I know. Beef tongue. Who wants that, it's been in somebody's mouth already? Well so what? Do you know where beef tenderloin has been? Yeah....Beef tongue sounds really good NOW, doesn't it? It really is delicious!
Beef tongue between two and three pounds 1 large onion, sliced 4 cloves of garlic two bay leaves two pinches of salt
Place ingredients in the crock pot. Cover with water and cook on LOW for 7-9 hours. Let the meat cool, then peel the skin off of the tongue. Slice. Can be eaten like that, or fried in butter. YUMMY!
Okay, I have a confession. I got this recipe from the back of a package of cranberries, except I substitute Splenda for sugar. I know it sounds lazy, but my best friend told me it was an easy recipe and turns out great, so I trusted her, and she proved to be right.
12 ounces of cranberries 1 cup of water 1 cup of Splenda
Boil the Splenda and the water. Add the cranberries and bring to a gentle boil for ten minutes. Stir occasionally. When done, put in a dish to cool, and refrigerate until you want to serve.
I love the fact that this is made in the slow cooker. It frees up the oven and stove burners, and makes the timing a lot more laid back. While this is not my momma's recipe, she is a big fan of it.
Sweet Potato Casserole 4 medium sweet potatoes, peeled and mashed (I usually bake them, but you can boil them if you prefer) 3 tablespoons of unsalted butter 1 cup of canned crushed pineapple 2 large eggs, beaten 2 tablespoons of Splenda ¼ teaspoon ground cinnamon 1 teaspoon salt 1 cup of mini marshmallows
Lightly spray slow cooker with cooking spray. Mix the sweet potatoes, melted butter, pineapple, eggs, sugar, cinnamon, and salt in a large mixing bowl. Spoon half of the mixture into the slow cooker. Cover with ½ cup of marshmallows. Cover with the remaining sweet potato mixture. Cover and cook on high for 1 to 2 hours, or until hot in the center. Sprinkle with the remaining ½ cup of marshmallows on top, cover, and cook 5 minutes longer or until melted.
Today is your lucky day! I have decided to share my mom and dad's (they worked on it together for years to perfect it) turkey stuffing. Up until now, the only ones blessed with this recipe besides myself has been anyone who bought the Church Cookbook last go around. Now, I give it to the world! Bon Appetite, and start drying out the white bread now.
Mom’s Turkey Stuffing 3 cups of rice 10 eggs 1 loaf of Buttermaid white bread, minus 3 slices, dried and cut into cubes 1 Large onion, fried until golden brown 1 ½ cups of turkey broth (I guess I should include the recipe for thism huh?) Salt, pepper, and paprika Cooked turkey stomach, liver, and gizzard, from the turkey broth, chopped.
Mix the rice, eggs and bread together. Add onions and cooked stomach, liver and gizzard and mix. Add Turkey broth ½ a cup at a time, until the stuffing reaches the moistness you desire. Add salt, pepper, and paprika to taste (the stuffing MUST have a nice pretty orange color in order to make sure there is enough paprika in it). Stuff inside the turkey.
Mom's turkey broth is made with the wings, neck, and stomach liver and gizzards from the turkey. Of course you rinse them before putting it on a high fire with your chosen soup veggies and about two quarts of water. When you get a brown foam at the top, start skimming it off. Keep skimming the foam, even when it becomes white foam. Now cover it, and put it on low on a back burner for about three hours, and you'll have turkey broth and boiled innerds for your stuffing. You can also eat the broth with noodles or rice before your turkey dinner.