Kellys Kitchen - Entrees

Rene & Kelly Semple
Box 505, Sangudo, Alberta Canada T0E 2A0 Phone: (780) 785-3404 Fax: (780) 785-2099 e-mail: r.semple@hotmail.com www.southpawoutfitters.com
Auntie Renies Spareribs

cup water cup brown sugar cup vinegar cup ketchup 1 teaspoon soya sauce 1 teaspoon corn starch 1 can pineapple
Combine all ingredients. Bake ribs alone at 325 degrees for hour, then add sauce and bake for 1 hours.
Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation, Alberta, Canada.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Baked Barbecues Brisket

This simple recipe never fails me. I always hope that there are leftovers for some sandwiches the next day. - Joan Hallford, North Richland Hills, Texas 1 tablespoon all-purpose flour 1 fresh beef brisket (5 pounds) 2 to 4 teaspoons Liquid Smoke, optional teaspoon celery seed teaspoon pepper 1 cup chili sauce cup barbecue sauce
Place flour in a large oven roasting bag; shake to coat bag. Rub brisket with Liquid Smoke if desired, celery seed and pepper; place in bag. Place in a roasting pan. Combine chili sauce and barbecue sauce; pout over brisket. Seal bag. With a knife, cut six inch slits in top of bag. Bake at 325 degrees C for 3-4 hours or until meat is tender. Let stand for 5 minutes. Carefully remove brisket from bag. Thinly slice meat across the grain. Yield: 16-20 servings Enjoy!! Kelly Semple
Rene & Kelly Semple

Balsamic Vinegar Chicken

1 to 1 pounds chicken breasts (cut up) or chicken strips 1 pound mushrooms (fresh are best but canned are fine) 1 large onion 1 (15 ounce) diced tomatoes 1 can Mexican tomatoes (diced tomatoes with green chilies) 3 tablespoons balsamic vinegar
Saut sliced onions and sliced mushrooms in oil until tender. Remove from skillet and add chicken that has been dredged in flour with salt, pepper, and paprika mixed in it. I usually add extra oil to cook chicken. Brown on both sides. Add onion and mushrooms back to pan. Mix two cans of tomatoes and balsamic vinegar together. Add to chicken, mushrooms, and onions. Let simmer together for about 30 minutes. I serve over pasta and let folks put grated cheese and sour cream on top.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Barbecued Spareribs
1 tablespoon ground mustard 1 tablespoon chili powder teaspoon cayenne pepper teaspoon garlic powder 3 pounds pork or wild boar spareribs cup ketchup cup water cup chopped onion cup lemon juice 2 tablespoons vegetable oil 1 teaspoon dried oregano 1 teaspoon liquid smoke, optional teaspoon salt teaspoon pepper Combine the first four ingredients; rub over ribs. For sauce, combine the remaining ingredients; mix well and set aside. Grill ribs, covered, over indirect heat and medium- low coals for 1 hour, turning occasionally. Add briquettes to coals. Grill 30 minutes longer, basting both sides several times with sauce or until meat is tender. Yield: 4 Servings Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation, Alberta, Canada. Enjoy!! Kelly Semple
Rene & Kelly Semple

Bear Steak Flamade

cup all-purpose flour 1 teaspoon salt teaspoon pepper 2 pounds bear round steak, 1 inch thick cup butter or margarine, divided 2 tablespoons olive oil or vegetable oil 4 medium onions, thinly sliced 1 cups beer teaspoon dried marjoram leaves teaspoon dried thyme leaves 1 bay leaf Heat oven to 325 degrees. On a sheet of waxed paper mix flour, salt and pepper. Dip steak in flour mixture, turning to coat. In large skillet, melt cup butter in oil over medium-low heat. Add steak; brown on both sides over medium-high heat. Add steak; brown on both sides over medium-high heat. Transfer meat and drippings to 3 quart casserole; set aside. In large skillet, melt remaining cup butter over medium-low heat. Add onions, stirring to coat with butter. Cover. Cook until tender but not brown, about 10 minutes. Pour onions over steak in casserole. Add remaining ingredients. Cover. Bake until meat is tender, 2 to 2 hours. Discard bay leaf before serving. Yield: 6 to 8 servings Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation, Alberta, Canada. Enjoy!! Kelly Semple
Rene & Kelly Semple

