Table of Contents: Coca-Cola BBQ Chicken Slow Cooker Baked Beans Crawfish Bread Greek Shasliks Creamy Sweet Corn Fiesta Stew Pot Creamy Baked Potato Soup Space that should have featured a recipe _______________________________________ Coca Cola BBQ Chicken Makes 4 to 6 servings 1 jar (12 oz) chili sauce 8 oz Coca-Cola, regular not diet 1 garlic clove, peeled and chopped 1/2 cup chopped peeled onion 2 tablespoons light brown sugar 1 tbs soy sauce 1/2 tsp dry mustard Several drops hot pepper sauce, to taste Salt and freshly ground black pepper, to taste 2 to 2-1/2 pounds chicken In slow cooker, combine chili sauce, cola, garlic, onion, brown sugar, soy sauce, dry mustard and pepper sauce; mix well. Add chicken pieces, turning to coat well in sauce. Cover and cook on High for one hour, then on Low for 8 hours. _______________________________________ Slow Cooker Baked Beans 2 (15-ounce) cans pork and beans with liquid 1 (15-ounce) can kidney beans with liquid 1 (15-ounce) can baby lima beans, drained 1 (15-ounce) can whole-kernel corn, drained 1/2 cup brown sugar 1 teaspoon salt 1/2 cup ketchup 1 teaspoon mustard 2 tablespoons vinegar 3/4 cup chopped onions Place pork and beans, kidney beans and lima beans in slow cooker with corn, brown sugar, salt, ketchup, mustard, vinegar and onions. Cook on low for 3 to 5 hours (or according to appliance instructions). Serves 8 to 10. _______________________________________ CRAWFISH BREAD 1 loaf/baguette French bread 1 pkg. (8 oz) Louisiana crawfish tails (will be cooked, in red cooking liquid) 16 oz Mexican 4-cheese blend, grated 1 bunch (6 to 8 small) green onions 1 stick (4 oz) butter or margarine (not tub margarine, too watery!) Cajun seasoning to taste Thinly slice white and green parts of onions. Saute' in butter and add crawfish tails. Stir to blend while heating. Remove from heat; overheating crawfish/shrimp will cause them to be rubbery. Halve the loaf of French bread lengthwise. Spread the crawfish mixture over the cut side of both halves of the bread. Sprinkle with Cajun seasoning to taste. Spread/sprinkle cheese over tops. Bake at 350*F until cheese is melted and bubbly. YUM-O! _______________________________________ GREEK SHASLIKS 2 tsps Beef Stock Powder 1/4 cup red wine 1 clove garlic, crushed 1 Tbsp olive oil 1 Tbsp tomato Paste 500g (1 lb) rump steak, cubed Combine stock powder, wine, garlic, olive oil and tomato paste. Add meat and marinate overnight. Thread meat onto 4 large skewers, then barbecue or grill, brushing with marinade during cooking. _______________________________________ Creamy Sweet corn 2 cups frozen corn 1/4 cup half and half 2 TBL butter 1 TBL sugar salt to taste In saucepan, combine all ingredients, bring to boil over medium heat. Reduce heat, simmer uncovered for 6 to 8 Minutes _______________________________________ Fiesta Stew Pot 3 Tablespoons flour 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/4 teaspoon ground cinnamon 1 1/2 pounds lean chuck or stew meat, cut in 1-inch cubes 2 Tablespoons vegetable oil 1 cup beef broth 1/2 cup apple juice 6 small white potatoes, peeled and quartered 1 green and 1 red bell pepper, cut in strips 1 medium onion, slivered 1 large carrot, cut in strips 1 (10 ounce) can of tomatoes 1 (8 ounce) can tomato sauce 2 Tablespoons honey 1 (15 ounce) can of black beans or kidney beans, drained 2 Tablespoons chopped parsley Combine flour, cumin, chili powder, garlic powder and cinnamon in a bowl. Add beef cubes and toss to coat. Heat oil in a heavy pot, brown the beef on all sides. Add beef broth and apple juice. Cover and simmer until the meat is tender, about 1 hour. Add potatoes, bell peppers, onion, carrots, tomatoes, tomato sauce and honey. Cover and simmer until the potatoes are tender, about 30 minutes. Add beans and chopped parsley. Serve garnished with cheddar cheese and chopped black olives. Makes 8 or more servings. _______________________________________ Creamy Baked Potato Soup Makes 8 to 10 servings 4 to 6 Large Russet Potatoes, peeled and cut into chunks. Salt, to taste 1/2 Cup Flour 1/2 Cup Butter 4 Cups Chicken Broth 2 Cups Heavy (whipping) Cream Pepper, to taste 1 Lb Shredded Cheddar Cheese 1 Lb Bacon, crisp-cooked and crumbled (I prefer NASCAR hickory smoked) 1 Bunch Green Onions, finely chopped (optional) 3 tbsps. Garlic powder (or more, I love garlic) 2 tbsps Onion powder (or more, same was above) 2 tbsps Herbes de Provence (seasoning mix, can be found at grocery) 2 tbsps Montreal Chicken Seasoning Sometimes I add Cayenne pepper or Spicy Montreal Steak Seasoning to give it a little kick. Peel and chop potatoes into 1"-2" chunks. In large sauce pan, combine potatoes and salt with enough water to cover; bring to a boil over high heat then reduce heat (if you want and have enough extra broth, you can cook these in broth too to enhance the flavor). Cook until the potatoes are tender, then drain. Knock potatoes apart with hand masher- DON"T mash, just kind of knock them apart into small-to-medium hunks. Melt butter in large saucepan. Slowly stir in flour into broth- thick paste will form. Slowly stir in broth and cream; cook until thickened, stirring frequently. Stir in salt and pepper and other seasonings. Stir in the potatoes. Cook until most of the potato has rendered down making a thick broth, stirring occasionally. If it won't thicken properly, you can make more of the flour/butter mix in a small sauce pan and mix spoonfuls of soup to thin butter/flour mix, then add back to main soup bowl (if you don't thin with soup, when you add it to the larger soup pot it will make chunks of flour that won't break up). Add the cheese, bacon and green onions and mix well. Cook just until the cheese melts, stirring frequently. _______________________________________ [Non-text portions of this message have been removed]
