3 pounds turkey breast roast
½ t. salt
¼ t. pepper
½ c. diced celery
½ c. chopped onions
1 16 oz. can whole berry cranberry sauce
1 c. barbeque sauce
Combine and cook in crock pot for 4-5 hours on high or 6-8 hours on low. Delicious with mashed potatoes. Use the extra sauce as gravy.
Friday, August 31, 2007
Bratten's Clam Chowder - Lindsey
2 cans minced clams
1 c. chopped onions
1 c. finely diced celery
3 c. finely diced potatoes
¾ c. butter
½ c. flour
1 quart half and half
1½ t. salt
1½ t. pepper
1 t. sugar
Drain clams and pour over vegetables in pan. Add water to barely cover vegetables. Simmer until potatoes are done (about 20 minutes). Melt butter, add flour blend and cook a minute or two. Add cream and cook, stirring until smooth and thick. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Serves 8.
1 c. chopped onions
1 c. finely diced celery
3 c. finely diced potatoes
¾ c. butter
½ c. flour
1 quart half and half
1½ t. salt
1½ t. pepper
1 t. sugar
Drain clams and pour over vegetables in pan. Add water to barely cover vegetables. Simmer until potatoes are done (about 20 minutes). Melt butter, add flour blend and cook a minute or two. Add cream and cook, stirring until smooth and thick. Add undrained vegetables and clams and heat through. Season with salt, pepper and sugar to taste. Serves 8.
Chicken and Broccoli Casserole - Lindsey
1 bunch broccoli or 2 pkgs. frozen spears
1 cooked, boned chicken
2 cans cream of chicken soup
1 c. mayonnaise
1 t. lemon juice
¾ c. cheese
Place broccoli on the bottom of a 9x13” pan, then chicken mixture and cheese. Bake at 350° for 25 minutes.
1 cooked, boned chicken
2 cans cream of chicken soup
1 c. mayonnaise
1 t. lemon juice
¾ c. cheese
Place broccoli on the bottom of a 9x13” pan, then chicken mixture and cheese. Bake at 350° for 25 minutes.
Barbeque Chicken - Lindsey
1 c. ketchup
½ c. vinegar
1 c. sugar
6 T. soy sauce
1 t. mustard
1 t. garlic salt
Mix all ingredients and pour over cut-up chicken in dripper pan. Bake at 250° for 3 hours.
½ c. vinegar
1 c. sugar
6 T. soy sauce
1 t. mustard
1 t. garlic salt
Mix all ingredients and pour over cut-up chicken in dripper pan. Bake at 250° for 3 hours.
Sweet & Sour Meatballs - Lindsey
2 lbs. hamburger
1 c. oats
2 eggs
2/3 c. chopped onion
1 ½ t. Worcestershire sauce
2/3 c. milk
1½ t. salt
Pepper to taste
Sauce:
1 c. brown sugar
½ c. vinegar
2 t. mustard
½ c. barbecue sauce
2 t. Worcestershire sauce
Mix all ingredients. Use a cookie scoop to form balls. Place in a 9x13 pan. Pour sauce over meatballs. Bake uncovered at 350° for 30 minutes.
1 c. oats
2 eggs
2/3 c. chopped onion
1 ½ t. Worcestershire sauce
2/3 c. milk
1½ t. salt
Pepper to taste
Sauce:
1 c. brown sugar
½ c. vinegar
2 t. mustard
½ c. barbecue sauce
2 t. Worcestershire sauce
Mix all ingredients. Use a cookie scoop to form balls. Place in a 9x13 pan. Pour sauce over meatballs. Bake uncovered at 350° for 30 minutes.
Chicken Rolls - Lindsey
1 8oz. pkg. cream cheese
½ c. softened butter
Dash of pepper
2 c. chopped boiled chicken
4 oz. can sliced mushrooms
1 pkg. sage dressing
2 pkgs. Pillsbury crescent rolls
Mix cream cheese, softened butter and pepper. Add chicken and mushrooms. Put ½ of the dressing in a separate bowl. Add enough chicken broth to moisten dressing. Unroll crescent rolls. Spread a small amount of dressing on each roll. Add 2 T. of chicken mixture. Roll up from small end. Roll into melted butter and crushed dry dressing. Bake at 350° for 25 minutes. Serve with gravy made from cream of mushroom soup.
½ c. softened butter
Dash of pepper
2 c. chopped boiled chicken
4 oz. can sliced mushrooms
1 pkg. sage dressing
2 pkgs. Pillsbury crescent rolls
Mix cream cheese, softened butter and pepper. Add chicken and mushrooms. Put ½ of the dressing in a separate bowl. Add enough chicken broth to moisten dressing. Unroll crescent rolls. Spread a small amount of dressing on each roll. Add 2 T. of chicken mixture. Roll up from small end. Roll into melted butter and crushed dry dressing. Bake at 350° for 25 minutes. Serve with gravy made from cream of mushroom soup.
Gourmet Chicken - Lindsey
1 pkg. chipped beef
4-5 boneless chicken breasts
1 can cream of mushroom soup
Bacon
½ pint sour cream
Grease 9x13” pan with butter. Line with chipped beef. Wrap breasts with bacon. Set on beef. Mix soup and sour cream. Pour on top of chicken. Bake at 275° for 3 hours uncovered. It’s great with steamed rice.
4-5 boneless chicken breasts
1 can cream of mushroom soup
Bacon
½ pint sour cream
Grease 9x13” pan with butter. Line with chipped beef. Wrap breasts with bacon. Set on beef. Mix soup and sour cream. Pour on top of chicken. Bake at 275° for 3 hours uncovered. It’s great with steamed rice.
Sunday, August 26, 2007
October 2006 Recipes
Fish Tacos – Kim
Tilapia Fillets (1/2 fillet per person)
1 pkg. onion ring batter
Coat fillets in onion ring batter and fry in medium frying pan with ½” oil. Drain on paper towel and serve with pineapple coleslaw, cheddar cheese, corn tortillas and fresh lime wedges.
Pineapple Coleslaw – Kim
1 /2 small head of cabbage, shredded
1 can crushed pineapple with juice
3 Tbs. Mayo ( or to taste)
1 tsp. lemon juice
salt and pepper to taste
Philly Steak Sandwiches – Kim
(serves 20)
½ lb. Rib eye per person, sliced very thin
Yoshidas gourmet sauce (to taste)
A1 steak sauce (to taste)
Salt and pepper to taste
Marinate meat in sauces. Fry in large frying pan with olive oil until meat turns gray. Place meat on hoagie buns and add toppings. (I cooked the meat in the crock pot but if you do this you should be careful not to overcook the meat, like I did. Leave it in the crock pot on low for 2 – 3 hours. Max.
