Broccoli And Chicken Casserole
Ingredients:
4 ozs med noodles
2 1/2 c chicken -- chopped/cooked
1/2 c
onions -- chopped
1 10 oz pkg broccoli
1 10 oz can cream of mushroom
soup
1/2 c skim milk -- at room temperature
1/2 c swiss cheese --
shredded
1 tsp basil
2 tsps salt
1/4 tsp black pepper
Preparation:
Preheat oven at 350. Cook noodles according to package directions.
Drain. Prepare the bottom of a 2 1/2-quart casserole dish lightly with cooking
spray. In a mixing bowl, combine noodles, chicken, onions, and broccoli. In
another mixing bowl, combine soup, milk, cheese, basil, salt, and pepper.Stir in
noodle mixture. Pour entire mixture into prepared dish. Bake,covered for 40
minutes.
Meat and Sweet Potato Pie
Ingredients:
1 lb Ground beef Drained
1/2 c Bread crumbs
1/4 c Brown
sugar
1/4 ts Allspice
1/4 c Milk
1/4 ts Nutmeg
2 Eggs
1/8 ts
Black pepper
1 tb Butter,softened
Dash of salt
1 tb Lemon juice
2 cn
(16 oz) sweet potatoes
1/4 ts Cinnamon
Preparation:
About 1 1/2 hours before serving, combine ground beef,bread crumbs,
allspice,nutmeg,pepper and 1 tsp. salt by hand.With fingers,press mixture to
bottom and side of 9" pie plate just to rim;refrigerate. In large bowl,using a
potato masher,mix sweet potatoes with remaining ingredients and 1/2 tsp. salt
until smooth.Spoon sweet potato mixture into pie shell,spreading to edge to
seal. Bake in a 400 degree oven about 50 minutes or until knife inserted in
center comes out clean.Makes 6 servings.
Broccoli And Chicken Casserole
Ingredients:
4 ozs med noodles
2 1/2 c chicken -- chopped/cooked
1/2 c
onions -- chopped
1 10 oz pkg broccoli
1 10 oz can cream of mushroom
soup
1/2 c skim milk -- at room temperature
1/2 c swiss cheese --
shredded
1 tsp basil
2 tsps salt
1/4 tsp black pepper
Preparation:
Preheat oven at 350. Cook noodles according to package directions.
Drain. Prepare the bottom of a 2 1/2-quart casserole dish lightly with cooking
spray. In a mixing bowl, combine noodles, chicken, onions, and broccoli. In
another mixing bowl, combine soup, milk, cheese, basil, salt, and pepper.Stir in
noodle mixture. Pour entire mixture into prepared dish. Bake,covered for 40
minutes.
BBQ Meatloaf Aussie Style
Ingredients: SAUCE
1 lb Ground beef - lean
1/2 c Water
1 lb Sausage stuffing
1
tb Parsley - chopped
1 c Breadcrumbs - fine
1 Egg - beaten
2 Onions -
medium, chopped
1 each Clove - crushed Fine
1/2 c Milk
1 tb Curry
powder
Salt and pepper to taste
1 Onion - chopped very fine
2 tb Vinegar
1/4 c Water
1 tb
Instant coffee
1/2 c Ketchup
1/4 c Brown sugar - packed
1/4 c Dry red
wine OR beef stock
1 oz Margarine
1/4 c Worcestershire sauce -Lea &
Perrins
2 ts Lemon juice
Preparation:
Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley,
curry and egg in large bowl. Mix well. Mix milk and water and add to meat
mixture a little at a time until smooth but firm. Shape into loaf and put into
greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine
until golden and add all other ingredients. Bring slowly to a boil, lower heat
and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked
for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45
minutes more, basting often with remaining sauce. Serve loaf hot in thick slices
with remaining sauce. Also makes great sandwiches.
