I would like to thank my top 25 Entrecard droppers for December 2009. And I would like to thank all who drop their entrecard here and of course all my readers.
So here it goes my top droppers for Entrecard are:
BRYAN KARL | Everything Online
Quantum Indonesia Translogistic
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I have prepared this recipe each year on New Years day. It is an easy to make one pot dish so you can enjoy the holiday and still have a great meal. In addition, you can have it any time of the year.
Prep 20 min
Cook 2 1/2 hours or until meat fork tender
Serves 6-8
Ingredients
1-corn beef brisket (3 lbs)
8 small potatoes; peeled (leave whole)
8 carrots; peeled (leave whole)
1 large head cabbage; remove outer leaves and cut into 4 wedges
1 pkg dry onion soup mix
6 tsp beef bouillon or 4 cubes
Water enough to cover corn beef brisket in a deep pan
2 tsp salt or to taste
Directions
1. Preheat oven 325 degrees
2. Place corn beef into center of pan fat side up, next arrange potatoes, carrots, and cabbage around brisket.
3. Sprinkle spice packet,salt and dry onion soup over contents in pan. Next, pour water into pan covering brisket.
4. Cover with aluminum foil tightly around edges, place in oven at 325 degrees and bake 2 1/2 hours or until fork tender.
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My mother gave me the recipe for this corn salad. She has made it with hot peppers and without them. So if you’re into hot stuff you can enjoy this recipe and if you’re not into hot stuff you can enjoy it too.
Serving size 10-12 at least
Prep time 10 minutes
Refrigerate over night
1/2 cup sour cream
4 cans Mexican corn (drained)
1 large onion (diced)
1 green bell pepper (diced)
2 Jalapeño peppers jarred (optional)
1/2 cup miracle whip
4-6 ounces Grated Cheese
Frito corn chips
Salt and pepper to taste
1.Mix all ingredients together, except for corn chips. Pour corn salad into serving dish and cover with plastic and refrigerate overnight to allow set up.
2.Break up corn chips and place a thin layer on top of corn salad.
Tip: Don’t rub your eyes after touching hot pepper or your eyes will be on fire.
Hint: The seeds of jalapeño peppers are the hottest part of the peppers
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My Grandmother Hazel had many family traditions and this was one of them. She made the recipe each Christmas This time of year brings back many memories for me of my Grandmother slaving in the kitchen during the holidays. Therefore, I give this recipe to you in memory of my Grandmother Hazel.
Prep 15min
Serves 8
Refrigeration Time approximately 1 hour and 15 minutes
Ingredients
2 3oz packages. of mixed fruit jell-o
1 20 oz can of crushed pineapple
1 ½ -cup pecans or walnuts
1-cup Cool Whip
Directions
1. Pour both boxes of jell-o into a large bowl, and then pour 2 cups hot water over jell-o packages. Stir well until jell-o is dissolved.
2. Add 1 cup of ice-cold water and stir well. Let set in refrigerator until almost set (mine took 1 hour).
3. Drain crushed pineapple through a strainer into a bowl to catch juice. After jello is almost set, add 1 cup of pineapple juice to jell-o, stir and let set again for about 15 min.
4. Lastly, fold set-jell-o with the pecans, pineapple, and cool whip. Keep refrigerated until ready to serve.
Tip: Folding ingredients, is not stirring. When you fold, you are flipping one ingredient over another.
Optional: Use any flavor of jell-o. Orange is all I had at the time.
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