MAIN DISHES
Enatai Entrees:
Asian Noodles
Baked Beans Supreme
Baked Chicken Reuben
Balsamic-Glazed Flank
Steak
Beef Tacos
Beef and Bean Enchiladas
Cheese Rarebit
Chicken and Dumplin’s
Chicken Cacciatore
Chicken Contadino
Chicken Divan
Chicken Enchilada
Chili Rellenos Casserole
Chinese Beef Stew
Fish Baked in Veracruzana Sauce
Grilled Chicken and
Sausage Skewers in Herbed Vinaigrette
Halibut Marinade
Herb-Crusted Flank Steak
with Cherry Tomatoes and Olives
Homey Chicken and
Vegetables
Hungarian
Chicken
Husky Fever Parmesan
Chicken
Lamb Chops
Lasagna – Helene’s
Lasagna
Marinated Swordfish
Meat Loaf
Mo’s Spaghetti Sauce
Mom’s Barbeque Sauce
Peanut Noodles-fix
Prune Chutney with Pork
Chops
Quick
Cacciatore with Pasta
Red Enchiladas
Roasted Fish on a Bed of
Vegetables
Scalloped Oysters
Sesame Flank Steak
Skillet-Barbequed
Frankfurters
Sloppy Joan’s
Sloppy Joes
Slow-baked Spareribs
Supreme
Smoked
Southwestern Chicken
Chili
Spanish Pork Chops
Tamale Pie
Tuna Bake with Cheese
Swirls
Asian Noodles
¼ cup sesame oil
¼ cup black soy sauce
2 T. sugar
2 T. hot chili oil
2 T. black vinegar or
balsamic vinegar
1 ½ pounds fresh vermicelli
½ cup sesame seeds,
toasted
1 cup green onions,
thinly sliced on the diagonal for garnish
In a large bow, whisk
together sesame oil, soy sauce, sugar, chili oil, and vinegar. Cook vermicelli in boiling water until barely
tender (probably less than a minute if fresh).
Drain, rinse with cold water, and drain again. With your hands, immediately toss the pasta
with the dressing, making sure pasta is completely and evenly coated. Add seeds and continue folding dressing
through the pasta, literally wiping the bowl with the vermicelli. Remove to a shallow platter, top with green
onions, and serve at room temperature. Makes 8 cups.
~Maureen
Baked Beans Supreme
½ pound sliced bacon,
diced
2 medium-sized onions,
chopped
2 cans (about 1 pound,
4-oz. each) pork and beans
1 ½ t. dry mustard
1 can (9 oz.) crushed
pineapple
¼ cup chili sauce
¼ t. salt
Sauté bacon and onions
slowly until onions are soft; drain off fat.
Combine bacon and onions with beans, mustard, pineapple, chili sauce,
and salt, and put into a casserole or bean pot (about 1 ½ quart size). Cover and bake in a very slow oven (275 degrees)
for 1 ½ to 2 hours. Makes
six servings.
~Julie
Baked Chicken Reuben
4 whole chicken breasts,
boned and halved
¼ t. salt
1/8 t. pepper
16 oz. sour kraut, drained and press out extra liquid
4 slices Swiss cheese
1 ¼ bottle thousand island dressing (low fat works fine)
Grease pan; place
chicken inside with salt and pepper.
Place sour kraut on top. Top with
cheese. Pour dressing over. Cover with foil and bake at 325 dgrees for 1 ¼ hours or until fork goes into chicken with
ease.
~Mother
Balsamic-Glazed Flank Steak
¼ cup balsamic vinegar
1 T. olive oil
1 T. ketchup
1 T. steak sauce
1 T. Worcestershire
sauce
1 ¼ pounds flank steak
freshly ground black pepper to taste.
Whisk together the
vinegar, oil, ketchup, steak sauce and Worcestershire sauce. Put the steak into a glass pan and pour over
the marinade. Marinate at room
temperature 30 minutes. (You can
marinate up to 24 hours in the refrigerator if time permits.) Line the bottom of a broiling pan with
aluminum foil. Spray the rack with vegetable cooking spray. Remove the steak from the marinade (reserve
the marinade) and place on the pan.
Sprinkle with pepper. Place on the
second rack from the top of the oven under a hot broiler. Broil about 4 minutes per side, or until
cooked to the desired doneness. While
the steak is cooking, bring the marinade to a boil in a small saucepan; boil 1
minute to a glaze consistency. Carve the
steak across the grain and drizzle with the glaze. Serves 4 – 5
~Maureen
Beef Tacos
1 pound ground beef
1 medium onion, chopped
1 ½ t. chili powder
½ t. oregano
½ t. paprika
¼ t. rosemary
¼ t. pepper
1 t. salt
3 T. taco sauce
2 t. Worcestershire
Brown meat until
crumbly; add remaining ingredients and let simmer a little to enhance the
flavors. You may have to add additional taco sauce to keep moist.
