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[moreluck]

Cheesy Rice Dish

8 Tbls. butter, melted
1 1/2 cups long grain rice
1 can (14oz.) beef broth
1 can (10.5 oz.) French Onion soup
1 1/2 cups cheddar cheese, grated

Preheat oven to 350 degrees. Brush melted butter along sides and bottom of 2 qt. oven-proof dish.
Add rice, broth and French onion soup. Sprinkle cheese evenly over top. Cover dish with
aluminum foil. Bake for one hour or until rice is tender and cheese is bubbling.

 

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Ultimate Scalloped Potatoes

1 teaspoon Butter
1/8 teaspoon Ground pepper
1 large Garlic clove peeled
2 pounds Potatoes peeled and cut into 1/8" slices
1 cup Whipping cream
1 cup Gruyere coarsely shredded
1/3 cup Whole milk
1/4 cup Parmesan finely grated
1 teaspoon Salt
Instructions:

1. Heat oven to 350 degrees.
2. Lightly butter a 2-quart shallow baking dish
3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.
4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.
5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.

 

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Southern-style Oven Fried Chicken

1/2 cup all-purpose flour
3 ounces buttermilk
1/4 teaspoon table salt
3/4 cup cornflake crumbs
sprinkle of cayenne pepper
1 pound uncooked boneless skinless chicken breast, four 4-oz pieces

Instructions:

Preheat oven to 365F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.

Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.

 

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Bruschetta Style Thin Spaghetti


1 (13 1/4 ounce) package thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic cloves
3 cups fresh tomatoes, diced
2 tablespoons balsamic vinegar To taste (fresh or dried)
oregano
basil
shredded parmesan cheese
cracked pepper
salt

1. Cook pasta according to package directions. Heat a large saute pan over medium high heat with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar, and herbs. Heat until warmed (about 2 minutes). Combine the pasta and tomato mixture and heat until warmed (approximately 2-3 minutes) Makes 4 servings.

 

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Beef Green Chile Stew

1 tablespoon Vegetable oil
1 teaspoon Garlic salt
2 pound Lean beef stew meat
1 teaspoon Ground cumin
1 onion Onion chopped
Salt to taste
1 10 ounce Diced tomatoes with green chili peppers Ground black pepper to taste
1 1/2 cups Beef broth
2 large Potatoes peeled and cubed
1 4 ounce Chopped green chili peppers

Instructions:

In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes. Pour in diced tomatoes, beef broth, and chili peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes and simmer for an additional 30 minutes or until potatoes are tender. Serve over rice or with cornbread.

 

[moreluck]

Zippy Pineapple Baked Chicken Breasts

4 ea Chicken breast
3/4 cup Crushed Pineapple drained, from 8-3/4 oz can
2 tablespoons Butter or Maragarine melted
1 cup Brown sugar firmly packed
1/2 teaspoon Salt
1/4 cup Lemon juice
1/8 teaspoon Pepper
2 tablespoons Mustard
GLAZE
1 teaspoon Soy sauce

Instructions:

Preheat oven to 375?. In an ungreased 9-inch square baking pan, place chicken breasts in a single layer. Brush with melted butter; sprinkle with salt and pepper. Bake at 375? for 30 minutes.

Meanwhile, prepare glaze by combining all the ingredients together and mixing well. Pour over chicken. Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.

 

[moreluck]

Mom's Easy Swiss Steak With Yummy Gravy

2 lbs sirloin steaks, 1/2 - 3/4 inch cut (or round)
1 small onion, chopped
2 (10 1/2 ounce) cans condensed golden mushroom soup
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper

1. Preheat oven to 350 deg friend.
2. Heat frying pan on medium high burner. Add oil.
3. Saute onions in oil until soft. Remove and set aside. Reserve oil.
4. Cut steak into four or five portions. Salt and pepper both sides.
5. Brown steak in reserved oil. About 2 min per side.
6. Put steak and onions in a oven proof stoneware or glass casserole dish.
7. Add soup and 1-1/2 cans of filtered water to frying pan.
8. Heat to near boiling and deglaze pan. Add to steak.
9. Cover dish with aluminium foil.
10. Bake for 2-1/2 to 3 hours until meat is tender.
11. Serve meat with horseradish and the gravy over mashed potatoes.

