Dutch Baby! Skillet Apple Pancake

 

Have you ever heard of a Dutch Baby? They are delicious and a wonderful treat to serve for brunch! A Dutch baby is essentially a sweet popover that is often served for breakfast or brunch. It is sometimes called a German pancake (its origins are from German American immigrants) and according to Sunset magazine, the first Dutch Baby originated early in the 20th century in Seattle Washington in a family run restaurant by the owner's daughter. My Mum has been making a baked apple pancake since I was little and my mouth waters thinking about it! This recipe is Wildtree's version of a Dutch Baby...maybe one day I'll share my Mum's recipe!

 

Skillet Apple Pancake
2 eggs

¾ cup milk

1 tablespoon Wildtree Natural Grapeseed Oil

1 cup Wildtree Buttermilk Pancake Mix

2 tablespoons butter

1 apple, sliced

 

Preheat oven to 450°F. In a large bowl whisk together the eggs and milk. Add the Pancake Mix and whisk to form a smooth batter. Whisk in the Grapeseed Oil. Set the batter aside. Heat a 12 inch nonstick, oven safe, skillet over medium heat. Melt 1 tablespoon of butter. Add the apples to the pan and cook for about 3 minutes on each side. Remove the apples from the skillet. Melt the second tablespoon of butter in the skillet. Add the Pancake batter. Cook on medium for about 2 minutes until the batter starts to set. Arrange the apples on top of the batter. Transfer pan to oven and bake for 15 minutes, or until the pancake is golden brown and cooked through. Transfer to a cutting board and slice into 6 equal portions.

 

To order any Wildtree groceries please go to www.jenwarr.mywildtree.com.

 

 

Perfect Artichoke Chicken Piccata

Artichoke Chicken Piccata
Inspired by Stonewall Kitchen, this sauce is also delicious with veal or sole.

Ingredients
4 boneless, skinless chicken breasts
1/4 cup flour
Salt and pepper
1 tablespoon Wildtree Grapeseed Oil
1 tablespoon butter
1/2 cup white wine or chicken broth
small bag of frozen artichoke hearts, quartered
1 bottle Wildtree Perfect Piccata Sauce

Directions
Pound chicken breasts to 1/2 inch thickness.

 Place flour, salt and pepper in a shallow large bowl. Lightly dredge each chicken breast in flour, coating both sides and tapping off any excess flour, set aside.

 Heat grapeseed oil and butter in a large, heavy, straight sided sauté pan over medium-high heat until it shimmers, but does not smoke. Add the chicken in batches, making sure to not overcrowd the pan. Sauté until they are a rich golden brown, about 4-5 minutes per side. Add additional oil and butter as needed. Remove chicken and set aside. Add artichoke hearts to pan to brown slightly.

When done, deglaze pan with wine or chicken broth. Return chicken to pan and add Piccata Sauce. Cover pan with lid and simmer 15 minutes until hot. Serve over buttered egg noodles or rice.

To order Wildtree's Perfect Piccata Sauce or Grapeseed Oil please go to www.jenwarr.mywildtree.com.

Soup That Nourishes the Soul

Your mother was right...chicken soup is good for you when you have a cold. It may even help prevent colds! But it has to be homemade. Soup in a can does not have the same health benefits as homemade soup. Instead of dense nutrition, canned soup is filled with salt, MSG and preservatives. Genuine, homemade chicken soup nourishes your body and your soul! Read about bone broths to learn more. 

Here's my simple recipe for Homemade Chicken Soup. What makes it so simple? All the work has been done when you make the stock!

Feel Good Soup

 3 carrots, coined

1/2 onion, small dice

2 celery stalks, chopped (even better if you have the green tops)

2 garlic cloves, pressed

1 whole nutmeg

2 cinnamon sticks

sea salt and pepper to taste (depends on how you seasoned your stock - but I generally add 1 tsp sea salt and a sprinkling of pepper if any)

1 TBSP Grapeseed Oil

1 quart chicken stock with shredded chicken (plus water for noodles)

(Add 1 or 2 cups shredded chicken if your stock didn't have any.)

Heat Grapeseed Oil in large Dutch Oven. Saute onions until they start to turn translucent. Add the garlic, carrots and celery and saute for a couple more minutes. Pour the stock, chicken, nutmeg and cinnamon sticks into the pot, bring to a slow boil, lower heat and simmer for about 15 minutes. 

