Sloppy Joes



After cooking, this would work well placed in the crockpot for gatherings. (Simmer on low).

2 lbs. lean hamburger meat
1 medium onion, chopped, or minced, dried onion
2 TBSP. butter or margarine
2 TBSP. vinegar
2 heaping TBSP. brown sugar
1 TBSP. lemon juice
1 cup Ketchup
1 cup water
1/2 tsp. celery salt
1/2 tsp. salt
1 1/2- 2 tsp. Worcestershire Sauce (I used A-1)

Brown hamburger meat with onion. Drain. Add remaining ingredients and simmer until thick, about 15-21 minutes. Serve on toasted buns with mini dill pickles and chips.
 

Chicken Strips



Coating Mix: 1/2 c. Ranch dressing, 1/2 c. water, 1 egg, 2 level TBSP. SACO Buttermilk Powder.

Flour Mix: 3 cups flour, 1 tsp. salt, 1 tsp. paprika, 1/2 tsp. pepper.

Melt 1 stick of butter in a 9x13" pan at 350 degrees. When melted, take out and lay aside. Wash and cut chicken breasts into strips. Dip into flour mixture, then into coating mixture, then back into the flour mixture. Place in plan; bake 1 hour at 350 degrees, turning once near the end.

Tip: Microwave potatoes for 5 minutes or so to start the cooking time. Then add them to the oven to finish cooking until the chicken is done.

Stuffing Balls

 

1 pound ground pork or sausage
1 (6 ounce) package stuffing mix
3/4 cup cranberry sauce
1 egg
1 cup water
1/4 cup melted butter

Preheat oven to 325.

Brown meat, drain. Combine with dry stuffing mix in large bowl.

Stir in cranberry sauce, egg and 1 cup water. Shape mixture into 16 balls. Place balls on a foil lined baking sheet, brush with melted butter.

Bake 20 minutes.

Cheddar Meatloaf (My Mom's Recipe)

 

1 lb. lean hamburger                               
1/4 c. minced onion                                  
2 cups cheddar cheese
1 egg   
1 cup quick oats
1 cup milk

Topping:

1 cup brown sugar
2 tsp. mustard
1 cup ketchup
                                                          

Mix all ingredients, except topping. Place in greased 8" pan. Pour topping over. Bake 350 degrees for 1 1/2 hours. Cool 10 minutes before slicing. Baked potatoes go well with it and can be baked at the same time.
 

 

Chicken Casserole

(Really great flavor!)

Mix all in a large metal bowl:

2 cans mushroom soup, undiluted
1 (14 oz.) can chicken broth
1/4 cup milk
(Whisk all before adding next ingredients)

2 cups chopped cooked chicken
3 green onions, chopped fine
2-3 cups grated cheddar cheese
2 1/2 cups egg noodles (uncooked)

Pour into a greased 13 x 9" pan, cover with foil. Bake at 350 degrees for 1 hour. Serve with salad or vegetable.

Kung Pao Chicken

 

1 1/4 lb. chicken breast, diced small

About 2 to 3 TBSP. cornstarch

1/2 white onion, chopped

3 to 4 cloves garlic, diced

1 tsp. ground ginger

1/2 tsp. crushed red pepper

5 TBSP. soy sauce

5 TBSP. white wine vinegar

2 TBSP. sugar

1 oz. peanuts

 

Coat chicken with cornstarch and fry in 2 tsp. oil on med. high.

While chicken is cooking, combine chopped onion and garlic in a bowl with ground ginger, soy sauce, and vinegar. Mix until sugar is dissolved. When chicken is white throughout, remove from pan and saute onion mixture in wok for 5 to 10 seconds. Add chicken and stir until it's coated well with sauce. Add peanuts. Serve when sauce is desired thickness. Serve over rice with egg rolls and hot mustard.

(Note: In a pinch, I have used garlic powder, minced onion, and red wine vinegar, and they have worked well. Double the recipe to make more sauce rather than diluting).

Soft rice: In a saucepan, pour in 2 1/4 cups cold water and 1 cup rice. Stir slightly. Place lid on and turn heat to low. Leave lid on until the end of cooking time, when all water is absorbed into rice. This cooking method makes the rice soft and sticky like Asian rice.

 

Chicken Pot Pie

 

Ingredients:

1 Double Crust Pie Recipe
2 cans cream of potato soup
1 large can mixed vegetables, drained
1/2 c. milk
1/2 tsp. pepper
1/2 tsp. thyme
2 cups diced, cooked chicken or turkey

Prepare pie crust bottom in pie plate. Mix all other ingredients and pour in. Add top layer of crust. Bake at 350 degrees until golden brown.