Toppings: fried onions and mushrooms, choice of cheeses.
Mandarin Salad with Creamy Orange Vinaigrette – Kim
½ head romaine lettuce, torn
1 bag (10 oz.) assorted salad greens
1 bag (10 oz. ) fresh baby spinach leaves
2 stalks celery, sliced
2 green onions (including tops), thinly sliced
1 can (11 oz.) mandarin oranges, chilled and drained
¼ cup slivered almonds, coated and toasted in 1 Tbl. sugar in a skillet.
Vinaigrette Ingredients:
3-4 Tbl. Orange juice concentrate (or to taste)
¼ cup plain yogurt
2 Tbl. Mayonnaise
1 Tbl. Rice vinegar
½ tsp. dry mustard
salt, pepper to taste
¼ cup canola oil
1 Tbl. Ultra Gel
½ tsp. poppy seeds
1 Tbl. Parsley flakes
Place first seven ingredients in a blender. With blender running, slowly add oil and ultra Gel. When completely blended and creamy, pour into a container; stir in poppy seeds and parsley. Chill thoroughly, Just before serving, toss salad together and drizzle with vinaigrette and tip with toasted almonds. Makes 8-10 servings.
Malibu Chicken – Kim
1 chicken breast per person
Soy Vey Teriaki Sauce
Swiss Cheese ( one slice per person)
Fresh pineapple, sliced in wide, thin strips
Marinate chicken breasts in Teriyaki Sauce. Place pineapple slices and chicken on grill. Grill breasts until done on one side and pineapple is grilled. Turn breast over and add pineapple slice and top with swiss cheese. Continue grilling until chicken is fully cooked and cheese is melted.
12 Hour Butterhorn Rolls – Kim
1 pkg. dry yeast
¼ cup warm water
½ cup melted margarine
¾ cup milk
½ cup sugar
3 eggs, well beaten
1 tsp. salt
31/2 –4 cups flour
Scald milk and melted butter, let cool. In separate bowl, dissolve yeast in warm water. Add milk and melted butter, which has cooled. Add sugar, salt and eggs and mix well. Add enough flour to make a soft dough. Cover and let rise 5 – 6 hours. Turn onto a floured board and knead a few times. Divide dough into halves or thirds. Roll into circle and spread with soft margarine. Cut into 16 pieces and roll each wedge loosely from large end to small. Place on greased pan and let rise. Bake at 350 degrees until golden brown. (approx 15 –20 min.)
Chicken Enchiladas – Kim
3 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies
fresh mushrooms, chopped (to taste)
1 (8oz.) container of sour cream
Flour or corn tortillas
1 cup shredded cheddar cheese
½ bunch green onions
Combine all ingredients in large bowl. Spoon into tortilla and place in pan. Continue until pan is full. Spread remaining mixture over the top. Top with more cheese and green onions if desired. Bake at 350 degrees for 45 min.
Fiesta Pasta Salad - Kim
12-oz. Pkg. rotelle pasta, cooked, drained and cooled.
1 or 2 Tbsp. Diced jalapenos
¼ cup chopped fresh cilantro or parsley
1 cup prepared Italian salad dressing
14 oz. or 7 oz. Can diced green chilies
In a large bowl, combine pasta, onion, red pepper, corn, chilies, jalapenos, and cilantro or parsley. In a small bowl, whisk together salad dressing, chili powder and cumin. Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes to blend flavors before serving. Serves 6-8.
Sweet and Sour Chicken – Lindsey
¾ c. sugar
½ c. vinegar
1 T. soy sauce
4 T. ketchup
½ t. garlic powder
Cut chicken breasts into 1” strips. Dip in beaten egg. Coat with flour or cornstarch and brown in pan with about ½” oil. Put in baking dish and pour sauce over. Bake at 350 degrees for about 30 minutes. Great with fried rice.
Fried Rice – Lindsey
Steamed white rice
Butter
Eggs
Ham, diced
Green onions, sliced
Soy sauce
Salt and pepper
In large frying pan, melt butter and scramble the egg. Add rice, ham and green onions. Add soy sauce and salt and pepper to taste.
Pork Tenderloin with Balsamic-Cranberry Sauce – Lindsey
1½ T. butter
1 8-10-oz. pork tenderloin
½ c. chopped onion
1 T. chopped fresh rosemary
½ c. canned chicken broth
1 can whole berry cranberry sauce
1 T. balsamic vinegar
Preheat oven to 450°. Melt ½ tablespoon butter in heavy large ovenproof skillet over medium-heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted in center registers 155°, about 10 minutes. (Pink in the middle, but cooked)
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary and sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 6 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixtures. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
Roasted Root Vegetables – Lindsey
5 red potatoes scrubbed and cut in 1 ½ inch cubes
3-4 sweet potatoes scrubbed and cut in 1 ½ inch cubes
Fresh beets topped and scrubbed and cut in 1 ½ inch cubes
Carrots
(This recipes works with any combination of root veggies: Parsnips, butternut squash, turnips, rutabagas, onions, squash etc.)
4 shallots diced
1 ½ cubes butter cut in ½ inch pieces
Salt and pepper
In a pot of boiling salted water, place vegetables for 10 minutes. Drain. Preheat oven to 450°. Place butter in shallow roasting pan and place in oven for 4 minutes to melt. Roast on low rack for 30-40 minutes, stirring every ten minutes.
Flank Steak - Lindsey
Flank steak, cut ¼-½” thick
1 can beef consommé
1/3 c. soy
1 ½ t. season salt
¼ c. green onions
1 clove garlic
3 T. lime juice
2 T. brown sugar
Marinate over night. Barbeque. Marinade is also good with chicken.
Café Rio Pork – Lindsey
4 lbs. pork roast
20 oz. tomato sauce
2 t. garlic, pressed
1 ½ c. brown sugar
1 t. cumin
2 c. Dr. Pepper
2 T. molasses
¼ t. salt
Pepper
Combine ingredients in crock pot and cook on high all day. When you can shred the pork, place back in crock pot and cook on low until serving.
