From Doug Carey
Ingredients
1 can cherry pie filling
1 (10 oz) can sweetened condensed milk
16 oz crushed pineapple, drained
8 oz sour cream
1 Tablespoon lemon juice
1 cup chopped pecans
1 large container of Cool Whip
Directions
Combine all ingredients and chill overnight.
Showing posts with label z Doug Carey. Show all posts
Showing posts with label z Doug Carey. Show all posts
Saturday, November 22, 2008
Drinks: Wassail Punch
From Doug Carey and Mike Schuler
Ingredients
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg
Directions
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.
Ingredients
2 quarts apple cider
2 cups orange juice
1/2 cup lemon juice
12 whole cloves
4 cinnamon sticks
1 pinch ground ginger
1 pinch ground nutmeg
Directions
In a slow-cooker or a large pot over low heat, combine apple cider, orange juice and lemon juice. Season with cloves, ginger and nutmeg. Bring to a simmer. If using a slow cooker, allow to simmer all day. Serve hot.
Dessert / Cake: Coca-Cola Cake
From Doug Carey
Ingredients
Cake
2 cups all-purpose flour
2 eggs
2 cups white sugar
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup butter
1 ½ cups miniature marshmallows
3 Tablespoons unsweetened cocoa powder
1 cup Coca-Cola beverage
1/2 cup buttermilk (or scant ½ cup milk + 1 ½ teaspoons white vinegar)
Frosting
1/2 cup butter
2 Tablespoons unsweetened cocoa powder
6 Tablespoons cola-flavored carbonated beverage
4 cups confectioners' sugar
1 cup chopped pecans
Directions
Combine flour and white sugar in mixing bowl. Heat 1 cup butter, 3 tablespoons cocoa, and 1 cup Coca-Cola to boiling and pour over the flour and sugar. Mix thoroughly.
Add buttermilk, eggs, baking soda, vanilla, and marshmallows and mix well.
Bake in a prepared 9 by 13 inch pan for 40 minutes at 350 degrees F.
While still hot, frost with Coca-Cola Frosting: Combine 1/2 cup butter or margarine, 2 tablespoons cocoa and 6 tablespoons Coca-Cola and heat to boiling. Pour over 4 cups confectioners' sugar and mix well. Mix in chopped nuts and spread over hot cake.
Friday, November 21, 2008
Entree / Chicken: Chicken Enchilada Casserole
From Doug Carey
Ingredients
2 cans chicken broth
1 whole chicken, 3 lbs with bone (or 1 ½ lbs chicken breasts or tenders)
1 (8 oz) jar mild salsa
2 cups shredded Mexican blend cheese
1 can of red enchilada sauce (10 oz?)
1 package of 6-inch soft corn tortillas (includes 10 tortillas)
Possible toppings include sour cream, diced Fresh tomatoes, diced onions, shredded lettuce, chopped olives and jalapeno peppers
Directions
Note: To make this recipe easier, buy a Rotisserie chicken with original seasonings and pull the meat off of it, shredding the chicken. Skip to the directions for Llayer 1 if you bought a Rotisserie chicken. If you buy an uncooked chicken, put it in a crock-pot. Add 2 cans chicken broth. Put foil over the opening of the crock-pot. Cover with crock-pot lid. Cook at 150 degrees for approximately six hours, or let it cook all day (while at work). Remove chicken from crock-pot and let it cool.
(Do not throw away liquid / chicken stock in crock pot. I typically set it aside, let it cool completely, put it through a strainer and put the liquid into Ziploc bags. In that way, instead of buying canned chicken broth, you can use the bags from the freezer whenever you need, in the future…) Then, remove the chicken meat from the bone. Tear chicken into bite-sized pieces. In a large bowl, mix chicken with salsa.
Layer 1:
Place five tortillas in the bottom of an ungreased 11 X 13 casserole dish.
Pour salsa / chicken mixture over the top of the tortillas.
Put 1 cup of cheese on top of the mixture.
Pour half the enchilada sauce over the cheese.
Layer 2:
For next layer, place the remaining tortillas on the previous layer.
Sprinkle on the remaining cheese.
Pour the remaining enchilada sauce on top.
