Donna's Favorite's

Broth:

2 32 oz. Chicken broth and bullion

2 Rotisserie chickens

1 Bay leaf 

Summary:

Prepare chicken broth – Bring the bones of two chickens to a boil and simmer for 1 hr.  Cool and Strain liquid. 

Meatballs:

1 lb. ground beef

1 c. Italian bread crumbs

½ c. Parmesan cheese

1 t. onion powder

1 t garlic powder

1 egg

Eyeball beef broth (1/8-1/4 c.)

Summary:

Mix but don’t over mix. We purchased a .75 ice cream scoop which makes a consistent bite sized meatball. Scoops are hand rolled and rest before being added to broth

Dumplings:

2 c. Bisquick 

2/3 c milk

Summary:

Stir but don’t over mix. 

Cooking:

Bring Broth to a boil, drop meatballs, drop chicken, add dumpling mixture in 1 T. dollops and spread around the top of the liquid.

Lower heat to med low; simmer for 15 minutes with the cover on and remove cover and continue cooking for 15 mins off if needed.

Dry Brine:

3 lbs. Salmon 

2 c. brn sugar

½ c. Kosher Salt

1 T. pepper

Summary:

Layer dry brine on the bottom of a glass 13 x 9 pan. Coat bottom of salmon filets and layer generously. Let sit overnight in fridge with plastic wrap. A lot of liquid will be removed from filets. Rinse filets with cold water removing salt. Allow filets to sit on wire rack for 4 hours at room temperature for surface to become tacky.

Cooking:

Smoked at 175 degrees to 200 degrees for 1 hr 30 mins to 1 hr 45 mins. Internal temp should be 145 degrees. We remove around 143 and allow to sit. Slower cooking keeps the white film from rising to the surface. Apple wood was most liked. Hickery is a more intense smoke.

Dill Spread:

1 T. lemon Juice

1/2c. (8 oz. container) soft cream cheese

1 T. chopped dill

½ t. garlic powder

1 T. finely chopped Red onion

Summary:

Mix together. Probably double the recipe. Use fresh lemons and dill for garnish on your favorite cracker. Club crackers are Donna’s choice. 

3 c. Apple cider

2 c. Water

1 c. Apple cider vinegar

¼ c. Salt

¼ c. bRn sugar

¼ c. Worcestershire 

2 T. BBQ Seasoning

1 T. garlic & onion Powder

7 lb Turkey Breast

Summary:

Mix ingredients and add turkey breast. Brine overnight 13 hrs. Smoke for 2 3/4 hrs at 275 degrees with Apple wood, sprayed occasionally with apple cider. 

2. 3 1/4 lb. Flat or Point Corned Beef

Water

Pickling Spice

Potatoes

Carrots

Cabbage

Summary:

Corned Beef:

Put the seasoning on the bottom of the Pressure cooker. Add about 2 inches of water. Lock cover. Cook for 1 hour starting on high and then bringing it to medium high when steam starts being released.

Potatoes whole in juice - 10 mins.

Carrots "" - 7 mins.

Cabbage "" - 4 mins.

Add the following ingredients to your crock pot

1-1/2 pounds browned ground beef

1 large onion that have been completely browned in skillet

14 ounce can petite tomatoes

1 can ro-tel

3 peppers of your choice (I use red, yellow, and orange)

2 cups tomato sauce or tomato juice

3 cups beef broth

1/2 teaspoon oregano 

garlic to taste

2 cups cooked rice

salt and pepper to taste

Directions:

Cook on low 4-6 hours or high 3-4 hours in crockpot Enjoy!

2 lbs of hamburg

1 can of creamed corn

1 lb of frozen corn kernal

1 pkg peas

5 lbs of potatoes

oregano to taste

bell seasoning

onion salt

chopped garlic

Worcestershire sauce

1 Tbs flour

1 tsp boullion base

1 cut of water

Directions:

Cook the hamburg on med-high heat. Add in spices (oregano, bell seasoning, onion salt, chopped garlic). Once hamburg is almost cooked add 1 Tbs of flour. Stir in flour until incorporated. Combine 1 tsp of boullion base in 1 cup of water. Add mixture to hamburg and allow to simmer until thickened. No flour.

Make Mashed potatoes - 5 lbs

Boil potatoes until they are fork tender; mash

Pre-heat Oven to 350 degrees and allow for 1 hour cook time

Layer the following ingredients into a 9x13in pan

5 lbs of mashed potatoes 

Hamburg mixture

1 can of creamed corn

l lb of frozen corn kernal

1 pkg frozen peas

Two sugar pumpkins - med sized with stems

2-3  lbs hamburg

5 lbs potatoes

1 tsp salt

1 tsp pepper

1 tsp garlic

1/4 cup parmesan cheese

Directions:

Cut off the top of the two pumpkins, clean place top back on.

Cook hamburg; Boil potatoes until they are fork tender; mash. Then add the hamburg with the grease and parmesan cheese. Add water to your sheet pan. Par-bake pumpkins for 40 mins at 350 degrees. Add the hamburg and potato stuffing to the pumpkins and return to the oven for 20 minutes or heated through.

2 lbs very lean ground pork (any)

1/2 t salt

1/2 t pepper

1/2 t nutmeg

1 C. chicken broth

2 sleeves of Ritz crackers crushed to fine

Your favorite pie crust (I use rolled up dough already made in grocery store)

Diorections:

Simmer the ground pork seasoned with the salt, pepper, and nutmeg in the chicken broth on top of a medium low heat slowly until thoroughly cooked.

Once the meat is cooked do not drain the liquid... this contains All the flavor. Let the meat cool a bit and then mix the 2 sleeves of crushed Ritz.

Line the bottom of a 9 inch pie plate with pie dough. Fill with the meat filling and top with the top crust. Seal and flute the edges of the pie crust as you normally would.

Bake at 350 degrees for about 35-40 mins or until the top crust is golden brown.