Tired of the same old salad dressing? Getting creative with seasoning your salads or veggies can make a world of difference in taste and enjoyment. Try these delicious alternatives to standard oil-and-vinegar dressing.
For tuna salad:
(2 tablespoons per serving)
4 teaspoons extra-virgin olive oil
2 tablespoons fresh lime juice
2 cloves garlic, finely chopped
1/2 teaspoon black pepper
Whisk together and drizzle over tuna salad.
For steamed asparagus:
(2 tablespoons per serving)
2 tablespoons fresh lemon juice
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
1 teaspoon salt, if desired
Whisk together and pour over steamed asparagus.
For shrimp salad:
(2 tablespoons per serving)
3 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons water
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh dill
1 teaspoon finely chopped garlic
1 teaspoon Dijon mustard
1/2 medium onion, sliced
Whisk together and serve over shrimp salad.
Tuesday, May 11, 2010
Quick and Easy Black Beans
2 Cans Black Beans, drained and rinsed
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
1 T olive oil
2/3 C diced onion
2-3 garlic cloves, pressed or finely minced
1 C chicken broth (or 1 C water + 1 t chicken bullion)
1/4 t cumin
1/4 t coriander
1/4 t oregano
1/2 t salt
1/4 t pepper
1 lime
In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that's a technical culinary term) some of the beans. You don't want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce. I like mine on the thicker side so I smoosh quite a bit. They will thicken more upon standing.
If you want a more soupy consistency, just add a little more broth.
Bacon-Wrapped Teriyaki Chicken Skewers
Bacon-Wrapped Teriyaki Chicken Skewers
1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze
Kebab skewers or toothpicks
Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.
1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Homemade Teriyaki sauce (the best!) or Kikkoman Teriyaki Baste and Glaze
Kebab skewers or toothpicks
Now...the easiest way to handle the bacon situation is to remove it from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Refrigerate until ready to use, partially because it's easier to work with cold bacon and partially because you don't want to kill any dinner guests with dead pig germs.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
Drain the pineapple and set up a little work station with skewers, bacon, chicken, and a 9x13 baking dish (for big skewers) or a sturdy Ziploc bag (for toothpick skewers). Wrap a piece of bacon around a chicken piece, secure with toothpick/skewer, and top with a chunk of pineapple. Repeat twice if using large skewers. When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.
*If serving at a party, you can keep the appetizer-sized skewers warm in a crockpot set to low or an electric roaster set to 170 degrees.
**If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.
Chili-Lime Mango Chicken Skewers
Adapted from Williams-Sonoma
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
(click that link to see pictures of how to cut a mango)
Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)
Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.
*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.
Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.
6T olive oil
¼ cup fresh lime juice
Zest of 1 lime
1 t chili powder
¼ t cayenne pepper (double that if you like spicy things!)
½ t salt
1 T sugar
4 boneless, skinless chicken breast halves, cut into 1-inch cubes
3 ripe but firm mangoes, peeled and cut into 1 1/2-inch cubes
(click that link to see pictures of how to cut a mango)
Directions:
If you're using wooden/bamboo skewers, make sure to soak them in water for 20-30 minutes before you use them. Otherwise they'll fire right up on the grill!
In a large bowl, whisk together the olive oil, lime juice, lime zest, chili powder, cayenne,
salt and sugar. Place in a zip-lock bag and add the chicken and mangoes, stirring gently to
coat with marinade. Cover and refrigerate for 2-4 hours.
Prepare grill (or indoor grill pan)
Remove the chicken and mangoes from the marinade and thread onto skewers, alternating
the pieces and dividing them evenly.
*When you're making any type of skewer, make sure not to smash everything together tightly. In order for the food to cook thoroughly and evenly, it needs room! The pieces threaded on should just barely touch each other, or not touch at all.
Arrange the skewers on the grill and cook, turning until the chicken is nicely charred and
cooked through, 6-10 minutes.
Coconut Rice
2 c. white or Jasmine rice
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)
Black pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
1 can coconut milk
2 c. water
1 tsp. Kosher salt
Splash of white vinegar (optional, but it helps with the texture)
2-3 tsp. white sugar
Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)
Black pepper to taste
Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed. Allow to stand 5 minutes. Add green onions, black pepper (if desired), and additional salt if necessary. Serve with any Asian or tropical-inspired food.
Lime-Cilantro Rice with Pineapple
Like I said, you really can just make this to taste, but here’s the basics.
1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.
Serve with Chili Lime Mango Chicken Skewers
1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
* You’ll want to serve this right away, if you don’t, the flavors tend to mellow a bit and you’ll probably need to add more lime juice because the rice kind of sucks it up. If you’re not quite ready to eat when your rice finishes cooking, just toss in the butter and keep a lid on it so it stays warm. Then right before you serve it, toss it all together.
Serve with Chili Lime Mango Chicken Skewers
Cranberry Orange Thanksgiving Relish
Place in saucepan, bring to a boil and cook 3 or 4 minutes::
1 lb. whole cranberries
juice 1 whole orange
½ C. water
1 C. sugar
Stir in:
orange zest (grated orange peel from one orange
Let cool and serve.
Better when made the day before.
Variation:
Add:
½ lime
½ C. raisins
1 cinnamon stick
½ vanilla bean
1 lb. whole cranberries
juice 1 whole orange
½ C. water
1 C. sugar
Stir in:
orange zest (grated orange peel from one orange
Let cool and serve.
Better when made the day before.
Variation:
Add:
½ lime
½ C. raisins
1 cinnamon stick
½ vanilla bean
Holiday Cranberry Salad
Freeze, then grind in blender or food processor:
1 lb. fresh cranberries
Add: 2 C. sugar and dissolve
Add: 1 C. miniature marshmallows
2 C. chopped apples
1 C. seedless purple grapes, 1/2 pt. whipped whipping cream (without sugar)
1/2 lb. chopped pecans
1 lb. fresh cranberries
Add: 2 C. sugar and dissolve
Add: 1 C. miniature marshmallows
2 C. chopped apples
1 C. seedless purple grapes, 1/2 pt. whipped whipping cream (without sugar)
1/2 lb. chopped pecans
Spinach Salad
Break and toss together:
1 large bunch spinach
1 head red or butter lettuce
1/2 pound cooked crumbled bacon
Combine:
1/3 C. cider vinegar
2/3 C. salad oil
1 t. salt
1 t. dry mustard
1 T. onion juice
1 T. poppy juice
1/4 C. sugar
1 C. cottage cheese
Immediately before serving, toss dressing into salad.
1 large bunch spinach
1 head red or butter lettuce
1/2 pound cooked crumbled bacon
Combine:
1/3 C. cider vinegar
2/3 C. salad oil
1 t. salt
1 t. dry mustard
1 T. onion juice
1 T. poppy juice
1/4 C. sugar
1 C. cottage cheese
Immediately before serving, toss dressing into salad.
Apricot-Ginger Carrots
Steam for 10-12 minutes:
2 lbs. peeled baby carrots
Rinse with cold water, drain, bag and refrigerate until ready to use.
Melt: 2 T. butter or margarine
Add and cook until soft (about 3 minutes), stirring often:
2 green onions, minced
1 large garlic clove, minced
1 T. minced, peeled fresh ginger
Add and cook 3-4 minutes longer, stirring constantly:
1/3 C. apricot jam
1 T. balsamic vinegar
1/4 t. salt
pinch ground red pepper (cayenne)
Cool and refrigerate until ready to use.
When ready to serve, heat carrots and glaze together 5 to 8 minutes, stirring occasionally.
Makes about 8 servings
2 lbs. peeled baby carrots
Rinse with cold water, drain, bag and refrigerate until ready to use.
Melt: 2 T. butter or margarine
Add and cook until soft (about 3 minutes), stirring often:
2 green onions, minced
1 large garlic clove, minced
1 T. minced, peeled fresh ginger
Add and cook 3-4 minutes longer, stirring constantly:
1/3 C. apricot jam
1 T. balsamic vinegar
1/4 t. salt
pinch ground red pepper (cayenne)
Cool and refrigerate until ready to use.
When ready to serve, heat carrots and glaze together 5 to 8 minutes, stirring occasionally.
Makes about 8 servings
Premier Beef Stroganoff
Brown slightly in butter, leaving inside rare: 2 lbs. filet mignon, (beef tenderloin) cut cross grain in 1 1/2" thick slices 2 inches long
Sauté in same dripping:
1 C. chopped onion
Add: 1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through.
Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice (Uncle Ben's)
Sauté in same dripping:
1 C. chopped onion
Add: 1 clove garlic, finely chopped
1/2 lb. fresh mushroom, sliced
Remove from pan.
Add to pan and stir until smooth:
3 T. flour
2 t. meat extract paste (bouillon soup paste)
1 T. catsup
1/2 t. salt
pepper to taste
Gradually add, bring to a boil and let thicken:
1 can beef bouillon
Before serving add:
1/4 C. water
1 T. snipped fresh, or 1/4 T. dried dill
1 1/2 C. dairy sour cream
Add beef and mushrooms until heated through.
Serve over rice mix:
1 1/2 C. cooked wild rice
4 C. cooked white rice (Uncle Ben's)
Christmas Day Dinner
Rib Roast
Yorkshire Pudding
Baked Potato
Creamed Spinach
Layered Christmas Jello
Pecan Rolls
Water or Sparkling Cider
Cheesecake
Fruit cake
Yorkshire Pudding
Baked Potato
Creamed Spinach
Layered Christmas Jello
Pecan Rolls
Water or Sparkling Cider
Cheesecake
Fruit cake
Christmas Eve Dinner
Clam Chowder
Ham
Rice
Spinach Salad
Parslied Carrots
Strawberry Jell-O
Orange Rolls
Sparkling Cider
Apple Dessert
Ham
Rice
Spinach Salad
Parslied Carrots
Strawberry Jell-O
Orange Rolls
Sparkling Cider
Apple Dessert
West Linn Christmas Cinnamon Bear Picnic fun for New Year’s Eve
Croissant Sandwich
Veggie Kabob
Bag of mixed nuts
Tangerine
Mint Brownie
Cinnamon Bear
Candy Cane
Milk
Veggie Kabob
Bag of mixed nuts
Tangerine
Mint Brownie
Cinnamon Bear
Candy Cane
Milk
Johnston Family Trim the Tree Supper
Chicken Noodle Soup
Grilled Cheese Sandwiches
Sliced Oranges
Peppermint Ice Cream with Hot Fudge Sauce
Grilled Cheese Sandwiches
Sliced Oranges
Peppermint Ice Cream with Hot Fudge Sauce
Thanksgiving Dinner Menu
Turkey Cookie Place cards
Clam Chowder
Turkey & Stuffing with Cranberry Sauce
Potatoes & Gravy
Yams
Corn
Fruit Salad in Whipped Cream
Hot Rolls
Stuffed Celery
Pickles & Olives
Ice Water or Sparkling Cider
Pumpkin, Apple and/or Pecan Pie
Clam Chowder
Turkey & Stuffing with Cranberry Sauce
Potatoes & Gravy
Yams
Corn
Fruit Salad in Whipped Cream
Hot Rolls
Stuffed Celery
Pickles & Olives
Ice Water or Sparkling Cider
Pumpkin, Apple and/or Pecan Pie
Wedding Brunch
See Specialty Recipes
Herby Lemon Green Beans
Summer Tenderloin of Beef
Herbed Toasts
Watermelon Salad
Pastel Chicken Salad & Sesame Sauce
Orange Blossom Shrimp Rolls
Herby Lemon Green Beans
Summer Tenderloin of Beef
Herbed Toasts
Watermelon Salad
Pastel Chicken Salad & Sesame Sauce
Orange Blossom Shrimp Rolls
Luau
Stir fried filet, chicken, shrimp and mushrooms served with white rice.
See Luau Recipes for large numbers in specialty recipes
Green beans
Pineapple Fruit Boats
Punch- whipped Fruit Punch & coconut milk
Banana Coconut Cake
See Luau Recipes for large numbers in specialty recipes
Green beans
Pineapple Fruit Boats
Punch- whipped Fruit Punch & coconut milk
Banana Coconut Cake
Willamette River, 4th of July, 2006
Chicken Pasta Salad,
Dave’s Ham & Turkey Sandwiches
Grapes
Sliced Cantaloupe
Gatorade
Brownies or Cookie Bars
Dave’s Ham & Turkey Sandwiches
Grapes
Sliced Cantaloupe
Gatorade
Brownies or Cookie Bars
Fourth of July Picnic See picnics handout.
