Mulled Apple Cider

Mulled Apple Cider

2 quarts Apple Cider
1/4 cup Brown Sugar -- firmly packed
1 square Cheesecloth (8"/double-thicknes s)
8 Allspice Berries
4 Cinnamon Sticks
12 whole Cloves
1 large Orange
Extra Cinnamon Sticks (optional)

Blend together the apple cider or juice and brown sugar in a slow cooker. Rinse the cheesecloth and squeeze out the excess water. Wrap the allspice berries and cinnamon sticks in the cheesecloth, then tie with string and place in the crock pot. Stick the whole cloves into the orange in a random pattern and quarter the orange. Place the pieces in the crock pot.

Cover and cook on high for 3 1/2 hours. Once mulled, the cider may be reduced to a low setting for up to 3 more hours. To serve, discard the spice bag and the orange pieces, and ladle the cider into mugs. If desired, add a cinnamon stick for garnish.

Connie Says: We have this EVERY Halloween. Just make in the crockpot, and it is waiting for you when you get back from trick or treating to warm your skeletons.

Shared for Jamie's 2000 Holiday Swap by Connie Hayes

Brought to you by Grassroots Recipes Mastercook Collections and Jamie Rahm
http://www.grassrootsrecipes.com/

Company Fruit Salad

Company Fruit Salad
Serving Size : 18

4 medium golden Delicious apples -- diced
4 medium Red Delicious apples -- diced
2 cups seedless green grapes -- halved
2 cups seedless red grapes -- halved
1 can pineapple chunks -- (20 ounces) drained
1 can mandarin oranges -- (11 ounces) drained

-----Dressing:-----
1 package Kraft Philadelphia® - Cream Cheese -- -- (3 ounces) softened
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup sugar

1. In a large bowl, combine the first six ingredients. In a small bowl, beat dressing ingredients until smooth. Pour over fruit; toss gently to coat.

Yield: 16-20 servings.

Comments: We first tried a salad like this at a local deli. Since I couldn't get that recipe, I started mixing up different dressings until I hit on this one. Now I make this refreshing delightful salad for every picnic and get-to-gether. It can be a snack, side dish or dessert. -Connie Osterhout, Napoleon, Ohio

Chili for a Crowd

Chili for a Crowd
Here's a creative idea for serving chili at your next winter party! Serve hearty chili in bread bowls you can eat.
Makes: 6 servings

Chili:
4 pounds lean (at least 80%) ground beef
8 medium onions, chopped (4 cups)
4 cans (28 ounces each) Progresso recipe ready crushed tomatoes, undrained
3 cans (19 ounces each) Progresso red kidney beans, drained, liquid reserved
1 can (15 ounces) tomato sauce
3 tablespoons chili powder
2 tablespoons sugar
1 tablespoon salt
Bread Bowls, if desired:

16 small round bread loaves
Olive or vegetable oil

1. In 8-quart Dutch oven or stockpot, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked and onions are tender; drain.

2. Stir in tomatoes, bean liquid, tomato sauce, chili powder, sugar and salt, breaking up tomatoes. Heat to boiling; reduce heat. Simmer uncovered 1 1/4 hours.

3. Stir in beans. Simmer uncovered about 15 minutes, stirring occasionally, until desired consistency.

4. Heat oven to 350 degrees F. Cut off the tops of bread loaves. Scoop out bread from the loaves, leaving a 1-inch thick wall. Brush the insides of the loaves with olive oil. Place on ungreased cookie sheet.
Bake about 5 minutes or until light golden brown. Place on serving plates. Spoon chili into bread bowls.

Enjoy. Marilyn.

Au Gratin Potatoes

Au Gratin Potatoes
Serves: 12
Source: Taste of Home

I love making homemade recipes for my family. This side dish compliments many main dishes and is so easy to make.—Carol Van Sickle, Versailles, Kentucky

Ingredients:

8 cups cubed peeled potatoes
1/4 cup butter cubed
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 -1/2 cups milk
1 pound process American cheese cubed
Minced fresh parsley

Instructions:

In a large saucepan, cook potatoes in boiling water until done. Drain and place in a greased 2-1/2-qt. baking dish. In a saucepan, melt butter. Add the flour, salt and pepper; stir to form a smooth paste. Gradually add milk, stirring constantly. Bring to a boil; boil and stir for 1 minute. Add cheese; stir just until melted. Pour over potatoes. Cover and bake at 350° for 45-50 minutes or until bubbly. Sprinkle with parsley.
Yield: 12 servings.

