Chicken Pot Pie

 Kathleen Provow

1 onion-chopped

2 c. chopped celery

2 c. chopped carrots

Cook until soft and set aside

1/2 c butter

1 c flour

1 t salt

1/2 pepper

1 t ground mustard

1 t garlic powder

Make a roux with ingredients.

Add:

4 c chicken broth and stir until thick then add

1-2 cups cream, half and half, milk or evaporated milk

Then add 4 cups chopped chicken

Bake in a pie at 375 degrees for 30-40 minutes.

Sandwich Loaf

by Nancy

Trim crust from 1 loaf unsliced sandwich bread.  Cut lengthwise (horizontally) into 4 slices.  Spread 3 slices with softened butter.  Place 1 slice on serving plate, then spread with salmon filling.  Top with 2nd slice and then spread with chicken-olive spread.  Top with 3rd slice and spread with golden cheese spread.  Top with unbuttered bread slice.

Salmon Filling:  Mix:

 1 can (7 3/4 oz) salmon, drained and flaked

1/2 c. chopped celery

1 1/2 t. lemon juice

1/4 t. salt

1/8 t. pepper

1/4 c. mayonnaise

1 hard-cooked egg, chopped

Chicken-Olive Spread:  Mix:

1 1/2 c. finely chopped chicken

1/4 c. finely chopped celery

2 T. chopped green olives

1/4 t. salt

1/2 c. + 2 T. mayonnaise

Golden Cheese Spread:  Mix:

2 c. shredded Cheddar cheese (about 8 oz)

1  3 oz. package cream cheese, softened

1/4 c. mayonnaise

1/2 t. Worcestershire suace

1/8 t. onion salt

1/8 t. garlic salt

1/8 t. celery salt

Mix:

2  8 oz packages of cream cheese, softened

1/2 c. light cream

few drops yellow food coloring (optional)

Frost the outside of the entire loaf with this mixture.  Chill until set (about 30 minutes.  Wrap loaf with a damp cloth and chill at least 2 1/2 hours.  Slice vertically to serve.  Makes 12-14 servings)

Baked Beans

by Nancy

2 cans pork and beans

1 lb. hamburger, ham or bacon

1 can butter beans, drained

1 can kidney beans, drained

1 can other beans...your choice, drained

1 onions, chopped

1 c. catsup

1/4 c. brown sugar

2 T. white vinegar

1 T. Liquid Smoke (optional)

Cook in crock pot 6 hours on low.

Chicken Enchiladas

by Nancy

Sauté:

2 large green peppers, sliced

2 medium onions, sliced

1 clove garlic, chopped

Add:

2 c. cooked rice

 1 1/2 c. corn

3/4 of 29 oz can mild enchilada sauce

12.5 oz can white chicken chunks

1 can black beans, drained

Simmer together about 15. min.  Scoop onto flour tortillas.  Add about 1/8 c. mozzarella and roll up and place in baking dish.  Pour remainder of enchilada sauce on top.  Heat until cheese melts.

Pepperoni Rolls

by Nancy

1 1/2 c. warm water

1/3 c. sugar

1 pkg. yeast

1 t. salt

1/4 c. dry powdered milk

4 c. flour

pepperoni

Dissolve sugar, yeast, milk and salt in warm water.  Stir in enough flour to make a soft dough.  Knead on floured board for a few minutes, then shape into a ball and let raise until doubled.  Put dough back on board and cut into 12 pieces.  Flatten each piece with your hand and then put 4-5 slices of pepperoni in the middle, sort of overlapping.  Roll it up and crimp with your fingers to seal the ends, so you have a sort of oval shape with no pepperoni showing.  Put on ungreased cooking sheet.  No need to let them raise again.  Bake at 400ºF. until golden brown then brush with a bit of melted butter.

In addition to the pepperoni, you can add other ingredients, such as cheese or roasted red pepper.

Vegetarian Lasagna

by Nancy

1 T. cooking oil

8 chopped green onions

1 c. sliced mushrooms

1 jar pasta sauce

1 package firm silken tofu

10 oz package of frozen spinach, thawed and drained

1 egg

9 cooked lasagna noodles

1/2 t. salt

1/4 t. pepper

1/2 t. garlic powder

1/2 t. oregano

8 oz. shredded mozzarella cheese

Spray 9 x 13 pan with oil.  Sauté green onions and mushrooms.  Add spinach and set aside.  Combine tofu, egg and seasonings and mix well.  Layer noodles, sauce and vegetables.  Cover with foil and bake 45 minutes at 350ºF.  Remove foil and top with mozzarella cheese.  Bake an additional 15 minutes to melt cheese.

West Virginia Beans

by Nancy

2 c. dry pinto beans

1/4 lb. salt pork

1 c. chopped onion

1 clove garlic

2 t. salt

pepper

2  16 oz cans tomatoes

3/4 c. diced green pepper

1 T. sugar

6 drops hot pepper sauce

Soak beans overnight.  Put all ingredients together and then cook until beans are done.  Serve over cornbread.