Lime Rice – Lindsey
2 T. butter
1 ¼ c. long grain rice
2 ¼ c. chicken broth
¾ t. salt
Pepper
Juice and zest of 1 large lime
2 T. chopped cilantro
¼ t. cumin
In a skillet, melt butter. Add rice and all ingredients and bring to a boil. Cover and simmer 20 minutes
Cilantro Dressing – Lindsey
16 oz. jar of La Victoria salsa verde
1 pkg. Buttermilk Ranch dressing (powder)
½ c. sour cream
½ c. low fat mayo
½ c. buttermilk
1 c. cilantro
2 cloves garlic, pressed
¼ t. cayenne pepper
½ t. salt
½ t. cumin
½ c. sugar
Tobasco sauce
Blend until smooth and creamy. I don’t use any tobasco and it still has plenty of kick from the cayenne pepper. This recipe makes a quart jar of dressing.
French Dip – Marjorie
In medium saucepan, add 1 1/2 lb. cooked sliced beef to 1 1/2 C water and beef pan drippings or 2 beef flavor boullion cubes. Cook until thoroughly heated. Stir in 1/2 tsp soy sauce and 1 tsp minced onion. Simmer 2-3 minutes. Remove beef slices and serve between crusty french roll. Use meat juices for dipping.
Frog Eye Salad – Marjorie
1 T oil
1/2 C Acini de pepe ( or any small shaped pasta )
8 oz Cool Whip
12 oz can crushed pineapple
2 C mini marshmallows
1 can mandarin oranges
Sauce:
juice from pineapple
1 beaten egg
1 Tbsp lemon juice
1/2 C sugar
1 Tbsp flour
1/4 tsp salt
Combine sauce ingredients in saucepan. Heat until thick, then chill. Cook pasta (add oil to water), drain and cool. Mix everything in large bowl, chill and serve.
Chicken Enchilada Soup – Marjorie
1/2 C oil
1/4 C chicken base
3 C diced onions
2 tsp cumin
2 tsp chili powder
2 tsp garlic
1/2 tsp cayenne pepper
2 C Masa Harina
4 qt water (divided)
2 C crushed tomatoes
1/2 lb. Velveeta
3 lbs cooked cubed chicken
In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear - 5 min. In another container, combine Masa Harina with 1 qt water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina. Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
Country Fried Steak with Mushroom Gravy - Marjorie
3 T milk
1 large egg
1/3 C flour
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
4 sirloin cubed steaks
2 Tbsp oil
2 C mushrooms, sliced
2 1/2 Tbsp flour
1/4 tsp salt
1 can low-salt beef broth
Combine 3 Tbsp milk and egg in shallow dish, stirring with a whisk. Combine 1/3 C flour and next 4 ingredients in a shallow dish. (I drained steaks on paper towels to soak up any "red juice"). Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat with remaining steaks.
Heat oil in large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
Add mushrooms to pan; sauté 3 min. In large bowl, combine 2 1/2 tbsp flour, 1/4 tsp salt and broth, stirring with a whisk. Add broth mixture to pan. Bring to boil; cook 1 min. stirring constantly. Spoon over steaks and serve with garlic mashed potatoes.
Garlic Mashed Potatoes – Marjorie
In large pot, add cut up red potatoes (skins on) and 4 - 5 cloves of fresh garlic (mash slightly). Cover with water and add salt to pot. Once potatoes are tender, drain water and mash everything while adding sour cream to desired consistency. Thin with milk if needed and season to taste with salt and pepper.
Honey and Spice-Glazed Pork Chops – Marjorie
1/4 C honey
2 Tbsp Dijon mustard
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp cloves
Cooking Spray
4 boneless center-cut loin pork chops (1/2" thick)
salt
pepper
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 min or until done, turning pork once.
Tilapia Fillets (1/2 fillet per person)
1 pkg. onion ring batter
Coat fillets in onion ring batter and fry in medium frying pan with ½” oil. Drain on paper towel and serve with pineapple coleslaw, cheddar cheese, corn tortillas and fresh lime wedges.
Pineapple Coleslaw – Kim
1 /2 small head of cabbage, shredded
1 can crushed pineapple with juice
3 Tbs. Mayo ( or to taste)
1 tsp. lemon juice
salt and pepper to taste
Philly Steak Sandwiches – Kim
(serves 20)
½ lb. Rib eye per person, sliced very thin
Yoshidas gourmet sauce (to taste)
A1 steak sauce (to taste)
Salt and pepper to taste
Marinate meat in sauces. Fry in large frying pan with olive oil until meat turns gray. Place meat on hoagie buns and add toppings. (I cooked the meat in the crock pot but if you do this you should be careful not to overcook the meat, like I did. Leave it in the crock pot on low for 2 – 3 hours. Max.
Toppings: fried onions and mushrooms, choice of cheeses.
Mandarin Salad with Creamy Orange Vinaigrette – Kim
½ head romaine lettuce, torn
1 bag (10 oz.) assorted salad greens
1 bag (10 oz. ) fresh baby spinach leaves
2 stalks celery, sliced
2 green onions (including tops), thinly sliced
1 can (11 oz.) mandarin oranges, chilled and drained
¼ cup slivered almonds, coated and toasted in 1 Tbl. sugar in a skillet.
Vinaigrette Ingredients:
3-4 Tbl. Orange juice concentrate (or to taste)
¼ cup plain yogurt
2 Tbl. Mayonnaise
1 Tbl. Rice vinegar
½ tsp. dry mustard
salt, pepper to taste
¼ cup canola oil
1 Tbl. Ultra Gel
½ tsp. poppy seeds
1 Tbl. Parsley flakes
Place first seven ingredients in a blender. With blender running, slowly add oil and ultra Gel. When completely blended and creamy, pour into a container; stir in poppy seeds and parsley. Chill thoroughly, Just before serving, toss salad together and drizzle with vinaigrette and tip with toasted almonds. Makes 8-10 servings.
Malibu Chicken – Kim
1 chicken breast per person
Soy Vey Teriaki Sauce
Swiss Cheese ( one slice per person)
Fresh pineapple, sliced in wide, thin strips
Marinate chicken breasts in Teriyaki Sauce. Place pineapple slices and chicken on grill. Grill breasts until done on one side and pineapple is grilled. Turn breast over and add pineapple slice and top with swiss cheese. Continue grilling until chicken is fully cooked and cheese is melted.