(Note, if there are any tortillas left, I cut them up with a knife and kind of decorate the top of casserole with a few of them). Bake at 350 degrees for approximately 30 minutes.
Serve toppings on the side, so you can garnish as you choose.
Note: This tastes authentic! It’s very filling on its own, but we sometimes serve it with a side of yellow rice (with a can of diced tomatoes added and stirred in)… A cheap, good-tasting side dish.
Ingredients
2 cans chicken broth
1 whole chicken, 3 lbs with bone (or 1 ½ lbs chicken breasts or tenders)
1 (8 oz) jar mild salsa
2 cups shredded Mexican blend cheese
1 can of red enchilada sauce (10 oz?)
1 package of 6-inch soft corn tortillas (includes 10 tortillas)
Possible toppings include sour cream, diced Fresh tomatoes, diced onions, shredded lettuce, chopped olives and jalapeno peppers
Directions
Note: To make this recipe easier, buy a Rotisserie chicken with original seasonings and pull the meat off of it, shredding the chicken. Skip to the directions for Llayer 1 if you bought a Rotisserie chicken. If you buy an uncooked chicken, put it in a crock-pot. Add 2 cans chicken broth. Put foil over the opening of the crock-pot. Cover with crock-pot lid. Cook at 150 degrees for approximately six hours, or let it cook all day (while at work). Remove chicken from crock-pot and let it cool.
(Do not throw away liquid / chicken stock in crock pot. I typically set it aside, let it cool completely, put it through a strainer and put the liquid into Ziploc bags. In that way, instead of buying canned chicken broth, you can use the bags from the freezer whenever you need, in the future…) Then, remove the chicken meat from the bone. Tear chicken into bite-sized pieces. In a large bowl, mix chicken with salsa.
Layer 1:
Place five tortillas in the bottom of an ungreased 11 X 13 casserole dish.
Pour salsa / chicken mixture over the top of the tortillas.
Put 1 cup of cheese on top of the mixture.
Pour half the enchilada sauce over the cheese.
Layer 2:
For next layer, place the remaining tortillas on the previous layer.
Sprinkle on the remaining cheese.
Pour the remaining enchilada sauce on top.
(Note, if there are any tortillas left, I cut them up with a knife and kind of decorate the top of casserole with a few of them). Bake at 350 degrees for approximately 30 minutes.
Serve toppings on the side, so you can garnish as you choose.
Note: This tastes authentic! It’s very filling on its own, but we sometimes serve it with a side of yellow rice (with a can of diced tomatoes added and stirred in)… A cheap, good-tasting side dish.
Entree-Beef: Stuffed Peppers Fiesta
From Doug Carey
Ingredients
4-5 medium to large green peppers
1 cup Grape Nuts cereal
28 ounces Hunt’s stewed tomatoes
1 lb ground chuck
½ teaspoon minced garlic
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1 cup sharp cheddar cheese, shredded
½ cup diced onion
Directions
Remove stems and seeds. Place green pepper halves in cold water and bring to a boil. Boil gently 5 minutes. Drain.
In a bowl, combine cereal and half the tomatoes. Brown meat. Add seasonings. Mix well. Stir into cereal mixture. Fill each pepper with approximately ½ cup of the mixture.
Place in greased shallow baking dish. Pour remaining tomatoes over the peppers. Bake in a 375 degree oven for approximately 25 minutes. During the last 10 minutes, sprinkle with cheese.
Ingredients
4-5 medium to large green peppers
1 cup Grape Nuts cereal
28 ounces Hunt’s stewed tomatoes
1 lb ground chuck
½ teaspoon minced garlic
1 ½ teaspoons salt
1 ½ teaspoons chili powder
1 cup sharp cheddar cheese, shredded
½ cup diced onion
Directions
Remove stems and seeds. Place green pepper halves in cold water and bring to a boil. Boil gently 5 minutes. Drain.
In a bowl, combine cereal and half the tomatoes. Brown meat. Add seasonings. Mix well. Stir into cereal mixture. Fill each pepper with approximately ½ cup of the mixture.
Place in greased shallow baking dish. Pour remaining tomatoes over the peppers. Bake in a 375 degree oven for approximately 25 minutes. During the last 10 minutes, sprinkle with cheese.