Low-frustration manicotti

by Jana

2 c. Shredded mozzarella cheese

16 oz. cottage cheese  ( you can also use tofu)

1 pkg. frozen spinach, thawed and drained (or the equivalent, freshly prepared preferably) 

1/4 c. Parmesan

1 1/2 t. Oregano

1/4 t. Each salt and pepper

1 pkg. manicotti, uncooked

1 jar marinara sauce

Cooking spray

1 c. Water

Combine 1 1/2 c. Mozzarella and everything down to salt and pepper.  Stuff uncooked shells.  Spray 9x13, and pour in 1/2 jar sauce.  Place shells in dish, and cover with remaining sauce.  Pour 1 c. Water into dish.  Sprinkle remaining cheese on top.  Cover tightly with foil.  Bake 1 hr. at 375.  Uncover and let rest 10 min. before serving.

Enchiladas de pollo y queso

                                                               THE best enchiladas.  

 by Jana

5 T butter

1 c chopped onion

2 c cooked, shredded chicken (I usually replace this with black beans, rice, and corn, or just add it in)

4 oz. green chiles 

1/4 c flour

1 T. Chili Powder 

1/2 t. cumin

1/2 t. Coriander

2 1/2 c chicken broth

1 c sour cream

11/2 c shredded Monterey Jack cheese 

12 tortillas

Melt 2 T butter, and cook onions until soft.  Remove to a bowl and add chicken and green chiles. Melt remaining butter and blend in flour and seasonings.  Whisk in chicken broth.  Cook until sauce thickens.  Remove from heat and stir in sour cream and some of the cheese.  Stir some sauce into chicken mixture.  Assemble enchiladas in enchilada fashion and bake at 350 for 25 min.

Cream Cheese Chicken Bundles

by Jana

3 oz. cream cheese (I use Neufchâtel)

2 T melted butter

2 c cooked, cubed, shredded or cubed chicken

1/8 t pepper

1 can crescent rolls

2 T milk

1 T chives

Seasoned bread crumbs

Blend cream cheese, melted butter, milk, chives, and pepper until smooth.  Add chicken.  Mix well. At this point, if you expanded the recipe, you could freeze some of it for later. 

Separate rolls into 4 rectangles and seal perforations.  Spoon chicken mixture onto center of each rectangle.  Pull corners to center and seal into bundle.  Spray with cooking spray and sprinkle with crumbs.  Bake 20-25 min. at 350ºF

. 

Bratwurst Potato Skillet

by Jana

2 T oil

2 large potatoes, sliced

2 fully cooked bratwurst, sliced

1 small onion, sliced

2 T soy sauce

1 T orange juice

1/2 t. Basil

Salt and pepper

Fry potatoes in oil.  Cover and cook for about 6 minutes, or until browned and tender, stirring occasionally.  Add bratwurst and onion.  Cook until onions are translucent.  Combine soy sauce, orange juice, basil, salt, and pepper.  Add to skillet.  Cook and stir until everything is evenly coated.  

Applesauce Pork Chops

by Jana

2 c. Applesauce

1/3 c sugar

2 T soy sauce

1 minced garlic clove

1/4 t. Ginger

6 boneless pork chops

Combine applesauce, sugar, soy sauce, garlic, and ginger.  Place in 9x13. Brown pork chops and lay on top.  Bake at 350 until done. 

Cowboy Beans

by Jana

Makes a ton.  Freeze some, or you will be sick of it in a week.  I personally feel the cilantro is obligatory.

3 C. dry pinto beans 

1/2-1 lb. ham bits, or a ham bone

1 minced onion 

4 cloves minced garlic

4 t. Chicken bouillon 

1-2 cans Rotel, undrained 

Toppings: cilantro, cheese, sour cream, green onions

Place beans in slow cooker, cover with water, and soak overnight.  In the morning, add ham, onion, garlic, and bouillon.  Cook on low 6-8 hours or high 3-4 hours, or until beans are done.  Purée Rotel and add.  Season to taste, and serve with toppings.

Man-pleasing Chicken

by Jana

1 1/2 lb. Chicken pieces ( I prefer thighs.)

1/2 c. Dijon mustard

1/4 c. real maple syrup

1 T. Rice/rice wine vinegar

Fresh rosemary (optional)

Salt and pepper

Preheat oven to 450. Line a baking dish in foil, the smallest one that will fit the chicken pieces comfortably.  Mix together mustard, maple syrup, and vinegar.  Pour over chicken.  Salt and pepper the chicken to taste, then pour sauce over the top.  Swab around the chicken so it is nicely coated.  Bake 40 minutes, basting halfway through.  When done, sprinkle with fresh rosemary.  Serve over rice, if you like. 

