Chicken and Wild Rice

4 chicken breasts
1 1/2 tsp. seasoning salt
1 box Uncle Ben's Wild Rice
1 can of cream of chicken soup
1 c. milk

Season chicken breasts with seasoning salt. Lay in a lightly greased 2 qt. casserole dish. Mix Wild Rice, seasoning packet (comes in the box), soup, and milk. Pour over chicken. Cover with foil and bake at 350 for 1 1/2 to 2 hours. I like to take off the foil the last 5 or 10 minutes of baking to lightly brown the top. I found this recipe years ago on the back of the rice box. It's been a family favorite of our for a long time! It makes about 4-6 servings, depending upon the size of the breasts.

Grandma's Sweet Potato Casserole

3 c. mashed sweet potatoes (about 5 medium sweet potatoes)
1/2 c. white sugar
1/2 c. packed brown sugar
2 eggs
1 stick of butter, softened
1/2 c. milk
2 tsp. cinnamon

Mix ingredients with a mixer. Spread into a 13 x 9 dish.

1/2 c. flour
1/2 c. brown sugar
3/4 c. pecans, chopped
1 stick of butter, melted

Mix flour, brown sugar and pecans. Sprinkle on top of potato mixture. Drizzle melted butter over pecan topping. Bake for 30-45 minutes at 350.

Note: Don't waste time peeling the sweet potatoes. Boil them whole and then let them cool. Split the skin open with a knife and it will slide right off! This is a family favorite for years!

Flat Bread Tacos with Ranch Sour Cream

1 c sour cream
2 tsp ranch salad dressing mix
1 tsp lemon juice
1-1/2 lbs ground beef
1 can (15 oz) pinto beans,rinsed and drained
1 can (14-1/2 oz) diced tomatoes,undrained
1 envelope taco seasoning
1 Tbs hot pepper sauce
1 tube (16.3oz) large refrigerated biscuits
Optional Toppings: sliced ripe olives,shredded lettuce,cheddar cheese

In small bowl,combine sour cream,dressing mix and lemon juice;chill until tacos are ready to serve.
In large skillet cook beef over med. heat until no longer pink;drain. Add the beans, tomatoes, taco seasoning and hot pepper sauce; heat through.
Meanwhile, roll out each biscuit into a 6" circle. In a small non-stick skillet over med. heat, cook each biscuit for 30-60 seconds on each side or until golden brown; keep warm.
To serve, spread each flatbread with 2 Tbs ranch sour cream; top each with 2/3 c meat mixture. Sprinkle with toppings, if desired.

Made these tonight and they will definitely go in the rotation. Amazing!

Ladies Luncheon

Today we had our ladies luncheon at Edgewater Grille in Newburgh. The theme was 'happiness' and each table head was supposed to decorate their table in the theme of 'what makes them happy'. One thing that makes me happy is candles! I love candles. But I needed a little more to go on than just candles. So while my Mom was here, we went to Hobby Lobby to get some nice fall decorations. Some of the other table themes were: princess theme, smiley face theme, Starbucks coffee theme, and another fall theme. I'll let you guess which one is mine!
The reason I'm putting this on my Lunch Lady blog is since I have a centerpiece tab on the side bar. And also, the centerpieces can give you some ideas to go on if ever in need of a centerpiece idea!
We had a really great time. We had about 40 ladies come and it made for a really special day!

Penne Gorgonzola with Chicken

1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley


Cook pasta according to package directions.
Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I made this tonight for dinner. It was absolutely heavenly!!!

Buttery Soft Pretzels

4 teaspoons active dry yeast
1 teaspoon white sugar
1 1/4 cups warm water (110 degrees F/45 degrees C)
5 cups all-purpose flour
1/2 cup white sugar
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/2 cup baking soda
4 cups hot water
1/4 cup kosher salt, for topping

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand until creamy, about 10 minutes.
In a large bowl, mix together flour, 1/2 cup sugar, and salt. Make a well in the center; add the oil and yeast mixture. Mix and form into a dough. If the mixture is dry, add one or two tablespoons of water. Knead the dough until smooth, about 7 to 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
Preheat oven to 450 degrees F (230 degrees C). In a large bowl, dissolve baking soda in hot water.
When risen, turn dough out onto a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope and twist into a pretzel shape. Once all of the dough is all shaped, dip each pretzel into the baking soda solution and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 8 minutes, until browned.

