Pork Roast and Stuffing
Pork Roast (3 to 4 lbs)
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.
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 of your choice (watermelon, strawberries, grapes, blueberries, kiwi, peaches, apples), orange juice, honey
Slice fruit. Cover with orange juice and honey. Toss.
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.
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
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
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.
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.