Entree-Beef: Babyback Ribs
From Doug Carey
Ingredients
3 full slabs of babyback ribs
Olive oil
Paprika
Onion powder
Lawry’s seasoning salt
Garlic powder
Barbecue sauce
Directions
If the ribs are full-size, remove the membrane from them.
First, rub olive oil onto the ribs. Spray vinegar over the surface of the ribs. Sprinkle paprika, onion powder, Lawry’s seasoning salt and garlic pepper onto the ribs and rub in. Let marinate in a Ziploc bag for a few hours.
Cover completely with Saran wrap and cook at 225 degrees for 4 ½ hours in the oven. Remove from oven and drain drippings from wraps. Cut each slab of ribs in half.
If you want the “taste” the grill gives, preheat the grill to the lowest setting. Warm up the ribs on the grill for approximately 15 minutes on the low setting. Brush on a layer of barbecue sauce while on grill.
Serve ribs hot, with a side of barbecue sauce. Serves six people (1/2 slab per person).
Ingredients
3 full slabs of babyback ribs
Olive oil
Paprika
Onion powder
Lawry’s seasoning salt
Garlic powder
Barbecue sauce
Directions
If the ribs are full-size, remove the membrane from them.
First, rub olive oil onto the ribs. Spray vinegar over the surface of the ribs. Sprinkle paprika, onion powder, Lawry’s seasoning salt and garlic pepper onto the ribs and rub in. Let marinate in a Ziploc bag for a few hours.
Cover completely with Saran wrap and cook at 225 degrees for 4 ½ hours in the oven. Remove from oven and drain drippings from wraps. Cut each slab of ribs in half.
If you want the “taste” the grill gives, preheat the grill to the lowest setting. Warm up the ribs on the grill for approximately 15 minutes on the low setting. Brush on a layer of barbecue sauce while on grill.
Serve ribs hot, with a side of barbecue sauce. Serves six people (1/2 slab per person).
Thursday, November 20, 2008
Appetizer: Cranberry Meatballs
From Doug Carey
Ingredients
2 eggs
1 envelope Lipton’s onion soup mix
½ cup seasoned breadcrumbs
¼ cup chopped dried cranberries
2 Tablespoons minced fresh parsley (or dried)
2 lbs lean ground beef
1 (16 oz) can whole-berry cranberry sauce
¾ cup ketchup
½ cup beef broth
3 Tablespoons brown sugar
3 Tablespoons finely chopped onion
2 teaspoons cider vinegar
Directions
In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-inch balls; place 12-13 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
Combine sauce ingredients: cranberry sauce, ketchup, broth, brown sugar, onion and vinegar. Cover and microwave on high for 3-4 minutes or until heated through. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through.
Yields about 3 dozen.
Note: Ready in 30 minutes or less. This is a family / crowd favorite and great to take to a potluck. These meatballs can be served as a finger-food with fancy toothpicks. Yes, DOUG actually made these meatballs!
Ingredients
2 eggs
1 envelope Lipton’s onion soup mix
½ cup seasoned breadcrumbs
¼ cup chopped dried cranberries
2 Tablespoons minced fresh parsley (or dried)
2 lbs lean ground beef
1 (16 oz) can whole-berry cranberry sauce
¾ cup ketchup
½ cup beef broth
3 Tablespoons brown sugar
3 Tablespoons finely chopped onion
2 teaspoons cider vinegar
Directions
In a bowl, combine eggs, soup mix, bread crumbs, cranberries and parsley. Crumble beef over mixture and mix well. Shape into 1-inch balls; place 12-13 balls on a microwave-safe plate. Cover with waxed paper; microwave on high for 3-4 minutes or until no longer pink. Remove to paper towels to drain. Repeat with remaining meatballs.
Combine sauce ingredients: cranberry sauce, ketchup, broth, brown sugar, onion and vinegar. Cover and microwave on high for 3-4 minutes or until heated through. Gently stir in meatballs. Cover and cook on high for 1-2 minutes or until heated through.
Yields about 3 dozen.
Note: Ready in 30 minutes or less. This is a family / crowd favorite and great to take to a potluck. These meatballs can be served as a finger-food with fancy toothpicks. Yes, DOUG actually made these meatballs!
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