Recipes include Crockpot Brisket, Baked Lasagna, Heart-Shaped Pizza, Apricot Baked Ham, Bell Peppers with Brown Rice Stuffing, Chicken Parmigiana, and Chimichangas
- 2 1/4 lb Lean beef brisket
- 1 tb Veg. oil
- 3/4 c Red wine; or beer
- 1 tb Dijon mustard
- 1/2 ts Dried whole thyme
- 1/4 ts Rosemary
- 1/2 ts Salt
- 3 cl Garlic; minced
- 1 Bay leaf; crumbled
- 3 Carrots; 2" sticks
- 5 sm Red potatoes; halved
- 1 lg Onion; quartered
- 2 tb Quick-cooking tapioca
- 1/4 c Water
Trim fat from brisket. Heat oil in a large frying pan. Over medium-high heat, brown brisket on all sides.
Place carrots, onion and potatoes in crockpot. Sprinkle tapioca over top of vegetables.
Add browned brisket.
Combine wine and remaining ingredients. Pour over top of brisket.
Cover with lid and cook on High for 4 1/2 to 5 hours or on LOW for 8 hours.
The tapioca will thicken the liquid to make its own gravy.
- 1 Onion, minced
- 1 Clove garlic menced
- 1 lb Ground beef
- 2 ts Shortening
- 1 md Can whole tomatoes
- 1 cn Tomato sauce
- 1 ts Oregano
- Salt and Pepper to taste
- 1/2 lb Lasagna noodles
- 2 1/2 qt Boiling water
- 1/2 lb Sliced Mozzarella cheese
- 1 c Cream cottage cheese
- 1/2 c Cheddar cheese
Saute onion, garlic, and ground beef in shortening about 20 minutes. Add shortening, tomatoes, tomato sauce, oregano, salt and pepper. Simmer for 30 to 40 minutes.
Cook noodles in boiling water with 1 tbsp salt for 20 minutes; drain.
Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese.
- 1 lg Pizza shell; pre-baked
- 1/3 c Pizza sauce
- 1/3 c Mozzarella cheese; grated
- 12 lg Shrimp; cooked
- 1 md Red Bell Pepper
- 3 Pieces artichoke hearts, sliced *
- Olive oil
- Minced Basil
*Frozen and thawed.
Trim the pizza shell(s) into heart shape, place on pizza pan or baking sheet.
Spread pizza sauce on shell to near edge. Sprinkle cheese over sauce, not quite to edge of sauce. Place shrimp, in pairs, tails touching, to make hearts, on top of cheese. Do the same with some slices of red bell pepper, using the top, where it curves, for the top of the heart. Put a few slices of artichoke heart here and there. Drizzle a little olive oil over top. Sprinkle with minced basil.
Bake at 375 degrees until cheese melts and pizza is piping hot. Serve Hot.
Apricot Baked Ham
- 1/2 ea Fully cooked ham with bone
- 20 ea Whole cloves
- 1/2 c Apricot preserves
- 3 tb Dry mustard
- 1/2 c Packed light brown sugar
Score the surface of the ham with shallow diamond-shaped cuts. Insert cloves in cuts.
Combine preserves and mustard; spread over ham. Pat brown sugar over apricot mixture.
Place ham on a rack in a roasting pan. Bake at 325 degrees for 20 minutes per pound or until ham is heated through.
Bell Peppers with Brown Rice Stuffing
- 4 ea Green bell peppers
- 1 md Onion, diced
- 1 ea Garlic clove, minced
- 2 tb Oil
- 2 oz Brown rice
- 3/4 pt Tomato juice, divided
- 1 ea Bay leaf
- 1 ea Thyme sprig
- 1 ea Parsley sprig
- 4 oz Mixed nuts, chopped
- Salt & pepper, to taste
Slice the tops from the peppers to form lids. Scoop out the seeds and membranes. Place the peppers in a greased casserole.
Saute the onion and garlic in the oil over low heat until the onion is soft and golden. Add the rice and half the tomato juice, along with the bay leaf, thyme & parsley. Cover & simmer for 40 minutes. Discard the bay leaf, thyme and parsley. Mix in the nuts & add salt and pepper.
Fill the green peppers with the sauteed mixture. Replace the tops. Pour the remaining tomato juice around the peppers.
Bake at 350F for about 35 minutes.
- 1/3 c dry bread crumbs
- 2 ts parmesan cheese -- grated
- 3/4 ts Italian seasoning
- 1/2 ts garlic powder
- 1 lb chicken breasts without skin
- 1 egg -- beaten
- 8 oz tomato sauce
- 3/4 c mozzarella cheese -- shredded
Combine bread crumbs, cheese, italian seasoning, and garlic powder in a shallow bowl.
Dip each chicken breast in beaten egg, then roll in bread crumb mixture to evenly coat.
Place chicken on a cookie sheet or jelly-roll pan.
Bake in preheated 375F oven for 10 minutes. Turn chicken over; bake 10-12 minutes or until chicken is thoroughly cooked.
Spoon tomato sauce over chicken. Sprinkle cheese over top. Bake 3 minutes or until chicken is melted.
- 3 c Chopped chicken
- 2/3 c Picante sauce
- 1/3 c Green onion, chopped
- 1 ts Ground cumin
- 1 ts Dried oregano
- 1/2 ts Salt
- 8 ea Tortillas, flour
- 1/4 c Melted butter
- 1/2 c Shredded Jack cheese
- 1/2 c Shredded Chedar cheese
Combine chicken, picante sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated.
Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheeses, fold over and bake in a dish for about 15 minutes.
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