirring frequently. stir in the courgettes, thyme & garlic, the cook for another 4-5 mins until softened, stirring every now & then, season to taste. set aside.
  • 2 meanwhile, break the eggs into a large bowl & lightly beat. add half the parmesan & the basil, & beat together.when the courgettes are cooked, stir them into the egg mixture, the season to taste. heat the remaining oil in the frying pan, swirling to cover the sides evenly.tip in the courgette egg mixture & cook for 2-3 minsover a low heat so that the bottom & sides set.
  • 3 scatter the remaining pamesan on top of the frittata, transfer the pan to the oven & cook uncovered,for another 10 mins until just set, puffed up & lighlty golden.loosen the sides with a palette knife & turn out a large, warmed serving plate. cut into wedges to serve.

Courage Pie

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

  • Servings: 8
  • 2 cups cake flour, sifted
  • 1/2 cup ice water (or amount needed)
  • 1/2 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup unsalted butter, cut into small cubes (keep very cold)
  • 1 garnet yam, peeled and diced (about 2 cups)
  • 2 cups or 2 cups cream
  • 2 apples, cored, peeled and diced
  • 1/4 cup sultana raisin (white raisins)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/8 teaspoon clove
  • 1/8 teaspoon mace
  • 1/4 cup brown sugar, packed
  • 2 tablespoons butter
  • 4 egg yolks
  • 2 egg whites
  • 1 teaspoon rose water, which i did not use

Recipe

  • 1 crust.
  • 2 mix flour, ice water, salt and egg together until a crumbly mixture is obtained.
  • 3 flatten dough with a rolling pin and place 2 tablespoons of the butter.
  • 4 roll butter into dough, fold dough and repeat with remaining butter, adding about 2 tablespoons at a time, rolling and folding the dough before adding more butter.
  • 5 wrap dough in plastic wrap and refrigerate for at least and hour.
  • 6 preheat oven to 350°f.
  • 7 filling.
  • 8 simmer yam and for about ten minutes on low heat.
  • 9 add the apples and raisins and simmer until apples are soft, about 15 minutes. add more if necessary to keep from drying out, cook a little longer if it is too sloppy.
  • 10 use a stick blender of food processor to puree the fruit/ mixture.
  • 11 add spices, sugar and butter to mixture and stir to combine. allow to cool to room temperature.
  • 12 add beaten egg yolks to cooled mixture and whisk to incorporate.
  • 13 beat egg whites until they hold stiff peaks and fold into mixture.
  • 14 press crust into a 9" deep dish pie plate, trim any extra.
  • 15 put filling in prepared crust and bake for 1 hour, or until a cake tester comes out clean.

County Line Bourbon Sauce

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

  • Servings: 20
  • 2 lbs real butter
  • 2 lbs brown sugar
  • 2 cups heavy whipping cream
  • 1/3 cup jack daniels bourbon

Recipe

  • 1 place heavy pan on burner at a medium heat setting. melt butter – do not burn.
  • 2 break up brown sugar and slowly add to melted butter. continue to whisk constantly until sugar is dissolved and mixture is smooth and almost at the point of simmering. do not allow sauce to boil or simmer!
  • 3 slowly add the heavy whipping cream, continuing to stir the mixture as you do so. blend well and immediately remove from heat.
  • 4 add the jack daniels bourbon.
  • 5 whip final ingredient into mixture, mixing well and you are ready to rip.

County Fair Funnel Cakes

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 2 large eggs, beaten
  • 1 1/2 cups whole milk
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups canola oil
  • 1/2 cup confectioners' sugar

Recipe

  • 1 combine the eggs and the milk in a mixing bowl.
  • 2 sift together the flour, baking powder and salt.
  • 3 add the dry ingredients to the egg blend, and beat with an electric mixer until you have a smooth batter.
  • 4 test the mixture and see if it flows easily through a clean plastic funnel. if it's too thick, beat in a little milk. if it's too thin, add a little sifted flour.
  • 5 in an 8-inch skillet, heat the canola oil to 360-degrees f.
  • 6 covering the bottom opening of the funnel with a finger, pour in at least 1/2 cup of batter into the top of the funnel. a partner will be very helpful.
  • 7 remove finger and release batter into the hot oil, moving the funnel in a spiral as you do so. fry the funnel cake until golden brown, about three minutes. use a wide spatula and some tongs to carefully turn the funnel cakes in the hot oil and fry the second side for about 1 minute.
  • 8 drain on paper towels and sprinkle with confectioner's sugar.
  • 9 serve the funnel cakes hot, with syrup if you wish.

Coupe Alexander

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 (10 ounce) box fresh raspberries
  • 1 cup
  • 1 cup powdered sugar (optional)
  • 1 pint vanilla ice cream
  • 1 pint orange sherbet
  • 8 tablespoons coconut

Recipe

  • 1 place washed raspberries in a bowl and cover with . add sugar if raspberries are not sweet enough for your taste. soak overnight.
  • 2 toast coconut lightly under broiler.
  • 3 line or sherbet glasses with a half inch of vanilla ice cream.
  • 4 drain soaked raspberries and fill glasses to within one inch of the top.
  • 5 fill remainder of glass with orange sherbet. sprinkle toasted coconut over top and garnish with a raspberry. serve immediately.

Country-style Rigatoni

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 4
  • 1 tablespoon cooking oil
  • 1 lb mild sausage or 1 lb hot italian sausage
  • 3 garlic cloves, minced
  • 2 cups canned low sodium chicken broth
  • 1 head escarole, torn into 2-inch pieces
  • 1 cup drained and raised canned cannellini beans (15 oz. can)
  • 1/3 cup grated parmesan cheese, plus more for serving
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 3/4 lb rigatoni pasta

Recipe

  • 1 in a large deep frying pan, heat the oil over medium heat. add the sausage and cooki, turning, until brown and cooked through, about 10 minutes. remove. when sausage is cooled, cut into slices.
  • 2 simmer garlic and broth in pan. add escarole, cover, and simmer for 5 minutes. gently stir in the sausage, beans, paremsan, salt and pepper and let simmer 1 minute longer.
  • 3 meanwhile, cook the pasta in a large pot of salted, boiling water until al dente, about 14 minutes. drain and toss with the sauce. serve with additional parmesan.

