Sunday, April 1, 2007

Week 6 Recipes

Hawaiian Haystacks
(4-6 servings)
from 101 Things To Do With A Slow Cooker

10-12 chicken tenders, cut in chunks
1 C. chicken broth
2 cans (10.75-oz ea.) cream of chicken soup
1 can (12-oz) evaporated milk
6 cups cooked rice

Place chicken in greased crock pot. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high 3-4 hours, or low heat 6-8 hours.

Serve over hot rice with a variety of cold toppings: grated cheese, peas, pineapple tidbits, shredded coconut, Chinese noodles, diced tomatoes, diced green peppers, sliced green onions, or other!


Pleasant Pork Chops
from allrecipes.com

6 pork chops
salt and pepper to taste
3 Tbsp butter
1 onion, chopped
1 clove garlic, minced
3/4 cup chicken broth**
1 bay leaf
1 cup sour cream
2 teaspoons paprika

Saute onion and garlic in hot butter. Remove from skillet. Trim excess fat from chops and sprinkle with salt and pepper. Brown chops in skillet; pour off fat.

Lower heat, add bay leaf and chicken broth. Cook covered over low heat for 1 hour (might be less if using thin cut chops). Transfer chops to a serving plate, but keep them hot.

Heat juices in skillet and reduce to half. Add the sour cream, onion-garlic mixture and paprika, blending thoroughly. Add chops and heat through, but don't boil. Serve over rice or noodles.

** You can substitute beef broth
(here are my changes: I used an electric skillet and it was great. I did use the beef broth instead of chicken and I only used about 1/2 cup of the sour cream, and only 1/2 tsp of paprika. During the cooking of the chops in broth, I did need to add the rest of the broth from the can to make sure there was enough for sauce. )


Johnson Shredded BBQ Beef Sandwiches

1 large rump roast or chuck roast (pretty much anything will work)
liquid smoke (found on same aisle as BBQ sauces)
garlic salt (optional)
celery salt (optional)
pepper
bottle of your favorite BBQ sauce
hamburger buns

The night before, generously rub the roast on both sides with liquid smoke. I put a baggie over my hand so I don't smell like liquid smoke for a week. Also rub with pepper, garlic & celery salt (I LOVE McCormick Grill Mates Montreal Steak Seasoning because it has all of those things in it, plus a tasty combination of others!)

Place roast in crock pot, add a little water (1/4 cup or less). Cook on low overnight. In the morning remove fat and shred meat with fork. Add your favorite BBQ sauce and cook on low all day. Serve over your favorite bun.

For a "speed" method, you can just start the meat first thing in the morning, shred it at about 3 or 4 pm and let it simmer in sauce until dinner. This works fine for the smaller size roast.





3 comments:

Andy & Gavan said...

Mom - is this pretty close to your recipe for Shredded BBQ Beef Sandwiches? Back in college I called you on the phone for this recipe, and I scribbled it down on a card as you talked me through it. I'm not sure what parts of this recipe are from the original, and what parts I added in later.

Lee & Sharon said...

Yes, this is the recipe.
Thanks for using it. Erin also makes one with a pork roast but she will have to tell you about hers. Our last family Christmas we served both kinds I think.

Lee & Sharon said...

We had the Pleasant Pork Chops tonite and they were very good.
Dad really liked the recipe.
I love how you already have a little gravy for the rice. I used Chicken broth and it was just fine.