apricot brisket

Ingredients

• Servings: 6
• 2 tablespoons vegetable oil
• 6 pounds beef brisket
• 1 onion, chopped
• 2 cloves crushed garlic
• 1 (1 ounce) package dry onion soup mix
• 1 pound dried apricots

Recipe

Preparation Time: 15 mins Cook Time: 3 hrs 30 mins

Ready Time: 3 hrs 45 mins


• in a large heavy skillet, heat oil over medium high heat. when the oil is hot, brown the beef on all sides. if the brisket is too large, cut it in half first, and brown in two stages. place the meat in a large dutch oven with a lid.
• add onions to the drippings in the skillet. saute over medium heat until the onions are beginning to brown. stir in garlic, and cook for 2 or 3 more minutes. pour over the brisket in the dutch oven.
• empty one package of dry, instant onion soup mix over the browned onions and meat. arrange all of the apricots on top of the soup mix. pour enough water around outside of meat, not on top, to cover the sides of brisket. cover.
• bake at 325 degrees f (160 degrees c) for 1 hour. check liquid; if dish is starting to look dry, add a bit more water around meat. cover, and cook another hour. remove lid, and stir apricots into gravy. leave uncovered, and cook for another hour. stir gravy again, and add more water if the gravy is too thick. meat should be very tender; if necessary, bake for an additional 1/2 hour. cut across grain to serve.

sauerbraten i

Ingredients

• Servings: 6
• 2 cups vinegar
• 2 cups water
• 1/3 cup brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground allspice
• 1 tablespoon salt
• 1/2 teaspoon ground black pepper
• 6 black peppercorns
• 1 bay leaf
• 2 onions, diced
• 3 carrots, chopped
• 2 stalks celery, chopped
• 4 1/2 pounds rump roast
• 2 tablespoons vegetable oil
• 1 cup sour cream

Recipe

Preparation Time: 15 mins Cook Time: 2 hrs 15 mins

Ready Time: 2 hrs 15 mins


• in large saucepan over medium heat, combine vinegar, water, brown sugar, cloves, allspice, salt, pepper, peppercorns, bay leaf, onion, carrot and celery. heat, stirring occasionally, until appear at edges, but do not boil.
• poke deep holes in roast and place in non-metal bowl. pour vinegar mixture over roast. cover and refrigerate for five days, turning once daily.
• remove roast from liquid; pat dry with paper towels. remove bay leaf and peppercorns from liquid and discard. strain liquid from vegetables, reserving both.
• heat oil in dutch oven over medium-high heat. sear all sides of roast quickly, 1 to 2 minutes each side. reduce heat to low, pour reserved vegetables and 1 cup of vinegar liquid into pan. cover and simmer 1 1/2 hours, adding more vinegar liquid if necessary.
• remove roast from pan, and let cool slightly. slice roast and return slices to liquid in pan, cover and simmer 30 minutes more. remove slices to serving platter. stir sour cream into heated liquid and heat through, but do not allow to boil. pour sauce over meat and serve immediately.

Turkey Veggie Meatloaf Cups

Ingredients

• Servings: 20
• 2 cups coarsely chopped zucchini
• 1 1/2 cups coarsely chopped onions
• 1 red bell pepper, coarsely chopped
• 1 pound extra lean ground turkey
• 1/2 cup uncooked couscous
• 1 egg
• 2 tablespoons worcestershire sauce
• 1 tablespoon dijon mustard
• 1/2 cup barbecue sauce, or as needed

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 50 mins


• preheat oven to 400 degrees f (200 degrees c). spray 20 muffin cups with cooking spray.
• place zucchini, onions, and red bell pepper into a food processor, and pulse several times until finely chopped but not liquefied. place the vegetables into a bowl, and mix in ground turkey, couscous, egg, worcestershire sauce, and dijon mustard until thoroughly combined. fill each prepared muffin cup about 3/4 full. top each cup with about 1 teaspoon of barbecue sauce.
• bake in the preheated oven until juices run clear, about 25 minutes. internal temperature of a muffin measured by an instant-read meat thermometer should be at least 160 degrees f (70 degrees c). let stand 5 minutes before serving.

