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~      ~      ~      Beef      ~      ~      ~

lasagna

Aunt Melody's Lasagna

  • 1 1/2 lbs ground beef
  • 1/2 lb ground pork
  • 3 tbs. minced garlic
  • 2 large sweet onions, chopped
  • 3 cans tomato sauce 29oz each
  • 1 tbs. dried parsley flakes
  • 1 tsp. Italian seasoning
  • 1/2 tsp. pepper
  • 18 lasagna noodles
  • 3/4 c. parmesan cheese
  • 15oz ricotta cheese
  • 24oz shredded mozzarella cheese
  • 8oz shredded cheddar cheese

Brown beef and pork with onion and garlic in skillet. Add tomato sauce and all the seasonings. Simmer for 3 hours, covered, stirring occasionally.

Cook lasagna noodles according to package instructions. Drain, rinsing with cold water.

Add thin layer of sauce to three greased 13x9-inch (or one 10x15 and one 13x9-inch baking dishes), then a layer of noodles. Add more sauce, then a layer of all cheeses (ricotta, then parmesan, then mozzarella, then cheddar). Repeat layers a second time for 13x9-inch dish. Repeat layers a third time for 10x15-inch dish.

Bake uncovered at 375F for 45-55 minutes or 50-60 minutes for lasagna taken out of the refrigerator.

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BBQ Pasta Skillet

Skillet Enchiladas

  • 1 lb ground beef
  • 1 large sweet onion, chopped
  • 1/4 c. coconut oil
  • 1 c. flour
  • 2 tbs. chili powder
  • 1/2 tsp. oregano
  • 1/2 tsp. garlic powder
  • 4 c. water
  • 4oz shredded Mexican cheese
  • 15oz can kidney beans, rinsed and drained
  • 12-14oz pkg. flour tortillas cut into bite sized pieces

Brown the beef and onion together in a large skillet. Turn heat to low. Add coconut oil and still until melted. Add flour, chili powder, oregano, and garlic powder. Stir until moistened. Turn up heat and gradually add water, stirring until mixture begins to boil. Continue to cook and stir until thickened. Add cheese and stir until melted. Add kidney beans and tortillas. Mix and heat through.

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BBQ Pasta Skillet

BBQ Pasta Skillet

  • 12oz penne pasta
  • 8oz bacon, diced (Note - It is easier to dice bacon slightly frozen)
  • 1 lb ground beef
  • 2 cans condensed tomato soup (10 3/4oz)
  • 3/4c. BBQ sauce
  • 1 c. sharp cheddar cheese

Cook pasta according to instructions on package. In large skillet cook bacon until done. Remove to drain. Discard bacon drippings. Brown ground beef. Add tomato soup, BBQ sauce and drained pasta. Mix and heat through. Sprinkle with cheese.

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Slow Cooker Coke Brisket

Slow Cooker Coke Brisket

  • 3 to 4 lb beef brisket
  • 4 tsp minced garlic
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. dried basil
  • 2 tsp. paprika
  • 2 tbs. red wine
  • 2 large sweet onions, sliced or diced
  • 12oz can cola
  • 2 tbs. cold water
  • 2 tbs. cornstarch

Place brisket fat side up in 5-quart slow-cooker. Mix together garlic, salt, pepper, basil, paprika and red wine. Spread rub all over brisket. Spread onions over brisket. Pour cola around brisket. Cook on low for 6-7 hours. To make gravy, whisk cornstarch and water together in a small bowl. Remove about 1 1/2 cups of liquid from the slow-cooker to a medium sauce pan. Add cornstarch mix. Cook and stir on medium-high heat until thickened. Serve with brisket.

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Slow Cooker Beef Stew

Slow Cooker Beef Stew

  • 1 lb. carrots, sliced
  • 2 c. sliced celery
  • 2 lbs. stew meat, cut into 2-inch cubes
  • 1 large sweet onion, diced
  • 29oz can crushed tomatoes
  • 8oz can tomato sauce
  • 1/4 c. quick cook tapioca
  • 1 tbs. brown sugar
  • 1 tbs. minced garlic
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. marjoram
  • 1/2 tsp. black pepper
  • 1 vegetable bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 1/2 c. boiling water
  • 1 c. frozen peas, thawed
  • 2 lbs red potatoes

In a 5-qt slow cooker, layer carrots, celery, stew meat, and onion. In a large bowl, mix together crushed tomatoes, tomato sauce, tapioca, brown sugar, garlic, Italian seasoning, marjoram, and black pepper. In a small bowl dissolve bouillon cube in boiling water. Add to tomato mixture. Pour over meat and veggies in slow cooker. Cook on low for 6-7 hours. About a half hour before the stew is done cooking, mix peas into stew. Meanwhile, cut the red potatoes into 2-inch cubes and boil in water until just tender, about 20 minutes. Drain potatoes and add to stew. (Note, the potatoes must be cooked separately, because the acid in the tomatoes prevents the potatoes from cooking properly).

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Beef Barley Stew

Beef Barley Stew

  • 1 1/2 lb. ground beef
  • 1 1/2 c. celery, diced
  • 1 large onion, diced
  • 5 c. water
  • 3 vegetable bouillon cubes (Note - I use "Rapunzel" brand cubes)
  • 1 1/2 tbs. chili powder
  • 1 tsp. black pepper
  • 1 1/2 c. quick pearled barley
  • 3-15oz cans crushed tomatoes
  • Cheddar cheese, optional

In a large pot, brown beef with celery and onions. Add water and bring to a boil. Add bouillon cubes, chili powder, pepper, and barley. Cover and simmer over medium-high heat for about 12 minutes, or until barley is tender. Add tomatoes and heat through. Top with cheddar cheese, if desired.

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Pizza

Pizza

  • 1/2 recipe Whole Wheat Pizza Dough
  • 1/2 lb. ground beef
  • 1/2 large sweet onion, chopped
  • 1/2 green pepper, chopped
  • 8oz pizza sauce
  • 1 tsp Italian seasoning
  • 4oz can mushrooms, drained
  • 2oz can sliced black olives, drained
  • 8oz shredded pizza cheese
  • 3oz sliced pepperoni

Click here for pizza dough instructions. In a large skillet brown beef, onion, green pepper. (Note - I brown 1 lb of beef, 1 large sweet onion, and 1 green pepper. I freeze half of the mixture for the next time I make pizza.) Spread prepared pizza dough with sauce. Sprinkle with Italian seasoning. Place beef mixture on top. Spread mushrooms and olives evenly over beef. Sprinkle with cheese. Top with pepperoni. Bake 425F for about 25 minutes, or until cheese begins to brown.

