CASSEROLES, MAIN DISHES, MEATS, ETHNIC DISHES
serves 4-6
Chili Relleno Cassarole
Preheat oven to 400*
oil med cassarole dish
place in oiled cassarole:1 layer whole green chiles
(canned)
1 layer of cheese (your
favorite kind..Monterey
Jack does well)
1 layer of chiles
1 layer of cheese
Blend in the blender:
6 eggs
1c milk
1 cup sour cream
1/2 cup + 2 Tablespoons flour
1/2 minced onion
salt to taste
Pour this mixture over the chiles and cheese, bake 40
min or till golden brown.
CHICKEN AND RICE
Coat cake pan with butter. (9x13)
MIX: 1 stick of butter(rest)
1 can cr of mushroom soup
1 can cr of celery soup
1 can cr of chicken soup
3 cans water
Heat all together. Put 14 oz box of Minute Rice in cake pan, pour 1/2 soup mixture on rice. Place cut up chicken pieces on rice and pour rest of mixture on. Sprinkle with 1 pkg Lipton Onion Soup Mix. Cover with tin foil.
Bake 350 for 1-1 1/2 hours.
TATER TOT BAKE
1 lb ground beef
1 can mixed vegetables
(I use frozen sometimes)
1 can cr of something soup
1/2 can water
1 pkg frozen Tator Tots
Put in baking dish in order given. Mix water and soup before spooning over meat and veggies. Cover with a single layer of Tator Tots.
Bake 350 for 30 minutes.
NO PEEKY STEW
Stew meat (I use a beef roast)
Vegetables-potatoes, carrots onions, etc.
4 TBSP tapioca
1 TBSP sugar
enough V-8 Juice to barely cover stew
Put in roasting pan in order given. Stir gently.
Bake 250 for 5 hours covered and do not disturb.
Everything goes into roaster raw. A GREAT MEAL FOR FAST SUNDAY!
RICE HOT DISH
Brown:1 lb gr beef
Add:1 can cr of mushroom soup
2 med onions, cut fine
1 can cr of chicken soup
1 cup celery, cut fine
1/2 cup raw rice
2 cups water
4 tsp soy sauce
Bake 350 for 1 1/2 hour, all together.
If you want a little more add a little rice and water.
WILD RICE CASSEROLE
2 cups wild rice
green onion
1 med onion
celery
1-2 tsp salt
1-2 cans cr of mushroom soup
Rinse wild rice till water is clear with cool water.
Put rice, salt, onion, gr. onion, celery in kettle with
lots of water and add additional water until rice is tender
and water is almost gone.
Add soup and cook till ready to serve. About 1/2 hour.
BAKED CHOP SUEY
Brown: 1 lb ground beef
1/2 cup green pepper, chopped
1/2 onion, chopped
1 cup celery, chopped
Add: 1/2 tsp pepper
2 1/2-3 cups hot water
1 can mushrooms
1/3 cup soy sauce
Put in casserole dish. Bake at 350
1 can cream of mushroom soup
1 cup uncooked rice
for 1 hour.
ZUCCHINI CASSEROLE
3 cups med zucchini thinly sliced
1 large onion, chopped
1 1/2 lb lean gr beef
1/2 tsp salt
1/8 tsp pepper
1 6 oz pkg Stove Top stuffing
1 cup grated carrots
1 can cr of chicken soup
1 cup sour cream
Cook sliced zucchini & onion in small amount of boiling, salted water abt 5 minutes. Drain, set aside. Brown gr. beef, season.
Prepare stuffing mix according to pkg.
Spread 1/2 meat in greased 2 qt casserole dish, top with stuffing mix. Combine grated carrots, soup, and sour cream. Fold in zucchini, onion mixture.
Pour over stuffing, add rest of meat on top.
Bake 350 for 45-50 minutes.
NO-NAME CASSEROLE
1 6 oz pkg long grain & wild rice mix
1 can cr of chicken soup
3 cups cubed cooked turkey
1 cup chopped celery
1/4 cup chopped onion
1 5 oz can water chestnuts,drained & sliced
1 3 oz can chopped mushrooms, drained
3 TBSP soy sauce
1 1/2 cup buttered soft bread crumbs
Cook rice mix according to directions. Blend in soup. Add next 6 ingredients and 1 cup of water. Mix well. Put into 3 qt casserole dish. Sprinkle with buttered bread crumbs.
Bake 350 for 1 hour.
GLENN'S OWN CREATION
Real Mashed Potatoes
Browned, Seasoned, Ground Beef
Any Kind of Cheese you Like
Layer in a baking dish and heat in oven or microwave until the cheese
3 BEAN CASSEROLE
1 lb gr beef
chopped onion
1 large can Bush's Bacon flavored Baked Beans
1 can Kidney Beans, drained
1 can Lima Beans, drained
1 can Garbanzo Beans,drained (opt) (chick peas)
Brown meat and onion. Combine with beans in large casserole dish then Add:
1/2 c ketchup
3/4 cup brown sugar
2 tsp vinegar
1 tsp prepared mustard
Bake 350 for 1 1/2 to 2 hours.
ALASKA CRAB MEAT SOUFFLE
1 can crab meat
2 cup milk
2 cups cooked noodles
1 tsp salt
6 cups soft bread crumbs
2/3 c butter
6 beaten eggs
1 1/2 c grated cheese
2 TBSP chopped onions
Scald milk and pour over bread. Add rest of ingredients except eggs and stir lightly. Fold in eggs and put in greased 9x13 pan.
Bake 350 for approx. 1 hour.
Serve with Mushroom Sauce.
