Many people brought us meals after the twins were born. My friend, Stephanie, brought this hotdish.
1 pound cooked hamburger
2 c chopped celery
3 medium onions, chopped
1 can water chestnuts, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 c rice (uncooked)
8 T soy sauce
1 T brown sugar
2 ½ c hot water
½ lb spanish peanuts
Mix all ingredients together, except the peanuts. Cook, uncovered, for 1 hour at 400 degrees; after 45 minutes cover with peanuts. Serves 8 – 10 people.
3 cups mushrooms, chopped
2 onions, chopped
2 cups cooked brown rice
3-4 teaspoons “Italian” seasonings
3 whole eggs or whites of 5 eggs
salt and pepper to taste
milk
1 large cabbage
Slice cabbage in half. Steam till cabbage leaves are just barely tender. Let cool till not to hot to handle. Peel off leaves carefully till you have enough for about 6-8 rolls (each about 4-5″ long and 1″ round.. very approximate… ).
Place a leaf or two on a flat surface, put a few spoonfulls of filling in the middle and wrap leaves around filling.
Place rolls into a 13″ x 9″ pan (spray lightly w/ oil). Pour on top 1 quart of your favorite thick tomato soup or spaghetti sauce.
Cover with foil or lid and bake at 375′ for 30-40 minutes or until soup/sauce is bubbling.
Top with low-fat mozzerella or parmesan, broil a few minutes till cheese melts.
serve.
This recipe is a knock-off of one that was served in a restaurant I used to work in. They served their tacos in oniony tortillas (cakes?), but the regular flour tortillas are similar. This is one of the many ways I use up leftovers.
Stirfry julienned carrots and onion, sliced portobello and leftover pork or chicken. Toss w hoisin sauce and serve w flour tortillas. Serve w garlicky fried rice.
1 pork loin roast (3 lb)
2 onions, sliced
3 T oil
1/2 c Kraft Sweet Recipes Brown Sugar Barbeque Sauce (I used whatever basic one I had in the refrigerator)
1/4 c apple juice
2 T dried thyme leaves
4 – 6 apples, sliced
1/2 c pitted prunes
Preheat oven to 350. Brown pork and onions in hot oil in large ovenproof pot on medium-high heat 3 minutes, turning occasionally.
Combine barbeque sauce, apple juice and thyme. Pour over ingredients in pot; cover with ovenproof lid. Simmer an additional 10 minutes, then place in oven.
Bake 2 hours. Add apples and prunes; bake an additional 30 minutes or until pork is cooked through and apples are tender.
This is my mother-in-law’s recipe for chicken wings. My kids used to beg for ‘Grandma Sue Chicken’ when they were younger.
2 c ketchup
2/3 c water
1 t (or more) hot sauce
1/2 c brown sugar
3 T worchestershire sauce
3 t chili powder
1 T garlic powder
5 lbs frozen chicken wings (I use whatever chicken I have)
Mix together ingredients. Lay frozen wings out in a single layer in an oiled baking pan. Pour sauce over. Bake, uncovered, at 450 for 45 minutes, then turn and bake another 45 minutes (adjust time if using thawed chicken).
This is Tanya’s (of the famed Tanya Lasagne) recipe.
2 ripe avocados
1/2 tsp salt
4 tsp bottled jalapeno sauce or crushed pickled jalapenos
3 c chicken or vegetable broth
3 skinless, boneless chicken breast halves (or sub black or kidney beans)
2 – 4 tbsp uncooked rice
1 large tomato, chopped
1/2 c chopped red onion
1/4 c finely chopped cilantro
tortilla chips
1/2 c shredded jack or cheddar cheese
Mash avocados. Add salt and 1.5 tsp jalapeno sauce. Set aside.
In large saucepan, heat broth to boiling. Add chicken breast, lower heat, and cook until white throughout.
Remove chicken and cut into bite sized pieces. Add rice and cook until tender, about 15 minutes. Return chicken to pot.
Just before serving add tomato, onion, cilantro and remaining jalapeno sauce.
To serve, break handful of tortilla chips into soup bowl. Ladle soup over chips. Tops with cheese and avocado.
1/4 c water
1 c thick salsa
1 1/2 tbsp olive or vegetable oil
3/4 tsp salt
1 1/2 tbsp sugar
2 c all purpose or bread flour
3/4 c blue or yellow cornmeal
1/2 – 1 tbsp minced jalapeno pepper (optional)
1 1/2 tsp quick-rise or bread machine yeast
Place all ingredients in the bread machine pan in the above order. Place pan in machine; set at dough setting.
After cycle is complete, remove dough and shape on a greased cookie sheet. Allow to rise; bake at 350 until done.
Yet another one of Trey’s recipes. I double the recipe for dumplings.
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1 (3 pound) whole chicken about, cut into pieces
1 tablespoon vegetable oil
4 large carrots, peeled and sliced 1-inch (2.5 cm) thick
2 stalks celery, sliced, 1/2 inch (1 cm) thick
1 onion, thinly sliced
1 teaspoon dried rosemary
2 cups chicken stock
1 cup frozen peas
Rosemary Dumplings
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon dried rosemary
1/2 teaspoon salt
1/2 cup milk
1 egg, lightly beaten
Fresh rosemary sprigs
In a bowl or plastic bag, combine flour, salt and pepper. In batches, add chicken pieces to flour mixture and toss to coat. Transfer to a plate. In a large nonstick skillet, heat oil over medium-high heat. Add chicken pieces and cook for 8 to 10 minutes or until brown on all sides. Set aside. Add carrots, celery, onion and rosemary to crockpot. Set chicken pieces over vegetables. Pour 1/2 cup (125 mL) stock into skillet and cook over medium-high heat, scraping up brown bits from bottom of pan. Pour pan juices into crockpot along with remaining stock. Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. Dumplings: In a bowl, sift together flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with a fork to make a lumpy dough (do not over mix – lumps are fine). Drop dumpling mixture over chicken pieces. Cover and cook on HIGH for 25 to 30 minutes or until tester inserted in centre of dumpling comes out clean. (for non-crockpot) put everything in a dutch oven or large pot as you would crockpot, cover and bring to boil, lower heat to med and cook for 50-60 minutes, stirring occasionally or till vegetables are tender. Add dumplings and cook for another 20 minutes).
Sauté the following in olive oil:
*Potatoes
*Celery
*Onion
*Garlic
*Carrots
Add to vegetables:
*Big can tomato juice
*2 cans tomatoes
*A few bouillon cubes
*frozen veggies: corn/peas/beans
*cabbage (optional)
*Red pepper
*Italian seasoning
*salt and lots of pepper
Simmer a few hours, covered, on stove top or in crockpot.
This is my friend Jayne’s recipe. Thanks, Jayne!
1 2-3 lb chuck or round roast
salt, pepper
1 c. beef stock
1 envelope italian dressing mix
1 clove garlic, smashed
1 jar pepperoncini
Sliced provolone, grilled or raw sliced onions, tomato slices, french bread, etc.
Spray crockpot with Pam. Pour beef stock in. Whisk in Italian dressing mix. Season roast with salt and pepper, and add it along with garlic clove to stock in crockpot. Cook on low for 8 – 10 hours. During the last hour of cooking, add sliced pepperoncini and jar juice to taste, depending on how spicy you like things. When done, remove roast and shred, if it didn’t already fall apart. Strain and reserve juice. Assemble sandwiches by splitting bread (heat it in the oven first if you like it crusty), and putting meat, cheese, onions, and tomato slices on. Serve with a small cup of juice to dip sandwich in.