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Wild Rice Beef Casserole

Wild Rice Beef Casserole

  • 2 c. water
  • 1/2 c. brown rice
  • 1/2 c. wild rice
  • 1 lb. ground beef
  • 1 large sweet onion, chopped
  • 1 "no salt added" vegetable bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 1 tsp. curry powder (Note - I use "Frontier" brand curry)
  • 2 tbs. butter
  • 2 tbs. sesame oil
  • 4oz canned mushrooms, drained and diced
  • 4oz canned water chestnuts, drained and diced
  • 8oz shredded cheddar cheese

Prepare rice according to package instructions, or combine water, brown rice and wild rice to cook in rice cooker. Preheat oven to 350F. Meanwhile, brown ground beef with onion. To the browned beef mixture add bouillon cube, curry powder, butter and sesame oil. Over low heat, stir until mixture is well combined. Add mushrooms, water chestnuts and cooked rice to meat mixture. Place mixture into a greased 9x13-inch baking dish. Sprinkle with cheese. Bake uncovered 350F for 30-40 minutes, or until bubbly.

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Fiesta Rice Dish

Fiesta Rice Dish

  • 1 lb ground beef or turkey
  • 8oz bacon, diced (Note, it is easier to dice bacon when slightly frozen)
  • 1 large sweet onion, chopped
  • 1 green pepper, chopped
  • 2 cups cooked brown rice
  • 4 tsp. chili powder
  • 1 tsp. garlic powder
  • 15oz can diced tomatoes, undrained
  • 11oz can whole kernel corn, drained
  • 1/2 c. sliced ripe olives
  • 8oz. Mexican cheese
  • 2/3c. cracker crumbs
  • 2 tbs. butter, melted

Preheat oven to 350F. In a large skillet, fry bacon. Remove to drain on paper towels. In a large skillet brown beef with onion and green pepper. Add back bacon. Add chili powder and garlic powder; mix well. Mix in rice, tomatoes, corn and olives. Add 1 cup of cheese. Pour into greased 11x7-inch baking dish. Sprinkle with remaining cheese. In a small bowl, mix cracker crumbs and melted butter. Sprinkle over the casserole. Bake 350F for 25-30 minutes, or until cheese is melted.

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Fajita Chili

Fajita Chili

  • 2 lbs fajita cut beef, cut into 2-inch pieces
  • 1 large sweet onion, chopped
  • 1 each green, red and yellow bell peppers, julienned
  • 2-15oz cans black beans, rinsed and drained
  • 15oz can fire roasted tomatoes, undrained
  • 2 8oz cans tomato sauce
  • 6oz can tomato paste
  • 2 tbs. red wine vinegar
  • 1 tbs. lime juice
  • 1 tbs. sugar
  • 1 tbs. chili powder
  • 1 1/2 tsp. dried cilantro
  • 1 tsp. cumin
  • 1/2 tsp. garlic powder
  • 1/2 tsp. pepper
  • 1/4 tsp. cayenne pepper
  • Salt to taste
  • Garnish with cheese, green onion and sour cream

In slow cooker, layer beef, onion and peppers. In a large bowl mix remaining ingredients. Pour over beef mixture. Cook on low 6-7 hours. Mix well before serving. Garnish with cheese, green onion, and sour cream, if desired.

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Tator Tot Casserole

Tator Tot Casserole

  • 1 lb ground beef
  • 1 large sweet onion, diced
  • 15oz can sloppy joe sauce
  • 15oz can corn, drained
  • 15oz can peas, drained
  • 1/2 tsp. pepper
  • 8oz shredded cheddar cheese
  • 32oz bag tator tots

Preheat oven to 375F. Brown ground beef with onion. Add sloppy joe sauce, corn, peas, and pepper and mix to combine. Pour into a greased 9x13-inch baking dish. Top with shredded cheese and then layer with tator tots. Bake uncovered, 375F 45-50 minutes.

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Taco Pasto Shells

Taco Pasta Shells

  • 1 1/2 lbs ground beef
  • 1 large sweet onion, diced
  • 2 recipes taco seasoning
  • 15oz can corn, drained
  • 8oz cream cheese
  • 16oz taco sauce
  • 12oz jumbo pasta shells, cooked and drained
  • 8oz shredded Mexican cheese
  • 2 c. crushed tortilla or corn chips

Preheat oven to 350F. In a large skillet, brown beef with onion. Mix in taco seasoning, corn, and cream cheese. Cook and stir until cheese is melted. Grease two 9x13-inch baking dishes and spread about a half cup of taco sauce in each baking dish. Stuff pasta shells with beef mixture and arrange in baking dishes. Drizzle remaining taco sauce over stuffed shells. Top with cheese and chips. Cover and bake 350F for 30 minutes. Uncover and bake for about 15-20 minutes longer, or until heated through.

~      ~      ~      Pork      ~      ~      ~

Oven ribs

Oven ribs

  • 1 rack of St. Louis style spare ribs (about 3 lbs)
  • 2 tbs. brown sugar
  • 1 tsp. salt
  • 1 tbs. paprika
  • 1 tbs. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/2 tsp. black pepper
  • 1/2 tsp. dried thyme
  • 1 pinch cayenne pepper
  • BBQ sauce

Preheat oven to 300F. Place a piece of 18-inch width foil on a large baking pan or cookie sheet large enough to cover the pan twice. Combine sugar and spices and rub over meat. Place ribs in the middle of the foiled pan. Pull the foil up over the meat and seal tightly. Bake 300F for 2 1/2 hours. Carefully open foil and peel back from meat. Brush on your favorite BBQ sauce to taste (about 2/3 c.). Return to oven with foil open for about 30-40 minutes. Let stand about 10 minutes before cutting ribs. Serve with more BBQ sauce, if desired.