White Castle Burgers

White Castle Burgers

CDKitchen

1 1/2 pound ground beef
1 envelope dried onion soup mix
1 can (10 3/4 ounce size) condensed cream of mushroom soup
1 pound Velveeta cheese, cut into cubes
60 Dollar-size sandwich buns

Directions:

Crumble and fry ground beef in large pan until cooked and browned, drain. Return meat to pan; add onion soup mix, mushroom soup and cheese. Cook over low heat until cheese is melted and mixture is hot.

Preheat oven to 350 degrees. Spread meat mixture on bottom half of sandwich buns; cover with tops. Place burgers on cookie sheet lined with aluminum foil. Bake 15 minutes.

All-Beef Texas Chili

All-Beef Texas Chili
Recipe By :the California Culinary Academy

1/3 cup (approximately) corn oil
6 pounds beef chuck -- in 1/2-inch cubes
1 cup minced onion
1/3 cup minced garlic
3 cups (approximately) beef broth
3 cups flat beer
1 1/2 cups water
1/4 cup high-quality chili powder, or more -- to taste
6 pounds tomatoes (three 2 lb. cans) -- drained and chopped
1/3 cup tomato paste
1 1/2 tablespoons minced fresh oregano
3 tablespoons cumin seed
Salt -- to taste
Cayenne pepper -- to taste
Masa harina or cornmeal -- if needed

1. In a large heavy skillet over moderately high heat, warm 3 tablespoons of the oil. Brown beef in batches, adding more oil as necessary and transferring meat with a slotted spoon to a large stockpot when well browned. Do not crowd skillet.

2. Reduce heat to moderately low. Add onion and garlic and saute until softened (about 10 minutes). Add to stockpot along with broth, beer, the water, chili powder, tomato, tomato paste, and oregano.

3. In a small skillet over low heat, toast cumin seed until fragrant; do not allow to burn. Grind in an electric mini chopper or with a mortar and pestle. Add to stockpot.

4. Over high heat bring mixture to a simmer. Add salt, cayenne, and more chili powder to taste. Reduce heat to maintain a simmer and cook, partially covered, until beef is tender (about 1-1/2 hours). Check
occasionally and add more broth if mixture seems dry. If chili is too thin when meat is tender, stir in up to 2 tablespoons masa harina.

Cook an additional 5 minutes to thicken. Serve chili hot.

BACON, AVOCADO AND CHEESE OMELET

BACON, AVOCADO AND CHEESE OMELET
Serves 6

Salsa
2 cups finely chopped tomatoes, seeded
2 jalapeno peppers, or to taste, seeded and minced
4 tablespoons minced fresh cilantro
3 tablespoons fresh lime or lemon juice
Salt and pepper to taste

Omelet
12 large eggs
6 tablespoons water
Salt and pepper to taste
3 tablespoons Butter Flavor Crisco all-vegetable shortening or 3 tablespoons
Butter Flavor Crisco stick, divided
9 slices of lean bacon, cooked and crumbled
2 small avocados, peeled and cut into 1/2-inch pieces
1 -1/2 cups coarsely grated Monterey Jack cheese

Salsa
Stir together, in a small bowl, tomato, onion, jalapeño, cilantro, lime juice, and salt and pepper to taste.

Omelets
Whisk together eggs, water, and salt and pepper to taste. Heat 1/2 tablespoon Butter Flavor Crisco, in an 8-inch skillet, preferably non-stick, over moderately high heat, until the foam subsides.

Pour in 1/6 the egg mixture evenly over bottom of skillet. Cook for 1 minute, or until it is set.

Sprinkle 1/2 the omelet with 1/6 of the bacon, 1/6 of the avocado and 1/6 of  the Monterey Jack cheese; cook the omelet for 1 minute, or until it is set. Fold omelet over the filling, transfer to a plate and keep warm.

Repeat in the same manner with the remaining Crisco, egg mixture, bacon, avocado and Monterey Jack cheese. Serve omelets with the salsa.

Variation- For a hungry crowd preheat broiler, heat 1 - 1-1/2 tablespoons Butter Flavor Crisco in a 12-inch skillet. Follow above directions using 1/2 egg mixture, cooking until almost set. Add 1/2 of filling and finish under broiler. Be careful not to put plastic handle under broiler (leave oven door open with handle facing out). Fold over and cut into wedges. Finish with remaining ingredients.

