Takk For Maten Recipes

Original Recipe Ingredients   ·   1 tablespoon vegetable oil ·   One 3-pound tri-tip roast ·   Kosher salt and freshly ground black pepper ·   2 yellow onions, sliced ·   1 package onion soup mix ·   2 sprigs fresh thyme ·   2 bay leaves ·   2 cups of water    Directions Preheat the oven to 325 degrees F. Heat the oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Season the roast lightly with salt and pepper. Put the roast fat-side down in the pot. Cook until the bottom is browned, about 3 minutes, then carefully flip the roast to brown on the other side, an additional 3 minutes. Remove the meat to a plate. Drain off all but 2 tablespoons of fat from the pot. Add the onions and stir periodically until they soften and start to brown, about 8 minutes. Stir in the onion soup mix, thyme, bay leaves and 2 cups water. Add the meat with all its juices back to the pot. Bring the liquid to a simmer . Cover, transfer the pot to the

  Pulled Chicken and Chicken Broth   Our family tries to cook with as little boxed and processed foods as possible. One thing that I like to do is buy 2 chickens at Costco, which is about $10.00. I them make three to four meals out of them plus about 11 32oz containers of broth . Chicken broth costs at least $3.00 - $4.00 a box at the store and we use it in nearly all our recipes. After the chicken is pulled I make 1 meal for that night such as chicken soup, chicken and dumplings, or chicken pot pie and use the vegetables that were cooked with the chicken. I then freeze all of the broth as well. Adding up the pure amount of broth and meat one could easily save $50.00 and have cooked meat on hand for a speedy meal another day. Prepping the chicken: Wash chicken Ingredients: Salt and pepper chicken 4-6 celery stalks roughly chopped 4-6 carrots roughly chopped 1 – 2 Onions or Leaks roughly chopped 2 bay leaves Parsley (optional) Garlic (optional) 1-2 table

One of my favorite sauces at Christmas when we have Ham! Ingredients: 1 cup sugar  1/2 cup prepared mustard 1/8 cup white vinegar 1/2 cup water 1 tablespoon flour One egg beaten 1/4 cup butter Directions: Beat egg and mix all ingredients together. Cook over low heat until thick.    Note: This is a recipe from my Great Aunt Phyllis Petersen.   Photos Coming Soon

Grandma's Holiday Salad   Jello and juice holiday mold -makes 10 servings . 2 1/2 cups boiling water 1 - 8 oz or 2 - 4oz pkgs jello brand strawberry flavored or any red gelatin 1 cup of cold orange or cranberry juice cocktail 1 8 oz  can pineapple chunks *drained 1 can 11 oz mandarin oranges *drained in large bowl stir boiling water into gelatin at least 3 minutes or until completely dissolved. stir in cold juice and refrigerate approximately 1 1/2 hours or until spoon drawn thru leaves definite impression. stir in fruit. spoon into 6 cup mold sprayed with nonstick cooking spray. refrigerate 4 hours or until firm. unmold. garnish as desired.  note: do not use fresh or frozen pineapple, kiwi, papayia or guava juice, gelatin will not set. makes 10 servings . we need to double-this recipe. This is a salad my Grandmother would make for Thanksgiving and Christmas. She made this for many years and it is very tasty! I found the recipe in her recipe organizer and hap