Saltine Chocolate Crunch

1 sleeve (about 24) Saltines

¾ cup brown sugar

1-cup butter

12 oz. (2 cups) semi-sweet chocolate chips

¾ cup chopped nuts

Preheat oven to 400º F. Line a 10 X 15-inch cookie sheet with foil. Spray very lightly with cooking spray.

Cover cookie sheet with saltines, one layer. Boil sugar and butter for 3 minutes. Pour over saltines and spread evenly. Bake at 400º F. for 5 minutes. Remove from oven.

Sprinkle with chocolate chips. Let set 1 minute, then spread melted chips with spatula. Sprinkle nuts over and press down lightly. Cut on diagonal immediately or cool until firm, then break up. Pieces can be frozen.

Oatmeal Carmelitas

1 3/4 cup oatmeal (dry )
1 1/2 cups flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp.salt
3/4 cup butter or oleo, melted
1 tsp. vanilla
1 cup chopped nuts
12 oz package semi-sweet chocolate chips
14 oz. bag of vanilla caramels

Combine oats, flour, brown sugar, baking soda and salt.
Add butter and vanilla. Mix until crumbly.
Reserve 1 cup for topping.
Press remaining mixture into bottom of a greased 9 by 13 baking pan.
Bake in pre-heated oven for 10 minutes. Let cool.
Sprinkle nuts and chocolate chips on top.
Melt caramels in sauce pan with 1/4 cup water over low heat, stirring until smooth.
Drizzle over chocolate chips and nuts to within 1/4 inch of pan edges.
Sprinkle reserved oat mixture over top.
Bake 15 to 18 minutes longer until light golden brown and set.
Chill.

Unstuffed Cabbage

Ingredients
1 small head (1 1/2 pounds) savoy cabbage (or half 3-pound head), cut
into 4 wedges
1 tablespoon olive oil
2 medium carrots, chopped
2 medium celery stalks, chopped
1 medium red pepper, chopped
3 garlic cloves, crushed with garlic press
3 green onions, thinly sliced
1 tablespoon minced, peeled fresh ginger
1 can (14 1/2 ounces) diced tomatoes
2 tablespoons soy sauce
2 tablespoons seasoned rice vinegar
1 tablespoon light brown sugar

Directions
1. Place cabbage and 1/4 cup water in 3-quart microwave-safe baking
dish; cover and cook in microwave oven on High 12 to 14 minutes or until
cabbage is fork-tender.

*

2. Meanwhile, in nonstick 12-inch skillet, heat oil over medium-high
heat until hot. Add carrots, celery, and pepper, and cook 12 minutes or
until vegetables are tender and golden. Add garlic, green onions, and
ginger, and cook 2 minutes, stirring.

3. Add tomatoes with their juice, soy sauce, vinegar, and sugar; heat to
boiling over medium-high heat. Reduce heat to medium-low and simmer 5
minutes, stirring occasionally.

4. Spoon tomato mixture over cabbage in baking dish; cover and cook in
microwave on High 2 minutes to blend flavors. Servings 4

Picnic Recipe 

Famous Recipes

3-Bean Casserole

Carnival of the Recipes is Up!

Braised Oxtails

oxtails, trimmed of fat
100g/4oz beef dripping
225g/8oz carrots, chopped
225g/8oz onions, chopped
225g/8oz celery sticks, chopped
225g/8oz leeks, chopped
450g/1lb tomatoes, chopped
sprig of thyme
1 bay leaf
1 garlic clove, crushed
570ml/1 pintred wine
2.25L/4pt veal stock
salt and pepper

For the garnish:
1 carrot, diced finely
1 onion, diced finely
2 celery sticks, diced finely
½ small leek, diced finely
4 tomatoes, skinned, seeded and diced
1 heaped tbsp fresh parsley, chopped

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Separate the trimmed tails between the joints and season with salt
and pepper.
3. In a large pan, fry the tails in the dripping until brown on all
sides, then drain in a colander.
4. Fry the chopped carrots, onions, celery and leeks in the same pan,
collecting all the residue from the tails.
5. Add the chopped tomatoes, thyme, bay leaf and garlic and continue to
cook for a few minutes.
6. Place the tails in a large braising pan with the vegetables.
7. Pour the red wine into the first pan and boil to reduce until almost dry.
8. Add some of the stock then pour onto the meat in the braising pan and
cover with the remaining stock.
9. Bring the tails to a simmer and braise in the preheated oven for 1½-2
hours until the meat is tender. Lift the pieces of meat from the sauce
and keep to one side.
10. Push the sauce through a sieve into a pan, then boil to reduce it,
skimming off all impurities, to a good sauce consistency.
11. While the sauce is reducing, quickly cook the diced garnish carrot,
onion, celery and leek in 1 tbsp water until soft.
12. When the sauce is ready, add the tails and vegetable garnish and
simmer until the tails are warmed through.
13. Add the diced tomato and spoon into hot bowls allowing 3 or 4 oxtail
pieces per portion.
14. Sprinkle with chopped parsley and serve

Saturday Night Chicken

1 cup celery — diced

1 onion — minced

1 tablespoon green pepper — minced

2 tablespoons flour

2 cups milk

1 chicken bouillon cube — optional

1 can mushroom soup

3 cups cooked chicken — cubed

6 ounces wide noodles — cooked

Preheat oven to 375° F. Saute the celery, onion, and pepper. Stir in flour, milk, bouillon cube, and soup, and simmer until thoroughly mixed. Fold in chicken cubes and noodles. Cover and bake for 30 minutes. Serves 6

Gillian Polack at Food History has outdone herself with a spectacular Carnival of the Recipes this week entitled Madeleines and Memories and presenting food from the past.

Some of the childhood memory generating recipes include Turtles, Low Fat Macaroni and Cheese, Corny Ham & Potato Scallop, Shredded Pork Sandwiches, and a roast chicken recipe.