Oh My! Better Than Grandma's Shredded Beef. It is possible.

1 3-4 lb roast
1/4 c. butter
1 onion, sliced
3 cloves garlic
1/2 c soy sauce
1 c cooking wine/sherry
4 c water

Heat butter in a heavy pot (ceramic dutch oven is best), add onions and cook until caramelized. Put roast on top of cooked onions. Add all the remaining ingredients. Put in oven at 350 degrees for 4-5 hours (or until the meat shreds). Shred the meat and let sit in the delicious juices.

Serve on French buns with melted mozzarella or provolone cheese. Use some of the juice for a awesome French dip.

(I made this for Ken, and he likes it better than any other sandwich he's had - including Grandmas. It's beyond amazing. And it would do great in the crock pot too. Made it before church and it was done when we got home. It was hard not to eat it right away since it was Fast Sunday. Super yummy and super easy.)

Braised Short Ribs

Because Valentine's Day is around the corner, I thought you'd like to try making this for your sweetheart on that special day. I'll be making it at the Johnson house.

Ingredients

• 8 whole Beef Short Ribs
• Kosher Salt & Pepper To Taste
• ¼ cups All-purpose Flour
• 6 pieces Pancetta, Diced (bacon works instead, if needed)
  
• 2 Tablespoons Olive Oil
• 1 whole Medium Onion, Diced
• 3 whole Carrots, Diced
• 2 whole Shallots, Peeled And Finely Minced
• 2 cups Red Or White Wine
• 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs)
• 2 sprigs Thyme
• 2 sprigs Rosemary

Preparation Instructions

Salt and pepper ribs, then dredge in flour. Set aside.

In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.

Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.

Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.

Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.

Put on the lid and place into the oven. Cook at 350 for 2 hours, then reduce heat to 325 and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (Can also refrigerate mixture, then remove solid fat from the top.)

Quiche

When I went vegetarian for a month, I found that eggs were my life-saver. So a quiche became a favorite quick meal.

1 pie crust. Put pie crust in a pie pan.

Then add, Vegetables: choose from your favorites, and dice them up. I put in green peppers, mushrooms, tomatoes, broccoli. Whatever you have in your fridge works.

For extra flavor, include meat: ham or bacon bits work wonderful. For a vegetarian option, don't add the meat.

Throw the vegetables, meat, and 1 cup cheese on pie crust. Then...

In a bowl, mix:
4 eggs
2 cups milk

Pour over vegetables. Cook in an oven at 350 degrees for 40 minutes, or until eggs are set. Enjoy!

Lentil Bean Soup

An Italian New Year's dish. From Jacque's mission

Ingredients:

• equal amounts of carrots, celery, and onion chopped fine (I chop about the same amount equaling two large onions each)
• 1/4 c. - 1/2 c. olive oil
• minced garlic (about 3-5 cloves)
• Italian sausage (one per person minimum)
• 1 large can of tomatoes
• Lentils (1-2 bags)
• Broth cube (or two)
• Salt and pepper to taste

Directions:

1. Sautee carrots, celery, onion, and garlic in the olive oil in a pan.
2. Add sausage to mixture (removing skin and cut to small pieces) and cook through
3. Add the tomatoes to the mixture and simmer on medium-low for about 10 minutes.
4. Add lentils, broth cube, salt and pepper. I usually also add water near to the top (but that depends how soupish you want the soup).
5. Let it simmer for 45 minutes on low (I'm guessing here!).

Tomato Soup

3 T melted butter
1 medium onion, diced
1 46-oz can diced tomatoes
1 T chicken base
3 T sugar
pinch of salt
black pepper to taste
1 1/2 c heavy cream
chopped fresh parsley
chopped fresh basil

Saute diced onions in butter until translucent. Add canned tomatoes, tomato juice, chicken base, sugar, pinch of salt, pepper, and stir. Bring to near boil, then turn off heat. Add in cream, parsley, basil and stir.

Amazing if you combine with grilled cheese. We enjoy sourdough with Havarti cheese, all melted and gooey and buttery crunchy to dip in our soup. Sure to warm you up on the coldest days even Wisconsin has to offer!