Big Game Baked Round Steak

2 to 3 pounds boneless deer, antelope, elk, or moose round steak, 1 inch thick cup all-purpose flour 2 teaspoons salt teaspoon pepper 1 to 2 tablespoons butter or margarine 2 to 3 tablespoons olive oil or vegetable oil 3 tablespoons finely chopped onion 3 tablespoons brown sugar 3 tablespoons ketchup dried basil leaves 1 tablespoon butter or margarine, cut up cup venison stock or beef broth
Heat oven to 350 degrees. Trim meat; cut into serving-sized pieces. Pound to inch thickness with meat mallet. On a sheet of waxed paper, mix flour, salt, and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, melt 1 tablespoon butter in 2 tablespoons oil over medium-high heat. Add coated steaks; brown on both sides. Fry in two batches if necessary, adding additional butter and oil. Arrange browned steaks in 12 x 8 inch baking pan. Sprinkle with onion. Top each steak with 1 teaspoon packed brown sugar and 1 teaspoon catsup. Sprinkle lightly with basil. Dot with 1 tablespoon of butter. Add stock to drippings in skillet. Cook over medium heat for about 1 minute, stirring to loosen any browned bits. Add to baking pan. Cover with aluminum foil. Bake for about 45 minutes.
Remove foil. If meat appears dry, add a small amount of stock or water to pan. Bake until browned on top, about 15 minutes longer.
Yield: 6 to 8 servings
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Big Game Swiss Steak

1 pounds boneless deer round steak or other big-game steak, to 1 inch thick cup all-purpose flour 1 teaspoon salt teaspoon pepper 3 to 4 tablespoons bacon fat 1 can (16 ounces) stewed tomatoes cup water 1 teaspoon instant beef bouillon granules teaspoon dried basil leaves teaspoon dried marjoram leaves 1 medium onion, thinly sliced Trim meat; cut into serving-sized pieces. Pound to to inch thickness with meat mallet. On a sheet of waxed paper, mix flour, salt, and pepper. Dip steaks in flour mixture, turning to coat. In large skillet, heat bacon fat over medium heat. Add coated steaks; brown lightly on both sides. Fry in two batches if necessary. In small mixing bowl, mix stewed tomatoes, water, bouillon granules, basil, and marjoram; pour over steaks. Top meat and tomatoes with sliced onion. Heat to boiling. Reduce heat; cover. Simmer over very low heat until meat is tender, 1 to 2 hours. Skim fat if desired. Yield: 4 to 6 servings Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation, Alberta, Canada. Enjoy!! Kelly Semple
Rene & Kelly Semple

Chicken Cordon Bleu

Start with chicken breast, boneless and flattened with a mallet. I usually divide them in half because of the size. Place a piece of cooked deli ham and half a slice of provolone cheese in the middle and roll the chicken breast around the ham and cheese. Put a toothpick in to secure. Roll the breast in beaten egg and Pepperidge Farm Cornbread crumbs. Place in your baking dish and cover with Campbell's mushroom soup diluted with beef consumme. I usually use two cans of soup to one consumme and I heat the soups to blend them better. Bake at 350 degrees for about an hour depending on how much chicken in your casserole dish. When I am baking for a large crowd it takes a good hour and sometimes I just turn the oven off and let it sit until time to eat.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Chicken Tetrazinni
(Johnnie Bailey)
1 chicken (or several chicken breasts) (6-8 chicken breasts) 1 stick margarine 2 small cans of mushrooms or fresh cup wine cup red pepper 7 ounces of spaghetti (cooked) 2 cans cream of chicken soup 2 cups sour cream 2 cups shredded mozzarella cheese Parmesan cheese
Boil chicken until done, bone. Sautee chicken in butter with mushrooms. Add soup and sour cream to spaghetti. Mix together all the ingredients. Put in casserole. Sprinkle with cheese. Bake 350 degrees for 40 minutes.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Crab-Stuffed Chicken Breasts

4 tablespoons butter or margarine, divided cup all-purpose flour 1 cup chicken broth cup milk cup chopped onion 1 can (6 ounces) crabmeat, drained, flaked and cartilage removed 1 can (4 ounces) mushroom stems and pieces, drained cup (about 10) crushed saltines - crackers 2 tablespoons minced fresh parsley teaspoon salt dash pepper 4 (about 1 pound) boneless skinless chicken breast halves 1 cup (4 ounces) shredded swiss cheese teaspoon paprika hot cooked rice, optional
In a saucepan, melt 3 tablespoons butter. Stir in flour until smooth. Gradually stir in broth and milk. Bring to a boil; boil and stir for 2 minutes. Remove from the heat; set aside. In a skillet, saut onion in remaining butter until tender. Add the crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the white sauce; heat through. Flatten chicken to inch thickness. Spoon about cup of the crab mixture on each chicken breast. Roll up and secure with a toothpick. Place in a greased 9 inch square baking dish. Top with remaining white sauce. Cover and bake at 350 degrees for 44-55 minutes or until chicken juices run clear.
Sprinkle with cheese and paprika. Bake uncovered, 5 minutes longer or until cheese is melted. Remove toothpicks. Serve with rice if desired.
Yield: 4 servings
Enjoy!! Kelly Semple
Rene & Kelly Semple