 

[moreluck]

Sunday Chicken Dinner

4 medium carrots, cut into 2 in. pieces
1 medium onion, chopped
1 celery rib, cut into 2 in. pieces
2 cups fresh green beans (2 in. pieces)
5 small red potatoes, quartered
1 broiler or broiler-fryer chicken, cut up (3 to 3 1/2lbs.)
4 slices bacon, strips cooked and crumbled
1 1/2 cups hot water
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch pepper

1. In a 5qt. slow cooker, layer the first seven ingredients in order listed. In a bowl, combine the remaining ingredients, pour over the top. Do not stir.
2. Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.

 

[moreluck]

Western Meatballs

3 lbs ground beef
1 1/2 cups milk
1 cup rolled oats
1 cup cracker crumbs
2 large eggs
1/2 cup onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 cup brown sugar
1/4 cup onions, minced
1 teaspoon garlic
2 tablespoons ketchup
1/2 teaspoon Kitchen Bouquet

1. Mix all ingredients together (I use my hands) and form into small (quarter sized) balls.
2. Brown in HOT pan until dark brown.
3. Put into baking dish and cover with sauce.
4. Bake at 350 degrees for 1 hour.

 

[moreluck]

Pasta Salad: Orzo W/ Corn, Green Beans, Tomatoes

1 lb Green Beans
1/2 c Shallot
1 1/2 cups Orzo pasta
2 tablespoon Dijon mustard
3 ears Corn
2 tablespoon Tarragon fresh minced
1/2 c White wine vinegar
2 cups Cherry tomatoes
1/2 c Olive oil

Instructions:

boil water and trim beans to 2-inch lengths. cook until barely tender, 3-5 min. drain (save water) and immerse in ice water

fill pan with saved hot water and bring back to boil. add orzo and cook until barely tender, 8-10 min. drain and rinse with cold water.

husk corn and cut kernels off

dressing: combine vinegar, oil, shallot, mustard, tarragon and salt/pepper to taste.

Mix pasta with 1/2 c of dressing, layer all ingredients together and save rest of dressing in refrig until serving. Add more dressing as needed.

 

[moreluck]

Finger Lickin' Good Pork Chops

8 ea Lean Pork chops
1 teaspoon Salt
3/4 cup Flour
2 can (12 oz) Cream of Chicken Soup
2 teaspoon Dry Mustard
1 can (12 oz) Cream of mushroom soup
2 teaspoon Garlic powder
1 can (12 oz) Water
2 tablespoon Oil
8 ounce Mushroom sliced

Instructions:

Combine flour, dry mustard, garlic and salt. Dredge chops in flour mixture. Brown in oil over medium high heat. Remove chops to a casserole or crock pot. Combine the soups, water, mushrooms and remaining flour mixture in a bowl. Pour over pork chops. Bake covered in a 350 oven for 1 to 1 1/2 hours. OR Cook for 6 to 8 hours on low in the crock pot.

 

[moreluck]

TREASURE ISLAND CHICKEN


A school-lunch chicken recipe contest produced this one. The winner adapted it from an old family recipe.

10 chicken breast halves
5 chicken drumsticks
5 chicken thighs
3 Tbls. butter or margarine
3 Tbls. flour
1/4 cup sugar
1/2 teaspoon dry mustard
3/4 teaspoons cinnamon
1/4 teaspoon ground ginger
1 1/2 cup orange juice
2 tsp. salt or to taste
Preheat oven to 350 friend. Place chicken in single layer, skin side up, in 2 large baking pans. Keep breast halves in a separate pan as they will cook more quickly than the legs and thighs. In a saucepan over medium heat, melt butter. Stir in flour, sugar, spices, orange juice and salt and cook, stirring constantly until thickened. Pour sauce over chicken. Bake, uncovered, for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes.

 

[moreluck]

Egg & Pepperoni Sub.

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
1 submarine sandwich roll, split
1 slice American cheese
2 tablespoons butter or
margarine, softened
3 egg, beaten
1 pinch salt
1 clove garlic, minced
12 slices pepperoni sausage
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Heat a large skillet over medium heat. Spread 1 tablespoon of the butter or margarine onto the cut sides of the submarine sandwich roll. Place the roll buttered surfaces down into the heated skillet. Cook until lightly toasted. Remove the roll from the skillet, and place the cheese onto one of the toasted surfaces. Set aside.2.Melt the remaining butter in the hot skillet. Add garlic and pepperoni; cook and stir until soft. Stir in the beaten eggs; cook and stir with the pepperoni until firm and scrambled. Spread the egg mixture over the cheese on the roll, and top with the other half of the roll to serve.