Fried chicken
Corn on the cob
Potato Salad with deviled eggs
Cole Slaw
Watermelon
Apple pie and ice cream
Corn on the cob
Potato Salad with deviled eggs
Cole Slaw
Watermelon
Apple pie and ice cream
Easter Sunday Brunch
Baked Ham
Creamed New Potatoes & Peas
Spinach Salad
Frozen Fruit Salad
Orange Rolls
Strawberry Shortcake
Creamed New Potatoes & Peas
Spinach Salad
Frozen Fruit Salad
Orange Rolls
Strawberry Shortcake
Easter/Passover April 6th Commemorative Dinner
Roast lamb
Flat bread/ Pita bread dipped in balsamic vinegar, olive oil, garlic
Asparagus
Couscous
Falafel with cucumber sauce
Tabolleh
Easter Pasteria
Grape juice
Flat bread/ Pita bread dipped in balsamic vinegar, olive oil, garlic
Asparagus
Couscous
Falafel with cucumber sauce
Tabolleh
Easter Pasteria
Grape juice
Grandma Packer’s Apricot Jam
Bring to a boil:
6 C. chopped, mashed apricots
a little orange juice
a little lemon juice
1 pkg. pectin
Add:
7 C. sugar
Boil 4 minutes.
Put in jars.
6 C. chopped, mashed apricots
a little orange juice
a little lemon juice
1 pkg. pectin
Add:
7 C. sugar
Boil 4 minutes.
Put in jars.
Grandma Packer’s Frozen Berry Jam
Combine, stir, let stand, stir again:
4 –5 C. berries, mashed
6 C. sugar
2 t. lemon juice
Boil for 1 minute:
1 pkg. pectin
1 C. water
Stir into berries, cook 3 minutes.
Put into jars and freeze.
Notes from Mom (Bevvy)
Remove stems and mash berries. Put berries in large pot. Add sugar and lemon.
Meanwhile put pectin and water to boil. It takes while to get to boil, so watch carefully. You don't want it to burn on the bottom or boil too long.
4 –5 C. berries, mashed
6 C. sugar
2 t. lemon juice
Boil for 1 minute:
1 pkg. pectin
1 C. water
Stir into berries, cook 3 minutes.
Put into jars and freeze.
Notes from Mom (Bevvy)
Remove stems and mash berries. Put berries in large pot. Add sugar and lemon.
Meanwhile put pectin and water to boil. It takes while to get to boil, so watch carefully. You don't want it to burn on the bottom or boil too long.
Monday, May 10, 2010
Crab Cakes
Aioli
Blend in blender until well combined:
½ C. bottled roasted red pepper or
½ red pepper oven roasted at 425 degrees for 20-25 minutes until skin is bubbly & brown
2 T. refrigerated or frozen egg product
1 clove garlic, minced
½ t. Dijon mustard
½ t. lemon peel
2 T. lemon juice
Add:
2/3 C. olive oil
¼ t. pepper
1/8 t. salt
2 T. snipped fresh basil
Cover & chill.
Toast & process in blender or food processor to fine crumbs:
6 oz. sourdough baguette
Add:
2 cloves garlic, minced
2 T. parsley
In large bowl, separate:
¾ pound crab meat
Mix in:
1/3 C. thinly sliced green onion
1/3 C. finely chopped celery
1/3 C. finely chopped sweet red pepper
1/8 t. salt
½ t. lemon peel
1 T. lemon juice
½ C. mayonnaise
¾ C. bread crumbs
Shape into 8 2 inch crab cakes and coat cakes with remaining bread crumbs.
Cook crab cakes in melted butter for 3-4 minutes on each side until golden brown, turning gently.
Place on torn mixed greens & top with aioli.
Blend in blender until well combined:
½ C. bottled roasted red pepper or
½ red pepper oven roasted at 425 degrees for 20-25 minutes until skin is bubbly & brown
2 T. refrigerated or frozen egg product
1 clove garlic, minced
½ t. Dijon mustard
½ t. lemon peel
2 T. lemon juice
Add:
2/3 C. olive oil
¼ t. pepper
1/8 t. salt
2 T. snipped fresh basil
Cover & chill.
Toast & process in blender or food processor to fine crumbs:
6 oz. sourdough baguette
Add:
2 cloves garlic, minced
2 T. parsley
In large bowl, separate:
¾ pound crab meat
Mix in:
1/3 C. thinly sliced green onion
1/3 C. finely chopped celery
1/3 C. finely chopped sweet red pepper
1/8 t. salt
½ t. lemon peel
1 T. lemon juice
½ C. mayonnaise
¾ C. bread crumbs
Shape into 8 2 inch crab cakes and coat cakes with remaining bread crumbs.
Cook crab cakes in melted butter for 3-4 minutes on each side until golden brown, turning gently.
Place on torn mixed greens & top with aioli.
Christopher’s Crab Cakes
Combine & form into 6 patties:
¾ C. cooked crab meat
1 ¼ C. fresh bread crumbs
1 large whole egg, beaten
3 T. sweet onion, finely chopped
1 t. salt
1 t. ground mustard
¼ t. minced garlic
Melt 4 T. butter in pan.
Sauté crab cakes in butter 3 minutes on each side until golden brown.
Serve with Herb Sauce & Lemon Wedges
Herb Sauce:
Combine:
2 T. freshly chopped dill or tarragon leaves
1 t. fresh chives, chopped
2 t. fresh cilantro, chopped
1 t. fresh lemon juice
1 t. Dijon mustard
½ t. garlic, minced
¾ C. mayonnaise
Salt and pepper
Tabasco
¾ C. cooked crab meat
1 ¼ C. fresh bread crumbs
1 large whole egg, beaten
3 T. sweet onion, finely chopped
1 t. salt
1 t. ground mustard
¼ t. minced garlic
Melt 4 T. butter in pan.
Sauté crab cakes in butter 3 minutes on each side until golden brown.
Serve with Herb Sauce & Lemon Wedges
Herb Sauce:
Combine:
2 T. freshly chopped dill or tarragon leaves
1 t. fresh chives, chopped
2 t. fresh cilantro, chopped
1 t. fresh lemon juice
1 t. Dijon mustard
½ t. garlic, minced
¾ C. mayonnaise
Salt and pepper
Tabasco
Aunt Carolyn’s Crab Casserole
Mix: 1 C. half and half
1 ½ C. mayonnaise
Add: 4 hard boiled eggs, chopped
2 T. minced parsley
1 t. minced onion
½ t. salt
1/8 t. pepper
1 C. crab
1 C. bread crumbs
Top with:
½ C. buttered bread crumbs
Bake at 350 degrees 20 minutes
1 ½ C. mayonnaise
Add: 4 hard boiled eggs, chopped
2 T. minced parsley
1 t. minced onion
½ t. salt
1/8 t. pepper
1 C. crab
1 C. bread crumbs
Top with:
½ C. buttered bread crumbs
Bake at 350 degrees 20 minutes
Dorothy Johnston’s Baked Shrimp Recipe for the large shrimp that Grandpa Johnston’s Citizen’s Warehouse & Trucking used to haul from the harbor in Los
Shell & remove vein from:
1 pound of raw shrimp
Marinate 2-3 hours in fridge in:
2 T. lemon juice
2 T. mayonnaise
1 t. salt
¼ t. pepper
Minced garlic
Dip shrimp in:
crushed bread crumbs.
Bake at 400 degrees 15 minutes.
Good with:
stuffed baked potatoes
layered vegetables, fresh fruit & homemade ice cream
1 pound of raw shrimp
Marinate 2-3 hours in fridge in:
2 T. lemon juice
2 T. mayonnaise
1 t. salt
¼ t. pepper
Minced garlic
Dip shrimp in:
crushed bread crumbs.
Bake at 400 degrees 15 minutes.
Good with:
stuffed baked potatoes
layered vegetables, fresh fruit & homemade ice cream
Erik & Caroline’s Low-Country Boil
Bring to boil In a large pot half-way filled with water:
2 new (red) potatoes per eater (usually use 3 lbs.)
1 large red onion, thinly sliced
1 cob of corn per eater (usually use 6 cobs and break them in half)
1 large kielbasa sausage (cut into 3” pieces)
¼ cup (or more) Old Bay Seasoning
¼ cup (or more) Worcestershire Sauce
Salt & Pepper to taste
Boil until the potatoes are fork tender. How long that takes depends on how big a boil you are doing. Approximately 10 minutes before serving add:
1-2 lbs. uncooked shrimp
Continue to cook until shrimp is pink and floats to top.
Drain off the liquid and pour the food directly onto a newspaper or butcher-paper covered table, with plates of butter within reaching distance of all eaters. NO Utensils PLEASE, just make sure everybody has clean hands and fresh napkins!
2 new (red) potatoes per eater (usually use 3 lbs.)
1 large red onion, thinly sliced
1 cob of corn per eater (usually use 6 cobs and break them in half)
1 large kielbasa sausage (cut into 3” pieces)
¼ cup (or more) Old Bay Seasoning
¼ cup (or more) Worcestershire Sauce
Salt & Pepper to taste
Boil until the potatoes are fork tender. How long that takes depends on how big a boil you are doing. Approximately 10 minutes before serving add:
1-2 lbs. uncooked shrimp
Continue to cook until shrimp is pink and floats to top.
Drain off the liquid and pour the food directly onto a newspaper or butcher-paper covered table, with plates of butter within reaching distance of all eaters. NO Utensils PLEASE, just make sure everybody has clean hands and fresh napkins!
Sunset School Shrimp Casserole
Combine:
2 C. cooked rice
¾ pound fresh salad shrimp
2 t. onion
2 T. green pepper
1 T. lemon juice
1 T. butter
½ t. Worcestershire sauce
½ t. dry mustard
¼ t. pepper
1 can cream of mushroom soup
Top with:
Grated cheese
Bake 30 minutes at 375 degrees.
2 C. cooked rice
¾ pound fresh salad shrimp
2 t. onion
2 T. green pepper
1 T. lemon juice
1 T. butter
½ t. Worcestershire sauce
½ t. dry mustard
¼ t. pepper
1 can cream of mushroom soup
Top with:
Grated cheese
Bake 30 minutes at 375 degrees.
Mom’s Favorite Thai Orchid Shrimp
Combine & Heat:
Chunk tomato
Chunk cucumber
Chunk pineapple
Chunk green pepper
Chopped onion, optional
Sweet & Sour Sauce
Precooked Shrimp
(may substitute chicken)
Serve over white rice.
Chunk tomato
Chunk cucumber
Chunk pineapple
Chunk green pepper
Chopped onion, optional
Sweet & Sour Sauce
Precooked Shrimp
(may substitute chicken)
Serve over white rice.
Diane Hansen’s Shrimp Casserole from East Pasadena Ward
Break into a 2 qt. casserole dish:
6 slices crustless white bread
¼ pound Old English cheese
¼ pound mild cheddar cheese
Arrange on top:
½ pound cleaned, cooked small shrimp
Pour over top:
¼ C. melted butter
Combine and pour over all:
½ t. dry mustard
½ t. salt
3 whole eggs, beaten
1 pt. half & half
Top with:
Buttered cornflake crumbs
Let stand overnight in fridge.
Bake 350 degrees for 1 hour.
6 slices crustless white bread
¼ pound Old English cheese
¼ pound mild cheddar cheese
Arrange on top:
½ pound cleaned, cooked small shrimp
Pour over top:
¼ C. melted butter
Combine and pour over all:
½ t. dry mustard
½ t. salt
3 whole eggs, beaten
1 pt. half & half
Top with:
Buttered cornflake crumbs
Let stand overnight in fridge.
Bake 350 degrees for 1 hour.
Craig’s Cajun Shrimp Pasta from Chili’s in Milwaukee
Combine & pour into large zip lock:
2 T. reduced-sodium soy sauce
1 T. vegetable oil
2 T. fresh garlic, minced
4 t. red pepper flakes
Add and let marinate an hour or so::
1 pound large shrimp, peeled, de-veined and de- tailed.
Cook until just barely done:
1 pound rigatoni macaroni
Stir into rigatoni
1 16 pkg. fresh alfredo sauce (with garlic is good!)
(or homemade alfredo sauce)
Grill shrimp on foil on grill, or cook in fry pan until done if fresh shrimp or warm if frozen, precooked shrimp.
Stir shrimp into pasta.
Top with bits of: chopped fresh tomato
2 T. reduced-sodium soy sauce
1 T. vegetable oil
2 T. fresh garlic, minced
4 t. red pepper flakes
Add and let marinate an hour or so::
1 pound large shrimp, peeled, de-veined and de- tailed.
Cook until just barely done:
1 pound rigatoni macaroni
Stir into rigatoni
1 16 pkg. fresh alfredo sauce (with garlic is good!)
(or homemade alfredo sauce)
Grill shrimp on foil on grill, or cook in fry pan until done if fresh shrimp or warm if frozen, precooked shrimp.
Stir shrimp into pasta.
Top with bits of: chopped fresh tomato
Grandma Johnston’s Tuna Pies that Dad loved as a boy
Fill ramekins or small pie tins with:
pie crust.
Fill pie crust half way with:
tuna
peas or mixed vegetables.
Cover with: white sauce
(Melt: 1 T. butter
Stir in until smooth:
1 T. flour
Add and cook until thickened:
1 C. milk)
Partially bake at 425 degrees for about 15 minutes- don’t brown crust.
Mix together & spoon on top of pies:
3 eggs
1 T. milk
Sharp cheddar cheese, grated
1 T. melted butter
Bake another 15 minutes at 350 degrees.