Creamy Mushroom Venison Stroganoff

Bon Appetit!
1 package (8 ounces) egg noodles or pasta 1 pounds venison cubed steak, cut into thin strips 3 tablespoons olive oil large sweet onion, chopped 1 garlic clove, minced 1 package (8 ounces) fresh mushrooms, sliced 2 tablespoons all-purpose flour 1 bouillon cube 1 cups of water 3 teaspoons tomato paste teaspoon paprika teaspoon Worcestershire sauce 1 teaspoon Kosher salt teaspoon freshly ground black pepper teaspoon dried basil 2 tablespoons dried parsley 3 heaping tablespoons reduced-fat sour cream
Cook noodles or pasta according to package directions. Heat olive oil in a large non-stick skillet over medium-high heat and cook venison strips until just browned. You may need to cook the venison in batches. Do not crowd in the pan. Remove venison strips from pan and set aside. Add onion to skillet and saut about 2 minutes. Add garlic and saut 30 seconds. Add mushrooms and saut 3 minutes.
Sprinkle with flour and stir until blended. Dissolve bouillon in hot water and add to mushrooms. Add tomato paste and cook, stirring constantly, until thickened. Return venison to skillet and add paprika, Worcestershire Sauce, salt, pepper, basil and parsley. Reduce heat and simmer about 15 minutes or until venison is tender. Remove from heat and stir in sour cream. Garnish with parsley. Serve over noodles or pasta.
Yield: 4 servings
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Deer Roast
Line pan with tin foil. sliced sweet potatoes sliced onions 6 strips bacon
Put 3 strips of bacon on the bottom of the pan. Lay the roast on top and wrap the other 3 strips around the top of the roast. Place sweet potatoes and onions around roast. Pour basting over the roast and wrap all up in tin foil. Bake at 350 degrees for about 1 hours. Baste again after 45 minutes. Baste: 2 tablespoons ketchup 2 tablespoons Worcestershire sauce 2 tablespoons lemon juice
Submitted by: South Paw Outfitters Ltd. and Hunting For Tomorrow Foundation, Alberta, Canada. Enjoy!! Kelly Semple
Rene & Kelly Semple

Dilled Pork Roast

1 (3-4) pounds boneless pork or wild boar shoulder roast, trimmed 1 tablespoon salt 1 teaspoons coarsely ground pepper 1 teaspoons garlic powder 6 tablespoons minced fresh dill or 2 tablespoons dried dill weed
Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Tie meat securely. Rub roast with remaining seasonings. Place in a large re-sealable plastic bag and refrigerate overnight. Remove roast from bag and place in a greased roasting pan. Bake uncovered at 325 degrees for 2 to 3 hours or until a meat thermometer reads 170 degrees and meat is tender. Let stand 10 minutes before slicing.
Yield: 10-12 servings
Rene & Kelly Semple

Grilled Venison Tenderloin

Season meat liberally with coarse ground black pepper, ground ginger, granulated or powdered garlic (not garlic salt), whole or ground celery seeds, rosemary and thyme. Force a wide-tined fork through the meat every quarter-inch along the entire length of meat and all four sides, to tenderize and season throughout. Marinate venison overnight in the following: 1 cup safflower oil cup apple cider vinegar 1 cup light soy sauce 1 cup Worcestershire sauce Cook over very hot coals or on a gas grill for six to ten minutes per side. Cooking time will vary with heat and individual taste. Baste cooked venison with an unused portion of marinade and carve into serving portions and enjoy.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Honey Garlic Ribs