12 Hour Butterhorn Rolls – Kim
1 pkg. dry yeast
¼ cup warm water
½ cup melted margarine
¾ cup milk
½ cup sugar
3 eggs, well beaten
1 tsp. salt
31/2 –4 cups flour
Scald milk and melted butter, let cool. In separate bowl, dissolve yeast in warm water. Add milk and melted butter, which has cooled. Add sugar, salt and eggs and mix well. Add enough flour to make a soft dough. Cover and let rise 5 – 6 hours. Turn onto a floured board and knead a few times. Divide dough into halves or thirds. Roll into circle and spread with soft margarine. Cut into 16 pieces and roll each wedge loosely from large end to small. Place on greased pan and let rise. Bake at 350 degrees until golden brown. (approx 15 –20 min.)
Chicken Enchiladas – Kim
3 cooked chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 can green chilies
fresh mushrooms, chopped (to taste)
1 (8oz.) container of sour cream
Flour or corn tortillas
1 cup shredded cheddar cheese
½ bunch green onions
Combine all ingredients in large bowl. Spoon into tortilla and place in pan. Continue until pan is full. Spread remaining mixture over the top. Top with more cheese and green onions if desired. Bake at 350 degrees for 45 min.
Fiesta Pasta Salad - Kim
12-oz. Pkg. rotelle pasta, cooked, drained and cooled.
1 or 2 Tbsp. Diced jalapenos
¼ cup chopped fresh cilantro or parsley
1 cup prepared Italian salad dressing
14 oz. or 7 oz. Can diced green chilies
In a large bowl, combine pasta, onion, red pepper, corn, chilies, jalapenos, and cilantro or parsley. In a small bowl, whisk together salad dressing, chili powder and cumin. Pour over pasta mixture, tossing to coat well. Chill at least 30 minutes to blend flavors before serving. Serves 6-8.
Sweet and Sour Chicken – Lindsey
¾ c. sugar
½ c. vinegar
1 T. soy sauce
4 T. ketchup
½ t. garlic powder
Cut chicken breasts into 1” strips. Dip in beaten egg. Coat with flour or cornstarch and brown in pan with about ½” oil. Put in baking dish and pour sauce over. Bake at 350 degrees for about 30 minutes. Great with fried rice.
Fried Rice – Lindsey
Steamed white rice
Butter
Eggs
Ham, diced
Green onions, sliced
Soy sauce
Salt and pepper
In large frying pan, melt butter and scramble the egg. Add rice, ham and green onions. Add soy sauce and salt and pepper to taste.
Pork Tenderloin with Balsamic-Cranberry Sauce – Lindsey
1½ T. butter
1 8-10-oz. pork tenderloin
½ c. chopped onion
1 T. chopped fresh rosemary
½ c. canned chicken broth
1 can whole berry cranberry sauce
1 T. balsamic vinegar
Preheat oven to 450°. Melt ½ tablespoon butter in heavy large ovenproof skillet over medium-heat. Sprinkle pork with salt and pepper. Sear pork on all sides, about 2 minutes. Place skillet with pork in oven. Roast pork until thermometer inserted in center registers 155°, about 10 minutes. (Pink in the middle, but cooked)
Meanwhile, melt remaining 1 tablespoon butter in heavy medium skillet over medium-high heat. Add onion and rosemary and sauté until onion softens, about 3 minutes. Add broth, cranberry sauce and vinegar and whisk until cranberry sauce melts, about 6 minutes.
Transfer pork to work surface. Scrape any juices from large skillet into cranberry mixtures. Boil until sauce has reduced enough to coat spoon thickly, about 6 minutes. Season with salt and pepper. Slice pork and serve with sauce.
Roasted Root Vegetables – Lindsey
5 red potatoes scrubbed and cut in 1 ½ inch cubes
3-4 sweet potatoes scrubbed and cut in 1 ½ inch cubes
Fresh beets topped and scrubbed and cut in 1 ½ inch cubes
Carrots
(This recipes works with any combination of root veggies: Parsnips, butternut squash, turnips, rutabagas, onions, squash etc.)
4 shallots diced
1 ½ cubes butter cut in ½ inch pieces
Salt and pepper
In a pot of boiling salted water, place vegetables for 10 minutes. Drain. Preheat oven to 450°. Place butter in shallow roasting pan and place in oven for 4 minutes to melt. Roast on low rack for 30-40 minutes, stirring every ten minutes.
Flank Steak - Lindsey
Flank steak, cut ¼-½” thick
1 can beef consommé
1/3 c. soy
1 ½ t. season salt
¼ c. green onions
1 clove garlic
3 T. lime juice
2 T. brown sugar
Marinate over night. Barbeque. Marinade is also good with chicken.
Café Rio Pork – Lindsey
4 lbs. pork roast
20 oz. tomato sauce
2 t. garlic, pressed
1 ½ c. brown sugar
1 t. cumin
2 c. Dr. Pepper
2 T. molasses
¼ t. salt
Pepper
Combine ingredients in crock pot and cook on high all day. When you can shred the pork, place back in crock pot and cook on low until serving.
Lime Rice – Lindsey
2 T. butter
1 ¼ c. long grain rice
2 ¼ c. chicken broth
¾ t. salt
Pepper
Juice and zest of 1 large lime
2 T. chopped cilantro
¼ t. cumin
In a skillet, melt butter. Add rice and all ingredients and bring to a boil. Cover and simmer 20 minutes
Cilantro Dressing – Lindsey
16 oz. jar of La Victoria salsa verde
1 pkg. Buttermilk Ranch dressing (powder)
½ c. sour cream
½ c. low fat mayo
½ c. buttermilk
1 c. cilantro
2 cloves garlic, pressed
¼ t. cayenne pepper
½ t. salt
½ t. cumin
½ c. sugar
Tobasco sauce
Blend until smooth and creamy. I don’t use any tobasco and it still has plenty of kick from the cayenne pepper. This recipe makes a quart jar of dressing.
French Dip – Marjorie
In medium saucepan, add 1 1/2 lb. cooked sliced beef to 1 1/2 C water and beef pan drippings or 2 beef flavor boullion cubes. Cook until thoroughly heated. Stir in 1/2 tsp soy sauce and 1 tsp minced onion. Simmer 2-3 minutes. Remove beef slices and serve between crusty french roll. Use meat juices for dipping.
