Recipes for March

CROCK POT COBBLER

1 can pie filling - your choice
1 beaten egg
3 tablespoons light cream (or milk)
3 tablespoons melted butter
1/2 teaspoon cinnamon - optional
1/4 teaspoon nutmeg - optional
2 cups sifted cake mix from a two-layer cake mix

Spray inside of slow cooker with butter-flavor cooking spray. Place
Pie filling in slow cooker and cook on high for 45 minutes or until
Hot. In a bowl, combing remaining ingredients; mix well and spoon
Over filling. Cover and cook on low for 4 hours or until tests done.
Serve warm. Makes 8 servings.

KRAUT, BEANS, BRATS & BREW

1 can beer
3 sticks Polish sausage
1 package or large can of kraut
1 can great northern beans
1 potato, diced (optional) -- I don't always use the tator...just gives a little different flavor, texture.

Cook sausage in the beer for 30 to 35 minutes. Remove sausage, but reserve juice. Place sausage in oven proof dish and bake at 325° for 30 to 35 minutes. In the meantime. wash and drain kraut and cut up. Place kraut in reserved juice. Cook over medium heat, covered, for 30 to 35 minutes. Remove sausage from oven and cut into serving pieces. Place sausage in kraut then add beans. Heat until bubbly hot.

LAMB SHANKS

1 – 2 C Vegetable broth
Lamb shanks (I use 2 in my crock pot)
½ tsp dried rosemary
Assorted vegetables – potatoes, carrots, peas .

Roll lamb shanks in flour and braise in frying pan.
Put shanks, rosemary and vegetable broth in crock pot.
Cook on low overnight.
In morning, pull meat from the bone and add vegetables. Cut potatoes and carrots in ‘chunks.’ Cook until vegetables tender. Add frozen peas last. Cook just long enough to ‘thaw’ the peas.
Check occasionally and remove excess fat from top of broth.
Broth can be thickened with flour.
Serve with salad and biscuits.


SHORTBREAD

2 cups butter
1 cup sugar
4 cups flour
2 tbsp sugar (I like to use brown sugar here)
Also add a few drops of flavoring, maple, vanilla, lemon, orange, whatever flavor you want.

Preheat the oven to 375 F. Beat the butter until creamy. Gradually add the cup of sugar. Beat until the mixture is smooth. Add the flour. Beat until the dough forms a ball. Press the dough into a 14 x 10 inch jelly roll pan using floured hands. Bake at 375 F for 30-35 minutes or until golden brown.
Cut immediately into 2 inch bars. Sprinkle with 2 tbsp of sugar, if desired. Makes 35 bars
I only make 1/2 recipe since my little RV oven won't hold a pan that big! Works out just fine.


JAMBALAYA

1 pound chicken and/or ham , cut into chunks
2 TBS olive oil
½ pound smoked sausage
1 large white onion, chopped
1 small red bell pepper, cut into small chunks
1 small yellow bell pepper, cut into small chunks
1 small green bell pepper , cut into small chunks
2 TBS all-purpose flour
1/4 tsp cayenne pepper
1 cup uncooked long-grain rice
3 cups chicken broth
1 (16-ounce) can diced tomatoes – can used roasted, Rotel or any seasoned diced tomato
3/4 pound large shrimp, peeled and deveined – can also use crawfish or mix a little of both!
Creole seasoning to taste
Thyme leaves to taste
Okra optional – I leave it out.

Sprinkle chicken/ham with Creole seasoning. Heat oil in a Dutch oven over medium-high heat; add sausage and brown 2 minutes. Remove to a plate. Add chicken/ham and sauté until brown, about 4 minutes; remove to plate.
Add onion, peppers, thyme, flour, and cayenne to pot and cook, stirring constantly, until onions are translucent, about 4 minutes. Stir in rice, then add broth and tomatoes and bring to a boil. Reduce heat to low; cover and simmer 10 minutes.
Stir chicken and sausage into rice mixture; cover and continue to simmer 6 minutes. Stir in shrimp; cover and simmer 6 minutes, or until cooked through.