If you would like to add noodles to your soup, add some water when you pour the stock in, and then add noodles when the soup comes to a boil. Cook until noodles are tender. Make sure to check the seasoning before you serve.

Shrimp Fra Diavolo

Shrimp Fra Diavolo

Serves 4

1 pound large shrimp, peeled, deveined

1-2 tablespoons Wildtree Hot & Spicy Fra Diavolo Blend

3 tablespoons Wildtree Natural Grapeseed Oil, plus 1 to 2 tablespoons

1 medium onion, sliced

1 (14 1/2-ounce) can diced tomatoes

Toss the shrimp in a medium bowl with the Fra Diavolo Blend. Heat the 3 tablespoons Grapeseed Oil in a large skillet over medium-high heat. Add the shrimp and sauté for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding 1 to 2 teaspoons of Grapeseed Oil to the pan, if necessary, and sauté until translucent, about 5 minutes. Add the tomatoes with their juices. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp and any accumulated juices to the tomato mixture; toss to coat, and cook for about a minute so the flavors meld together. Serve over pasta.

To order any of the Wildtree products listed, please go to www.jenwarr.mywildtree.com. 

Mussels Fra Diavolo

These make a great appetizer or main course served with pasta.

Mussels Fra Diavolo

Serves 4

1 tablespoon Wildtree Grapeseed Oil

1 tablespoon Wildtree Hot & Spicy Fra Diavolo Blend

1 cup white wine

1 ½ cups canned crushed tomato

2 pounds medium mussels, scrubbed, de-bearded, rinsed and drained

Heat the Grapeseed Oil in a pan over medium heat. Add the Fra Diavolo Blend and sauté for 2 minutes. Add wine and crushed tomato; increase heat to high, cover and bring to a boil. Add the mussels and replace the lid. Cook over high heat for 3 minutes. Remove lid and stir once. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more. 

To order Wildtree's Hot & Spicy Fra Diavolo Blend go to www.jenwarr.mywildtree.com.  

The Power of Black Beans

The Power of Black Beans

The darker the bean, the more antioxidant power it packs, along with with protein, fibre and folate. In a comparison of 12 kinds of beans, black beans came out on top, followed by red, brown, yellow and white. Half a cup of black beans has as many of these disease-fighting nutrients as two glasses of red wine. Just make sure to soak your beans before cooking to get rid of the phytic acid.

Wildtree has come out with a delicious, nutritious and simple Black Bean Soup that can be used in different recipes. This new product is a great way to ring in a healthy, new year!

Black Bean Soup

Serves 3

3 cups water

1 package Wildtree Vegetarian Black Bean Soup Mix

Bring the water to a boil in a medium sized saucepan. Add the Black Bean Soup Mix. Reduce heat and simmer for about 12 minutes, or until beans are tender and vegetables are hydrated. Finish with fresh lime juice if desired.

*     *     *     *     *

Rice and Beans

Serves 4

½ tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

1 cup white rice

1 package Wildtree Vegetarian Black Bean Soup Mix

1 (14.5 ounce) can dice tomato, drained

3 cups water

Heat Grapeseed Oil in a large skillet over medium heat and sauté the onion until translucent. Add the rice and the Black Bean Soup Mix. Sauté for one minute longer. Add the diced tomato and water. Cover and simmer for about 18 minutes.

Terrific Turkey Recipes for Leftovers

Is there anything better than a Thanksgiving Feast?

Yes!

Leftovers!

If you are like me, you enjoy your leftovers straight up. Just load up your plate with all the fixin's from the day before, heat it up and gobble it down. But for those of you who tire of the meal and want something a little different...here are some recipes to use up all those delicious leftovers. You can order any of the Wildtree ingredients at http://www.jenwarr.mywildtree.com/.