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Curried Kielbasa Skillet

Curried Kielbasa Skillet

  • 14-16oz smoked sausage, diced
  • 1 tbs. olive oil
  • 1 large sweet onion, chopped
  • 1/2 c. chopped celery
  • 1/3 c. flour
  • 1 tbs. curry powder (Note - I use "Frontier" brand curry)
  • 1 1/2 c. milk
  • 14oz can coconut milk
  • 15oz can diced tomatoes, undrained
  • 12oz frozen broccoli florets
  • 3 cups cooked brown rice

In a large skillet, brown smoked sausage in olive oil over medium-high heat. Remove sausage and set aside. Cook broccoli according to directions on package. Add onion and celery to skillet and saute until tender. Reduce heat and add flour and curry powder to make a roux. Gradually add milk and coconut milk. Cook and stir on high heat until thickened. Mix in tomatoes. Add sausage, broccoli, and rice. Heat through.

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Cauliflower and Smoked Sausage

Cauliflower and Smoked Sausage Bake

  • 1 head of cauliflower
  • 14-16oz smoked sausage, diced
  • 12oz sour cream
  • 1/2 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 8oz shredded cheddar cheese

Preheat over to 350F. Rinse and cut cauliflower into bite sized pieces. Place in steamer and steam until fork tender, about 15 minutes. Meanwhile, in a large skillet, brown smoked sausage in olive oil over medium-high heat. Remove sausage to paper towels to drain. In a large bowl, mix sour cream, garlic powder and black pepper. Add cauliflower and smoked sausage. Mix to combine. Pour into a greased 13x9-inch baking dish and sprinkle with cheese. Bake, uncovered, 350F 35-40 minutes.

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Brat and Barley Bake

Brat and Barley Bake

  • 16oz Brats
  • 2 tbs. olive oil
  • 10oz julienned carrots
  • 8oz fresh mushrooms, sliced
  • 1 large sweet onion
  • 1 tsp. minced garlic
  • 1 1/2 c. cooked barley
  • 10oz pkg. frozen chopped spinach, thawed and squeezed dry
  • 15oz can cream-style corn
  • 1 tsp. dried savory
  • 1 tsp. dried thyme
  • 1/2 tsp. dried marjoram
  • 1/4 tsp. pepper
  • 6oz shredded Parmesan Cheese

Preheat oven to 350F. Squeeze brats out of their casings into a large skillet. Brown brat meat in 1 tbs. olive oil. Remove brats from skillet. Steam julienned carrots until crisp tender, about 25-30 minutes. Meanwhile, add mushrooms onion and garlic to meat and oil drippings. Saute until tender. Add brats, cooked barley, spinach, and cream-style corn. Mix in savory, thyme, marjoram and pepper (Note, it is easier to add the spices to the corn first, before adding to the rest of the mixture). Pour into a greased 2 1/2 quart baking dish. Sprinkle with cheese. Bake 350F for 40-45 minutes, or until bubbly.

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Sweet Potato and Smoked Sausage Chili

Sweet Potato and Smoked Sausage Chili

  • 2 large sweet potatoes, peeled and cut into 1-inch cubes
  • 3 tbs. olive oil, divided
  • 14-16oz smoked sausage, sliced and diced
  • 1 large sweet onion, chopped
  • 1 tbs. minced garlic
  • 1/4 c. water
  • 1/4 tsp. instant coffee
  • 2 tbs. honey
  • 2 tbs. chili powder
  • 1 tsp. ground cumin
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. black pepper
  • 2 cans, 15oz each, diced tomatoes, undrained
  • 2 cans, 15oz each, black beans, rinsed and drained
  • Shredded Mexican or cheddar cheese, optional

Preheat oven to 425F while cleaning sweet potatoes. Place sweet potatoes into a 15x10-inch baking dish and drizzle with 2 tbs. olive oil. Roast at 425F for 30-40 minutes, or until fork tender. Meanwhile, in a large Dutch oven, brown smoked sausage in 1 tbs. olive oil. Remove from pan to drain on paper towels. In drippings saute onion and garlic, until caramelized. Add water, coffee, honey, and spices. Add tomatoes and black beans. Cook until mixture begins to boil. Add in sausage and sweet potatoes. Heat through. Serve with cheese, if desired.

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Sweet Potato Ham Bake

Sweet Potato Ham Bake

  • 2 large sweet potatoes
  • 2 tbs. olive oil
  • 2 c. cubed and cooked ham
  • 4oz shredded cheddar cheese

Preheat oven to 425F. Peel and cut sweet potatoes into 2-inch chunks. Arrange in 10x15-inch baking dish and drizzle with olive oil. Roast 425F for 25-35 minutes, or until just fork tender. Reduce oven heat to 350F. Grease 9x9-inch baking dish. Layer half of the sweet potatoes, half the ham, and half the cheese. Cover and bake 350F for 20 minutes. Uncover and bake 10-15 minutes longer, or until cheese is melted.

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Ranch Ham and Pasta

Ranch Ham and Pasta

  • 12oz penne pasta
  • 1 tbs. butter
  • 1 tbs. flour
  • 1 c. milk
  • 2 tsp. dried parsley
  • 1 tsp. garlic powder
  • 1 tsp. lemon-pepper
  • 3/4 tsp. onion powder
  • 1/2 tsp. dill weed
  • 1/8 tsp. pepper
  • 8oz sour cream
  • 4oz shredded Mexican Cheese
  • 2 cups cubed, cooked ham
  • Grated Parmesan cheese, optional

Cook pasta according to package instructions. Meanwhile, in a large skillet melt butter and add flour to make a roux. Gradually add milk. Cook and stir over medium-high heat until thickened. Add spices. Stir in sour cream and cheese. Mix until cheese in melted. Add in ham and pasta. Heat through. Sprinkle with Parmesan cheese, if desired.

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Broccoli Ham Casserole

Broccoli Ham Casserole

  • 2 pkg., 12oz each, broccoli florets
  • 2 c. cooked rice
  • 6 tbs. butter, divided
  • 1 large sweet onion, chopped
  • 1/4 c. flour
  • 1/4 tsp. pepper
  • 3 c. milk
  • 2 c. cubed cooked ham
  • 8oz shredded cheddar cheese
  • 2 c. crushed corn flakes

Preheat oven to 350F. Prepare broccoli according to package instructions. In a large skillet saute onion in 4 tbs. butter, until caramelized. Add flour and pepper to make a roux. Gradually add milk. Cook and stir over medium-high heat until thickened. Add broccoli, cooked rice and ham. Mix to combine. Pour mixture into a greased 9x13-inch baking dish. Top with cheese. Melt remaining butter. Pour over corn flakes in a small bowl. Mix to coat. Spread over casserole. Bake 350F 30-40 minutes, or until bubbly.