Slow Cooker Lamb

Ingredients

• Servings: 8
• 3 pounds lamb shoulder
• 2 (1 ounce) packages taco seasoning mix
• chili powder to taste
• crushed red pepper to taste

Recipe

Preparation Time: 5 mins Cook Time: 8 hrs

Ready Time: 8 hrs 5 mins


• place lamb shoulder in a slow cooker with taco seasoning. if desired, add chili powder and/or red pepper flakes. add water until meat is covered. place lid on pot and cook on low for 8 hours.
• remove lamb shoulder from pot and shred.

Mamaw's Southern Buttermilk Chicken

Ingredients

• Servings: 10
• 1 (3 pound) chicken, cut into 8 pieces
• 2 quarts buttermilk
• 2 tablespoons hot pepper sauce (such as tabasco®)
• 2 tablespoons crushed garlic
• 2 cups vegetable oil for frying
• 3 1/2 cups all-purpose flour
• 1 1/2 tablespoons brown sugar
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 tablespoon ground dried sage
• 1 tablespoon paprika
• 1 tablespoon garlic powder

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 20 mins

Ready Time: 9 hrs 50 mins


• rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. pat the chicken pieces dry with paper towels. combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight.
• the next day, preheat oven to 325 degrees f (165 degrees c).
• heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. shake off excess flour.
• fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). drain on paper towels, and place into a 9x13-inch baking dish.
• bake uncovered in the preheated oven for 1 hour.

donnasue's cornbread mustard green casserole

Ingredients

• Servings: 6
• cooking spray
• 1 tablespoon olive oil
• 4 quarts mustard greens, washed and chopped
• 1 onion, finely chopped
• 2 tablespoons chopped roasted garlic
• 1 (8.5 ounce) package dry corn muffin mix
• 1 (8 ounce) package biscuit mix
• 2 eggs
• 1 cup milk
• 2 tablespoons dijon mustard
• 2 teaspoons seasoned meat tenderizer (such as everglades® all-purpose seasoning), or to taste
• 2 (3 ounce) precooked ham steaks, chopped
• 2 cups shredded mexican cheese blend

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 25 mins


• preheat oven to 375 degrees f (190 degrees c). spray a 2-quart casserole dish with cooking spray.
• heat olive oil in a large skillet over medium heat. cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. drain greens mixture in a colander if very juicy.
• mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and mexican cheese blend until thoroughly combined. scrape the mixture into the prepared casserole dish.
• bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. if casserole begins to brown too quickly, cover dish with foil partway through the cooking time. turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.

Lamb Apple Meatballs

Ingredients

• Servings: 16
• 4 ounces dried mushrooms, chopped
• 1/2 cup warm water
• 1 pound ground lamb
• 2 carrots, shredded
• 1/3 cup diced onion
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 egg white
• 1/2 cup applesauce
• 1/4 cup water
• 2 tablespoons maple syrup
• 2 tablespoons soy sauce
• 2 teaspoons brown sugar

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 55 mins


• preheat an oven to 350 degrees f (175 degrees c). prepare a 2-quart baking dish with cooking spray.
• place the dried mushrooms in a bowl. pour 1/4 cup of warm water over the mushrooms; allow to soak until the mushrooms have rehydrated, about 30 minutes. drain, reserving the water, and set both the mushrooms and water aside.
• combine the ground lamb, carrots, onion, garlic, 2 tablespoons soy sauce, the drained mushrooms, and the egg white in a large bowl; mix with hands until evenly combined. form the mixture into 16 meatballs; arrange into the prepared baking dish.
• stir the reserved water from the mushrooms, the applesauce, 1/4 cup water, maple syrup, 2 tablespoons of soy sauce, and brown sugar together in a bowl; pour over the meatballs. cover the dish with aluminum foil.
• bake in the preheated oven for 45 minutes. remove the foil from the dish and continue baking until the meatballs are cooked through and no longer pink in the center, about 20 minutes more.