Ingredients:
1 lb. stew meat, cubed
½ C. dried minced onion
1 can cream of mushroom soup
1 can mushrooms, drained
¼ tsp. garlic salt
1 C. sour cream (for richer taste, substitute
1 pkg cream cheese)
Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Makes 4-6 servings
Spoon over noodles
Classic Roast
Cross Rib or pot roast
1 can cream of mushroom soup
1 sliced onion, into rings
1 pkt lipton onion soup mix
*optional- potatoes, carrots
Place carrots and potatoes in crockpot. Place roast on top. Mix cream of mushroom soup with lipton soup mix. Pour over roast. Scatter sliced onions all over top and botton. Cook on low 6-8 hours! Delicious and perfect everytime!!
Thursday, April 9, 2009
Baked Mac and Cheese
Ingredients:
½ Pound elbow Macaroni
3 T Butter
3 T Flour
1 T Powdered Mustard
3 C milk –powdered milk for food storage
½ C onion, finely diced
1 Bay Leaf
½ t. Paprika
1 Large Egg
12 ounces sharp cheddar cheese, shredded
1 t salt and fresh ground pepper
Topping:
3 T Butter
1 C *Panko bread crumbs
Directions:
Cook pasta. While that’s cooking, in separate pot melt butter and add flour and mustard and keep it moving so it doesn’t get lumps. Stir in milk, onion, bay, and paprika. Simmer for ten min and remove the bay leaf.
Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-qt casserole dish. Top with remaining cheese.
Topping:
Melt butter in saucepan and toss in breadcrumbs to coat. Top macaroni with bread crumbs. Bake 30 min. Let sit for 5 min. before serving.
*Panko Bread Crumbs
Ingredients
* 1 loaf white bread, or
* If you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. Approx. 23 saltine crackers per cup
Directions
1
Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3
Immediately remove breadcrumbs from oven and allow them to cool.
4
Once cooled, crumbs may be stored in the freezer, in a resalable plastic bag for as long as several months.
½ Pound elbow Macaroni
3 T Butter
3 T Flour
1 T Powdered Mustard
3 C milk –powdered milk for food storage
½ C onion, finely diced
1 Bay Leaf
½ t. Paprika
1 Large Egg
12 ounces sharp cheddar cheese, shredded
1 t salt and fresh ground pepper
Topping:
3 T Butter
1 C *Panko bread crumbs
Directions:
Cook pasta. While that’s cooking, in separate pot melt butter and add flour and mustard and keep it moving so it doesn’t get lumps. Stir in milk, onion, bay, and paprika. Simmer for ten min and remove the bay leaf.
Temper in the egg. Stir in ¾ of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-qt casserole dish. Top with remaining cheese.
Topping:
Melt butter in saucepan and toss in breadcrumbs to coat. Top macaroni with bread crumbs. Bake 30 min. Let sit for 5 min. before serving.
*Panko Bread Crumbs
Ingredients
* 1 loaf white bread, or
* If you don't have white bread, use soda crackers, like Saltines and oyster crackers or melba toast, instead. Approx. 23 saltine crackers per cup
Directions
1
Push chunks of white bread through the shredding disk of a food processor to make coarse crumbs.
2
Spread the crumbs on a baking sheet and bake at 300 F degrees until the crumbs are dry but not toasted, about 6 to 8 minutes. Shake the sheet twice during baking. Be careful not to let the crumbs brown!
3
Immediately remove breadcrumbs from oven and allow them to cool.
4
Once cooled, crumbs may be stored in the freezer, in a resalable plastic bag for as long as several months.
Snickerdoodles
Ingredients:
1 C. Shortening
1 ½ C. Sugar
2 Eggs (2T. powdered eggs + 1/4 C. water)
2 ¾ C. Flour
2 tsp. Cream of Tartar
1 tsp. Soda
¼ tsp. Salt
2 T. Sugar
2 tsp. Cinnamon
Directions:
Heat oven to 400 degrees.
Mix shortening, Sugar and eggs thoroughly.
Measure flour by dipping method or sifting.
Blend flour, cream of tartar, soda and salt; stir in.
Shape dough in 1 inch balls.
Roll in mixture of 2 T. Sugar and cinnamon.
Place 2 inches apart on ungreased baking sheet.
Bake 8-10 minutes.
These cookies puff up at first, then flatten out.
1 C. Shortening
1 ½ C. Sugar
2 Eggs (2T. powdered eggs + 1/4 C. water)
2 ¾ C. Flour
2 tsp. Cream of Tartar
1 tsp. Soda
¼ tsp. Salt
2 T. Sugar
2 tsp. Cinnamon
Directions:
Heat oven to 400 degrees.
Mix shortening, Sugar and eggs thoroughly.
Measure flour by dipping method or sifting.
Blend flour, cream of tartar, soda and salt; stir in.
Shape dough in 1 inch balls.
Roll in mixture of 2 T. Sugar and cinnamon.
Place 2 inches apart on ungreased baking sheet.
