Jobustitch's profile page
Recipes
Wilted Lettuce Salad
By jobustitch
From penzey's
- 1 head lettuce (boston is nice), torn into bite-sized pieces
- 6 strips of banon, cut into small pieces
- 2-3 green onions, sliced
- 1 cup apple cider vinegar
- 1/3 cup sugar
- 1/3 cup water
- 1/2 tsp. Bouquest garni or bavarian seasoning
- fresh ground pepper to taste
- salt to taste
Toasted-Bread Salad with salami
By jobustitch
From RR. Tip: use stale bread - no tasting required
- 1 leaf Italian bread, halved lengthwise and toasted
- 1 cup EVOO, plus more for drizzling
- salt and pepper
- 4 large tomatoes, chopped
- 1 English cucumber, quartered lengthwise and chopped
- 1/4 lb of deli-slioced salami, cut into thin strips
- 1 cup fresh basil leaves, torn
- 2 Tbsp. red wine vinegar
Pantry Chicken Soup
By jobustitch
I needed to make soup for a sick husband, so I grabbed what I had in the pantry and threw it in a pot
- 2 32oz containers of chicken broth
- 4 parsnips, sliced into coins
- 4 carrots, sliced into coins
- 2 stalks celery, chopped
- 1 sweet onion, chopped
- 1 Tbsp oil
- 1 can of corn, drained
- 1 can of chicken, drained
- 1 package of Ramen
- 3 tsp Penzey's Lemon Pepper Seasoning
Creamy Corn Salad
By jobustitch
From Taste of Home
- DRESSING:
- 6 cups frozen corn, thawed
- 3 cups chopped seeded tomatoes
- 1 cup cubed avocado
- 2/3 cup julienned sweet red pepper
- 2/3 cup julienned green pepper
- 1/2 cup chopped onion
- 1 cup mayonnaise
- 2 tablespoons red wine vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon salt
- 1/8 teaspoon pepper
Slow cooker corn spoon bread
By jobustitch
From taste of home
- 1 package (8 ounces) cream cheese, softened
- 1/3 cup sugar
- 1 cup 2% milk
- 1/2 cup egg substitute
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- Dash pepper
- 2-1/3 cups frozen corn, thawed
- 1 can (14-3/4 ounces) cream-style corn
- 1 package (8-1/2 ounces) corn bread/muffin mix
Spicy Chuck-Wagon Soup
By jobustitch
Taste of Home
- 2 tablespoons all-purpose flour
- 1 tablespoon paprika
- 1 teaspoon plus 1 tablespoon chili powder, divided
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 boneless beef chuck roast (3 pounds), cut into 1-inch pieces
- 1/4 cup vegetable oil
- 2 medium onions, chopped
- 1 can (28 ounces) stewed tomatoes, undrained
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1 bay leaf
- 1/4 to 1/2 teaspoon cayenne pepper
- 5 medium red potatoes, cubed
- 4 medium carrots, sliced
- 1 can (11 ounces) whole kernel corn, drained
Kringle
By jobustitch
From Penzey's. Wisconsin tradition Kringles are a very popular brunch treat here in Wisconsin
- Dough:
- 4 Cups all-purpose flour
- 1 Cup butter, slightly softened
- 2 TB. sugar
- 1 tsp. salt
- 1 pkg. dry yeast
- 2 eggs, beaten
- 1 Cup milk
- Cream Cheese Filling:
- 1 8 oz. pkg. cream cheese
- 1/2 Cup sugar
- 1 tsp. PURE VANILLA EXTRACT
- 4 TB. RASPBERRY ENLIGHTENMENT
- 1 Cup chopped pecans
- Glaze:
- 2 2/3 Cup powdered sugar
- 2 TB. butter, softened
- 4 TB. hot water
- 1 TB. milk
- 1-2 tsp. PURE VANILLA EXTRACT
Roast Pork Loin with carrots and mustard gravy
By jobustitch
Preheat oven to 450 degrees F
- 2 pounds carrots, pelled and halved lengthwise if large
- 1/2 pound shallots, peeled and halved if large
- 2 Tbsp fresh rosemary leaves
- 2 Tbsp olive oil
- coarse salt and ground pepper
- 1 1/2 pounds boneless pork loin roast
- 3/4 cup white wine
- 2 Tbsp all-purpose flour
- 2 Tbsp grainy mustard
Acorn Squash with Peaches
By jobustitch
•Cut squash in half; remove seeds
- 2 small acorn squash
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1-1/4 cups frozen unsweetened sliced peaches, thawed
- 2 tablespoons brown sugar
- 1 teaspoon lemon juice
- 4 teaspoons butter
- 1 tablespoon minced fresh parsley, optional
Schnitzel with Bavarian Seasoning
By jobustitch
From a Penzey's catalog
- 6 pieces of pork steak or veal cutlets, pounded to 1/8 inch thickness
- 3 eggs
- 1/2 cup water
- 2 cups plain breadcrumbs
- 2 Tbsp Bavarian Seasoning
- 1 cup flour
- 1/2 cup butter (1 stick)