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Submit your
favorite recipes to
Reader Recipes
P.O. Box 2340
Glen Allen, VA
23058-2340.
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Oven Chop Suey
From Sue Glisson of Richmond
Ingredients:
 | 2 T shortening |
| 1 medium onion
(chopped) |
| 2 T chopped
green pepper |
| 1⁄2 cup
uncooked rice |
| 1 can cream of
chicken soup |
| 1 (4-oz.) can
mushrooms (drained) |
| 1 lb. cubed
veal or pork (or mix) |
| 1 cup diced
celery |
| 2 T diced
pimento |
| 1 can mushroom
soup |
| 1 soup can of
water |
| 1 T soy sauce |
| 1⁄2 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:
| 1 (5 lb.) leg
of lamb |
| 1 T dried
minced onion |
| 1 t seasoned
pepper |
| 1⁄8 t
garlic powder |
| 1⁄4 cup
butter or margarine, melted |
| 1⁄4 cup
lemon juice |
| 3 or 4 sprigs
parsley |
| 1 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:
| 1 lb. crabmeat |
| 2 slices bread |
| 1 t Old Bay
seasoning |
| 1⁄4
teaspoon salt |
| 1⁄4 t
pepper |
| 1 egg, beaten
well |
| 1 T mayonnaise |
| 1⁄4 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:
| Garlic |
| 1 onion |
| Savory salt |
| Liquid smoke |
| Salt &
pepper |
| 2 lemons,
sliced |
| Beef 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:
| 1 chopped
onion |
| 1⁄2 t
celery salt |
| 1 clove garlic |
| 1⁄2 t
dried mustard |
| 1 slice lemon |
| 1 T
Worcestershire sauce |
| 1 t salt |
| 1⁄4 cup
brown sugar |
| 1 t pepper |
| 1⁄4 cup
vinegar |
| 1⁄2 t
chili powder |
| 1 cup tomato
puree |
| 1⁄8 t
tabasco sauce |
| 1 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:
| 1 can golden
mushroom soup |
| 11⁄2
lbs. ground beef |
| 1⁄2 cup
dry bread crumbs |
| 1 egg, beaten |
| 1⁄4 cup
onion, chopped fine |
| dash pepper |
| 1⁄3 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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