Bake 8-10 minutes.
These cookies puff up at first, then flatten out.
Great Summer Meals
Grilled Brochette Chicken
¼ C Sun Dried Tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 Tomato, finely chopped
½ C shredded mozzarella cheese
¼ C chopped fresh basil
Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in a re-sealable bag, toss and refrigerate 10-20 min.
Remove chicken from fridge and grill chicken on uncovered side of grill 6 min.
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on the grill. Top with tomato mixture
Close lid for 8 min
Serve with steamed veggies or over cooked pasta
Thai BBQ Chicken
½ C Brown Sugar
½ C Soy Sauce
2 T Lime Juice
6 Cloves garlic, minced
1 tsp Crushed red pepper flakes
¾ tsp Curry powder
4 Chicken Breasts
Mix first 6 ingredients in zip lock bag- mix
Add chicken-mix
Marinate over night-can freeze this until ready to grill
Serve over a salad!
¼ C Sun Dried Tomato vinaigrette dressing-divided
4 small boneless skinless chicken
1 Tomato, finely chopped
½ C shredded mozzarella cheese
¼ C chopped fresh basil
Place large sheet of heavy foil over half the grill; preheat grill to med.
Pour 2T of the dressing over the chicken in a re-sealable bag, toss and refrigerate 10-20 min.
Remove chicken from fridge and grill chicken on uncovered side of grill 6 min.
Meanwhile combine tomatoes, cheese, basil and remaining dressing
Turn chicken over, place cooked side up, on foil on the grill. Top with tomato mixture
Close lid for 8 min
Serve with steamed veggies or over cooked pasta
Thai BBQ Chicken
½ C Brown Sugar
½ C Soy Sauce
2 T Lime Juice
6 Cloves garlic, minced
1 tsp Crushed red pepper flakes
¾ tsp Curry powder
4 Chicken Breasts
Mix first 6 ingredients in zip lock bag- mix
Add chicken-mix
Marinate over night-can freeze this until ready to grill
Serve over a salad!
Chicken Enchiladas
This is a recipe that Aarons mom has used for years. It's a good one
Ingredients:
Cut cooked chicken into pieces
Cheddar Cheese
Sauce:
1 C Chicken Broth
1 C Sour Cream
1 Can Cream Chicken Soup
1 pkg Enchilada Mix
Directions:
Cook all but chicken in saucepan until bubbly. Add shredded chicken into ½ of the sauce. Spoon into flour tortillas, roll up, and place in baking dish with a small layer of sauce on the bottom. Top with rest of sauce and cheese.
Bake 350 20 min.
Ingredients:
Cut cooked chicken into pieces
Cheddar Cheese
Sauce:
1 C Chicken Broth
1 C Sour Cream
1 Can Cream Chicken Soup
1 pkg Enchilada Mix
Directions:
Cook all but chicken in saucepan until bubbly. Add shredded chicken into ½ of the sauce. Spoon into flour tortillas, roll up, and place in baking dish with a small layer of sauce on the bottom. Top with rest of sauce and cheese.
Bake 350 20 min.
Crock-Pot Southwestern Chicken
Ingredients:
1 sml. Bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1-16 oz jar salsa
Shredded cheddar cheese
Tortillas
Chips
Sour Cream
Cilantro
Avocado
Directions:
Pour bag of frozen corn in bottom of crock-pot. Place frozen chicken breasts on top pf corn and cover with rinsed and drained black beans, cilantro and jar of med. salsa. Cook on high for 1 hour, then on low for 4 hours.
Shred chicken with forks, serve mixture over tortilla chips and add toppings to individual servings. Or serve in tortillas
For Freezer bag method:
Add salsa to ziploc bag with chicken. On day of cooking add corn, cilantro and black beans. Cook on low for 4 hours
1 sml. Bag frozen corn
1 can black beans
2 large frozen boneless skinless chicken breasts
1-16 oz jar salsa
Shredded cheddar cheese
Tortillas
Chips
Sour Cream
Cilantro
Avocado
Directions:
Pour bag of frozen corn in bottom of crock-pot. Place frozen chicken breasts on top pf corn and cover with rinsed and drained black beans, cilantro and jar of med. salsa. Cook on high for 1 hour, then on low for 4 hours.
Shred chicken with forks, serve mixture over tortilla chips and add toppings to individual servings. Or serve in tortillas
For Freezer bag method:
Add salsa to ziploc bag with chicken. On day of cooking add corn, cilantro and black beans. Cook on low for 4 hours
Honey Nut Chicken
I don't have ingredient amounts for this one, I eyeball it. It's pretty hard to mess up. This is by far my favorite chicken "breading" recipe
Boneless Skinless Chicken Breast
Honey Roasted Peanuts
Bread Crumbs
Grill Seasoning (whatever kind you have)
Set up 2 Step Dredge
1st pan has egg and milk and hot sauce
2nd pan has nuts and breadcrumbs
Dip chicken in each pan then place in skillet on med heat, about 2 min. on each side
(being careful when flipping over not to loose breading)
Then place chicken on baking sheet and put in oven 400 until done (15-20 min)
Chicken and Dressing Casserole
1 Can Chicken, shredded
1 Can Cream Chicken and Celery Soup
½ Stick margerine
1 pkg of stuffing mix
Heat soups and margarine. Pour over chicken in a casserole dish. Prepare stuffing mix according to directions. Spoon over chicken and soup mixtures. Bake 350 for 30 min.