Countryside Pasta Salad

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

  • Servings: 6
  • 4 cups shell pasta, cooked
  • 2 (14 1/2 ounce) cans diced tomatoes with garlic and olive oil, well drained
  • 4 slices bacon, cooked and crumbled
  • 1/4 cup green onion, sliced
  • 1/4 cup red bell pepper, diced
  • 1/4 cup yellow bell pepper, diced
  • 1/2 cup mozzarella cheese, diced
  • 1/3 cup fresh basil, chopped
  • 1/2 cup balsamic vinaigrette
  • salt and pepper

Recipe

  • 1 in a large bowl combine pasta, tomatoes, bacon, onions, peppers, cheese, and basil. drizzle with the dressing and toss until thoroughly mixed. season with salt and pepper to taste.

Courgette And Ricotta Fritters

Total Time: 35 mins Preparation Time: 25 mins Cook Time: 10 mins

Ingredients

  • Servings: 4
  • 1/2 teaspoon saffron
  • 1 lemon, juice of
  • 4 tablespoons olive oil
  • 6 plum tomatoes, skinned and deseeded
  • 4 courgettes, grated
  • 2 tablespoons sea salt
  • 250 g ricotta cheese
  • 1 teaspoon fresh rosemary, chopped
  • 1 egg yolk
  • 100 g vegetarian parmesan cheese, grated
  • 25 g plain flour
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • oil (for deep frying)

Recipe

  • 1 chop the tomatoes and place in a bowl with the other ingredients and leave to stand.
  • 2 mix together the courgettes and salt and leave to stand for 30 minutes rinse well and squeeze out as much water as possible.
  • 3 beat together the egg, courgette, ricotta and rosemary. add the parmesan and mix to a wet but workable dough.
  • 4 mix together the flour and herbs and form the dough into 8 patties. dredge in the flour.
  • 5 heat the oil and fry the fritters for 4 mins each side and drain. serve with the tomato and saffron sauce.

Country-style Potato & Onion Pie

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 4
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 cup red potatoes, sliced 1/8 inch (3 small)
  • 1 medium onion, sliced 1/8 inch, separated into rings
  • 1 cup swiss cheese, shredded (4 oz.)
  • 1/3 cup fresh parsley, chopped
  • 1/3 cup milk
  • 8 eggs, slightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 medium ripe tomato, sliced 1/4 inch

Recipe

  • 1 heat oven to 400 degrees fahrenheit.
  • 2 in a 10" oven proof skillet, melt butter in oven.
  • 3 add potatoes and onion.
  • 4 bake, stirring once, for 15 to 20 minutes or until vegetables are tender crisp.
  • 5 meanwhile, in a small bowl stir together cheese, parsley, milk, eggs, salt, and pepper.
  • 6 pour over baked potatoes and onion.
  • 7 arrange tomato slices over eggs.
  • 8 return to oven; continue baking for 17 to 22 minutes or until eggs are set and lightly browned.

County Line Potato Salad

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

  • Servings: 18
  • 5 1/2 lbs idaho potatoes
  • 3/4 lb about 2 medium yellow onion, chopped
  • 3/4 lb about 6 ribsstalks celery, chopped
  • 16 ounces kraft dill pickle relish
  • 1 1/2 lbs sour cream
  • 12 ounces kraft mayonnaise (see note)
  • 2 tablespoons coarse black pepper
  • 1 teaspoon garlic salt
  • 1 teaspoon celery salt
  • 1 tablespoon salt (to taste)

Recipe

  • 1 put unpeeled potatoes in a large pot of salted cold water; bring to a boil and cook until tender throughout, about 25 minutes. test by inserting a knife into a potato. refrigerate 30 minutes to allow potatoes to cool. carefully peel potatoes and cut into 1-inch cubes; set aside.
  • 2 in large mixing bowl, blend together onions, celery, relish, sour cream, mayonnaise, pepper, garlic salt, celery salt and salt. add cubes of potato and mix gently.
  • 3 cover and place in refrigerator until ready to serve.
  • 4 for garnish: dust with paprika and garnish with a sprig of parsley.
  • 5 recipe can be halved, if desired.

County Fair Italian Sausage Sandwiches

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

  • Servings: 6
  • 6 italian sausages
  • 6 buns, bratwurst-type
  • 1 green bell pepper, trimmed and de-seeded, cut into chunks
  • 1 red bell pepper, trimmed and de-seeded, cut into chunks (or yellow)
  • 2 fresh jalapeno peppers, de-seeded and chopped
  • 2 medium sweet onions, peeled and cut into chunks
  • 4 tablespoons olive oil
  • 32 ounces , divided (not "lite")

Recipe

  • 1 parboil the sausages in 24 ounces of the for 10 minutes, then drain and discard the . place the sausages aside in tinfoil or in a covered bowl where they'll stay warm.
  • 2 place a wok or pan over high heat and after it has heated, pour in the olive oil. before the olive oil smokes, dump in all the peppers and onions. toss and stir them with some frequency and when you see the first indication of any browning, add in the sausages.
  • 3 when the sausages have browned a bit, pour in the reserved 8 ounces of and stir.
  • 4 when the has pretty much evaporated, serve the sausages, peppers and onions on pre-warmed (or steamed) buns. the buns are easily steamed at home by placing them in a gallon-sized zip-lock bag, flipping in about a tablespoon of water with your fingers and microwave the nearly-closed bag for about 15-20 seconds on the defrost mode -- don't do them on high or they'll get rubbery!

County Fair Red Velvet Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

  • 1/2 cup shortening
  • 1 1/2 cups sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 2 ounces red food coloring (or 1 oz. mixed with 1 oz. water)
  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 tablespoon vanilla
  • 1 teaspoon baking soda
  • 1 tablespoon vinegar
  • 3 tablespoons flour
  • 1 cup milk
  • 1 cup sugar
  • 1/2 lb butter (no subs)
  • 1/2 teaspoon vanilla

Recipe

  • 1 cream shortening with sugar; add eggs.
  • 2 combine cocoa and food coloring to make a paste.
  • 3 stir into creamed mixture.
  • 4 sift four and salt together.
  • 5 then with electric mixer at medium speed, add alternately with buttermilk to mixture.
  • 6 blend well; add vanilla.
  • 7 combine vinegar and soda and while still foaming, add to batter.
  • 8 do not beat; instead stir gently.
  • 9 bake in 2 greased and floured layer cake pans at 350° for 30-35 minutes.
  • 10 icing: cook flour and milk over medium heat until thick, stirring constantly.
  • 11 cool.
  • 12 add sugar, butter and vanilla.
  • 13 beat at high speed until smooth and creamy.
  • 14 spread on cooled cake.
  • 15 icing will take a length of time to set; it resembles whip cream when cool.