1 can mushroom soup
1/4 cup milk
1 can mushrooms
Heat and pour over top.
MIXED VEGETABLE CASSEROLE
1 1/2 lb ground beef, browned
2 cups chow mein noodles
1 large onion, chopped
4 tsp soy sauce
1 cup celery, diced
1 cup mushrooms
2 cans cr of mushroom soup
1 can chicken w/rice or cr of chicken soup
1 can or frozen pkg of mixed vegetables w/juice
Bake 350 for 1 hour or more. Put noodles over top last 10-15 minutes.
5 SOUP CASSEROLE
1-2 lbs ground beef, browned
onions
1 can each of cream of mushroom soup, cream of celery soup, cream of chicken soup, chicken w/rice soup, and vegetable beef soup
1 bag chow mein noodles
Mix browned beef, soups and 1/2 of the noodles in casserole dish, mix well then cover top with rest of noodles.
Bake at 375 for about 1 hour or till heated through thoroughly.
(This is a favorite.) (This is also a MINNESOTA HOTDISH)
FETTUCCINE ALFREDO
1 lb. soft butter
1 cup Parmesan cheese, grated
Pinch of pepper
1 cup whipping cream
1 lb. pkg fettuccine noodles
1-2 Tbls salt
Water
Cream butter, cheese and pepper until smooth. Slowly add whipping cream to mixture. Set aside. Boil noodles in salted water for 5-7 minutes. Drain well and put back in the same pot. Don't rinse noodles or pot. Add butter mixture and toss well. Cover and keep warm until serving.
Variation for Pasta Primavera: Add 2 cups each, cooked broccoli, cauliflower, and carrot coins. May use frozen vegetable blend. Add to butter mixture and toss well.
CHICKEN TAMALE CASSEROLE
2 broiler/fryer chickens, cut up
2 TBSP veg oil
1-4 oz can diced gr. chilies,dr
1 large onion, diced
1-12 oz can wh kernel corn, dr
1 8 oz tomato sauce
1 cup pitted ripe olives
1/2 c water
1 cup sour cream
1 1/2 tsp salt
3-15 oz cans beef tamales
1/2 tsp leaf oregano
1 cup cheddar cheese, shredded
Brown chicken in hot oil, a few pieces at a time. Remove from pan; keep warm. Cook onions in oil until soft but not brown. Drain oil.
Add tomato sauce, water, salt, oregano and green chilies to pan, bring to boil. Add chicken pieces. Simmer covered until chicken is fork tender.(45 min-1 hr) Remove chicken; cool slightly, then remove meat from bones, discarding skin and bones. Tear or cut chicken into large irregular pieces. Drain any fat from sauce. Should be 2 1/2 cups sauce remaining. Return sauce to skillet; add corn, olives, sour cream and chicken meat. Simmer gently while preparing dish with tamales. Remove wrappings from 10 tamales, cut in half diagonally. Slice remaining tamales and line bottom of a large oval baking dish with sliced tamales.(If using a 9x13 be careful not to fill too full) Top with chicken mixture, then evenly space tamale halves around sides of dish, diagonal cut up. Use a teaspoon to gently tuck them around sides so they stand upright. Bake 350 about 35 minutes or bubbly hot. Sprinkle with cheese about 5 minutes before removing from oven.
BAKED BEANS
2 lb navy pea beans (soaked overnight)
2 lbs side pork (chopped and fried till well done)
2 Large sliced onions
1 TBSP dry mustard
2 cups brown sugar
pepper
2 cups water or barely cover.
Put in pressure cooker. Cook 1 hour at 15 lbs of pressure.
(My little added touch to mom's recipe)
also add: 3 TBSP ketchup and 2 TBSP molasses
To bake in oven, cover beans well with water to make sure of not drying out. Bake 275 or 300 all day, very slow.
KIDNEY BEAN GOULASH
1 1/2 lbs ground beef
1 16 oz can kidney beans, drained
1 green pepper, chopped
1 cup celery, chopped
1 large onion, chopped
salt and pepper to taste
1 16 oz can tomatoes, cut up
1 can tomato soup
1 7-8 oz pkg broken spaghetti
bacon strips
Brown meat, green pepper, celery and onions in a little oil. Cook spaghetti until nearly done, drain. Combine all ingred. and place in a large greased casserole. Lay several strips of bacon across the top. Bake uncovered, at 350 degrees for 1 hour.
CABBAGE ROLLS
2 large packages sauerkraut
2 pounds ground beef
6 cups cooked rice
2 large onions(diced)
2 large heads cabbage
Garlic salt
pepper
Cook cabbage heads in boiling water until softened. Let cool. Mix cooked rice and ground beef, onions, garlic salt and pepper together. Stuff the cabbage leaves with the mixture. Put the stuffed cabbage leaves into a large pan. Lay the two packages of sauerkraut over the cabbage rolls. Add water if it looks dry. Bake for 2 hours in 350 degree oven.
BROCCOLI CHICKEN BAKE
9 x 13 pan 350 degrees for 45 minutes
LAYER INGREDIENTS:
1st layer:
2 boxes (10 oz) chopped broccoli, thawed, but not cooked
2nd layer:
3-3 1/2 lb chicken (boiled and deboned)
or leftover turkey (2 cups)
3rd layer:
8 oz Velvetta Cheese, sliced or cheddar cheese
4th layer:
1 can cream of mushroom soup mixed with 1/2 cup Miracle Whip
5th layer:
1 can water chestnuts, drained and sliced
Place in oven and bake 45 minutes. Remove and top with
6th layer:
1 can French Fried Onion Rings, 1 stack saltine crackers or Ritz crackers crushed and 1/4 cup melted margarine.