1 Can Cream Chicken and Celery Soup
½ Stick margerine
1 pkg of stuffing mix
Heat soups and margarine. Pour over chicken in a casserole dish. Prepare stuffing mix according to directions. Spoon over chicken and soup mixtures. Bake 350 for 30 min.
Chicken Olivia
Ingredients:
2 Can chicken
1 Cup cooked rice
2t onion powder
1 Can cream chicken or mushroom soup
2 C chopped Celery
½ C mayonnaise
1 t Lemon Juice
3 Hard Boiled Eggs, chopped
Mix together above ingredients an place in dish
1 stick of butter – 1 cup corn flakes ½ cup almonds – fizzle over stove
Top casserole with mixture
Bake 350; 30 min
2 Can chicken
1 Cup cooked rice
2t onion powder
1 Can cream chicken or mushroom soup
2 C chopped Celery
½ C mayonnaise
1 t Lemon Juice
3 Hard Boiled Eggs, chopped
Mix together above ingredients an place in dish
1 stick of butter – 1 cup corn flakes ½ cup almonds – fizzle over stove
Top casserole with mixture
Bake 350; 30 min
Honey Lime Chicken Enchiladas
Ingredients:
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
3/4 cup honey
Lime juice (1-2 limes)
1 tablespoon chili powder
1/2 teaspoon garlic powder
1 teaspoon cumin
1 pound chicken, cooked and shredded (I used 3 chicken breasts)
8-10 flour tortillas
1 pound monterey jack cheese, shredded
16 ounces green enchilada sauce
1 cup heavy cream
Mix the first five ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top.
Oven Porcupines
1lb Ground Beef 1/8t. Garlic Powder
½ C Uncooked rice 1/8t. pepper
½ C Water 1 Can Tomato Sauce (15oz)
1/3 C Chopped Onion 1 C Water
1t. Salt 2t. Worcestershire Sauce
Mix meat, rice, water, onion, salt, garlic powder, and pepper. Shape into balls. Place into baking dish. Stir together remaining ingredients. Cover with foil and bake 45 min. Uncover and bake 15 min. longer
½ C Uncooked rice 1/8t. pepper
½ C Water 1 Can Tomato Sauce (15oz)
1/3 C Chopped Onion 1 C Water
1t. Salt 2t. Worcestershire Sauce
Mix meat, rice, water, onion, salt, garlic powder, and pepper. Shape into balls. Place into baking dish. Stir together remaining ingredients. Cover with foil and bake 45 min. Uncover and bake 15 min. longer
French Dip Sandwiches
Ingredients
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split
Directions
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow simmering over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
Food Storage Way to do this meal:
1pkg. Au Ju
1 Can Roast Beef
4-6 Rolls or home made rolls
Mix your sauce according to package directions. Remove about ¼ Cup of sauce and set aside. Add shredded roast beef to your sauce and let stew for 5-10 min. Warm your rolls, slice in half and then spoon mixture into rolls. Dip into reserves sauce.
2 tablespoons butter
1 shallot, chopped
1 tablespoon all-purpose flour
1 jigger dry sherry, optional
2 cans beef consommé, found on broth and soups aisle or beef broth
1 1/2 pounds deli sliced roast beef
Grill seasoning blend for steak, such as Montreal Steak Seasoning Blend, or, coarse salt and pepper
4 torpedo sandwich rolls, split
Directions
In a large, shallow skillet over moderate heat, melt butter. Add shallots to butter and sauté 2 minutes. Add flour to butter and shallot and cook a minute longer. Whisk in sherry and cook liquid out. Whisk in consommé in a slow stream. Bring sauce to a bubble and allow simmering over low heat until ready to serve sandwiches.
Pile meat loosely across your cutting board or a large work surface. Season meat with grill seasoning or salt and black pepper. Set out 4 ramekins or small soup cups for dipping sauce, 4 dinner plates and 4 split torpedo rolls. To assemble, using a pair of kitchen tongs, dip meat into loose au jus sauce and pile into rolls. Set ramekins or cups with extra dipping sauce along side the sandwiches.
Food Storage Way to do this meal:
1pkg. Au Ju
1 Can Roast Beef
4-6 Rolls or home made rolls
Mix your sauce according to package directions. Remove about ¼ Cup of sauce and set aside. Add shredded roast beef to your sauce and let stew for 5-10 min. Warm your rolls, slice in half and then spoon mixture into rolls. Dip into reserves sauce.
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