[Grace Oz]

Australian Damper

This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many versions as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire.

• 2 cups self-rising flour
• 1/2 teaspoon salt
• 2 tespoons sugar
• 3 tablespoons butter
• 1 cup milk

Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

Delicious to eat with casseroles, stews, soups etc.

[sharrie]

As requtested by Chatsdale



Honey and Brandy roasted Chicken


1 Chicken,
Sprigs of Lavender
Pouring Honey
Brandy


Put the chicken in the oven on some baking foil, pour over a good amount of honey, and brandy and place lavender onto chicken.

Cover with foil and cook depending on weight. For the last 30 minutes take the foil off and pour a little more honey over the top of the chicken to brown it.

I usually serve with buttered carrots (Carrots that have been boiled but are still a little firm then drain and stir in butter which should melt)

Roast potatos, I par boil them, shake them up to make them fluffy sprinkle vegatable oil over and roast

Minted peas, ordinary garden peas boiled with some fresh mint in the water.

Gravy, using the juices from the chicken mix in with flour til you get a smooth paste then using the water from the vegand a chicken stock cube stiring in slowly over a low heat to prevent lumps forming.

[SmilingBluEyes]

A very easy "prime rib" recipe from mom: (was in the church cookbook for many years, from her, as well)---since you asked for beef, Miss Karen.

1 4-6 rib prime rib roast
Seasoning as you prefer----I find rubbing salt and pepper all over the roast with just a touch of olive oil very tasty
Au Jus gravy mix---optional
Horseradish for garnish/eating with roast

Have roast at room temperature prior to placing in oven. Once roast is room-temp, heat oven to 325 deg. f.

Season roast thoroughly on outside, place in baking pan or roaster, uncovered, and roast for 1 hour. Then turn off the oven.

AT NO TIME ARE YOU TO OPEN THE OVEN DOOR TO PEEK OR ADJUST ANYTHING---!

About 45 min-1 hour prior to serving, turn oven back on again, same temperature. Meantime, prepare other sides. I like to make an au jus for this meat. Depending on desired done-ness, cook 40 minutes to 1 hour additionally. I do the 40 minutes and what I get is a wonderful, medium-rare, juicy roast with a crispy outer coat. It turns out perfect EVERY time.

It' s really that easy. I serve with vegetables/salad and potatoes. The au jus is excellent for dipping or you can make it into a gravy for mashed potatoes. MMMMmmm good.

[CHATSDALE]

gumbo - made in as many ways as there are cooks
make a roux - [brown flour in heavy skillet] set aside

one baked hen deboned and cut up into bite size pieces
one cup of celery diced
one cup of onion diced
one cup of green pepper diced
sautee veggies place in pot with hen simmer and stir in roux
and continue to simmer for 30 minutes
serve on a bed of rice
add file powder in individual bowls to taste
some people use this as the basis of dumpling/chicken instead of the rice
also some people use okra as an additional vegetable but i prefer a file gumbo, matter of preference

[Pedi-Gree]

Originally Posted by Grace Oz

Australian Damper

This bread made by bush settlers may be baked on the open fire or in a regular oven. As is typical of hand-me-down recipes, there are as many versions as there are bush babies. One recipe we read says to use beer instead of milk, then wrap the dough around a stick and cook over an open fire.

• 2 cups self-rising flour
• 1/2 teaspoon salt
• 2 tespoons sugar
• 3 tablespoons butter
• 1 cup milk

Mix the flour, salt and sugar together in a bowl. Cut in the butter until fine crumbs form. Add milk to make a soft dough. Knead lightly on floured board until smooth. Shape into round loaf, brush with milk, and bake at 375 degrees F. for 30 to 40 minutes, or until the loaf makes a hollow sound when tapped.

Delicious to eat with casseroles, stews, soups etc.

First Nations Canadians call this bannock.


My contribution: Hungarian Pork Chops

4 centre cut boneless pork chops
1-2 tbsp sweet paprika
1 clove garlic, minced
1 medium onion, diced
2 tbsp butter

4 large baking potatoes, peeled and quartered lengthwise
2 cups (+/-) chicken stock or broth

1 cup dairy sour cream

Melt butter in a deep skillet with a tight-fitting lid. Sprinkle paprika on chops then brown on both sides over medium heat. Remove to a plate. Saute the onion and garlic until the onion is soft. Add potatoes to the skillet then return the pork chops to the skillet. (They can sit on top of the potatoes if necessary.) Add enough chicken stock to almost cover the potatoes. Cover the skillet and reduce heat to medium low. Cook about 30 minutes or until potatoes are tender. The sauce will be a nice brown colour. Remove the chops and potatoes to a serving platter, leaving as much of the sauce as possible in the skillet. Turn the heat up to medium high then stir in the sour cream. Heat only long enough to heat through or it will curdle. Pour the sauce over the meat and potatoes and serve with peas or carrots.