Return to oven till 6th layer is browned; remove from oven and let set 10-15 minutes.
RECIPES FROM A GREAT FRIEND
Sour Cream Chicken Enchiladas
3 lbs chicken breasts (abt 4 chicken breasts)
2 cans cream of chicken soup
1 cup sour cream
1 ½ cup chopped onions
2 (4 oz) cans green chilies(chopped)
Grated cheese
12 flour tortillas
Boil chicken til tender. Bone and cut into pieces. Heat together soup, sour cream, onion, chilies for about 5 minutes. Top each tortilla with cheese, chicken pieces and about 2 Tbsp soup mixture. Roll up and arrange in greased baking dish. Pour remaining soup mixture over top. Top with grated cheese. Bake 30 minutes at 350 degrees.
Chicken Fried Steak
1 - 2 lbs round or cube steak
1 beaten eggs
2 T milk
1 cup fine cracker crumbs
2 T fat
salt/pepper to taste
1 pkg chicken gravy
Cut meat into serving size pieces. Dip into eggs. Coat with cracker crumbs. Brown one side, turn and brown other side. Season, cover and turn heat very low. Cook 30 - 45 minutes. Add water to keep from burning.
Texas Barbecue Sauce
1 cup tomato juice
½ cup water
¼ cup catsup
¼ cup vinegar
2 T Worcestershire sauce
2 T brown sugar
1 T paprika
1 tsp dry mustard
1 tsp salt
¼ tsp chili pepper
1/8 tsp cayenne pepper
Mix ingredients in saucepan, simmer 15 minutes or until slightly thickened. Makes abt 2 cups.
Barbecue Spare Ribs
4 lbs spare ribs cut into serving pieces
Texas BBQ sauce (above)
Place ribs and water into large kettle with a cover. Bring to a boil. Cook 5 minutes. Remove ribs from water; drain well. Place ribs in a shallow glass dish. Brush with sauce. Cover, refrigerate 1 hour, turning occasionally. Then bake until tender.
Filled Holiday Crescents
4 T melted butter
1 8 oz pks cream cheese
3 cups chicken diced
2 stalks celery chopped
¼ tsp pepper
1 small onion, minced
1 small can mushrooms
2 - 3 pkg crescent rolls,, rolled thinner
Mix all together, except rolls. Place ¼ cup filling on each roll. Roll from wide side and tuck end under. Dip in butter, then crumbs. Bake at 375 degrees for 15 minutes. Top sauce.
(Recipe Follows)
Crumb Mixture
½ cup chopped nuts
4 T melted butter
1 cup crushed croutons
Sauce Mixture
1 can cream of Chicken soup
1 cup milk
Heat to boiling point.
Dinner in a Pumpkin
1 small to med pumpkin
1 onion, chopped
2 T Vegetable oil
1 ½ lb ground beef
2 T soy sauce
4 oz can mushrooms
1 can cream of chicken soup
1 ½ cup cooked rice
1 can sliced water chestnuts,drained
Cut off top and clean out seeds and the pulp of pumpkin. In large skillet, sauté onions in oil until tender. Add neat and brown. Drain. Add soy sauce, br. Sugar, mushrooms and soup. Simmer 10 minutes. Add cooked rice and water chestnuts. Spoon mixture into pumpkin. Replace pumpkin top and place entire pumpkin with filling on baking sheet. Bake on hour or until tender at 350 degrees. Put pumpkin on plate, remove lid and serve. Scoop cooked pumpkin for a vegetable.
Easy Chicken Cordon Bleu
14 single chicken breasts
4 T chopped cooked ham
4 T grated Swiss cheese
1 small clove garlic, crushed (or garlic salt powder)
½ tsp salt
1/8 tsp pepper
3 - 4 T seasoned flour
1 large egg
¼ cup oil
6 - 8 T crushed saltine cracker crumbs or dried bread crumbs
4 - 5 T butter
Place chicken breast, skin side down, with sharp knife cut a shallow slit down center of each without cutting through to skin. Cut shallow pockets on either side of these slits.
Mix ham and cheese with garlic and a little with white wine to moisten. Season well, fill pockets in chicken shaped fillet attached to each breast.. Put in fridge and chill 30 minutes.
Coat well in season flour. Brush carefully with egg beaten with 1 tsp oil. Roll in cracker crumbs.
Heat oil,, add butter. When foaming, fry breasts til tender, golden brown and crispy all over. Drain on paper towel. Yield 4 servings.
Taco Seasoning
2 tsp instant minced onions
1 tsp salt
1 tsp chili powder
½ tsp corn starch
½ crushed red pepper
½ tsp instant minced garlic
¼ tsp oregano
½ tsp cumin
Homemade Noodles
2 T milk (canned milk is best)
3 eggs
½ tsp baking powder
¼ tsp salt
1 T oil
Approx 3 cups flour.
Beat eggs, salt, oil and milk together. Add sifted flour and baking powder stirring in about half the flour in egg mixture with a fork until firm ball and then add more flour until you can handle the dough easily. Place on floured surface and work enough flour in as you are rolling it out to make a smooth leathery, thin dough. Flour both sides as you work. Cut into ½ in strips with sharp knife or noodle cutter. Shake out and lay on a floured surface to dry, or for quick method, bake at 150 degrees for 2 - 3 hours to dry them. (You can cook noodles in a broth without drying them, but they are more like dumplings then.)
