Beef Diablo

3-4 lb beef, arm, boneless, pot roast
3 ea. potatoes, peeled, sliced
1 ea. onion, sliced
2 tb flour
1 tb mustard, prepared
1 tb chili sauce
1 tb Worcestershire sauce
1 ts vinegar
1 ts sugar

Trim all excess fat from roast. Place potatoes and onion in bottom of crock-pot.

Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar, and sugar. Spread over top of roast (cut roast in half, if necessary, to fit easily). Place roast in crock-pot on top of potatoes and onions. Cover and cook on Low for 10 to 12 hours or on High for 5 to 6 hours.

Serves 4 to 6

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Rich Pecan Pie

Serving Size : 8

1 1/2 cups real maple syrup
1/4 cup butter
1/4 cup sugar
1 1/2 cups pecans
3 each eggs
1 teaspoon vanilla
1/8 teaspoon salt

Preheat oven to 350 degrees. In large saucepan over medium heat, combine maple syrup, butter, and sugar. Bring to boil; boil gently for 5 minutes, stirring occasionally. Cool slightly. Place pecans in a 9" unbaked pie shell. In large bowl, beat 3 eggs, 1 tsp vanilla, and 1/8 tsp salt. Slowly stir in syrup mixture; pour into pie shell over pecans. Bake for 40 minutes, or until the center is set. Cool completely before slicing.

Per Serving (excluding unknown items): 236 Calories; 21g Fat (77.2% calories from fat); 4g Protein; 10g Carbohydrate; 2g Dietary Fiber; 86mg Cholesterol; 113mg Sodium. Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 4 Fat; 1/2 Other Carbohydrates.

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St. Andrews Sauerkraut Balls

Recipe By : St. Andrews' Cook Book

16 ounces sauerkraut
1/4 pound boiled ham
1/4 pound corned beef brisket
1/2 pound pork sausage
1/2 cup flour
1 teaspoon onion salt
1 teaspoon dry mustard
2/3 cup sauerkraut juice
1/2 cup all-purpose flour
2 eggs
2 tablespoons water
1/2 cup fine dry breadcrumbs
cooking oil for deep fat frying

Drain kraut and save juice. Squeeze and cut in short lengths. Grind ham and beef or use the food processor. Fry and break up sausage in skillet; add ham and beef and cook to heat. Add flour, onion salt, mustard, and kraut juice.

Stir, mix and cook for 5 minutes or so. Remove from heat and mix with kraut in bowl. Refrigerate for at least 1 hour or overnight.

Roll and shape into walnut-size balls.

Roll balls in flour, then in egg and water mixture, then in bread crumbs. Fry a few at a time
in deep hot fat (365 degrees) for about 2 minutes or until brown. Remove from fat with a slotted spoon; drain on paper towels. Transfer to a baking sheet with sides; keep warm in a 275 degree oven. Makes 24 to 30 balls.

These can be frozen and reheated.

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Gentleman Jim's Killer Margaritas

6 ounces 1/2 of a large can of frozen lime-ade (Minute Maid is best)
6 6-8 ounces your favorite tekillya (tequila)
4 ounces triple-sec
1 ounce orange curacao or Grand Marnier
2 2-4 ounces beer (I prefer Dos Equis, or flat beer is just fine
club soda enough to fill the pitcher
lime wedges
salt for glass rims

In a one-quart pitcher, place 6 ounces (1/2 of a large can) of frozen lime-ade (Minute Maid is the best). Add 6 to 8 ounces (I use a double shot glass for measuring) of your favorite tekillya (tequila), 4 ounces of triple-sec, 1 ounce of orange curacao or Grand Marnier, and ..... the secret ingredient ....., 2 to 4 ounces of beer, I prefer Dos Equis (flat beer is just fine). Add enough club soda to fill the pitcher, mix with a long handled spoon. Add lime slices or wedges if desired. Salt glass rims if desired. Fill glasses with ice and serve the margaritas. Enjoy! I serve my margaritas 'on the rocks', almost never do I do 'frozen margaritas'.
However, I have provided instructions below for making frozen margaritas.

If you want to salt the rims, use Rose's Lime Juice to wet the rim. Rose's Lime will allow the salt to stick better than it will if you just rub a lime wedge on the rim. If you are using plastic glasses, the Rose's Lime is a must. A lime wedge will not allow the salt to stick on a plastic glass. You can make your own temporary rimmer by placing a few napkins on a small plate. Wet the napkins with Rose's Lime. Wet the glass rims by pressing and rotating the glass rim on the napkins. Then dip the glass rims in the margarita salt. This will work just as well as the commercial rimmer that you see in bars. I have worked as a bartender and we used napkins when the sponge was worn out or missing.

Bartender secret technique for frozen margaritas (or any other frozen drink): To obtain exactly enough frozen margarita to just fill the glass, fill the glass just to the top with ice cubes or crushed ice. Add all the other necessary ingredients in the glass to fill it to the top. Dump
everything in the blender. After blending, you will have exactly the right amount of frozen drink to fill the glass.

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