Courgette Fritters

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 10
  • 1 large zucchini, sliced
  • 1 small egg
  • 4 tablespoons plain flour
  • 1/2 teaspoon salt
  • 1/2 onion
  • vegetable oil, for frying

Recipe

  • 1 stir the egg in with the zucchini and onion, before adding the salt and flour.
  • 2 heat the oil in a frying pan and spoon tablespoons of the batter in, spreading into think patties and cooking for a couple of minutes on either side until golden.
  • 3 place on kitchen paper to drain excess oil and whilst making another batch.
  • 4 serve with either tzatziki or something cool and similar.

County Fair Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 1/2 cup margarine or 1/2 cup butter, melted
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped walnuts or 1 cup pecans
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips
  • 1 (9 inch) pastry shells, unbaked

Recipe

  • 1 in a mixing bowl, beat the butter, sugar, flour, eggs and vanilla until well blended.
  • 2 stir in nuts and chips.
  • 3 pour into pastry shell.
  • 4 bake at 325 degrees for 1 hour or until golden brown.
  • 5 cool on a wire rack for 1 hour.
  • 6 store in refrigerator.

Country-style Ribs & Kraut

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

  • Servings: 4
  • 3 lbs country-style lamb ribs, seasoned to taste
  • 2 lbs sauerkraut (jar or bag)
  • 2 -3 teaspoons caraway seeds (or to taste)
  • 1 medium spanish onion, coarsley chopped
  • 1/2 teaspoon lawry's seasoned salt (or to taste)
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 3 tablespoons unsalted butter

Recipe

  • 1 season ribs & place in a crockpot.
  • 2 rinse & drain kraut, thoroughly in cold water.
  • 3 mix kraut with the caraway seed, chopped onion & season salt.
  • 4 place kraut mixture on top of ribs.
  • 5 empty can of soup on top of kraut & then the butter.
  • 6 turn crockpot on low setting & cook for 8 hours.
  • 7 (this also works great with a lamb bott roast or bratwurst).

Courgette Fritters

Total Time: 20 mins Preparation Time: 15 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 2 eggs
  • 1 garlic clove
  • 1/2 teaspoon salt
  • 3 cups courgettes, grated
  • 1/4 cup parmesan cheese, grated
  • 1/2 cup self-raising flour, approx
  • oil

Recipe

  • 1 beat the eggs. crush the garlic and add to the eggs with the salt. mix again.
  • 2 add the firmly packed grated courgette and cheese then stir in enough self-raising flour to make a batter consistency.
  • 3 drop batter into hot oil to make small fritters. turn over when golden brown.
  • 4 serve with yoghurt sauce or any relish, chutney or tomato sauce.
  • 5 serves 4 main servings.

Country-style Scrambled Eggs

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • Servings: 4
  • 8 slices bacon, diced
  • 2 cups red potatoes, diced
  • 1/2 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 8 eggs
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup cheddar cheese, shredded

Recipe

  • 1 in a large skillet, cook bacon over medium heat until crisp. using a slotted spoon, remove to paper towels to drain.
  • 2 cook and stir potatoes in drippings over medium heat for 12 minutes or until tender.
  • 3 add onion and green pepper.
  • 4 cook and stir for 3 or 4 minutes or until crisp-tender; drain.
  • 5 stir in the reserved bacon.
  • 6 in a large bowl, whisk the eggs, milk, salt and pepper; add to skillet.
  • 7 cook and stir until eggs are completely set.
  • 8 sprinkle with cheese and let stand until cheese has melted.

korean fusion chicken burrito

Ingredients

  • Servings: 4
  • meat:
  • 6 cloves garlic, minced
  • 2 tablespoons korean chile paste (gochujang)
  • 1 tablespoon soy sauce
  • 2 teaspoons white sugar
  • 1 teaspoon sesame oil
  • 2 (10 ounce) cans chicken chunks, drained
  • everything else:
  • 4 (10 inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 2 teaspoons butter, softened (optional)
  • 1 cup fresh cilantro leaves
  • 1/2 cup chopped kimchi, squeezed dry (optional)
  • 2 tablespoons shredded sharp cheddar cheese
  • 1 tablespoon salsa

Recipe

    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • preheat oven to 360 degrees f (182 degrees c).
  • stir garlic, chile paste, soy sauce, sugar, and sesame oil together in a bowl until the sugar dissolves into the liquid; add chicken and stir to coat.
  • wrap tortillas in aluminum foil and bake in preheated oven until hot and soft, about 10 minutes.
  • while the tortillas warm, heat vegetable oil in a skillet. cook and stir chicken in skillet until hot and the sauce has thickened, about 10 minutes.
  • spread 1/2 teaspoon butter over one side of each warm tortilla. divide chicken between the tortillas. top chicken with equal portions of the cilantro, kimchi, cheddar cheese, and salsa.
  • fold opposing ends of each tortilla toward one another to partially cover the filling. pull one remaining edge over the filling and then roll so the tortilla surrounds the filling completely.

Countryside Cranberry Grill

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

  • Servings: 4
  • 1 cup whole berry cranberry sauce
  • 1 teaspoon horseradish
  • 8 slices sourdough bread
  • 8 slices turkey breast
  • 8 slices american cheese or 8 slices cheddar cheese
  • 1/3 cup butter, melted

Recipe

  • 1 mix together the cranberry sauce and horseradish.
  • 2 spread 1 side of 4 slices of bread with 1/4 cup of the cranberry sauce mixture.
  • 3 to assemble each sandwich, layer 1 slice bread, cranberry-side up, with 2 slices turkey, 2 slices cheese, and second bread slice.
  • 4 brush top and bottom of each sandwich with melted butter.
  • 5 heat a 10-inch skillet on medium-high heat.
  • 6 place two sandwiches in skillet.
  • 7 grill, turning once, until golden brown and cheese is melted.
  • 8 grill remaining sandwiches.
  • 9 serve warm.

Lemon Pepper Chicken And Rice

Ingredients

  • Servings: 4
  • 3 (14.5 ounce) cans chicken broth
  • 1 3/4 cups uncooked white rice
  • 1 tablespoon paprika
  • 2 teaspoons lemon pepper
  • 4 bone-in chicken breast halves, with skin

Recipe

    Preparation Time: 10 mins Cook Time: 50 mins Ready Time: 1 hr

  • preheat oven to 375 degrees f (190 degrees c).
  • pour chicken broth into a 2 quart casserole dish. fill a can with rice (approximately 1 3/4 cups), and stir into broth. season with paprika and lemon pepper to taste. place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
  • cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. serve immediately.

