German stuffed pork chops

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German stuffed pork chops

1 square of foil for each pork chop (spray with pam type spray)
4 pork chops
1 package stove top stuffing (prepared)
2 cups sauerkraut

on each square of foil place 1/4 of the stuffing, 1 raw pork chop and 1/2 cup sauerkraut

fold up foil on each one to make a sealed packet! place on a cookie sheet bake at 325 1 hr let set unopened 10 minutes them open and serve

Find this recipe at:

http://www.mycoupons.com/boards/lets-get-cookin-save-lgc/750955-whats-your-favorite-recipe-using-sauerkraut.html#post2528869

Kapusta Soup (Sauerkraut Soup)

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Kapusta Soup (Sauerkraut Soup)

Ingredients:

4 or 5 spare ribs
1 quart or 2 lb bag of sauerkraut (drained but not rinsed)
1/2 head fresh cabbage (shredded)
1 diced onion (large)
2 cups tomatoes (diced)
1 garlic clove (crushed)
1 cup mushrooms (papinkies or portabella)
5 to 10 peppercorns
2 bay leaves

Preparation:

Cut up a 1/2 slab of ribs and brown the spare ribs in a bit of any olive oil or crisco.
This browning is optional.
Cover the ribs well with water, add bay leaves, garlic, several peppercorns and the diced onion.
Cook the ribs until very soft.
I always use a pressure cooker since it's a time saver. But this isn't necessary.
When the ribs are cooked, remove the meat from the rib bone and cut into pieces and put back into the pot. Leave the "ribs water" and add the sauerkraut and also some shredded fresh cabbage. The fresh is optional but really stretches the soup in case you don't have a lot of kraut on hand and it tastes good, too!
Add the can of diced tomatoes and some sliced mushrooms.
If your lucky enough to have some wild mushrooms around, they're wonderful in any "kapusta" dish.
Add more water if necessary for the soup consistency you like.
This soup can be made from any cut of fresh pork that you have on hand. It's best to use something that has a bone. So, even if all you have is a pork chop and a little bit of kraut in the fridge you can make a small pot of soup for yourself.
One special old time favorite is to have some chilled, whole boiled potatoes on the side.
The hot soup and cold potatoes complement each other.
I realize this is a loosly described recipe. But kapusta soup is something you can't screw up. The strong flavor of the kraut takes care of any sins along the way.

Find this recipe at:

http://www.members.tripod.com/Howtuz/kapusta.html

German Baked Beans [Diabetic]

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German Baked Beans

By: Mary Nieburger  

Canned baked beans never tasted so good! Mary Nieburger of Laughlin, Nevada dresses them up in style with sauerkraut, apple sauce and brown sugar. 'These beans are always requested for the monthly dinners at our senior center,' she says."

Original Recipe Yield 8 servings
 
Ingredients

    * 2 (15 ounce) cans pork and beans
    * 1 (14 ounce) can sauerkraut, rinsed and well drained
    * 1 cup unsweetened applesauce
    * 1/2 cup packed brown sugar
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground mustard

Directions

   1. In a large bowl, combine all ingredients. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Bake, uncovered, at 400 degrees F for 1 to 1-1/2 hours or until bubbly.

Nutritional Analysis:

One serving (3/4 cup) equals 185 calories, 2 g fat (1 g saturated fat), 7 mg cholesterol, 890 mg sodium, 40 g carbohydrate, 8 g fiber, 6 g protein.

Diabetic Exchanges: 2-1/2 starch.

Find this recipe at:

http://allrecipes.com/recipe/german-baked-beans/detail.aspx

How do you cook with broccoli?

Broccoli is one of the richest vegetable sources of calcium, iron and magnesium, and even has a higher concentration of vitamin C than oranges!

Raw, steamed or cooked, there are a number of ways to prepare broccoli.  How do you cook with broccoli?

O/T: Fwd: CUCUMBERS..Great info!!

The Amazing Cucumber

This information was in The New York Times several weeks ago as part of their "Spotlight on the Home" series that highlighted creative and fanciful ways to solve common problems.

 

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

 

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

 

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

 

5. Looking for a fast and easy way to remove cellulite before going out or to the pool? Try rubbing a slice or two of cucumbers along your problem area for a few minutes, the Phytochemicals in the cucumber cause the collagen in your skin to tighten, firming up the outer layer and reducing the visibility of cellulite. Works great on wrinkles too!!!

 

6. Want to avoid a hangover or terrible headache? Eat a few cucumber slices before going to bed and wake up refreshed and headache free. Cucumbers contain enough Sugar, B vitamins and electrolytes to replenish essential nutrients the body lost, keeping everything in equilibrium, avoiding both a hangover and headache!!

