Top Secret Crockpot Coffee Roast
½ c. soy sauce
1 c. brewed coffee
1 T. dried mustard
2 T. minced garlic
2 tsp. beef base or 2 bouillon
cubes
Combine all ingredients and pour sauce on roast in crockpot. Cook on low for 9-10 hours
.
Cream of Cauliflower or Broccoli Soup
From Massanutten Produce’s Facebook page
1 small head cauliflower or broccoli
1 onion
3 carrots
2 stalks celery
1 T. chicken bouillon
2 c. water
4 T. butter
4 T. flour
2 c. milk
½ c. heavy whipping cream
1 ½ c. grated cheese
1 tsp. salt
½ tsp. course ground pepper
Bring chopped veggies, water and bouillon to a boil, simmer until
tender. In a saucepan, melt butter, add salt, pepper and flour, stirring continually. Gradually add milk
and cream. Heat until thickened. Add cheese and cooked veggies mixture. Heat well and serve.
German Potato Salad
This recipe comes from one of my college friend’s grandma.
8 med-lg potatoes*
6 strips bacon
1 med onion
1 tsp. salt
3 T. flour
¾ c. cider vinegar
1 c. water
1 c. sugar
1 T. pimentos
⅛ tsp. white pepper
Boil potatoes. When done and still slightly warm, peel and slice thin. Add chopped onion, pimentos, salt and pepper on top. Sauce: Mix vinegar, water and sugar together. Stir to dissolve sugar. Fry bacon until crisp; transfer to paper towel. Add flour to bacon grease and stir in until smooth. Add vinegar and stir. Bring to a simmer, stirring all the while, and simmer 2-3 min. to thicken some. Pour over the potatoes and mix well. Allow to stand at least 2 hrs. before serving. Can be made a day ahead. Remover from refrigerator long enough to come to room temperature or “zap it” in the microwave. It is good cold also. *If using all large potatoes, make 1 ½ batch of the sauce
Strawberry Pretzel Dessert
This is a well-known dish – tuck away for fresh strawberries this spring or use up the famous deal at Jon Henry’s in New Market (8 lb/$20)
Crust:
2 c. crushed pretzels
3 T. sugar
¾ c. melted butter
Mix and press into 9×13 in. pan.
Bake at 350°F for 15 minutes;
cool
Filling:
8 oz. cream cheese
½ c. powdered sugar
8 oz. Cool Whip (I would use
heavy whipping cream)
2 c. mini marshmallows
Beat cream cheese and powdered
sugar. Fold in whipped cream and
marshmallows. Spread on cooled
crust.
Topping:
1 qt. water
1 c. sugar
½ c. Therm-Flo
1 sm. Pkg. strawberry Jello
1 pkg. strawberry Kool-Aid
1 ½ qt. fresh or frozen strawberries
Cook all topping ingredients, except strawberries, until thickened. Cool, then add berries. Make sure it’s completely cooled before spreading on the cream cheese layer. Refrigerate dish overnight be fore serving. This recipe is also delicious using a peach Danish for the topping.
