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[moreluck]

All American Macaroni Casserole

• 2 cups (8 oz.) elbow macaroni, uncooked
• 1 lb. ground beef
• 1 cup chopped onion
• 3/4 cup diced green pepper
• 2 cups (two 8-oz. cans) tomato sauce
• 2/3 cup (6-oz. can) tomato paste
• 1/2 cup water
• 3/4 teaspoon dried oregano leaves
• 1/4 teaspoon hot pepper sauce (optional)
• Salt to taste
• 2 cups (16 oz.) cottage cheese
• 1 cup (4 oz.) shredded Cheddar cheese, divided

In large saucepan over medium-high heat, cook meat, onion and green pepper until vegetables are tender; drain. Stir in tomato sauce, tomato paste, water, oregano, hot pepper sauce and salt; cover and simmer 20 minutes. Heat oven to 375F

Meanwhile, cook pasta according to package directions for 8 minutes, drain. In 2-1/2 qt. casserole, layer one-half pasta, then one-half meat sauce. Spoon cottage cheese on top and sprinkle with 1/2 cup Cheddar cheese

Repeat layers of pasta, meat sauce and Cheddar cheese; bake 15 minutes. Cover loosely with foil and bake 15 more minutes or until hot and bubbly.
Makes 6 servings

 

[moreluck]

Chicken & Peppers Balsamic

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1/4 cup olive oil, divided
4 skinless, boneless chicken
breast halves - cut into strips
salt and pepper to taste
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly
sliced
1 orange bell pepper, thinly sliced
1 medium onion, thinly sliced
4 large cloves garlic, finely
chopped
1 tablespoon dried basil
1/4 cup balsamic vinegar,
divided
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Place the chicken in the skillet, season with salt and pepper, and brown on both sides. Remove from heat, and set aside.

Heat remaining oil in the skillet over medium heat, and stir in the red bell pepper, yellow bell pepper, orange bell pepper, and onion. Cook about 5 minutes, until tender. Mix in the garlic, and cook and stir about 1 minute. Mix in the basil and 2 tablespoons balsamic vinegar.
Return the chicken to the skillet. Reduce heat to low, cover, and simmer 20 minutes, or until chicken is no longer pink and juices run clear. Stir in remaining balsamic vinegar just before serving.

 

[moreluck]

Irish Italian Spaghetti

1 onion, chopped
2 tablespoons olive oil
1 lb ground beef
1 teaspoon salt
1/4 teaspoon pepper
1 dash red pepper
1/2 teaspoon Tabasco sauce
1/2 teaspoon chili powder
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can tomato soup
1 (8 ounce) package spaghetti
1/2 cup grated parmesan cheese

1. Brown onion in hot oil; add meat and seasonings; brown lightly,cook thoroughly.
2. Cover; simmer 10 minutes.
3. add soups; cover and simmer 45 minutes.
4. Cook spagetti; drain well.
5. Arrange on platter. pour on sauce, sprinkle with cheese.

 

[moreluck]

Mr. Food's Creamy Pepper Salad Dressing

• 2 cups mayonnaise
• ½ cup milk
• 1 tablespoon cider vinegar
• 1 teaspoon fresh lemon juice
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon freshly ground black pepper
• 1 teaspoon finely minced onion
• 1 teaspoon garlic powder
• Dash hot pepper sauce
• Dash Worcestershire sauce

1. In a large bowl, combine all the ingredients until well mixed. Serve immediately or, for best results, chill for at least 2 hours before serving.

 

[moreluck]

Irish Champ

"Looks similar to colcannon, but champ is native to the North of Ireland. It's made by blending scallions or green onions with creamy mashed potatoes. Great on it's own, served steaming hot with extra butter which will melt through it. But it's also the perfect side dish for good quality sausages."