Courgette Fritters From My Garden

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

  • 750 g courgettes, shredded
  • 5 spring onions, finely chopped
  • 250 g feta cheese
  • 1 tablespoon dried mint
  • 2 tablespoons fresh parsley, chopped
  • 2 tablespoons fresh mint, chopped
  • 1 teaspoon paprika
  • 140 g flour
  • 3 eggs, beaten
  • salt and pepper
  • 4 tablespoons olive oil (for frying)

Recipe

  • 1 shred the courgettes and lay them on a clean tea towel for about 20 minutes to get rid of any excess wetness.
  • 2 mix together the spring onions, crumbled feta, parsley, fresh and dried mint and paprika.
  • 3 add the flour and season well with salt and pepper.
  • 4 gradually add the beaten eggs and mix thoroughly before stirring in the drained, shredded courgettes. it will be a lumpy batter and that is okay.
  • 5 heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with a spoon as you go.
  • 6 cook for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
  • 7 serve at room temperature with wedges of lime which you can spritz over as you eat.

County Fair Banana Cream Pie

Total Time: 56 mins

Ingredients

  • 2 cups pecans
  • 1 cup butter, softened
  • 3 cups flour
  • 1 egg, beaten
  • 1/2 cup sugar
  • 1 cup chocolate chips
  • 1/2 cup unsalted butter
  • 1 tablespoon light corn syrup
  • 1 teaspoon vanilla
  • 1 cup milk
  • 4 egg yolks
  • 1 cup sugar
  • 5 tablespoons flour
  • 3 tablespoons unsalted butter
  • 1 tablespoon or 1 teaspoon vanilla
  • 2 bananas
  • 1/2 lemon, juice of
  • 2 cups heavy cream
  • pecans, chopped (optional)

Recipe

  • 1 for the crust: chop pecans very fine,preferably in a food processor fitted with a metal blade.
  • 2 place in bowl with other crust ingredients and mix until well blended.
  • 3 divide in half and press into the bottom of 2 pie pans.
  • 4 chill 30 minutes.
  • 5 bake the pie crusts for 25 minutes at 350 degrees.
  • 6 cool completely.
  • 7 for chocolate layer: melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water.
  • 8 stir frequently.
  • 9 remove from heat and cool,then stir in vanilla.
  • 10 divide between cooked pie crusts and spread evenly.
  • 11 for filling: heat milk in a medium size saucepan over medium heat to scald.
  • 12 beat the egg yolks and gradually add sugar.
  • 13 then beat in flour.
  • 14 gradually stir in hot milk.
  • 15 transfer to medium saucepan and cook,stirring constantly over medium high heat (use a whisk). the mixture will lump as it begins to thicken.
  • 16 bring the mixture to a boil and boil 1 minute, stirring constantly.
  • 17 remove from the pan from heat and continue to stir until the mixture is smooth.
  • 18 then, beat in butter and optional .
  • 19 cool to room temperature.
  • 20 peel the bananas, slice very thin and toss with lemon juice.
  • 21 whip 1 cup of the cream until it is firm but not stiff.
  • 22 mix about 1/4 of the cream into the cooled egg mixture to lighten it, then fold the remaining cream and bananas into egg mixture.
  • 23 fill the pastry shells with banana cream and smooth to even.
  • 24 beat remaining cream until stiff.
  • 25 spoon around edge of the pies and sprinkle with chopped pecans, if desired.

County Fair Chocolate Cake

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

  • Servings: 8
  • 3 ounces unsweetened chocolate squares, melted
  • 1/2 cup milk
  • 1 egg, well beaten
  • 2/3 cup sugar
  • 1/2 cup shortening
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 2 eggs
  • 2 cups cake flour, sifted
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup milk

Recipe

  • 1 combine chocolate, 1/2 cup milk, the well-beaten egg, and 2/3 cup sugar in saucepan. cook over low heat until thickened, stirring constantly. cool.
  • 2 stir shortening to soften. gradually add 1 cup sugar and cream together until light and fluffy. add vanilla. add remaining eggs, 1 at a time, beating well after each.
  • 3 sift flour, soda, and salt together 3 times. add flour mixture to creamed mixture alternately with 2/3 cup milk, a small amount at a time. beat after each addition until smooth. blend in chocolate mixture.
  • 4 bake in 2 paper-lined 9x12 inch round pans in moderate oven at 350 degrees, 25-30 minutes.

Couple-of-minute Steaks And Potato Ragout

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 4 minute steaks or 4 cube steaks
  • 3 tablespoons worcestershire sauce
  • freshly cracked black pepper
  • 4 tablespoons extra virgin olive oil
  • 2 medium baking potatoes, scrubbed clean and cut into 1/4 in. dice
  • coarse salt
  • 4 sprigs fresh thyme, leaves removed, chopped
  • 1 sprig fresh rosemary, leaves removed, chopped
  • 1 small yellow onion, finely chopped
  • 3 large garlic cloves, chopped
  • 1/2 cup dry white
  • 1 cup chicken stock or 1 cup broth
  • 1/2 pint cherry tomatoes, cut in half
  • 1/2 cup fresh flat leaf parsley, chopped
  • 2 tablespoons cold unsalted butter

Recipe

  • 1 preheat a large nonstick skillet over medium-high heat with about 2 tbsp of the evoo. add the diced potatoes to the skillet and spread them out in an even layer. season the potatoes with salt and pepper and let them brown for about 2 minutes, resisting the urge to shake or stir the pan. once browned on one side, go ahead and give the skillet a stir and shake. then leave it be for another minutes. add the thyme, rosemary, onions, and garlic and cook, stirring frequently, until the onions start to look translucent, about 3 minutes. add the white and cook until the potatoes are tender, 5 to 6 minutes more.
  • 2 once the potatoes are almost tender, preheat another large skillet over high heat with the remaining 2 tbsp of evoo for the minute steaks. season the steaks with salt and add to the hot skillet. sear the steaks for 1 to 2 minutes on each side.
  • 3 while the steaks are cooking, add the cherry tomatoes and parsley to the potatoes. toss and stir to incorporate. heat the tomatoes for about 1 minute. turn the heat off and add the cold butter, stirring constantly until the butter has melted. serve the minute steaks with the potato ragout.

