FAMILY RECIPES
Page 6
20 ounces frozen broccoli pieces
2 cups cooked chicken, cut into small pieces
2 cans Cream of Chicken Soup
1/3 cup mayonaise
1 Tbsp. curry powder
1 Tbsp. lemon juice
1½ cups grated cheddar cheese
1 cup Progresso bread crumbs
1 Tbsp. butter
1. Place slightly cooked broccoli in large casserole dish
2. Place chicken on top of broccoli
3. Mix chicken soup, mayonaise, curry powder and lemon juice and pour over chicken
4. Sprinkle 1 cup of grated cheese over top
5. Mix butter and bread crumbs and sprinkle over cheese
6. Sprinkle remaining grated cheese over top of bread crumbs
7. Bake 30 minutes at 350 degrees..
~~ CHICKEN STEW WITH RICE ~~
1 medium onion, chopped
2 garlic cloves, minced
2 Tbsp vegetable oil
1-1/2 pounds boneless chicken breast,cut into 1 inch pieces
2 cans (14½ oz. each) stewed tomatoes
1 medium green pepper, julienned
1 medium sweet red pepper, julienned
1 cup pitted ripe olives
1/2 tsp. salt
1 tsp. dried oregano
2 Tbsp. cornstarch
3 Tbsp. cold water
Cooked Hot Rice
In a large skillet, saute onion and garlic in oil for 3 -4 minutes or until tender. Add chicken and cook for 6 - 8 minutes or until meat juices run clear. Stir in the tomatoes, peppers, olives, salt and oregano; bring to a boil. Reduce heat; cover and simmer for 10 - 12 minutes, stirring occasionally. Combine cornstarch and water until smooth; stir into chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice... Serves 6
~~ MACARONI & BEEF DISH ~~
1 cup uncooked corkscrew pasta or elbow macaroni
1/2 pound lean ground beef
1 small onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
1 garlic clove, minced
1 can (10 3/4 ounces) reduced-sodium condensed tomatoe soup, undiluted
1 Tbsp. dried parsley flakes
1 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup shredded reduced-fat cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef,onion,celery,green pepper, and garlic over medium heat until meat is no longer pink and vegetables are tender, drain.
Drain pasta; add to beef mixture. Stir in the soup, parsley,oregano,salt and pepper.Bring to a boil. Reduce heat; Simmer uncovered, for 4-5 minutes or until heated through. Sprinkle with cheese..
~~ HASH BROWN CASSEROLE ~~
2 bags - Oreida Shreddded Hash Browns
1 - pint 1/2 & 1/2 milk
1 - stick butter
1 cup - onion or some onions to flavor
1 cup shredded Parmeseon cheese
Bring milk to a boil, add butter to melt, Fold in Hash Browns and onions
Bake in a 9" X 13" dish at 350 degrees for 40 minutes.
~~ Walla Walla Onion Recipe ~~
3 Walla onions
1/4 cup green bell pepper
1 cup Swiss cheese (grated)
1/4 cup milk
2 Tbsp. chopped pimento
2 eggs beaten
1 tsp. salt
1/2 cup butter
1 cup Saltine Crackers (crushed) save some for top
1. Melt butter and cook onion and bell pepper in it til tender, add pimento and 1/2 of onions in baking dish, Sprinkle layer with 1/2 of the cheese and 1/2 of the cracker crumbs.
2. Repeat layer
3. Beat eggs and milk, salt and dash of pepper together and pour over onions
4. Top with remaining crushed crackers
Bake at 350 degrees for 25 minutes
~~ KIELBASA BOW TIE SKILLET ~~
8 oz. uncooked bow tie pasta
1 lb. fully cooked kielbasa or smoked Polish sausage, cut into 1/4 inch slices
1 can (4 1/2 oz) sliced mushrooms, drained
2 tsp. minced garlic
2 Tbsp. butter
1 Tbsp. cornstarch
1-1/2 cups milk
1-1/2 cups fresh or frozen snow peas
1 cup (4 oz) shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, mushrooms and garlic in butter.
Combine cornstarch and milk until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Drain pasta; add to sausage mixture. Stir in the peas and cheese; cook until cheese is melted..Serves 4
~~ PORK CHOPS WITH RED WINE ~~
4 ea. 4oz Pork Chops
1 ea.Onion (thick sliced)
2 es. Roma Tomatoe (cut into 6 pieces)
1 tsp. Garlic
1 Tbsp. Butter
1 tsp. Olive Oil
2 ea. Eggs
2 TBSP. Flour
SAUCE:
1 cup Red Wine
1/4 cup Balsamic Vinegar
1 Tbsp. Ketchup
1 tsp. Worcestershire Sauce
1 Tbsp. Sugar
1/2 bunch Parsley (Flat Leaf)
RUB:
Pinch Season Salt (Lawry's), Garlic (granulated), Sugar, Black Pepper
First, start bt tenderizing each piece of pork with a meat tenderizer. Then add the rub to each side and allow to sit for at least 20 minutes. Dip each piece into the beaten eggs, then into the flour. Shake off any access flour and carefully place into a hot no-stick pan with oil. Fry pork chops on both sides until golden brown, then remove.
In the same pan add your onions and cook until they begin to caramelize. Then add garlic and tomatoes, and cook for about one minute. Add to the pan all the sauce ingredients and the pork chops. Bring juices up to a boil, then drop temperature to a simmer. Simmer until the pork chops are cooked all the way through and sauce has thickened. Garnish with parsley and serve hot. Serves 2..You can also after adding all ingredients and the pork chops put into a baking dish and cook in the oven at 375 degrees for 20-25 minutes.