Crispy Potato Logs
3 medium potatoes, scrubbed, unpeeled, each sliced into 8 wedges lengthwise
¼ cup soy sauce
1 cup crushed cheese croutons (or whatever flavor you like)
3 T parmesan cheese
Combine croutons and cheese in bag. Dip potatoes in soy sauce and moisten. Drop in bat. Shake to coat well. Place on greased cookie sheet. Bake at 425 degrees for 30 - 35 minutes. Serve hot.
“River” Potatoes
4 - 5 potatoes
1 - 1 ½ cup grated cheese
½ pt sour cream
1 envelope dry onion soup mix
½ onion, finely chopped
Lawry’s salt or seasoning
Clean potatoes and slice with peels to size of silver dollars. Boil until ALMOST done. Drain. In casserole dish, layer: Butter (1/2 tsp in each corner)
Potatoes
Onions
Soup Mix (sprinkle)
Cheese
Repeat until all is used. Top with grated cheese. Place in oven at 350 degrees. Bake 15 minutes until cheese is melted.
Homemade Pizza
Crust: 1 ½ T yeast
1 ½ cup warm water
dissolve
Mix: 4 ½ cup flour
3 T sugar
3 T oil
1 tsp salt
Add yeast and mix well. Spread onto greased cookie sheet.
Sauce:
1 8 oz can tomato sauce
¼ tsp salt
¼ tsp oregano
¼ tsp chili pepper
1/8 tsp garlic salt
1/8 tsp pepper
Spread sauce and other toppings on top. Bake 350 degrees for 20 - 25 minutes. Best if it can sit and rise in a refrigerator for a couple of hours.
Cashew Chicken
4 - 5 skinned boned chicken breasts cubed
cornstarch
soy sauce
1 T oil
½ cup sliced onions
½ cup roasted cashews
1 green & red bell pepper cut into strips
½ small garlic clove, minced
8 oz drained, canned water chestnuts (reserve ¼ c liquid)
2 cups carrots thinly sliced
1 can mandarin oranges or pineapple cubes
Sprinkle chicken with cornstarch, tossing to coat completely. Add enough soy sauce to cover chicken. Let marinate for 15 minutes. In non stick skillet, heat oil. Using slotted spoon, transfer chicken cubes to skillet. Cook until browned. Add remaining ingredients except fruit. Cover and cook until chicken is cooked, sauce thickens and vegetables are tender. Add liquid as needed. Add fruit and serve.
Cheese Casserole
1 can creamed corn
2 eggs
¼ cup yellow corn meal
1/3 cup oil
½ tsp bkg powder
¾ tsp garlic powder
¼ tsp pepper
1/3 can green chili peppers, chopped
2 cups grated cheese
Beat eggs, corn meal, bkg powder.
Pour ½ mixture in greased casserole dish. Then cover with 1 cup grated cheese, all of the green chilies. Pour remaining corn mix. Top with rest of cheese. Bake in 350 degree oven for 45 minutes.
BEEF IN PEPPER CUPS
_______________________________________/RECIPE\_______
From: The Kitchen of Louise B
Beef in Pepper cups
6 med. green peppers
1 lb. ground beef
1/2 cup chopped onion
3/4 tsp.salt
dash pepper
1 16-0z. can tomatoes, cut up
1/2 cup regular rice
1/2 cup water
1 tsp. worcestershire sauce
1/2 tsp. chili powder
1 cup shredded sharp American cheese (4 oz)
Remove tops and seeds form peppers. chop enough of the tops to make 1/4
cup. Cook whole green peppers in boiling salted water for 3-5 minutes.
Invert and drain. Sprinkle insides lightly with salt. In a skillet cook
beef,onion, and the 1/4 cup chopped peppers. till meat is browned and
veggies are tender. Drain excess fat. Season with the 3/4 tsp. salt
and pepper. Add tomatoes, uncooked rice, water, Worcestershiresauce,
and chili powder. Cover and simmer until rice is tender...15-20
minutes. Stir in half the cheese. Stuff peppers with meat mixture.
Bake in 12X71/2X2 inch baking dish at 350° for 25-30 minutes. Sprinkle
with remaining cheese and return to the oven until cheese
melts...2-3minutes. 6 serving...
SOUPS
TACO SOUP
1 lb ground beef
1 pkg taco seasoning
1 onion
1 avocado (chopped)
1 can red kidney beans
cheddar cheese
1 can corn
sour cream
1 can stewed tomatoes
tortilla chips
1 can tomato sauce (8 oz)
Brown gr. beef & onion. Add canned stuff and seasoning. Simmer for 15 minutes and add avocado. Serve with garnishes.
U.S. SENATE BEAN SOUP
1 lb white beans, soaked overnight in cold water
1 ham bone with meat on it
3 quarts water
1 cup cooked mashed potatoes
3 onions, chopped
5 stalks celery, including tops, chopped
2 cloves garlic, mashed
1/4 cup minced parsley
Drain beans and put them in a soup kettle with ham bone and water. Bring to boil and simmer for 2 hours. Add onions, celery, garlic and simmer till beans are cooked thoroughly. Then add mashed potatoes and heat. Serve.
HALF HOUR HAMBURGER SOUP
1 lb ground beef
1 quart water
1 quart tomatoes, home canned are best
onions, chopped
celery, chopped
salt & pepper to taste
1 can cream style corn
Irene puts everything, except the corn, in raw and then simmers for twenty minute. I prefer to brown the ground beef, onions and celery.
BEEF VEGETABLE SOUP
Slightly braise 1 1/2 pound Lean Beef
Add: 6 cups water
1 1/2 cup diced celery
1 1/2 cup diced potatoes
2 cups onions
1 cup pearl barley and a smidgen of Spike
1 quart canned whole tomatoes
2 cups Baby lima beans which were cooked
separately till tender
Add salt and pepper to taste. Simmer slowly 3 1/2 hours.
