Dry rub per lb.
1 tsp salt
1/8 tsp pepper
¼ tsp ground thyme
¼ tsp ground sage
1/8 tsp ground bay leaf
½ clove of garlic
Overnight rub on – take off excess before cooking.
Bottle of red wine and a little water. Baste.
Meat thermometer to 150 degrees.
Cookbook says 25-30 per lb.
I cooked 12.3 lb in 4.5 hours
450 degrees for 15 minutes
Reduce to 350 for 75 to 90 minutes or 145 degrees in thickest part.
12 once bag of fresh cranberries
1/3 cup of orange juice
1 cup of sugar
Combine berries and juice in microwave casserole. Nuke 6 minutes on high. Add sugar and stir well. Recover and let sit for 4 minutes. Blend in food processor. All almond extract to taste. Chill well.
2 cups grated zucchini
2 eggs beaten
1/4 cup chopped onion
1/2 cup of flour ( I ALWAYS FORGET THIS)
1/2 cup of grated part
1/2 cup of mozzarella cheese
salt and pepper
2 tablespoons of oil (need way more than this)
2 lbs. eye round roast, cooked and shredded with fork. Cook with onions and peppers if you want.
2/3 cup of sugar
1 tsp dry mustard
Salt & Pepper to taste
2 tsp finely chopped onion
1 small sweet pepper diced
2 cups of ketchup
After cooking roast and shredding, add to sauce mixture and let simmer 1/2 to 3/4 of an hour.
BOLICHE
1 - 4 lb eye round of roast or beef rump roast trimmed
2 or 3 fresh chorizo links (casing removed)
Mojo
1/2 cup of sour orange juice (added some lemon to sour it)
2 garlic cloves minced
2 teaspoon of cumin
1 teaspoon of salt
Sofrito
4 tablespoons of olive oil, divided
1 large onion chopped
1 green bell pepper chopped
2 garlic cloves minced
2 tablespoons of tomato paste
2 teaspoons of cumin
1/2 teaspoon of salt
6 cilantro leaves or 1/2 cup chopped cilantro leaves divided
1 cup pimento stuffed olives, plus some of the olive juice
1/2 cup dry white wine
4 potatoes peeled and thickly sliced
1. With a sharp knife, make a lengthwise slit through the center of the meat. Insert the end of a wooden spoon to expand the opening and make it large enough to stuff. Stuff the chorizo into the opening.
2. To prepare the mojo, which together sour orange juice, garlic, cumin and salt. Put the beef into a glass baking dish and rub half the marinade over the beef. (Reserve the remaining marinade. Cover and refrigerate overnight or at least 3 hours.)
3. To make the sofrito, heat 2 teaspoon olive oil in a large pot over medium high heat. Add the onions, bell pepper and garlic and saute until soft and golden. Add the tomato paste, cumin and salt and cook for 1 more minute. Scrape the sofrito into a bowl and return to the pot on the stove.
4. Heat the remaining 2 tablespoons of olive oil in the pot over high heat and brown the meat on all sides. Once the meat has browned, add the remaining marinade, half of the sofrito, 4 cilantro leaves, and enough water to come half way up to the meat. Bring to a boil then reduce the heat and simmer, covered tight until the meat is tender but not falling apart. 2-3 hours. Remove the meat from the pot and set aside. Simmer the sauce uncovered until slightly reduced. Add the rest of the sofrito, olives, wine and the remaining cilantro leaves and cook for about 5 minutes.
5. Meanwhile cut the meat into 1/2 inch thick slices. Arrange the potatoes along the bottom of the pot in the sauce. Place the meat over potatoes and cover with sauce. Cook over medium low heat until potatoes are tender, 15-20 minutes.
6. Remove from heat and service the boliche with rice.
1 cup of golden raisins (plumped... put in bowl cover with hot water, microwave for 45 seconds, drain immediately and put on paper towel to cool and dry excess water)
4 Cups Flour
1 cup sugar
1/2 tsp salt
4 tsp baking powder
1 pinch of baking soda
1/4 lb. room temperature butter
2 eggs room temperature
1-3/4 cups of buttermilk
The night before take out butter and eggs to come to room temperature. Preheat oven to 350 degrees.
Sift together flour, sugar, salt, baking powder and baking soda. Very important!
Cut in shortening (if you don't know what this is ... google it).
Mix together in separate bowl eggs and buttermilk. Add to dry ingredients and mix - only enough to wet dry ingredients. Add raisins.
Bake in greased and floured cake pan or spring form pan for 1 hour. Check with tester at 45 minutes to see if it comes out clean.
CHICKEN CORDON BLEU CASSEROLE
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard
1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste
Directions
1 Preheat oven to 350 F. Butter a 9- x 13-inch baking dish. Set aside.
2 Put cooked shredded or diced chicken on the bottom of the baking dish. Rough chop the ham and scatter it over the top of the chicken. Lay the Swiss cheese on top of the ham.
3 To make the sauce: Melt the butter in a large sauce pot over medium heat. When butter is melted, quickly stir in the flour to form a smooth roux. Do not brown! Once the roux is smooth and bubbly, slowly pour in the cold milk while stirring briskly to make a smooth sauce. Cook over medium heat, stirring constantly until the sauce thickens. Stir in the lemon juice, Dijon mustard, salt, smoked paprika and white pepper. Bring sauce just back to a low boil and turn off heat. Pour sauce evenly over the casserole, being certain to get some of the sauce around the edges of the pan.
4 To make the topping: Melt the butter in the microwave in a medium sized microwaveable bowl. Heat it for 30 seconds at a time and stop once it’s melted. Take the bowl out of the microwave and stir in the panko bread crumbs, seasoning salt and crushed dried parsley. Sprinkle over the top of the casserole.
5 Bake casserole uncovered for 45 minutes until hot and bubbly throughout and topping has turned a light golden brown.
6 Remove from oven and allow to cool for 5-10 minutes prior to serving.