“Freezes beautifully”
See also Kristan’s Chicken Pot Pie
substitute tuna for chicken
pie crust.
Fill pie crust half way with:
tuna
peas or mixed vegetables.
Cover with: white sauce
(Melt: 1 T. butter
Stir in until smooth:
1 T. flour
Add and cook until thickened:
1 C. milk)
Partially bake at 425 degrees for about 15 minutes- don’t brown crust.
Mix together & spoon on top of pies:
3 eggs
1 T. milk
Sharp cheddar cheese, grated
1 T. melted butter
Bake another 15 minutes at 350 degrees.
“Freezes beautifully”
See also Kristan’s Chicken Pot Pie
substitute tuna for chicken
Grandma Packer’s Easy Tuna Casserole- the first thing mom learned to cook besides cookies
Cook, drain & put in bowl:
1 16 oz. package egg noodles
Add & stir together:
1 large can tuna, packed in water
1 can cream of mushroom soup
½ C. milk
Salt & pepper
Celery salt
Parsley
Place in casserole dish:
Top with Grated Parmesan cheese
Bake at 350 degrees for 30 minutes.
Good with:
green peas & a basic fruit Jell-O
1 16 oz. package egg noodles
Add & stir together:
1 large can tuna, packed in water
1 can cream of mushroom soup
½ C. milk
Salt & pepper
Celery salt
Parsley
Place in casserole dish:
Top with Grated Parmesan cheese
Bake at 350 degrees for 30 minutes.
Good with:
green peas & a basic fruit Jell-O
Lake Oswego General Authority Dinner BBQ Salmon August 2002
Arrange on heavy foil:
8-10 pounds salmon fillet
Brush fillets with:
Soft butter
Sprinkle with:
¼ C. brown sugar
Combine and dribble over salmon:
½ C. mayonnaise
¼ C. catsup
1 T. white vinegar
1-2 t. Worcestershire sauce
Sprinkle salmon with:
Freshly ground pepper
A little freshly chopped dill
Turn up edges of foil and place foil with salmon on barbeque grill.
Barbeque 20-30 minutes over medium-low heat, until milky juices start to form on thickest part.
Serves 8 to 12
8-10 pounds salmon fillet
Brush fillets with:
Soft butter
Sprinkle with:
¼ C. brown sugar
Combine and dribble over salmon:
½ C. mayonnaise
¼ C. catsup
1 T. white vinegar
1-2 t. Worcestershire sauce
Sprinkle salmon with:
Freshly ground pepper
A little freshly chopped dill
Turn up edges of foil and place foil with salmon on barbeque grill.
Barbeque 20-30 minutes over medium-low heat, until milky juices start to form on thickest part.
Serves 8 to 12
Lemon Grilled Salmon from The West Linn Ward Cookbook
Sprinkle over:
1-1½ pound salmon fillet
¾ t. dill weed
½ t. lemon pepper
½ t. salt
½ t. garlic powder
Combine marinade and pour over salmon.
Marinade one hour, turning once.
Marinade
½ C. brown sugar
2-3 T. vegetable oil
3 T. chicken broth
3 T. soy sauce
3 T. chopped green onion
Drain marinade from salmon.
Place salmon in foil on grill.
Put on salmon:
1 small lemon sliced
2 onion slices, separated
Cover and grill over medium heat
15 -20 minutes.
1-1½ pound salmon fillet
¾ t. dill weed
½ t. lemon pepper
½ t. salt
½ t. garlic powder
Combine marinade and pour over salmon.
Marinade one hour, turning once.
Marinade
½ C. brown sugar
2-3 T. vegetable oil
3 T. chicken broth
3 T. soy sauce
3 T. chopped green onion
Drain marinade from salmon.
Place salmon in foil on grill.
Put on salmon:
1 small lemon sliced
2 onion slices, separated
Cover and grill over medium heat
15 -20 minutes.
Easy Quesadillas
Spread onto a flour tortilla:
Sour cream
Salsa
Cooked sliced chicken
Grated cheese
Grill on a George Foreman or in a frying pan until cheese is melted.
Top with:
Sour Cream
Salsa
Guacamole
Sour cream
Salsa
Cooked sliced chicken
Grated cheese
Grill on a George Foreman or in a frying pan until cheese is melted.
Top with:
Sour Cream
Salsa
Guacamole
Cat’s Mesquite Grilled BBQ Chicken Quesadillas
Schilling’s Mesquite Marinade
Chicken
Onion
Green Peppers
Red Peppers
Monterrey Jack Cheese
Tortillas
Barbeque Sauce
Pineapples
Tomatoes
Lettuce
Sour cream
1. Follow marinade packet directions. Cut up chicken, onion and peppers and put them in a bag of marinade and marinate at least an hour, all day or overnight.
2. Cook chicken and veggies in frying pan until done.
3. Put a tortilla with grated cheese on it into frying pan and brown until cheese is melted.
4. Put coked chicken and veggies on ½ the tortilla, pour a little BBQ sauce on then close the tortilla like an omelet.
5. Put onto plate and top with chopped pineapple, tomatoes, lettuce and sour cream.
Chicken
Onion
Green Peppers
Red Peppers
Monterrey Jack Cheese
Tortillas
Barbeque Sauce
Pineapples
Tomatoes
Lettuce
Sour cream
1. Follow marinade packet directions. Cut up chicken, onion and peppers and put them in a bag of marinade and marinate at least an hour, all day or overnight.
2. Cook chicken and veggies in frying pan until done.
3. Put a tortilla with grated cheese on it into frying pan and brown until cheese is melted.
4. Put coked chicken and veggies on ½ the tortilla, pour a little BBQ sauce on then close the tortilla like an omelet.
5. Put onto plate and top with chopped pineapple, tomatoes, lettuce and sour cream.
Marriott Balboa Caesar Wraps
Combine:
Romaine lettuce, cut in squares
Grilled, sliced chicken
Shredded Parmesan cheese
Caesar Dressing
Roll into:
large, colorful flour tortillas.
Romaine lettuce, cut in squares
Grilled, sliced chicken
Shredded Parmesan cheese
Caesar Dressing
Roll into:
large, colorful flour tortillas.
Adam and Julie’s Montana Wraps
Spread:
large flour tortilla with
thin layer of sour cream or cheese garlic alfredo sauce or ranch dressing
Add:
Sliced lemon pepper chicken
Crisp fried bacon
Cooked white rice
Grated sharp cheddar cheese
2-3 T. salsa (optional)
Microwave 2 minutes
large flour tortilla with
thin layer of sour cream or cheese garlic alfredo sauce or ranch dressing
Add:
Sliced lemon pepper chicken
Crisp fried bacon
Cooked white rice
Grated sharp cheddar cheese
2-3 T. salsa (optional)
Microwave 2 minutes
Catherine’s Chicken Pizza
Spread on:
1 Pizza crust (can be Boboli)
1 can cream of mushroom soup, seasoned with garlic, optional
Sliced chicken breast
Chopped green peppers
green onion
chopped fresh tomato
artichokes
mushroom, optional
Shredded white cheese
Bake on pizza stone 10 minutes if pre-baked crust, 20 minutes if not.
1 Pizza crust (can be Boboli)
1 can cream of mushroom soup, seasoned with garlic, optional
Sliced chicken breast
Chopped green peppers
green onion
chopped fresh tomato
artichokes
mushroom, optional
Shredded white cheese
Bake on pizza stone 10 minutes if pre-baked crust, 20 minutes if not.
Aunt Kathy’s Chicken Crepes
Crepes:
Mix Together:
3 eggs
1 C. milk
3/4 C. flour
1 t. sugar
¼ t. salt
Cook individual crepes in a small buttered pan turning once.
Filling:
Melt:
4 T. butter
Add & cook for 4-5 minutes:
1 chopped onion
¼ pound sliced mushrooms
2 C. cooked chicken
1 pkg. cooked chopped spinach or broccoli
Add:
½ C. Swiss cheese
½ C. Parmesan cheese
Dash garlic powder
Put filling on crepes, roll & place in baking dish.
Sauce:
Cook together over low heat:
½ C. butter
4 T. flour
Salt and pepper
2 C. chicken broth
2 C. cream
Pour sauce over crepes.
Bake in oven for 30 minutes at 325 degrees.
Mix Together:
3 eggs
1 C. milk
3/4 C. flour
1 t. sugar
¼ t. salt
Cook individual crepes in a small buttered pan turning once.
Filling:
Melt:
4 T. butter
Add & cook for 4-5 minutes:
1 chopped onion
¼ pound sliced mushrooms
2 C. cooked chicken
1 pkg. cooked chopped spinach or broccoli
Add:
½ C. Swiss cheese
½ C. Parmesan cheese
Dash garlic powder
Put filling on crepes, roll & place in baking dish.
Sauce:
Cook together over low heat:
½ C. butter
4 T. flour
Salt and pepper
2 C. chicken broth
2 C. cream
Pour sauce over crepes.
Bake in oven for 30 minutes at 325 degrees.
Lis’s Tropical Chicken Pitas
Layer into warm, soft pita breads:
chicken breast, grilled & sliced
pineapple tidbits
mandarin oranges
green peppers, chopped
lettuce leaves (romaine is good)
Top with dressing & enjoy!
Dressing:
1 ½ T. lime juice
1 ½ T. honey
2/3 C. mayonnaise
I container (4 oz) peach yogurt
½ t. lemon pepper
chicken breast, grilled & sliced
pineapple tidbits
mandarin oranges
green peppers, chopped
lettuce leaves (romaine is good)
Top with dressing & enjoy!
Dressing:
1 ½ T. lime juice
1 ½ T. honey
2/3 C. mayonnaise
I container (4 oz) peach yogurt
½ t. lemon pepper
Aunt Carolyn’s Hot Chicken Croissants from Tom & Jessica’s Wedding Luncheon
Put on plate:
1 croissant sliced & open
1 grilled chicken breast or
hot turkey slice
several avocado slices
tomato slices
Top with:
Hollandaise sauce
Monterrey cheese slice
Serve with:
spinach salad, fresh fruit.
1 croissant sliced & open
1 grilled chicken breast or
hot turkey slice
several avocado slices
tomato slices
Top with:
Hollandaise sauce
Monterrey cheese slice
Serve with:
spinach salad, fresh fruit.
Crock Pot Mexican Chicken and Rice
Combine in a 5 quart crock pot:
2 cups converted white rice
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3 cups hot water
1 package (1-2 ounces) taco seasoning mix
4 chicken breasts, boneless and skinless, cut in 1/2 inch cubes
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and finely chopped
1 (4 ounce) can mild diced green chilies
1/2 tsp garlic powder
Cover and cook on Low 4-4 1/2 hours or until rice is tender and the chicken is cooked. Don't over cook.
2 cups converted white rice
1 (28 ounce) can diced tomatoes
1 (6 ounce) can tomato paste
3 cups hot water
1 package (1-2 ounces) taco seasoning mix
4 chicken breasts, boneless and skinless, cut in 1/2 inch cubes
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
2 jalapeno peppers, seeded and finely chopped
1 (4 ounce) can mild diced green chilies
1/2 tsp garlic powder
Cover and cook on Low 4-4 1/2 hours or until rice is tender and the chicken is cooked. Don't over cook.
Easy Crock Pot Chicken Santa Fe
In a 3-1/2- to 5-quart slow cooker, mix together:
1 15 oz. can black beans
2 15 oz. cans corn
½ cup salsa
Top with:
5 or 6 boneless chicken breast halves
Pour over top of chicken:
Another 1/2 cup salsa
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will be dry.
Sprinkle on top:
1 C. shredded Cheddar cheese
Cover and cook until cheese melts, 5 to 10 minutes. Serves 6.
Serve with white rice.
1 15 oz. can black beans
2 15 oz. cans corn
½ cup salsa
Top with:
5 or 6 boneless chicken breast halves
Pour over top of chicken:
Another 1/2 cup salsa
Cover and cook on HIGH for 2 1/2 to 3 hours, or until the chicken is tender and white throughout; do not overcook or the
chicken will be dry.
Sprinkle on top:
1 C. shredded Cheddar cheese
Cover and cook until cheese melts, 5 to 10 minutes. Serves 6.
Serve with white rice.
Nauvoo Chicken that Carolyn made in Kirksville
Combine in crock pot:
2 cans cream of chicken soup
1 pkg. zesty Italian salad dressing mix
8 oz. creamed cheese
Add:
6-8 chicken breasts
Cook 4-5 hours on high.
Serve over:
White rice
Good with green vegetable, fruit salad and hot rolls.
Variation on Nauvoo Chicken
Combine in crock pot:
Fresh Chicken strips
Cranberry Sauce
Catalina dressing
Lipton onion soup mix
A great variation:
Fresh chicken strips
Whole Cranberry Sauce
Raspberry Vinagrette
Knorr’s Leak Soup
Cranberry Cocktail
Chicken Broth
Fresh orange slices
Thicken with corn starch
Serve over white rice.