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 pounds potatoes, peeled and
halved
1 cup milk
1 bunch green onions, thinly
sliced
1/2 teaspoon salt, or to taste
1/4 cup butter
1 pinch freshly ground black
pepper to taste

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Place potatoes into large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 20 minutes

Drain well. Return to very low heat and allow the potatoes to dry out for a few minutes. (It helps if you place a clean dish towel over the potatoes to absorb any remaining moisture

Mash the potatoes, salt and butter together until smooth. Stir in the milk and green onion until evenly mixed. Season with freshly ground black pepper. Serve piping hot in bowls. Set out some extra butter for individuals to add to their servings

 

[moreluck]

Slow Cooker Salisbury Steak

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
1/2 cup Italian seasoned bread crumbs
1/4 cup milk
1/4 cup all-purpose flour
</td><td valign="top" width="50%">2 tablespoons vegetable oil
2 (10.75 ounce) cans condensed cream
of chicken soup
1 (1 ounce) packet dry au jus mix
3/4 cup water

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat, and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours, until ground beef is well done

 

[moreluck]

Creamy Spinach Dip

Ingredients:

1 cup Hellmann's ® or Best Foods ® Real Mayonnaise
1 pkg. Knorr ® Vegetable recipe mix
1 pkg. (10 oz.) frozen chopped spinach, thawed and squeezed dry or 1 pkg. (10 oz.) fresh baby spinach, chopped
1 container (16 oz.) sour cream
Instructions:

Combine all ingredients. Chill 2 hours.

 

[moreluck]

Pizza Dough

1 package Dry yeast
1 cup Water warm
3 tablespoons Butter softened
1 tablespoon Sugar
1 1/2 teaspoon Salt
2 1/2 cups Flour

InstructionsTo the cup of warm water add the sugar and dry yeast. Let stand 10 minutes.
Add the butter, salt and flour. Stir well, turn out and knead until dough is smooth.
Cover and allow to rise in a warm place. Punch down and allow to rise again.
Roll dough to 1/4 inch thickness to fit pizza pan. Leave to rise again while you prepare the filling.
Makes enough dough for 2 pizzas.

 

[moreluck]

Fettuccine Italiana


Ingredients:
8 ounces uncooked fettuccine
1 package (14 ounce size) reduced-fat smoked turkey sausage, thinly sliced
2 cups fresh asparagus, cut up in 1-inch pieces
1 cup fresh mushrooms, sliced
1/4 cup onion, chopped
1 clove garlic, minced
1/2 teaspoon dried thyme
1 tablespoon olive or canola oil
1 tablespoon cornstarch
1 cup reduced-sodium chicken broth
1/4 cup shredded Parmesan or Romano cheese
Directions:
Cook fettuccine according to package directions.
Meanwhile, in a large saucepan, sauté sausage, asparagus, mushrooms, onion, garlic and thyme in oil until vegetables are tender.
Combine cornstarch and broth until smooth; stir into sausage mixture. Bring to a boil; cook and stir for 1 or 2 minutes, or until thickened. Drain pasta. Add sausage mixture; toss to coat. Sprinkle with Parmesan cheese. Serve immediately.

 

[moreluck]

Creamy Pork Chop/Potato Bake

INGREDIENTS:

1 tablespoon vegetable oil
6 pork chops
1 (10.75 ounce) can condensed cream of celery soup
1/2 cup milk
1/2 cup sour cream
salt and pepper to taste
1 (20 ounce) package frozen hash brown potatoes, thawed
1 cup shredded Cheddar cheese
1 1/2 cups French-fried onions, divided

DIRECTIONS:
Heat oil in a large skillet over medium high heat. Add pork chops and sauté
until browned. Remove from skillet and drain on paper towelling.
Meanwhile, preheat oven to 350 degrees friend (175 degrees C).
In a medium bowl mix together soup, milk, sour cream and salt and pepper to
taste. Stir in potatoes, 1/2 cup cheese and 1/2 cup onions. Mix together and
spread mixture in the bottom of a 9x13 inch baking dish. Arrange pork chops
over potato mixture.
Cover dish and bake in the preheated oven for about 40 minutes, or until
internal temperature of pork has reached 160 degrees friend (70 degrees C).
Remove cover; top with remaining cheese and onions and bake uncovered for 5
more minutes.