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Brunch Lasagna

Brunch Lasagna

  • 9 lasagna noodles
  • 1/2 c. butter
  • 1/3 c. flour
  • 1/2 tsp. white pepper
  • 3 c. half and half
  • 1/2 tsp. lemon juice
  • 1 dash hot pepper sauce
  • 3/4 c. chopped green onion
  • 2 c. cooked diced, cooked ham
  • 12oz frozen broccoli florets, or asparagus
  • 5 hard boiled eggs, chopped
  • 1/2 c. grated Parmesan cheese
  • 12 oz shredded cheddar cheese

Preheat over 350F. Cook noodles according to package directions. Rinse with cool water and set aside. Cook broccoli or asparagus according to package directions. Chop into smaller pieces and set aside. In a large skillet, melt butter over medium-low heat. Add flour and white pepper to make a roux. Gradually add half and half. Increase heat and cook and stir until thickened. Mix in lemon juice and hot pepper sauce. Add green onion, ham, broccoli or asparagus, and eggs. In a greased 13x9-inch baking dish spread a fourth of the sauce. Top with three noodles a fourth of the sauce and a third of the cheese. Repeat layers two more times. Bake uncovered 350F for 45-55 minutes or until bubbly.

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Ham and Wild Rice Quiche

Ham and Wild Rice Quiche

  • 1 recipe Easy Pie Crust, baked
  • 3/4 c. cooked wild rice
  • 1 c. cubed cooked ham
  • 4oz can mushrooms, drained and diced
  • 1/2 large sweet red pepper, chopped
  • 1/2 c. sliced green onions
  • 1/2 tbs. olive oil
  • 3 eggs
  • 1 c. sour cream
  • 1 tbs. Dijon mustard
  • 1/8 tsp. black pepper
  • 8oz shredded Swiss cheese

Preheat oven to 400F. In a large bowl, mix together wild rice, ham and mushrooms. Set aside. In a small skillet, saute red pepper and green onions in olive oil until crisp tender. Add to rice mixture. In a small bowl whisk together eggs, sour cream, mustard and pepper. Fold into rice mixture. In prepared pie crust layer 1 cup Swiss cheese, rice mixture and then top with remaining Swiss cheese. Bake 400F 30-35 minutes. Let stand for about 10 minutes before cutting to serve.

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Gnocchi Alfredo

Gnocchi Alfredo

  • 8oz bacon, diced (Note, it is easier to dice bacon when slightly frozen)
  • 2 tbs. butter
  • 2 tbs. extra virgin olive oil
  • 4 tsp. minced garlic
  • 1 "no salt added" vegetable Bouillon cube
    (Note - I use "Rapunzel" brand cubes)
  • 3 tbs. flour
  • 2 c. milk
  • 1 tsp. onion powder
  • 1/2 tsp. pepper
  • 1/2 tsp. parsley flakes
  • 1/4 tsp. nutmeg
  • 1 cup peas
  • 2 lbs. gnocchi (I like sweet potato gnocchi), cooked according to package instructions

Fry bacon in large skillet. Remove to drain on paper towels. Remove all but 2 tbs. of the bacon drippings. Add butter, olive oil, and garlic to skillet. Saute garlic until it begins to turn brown. Add Bouillon cube and mix until dissolved. Turn heat down and add flour to make a roux. Increase heat. Gradually add milk. Cook and stir until it begins to boil. Continue to cook and stir about 2 minutes, or until mixture thickens. Turn down heat. Mix in spices, peas, bacon, and gnocchi. Heat through before serving.

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Aunt Melody's Spaghetti Ala Carbonara

Aunt Melody's Spaghetti Ala Carbonara

  • 1 lb bacon, diced (Note - It is easier to dice bacon slightly frozen)
  • 1 lb spaghetti pasta
  • 1/2 c. butter
  • 1 c. heavy cream
  • 6 eggs
  • 6oz shredded Parmesan cheese
  • Grated Parmesan cheese

In large skillet cook bacon until done. Remove to drain. Cook pasta according to instructions on package; drain. Over medium heat, melt butter in pasta pot. Add cream to melted butter and warm through. Add pasta back into pot and stir well. Add one egg at a time to pasta, stirring well after each egg. Add bacon and mix well. Add shredded Parmesan cheese and stir until eggs are cooked. Serve immediately and sprinkle with grated Parmesan cheese, if desired.

~      ~      ~      Poultry      ~      ~      ~

Honey Mustard Chicken

Honey Mustard Chicken

  • 1 cut up chicken (3-4 lbs) (Remove skin, if desired)
  • 4 tbs. butter, melted
  • 1/2 c. honey
  • 1/4 c. mustard
  • 1 tsp. curry powder (Note - I use "Frontier" brand curry)
  • 1 tsp. minced garlic
  • 1 tsp. salt

Preheat oven to 350F. Foil a 13x9-inch baking dish. Arrange chicken pieces. In a small bowl mix remaining ingredients. Pour over chicken. Use your hands to make sure chicken pieces are well coated. Bake 350F for 70-80 minutes, or until juices run clear.

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Dave's Fried Chicken

Dave's Fried Chicken

  • 1 whole chicken, cut up
  • 1 1/2 to 2 c. All purpose flour
  • Seasoned salt (Note - I use Lawry's)
  • Peanut Oil

Remove skin from chicken, if desired. Dredge chicken in flour. Sprinkle with salt to taste. In a large skillet, add enough oil to coat pan. Turn on heat to medium-high. Add chicken to hot oil. Cook each side 20-25 minutes until golden brown and internal heat reaches at least 180F. Add oil as needed while cooking.

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Roast Turkey with Gravy

Roast Turkey with Gravy

  • 1 turkey, thawed
  • Seasoned salt (Note - I use Lawry's)
  • 1 large sweet onion, quartered
  • Several stalks of celery, cut into chunks
  • 3-4 c. water, boiling
  • 2 vegetable bouillon cubes (Note - I use "Rapunzel" brand cubes)

Preheat oven to temperature indicated on turkey package. Prepare a large turkey bag according to directions on box and place in a large roaster. Wash turkey thoroughly and generously salt with seasoned salt. Place in prepared turkey bag in roaster. Stuff turkey cavity with onion and as much celery that will fit. Dissolve bouillon cubes in boiling water and carefully pour around turkey, filling the roaster about half full with liquid. Tie up turkey bag and make a few small slits. Place lid on roaster and cook turkey according to package directions based on the weight of the turkey.