FRENCH MARKET SOUP
Equal amounts of each:
adzuka beans
navy beans
black-eyed beans
garbanzo beans
pinto beans
soy beans
red beans
gr. split beans
black beans
yell. split beans
white lima beans
lentils
great northern beans
barley
Use ham bone or ham hock and 1/2 lb smoked kielbasa,
cubed; w qts water or 1 qt beef stock and 1 qt water. Simmer 2 hours.
Add: 1 lb can tomatoes, diced
1 large onion, chopped
1 large green pepper, chopped
1 clove garlic, chopped
1 TBSP lemon juice
Simmer another 2 hours. Then add 1 TBSP sugar and 2 TBSP Worcestershire Sauce.
Soup broth will look black during first 2 hrs of cooking. That's ok! It all works out with additional group of ingredients.
CLAM CHOWDER
3/4 lbs minced clams or 2 6 1/2 oz cans clams
1 cup onions, chopped fine
1 cup finely diced celery
2 cups finely diced potatoes
3/4 cup butter
1 quart half and half cream
1/2 tsp sugar
3/4 cup flour
1 1/2 tsp salt
I also add white pepper to taste
Drain juice from clams and pour over vegetables in large saucepan. Add enough water to barely cover and simmer over medium heat until potatoes are tender.(About 20 minutes)
Make white sauce with butter, flour and cream. Add to vegetables, undrained,. Add clams. Heat to serve. VERY GOOD!!!!!!!
MOM FINN'S CHILI
1 can tomato juice
1 can whole tomatoes
2 cans kidney beans
2 lbs ground beef, browned
4-5 stalks celery, chopped
2 big onions, chopped
1 TBSP chili powder
salt and pepper
1 tsp sugar
Brown gr. beef, onions, and celery, then put in large kettle with other ingredients and simmer for at least 1 to 1 1/2 hours.
CREAM OF TOMATO SOUP
(from Betty Crocker 1961)
1 tsp finely chopped onion
2 TBSP butter
3 TBSP flour,
2 tsp sugar,
1 tsp salt,
1/8 tsp pepper
2 cups tomato juice (I use finely chopped and blended home canned tomatoes)
2 cups cold milk
Saute onions in butter. Stir in flour, sugar, salt and pepper. Cook until smooth and bubbly, stirring constantly. Remove from heat. Gradually stir in tomatoes. Bring to a boil, stirring constantly; boil 1 minute. Stir hot tomato mixture into cold milk. Heat rapidly to serving temperature. Serve immediately.
SALAD SOUP (GASPACHO)
1 small clove garlic
1 TBSP sugar
salt
1 - 16 oz can tomato juice
1/4 cup olive oil
2 TBSP lemon juice
2 TBSP Worcestershire Sauce
3 tomatoes, chopped fine
1 cucumber, chopped fine
1 green pepper, chopped fine
1 cup shredded carrots
1 cup celery, chopped fine
1/2 cup green onions, chopped fine
Combine garlic with sugar, salt, and liquid ingredients. Beat with rotary beater. Cover and chill while preparing vegetables. Stir in vegetables and chill at least one hour. Makes 10 cups.
CREAM OF BROCCOLI SOUP
2-3 bunches fresh broccoli
1/2 cup chopped onions
1 can minced clams
3 TBSP margarine
2 TBSP flour
2 cups chicken broth
1 cups half and half
1/2 tsp salt
1/8 tsp pepper
1/8 tsp cayenne pepper
1/4 tsp thyme
Slice broccoli and cook in chicken broth. Saute onions in margarine, blend in flour and add half & half till thickened. Add broccoli and spices and clams. Heat though and serve.
CREAM OF WILD RICE SOUP
1/2 cup wild rice (3 oz)
2 1/2 cup water
2 TBSP butter or margarine
1 TBSP minced onion
1/4 cup flour
4 cups chicken broth
(6 chicken bouillon cubes w/4 cups water)
1/2 tsp salt or to taste
1/3 cup grated carrots
3 TBSP slivered almonds
1 pint half and half
minced parsley or chives
mushrooms, fresh or canned
Combine wild rice and 2 1/2 cups water. Cook and set aside. (Make sure you clean the rice before cooking. Clean by running cold water over rice until water is clear.) Prepare chicken broth. Heat and set aside. Melt butter in saucepan, saute onion until tender. Blend flour (I add about a TBSP more flour for thickness) Gradually add broth, stirring constantly with a wire whisk until mixture thickens slightly. Stir in cooked rice and salt; add carrots and almonds, simmer 5 minutes. Blend in half and half, heat to serving temperature. Garnish with parsley or chives. You can add some cooked ham if you like.
DUMPLINGS
1 1/2 cup sifted flour
1 tsp salt
2 tsp baking powder
1 egg
1/2 cup milk
Sift flour w/baking powder and salt. Beat egg, add milk. Combine mixtures. Allow to "mellow and rise" for 10-15 minutes. Carefully scoop with spoon which has been dipped into boiling liquid and place on liquid. Do this for each dumpling. If you are using a pressure cooker, cook, uncovered for 5 minutes. Cover, steam for 5 minutes without control on vent. If you are using ordinary stew pot, cover with tight lid and cook for 13-16 minutes. Reduce heat so liquid doesn't boil away. Don't thicken the liquid until after you have removed dumplings. Nice fluffy dumplings and can be reheated well.