 

[moreluck]

Peanut Butter Pork Chops

Thick center cut chops (3/4 to 1 inch thick)
Creamy style peanut butter
Unseasoned bread crumbs
A seasoning salt ( like Season-All or Paul Prudhomme's)
garlic powder
pepper
dried parsley flakes

Preheat oven to 350-375 degrees
Baking dish size determined by the number of chops.
Prepare glass dish with Pam.
Spread a light layer of peanut butter over both sides of chops.
Season with your blend, garlic powder, parsley and pepper.
Dip chops in bread crumbs.
Place prepared chops in dish single layer and bake 45-50 mins.
Check for doneness by cutting into chop.
This recipe is not an exact science......there's lots of latitude.

 

[moreluck]

Mexican Rice Casserole with Chilies & Cheese

4 cups cooked rice (white or brown)
1/2 cup reduced fat shredded Monterey Jack cheese
4 oz. can of chopped green chilies
1/2 cup chopped cilantro
4 green onions chopped
1 cup light sour cream
1/2 tsp. cumin
1/4 tsp. salt
1/4 tsp. pepper

Preheat oven to 375 degrees. In a med. bowl, combine cooked rice with cheese, chilies, cilantro and green onion.

In a small bowl, stir together sour cream, cumin, salt & pepper. Add to rice mixture and stir thoroughly. Spray a med. casserole dish with Pam. Spread mixture into casserole and bake uncovered for 30-40 mins. until cheese is melted.

 

[moreluck]

TEXAS SPUDS

2 lbs. frozen shredded hash browns,
thawed
1 can undiluted cream of chicken soup
1/2 c. margarine, melted
16 oz. sour cream
1/2 c. frozen chopped onions or fresh

--TOPPING:--
2 c. boxed crushed corn flakes
1/2 c. melted margarine

Use a 9x13 inch pan. Mix one can undiluted cream of chicken soup, 1/2
cup of oleo, melted, 16 oz. sour cream and 1/2 cup onions. Mix above with
potatoes. Pour into 9x13 inch pan. Mix 2 cups boxed crushed corn flakes
with 1/4 cup melted oleo. Sprinkle on top. Bake 40 minutes at 350 degrees.

 

[moreluck]

PORK CHOPS CAPRI

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 tablespoons vegetable oil
4 lean boneless pork chops
1 1/2 teaspoons rosemary
1/4 teaspoon garlic powder
1/2 cup water
2 tablespoons white wine
vinegar
1 teaspoon sugar
1 bay leaf
2 (11.5 ounce) cans tomato
juice
1 1/2 tablespoons hot pepper
sauce
salt and pepper to taste
2 (14.5 ounce) cans cut green
beans, drained
1 (4 ounce) jar sliced
mushrooms, drained
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes
Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 160 degrees friend (70 degrees C
Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve

 

[moreluck]

Crab Mornay (Crab Appetizer)

Ingredients:
1/2 cup butter
1 small bunch green onions, chopped
1/2 cup finely chopped parsley
2 tablespoons flour
1 pint half and half
1/2 pound Swiss cheese, shredded
1 tablespoon sherry
Salt to taste
Red pepper to taste
1 pound crab meat
Assorted crackers Directions:
Saute onions and parsley in butter over low heat; cook just until soft, not brown. Blend in flour, half and half and cheese, cooking gently until the cheese has melted. Add sherry, salt and red pepper. Gently fold in crab meat. Serve warm from a chafing dish with crackers.

 

[moreluck]

Chicken & Brocolli Noodles Dijon

8 ounces homestyle egg noodles, dry (or extra-wide noodles)
1 (16 ounce) package frozen broccoli cuts
1/2 lb boneless chicken breasts, cut into strips
1 cup water
2 tablespoons Dijon mustard
1 tablespoon flour
1 tablespoon lemon juice
2 teaspoons chicken bouillon granules (or 2 cubes)
1/2 cup light sour cream

1. In a large pot, cook noodles as directed, adding broccoli to water during last 4 minutes of cook time.
2. Drain noodles and broccoli.
3. Coat large skillet with cooking spray.
4. Over med-high heat, cook and stir chicken 5 minutes or until browned.
5. In a small bowl, combine water, mustard, flour, lemon juice and bouillon; mix well.
6. Add to skillet; cook and stir until thick and bubbly.
7. Stir in sour cream, noodles and broccoli; heat through, do not boil!