Frog Eye Salad – Marjorie
1 T oil
1/2 C Acini de pepe ( or any small shaped pasta )
8 oz Cool Whip
12 oz can crushed pineapple
2 C mini marshmallows
1 can mandarin oranges
Sauce:
juice from pineapple
1 beaten egg
1 Tbsp lemon juice
1/2 C sugar
1 Tbsp flour
1/4 tsp salt
Combine sauce ingredients in saucepan. Heat until thick, then chill. Cook pasta (add oil to water), drain and cool. Mix everything in large bowl, chill and serve.
Chicken Enchilada Soup – Marjorie
1/2 C oil
1/4 C chicken base
3 C diced onions
2 tsp cumin
2 tsp chili powder
2 tsp garlic
1/2 tsp cayenne pepper
2 C Masa Harina
4 qt water (divided)
2 C crushed tomatoes
1/2 lb. Velveeta
3 lbs cooked cubed chicken
In a large pot, place oil, chicken base, onion and spices. Saute until onions are soft and clear - 5 min. In another container, combine Masa Harina with 1 qt water. Stir until all lumps dissolve. Add to sauteed onions and bring to boil. Once mixture starts to bubble, continue cooking 2-3 minutes, stirring constantly. This will eliminate any raw taste from the Masa Harina. Add remaining 3 qts water to pot. Add tomatoes; let mixture return to boil stirring occasionally. Add cheese to soup. Cook stirring occasionally, until cheese melts. Add chicken; heat through. Makes 1 1/2 gallons or 16-20 servings.
Country Fried Steak with Mushroom Gravy - Marjorie
3 T milk
1 large egg
1/3 C flour
1/2 tsp onion powder
1/2 tsp salt
1/4 tsp garlic powder
1/4 tsp black pepper
4 sirloin cubed steaks
2 Tbsp oil
2 C mushrooms, sliced
2 1/2 Tbsp flour
1/4 tsp salt
1 can low-salt beef broth
Combine 3 Tbsp milk and egg in shallow dish, stirring with a whisk. Combine 1/3 C flour and next 4 ingredients in a shallow dish. (I drained steaks on paper towels to soak up any "red juice"). Working with 1 steak at a time, dip in egg mixture; dredge in flour mixture. Repeat with remaining steaks.
Heat oil in large nonstick skillet over medium-high heat. Add steaks; cook 3 minutes on each side or until browned. Remove steaks from pan; keep warm.
Add mushrooms to pan; sauté 3 min. In large bowl, combine 2 1/2 tbsp flour, 1/4 tsp salt and broth, stirring with a whisk. Add broth mixture to pan. Bring to boil; cook 1 min. stirring constantly. Spoon over steaks and serve with garlic mashed potatoes.
Garlic Mashed Potatoes – Marjorie
In large pot, add cut up red potatoes (skins on) and 4 - 5 cloves of fresh garlic (mash slightly). Cover with water and add salt to pot. Once potatoes are tender, drain water and mash everything while adding sour cream to desired consistency. Thin with milk if needed and season to taste with salt and pepper.
Honey and Spice-Glazed Pork Chops – Marjorie
1/4 C honey
2 Tbsp Dijon mustard
1/2 tsp ginger
1/4 tsp cinnamon
1/8 tsp cloves
Cooking Spray
4 boneless center-cut loin pork chops (1/2" thick)
salt
pepper
Combine first 5 ingredients in a bowl.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt and pepper; cook 2 minutes on each side or until browned. Reduce heat to medium-low; add honey mixture. Cook 10 min or until done, turning pork once.
September 2006 Recipes
Chicken Chimichangas - Kim
¼ cup vegetable oil
2 cups cooked chicken, cut into bite size pieces
1 medium onion
2 garlic cloves, minced
2 medium tomatoes, diced
2 cans green chilies
1 large boiled potato
1 tsp. salt
1 ½ tsp. oregano
1-2 tsp. chili powder
2 Tbs. Cilantro, chopped
12 tortillas
Sauté meat, onion, garlic, tomato, chilies and potato until onion softens in large pot. Add salt, oregano, chili powder and cilantro. Simmer for 2 – 3 minutes more. Fold ½ cup of meat mixture into warm tortilla envelope style and fry in pan with hot oil until crispy. Drain on paper towel. Serve with salsa, guacamole, cheese, olives etc.
Cowboy Caviar - Kim
1 (28 oz.) can diced tomatoes
1 (15 oz.) can corn
1 (15 oz.) can black beans with jallepenos
½ to ¾ medium red onion, diced
1 bunch fresh cilantro, diced
½ Good Seasons Zesty Italian dressing packet (prepared as per instructions on back)
Mix all ingredients in large bowl. Serve with tortilla chips.
Korean Lettuce Wraps - Kim
½ lb. per person - Pork Bolougi Meat (not sure on spelling)
(This meat is sliced very thin and can be purchased pre-sliced and frozen at Pares Market in Taylorsville, next to John Paras Furniture.)
Thaw meat completely. Separate slices and remove fat by pulling or cutting it out of the strips. Place strips with removed fat into a large bowl.
Marinade:
Soy Sauce
Sugar
Chopped green onions
Diced garlic cloves
Sesame oil
Mix one cup soy sauce to one cup sugar and add to meat. Mix. Repeat until meat is coated and moist ( I had 10 lbs. meat and used 3 cups soy sauce and 3 cups sugar) Add chopped green onions and garlic to taste and mix. ( I used 2 tsp. diced garlic and 1 bunch green onions.) Drizzle sesame oil over the mixture while stirring. (I used 2-3 Tbs.) Sprinkle more sugar over the top of the mixture. Marinate overnight in refrigerator. Spray large frying pan with non-stick spray and place a single layer of meat mixture into pan. Cook over medium high heat until meat is cooked and sauce has caramelized. (The liquid in the bottom of the pan will evaporate and the meat will become sticky and sweet.) Place cooked meat in a pan and keep in a 200 degree oven to keep warm until all meat is cooked. Serve with lettuce and sticky rice.
House of The Rising Sunflower Seed Salad - Kim
Ingredients:
½ cup butter
4 T. sesame seeds
½ cup sunflower seeds
¼ cup slivered almonds
2 pkgs. Ramen noodles
¾ cup sugar
½ cup oil
½ cup cider vinegar
1 ½ T. soy sauce
1 bunch green onions, thinly sliced
1 8oz. can water chestnuts, coarsely chopped
1 cup loosely packed bean sprouts
1 pkg. coleslaw mix
Instructions:
Melt butter in skillet and toast seeds, nuts and ramen noodles until lightly browned. (Discard flavor pack from noodles.) Drain and cool. Mix sugar, oil, vinegar and soy sauce together and heat in microwave to melt sugar, stirring often. Set aside to cool. Mix green onions, sprouts, water chestnuts, and coleslaw together in large bowl. Add salad dressing to taste. Serve on chilled plate topped with seed/nut mixture. Add chicken or shrimp and garnish with mandarin orange if desired.
