Tuesday, December 28, 2010

Tasty Tuesday!

First of all, I must take time out from the yumminess of Tasty Tuesday to wish myself a Happy 55th Birthday.

Captain Jerods' Death Roast
A Roast so delicious that you will question ever making anything different ever again.


  • 1 (8 ounce) can pineapple tidbits with juice
  • 2 pounds boneless pork loin roast
  • 1/2 cup spiced rum (such as Captain Morgan's®)
  • 1 large orange, sliced
  • 4 canned pineapple rings
  • 4 maraschino cherries
  • 1 teaspoon brown sugar, or to taste


  1. Spread the pineapple tidbits and juice evenly over the bottom of a slow cooker. Stab the pork roast as many times as you like with a fork to puncture so the flavors will penetrate the meat, then place into the slow cooker. Pour the rum over top, and arrange the orange slices around the pork roast. Place the pineapple rings on top of the roast, and place a maraschino cherry into the center of each ring. Sprinkle with brown sugar.
  2. Set the slow cooker on Low, and cook until the pork is fork tender, 6 to 8 hours. If desired, turn the pork over after 2 hours, then again at the-5 hour mark.

Tuesday, December 21, 2010

Tasty Tuesday Salisbury Steak!

Donna has been in the kitchen again and sends us another great recipe!

This is a classic Salisbury steak in beef and mushroom gravy. This is my husband's all-time favorite meal. This recipe makes plenty gravy, so serve over mashed potatoes or egg noodles. And goes great with a nice glass of wine.


Ingredients(serves 6)ready in 35 min.

  • 1 pound ground beef
  • 1 egg
  • 3 tablespoons crushed buttery round cracker crumbs
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon poultry seasoning
  • 2 (4 ounce) cans sliced mushrooms with juice
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 3 cups milk
  • 3 cubes beef bouillon


  1. In a medium bowl, mix together the ground beef, egg, cracker crumbs, onion, salt, pepper and poultry seasoning using your hands. Shape into 6 patties about 1 inch thick.
  2. Fry the patties in a large skillet over medium-high heat for 3 to 4 minutes per side, or until browned. Drain off grease, and remove patties to a platter; keep warm.
  3. Melt the butter in the same skillet, and add the mushrooms. Cook and stir for about 2 minutes. Sprinkle the flour over, and mix in until blended. Stir in the milk and beef bouillon. Cook and stir over medium heat until smooth and starting to thicken. Return the patties to the gravy and cook over low heat, uncovered, for 10 minutes, stirring occasionally.

Tuesday, December 14, 2010

Tasty Tuesday Tourtierre!

Today's recipes are courtesy of the Sextet's own Ginger O'Brien who was telling us about tourtierre when we got together last weekend. It sounds like just the thing for keeping warm on cold winter nights!



Pastry for double crust 9 in. pie.

1 1/2 lb. ground pork (you can also use a mixture of ground veal and pork, too)
1 onion, chopped
2 tsp. dried savory
1/4 tsp. ground cloves
1 tsp. freshly ground pepper
1 1/2 tsp. salt
1/4 cup water
pinch allspice
2 tsp. dried thyme
1 bay leaf
1 potato, cooked and mashed

Place all filling ingredients except potato in a pot. Mix well. Simmer covered for 45 min., stirring occasionally, until pork is cooked. Add the mashed potato and mix well to eliminate any lumps. Taste for seasoning, adding salt, pepper, or spices as needed. Cool.

Preheat oven to 375 deg. F.

Divide pastry in half. Roll out to fit a 9 in. pie plate. Add the filling. Cover with the remaining pastry. Make 3 or 4 incisions on top of the pastry to allow steam to escape.

Bake 45 min., or until the pastry is golden. Serve hot. Serves 6

We like it with a cheese sauce over the pie but if you have another favorite hot sauce recipe, it would probably work, too.


Layer on platter:

1 head of iceberg lettuce torn into bits.
2-3 stalks of celery, cut diagonally
sweet onion - cut into rings (as many as you like)

Mix together well for dressing and drizzle over the greens:

1/2 pint (1 cup) of sour cream
1/2 cup sugar

Mix together 1/2 cup mayonnaise thinned with 2 to 3 tbsps of white vinegar, and drizzle over preceding ingredients.

Sprinkle over salad: 1/2 cups chopped bacon bits (tastes best with real bacon)

Cover entire salad with finely grated Parmesan cheese (fresh is best).

Cover with saran wrap and refrigerate salad for 2 to 3 hours before serving to let flavors and dressing blend.

Tuesday, December 7, 2010

Tasty Tuesday WW Mexican Meatloaf!

We have a new recipe contributor! Judy sent this one for those of us who are (or, as in my case, should be) watching our weight.

WW Mexican Meatloaf

POINTS® Value: 3
Servings: 6
Preparation Time: 15 min
Cooking Time: 65 min
Level of Difficulty: Easy

Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.


1 spray of cooking spray
1/2 pound raw extra lean ground beef
1/2 pound lean ground turkey
2 large egg whites
2 oz cornbread Stuffing dry mix, (about 1 cup)
1 medium onion, chopped
1/2 tsp chili powder
1/4 tsp ground cumin
4 oz canned green chili peppers, diced
8 oz canned enchilada sauce
• Preheat oven to 375°F. Coat a broiler pan with cooking spray.
• In a large bowl, mix beef, turkey, egg whites, stuffing mix, onion, chili powder, cumin, chilies and half of enchilada sauce together. Shape into an oval with your hands and place on prepared broiler pan.
• Cook for 1 hour, top with remaining enchilada sauce and bake for 5 minutes more. Slice into 6 pieces and serve.
Cook this spiced-up meatloaf on a broiler pan so any excess fat can drip away. Line the bottom of the pan with foil for speedy clean up.