2 cans cream of chicken soup
1 pkg. zesty Italian salad dressing mix
8 oz. creamed cheese
Add:
6-8 chicken breasts
Cook 4-5 hours on high.
Serve over:
White rice
Good with green vegetable, fruit salad and hot rolls.
Variation on Nauvoo Chicken
Combine in crock pot:
Fresh Chicken strips
Cranberry Sauce
Catalina dressing
Lipton onion soup mix
A great variation:
Fresh chicken strips
Whole Cranberry Sauce
Raspberry Vinagrette
Knorr’s Leak Soup
Cranberry Cocktail
Chicken Broth
Fresh orange slices
Thicken with corn starch
Serve over white rice.
Chicken & Dumplings Comfort Food
Heat 2 T. oil in a large Dutch oven.
Add and brown:
3-4 pounds chicken pieces
Stir in cover & simmer 30 minutes:
1 small onion, chopped
2 ribs celery, sliced
3 ½ C. water
1 bay leaf
3 chicken bouillon cubes
Salt & pepper
Add & simmer 10 minutes
5 medium carrots, sliced
Whisk together until smooth and add to pot. Cover & continue to simmer:
1/3 C. flour
1/12 C. water
Combine in a separate bowl:
1 ½ C. flour
2 t. baking powder
¼ t. salt
1 T. chopped fresh parsley
Make a well in the dry ingredients and add: 2/3 C. milk
1 large egg
1 T. oil
Stir briskly to make a batter. Spoon rounded tablespoons full of barter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Makes 5 or 6 servings
Add and brown:
3-4 pounds chicken pieces
Stir in cover & simmer 30 minutes:
1 small onion, chopped
2 ribs celery, sliced
3 ½ C. water
1 bay leaf
3 chicken bouillon cubes
Salt & pepper
Add & simmer 10 minutes
5 medium carrots, sliced
Whisk together until smooth and add to pot. Cover & continue to simmer:
1/3 C. flour
1/12 C. water
Combine in a separate bowl:
1 ½ C. flour
2 t. baking powder
¼ t. salt
1 T. chopped fresh parsley
Make a well in the dry ingredients and add: 2/3 C. milk
1 large egg
1 T. oil
Stir briskly to make a batter. Spoon rounded tablespoons full of barter into the simmering broth. Cover and simmer for another 13 to 15 minutes, without stirring. Ladle into wide soup bowls and serve hot. Makes 5 or 6 servings
Kristan’s Chicken Roll-Ups
Mix together and spread on refrigerated crescent rolls. Roll up, pressing and crimping edges:
1 C. cooked chicken, chopped
4 oz. creamed cheese
dry onion
chopped mushrooms (optional)
Roll in : butter & Italian style bread crumbs
Bake 350 degrees 20-25 minutes.
For Gravy thicken chicken broth and add cream of chicken soup.
1 C. cooked chicken, chopped
4 oz. creamed cheese
dry onion
chopped mushrooms (optional)
Roll in : butter & Italian style bread crumbs
Bake 350 degrees 20-25 minutes.
For Gravy thicken chicken broth and add cream of chicken soup.
Bev Lake’s Old Fashioned Chicken & Dumplings
“Now the chicken and dumplings is one of my mother’s - meaning no exact recipe. I'll give it my best shot.
Boil 4 chicken breasts in 5 cups water.
Add 4 chicken bouillon cubes and a dash of poultry seasoning. Boil until chicken is tender and shred-able… at least an hour. Use dumpling recipe on Bisquick- 1 ½ times the recipe. Drop by spoonfuls into simmering shredded chicken mix. Hopefully the dumplings turn the water to a light gravy. Try this one out before you serve it to company. Good luck. If it doesn't work - blame it on my mother who never writes anything down!
Boil 4 chicken breasts in 5 cups water.
Add 4 chicken bouillon cubes and a dash of poultry seasoning. Boil until chicken is tender and shred-able… at least an hour. Use dumpling recipe on Bisquick- 1 ½ times the recipe. Drop by spoonfuls into simmering shredded chicken mix. Hopefully the dumplings turn the water to a light gravy. Try this one out before you serve it to company. Good luck. If it doesn't work - blame it on my mother who never writes anything down!
Kristan’s Chicken Pot Pie
Sauté for 10 minutes:
1/3 C. butter
1 C. chopped onion
1 C. diced celery
Blend in:
½ C. flour
Stir in & let thicken:
2 C. chicken broth
1 C. milk
1 t. salt
¼ t. pepper
Add
4 C. cooked chicken, cut up:
1 bag frozen mixed vegetables
Pour into an 8 x 8 inch pan.
Top with crust.
Crust:
Stir together:
1 1/8 C. flour
scant ½ t salt
Cut in:
1/3 C. shortening
Add, 1 T. at a time:
4-5 T. cold water
Roll out and put on pie.
Bake 400 degrees 45 minutes.
1/3 C. butter
1 C. chopped onion
1 C. diced celery
Blend in:
½ C. flour
Stir in & let thicken:
2 C. chicken broth
1 C. milk
1 t. salt
¼ t. pepper
Add
4 C. cooked chicken, cut up:
1 bag frozen mixed vegetables
Pour into an 8 x 8 inch pan.
Top with crust.
Crust:
Stir together:
1 1/8 C. flour
scant ½ t salt
Cut in:
1/3 C. shortening
Add, 1 T. at a time:
4-5 T. cold water
Roll out and put on pie.
Bake 400 degrees 45 minutes.
Southwest Chicken Skillet
In a large skillet, sauté in oil for 4 minutes or until no longer pink:
2 boneless chicken breasts halves cut in bite sized pieces and seasoned with chili powder, salt and pepper
Remove chicken from skillet & keep warm. In same skillet, stir fry for 3-5 minutes:
1 C. chopped green pepper
½ C. chopped onion
2 jalapeno peppers, seeded & minced
1 large tomato, chunked
½ T. chili powder
10 drops hot sauce.
Add chicken and cook 2 more minutes.
2 boneless chicken breasts halves cut in bite sized pieces and seasoned with chili powder, salt and pepper
Remove chicken from skillet & keep warm. In same skillet, stir fry for 3-5 minutes:
1 C. chopped green pepper
½ C. chopped onion
2 jalapeno peppers, seeded & minced
1 large tomato, chunked
½ T. chili powder
10 drops hot sauce.
Add chicken and cook 2 more minutes.
Mexican Skillet Chicken & Rice
Spray a large saucepan with cooking spray and sauté:
1 t. garlic
Stir in, cover and fry for 2 minutes:
2 C. Frozen pepper stir fry or green, red & yellow peppers & onions
Stir in:
1 16 oz. can pinto beans, drained
1 11 oz. can corn drained
1 10 oz. can tomatoes with green chilies
1 cup chicken broth
2 t. chili powder
Cover, increase hat to high and bring to a boil, then stir in, cover and simmer one minute:
2 C. instant rice
Stir in remove from heat and let stand 3-5 minutes:
1 10 oz. package refrigerated cooked chicken strips
Stir in and serve:
1 C. shredded Mexican cheese blend
1 t. garlic
Stir in, cover and fry for 2 minutes:
2 C. Frozen pepper stir fry or green, red & yellow peppers & onions
Stir in:
1 16 oz. can pinto beans, drained
1 11 oz. can corn drained
1 10 oz. can tomatoes with green chilies
1 cup chicken broth
2 t. chili powder
Cover, increase hat to high and bring to a boil, then stir in, cover and simmer one minute:
2 C. instant rice
Stir in remove from heat and let stand 3-5 minutes:
1 10 oz. package refrigerated cooked chicken strips
Stir in and serve:
1 C. shredded Mexican cheese blend
Quick and Easy Skillet Chicken
Sprinkle with ground sage and crushed thyme: 4 chicken breast halves
Spray non stick skillet with vegetable cooking spray and heave over medium heat one minute.
Add chicken and cook 15 minutes or until done. Remove chicken and keep warm.
Add: 1 can Cream of Chicken Soup
½ can water and heat through.
Serve over rice. Makes 4 servings
Spray non stick skillet with vegetable cooking spray and heave over medium heat one minute.
Add chicken and cook 15 minutes or until done. Remove chicken and keep warm.
Add: 1 can Cream of Chicken Soup
½ can water and heat through.
Serve over rice. Makes 4 servings
Megan’s Roommate Jana’s Mom’s Yummy Chicken Fettuccine
Sauté in butter:
5 cloves garlic, minced
1 med onion, diced
2 stalks celery, diced
bunch of mushrooms, sliced
Add and cook over low heat until vegetables are soft:
1 1/2- 2 C. ham, diced
1/3 C. sparkling cider
pepper to taste
Italian seasoning
Sauce:
Blend together and add to vegetable mixture:.
1/2 C. half and half (+one pint for later)
2 t. cornstarch
2 chicken bullion cubes
1 pint cream
Stir in & cook until thickened:
1/2 C. parmesan cheese.
Add:
1 more pint half and half (or cream).
Continue cooking over low heat.
Pour over cooked fettuccini noodles.
5 cloves garlic, minced
1 med onion, diced
2 stalks celery, diced
bunch of mushrooms, sliced
Add and cook over low heat until vegetables are soft:
1 1/2- 2 C. ham, diced
1/3 C. sparkling cider
pepper to taste
Italian seasoning
Sauce:
Blend together and add to vegetable mixture:.
1/2 C. half and half (+one pint for later)
2 t. cornstarch
2 chicken bullion cubes
1 pint cream
Stir in & cook until thickened:
1/2 C. parmesan cheese.
Add:
1 more pint half and half (or cream).
Continue cooking over low heat.
Pour over cooked fettuccini noodles.
Suzanne Mosman’s Easy Frying Pan Chicken & Pasta
Cook in a frying pan:
4 chicken breasts, cut in pieces
Add & cook:
1 C. broccoli pieces
¾ C. mushrooms, sliced
1 medium zucchini, julienne
2 carrots cut in julienne strips
Mix together and stir into pan:
1 C. Parmesan cheese
1 pkg. buttermilk dressing
1 C. half and half
Toss in:
1 pound fresh pasta, cooked
4 chicken breasts, cut in pieces
Add & cook:
1 C. broccoli pieces
¾ C. mushrooms, sliced
1 medium zucchini, julienne
2 carrots cut in julienne strips
Mix together and stir into pan:
1 C. Parmesan cheese
1 pkg. buttermilk dressing
1 C. half and half
Toss in:
1 pound fresh pasta, cooked
Mary Griffith’s Chicken ala King
Sauté in butter & set aside:
1 C. sliced fresh mushrooms
Sauté in butter:
¼ C. chopped green pepper
Add & blend until smooth:
3 T. flour
Add: 2 C. milk
2 cubes chicken bouillon
Salt & pepper
Cook until thickened stirring constantly.
Stir some of the hot mixture into:
1 beaten egg yolk
Return to hot mixture and continue to cook about 10 minutes.
Add: 2 ½ C. cooked chicken or turkey
Chopped pimento
Mushrooms
1 can sliced water chestnuts, sliced
½ C. slivered almonds
¾ C. sharp cheese, grated
Serve over:
white rice or Pepperidge Farm frozen patty shells
1 C. sliced fresh mushrooms
Sauté in butter:
¼ C. chopped green pepper
Add & blend until smooth:
3 T. flour
Add: 2 C. milk
2 cubes chicken bouillon
Salt & pepper
Cook until thickened stirring constantly.
Stir some of the hot mixture into:
1 beaten egg yolk
Return to hot mixture and continue to cook about 10 minutes.
Add: 2 ½ C. cooked chicken or turkey
Chopped pimento
Mushrooms
1 can sliced water chestnuts, sliced
½ C. slivered almonds
¾ C. sharp cheese, grated
Serve over:
white rice or Pepperidge Farm frozen patty shells
Florentina’s Bolivian Chicken from the Bolivia Santa Cruz Mission Home
Sauté in butter:
1 onion
½ green pepper
Add:
Catsup
4 bouillon cubes
water
Add:
Chicken pieces
Simmer one hour.
Serve over thin egg noodles.
1 onion
½ green pepper
Add:
Catsup
4 bouillon cubes
water
Add:
Chicken pieces
Simmer one hour.
Serve over thin egg noodles.
Hawaiian Haystacks
Cook:
2 C. long grain white rice
Combine and heat to make gravy:
2 cans cream of chicken soup
1 C. chicken broth
2 C. cubed, cooked chicken
Serve chicken gravy over top of rice and top with:
Chow mien noodles
Diced tomatoes
Chopped celery
Chopped green pepper
Chopped green onion
Pineapple chunks
Grated cheddar cheese
Slivered almonds
Coconut
Pimento
Raisins
2 C. long grain white rice
Combine and heat to make gravy:
2 cans cream of chicken soup
1 C. chicken broth
2 C. cubed, cooked chicken
Serve chicken gravy over top of rice and top with:
Chow mien noodles
Diced tomatoes
Chopped celery
Chopped green pepper
Chopped green onion
Pineapple chunks
Grated cheddar cheese
Slivered almonds
Coconut
Pimento
Raisins
Linda Bank’s Chicken Almond Rice Casserole that Adam took to feed the Homeless for his Senior Project
Note: This recipe feeds an army, so half or quarter it or use big pans. Good for large groups- tasty and easy.