Cowboy Pot Roast
Ingredients:
3 lb Pot Roast
1 ts Sugar
2 tb Margarine; OR 2 tb Canola Oil;
Puritan
6 oz Apricots; Dried, 1 Pkg
1 ts Lemon Peel; Grated
1/2 ea
White Onion; Md, Chopped
1 x Salt & Pepper; To Taste
1 1/4 c Beef
Stock
1 x Leeks; White Only, *
Preparation:
*Blanch the leeks with boiling water and then slice them. Cut the pot
roast into small cubes (about 1-inch in size). Put a casserole over medium-high
heat on the stove top with the margarine or oil and the chopped onions to brown
and caramelize. When the onions are transparent and browned, add the meat to
quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the
heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the
drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake
in the oven for 2 hours or until beef is tender.
Danish Meatballs with Dill Sauce
Ingredients:
1 pound ground beef
1/2 pound ground pork
1/2 pound ground
veal
2 teaspoons salt
1/2 teaspoon ground black pepper
2 eggs
1/3
cup finely chopped onion
1/2 cup heavy cream
1 cup dry bread crumbs
1
cup butter
1/4 cup all-purpose flour
2 cups chicken broth
2 cups sour
cream
1/4 cup chopped fresh dill
Preparation:
1 Preheat oven to 375 degrees F (190 degrees C). 2 In a large bowl,
mix beef, pork, veal, salt, pepper, eggs, onion and heavy cream. With moistened
hands, shape the mixture into 1 inch balls. Roll the balls in the bread crumbs
until all balls are well coated. Arrange in a single layer on a large, shallow
baking sheet. 3 Melt 1/2 cup butter in a large saucepan over low heat. Stir in
the flour. Gradually stir in the chicken broth. Continue stirring until
thickened and bubbly, then blend in the sour cream and fresh dill. 4 Melt
remaining butter in a small saucepan, and drizzle over the meatballs. Bake
meatballs in the preheated oven 35 minutes, turning occasionally, until evenly
browned. 5 Place meatballs in a chafing dish and cover with the sauce to
serve.
Deviled Swiss Steak
Ingredients:
3 lb Beef Round Steak *
2 tb Cooking Oil
2 ts Dry Mustard
4
oz (1 cn) Sliced Mushrooms
1 1/2 ts Salt
1 tb Worcestershire Sauce
1/4
ts Pepper
1 x Carrot Curls Or Parsley
Preparation:
Cut round steak into serving size pieces. Combine dry mustard, salt
and pepper; sprinkle over round steak and pound on both sides with meat mallet.
Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid
from mushrooms and add enough water to make 1/2 cup. Add liquid and
Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours.
Add mushrooms during last 5 minutes of cooking time. Remove steak to warm
serving platter and top with mushrooms. Garnish with carrot curls and parsley or
celery leaves.
Grilled Bratwurst
Ingredients:
6 ea Bratwursts
12 oz (1 can) beer
1 ea Onion; med.,
chopped
6 ea Peppercorns
4 ea Cloves
6 ea Hard rolls
Preparation:
Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart
saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from
charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp
skin. Serve in hard rolls with Dusseldorf-style mustard.
Fettuccine Alfredo
Ingredients:
4 tb Butter
1/2 c Heavy cream
6 tb Parmesan cheese
1 x Salt
and pepper to taste
8 oz Fettuccine
Preparation:
Melt butter in a small saucepan over a low heat. Off the heat add the
cream and the grated parmesan. Put back on the fire to heat the sauce through
and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the
fettuccine in plenty of boiling salted water. Drain well. Combine the noodles
and the sauce and leave to stand covered for two minutes before
serving.
Lasagna Rolls
Ingredients:
1/4 lb Bulk Italian Sausage
2 ea Lasagna Noodles, Cooked
2 tb
Chopped Onion
1/2 c Pizza Sauce
1 ea Large Egg Yolk, Beaten
1 1/2 ts
Water or Dry Red Wine
1/4 c Cream-style Cottage Cheese
2 tb Shredded
Mozzarella Cheese
1 tb Grated Parmesan Cheese
Preparation:
Crumble the Italian sausage into a 15-ounce casserole. Stir in onion.
Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till sausage is done
and onion is tender. Drain off fat. Stir in beaten egg yolk, cream-style cottage
cheese, and grated parmesan cheese. Spread each lasagna noodle with half of the
meat mixture. Roll up jelly-roll style, starting at short edge. Place, seam side
down, in small greased baking dish. Stir together the pizza sauce and water or
dry red wine. Pour atop the lasagna rolls in the baking dish. Micro-cook,
uncovered, on 100% power for 2 to 3 minutes or till the lasagna roll are heated
through. Sprinkle shredded mozzarella cheese atop the lasgna rolls. Micro-cook,
uncovered, on 100% power abnout 30 seconds more or till the cheese is just
melted.
Spaghetti Alla Puttanesca
Ingredients:
1 lb Spaghetti
4 ea Ripe Plum Tomatoes
3 tb Extra Virgin Olive
Oil
2 ea Fresh Basil Leaves
1/4 c Chopped Onions
1 tb Fresh Italian
Parsley
1 ea Whole Clove of Garlic
1 tb Capers
2 ea Anchovy
Fillets
12 ea Pitted Black Olives
1 ea Fresh Chili Pepper
1 x Reggiano
Parmigiano cheese
Preparation:
Chicken and Sweet
Potatoes Ingredients: Preparation: Greek
Chicken Ingredients: Preparation:
BBQ
Cheeseburgers Ingredients: Preparation:
Sour Cream
Burgers Ingredients: Preparation:
Kielbasa with Kraut
and Apples
If fresh tomatoes are not available, use canned Italian San Marzano
tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook
spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a
large, heavy saucepan and saute onions and garlic until onions soften. Add
anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and
cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until
heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly
grated Reggiano Parmigiano cheese.
2 c Mashed, cooked sweet potatoe
2 tb Brown sugar
1/2 ts Ground
cinnamon
1/8 ts Ground nutmeg
1/3 c Skimmed evaporated milk
1/4 c
Chicken broth
1/4 c Minced onion
1 ea 8 oz. can water chestnuts*
1 ea
10 oz. cream of chicken soup
1 ea Or white sauce chicken flav
3 c Cubed
chicken
3 tb Water
*Drained, sliced. Preheat oven to 350F. In a medium size bowl,
combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around
the inside edge of a round 10 in. casserole, fforming a ring. In a medium size
non stick skillet, heat broth over low hheat. Add onion and water chestnuts;
cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over
medium heat until hot, stirring occasionally. Spoon chicken mixture into center
of sweet potato ring in casserole. Bake uncovered, 30 min or until
bubbling.
4 pounds chicken, cut into pieces
1/2 cup olive oil
3 cloves
garlic, chopped
1 tablespoon chopped fresh rosemary
1 tablespoon chopped
fresh thyme
1 tablespoon chopped fresh oregano
2 lemons, juiced
1 In a glass dish combine the olive oil, garlic, rosemary, thyme,
oregano and lemon juice. Add chicken pieces, cover and marinade overnight in
refrigerator. 2 Lightly oil grill and preheat to low. 3 Remove chicken from
marinade and grill on preheated grill for one hour or until juices run
clear.
1 pound lean ground beef
1/4 cup onion -- finely
chopped
Barbecue sauce
4 slices American cheese
4 crusty
rolls
Romaine lettuce -- split
Tomato -- sliced
In medium bowl, combine ground beef, onion and 2 tablespoons barbecue
sauce, mixing thoroughly. Shape into four 1/2-inch-thick patties. Place patties
on grid over medium ash-covered coals. Grill 14 to 16 minutes or until centers
are no longer pink, turning once. Approximately 1 minute before end of cooking
time, brush top side of burgers with additional barbecue sauce; top each with 1
slice cheese. Cook until cheese slices are melted. Line bottom half of each roll
with lettuce and tomato; top with cheeseburger. Close sandwiches.
2 tb Dairy Sour Cream
1/4 lb Lean Ground Beef
1 tb Sliced Green
Onion
1 ea Hamburger Bun*
2 ts Fine Dry Bread Crumbs
1 x Lettuce
Leaves
1/8 ts Salt
1 ea Thin Slice Tomato
1 x Dash Pepper
1 x Dairy
Sour Cream (Opt.)