Country-style Ribs And Corn

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

  • Servings: 4
  • 2 1/2 lbs meaty country-style lamb ribs
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon garlic salt
  • 2 tablespoons butter or 2 tablespoons margarine or 2 tablespoons oil
  • 4 medium potatoes, pared, sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup onion, chopped
  • 1/4 cup green pepper, chopped
  • 3/4 cup milk
  • 1 (16 1/2 ounce) can cream-style corn
  • 1 fresh tomato, diced
  • 2 green onions, thinly sliced

Recipe

  • 1 dust ribs with flour and sprinkle with garlic salt. brown in heated butter in heavy skillet.
  • 2 layer potatoes in a lightly oiled 13x9 baking dish. sprinkle with salt, black pepper, onion and green pepper. pour milk over vegetables. cover with the corn. top with browned ribs, covering vegetables in a single layer.
  • 3 cover and bake at 350° for 30 minutes. remove cover and bake an additional 30 minutes longer or until ribs are tender and potatoes are well done. before serving, sprinkle with tomato and green onions.

County Cork Cornish Pasties

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

  • 2 large baking potatoes
  • 1 tablespoon bacon grease
  • 1/2 cup chopped onion
  • 1 -1 1/2 cup water
  • 1 (12 ounce) can corned beef (not hash)
  • salt and plenty pepper
  • pie crust pastry dough
  • 1 egg
  • 1/3 cup milk

Recipe

  • 1 peel potatoes and slice into 1/4-inch slices.
  • 2 in a saucepan heat the bacon grease and slightly sauté the onion.
  • 3 add the sliced potatoes and cover with water.
  • 4 bring to a boil.
  • 5 reduce the heat, cover, and simmer until the potatoes are fork tender, about 15 minutes.
  • 6 drain any remaining water, and add the corned beef.
  • 7 stir well.
  • 8 slightly mash some of the potatoes as you stir.
  • 9 add the salt and pepper.
  • 10 let the mixture cool to room temperature.
  • 11 roll the pie crust into individual 8- to 9-inch circles.
  • 12 place 1 cup of the meat and potato mixture on half of each circle, fold over, and press the edges to seal.
  • 13 beat together the egg and milk and brush over the pasties.
  • 14 place on a baking sheet.
  • 15 bake at 350 degrees f for about 45 to 50 minutes or until light brown.
  • 16 these are good served at room temperature.

County Line Bread Pudding

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

  • Servings: 15
  • 4 lbs coarsely chopped bread
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 tablespoon ground cinnamon
  • 1 lb brown sugar (2 1/4 cups, tightly packed)
  • 1/4 lb real butter (melted)
  • 1 quart pasteurized egg
  • 1 quart half-and-half cream
  • 1 quart heavy whipping cream
  • 1/8 cup bourbon vanilla extract
  • 1/2 cup jack daniel's bourbon
  • 15 -16 ounces raisins

Recipe

  • 1 pre-heat oven at 325°. cut bread into squares. place in large container and allow to “dryâ€? during the remaining processing.
  • 2 in a large container, combine brown sugar, ground cloves, nutmeg and cinnamon. with a soft spatula, mix well until large lumps and dry seasonings are blended.
  • 3 add pasteurized eggs, melted butter, , heavy whip cream, bourbon vanilla and jack daniel’s. using a wire whip, mix well until all brown sugar, etc… are blended.
  • 4 add cubed bread to wet mixture. using a soft spatula, gently mix bread cubes into the mixture. half way through this process, add the raisins.
  • 5 spray 4 inch deep full size hotel pan with spray release. pour bread mixture into coated pan. use a soft spatula to remove all ingredients from the container. do not pat to level mixture. “rockâ€? pan back and forth to even mixture in the pan. the surface should remain “jaggedâ€?.
  • 6 place immediately into the pre-heated 325° oven. set a timer for 40 minutes. reset for an additional 5 minutes if needed. pudding is ready when a toothpick can be stuck in and pulled out of the middle of the pudding clean and moist.
  • 7 do not overcook the pudding or it will be dry.

Courgette (zucchini) & Feta Fritters

Total Time: 55 mins Preparation Time: 35 mins Cook Time: 20 mins

Ingredients

  • Servings: 10
  • 680 g courgettes
  • 1 bunch spring onion, bulbs
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 3 eggs, beaten
  • 1 teaspoon paprika
  • 225 g feta cheese
  • 175 g plain flour
  • peanut oil, for frying
  • lemon slice, to serve
  • salt and pepper

Recipe

  • 1 grate courgettes, add a few pinches of salt and allow to drain for approximately 20 minutes.
  • 2 place in a clean towel and squeeze out excess water.
  • 3 mix courgette ball with onion, dill, parsley, eggs and paprika. season with salt and pepper to taste.
  • 4 work in the cheese and flour, mixture should have the consistency of porridge (oatmeal).
  • 5 for each fritter spoon out 1 tbsp of mixture into hot oil and fry until golden.
  • 6 serve with slices of lemon.

Country-style Pot Roast

Total Time: 8 hrs 10 mins Preparation Time: 10 mins Cook Time: 8 hrs

Ingredients

  • Servings: 8
  • 3 -3 1/2 lbs boneless beef roast (rump, chuck or round)
  • 1 (2 ounce) package lipton recipe secrets onion soup mix
  • 2 1/2 cups water
  • 4 medium potatoes, cut into 1-inch pieces (about 2 lbs.)
  • 4 carrots, sliced
  • 2 -4 tablespoons all-purpose flour

Recipe

  • 1 add vegetables, then roast in slow cooker. add soup mix blended with 2 cups water. cook covered on low 8 to 10 hours or high 4 to 6 hours or until roast is tender. remove roast and vegetables to serving platter. blend remaining 1/2 cup water with flour and stir into juices in slow cooker. cook covered on high 15 minutes or until thickened.
  • 2 also terrific with lipton® recipe secrets® onion mushroom soup mix or lipton® recipe secrets® beefy onion soup mix.
  • 3 cost per recipe*: $10.00.
  • 4 cost per serving*: $1.25.

Country-style Potato And Tomato Stew With Poached Cod

Total Time: 1 hr 25 mins Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ingredients

  • Servings: 4
  • 1 -2 tablespoon olive oil
  • 1 small sweet onion, peeled, cored, and cut into 1-inch pieces
  • 1 fennel bulb, cut similarly to the onion
  • 2 carrots, chopped
  • 2 celery ribs, sliced
  • 8 ounces mushrooms, use your favorite
  • 2 small garlic cloves, minced
  • 1 cup canned whole tomatoes
  • 2 1/2 cups chicken broth, fat free, sodium free
  • 3/4 lb potato, peeled and cut into large chunks
  • 9 ounces baby spinach
  • 1 dash hot pepper flakes
  • 1/2 teaspoon coarse salt
  • 2/3 lb cod

Recipe

  • 1 heat oil in a 5-quart non-reactive saucepan over medium high heat, add the onions, carrots, celery, mushrooms and fennel and cook until and softened, about 8-10 minutes.
  • 2 add the garlic, tomatoes, chicken broth, potatoes, pepper flakes, and salt, stir until combined.
  • 3 cover and reduce heat to low and cook 45 minutes or until potatoes are almost mushy but have not lost their shape.
  • 4 add spinach and steam until wilted about 3-5 minutes.
  • 5 lay cod over veggie mixture; cover and steam until tender and fish begins to flake, 5 to 7 minutes.
  • 6 serve immediately.