Eggplant Meatless Balls

3 T olive oil
3 cloves garlic, minced
1 eggplant, peeled and diced
1/4 c mushrooms, diced
1-2 T water
1 1/4 c fresh bread crumbs
1/2 c minced parsley
1/2 t salt
2 eggs
1/2 c grated cheese
1/4 c olive oil

Heat oil in a large nonstick skillet and slowly cook the garlic over medium heat until golden. Add eggplant, mushrooms, and 1 T of water, cover, and steam the eggplant/mushrooms over low heat until very soft (about 10 minutes). Add remaining water only if the eggplant begins to stick to the skillet. Stir the eggplant occasionally while it cooks. Set eggplant aside and let it cool.

Combine the bread crumbs, parsley, salt, eggs, and cheese in a large bowl. Stir in the eggplant, mix well, and let stand for 20 minutes. Scoop small amounts of the mixture into your hands and form meatballs the size of a small egg. Heat oil in a large saute pan over medium heat, then fry the meatballs, turning occasionally so they brown evenly. Transfer meatballs to tomato sauce and keep hot.

Makes 18 meatballs.

Grandma Brooke's Roast

1 Chuck Roast
1 package Lipton onion soup mix
1 C water (I don't really measure)


Sear both sides of meat. Put in 9 x 13 pan. Add seasoning and water. Cover with two layers of foil. Bake at 350 for about 3 hours or at 300 for 4-5 hours. It is done with it can be easily pulled apart with a fork. Serve with Rhodes Rolls.

Chicken, Craisin, Cashew Bow-Tie Pasta Salad

4 cups cooked chicken, diced
6 cups (12 oz) bow tie pasta, cooked al-dente
1 1/2 cups green grapes, sliced in half
1 1/2 cups red grapes, sliced in half
2 (5 oz) can water chestnuts, drained and quartered
1 (10 oz) can pineapple tidbits, drained
2 cups celery, thinly sliced
1/2 cup green onion, thinly sliced
2 cups cashews
2 cups craisins

Dressing:
1 (16 oz) bottle of coleslaw dressing
1/2 cup mayonnaise
1/2 cup salad dressing

In a large bowl mix all salad ingredients together, except cashews and craisins. Whip together dressing ingredients. Toss dressing with the mixture in bowl. Let this mixture marinate in the fridge for 12-24 hours. Mix in cashews and craisins just before serving. Serve cold. Serves 20.

Chicken Penne Pasta by April Mattson

This is great for a large gathering- the bigger the group, just add more!

Ingredients:
four chicken breasts
1 box penne pasta
pine nuts
fresh basil
shredded parmesan
craisins
garlic
white cooking wine
olive oil

Directions:
Soak the chicken breasts in olive oil with pepper and rosemary; grill
Blend or chop basil
In a sauce pan, melt 2 tbs. butter and 1/4 cup olive oil, 1/4 cup white wine
Stir garlic on medium heat; add pine nuts and basil
(add oil and wine as needed)
cut up chicken into bite-sized pieces
Throw all together with cooked pasta and add craisins, fresh pepper, and generous cheese
Enjoy!

Cafe Rio Sweet Pork Salad

Line the plate a flour tortilla. Top the tortilla with pork, rice, black beans and cheese. Cover with romaine lettuce and a few tortilla strips for crunch and garnish. Top with creamy cilantro salad dressing.

(This salad is such a crowd pleaser and PERFECT if you are having people over and giving out food assignments. You can also use uncooked tortillas from Costco. Throw them on the griddle and cook just before serving.)

Sweet Pork
4 lb. pork roast
2 to 3 cans tomato sauce (8 oz.)
1 tsp. pressed garlic cloves
1 1/2 to 2 cups brown sugar (packed)
2 tsp. cumin
2 cups Dr. Pepper (optional)
2 Tbsp molasses
1/2 tsp. salt Pepper to taste

Mix all ingredients except pork until sugar is dissolved. Place pork roast in a crock pot sprayed with Pam. Pour mixture over roast and let simmer until meat is tender and pulls away with fork. (Cook on low over-night if desired.) Shredding pork and return to liquid. This pork/liquid mixture freezes well for later use. Serving size is about 1/2 cup cooked pork.