Brown:
4 pounds pork sausage
Add:
2 chopped onions
2 chopped green peppers
2 bunches celery, chopped
Add & boil, stirring often:
9 C. water
Add:
6 pkg. dry chicken noodle soup
4 C. minute rice, raw
Stir together and place in baking dish.
Top with:
1 C. slivered almonds
Heat for one hour at 350 degrees.
Serves 24
Good with green salad, rolls and
Linda Banks orange/peach Jell-O
Brown:
4 pounds pork sausage
Add:
2 chopped onions
2 chopped green peppers
2 bunches celery, chopped
Add & boil, stirring often:
9 C. water
Add:
6 pkg. dry chicken noodle soup
4 C. minute rice, raw
Stir together and place in baking dish.
Top with:
1 C. slivered almonds
Heat for one hour at 350 degrees.
Serves 24
Good with green salad, rolls and
Linda Banks orange/peach Jell-O
Suzanne Mosman’s Chicken Casserole
Combine:
4 C. cooked chicken
2 C. celery, diced
2 T. onion
½ C. sweet pickle
Stir together and add:
1/3 C. mayonnaise
4 t. vinegar
½ t. salt
½ t. pepper
½ t. celery seed
Put in a casserole dish and top with:
2 C. grated cheese
2 C. crushed potato chips
Bake 30 minutes at 350 degrees
Serve with wild rice, strawberry salad
4 C. cooked chicken
2 C. celery, diced
2 T. onion
½ C. sweet pickle
Stir together and add:
1/3 C. mayonnaise
4 t. vinegar
½ t. salt
½ t. pepper
½ t. celery seed
Put in a casserole dish and top with:
2 C. grated cheese
2 C. crushed potato chips
Bake 30 minutes at 350 degrees
Serve with wild rice, strawberry salad
Grandma Packer’s Chinese Chicken Casserole
Stir together:
3-4 C. cubed cooked chicken
2 C. chopped celery
1 C. chicken broth
1 C. chopped onion
1 C. cashew nuts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Chinese noodles
Bake at 350 degrees for 45 minutes.
The last 15 minutes of baking top with some cashews & Chinese noodles saved from ingredients.
3-4 C. cubed cooked chicken
2 C. chopped celery
1 C. chicken broth
1 C. chopped onion
1 C. cashew nuts
1 can cream of mushroom soup
1 can cream of chicken soup
2 cans Chinese noodles
Bake at 350 degrees for 45 minutes.
The last 15 minutes of baking top with some cashews & Chinese noodles saved from ingredients.
Easy Chicken Divan
Cook and spread in the bottom of a 9 x 13 casserole dish:
2 C. rice
Sauté in a frying pan in oil or butter:
1 onion
1 t. minced garlic
Add: 3-4 C. cubed chicken
Add & continue cooking:
1 pkg frozen or 2-3 C. fresh broccoli
Stir in:
2 cans cream of chicken soup
½ C. mayonnaise
1 t. lemon juice
½ t. curry powder
2 C. grated cheddar cheese
Spread over top of rice.
Bake for 30 minutes at 350 degrees.
Good with a fruit salad & homemade rolls. Glazed carrots would dress it up
for a party.
2 C. rice
Sauté in a frying pan in oil or butter:
1 onion
1 t. minced garlic
Add: 3-4 C. cubed chicken
Add & continue cooking:
1 pkg frozen or 2-3 C. fresh broccoli
Stir in:
2 cans cream of chicken soup
½ C. mayonnaise
1 t. lemon juice
½ t. curry powder
2 C. grated cheddar cheese
Spread over top of rice.
Bake for 30 minutes at 350 degrees.
Good with a fruit salad & homemade rolls. Glazed carrots would dress it up
for a party.
Ann Strong’s Quick & Easy Chicken Casserole
Boil for 1 ½ hours:
1 chicken breast per person
Sauté:
½ C. Chopped onion
½ C. Chopped celery
Make according to directions on box::
1-2 pkg. chicken Rice a Roni
Using chicken broth instead of water
Add to Rice
Celery
Onion
Chicken
1 C. Slivered almonds
Steam until liquid is absorbed.
Serve garnished with tomato wedges.
Good with green salad and Ann’s Orange Rolls
1 chicken breast per person
Sauté:
½ C. Chopped onion
½ C. Chopped celery
Make according to directions on box::
1-2 pkg. chicken Rice a Roni
Using chicken broth instead of water
Add to Rice
Celery
Onion
Chicken
1 C. Slivered almonds
Steam until liquid is absorbed.
Serve garnished with tomato wedges.
Good with green salad and Ann’s Orange Rolls
Chile Chicken Casserole from Fae Evans San Jose 22nd Ward
Boil, skin, bone & chop:
4 chicken breasts
Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 small can green chili’s, diced
Layer twice in a Pam sprayed 9 x 13 casserole dish:
Sauce
1 pkg. of flour tortillas cut in 2 inch strips
Chicken
Grated Monterrey Jack cheese
Bake 45 minutes at 350 degrees.
Note: A yummy variation of this recipe uses 2 cans of cream of chicken soup instead of one of chicken, one of mushroom, corn tortillas instead of flour, and cheddar cheese instead of Monterrey. Top with sliced green onions.
4 chicken breasts
Mix together:
1 can cream of mushroom soup
1 can cream of chicken soup
1 pt. sour cream
1 small can green chili’s, diced
Layer twice in a Pam sprayed 9 x 13 casserole dish:
Sauce
1 pkg. of flour tortillas cut in 2 inch strips
Chicken
Grated Monterrey Jack cheese
Bake 45 minutes at 350 degrees.
Note: A yummy variation of this recipe uses 2 cans of cream of chicken soup instead of one of chicken, one of mushroom, corn tortillas instead of flour, and cheddar cheese instead of Monterrey. Top with sliced green onions.
Aunt Kathy’s Chicken Enchiladas
Roll together:
corn tortillas
cooked chicken
Monterrey and cheddar cheese
green onion
Pour over top:
green tomatillo sauce
Sprinkle on:
grated cheddar cheese
Serve with:
sour cream
homemade guacamole
fruit salad
corn tortillas
cooked chicken
Monterrey and cheddar cheese
green onion
Pour over top:
green tomatillo sauce
Sprinkle on:
grated cheddar cheese
Serve with:
sour cream
homemade guacamole
fruit salad
Thursday, May 6, 2010
Banana Chocolate-Chunk Ice Cream
Toast in oven at 350 degrees for 3 to 5 minutes until golden brown:
½ C. plus 2 T. shredded coconut
Mix together:
2 pt. vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut in ½ inch chunks
½ C. toasted coconut
Press into airtight container and freeze until firm.
Serve with remaining toasted coconut on top melted chocolate topping, if desired
½ C. plus 2 T. shredded coconut
Mix together:
2 pt. vanilla ice cream, slightly softened
5 ounces bittersweet chocolate, coarsely chopped
2 small bananas, cut in ½ inch chunks
½ C. toasted coconut
Press into airtight container and freeze until firm.
Serve with remaining toasted coconut on top melted chocolate topping, if desired
Green Beans with Pecans & Lemon
Bring to a boil a large pot of salted water.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thing green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.
Add & cook until bright green and crisp tender, about 3 minutes:
1 pound thing green beans, trimmed
Drain and transfer to a serving dish.
Meanwhile, spread in a single layer on a rimmed baking sheet and toast in oven until fragrant, about 5 minutes.
½ C. pecans
Coarsely chop when cool enough to handle.
Whisk together:
3 T. sherry vinegar
1 t. sugar
¼ t. salt
Dash pepper
Pour in:
¼ C. olive oil
Toss together beans, nuts and vinaigrette and sprinkle with:
1 t. freshly grated lemon zest
Serve warm.
Roasted Red Potatoes
Toss together:
1 ½ pounds baby red potatoes, quartered
2 T. olive oil
2 T. coarsely chopped fresh rosemary
Spread in a single layer on a rimmed baking sheet and season with:
salt & pepper
Roast at 425 degrees stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
1 ½ pounds baby red potatoes, quartered
2 T. olive oil
2 T. coarsely chopped fresh rosemary
Spread in a single layer on a rimmed baking sheet and season with:
salt & pepper
Roast at 425 degrees stirring once halfway through cooking, until potatoes are golden brown and crisp outside and tender inside, about 30 minutes.
Mom and Dad’s Farewell Dinner From Martha Stewart’s Living Magazine October 2004
Mom and Dad’s
Farewell Dinner
From Martha Stewart’s Living Magazine
October 2004
Apricot-Dijon Chicken
Rinse, pat dry and place in baking dish::
8 chicken thighs (we used chicken breasts) seasoned with:
Salt and pepper
Bring to a boil & simmer until thickened and reduced by half, about 15 minutes::
1 12 oz. jar apricot jam
2 T. honey
2 T. Dijon mustard
Spoon apricot mixture over chicken, coating evenly.
Bake at 425 degrees in a preheated over until juices run clear when chicken is pricked with a fork, about 30 minutes, basting with sauce from bottom of dish every 10 minutes.
Menu: Roasted Red Potatoes, Green Beans with Pecans and Lemon, Banana Chocolate Chunk Ice Cream
Farewell Dinner
From Martha Stewart’s Living Magazine
October 2004
Apricot-Dijon Chicken
Rinse, pat dry and place in baking dish::
8 chicken thighs (we used chicken breasts) seasoned with:
Salt and pepper
Bring to a boil & simmer until thickened and reduced by half, about 15 minutes::
1 12 oz. jar apricot jam
2 T. honey
2 T. Dijon mustard
Spoon apricot mixture over chicken, coating evenly.
Bake at 425 degrees in a preheated over until juices run clear when chicken is pricked with a fork, about 30 minutes, basting with sauce from bottom of dish every 10 minutes.
Menu: Roasted Red Potatoes, Green Beans with Pecans and Lemon, Banana Chocolate Chunk Ice Cream
Lis’s Cranberry Chicken
1. Preheat oven to 350.
2. Place 6 - 8 Chicken Breast Halves in 9x13 pan.
3. Spoon one 16 oz can of Whole Berry Cranberry Sauce over chicken.
4. Pour one bottle Catalina Salad Dressing over chicken and berries (I don’t use quite this much, usually half will do).
5. Sprinkle 1 envelope Lipton Onion Soup Mix over all.
6. Cover with foil and bake at 350 for 1 hour.
7. Remove foil and brown for another 15 minutes.
8. Serve sauce with Vermicelli Rice
Vermicelli Rice
2 handfuls vermicelli rice noodles, broken up (or broken spaghetti)
3/4 cube butter (I like to use less)
1 c. white rice (not minute rice)
3 beef bouillon cubes
2 – 2 ½ c. water (varies depending on type of rice, but it is typically about double the amount of water on rice directions) In pan on stovetop, combine noodles and butter. Brown noodles. Add rice, bouillon cubes & water. Bring to a boil. Cover and reduce heat. Steam for 20 minutes.
2. Place 6 - 8 Chicken Breast Halves in 9x13 pan.
3. Spoon one 16 oz can of Whole Berry Cranberry Sauce over chicken.
4. Pour one bottle Catalina Salad Dressing over chicken and berries (I don’t use quite this much, usually half will do).
5. Sprinkle 1 envelope Lipton Onion Soup Mix over all.
6. Cover with foil and bake at 350 for 1 hour.
7. Remove foil and brown for another 15 minutes.
8. Serve sauce with Vermicelli Rice
Vermicelli Rice
2 handfuls vermicelli rice noodles, broken up (or broken spaghetti)
3/4 cube butter (I like to use less)
1 c. white rice (not minute rice)
3 beef bouillon cubes
2 – 2 ½ c. water (varies depending on type of rice, but it is typically about double the amount of water on rice directions) In pan on stovetop, combine noodles and butter. Brown noodles. Add rice, bouillon cubes & water. Bring to a boil. Cover and reduce heat. Steam for 20 minutes.
Champion Chicken Parmesan from Cooking Light
Combine in bowl, cover and let stand 30 minutes:
1 oz. sun-dried tomatoes, packed without oil (about ¼ C.)
1 C. boiling water.
Drain and finely chop tomatoes.
Heat in large saucepan over medium heat: 1 t. olive oil
Add & sauté 7 minutes:
Sun dried tomatoes
2 C. chopped red bell pepper
1 C. chopped onion
Stir in & bring to a boil:
1 14 oz. cans diced tomatoes, undrained
Reduce heat, cover, simmer 10 minutes.
Remove from heat, stir in:
¼ C. chopped fresh parsley
2 T. chopped fresh basil
1 t. balsamic vinegar
¼ t. black pepper
2 garlic cloves, minced
Combine in a shallow dish:
¼ C. flour
¼ C. grated Parmesan cheese
¼ t. black pepper
Flatten with a rolling pin:
4 skinned, boned chicken breast halves, (between plastic wrap)
Dip in:
1 egg white, slightly beaten
Dredge in flour mixture.