Turkey Bacon Cheddar Melts 

Serves 4

3 TBSP Wildtree Natural Grapeseed Oil

1 Onion, thinly sliced

1 1/2 TBSP mayo

1 1/2 TBSP Wildtree Whole Grain Thyme Mustard

8 slices of marble rye

4 slices of tomato

1 cup baby spinach

4 slices bacon, cooked and cut in half

4 (1/4 inch) slices of turkey breast

4 slices of cheddar cheese

In a medium skillet heat 1 TBSP of Grapeseed Oil over medium heat. Add onions and cook until caramelized, stirring once every few minutes.  Remove pan from heat.  In a small bowl combine the mayo and Thyme Mustard.  Spread about a teaspoon size of the mayo mixture on each slice of bread. 

To assemble sandwiches:  On 4 of the slices of bread lay down a slice of tomato followed by 1/4 cup of baby spinach leaves, two halves of bacon, a slice of turkey, some of the caramelized onions and slice of cheese.  Finish the sandwich with the top slice of bread.  In a large nonstick skillet heat 1 tablespoon of Grapeseed Oil over medium heat.  Add two of the sandwiches and grill until golden and crispy, about 3-4 minutes.  Repeat with remaining tablespoon of Grapeseed Oil and last two sandwiches.

 +  +  +  +  +

Turkey Florentine

Serves 6

2 TBSP Wildtree Roasted Garlic Grapeseed Oil

2 (6 ounce) bag baby spinach

1 onion, chopped

2 cloves garlic

2 cups water

2 tsp Wildtree Chicken Bouillon Soup Base

1 cup heavy cream

2 tsp Wildtree Lemon Rosemary Blend

2 cups uncooked pasta

1 pound shredded turkey

8 TBSP shredded parmesan

Heat 1 tablespoon of Garlic Grapeseed Oil in a large nonstick skillet over medium high heat.  Add spinach and cook, stirring occasionally until wilted, 1 to 2 minutes. Transfer spinach to a colander set over a bowl and press with spoon to release excess liquid.  Discard liquid.  Wipe out pan and heat remaining Garlic Grapeseed Oil over medium heat.  Cook onion until soft, about 3 minutes.  Add garlic and continue cooking until fragrant, another 30 seconds.  Add the water, Chicken Bouillon, heavy cream and Lemon Rosemary Blend to the skillet, stirring to combine.  Add pasta.  Increase heat to medium high and bring sauce to a boil.  Once boiling, cover and reduce to a simmer.  Cooke until pasta is tender, about 10 minutes.  Remove cover, add turkey, and bring sauce back to a boil over medium high heat.  Continue cooking for about 10 minutes, stirring occasionally until sauce has thickened.  Stir 6 tablespoons of the parmesan cheese, remove from heat.  Preheat broiler.  Transfer the turkey mixture to a 9x9 baking dish.  Scatter spinach over the top and then sprinkle with the remaining parmesan.  Broil until golden brown, about 5 minutes.

 +  +  +  +  +

Toni's Thanksgiving Open-faced Panini

Serves 4

2 TBSP Mayonnaise

2 TBSP Wildtree Cranberry Spice Blend

2 slices Provolone cheese

1/2 pound turkey breast, sliced

1 package Wildtree Old World Style Focaccia Bread, prepared according to package directions

2 TBSP Wildtree Natural Grapeseed Oil

Mix the mayonnaise with the Cranberry Spice Blend and set aside at room temperature. Build a sandwich with the suggested ingredients. Brush the outside of the sandwich with Grapeseed Oil and saute in a pan until golden brown.

 +  +  +  +  +

Turkey & Barley Soup

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

½ onion, diced

3 carrots, peeled and sliced

3 cups kale, chopped

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 pound shredded turkey

8 cups Wildtree Chicken Bouillon Soup Base

1 box Wildtree Hearty Turkey & Barley Stew

In a large sauce pan heat Grapeseed Oil over medium heat. Cook the onions and carrots until tender, about 4 minutes. Add the kale and cook until just wilted. Add the beans and turkey. Increase heat to medium high. Add the Chicken Bouillon, and the box Turkey & Barley Stew (the barley, vegetables, and season packet). Bring soup to a boil. Once boiling, cover and reduce to a simmer. Cook for about 30 minutes or until the barley is tender; stir occasionally. Season with salt and pepper to taste.