Lime Rice
2 Tbsp. butter
1 1/4 cup rice
2 1/4 cup chicken broth (or chicken bullion crystals)
3/4 tsp. salt
Pepper to taste
Juice and zest (peel) of 1 large or 2 small fresh limes
3 Tbsp. chopped fresh cilantro leaves 1/4 tsp. cumin
Melt butter with rice in skillet.

Add the rest of ingredients and bring to a boil. Reduce heat, cover and cook for 20 minutes. Makes about 4 cups of cooked rice. Serving size is 1/2 cup per person.

Creamy Cilantro Dressing
16 oz. bottle of La Victoria green salsa (or any other tomatillo green salsa)
1 package dry buttermilk ranch dressing (about 4 Tbsp)
1/2 cup sour cream
1/2 cup mayonnaise
1/2 cup buttermilk
1 cup fresh cilantro (just use leaves and really pack cup)
1/2 tsp. minced garlic
1/8 tsp. cayenne pepper (optional)
1/2 tsp. salt
2 Tbsp. fresh lime juice
1/2 tsp. cumin
1/4 to 1/2 cup sugar (Taste and decide)

Blend all ingredients in a blender until smooth. Refrigerate. Makes about 1 quart dressing.

Penne with Salsa Verde, Mozzarella, and Cherry Tomatoes

¼ cup lightly packed flat-leaf parsley w-thick stems removed

2 cloves of garlic, smashed

1 ½ tablespoons drained capers

½ teaspoon anchovy paste (which I never use)

6 tablespoons olive oil

¾ teaspoon red-wine vinegar

¾ teaspoon salt

¼ teaspoon fresh-ground black pepper

¾ pound penne rigate (or any other kind you like)

¾ pound fresh mozzarella, cut into ¼-inch cubes

2 cups cherry (or grape) tomatoes, cut into quarters

1. In a blender or food processor, puree the parsley, the smashed garlic, the capers, and the anchovy paste with the olive oil, the wine vinegar, and the salt and pepper.
2. In a large pot of boiling, salted water, cook the penne rigate until just done, about 13 minutes. Drain.
3. In a large bowl, toss the pasta with the parsley mixture, mozzarella, and tomatoes.

Apricot Stuffing

1 C hot water
1 C cooked wild rice
1/2 C chopped pecans
1/2 C Dried Apricots cut up
1/4 C butter melted
1 chopped onion ( I omit of course)
1 Pkg stove top stuffing
1 C or so chicken broth

Mix all together and bake at 350 for 1/2 hour or 45min. I really like this I think it's worth a try!

Corned Beef and Cabbage (from Lacey for St. Patrick's Day)

4 1/2 lbs corned beef (with seasoning packet)
1 onion peeled and left whole
1 small head cabbage
6 potatoes quartered
4 large carrots sliced
2 TBLS butter (optional)
1/4 cup fresh parsley (optional)

1. In a 6 quart Dutch over, place the beef and seasonings, onion. Fill pan with water to cover everything plus 1 inch. Bring to boil and cook for 20 minutes. Skim off any residue that floats to the top. Reduce heat to a simmer and cook for 2 to 3 hours, until meat can be pulled with fork.

2. Once meat is done, add cabbage, potatoes and carrots, pressing them down into the liquid. Simmer until potatoes are tender. Skim off any oil that comes to surface. Stir in butter and parsley. Remove from heat.

I just use this as guide I don't follow it directly. I also don't use the butter and parsley.