Heat:
1 T. olive oil
Add chicken & cook on each side 5 minutes or until golden brown.
Arrange chicken in a 9 x 13 inch baking dish coated with cooking spray.
Pour tomato sauce over chicken.
Sprinkle with:
1 C. shredded mozzarella cheese
Bake at 350 degrees for 15 minutes. Serve over:
3 C. hot cooked linguine
1 oz. sun-dried tomatoes, packed without oil (about ¼ C.)
1 C. boiling water.
Drain and finely chop tomatoes.
Heat in large saucepan over medium heat: 1 t. olive oil
Add & sauté 7 minutes:
Sun dried tomatoes
2 C. chopped red bell pepper
1 C. chopped onion
Stir in & bring to a boil:
1 14 oz. cans diced tomatoes, undrained
Reduce heat, cover, simmer 10 minutes.
Remove from heat, stir in:
¼ C. chopped fresh parsley
2 T. chopped fresh basil
1 t. balsamic vinegar
¼ t. black pepper
2 garlic cloves, minced
Combine in a shallow dish:
¼ C. flour
¼ C. grated Parmesan cheese
¼ t. black pepper
Flatten with a rolling pin:
4 skinned, boned chicken breast halves, (between plastic wrap)
Dip in:
1 egg white, slightly beaten
Dredge in flour mixture.
Heat:
1 T. olive oil
Add chicken & cook on each side 5 minutes or until golden brown.
Arrange chicken in a 9 x 13 inch baking dish coated with cooking spray.
Pour tomato sauce over chicken.
Sprinkle with:
1 C. shredded mozzarella cheese
Bake at 350 degrees for 15 minutes. Serve over:
3 C. hot cooked linguine
Baked Chicken with Orange Sauce
Brown in butter & place in baking dish:
8 chicken breasts seasoned with salt and pepper
Combine in saucepan:
1/3 C. brown sugar
½ C. water
½ C. orange juice
½ t. dry mustard
Strips of orange rind with pulp scraped off from one orange
Cook until rind is tender & transparent.
Pour over chicken & bake at 325 degrees for 25 minutes basting several times with juices. Place chicken on platter with white rice.
Thicken pan juices with 1 T. cornstarch and pour over the top.
Garnish with:
orange slices & parsley
8 chicken breasts seasoned with salt and pepper
Combine in saucepan:
1/3 C. brown sugar
½ C. water
½ C. orange juice
½ t. dry mustard
Strips of orange rind with pulp scraped off from one orange
Cook until rind is tender & transparent.
Pour over chicken & bake at 325 degrees for 25 minutes basting several times with juices. Place chicken on platter with white rice.
Thicken pan juices with 1 T. cornstarch and pour over the top.
Garnish with:
orange slices & parsley
Mandarin Almond Chicken from the West Linn Ward Cookbook
Shake together in a bag:
4-6 chicken breasts in
½ C. flour
¾ t. seasoning salt
Place in a 9 x 13 baking pan and drizzle 2 T. melted butter over top.
Bake at 350 degrees about 25 minutes.
Make sauce while chicken cooks.
Sauce
Combine:
1 ¼ C. orange juice
¼ C. brown sugar
¼ C. honey
1 T. corn starch
1 T. soy sauce
2 T. lemon juice
¼ t. ginger
1 11 oz. can mandarin oranges
Pour over top of chicken and continue 15 minutes until sauce is thick and bubbly.
Cook:
¼ C. sliced almonds in
1 T. butter until brown.
Sprinkle over chicken.
Serve over rice.
Good with a baked potato & green vegetable.
4-6 chicken breasts in
½ C. flour
¾ t. seasoning salt
Place in a 9 x 13 baking pan and drizzle 2 T. melted butter over top.
Bake at 350 degrees about 25 minutes.
Make sauce while chicken cooks.
Sauce
Combine:
1 ¼ C. orange juice
¼ C. brown sugar
¼ C. honey
1 T. corn starch
1 T. soy sauce
2 T. lemon juice
¼ t. ginger
1 11 oz. can mandarin oranges
Pour over top of chicken and continue 15 minutes until sauce is thick and bubbly.
Cook:
¼ C. sliced almonds in
1 T. butter until brown.
Sprinkle over chicken.
Serve over rice.
Good with a baked potato & green vegetable.
Lis’s Apricot Coconut Chicken
Mix:
1 C. Mayo
2 T. Dijon mustard
3-4 T. Honey
Crush:
2 C. Rice Chex
¾ C. sweetened coconut
Dip in mayo mix until coated, then roll in chex mix:
8-10 chicken tenders
Bake on cookie sheet for 10-15 min @ 350. Turn and continue baking for 10 min. Coat with apricot glaze and bake for an additional 10-15 min.
Apricot Glaze:
1 small jar apricot jam (or preserves)
¼ C. brown sugar
1 T. fresh, finely minced ginger
1 t. fresh, finely minced onion
Mix and let sit while chicken is cooking. It will become thinner. May add water if still too thick.
Serve over white rice.
Can also add LIGHTLY toasted mix of coconut & sliced almonds to rice.
1 C. Mayo
2 T. Dijon mustard
3-4 T. Honey
Crush:
2 C. Rice Chex
¾ C. sweetened coconut
Dip in mayo mix until coated, then roll in chex mix:
8-10 chicken tenders
Bake on cookie sheet for 10-15 min @ 350. Turn and continue baking for 10 min. Coat with apricot glaze and bake for an additional 10-15 min.
Apricot Glaze:
1 small jar apricot jam (or preserves)
¼ C. brown sugar
1 T. fresh, finely minced ginger
1 t. fresh, finely minced onion
Mix and let sit while chicken is cooking. It will become thinner. May add water if still too thick.
Serve over white rice.
Can also add LIGHTLY toasted mix of coconut & sliced almonds to rice.
Easy Baked Mexican Chicken and Rice
In a large pan, bring to a boil:
1 2/3 C. chicken broth
Add and boil 10 minutes:
1 C. converted rice
½ C. chopped onion
½ t. salt
Remove from heat and place in a lightly buttered casserole dish.
Place on top of rice:
4 boneless chicken breast halves
Pour over top:
1 C. chunky salsa.
Cover tightly and bake at 350 degrees for 45-55 minutes.
1 2/3 C. chicken broth
Add and boil 10 minutes:
1 C. converted rice
½ C. chopped onion
½ t. salt
Remove from heat and place in a lightly buttered casserole dish.
Place on top of rice:
4 boneless chicken breast halves
Pour over top:
1 C. chunky salsa.
Cover tightly and bake at 350 degrees for 45-55 minutes.
Great Grandma Ida Strong’s Company Chicken that Mom and Dad had when Mom met Great Grandma Ida
You will need:
one chicken breast per person
Spread with:
sour cream
Dip in:
cheddar cheese cracker crumbs
Drizzle over top:
melted butter
Place in casserole dish meat side up, and cover with foil.
Bake 45 minutes at 350 degrees.
Good with a baked potato and green vegetable.
one chicken breast per person
Spread with:
sour cream
Dip in:
cheddar cheese cracker crumbs
Drizzle over top:
melted butter
Place in casserole dish meat side up, and cover with foil.
Bake 45 minutes at 350 degrees.
Good with a baked potato and green vegetable.
Sweet & Sour Chicken
Place in a baking dish:
6 or 8 boneless chicken breasts
Combine & pour over the chicken:
½ C. brown sugar
1 C. BBQ sauce
1 can crushed pineapple
Bake 40-50 minutes at 350 degrees.
Serve with white rice.
6 or 8 boneless chicken breasts
Combine & pour over the chicken:
½ C. brown sugar
1 C. BBQ sauce
1 can crushed pineapple
Bake 40-50 minutes at 350 degrees.
Serve with white rice.
Adam & Julie’s Wedding Luncheon Chicken
Dip chicken breasts into eggs,
then into cornstarch.
Fry on both sides till golden brown.
Place chicken in a roaster, or 9X13 pan and pour sauce over.
Sauce
Combine:
1 cup water
2 tsp. soy sauce
2 cups white sugar
1 tbsp. chicken bouillon
1 cup vinegar
1 tsp. garlic salt
8 tsp ketchup
1 tbsp. cornstarch (make a paste with water)
Bake for one hour at 350 degrees
Bake 350 degrees 45 minutes
Serve with rice.
then into cornstarch.
Fry on both sides till golden brown.
Place chicken in a roaster, or 9X13 pan and pour sauce over.
Sauce
Combine:
1 cup water
2 tsp. soy sauce
2 cups white sugar
1 tbsp. chicken bouillon
1 cup vinegar
1 tsp. garlic salt
8 tsp ketchup
1 tbsp. cornstarch (make a paste with water)
Bake for one hour at 350 degrees
Bake 350 degrees 45 minutes
Serve with rice.
Catherine’s Chicken Bake
Lay in 9 x 12 casserole dish:
6 to 8 chicken breasts
Put on top of each chicken piece:
1 slice Swiss cheese
Combine & pour over top of chicken:
1 box stove top chicken flavored stuffing mix
1 can chicken broth
1 can cream of chicken soup
Bake at 375 degrees for 1 hour.
6 to 8 chicken breasts
Put on top of each chicken piece:
1 slice Swiss cheese
Combine & pour over top of chicken:
1 box stove top chicken flavored stuffing mix
1 can chicken broth
1 can cream of chicken soup
Bake at 375 degrees for 1 hour.
Aunt Kathy’s Baked Chicken
Roll in flour and brown quickly in butter or oil:
10 boneless chicken breasts
Place in a 9 x 13 baking dish & sprinkle with:
paprika
Combine and pour over chicken:
2 cans cream of mushroom soup
1 C. fresh mushrooms, sliced or
1 can mushrooms, drained
2 chicken bouillon cubes
2/3 C. water, chicken broth or sparkling cider
1 T. minced onion or dry onion soup
1 C. sour cream or plain yogurt
Salt & pepper
Basil and/or parsley, optional
Cover with foil.
Bake one hour at 350 degrees.
Good with Garlic Mashed Potatoes or Wild Rice
10 boneless chicken breasts
Place in a 9 x 13 baking dish & sprinkle with:
paprika
Combine and pour over chicken:
2 cans cream of mushroom soup
1 C. fresh mushrooms, sliced or
1 can mushrooms, drained
2 chicken bouillon cubes
2/3 C. water, chicken broth or sparkling cider
1 T. minced onion or dry onion soup
1 C. sour cream or plain yogurt
Salt & pepper
Basil and/or parsley, optional
Cover with foil.
Bake one hour at 350 degrees.
Good with Garlic Mashed Potatoes or Wild Rice
Lake Oswego Ward Honey Glazed Chicken
Melt in a 9 x 13 baking dish:
¼ pound (1 cube) butter
Place in butter:
8 boneless chicken breasts
Whisk together & pour over top of chicken:
¾ C. honey
¾ small jar Dijon mustard
2-3 t. mild curry powder
Bake 20 minutes at 400 degrees then turn breasts, lower oven temperature to 350 and bake another 25 minutes.
Serve garnished with:
Sliced green onions
Good with Lake Oswego Rice & Spinach Salad.
¼ pound (1 cube) butter
Place in butter:
8 boneless chicken breasts
Whisk together & pour over top of chicken:
¾ C. honey
¾ small jar Dijon mustard
2-3 t. mild curry powder
Bake 20 minutes at 400 degrees then turn breasts, lower oven temperature to 350 and bake another 25 minutes.
Serve garnished with:
Sliced green onions
Good with Lake Oswego Rice & Spinach Salad.
Crispy Garlic Chicken
Arrange on baking sheet:
4 boneless, skinless chicken breast halves
Combine and pour over the chicken:
1 envelop Lipton garlic mushroom soup mix
1/3 c. mayonnaise
¼ c. grated Parmesan cheese
Sprinkle chicken with:
2 T. plain dry bread crumbs
Bake 20 minutes at 400 degrees or until chicken is no longer pink.
4 boneless, skinless chicken breast halves
Combine and pour over the chicken:
1 envelop Lipton garlic mushroom soup mix
1/3 c. mayonnaise
¼ c. grated Parmesan cheese
Sprinkle chicken with:
2 T. plain dry bread crumbs
Bake 20 minutes at 400 degrees or until chicken is no longer pink.
Chicken Parmesan
Combine & refrigerate 24 hours:
10 boneless, chicken breasts
1 qt. plain yogurt
Combine:
1 cylinder Ritz crackers crumbs
4 T. parmesan cheese
1 ½ t. garlic salt
1 ½ t. seasoning salt
4 T. chopped parsley
Shake off excess yogurt and dip chicken in crumb mixture. Place in a well greased 9 x 13 pan.
Drizzle over top:
½ C. melted butter
Bake at 350 degrees 40 minutes covered, then 20 minutes uncovered.
