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96. ChristiPeters - 1/24/2000 12:43:43 PM STOVE TOP CASSEROLE
2 lbs ground beef
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 Tblsp soy sauce
1 onion, chopped
1 cup uncooked rice
2 cups celery, diced
3/4 cups water
Brown ground beef and onion. Place browned beef and onion in large saucepan. Add all other ingredients and mix well. Simmer until rice and celery are tender. Serve with chow mein noodles. 97. ChristiPeters - 1/24/2000 12:53:27 PM Sour Cream Chicken Squares
(a something to do with leftovers recipe - works with turkey, too)
2 cups Bisquick
1/2 cup cold water
1 cup dairy sour cream (you can sub non-fat plain yoghurt)
1/2 cup mayo
1 cup cut up cooked chicken (or turkey)
3 eggs
1 4 oz can mushroom stems and pieces
1 tsp garlic salt
1/8 tsp pepper
1 2 oz jar diced pimiento
1/3 cup thinly sliced green onions
1 cup shredded cheddar cheese
preheat oven to 425
Grease rectangular (13x9) baking dish.
Mix baking mix and water until soft dough forms, beat vigorously 20 strokes. gently smooth dough into ball on floured cloth-covered board. knead 5X. Roll dough into rectangle 14"x10". Place dough in dish so edges are 1/2" up the sides.
Mix remaining ingredients, pour evenly over dough. Bake until edges are golden and knife inserted in center comes out clean. (approx. 25 min) 98. joezan - 1/25/2000 12:45:23 PM
Good-n-cheap:
Fried Spaghetti:
Boil 1 lb spaghetti, and strain. Tenderize and cut into bite-size strips 1 lb boneless chicken breast. Peel and crush anywhere from 5 to 30 cloves garlic - I happen to think there's no such thing as too much garlic. Honestly.
In a large skillet, saute the chicken in 2 tbsp butter and 2 tbsp extra-virgin olive oil - about 8 minutes, depending on how small you
cut it - and add the garlic about 5 minutes into it.
Add the strained spaghetti, and a can of peas, and saute the whole
mess another 3 minutes, stirring constantly.
Serve immediately, and top with grated Parmesan cheese.
...I meant drain the spaghetti, not strain it, of course. Also, I use a large spaghetti serving fork to stir with once I add the spaghetti. It ensures that the pasta is kept separated and the cooking and flavor are evenly distributed. It also saves the peas getting mashed, which is inevitable when stirring with a spoon.
Also, for a little more money this dish can be made with shrimp
instead of chicken. Use 20-30 small (not tiny) to medium shrimp, and
saute together with the garlic for about 3 minutes before adding the
spaghetti.
Either way, this dish is surprisingly tasty - the sauted spaghetti literally soaks up the flavors of the other ingredients. But you've gotta top it with the cheese.
Sliced Italian bread, drizzled with olive oil (instead of butter), and a garden salad are perfect (and cheap) accompaniments. 99. ChristiPeters - 1/25/2000 12:55:15 PM Ham Pockets
1 cup scant flour
1/4 cup butter
1/2 cup (1/4 lb) pot cheese or well-drained cottage cheese
2 cups shredded, chopped, or coarsely ground ham
1 egg, lightly beaten
Preheat oven to 400.
Put flour in a bowl, cut butter into small pieces, then cut into flour with a pastry blender. The mixture should reach the consistency of coarse meal.
Mix in cheese. Knead dough on floured bowl until it is smooth enough to roll. Do NOT handle it so much it gets greasy looking.
Roll dough paper thin and cut in 3 1/2 to 4 inch squares. Place a mound of ham in center of each square, bring the corners together in the center and pinch the seams closed. Place on ungreased cookie sheet, brush with egg and bake 20 minutes. 100. ChristiPeters - 1/25/2000 9:41:10 PM Amish Omelet
3 eggs, beaten
1/2 cup flour
1 pint of milk
1/2 tsp salt
dash of pepper
Beat all ingredients until smooth. Pour into buttered frying pan and cook over moderate heat until set. Turn once.
That's the original recipe, but it was too plain for me. So I add chopped ham, onion, green pepper, and mushrooms to the mix. After I turn it, I top it with cheddar cheese. This makes for a very filling breakfast. In fact it's too much for me and I usually split it with LD and Rose. 101. theDiva - 1/25/2000 11:53:49 PM Joe
Nice recipe. Did you know that the technique you describe is known as insaporire? I think it refers to infusing the pasta with the flavors from the sauce by cooking the two together.