Chicken Enchiladas

4 boneless, skinless, chicken breasts
30 oz. enchilada sauce
1 can diced green chilies
1 can black beans, rinsed and drained
10 flour tortillas
2 c. Mexican shredded cheese

In crock-pot, combine chicken, enchilada sauce, chilies and beans. Cook on low heat for 8 hours. Remove chicken breasts; shred with two forks. Put 1/2 c. sauce mixture into each of two 9 inch square, greased, baking dishes. Stir in 1 cup of sauce into shredded chicken. Roll about 1/3 c. of chicken mixture into each of the tortillas. Put five enchiladas into each baking dish (they will be tight). Spread remaining sauce over enchiladas. Top both with cheese. Cover one and bake at 350 for 20 minutes. Remove foil and bake for 5 minutes more.
Cover second dish tightly and freeze for up to three months. When ready to serve, thaw in fridge overnight. Remove from fridge 30 minutes prior to baking. Bake as directed for other casserole. Yield: 4 servings each casserole

I made this tonight and it was delicious!

Sante Fe Chili

1 lb. ground beef
1 small onion, chopped
1 can kidney beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can black beans, rinsed and drained
1 small can shoepeg corn
1 can Rotel tomatoes (diced tomatoes with green chilies)
1 11 oz. can vegetable juice
1 envelope Ranch dressing mix
1 envelope taco seasoning mix

Brown ground beef and onion. Drain. Mix all ingredients in a slow cooker. Cook over low heat for 8-9 hours or on high for 4-5 hours. Serve with your favorite chili toppings. Delicious!

Creamy Chicken Rice Soup

1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon canola oil
1/2 teaspoon minced garlic
2 cans (14-1/2 ounces each) chicken broth
1/3 cup uncooked long grain rice
3/4 teaspoon dried basil
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 cup cooked chicken, diced

Directions:
In a large saucepan, saute the onion, carrot, celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken; heat through. Yield: 5 servings.

Next time I make this I am going to double the recipe. I served it with some homemade bread and a salad. Yummy!

A Cooking Block?

You know how on some things in life, you come to road blocks? Road blocks where it seems you've hit the end and you have to figure out how to restart and get going again?
For whatever reason, it seems I've hit a brick wall in my cooking. It seems everything I try turns out wrong! I don't know if I am preoccupied or not paying attention or picking bad recipes.....Who knows? It either turns out undercooked, overcooked, mushy, bad, etc.
I do know one thing, my poor husband and children are quickly losing their patience and I've got to turn it around and start popping out some good meals! Any ideas to help me get going again?

Our Menu at Home this week

Monday: Golden Burger Spirals, Salad, Bread
Tuesday: Refried Bean Soup, Mexican Drop Biscuits, Salad
Wednesday: Parmesan Chicken I, Green Beans
Thursday: Hamburgers with Ketchup Gravy, Mashed Potatoes, Peas
Friday: Pizza Night!

Golden Burger Spirals
* 1 pound ground beef
* 1 medium onion, chopped
* 1 medium green pepper, chopped
* 1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
* 1 can (8 ounces) tomato sauce
* 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
* 1/2 teaspoon salt
* 1 package (8 ounces) spiral pasta, cooked and drained

Directions:
In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink; drain. Add the soup, tomato sauce, 1 cup cheese and salt. Stir in pasta. Transfer to a greased 2-1/2-qt. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 30 minutes or until bubbly. Yield: 4-6 servings.
This was an awesome recipe! Super easy and delicious!

Mexican Drop Biscuits
* 2 cups biscuit/baking mix
* 1 cup (4 ounces) shredded taco cheese
* 1 can (4 ounces) chopped green chilies, undrained
* 1/2 cup water
* 3 tablespoons butter, melted
* 1 teaspoon dried parsley flakes
* 1/4 teaspoon garlic powder
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried thyme
* 1/8 teaspoon cayenne pepper

Directions:
In a small bowl, combine the biscuit mix, cheese and chilies. Stir in water just until moistened. Drop into 12 mounds 2 in. apart onto a greased baking sheet. Bake at 450° for 10-15 minutes or until golden brown. In a small bowl, combine the butter, parsley, garlic powder, oregano, thyme and cayenne pepper; brush over biscuits. Serve warm. Yield: 1 dozen.

