2 Tbsp. melted butter 1/3 c. ea. green pepper
1 can tomato soup onions
4 teasp.worchestershire sauce 2 Tbsp. brown suga r
1 Tbsp. mustard 1 Tbsp. vinegar
Cook your gr. pepper and onions in melted butter until
tender. Add rest of the ingredients and heat until hot.
It is not necessary to boil, but won't ruin it if it does. Just don't let it stick to the pan!!
Use this recipe over your favorite meatball recipe. Serve over rice. It is also wonderful on meatloaf. Pour over the top about 1/2 hour before meatloaf is done. It is also great poured over a roast the last few minutes of baking, or use as a pour-over sauce at the table.
It may also be used with pork. Add it to a roast or drizzle a little on your pork chops.
You can leave out the gr. pepper and the onions if you want to and this is just as good. It is a good all around recipe with many uses. You can probably even think of more ways to use it. Mixed with pulled pork for sandwiches would probably be fabulous!!! You can use this with things made on top of the stove or place right in the oven with your favorite dishes.
ENJOY!!
Crockpot Pork Chops
6-8 lean pork chops 1 1/2 teas. dry mustard
1/2 cup flour 1/2 teas. garlic powder
1 Tbls. salt 2 Tbls. oil
1 can chicken and rice soup
Mix flour, salt, dry mustard, and garlic powder. Add pork chops and make sure both sides are covered with this flour mixture. Brown in the oil
in large skillet. Placed browned chops in crockpot. Add the can of soup.
Cover and cook on low for 6-8 hours. (3 1/2 hours on high.)
I also use this flour mixture when I am frying chicken, to roll the chicken in. I prefer to just use water to wet the chicken alittle before I
roll it in the flour.
Welcome to my Moose Droppings Page! You will find below a recipe my pet Moose has left behind for you, just copy and paste the recipe and save it on your computer or print it out. If you do not know how to copy and paste, you just click in front of the wording, click once, hold it down, highlight all wording, then hit "Ctrl" C to copy and then "Ctrl" V to paste! Or you can highlight everything and right click, copy, and then right click again to paste in your document.
Ginger Ale Salad
1 Lg. box lime jello
1 C. boiling water
1 C. ginger ale
1 sm. pkg. cream cheese-softened
1 sm. can crushed pineapple, drained
1/2 Pt. whipping cream
1 bag. sm. marshmellows
Make jello, as usual, using boiling water to disolve lime jello and then add the ginger ale in place of the cold water, let set in the refrigerator. When set, cut into small squares and place in large bowl. Now add as many marshmellows as you like....I usually use about 3/4 of the bag, fold the marshmellows into the jello. Mix together the cream cheese and well-drained pineapple, fold this into the jello mixture as well. Whip entire 1/2 Pt. of whipping cream until thick with your mixer: TIP: I put the whipping cream into a bowl and let set in the refrigerator until very cold, this helps make the cream thicker. Fold whipping cream into jello mix and place in refrigerator to set and you're all done. Enjoy!
Saltine Cracker Cookies
1 cup REAL butter
Chocolate Chips
1 cup brown sugar
Chopped pecans
Saltine Crackers
Pre-heat oven to 350
Line a cookie sheet with foil. Be sure to use a cookie sheet with sides. Now butter the foil by rubbing or brushing with stick butter.
Place a single layer of Saltine crackers on the foil.
Melt 1 cup real butter in a pan. As it is melting, add 1 cup brown sugar, stirring as they melt. Bring to a boil and let boil for 1-2 minutes only.
Pour over crackers on cookie sheet and place in 350 oven immediately. Bake for 5 minutes.
When you remove from oven, very quickly add chocolate chips and chopped pecans to your liking. I add a 12 oz. bag of chocolate chips and at least 1 cup of chopped pecans.
Cool and enjoy. Bet ya can't eat just one!!
This is a wonderfully good recipe to make in case of unexpected company. It makes up so fast and is ready to eat in minutes. Friends are amazed when they learn it is Saltine Crackers. They are wonderful at any time of the year, but make a real nice addition to a Christmas cookie plate.