3-4 pounds pork spareribs cut in serving sized pieces. Cook ribs until tender in boiling water (salted) about 1 hours. Drain and place in a shallow baking pan. Combine the following: cup honey 1 cup ketchup cup soya sauce 4 cloves garlic, crushed
Pour sauce over ribs. These may be frozen or refrigerated at this point. To finish cooking, thaw if necessary, heat oven to 350 degrees. Baste ribs occasionally. Sauce will thicken and form a glaze. Bake approximately 30 minutes.
This sauce can also be used for left over roast beef, pork or lamb. Just cover the meat with the sauce and heat in a 325 degree oven for approximately 30 minutes.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Jalapeo Dove
Dove breast fresh jalapeo peppers onion cheddar cheese mozzarella cheese bacon flour
Filet Dove breast off of bone. Cut cheeses into pieces x wide x 1 inches long. Cut pepper and onion into pieces. Sandwich cheeses, pepper, and onion between Dove breast. Wrap all around with bacon and secure with tooth picks. Roll in flour. Deep fry in hot oil. Do not overcook about 1 - 1 minutes only.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Johnies Southwest Chicken

rice black beans chicken salsa sour cream rice made with chicken broth 15 ounce can black beans saut with bag of seasoning blend (frozen vegetables onions, celery, peppers) or chop up fresh and saut and then add to beans. (2 bags per 3 cans of black beans.) Grilled chicken marinated in Italian dressing. Salsa. Sour cream.
Serve in individual dishes, so people can layer their plates.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Lemon Chicken and Rice

1 tablespoon oil 4 boneless skinless chicken breast halves 1 cup chicken broth 1 cup instant brown minute rice 1 teaspoon grated lemon peel 2 tablespoon chopped fresh parsley teaspoon thyme teaspoon pepper 2 tablespoon toasted slivered almonds - optional
Heat oil in large frying pan on medium-high heat. Add chicken; cook 3 minutes on each side or until browned. Add broth; bring to boil. Stir in rice and lemon. Return to boil. Reduce heat to low; cover. Simmer 5 minutes; remove from heat. Stir in parsley, thyme and pepper; cover. Let stand 5 minutes. Fluff with fork. Sprinkle with almonds.
Yield: 4 Servings
Enjoy!! Kelly Semple
Rene & Kelly Semple

Meat Loaf Hamburgers

1 pounds ground elk or moose 1 cup (8 ounces) sour cream 1 cup crushed cornflakes 1 tablespoon diced onion - 1 teaspoon salt teaspoon pepper 8 Kaiser or hamburger buns, split lettuce leaves tomato slices
In a large bowl, gently mix the first six ingredients; shape into eight patties. Grill, broil or pan-fry until the meat is no longer pink. Serve on buns with lettuce and tomato.
Yield: 8 servings
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Moose Roast in Aluminum Foil

3 pound roast from leg or shoulder 3 and ounces pork back fat salt and pepper to taste 1 teaspoon thyme 2 tablespoon olive oil 2 tablespoon butter 1 medium onion, finely chopped 1 clove garlic, chopped 2 bay leaves
Preheat oven to 350 degrees F. Lard roast (see below). Season roast with salt, pepper and thyme. Heat oil and butter in a frying pan over medium high heat. Brown roast on all sides to a deep brown. Remove meat and set aside. Add onion, garlic and bay leaves to the pan and fry until golden brown and soft. Place roast onto 2 or more layers of aluminum foil (places crosswise) and arrange onions on top of meat. Close foil tightly, set in a frying or roasting pan and place into the oven. Bake for 3 - 4 hours. Remove roast from foil when done, slice and arrange on warmed plates or platter. Pour onion and meat juices on top. Can be served with creamy mashed potatoes and carrots or a salad.
Larding: Roast will benefit from larding with pork fat. Larding keeps the meat juicy and makes a good flavor combination. Carrots will also give flavor but mainly make the roast look appetizing. Pork fat and carrots should be cut into pencil-sized pieces. To push fat and carrots into meat, a larding needle or a knife with a narrow blade can be used. When using a knife to make holes, pork fat must be frozen after cutting to size, so that it can be pushed into the meat.
Yield: 6 servings
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Mushroom Pork Tenderloin

Seasoned with garlic, marjoram and a bit of lemon juice, this tender pork entre comes together easily. You can even make the mouth-watering gravy in the same skillet so youll have less cleanup later. 1 pork tenderloin (about 1 pound) 1 garlic clove peeled paprika 2 tablespoons butter 1 cup sliced fresh mushrooms 2-3 teaspoons lemon juice teaspoon dried marjoram salt and pepper to taste 1 tablespoon all-purpose flour cup cold water hot cooked rice
Rub pork on all sides with garlic; sprinkle with paprika. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper. Turn meat to coat with seasonings. Cover and simmer for 25-30 minutes or until a meat thermometer reads 160 degrees and juices run clear. Remove meat and keep warm. In a small bowl, combine the flour and cold water until smooth; stir into the pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice the pork; serve with gravy and rice. Yield: 3 servings Enjoy!! Kelly Semple
Rene & Kelly Semple

