Chocolate Mayonnaise.....

 

It is actually eaten like pudding.

It is just called Mayo for some reason or another.

It is very rich almost like a mousse.

6 eggs
2 cups sugar
1 cup unsalted butter (room temp)
3/4 bg of chocolate chips

Whip together eggs, butter, and sugar.

Melt chocolate chips slowly. Pour
warm chocolate over whipped mixture.

Mix until fluffy. About 3 minutes.
Pour in to container that is freezer proof.
Freeze for 1 hr.

Serve

Spinach Salad with Dressing.....

Salad

1 bag fresh spinach
1 sm. bag bean sprouts
1 sm. can water chestnuts
2 hard boiled eggs, sliced
Fresh bacon bits
1 sm. can mandarin oranges

Dressing
1 c. oil
3/4 c. sugar
1/4 c. red wine vinegar
1/8 c. catsup
1 med. onion, chopped fine
2 tsp. Worcestershire sauce

Combine the salad ingredients.

Combine dressing ingredients and chill for a couple of hours prior to pouring over salad.

Great Green Beans, Southern Style......

2 strips bacon
1 large onion, cut lengthwise & into ½ inch wedges
1 pound fresh green beans, washed and snapped
1 Tablespoon Cider vinegar
1 teaspoon Brown sugar
S & P to taste

In a large skillet, cook bacon over medium heat, until crisp.

Remove bacon and drain on paper towels.

Drain pan, reserving 2 Tablespoons of the drippings.

Crumble bacon and set aside.

In the drippings, cook the onion over medium heat until tender and golden brown.

Meanwhile, cook the green beans until tender.

Stir the vinegar and brown sugar into onion, then add the cooked beans.

Mix well, then cook, uncovered, over low heat for 5 minutes.

Add bacon, toss gently.

Season with salt and pepper to taste.
Serves 4 to 6.

Crockpot Potato Casserole....

6 cups peeled baking potatoes, cut in 1-inch cubes
1 1/2 cups diced cooked ham, beef, or other leftover meat or poultry
1 to 1 1/2 cups whole kernel corn, from can or frozen thawed
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped onion
1 can (10 3/4 ounces) condensed Cheddar cheese soup
1/2 cup milk
2 tablespoons all-purpose flour

In slow cooker, combine sliced potatoes, ham, corn, bell pepper and onion; stir to mix well.

In small bowl, combine soup, milk and flour; whisk until smooth.

Pour soup mixture over vegetable mixture; carefully stir to blend.

Cover and cook on LOW for 7 to 9 hours, or until potatoes are tender.

Crockpot Chuck Roast Barbecue.......

one 2- to 3-pound boneless chuck roast, trimmed
2 to 3 onions, chopped
3/4 cup carbonated cola beverage
1/4 cup Worcestershire sauce
1 tablespoon apple-cider vinegar
1 beef bouillon cube
1/2 teaspoon dry mustard
1/2 teaspoon chili powder
1/4 teaspoon ground red pepper
1/4 cup ketchup
2 teaspoons butter or margarine
hamburger buns

Combine roast and chopped onions in a 4-quart slow cooker. Combine cola and next 6 ingredients; reserve 1/2 cup in refrigerator. Pour the remaining mixture over the roast and onions.

Cook covered, overnight (10 to 12 hours) or until roast is very tender. You can also cook for 6 hours on high.

Drain and shred the roast, adding some of the onion.

Combine the reserved cola mixture and ketchup and butter and add to the Crockpot.

Return meat to sauce, mixing thoroughly but gently.

Cover and heat on low until heated through.

Serve on buns.

Note: If you like it spicy hot, use hot ketchup or spicy barbecue sauce.
Serves 8.

Crockpot Corn Stuffed Pork Chops.....

5 to 6 pork chops, 1 to 2 inches thick
1 can (7 oz) whole kernel corn, undrained
1 cup soft bread crumbs
1 tbs instant minced onion
2 tbs minced green pepper
1 tsp salt
1/2 tsp sage

Cut a horizontal slit in side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into slits.

