Charlotte’s Kitchen

Archive for August, 2007

Here’s a treat that everyone enjoys.

1 1/2 C all purpose flour
1/2 C shredded cheddar cheese
2 TSP baking powder
1 TSP sugar
3/4 TSP salt
2 TBSP cold butter
2/3 C milk
1 egg, beaten
kosher salt

In a bowl, combine flour, cheese, baking powder, sugar, and salt.

Cut in butter until crumbly. Stir in milk until just moistened.

Knead on a floured surface for 1 minute; divide in half.

Roll each portion into a 12 inch by 8 inch rectangle; cut each into 8 inch long strips. Use something with a straight end to keep them the right size

Fold strips in half, pinching edges, and twist into pretzel shapes.

Place on greased baking sheets. Brush with egg and sprinkle with kosher salt.

Bake at 400 for 12-15 minutes or until golden brown. Serve immediately. Makes about 1 1/2 dozen.

Here’s an easy slow cooker way to make some really delicious BBQ. Slow-cooking makes the meat juicy and tender, just the way it should be.
Ingredients:

1 beef chuck roast 3 1/2 – 4lbs
1 can tomato sauce 15oz
2/3 Cup Watkins Barbecue Sauce Concentrate
3 Cups coarsely chopped celery
1 1/2 Cups coarsely chopped onion
2 T. brown sugar
1 tsp Watkins Garlic Powder

Preparation:

Trim the fat from the meat.
Place in a slow cooker, cutting to fit if necessary.
Combine remaining ingredients and mix well.
Pour over meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours.
Shred beef with a fork, mixing well with cooking juices.

Serve on hoagie buns or hamburger rolls.

Makes 12 servings.