Charlotte's Cookbook and Recipes

Author: admin

  • Brats With Onions

    Ingredients:

    3 (12-oz.) cans beer (or
    41/1 cups water)
    3 large onions, thinly sliced and separated into rings
    6 minced garlic doves
    1 T. hot pepper sauce
    2 to
    3 tsp. pepper
    2 to
    3 tsp. celery salt
    1 tsp. chili powder
    15 fresh bratwurst links (3
    1/2 to
    4 lbs.)
    5 bot dog buns or brat buns, split

    Instructions:

    In a large saucepan or Dutch oven, combine the first seven ingredien: ts. Bring to a boil. Add bratwurst. Reduce heat; simmer, uncovered, for 20-25 minutes or until bratwurst is firm and cooked. Drain, reserving onions. Refrigerate or free-ze JO bratwurst. Grill remaining bratwurst for 4 minutes or until browned, turning once. Serve on buns with reserved onions. Yields 5 servings.

    Notes:

    Servings Yield:

  • Gllllled Pork Chops I

    Ingredients:

    1/-, cup lt!mon juice;., cup butter or margarine
    2 Tbsp. Worcestershire sauce;., tp. salt
    1/2 tsp. pepper
    4 pork chops ( l” thick)

    Instructions:

    Combine all ingredients except chops in small saucepan, stirring wII; bring to boil. Reduce heat, and simmer. uncovered, 15 minutes; stir occasionally. Remove sauce from heat; set aside. Trim excess fat from chops. GrilJ over hot coals 20 minutes per side or until desired doneness. Baste frequently with sauce. Yields 4 servings.

    Notes:

    Serve with Asparagus and Mustard Sauce, Au Gratin Potato Casserole. and Spinach Amaretto Salad. Tbsp. is just one example of the flexibility of this recipe, one that can be used in an infinite number of ways. However you choose to serve it, you will want to keep serving it over and over again. I predict there will be nothing left on the plate.

    Servings Yield:

    Yields 4 servings

  • Roasf Venison With Vine

    Ingredients:

    71/2 lb. leg of venisoft roast J tsp. salt
    1/2 tsp. dried thyme leaves
    1/2 tsp. pepper
    2 Tbsp. chopped onions
    I garlic cloves crushed

    Instructions:

    ;., cup lemon juke 1 cup beef bouillon 1 cup Burgundy Preheat oven to 500°. Wipe roast with damp paper towels. Arrange 6 bacon slices on inside surface of roast; roll up. and tie securely. Place 3 bacon slices across top. Place roast on rack in shallow roac; ting pan. Sear, in oven, IO to 15 minutes. Remove roac; t from oven. Lower oven temperature to 425°. Combine remaining ingredients; pour over roast. Cover with foil. roast, basting occasionally with pan drippings2 1/2 to 3 hours, until meat is tender. Remove to heated serving platter. Strain pan drippings, and pass with roast. Makes 15 to 20 servings.

    Notes:

    Servings Yield:

    Makes 15 to 20 servings

  • Foil Pack

    Ingredients:

    2 thick cut pork chops (, or ground chuck, chicken breasts, steak cutlet, etc.)
    1 c. baby carrots (or fresh

    Instructions:

    carrots cut into bite sizes) 1 large potato, slices into pieces 1 large green pepper, cleaned and cut up 1 small yellow squash, cut up 2 T. Worcestersbi. re sauce cabbage wedges (optional) 1 large onion, sliced salt and pepper to taste Tbsp. recipe is for 2 people but ingredients can easily be adjusted to make as many servings as you need. Divide ingredients evenly onto two sheets of heavy foil paper placed on a cookie sheet, layering your favorite vegetables on top of the meat. Put another piece of foiI on top, and go around edges and crimp foil so it is air tight. Bake on 350° for about 45 minutes or more, depending on how many items you add to your meal. Cool 10 minutes before opening. Transfer to large dinner plate, or for ease of clean up, juM remove top foil and serve.

    Notes:

    Many recipe books leave this out because of its simplicity and obvious flexibiHty. Don’t forget this one for an easy and nutritious meal in one. Tuesday nights when I had bell prdttice my husband made these and they were always so good.

    Servings Yield:

    Make as many servings as you need

  • Luau Pork Roast I

    Ingredients:

    1 (5 lb.) pork loin roast
    4 jars strained apricot baby food
    1/3 cup honey
    1/2 cup lemon juice
    1/2 garlic cloves minced
    1 small onion finely chopped
    1 cup ginger aJe ‘1 tsp. pepper
    1 Tbsp. gr. ated lemon rind
    I c-m whole apricots, dr. tined

    Instructions:

    Combine 2 jars strnined apricots, honey, lemon juice soy sauce, garlic. onion, ginger ale, and pepper. Pour over roast; marinate overnight or at least 4 to 5 hours turning occasionally. Place in pan. Bake 350° for 3112 hours, basting fruently. Spread I jar strained apricots on top of roast during last 5 minutes. Combine remaining jar of apricots and lemon rind in a saucepan. Heat well; ser. e as a sauce with roast. Garnish with whole apricots and watercress. Serves 8.