To make gravy, when turkey is done, remove the onion and celery from the cavity of the turkey and place in a large flat bottomed pitcher or blender. Ladle enough of the turkey juices over the onion and celery to cover. Use a stick blender or regular blender to puree into gravy. Serve with turkey.

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Peanut Butter Panko Chicken

Peanut Butter Panko Chicken

Sauce:

  • 1/2 c. creamy peanut butter
  • 2 tbs. sesame oil
  • 1 1/2 tbs. rice vinegar
  • 1 tbs. brown sugar
  • 1/2 tbs. minced garlic
  • 1/4 tsp. onion powder
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. ground ginger
  • 2-3 tbs. water

Chicken:

  • 2 1/2 lb. chicken cutlets
  • Salt and pepper to taste
  • Peanut Oil
  • 1/2 c. All purpose flour
  • 2 c. panko bread crumbs

Preheat oven to 350F. Combine and mix sauce ingredients, adding enough water to make a sauce thin enough to easily dip and coat chicken. Season chicken with salt and pepper to taste. Foil a 10x15-inch baking dish. Brush with peanut oil to grease. Dip chicken in flour, then sauce, and then bread crumbs. Arrange breaded chicken in prepared pan. Sprinkle chicken with remaining bread crumbs. Bake 350F for 70-80 minutes, or until juices run clear.

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BBQ Chicken

BBQ Chicken

  • 4 lbs. boneless skinless chicken breasts and/or thighs
  • BBQ sauce
  • 2c. coarsely crushed ridged potato chips

Preheat oven to 350F. Line a 10x15-inch glass baking dish with foil. Dip chicken pieces in enough BBQ sauce to coat and layer in prepared baking dish. Sprinkle chicken with potato chips. Bake 350F for 70-80 minutes, or until juices run clear. Serve with additional BBQ, if desired.

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Wild Rice Chowder

Wild Rice Chowder

  • 1/2 c. brown rice
  • 1/2 c. wild rice
  • 2 c. water
  • 1 - 10oz bag julienned carrots
  • 1 c. diced celery
  • 1 large sweet onion, diced
  • 1/2 c. butter
  • 4 vegetable Bouillon cubes - 3 regular + 1 "no salt added" (Note - I use "Rapunzel" brand cubes)
  • 1 c. + 2tbs. flour
  • 1 1/4 tsp. curry powder (Note - I use "Frontier" brand curry)
  • 1 quart half and half
  • 6 1/2 c. water
  • 4 c. diced cooked chicken or turkey

Cook brown rice and wild rice with water in rice cooker, or follow instruction on package for stove instructions. Steam carrots and celery until crisp tender (or cook in saucepan with water). In a large Dutch oven, saute onion in butter until tender. Add Bouillon cubes and stir to dissolve. Add flour and curry power and make a roux. Gradually add half and half and water, cooking and stirring until thickened. Add carrot/celery mixture, rice, and chicken or turkey to chowder and heat through.

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Broccoli Divan

Broccoli Divan

  • 1/2 c. butter, divided
  • 2 vegetable Bouillon cubes (Note - I use "Rapunzel" brand cubes)
  • 1/2 c. flour
  • 4c. milk
  • 1/2 c. cooking sherry
  • 24oz frozen broccoli florets
  • 1 c. cooked rice
  • 4 c. cubed cooked chicken or turkey
  • 8oz shredded cheddar cheese
  • 1 c. crushed corn flakes

Preheat oven to 350F. In a large skillet, melt 1/4 c. butter. Over low heat, add Bouillon cubes and mix until dissolved. Add flour, mixing to make a roux. Gradually add milk and sherry. Cook and stir over medium-high heat until thickened. Add broccoli, rice, and chicken or turkey. Mix in 1 cup of cheese. Pour into a greased 13x9-inch baking dish. Sprinkle with remaining cheese. In a small bowl, mix crushed corn flakes with melted butter. Sprinkle over the casserole. Bake 350F for 35-45 minutes, or until bubbly.

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Chicken Stroganoff

Chicken Stroganoff

  • 4oz bacon, diced (Note, it is easier to dice bacon when slightly frozen)
  • 1 tbs. butter
  • 1 lb. chicken, cubed
  • 1 large onion, chopped
  • 8oz fresh mushrooms, diced
  • 1 tsp. minced garlic
  • 2 tbs. flour
  • 2 vegetable Bouillon cubes - 1 regular + 1 "no salt added" (Note - I use "Rapunzel" brand cubes)
  • 1 1/2 c. water
  • 2 tsp. Worcestershire sauce
  • 1/2 tsp. paprika
  • 1/4 tsp. black pepper
  • 1 c. sour cream
  • 8oz egg noodles, cooked

Fry bacon in large skillet. Remove to drain on paper towels. Add butter to bacon drippings. Add chicken, onion, mushrooms, and garlic. Cook and stir until chicken is done. Turn heat to low. Add flour and vegetable cubes. Stir to make a roux. Increase heat to medium-high and gradually add water, stirring constantly. Cook and stir until mixture begins to boil and thicken. Mix in Worcestershire sauce, paprika, pepper, and sour cream. Heat through and serve over hot cooked egg noodles.

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Chicken Tetrazzini

Chicken Tetrazzini

  • 12oz spaghetti
  • 1/4 c. butter (1/2 stick)
  • 1 vegetable Bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 1/2 tsp. onion powder
  • 1/4 tsp. celery seed
  • 1/4 tsp. black pepper
  • 3 tbs. flour
  • 16oz half and half
  • 12oz water
  • 8oz pkg. cream cheese, cut into cubes
  • 12oz can chicken, drained
  • 1 c. frozen peas, thawed
  • 1/4 c. Parmesan cheese
  • 6oz sliced almonds

Preheat oven to 350F. Break spaghetti into thirds and cook according to package instructions. Meanwhile, in a large skillet, melt butter and add Bouillon cube, onion powder, celery seed, and black pepper. Add flour and mix to make a roux. Gradually add half and half, and cook and stir over medium-high heat until sauce is begins to boil. Continue to cook and stir until sauce thickens, about 2 minutes. Turn heat down to medium-low and add cream cheese; cook and stir until cheese is melted Add pasta, chicken, and peas and heat through. Pour mixture into a greased 13x9-inch baking dish. Sprinkle with Parmesan cheese and sliced almonds. Bake 350F for 35-45 minutes, or until bubbly.

