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Oven Chop Suey

From Sue Glisson of Richmond

 Ingredients:

bullet 2 T shortening
bullet1 medium onion (chopped)
bullet2 T chopped green pepper
bullet1⁄2 cup uncooked rice
bullet1 can cream of chicken soup
bullet1 (4-oz.) can mushrooms (drained)
bullet1 lb. cubed veal or pork (or mix)
bullet1 cup diced celery
bullet2 T diced pimento
bullet1 can mushroom soup
bullet1 soup can of water
bullet1 T soy sauce
bullet1⁄2 cup chow mein noodles

Directions: Melt shortening in skillet, add meat and brown. Stir in remaining ingredients. Pour in greased 11⁄2 qt. casserole and bake at 350 about 11⁄4 hours. Cover the first 20 minutes and stir once or twice. Last 20 minutes sprinkle with noodles and brown uncovered.

Leg of Lamb Roast

From Joann Frazier Hensley of McGaheysville

Ingredients:

bullet1 (5 lb.) leg of lamb
bullet1 T dried minced onion
bullet1 t seasoned pepper
bullet1⁄8 t garlic powder
bullet1⁄4 cup butter or margarine, melted
bullet1⁄4 cup lemon juice
bullet3 or 4 sprigs parsley
bullet1 cup water

Directions: Pour water into slow cooker. Sprinkle each side of lamb with onion, pepper, oregano and garlic powder. Pour butter and lemon juice over meat. Add parsley. Cover and cook on high for 30 minutes. Reduce cooker to low and cook for 4 hours. This recipe makes about 12 servings.

Crab Cakes

From Rosalie Pruitt of Tangier

Ingredients:

bullet1 lb. crabmeat
bullet2 slices bread
bullet1 t Old Bay seasoning
bullet1⁄4 teaspoon salt
bullet1⁄4 t pepper
bullet1 egg, beaten well
bullet1 T mayonnaise
bullet1⁄4 t mustard

Directions: Put crabmeat in a bowl; then put the 2 slices of bread in a dish and add a little milk over it and mash with a fork until soft. Then add it to your crab meat and add all other ingredients. Mix well and then shape into cakes. Put small amount of oil into skillet and fry crab cakes until golden brown.

BBQ Brisket

From Sharon Foster of Richmond

Ingredients:

bulletGarlic
bullet1 onion
bulletSavory salt
bulletLiquid smoke
bulletSalt & pepper
bullet2 lemons, sliced
bulletBeef brisket

Directions:  Cover brisket with garlic, onion, savory salt, liquid smoke, salt and pepper. Wrap tightly in aluminum foil. Bake two hours at 300. Remove foil and cover with thin slices of lemon and onion. Place under broiler for 10 minutes. Cover with BBQ sauce (see below) and return the brisket to the oven (at 300) for an additional 45 minutes.

Sauce Ingredients:

bullet1 chopped onion
bullet1⁄2 t celery salt
bullet1 clove garlic
bullet1⁄2 t dried mustard
bullet1 slice lemon
bullet1 T Worcestershire sauce
bullet1 t salt
bullet1⁄4 cup brown sugar
bullet1 t pepper
bullet1⁄4 cup vinegar
bullet1⁄2 t chili powder
bullet1 cup tomato puree
bullet1⁄8 t tabasco sauce
bullet1 cup tomato sauce

Directions: Mix all these ingredients together and bring to a boil. Cover brisket with the sauce (see instructions above.)

Salisbury Steak

From Shirley Ramsey of Gretna

Ingredients:

bullet1 can golden mushroom soup
bullet11⁄2 lbs. ground beef
bullet1⁄2 cup dry bread crumbs
bullet1 egg, beaten
bullet1⁄4 cup onion, chopped fine
bulletdash pepper
bullet1⁄3 cup water

Directions: Combine 1⁄4 cup soup with remaining ingredients, except water. Mix thoroughly and shape into six (6) patties. Place in shallow baking dish and bake at 350˚ for 30 minutes. Spoon off fat. Combine rest of soup and water. Pour over meat and bake 10 minutes more.

 

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