Serve with rice pilaf & romaine salad
10 boneless, chicken breasts
1 qt. plain yogurt
Combine:
1 cylinder Ritz crackers crumbs
4 T. parmesan cheese
1 ½ t. garlic salt
1 ½ t. seasoning salt
4 T. chopped parsley
Shake off excess yogurt and dip chicken in crumb mixture. Place in a well greased 9 x 13 pan.
Drizzle over top:
½ C. melted butter
Bake at 350 degrees 40 minutes covered, then 20 minutes uncovered.
Serve with rice pilaf & romaine salad
Oven BBQ’d Chicken
Place in a baking dish:
Chicken pieces of your choice to feed your group
Pour over top of chicken pieces:
Homemade or bottled barbeque sauce of your choice.
Bake in oven at 350 degrees for one hour. (10 minutes less if chicken is boneless)
Delicious with: baked potatoes, corn on the cob and green salad.
Chicken pieces of your choice to feed your group
Pour over top of chicken pieces:
Homemade or bottled barbeque sauce of your choice.
Bake in oven at 350 degrees for one hour. (10 minutes less if chicken is boneless)
Delicious with: baked potatoes, corn on the cob and green salad.
Easy Grilled Chicken Sate With Peanut Sauce
Marinate: 10 pieces chicken strip in
1/4 t. curry powder,
1/4 T. condensed milk
1/2 T. fish sauce or low sodium soy sauce
1 T. coconut milk.
Skewer chicken and grill over medium heat 3-5 minutes on each side.
Serve with Thai Peanut Sauce.
Sauté 3-5 minutes:
1/2 T. Thai red curry paste
1 cup coconut milk
Add:
1 T. peanut butter
/2 T. fish sauce
1/3 T. sugar
1/4 t. curry powder,
1/4 T. condensed milk
1/2 T. fish sauce or low sodium soy sauce
1 T. coconut milk.
Skewer chicken and grill over medium heat 3-5 minutes on each side.
Serve with Thai Peanut Sauce.
Sauté 3-5 minutes:
1/2 T. Thai red curry paste
1 cup coconut milk
Add:
1 T. peanut butter
/2 T. fish sauce
1/3 T. sugar
Thai Peanut Sauce
5 oz roasted unsalted peanuts
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce
Blend or process the peanuts until they are fine meal. Reserve.
Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.
4 cups unsweetened coconut milk
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce
Blend or process the peanuts until they are fine meal. Reserve.
Heat half the coconut milk in a saucepan at high heat and add the red curry paste. Stir to dissolve and continue cooking at high heat for 10-12 minutes, until the oil from the coconut has risen to the surface.
Lower heat to medium-high and add processed peanuts. Stir and add the rest of the coconut milk. Bring to bubbling boil. Lower heat to medium and add sugar, lemon juice and fish sauce, Cook, stirring occasionally, for 15-20 minutes, until the sauce has thickened somewhat and the oil has returned to the surface. Take off the fire and let rest for a half hour. Stir to blend oil that has risen to the surface. It should be the consistency of thick cream. Thin with water or coconut milk and blend if necessary.
Thailand Chicken Satay
1 lb skinless, boneless chicken breast
Marinade:
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chopped garlic
1 tbsp sugar
1 tsp vegetable oil
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp fish sauce
Coconut milk
Shredded Lettuce, Cabbage, Carrot
Peanut Sauce
Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
Place the chicken strips in a work bowl. Add all the marinating ingredients (solids first, then the liquids) and gently toss until well mixed. Let the chicken marinate in the fridge for at least 2 hours and up to 24.
When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
Baste the chicken with oil or coconut milk and grill on a barbecue (that has been burning for a while and is no longer scorching hot) or under the broiler of an indoor oven. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk. The satays are done when they have turned golden brown and crispy along the edges.
Serve on a plate of thinly shredded lettuce, cabbage & carrot with a ramekin of peanut sauce
Marinade:
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 tsp chopped garlic
1 tbsp sugar
1 tsp vegetable oil
1 tbsp soy sauce
1 tbsp lemon juice
1 tsp fish sauce
Coconut milk
Shredded Lettuce, Cabbage, Carrot
Peanut Sauce
Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices. If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
Place the chicken strips in a work bowl. Add all the marinating ingredients (solids first, then the liquids) and gently toss until well mixed. Let the chicken marinate in the fridge for at least 2 hours and up to 24.
When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
Baste the chicken with oil or coconut milk and grill on a barbecue (that has been burning for a while and is no longer scorching hot) or under the broiler of an indoor oven. Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk. The satays are done when they have turned golden brown and crispy along the edges.
Serve on a plate of thinly shredded lettuce, cabbage & carrot with a ramekin of peanut sauce
Grandma Packer’s Sesame Ginger Chicken
Combine in a small bowl and set aside:
1 T. sesame seeds, toasted
2 t. grated ginger
2 T. honey
2 T. reduced sodium soy sauce
Place between 2 sheets of heavy plastic wrap and flatten to ¼ inch thickness with a rolling pin or meat mallet:
4 boneless, skinless chicken breasts
Coat grill with cooking spray and place over medium hot coals. Cook chicken 4 minutes on each side basting frequently with soy sauce mixture.
Transfer chicken to service platter and garnish with:
Green onion, sliced in thin strips
1 T. sesame seeds, toasted
2 t. grated ginger
2 T. honey
2 T. reduced sodium soy sauce
Place between 2 sheets of heavy plastic wrap and flatten to ¼ inch thickness with a rolling pin or meat mallet:
4 boneless, skinless chicken breasts
Coat grill with cooking spray and place over medium hot coals. Cook chicken 4 minutes on each side basting frequently with soy sauce mixture.
Transfer chicken to service platter and garnish with:
Green onion, sliced in thin strips
Golden Citrus Chicken
Combine:
2/3 C. soy sauce
¼ C. orange juice
2 T. lime juice
2 t. minced garlic
Marinate: 4 chicken breasts in sauce marinade for 30 minutes and discard marinade. Grill on grill or Broil chicken 5 inches from heat for 8 minutes. Turn over and broil another 6 minutes or until chicken is no longer pink.
2/3 C. soy sauce
¼ C. orange juice
2 T. lime juice
2 t. minced garlic
Marinate: 4 chicken breasts in sauce marinade for 30 minutes and discard marinade. Grill on grill or Broil chicken 5 inches from heat for 8 minutes. Turn over and broil another 6 minutes or until chicken is no longer pink.
Grilled Teriyaki Chicken Poupon
Mix together:
5 T. Dijon mustard
¼ C. brown sugar or honey
¼ C. soy sauce
Pour over:
4 boneless, skinless chicken breast halves
Cover and refrigerate 30-60 minutes. Turn chicken once.
Place chicken on grill, discard sauce.
Grill over medium heat 6-7 minutes on each side.
5 T. Dijon mustard
¼ C. brown sugar or honey
¼ C. soy sauce
Pour over:
4 boneless, skinless chicken breast halves
Cover and refrigerate 30-60 minutes. Turn chicken once.
Place chicken on grill, discard sauce.
Grill over medium heat 6-7 minutes on each side.
Grilled Teriyaki Chicken
Combine:
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper
Marinate chicken for at least 2 hours.
Barbeque 8 to 10 minutes on each side.
Good with macaroni salad & sliced melon.
1 C. sugar
2 C. soy sauce
2 cloves garlic, minced
1 t. ginger
6 T vinegar
¼ t. pepper
Marinate chicken for at least 2 hours.
Barbeque 8 to 10 minutes on each side.
Good with macaroni salad & sliced melon.
Catherine’s Grilled Lemon Chicken
Combine in a shallow baking dish:
¼ C. lemon
2 T. white wine vinegar
1 T. dried basil
2 cloves minced garlic
½ t. salt
¼ t. pepper
Marinate 1 pound chicken breasts for 30-40 minutes in mixture.
Grill or broil 3-5 minutes per side.
Serve with tomato & basil pasta.
¼ C. lemon
2 T. white wine vinegar
1 T. dried basil
2 cloves minced garlic
½ t. salt
¼ t. pepper
Marinate 1 pound chicken breasts for 30-40 minutes in mixture.
Grill or broil 3-5 minutes per side.
Serve with tomato & basil pasta.
Grilled BBQ Chicken
Combine in a saucepan and simmer 15 minutes:
1 C. tomato sauce
¼ C. catsup
¼ C. vinegar
½ C. water
2 T. Worcestershire sauce
2 T. brown sugar
1 T. paprika
1 t. salt
1 t. dry mustard
¼ t. chili powder
1/8 t. cayenne pepper
Marinate chicken in sauce for 2 hours.
Barbeque on grill for 8 to 10 minutes each side.
1 C. tomato sauce
¼ C. catsup
¼ C. vinegar
½ C. water
2 T. Worcestershire sauce
2 T. brown sugar
1 T. paprika
1 t. salt
1 t. dry mustard
¼ t. chili powder
1/8 t. cayenne pepper
Marinate chicken in sauce for 2 hours.
Barbeque on grill for 8 to 10 minutes each side.
Grandma Packer’s Old Fashioned Fried Chicken
Combine in a large bag:
1 C. flour
1 t. salt
½ t. pepper
Shake in bag until well coated:
1 cut up chicken or enough of your favorite chicken pieces to feed your group.
Heat in a frying pan at medium-high heat: 2-3 T. oil
Brown chicken pieces in hot oil.
Turn down heat to low and simmer chicken for one hour.
Remove chicken from pan and make gravy from the drippings.
To make gravy turn up heat on frying pan. Shake together and stir into the drippings:
1 C. milk
1/3 C. flour
Thicken gravy. Add water if needed.
Serve chicken with:
mashed potatoes, gravy and cooked corn or other vegetable.
1 C. flour
1 t. salt
½ t. pepper
Shake in bag until well coated:
1 cut up chicken or enough of your favorite chicken pieces to feed your group.
Heat in a frying pan at medium-high heat: 2-3 T. oil
Brown chicken pieces in hot oil.
Turn down heat to low and simmer chicken for one hour.
Remove chicken from pan and make gravy from the drippings.
To make gravy turn up heat on frying pan. Shake together and stir into the drippings:
1 C. milk
1/3 C. flour
Thicken gravy. Add water if needed.
Serve chicken with:
mashed potatoes, gravy and cooked corn or other vegetable.
Whole Chicken Lemon Roasted
Cut into 8 pieces:
1 lemon
Rub the outside of:
1 roasting chicken
with the peel side of the pieces and then put the lemon pieces inside the chicken with:
1 small garlic bulb.
Combine & pour over and inside chicken:
Salt and pepper
2 T. olive oil
2 T. butter
Roast 1 hour at 325 degrees.
Pour over chicken:
Freshly squeezed juice of 1 lemon
Chopped parsley
Return to oven for 30 minutes.
1 lemon
Rub the outside of:
1 roasting chicken
with the peel side of the pieces and then put the lemon pieces inside the chicken with:
1 small garlic bulb.
Combine & pour over and inside chicken:
Salt and pepper
2 T. olive oil
2 T. butter
Roast 1 hour at 325 degrees.
Pour over chicken:
Freshly squeezed juice of 1 lemon
Chopped parsley
Return to oven for 30 minutes.
Bisquick Turkey Pot Pie
Combine:
1 can cream of chicken soup
1 C. chopped turkey or chicken
1 bag frozen vegetables
1 ¼ C. Bisquick
½ C. milk
1 egg
Turn into a Pam sprayed pie plate.
Bake 30 minutes at 400 degrees
1 can cream of chicken soup
1 C. chopped turkey or chicken
1 bag frozen vegetables
1 ¼ C. Bisquick
½ C. milk
1 egg
Turn into a Pam sprayed pie plate.
Bake 30 minutes at 400 degrees
Jane Grace’s Turkey Tetrazini
Sauté:
2 stalks celery chopped
1/3 onion
Add:
2 C. chicken stock
Salt and pepper
Combine & Add:
1 C. milk
6 T. flour
Add:
2 C. chopped cooked turkey
½ C. Parmesan cheese
Sauté & add:
1 C. chopped mushrooms
Cook & toss in:
1/2 pound spaghetti
Cover & bake 30 minutes at 350 degrees.
2 stalks celery chopped
1/3 onion
Add:
2 C. chicken stock
Salt and pepper
Combine & Add:
1 C. milk
6 T. flour
Add:
2 C. chopped cooked turkey
½ C. Parmesan cheese
Sauté & add:
1 C. chopped mushrooms
Cook & toss in:
1/2 pound spaghetti
Cover & bake 30 minutes at 350 degrees.
Diane Hoopes Turkey Pie Deluxe from the 1973 Inauguration
Mix & press half into bottom and sides of an oblong baking dish:
4 C. Pepperidge Farms Stuffing Mix
1 C. melted butter
Stir together in saucepan:
1 C. milk
2 cans cream of celery soup
Add:
3 C. diced cooked turkey
1 ½ C. frozen peas
2 T. minced onion
Dash pimento & green pepper
Turn into baking dish and sprinkle remaining stuffing mix on top.