Korean Short Ribs

by Jana

1/2 c. low sodium soy sauce

1/2 c. packed light brown sugar

2 T. sesame oil

2 T. rice vinegar

2 T. minced fresh ginger

 4 garlic cloves, crushed

1/2 t. red pepper flakes

5 lbs. beef short ribs or 5 lbs. pork ribs  (also works with chuck roast)

3 T. cornstarch

1 1/2 c. shredded carrots

3 scallions, trimmed and thinly sliced

1 T. sesame seeds

3 c. cooked white rice

Blend soy sauce, sugar, oil, vinegar, ginger, garlic and red pepper in bowl.  Place ribs in 5 quart slow cooker, add sauce. Cover, cook on High for 6 hours or Low for 9 hours, until meat is tender.  Transfer ribs to a platter. Skim and discard excess fat from liquid. Combine cornstarch and 3 tablespoons water; blend with liquid in a saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Stir in carrots. Top ribs with sauce, scallions and sesame seeds.  Serve over cooked rice.

Steak Gorgonzola Pasta

by Jana

1 lb. thinly sliced, cooked leftover (ha ha!) steak
2 tbsp olive oil
1/4 to 1/3 lb gorgonzola cheese crumbled
½ stick butter melted
1 tsp. kosher salt
1 tsp. freshly ground pepper
2-3 large handfuls fresh spinach
1 lb pasta – your choice
2 ladles pasta water

Cook pasta per package directions.  Drain, reserving some of the pasta water.  Meanwhile, if your steak is leftover steak, reheat in 2 tablespoons olive oil until heated through. Set aside. add melted butter, salt and pepper to the pasta.  Add cheese and stir until melted, adding enough pasta water to make a nice sauce.  Add spinach, and steak. Stir to combine. Serve immediately.

Salisbury Steak

by Jana

2 lbs. ground beef
2 T. Worcestershire sauce
1 finely chopped onion
1 T. Montreal steak seasoning
Salt and pepper
4 T butter
4 T flour
4 c beef broth

Combine meat, Worcestershire, onion, steak seasoning, and salt and pepper.  Form 8 patties, 1" thick.  Fry patties until done.  Remove to plate and keep warm.  Add butter to pan and melt.  Add flour to make roux.  Whisk in broth and let thicken.  Add patties back in.  Serve over mashed potatoes.

Spicy Bean Burgers

by Nancy

1/2 cup onion, chopped
2 garlic cloves, minced
olive oil
1/4 cup carrots, peeled and grated
1 teaspoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can kidney beans
1-2 tablespoons Dijon mustard
1 tablespoon soy sauce
1-2 tablespoons tomato paste
1 (8 ounce) can sweet corn
3/4 cup rolled oats
salt and fresh ground pepper, to taste
oil, for frying

Sauté onions and garlic in oil until the onions begin to soften. Add carrots, chili powder and cumin. Cook on low heat for 5 minutes. Set aside.  Mash the beans in a large bowl with a potato masher. Add the mustard, soy sauce, tomato paste, sweet corn and the sautéed vegetables.  Mix in the oats. Add salt and pepper, to taste. Moisten your hands and form the burger mixture into 4 or 6 patties.  Oil a nonstick pan and cook burgers on medium-low heat for 5-8 minutes on each side. Alternatively, brush with oil and bake in the oven at 370 degrees F. for about 15 minutes, flipping over halfway through.

I like to make these ahead of time and freeze them so I can just pull them out of the freezer and cook them for a quick meal.

Portabella and White Bean Cassoulet

by Nancy and Jana

6-8 oz. portabella mushrooms, chopped in 1/2 inch pieces
3 large cloves garlic, chopped
2 cups OR 1 14 oz. can diced tomatoes
1 tsp. dried thyme or 1 Tbs. fresh thyme
2 tsp. dried basil or 2 Tbs. minced fresh basil
1 tsp. fresh or dried rosemary leaves
1 bay leaf
1 medium onion, chopped
Salt and freshly ground black pepper, to taste
4 cups cooked or 2 14 oz. cans navy or great northern beans, drained and rinsed if canned
Heat a large non-stick skillet or casserole over medium heat, and sauté the mushrooms for 1-2 minutes. When mushrooms begin to exude their juices, add the garlic and continue to cook, stirring, for another minute. Do not allow the garlic to brown. Add tomatoes, mushrooms, thyme, basil, rosemary, and bay leaf. Stir and bring to a boil. Add onions and salt and pepper to taste. Return to a boil, cover and simmer over low heat for 15 minutes, stirring occasionally. Remove and discard the bay leaf.
Mix in the beans, and simmer over low to medium heat until beans are warmed through, about 5 minutes. Add water, if necessary, to keep ingredients moist. Adjust seasonings and serve.

Artichoke Steak Salad

by Bethany

2 lbs boneless sirloin steak
12 cherry tomatoes
1 red onion, sliced
1 jar (7.5 oz) marinated artichoke hearts
1 C sliced fresh mushrooms

1/4 C red wine vinegar
1/4 C olive oil1 tsp sugar
1 tsp salt
1 tsp Italian seasoning
1/2 tsp minced fresh garlic

6 C fresh spinach

Cook Steaks. Meanwhile, combine tomatoes, onion, artichokes, and mushrooms. In a small bowl whisk together vinegar, oil, spices, and garlic. Pour over vegetables and toss to coat. Thinly slice steaks across the grain. Add beef and spinach to veggie mixture. Toss to coat.