B. was voted off on 6/17/2004!
Au Gratin and Broccoli
1/4 cup butter
1/4 cup flour
1/2 tsp curry powder
1 can (4-oz.) sliced mushrooms, drained
1 chicken, cooked and cut in large cubes
1/4 cup chopped onion
1 cup Monterey Jack or Cheddar cheese
1 tsp salt
- dash of pepper
1 2/3 cups evaporated milk
1 pkg. (10-oz.) frozen broccoli spears, cooked and drained
butter in skillet.
onions until transparent, Remove from heat.
in flour, salt, curry powder, and pepper.
mushrooms, reserving liquid.
water to make 1/2 cup liquid.
stir into flour mixture in skillet.
in evaporated milk until smooth.
and stir over medium heat until sauce begins to thicken.
broccoli spears and chicken on bottom of a 13 x 9 inch baking
sauce over chicken and broccoli.
at 375 F for 20 minutes, or until bubbly around edges.
cool before serving.
1 cup peanut butter
¼ cup margarine
1½ cup confectioners sugar
1½ cup Rice Krispies
all ingredients in large bowl. Roll mixture into balls about
the size of a golf ball. Chill for at least one hour.
12 18 oz. semisweet chocolate chips
chips in a double boiler. Dip each cookie into the chocolate
and cover with a thin coat. Place cookies on wax paper and
chill again. Store cookies in refrigerator until serving.
1 teaspoon dry mustard
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon kosher salt
1 /2 teaspoon granulated garlic
1 /2 teaspoon ground coriander
1 /2 teaspoon ground cumin
1 /2 teaspoon freshly ground black pepper
1 whole chicken, 4 to 5 pounds
2 teaspoons vegetable oil
1 can (16 ounces) beer (tall boy)
make the rub: In a small bowl combine the rub ingredients.
and discard the neck, giblets, and any excess fat from the
chicken. Rinse the chicken, inside and out, under cold water
and pat dry with paper towels. Lightly spray or brush all
over with the vegetable oil and season, inside and out,
with the rub.
the beer can and pour off half of the beer. Set the half-full
can on a flat surface and slide the chicken over the top
so the can fits inside the cavity. Transfer the bird to
the grill, keeping the can upright. Carefully balance the
bird on its two legs and the can. Grill over Indirect Medium
heat until the juices run clear and the internal temperature
reaches 170°F in the breast and 180°F in the thickest
part of the thigh, 1-1/4 to 1-1/2 hours. Wearing barbecue
mitts, carefully remove the chicken and the can from the
grill, being careful not to spill the beer it will
be hot. Let the chicken rest for about 10 minutes before
lifting it from the can. Discard the beer. Cut the chicken
into serving pieces. Serve warm.
4 to 6 servings.
and don't forget to drink the rest of the six-pack.
lbs. stew meat (cut up small)
1 cup celery
1 cup cut up carrots
1 TBL. sugar
1 tsp. salt
3 TBL. Tapioca
1 can tomatores
3 onions cut up
3 potatoes cut up
1 piece white or rye bread broken up
cooking wine (optional)
everything together in a 9x13" pan. Cover tightly with
foil; bake 5 hours at 250 degrees. Can be made in a crock
pot--adjust time to probably 8 hrs. or more.
(Doughnuts) - pronounced "puch'-ke"
1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break yeast into the lukewarm
milk. Beat sugar and butter until fluffy, add eggs, salt,
and flavoring. Add flour and milk gradually, beating well.
Let rise in warm place until double in bulk, about 2 1/2
hour. Punch down, knead and let rise again. Place dough
on lightly floured board, stretch toward you and fill with
thick filling - rose jams, apricot or peach preserves, prune
butter. Fold over and cut into desired size and shape like
a ball, place on lightly floured surface and let rise. Fry
in deep hot fat, turning only once. Paczki should have a
very dark brown color before turning, to insure baking thoroughly.
Drain on absorbent paper. Sprinkle with confectioners
Kim B. was voted off on 6/17/2004