Category: Dinner

Sweet Potatoes/Judi

~ Robbie Gladmon ~ Leave a comment

From: Judy Melendick

  • 3 lbs. sweet potatoes  cooked, skinned,cubed
  • 2 eggs
  • 1 c. sugar
  • 1 teaspoon vanilla
  • 1/3 c. milk
  • Topping
  • 1 c. brown sugar
  • 1/3 c. flour
  • 1/3 c. butter
  • 1 c. pecans – chopped
  • cinnamon to taste 2 teaspoons
  1. Pre heat oven 350
  2. Spray 9 x 13 baking dish
  3. Large Bowl: mash/beat cooked sweet potatoes
  4. Add: eggs, sugar, vanilla & milk
  5. Beat till blended
  6. Pour into baking dish
  7. Topping:
  8. Mix all ingredients spread on top of potatoes
  9. Bake uncovered 30 minutes

 

  • 5 lbs. sweet potatoes cooked, skinned,cubed
  • 3 eggs
  • 1 c. sugar
  • 1 1/2 tea. vanilla
  • 1/2 c. milk
  • Topping
  • 1 2/3 c. brown sugar
  • 3/4 c. flour ?
  • 1 stick butter
  • 2 c. pecans
  • cinnamon to taste 2 teaspoons

Homestyle Macaroni & Cheese

~ Robbie Gladmon ~ Leave a comment

From: Elisa

  • 2 1/4 c. hot water
  • 1 pkg. Kraft deluxe mac & cheese
  • 1/4 teaspoon pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 c. fat-free sour cream
  • 1/4 c. crushed crackers
  • 1 tablespoon butter
  1. Preheat Oven 375
  2. Whisk in cheese pouch & water in 1 1/2 quart casserole
  3. stir in dry pasta & 1 c. shredded cheese
  4. Cover with lid Bake 30 minutes
  5. Remove from oven
  6. Stir in sour cream
  7. Mix remaining cheese ,crackers and butter. Sprinkle on top
  8. Bake uncovered 10 minutes
  9. Let stand 5 minutes before serving

SunFlower Seed/Carrot Salad

~ Robbie Gladmon ~ Leave a comment

From: paper

  • 1/4 c. fresh lemon juice or white vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon Cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper black
  • 1/2 c. olive oil
  • 1 small bag shredded carrots (8 oz.)
  • 1/2 c. roasted sunflower seeds (shelled)
  • 2 c. baby greens/arugula
  1. Med. bowl
  2. Whisk together:
  3. lemon juice/vinegar
  4. mustard
  5. cumin, salt, pepper
  6. Add: carrots, sunflower seeds
  7. toss to coat
  8. Add greens toss serve immediately

SLOW COOKED BRISKET SLIDERS

~ elisag325 ~ Leave a comment
  • 6-7 cup slow cooker
  • 4 lb brisket
  • 2 tbsp olive oil
  • 2 large onions (peeled)
  • 1 1/2 cups low sodium beef broth
  • 3 tbsp ketchup
  • 2  tbsp package onion soup mix
  • 3 tbsp corn starch
  • 1/4 cup parsley
  • 24 slider buns
  1. Cut brisket into quarters, season with salt and pepper (moderation)
    Heat oil on high   sear brisket pieces 3 minutes/side in heavy skillet
  2.  Slice onions and place in slow cooker.  Stir in beef broth, ketchup, soup mix
    Place brisket pieces on top, cover, cook on  low 8-10 hours until very tender
  3. Transfer brisket to cutting board and slice into bite size pieces (I placed cut brisket into corning ware so I could reheat on the stove or you can place brisket into crock pot to keep warm after you remove the liquid)
  4. Transfer onions and liquid to sauce pan – heat to simmer
    In a small bowl  stir together cornstarch and 1/2 cup water (I used the left over broth instead of water)
    Whisk cornstarch into liquid until thickened (I wanted the gravy to stick to the meat so I used more cornstarch & broth)
  5. Add enough gravy to brisket to coat the meat – add chopped parsley – toss to combine
  6. Split and toast buns until golden