 

[moreluck]

Cowboy Meatballs

Ingredients:
2 pounds ground chuck
1/2 cup rice
1/2 cup onion, chopped
1 egg, slightly beaten
1 teaspoon seasoned salt
1 can (16 oz. size) tomatoes, crushed with wooden spoon
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 1/2 teaspoon salt



Directions:
Combine meat, rice, onion, egg, and salt. Form into 2 inch meatballs. Brown in hot skillet until cooked on all sides. Place in crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.

 

[moreluck]

Soup Parmesano

Ingredients

1 package Fresh Ground Chicken
1 package dried Italian salad dressing mix
1 tablespoon olive oil
6 cans (10 1/2 ounces) chicken broth
1/2 cup frozen carrot slices
1 package (9 ounces) cheese-filled tortellini
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup chopped fresh or frozen spinach

Instructions

1. In bowl, mix ground chicken or turkey and salad dressing until well combined.
2. Form into small (1” diameter) meatballs. In skillet, heat olive oil over medium heat. Add meatballs and brown on all sides (about 7-10 minutes). Remove meatballs from pan and drain on paper toweling.
3. Heat chicken broth in large saucepan until just boiling. Add tortellini and carrots, cook for 5 minutes. Reduce heat and add meatballs. Simmer for 10 minutes. Add tomatoes and spinach. Stir until spinach wilts slightly.

 

[moreluck]

Easter Meat Pie

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese,
grated
1 pound cooked ham, chopped
1/2 pound Genoa salami,
chopped
1/4 pound prosciutto, chopped
1/4 cup grated Parmesan
cheese
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat oven to 325 degrees friend (165 degrees C).2.Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.3.Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks

 

[moreluck]

Cheesy Beans And Rice

Ingredients:
1 cup uncooked brown rice
1 can (16 oz size) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14 1/2 oz. size) diced tomatoes and green chillies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cup shredded reduced-fat cheddar cheese, divided



Directions:
Cook rice according to package directions. Transfer to a bowl; add beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat.

In a 2-qt. baking dish coated with a nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.

Cover and bake at 350 for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or untile cheese melts.

 

[moreluck]

Ligurian Pasta

1/2 lb dried tubular pasta pasta (to hold the sauce)
1 (12 ounce) can French style green beans (drained)
2 medium waxy potatoes
1/2-1 cup pesto sauce (your own or purchased)

1. Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife. Salt and pepper to taste. Add the drained green beans to warm through.
2. Meanwhile, cook the pasta according to directions on box.
3. Add the pesto to the vegetables and mix thoroughly.
4. Add cooked and drained pasta to vegetables and mix thoroughly. Can add some of the pasta water if necessary.
5. Serve with a side salad, crusty bread and freshly grated parmesan to pass.

 

[moreluck]

Denver Breakfast Casserole (smaller)

6 eggs
1/2 cup onions, chopped
1/4 teaspoon thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups frozen hash browns, cubed (or shredded)
4 ounces swiss cheese, shredded
1/2 cup ham, diced
1/2 cup green peppers, chopped
1 tomato, thinly sliced

1. Spray 9" pie plate with non-stick cooking spray.
2. In large bowl combine eggs, onion, thyme, salt and pepper and beat well.
3. Stir in potatoes, cheese, ham and green pepper.
4. Pour into pie plate and bake 40 to 45 minutes in preheated 350 degree oven (or until set).
5. Garnish with sliced tomato slices and serve.

 

[moreluck]

Beef Braised in Guinness

[FONT=Verdana, Arial, Helvetica, sans-serif]

• 2 pounds round steak (at least 1/2-inch thick, cut into serving pieces)
• 3 tablespoons olive or canola oil
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1 bottle Guinness
• sprig of thyme (or pinch of dried thyme)
• few strips of orange peel (optional)
• salt and freshly ground black pepper

Preheat oven to 350°friend.

Trim excess fat from steak, and slash edges to prevent curling. In a skillet over medium-high heat, quickly brown the steak pieces in 2 tablespoons of the oil. Remove from skillet and set aside.

Lower heat to medium. Add the sliced mushrooms and chopped onion to the skillet along with the remaining 1 tablespoon oil, and sauté until onion is transparent.

Pour the sautéed vegetables evenly into a medium baking dish. Place steak pieces in a single layer over the vegetables. Slowly pour the Guinness into the pan until steak pieces are just barely covered. Sprinkle in the thyme and orange peel, if using, and season well with salt and pepper.

Cover dish tightly with aluminum foil. Braise in the preheated oven for 1 to 1-1/2 hours or until steaks are tender. Makes about 4 servings.
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