Place in warmed taco
shells. Top with cheese, lettuce,
tomatoes and taco sauce.
~Mother
Beef and Bean Enchiladas
1 pound ground beef
1 medium onion, chopped
1- 1 pound can refried beans
1 cup pitted ripe olives,
quartered
2 ten-ounce cans
enchilada sauce
vegetable oil
1 t. salt
1/8 t. garlic powder
1/3 cup taco sauce
12 corn tortillas
3 cups cheddar cheese,
shredded
4-oz. sour cream
Sauté ground beef and
onion. Stir into beans, salt, garlic
powder, taco sauce and olives, reserving a few olives for garnish. Heat until bubbly. Heat enchilada sauce and pour half into ungreased, shallow 3-quart baking dish. Pour oil to a depth of about ¼” in skillet
and heat. Dip tortillas one at a time in
hot oil to soften; drain quickly. Place about 1/3 cup beef filling on each
tortilla and roll to enclose filling.
Place seam side down in sauce in baking dish. Pour remaining enchilada sauce evenly over
tortillas. Cover with cheese and bake
uncovered.
~Helene
Cheese Rarebit
1 T. butter
1 ½ cups diced aged
cheese
½ t. salt
¼ t. dry mustard
a few grains cayenne
1 t. Worcestershire
sauce
½ to ¾ cup cream or milk
1 egg yolk
Melt butter in a pan
over hot water. Stir in cheese and
melt. Add seasonings. Stir in milk slowly. When mixture is hot, remove the pan from the
heat. Beat in the egg yolk. Serve the rarebit over toasted sourdough
bread.
Chicken and Dumplin’s
~This is the best Chicken and Dumplin’s
recipe around!
pot of water (2 to 21/2 cups per person)
boneless, skinless breasts (one per person)
chicken bouillon (1 T. per person)
peas
chopped carrots
chopped celery
dill and savory
salt to taste
Dumplin’s:
1 ½ cup Bisquick per person
2 T. of Crisco per
person
enough water to form dough balls,
slightly gooey
Cook chicken in the
designated amount of water. Under-cook
chicken-it will finish cooking later and you don’t want to overcook it. Remove chicken and chop into small chunks. Keep water stock. Prepare dumplin’s: cut Crisco into Bisquik
with a fork and then add milk enough to form balls. Add chicken, veggies, bouillon, and
seasonings to chicken stock and bring to a rolling boil. Add dumpling balls and reduce heat to
medium-high. Boil for approximately 15
minutes. Dumplings should be like bread
in the centers, not doughy.
~Anna (from Angela)
Chicken Cacciatore
1 – 2 ½ to 3 pounds
chicken, cut up
1/ 4 cup oil
2 medium onions, sliced
in ¼ inch slices
2 cloves garlic, minced
1 pound can tomatoes
1 8 oz. can tomato sauce
¼ t. pepper
1 t. salt
1 t. oregano
½ t. celery seed
1-2 bay leaves
8 – 12 oz mozzarella
Brown chicken in oil. Remove
onto paper towels
Sauté onions and garlic
– don’t brown. Add tomatoes, sauce, and
seasoning. Boil and simmer 30
minutes. Remove bay leaves and excess
fat. Place chicken in sauce in
casserole. Cover and bake until tender
20 – 30 minutes at 350 degrees. Sprinkle
with cheese and bake until melted.
~Mother
Chicken Contadino
4 large chicken breasts,
boneless and skinless
salt and pepper
½ cup flour
½ cup olive oil
2 medium carrots, peeled
and diced
1 large red bell pepper,
cored and julienned
1 large green bell
pepper, cored and julienned
1 large yellow onion,
peeled and julienned
6 large mushrooms,
sliced
12 medium Italian or
Greek black olives, not pitted
1 t. capers
6 ripe plum tomatoes,
chopped
1 T. fresh rosemary
¼ cup dry white wine
Season chicken lightly with salt and pepper. Place the chicken in a large bowl and add
flour. Toss together and pat off the
excess flour from each piece of chicken.
Heat a large frying pan and add half of the olive oil. Brown the chicken on both sides and remove to
a roasting pan, leaving the oil in the frying pan.
Heat the pan again and
add the carrots. Sauté for 3 minutes and
add the peppers and onion. Sauté until
the onion is translucent. Place the
vegetables on top of the chicken in the roasting pan.
Heat the frying pan
again and add the remaining oil. Add the
mushrooms, olives, capers and tomatoes.
