Named for the scent, not the dryness :)
4 to 5 lb. brisket2 T. liquid smoke
1 T. Worcestershire
3 T. brown sugar
4 T. soy sauce
1/2 c. ketchup
2 t. salt
1 t. dry mustard
2 t. onion salt
3 drops hot sauce
2 t. garlic salt
1 t. lemon juice
2 t. pepper
1 T. soy sauce
1 T. celery salt dash of nutmeg
(I mix the ingredients in an oversized Ziploc bag, then marinade it in the bag.)
Mix first 8 ingredients (the first column) in order and marinate brisket overnight or longer, turning every few hours. Remove from marinade and bake at 300 for 3 1/2 hours. Mix remaining ingredients and top roast for the last 45 minutes of cooking.
12 oz. dried bow tie pasta (about 5 cups)
3 cups milk
1/2 cup chopped onion
1 1/2 Colby cheese
1/2 cup chopped red pepper
1 1/2 cups shredded Monterey Jack Cheese
3 Tbsp. butter
1/3 cup flour
1 tsp. salt
1 tsp. dried crushed cilantro
1/2 tsp. ground cumin Salsa
Sliced olives, optional
Preheat oven to 350. Butter 9x13, or slightly smaller, dish. In a Dutch oven cook pasta according to package directions. Drain; return to pan. In a large saucepan cook onion and sweet pepper in butter over medium heat about 5 minutes or until tender. Stir in flour, salt, cilantro, and cumin. Add milk all at once. Cook and stir until mixture is thickened and bubbly. Reduce heat to low. Stir in cheeses after saving enough to sprinkle on top before baking. Once cheese is melted, pour over drained pasta; stir to combine. Pour into prepared dish and sprinkle olives and remaining cheese over top. Bake uncovered 20 minutes or until bubbly around the edges and heated through. Let rest 5 minutes and serve with salsa.
2 cans of cream of chicken soup
1 (8 oz.) cream cheese
1 envelope Good Seasons Italian dressing mix (dry)
6 to 8 boneless chicken breasts
Place 1 can of soup in crock port, then chicken on top of soup. Slice cream cheese and lay on top of chicken. Add dry dressing mix and second can of soup. Cover and cook on HIGH for about 4 hours or on LOW all day. If you are home and can stir occasionally, you will get a smoother consistency. The gravy is perfect to serve over pasta, rice, or mashed potatoes.
Mom’s way: I like lots of gravy so I use fewer chicken breasts or I double the gravy ingredients. The chicken is more tender if you cook it on low and it usually doesn’t take all day.
3 to 4 lb. boneless chuck roast
1 red bell pepper
1 whole brown onion, cubed
8 to 10 pepperoncinis, (I use bottled.)
1 to 2 cans beef broth
1 packet Good Seasons brand Italian seasoning mix
Place meat, onion, bell pepper, and pepperoncinis in crock pot. Sprinkle packet of seasoning mix on top and pour in 1 to 2 cans beef broth – enough to cover meat 1/2 way.
Cook in crock pot 6 hours on HIGH. Meat is done when it can be easily shredded and falls apart. Remove from pot and shred for sandwiches. Serve on sandwich/steak rolls or hoagie buns. Save sauce/gravy for dipping.
Makes about 13 cups.
2 teaspoons olive oil
1 1/2 pounds Italian sausage (bulk or with casings removed)
2 onions, finely chopped
4 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon red pepper flakes
2 tablespoons tomato paste
1 (28-ounce) can diced tomatoes
6 cups chicken broth
2 bay leaves
8 ounces fusilli pasta
1/2 cup finely chopped fresh basil
8 ounces ricotta
1/2 cup grated Parmesan
1/4 teaspoon salt
Pinch of pepper
2 cups shredded mozzarella
1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top.
5 lbs peeled and cubed potatoes
8 oz. cream cheese, cubed
1/4 cup butter
1 cup sour cream
1 Tbsp. onion salt
1 tsp. salt
Butter, paprika, pepper (My family prefers a little cheddar sprinkled on top instead.)
Boil potatoes until tender and drain. Mash well, and combine cream cheese. Mix well. Stir in 1/4 cup butter, sour cream, pepper, and both salts. Beat well until smooth. Pour into a 9x13 pan. Dot with butter and sprinkle with Paprika. Bake in 350 oven until heated through. (I heat for around 30 minutes.)
Enjoy!
Cream Together:
2 c sugar
1/2 c shortening
2 eggs
Mix: (Will be dry)
1/2 tsp salt
2 tsp soda
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
2 cups flour
Fold In:
4 cups grated apple
Bake 350 for 45 minutes
Carmel Topping: (The best part!) Slowly melt, DO NOT LET BOIL! Even a little boil will curdle the topping. Be patient.
3/4 c evaporated milk
1 cube butter
1 cup brown sugar
Serve sauce over cake.
