Family Recipes
Page 2
A few more of my favorite recipes
I hope that you enjoy them.
~~ Macaroni & Cheese Pizza Casserole ~~
1 box (24 oz) shells & cheese or macaroni & cheese
4 oz. sliced or diced pepperoni or dry salami with pepper
1 can (14.5 oz) diced tomatoes, drained
2 cups shredded mozzarella
1 Bell Pepper
Preheat oven to 350 degrees
Prepare shells and cheese or macaroni and cheese according to package directions. Stir in pepperoni/salami and tomatoes Spread mixture in 9" square greased baking dish. Top with shredded cheese.
Bake 10 minutes or until cheese melts and is bubbly.
To add a touch, Before baking, top casserole with green bell peper, cored, seeded and sliced in rings
~~ Cucumber Chilled Salad ~~
Ingredients
3 cucumbers, peeled and sliced
1 small onion, peeled and sliced into rings
2 cups cold water
1/4 cup granulated sugar
1/4 cup Bragg's apple cider vinegar
1/8 tsp. celery salt
Instructions
1. Layer slices of cucumbers and onion in a large bowl
2. Combine remaining ingredients and blend thoroughly, Pour marinade over cucumbers
3. Chill cucumbers at least 2 hours. Use slotted spoon or fork to serve.
~~ Chinese Egg Drop Soup ~~
1 can chicken broth plus 2 cups of water
1 Tbsp. dried onion, dried parsley or sprg.
Bottled Hot Sauce to taste
Touch of Soy
Dash of Garlic Powder and Pepper
Beat 2 egg whites well and drizzle over soup slowly, stirring
~~ Tamale Pie ~~
1/2 cup onion
1 clove garlic
1 green pepper
1 lb. ground beef
Cook all of above together until beef is done, then add the following:
1 can whole Kernel corn - drained
1 can seedless black olives
4 tsp. chili powder
1 tsp. salt
1/2 tsp pepper
1 can 16 oz. tomatoe sauce
Cook slowly for 20 minutes. Stir 1 cup corn meal into 1 cup of boiling water. 1 tsp. salt and 1 Tbsp. butter. Cook until thick.
Put meat mixture into long baking dish, top with 1 cup cheddar cheese if desired and corn meal mixture. Bake for 30 minutes @ 375 degrees
~~ Tomatoe or Vegetable Juice Aspic ~~
Soak:
2 Tablespoons gelatin
in:
1/2 cup cold canned tomatoe juice
Dissolve it in:
3 1/2 cups hot tomatoe juice or canned tomatoe and vegetable juice.
Tomatoe juice varies. It is wise to taste the aspic to see whether additional seasoning is required.
Lemon juice is good; so is a teaspoon of chopped or dried herbs.
Chill the Aspic.
When it is about to set you may add 1 to 2 cups of solid ingredients-- a choice or combination of:
Sliced Olives
Chopped Celery
Chopped green peppers or grated carrots
Sliced avocados
Mold, Chill, Unmold and Serve
~~ Hazelnut Chip Scones ~~
4 cups all-purpose flour
3 Tbsp. sugar
4 tsp.baking powder
1/2 tsp.salt
1/2 tsp.cream of tarter
3/4 cup cold butter (no substitutes)
1 egg, separated
1-1/2 cups refrigerated hazelnut nondairy creamer or half-and-half cream
1-1/2 cups semisweet chocolate chips
additional sugar
In a bowl, combine the first five ingredients; cut in butter until crumbly. In a bowl whisk egg yolk and creamer; add to dry ingredients just until moistened. Stir in the chocolate chips. Turn onto a floured surface; knead 10 times.
Divide dough into half. Pat each portion into a 7 inch circle.
Cut into eight wedges. Separate and place on greased baking sheets. Beat egg white; brush over dough and sprinkle with additional sugar.. Bake at 425 degrees for 15 - 18 minutes or until golden brown.
Meanwhile, in a small mixing bowl, combine the topping ingredients; beat until smooth. Makes 16 scones
Topping Glaze:
1/2 cup powdered sugar
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1 or 2 Tbsp. milk
Mix well and spoon over baked scones..
~~ Corn Casserole ~~
1 - 16 1/2 oz. can whole kernel corn drained
1 - 161/2 oz. can creamed-style corn
1 - 81/2 oz. box jiffy corn bread mix
2 eggs, lightly beaten
1/2 stick melted margarine
1/2 cup lite sour cream
add alittle milk for right texture
Mix all ingredients together, adding sour cream last. Pour into a greased casserole and bake at 350 degrees 1 hour.
~~ A Tasty Meatloaf ~~
(Very Good)
1 lb. ground chuck
1 lb. mild Italian sausage
1/4 cup onion, finely diced
1/4 cup green or red bell pepper, finely diced
1/4 cup canned crushed tomatoes
1 egg
1/4 cup Italian bread crumbs
1 Tbs. roasted garlic, minced
1 tsp. dry basil
1 tsp. dijon mustard
1 tsp. chipotle hot sauce
salt and pepper, to taste
Preheat oven to 350 degrees. Mix all ingredients until well blended. (Tip: To check seasoning, take a half inch ball of mixture and microwave it for 30 seconds; let it cool slightly and taste. adjust seasoning if necessary.)
Form mixture in a lightly greased loaf pan and bake until done, about 35 to 45 minutes. Remove from oven and let it set for 10 minutes before slicing and serving
~~ Kielbasa Cabbage Skillet ~~
1 lb. fully cooked kielbasa or Polish sausage,
cut into 1/2 inch slices
4 Tbsp. butter, divided
1 large head cabbage (4 pounds) coursely chopped
2 medium onions, chopped
3 cans (8 oz. each) tomatoe sauce
1/2 cup sugar
1 Tbsp. paprika
3 or 4 potatoes, peeled and cubed
In a large deep skillet or Dutch oven, brown the sausage in 2 Tbsps. butter; remove and set aside. In the same pan, saute the cabbage and onions in remaining butter until onions are tender.
