Tuesday
Feb052019

Barbecue Sauce

This recipe came from The Complete Round the World MEAT Cookbook by Myra Waldo. Once I started making it, our family didn't want the ready-made from the grocery store.

4 cups Ketchup

1/2 cup each:  Prepared Mustard, Cider Vinegar, Worcestershire Sauce

2 tablespoons Tabasco

1/2 cup prepared Horseradish (Tulelake Horseradish is our favorite)

2 teaspoons Salt; 1 teaspoon Ground Pepper and 1 teaspoon Sage

1 tablespoon each:  Sugar, Garlic Powder

Combine all ingredients in a saucepan and bring to a boil.

Use to baste Pork, Chicken, Lamb or Beef.

Makes about 5 cups. Store leftover in closed container in the refrigerator.

 

Saturday
Feb092019

Beef Roast in Slow Cooker

Slow Cooker or Crock pot, whatever one likes to call it, this is one way to cook the beef.

1 packet dry Italian Salad dressing

1 packet dry Ranch dressing

1 Brown Gravy Mix

2 Cups Water

Sprinkle seasonings over 3-4 pound beef roast; pour water over; cover; set temperature and time as desired:  Low 8-10 hours, or High 3-4 hours.

Tuesday
Feb052019

California Roast Leg of Lamb

Another great recipe from The Complete Round the World MEAT Cookbook by Myra Waldo.

I first used this recipe for a gathering of friends from Chico staying in a cabin rental at Lake Almanor one 4th of July. My husband, Mel Mendonca, used the Weber Kettle style Bar-B-Q to cook the Leg of Lamb from an FFA or 4-H project. It was a hit!

Our children, Melissa and Justin Mendonca went through the  4-H and FFA programs with various projects, but mainly sheep. Now my granddaughters, Emily and June Mendonca, are traveling the show circut with sheep.

This yummy leg of lamb recipe by request is also still traveling through our family and friends!

CALIFORNIA ROAST LEG OF LAMB

5-pound leg of lamb

1/2 cup chili sauce

1 cup dry red wine

2 tablespoons cider vinegar

1/2 cup beef broth

2 tablespoons vegetable oil

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 tablespoon sugar

1 bay leaf, crushed

1 cup minced onions

1 clove garlic, minced

Make a few gashes in the lamb; place in a glass or pottery container. Mix together all the remaining ingredients and pour over the lamb. Marinate the lamb in the refrigerator overnight, turning a few times.

Drain the lamb, and place on a rack in a roasting pan. Add half the marinade. Roast in a 325 degree oven 3 1/4 hours or until tender. Baste frequently and add the remaining marinade as needed. 

Serves 6 - 8.

 

Monday
Feb042019

Chicken Acapulco Supreme

One of my best friends, in and out of the EDD office in Chico, was Jan James Brouillard Cory. This recipe is from the kitchen of her lovely mother, Barbara James. I shared it with family in 2001.

2 lbs cooked chicken or 6-7 filet of chicken breasts

8 tablespoons butter

8 tablespoons flour

2 cups sour cream

2 cans Cream of Chicken soup

4 ounces diced green chilies

1 teaspoon onion salt

pinch of parsley 

10 large mushrooms sliced

10 large back olives sliced

2 cups shredded Monterey Jack cheese

2 cups shredded Sharp Cheddar cheese

Layer chicken on bottom on 8x11 baking dish.

Melt butter in saucepan over low heat. Stir in flour until smooth. Add sour cream, stirring constantly until well-blended.

Add soup, chilies, onion salt, parsley and sliced mushrooms. Continue stirring mixture until hot, but not boiling. Pour over chicken in baking dish.

Bake uncovered at 350 degrees for about 40 minutes. Spread cheese and back olives over top of casserole during last 15 minutes of baking.

Serve with rice or poppy seed noodles. Serves 12.

Sunday
Feb102019

Chicken Casserole

This recipe was handwritten on a State of California Office Memo from the Chico EDD Office. We did like to have Pot Lucks in the breakroom!

1 package Pepperidge Farms stuffing Mix

1 cup Butter

2 cans Campbells Cream of Celery Soup

1 cup Milk

1 large Chicken, cooked, boned and cut into large chunks

3/4 cup frozen Peas

2 tablespoons chopped Onion

Melt butter, pour over stuffing mix in pan or bowl. Toss together to coat all crumbs. Place 1/2 of mixture in bottom of 9x13 pan. Mix milk and soup together. Then add chicken, peas and onion. Pour over stuffing mixture in Pan. Then top with remaining stuffing mix. Bake at 350 degrees for 30 minutes.