 

[moreluck]

Fantastic Halibut

3 cloves garlic, minced
1 Tbls. olive oil
1/4 cup fresh basil, chopped
1 tsp. salt
1 tsp. pepper
1/4 cup fresh lime juice
1 1/2 lbs. halibut fillets or steaks

Combine all ingredients except for fish in a shallow dish large enough to hold the fish.. Place fish in the dish and marinate for at least 2 hours. Turn once or twice.

Remove fish from marinade and broil or grill for about 5 mins. on each side.....10 mins. total per inch of thickness. Transfer fish to serving plate.

Heat remaining marinade in the microwave for 1 min and pour over fish. Serve while hot.......with rice.

 

[moreluck]

Cornish Hens With Coffee Liqueur Sauce

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1/2 cup coffee flavored liqueur
1/4 cup fresh orange juice
1/2 teaspoon fresh lemon juice
1/2 teaspoon prepared mustard
1/4 teaspoon ground paprika
3 tablespoons unsalted butter
4 Cornish game hens
salt and pepper to taste
2 slices orange, halved
2 slices lemon, halved
1 cup seedless grapes (optional)

[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
Preheat oven to 375 degrees friend (190 degrees C). In a small saucepan, stir together the coffee liqueur, orange and lemon juices, mustard and paprika. Add butter and bring to a boil. Once boiling, lower heat and simmer for 1 minute. Remove from heat, cover and set aside. Rinse hens under cold running water and pat dry. Season the cavities with salt and pepper to taste. Stuff each bird with half a slice of orange and half a slice of lemon. Stuff grapes into the cavity if desired. Spoon in about a tablespoon of the sauce. Truss or skewer the legs together and place breast side up in a shallow roasting pan, and tent loosely with foil. Roast for 30 minutes in the preheated oven. Remove foil and baste with the coffee liqueur sauce. Continue roasting for an additional 30 minutes, basting a few more times. Remove hens to a serving platter and remove trussing or skewers. Place roasting pan onto the stovetop and deglaze with the remaining basting sauce. Simmer until thickened, then spoon over roasted hens. Garnish with remaining lemon and orange slices

 

[moreluck]

Phoenix-Tail Shrimp


Ingredients:
1 pound medium-size or large raw shrimp
1 cup unsifted all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 dash white pepper
1 cup water
Salad oil
Dipping sauces: catsup and hot mustard or sweet and sour kumquat sauce
Salt-pepper mix
Directions:
Shell shrimp, but leave the tail sections on for handles. Devein, wash, and pat dry with paper towels. In a bowl, combine flour, baking powder, salt, and pepper. Add water and stir until batter is smooth. In a deep pan, pour oil to a depth of 1 1/2 inches and heat to 375 friend on a deep-frying thermometer. Holding shrimp by the tail, dip into batter so it covers shrimp but not the tail, then lower into hot oil. Cook several pieces at a time without crowding, turning occasionally, until crisp and light golden (about 2 to 3 minutes). Remove with a slotted spoon and drain on paper towels. Serve with dipping sauce of your choice.

 

[moreluck]

Easy Cheeseburger Pie

1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 teaspoon garlic salt
1 teaspoon ground black
pepper
1 teaspoon dried oregano
1 cup shredded Cheddar
cheese
1/2 cup buttermilk baking mix
1 cup milk
2 eggs
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1. Preheat oven to 400 degrees friend (200 degrees C). Grease a 10 inch deep dish pie plate
2. Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook and stir until beef is brown. Drain off fat. Spread into prepared pie plate.
3. Sprinkle meat with salt, black pepper, and oregano. Arrange tomato slices over meat, spread shredded cheese on top
4. In a small bowl, mix together baking mix, milk and eggs. Pour over cheese

Bake for about 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.