 

7. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explorers for quick meals to ward off feelings of starvation.

 

8. Have an important meeting or job interview and you realize that you don't have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

 

9. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

 

10. Stressed out and don't have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the Cucumber will react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown to reduce stress in new mothers and college 

students during final exams.

 

11. Just finish a business lunch and realize you don't have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

 

12. Looking for a 'green' way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but it won't leave streaks and won't harm your fingers or fingernails while you clean.

 

13. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

Grandma's (Handmade) Homemade Buttermilk Biscuits

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Grandma's (Handmade) Homemade Buttermilk Biscuits


I used to really enjoy hot fresh homemade buttermilk
biscuits. Split one open and spread some fresh butter
(actually, we always used margerine), or slip in a
fresh sausage patty. There's nothing better!

After I learned to make them I also enjoyed just getting
my hand dirty as I kneaded the dough. Kids have fun in
the strangest way. Anyway, here is how my grandma used
to make them. I don't think the store-bought, canned
biscuits will ever even begin to compare.

Ingredients:

3 cups all purpose flour
3 teaspoons baking powder
3/4 cups buttermilk
1 teaspoon salt
3/4 teaspoon baking soda
3/4 cup Crisco shortening

Sift the flour to make sure there are no lumps. Add in
the baking powder, salt, and baking soda. Add the
Crisco slowly, working it into the dry ingredients.
You can use a large spatula or spoon, but I preferred
using my hands.

Next add the buttermilk, working it into the mixture
too. After everything is thoroughly mixed, plop it
down on a floured counter top or cutting board.

Turn you oven to 450 to allow it to preheat. While
it's heating up knead your dough until it is about
the consistency of clay that kids play with in
grade school. You can make it a little dryer
if need be by sprinkling more flour on your
counter or cutting board. As you knead your dough
it will pick up more of the flour.

After you have it the right consistency you can
shape your biscuits by hand or using a cookie
cutter. I preferred pinching off a chunk, rolling
it into a ball, and then patting it a little flat.
It takes a little practice to get you biscuits all
about the same size. If you want them more perfect,
you can roll out your dough using a rolling pin and
then cut them with a round cookie cutter. That
would look neater when you have company over.

Anyway, place you biscuits on a cookie sheet that
is either lightly greased or lightly sprinkled with
flour. If you use the flour option, be sure not to
put too much.

Bake these biscuits for rougly 18 minutes on the
middle rack in your oven (depends upon how hot
your oven is and how far this rack is from the
top). If the rack is too low you can move the
biscuits to the top rack the last minute of so
to get them browned just the way you want. Leave
them on the middle rack and thy should turn out
lightly browned.

Pop them out of the over and eat them while still
piping hot. That's the only way to get the butter
to melt just right.

Enjoy!

Find this recipe at:

http://www.chitterlings.com/biscuits.html

Baking Powder Biscuits

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Baking Powder Biscuits
(from a 1933 Recipe)

Ingredients:

2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk

Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits

Ingredients:

2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk

Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits

Ingredients:

2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine

Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey

Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:

Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits

Ingredients:

2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives

Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Find this recipe at:

http://oldfashionedliving.com/biscuits.html

Homemade Biscuits Recipe

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Homemade Biscuits Recipe

Recipe Ingredients

2 - cups all purpose flour, unbleached
4 - teaspoons baking powder
1/2 - teaspoon salt
Pinch of garlic
3 - tablespoons grated or shredded cheese, cheddar
2 - tablespoons shortening
3/4 - cup butter milk

Cookware and Utensils:

1 - biscuit cutter
1 - non stick baking sheet
1 - cutting or pastry board
1 - glass or ceramic mixing bowl
1 - measuring cup
1 - butter knife

Recipe Instructions:

As always the key to great cooking is to be prepared and to use quality ingredients.

Preheat oven to 450 degrees.

Start by mixing and then shifting the dry ingredients. Mix in cedar cheese. Rub the shortening into the mixture using your fingertips. Next gradually add milk while stirring mixture with a knife. A soft dough will form.

Turn dough onto a floured cutting or pastry board. Work dough to one-half inch thickness and cut using biscuit cutter. Place biscuits on baking sheet, not allowing the dough to touch.

Bake at 450 degrees for 10 to 15 minutes.

Enjoy your Homemade Biscuits.

Find this recipe at:

http://www.soulfoodandsoutherncooking.com/biscuit-recipe.html

At 2:48 PM -0400 11/27/09, Jim Carroll wrote:

Does anyone have a good recipe for home made biscuits? Always looking for a better one.

thanks, Jim

Beer can turkey

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Beer can turkey, or beer in the rear turkey is wonderfully delicious way to roast or grill your turkey this holiday season. The moisture from the beer will help to ensure that the breast of the bird stays moist and delicious. You can roast your turkey in the oven on a baking sheet to catch the juices, or on the grill. To make your turkey even more special, you can add herbs to the can of beer, and add a complimentary rub for the bird. Here are 5 great ideas for your favorite beers, and complimentary brines and rubs.