Bring to a simmer and cook gently for 5 minutes. Add salt and pepper to taste and pour over
chicken. Sprinkle with rosemary and
drizzle the wine all over.
Cover the roasting pan
with aluminum foil and bake in a preheated 400 degree oven for 20 minutes. Uncover the pan and bake for 15 minutes
more. Turn the chicken a couple of times
in the vegetable sauce while cooking.
Serve the chicken with the vegetables and sauce on top. Serves 4
~Helene
Chicken Divan
2 broccoli heads,
chopped and blanched
2 cooked and cubed
chicken breasts
1 can cream of chicken
soup
¼ cup mayonnaise
cheddar cheese to taste (sharp is best)
dry mustard if desired
Mix and top with crushed
Ritz cracker crumbs. Cook thirty
minutes. Serves 4.
~Anna
Chicken Enchilada
3 chicken breasts,
cooked and cut in bite-size pieces
3 cans cream of chicken
soup
milk and chicken broth
1 4-oz. can green chili
chopped green onions, including tops, to taste
1 pound medium cheddar
cheese, grated
garlic
1 dozen tortillas
Dip tortillas in hot oil
to soften. Drain. Make a sauce of the soup, chicken broth,
garlic, green chilia and milk to make sauce
consistency of white sauce. Layer in pan, beginning with a small amount of sauce, then
tortillas, chicken, and cheese.
Repeat. Bake at 350 degrees until
bubbly.
~Mother
Chili Rellenos
Casserole
1 can (7 oz.) green chilies
2 cups grated Jack
cheese
2 eggs
1 cup milk
7 oz. green chili salsa
Slit chilies on side and
open flat without seeds. Divide
1 ½ cup Jack evenly, placing in center of
chilies. Roll-up, starting at pointed
end. Place rolls seam down in greased 9
x 5 x 3 inch loaf pan. Beat eggs, milk,
salt and pepper and pour over chilies.
Sprinkle with cheese. Bake in
preheated oven (375 degrees) for 35 to 40 minutes. Heat salsa and spoon over
chilies. Serves
4.
~Mother
Chinese Beef Stew
2 pounds beef stew meat
2 cups celery diced
diagonally
2 cups dice carrots
2 cups diced onions or
small whole onions
Brown meat in a small
amount of oil, seasoning with garlic, pepper and accent as desired. Salt may not be necessary,
Add:
2 cups bouillon
2 T. soy sauce
Simmer until tender in
covered pan, adding water to replenish liquid as necessary. Thicken with cornstarch when tender. Cook
vegetables separately until just tender.
Combine with meat and gravy.
Serve with rice and crunchy Chinese noodles.
~Mother
Fish Baked in Veracruzana
Sauce
1 t. olive oil
2 medium shallots,
peeled and minced
1 (14 ½-oz.) can
low-sodium tomatoes, drained and broken apart
¼ cup thinly sliced
green olives with pimentos
1 T. drained capers
1/8 t. red pepper flakes
freshly ground black pepper to taste
1 1/3 pound fish filets,
such as snapper
In a medium skillet,
heat the olive oil over medium heat. Add
the shallots and sauté 3 minutes. Add
the tomatoes, green olives, capers, red pepper flakes and several grindings of
pepper. Simmer until thickened, about 10
minutes. Place the fish in one layer in
a large baking pan. Spoon the sauce over
the fish and bake in a preheated 450 degree oven 12 minutes per inch of
thickness or until fish is done. Drain
the excess liquid from the fish and serve.
Serves 4.
~Maureen
Grilled Chicken and Sausage Skewers in
Herbed Vinaigrette
8 Italian sausages
8 boneless thighs with
skin cut crosswise in half
8 boneless breasts with
skin cut crosswise in half
2 lemons thinly sliced
16 bay leaves
Marinade:
2 cups olive oil
2/3 cups fresh lemon
juice
½ cups red wine vinegar
6 cloves minced garlic
¼ cups
¼ cups herbs de
1 t. salt
1 t. pepper
Cover sausage with cold
water. Cover sauce pan partially and
simmer until firm about 12 minutes.
Drain cool and cut sausage crosswise in half.
Mix marinade
ingredients. Place chicken and sausage
in large shallow dish. Pour ½ vinaigrette over.
Add lemon and bay leaves. Turn
chicken and sausage to coat. Let stand
1-2 hours.
Thread chicken, sausage,
lemon and bay leaves on skewers. Grill
on barbecue, turning and basting with reserve vinaigrette (about 15
minutes).
~Helene
Halibut Marinade
2 T sesame oil
2 T. soy
2 T. lemon juice
2 T. chop parsley
2 green onion ½ t. thyme
Barbeque.