Orange-Mint Lamb Chops

8 frozen spring lamb loin chops, thawed cup frozen orange juice concentrate, thawed cup malt vinegar 2 cloves garlic, minced 2 tablespoons chopped fresh mint 1 tablespoon vegetable oil teaspoon ground black pepper
Place chops in sturdy bag set in bowl. In measuring cup, stir together orange juice concentrate, vinegar, garlic, mint, oil and pepper. Pour over lamb chops, press air from bag, close tightly and squeeze gently to coat lamb chops well with marinade. Refrigerate at least 3 hours or overnight, turning bag occasionally, bring to room temperature about 30 minutes before grilling. Place on oiled grill 4 - 6 inches above hot coals or on high setting and sear 1 minute per side. Turn to medium-high and cook 4 to 6 minutes longer per side for rare. Yield: 4 to 6 servings
Rene & Kelly Semple

Pork Chops and Sauerkraut

4 pork chops salt and pepper 2 tablespoons olive oil 14 ounces sauerkraut (fresh or canned) I use fresh onion, thinly sliced small apple peeled, cored, and chopped 1 teaspoon dried parsley flakes teaspoon celery seed cup beer
Sprinkle pork chops with salt and pepper, to taste. Heat olive oil in a skillet and brown pork chops on both sides. Set aside. Rinse and drain sauerkraut, pressing excess liquid out. Mix sauerkraut, onion, apple, parsley flakes, and celery seeds. Put pork chops in a baking dish, then cover with sauerkraut. Pour beer and drippings from skillet over. Cover tightly and bake at 350 degrees F for 90 minutes.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Savory Pot Roast

3 to 3 pounds round-bone chuck roast 1 tablespoon cooking oil 2 large onions, diced 2 cloves garlic, minced 1 can tomatoes with liquid, cut up 1 cup water, divided 2 tablespoons prepared horseradish 1 teaspoon browning sauce teaspoon salt, optional teaspoon pepper cup all-purpose flour
Brown roast in oil, remove, set aside. In the drippings; saut onions and garlic until tender. Return roast. Stir in tomatoes, cup water, horseradish, browning sauce, salt and pepper, cover and simmer for 2-3 hours or until meat is tender. Remove roast, keep warm, drain all but 2 cups of juices, combine flour and remaining water; stir in juices, cook for 5 minutes till thick and bubbly.
Rene & Kelly Semple

Spicy Sloppy Joes with Corn Dumplings

These Sloppy Joes have a Mexican flavor with green chilies and a south-of-the-border sauce. 1 pound ground moose or elk cup chopped green onion (with tops) cup chopped green pepper cup water 3 tablespoons chopped green chilies 1 jar (8 ounces) taco sauce 1 jar (8 ounces) mild piquante sauce Corn Dumplings (Recipe below)
Prepare Corn Dumplings; reserve. Cook and stir ground moose or elk and onions in 10 inch skillet until meat is brown; drain. Stir in remaining ingredients. Cover and heat to boiling over medium-low heat. Drop dumplings by heaping spoonfuls onto boiling beef mixture. Cook uncovered 10 minutes; cover and cook 10 minutes longer.
Corn Dumplings 1 cup Bisquick Baking Mix cup yellow cornmeal cup milk rice black beans chicken salsa sour cream 1 can (7 ounces) whole kernel corn, drained Mix baking mix, cornmeal and milk until dough forms; stir in corn.
Yield: 5 or 6 servings
Extra Hot and Spicy Sloppy Joes: Substitute 1 jar (8 ounces) medium-hot piquante sauce for the taco sauce.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Steak Marinade
1 clove minced garlic 1 teaspoon Worcestershire sauce 1 teaspoon balsamic vinegar dash pepper 1 teaspoon Dijon mustard 1 teaspoon soya sauce 1 teaspoon oil (olive)
Combine ingredients. Marinate steaks for 1-6 hours. Cook 1 inch thick steaks, 4 minutes per side for medium rare.
Enjoy!!
Kelly Semple
Rene & Kelly Semple