Guinness Turkey with Coffee Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Guinness beer
* a few sprigs each of sage, rosemary, and thyme

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons brown sugar
* 1 tablespoon freshly finely ground bold coffee
* 1 tablespoon poultry seasoning

Icehouse Turkey with 5 Spice Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Icehouse beer
* 1 stalk lemongrass, sliced

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water

Rub

* 2 tablespoons 5 spice powder

Budweiser Turkey with Cajun Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Budweiser beer
* A few sprigs of oregano and thyme

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried thyme
* 4 bay leaves

Rub

* 1 1/4 tablespoons smoked paprika
* 1 tablespoon kosher salt
* 1 tablespoon garlic powder
* 1/2 tablespoon black pepper
* 1/2 tablespoon onion powder
* 1/4 tablespoon cayenne pepper
* 1/2 tablespoon dried oregano
* 1/2 tablespoon dried thyme
* 1/2 tablespoon cumin

Heineken Turkey with Sumac Rub

- Powdered sumac spice is a very popular middle eastern spice, you can find it in specialty stores, or online spice stores.

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Heineken beer
* A few sprigs of oregano, and the juice of a lemon

Brine

* 1 cup salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 lemon, sliced

Rub

* 4 tablespoons sumac powder

Steel Reserve Turkey with Ancho Chili Rub

Ingredients

* 1 8-10 lb. turkey, thawed, gizzards and neck removed
* 1 can Steel Reserve beer
* A few sprigs of cilantro

Brine

* 1 cup kosher salt
* 1/2 cup brown sugar
* 1/2 gallon water
* 1 1/2 gallons heavily iced water
* 1 onion
* 3 cloves garlic
* 1 teaspoon dried oregano
* 1 teaspoon dried cilantro

Rub

* 2 tablespoons finely ground ancho chilies
* 2 teaspoons cumin
* 2 teaspoons smoked paprika
* 1 teaspoon coriander
* 1 teaspoon garlic powder
* 1 teaspoon onion powder

Method for all Recipes

1. Add all ingredients for brine except water to a large sauce pot. Now add 1/2 gallon of the water and bring to a boil. Boil until everything is onions have softened. Let the mixture cool, and add to a large pot or container, large enough for your bird. Add the heavily iced water, and make sure the mixture is ice cold before adding the bird. Add the bird and brine for 8-24 hours in the refrigerator.

2. Preheat oven or grill to 350 degrees. Remove the bird and discard the brine. Rinse bird very well and pat dry. Sprinkle bird with spices all over and rub into skin. Open the beer, and pour about 1/4 cup out, and place the herbs into the can. Put the beer can in the holder, if using, and place the turkey on the beer can. The butt of the bird should be sitting on the can. Roast until internal temperature of the thickest part of the breast is 161 degrees. When the bird has reached temperature, remove from the oven or grill and wrap with aluminum foil for at least 1 hour before carving.

Find this recipe at:

http://ezinearticles.com/?5-Delicious-Recipes-For-Beer-Can-Turkey&id=3256537

Busy Day Dinner

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Busy Day Dinner
Taste of Home Ground Beef Cookbook

I originally found this recipe in our local paper. After a few additions and substitutions, it became my family's favorite. I prepare it at least twice a month.-Gloria Handley, Phoenix, Arizona

SERVINGS: 4-6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep/Total Time: 30 min.

Ingredients:
1 pound ground beef
1/4 cup chopped onion
3/4 teaspoon salt
1/4 teaspoon pepper
Dash garlic powder
1 can (19 ounces) ready-to-serve chunky beef vegetable soup
4 ounces spaghetti, cooked and drained
1 cup (4 ounces) shredded cheddar cheese
Minced fresh parsley, optional

Directions:
In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt, pepper and garlic powder. Transfer to a greased 2-qt. baking dish. Pour soup over meat mixture. Top with spaghetti and cheese.
  

Bake, uncovered, at 350° for 15-20 minutes or until heated through. Sprinkle with parsley if desired. Yield: 4-6 servings.

Nutrition Facts
One serving: (1-1/2 cups) Calories: 305 Fat: 14 g Saturated Fat: 7 g Cholesterol: 57 mg Sodium: 779 mg Carbohydrate: 23 g Fiber: 2 g Protein: 21 g

 

Find this recipe at:

http://www.tasteofhome.com/Recipes/Busy-Day-Dinner-2