Northcentral Maltese Rescue, Inc.

OctoberFest Recipes
Marianne's Brats and Lani's BBQ Pot Roast at the picnic were big hits of the day and are good enough to share. And we do not want to forget the Wedding Potatoes, even though no one got married that day!

WEDDING POTATOES
 2 lbs Frozen Hash Browns
1 10¾ oz Can Cream of Chicken Soup
½ C Onion, Chopped
½ C Butter, Melted
¼ tsp Pepper
2 C Sharp Cheddar Cheese, Grated
2 C Sour Cream
Sausage (optional)
 
topping:
2 C Cornflakes, Crushed
¼ C Melted Butter
 
Thaw potatoes.  Combine all ingredients except potatoes in a very large bowl.  Dump in potatoes and stir.  Put in a 9 x 13 pan and sprinkle with buttered cornflakes.  Bake uncovered for 45 minutes @ 350 degrees. 
 
You can also bake half and freeze the other half.
 
Interesting twist:  Once when I made these, I used grated cheese that had jalapeno peppers in it.  It was really really good!


BRATS
Grill the brats or fry on the stove.  Put them in a kettle and cover with beer and lots of onions. Simmer for as long as you want, or just to keep them warm.  Serve on buns and add sauerkraut or other garnish.


BBQ POT ROAST
4 pound roast, chuck or bottom
1 tsp. vegetable oil
1 cup bottled bbq sauce
½ cup cider vinegar
1/4 cup brown sugar
1 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 large onion. chopped
2 cloves garlic, crushed
heat oven to 300

Brown meat in vegetable oil in a large oven proof dutch oven for 15 miuntes.
add bbq sauce, vinegar, suager, mustard, Worcestershire sauce, onion,and garlic. Bring to a slow boil. Remove form heat and bake in 300 degree oven, covered, for 3-4 hours. turning meat every hour.
let stand for 15 minutes, slice, makes 12

Chef's Notes: I cook  mine on the stove, covered, turning about every  20 minutes, over low heat. I use a jar of the Holland onions, instead of the fresh onion, carmelizing the onions while the meat browns, then also add the juice from the onions with the rest of the ingredients. I  mix everything together before adding  them to the meat. Cooks in about 2 to 2½   hours. I  shred the meat just prior to serving, with forks, which is pretty easy because it is so tender. I have also been known to treat this as  a regular pot roast, adding carrots, and potatoes the last half hour. It is especially good that way, too.

Enjoy!

Click here for White Maltese Jello recipe
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