This is a family favourite and is good enough for company.

[Reno1978]

Since it's approaching that holiday season, this is something my family makes each year at Thanksgiving and Christmas and it's always a hit. It is easily doubled and we typically make at least a double serving.

Hot Crab Dip

1 8oz. Package of Cream Cheese (Leave at room temperature until soft)
1 Tbsp. Prepared Horseradish
1 Tbsp. Mayonnaise
1 Green Onion/Scallion - Finely Chopped
6 oz Can Crab Meat, drained

Mix this all up and put it into a small oven safe casserole dish and bake at 350 until warm throughout and slightly browned on top: about 30 minutes.

Serve with assorted raw vegetables. I like to use carrots, cauliflower, and celery.

[pagandeva2000]

You all make me look seriously incompetent...I was going to share my peanut butter sandwich, but you have me beat!

I am going to try some of those receipes. This is an excellent sticky.

[CHATSDALE]

This kept elvis alive for years....well for a few years

Originally Posted by pagandeva2000

You all make me look seriously incompetent...I was going to share my peanut butter sandwich, but you have me beat!

I am going to try some of those receipes. This is an excellent sticky.

[Spidey's mom]

{ Provencal Beef Daube }
1 tablespoon olive oil
12 garlic cloves, crushed
3 pounds boneless chuck roast, trimmed and cut into 2-inch cubes
Kosher salt and freshly ground black pepper
1 cup red wine
2 cups chopped carrot
1-1/2 cups chopped onion
1/2 cup beef broth
1 tablespoon tomato paste
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
Dash ground cloves
1 (14-1/2 ounce) can diced tomatoes
1 bay leaf
3 cups cooked medium egg noodles (about 4 cups uncooked noodles)
1. Preheat oven to 300.
2. Heat oil in a Dutch oven over low heat. Add garlic; cook 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon, and set aside. Increase heat to medium-high. Add beef to pan; sprinkle with salt and pepper. Cook 5 minutes, browning on all sides. Remove beef from pan and add wine. Bring to a boil, scraping pan to loosen browned bits. Add garlic, beef, carrot, and next 8 ingredients (through bay leaf), and bring to a boil. Season again with salt and pepper.
3. Cover and place in oven for 2-1/2 hours or until beef is tender. Discard bay leaf and serve over noodles.
Serves 6


www.swirlingnotions.com

[NRSKarenRN]

Originally Posted by SmilingBluEyes

A very easy "prime rib" recipe from mom: (was in the church cookbook for many years, from her, as well)---since you asked for beef, Miss Karen.

1 4-6 rib prime rib roast
Seasoning as you prefer----I find rubbing salt and pepper all over the roast with just a touch of olive oil very tasty
Au Jus gravy mix---optional
Horseradish for garnish/eating with roast

Have roast at room temperature prior to placing in oven. Once roast is room-temp, heat oven to 325 deg. f.

Season roast thoroughly on outside, place in baking pan or roaster, uncovered, and roast for 1 hour. Then turn off the oven.

AT NO TIME ARE YOU TO OPEN THE OVEN DOOR TO PEEK OR ADJUST ANYTHING---!

About 45 min-1 hour prior to serving, turn oven back on again, same temperature. Meantime, prepare other sides. I like to make an au jus for this meat. Depending on desired done-ness, cook 40 minutes to 1 hour additionally. I do the 40 minutes and what I get is a wonderful, medium-rare, juicy roast with a crispy outer coat. It turns out perfect EVERY time.

It' s really that easy. I serve with vegetables/salad and potatoes. The au jus is excellent for dipping or you can make it into a gravy for mashed potatoes. MMMMmmm good.

DH LOVES Prime Rib.... only cooked Bottom or top round roast.

OK 6 PM dinner time---understand restart oven by 5:20 PM......but when to have STARTED roast in oven ????

DH will thank you kindly.