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White Lasagna

White Lasagna

  • 2 sweet onions, diced
  • 16oz fresh mushrooms, diced
  • 1/2 c. butter
  • 2 vegetable Bouillon cubes (Note - I use "Rapunzel" brand cubes)
  • 1/2 c. all-purpose flour
  • 1 tbs. minced garlic
  • 1/2 tsp. white pepper
  • 1 tsp. dried thyme
  • 5 c. milk
  • 2 c. of diced chicken or turkey
  • 2 c. cubed cooked ham
  • 20 to 24oz frozen broccoli florets, cooked and diced
  • 24oz cottage cheese
  • 18 lasagna noodles cooked according to directions
  • 3/4 c. grated Parmesan cheese
  • 24oz Swiss cheese, sliced or shredded

Saute onions and mushrooms in butter until tender. Turn down heat. Add Bouillon cubes. Mix until dissolved. Add flour, garlic powder, pepper and thyme. Mix to make a roux. Turn up heat and gradually add milk. Stir until sauce begins to boil. continue to stir and cook about 2 minutes, or until thickened. To make sauce, add chicken or turkey, broccoli, and cottage cheese.

Preheat oven 375F. Cook lasagna noodles according to package instructions. Drain and rinse with cool water. Add thin layer of sauce to 3 greased 13x9x2 inch (or a 10x15x2 and a 13x9x2-inch baking dishes), then a layer of noodles. Add more sauce, then a layer of Swiss cheese. Repeat layers. Repeat layers a third time if making a 10x15x2 casserole. Bake uncovered at 375F for 40-50 minutes (or 50-60 minutes if lasagna is made ahead and taken out of the refrigerator).

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Southwest Lasagna

Southwest Lasagna

  • 9 lasagna noodles
  • 20oz ground turkey
  • 1 large sweet onion, chopped
  • 1 green pepper, chopped
  • 1/2 c. chopped celery
  • 3 tsp. minced garlic
  • 16oz salsa
  • 15oz can kidney beans, rinsed and drained
  • 15oz can cream-style corn
  • 1 tsp. dried basil
  • 2 tsp. chili powder
  • 8oz mozzarella cheese
  • 1/2 c. grated Parmesan cheese

Preheat over 350F. Cook noodles according to package directions. Rinse with cool water and set aside. Brown turkey with onion, green pepper, celery and garlic. Add salsa, kidney beans, corn, basil and chili powder. In a greased 13x9-inch baking dish spread a fourth of the meat sauce. Top with three noodles a fourth of the meat sauce and a third of the cheese. Repeat layers two more times. Cover and bake 350F for 30 minutes. Uncover and bake 20-25 minutes longer.

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Chicken Tortilla Bake

Chicken Tortilla Bake

  • 1 large sweet onion, chopped
  • 2 tsp. minced garlic
  • 1 tbs. olive oil
  • 15oz can diced tomatoes, undrained
  • 16oz jar salsa
  • 1 tsp. cumin
  • 1/2 tsp. oregano
  • 1/4 tsp. pepper
  • 2 cans 15oz each black beans, rinsed and drained
  • 2 cans 12oz each chicken, drained
  • 12-14oz pkg. flour tortillas
  • 8oz shredded Mexican Cheese
  • Sour cream

Preheat oven to 375F. In a large skillet, caramelize onion and garlic in olive oil. Add tomatoes, salsa, cumin, oregano and pepper. Mix well. Add black beans and chicken to combine. In greased 13x9-inch baking dish, layer about a cup of chicken mixture. Layer with a third of tortillas, a third of remaining chicken mixture and a third of the cheese. Repeat layers 2 more times. Cover and bake 375F for 30 minutes. Uncover, bake about 10-15 minutes longer. Garnish with sour cream.

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White Chili

White Chili

  • 1 large sweet onion, chopped
  • 1 c. chopped celery
  • 2 tsp. minced garlic
  • 2 tbs. olive oil
  • 2 vegetable Bouillon cubes (Note - I use "Rapunzel" brand cubes)
  • 2 tbs. flour
  • 2 tbs. chili powder
  • 5 c. milk
  • 1 medium potato, peeled and cubed
  • 12oz can chicken
  • 15oz can navy beans, rinsed and drained

In a large Dutch oven, saute onion, celery, and garlic in oil until tender. Over low heat, add Bouillon cubes and chili powder and mix until cubes dissolve. Add flour to make a roux. Gradually add milk, stirring constantly. Add potatoes. Cover and cook on medium-high heat until potatoes are tender, about 10 minutes, stirring occasionally. Add chicken and navy beans. Heat through.

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Barley Chili

Barley Chili

  • 1 lb. ground turkey
  • 1 large sweet onion, chopped
  • 1 large red pepper, chopped
  • 15oz can kidney beans, rinsed and drained
  • 15oz can black beans, rinsed and drained
  • 2 vegetable Bouillon cubes (Note - I use "Rapunzel" brand cubes)
  • 2-15oz cans fire roasted diced tomatoes, undrained
  • 2 tbs. chili powder
  • 1 tbs. minced garlic
  • 1 tsp. dried oregano
  • 3/4 tsp. dried cumin
  • 1/2 tsp. black pepper
  • 1/8 tsp. cayenne pepper
  • 3 c. water
  • 1 c. quick cook barley

In a large pot or Dutch oven, brown ground turkey with onion and red pepper. Add the rest of the ingredients except the barley to turkey mixture. Cover and simmer about a half hour. Add barley. Cover and cook for another 10-12 minutes, or until barley is tender.

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turkey_pumpkin_chili

Turkey Pumpkin Chili

  • 1 lb ground turkey
  • 1 large onion, chopped
  • 1 red pepper, chopped
  • 1 tbs minced garlic
  • 2 tsp dried parsley
  • 1 tbs chili powder
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 1/2 tsp pepper
  • 2-15oz cans black beans, rinsed and drained
  • 15oz can pumpkin
  • 15oz can diced tomatoes
  • 24oz V8 tomato juice

In a large pot, brown ground turkey with onion, red pepper, and garlic. Mix in remaining ingredients and heat through.

