Recipe Box

Chow Mein Hotdish September 24, 2006

Filed under: main dishes — bonny @ 12:05 am

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.

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Trey’s Stuffed Cabbage September 23, 2006

Filed under: main dishes,vegetarian — bonny @ 11:57 pm

 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

Mix ingredients till they have the consistency of a course dough or raw ground beef and sticks together. you might or might not have to add milk to get there. set aside.

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.

 

 

Asian Tacos

Filed under: main dishes — bonny @ 11:55 pm

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.

 

Seasoned Thyme Pork Roast

Filed under: main dishes — bonny @ 11:45 pm

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.

 

Grandma Sue Chicken

Filed under: main dishes — bonny @ 11:42 pm

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).

 

Tortilla Soup September 20, 2006

Filed under: soups — bonny @ 1:42 pm

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.

 

Salsa Cornmeal Bread

Filed under: breads — bonny @ 1:38 pm

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.