ETHNIC DISHES
LASAGNA from Helen Julkowski
Sauce: Brown 1 lb ground beef
Cook Lasagna noodles as directed
in 2 Tbsp oil
w/ 1/4 tsp granulated garlic
Then you need:
Add: 1 qt tomatoes, blended
3/4 lb cottage cheese
1-6 oz can tomato paste
3/4 lb mozzarella cheese
1/4 tsp each pepper
Grated parmesan cheese
marjoram, oregano to taste
2 tsp salt
Place following ingredients in order listed, beginning and ending with sauce in a 9x13x2 pan.
single layer of noodles
cottage cheese
mozzarella cheese
parmesan cheese
Repeat till all ingredients are used. I don't do more than 2 layers or it overflows.
Bake at 425 for 45 to 60 minutes or 300 for 2 1/2 hours. I like the slow method.
ITALIAN SPAGHETTI SAUCE from Grandma B. Findell
3 Tbsp lard
1 tsp oregano
1 1/2 lb beef short ribs w/bones
1 TBSP parsley flakes
1 med onion
1/2 tsp pepper
2 cloves garlic
1 TBSP salt
1-28 oz can tomato puree
3 TBSP parmesan cheese
1-6 oz can tomato paste
Put lard in large kettle. Add chopped onions and garlic with short ribs. Brown 10 minutes. Add tomato paste and puree with an equal amount of water. Add seasonings and cheese. Cook slowly for 2 hours (or longer). Add meatballs and cook till meat is completely done. If sauce gets too thick add a little water. Never add more tomato juice or puree.
MEATBALLS FOR ITALIAN SPAGHETTI
1 1/2 LBS ground beef
2 TBSP parsley flakes
1 med onion,chopped
2 TBSP parmesan cheese
1 clove garlic,chopped
1 1/2 tsp salt
1 cup bread crumbs,(zwieback toast)
1/2 tsp pepper
1 egg, beaten
Chop onions and garlic fine and add to other ingredients. Mix well. Roll into balls, put in simmering sauce. Roll about 1 to 1 1/2 inch balls.
PORK OR CHICKEN CHOW MEIN from Vicki's Home Ec
1 cup chicken broth
1/2 lb pork or chicken, cut in strips
2 tsp soy sauce
4 stalks celery, sliced 1/8"diagonal
1/2 tsp salt
1 1/2 onion, sliced very thin
2 TBSP cornstarch
1 can bamboo shoots, drained
Mix and set aside.
1 can mushrooms, drained
Add 2 TBSP oil to wok, heat, add meat. Cook 2 minutes till browned. Remove from wok. Add a little more oil, when hot add vegetables. Stir fry for 1 minute, add bamboo shoots and mushrooms. Stir broth mixture and pour into wok. Stir and cook till sauce thickens. Add meat to wok. Stir till hot and sauce is clear. Serve with noodles or rice.
PORK OR CHICKEN FRIED RICE
1 1/2 cup water
1 1/2 celery, chopped
1/2 tsp salt
1 can mushrooms, drained
2 tsp butter
salt and pepper
soy sauce
1 1/2 c instant rice
1 egg, beaten
1 pork steak or chicken breast
oil
1/2 onion
Prepare rice according to pkg. Heat oil, brown meat well, add onion and celery and mushrooms, sprinkle salt & pepper. Add egg, then rice mix together. Add enough soy sauce till mixture is light brown.
SWEET AND SOUR SAUCE from New Era Magazine
1-20 OZ can chunk pineapple
1/2 c Brown sugar
3 TBSP vinegar
2 TBSP soy sauce
1 tsp onion salt or 1/2 tsp onion powder
2 TBSP cornstarch
1 TBSP ketchup
Drain juice from pineapple. Add water till = 1 cup. Add rest of ingredients. Cook over med heat, stirring constantly till clear and thickened.
EGG ROLLS from Barb Kuzma
FILLING:
2 cups finely chopped pork, beef or chicken (Barb uses country style ribs of pork, Judy likes to use chicken breasts)
1 cup finely chopped celery
1/2 cup finely chopped green onions
1/2 cup finely chopped water chestnuts
MIX: 1 tsp peanut butter
SEALER: 2 TBSP cornstarch
1/2 tsp salt
3-4 TBSP water
1/2 tsp sugar
Egg Roll Wraps that are in the produce dept of stores.
2-3 tsp soy sauce
2 tsp cornstarch
Combine items in Filling and Mix separately. Then combine together. Mix very well. Make and form the egg rolls using the Sealer. Deep fry in Peanut Oil until golden brown.
1 batch makes 18 - 20 egg rolls at the most.
(To form egg rolls, follow directions on egg roll packages.)
CHICKEN ENCHILADAS from The Harris'
2 cups cooked chicken, diced
1 can diced green chilies (4 oz can)
1 onion, diced, sautéed
1 can cream of chicken soup
1/2 cup sour cream or yogurt
1 can enchilada sauce
1/2 cup grated cheese
1 tortilla shells
Mix together chicken, chilies, onion, 1/2 soup and sour cream. Fill tortilla, roll and put in baking dish. Mix together remaining half of soup and enchilada sauce. Pour over enchiladas. Sprinkle cheese over, bake for 10-20 minutes at 350 degrees.
CREAMY CHICKEN STIR FRY from Sue Labrosse
3 cups vegetables (stir fry bag)
cut up chicken breast, skinless
1 can cream of mushroom soup
1/4 cup water
soy sauce
rice
Heat oil or Pam in pan and cook up vegetables. Set aside to cool, heat oil and brown chicken till done. Combine chicken, vegetables, water, soy sauce and soup together, simmer. Stir occasionally. Cook rice per directions.
VEGETABLE PIZZA by Lois Drown
Press out 2 pkg of crescent rolls on jelly roll pan.
