Tuesday, May 17, 2005

Easy Shrimp Scampi

1 c. butter
2 T. Lemon juice
2 T. crushed garlic
1 T. fresh parsley.

Heat all ingredients together. Once heated / melted pour over 2 lbs of shrimp. Bake at 450 for 14 minutes. Serve over linguine.

* you can add 2 T of dijon mustard to the sauce if you want a little extra flavor.

Monday, May 16, 2005

Broccoli Cheese Soup

1/2 cup butter
1 onion chopped
1 (16 oz) package frozen chopped broccoli
4 cans chicken broth
1 lb processed cheese, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

1) In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli and cover with chicken broth. Simmer until broccoli is tender (about 10 minutes)

2) Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder

3) Stir in cornstarch into 1 c. water and then stir into soup. Stir frequently until thick.

Saturday, May 07, 2005

Broccoli Bacon Salad

1 generous head of broccoli seperated into florets
1 small red onion diced finely
1 cup raisins
10 turkey bacon strips, cooked and crumbled

3 tablespoons vinegar
1/3 c. fat-free mayonnaise
1/3 c. sugar

In a large salad bowl combine broccoli, onion, raisins and bacon. In a small bowl combine vinegar, mayonnaise and sugar (stir well, until smooth). Pour over broccoli mixture; toss to coat. Serve immediately.

Sunday, May 01, 2005

Zucchini Alfredo

5 large zucchini -- sliced into 1/4'' slies, skin on.
2 T pre-crushed garlic
1 - 8 oz package of cream cheese, softened
3/4 cup half n' half
1/2 cup shredded parmesan
black pepper to taste.

Cook zucchini in olive oil (just enough to cover bottom of pan) with all the garlic. Only takes about 4 - 5 minutes to heat zucchini.

Remove and place in a bowl.

Add cream cheese adn half/half to left over oil/garlic mixture. Heat unitl smooth and creamy. Once it gets creamy add the shredded parmesan cheese, and stir for about 2 minutes. Pepper to taste.

Serve zucchini covered in alfredo sauce. VERY FILLING!

Aunt Ellen's Magic Chef

1 lb round steak
several potatos
3 or 4 carrots
1 large onion
salt & pepper
butter or margarine

Cut 1 lb of top round steak into strips. Season meat with salt and pepper and brown well, turning gently so as not to disturb the brownnes on the bottom of the pan. While browning, slice a large onion and separate into half rings. Clean carrots and slice into strips. Peel and quarter potatoes and slice into thin slices.

When meat is brown, turn to simmer and add 1 and 1/2 cups water. Layer onions, carrots, then potatoes over meat. Salt and pepper potatoes. Dot with butter. Cover and simmer approx. 30 minutes. Then gently flip all ingredients to the potatoes are in the brown sauce on bottom, and the meat is on top. Cook another 15-20 minutes. Water shoud not go dry until the very end.

Aunt Helen's Meat Loaf

1 and 1/2 lbs ground beef
2/3 c. bread crumbs
1/4 c. grated onion
1 tsp salt
1/2 tsp. sage
1 cup milk
2 eggs, unbeaten
1/8 tsp pepper

Mix and soad bread crumbs with milk. Add hamburger, eggs, and seasonings. Mix well. Form in loaf pan and cover with:

3 T sugar
1/4 tsp nutmeg
1/4 c. ketchup
1 tsp. dry mustard

Bake 350degrees for 1 hour

Slow Cooker Chicken Chili

1 1/4 lb boneless, skinless chicken thighs
1 medium onion (chopped)
1 medium yellow or green bell pepper, chopped
2 cans stewed tomatoes with garlic and onion, undrained
2 cans chili beans in sauce, undrained
1 can (10 oz) Old El Paso encilada sauce (the spicer the better)

1. Mix all ingredients in your crock pot. Cover and cook on low for 8 hours. Stir to break up chicken. Serve with either a dollap of sour cream or cheddar cheese.

Slow Cooker Beans and Sausage

2 cans great northern beans, drained
2 cans black beans, drained
1 large onion, chopped
1 cup BBQ sauce
1/4 cup brown sugar
1 T ground mustard
1 T Worcestershire sauce
2 teaspoons chili powder
1 or 2 ring of hilshire farms kelbausa (sp?) sausage

1) Mix all ingredients except sausage in cooker. Sink sausage(s) into the center of the mixture. Cook on Low for 6 hours.

CrockPot Asian Chicken and Noodles

2 packages Oriental-flavor ramen noodle soup mix
1 1/4 lb boneless, skinless, chicken thighs
2 cups baby -cut carrots
1 medium red bell pepper, chopped
1 teaspoon finely chopped ginger root (sub 1/2 tsp ground ginger)
2 1/2 cups water
2 tablespoons teriyaki sauce
8 oz fresh sugar snap pea pods (about 2 cups)

Mix contents of seasoning from noodle mix, chicken, carrots, bell pepper, ginger, water and teriyaki in a slow cooker.