Chili Tots

1 pound ground beef
2 cans chili
1 can tomato sauce
1 can sliced black olives
1 can chopped green chilies
2 cups shredded cheddar cheese
1-32 oz. package frozen tater tots

In large skillet, cook beef over medium heat until no longer pink; drain. Stir in chili, tomato sauce, olives, and chilies. Transfer to two greased 8 in. square baking dishes. Sprinkle with cheese; top with tots.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 35-40 minutes or until heated through. I uncovered mine at the end and let it bake a little longer to brown the tots.
To use frozen casserole: Remover from freezer 30 minutes before baking (do not thaw). Cover and bake at 350 for 1 and 1/2 hours or until heated through. Yield: 2 casseroles (6 servings each).

Our Menu at Home for this week

Monday: Crock pot Chili with Corn Chips and Cheese
Tuesday: Hot Dog Twists, Sidesaddle Pork and Beans, Texas 2 Step Slaw
Wednesday: Overnight Egg Casserole, Fruit, Pumpkin-Chocolate Chip Bread
Thursday: Chicken Noodle Dinner, Peas, French Bread
Friday: Pizza Night!

Chocolate Pumpkin Bread
3-1/3 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
4 eggs
1 can (15 ounces) solid-pack pumpkin (do not substitute Pumpkin Pie Filling)
2/3 cup water
2/3 cup canola oil
2 cups (12 ounces) semisweet chocolate chips
1 cup sliced almonds, toasted

Directions:
In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, pumpkin, water and oil; stir into dry ingredients just until moistened. Stir in chocolate chips and almonds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 70-75 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Wrap in foil and freeze for up to 3 months.
To use frozen bread: Thaw at room temperature. Yield: 2 loaves (16 slices each).

Deep Fried Cherry Pies

1 c. all purpose flour
1/4 t. baking powder
1/4 t. salt
2 T. shortening
1/3 c. boiling water
1 c. cherry pie filling
oil for frying
1/4 c. maple syrup
1/4 c. whipped topping

In small bowl, combine flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until just moistened. Turn onto a lightly floured surface; knead 8-10 times.
Divide dough into four portions; roll each into an 8 inch circle. Place 1/4 c. of pie filling in center of each circle. Fold dough over filling; secure with toothpicks.
In a skillet, heat 1 inch of oil to 375. Fry pies, folded side down, in the oil for 2-3 minutes or until lightly browned. Turn and fry 2-3 minutes longer. Drain on paper towels. Remove toothpicks. Serve with syrup and whipped topping. Yield 4 servings.

Our Menu at Home for this week

I've taken a bit of a break for the past month. I've been quite busy! However, as of tomorrow, school will be back in session. So I should be on a more set schedule where I can get back to posting!

Monday: Spaghetti, Salad, Garlic Bread (Our 'old faithful' meal)
Tuesday: Tex Mex Turkey Burgers
Wednesday:Pork Burritos
Thursday: Leftover Pork used in Sandwiches
Friday: Pizza Night!


Pork Burritos
1 boneless pork shoulder roast (3 to 4 pounds)
1 can diced tomatoes with mild green chilies, undrained
1/4 cup chili powder
3 T. minced garlic
2 T. lime juice
2 T. honey
1 T. chopped jalapeno peppers
1 t. salt
10 flour tortillas, warmed
Sliced avocado and sour cream for serving

Cut roast in half; place in slow cooker. In a blender, combine the tomatoes, chili powder, garlic, lime juice, honey, jalapenos and salt; cover and process until smooth. Pour over pork. Cover and cook on low for 8-10 hours or until meat in tender.
Shred pork with two forks. Using a slotted spoon, place about 1/2 c. pork mixture down the center of each tortilla; top with avocado slice and sour cream. Fold up sides and ends over filling and roll up. Yield: 10 burritos.

No Bake Chocolate Pie

7 regular sized Hershey Chocolate Candy Bars
20 large marshmallows
1/2 cup milk
2 cups Cool Whip
1 - 9 inch Graham Cracker Pie Crust

Break up candy bars in a medium saucepan. Add marshmallows and milk. Stir over low heat until all is melted and smooth. Remove from heat and let cool. Fold in Cool Whip. Pour into pie crust. Cover and chill for four hours or overnight.

Made this yesterday and feasted on it tonight!

Scalloped Potatoes

I clipped this from a Taste of Home magazine awhile back and just now got around to trying it. It is delish!