As a matter of fact, all the recipes here look good. 102. ChristiPeters - 1/26/2000 12:16:24 PM Stuffed Pork Chops, Holstein Style
6 double rib pork chops w/pocket cut in each
3 baking apples (Rome Beauties or Northern Spies)
2 - 3 Tblsp butter
1 1/2 cups croutons
3 Tblsp raisens soaked in 1/2 cup Rum
cinnamon
sugar
1/2 cup water or as needed
Preheat oven 350
Stuffing: Peel and core apples and cut in 1/2" slices. Heat butter, saute' apples until golden brown and soft (6-7 min.), then dice apples. Add raisens and Rum. Add croutons - toss thoroughly, flavor with cinamon and sugar.
Stuff chops and close with toothpicks or sew. Arrange in baking pan with cover. Add just enough water to cover the bottom of the pan.
Bake, covered, 30 minutes, adding more water if necessary. Remove cover and bake another 30 minutes. 103. ChristiPeters - 1/27/2000 12:19:11 AM Macaroni Salad a la Christi
1 pkg elbow macaroni
1 jar mayo
mustard
3 carrots - grated
chopped:
- 4 stalks celery
- 6 ham steaks
- 1 onion
- 1 green pepper
boil macaroni until tender, then drain
mix mayo and mustard to taste
combine all ingredients
(It's the carrots that make the recipe) 104. ChristiPeters - 1/27/2000 7:04:58 AM Shoo Fly Pie
3/4 cup molasses
1/2 tsp nutmeg
3/4 cup cold water
1 tsp cinnamon
1/2 tsp baking soda
1 unbaked pie shell
1 1/4 cup flour
1/2 cup sugar
1/3 cup butter
Preheat oven to 450.
Combine molasses, water and baking soda. Pour in pie shell. Combine flour, sugar, and spices. Add butter and mix together to make a crumb consistency. Sprinkle over liquid in pie shell.
Bake 15 minutes at 450.
Reduce temperature to 375 and bake another 40 minutes. 105. ChristiPeters - 1/28/2000 11:49:58 AM Potato Pie
Pastry for a 2 crust pie
4 large potatos, peeled and sliced
1 tsp salt
1/8 tsp black pepper
1 sm onion, minced
1 tsp dried parsley
2 tsp flour
1/4 cup cream
butter
Preheat oven to 350
Line 9" pie plate with pastry.
Fill with slices of raw potatos, dotting with butter between layers
Sprinkle with seasoning, onion, parsley, and flour.
Pour cream over top. Cover with top pastry crust, putting slits in the top to let steam escape. Bake 1 hour.
If the basic recipe seems too bland, add chopped green pepper and/or your favorite seasonings. 106. SnowOwl - 2/25/2000 5:55:56 AM For Uzmakk Stuffed Daylillies
Pick the blooms early in the morning. Trim, wash and place in the fridge until ready to use. Mix the following recipe, fill each bloom and place upright in serving dish.
1 cup diced cooked chicken
1/4 cup mayonnaise
1 -3 oz pkg. cream cheese (softened)
1/4 cup diced celery
1/2 teaspoon lemon zest
2 teaspoons Ranch Dressing
Mix well. Fills approximately 8 large or 12 small daylily blossoms.
Or use your favorite chicken salad-chopping all ingredients small.
107. bubbaette - 3/30/2000 3:58:50 AM Bread and Butter Pickles
4 quarts sliced pickling cucumbers
3 cloves garlic
3 green peppers
1/3 cup salt
5 cups sugar
6 medium white onions
5 cups white vinegar
1.5 teaspoons tumeric
1.5 tablespoons celery seed
1 tablespoon mustard seed
Slice the cukes thin -- add sliced onions, minced garlic, and sliced green peppers.
Add salt to this and toss to mix. Cover with ice.
Let stand at least 3 hours or overnight, drain
Combine remaining ingredients and bring to a boil.
Pack cukes in jars, and pour the liquid over them.
Seal the jars and process for about 12 minutes (for quarts) in a boiling water bath.
108. Thoughtful - 5/16/2000 1:13:11 AM In a vegetarian cookbook I have, I discovered a terrific fat-free roux -- just thicken evaporated skim milk with some flour -- it picks up the flavor of whatever you're cooking with, tastes really creamy, yet doesn't leave you with that "rock in the gut" feeling of a heavy cream sauce.