~Helene
Herb-Crusted Flank Steak with Cherry
Tomatoes and Olives
Steak
2 T. chopped fresh thyme
2 T. chopped fresh
rosemary
1 T. chopped fresh
tarragon
2 garlic cloves, minced
2 t. salt
1 ½ t. ground black
pepper
1½-pound flank steaks
1 T. olive oil
Tomatoes:
2 cups halved cherry
tomatoes
1 cup chopped fresh
Italian parsley
¼ cup coarsely chopped
pitted Kalamata or other
brine-cured black
olives
¼ cup coarsely chopped
brine cured green olives
¼ cup chopped fresh
basil
¼ cup extra-virgin olive
oil
2 T. sherry wine vinegar
For steak: Mix first six ingredients in small bowl. Place steaks in a large baking dish. Brush steaks with olive oil. Brush with herb mixture. Cover with plastic wrap and refrigerate at
least one hour and up to 8 hours.
For tomatoes: Mix all ingredients in large bowl. Season tomatoes with salt
and pepper. Can
be made 2 hours ahead. Do not
refrigerate.
Grill steaks to desired
doneness, about four minutes per side per medium. Transfer steaks to cutting board. Cover with foil and let stand for 5
minutes. Cut steaks across grain into ½
inch slices. Arrange steak across grain
into ½ inch slices. Arrange steak slices
on large platter. Spoon tomatoes with
juices over steaks and serve.
~Helene
Homey Chicken and Vegetables
2 cloves of garlic
¼ t. coarse salt
1 T. finely grated
orange zest
juice of one large orange
1 T. extra virgin olive
oil
1 T. chopped fresh basil
freshly ground black pepper, to taste
4 carrots, peeled,
halved lengthwise and cut into
2-inch lengths
1 pound white new
potatoes, scrubbed and
halved
4 large ripe plum
tomatoes, halved lengthwise
and seeded
4 small whole chicken
breasts (about ¾ pound
each) with skin and
bones, rinsed and patted
dry
8 sprigs fresh basil
leaves
Preheat oven to 450
degrees. Mince the garlic with the salt,
then place the mixture in a small bowl. Add the orange zest, orange juice, olive oil,
chopped basil and green pepper. Mix well and set aside.
Bring a pot of salted
water to a boil; blanch the carrots and potatoes for 5 minutes. Drain and place
in a bowl. Add the tomatoes to the bowl
and set aside.
Remove any excess fat
from the chicken breasts and place a leaf of basil under the skin on each side
of the breasts. Replace the skin
neatly.
Brush the breasts well
with the reserved orange mixture. Add
any remaining orange mixture to the reserved vegetables and toss well.
Place the vegetables in
a 13 x 9 inch oven to table baking dish.
Arrange the breasts and bake, basting once or twice with the pan
juices.
Test for doneness by
cutting into the thickest part of a breast.
The juices should run clear.
Serve immediately,
spooning some of the vegetables and a whole chicken breast onto each plate. Serves 4.
~Maureen
Marinade:
8 boneless chicken
breasts
¼ t. salt
1 T. cornstarch
1 t. sesame oil
½ t. sherry
1 T. chicken broth
Sauce:
1 t. chili powder
3 T. sugar
4 t. cornstarch
4 T. rice wine
4 T. soy sauce
Cut up 8 boneless
chicken breasts. Toss in marinade. (No
need to leave it for long.) In wok, add
2 T. peanut oil, 1 clove garlic, 4 –5 shakes red
pepper flakes. Sauté
chicken 3 – 4 minutes. Add
sauce. Stir in veggies (broccoli,
carrots, snow peas).
Cook until just crisp. Serve
with rice.
~Margaret (from
Jenny)
Hungarian
Chicken
2 T.
flour
4
chicken breast halves, skinned
4
chicken thighs, skinned
3 t.
olive oil, divided
1
medium onion, peeled and finely chopped
2
medium onions, peeled and finely chopped
1
cup chicken broth
1 ½
T. Hungarian paprika
1 ½
t. dried dill weed, divided
¼ t.
crushed red pepper flakes
¼- ½
t. salt
freshly ground black pepper to taste
½
cup light sour cream
½
cup freshly chopped parsley
½
pound egg noodles or fettuccini, cooked according to
package directions.
Dredge the chicken in the flour; reserve any
excess flour. Cook the chicken in two
batches in a nonstick pan over medium heat, using one t. oil for each
batch. Remove from pan. Sauté onion and garlic in
remaining t. of oil. Add the
spices and stir one minute. Add the
broth and bring to a boil. Whisk in the
flour mixed with 2 T. water. Put the
chicken back in, spooning sauce over.