Greek Chicken Pasta (from Amber)

Serves 6

Ingredients
1 lb uncooked pasta
1 T olive oil
2 cloves garlic, crushed
1/2 cup chopped red onion
1 lb chicken, in bite sized pieces
1 14oz can marinated artichoke heart, drained and chopped
1 large tomato
1/2 cup crumbled feta cheese
3 T fresh chopped parsley
2 T lemon juice
2 tsp. dried oregono
salt and pepper to taste

1. boil pasta for 8-10 minutes
2. heat olive oil in large skillet, add garlic and onion to saute for 2 minutes. stir in chicken. cook, stirring occasionally, until chicken is cooked (about 5-6 minutes)
3. reduce heat to medium-low and add artichoke, tomato, feta, parsley, lemon juice, oregano and cooked pasta. stir until heated through, about 2-3 minutes.

this is a tasty recipe, promise. i usually add what I have of the ingredients though, but feta and artichoke is a must, also good with a little zucchini.

dutch meat loaf

1 lb lean ground beef
1/2 c dry bread crumbs
1 egg
1/2 c evaporated milk
3 T chopped onion
1 t salt
dash of pepper

mix ingredients together and place in a loaf pan. spread topping and bake for one hour in a 350 degree onion

topping:
3 T brown sugar
1/4 c ketchup
1/2 t nutmeg
1 t mustard
1 t worcestershire sauce

combine and mix.

chicken pot pie

first, i make a white sauce:
-melt 1/3 c butter in a large pan with 1 chopped onion.
-add 1/3 c flour to butter and stir for about 1 minute, until thickened
-mix 2/3 c milk and 1 3/4 c chicken broth to sauce
-stir until sauce boils and thickens. add salt and pepper

then add vegetables:
-i use whatever veggies i find in my fridge...such as carrots, corn, bell peppers, spinach, broccoli, celery, squash, sometimes potatoes, and so on. about 4-6 cups of veggies cut up.

-add veggies to white sauce and let simmer until veggies are about half-way cooked

then add chicken:
-add some cooked chicken (about 2 breasts). shred or chop the chicken and add to the sauce and veggies.

then add to pie crust:
i use the pre-made pie crust, and add the pot pie mixture. bake at 350 degrees for about 40 minutes. this is a definite crowd pleaser in the johnson household. this meal also freezes really well, and you can make a whole bunch at one time.

pasta alla carbonara

spaghetti
salt
olive oil
garlic cloves, minced
onions, minced
uncooked bacon, cut into squares
eggs (one per person)
fresh parmesan cheese

in a frying pan...put in olive oil until 1/2 inch tall in the pan. heat on a medium heat. add minced garlic and onions and cook until golden brown. add uncooked bacon and cook thoroughly.

as the bacon is cooking, add salt to boiling pot of water for spaghetti. cook spaghetti "al dente" (refers to the desired texture of cooked pasta in italian cooking. it literally means "to the tooth". when the pasta is cooked al dente, there should be a slight resistance in the center when the pasta is chewed).

scramble eggs in a separate bowl and add salt and pepper.

add cooked spaghetti to the oil, garlic, onion and bacon mixture and toss.

stir in scrambled eggs into the spaghetti mixtures (the eggs will be cooked by the pasta).

add fresh parmesan cheese and serve.

salmon pasta

cook .5-1 pound salmon in a pan with some butter until the salmon is flaky and falls apart. add about 1 cup heavy whipping cream, fresh basil (cut up), and a little salt and pepper. cook and stir on medium heat until thickened. toss with cooked pasta...and enjoy.

la pasta gialla (yellow pasta)

3 sticks of celery
3 sticks of carrots
3 sticks of fresh rosemary
3 large cloves of garlic, peeled
3 small onions, peeled
1 c. butter
1 c. water (or white wine)
1 bullion cube
1 large turkey thigh

in a large pot, put all of the ingredients together, including the whole sticks of rosemary (you don't really have to cut the ingredients unless they don't fit). bring to a boil and reduce to a simmer and leave until meat is cooked (about 45 minutes). pull out the meat and the sticks of rosemary. you can use the meat as a side dish if you want. put the rest of the ingredients into a blender/food processor and mince until the sauce is chunky, yet mixed. toss with your favorite short pasta and sprinkle with parmesan cheese.