Pam's Recipes

Try some of Pam's best recipes:

Tiramisu Squares
Refrigerator rolls
Oven Barbecued Beef
Peanut butter balls

CHOCOLATE PEANUT BUTTER BALLS

Ingredients:

Directions:

Combine first 7 ingredients, stirring well. Shape into 1 inch balls. Melt paraffin, add semi-sweet morsels and heat, stirring until melted. Dip peanut butter balls in chocolate mixture. Place on waxed paper until chilled. Can be frozen and thawed for later. Serve at room temp

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OVEN BARBECUED BEEF

	1 1/2 CUPS GRAHAM CRACKER CRUMBS
	1 CUP FLAKED COCONUT
	1 CUP CHOPPED NUTS
	1 (1 LB) PACKAGE POWDERED SUGAR
	1 (12 OUNCE) JAR CRUNCHY PEANUT BUTTER
	1 TEASPOON VANILLA EXTRACT
	1 CUP BUTTER OR MARGARINE MELTED
	1/2 BAR PARAFFIN
	ABOUT 8 TO 10 OUNCES SEMI-SWEET CHOCOLATE CHIPS

	3 pounds boneless lean beef, cut in 1 inch cubes
	1/2 teaspoon salt
	1 teaspoon garlic salt
	1/2 teaspoon pepper
	water
	2 beef bouillon cubes

SAUCE

1 cup tomato catsup

1 cup water

3 tablespoons Worcestershire sauce

1/4 cup fresh lemon juice

2 tablespoons prepared mustard

2 tablespoons packed brown sugar

1/4 cup chopped onion

1/2 teaspoon salt

1/4 teaspoon garlic salt

1/4 teaspoon celery salt

Directions:

Sprinkle beef with salt, garlic salt, and pepper. Put seasoned meat, water just enough to cover it and the bouillon cubes in a 5-quart Dutch oven. In Dutch oven, simmer, covered 1 1/2 hours or until meat is tender. To make sauce, mix all ingredients in a small saucepan. Simmer uncovered over medium heat, stirring once or twice, 15 minutes or until slightly thickened. Meanwhile heat oven to 350 degrees ( 325 if using glass pan). Drain meat and place in 9-inch square baking dish. Stir in sauce. Cover and bake 1 hour or until beef is very tender, stirring twice. Uncover and bake about 15 minutes more until sauce is slightly thickened. If desired shread beef using two forks.

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REFRIGERATOR ROLLS

Ingredients:

Directions:

Let first 4 ingredients dissolve and cool until warm. Add yeast to lukewarm water and when dissolved, add to first mixture. Add egg and stir in flour. Cover and store in refrigerator. Do not beat. Dough will have rough appearance. About 3 hours before serving time, remove a portion of dough to roll out. Cut with a biscuit cutter. Make an indention in center of each. Spread with soft margarine. Fold over. Place in greased baking pan.Cover with towel and place in warm area to rise. I fill the washer with hot water and set pan on top to rise. Bake at about 400 degrees. Brush with margarine upon removing from oven. Note: dough will keep in fridge for 2 or 3 days.

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	1 1/2 cups boiling water
	1 pkg yeast
	1/2 cups sugar
	1/2 cup lukewarm water
	1 tsp. salt
	1 egg beaten
	1/4 cup Crisco 5-6 cups flour

TIRAMISU SQUARES

Ingredients:

	1 envelope un-flavored gelatin
	1/4 cup cold water
	1 prepared marble or chocolate pound cake (14 ounces)
	3 tablespoons coffee liqueur
	16 ounces cream cheese
	1 container (15 ounces) ricotta cheese1 � cups confectioners’ sugar
	3 tablespoons unsweetened cocoa powder
	1 cup mini-chocolate pieces
	Unsweetened cocoa powder, for dusting

Directions:

Soften gelatin in water in heat-proof dish, 3 minutes, place dish in skillet of simmering water; stir gelatin to dissolve.

Slice cake into scant � inch thick slices. Fit slices in bottom of 13x9x2 inch baking pan in single layer, cutting and adding scraps to fit snugly. Drizzle liqueur over cake.

Process cream cheese, ricotta, sugar and cocoa in food processor until smooth. Add gelatin mixture, processing to blend. Add chocolate prices; process just to combine. Scrape into prepared pan, spreading over cake. Cover with plastic wrap. Chill 3 hours or until set.

Dust with cocoa; cut in squares.

Makes: 15 squares at $.50 each.

Prep: 25 minutes. Chill: 3 hours

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