Country Style Smothered Chicken

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

  • 2 slices bacon
  • 2 1/2-3 lbs chicken, boneless parts of your choice
  • 1 (10 1/2 ounce) can cream of chicken soup
  • 1 garlic clove, minced
  • 1 teaspoon dried basil leaves, crushed
  • 1 medium onion, sliced
  • hot cooked rice

Recipe

  • 1 in 10" skillet over medium heat, cook bacon until crisp. remove to paper towel to drain. reserve drippings in pan. crumble bacon and set aside.
  • 2 over medium heat, in hot drippings, cook chicken 10 minutes or until browned on all sides.
  • 3 spoon off at.
  • 4 add soup, garlic and basil; stir until smooth. heat to boiling. reduce heat to low. cover; cook 20 minutes.
  • 5 add onion and cook covred 15 minutes more, stirring occasionally.
  • 6 serve over rice; sprinkle with bacon.

Country-fried Cube Steak And Gravy

Total Time: 45 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 6 -8 pieces of cubed steak
  • 1 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1 large onion, sliced into rings
  • 1 (14 1/2 ounce) can condensed beef broth
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • salt & pepper

Recipe

  • 1 season the meat on both sides with salt and pepper.
  • 2 cover meat generously with flour on all sides and set aside.
  • 3 pour oil in skillet and heat over medium-high heat for about a minute, then place meat in skillet and brown on both sides until crispy and brown. 3 minutes per side.
  • 4 after browning meat place all pieces in skillet, turn heat to medium-low, put onions on top then add beef broth. place lid on skillet and cook for 45 minutes. during the last 10 minutes mix cornstarch and water together and add in skillet to make gravy thick.

Country-style Herbed Potato Pie

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

  • Servings: 6
  • lemon pastry dough (lemon pastry)
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh chervil
  • 2 tablespoons chopped fresh basil
  • 2 tablespoons chopped fresh parsley
  • 2 lbs baking potatoes, peeled and sliced 1/8 inch thick
  • 1 cup shredded emmenthaler cheese or 1 cup swiss cheese
  • 6 ounces cooked ham, cut into 1/2 x 4 inch slices
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground black pepper
  • 2 tablespoons butter, cut into 1/2 inch pieces
  • 1 egg, beaten with 1 teaspoon water, for glaze
  • 2 egg yolks
  • 1/2 cup heavy cream

Recipe

  • 1 roll out half the pastry and fit it into a 9-inch pie pan.
  • 2 preheat oven to 425°.
  • 3 in a small bowl, combine the herbs; set aside.
  • 4 layer 1/3 of the potatoes in the pie shell, sprinkle with 1/3 each of the herbs, cheese, and ham.
  • 5 sprinkle each layer lightly with salt and pepper; repeat layering.
  • 6 dot the top with butter.
  • 7 roll out the remaining pastry to fit the top; moisten the edges with the egg glaze and seal.
  • 8 cut a 1/2 inch round hole in the center of the pastry to make a vent, insert a small metal funnel, then brush the crust with the egg glaze.
  • 9 bake for 20-30 minutes, until the potatoes are tender.
  • 10 beat the egg yolks and cream; pour the mixture into the funnel in the pastry.
  • 11 remove the funnel and shift the pan to distribute the cream; bake 10 minutes longer.
  • 12 cool at least 10 minutes before slicing.

Coupe De Luxe

Total Time: 5 mins Preparation Time: 5 mins

Ingredients

  • Servings: 8
  • 8 ounces frozen strawberries, partially thawed
  • 8 ounces frozen pineapple, cubes partially thawed
  • 8 ounces frozen sliced peaches
  • 1/2-3/4 cup
  • 1 (750 ml) bottle or 1 (750 ml) bottle , iced

Recipe

  • 1 combine fruit in glass bowl and add .
  • 2 cover with plastic wrap and marinate in refrigerator several hours.
  • 3 fill glasses half full of fruit and marinade.
  • 4 pour over fruit at table.

Courgette And Leek Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

  • Servings: 8
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 leeks, chopped
  • 900 g courgettes
  • 1 1/3 liters vegetable stock
  • 1 teaspoon rosemary

Recipe

  • 1 heat the oil in a large pan . add the onion and leeks; cook for 5-10 minutes add courgettes and cook, stirring, for a further 5 minutes.
  • 2 add stock and rosemary , then bring to the boil. season, reduce the heat and simmer for 20 minutes.
  • 3 cool the soup slightly and whiz soup with a liquidizer until smooth.
  • 4 this is now the stage where you freeze.
  • 5 reheat the soup gently and serve with your favorite soup side.

Country-style Lamb Ribs For The Dutch Oven

Total Time: 2 hrs 45 mins Preparation Time: 10 mins Cook Time: 2 hrs 35 mins

Ingredients

  • Servings: 8
  • 3 lbs country-style lamb ribs
  • 1 tablespoon garlic powder
  • 2 1/2 lbs russet potatoes, peeled and quartered
  • 2 large onions, quartered
  • 1 lb polska kielbasa, sliced into 1/2 inch coins
  • 2 lbs sauerkraut, drained and rinsed (1lb if 6 qt dutch oven)
  • 1 lb baby carrots
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3/4 lb swiss chard, shredded

Recipe

  • 1 place ribs in 6 quart or larger dutch oven with enough water to cover. stir in garlic powder. cover and heat to boiling. reduce heat and cook, covered, for 1 1/2 hours.
  • 2 skim foam from top. add potatoes and onions. cover and cook over medium-low heat for 45 minutes.
  • 3 add sausage, sauerkraut (for 6 quart use 1 lb sauerkraut, can increase to 2 lb if you have a 9.5qt dutch oven), carrots, salt and pepper. cook, covered, 15-20 minutes (until carrots are tender-crisp).
  • 4 stir in chard (may substitute bok-choy, mustard greens, beet greens -- ). cover and let stand for 5 minutes.
  • 5 serve in large soup bowls.