Bake at 350 degrees 30 minutes or until bubbly.
Serves 12
4 C. Pepperidge Farms Stuffing Mix
1 C. melted butter
Stir together in saucepan:
1 C. milk
2 cans cream of celery soup
Add:
3 C. diced cooked turkey
1 ½ C. frozen peas
2 T. minced onion
Dash pimento & green pepper
Turn into baking dish and sprinkle remaining stuffing mix on top.
Bake at 350 degrees 30 minutes or until bubbly.
Serves 12
Roast Turkey
Purchase the size turkey you need to feed your group plus a little for leftovers. ¼ pound is generally a serving for one person, but most men eat twice that.
Remove the wrapper from the turkey, remove the neck and giblets from the cavity and wash the turkey inside and out with water. Let it drain on a towel while you prepare the stuffing.
Stuffing
Combine in a large bowl:
1 package of prepared stuffing mix & seasonings
1 C. Chopped onion
1 C. Chopped celery
1 can Sliced chestnuts drained. optional
1 can sliced mushrooms drained, optional
2 t. each sage and poultry seasoning
1 C. melted butter or broth to moisten not soak stuffing
Salt the cavities of the turkey.
Spoon stuffing into both ends of the turkey and fasten with turkey pins.
Place turkey breast side up in a large roasting pan.
Baste turkey with a mixture of:
1 C. oil
1/8 C. lemon juice
1 T. whole rosemary
1 T. whole thyme
Cover turkey loosely with a tin foil tent and put in oven. You may need to adjust the rack in order for it to fit. Roast turkey at the time and temperature indicated on the turkey wrapper, basting every hour. Remove the tent the last half hour or so of cooking in order to brown the turkey.
Turkeys are never done exactly when the wrapper says. Sometimes they take longer; many times they take less time depending on your oven. Don’t over cook your turkey or it will dry out. A meat thermometer inserted into the breast meat, but not touching the bone is the best gauge. Digital meat thermometers must be inserted to check then removed when the turkey is put back in the oven. Another gauge is that the turkey is done when drumstick moves easily.
When done, remove your turkey from the pan and let the turkey sit for 20 minutes or so before slicing while you make the gravy.
Gravy may be made in the roasting pan or juices may be scraped off the pan and put into the smaller pot. The dark brown gives the gravy it’s best flavor.
Spoon the fat from the juice and discard in a can. Heat the drippings in your roasting pan or pot.
Stir in a paste made from shaking in a tight jar until smooth:
1 C. milk
4 T. flour
Stir this paste evenly into the hot drippings, cooking to thicken.
Turn the heat down a bit and add a cup of water and thicken again.
Add more water if needed.
Season with salt and pepper to taste.
Be very careful with the hot gravy. It can burn big people and little people.
When your gravy is finished, turn it down to warm while you slice the turkey.
It’s smart to make sure all of your other things are ready while the turkey is cooking so that you can eat the minute the gravy is finished and the turkey is sliced.
Turkey spoils quickly so remove all of the meat from the turkey carcass after you have finished eating and put it away. You can make a good turkey soup by tossing the carcass right in a pot, covering it barely with water and boiling then simmering it for an hour or so.
The carcass can also be frozen and used later.
Pour the broth into a refrigerator dish. Pull any extra meat off the bones and toss the carcass.
When you are ready to eat your soup, adjust the seasonings in the broth, cook some noodles, throw in some extra turkey and you have another good meal.
You can often purchase a fresh turkey breast at the store. They can be roasted the same way a turkey is by basting with the basting mixture and roasting according to time table on the package and making gravy from the drippings. Turkey is a nutritious and inexpensive meal. It usually goes a long way.
Thanksgiving leftovers can be stored separately and reheated in the microwave or layered into a casserole dish for easy reheating all at once in the oven or microwave: Potatoes, then stuffing, turkey, corn, sweet potatoes, then gravy over all.
Remove the wrapper from the turkey, remove the neck and giblets from the cavity and wash the turkey inside and out with water. Let it drain on a towel while you prepare the stuffing.
Stuffing
Combine in a large bowl:
1 package of prepared stuffing mix & seasonings
1 C. Chopped onion
1 C. Chopped celery
1 can Sliced chestnuts drained. optional
1 can sliced mushrooms drained, optional
2 t. each sage and poultry seasoning
1 C. melted butter or broth to moisten not soak stuffing
Salt the cavities of the turkey.
Spoon stuffing into both ends of the turkey and fasten with turkey pins.
Place turkey breast side up in a large roasting pan.
Baste turkey with a mixture of:
1 C. oil
1/8 C. lemon juice
1 T. whole rosemary
1 T. whole thyme
Cover turkey loosely with a tin foil tent and put in oven. You may need to adjust the rack in order for it to fit. Roast turkey at the time and temperature indicated on the turkey wrapper, basting every hour. Remove the tent the last half hour or so of cooking in order to brown the turkey.
Turkeys are never done exactly when the wrapper says. Sometimes they take longer; many times they take less time depending on your oven. Don’t over cook your turkey or it will dry out. A meat thermometer inserted into the breast meat, but not touching the bone is the best gauge. Digital meat thermometers must be inserted to check then removed when the turkey is put back in the oven. Another gauge is that the turkey is done when drumstick moves easily.
When done, remove your turkey from the pan and let the turkey sit for 20 minutes or so before slicing while you make the gravy.
Gravy may be made in the roasting pan or juices may be scraped off the pan and put into the smaller pot. The dark brown gives the gravy it’s best flavor.
Spoon the fat from the juice and discard in a can. Heat the drippings in your roasting pan or pot.
Stir in a paste made from shaking in a tight jar until smooth:
1 C. milk
4 T. flour
Stir this paste evenly into the hot drippings, cooking to thicken.
Turn the heat down a bit and add a cup of water and thicken again.
Add more water if needed.
Season with salt and pepper to taste.
Be very careful with the hot gravy. It can burn big people and little people.
When your gravy is finished, turn it down to warm while you slice the turkey.
It’s smart to make sure all of your other things are ready while the turkey is cooking so that you can eat the minute the gravy is finished and the turkey is sliced.
Turkey spoils quickly so remove all of the meat from the turkey carcass after you have finished eating and put it away. You can make a good turkey soup by tossing the carcass right in a pot, covering it barely with water and boiling then simmering it for an hour or so.
The carcass can also be frozen and used later.
Pour the broth into a refrigerator dish. Pull any extra meat off the bones and toss the carcass.
When you are ready to eat your soup, adjust the seasonings in the broth, cook some noodles, throw in some extra turkey and you have another good meal.
You can often purchase a fresh turkey breast at the store. They can be roasted the same way a turkey is by basting with the basting mixture and roasting according to time table on the package and making gravy from the drippings. Turkey is a nutritious and inexpensive meal. It usually goes a long way.
Thanksgiving leftovers can be stored separately and reheated in the microwave or layered into a casserole dish for easy reheating all at once in the oven or microwave: Potatoes, then stuffing, turkey, corn, sweet potatoes, then gravy over all.
Catherine’s Virginia Pork Chops
In frying pan on low brown:
6-8 pork chops seasoned with salt and pepper
Shake together:
2/3 C. chicken broth
3 T. flour
1 t. marjoram
1 t. dried mustard
1 t. salt
Add:
2 t. brown sugar
A little peach jam
2 T. shredded orange or tangerine peel
Pour over pork chops, bring to a boil then turn down and simmer until done- 20 or 30 minutes. The last minute or so of cooking add:
Chopped peaches or tangerines
Serve with mashed potatoes.
6-8 pork chops seasoned with salt and pepper
Shake together:
2/3 C. chicken broth
3 T. flour
1 t. marjoram
1 t. dried mustard
1 t. salt
Add:
2 t. brown sugar
A little peach jam
2 T. shredded orange or tangerine peel
Pour over pork chops, bring to a boil then turn down and simmer until done- 20 or 30 minutes. The last minute or so of cooking add:
Chopped peaches or tangerines
Serve with mashed potatoes.
Spicy Peanut Pork Chops
Brown on both sides in hot oil in a large skillet:
8 boneless pork chops or pork strips
In a 3 or 4 quart crock pot place:
2 cups shredded carrots
1 C. chopped onion
Combine in a bowl until smooth and pour over vegetables in crock pot:
1 14 ounce can unsweetened coconut milk
1 ½ C. chicken broth
½ C. creamy peanut butter
1 C. finely chopped peanuts (do in blender)
½ t. crushed red pepper
Place browned chops on top of vegetables. Cover and cook on low heat for 6 hours or until chops are tender.
Serve with white rice.
8 boneless pork chops or pork strips
In a 3 or 4 quart crock pot place:
2 cups shredded carrots
1 C. chopped onion
Combine in a bowl until smooth and pour over vegetables in crock pot:
1 14 ounce can unsweetened coconut milk
1 ½ C. chicken broth
½ C. creamy peanut butter
1 C. finely chopped peanuts (do in blender)
½ t. crushed red pepper
Place browned chops on top of vegetables. Cover and cook on low heat for 6 hours or until chops are tender.
Serve with white rice.
Horst Mager’s Pork Chops from the car radio in Portland!
Sauté in butter:
pork chops
Add:
salt and pepper.
Remove pork chops from pan.
Sauté in butter:
onion
garlic
Add:
flour
paprika
chicken stock
cream
Return pork chops to pan and simmer until done.
Serve with:
buttered noodles & Horst Mager’s Easy Glazed Carrots.
pork chops
Add:
salt and pepper.
Remove pork chops from pan.
Sauté in butter:
onion
garlic
Add:
flour
paprika
chicken stock
cream
Return pork chops to pan and simmer until done.
Serve with:
buttered noodles & Horst Mager’s Easy Glazed Carrots.
Grandma Packer’s Graham Cracker Pork Chops
Season:
Pork chops with
Salt
Pepper
Celery salt
Garlic salt
Dip pork chops in
Graham Cracker Crumbs
Brown slowly in a fry pan (electric works great) in oil or margarine.
Put a bay leaf on top of each pork chop.
Place on a rack in fry pan and steam for one hour on low to medium heat.
Remove bay leaf and serve.
Good with wild rice, green vegetable, apricot jell-o and dilly bread.
Pork chops with
Salt
Pepper
Celery salt
Garlic salt
Dip pork chops in
Graham Cracker Crumbs
Brown slowly in a fry pan (electric works great) in oil or margarine.
Put a bay leaf on top of each pork chop.
Place on a rack in fry pan and steam for one hour on low to medium heat.
Remove bay leaf and serve.
Good with wild rice, green vegetable, apricot jell-o and dilly bread.
Alyssa Packer’s Herb Marinated Pork Loin
Grated zest of 1 lemon
1/4 cup freshly squeezed lemon juice (4-6 lemons) (the second time I made this I used bottled lemon juice and it turned out fine)
1/2 cup olive oil
2 tbs minced garlic (6 cloves)
1 1/2 tbs minced fresh rosemary leaves
1 tbs chopped fresh thyme
2 tsp Dijon mustard
Kosher salt
2-3 pork tenderloins, 1 lb each
freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Marinate in the refrigerator overnight, or at least 3 hours. (I've tried marinating it overnight and marinating for 3 hours--couldn't tell much difference.)
When you're ready to cook, preheat the grill. Remove the tenderloins from the marinade and discard the marinade.
Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 15-25 minutes--until the meat registers 137 degrees at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. Let rest for 10 minutes.
Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The end parts will be well done--something for everyone.
1/4 cup freshly squeezed lemon juice (4-6 lemons) (the second time I made this I used bottled lemon juice and it turned out fine)
1/2 cup olive oil
2 tbs minced garlic (6 cloves)
1 1/2 tbs minced fresh rosemary leaves
1 tbs chopped fresh thyme
2 tsp Dijon mustard
Kosher salt
2-3 pork tenderloins, 1 lb each
freshly ground black pepper
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 tsp salt in a 1 gallon resealable plastic bag. Add the pork tenderloins and turn to coat with the marinade. Marinate in the refrigerator overnight, or at least 3 hours. (I've tried marinating it overnight and marinating for 3 hours--couldn't tell much difference.)
When you're ready to cook, preheat the grill. Remove the tenderloins from the marinade and discard the marinade.
Sprinkle with salt and pepper, then grill, turning a few times to brown on all sides, for 15-25 minutes--until the meat registers 137 degrees at the thickest part.
Transfer the tenderloins to a platter and cover tightly with aluminum foil. Let rest for 10 minutes.
Carve in 1/2 inch thick diagonal slices. The thickest part will be pink; this is just fine. The end parts will be well done--something for everyone.
Ensenada Lamb Tacos
Combine:
Chopped cooked lamb, heated
Finely chopped white onion
Fresh chopped cilantro
Season with:
Lamb ouzos
Hot sauce
Wrap in:
Warm flour tortilla
Enjoy!
Chopped cooked lamb, heated
Finely chopped white onion
Fresh chopped cilantro
Season with:
Lamb ouzos
Hot sauce
Wrap in:
Warm flour tortilla
Enjoy!
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