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 Post subject: Re: Entrées
PostPosted: Thu Dec 06, 2018 3:39 pm 
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Joined: Tue Jan 25, 2005 8:34 pm
Posts: 686
"Vegetarian Casserole"

In a large bowl mix:

1/2 cup melted butter
5 eggs
24 oz. small curd cottage cheese
1/2 cup chopped pecans
1 white onion (diced fine)
G. Washington Broth - 2 packets rich brown and 1 packet golden
7 oz. Original Special K, crushed small

Combine all ingredients and put in large, greased casserole dish.
Cover with foil and bake 350 degrees for 45 minutes.
Remove foil and bake additional 15 minutes or more so that the top and edges get a nice, brown finish.

Note: You must use G. Washington broth

The combination of ingredients seems odd, but it is very good and I have had as left overs for breakfast.


LuAnn


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 Post subject: Re: Entrées
PostPosted: Sat Nov 02, 2019 12:32 am 
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Joined: Sun Nov 24, 2002 6:48 pm
Posts: 25237
Location: Templetucky, Georgia, USA
Pork Roast in Slow Cooker November 1, 2019
Ingredients:
2+pound Boneless Rib End Roast
32 ounce Chicken Stock
Liquid Smoke
Worcestershire Sauce
2 cans Irish (New) potatoes
2 cans Asparagus
1 package celery

Line slow cooker with plastic cooker bag. Cut celery stalks to line bottom of pan to allow broth circulation under meat.
Cut meat into approx. 0.5 pound pieces, cutting across the grain. Place on top of celery in cooker.
In large mixing bowl, add 2.5 ounces Liquid Smoke, 3 ounces Worcestershire Sauce, and a full 32 ounce carton of Chicken Stock. Stir, then pour over meat. Open and drain 2 cans of Irish (New) potatoes, add to cooker gently to avoid splashing broth. Open and drain 2 cans of Asparagus, adding to cooker, again gently to avoid splashing.
Cover and cook on Low setting, checking meat temperature every hour until it reaches at temperature of approximately 160° F, then turn cooker off. For me that took 4 hours. Let sit out to cool for an additional 2 hours.
Leave in crock and cool overnight in refrigerator to allow broth to further saturate meat. Next day lift 0.5 pound pieces and place in 24 ounce (3 cup) Tupperware type containers. Strain and divide the potatoes and asparagus evenly among the containers. Finally, add remaining broth to each container until full. Refrigerate or freeze to your liking. To serve, thaw, heat by your preferred method, and enjoy. I like to use the broth in each container, with added Worcestershire Sauce added as an Au Jus for each bite of meat.
Tom Miller
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 Post subject: Re: Entrées
PostPosted: Sun Jan 05, 2020 10:38 am 
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Joined: Sun Sep 27, 2009 10:01 am
Posts: 6321
Location: The Netherlands
Vegan redang from the slow cooker

1 oxheart cabbage
1 oignon, chopped
1 sereh stem, crushed (you might know it as lemongrass)
1 or 2 leaves of djeroek poeroet (if you can’t find them, it is fine without them)
1/2 teaspoon sambal (I prefer brandal, which is less hot)
fresh ginger, rasped (about 1 centimeter of the fresh ginger)
50 milliliter ketjap manis (0,013 gallon)
100 milliliter water (0,026 gallon)
1 tablespoon vegetablebroth powder
1 clove garlic, chopped
1 teaspoon sugar
a pince of salt and pepper
oil

Cut the cabbage in half and chop it in fine stripes. Wash it and let it dry a bit.

Make the boemboe (herb paste) from the oignon, garlic, sambal, ginger and sugar by using a grinder or a kitchenaid machine. Grind it into a paste.

Heat the oil in a pan and add the boemboe. Cook it for about three minutes to let the flavors come out. Turn off the heat and add the ketjap. Stir the ketjap and the boemboe.

Put the chopped cabbage in the slow cooker and pour the boemboe/ketjap over it, as well as the vegetablebroth powder and the water. Add some salt and pepper. Shovel it all so that the cabbage is covered with the boemboe/ketjap. Crush the sereh stem, put an knot in it and put it together with the djeroek poeroet leaves between the cabbage. Close the lid of the slow cooker. Put the slow cooker on low and let it simmer for 5 hours.

You can eat this with white rice and a fresh cucumbersalad.


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