Speedy Breadsticks/ Pizza Dough - Kim
Ingredients:
6 cups flour 2 Tbsp. yeast
1 tsp. salt 3 cups warm water
4 Tbsp. sugar
Instructions: Dissolve yeast in warm water and sugar. Gradually add salt and flour. Mix for 3 minutes or until dough is soft (not sticky, you may have to add a little more flour). Shape into breadsticks and place on greased pan or roll onto greased pizza pan. (This recipe makes enough for 2 medium size pizzas, or one jelly roll size pan of breadsticks, or 1 medium size pizza and 1 9X13 size pan of breadsticks). Let rise 15-30 minutes for breadsticks. Pizza dough does not need to rise. Add desired toppings to pizza and or breadsticks. Bake at 350 degrees for 20 minutes
Pork Chops with Baked Apples - Lindsey
Salt and pepper
2 T. oil
1 T. butter
1 ½ c. apple juice
¾ c. raisings
¾ c. firmly packed brown sugar
¼ t. nutmeg
4 tart apples peeled, thickly sliced
2 T. lemon juice
1 t. cinnamon
Lightly season pork chops with salt and pepper. Heat oil and butter in a skillet, sauté chops until browned. Arrange in baking dish. Add ¾ c. apple juice to skillet. Scrape up browned particles and pour over chops. Add raisins. Cover and bake 30 minutes at 350. Turn chops. In separate bowl, combine sugar, cinnamon and nutmeg. Toss apples with lemon juice then toss with sugar mixture. Add to baking dish. Pour remaining apple juice over chops. Cover and bake 15 more minutes.
Orange Crunch Salad - Lindsey
1 head green leaf lettuce
1 head red leaf lettuce
1 medium can mandarin oranges
½ c. sliced almonds, toasted
Dressing:
¾ c. sugar
1 T. minced onion
1 t. salt
1/3 c. vinegar
1½ t. dry mustard
1 c. oil
For the dressing, mix all ingredients in a blender except the oil. Toss just before serving.
Chicken Swiss - Lindsey
4-6 boneless, skinless chicken breasts
½ c. flour
1 t. rosemary, crush lightly
½ t. paprika
¼ t. garlic pepper
¼ t. salt
¼ c. olive oil butter combination
½ lb. fresh mushrooms, sliced
¼ c. green onions, chopped
1/3 c. dry white wine
½ lb. Swiss cheese, sliced
¼ c. fresh parsley, finely chopped
Place flour and seasonings in a paper bag or a pie plate. Add the chicken, a couple of pieces at a time and shake to coat well. In a large fry pan, heat the oil-butter combination over medium-high heat. Add the floured chicken and sauté 3-5 minutes on each side or until lightly browned. Place the browned chicken in a shallow baking dish and set aside. Add the mushrooms and green onions to the pan, adding more butter, if necessary and sauté 5-7 minutes. Pour this mixture over the chicken pieces. Deglaze the pan with the wine and let the liquid reduce to half. Pour this over all in the dish. Place a slice of cheese on each piece of chicken. Sprinkle the parsley over all. Bake uncovered in a preheated 350° oven about 30 minutes. Serves 4-6.
Spring Salad - Lindsey
1 c. canola oil
¾ c. sugar
½ c. red wine vinegar
2 cloves garlic
½ t. salt
½ t. paprika
¼ t. pepper
Mixed greens
Sugared pecans
Jack cheese
Fresh strawberries
Mix up dressing – can keep for up to one week. In the winter it is good with craisins, feta and slivered almonds.
Chicken Pot Pie - Lindsey
4 large chicken breasts
Diced carrots
Diced celery
Diced onions
Frozen petite peas
2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
½ t. thyme
½ t. pepper
Salt to taste
1 cube butter
½ c. flour
2 boxes Pillsbury pie crusts
Boil chicken breasts in chicken broth. Remove chicken from broth. Boil vegetables in broth (except peas) until tender crisp. In separate saucepan, melt butter. Add flour to butter cook for 1-2 minutes. Add to broth mixture. Cook until thickens. Add shredded chicken and peas. In separate bowl, mix soups, thyme and pepper. Combine everything together. Pour into pie plate with bottom crust. Add top crust. Bake at 350° for approximately 40 minutes or until crust is done. Makes 2 pies.
Asparagus Chicken Pasta - Lindsey
1-8 oz. package pasta (farfalle)
1 lb. asparagus
2 chicken breasts, cut into pieces
2 cloves garlic, minced
½ t. hot sauce
¼ t. red pepper flakes
¼ c. olive oil
1 T. butter
½ t. salt
¼ t. pepper
¼ c. parmesan/romano blend cheese (or more)
Cook pasta according to package. While pasta is cooking, cut asparagus into 1” pieces. Heat oil and butter in a frying pan. Add garlic, red pepper flakes and hot sauce. Sauté over medium heat for 2-3 minutes. Add chicken and cook for 5 minutes. Add asparagus, salt and pepper and cook until tender-crisp – about 5 or 6 minutes. Drain pasta and place in a serving bowl. Pour asparagus and chicken mixture over pasta and sprinkle with cheese. Toss gently to combine.
Lime Syrup - Marjorie
Boil simple syrup (equal parts water and sugar) 3 minutes
Take off heat and cool
Add fresh lime juice and lime zest to taste
Drizzle over cut up watermelon, cantaloupe and honeydew.
Garden Herb Pork - Marjorie
4 chops
1 T butter
1/3 C chopped carrots
1 T parsley
2 t flour
1/2 t basil
1/2 t beef boullion
2/3 C milk
2 T water
Sprinkle meat with salt and brown in butter for 5 min - one side. Turn, add carrots. Cook another 5-7 min. Remove meat. In a bowl combine parsley, flour, basil and boullion. Add to pan, then add milk. Stir till bubbly, then add water. Put meat back in and keep warm until ready to serve.