Close with toothpicks.

Place on metal rack or trivet in crockpot/slow cooker.

Cover and cook on low for 6 to 8 hours.

Serves 5 to 6.

Sour Cream Chicken Breasts ......

6 chicken breasts, skinned
1 small carton sour cream-8 oz.
1 c. crushed cheese crackers-I use Ritz crackers
1 stick margarine
salt
pepper
paprika

Salt, pepper and paprika each piece of chicken.

Place bone side down (I use boneless) in baking dish and spoon sour cream over each piece.

Sprinkle cracker crumbs over this, and pour melted margarine over all.

Bake uncovered in 350 degree oven for 1-1/2 hours.

This makes the chicken so moist and tender, and you don't taste the sour cream.

Bratwurst and Sauerkraut......

4 tart apples, peeled, cored and chopped
1 27 ounce can or bag of sauerkraut (I used Bavarian
and omitted the Caraway seed)

1-1/2 to 2 pounds of bratwurst or polish sausage
1/4 cup brown sugar
1 tsp. Caraway seed

If the sausage is in longer links, then cut it into bun sized pieces. Place all ingredients in the crock-pot, stir, and cook on low for 4 or 5 hours, stirring a few times.

Remove the sausage to one platter and the other ingredients to a bowl or platter with a slotted spoon serving.

Serve with buns and hearty mustard.

This dish is done when the brats are cooked through.

The apples and sauerkraut blend together to make a lovely mix.

Even people who usually don't like sauerkraut liked this.

Foil Ground Beef Dinner(Good Dinner for 1)

1/4 lb. ground beef
1 carrot
1 med. potato
1 sm. onion

Make hamburger patty.

Put on pieces of aluminum foil.

Slice carrot, potato and onion.

Put on top of hamburger.

Add seasonongs of choice, if desired.

Fold over foil to close.

Place on tray in oven.

Cook in oven at 400 degrees for 45 minutes.

Easy Beef and Veggie Dinner....

3 c. raw potatoes
1 c. raw carrots
1 lb. hamburger, fried
1 c. sliced onions
1 can tomato soup

In a 1-1/2 quart buttered casserole, put layers as listed.

Using about half of the ingredients, then repeat again in layers, ending with onion slices.

Sprinkle salt and pepper over potatoes and carrots.

Add seasoned cooked hamburger, cover with one small can tomato soup, diluted with 1/2 cup water.

Bake at 350 degrees 2 to 2-1/2 hours until potatoes are done

Baked Potato Wedges......

3-4 med. potatoes
2-3 tbsp. melted butter
1/4 tsp. garlic powder
4 dashes parsley
Salt & pepper

Scrub potatoes.   Do not peel.

Cut each potato lengthwise in quarters.

Stir together melted butter, garlic powder and parsley.

Arrange potatoes skin side down on a shallow baking pan.

Brush seasoned butter over cut surfaces of potatoes.

Sprinkle with salt and pepper.

Bake, uncovered, at 400 degrees for about 1 hour or until golden brown and tender when pierced.

Scalloped Eggplant.........

1 medium eggplant
1 c. cracker crumbs
6 slices bacon, fried & crumbled
1 tbsp. butter or margarine
1/4 c. minced onion
1/2 tsp. celery salt
Black pepper
1 egg
2 c. milk
American or Velveeta cheese
Paprika

Peel eggplant.

Cube and cook in boiling salted water until tender.

Drain.

Add 1/2 cracker crumbs, bacon, butter, onion, celery salt and pepper. Place in greased casserole.

Top with remaining crumbs.

Arrange cheese in spokes on top.

Combine egg and milk.

Pour over casserole.

Sprinkle with paprika.

Bake at 350 degrees for 30 minutes until golden on top.
Serves 4-6.