Combine the tomatoe sauce, sugar and paprika; pour over cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add the potatoes and reserved sausage. Cover and simmer for 30 minutes or until potatoes are tender.
~~ Barbecued Pulled Pork Sandwiches ~~
Made in a Crock Pot
1 pork shoulder roast (about 2 1/2 pounds)
1 bottle (14 ounces) barbecue sauce
1 Tablespoon fresh lemon juice
1 teaspoon brown sugar
2 medium onions, chopped
2 garlic cloves
1 cup water
8 hamburger buns or hard rolls
1. Place 1 chopped onion and 2 garlic cloves and 1 cup water in Crock Pot,
Place pork roast in CROCK POT slow cooker. Cover and cook on LOW 10 to 12 hours or on HIGH 5 to 6 hours or until done
2. Remove pork roast from CROCK POT; discard cooking liquid, onion and garlic. Shred pork with 2 forks. Return pork to CROCK POT.
Add barbecue sauce,lemon juice,brown sugar and onion. Cover and cook on LOW 2 hours or on HIGH for 1 hour
3. Serve shredded pork on hamburger buns or hard rolls.
Makes 8 servings
~~ Pumpkin Ice Cream ~~
Ingredients:
1/3 cup brown sugar, packed
3/4 tsp. cinnamon
1 cup cooked pumpkin
4 cups vanilla ice cream, softened
In a large bowl, combine brown sugar, cinnamon and pumpkin: blend well. Fold in Ice Cream until thoroughly mixed. Spoon into a 9"X5" loaf pan; cover and freeze until solid.
~~ Sweet Hawaiian Crock-Pot Chicken--Easy And Very Good! ~~
2 lb. Chicken tenderloin chunks
1 cup pineapple juice
1/2 cup brown sugar
1/3 cup soy sauce
Combine all together, cook on low in Crock-pot 6-8 hours...that's it! Done! Serve with brown or white rice and you have a complete, easy meal!!
~~ Crockpot Cashew Chicken ~~
2 lbs boneless chicken thigh tenders or chicken breast tenders
1/4 cup all purpose flour
1/2 tsp. black pepper
1 Tbsp. canola oil
1/4 cup soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. brown sugar
1 garlic clove,minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 cup cashews
Combine flour and pepper in large Ziploc bag. Add chicken, Shake to coat with flour mixture. Heat oil in skillet over medium-high heat.
Brown chicken about 2 minutes on each side. Place chicken in crockpot.
Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger,and pepper flakes in small bowl, pour over chicken.
Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4 - 6 servings.
~~ Fried Rice ~~
3 cups cooked white rice (day old or leftover rice works best)
3 Tbsps. sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp. minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce
On medium high heat, heat the oil in a large skillet or wok.
Add the peas/carrots mix, onion and garlic
Stir fry until tender.
Lower the heat to medium low and push the mixture off to one side,
then pour your eggs on the other side of skillet and stir fry until scrambled.
Now add the rice and soy sauce and blend all together well.
Stir fry until thoroughly heated!
~~ Red Beans and Rice With Kielbasa ~~
1 pound dried red kidney beans
1 Tbsp olive oil
1 lb. beef kielbasa, cut into 1/4 inch thick rounds
1 cup chopped onion
2 celery ribs, chopped
2 garlic cloves, finely chopped
2 Tbsps. chopped fresh parsley
3/4 tsp. salt
1 1/2 tsps. hot sauce
2 cups reduced-sodium chicken broth
4 cups hot cooked white rice
1. Rinse beans. Place beans in a large bowl. Cover with water by several inches. Let soak overnight.
2. Heat oil in large pan over medium-high heat. Add kielbasa and cook until browned on both sides.
Add onion, celery and garlic. Cook until onion is tender.
3. Drain beans and add to pan. Add chicken broth and enough water to cover by 2 inches. Add parsley, salt and hot sauce.
4. Cook beans until tender, 1 1/2 to 1 3/4 hours. Add more water if needed. Serve over hot rice. Serves 8.
~~ Cucumber Chilled Salad ~~
3 Cucumbers, peeled and sliced.(about 1/4 inch thick)
1 small onion, peeled and sliced into rings
2 cups cold water
1/4 cup sugar
1/4 cup apple cider vinegar
1/8 teaspoon celery salt
1. Layer slices of cucumber and onion in a large bowl
2. Combine remaining ingredients and blend thoroughly. Pour marinade over cucumbers and onions
3. Chill for at least 2 hours. Serve using slotted spoon.
~~ Crockpot Sirloin Tips ~~
1/2 pound sliced mushrooms
1 small onion, halved and sliced
1 beef top sirloin steak (1 pound) cubed
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
2 1/3 cups beef broth
1 Tablespoon Worcestershire sauce
2 Tablespoons cornstarch
1/4 cup cold water
Hot cooked mashed potatoes or cooked wide noodles
1. Place mushrooms and in a 3 qt. crockpot. Sprinkle beef with salt and pepper. In a large skillet heat 1 teaspoon oil over
medium-high heat,brown meat in batches, adding addional oil as needed. Transfer meat to crockpot.
2. Add 1/3 cup of beef broth to skillet stirring to loosen bits from pan. Stir in balance of broth and Worcestershire sauce
and pour over meat. Cook covered on low for 6-8 hours or until meat is tender.
3. In a small bowl mic cornstarch and cold water until smooth and gradually stir into crockpot. Cook covered
on high for 15-30 minutes or until gravy is thickened.
Serve over mashed potatoes or wide noodles. Serves 4