Gift Set Ideas for the Holidays

Alfredo Extraordinaire Scalloped Hash Browns

Alfredo Extraordinaire Scalloped Hash Browns

 

1 cup Milk

1/3 cup Wildtree Grapeseed Oil
1 cup Wildtree Alfredo Extraordinare powder
3 ounces cream cheese
4 cups frozen hash browns
1 small yellow onion, chopped
1/2 cup shredded parmesan cheese

In a saucepan over medium heat, warm the milk and oil together.  Add the cream cheese and stir until melted.  Add Alfredo Extraordinare.  Mix in hash browns and onions.  Pour into a greased 7 x 11 baking dish.  Bake at 350 F for 1 hour.  Remove from oven, top with Parmesan cheese and bake for an additional 15 minutes.

Freezer Meal to the Rescue!

Life has been turned topsy-turvy! 

For 2 1/2 months this summer we lived an idyllic life on a small island where the only vehicle you drive is a golf cart, where there are no strip malls, billboards, restaurants (except for a pizza joint or brunch at the Fishing Club) or hotels (except for the Fishing Club or the Avalon), where the only traffic are the boats in the channel and the line up at the ice cream shop. 

It's a place where life is simply wonderful and wonderfully simple.

When we return to Los Angeles (three days before school begins), we have a time change, culture shock and an empty kitchen to deal with. Personally, if we didn't have to adjust to a 3 hour time change, I would come back the day before school starts. Needless to say it's not an easy transition for me. Oliver seems to handle it without a hitch, but I long for those beautiful days of summer.

Did I mention the empty kitchen? My husband is wonderful and makes sure we have something to drink and snack on, but there are no fixin's for dinner. I was happily surprised to find a freezer meal from my last workshop in my freezer and it was a sweet sight to behold. I actually managed to pull off a delicious dinner on a night we had just returned. Oliver devoured it and wants me to make it again - I'd say that's a victory for any Mum in the kitchen!

Cactus Pete’s Oven Baked BBQ Chicken

In freezer bag combine:
 4-6 chicken breasts
1 TBSP Rodeo Rub
1 TBSP Rotisserie Chicken Blend
1 TBSP Garlic & Herb Blend
2 TBSP Natural GSO
3/4 cup Cactus Pete's Agave BBQ Sauce
1/2 cup plain yogurt

Store in your freezer until the night before you plan to cook it. Defrost the bag in the fridge overnight.

Preheat the oven to 375 degrees. Bake the chicken in a Deep Baker until thoroughly cooked. Thicker chicken breasts will take longer. Turn chicken over halfway through. Serve with mashed potatoes and steamed broccolini.

Rockin’ Moroccan Rub

Rockin’ Moroccan Rub

A Moroccan Spice Market is a sight and smell I would love to experience! Since I haven't made it there...yet...I am glad Wildtree has brought it to me! With the flavors of ginger, cumin, paprika, fennel seed and coriander, WIldtree's new Rockin' Moroccan Rub is delicious on chicken, potatoes, steak, rice, couscous, vegetables and more.

Moroccan Couscous

Serves 6

1 tablespoon Wildtree Natural Grapeseed Oil

¾ cup chopped red onion

3 cups prepared Wildtree Chicken or Vegetable Bouillon Soup Base

2 tablespoons Wildtree Rockin’ Moroccan Rub

1 ½ cups couscous

¼ cup currants

Heat Grapeseed Oil in a large sauté pan, add the red onion and cook for 3 minutes over medium heat. Add the prepared Soup Base and Moroccan Rub, increase the heat and bring to a boil. Take pan off heat and stir in couscous. Cover the pan and let it sit for 10 minutes. Add the currants, toss, and serve.

Here are a few more recipes.

Rockin’ Moroccan Rubbed Chicken
Moroccan Cocktail Meatballs

To order the Rockin' Moroccan Rub or any other Wildtree product, please go to www.jenwarr.mywildtree.com.

Absolutely Onion Roasted Potatoes

Absolutely Onion Roasted Potatoes

Serves 4

 

1/3 cup Wildtree Absolutely Onion Blend6 medium all-purpose potatoes, cut into large chunks (about 2.5 lbs)

1/4 cup Wildtree Natural Grapeseed Oil

 

Preheat oven to 425 degrees. Combine all ingredients and spread onto Large Bar Pan (13x9 inch roasting pan). Bake, stirring occasionally, 35 minutes or until potatoes are tender and golden brown.