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Cassoulet

Cassoulet

  • 10oz julienned carrots
  • 1 large sweet onion, chopped
  • 1 c. celery, chopped
  • 2 tsp. minced garlic
  • 1 tbs. butter
  • 1 vegetable Bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 1/2 tsp. dried thyme
  • 1/4 tsp. dried marjoram
  • 1/4 tsp. black pepper
  • 15oz can fire roasted diced tomatoes, undrained
  • 1/4 c. water
  • 2 c. cubed cooked turkey
  • 15oz can great white northern beans, rinsed and drained
  • 1 1/2 c. butter flavored cracker crumbs
  • 1 tbs. dried parsley
  • 2 tbs. butter, melted

Preheat oven to 350F. Steam carrots until crisp tender (or cook in saucepan with water). In a large skillet, saute onion, celery and garlic in butter until crisp tender. Add Bouillon cube, thyme, marjoram, and black pepper. Stir until the Bouillon cube is dissolved. Mix in carrots, tomatoes, water, turkey, and beans. Transfer to a greased 2 1/2 qt baking dish. In a small bowl, mix together cracker crumbs, parsley, and butter. Spread over cassoulet. Bake uncovered, 350F 40-40 minutes or until bubbly and the top is golden brown.

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Chicken Noodle Skillet

Chicken Noodle Skillet

  • 2 c. sliced carrots
  • 2 c. thinly sliced or diced celery
  • 1 large sweet onion, diced
  • 2 tsp. minced garlic
  • 2 tbs. olive oil
  • 2 tbs. butter
  • 1/4 c. flour
  • 1 vegetable Bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 1/2 tsp. savory
  • 1/4 tsp. white pepper
  • 2 c. water
  • 1 1/2 c. milk
  • 1 c. cheddar cheese
  • 2 c. cubed cooked chicken
  • 8oz wide egg noodles, cooked and drained

Steam carrots and celery in steamer until crisp tender. Meanwhile, in a large skillet saute onion and garlic in olive oil and butter until onions begin to caramelize. Add flour, Bouillon cube, savory, and white pepper to make a roux. Gradually add water and milk, and cook and stir over medium-high heat until sauce begins to bubble. Continue to cook and stir until sauce thickens, about 2 minutes. Mix in cheese and stir until melted. Add in chicken, noodles, and carrot mixture. Stir until mixture is heated through.

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Crab Melts

Crab Melts

  • 4oz bacon, diced (Note - It is easier to dice bacon slightly frozen)
  • 2oz fresh mushrooms, diced
  • 1/2 c. diced sweet onion
  • 6oz can crabmeat, drained
  • 4oz shredded Swiss cheese
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup mayonnaise
  • 3-4 tbs. butter, softened
  • 6 English muffins, split
  • Paprika
  • Cayenne pepper (optional)

Preheat oven to 400F. Over medium heat, fry bacon until crisp. Remove to drain on paper towels. In bacon drippings saute mushrooms and onions until caramelized. With slotted spoon remove onions and mushroom to a large bowl. Add bacon, crabmeat, cheeses, and mayonnaise. Set aside. Butter English muffins halves and place on a 10x15-inch baking sheet. Spread crab mixture evenly among English muffin halves. Sprinkle with paprika and cayenne pepper, if desired. Bake 400F 12-15 minutes, or until golden brown.

Note - I usually make this when I make the "Green Bean Skillet" because both use bacon, onions, and mushrooms. For both recipes use 12oz bacon, 2 c. diced sweet onion (about 1 large), and 8oz diced fresh mushrooms. Follow directions above for preparing the bacon, onions, and mushrooms and use 1/4 of the mixture for this recipe.

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Herbed Baked Fish

Herbed Baked Fish

  • 24oz fish fillets
  • 1/4 c. butter, melted
  • Salt and pepper to taste
  • 1 1/4 c. Panko bread crumbs
  • 1 tbs. Italian seasoning
  • 1 tsp. dried parsley flakes
  • 1/2 tsp. dried marjoram
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried rosemary
  • 1/4 c. shredded cheese (Parmesan or cheddar are good)

Preheat oven to 400F. Foil a 10x15-inch baking dish. Arrange fish fillets in pan. Drizzle butter over fillets. Use hands to coat fillets with butter. Salt and pepper fish to taste. In a small bowl combine bread crumbs and spices. Sprinkle over fish fillets. Top with cheese. Bake 400F for about 25-30 minutes, or until fish flakes with a fork.

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Baked Salmon

Baked Salmon

  • 2 lbs salmon fillets
  • 1 3/4 c. Panko bread crumbs
  • 1/4 c. grated Parmesan cheese
  • 1 1/2 tsp. parsley flakes
  • 3/4 tsp. dried thyme
  • 3/4 tsp. dried rosemary
  • 1/3 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/4 c. butter, melted

Preheat oven to 400F. Foil and grease a 10x15-inch baking dish with butter. Arrange fish fillets in pan. In a small bowl mix together bread crumbs, cheese, and the herbs and spices. Add melted butter and mix to coat. Sprinkle bread crumb mixture over fish fillets. Bake 400F for about 25-30 minutes, or until fish flakes with a fork.

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Salmon Casserole

Salmon Casserole

  • 2-6oz cans boneless, skinless salmon, drained and flaked
  • 15oz can peas, drained
  • 5 hard boiled eggs, peeled and diced
  • 6oz shredded Swiss cheese
  • 3/4 c. mayo
  • 1 large sweet onion, diced
  • 1 c. diced celery
  • 1 tbs. olive oil
  • 2 c. crushed regular potato chips

Preheat oven to 350F. In a large boil mix together the salmon, peas, eggs, Swiss cheese and mayo. Set aside. In a medium skillet, saute the onion and celery in the olive oil, until crisp tender. Add the onion and celery mixture to the salmon mixture. Pour into a greased 2 1/2 quart baking dished and top with crushed potato chips. Bake uncovered 350F 40-45 minutes, or until bubbly.

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Salmon and Asian Noodles

Salmon and Asian Noodles

  • 10oz Asian curly noodles
  • 1/3 c. extra virgin olive oil
  • 1 tbs. minced garlic
  • 3/4 c. boiling water
  • 1 vegetable Bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 2-6oz cans boneless, skinless salmon, drained and flaked
  • 1 c. frozen peas
  • 4 tsp. dried parsley
  • Parmesan cheese

Cook noodles according to package instructions. Meanwhile, saute garlic in olive oil until it begins to brown. Add Bouillon cube to boiling water to dissolve. Drain noodles and add noodles and broth to garlic and oil mixture. Mix in salmon, peas, and parsley. Cook and stir to heat through. Sprinkle with Parmesan cheese, if desired.