Cook covered for 30 minutes or until cooked. Remove chicken. Stir remaining 1 T. paprika and ½ t. dill
weed into sauce and cook one minute.
Remove the pan from heat. Spoon a few T. of the sauce into the sour cream. Put back into the sauce, and put over low
heat to heat through. Serve the chicken
whole or remove from bone and put back into the sauce to coat. Stir in parsley. Spoon the chicken and sauce over
noodles.
Husky Fever Parmesan Chicken
Great for boat
or tailgate picnic!
1 cup very dry bread
crumbs
2/3 cup dry grated
Parmesan cheese (fresh won’t work)
1 t. salt
¼ t pepper
¼ t. minced parsley
1/8 t. garlic powder
1/8 t. paprika
4 whole chicken breasts,
halved
½ cup butter, melted
juice of ½ lemon
Combine breadcrumbs,
Parmesan, salt, pepper, parsley, garlic powder and paprika. Dip chicken in melted butter, then in crumb
mixture. Sprinkle with lemon juice and
refrigerate for ½ hour. Preheat oven to
350 degrees. Bake chicken in a shallow
pan or on a rimmed cookie sheet for 45 minutes to one hour. Serves 6-8.
~Julie
Lamb Chops
Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat
olive oil in a large skillet over medium high heat. Add chops,
and sauté until brown on the bottom, 3 - 4 minutes. Turn and cook until a meat
thermometer reads 110º for medium rare and chops are evenly browned, 3 - 4
minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney.
Serves 4
~Helene
Lasagna – Helene’s Lasagna
Sauce:
Brown 1 pound ground
beef
Brown 4 large spicy
Italian sausages (I remove the casing and fry cut)
Cut the sausages into
chunks.
In a large sauce pan
combine:
· ground
beef
· sausage
· 2 cans ready-cut Italian
seasoned tomatoes
· 1 can
tomato sauce
Sprinkle with oregano,
garlic powder, basil, pepper. Simmer for
at least ½ hour. May
add a little wine.
Grease pan and layer:
· Sauce on bottom
· Fresh pasta sheets
· Sauce on top of pasta
· Sprinkle with cottage cheese
(about 25 t.)
· Layer mozzarella cheese on top
· Sprinkle with grated parmesan
cheese
Repeat layers making 3
layers total. Bake at 350 degrees for at
least ½ hour or until bubbly.
~Helene
Marinated Swordfish
1 cup olive oil
¼ cup
¼ cup lemon juice
3 T. chopped green
onions
2 large garlic cloves,
minced
1 T. minced dill
2 pounds swordfish
Marinate one hour in
refrigerator. Barbeque 3 minutes per
side. Do not overcook. Good on halibut and skewered prawns,
too. Choose swordfish steaks that are
about ¾ inches thick.
~Julie
Meat Loaf
1 pound ground beef
¾ cups cracker crumbs
1 ½ t. salt
1 egg
2 T. lemon juice
1 cup milk
garlic
pepper
1 T. minced onion
Mix together ingredients
and bake at 350 degrees for 1 hour.
Sometimes I like to put a layer of cheese in inside the loaf and secure
bacon around the outside.
~Mother
Mo’s Spaghetti Sauce
Keep in mind
that there is really no recipe. This is just a guide, so express yourself.
a couple of big cans of Italian tomatoes
a couple of regular size (14 oz) cans of tomato sauce
a small can of tomato paste – may or may not need it
good olive oil
some sun-dried tomatoes – about 8-10
dried basil
dried oregano
dried Italian seasoning
a pound of Italian sausage, hot if you like
a medium onion
plenty of garlic cloves
mushrooms – approximately ½ pound
olives if you like
red wine
Fry the sausage and
drain. Chop the onion and sauté until limp – 5 minutes or so. Put both into a
large pot. Add tomatoes, undrained. Add tomato sauce.
Adjust so that you have a good ratio of tomatoes and meat to sauce. You may
have to add more sauce as you want enough there to cook down. Add a couple
tablespoons of olive oil. Chop the dried tomatoes and add. Throw in a generous
amount of spices – 1 to 2 teaspoons each.
Chop up 6 cloves of
garlic or so. Bob likes more. Throw that in. Slice mushrooms and add them. Add
olives if you like them. Pour in a shot of red wine – ¼ to ½ cup. At this point
start heating up the pot to bring it to a boil; turn it down, then, to a
simmer. Leave it on at least 3 hours, stirring once in awhile WITH LID OFF.
Check it and if it seems really thin go ahead and add tomato paste. You don’t
want it really thick, however, because the reduction is what makes it
good. Hope I have not left out anything.
Mangia bene.