County Fair Kettle Korn

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • 2/3 cup unpopped popcorn
  • 1/3 cup oil (you can use vegetable, corn, canola, olive...etc etc)
  • 1/4 cup white sugar

Recipe

  • 1 you will need a large cooking pot. it should have a wide opening and be slightly shallow ( large, deep soup pots don't work as well.) make sure you have a lid that fits!
  • 2 place 2/3 cup popcorn inside pot. the pot will be the perfect size if the popcorn just barely covers the entire bottom of the pot in one layer.
  • 3 stir in 1/3 cup oil of your choice and cover with the lid. heat over ( medium for electric range, med-low for gas ) range, giving the pot a good shake every 60 seconds or so, until you hear the first kernel pop.
  • 4 carefully uncover and add the 1/4 cup white sugar, stir and re-cover with the lid. shake the pot every 20-30 seconds until popping slows to 2-3 pops every few seconds.
  • 5 remove from heat and dump into large mixing bowl. while hot and sticky, salt to taste, stirring well.
  • 6 enjoy!

Country-style Spaghetti And Meatballs

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • Servings: 6
  • 2 (28 ounce) cans diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 cup water
  • 2 teaspoons dried basil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried oregano
  • 1/8 teaspoon cayenne pepper
  • 3 dozen frozen italian-style meatballs, thawed
  • 16 ounces spaghetti, cooked

Recipe

  • 1 in a large saucepan, add first 8 ingredients.
  • 2 bring to a boil over medium-high heat, stirring occasionally.
  • 3 lower heat and simmer for 40 minutes, stirring occasionally.
  • 4 add meatballs.
  • 5 simmer and occasionlly stir for 20 additional minutes.
  • 6 serve over hot cooked spaghetti.

Courgette And Feta Cheese Frittata

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

  • Servings: 4
  • 3 medium courgettes, cut into matchsticks
  • 6 eggs, lightly beaten
  • 1 teaspoon dried mint
  • 100 g feta cheese, crumbled
  • 1 tablespoon olive oil
  • fresh ground pepper

Recipe

  • 1 fry courgette in olive oil for 5 or so mins - if giving out a lot of moisture strain and return to pan.
  • 2 stir in dried mint (fresh would be much better if you have it.
  • 3 add crumbled cheese.
  • 4 add pepper and stir.
  • 5 pour in the beaten egg, aggitate with a spoon to distribute fairly thoroughly.
  • 6 cook on a low heat for 15-25 mins until set - using a plate turn the frittata over and slip back into pan to colour what was the top - it should be golden.
  • 7 eat hot, warm or cold, cut into wedges with crusty bread and a side salad?

County Fair Pie

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

  • 1/2 cup butter or 1/2 cup margarine, melted
  • 1 cup sugar
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup coarsely chopped walnuts
  • 1 cup semi-sweet chocolate chips (6 oz)
  • 1/2 cup butterscotch chips
  • 1 unbaked 9 inch pie shell

Recipe

  • 1 in a mixing bowl,beat the butter,sugar,flour,eggs and vanilla until well blended.
  • 2 stir in nuts and chips.
  • 3 pour into pie shell.
  • 4 bake at 325 for 1 hour or until golden brown.
  • 5 cool.

Wednesday, March 30, 2016

Country-style Ribs

Total Time: 2 hrs 10 mins Preparation Time: 10 mins Cook Time: 2 hrs

Ingredients

  • Servings: 4
  • 2 lbs country-style lamb ribs
  • 1 1/2 cups jack daniel's hickory mesquite grilling sauce
  • 1 1/2 cups jack daniel's sizzling smokehouse blend grilling sauce
  • 1/2 cup water
  • 1/4 cup honey
  • 1/4 cup soy sauce

Recipe

  • 1 place lamb in a saucepan and add all liquids; cover and simmer for five minutes.
  • 2 place ribs and sauce mixture in a baking dish, then let simmer in an oven at 325 for one and a half hours (or until tender with a fork); cool.
  • 3 finish on a greased hot grill- brushing on extra jack daniel's sizzling smokehouse blend grilling sauce.

Courgette And Mushroom Stir Fry

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

  • Servings: 4
  • 1 tablespoon oil
  • 3 garlic cloves (crushed)
  • 4 cups mushrooms (quartered)
  • 4 cups courgettes (either sliced into rings or quartered lengthwise)
  • 1/4 cup

Recipe

  • 1 heat oil in a pan or wok.
  • 2 saute the garlic for 1 minute before adding the vegetables.
  • 3 toss to coat.
  • 4 cover and cook on medium to low heat until courgettes are tender.
  • 5 stir in the .
  • 6 serve hot.

stuffed chicken breasts with asparagus and parmesan rice

Ingredients

  • Servings: 4
  • 4 skinless, boneless chicken breast halves
  • 1 tablespoon extra-virgin olive oil, or more as needed
  • 1 cup chopped fresh asparagus
  • 1/4 teaspoon garlic powder, or to taste
  • salt and ground black pepper to taste
  • 4 slices deli ham
  • 1/2 cup shredded cheddar cheese
  • 2 tablespoons butter, divided
  • 2 cups chicken broth
  • 1 tablespoon butter
  • 1 cup uncooked white rice
  • 1 (14.5 ounce) can diced tomatoes with onion and celery, drained
  • 1/3 cup grated parmesan cheese, or to taste

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr

  • preheat oven to 350 degrees f (175 degrees c).
  • place the chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/4 inch.
  • heat the olive oil in a skillet over medium heat, and cook and stir the asparagus, garlic powder, salt, and black pepper just until the asparagus is bright green and beginning to become tender, about 5 minutes. remove from heat.
  • lay each chicken breast out a work surface, and place a slice of ham on the flattened breast. place 1/4 of the asparagus mixture over the ham, and top with 1/4 of the cheddar cheese. roll the chicken breast around the filling and secure with toothpicks or tie with cotton kitchen string; place the stuffed breasts into a 9x13-inch baking dish, seam sides down. top each breast with about 1/2 tablespoon of butter.
  • bake in the preheated oven until the chicken is no longer pink and the juices run clear, 30 to 40 minutes. an instant-read thermometer inserted into the center of a stuffed breast should read 160 degrees f (70 degrees c). baste the stuffed chicken breasts occasionally with pan juices while baking.
  • while chicken is baking, bring chicken broth and 1 tablespoon of butter to a boil in a saucepan. stir in rice and tomatoes, reduce heat to a simmer, cover, and cook the rice until tender and the broth has been absorbed, about 20 minutes. remove from heat, and let rice stand covered for about 5 minutes; stir in parmesan cheese. serve stuffed chicken breasts on the cooked rice.

