Monday, January 11, 2010
Friday, January 8, 2010
Cooking Time: 15 mins
1 package (6 ounces) long-grain and wild rice mix, prepared according to package directions
1 tablespoon vegetable oil
2 (about 8 oz. total) boneless, skinless chicken breast, chopped (OR USE ½ ROTISSERIE CHICKEN INSTEAD)
2 cups (8 ounces) sliced fresh mushrooms
1 medium onion, chopped
2 cloves garlic, finely chopped
2 cans (14.5 ounces each) chicken broth
1/2 teaspoon dried tarragon, crushed (I left it out the first time, still good)
1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
12 oz. can evaporated milk
3 tablespoons cornstarch
Sliced green onions (optional)
Toasted slivered almonds (optional)
HEAT vegetable oil in large saucepan. Add chicken, mushrooms, chopped onion and garlic; cook, stirring occasionally, for 5 to 8 minutes or until vegetables are tender and chicken is no longer pink.
ADD rice, broth, tarragon, thyme, salt and pepper; bring to a boil over medium-high heat. Combine small amount of evaporated milk and cornstarch in small bowl; stir until smooth. Add to saucepan with remaining evaporated milk. Cook, stirring occasionally, for 3 to 5 minutes or until soup is thickened. Garnish with green onions and almonds.
FOR FREEZE AHEAD:
PREPARE as above; do not top with green onions and almonds. Cool soup completely. Place in airtight container; freeze for up to 2 months. Thaw overnight in refrigerator.
HEAT in large saucepan over medium heat, stirring occasionally, for 15 to 20 minutes or until heated through. Garnish with green onions and almonds.
1 package Ziti noodles (or Rotini or Penne) (1 lb.)
1-2 jars pasta sauce (depending on how saucy you like it)
1 package sliced provolone cheese (not the processed kind)
Ground beef (desired amount- 1 lb. or more)
2 garlic cloves, minced
2 tsp dried parsley
Cottage cheese (about 8 ounces)
Cook the ground beef in a skillet over medium heat, drain then add the garlic and parsley and sauté a minute or two longer. Cook the pasta, drain then add half the noodles to a dish smeared with pasta sauce. Spread a small amount of cottage cheese on the noodles, then layer with ½ of the ground beef, one jar of sauce and a layer of sliced provolone. Repeat the layer with the remaining ingredients. Top with the remaining cheese slices, sprinkle with parmesan and parsley. Bake at 400 for 20-25 minutes or until bubbly and cheese is lightly brown.
2-3 pounds potatoes
4 oz. cream cheese
1 t. garlic salt
¼ t. pepper
½ cup sour cream
2 T. butter
Make mashed potatoes however you usually make them – you can use instant, if you want to. Beat into mashed potatoes the cream cheese, sour cream, garlic salt and pepper (use some sort of blender to get out the lumps). Pour into baking dish, dot with small pieces of butter and sprinkle with paprika.
Bake at 400° for about 15-20 minutes (until top is golden brown).
* Yummy, yummy. I always serve as a side dish to porcupine meatballs, along with a salad *
1 pound lean ground beef
1/3 cup uncooked white rice
¼ cup chopped onion (if I don’t have an onion, I’ll use dehydrated onion, found in the spice isle)
¼ cup water
1 t. salt
Dash of pepper
Combine beef, rice, onion, water, salt and pepper. Shape into small balls (1 – 1.5 inches in diameter).
1 can condensed tomato soup (can use store brand, doesn’t taste any different than Campbell’s)
½ t. chili powder
½ cup water
Blend soup, chili powder and water into a saucepan. Add meatballs. Bring to boil, then cover and turn down heat to simmer. Takes about 45 minutes or so (depends on how hot your stove is). When meatballs are cooked through, you’ll know it’s done.
3 t. baking powder
½ t. salt
2 T. sugar
1 – 1 ¼ cup milk
3 T. canola or vegetable oil
Beat together until smooth. Sometimes I cut the sugar in half and do half white flour and half whole
wheat flour. I’m too lazy to measure the milk; I add enough ‘til I get the consistency I want.
Thursday, January 7, 2010
Monday, January 4, 2010
Aside from saving money, it was great to not have our fridge overloaded with stuff. During past reunions, the fridge has been overloaded with all sorts of things that we needed for each meal, leaving little room for the real important things of life, like leftover pie.
Sooooo ... this whole thing has me itching for more recipes that don't require fresh ingredients. I'm itching so much, in fact, that I'm interested in putting together a little cookbook full of fresh-free recipes.
By fresh free I mean any recipe that you can store all the ingredients, unrefrigerated, in your pantry or closet or whatever. That doesn't mean it has to be meat free -- canned chicken is easy enough to come by, and I know you can personally can just about anything. Instead of milk you can use dry milk, instead of butter ... um, churned dried milk?
If you have any recipes you can share, PLEASE post them or e-mail me at stellmonquarterly AT gmail DOT com.