Monday, November 2, 2009

Corn Cowder-Rickie Lyn and Matt

4 ears of fresh corn, unshucked
2 slices of bacon
1 tablespoon diced onion
1 teaspoon chopped garlic
1 Yukon Gold potato, peeled and diced
4 cups chicken stock
6 tablespoons butter
6 tablespoons all-purpose flour
2 cups heavy cream
1 cup pulled chicken meat
2 slices of bacon, for garnish
salt and pepper to taste
2 tablespoon cilantro, for garnish, to taste

preheat oven to 350'
place unshucked corn on baking sheet for 25 minutes
let cool
peel of husks and cut kernels off cobs, set aside

Cooking Instructions
saute bacon in large skillet
drain all but 1 tablespoon of fat
set 2 strips aside for garnish
crumple 2 remaining strips into small pieces and return to pan

add onion to skillet and saute until transparent, but not brown
add corn, potato, and chicken stock
bring to a simmer***

in separate saute pan melt butter over medium heat
add flour with wire whisk until smooth
cook for 4 minutes, stirring the entire time until mixture loosens
let cool

add butter/flour mixture to simmering broth with whisk***
stir often to keep from sticking to pan
simmer for 30 to 40 minutes
add cream and pulled chicken
simmer for 10 minutes

add salt, pepper, and/or hot sauce to taste
serve and add bacon and cilantro as garnish

***if you don't have a large skillet, move the ingredients once cooked and ready to simmer to a large pot and continue as stated

Makes 4 to 8 servings

Dr. Pepper Spaghetti-Cynthia and Brady

2 lbs ground beef
1 package (16oz) spaghetti
1 onion
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1 can Dr. Pepper
1 can (15 oz) tomato sauce
1 1/2 cups mozzarella
2 tablespoons Worcestershire sauce

brown and drain beef, leave meat in skillet
chop onion

Cooking Instructions
add onion, garlic powder, Italian seasoning,salt, and pepper to beef
mix well
add Dr. Pepper, tomato sauce, and Worcestershire sauce to meat mixture
cook 5 minutes, stirring often

cook spaghetti to al dente
drain and stir in mozzarella

combine all ingredients into 13x9 casserole dish

Makes 6 servings
to make smaller portions make 4 smaller casseroles and reduce baking time

To Cook if Frozen
place in fridge to thaw
preheat oven to 350'
bake for 50 minutes

Friday, October 30, 2009

Cashew Chicken and Rice-Cynthia and Brady

1 chicken breast, cut into 1 inch pieces
small amount of oil
2/3 cup cashews
6 mushrooms, thinly sliced
2 oz. can of bamboo shoots, drained and sliced
4 oz. of frozen peas
5/8 cup water
1/2 teaspoon sugar
2 teaspoons cornstarch, dissolved in 2 tablespoons water

Chicken marinade
1 teaspoon dry sherry or apple juice
2 teaspoons soy sauce
1 teaspoon oil
1/2 teaspoon sugar
2 teaspoons cornstarch

combine ingredients for marinade
add chicken
let sit for 10 minutes

Cooking Instructions
heat 1 tablespoon of oil in skillet
add cashews and fry until golden brown
drain and set aside

add mushrooms to pan and fry for 1 minute, stirring
remove from pan and set aside

add bamboo shoots to pan with another 2 teaspoons of oil
fry for 1 minute
remove from heat and add to mushrooms

add chicken to pan with 1 tablespoon of oil
fry for 2 minutes, stirring until chicken is cooked thoroughly

return mushrooms and bamboo shoots to pan with chicken
add peas and water
simmer for 2 minutes
add sugar and cornstarch mixture
simmer until thickened

cool, place in freezer safe container and freeze

Serving Instructions
place contents in saucepan with 2 tablespoons of water
cover and heat gently, stirring occasionally
when mixture is hot serve and top with cashews

Serve with rice

Makes 4 servings

Monday, October 26, 2009

Sweet & Sour Pork-Amy and Jeremiah

4 boneless pork chops
1 tablespoon oil
1 clove garlic minced
1 cup sugar
4 tablespoons cornstarch
1 1/3 cups water
2/3 cup vinegar
4 tablespoons soy sauce
1 onion
1/2 red bell pepper
1/2 green pepper
1 small can of chunky pineapple

cut pork into 1 inch cubes
chop peppers and onion into chunky pieces

Cooking Instructions
saute in oil with garlic until no longer pink
remove and allow to cool

combine sugar and cornstarch in a saucepan
stir in water
add oil, vinegar, and soy sauce
cook and stir until thick and clear
remove from heat
stir together chicken, sauce,vegetables, and pineapple

