My Kitchen

Pork Roast and Stuffing

Pork Roast (3 to 4 lbs)

Stuffing

6 Cups dry bread crumbs(I use Pepperidge Farm), 3 ribs diced celery, small onion (diced), 1/4 tsp pepper, 1/2 tsp salt, 1 cup chicken broth, 1 cup beef broth, mushrooms (optional)

Mix stuffing ingredients.  Cut slits into pork roast and place stuffing inside as best as possible.  Place roast fat side up in crock pot and place more stuffing around roast.  Score fat of roast and season with a dry rub or salt and pepper.  Cook on high for about 6 hours then turn on low.  Enjoy!

 

With harvest in full swing, here are a few of the recipes that I prepare to take and feed the crew.

Chili Burgers

1 lb. hamburger, 1/4 C. chopped onion, 1 tsp. chili powder, 1 8oz. can tomato sauce, ketchup, dash sugar

Brown hamburger with onion.  Add chili powder, tomato sauce, a little water ketchup to cover all of the meat well, and just a little dash of sugar.  Let simmer for about 5 minutes.  Serve on hamburger buns.

Fruit Salad

Fruit of your choice (watermelon, strawberries, grapes, blueberries, kiwi, peaches, apples), orange juice, honey

Slice fruit.  Cover with orange juice and honey.  Toss.

Potato Salad

6-8 Potatoes, 4 boiled eggs, 1/4 C. chopped onion, 1 C mayonnaise, 2/3 C. pickle relish, 1/2 C. sour cream, 2 tsp. mustard, 1 tsp. celery seeds, 1/4 cup vinegar, 1/4 C sugar, 1 1/4 tsp salt.

Cut and dice potatoes and cook.  Drain and add chopped eggs and all other ingredients.  Chill.

Chocolate Chip Cookies

1 C Butter Flavored Crisco, 1 C Brown Sugar, 1/4 C White Sugar, 2 Eggs, 2 Tbsp. Vanilla, 2 Tbsp. Milk, 2 C. Flour, 1 tsp. Salt, 1 tsp. Baking Soda, 1/2 bag chocolate chips.

Cream together, sugars and butter flavored crisco.  Add eggs, vanilla, and milk.  Sift together dry ingredients and add to creamed mixture.  Mix.  Add chocolate chips.  Bake at 350 degrees for 10-12 minutes.

 

 

 

I have found this go-to recipe very easy to make, especially on days like today when I have to check cows and help build a sheep shed.

Barbeque Beef
3-4 lb. Beef Roast
1 8 oz. can tomato sauce
1 small onion, chopped
1 can green chilies
1/4 C cider vinegar
1/2 C brown sugar
1 Tbsp Chili powder
1 tbsp Worchestire Sauce
1 tsp Dry Mustard
2 tsp Salt
2 cans Dr. Pepper
Combine all ingredients in crock pot. Cook on low for at least 8 hours. Enjoy!!!

I was watching the show, ” The Chew” today, and they were making meals out of leftovers in the freezer.  I always find this rather challenging and fun, as well.  So, for supper I thought I’d see what I could find in our freezer.  I started digging around, and found some leftover Beef Vegetable Soup I had made during the winter.  It made a rather large pot, so I decided to freeze part of it.  I have found that I can use my frozen portions to make Shepherd’s Pie.  So, that’s what we’re having for supper.  I just thaw out a butter container of the soup, and then make a batch of my party potatoes, put those on top, pop it in the oven, and it’s that easy!!!  The family loves it!  I’ll share the recipes for the soup and party potatoes below.

Old-Fashioned Vegetable Beef Soup 

1 1/2 Pounds Beef Shanks or roast
1 tablespoon vegetable  oil
4 cups tomato  juice or
vegetable juice cocktail
2 tablespoons  cbopped  parsley
2 teaspoons salt
1 bay leaf
3  peppercorns
1/4 teaspoon  basil                                                                                                                     1/4 teaspoon  marjoram
1/4 teaspoon  thyme leaves
1 cup sliced carrots
1 cup sliced celery  with leaves
1 cup chopped  potato
1 medium onion, chopped
3 tablespoons  pearl barley
2 cups or 1 (I5-ounce) can
tomatoes
1 cup chopped  cabbage
1 cup frozen  corn kernels
1 cup cut green beans
1 cup frozen  lima beans
1/2 to 1  cup frozen green peas
4 cups hot water

Brown the beef in hot oil in a large  kettle.  Stir in the tomato  juice, parsley,
salt, bay leaf, peppercorns,  basil, marjoram  and  thyme. Bring to a boil.
Reduce  the heat. Simmer, covered, 1 1/2to 2 hours or until beef is tender.
Remove  the meat from the bones and cut into small  pieces.  Discard
the bones. Return  the meat to the kettle. Add the carrots, celery, potato,
onion and  barley. Bring to a boil. Cook,  covered,for  2O minutes. Stir
in the tomatoes,  cabbage, corn,  green beans,  lima beans, peas and water.
Cook for 20 minutes or until vegetables  are tender.  Remove  bay leaf and
peppercorns.  Ladle  into soup bowls.This soup freezes  well.
Quick  Vegetable Beef  Soup
Substitute  1% pounds  lean ground  beef and 1 tablespoon  reduced-
sodium  instant  beef bouillon  for the beef shanks, oil and  barley. Brown
the lean ground beef with the onion and  beef bouillon.  Add the tomato
juice, parsley, carrots, celery potato and seasonings.  Bring to a boil. Cook,
covered,  for 15 minutes.  Add the remaining  vegetables  and water.
Cook for 15 minutes  or until vegetables  are tender.

Party Potatoes

4 C mashed potatoes (8 to 10 large), 1 C sour cream, 1 package cream cheese, 1 tsp minced chives, 1/4 tsp garlic powder, 1/2 C shredded cheddar cheese.  In a large bowl combine potatoes, sour cream, chives, and garlic powder.  Turn into a greased 2 qt casserole dish.  Bake at 350 degrees F for 50-60 minutes.  Top with cheese and serve immediately.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s