Cooking and crafting in the country
16 oz Dr. Pepper
12 oz. ketchup and BBQ sauce
2 tablespoons of Worcestershire sauce
4 boneless pork chops
Stir first three ingredients until smooth.
Dip chops in sauce and layer in crock pot.
Pour sauce over chops.
Cook on low for 6 hours.
Remove two cups of sauce and add flour.
Stir until thickened and smooth.
Can also use brown gravy instead.
1/4 cup margarine
1/2 cup flour
16 oz milk
8 oz Velveeta shredded cheese
1 cup frozen peppers and onions, thawed and drained
Melt margarine in pan.
Add flour, small amounts at a time, stirring continuously.
Stir for couple of minutes until smooth.
Add milk in small amounts, whisking as you go.
Add cheese and keep whisking until smooth and thick.
Add peppers and onions last, mixing well.
Pour sauce over steamed cauliflower in baking dish.
Top with shredded cheese.
Bake at 350 for 45 minutes
She has very detailed pictures and instructions on her blog .
This is going to be my go-to cheese sauce and well worth taking a few minutes to make home made instead of store bought!
2 TB butter or margarine
1 cup frozen onions and peppers
1/2 tsp minced garlic
3 TB all-purpose flour
2 cups milk
1/2 teaspoon salt
2 egg yolks
1 cup cooked rice (instant is fine)
1 can drained Rotel tomatoes
one 14-ounce can black-eyed peas, drained
2 egg whites
For sauce, melt butter or margarine in medium saucepan over medium-high heat.
Add onions, peppers and garlic
Cook and stir for several minutes, until softened.
Add flour; cook and stir 1 minute more.
Add milk; cook and stir for 5 minutes or until sauce has thickened slightly.
Remove from heat and add salt.
Place 1/4 cup of the sauce into a small bowl; stir in egg yolks.
Stir sauce/egg yolk mixture back into saucepan with remaining sauce.
Add cooked rice, Rotel, and black-eyed peas.
Beat egg whites with an electric mixer on high speed until stiff peaks form.
Gently fold egg whites into black-eyed pea mixture in saucepan.
Spoon mixture into a buttered 2 1/2 quart baking dish
Bake at 400 degrees for 45 minutes, covering with foil halfway through.
Let cool a bit, making sure it is done in the middle.
10-12 oz chopped spinach, thawed and patted dry
1 pkg Knorr’s vegetable soup
16 oz sour cream
1/2 cup mayo
1/2 cup cream cheese
1 red bell pepper, chopped
1 can water chestnuts, chopped small
Blend well and refrigerate over night.
Updated 1-1-19
1 cup soft butter
1/3 cup chopped cranberries
1/4 cup honey
2 tsp grated orange peel
1/16 tsp salt (TOH called for 1/8 tsp)
Blend well.
Alt Recipe:
1/8 cup honey
1/2 cup margarine
1/2 cup whipped cream cheese
1/2 cup dried cranberries
Blend well and refrigerate to firm up.
4 large sweet potatoes, skin removed and sliced thin
2 cups sugar
1 tsp vanilla
Layer sweet potatoes in skillet, cover with sugar.
Cook on 4 on electric range for 1 hour, stirring as needed
Sprinkle vanilla after potatoes have cooked down and syrup is thick
Top with Cranberry Honey Butter for even richer taste!
4 lb pre-cooked ham
1 can pineapple slices
1/2 cup brown sugar
Cut ham in half and put in long crock-pot, large side down
Melt brown sugar in drained pineapple juice
Arrange pineapple slices on ham
Pour melted sugar and juice in bottom of crock pot
Cook on low for 3-4 hours.
2 cups instant rice
16 oz frozen broccoli, thawed and patted dry
1 jar Tostitos Cheese Sauce ( or 1 jar Cheese Whiz)
1 can cream of broccoli or celery soup
1/2 soup can milk
1/2 cup Velveeta shreds
1 small can water chestnuts, chipped fine
2 cups frozen onions and peppers
1 stick butter or margarine
Saute onions and peppers in butter.
Mix all ingredients well
Cook on low in crock pot for 4 hours.
Stir halfway through.
1 1/2 lbs boneless country style pork ribs
1 onion, sliced in rounds
BBQ sauce
A1 sauce
1/3 cup water
Spices ( I used Perfect Pinch Garlic and Bell pepper)
Wash ribs
Pour A1 and BBQ sauce over them
Sprinkle spices on ribs
Mix well
Layer onion in bottom of crock pot
Pour water over the onion
Place ribs on top of onion
Pour more BBQ sauce on top and stir well
Cook on low for 7/8 hours
Not much to look at, but Wayne said they were delicious!
1 large spicy V8 (can or jug)
1 can pinto beans
1 can stewed tomatoes
1 can corn
1 small can green chilies
2 cans hominy
2 cans sliced potatoes
1 cup frozen peppers and onions
1 cup uncooked instant rice
Combine all ingredients in large soup pot.
Do not drain any of the veggies, use whole can.
Simmer on low for several hours.
Pour into serving bowls and top with sour cream.
Season as needed.
1 can cream of mushroom or beefy mushroom soup
1 cup milk
2 cups frozen onions and peppers, thawed and drained dry
1 large can mushrooms, drained
1 cup rice, cooked
4-6 pork chops, boneless or bone in
Mix all ingredients except rice and pork chops, pour into crock pot.
Layer pork chops , stirring sauce over top to coat evenly.
Cook on low for 6 hours.
Thicker chops may need extra time.
If sauce is thin after cooking , remove 1 cup and add flour to thicken.
Add back into crock pot, mixing well.
Serve over rice, seasoning with salt and pepper to taste.
1 onion, chopped
1 bell pepper, chopped
2 TB minced garlic
4 TB brown sugar, divided
1 stick margarine
1 can Italian tomatoes
1 can stewed tomatoes
1 can Hunt’s Garlic and Herb Sauce
1 small can mushrooms
1 package Jimmy Dean sausage crumbles with bacon
Saute onion, pepper and minced garlic in melted margarine with 2 TB brown sugar until translucent.
Mix all ingredients and cook on low in crock pot for 6 hours.
I add some cream cheese and sprinkle shredded mozzarella on mine and let it all melt.
Country Life At Gray Gables 