    Notes:

    Awesome! A great recil”! that makes use of baby food 07EN-BARBECUED PORK

    Servings Yield:

    Serves 8

  • Cranberry Pork Roast

    Ingredients:

    3 lbs. boneless rolled pork loin roast
    1 (16-oz.) can Jellied cranbe11ry sauce
    1⁄2 c. sugar
    1⁄2 c. cranberry Jui. cc
    1 tsp. dry mustard
    1/1 tsp. ground cloves
    2 Tbsp. cornstarch
    2 Tbsp. cold water

    Instructions:

    Place roast in slow cooker. ln a bowl, mash cranberry sauce; stir in sugar, juice, mustard and cloves. Pour over roast. Cover and cook on low 6-8 hours. Remove roast. Skin fat. Measure 3 cups, add water if necessary and put in pan. Boil. Mix cornstarch and water to make a paste; stir into gravy. Cook and stir till thicken.

    Notes:

    Another crock pot recipe for those busy days we all have. Tbsp. can be done the day before it is cooked and put it on the next morning for your dinner.

    Servings Yield:

    Make a paste

  • Tuna Steaks With Tomatoes

    Ingredients:

    I bottle Italian Dressing
    4 slitomatoes

    Instructions:

    Heat grill; marinate tuna steaks in Italian Dressing. Cook over flame until done, about 15 minutes. Grill tomatoes. place on top of grilled tuna and decorate with feta cheese.

    Notes:

    My daughter and her husband, Susan and Rodger, had this meal for us one evening, and we loved it So easy, so good! 11JRKISfl SIIRIIP CASSEROLE (Karides Gtiv) 1 pound small shrimps 3 small bell pepper 1 small onion 1 cup grated cheese I garlic cloves 2 Tbsp. olive oil 11. zt. sp. salt 1/2 tsp. pepper Remove heads, shells and tails of raw shrimp. Wh and drain. Sprinkle with salt Heat oil. Lightly brown chopped onion and crushed garlic. Take them out and add to the shrimp. Cut the peeled tomatoes and seeded bell peppers into small pieces. Add to the shrimp together wilh some black pepper. Divide them out in 6 small individual ca’iseroles. Cover with roughly grated cheese. Bake in hot oven for 15-20 minutes. Serves 6. When we were visiting Turkey and Greece. we had some of lhe most fantastic fish dishes that I have ever tasted. I am sure it had something to do with the surroundings and flavor of the regionbut I include one recipe here in remembrance of that great trip and the wonderful meals we enjoyed.

    Servings Yield:

    Serves 6

  • Tuna Bagel (For The Health Conscious

    Ingredients:

    1 can water packed tuna
    1 tsp. black pepper drajned
    12. S oz l-1⁄2 tsp. basil Oakes (dried) t-
    11 tsp. cavender’s seasofting
    1/4 cttp mayonnaise

    Instructions:

    Mix all above ingredients. Place on whole-wheat bagel which has been sliced along with fresh tomatoes, American cheese and sprouts.

    Notes:

    A very special request at the deli was trus tuna ha. gel from Margare one of our very best employees at the deli.

    Servings Yield:

  • Tijna Fish For Saturdays

    Ingredients:

    1 can tuna, packed in spring water, drained;., cup sweet relish
    1 T. sweet basil leaves
    1/3 cup mayonnaise

    Instructions:

    Place all ingredients in bowl, with salt and pepper and seasonings you like. Blend with mayonnaise, serve on bread for sandwiches.

    Notes:

    Growing up, my children loved Saturdays and tuna fish sand-wiches (which I find refreshing as they still fix it for their own children now). Thanks for those memories!

    Servings Yield:

    Serve on bread for sandwiches

  • Zesiy Salion Burgers

    Ingredients:

    (15-oz.) can salmon, drdined, skin and bones nmo, ed eggs; cup dry bread crumbs;., cup finely chopped onion
    1/-1cup mayonnaise
    1 to
    2 Tbsp. prepared horseradish
    1 Tbsp. diced pimientos, optional;., tsp. salt ‘I” tsp. pepper
    2 Tbsp. butter or margarine
    -I Kaiser ro split Lettu’–e lca, es

    Instructions:

    Combine th¢ fit nine ingredients; mill ‘di. Sha into four patties. In a skillet over medium heat, cook patties in butter until browned. about 6 minutes on each side. Sen e on rolls with kttuce. Yields 4 servings.

    Notes:

    Tbsp. may be uM!d instead of ground meat for something like a hamburger. Tbsp. is especially good for those that can eat no beef.

    Servings Yield:

    Yields 4 servings