~Maureen
Mom’s Barbeque Sauce
Mom used to make Barbequed Wieners in the
oven with this sauce. Remember that
dinner?
4 T. chopped onion
3 T. oil
3 T. sugar
½ t. @ dry mustard,
salt, and pepper, paprika, chili
powder
½ cup water
½ cup catsup
4 T. vinegar
1 T. Worchester sauce
Sautée onions. Add remaining ingredients and simmer 15
minutes covered.
Rib Suggestion: Marinate pork ribs in soy and garlic. Barbeque or pan fry to brown. Bake at 350 degrees with sauce for 40 minutes
covered, then 20 minutes uncovered.
~Mother
Peanut Noodles-fix
8 oz. fine noodles
(angel hair, cappelini, thin spaghetti)
cooked and drained
3 T. olive
oil, divided
2 t. peanut butter
2 T. soy sauce
1 T. water
1 T. sugar
¼ cup chopped scallions
½ T. or more freshly
grated ginger
dash or two of
1 small cucumber,
peeled, seeded and cut into slivers.
Toss noodles with 1 T.
oil, cooking well. Chill
In a large serving bowl,
combine remaining ingredients except cucumbers and noodles. Mix well. Blend in noodles and top with
cucumbers. Serve chilled or at room
temperature.
~Margaret
Prune Chutney with Pork Chops
Chutney is also delicious
with roast pork or other meats.
1 1/2 T. butter
2 t. brown sugar
8 shallots, cut in half lengthwise
1 T. balsamic vinegar
1/2 cup chicken stock
2 T. dried cranberries
18 bite-size pitted prunes or 6 large pitted prunes, quartered
1 1/2 T. chopped fresh rosemary, plus sprigs for garnish
For chops:
some of the rosemary above plus
salt and freshly ground black pepper
8 rib lamb chops, 3/4" thick
1 T. olive oil
Chutney:
To make chutney, melt butter in a skillet over medium heat. Add sugar and
shallots and cook until golden brown, about 15 minutes. Add vinegar and cook
until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped
rosemary, and salt and pepper to taste.
Cook until shallots are
tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.
Quick Cacciatore with Pasta
2 T.
olive oil
½ cup finely chopped
onion
1 small green pepper,
steamed, finely chopped
1 (14 ½-oz.) can
Italian-style stewed tomatoes,
undrained
½ t. dried basil or
oregano
½ cup dry white wine or
chicken broth
1 pound skinless and
boneless chicken thighs
1 t. arrowroot dissolved
in 2 t. water
2 cups rotelle pasta
4 T. grated Parmesan
cheese
¼ t. salt
freshly ground black pepper to taste
Bring a large pan of
water to a boil for the pasta. In a
large skillet, heat the olive oil over medium heat. Add the onion, green pepper and garlic; sauté
5 minutes. Add the undrained
tomatoes, basil or oregano, and wine or broth.
Bring to a boil, reduce heat and simmer 5 minutes.
Add chicken thighs,
cover, and simmer 25-30 minutes or until cooked through. Remove the chicken and
cool. Boil sauce for a few minutes to
reduce. Add the dissolved arrowroot and
cook until sauce is slightly thickened.
Stir chicken cut in chunks into the sauce. Keep warm.
Cook pasta and toss with sauce, Parmesan, salt and pepper. Serve immediately.
~Maureen
Red Enchiladas
2 or more corn tortillas per serving
green onions, chopped
shredded Cheddar cheese
1 or more cans Old
1 egg per serving
vegetable oil for frying tortillas and eggs
Dip each tortilla in hot oil for 2 seconds and drain on paper towels.
For each serving:
Dip first tortilla in warm enchilada sauce and place on ovenproof plate.
Top with green onion and cheese to taste. Repeat process with second
tortilla, stacking it on top of first tortilla. May add a third layer if
desired.
Place plates in oven on low heat to keep warm.
With remaining hot oil, fry eggs - one per serving. When eggs are cooked
to your liking, use slotted spatula to remove from oil. Place an egg on
top of each stack of tortillas. Spoon warm enchilada sauce over all and
sprinkle with more shredded cheese. (Note: use as much sauce as you want.
The tortillas tend to soak it up.)
~Mother
Roasted Fish on a
Bed of Vegetables
8-12 small new potatoes
8-12 ripe plum tomatoes
1 large bunch leeks,
washed and trimmed
½ cup extra-virgin olive
oil
1 T. fresh parsley
2 cloves garlic, minced
4 sea bass (or other
white fish) steaks, approximately ¾
pound each
Preheat oven to 450
degrees. Steam
potatoes until just tenter, about 10 minutes. Cool, slice and place in large bowl. Add 2 T. olive oil, toss to coat and sprinkle
with salt and pepper; set aside. Cut
tomatoes in half lengthwise; set aside.