Sesame Green Beans - Marjorie
Cook 1 lb fresh green beans in boiling salted water until just tender. Drain and serve with sesame soy sauce
Sesame Soy Sauce
1 T toasted sesame seeds
1 T soy sauce
2 T melted butter
(combine and heat)
Broccoli Salad - Marjorie
Fresh broccoli chopped into bite sized pieces
Cooked bacon, crumbled
Sunflower seeds
Dried cranberries
Purple onion
Whatever else sounds good
Dressing:
1 C mayo
1/3 C sugar
2 T vinegar
Chicken Broccoli Alfredo Soup - Marjorie
1/2 C butter
1 chopped onion
2-3 cloves minced garlic
4 C chopped broccoli
2 C water
Bowtie Pasta (1/2 box)
1/2 C flour
1 qt half & half
4 C chicken broth
1 1/2 t salt
pepper
dast nutmeg
1 1/2 C grated parmesan cheese
cooked chopped chicken
Melt butter and saute onion and garlic
In another pan, blanche broccoli in 2 C water - save water
Cook 1/2 box bowtie pasta and drain
To onion/garlic/butter add flour and cook for 1 minute
Add half & half, chic broth, salt, pepper, nutmeg and cheese.
Stir until thickened
Add cooked pasta and chicken, broccoli and water.
Delicious White Bread - Marjorie
5 to 6 C flour
3 T sugar
2 t salt
2 pkg yeast
2 C warm water
1/4 C oil
Combine 2 cups flour, sugar, salt and yeast. Add warm water and oil and blend at low speed until moistened. Beat 3 minutes at medium speed. By hand add an additional 2 1/2 to 3 cups flour. Knead on floured surface about five minutes (add up to 1 cup flour if necessary). Let rise in greased bowl until double. Punch down and shape. Let rise once more. Bake at 375 40 to 45 minutes.
¼ cup vegetable oil
2 cups cooked chicken, cut into bite size pieces
1 medium onion
2 garlic cloves, minced
2 medium tomatoes, diced
2 cans green chilies
1 large boiled potato
1 tsp. salt
1 ½ tsp. oregano
1-2 tsp. chili powder
2 Tbs. Cilantro, chopped
12 tortillas
Sauté meat, onion, garlic, tomato, chilies and potato until onion softens in large pot. Add salt, oregano, chili powder and cilantro. Simmer for 2 – 3 minutes more. Fold ½ cup of meat mixture into warm tortilla envelope style and fry in pan with hot oil until crispy. Drain on paper towel. Serve with salsa, guacamole, cheese, olives etc.
Cowboy Caviar - Kim
1 (28 oz.) can diced tomatoes
1 (15 oz.) can corn
1 (15 oz.) can black beans with jallepenos
½ to ¾ medium red onion, diced
1 bunch fresh cilantro, diced
½ Good Seasons Zesty Italian dressing packet (prepared as per instructions on back)
Mix all ingredients in large bowl. Serve with tortilla chips.
Korean Lettuce Wraps - Kim
½ lb. per person - Pork Bolougi Meat (not sure on spelling)
(This meat is sliced very thin and can be purchased pre-sliced and frozen at Pares Market in Taylorsville, next to John Paras Furniture.)
Thaw meat completely. Separate slices and remove fat by pulling or cutting it out of the strips. Place strips with removed fat into a large bowl.
Marinade:
Soy Sauce
Sugar
Chopped green onions
Diced garlic cloves
Sesame oil
Mix one cup soy sauce to one cup sugar and add to meat. Mix. Repeat until meat is coated and moist ( I had 10 lbs. meat and used 3 cups soy sauce and 3 cups sugar) Add chopped green onions and garlic to taste and mix. ( I used 2 tsp. diced garlic and 1 bunch green onions.) Drizzle sesame oil over the mixture while stirring. (I used 2-3 Tbs.) Sprinkle more sugar over the top of the mixture. Marinate overnight in refrigerator. Spray large frying pan with non-stick spray and place a single layer of meat mixture into pan. Cook over medium high heat until meat is cooked and sauce has caramelized. (The liquid in the bottom of the pan will evaporate and the meat will become sticky and sweet.) Place cooked meat in a pan and keep in a 200 degree oven to keep warm until all meat is cooked. Serve with lettuce and sticky rice.
House of The Rising Sunflower Seed Salad - Kim
Ingredients:
½ cup butter
4 T. sesame seeds
½ cup sunflower seeds
¼ cup slivered almonds
2 pkgs. Ramen noodles
¾ cup sugar
½ cup oil
½ cup cider vinegar
1 ½ T. soy sauce
1 bunch green onions, thinly sliced
1 8oz. can water chestnuts, coarsely chopped
1 cup loosely packed bean sprouts
1 pkg. coleslaw mix
Instructions:
Melt butter in skillet and toast seeds, nuts and ramen noodles until lightly browned. (Discard flavor pack from noodles.) Drain and cool. Mix sugar, oil, vinegar and soy sauce together and heat in microwave to melt sugar, stirring often. Set aside to cool. Mix green onions, sprouts, water chestnuts, and coleslaw together in large bowl. Add salad dressing to taste. Serve on chilled plate topped with seed/nut mixture. Add chicken or shrimp and garnish with mandarin orange if desired.
Speedy Breadsticks/ Pizza Dough - Kim
Ingredients:
6 cups flour 2 Tbsp. yeast
1 tsp. salt 3 cups warm water
4 Tbsp. sugar
Instructions: Dissolve yeast in warm water and sugar. Gradually add salt and flour. Mix for 3 minutes or until dough is soft (not sticky, you may have to add a little more flour). Shape into breadsticks and place on greased pan or roll onto greased pizza pan. (This recipe makes enough for 2 medium size pizzas, or one jelly roll size pan of breadsticks, or 1 medium size pizza and 1 9X13 size pan of breadsticks). Let rise 15-30 minutes for breadsticks. Pizza dough does not need to rise. Add desired toppings to pizza and or breadsticks. Bake at 350 degrees for 20 minutes
Pork Chops with Baked Apples - Lindsey
Salt and pepper
2 T. oil
1 T. butter
1 ½ c. apple juice
¾ c. raisings
¾ c. firmly packed brown sugar
¼ t. nutmeg
4 tart apples peeled, thickly sliced
2 T. lemon juice
1 t. cinnamon
Lightly season pork chops with salt and pepper. Heat oil and butter in a skillet, sauté chops until browned. Arrange in baking dish. Add ¾ c. apple juice to skillet. Scrape up browned particles and pour over chops. Add raisins. Cover and bake 30 minutes at 350. Turn chops. In separate bowl, combine sugar, cinnamon and nutmeg. Toss apples with lemon juice then toss with sugar mixture. Add to baking dish. Pour remaining apple juice over chops. Cover and bake 15 more minutes.
