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Country Pork Stew

By admin | March 10, 2010

Ingredients
1 1/2 pound pork, cut into 1 inch cubes
3 each potatoes, with skins, scrubbed, cubed
4 each carrots, cut in 1/2 inch pieces
1 each onion, chopped
1 each zucchini, cut in 1/2 inch pieces
1 each tomatoes, whole, canned, cut up
2 cup water
1 tablespoon bouillon, beef, instant
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon paprika
3 tablespoon cornstarch
2 tablespoon water
Directions:
Combine all ingredients, except cornstarch and 2 tb water, in slow cooker.
Stir to blend.
Cover and cook on Low for 7 - 9 hours or at High for 4 - 5 hours.

Increase heat to high.
Combine cornstarch and water.
Stir slowly into stew mixture until thickened.

Topics: Main Dish | Comments Off

Sour Cream Brunch Cake

By admin | March 10, 2010

1 cup margarine — softened

2 cups sugar

2 eggs

1/2 teaspoon vanilla

2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sour cream — light

Filling: 1/2 cup pecans — chopped

1 tablespoon cinnamon

3 tablespoons brown sugar, packed

Grease and flour an angel food cake pan.
Mix all ingredients except filling , adding sour cream last.
Mix filling ingredients in a small bowl.
Pour half of batter into pan, sprinkle with half of filling, remainder of batter then remainder of filling.
Bake in a preheated 350 degree oven for 1 hour.
Recipe was a prize winner at the Del Mar County Fair 1993 Jo Merrill

Topics: Baked Goods | Comments Off

Spam Ala Gary

By admin | March 10, 2010

1 cn Spam, or Spam Lite, minced

1 pk 8 oz cream cheese, soft

1/2 ts Garlic salt

1/2 ts Dill weed

1/4 ts Paprika

1 tb Sour cream

1/2 ts Basil

1.
Soften the cream cheese to a blendable consistency.
Add the sour

cream.
Mix well.
2.
Add the minced spam (or spam lite), and all the spices.
Salt to

taste.
Refrigerate for at least 2 hours.
3.
Spread on crackers, doritos, or Gary Phelps radiator cap.

Topics: Appetizers | Comments Off

Thai Ice Cream

By admin | March 10, 2010

Thai Ice Cream

2 cups coconut milk (or coconut cream)
1 cup water
4 eggs
1 teaspoon vanilla extract or rosewater
Pinch of salt
2 tablespoons shredded coconut
Sprigs of mint for garnish

Stir fry the coconut until golden.

Heat the coconut milk and water over medium heat, stirring continuously for a couple of minutes.
Do not allow to boil.

In a bowl beat two eggs, plus two yolks, then add the other ingredients, and whisk gently.

Transfer the mixture to a double boiler over gently boiling water, and slowly blend in the hot coconut milk, stirring until the mixture thickens to form a continuous slightly sticky coat on the back of a spoon lifted from the mixture.

Remove from the heat and allow to cool, then transfer to a metal ice cream tray or similar container and place in the coldest part of the freezer for one hour.

Remove to a food processor and beat slowly until smooth (this incorporates some stir into the mixture and prevents it becoming too hard), then return to the freezer and complete the freezing process.

Topics: Thai | Comments Off


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