Grab your bowls, ladles, measuring cups, and spices. Grab those pots, pans and skillets (no hitting your wives or husbands with them either)

It's time for the great Moparts recipe exhange thread.

Many of us will be hooking up together at various car shows, cookouts, and parties this summer/fall. Wouldn't it be nice to show up with something homemade and edible instead of that past due date potato salad you always try to pawn off on everyone from the quickie mart?

Here's how it works:

List what catergory your recipe would fall under.

Example:

Fish and poultry dishes.
Apetizers.
Beef dishes.
Ethnic foods. Mexican, Italian, German, Greek, etc. etc.
Baked goods ie. Breads, pie crust etc.
Cookies/cakes/pies/deserts.

Coctails (anyone have a good drink recipe?) I sure hope so.....

This way the reader of the thread that is looking for something in particular will have a general idea of what post to read at that time.

Be sure to list what items the reader will have to purchase to make this recipe ahead of time and to be as exact as you can in how much of each item the recipe calls for to use.

This is the wrong way:

"I use garlic in this recipe"

The right way:

1/2 clove of garlic.

This way we know how much to use to achieve the same end result that your family does when they enjoy your recipe.

This would also be a great way to get your wives or significant others involved in Moparts by giving them a little something to participate in if cars are not their thing.

I'll start off with a recipe that has been used in my family for generations.

Ethnic/German/

"Sauerbraten"

Chefs notes:

Because cooked Sauerbraten improves with age, this whole dish can be preparred a day ahead and re-heated and you can even make it into sandwiches if you so desire. Sauerbraten gets it's tenderness and sour flavor from being soaked in a water/wine mixture for 1 to 7 days. If you soak it longer than that...... it will be more tender and even more sour.

My grandmother always served this with cabbage (red cabbage to be exact) and homemade potato pancakes or dumplings. However, I like to serve Spatzle and cabbage with this dish.

Sauerbraten

Marinade:
3 cloves garlic (cut each clove in half)
1 1/2 cups of water
1 1/2 cups of dry red wine
1 medium to large size onion, peeled and diced into smaller pieces.
2 bay leaves
1/4 cup sugar
1 teaspoon of peppercorns.

The Roast:
1 three to four pound pot roast
2 carrots (chopped up)
1 medium size onion with 3 cloves stuck inside it.

The Gravy:

1 teaspoon of bullion granules
1/2 cup red wine
1/2 teaspoon of ginger
1 teaspoon salt
3 tablespoons of instant flour (some people call it gravy flour)
1 cup of sour cream. (Grandma used 1/2 cup but I prefer a whole cup)

Let's start cooking!

In a medium sized pan, heat the water and wine on medium to low heat. Add your garlic, onion, bay leaves, peppercorns and sugar. Heat until sugar is disolved but DO NOT BOIL.

Roast:
Put your pot roast in a glass dish or crocery pot. Add just enough of your marinade to go halfway up the side of your roast. Keep the rest of your marinade for cooking later on. Cover the dish/pot (I use a slow cooker pot with glass lid that can go straight in the fridge) and refrigerate. Turn your roast over in the morning and then again at night for 5 days (longer if you want it more sour and tender)

Put the roast and marinade in slow cooker and then cover it with the remaining marinade and add your carrots, celerty and onion. Cook at 290 for 6 to 8 hours or until really tender. Make sure to simmer it and NOT to let it boil.

Gravy:
Okay, take out the roast and your veggies from the pot and skim off the fat. Put 2 cups of the sauce from the slow cooker pot into a saucepan and add your bouillon, wine, ginger and salt. Bring that to a boil (finally it's okay to boil ) Slowly sift in your instant flour making sure to stir constantly. Boil for 1 minute then turn down the heat and keep the sauce warm. Slice your roast and put it on a warm plate.

Quarter your onion and arrange it with the carrot and celery around your roast.

Pour 1/2 cup of your gravy over the roast then put your 1/2 or 1 cup of sour cream in the rest of the gravy. Stir it well and serve with your roast.

This meal is great when you serve it with a red wine.

Enjoy!

Now, lets see your prized recipes. I'm anxious to try them in my own kitchen.