Easy Tater Tot Hot Dish

Ingredients

  • Servings: 4
  • 1 pound lean ground beef
  • 1/2 cup chopped yellow onion
  • 1 egg
  • 1 (10 ounce) can cream of chicken soup
  • 1 (32 ounce) package tater tots

Recipe

    Preparation Time: 10 mins Cook Time: 1 hr

    Ready Time: 1 hr 10 mins

  • preheat an oven to 450 degrees f (230 degrees c). grease a 9x9-inch baking dish.
  • mix the ground beef, onion, and egg together in a bowl; spread evenly into the prepared baking dish. arrange the tater tots over the beef mixture. pour the chicken soup over the tater tots.
  • bake in the preheated oven until the beef is cooked through and has reached an internal temperature of 160 degrees f (71 degrees c), about 1 hour.

Stuffed Shells Iii

Ingredients

  • Servings: 1
  • 1 (12 ounce) package jumbo pasta shells
  • 2 eggs, beaten
  • 1 (32 ounce) container ricotta cheese
  • 1 pound shredded mozzarella cheese, divided
  • 8 ounces grated parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1 (28 ounce) jar pasta sauce
  • 8 ounces sliced fresh mushrooms

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • in a large bowl, mix eggs, ricotta, half the mozzarella, half the parmesan, parsley, salt and pepper until well combined. stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
  • in a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and parmesan. pour over stuffed shells.
  • bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

County Fair Turkey Legs

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 2 liters carbonated lemon-lime beverage
  • 2 tablespoons sugar
  • 2 tablespoons hot sauce
  • 2 tablespoons red pepper flakes, crushed
  • 1 tablespoon black pepper
  • 1 vidalia onion, chopped
  • 3 tablespoons honey
  • 4 turkey legs
  • 1 tablespoon paula deen's house seasoning

Recipe

  • 1 preheat grill. combine all ingredients, except house seasoning and honey, in a large stock pot and bring to a low boil. add turkey legs and boil for 30 minutes or until turkey legs register 165 degrees f. put turkey legs on the grill, season with paula deen's house seasoning and brush with honey. grill over medium heat about 15 minutes, rotating occasionally as needed. the turkey legs should be crispy and golden brown when done.
  • 2 note: paula deen's house seasoning mix is paula deen's house seasoning mix.

Country-style Vanilla Ice Cream

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

  • 6 cups milk, divided
  • 2 cups sugar
  • 4 eggs, beaten
  • 1 teaspoon vanilla extract
  • 2 (3 1/2 ounce) packages vanilla instant pudding mix
  • 1 (8 ounce) carton frozen whipped topping

Recipe

  • 1 in a large saucepan, heat 2 1/2 cups milk to 175 degrees; stir in the sugar until dissolved.
  • 2 whisk a small amount of hot mixture into the eggs.
  • 3 return all to the pan, whisking constantly.
  • 4 cook and stir over low heat until mixture reaches at least 160 degrees and coats the back of a metal spoon.
  • 5 remove from the heat.
  • 6 cool quickly by placing pan in a bowl of ice water; stir for 2 minutes.
  • 7 stir in vanilla.
  • 8 place remaining milk in a bowl; whisk in pudding mixes for 2 minutes.
  • 9 let stand for 2 minutes or until soft-set.
  • 10 stir into egg mixture.
  • 11 stir in whipped topping.
  • 12 press waxed paper surface of custard.
  • 13 refrigerate for several hours or overnight.
  • 14 fill cylinder of ice cream maker two-thirds full; freeze according to the manufacturer's directions.
  • 15 refrigerate remaining mixture until ready to freeze.
  • 16 transfer to a freezer container; freeze for 2-4 hours before serving.

Courgette Balls

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

  • Servings: 4
  • 8 medium courgettes
  • 1 white onion, finely diced
  • 4 garlic cloves, finely chopped
  • 100 g halloumi cheese
  • 1 cup breadcrumbs
  • 1 beaten egg
  • 2 tablespoons chopped mint
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped thyme
  • 1 lemon, zest of, grated finely
  • 3 tablespoons salt
  • pepper
  • 4 tablespoons plain flour
  • 4 tablespoons vegetable oil

Recipe

  • 1 grate the courgettes and place in a colander, sprinkle with the salt and leave to seep for 30 minutes or more.
  • 2 place the courgette in a clean tea towel and wring out every possible drop (this is easier with an assistant).
  • 3 add the remaining ingredients, leaving out the flour and oil.
  • 4 if the mixture is too runny add more breadcrumbs or a few tablespoons of flour.
  • 5 roll the mixture into small balls, roll in the flour and place on a plate.
  • 6 chill for at least 30 minutes in the fridge.
  • 7 when ready, shallow fry in hot oil until crispy.
  • 8 serve immediately.

angel chicken pasta

Ingredients

  • Servings: 6
  • 6 skinless, boneless chicken breast halves
  • 1/4 cup butter
  • 1 (.7 ounce) package dry italian-style salad dressing mix
  • 1/2 cup white
  • 1 (10.75 ounce) can condensed golden mushroom soup
  • 4 ounces cream cheese with chives
  • 1 pound angel hair pasta

Recipe

    Preparation Time: 30 mins Cook Time: 1 hr

    Ready Time: 1 hr 30 mins

  • preheat oven to 325 degrees f (165 degrees c).
  • in a large saucepan, melt butter over low heat. stir in the package of dressing mix. blend in and golden mushroom soup. mix in cream cheese, and stir until smooth. heat through, but do not boil. arrange chicken breasts in a single layer in a 9x13 inch baking dish. pour sauce over.
  • bake for 60 minutes in the preheated oven. twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. cook pasta until al dente, about 5 minutes. drain. serve chicken and sauce over pasta.

Countryside Potato Salad

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

  • Servings: 4
  • 2 garlic cloves, chopped
  • 3 tablespoons vinegar
  • 1/2 cup olive oil
  • 3 red potatoes, cooked in skins and still hot
  • 10 slices mild salami, julienned
  • 4 tablespoons red onions, chopped
  • 2 green onions, chopped
  • 1 tablespoon parsley, chopped
  • 4 tablespoons pimentos, chopped
  • salt and pepper

Recipe

  • 1 place garlic, vinegar, and oil in bowl, seasoning with salt and pepper.
  • 2 whisk for 1 minute.
  • 3 slice potatoes thick and add remaining salad ingredients. toss.
  • 4 pour in vinaigrette and toss again.
  • 5 marinate 15 minutes before serving.