Bake at 350 degrees for 10 minutes until light brown. Cool.
Mix and spread on crust:
2 8 oz cream cheese
3/4 cup mayonnaise
1/4 cup milk
1/2 tsp garlic powder
1 tsp dill weed
Vegetables--chopped
1/4 cup gr onions
1 cup cauliflower
1 cup broccoli
and any other vegetables of you choice (even black olives)
Put vegetables over cheese mixture. Grate carrots and sprinkle on top, chill. Keeps up to 5 days, refrigerated.
TACO PIE from Deb Krall
crescent roll crust (2 pkg crescent rolls)
crushed Nacho Cheese Doritos sprinkled over crust
Top with prepared taco meat: Ground Beef browned & taco seasoning
Sprinkle shredded cheese (as much as you like)
1-1 1/2 cup sour cream over cheese.
More crushed chips.
Layer as described above on a jelly roll pan and then bake at 350 degrees for 30 minutes.
SLOPPY JOES from Irene Lawler
2 lbs ground beef
1 tsp salt
1/2 cup catsup
3 T vinegar
1 med onion, chopped
1 cup barbecue sauce
1/2 cup water
1 T brown sugar
Brown meat, drain and add other ingredients and simmer. Yields 12 servings.
EASY TURKEY POT PIE from Karen Strege
1 pkg birdseye mixed vegetables
1 8 oz can whole onions, drained
1 can cream of chicken or mushroom soup
2 12/2 cup cooked turkey, diced
1 6 oz pkg Stove Top stuffing mix (chicken)
Prepare vegetables as directed on package, omit salt and do not drain. Add onions, soup and turkey. Pour into 2 qt baking dish. Prepare stuffing as directed and spoon on turkey mixture. Bake at 350 for 30 minutes.
SPAGHETTI PIE from Debbie Hancock
6 oz spaghetti
1 8-oz can tomatoes, cut up
2 Tbsp butter
1 6-oz can tomato paste
1/3 cup grated parmesan cheese
1 tsp sugar
1 well-beaten eggs
1 tsp oregano
1 lb ground beef
1/2 tsp garlic salt
1/2 cup chopped onions
1 cup cottage cheese
1/4 cup chopped green pepper
1/2 cup shredded mozzarella cheese
Cook spaghetti about 10 minutes; drain. Stir in butter, parmesan cheese and eggs. Form spaghetti mixture into a crust in a buttered 10" pie pan.
In skillet, cook ground beef, onion, and green pepper till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt. Heat through.
Spread cottage cheese over spaghetti crust. Fill pie with tomato mixture. Bake uncovered in 350 degree oven for 20 minutes. Sprinkle mozzarella cheese on top; bake 5 minutes longer or till cheese melts.
MEATS, POULTRY, FISH
PEPPER STEAK from Mike Foote
Cut across grain of round steak.
Marinate in: 1/4 c soy sauce
1 clove garlic, cut fine
1/2 tsp ginger
1/4 tsp salad oil
Brown on high flame, keep tossing. (Stir Fry) Cover and simmer, if not tender, for 10 minutes.
Then add:
1 cup green pepper
1 cup sliced onion
1 cup diagonal cut celery
Stir fry, quickly.
Add 1 TBSP corn starch w/1 cup water.
Add chopped tomatoes last if wanted
.
Double this for more than 3 servings.
GLAZED MEATBALLS from Gidget Brooks
1 lb ground beef
1 TBSP parsley
1/2 cup dry bread crumbs
1 tsp salt
1/3 cup minced onions
1/8 tsp pepper
1/4 cup milk
1/2 tsp Worstershire Sauce
1 egg,beaten
shortening
Mix this together. Form into meatballs about 1" diameter. Brown in shortening. Drain grease from pan.
Then Melt: 1-12 oz jar chili sauce
1-10 oz jar Welch's Grape Jelly
till jelly is dissolved. Replace meatballs, simmer 30 minutes.
POTATO SAUSAGE from Mike Foote's Mom
2 lbs ground beef
1 lb ground pork
3 lbs potatoes (peeled & ground through meat processor)
3 med onions, ground
1/4 cup sausage seasoning
salt and pepper to taste
Mix all together. Make a small patty and fry in pan to see if you have enough seasoning. Put in loaf pan and bake at 350 for 1 - 1 1/2 hours till done.
FOREPAUGH'S WALLEYE PIKE
1 1/3 c butter
Juice of 1/4 lemon
5 c soft bread
1 clove garlic, chopped
1/4 onion
salt
pinch of dill
8 large pike fillets
Soften butter and add rest of ingredients. Spread over fillets in large pan. Bake 350 for 15-20 minutes, till brown. Serves 8.
CHICKEN BREASTS from Gidget Brooks
4 to 6 chicken breasts, skinned and boned
1 pkg dried beef
Bacon
1 can cream of mushroom soup
1 pt sour cream
Shred dried beef in bottom of casserole dish. Wrap half slice of bacon around each breast and place over beef. Mix soup and sour cream. Pour over chicken. Bake 350 for 3 hours. Serve over rice or with baked potatoes.
STIR FRY CHICKEN
2 half chicken breasts
2 tsp sesame seeds
1 1/2 c sliced mushrooms
1/2 tsp salt
4 green onions, sliced
1 cup chicken broth
2 1/2 cups broccoli
1 TBSP cornstarch w/
1/4 c vegetable oil
1 1/2 TBSP water
1/4 tsp each-garlic powder, gr. ginger
Skin and bone chicken. Cut into 2" strips. Slice all vegetables.