Simple Pot Roast

Simple Pot Roast

Serves 8

1 tablespoon Wildtree Natural Grapeseed Oil

3 to 3 ½ pound boneless beef pot roast

1 medium onion, sliced

4 carrots, sliced

4 medium all- purpose potatoes cut into 1-inch cubes

1/3 cup Wildtree Absolutely Onion Blend

¾ cups of water

In a large skillet, heat Grapeseed Oil and brown all sides of the roast. In a slow cooker, arrange the vegetables, top with the roast. Combine the Absolutely Onion Blend with water and add to the slow cooker. Cook covered on low for 8 to 10 hours or on high for 4 to 6 hours. Serve over mashed potatoes with steamed broccoli.

Wildtree's Classic Caesar Dressing Mix

Wildtree's Fall 2011 Products are available now! I am always excited to share these new products with you and the Caesar Dressing is one of my favorites. You can order it directly from my website at www.jenwarr.mywildtree.com or send me a note.

 Here are a few recipes to try...

Caesar Chicken

This one is our favorite!!!!!

I add sliced onions and zucchini and let everything get browned up in a cast iron skillet - so good even my 7 year old devours it! (see picture above)

1 pkg Wildtree Caesar Dressing mix

4 boneless, skinless chicken cutlets

2 tablespoons Wildtree Natural Grapeseed Oil

Preheat oil in medium sauté pan over medium-high heat. Pour Caesar Dressing mix onto a large plate. Coat each chicken cutlet evenly on all sides with the Caesar Dressing mix. Set aside chicken cutlets on a plate. Place chicken in hot pan. Sauté until golden brown on each side, about 5-7 minutes on each side, or until a thermometer inserted into the thickest part of the breast reaches 165F. Serve immediately.

*  *  *  *  *

Quick & Easy Caesar Dressing

Simple Caesar Vinaigrette

Lunchbox Idea ~ Turkey Caesar Wrap

Summery Caesar Pasta Salad

Summery Caesar Pasta Salad

Caesar Pasta Salad

Serves 8

1 pkg Wildtree Caesar Dressing mix

½ cup Wildtree Natural Grapeseed Oil

¼ cup white wine vinegar

4 cups penne pasta, cooked, drained, and chilled

½ cup grated Parmesan cheese

1 cup grape tomatoes, halved

½ cup red onion, sliced into half moons

2 cups baby spinach

Pour Grapeseed Oil, white wine vinegar, and Caesar Dressing mix into small container or jar with a tight-fitting lid. Shake thoroughly for 1 minute until combined. In a large bowl, toss remaining ingredients with the mix from the container/jar until well coated. Chill in refrigerator for at least one hour to allow flavors to develop.

Simple Caesar Vinaigrette

Caesar Vinaigrette

Serves 8

1/3 cup vinegar (apple cider, red wine or balsamic)

3 tablespoons water

1 pkg.Wildtree Caesar Dressing Mix

2/3 cup Wildtree Natural Grapeseed Oil

In a small bowl, combine vinegar, water, dressing mix and oil. Whisk together until well blended. Allow dressing to sit 1 hour before serving to develop flavors. Refrigerate prepared dressing for up to 4 weeks.

Five Spice Carrot Cashew Butter

Five Spice Carrot Cashew Butter

Real Food Daily is one of my favorite places to eat in Los Angeles. Nothing satisfies me more than their Basic Four. Your choice of 4 basic foods - but my favorites to choose from include brown rice, specialty grain, pressed salad, veggie of the day, sea vegetables or daily greens topped off with their house peanut sauce. I'm not kidding...my mouth is watering. Real Food Daily also has delicious pancakes and the most incredible chocolate mousse - as creamy and smooth as any mousse made with dairy!

Recently, I enjoyed a delicious 'butter' at a friend's house called Five Spice Carrot Cashew Butter. She whipped it up in no time - so I thought I'd give it a try as it was really yummy! The recipe is from Ann Gentry's Real Food Daily Cookbook. Her recipes (and restaurant) are vegan and offer some gluten free options as well. I am personally not vegan...more of a meat eating vegan as we do not eat dairy or eggs but we try to eat animal protein that is grass fed beef, organic chicken, lamb and wild or pole caught seafood.