Pulled Texas Beef Sandwiches with BBQ Sauce

Pulled Texas Beef Sandwiches with BBQ Sauce

Yield: 10

Cajun Rub

2 tablespoons cayenne (30 ml)
1 tablespoon mustard (15ml)
2 teaspoons thyme (10ml)
1 tablespoon chili powder (15ml)
2 teaspoons coriander (10ml)
3 teaspoons cumin (15ml)
2 teaspoons ancho chili (10ml)
1 tablespoon Kosher salt (15ml)
1/2 tablespoon pepper (7.5ml)
salt and pepper to taste
2 bottles honey lager

Sauce

3 tablespoons unsalted butter (45ml)
1/2 cup minced yellow onion (125ml)
3 cups chopped tomatoes (750ml)
1/2 cup firmly packed light brown sugar (125ml)
1/4 cup yellow mustard (60ml)
1/2 cup cider vinegar (125ml)
3 teaspoons Worcestershire sauce (15ml)
2 teaspoons Tabasco sauce (10ml)
salt and pepper to taste

8 pounds top sirloin roast (3.62 kg)
1/4 cup olive oil
salt and pepper to taste
6 – 12-inch long submarine sandwich buns (or for dramatic appeal, one 6 foot long submarine bun)
15 cups apple wood chips (3.75 litres)

Pulled Texas Beef Sandwiches with BBQ Sauce

In a bowl mix together cayenne, mustard, coriander, chili powder, thyme, coriander, cumin, ancho chili, salt and pepper. Rub all over the beef.

Place 10 cups (2.5L) of wood chips into a bowl of cold water to soak for 1 hour. Reserve 5 cups(1250 ml) of dry wood chips.

To build a smoke pouch, drain 2 cups (500ml) of the wet wood chips and squeeze the excess water out. Spread wet wood chips on a large piece of aluminum foil. Place 1 cup (250ml) of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil package. Use a fork to puncture holes in the top and bottom of the foil pack to allow the smoke to flow through and infuse the meat. Repeat 4 more times to make 5 smoke pouches.

Prepare the barbecue for indirect grilling and place a drip pan underneath the grate where the heat will remain off. Pour some honey lager beer into the drip pan. Turn the heat on one side of the grill and place one smoke pouch directly over the heat source. Leave the heat off underneath the smoke pouch. Close the lid and wait for smoke. Once you see smoke starting to billow from the grill, turn the heat down underneath the smoke pouch to attain a constant temperature of 275ºF/140ºC. Place beef on the cool side of the grill over the drip pan. Close the lid and slow smoke the top sirloin over indirect heat for 4 hours or until the internal temperature of the meat reaches 125ºF for medium rare. Change the smoke pouch every hour as it cooks.

While the sirloin is smoking prepare your sauce.

In a small saucepan over medium-high heat, melt the butter, add the onion, and cook the onion, stirring occasionally, until translucent, 4 to 5 minutes. Add the rest of the sauce ingredients and bring to a boil. Reduce heat and simmer for 10 minutes more. Set aside and allow to cool to room temperature.

Remove top sirloin from grill, place on platter, and loosely cover with foil. Allow to rest for about 20 minutes. Slice the beef thinly. Cut the big submarine sandwich bun lengthwise. Lay lettuce leaves on the bun to cover. Add beef and sauce. Wrap tightly. Cut it into 8-inch piece sandwiches.

Serves 10 - 12

DOUBLE STUFFED POTATOES

DOUBLE STUFFED POTATOES
14 Servings

Prep: 1-1/4 hours Bake: 20 min.

Ingredients
4 medium baking potatoes
3 medium sweet potatoes
2 medium pears, peeled and cubed
5 tablespoons butter, cubed
1/2 cup fat-free milk
1 egg, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1/2 cup packed brown sugar

Directions

Scrub and pierce the baking and sweet potatoes. Bake at 400° for 50-55 minutes or until tender. Meanwhile, place pears in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain and set aside.

Cool potatoes slightly; cut each in half lengthwise. Scoop out the pulp, leaving thin shells. In a bowl, mash the pulp with butter. Stir in the milk, egg, salt, pepper, cinnamon and reserved pears.

Spoon mixture into potato shells. Sprinkle with brown sugar. Place on a baking sheet. Bake, uncovered, at 400° for 20-25 minutes or until a thermometer reads 160°. Yield: 14 servings.