Carrots in Almond Glaze

1 lb. Baby Carrots 1/2 C. water
1/2 C. thinly sliced green onions 1/2 t. chicken bouillon granules
1/4 C. butter 1/2 t. fresh dill weed
1 t. cornstarch 1/8 t. pepper
1/4 C. sliced Almonds

In a saucepan, cook carrots in a small amount of water until crisp - tender; drain. Transfer to a serving bowl and keep warm. In the same pan, sauté onions in butter until tender. Combine cornstarch and water until smooth. Stir into onions. Add bouillon, dill and pepper. Bring to a boil over medium heat; cook and stir for 1 minute or until thickened and bubbly. Stir in almonds. Pour over carrots; stir to coat. Serves: 6

Beef Brisket

3-4 lb. brisket
10 oz beef broth
5 oz soy sauce
1/4 c lemon juice
1-2 cloves garlic, crushed
1 tbs. liquid smoke
1/2 barbeque sauce

Combine broth, soy sauce, lemon juice, garlic and liquid smoke and pour over brisket. Cover and refrigerate overnight. Bake, uncovered at 250 * for 3 to 4 hours or until tender. Pour off nearly all the marinade, keeping some in the casserole dish to deep meat from burning. Pour barbeque sauce over brisket. Cover and bake at 350 * for 1 hour. Slice across grain and serve. Yield : 10 This is how I would cook it at home, however for the larger crowds at the Kentucky Jamboree…….

You can use a roast, mix the sauce ingredients and pour over the roast in a slow cooker and cook at 250 overnight, then cool in the morning and shred.

We were so happy to have you at the Kentucky Jamboree.

Thank you! Sharron Robinson
Kentucky Jamboree Mashed Potatoes

5 lb. potatoes, peeled and cut
3/4 C. butter
8 0z. Shredded Mozzarella Cheese
8 0z. Sour Cream
Salt and Pepper to taste

Cover uncooked potatoes with water, cook in pot until tender. Drain. Combine next three ingredients in mixer, then pour cooked potatoes over and mix adding salt and pepper to taste, and milk until desired consistency. Yeild : 10-15

Autumn Apple Salad

1 Can (20oz) Crushed Pineapple, undrained
2/3 Cup Sugar
1 package (3oz) Lemon– flavored jello
1 package (8oz) cream cheese, softened
1 Cup diced, unpeeled apples
1/2 Cup Chopped walnuts
1 Cup Chopped Celery
1 Cup Cool Whip Whipped Topping

In a sauce pan, combine pineapple and sugar, bring to a boil for 3 minutes. Add gelatin, stir until dissolved, add cream cheese. Stir until mixture is thouroughly combined. Cool. Gold in apples, nuts, celery and whipped topping. Pour into a 9 inch square baking pan. Chill untill firm. Cut into squares and serve.

We enjoyed your company at the Kentucky Jamboree.

We hope to see you again soon, Sharron Robinson

Apple Crisp

8 C. Sliced peeled granny smith apples
3/4 C. sugar 1/3 c dry milk powder
1/2 chopped walnuts 1 tsp. ground cinnamon
1/4 c flour 1/2 tsp. ground cloves
1/2 c brown sugar 5 tbs. cold butter
1/3 c wheat flour 1/3 c quick cooking oats

In a large bowl, combine the apples, sugar, walnuts, and flour. Toss to coat. Transfer to a 13x9 pan coated with cooking spray.
For topping, in a small bowl, combine the brown sugar, whole wheat flour, milk powder, cinnamon and cloves. Cut in butter until mixture resembles coarse crumbs. Stir in oats. Sprinkle over apples. Bake uncovered at 350* for 40-50 minutes or until golden brown. Yield: 12

Our family enjoyed our time with you at the Kentucky Jamboree.

Thank you for coming Sharron Robinson


Cranberry Salad

16oz box lemon Jello
1 can whole cranberry sauce
7oz 7-up
1 can crushed pineapple

1-9oz carton Cool Whip
1-80z package cream cheese
Sliced Almonds

Drain Pineapple. Measure juice and add water to make 1 cup liquid. Bring to boil and dissolve Jello in liquid. Add cranberry sauce, pineapple and
7-UP. Pour into a 9x13 baking dish. When set, make topping and smooth over top. Sprinkle with almonds.

Carmel Walnut Apple Pie

7 Cups Sliced Peeled Tart Apples
1 tsp. Lemon Juice
1 tsp. Vanilla
3/4 C. Chopped Walnuts
1/3 C. Packed Brown Sugar
3 Tbs. Sugar
4 1/2 C. Ground Cinnamon
1 Tbs. Cornstarch
1/4 C. Caramel Ice Cream Topping
1 unbaked pastry pie shell
3 Tbs. Melted Butter

Streusel Topping:
3/4 C. Flour
2/3 C. Chopped Walnuts
1/4 C. Sugar
6 Tbs. Cold Butter
1/4 Caramel Ice Cream Topping

In a large bowl, toss apples with lemon juice and vanilla. Combine the Walnuts, Sugars, Cinnamon, and Cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell and spread evenly. Pack apple mixture into unbaked shell, it will stand tall. Pour melted butter over apples. In a separate bowl combine streusel ingredients except for the caramel, cut cold butter into mixture until it resembles coarse crumbles. Sprinkle over filling. Bake pie at 350 degrees on a cookie sheet for 55-65 minutes or until bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack.
Yield 8 Servings.
We enjoyed having you at our Kentucky Jamboree

Broccoli Casserole

1 Lg. bag frozen, chopped, broccoli
12 oz. Velveeta
2 Cns. Cream of Chicken, Mushroom or Celery
1 1/2 C. Cooked Rice

Cook broccoli according to directions until no water is left. Heat cheese and soup together. Add rice and stir. Add broccoli and stir gently. Refrigerate until ready to cook. 350* for 30– 45 min. Or until bubbly.

Thank you for stopping in at the Kentucky Jamboree