Orange Crunch Salad - Lindsey
1 head green leaf lettuce
1 head red leaf lettuce
1 medium can mandarin oranges
½ c. sliced almonds, toasted
Dressing:
¾ c. sugar
1 T. minced onion
1 t. salt
1/3 c. vinegar
1½ t. dry mustard
1 c. oil
For the dressing, mix all ingredients in a blender except the oil. Toss just before serving.
Chicken Swiss - Lindsey
4-6 boneless, skinless chicken breasts
½ c. flour
1 t. rosemary, crush lightly
½ t. paprika
¼ t. garlic pepper
¼ t. salt
¼ c. olive oil butter combination
½ lb. fresh mushrooms, sliced
¼ c. green onions, chopped
1/3 c. dry white wine
½ lb. Swiss cheese, sliced
¼ c. fresh parsley, finely chopped
Place flour and seasonings in a paper bag or a pie plate. Add the chicken, a couple of pieces at a time and shake to coat well. In a large fry pan, heat the oil-butter combination over medium-high heat. Add the floured chicken and sauté 3-5 minutes on each side or until lightly browned. Place the browned chicken in a shallow baking dish and set aside. Add the mushrooms and green onions to the pan, adding more butter, if necessary and sauté 5-7 minutes. Pour this mixture over the chicken pieces. Deglaze the pan with the wine and let the liquid reduce to half. Pour this over all in the dish. Place a slice of cheese on each piece of chicken. Sprinkle the parsley over all. Bake uncovered in a preheated 350° oven about 30 minutes. Serves 4-6.
Spring Salad - Lindsey
1 c. canola oil
¾ c. sugar
½ c. red wine vinegar
2 cloves garlic
½ t. salt
½ t. paprika
¼ t. pepper
Mixed greens
Sugared pecans
Jack cheese
Fresh strawberries
Mix up dressing – can keep for up to one week. In the winter it is good with craisins, feta and slivered almonds.
Chicken Pot Pie - Lindsey
4 large chicken breasts
Diced carrots
Diced celery
Diced onions
Frozen petite peas
2 cans chicken broth
1 can cream of chicken soup
1 can cream of potato soup
½ t. thyme
½ t. pepper
Salt to taste
1 cube butter
½ c. flour
2 boxes Pillsbury pie crusts
Boil chicken breasts in chicken broth. Remove chicken from broth. Boil vegetables in broth (except peas) until tender crisp. In separate saucepan, melt butter. Add flour to butter cook for 1-2 minutes. Add to broth mixture. Cook until thickens. Add shredded chicken and peas. In separate bowl, mix soups, thyme and pepper. Combine everything together. Pour into pie plate with bottom crust. Add top crust. Bake at 350° for approximately 40 minutes or until crust is done. Makes 2 pies.
Asparagus Chicken Pasta - Lindsey
1-8 oz. package pasta (farfalle)
1 lb. asparagus
2 chicken breasts, cut into pieces
2 cloves garlic, minced
½ t. hot sauce
¼ t. red pepper flakes
¼ c. olive oil
1 T. butter
½ t. salt
¼ t. pepper
¼ c. parmesan/romano blend cheese (or more)
Cook pasta according to package. While pasta is cooking, cut asparagus into 1” pieces. Heat oil and butter in a frying pan. Add garlic, red pepper flakes and hot sauce. Sauté over medium heat for 2-3 minutes. Add chicken and cook for 5 minutes. Add asparagus, salt and pepper and cook until tender-crisp – about 5 or 6 minutes. Drain pasta and place in a serving bowl. Pour asparagus and chicken mixture over pasta and sprinkle with cheese. Toss gently to combine.
Lime Syrup - Marjorie
Boil simple syrup (equal parts water and sugar) 3 minutes
Take off heat and cool
Add fresh lime juice and lime zest to taste
Drizzle over cut up watermelon, cantaloupe and honeydew.
Garden Herb Pork - Marjorie
4 chops
1 T butter
1/3 C chopped carrots
1 T parsley
2 t flour
1/2 t basil
1/2 t beef boullion
2/3 C milk
2 T water
Sprinkle meat with salt and brown in butter for 5 min - one side. Turn, add carrots. Cook another 5-7 min. Remove meat. In a bowl combine parsley, flour, basil and boullion. Add to pan, then add milk. Stir till bubbly, then add water. Put meat back in and keep warm until ready to serve.
Sesame Green Beans - Marjorie
Cook 1 lb fresh green beans in boiling salted water until just tender. Drain and serve with sesame soy sauce
Sesame Soy Sauce
1 T toasted sesame seeds
1 T soy sauce
2 T melted butter
(combine and heat)
Broccoli Salad - Marjorie
Fresh broccoli chopped into bite sized pieces
Cooked bacon, crumbled
Sunflower seeds
Dried cranberries
Purple onion
Whatever else sounds good
Dressing:
1 C mayo
1/3 C sugar
2 T vinegar
Chicken Broccoli Alfredo Soup - Marjorie
1/2 C butter
1 chopped onion
2-3 cloves minced garlic
4 C chopped broccoli
2 C water
Bowtie Pasta (1/2 box)
1/2 C flour
1 qt half & half
4 C chicken broth
1 1/2 t salt
pepper
dast nutmeg
1 1/2 C grated parmesan cheese
cooked chopped chicken
Melt butter and saute onion and garlic
In another pan, blanche broccoli in 2 C water - save water
Cook 1/2 box bowtie pasta and drain
To onion/garlic/butter add flour and cook for 1 minute
Add half & half, chic broth, salt, pepper, nutmeg and cheese.
Stir until thickened
Add cooked pasta and chicken, broccoli and water.
Delicious White Bread - Marjorie
5 to 6 C flour
3 T sugar
2 t salt
2 pkg yeast
2 C warm water
1/4 C oil
Combine 2 cups flour, sugar, salt and yeast. Add warm water and oil and blend at low speed until moistened. Beat 3 minutes at medium speed. By hand add an additional 2 1/2 to 3 cups flour. Knead on floured surface about five minutes (add up to 1 cup flour if necessary). Let rise in greased bowl until double. Punch down and shape. Let rise once more. Bake at 375 40 to 45 minutes.
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