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
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
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
16oz box lemon Jello
1 can whole cranberry sauce
1 can crushed pineapple
1-9oz carton Cool Whip
1-80z package cream cheese
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
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
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