Arrange leeks, potatoes and tomatoes in a medium roasting pan. Blend ½ cup olive oil, parsley and garlic in
food processor, and liberally brush over steaks. Arrange steaks over vegetables and bake until
fish is opaque, about 8-10 minutes.
Serve immediately. Serves 4.
~Maureen
½ pound bacon
1 pound ground beef
2 medium onions
Lightly brown the bacon
in a skillet and set aside. Remove bacon
drippings. Brown the ground beef and
onions in skillet.
Add:
1 can
tomato soup
l large can baked beans
salt to taste
½ c. brown sugar (more
or less).
Let simmer for 15 to 20
minutes. Place in a baking dish and top
with browned, chopped bacon. Heat to bubbly in oven at 350 degrees (45 minutes).
~Mother
Scalloped Oysters
1 pint oysters
2 cups cracker crumbs,
medium coarse
½ cups melted butter
½ t. salt
dash pepper
¾ cups cream
¼ cups oyster liquor
½ t. Worcestershire
sauce
Drain oysters, saving
liquor. Combine crumbs, butter, salt and
pepper. Spread 1/3 of butter crumbs in
greased 8 x 14 inch round pan. Cover
with ½ oysters. Spread another 1/3
crumbs over oysters. Then spread
remaining oysters. Combine cream, oyster
liquor, and Worcestershire sauce. Pour
over oysters. Top with last of
crumbs. Bake 40 minutes at 250 degrees.
~Mother
Sesame Flank Steak
A company standby!
2 – 3 pounds flank
½ cup soy sauce
4 T. toasted sesame
seeds
½ cup oil
1/3 cup brown sugar
2-3 green onions, sliced
2 cloves garlic, crushed
½ t. powdered ginger
½ t. pepper
Lightly score both sides
of flank steak. Combine remaining
ingredients and marinate steak a minimum of 5 hours, preferably overnight. Turn several times in marinade. Broil or barbecue 3-6 minutes on each side.
~Julie
Skillet-Barbequed Frankfurters
1 medium onion, finely
chopped
2 T. vegetable oil
1 t. dry mustard
1 t. paprika
1 cup catsup
1 T. Worcestershire
sauce
¾ cup dry white wine
1 t. sugar
salt and pepper to taste
12 frankfurters
Cook onion in oil until
lightly browned. Add all remaining
ingredients except frankfurters; simmer 15 minutes. Cut frankfurters in fourths; add to
sauce. Simmer 10 minutes longer. Serve on hot, toasted English muffins.
~Julie from Aunt
Dee
Sloppy Joan’s
Really good!
1 ½ pound ground chuck
1 cup chopped onion
(optional)
2 cloves minced garlic
1 green pepper, chopped
1 15 oz. can tomato
sauce
½ cup water or more
1 t. dried thyme
¼ cup catsup
1 T. cider vinegar
1 t. Worcestershire
sauce
¼ t.
salt and pepper
Brown meat, onion, garlic and pepper ten minutes. Add sauce, water, thyme, etc. Simmer uncovered for 10 minutes. Serve on toasted English muffins.
~Joan
Sloppy Joes
Brown 1 pound ground
beef.
Add:
salt and pepper to taste
½ cup chopped onions
¼ cup chopped green
pepper
¼ cup chopped celery
Cook above ingredients
until tender (low heat!)
Add:
8 oz. can tomato sauce
¼ cup catsup
1 T. vinegar
1 T. sugar
1 ½ t. Worcestershire
sauce
Simmer all together
covered for about 20 minutes.
Serve piping hot on
toasted buns or buttered English muffins.
~Mother
Slow-baked Spareribs Supreme
2 racks pork spareribs
(about 6 ½ pounds)
1 cup dry Sherry
½ cup soy sauce
¼ cup Oriental sesame
oil
¼ cup mango chutney
2 T. honey
2 green onions, finely
chopped
1 T. finely chopped,
peeled, fresh ginger
4 large garlic cloves,
minced
1 t. cayenne pepper
Arrange rib racks in
large roasting pan. Whisk all remaining
ingredients in bowl. Pour marinade over
ribs, turning to coat. Cover; chill
overnight, turning ribs once.
Position 1 oven rack in
top third of oven; preheat to 300 degrees.
Drain ribs, reserve marinade.
Transfer marinade to saucepan and bring sauce to a boil. Remove from heat. Place each rack of ribs on large rimmed
baking sheet. Bake ribs until tender,
basting with ¼ cup marinade every 20 minutes and covering edges of ribs with
strips of foil to protect from burning if necessary, about 3 hours. Serves 4-6.