serve with hot rice

makes 6 servings

Almost Famous Manicotti-Amy and Jeremiah

1 beaten egg
1 container of low-fat cottage cheese 12oz
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 tablespoons snipped fresh parsley
1/2 teaspoon dried oregano-crushed
1 can of Italian style stewed tomatoes, cut up 2oz.
1 can of tomato sauce 8 oz.
12 dried manicotti or jumbo pasta shells *shells are easier to fill

cook pasta about 18 minutes or until tender, but still firm
drain and cool on sheet of greased foil

mix well in large bowl: egg, cottage cheese, mozzarella, Parmesan, parsley, and oregano
spoon 1/4 cup mixture into each pasta tube or shell
arrange filled pasta in baking dish

combine un-drained tomatoes and tomato sauce
pour of over filled pasta

Cooking Instructions
cover and bake at 350' for 15 minutes
remove cover and bake for 10-15 minutes or until heated thoroughly

Makes 4 hearty servings

Wednesday, October 14, 2009

Shauna's Shepherd's Pie

2-3 large potatoes (instant potatoes mix can be used)
1/2 lb of lean hamburger
1 teaspoon of butter
1 medium onion (optional)

1 can Campbell's totmato soup
1 can green beans

boil potatoes until soft
brown hamburger
add butter, salt, and pepper to hamburger to taste
add onions
drain and set aside

drain green beans

in a baking dish add
can of tomato soup
can of drained green beans
browned hamburger
mix well

mash boiled potatoes
place on top of hamburger mixture

Cooking Instructions
bake at 350' for 25 minutes or until bubby around the edges

Makes 5 servings

Friday, October 9, 2009

Turkey Stuffing Meatloaf-Rickie Lyn and Matt

5 or 6 McIntosh or Gala Apples
1 tablespoon of lemon juice
2 lbs ground turkey
6 ribs of celery
1 medium onion
1 tablespoon of poultry seasoning
1 large egg
1 teaspoon salt
2 teaspoons pepper
2 cups chicken stock
2 cups stuffing mix
1 tablespoon of extra virgin olive oil

peel and core apples
finely chop onions, celery, and apples
mix apples and lemon juice together in large bowl
add celery, onion, poultry seasoning, egg, salt, and pepper
stir well
add turkey to bowl and hand fold/mash to mix together

in a separate bowl add stock and stuffing
allow stuffing to soak up stock

mix turkey mix and stuffing together

Cooking Instructions
preheat oven to 400'
line baking pan with parchment paper
pour mixture onto paper and shape into a loaf
coat with olive oil

cook for 1 hour and 15 minutes

*if you do not have parchment paper coat pan lightly with flour and a small amount of olive oil

Makes 6 servings

Chicken Cheese Enchiladas-Lacie and Steve

4 chicken breasts
4-5 green onions
1lb grated cheese
1/2 cup to 3/4 cup can of diced mild green chilies
12 tortillas
2 can cream of chicken soup
1 pint of half and half

bring large pot of water to a boil
add chicken
cook for 15 minutes or until fully cooked
*set aside 1 cup of broth after boiling
cut chicken into small cubes
chop green onions

in bowl combine: chicken, onions, and chilies
add the above into tortillas
roll closed

in separate bowl mix: cream of chicken soup, half and half, and broth

Cooking Instructions
preheat oven to 350'
place tortillas in baking pan
pour sauce over top of tortillas
bake at 350' for 25 minutes
add grated cheese over top in the last 8-10 minutes of baking

Makes 6 servings

Taco Soup-Lacie and Steve

2 lbs ground beef (extra lean)
1/2 package of taco seasoning mix
1 1/2 cups water
1 can mild chili beans
1 can corn
1 can black or pinto beans
1 can stewed tomatoes
1 can diced tomatoes with green chillies
1/2 package of ranch seasoning mix

brown ground beef
add taco seasoning
mix well

Cooking Instructions
transfer beef to large pot
add remaining ingredients
simmer for 15 minutes or longer

Garnish with cheese, sour cream, avocado, and tortilla chips

Makes 6 servings

Wednesday, October 7, 2009

Chicken EnIsle-Rickie Lyn & Matt

6 chicken breasts (no skin, no bone)
12 slices of bacon
2 cans of cream of chicken soup
1 1/2 cups sour cream
8oz. of cream cheese
1 package dried beef (optional)

cut chicken breasts in half
wrap with bacon
place dried beef in bottom of pan (optional)
lay chicken in pan
salt and pepper
mix/blend soup, sour cream, and cream cheese
pour over chicken

Cooking Instructions
preheat oven to 325'
lightly cover with foil
bake 2 hours

Serve with brown rice

Makes 6 servings