Once you've tried someone's recipe RATE it on a scale of 1 to 5 for taste.

DG, you're just plain nuts. That being said, let me add that I like some kinds of crazy. Here's my favorite recipe. It's easy, tasty and FUN (see attachment).

Beer Can Chicken:

Start with a 3 to 5 pound whole chicken. After rinsing the chicken inside and out and removing excess fat, dry it with paper towels.

Mix equal parts of salt, brown sugar, and paprika with a little black pepper. This is the rub.

Put a teaspoon or two of the rub inside the chicken and a teaspoon in the neck cavity. Drizzle some oil over the outside of the bird and rub 1 to 2 tablespoons of rub over the outside.

Drink about half the beer out of the can, and punch a couple of extra holes in it. Then put about 2 teaspoons of rub inside the can. (It will foam up)

Insert the bird onto the beer can and spread the legs to form a tri-pod and the bird should sit there ready for the barbeque grill.

A 3 to 5 pound bird should take about 1 1/2 hours or so. Be careful when removing it from the grill because the beer inside the can will be VERY HOT!!

Welp, that's one interesting chicken you got there.

I don't do much grilling but I'll tell the hubby about that one and maybe he'll try it. Sounds good. Paprika is one of my favorite spices and it sure is spicy.

Now I'm thinking about pot roast and recall an interesting one that involves using coca cola. In fact, it's called Coca Cola pot roast.

It's quick and easy and the cola marinates it perfectly. I'll pass that one along later.

Now where are all the rest of you that replied that you thought a recipe exchange thread was a good idea? Hmmmmmmm?

Well DG I am gonna admit to it I do almost all of the cooking here,but I follow no recipies at all. Everything I make I make a bit differant everytime so I can not participate. But I do have one dessert that may qyualify;
BetterThan $*X pie
You get a 13x9 pan
A box of Grham Crackers
2 large boxes of chocolate pudding
and a large container of Cool Whip

Make up pudding according to directions
layer grham crackers in bottom of pan cover with pudding. Repeat three times then cover last layer of pudding with Cool Whip and sprinkle Cinnamin sugar mixtuer over topping and add crushed nuts for decoration.
Kevin

I have done the beer chicken and its great

might sound weird but try it.
mike vangos not so famous chicken(easy)
mix 12 oz. diet cola and 1 cup of ketchup in a pot.add about 6 pieces boneless breast. simmer on med heat for 15 min with the lid on.remove lid and continue till done about 35-40 minutes.sauce will thicken and chicken will be tender and juicy.
its low fat too!

Anyone got a good Green chile or salsa recipe? Not talkin' a Tex-Mex red chile either.

I am not kidding this is one heck of a great recipe for ginger chicken.

1 bottle Teriyaki sauce (size of bottle depends on how many pieces of chicken being cooked. You want all the meat to be covered)
1 bunch cut green onions
1 large can pineapple chunks with juice
1 bunch chopped garlic
1 bunch chopped ginger root

Let this all sit over night in a refrigerator and then add it to your chicken.
Then let it set another night in the refrigerator before BBQing. Really tastes great!
Stu

Great idea! Penguin pork & Beans..........

Oven fried penguin.....

I call this meal "Pink stars and Purple moons"

1/2 gallon of milk

one large bowl

one 24oz box of Lucky Charms cereal

oh, almost forgot.....one spoon

Penguin Jerky.........

My personal favorite, penguin breast............

Where would one even purchase a penguin to make such recipes?

Besides.... they're too cute to eat.

Give us a good recipe where one can buy the ingredients at your local grocery store Barry.

Salsa: 4 tomatos,1 small red onion or a 1/4 of a big one,2-4 cloves of garlic, 1/4 to 1/2 cup of cilantro (chinese parsley)4-8 cerrano or jalapeno peppers, little salt and a couple of squezzes of lime juice. Use a salsa chopper or dice it all by hand. Adjust it to the way you like it.

A Moparts introduction to Penguin Recipes and a disclaimer from my personal recipe book.

Got Penguin?

Barry

Russian advertisement for Penguin Ice Cream. Not a recipe, but cool just the same.

Barry