~Margaret (from
Jenny)
Smoked
Per pound of turkey, prepare the following
proportions of salt brine:
1 cup salt
½ cup sugar
¼ oz. crushed black
pepper
½ gallon water
Stir until all salt and
sugar is dissolved. Bring to a boil and
cook fowl for three minutes per pound.
(We usually boil the turkey longer, but it will continue to cook in the
smoker. You can vary amount of salt,
sugar, and cooking time according to toughness of the fowl and taste. Remove and allow to drain
dry. Hang or lay in the Little Scout,
turn it on and smoke for ten to sixteen hours in a smoker with wood chips as
directed.
Note: Fill the lower small container at the bottom
of the food frame with 100% hickory chip sawdust. The Little Scout will operate continuously
for approximately sixteen hours without refilling or adding to the sawdust
container.
~Mother
Southwestern Chicken Chili
2 T. vegetable oil
4 cloves garlic, minced
1 @ green and red pepper,
cored and chopped
1 medium onion
1 ½ T. chili powder
1 t. ground cumin
¼ t. cayenne pepper or
to taste
1 14 ½ -oz. can tomatoes,
chopped
1 13 -¾ oz. can chicken
broth or more
1 1-pound chicken breasts,
boned and skinned, cut into ½ inch pieces
1 19-oz. can red kidney beans, drained and rinsed
¾ cup salsa
1 ½ cups frozen corn
½ t. black pepper
¼ t. salt or to taste
Heat oil in large heavy pot. Add
garlic, peppers and onion. Sauté five minutes, stirring frequently. Add chili powder, cumin and cayenne
pepper. Cook one minute, stirring
constantly. Add tomatoes (breaking them
up) and broth. Bring mixture to a boil. Reduce heat to medium-low,
simmer for 15 minutes or until slightly thickened, stirring occasionally.
Stir in chicken, kidney
beans, salsa and corn. Cover and bring
to a boil. Reduce heat to medium and
simmer for five minutes, or until chicken is cook through. Stir in black pepper and salt. Serves 4-6.
~Julie
Spanish Pork Chops
6 pork chops
small amount of cooking oil
1 1/2 cups uncooked rice
1 large onion, sliced
1 large can tomatoes, cut into pieces
1 green pepper, sliced
salt, pepper, and garlic powder to taste
Brown chops on both
sides in oil in large skillet. Place rice evenly over chops. Place onion slices
on rice, and top each with pepper rings. Top with tomatoes without juice,
reserving tomato juice for later. Put
the chops on top. Add three cups of
liquid, including the reserved tomato juice.
Season with salt, pepper and garlic to taste.
Over low heat, cover and
simmer slowly for 50 minutes, adding water occasionally to keep moist. Do not
let it go dry.
~Mother
Tamale Pie
Crust:
1 ½ cups corn meal
1 ½ t. salt
4 ½ cups water
Cook above as for corn
meal mush. After it has simmered covered
30 minutes, add:
1 cup grated cheese
2 T. butter
For filling add:
1 ½ cups celery
1 can #2 tomatoes (2 ½
cups)
1 T. salt
1 T. chili powder
1 can
whole kernel corn
garlic
onions
Brown 1 pound ground
beef. Add remaining ingredients and cook
for ten minutes with enough corn meal to thicken. Line casserole with corn
meal crust. Leave
1/3 corn meal for top. Add meat
filling and top with remaining corn meal.
Bake at 350 degrees for 40 minutes.
~Mother
Tuna Bake with Cheese Swirls
Requested
by Rob for his birthday this year! Rich loves
it without the tuna, onion, celery and peppers
3 T. chopped onion, or
more to taste
3 T. chopped celery, or
more to taste
1/3 cup chopped green
pepper
3 T. butter
1 t. salt
6 T. flour
1 - 10 ½ oz. can tuna
1 T. lemon juice
2 cups Bisquick or refrigerated biscuit dough
1 ½ cups grated cheddar
cheese
Brown onion, celery, and
pepper in butter in frying pan. Add salt
and flour. Blend. Add soup and milk and cook until sauce is
thick and smooth. Add flaked tuna and
lemon juice. You can substitute cooked,
cubed chicken or turkey for the tuna.
Pour into greased 9 x 9
inch baking dish and cover with cheese swirls.
Bake in hot oven 450 degrees for 15 minutes. Reduce heat to 425 degrees for 15 minutes. Serves 4.
Cheese Swirls: Follow 2 cup recipe on Bisquick
package for biscuits. Roll out dough and
cover with grated cheese. Roll up and
cut into ½ inch pinwheel biscuits.
~Julie