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Tuna and Shells

Tuna and Shells

  • 12oz medium shell pasta
  • 1 tbs. olive oil
  • 4 tbs. butter
  • 1 large sweet onion, chopped
  • 1/2 c. chopped celery
  • 1 red bell pepper, chopped
  • 1 vegetable Bouillon cube (Note - I use "Rapunzel" brand cubes)
  • 1/4 c. flour
  • 1/2 tsp pepper
  • 1 tsp dried tarragon
  • 1/2 c. dry white wine
  • 1 1/2 c. half and half
  • 3 cans of tuna, 6oz each, drained
  • 2 c. Panko bread crumbs
  • 2 tbs. dried parsley
  • 4 tbs. butter, melted

Make pasta according to instruction on package. Meanwhile, saute onion, celery, and red pepper in olive oil and butter until tender. Reduce heat. Add Bouillon cube and stir until dissolved. Add flour, pepper and tarragon to make a roux. Increase heat. Gradually add wine and half and half. Cook and stir until thickened. Add drained pasta and tuna. Pour mixture into a greased 9x13-inch pan. In a small bowl mix bread crumbs, parsley and butter. Top casserole with bread crumb mixture. Bake 350F 40-45 minutes.

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Seafood casserole

Seafood casserole

  • 8oz spiral pasta
  • 2 large sweet onions, chopped
  • 8oz fresh mushrooms, sliced and diced
  • 1 large green pepper, chopped
  • 2 tsp. minced garlic
  • 1/2 c. butter
  • 4oz sour cream
  • 1 1/2 tsp. dried basil
  • 16oz imitation crabmeat, chopped
  • 8oz shredded cheddar cheese

Cook pasta according to package instruction. Preheat oven to 350F. In a large skillet, saute onions, mushrooms, pepper, and garlic in butter, until tender. Mix in sour cream and basil. Add crabmeat and pasta. Pour mixture into one 15x10-inch or two 9x9-inch baking dishes. Sprinkle with cheese. Bake for 350F for 25-35 minutes. (Note - This casserole freezes well. After thawing, add 10 minutes to baking time.)

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Curried Shrimp and Rice

Curried Shrimp and Rice

  • 1 medium onion, chopped
  • 2 tsp. minced garlic
  • 1/4 c. extra virgin olive oil
  • 1 tbs. dried basil
  • 2 tsp. curry powder (Note - I use "Frontier" brand curry)
  • 1/4 tsp. black pepper
  • 3 c. cooked brown rice
  • 12oz frozen salad shrimp
  • 1 c. frozen peas
  • Grated Parmesan cheese

In a large skillet, saute onion and garlic in olive oil over medium-high heat until tender. Mix in basil, curry powder, and pepper. Add rice, frozen shrimp, and frozen peas. Cook and stir until heated through. Sprinkle with Parmesan cheese.

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Salmon Patties

Salmon Patties

Patties:

  • 3-6oz cans boneless skinless salmon, drained and flaked
  • 3 c. Panko bread crumbs
  • 1 c. sliced green onions
  • 1 1/2 tbs. dried parsley
  • 1/4 tsp. celery seed
  • 1/4 tsp. Old Bay seasoning
  • 2/3 c. mayo
  • 4 eggs, beaten
  • Peanut oil

Dill Sauce:

  • 1/2 c. mayo
  • 1/2 c. sour cream
  • 2 tsp. lemon juice
  • 2 tsp. dill weed
  • 1/8 tsp. black pepper

In a large bowl, mix the ingredients for the salmon patties. Form mixture into about a dozen patties. In a large skillet, heat some peanut oil over medium heat. Add patties and cook each side until golden brown, 2-3 minutes each side. For sauce, mix ingredients together in a small bowl and serve with patties.

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Lamb Balls

Lamb Balls

  • 2 lbs ground lamb
  • 2 eggs, slightly beaten
  • 8oz feta cheese
  • 1 tbs. minced garlic
  • 2 tsp. dried oregano
  • 2 tbs. dried parsley
  • 1/4 tsp. pepper
  • 1/4 tsp. cumin
  • 1/8 tsp. cayenne pepper
  • 1/8 tsp. cinnamon

Preheat oven to 450F. Mix lamb, eggs and feta cheese in a large bowl. In a small bowl mix the spices. Add spices to lamb mixture and mix well with your hands. Form into tablespoon sized balls. Place lamb balls on greased oven proof wire racks placed on foiled baking sheets. Bake 450F for 15-20 minutes, until meat thermometer reaches at least 160F.

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Fried Rice

Fried Rice

  • 20-24oz frozen stir-fry vegetables
  • 2 tbs. peanut oil
  • 1/4 c. sesame oil
  • 3 c. cooked rice
  • 4 eggs, scrambled and cooked
  • 1 lb. browned ground beef, turkey, pork,
    or 12oz cooked peeled and deveined shrimp, optional
  • Salt free seasoning blend to taste (I use Mrs. Dash)

In a wok or large skillet, stir-fry frozen vegetables in peanut oil until cooked. Add sesame oil, cooked rice, scrambled eggs, and meat or shrimp, if desired. Continue to stir-fry until heated through. Sprinkle with salt free seasoning blend to taste.

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Baked Mac 'N Cheese

Baked Mac 'N Cheese

  • 8oz uncooked elbow macaroni
  • 6tbs. butter, divided
  • 3tbs. flour
  • 1 1/2 c. whole milk
  • 1/2 tsp. paprika
  • 1/2 tsp. black pepper
  • 6oz shredded mild cheddar cheese
  • 4oz shredded sharp cheddar cheese
  • 4oz shredded smoked cheddar cheese
  • 1 1/2 c. Panko bread crumbs
  • 1/4 c. shredded Parmesan cheese

Preheat oven to 350F. Cook macaroni according to package instructions. Drain and return to pan. Meanwhile, melt 3 tbs. butter in a medium saucepan. Whisk in flour to make a roux. Gradually whisk in milk. Cook and stir over medium-high heat until mixture begins to boil. Continue to cook and stir about 2 minutes, or until mixture thickens. Turn heat down to low. Stir in paprika and pepper. Add the three shredded cheddar cheeses. Stir until cheese is melted. Pour sauce over macaroni. Grease a 2 1/2-qt baking dish with butter. Pour macaroni mixture into prepared pan. Melt remaining 3 tbs. butter and add bread crumbs and Parmesan cheese. Top macaroni mixture with bread crumb mixture. Bake 350F 30-40 minutes.



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