Heat oil, add garlic, ginger, stir for 15 seconds. Add chicken and sesame seeds till chicken browns. Remove. Add oil and vegetables, stir fry till crisp tender. Add broth and cornstarch mixture. Add rest. Thicken. Serve over rice. Add drop of Tabasco if desired.
WEIGHT WATCHER'S OVEN ORANGE CHICKEN
2 lbs chicken, skinned
1/4 c green pepper
2 oz chopped onion
1/4 cup orange juice, fresh or concentrate
1/4 cup water
1/2 tsp dry mustard
1/4 cup ketchup
1/4 tsp pepper
2 Tbsp soy sauce
1/4 tsp pepper
2 Tbsp Flour
1/4 tsp garlic powder
Mix everything but chicken. Pour over chicken.
Bake 350 for 1/2 hour covered, then 1/2 hour uncovered.
CHICKEN LA-BLEU from Joyce Wathen
6 to 8 chicken breasts, skinned & boned
Pound out with back of hand until very thin.
1 strip of thin ham
1 slice Swiss cheese (thin)
Roll up thin way inside chicken. Wrap bacon strip around chicken and seal with tooth pick. Put in 9x9 baking dish. Cover with sauce and Bake 325 for 2 hours uncovered.
Sauce:
2 cans cream of chicken soup
1 small sour cream.
Mix well.
SWEET & SOUR CHICKEN WINGS from Irene Lawler
20-25 broiler/fryer chicken wings, tips removed & wing pieces separated. (I buy frozen chicken wings. "Wing Flings")
1 cup water
1/4 cup oil
1 cup soy sauce
1 tsp garlic (granulated)
1/4 cup pineapple juice
1 tsp ginger
1/4 cup sugar
Mix all ingredients and pour over wing pieces in large dish or bowl. Cover and refrigerate overnight or at least 1 hour.
Place chicken wing pieces on cookie sheet with sides.
Bake 350 for 45 minutes or until tender and brown. Bake uncovered.
REAL SOUTHERN FRIED CHICKEN
This recipe came right from Louisiana and we are told that this is the way they prepare it there, right on the old plantation.
2 fryers, cut in serving pieces
MARINADE:
2 cups flour, seasoned with salt and pepper
2 cups cooking oil
4 cups cooking oil
2 eggs, beaten
salt to taste
1 tsp each, oregano, rosemary, tarragon,paprika
2 cloves garlic, crushed
Wash and dry the chicken pieces and place in a shallow pan. Combine the ingredients for the marinade (use blender) and pour over the chicken, turning pieces to coat both sides. Let marinade 2 hours and remove, dipping the individual pieces into the seasoned flour. Use two large skillets to cook the chicken and pour 2 cups of oil into each skillet, heating to sizzling. Brown the chicken pieces quickly on all sides. When they are golden brown, cover the pans, reduce the heat and cook SLOWLY until the chicken is tender, about 20 minutes. Salt the chicken generously as you fry it. Poultry absorbs a lot of salt.
APRICOT GLAZED CHICKEN
6-8 chicken breasts, skinned and boneless
10 oz. apricot preserves
16 oz. French dressing
1 envelope onion soup mix
Mix all ingredients together. Pour over chicken breast in baking dish. Bake at 350 for 45 minutes.
Glaze may be poured over chicken and let stand in refrigerator overnight.
BATTER FOR DEEP FRIED CHICKEN from Grandma B. Findell
1 egg
1/8 tsp pepper
1/2 cup flour
1/3 cup milk
1 tsp salt
1 cup bread crumbs
Dip chicken in batter, roll in crumbs. Put in deep fat for 2 minutes at 350 degrees. Then place in oven and bake for 45 mins at 350 or till tender.
PARMESAN CHICKEN
6-8 boneless, skinless chicken breasts
1 cup bread crumbs (plain or seasoned)
1 cup parmesan cheese, grated
Mix cheese and crumbs. Dip chicken in melted butter and coat with crumb mixture. Bake at 350 for 25-30 minutes.
SAUCES
TEXAS BARBECUE SAUCE from Betty Crocker 1961
Mix in saucepan: 2 TBSP Brown Sugar
1/8 tsp cayenne pepper
1 TBSP paprika
2 TBSP Worcestershire
1 tsp salt
Sauce
1 tsp dry mustard
1/4 cup vinegar
1/4 tsp chili powder
1 cup tomato sauce
1/4 cup catsup
1/2 cup water
Simmer 15 minutes or until thickened some. Very good on ribs or chicken. This is the recipe Grandma Finn always used.
STRAWBERRY SAUCE from Char Enquist
2 bags frozen strawberries (raspberries, blueberries, etc)
Bring to boil
Add 1/2 cup water
When it comes to a boil, add 1/2 cup sugar
Take 2 Tbsp cornstarch and add just enough water to make a paste then add to strawberry mixture, stirring constantly till thickened.
GUACAMOLE from Duluth News Tribune
3 ripe avocados, mashed
1 heaping TBSP finely chopped onions
2 cloves garlic, chopped
1 small tomato, peeled and chopped
1 TBSP cilantro
1 TBSP lemon juice(fresh)
1 TBSP salsa or picante
Mix together, chill. Serve with mini tortillas.(Bite sized)
SWEET AND SOUR SAUCE from New Era Magazine
1-20 OZ can chunk pineapple
1/2 c Brown sugar
3 TBSP vinegar
2 TBSP soy sauce
1 tsp onion salt or 1/2 tsp onion powder
2 TBSP cornstarch
1 TBSP ketchup
Drain juice from pineapple. Add water till = 1 cup. Add rest of ingredients. Cook over med heat, stirring constantly till clear and thickened.