~~ FAMILY MEATLOAF ~~
3 to 4 pounds ground chuck
1 small onion diced
1 can stewed tomatoes - cut up small
1 to 2 eggs
1 cup bread crumbs
1/4 to 1/3 cup milk
1 tsp.garlic powder
1 tsp.pepper
1 small can tomatoe sauce - 1/2 in meat mixture and pour the rest over the top
after you put the meat mixture into a baking dish or 9"x12" cake pan
Bake at 350 degrees for 2 hours or until done.
You want the meat mixture not to dry or to runny.
Option: You can add 1/4 cup rice to mixture if you want.
~~ Green Bean Casserole ~~
2 cans (10 3/4 oz each) Campbell's Condensed Cream of Mushroom Soup
1 cup milk
2 tsp. soy sauce
1/4 tsp ground black pepper
8 cups cooked cut green beans
1 can (6 oz.) French's French Fried Onions (2 2/3 cups)
1. Stir soup, milk, soy sauce, black pepper, beans and 1 1/3 cup onions in 3 quart casserole
2. Bake at 350 degrees for 25 minutes or until bean mixture is hot and bubbling. Stir bean mixture. Sprinkle with remaining onions.
3. Bake for 5 minutes or until onions are golden brown.
~~ MOIST CHICKEN or TURKEY DRESSING ~~
1 pkg (14 oz) Herb seasoned stuffing mix
1 large onion, coursely chopped
2 stalks celery, coursely chopped
2 1/2 cups Chicken Broth
Dash of ground black pepper
1. Heat broth, black pepper, celery and onion in 3 qt. saucepan over medium high heat to a boil. Reduce heat to low
Cover and cook 5 minutes or until vegetables are tender. Add stuffing and mix lightly.
2. Spoon stuffing mixture into greased 3 qt. shallow baking dish. Cover baking dish with foil.
3. Bake at 350 degrees for 30 minutes or until stuffing mixture is hot.
~~ REUBEN SANDWICH ~~
8 slices of rye bread, dark or light
4 tbsp butter
1 lb. thinly sliced corn beef
1/2 cup, drained sauerkraut
2 Tbsp Thousand Island Dressing
4 slices of Swiss Cheese
Lightly butter 4 slices of bread, Place buttered slices in skillet. Put 1/4 lb beef on the 4 slices , top with sauerkraut. Spread Dressing on the other 4 Slices, then top with the cheese. Cook for 5 mins. until brown and cheese is melted. I browned the first slices, then put sandwich together, then flipped, for cooking and browning the other slice.
~~ CROCKPOT BEEF VEGETABLE STEW ~~
3 lbs. Beef chuck, trimmed & cut into chunks
4 Potatoes, cut in chunks
3 Carrots, sliced
1/2 Onion, sliced
1 cup Water
Season to taste
Place all ingredients in crockpot and cook on high for 6 hours.
~~ LINGUINE WITH CLAM SAUCE ~~
8 oz. uncooked linguine
3 cans (6 1/2-oz.each) minced clams
1/2 cup thinly sliced celery
2 garlic cloves, minced
1/4 cup olive oil
1/4 cup dry white wine or water
2 Tbs. chopped parsley
1/2 tsp. dried oregano
1/4 tsp. pepper
1/3 cup grated Parmesan cheese (optional)
Prepare linguine according to package directions: drain well, return to pot and keep warm. Drain clams, reserving 3/4 cup liquid: set both aside.
In a large skillet, over medium heat, saute celery and garlic in oil until softened, about 2 minutes.Add reserved clam liquid, wine, parsley, oregano and pepper: simmer, uncovered for 10 minutes, stirring occasionally. Add clams; cook until heated through. Pour clam sauce over hot linguine and toss until coated. Service with cheese....
~~ BEEFY EGGPLANT PARMIGIANA ~~
1/3 cup chopped onion
1/4 cup finely chopped celery
1/8 teaspoon garlic powder
2 tablespoons canola oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/2 cup water
1/4cup tomato paste
1 tsp. dried parsley flakes
1/2 tsp. dried oregano
1-1/4 tsp. salt, divided
1/2 tsp. pepper, divided
1 bay leaf
1 pound ground beef
1-1/2 cups all-purpose flour
1 cup buttermilk
2 medium eggplants, peeled and cut into 1/2 inch slices
additional canola oil
1/2 cup grated parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
Minced fresh parsley
1. In a large saucepan, saute onion, celery, and garlic powder in oil until tender.
Stir in the tomatoes, water, tomato paste, parsley, oregano, 1/2 tsp. salt, 1/4 tsp. pepper and bay leaf.
Bring to a boil. Reduce heat, cover and simmer for 1 hour. Discard bay leaf.
2. In a large skillet, cook beef over medium heat until no longer pink: drain and set aside.
In a shallow dish, combine flour and remaining salt and pepper
Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then flour mixture.
3. In a large skillet, cook eggplant in batches in 1/2 inch of hot oil until golden brown on each side: drain
4. Place half of eggplant in a greased 13x9-in. baking dish. Top with half of Parmesan cheese, beef and tomato mixture.
Sprinkle with 1 cup mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture.
5.Bake, uncovered at 350 degrees for 30 minutes or until heated through.
Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted
Let stand for 10 minutes before serving. sprinkle with parsley.
~~ EASY SHRIMP SCAMPI ~~
3/4 cup butter, cubed
2 pounds uncooked medium shrimp, peeled and deveined
5 teaspoons lemon-pepper seasoning
2 teaspoons garlic powder
Lemon wedges, optional
In a large skillet over medium heat, melt butter. Add the shrimp, lemon-pepper and garlic powder; cook for 5 to 8 minutes or until shrimp turn pink.
Transfer to individual serving dishes. Serve with lemon wedges if desired. Makes 6 servings.