Back to the recipe...it's tasty spread on a piece of toasted corn bread or cracker, served on top of a warm salad, dolloped on a baked potato or straight from a spoon!

Five Spice Carrot Cashew Butter

1 TBSP Grapeseed Oil

1 pound carrots, peeled and chopped

1 large onion, chopped

1 cup water

1 cup raw cashews

2 TBSP maple syrup

1 TBSP yellow miso

1/4 tsp five-spice powder

1/4 tsp salt

Simmering carrots & onions.

Heat the oil in a large, heavy saucepan over medium heat. Add the carrots and onion and saute until the onion is translucent, about 10 minutes. Add the water, cover, and cook, stirring occasionally, until the carrots are very tender, about 10 minutes. Uncover and simmer until the liquid has absorbed, about 10 minutes, then remove from the heat and cool completely.

Transfer the cooled carrot mixture to a food processor. Add the cashews, maple syrup, miso, five-spice powder, and salt. Blend until smooth and creamy, about 5 minutes. Transfer the spread to a small bowl. Serve cold or at room temperature. Enjoy!

Grapeseed Oil Giveaway

Garlic GSO Giveaway

Why use Wildtree's Grapeseed Oil?

Wildtree's expeller pressed grapeseed oil (GSO) is made from grape seeds after wine production. It is therefore environmentally sound and requires no new farmland or water to produce. Versatile, delicious and good for you, GSO allows the pure flavor of fresh food to come through. Its delicate flavor and body make it perfect for sautéing, baking or frying. Try it in salad dressings, on pasta or hard breads, or use as marinades or bastes for the grill.

Health Benefits

NO preservatives such as TBHQ or BHT
NON hydrogenated
NO sodium
NO trans fats

It is easily digestible

NO cholesterol (it actually aids in cholesterol reduction)
LOW level of saturated fats (1/2 as much as olive oil)

GOOD source of Vitamin E Alpha (important anti-oxidant)

Helps the body produce High Density Lipoprotein (HDL)

Want to try out the yummy benefits of grapeseed oil? 

Enter my giveaway and WIN a bottle of Roasted Garlic Grapeseed Oil.

Each task below will give you another chance to win...
1.  Likeand leave a note on Wildtree Cooking with Jen Warr on Facebook

2.  Leave a note on my blog at Wildtree Cooking with Jen.

3.  Book a Wildtree Tasting with me in July or August (New England).

4.  Book a Wildtree Tasting with me in September (California)

5.  Join my Wildtree team (kit is 1/2 price for the month of July)

The contest ends on July 24th, 2011 when winner will be picked at random.
Good Luck!

Smashed Potatoes

Smashed Potatoes

Creamy, crunchy, flavorful...these potatoes rock!

Ingredients:

3 lbs baby red potatoes

1 tsp sea salt

Natural Grapeseed Oil

Garlic Grapeseed Oil

Garlic & Herb Blend

Directions:

Preheat oven to 425 degrees.

Wash potatoes and place in deep pot and fill with water to boil. Once potatoes are boiling, add sea salt. Boil until potatoes are fork tender.

Next, drizzle Large Bar Pan with Natural Grapeseed oil (be generous). Arrange potatoes on pan in a single layer - use 2 pans if necessary. Lightly press down on potatoes to squish them with a fork. (This is a great step kids will love to help with!)  Next, brush each potato with some of the Roasted Garlic Grapeseed Oil and sprinkle with some of the Garlic & Herb Blend.

Pop in the oven for about 20 minutes or until nice and golden and crispy. Serve with Lemon Rosemary Chicken Thighs and Dilly Green Beans.

To order any Wildtree products please go to www.jenwarr.mywildtree.com.

Lemon Rosemary Chicken Thighs

Lemon Rosemary Chicken Thighs

Ingredients:

3 1/2 lbs chicken thighs

1/4 cup Natural Grapeseed Oil

2 TBSP Lemon Rosemary Blend

Directions:

Preheat oven to 375 degrees. Wash and dry the chicken thighs and arrange in a baking dish. Mix the Grapeseed Oil and Lemon and Rosemary Blend together and brush generously onto chicken. Put into the oven and bake for about 50 mins or until done.  Serve with Smashed Potatoes and Dilly Green Beans.