List of vegetables in Assam (Photo credit: Wikipedia)
36 dime-thin slices of hothouse or small Kirby cucumbers, or as needed
3 Tablespoons unsalted butter, at room temperature
1 Tablespoon finely chopped fresh dill
8 Slices of bread, such as a good high-quality thin sliced bread, Pepperidge Farm makes both a wheat and a white version, these are very thin loaves and are perfect for finger sandwiches
Spread the cucumber slices out in a single layer on a sheet of paper towel. Sprinkle lightly with salt and let stand.
Beat the butter and dill together in a small bowl. Spread the butter onto one side of 8 slices of bread. There will be enough butter to coat each one lightly.
Arrange the cucumber slices overlapping very slightly over 4 of the bread slices. Top with the remaining bread, pressing each gently. Cut off the crusts and cut each sandwich into 4 squares or triangles.
Posted in Appetizers, Butter, butter recipes, cucumbers, sandwiches
Tagged Bread, Butter, Cook, Cucumber, Dill, Home, Pepperidge Farm
1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.
Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.
Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.
Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.
Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.
Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
* 2 cans Beef Consomme
* ½ cups Lemon Juice
* 1-½ cup Soy Sauce
* 5 cloves Chopped Garlic
* 2 Tablespoons Liquid Smoke
* 10 pounds Beef Brisket
Combine first five ingredients in large roasting pan (a disposable is just fine). Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 24-48 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Slice against the grain and place slices back into the cooking liquid. Serve immediately, spooning juice over the slices. Barbeque sauce may be used, if preferred.
You may store pan in fridge for up to two days or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Brisket is great with mashed potatoes, with the juice spooned over the top. It’s also great on a sandwich with melted cheese. Variations could also include adding your favorite BBQ sauce after you slice or shred the meat after cooking.
2.00 cups cooked ham – finely chopped
2.00 hard-boiled eggs – finely chopped
2.00 tablespoons green onion – minced
2.00 tablespoons ripe olives – optional – chopped
1.00 teaspoon mustard
1.00 teaspoon sweet pickle relish
0.50 cup cheddar cheese – small cubes
0.33 cup mayonnaise
7.00 french rolls
Combine ham with eggs, onion, olives, mustard, relish, cheese, and mayonnaise. Cut off tops or one end of rolls, scoop out most of soft center. Fill with ham mixture. Replace top or end of roll. Place filled rolls in slow-cooking pot. Cover and heat on low for 2 to 3 hours. Rolls may be kept hot and served from the pot.
1 pound ground chuck or hamburger
1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
2 tablespoons sloppy Joe seasoning mix
Salt to taste
Brown ground meat, rinse well and drain. Place in crockette. Add remaining ingredients. Stir thoroughly. Cover and cook for 8 to 12 hours.