Easy Lasagna

(Makes 2 pans- freeze the extra or make it as a gift).

Cook 1 lb. ground beef. Add 3 jars Ragu or other spaghetti sauce, about 1/4 cup sugar, salt, garlic powder, Italian seasoning, and mushrooms. Simmer for a short time.
Meanwhile, combine 1 container ricotta cheese, 1 egg, and 1 large can of Parmesan/Romano cheese, 1 tsp. basil, and 1 tsp. oregano. Set aside
You will also need: 2 blocks of mozzarella cheese shredded, or 2 bags pre-shredded mozzarella, and 2 boxes instant lasagna pasta (no need to precook).
Spray 2 (9 x 13") pans with non stick spray coating. Place a cupful of sauce in each and spread out. Place 3 lasagna noodles across, spoon on the Ricotta mixture, sprinkle mozzarella on, then use more sauce. Continue in the way, leaving some mozzarella for the very top on top of sauce, until 2 pans are made.
Cover one with foil- freeze up to 2 months. Bake the frozen one at 375 degrees for 1 hr, 30 minutes with foil on. Bake the fresh one at 375 degrees 40 minutes with foil on, and 10 minutes without foil.
One pan makes enough for 2 meals for our family, and we enjoy the leftovers!

Pork Chops & Rice

 

Fry pork chops in a little oil until browned in a large skillet (that uses a lid). Then, add 1 cup long grain rice around the pork chops. Then, pour this combined mixture over the rice:
1 tsp. beef bouillon
1 small can mushrooms (pour all juice in measuring cup)
1 TBSP. melted butter
Enough water in measuring cup to make 2 1/2 cups.

Cover, bake in a 375 degree oven for one hour. Take out and let sit 15 minutes with cover.

You may need to salt the rice, but this is a fast dinner that has a lot of flavor.

 



Chicken and Noodles


(Large batch)

In a large stockpot, place 4 washed chicken breasts with bones (bones give the best flavor). Add 1 onion, chopped fine, and about 1 cup chopped baby carrots. Bring to a boil,
then reduce heat to med. and let chicken simmer. When chicken is done, remove to a plate to let cool. Skim fat from top of broth with a metal measuring cup. Bring broth to boil again (adding water if necessary to fill 2/3 of pot), then add 3 pkgs. frozen Reames noodles. Let the noodles cook until done. (Past the doughy stage). Meanwhile, chop and clean chicken. In a small bowl, add about 1/3 cup cornstarch, and 2 pkgs. French's chicken gravy mix. Add water just to make a smooth paste. When noodles are done, remove broth from heat and stir this mixture in. Then add diced chicken. Heat thoroughly, while the mixture thickens.

 

Easy BARBQ Meatballs

 

Mix 1 lb. ground hamburger, one egg, 1 tsp. minced onion or 1 pkg. onion soup mix, approx. 1 cup Minute Rice. (Add a few tsps. of water if needed if using the soup mix). Mix well. With an ice cream scoop, scoop meatballs onto a greased 8" round baking pan. Pour 1 jar of Cookies or Sweet Baby Ray's (or your favorite) BarBQ sauce on. Add water to the bottom of the pan (about 1/2 cup). Bake at 350 degrees about 45-55 minutes. (Take out before burning).

Pierogies (family recipe from the Ukraine) (Large recipe)

 

Make filling first, before dough.

Filing:
9 potatoes, cut up, boiled until tender, drained, mashed with 1/2 (8 oz). pkg. cream cheese
2 pkg. farmer's cheese, shredded
1 onion, diced and sauteed in 2 TBSP butter or margarine
salt and pepper to taste

Make filling and set aside, covered.

Start Dough:
1 lb. tub of Smart Balance or other margarine, softened (butter did not work well for me)
1 1/2 (16 oz) containers regular sour cream
1 1/2 c. milk
9 eggs
3 tsp. salt
Mix all well in very large bowl.
Add about 3/4 pkg flour or until it makes a soft dough (not sticky) Knead a few minutes.

Place a handful of dough on well floured, long cutting board. (Walmart has one). Sprinkle plenty of  flour on top. You want these sticky enough to hold together, but not to stick to the cutting board. Note: Don't roll these out too thin- approx. 1/8" is about right.

