Drudge

 

 
     
 
 
 

 

Tips & Recipes

Breaking in a new glove:

The glove oil companies will hate me for this, but there is no need for any of that.


Take shaving cream and rub it over the entire inside of the glove - inside the glove only!  Put a ball in the pocket and fold the glove the way you want it to sit.  Take two long tube socks and wrap them tightly around the glove, one at the top and one at the bottom.  Leave it for 24 hours, unwrap it, wipe it off and play catch for 20 minutes.  Repeat steps once more and then you’re glove is ready.

 

Cheese Cloth

OK, get ready for the best, juiciest turkey ever! It’s very simple and I’ve got to give my girl Martha Stewart all the credit:
Go get some cheese cloth.  I know that there are several schools of thought on this, but I place the turkey breast up and I also stuff the turkey with an old family stuffing recipe.  Next, you take a stick of butter and melt it in the microwave.  Cut a piece so that it will fit over your entire turkey, and then soak it in the butter.  Take the cheese cloth and form it over the entire turkey, wings and all – the whole turkey should be covered.  Pour the remaining butter over the turkey.  Baste your turkey every 20 minutes.  I usually cook my turkey 20 minutes for every pound at 325 degrees.  

Enjoy!

 

Thanksgiving Recipes!!!!  

Cornbread Dressing

 

Pre-heat oven to 350

½ onion finely chopped

3 cups cooked cornbread (crumbled)

2 cups white loaf bread (crumbled)

1 can cream of celery soup

1 can cream of chicken soup

2 cans of chicken broth

2 eggs beaten

Pepper to taste

 

Combine all the ingredients and pour into greased 9 x 12 casserole dish.

Cook for 1 hour or until done.

 

Four-Cheese Macaroni

 

1 (16 oz) pkg elbow macaroni             1 ½ cups of half and half

½ cup butter                                                   8 ounces cubed pasteurized

½ cup shredded Muenster                                         prepared cheese product

            Cheese                                                2 eggs beaten

½ cup shredded mild cheddar                                   ¼ tsp salt

½ cup shredded sharp cheddar                       black pepper to taste

½ cup shredded Monterey Jack                      1 tablespoon butter

 

  1. Bring large pot of slightly salted water to boil.  Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
  2. Melt ½ cup of butter and stir into the macaroni.
  3. While pasta is cooking, in a large bowl, combine the Muenster cheese, cheddar cheeses and Monterey Jack cheese; mix well.
  4. Preheat oven to 350 F
  5. Add the half and half, 1½ cup of cheese mixture, cubed cheese, and eggs to macaroni; mix together and season with salt and pepper.  Transfer to a lightly greased deep 2½ quart backing dish.  Sprinkle with the remaining cheese mixture and 1 tablespoon of butter
  6. Bake in the preheated oven for 35 minutes or until hot and bubbling around the edges.

6 servings

 

 

Sweet Potato Soufflé

 

4-6 sweet potatoes

½ cup of sugar

2 eggs (beaten)

1 stick of butter

½ tsp cinnamon

¼ cup of brown sugar

Chopped pecans (amount is up to you)

Marshmallows

 

  1. Preheat oven to 350.
  2. Peal and cube sweet potatoes; place them in a pot of water and bring to a boil.  Cook until soft.
  3. With electric mixer mash potatoes.  While mixing, add sugar, eggs, 5 tablespoons of  butter, cinnamon… take a little taste and see if it needs a little more sugar.  (we’re going with my mom’s memory, so bear with me)
  4.  Pour mixture into lightly greased baking dish
  5. Melt remaining butter and pour over mixture.
  6. Sprinkle the brown sugar on top of the mixture
  7. Pour chopped pecans on top
  8. Bake for 25 minutes; take dish out of the oven and place marshmallows on top, but space them out.  
  9. Bake another 10 minutes or until marshmallows brown.

 

Yummy to the tummy!

 

Slow Cooker Pepper Steak

This is actually my favorite recipe.  It is great over rice or egg noodles!

I usually double the recipe for our family.

 

2 lbs beef sirloin cut             2 large green bell peppers sliced

   into 2 in. strips                 1 (14.5 oz) can stewed tomatoes, undrained

1 teaspoon garlic powder      3 tablespoons soy sauce

3 tablespoons vegetable        1 teaspoon white sugar

   oil                                      1 teaspoon salt

1 beef bouillon cube              1/4 cup hot water    

1 tablespoon cornstarch       1/2 cup chopped onions

Sprinkle strips of sirloin with garlic powder.  In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips.  Transfer to slow cooker.

Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved.  Pour into the slow cooker with meat. Add onion, bell pepper, stewed tomatoes, soy sauce, sugar and salt.

Cover and cook on High for 3 to 4 hours, or Low for 6 to 8 hours.

Yield: 4 servings

 


Easy Slow Cooker French Dip

This makes a delicious French dip sandwich.  Nobody will detect the presence of beer in the recipe, it adds a wonderful flavor and the alcohol completely cooks out.

4 lb rump roast                         1 can (12 oz) or bottle beer

1 (10.5 oz) can beef broth          6 French rolls

1 (10.5 oz) can condensed          2 Tablespoon butter, softened

    French onion soup                 12 slices Provolone cheese

 Trim excess fat form the rump roast and place in slow cooker.  Add beef broth, onion soup, and beer.  Cook 8 to 10 hours on low. 

Preheat oven to 350



Slow Cooker Taco Soup


If you are like us, we eat soup all year around.  This is a little spicy with a Mexican accent.  You can substitute chicken for the ground beef.  I typically cut up 4 – 5 chicken breasts pretty small and throw them in.   It’s great with tortilla chips, shredded cheese and a little sour cream.

1 lb ground beef                                   1 (8 oz) can tomato sauce

 (or chicken)                                         2 cups of water

1 (16 oz) can chili bean,                         2 (14.5 oz) can peeled & diced tomatoes

   undrained                                           1 (4.5 oz) can diced green chiles

1 (15 oz) can kidney beans                     1 (1.25 oz) package taco seasoning mix

   undrained

1 (15 oz) can whole kernel corn, undrained

 Cook the ground beef over medium heat until browned, drain.

Place the ground beef, onion, chili beans, kidney beans, corn tomato sauce, water, diced tomatoes, green chiles, and taco seasoning mix into slow cooker.  Mix to blend and cook on low setting for 8 hours. 

Yield: 8 servings 


Yummy Potato Salad

Ladies, if you are like me you don’t even use measuring cups for your recipes. You just throw stuff in until it looks about right and you must do the periodic taste test. Well, that’s kind of how we cam up with our potato salad, but feel free to change it up any way you want to. If you come up with something better, please let me know.

Bag of round red potatoes

¾ cups of mayonnaise

1 to 2 tablespoons of mustard

and pepper to taste (We like lots of pepper)

1 tablespoon of relish

3 hard boiled eggs diced

Boil three eggs and set aside to cool.
I peel and cube my potatoes before boiling.
Boil until tender; do not overcook or they will not hold up in the salad.
Drain the potatoes, cover and place in the refrigerator to chill 15-20 minutes. Add your mayo, mustard, salt, pepper, relish and eggs and mix well.
OK, now give it a taste and see if you need to add a dash more. Some people like to sprinkle chili powder on top to make it pretty. Enjoy.