Cover and cook on low for 7 - 8 hours.

Add pea pods to cooker, break up ramen noodles add to cooker. Increase heat setting to high. Cook 15 minutes until noodles are tender. Stir to break up chicken. Serve.

Amazing Rice (side dish)

1 cup raw rice
1 can chicken gumbo soup
1 chicken boullon cube disolved in 1 cup of boiling water.
1/2 stick butter

Grease casserole dish with butter. Set remaining aside. Combine all ingredients in casserole dish. Put remaining butter in center. Cover the dish. Bake at 350 degrees for 45 minutes

Summer Fare Salmon

Medium potatoes, sliced
Medium reen peppers, seeded and cut into 1 1/2 inch pieces
1/2 inch slices of fresh pinapple
Medium onion quartered
1 1/2 lb slamon cut into 1 1/2inch chunks

cook potato slices in large pot of boiling water until tender. Drain/cool.

Skew all ingredients making sure to begin and end with a green pepper. Cover the finished skewers in 1 cup of Italian dressing.

Prepare BBQ grill. When grill is ready lightly oil tray to prevent kabobs from sticking. Bast and turn kabobs with the bbq sauce every 6 to 7 minutes until brown.


Calico Beans

1/4 c cooked bacon, chopped
1 lb hamburger
1/2 cup chopped onion.

Brown hamburger with onion, drain grease.

1/2 c brown sugar
2 T vinegar
1 can butter beans
1 can pork and beans
1/2 c ketchup
1 T mustard
1 can kidney beans

Do NOT drain beans. Stir all ingredients together. Bake 300 degrees uncovered 1 1/2 hours.

Serves nicely with ham!

Cream of Potato Soup

5 large potatoes, peeled and diced
1/2 c. sliced carrots
6 slices of bacon
1 c. chopped onion
1 c. sliced celery
1 1/2 tsp salt
1/4 tsp white pepper
2 c. milk
2 c. evaporated milk

Cook potatoes and carrots in boiling water until tender. Drain water. Saute bacon. Reserve 2 tsp of bacon fat. Saute onion and celery in bacon drippings. Combine all ingredients in large pot. Simmer 30 minutes. Garnish with cheddar cheese.

Garden Skillet Chicken

4 boneless chicken breasts
3 T flour
2 T butter
1/2 c terrakyi sauce
3 T lemon juice
1/2 tsp sugar
1 tsp garlic
1 cup diced carrots
4 oz fresh pea pods

cooked rice

Coat chicken with flour. Melt butter in skillet add chicken. Cook 5-7 minutes each side. Stir in terrayki sauce, lemon juice, sugar, and garlic. Add carrots, stir occasionally. Boil 3-4 minutes. Remove cover stir in pea pods. Serve when chicken is tender over rice.

Skillet Chicken and Potatoes

3 T butter
1 tsp garlic (crushed)
6 new red potatoes (chopped)
1 lb green beans
1/2 tsp salt
1/2 tsp pepper
1/4 cup parsley
1 medium onion (diced)
4 chicken breasts

Melt butter, stir in garlic, add potatoes and onion. Cook over medium heat about 14 minutes. Remove from skillet. Add chicken to skillet 5 -6 minutes per side. Remove from skillet. Place potato/onion and green beans back in skillet. Cover and cook on high for about 6 minutes. Add chicken and parsely. Heat through and serve.

Thelma's Ground Beef Hot Dish

1 lb hamburger - ground, browned with small onion
1 can cream of mushroom soup
1 can chicken and rice soup.
diced celery
3 T soy sauce
1/2 cup rice.

Mix all ingredients thoroughly, bake 1 hour at 350degrees

Baked Ziti

1 pound dry ziti pasta
1 onion, chopped
1 lb lean ground beer
1 jar spaghetti sauce
1 can diced tomato with garlic/basil/onion
6 oz provolone cheese, sliced
1 1/2 cup sour cream
6 oz mozzarella cheese, shredded
2 tablespoons grated parmesan cheese

Bring a large pot of water to boil. Add Ziti pasta, cook until al dente.

Brown onion and ground beef. Drain any grease. Add spaghetti sauce and diced tomatoes. Simmer for 15 minutes.

Preheat oven to 350 degrees. Butter a 9 x 13 inch baking dish. Layer 1/2 of the ziti, provolone cheese, sour cream, 1/2 the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated parmesan.

Bake for 30-40 minutes until the cheeses have melted together.