Sweet-and-Sour Elk
1 envelope onion soup mix cup water 1 jar (12 ounces) apricot preserves cup Catalina salad dressing cup packed brown sugar 1 tablespoon cider vinegar 1 pounds elk steaks, cut into inch strips 1 teaspoon salt teaspoon pepper hot cooked rice
In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13 x 9 x 2 baking inch dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350 degrees for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.
Yield: 4-6 servings
Rene & Kelly Semple

Swiss Mushroom Chicken

4 boneless, skinless chicken breast halves 1 egg, slightly beaten 1 cup crushed butter-flavored crackers (about 25 crackers) teaspoon salt pound fresh mushrooms, sliced 1 tablespoon butter or margarine 1 tablespoon oil 4 slices ham or salami 4 slices Swiss cheese
Flatten chicken to inch thickness. Place egg in a shallow bowl. Combine cracker crumbs and salt in another shallow bowl. Dip chicken in egg then in crumbs; set aside. In a large ovenproof skillet, saut mushrooms in 1 tablespoon oil until tender; remove and set aside. In the same skillet, melt butter. Add chicken; cook over medium heat for 3-4 minutes on each side or until juices run clear. Top each chicken breast half with a ham slice, mushrooms and a cheese slice. Broil 4 inches from the heat for 1-2 minutes or until cheese is melted. Enjoy!! Kelly Semple
Rene & Kelly Semple

Tender Beef Brisket

A touch of sugar mellows the flavorful sauce thats drizzled over this brisket. The original recipe came to me from a friend. I revised it for the slow cooker. 1 fresh beef brisket (3-4 pounds), trimmed and cut in half 1 cup ketchup 1 small onion, chopped 2 tablespoons cider vinegar 1 tablespoon prepared horseradish 1 tablespoon prepared mustard 1 teaspoon sugar teaspoon pepper
Place the brisket in a 3 quart slow cooker. In a bowl, combine the remaining ingredients. Pour over brisket. Cover and cook on low for 6 hours or until tender. Remove the beef; set aside. Pour the sauce into a saucepan; cook, uncovered, over low heat for 13-15 minutes or until reduced and thickened, stirring occasionally. Slice the meat across the grain; serve with sauce. Yield: 6-8 servings Note: This is a fresh beef brisket, not a cornered beef. Enjoy!! Kelly Semple

Kellys Kitchen - Entrees

Caricato da

Informazioni sul documento

Copyright

Formati disponibili

Condividi questo documento

Condividi o incorpora il documento

Opzioni di condivisione

Hai trovato utile questo documento?

Questo contenuto è inappropriato?

Copyright:

Formati disponibili

Kellys Kitchen - Entrees

Caricato da

Copyright:

Formati disponibili

Rene & Kelly Semple

Auntie Renies Spareribs

Rene & Kelly Semple

Baked Barbecues Brisket

Rene & Kelly Semple

Balsamic Vinegar Chicken

Rene & Kelly Semple

Rene & Kelly Semple

Bear Steak Flamade

Rene & Kelly Semple

Big Game Baked Round Steak

Rene & Kelly Semple

Big Game Swiss Steak

Rene & Kelly Semple

Chicken Cordon Bleu

Rene & Kelly Semple

Rene & Kelly Semple

Crab-Stuffed Chicken Breasts

Enjoy!! Kelly Semple

Rene & Kelly Semple

Creamy Mushroom Venison Stroganoff

Rene & Kelly Semple

Rene & Kelly Semple

Dilled Pork Roast

Yield: 10-12 servings

Rene & Kelly Semple

Grilled Venison Tenderloin

Rene & Kelly Semple

Honey Garlic Ribs

Rene & Kelly Semple

Rene & Kelly Semple

Johnies Southwest Chicken

Serve in individual dishes, so people can layer their plates.

Rene & Kelly Semple

Lemon Chicken and Rice

Enjoy!! Kelly Semple

Rene & Kelly Semple

Meat Loaf Hamburgers

Rene & Kelly Semple

Moose Roast in Aluminum Foil

Rene & Kelly Semple

Mushroom Pork Tenderloin

Rene & Kelly Semple

Orange-Mint Lamb Chops

Rene & Kelly Semple

Pork Chops and Sauerkraut

Rene & Kelly Semple

Savory Pot Roast

Rene & Kelly Semple

Spicy Sloppy Joes with Corn Dumplings

Rene & Kelly Semple

Rene & Kelly Semple

Yield: 4-6 servings

Rene & Kelly Semple

Swiss Mushroom Chicken

Rene & Kelly Semple

Tender Beef Brisket

Potrebbero piacerti anche