I used it with sauted onion, garlic, shallots, and lots of sliced mushrooms with some other spices such as salt, pepper, tumeric. Add a tablespoon of flour to about 2 tablespoons of the milk stirring so it doesn't get lumpy, then add that to the pan with the rest of the skim milk. Serve over hot pasta. Yum. 109. iiibbb - 5/20/2000 1:20:56 PM Mango salsa
1 Mango diced ~ cm cubes
2 salad cucumbers diced
1/2 red bell pepper diced
1/2 red onion diced
cilantro to taste
salt to taste
crushed garlic to taste
juice of 1 lime
1 tablespoon oil 110. iiibbb - 5/20/2000 1:23:48 PM mango salsa is great with fish
111. iiibbb - 5/20/2000 1:25:30 PM Bean salsa
Equivalent of 1 can of black beans, heated on stove
(if you use canned beans, rinse them or they may cause flatulence)
1 package frozen corn (defrosted)
1 red bell pepper
1/2 med red onion
diced scallions
2 or 3 diced jalapenos
juice of 2 limes
salt to taste
garlic to taste
1 tablespoon oil 112. marshame - 10/8/2000 1:29:12 AM Wow, the first new recipe since May!
This is a great dish to serve company or any crowd. It freezes and reheats beautifully, and is easy to make, once you've done all the chopping.
Jambolaya for a crowd
1 lb chicken breast, cut in chunks
1 lb smoked pork loin or smoked pork chops, cut in chunks
1 lb andouille sausage, sliced (if you can't find it, use any sausage that says it is Cajun seasoned)
1 lb whole cooked shrimp
2 large white onions, chopped
4 large garlic cloves, minced
2 bell peppers, any color, chopped
1½ lbs firm Roma tomatoes, chopped (about 6)
½ teaspoon thyme
1½ teaspoons oregano
1½ bay leaves, well crushed
1 teaspoon coarse black pepper
salt to taste (I used about 2 teaspoons)
Cayenne or crushed red pepper to taste (I used about 3/4 teaspoon crushed red pepper)
3 cups uncooked long grain rice
4 cups chicken stock, water or combination
In a large pan or dutch oven, saute the pork and sausage in 2T vegetable oil til brown, about 10 minutes. Add onions, garlic and bell pepper, and saute about 5 minutes. Add all other ingredients except shrimp, salt and red pepper.
Bring to a boil, then simmer covered, 40 minutes or til rice is done. Season with salt and pepper. Do not add shrimp until immediately before serving. To refrigerate or freeze, transfer to a large (eg 9"x13") dish.
Serves 12 easily.
113. mgleason - 10/8/2000 4:53:08 AM German Spice Cookies
Ingredients
4 cups all-purpose flour
2 cups ground walnuts
2 teaspoons baking powder
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground coriander seed
1/4 teaspoon anise seed
1 1/4 cups shortening
1 cup white sugar
1 egg
2 (1 ounce) squares semisweet chocolate
Directions
1 In a mediun size bowl, combine the flour, walnuts, baking powder, and spices. Set aside.
2 In a large bowl, cream the vegetable shortening with the sugar until light and fluffy. Beat in the egg. Gradually blend in the dry ingredients. Cover and chill for 8 hours or overnight.
3 Preheat oven to 350 degrees F (180 degrees C).
4 On a floured surface, roll out the dough to a thickness of 1/4 inch. Cut into rounds using a 2-inch round cookie cutter and place 1-1/2 inches apart on ungreased cookie sheet.
5 Bake for 15 to 18 minutes, until golden. Transfer to a wire rack to cool.
6 Melt chocolate over low heat and drizzle over cooled cookies.
Makes three dozen cookies. This recipe, which I obtained from cookierecipe, may be scaled to the desired amount at the site. 114. SnowOwl - 10/8/2000 8:52:54 AM Thanks for posting the cookie recipe, mgleason. It really does look very good - an interesting combination of flavours.
It won't be too long before I'll be starting Christmas baking (cakes and puddings are made already, and are being fed weekly with brandy), so I'll test this one then. 115. glendajean - 10/11/2000 5:20:55 AM 5842. angel-five - 10/11/00 3:18:28 PM
Oh, my. You have to try this.
8 oz Portos, chopped into bitesize chunks
One boneless chicken breast, likewise
6 cloves garlic
half a lemon's juice
1/4 cup white wine
~1 teaspoon paprika
1 jalapeno tightly diced (if you're afraid of jalapenos add whatever you're not afraid of)
One slice Vidalia, diced likewise
Salt and pepper
Half a cup parsley
Prolly a tablespoon fresh thyme
Ports and chicken breast stir-fried in olive oil of low enough heat that the juices collect -- start with the chicken and add the ports a little later.
Add everything else a little later, saving the fresh herbs. Simmer five minutes, add the herbs, simmer a minute, serve with bread.
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