*Hamburger bun should be split, toasted and buttered. Stir together 2
T sour cream, green onion, bread crumbs, salt and freshly ground pepper. Add
ground beef; mix well. Shape the ground beef mixture into one 3/4-inch thick
patty. Place the patty in a small baking dish. Loosely cover with clear plastic
wrap or waxed paper. Micro-cook, loosely covered, on 100% power for 1 1/2 to 2
minutes. Turn patty over; rotate the baking dish a half turn. Micro-cook,
loosely covered, on 100% power for another 1 1/2 to 2 minutes or until done.
Drain off fat. Serve on toasted bun with lettuce and tomato. Dolop with
additional sour cream, if desired.
Ingredients
Preparation: In a Dutch oven or large pot cook onion and bacon till onion is tender
but not brown; drain fat. Stir in beer. In a 2-cup glass measure combine the
water, cornstarch, brown mustard, molasses, caraway seed, allspice, and pepper;
stir into bacon mixture. Cook and stir till thickened and bubbly. Add rutabaga;
cover and cook 15 minutes. Stir in the kielbasa, apple wedges, and sauerkraut.
Cook, covered, 15 to 20 minutes more or till apples are tender.
Submitted by DeutschGirlTX
Bratwurst - German
Ingredients:
Preparation: Mix meats, fat and seasonings in large bowl, then grind with a fine
(1/8") plat e. Add milk and knead till spices are well distributed thru the
meat. Stuff in casings and tie into 5" links. Can leave brats raw or poach them
for 20 minutes before storing. Will keep refrigerated 2-3 days or 2 months
frozen.
Submitted by DeutschGirlTX
Sheperds
Pie Ingredients:
Preparation: Brown the meat and fry the onions - boil your potatoes - boil your
carrots - Submitted By WAU Ireland
Karelian Hot Pot
Ingredients:
Preparation: Cut the meat into cubes (4x4 cm). There is no need to remove small bones.
Put the meat and coarsely chopped onion in layers in a casserole, seasoning each
layer with salt and allspice. Add enough water to almost cover the meat.
Bake without a cover at a moderate temperature, c. 175 °C, for 2 1/2-3 hours.
Cover the casserole towards the end of the cooking time.
Serve with mashed potato, boiled swedes and lingonberry purée.
Submitted by WAU Finland
1/3 cup chopped onion
2 slices bacon, cut up
1 cup
beer
1 cup water
2 tablespoons cornstarch
2 tablespoons coarse-grain
brown mustard
2 tablespoons molasses
2 teaspoons caraway seed
1/2
teaspoon ground allspice
1/4 teaspoon pepper
1 large rutabaga, peeled
and cut into 1-inch cubes
1 pound fully cooked kielbasa (Polish sausage),
bias-sliced into 2- to 2-1/2-inch pieces
2 medium cooking apples, cored and
cut into 8 wedges each
1 16-ounce can sauerkraut, drained and rinsed
5 Pounds Trimmed pork butt
3 1/3 Pounds Trimmed veal
1 2/3 Pounds
Pork back
3 1/3 Teaspoons Ground caraway seeds
3 1/3 Teaspoons Ground
mace
1 2/3 Teaspoons Ground ginger
1 2/3 Tablespoons Salt
1 2/3 Cups
Milk
3 1/3 Teaspoons Sugar
3 1/3 Teaspoons Ground black pepper
3 1/3
Medium Pork casings
1 -2 onions finely chopped
2 pounds minced meat ( chopped
meat)
Salt and pepper, to taste
1 cup green peas, cooked
4 -5 diced
carrots, diced, cooked
4 pounds potatoes boiled
Put the meat in a baking dish with the carrots - onions and peas
added to it , then add your stock which can be a beef stock or sheperds pie mix
( if you are lazy like me) i also like to add half a pint of oxtail soup for
flavour... mash your potatoes and spread it evenly on top of meat etc.. cover
edges so soup doesn't bubble out , cook it for another 30 mins or until potoates
crisp...then eat away..
300 g chuck steak
300 g pork shoulder
300 g stewing lamb or
mutton
2-3 onions
1 1/2 tsp salt
8 allspice
water