Tasty Made Right Sandwiches

 Tasty Made Right Sandwiches

5 lb. ground beef

Ketchup

3 tsp. yellow mustard

3 tsp. horseradish

4 tsp. salt

3 tsp. Worcestershire sauce

1/4 tsp. ground black pepper

1 c. water

1 c. chopped onion

In an 8 ounce measuring cup, put 4 ounces ketchup.  Add the mustard, horseradish, salt, Worcestershire sauce and pepper.  Fill the cup to the top with ketchup.  Stir thoroughly.  

Put the ground beef in a Dutch oven.  Add the ketchup and spices.  Fill the cup with water and add to the meat.  Add the chopped onion.  Sprinkle the Accent on the meat.  Stir.  Brown on low for 15 minutes then increase the heat until it boils.  Boil for 20 - 25 minutes.

Serve on hamburger buns with yellow mustard and dill pickle slices.

Peachy Baked Beans

Peachy Baked Beans 

4 (15 oz.) cans Great Northern beans
1 c. finely chopped ham
1 large onion
1/2 c. peach preserves
1 c. peach nectar
1/2 c. maple syrup
3 canned chipotle peppers in adobo sauce
1/2 tsp. salt

Drain and thoroughly rinse the great Northern beans. Chop the onion. Finely chop the chipotle peppers. In a 3 quart casserole, combine the beans, ham, onion, preserves, peach nectar, maple syrup, chipotle peppers and salt. Cover the casserole with the lid or aluminum foil.
Bake the covered casserole in a 300° oven for two hours. Uncover and bake for one hour more. If the beans start to get too dry, add more peach nectar or remove from the oven.

Peaches N' Cream Tart - needs a new picture

Peaches N' Cream Tart

1/2 c. butter
1/3 c. sugar
3/4 c. flour
2/3 c. chopped pecans
1 (8 oz.) pkg. cream cheese
1 egg
1/4 c. sugar
1 tsp. vanilla
3 c. peaches, diced and drained
1/2 tsp. ground cinnamon

Preheat the oven to 450 degrees.
Mix the butter, 1/3 c. sugar, flour and pecans in a bowl.  Press into the bottom and up the sides of a 10" pie plate.  Bake the crust at 450 degrees for 5 minutes.  Remove and allow to cool.
Beat the cream cheese, egg, 1/4 c. sugar and vanilla in a bowl until smooth.  Drain the peaches in a colander. Fold the peaches into the cream cheese mixture.  Spread the filling over the cooled crust.  Sprinkle the cinnamon over the top.
Bake at 450 degrees for 10 minutes then reduce the temperature to 325 degrees and cook for 20 - 25 minutes longer.  Allow the tart to cool before you cut it.  Store in the refrigerator after it cools to room temperature.

You can use fresh or canned peaches for this recipe.  If you don't have a 10" pie plate, use a 10" tart pan or a 10" springform pan.  If you don't have any of those and you want to use a 9" pie plate, you might need to use less of the crust mixture.

Butter Toffee Ice Cream

Butter Toffee Ice Cream

3 1/2 T. unsalted butter
2/3 c. packed brown sugar
1/2 c. half and half
1/8 tsp. salt
2 large eggs
2 c. heavy whipping cream
2 T. butterscotch liqueur
1 tsp. vanilla extract
1/2 c. toffee bits

Melt butter in a saucepan over medium heat.  Whisk in sugar then half and half and salt.  Bring just to a simmer, stirring to dissolve the sugar.  Whisk the eggs in a medium bowl just to blend.  Gradually whisk in the hot half and half mixture.  Return the mixture to the same saucepan.  Cook over medium-low heat until the mixture thickens, stirring constantly, about 3 minutes.  Check by dipping a spoon in the mixture then running your finger over the back of the spoon.  If your finger leaves a path through the mixture on the spoon it is done. Stir in cream, butterscotch liqueur and vanilla.  Strain into a bowl.  Cover and chill until cold, about 2 hours.
Process the cream mixture in an ice cream maker according to manufacturer's instructions.  Add the toffee bits about 3 minutes before the ice cream is done.  Transfer to a container and store in the freezer.

This is the best ice cream I have ever made!

Caribbean Barbecued Chicken

 

Caribbean Barbecued Chicken

Ingredients

• 1/2 c. vegetable oil

• 2/3 c. coarsely chopped green onions

• 1/2 c. loosely packed fresh cilantro

• 1 T. chopped fresh ginger

• 2 garlic cloves chopped

• 2 jalapeño peppers

• 1/2 tsp. salt

• 1/8 tsp. pepper

• 2 T. lime juice

• 4 boneless skinless chicken breasts

Instructions

1. Combine vegetable oil, green onions, cilantro, ginger, garlic cloves, jalapeño peppers, salt, pepper, and lime juice in a food processor or blender; blend until smooth. Place the chicken in a resealable plastic bag. Pour the marinade over the chicken; turn chicken to coat. Refrigerate at least 8 hours and up to 24 hours, turning occasionally.

2. Heat the grill. Remove chicken from marinade. Discard marinade. Place chicken on grill over medium heat. Cook 10 to 12 minutes or until juices run clear, turning once.

Cinnamon Scones

 Cinnamon Chip Scones

3 1/4 c. flour

1/3 c. sugar

2 1/2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/2 tsp. salt

3/4 c. cold butter, cubed

1 c. buttermilk

1 (10 oz.) pkg. cinnamon baking chips

2 T. butter

Put parchment paper on a large baking sheet.  

In a large bowl, combine the flour, 1/3 cup sugar, baking powder, cinnamon, baking soda and salt.  Cut in the butter until the mixture resembles coarse crumbs. Stir in buttermilk just until moistened.  Fold in chips.

Turn onto a lightly floured surface; knead gently 10-12 times or until the dough is no longer sticky.  Divide in half; gently pat or roll each portion into a 7 inch circle.  Melt the butter.  Brush the rounds with the melted butter and sprinkle with remaining 2 tablespoons sugar.

Cut each circle into 6 wedges.  Separate the wedges and place on the prepared baking sheet.  Bake at 425 degrees for 10 - 13 minutes or until lightly browned.  Serve warm.

                                              

            

Olive Cheese Bread

Olive Cheese Bread

2 baguettes
25 small pimento stuffed olives
6 oz. can medium black olives
1 small shallot
1 stick butter
1/2 c. mayonnaise
3 c. shredded Monterey Jack Cheese

Set the butter out to warm to room temperature.  Slice the baguettes lengthwise.  Preheat the oven to 325 degrees.
Drain the black olives.  Roughly chop the green and black olives.  Finely chop the shallot.  Combine the butter, mayonnaise, olives and shallot in a mixing bowl.  Add the cheese and stir until thoroughly combined.  Spread the mixture onto the baguettes.  Bake at 325 degrees for 25 to 30 minutes.