Roll out. Use a plastic cup to cut circles. Pick up a circle, then, using a teaspoon, scoop a tiny ball of potato mixture in the center. Fold one side over. Pinch with fingers along one edge to seal. (Some seal better than others- if you get any filling on edge, it will not seal well).

If you have leftover dough, knead together in hands, then roll out again and recut. Keep dough in bowl covered as much as possible while working as it dries out.

As I make these, I put them in a cake pan with a generous amount of flour on the bottom. Then I sprinkle them with more flour as I roll more out. When I am finished with the handful of dough, I gently shake off the flour and put them in a ziploc bag, then freeze right away. Then I take another handful of dough and start again. For the last batch, leave them in the flour, and refrigerate the pan of pierogies until you are ready to cook. (You will need a break!)

Place in salted, boiling water for a few minutes. (Don't delete this step). If you don't boil first, they will taste raw after being fried. Don't boil beyond a few minutes or they will fall apart. Take out of water with a slotted spoon, and transfer to a frying pan which has been heated on med. low heat with margarine.

These do tend to burn and stick. Try to turn them over quickly or move them a little so that they get some margarine on them and don't stick as much. Too much handling will make them break. Fry until golden brown on both sides. (Optional: Fry diced onion with them for better flavor).


Serve with plenty of salt, pepper, (we use the big flake pepper), and sour cream.

For a true Ukrainian supper, serve these pierogies with sour cream, and Kielbasa (pronouced kibossy) (I use the low-fat) which has been sliced into 1/4" slices around the ring, fried in a little oil until browned, then serve with mixture of bottled red cabbage and horseradish, mixed and eaten with the kielbasa.

 

Kelly's Chicken Salad

Mix together:

About 2 cups tender, diced, cooked chicken breats (I used one half of a broasted chicken breast, diced)
1 cup mayo
3 TBSP. honey
1 cup chopped walnuts
4 green onions, diced
1/2 cup dried cranberries
3 celery stalks, diced
1 TBSP. cumin
2 tart apples (I used McIntosh), diced
2 TBSP. lemon juice
3 TBSP. cilantro
Salt and Pepper To Taste

Mix all, cover, and refrigerate.

Honey Mustard Chicken

Grease a small baking dish with enough room for 3 chicken breast filets. Wash chicken and clean- leave either in filets or cut up as nuggets. Place in greased baking dish. Combine 1/4 c. melted butter, 1/3 c. honey, and 2 TBSP. regular yellow mustard. Spoon onto chicken. Bake at 350 degrees, uncovered, for 1 hour, 10 minutes, or until chicken is lightly browned. (Baste once in a while with sauce). If you place potatoes in the oven along side your chicken, supper will be done.

Beef Stew

When I make stew, I cut up a chuck steak, fry it in a little oil to brown, then add: 1 TBSP. regular mustard, a good shaking of garlic powder, 1 tsp. beef bouillon, a small can of mushrooms with liquid, onion flakes, and about 1/2 cup water. Then I put the lid on it and let it simmer on low about 1 hour, adding water if it gets too dry.

In another pan, I cook diced potatoes and carrots, then add this (with the water) to the first mixture. Then I mix some flour with water and stir in, with salt and pepper to taste. You might also add beef gravy for more flavor.

If I don't do the potato mixture, sometimes I put frozen broccoli and more water in with the first mixture, put the lid back on, and cook longer. (Then I thicken it the same way). I serve that over pasta or rice.

This basic recipe works well over pasta, rice, or as stew, with potatoes and carrots.

Enchilada Casserole

1 lb. ground beef
1/4 tsp. garlic powder
2 tsp. chili powder
1 1/2 tsp. salt
1/2 tsp. pepper
1 cup water
(1 cup salsa mixed with 1 cup taco sauce)
1 lb. cheddar cheese
1 cup sour cream
6 large tortillas
chopped lettuce and tomatoes

Preheat oven to 375 degrees. Grease a 13 x 9" baking dish. Brown hamburger, drain grease. Add first 6 ingredients. Simmer until water is absorbed, stirring occasionally. Pour 1/2 cup sauce into dish. Arrange tortillas to cover bottom. Pour 3/4 cup sauce over tortillas. Spoon in 1/2 beef mixture. Top with 1/2 the sour cream and cheese. Arrange remaining tortillas on top. Spread remaining ingredients. Cover with foil- may refrig. up to 24 hrs. Bake 30-40 min. Remove foil and bake 5 minutes more.