5 large Yukon Gold Potatoes, peeled and thinly sliced (I didn't peel mine and they were still great)
1 stick of butter
3 Tbsp. flour
1 1/2 tsp. salt
1/2 tsp. pepper
3 cups milk

Place sliced potatoes in a 9 x 9 baking dish. Melt butter in medium saucepan over medium heat. Add flour, salt and pepper and stir until smooth. Gradually add milk. Stir and cook mixture until boiling and it begins to thicken. Pour over potatoes and gently stir. Cover and bake at 325 for 30 minutes. Uncover and bake another 30-40 minutes or until potatoes are lightly browned and potatoes are thickened. Let stand for about 10 minutes (sauce will thicken as it stands)

Our Menu at Home for this week

Monday: Salsified Chicken and Rice with Mexicorn
Tuesday: Hamburger Casserole with Peas (I made double and froze one)
Wednesday: Leftovers
Thursday: Grilled Italian Chicken, Scalloped Potatoes, Green Beans
Friday: Leaving for VACATION!



Hamburger Casserole
2 lbs. ground beef
1 c. chopped onion
1/4 c. chopped green bell pepper
5 c. uncooked egg noodles
1 1/2 c. water
2 cans tomato soup
1/2 c. chili sauce
2 c. shredded cheddar cheese
1 c. bread crumbs
4 T. butter, melted

In skillet, cook ground beef, onion, and bell pepper until meat is no longer pink. Drain. Cook egg noodles according to package directions. Drain. Combine noodles, meat mixture, water, soup, chili sauce and cheese. Divide between two 9 inch square baking dishes. Combine bread crumbs and butter. Sprinkle over top of both casseroles. Cook one casserole, uncovered, at 350 for 30-40 minutes.
Cover the second casserole tightly. Freeze for up to 3 months. To cook frozen casserole, remove from freezer 30 minutes before cooking. Do not thaw. Cook covered, at 350 for 60 minutes. Uncover and cook 10-15 minutes more.

Buffalo Wing Hoagies

2 packages (6 oz.) ready to use Southwestern Chicken Strips
3/4 c. butter, softened, divided
2 or 3 Tbsp. Hot Sauce (I used Frank's Brand)
1 Tbsp. BBQ sauce
1/2 tsp. chili powder
6 garlic cloves, minced
1 Tbsp. minced fresh parsley
6 hoagie buns, split
4 c. shredded lettuce
2 Tbsp. finely chopped celery
1 Roma Tomato, thinly sliced
3 Tbsp. blue cheese dressing

In saucepan, combine chicken, 1/3 c. butter, hot sauce, bbq sauce and chili powder. Cook, uncovered over low heat for 5 minutes or until heated through.
Meanwhile, in a small bowl, combine garlic, parsley and remaining butter; spread over cut sides of buns. Place on baking sheet and broil 8 inches from heat for 3-5 minutes or until lightly browned.
Spoon chicken mixture onto bun bottoms. Top with lettuce, celery, tomatoes and salad dressing. Replace bun tops. Yield: 6 servings

Sourdough Bread Notes

1. One thing I have noticed and failed to mention in my original post is a note about metal utensils. When stirring or mixing, I've noticed the dough does not do as well if you use metal spoons or bowls. So, I only use a wooden spoon and a ceramic bowl. Also, I only have two glass loaf pans. The third is a metal loaf pan. Everytime, the one loaf in the metal pan never rises as well as the others. So, metal must react negatively with the bread.
2. The latest thing I have tried is setting two loaves out to rise. With the leftover dough that normally makes a third loaf, I divide it into twelve balls to make rolls. I put them on parchment paper on a cookie sheet and let them freeze. I then transfer them to a freezer ziploc bag. When ready to make them, I put them in the fridge the night before on plate covered with Saran Wrap to thaw. The next morning, I pull them out and let them rise until doubled or tripled in size. Place on baking sheet and bake at 350 for 10-12 minutes or until lightly browned.
3. Lastly, the baked bread freezes well. Wrap it well in Saran Wrap then place in a freezer bag. Usually when I make a batch of bread, we eat one, give one away and freeze the third. This makes for nice last minute gifts.

Our Menu at Home for this week

Monday: Awesome Roast Beef, Potatoes, Green Beans
Tuesday: BBQ Beef Sandwiches (leftover from yesterday), french fries
Wednesday:Fried Chicken Tenders, Scalloped Potatoes, Corn
Thursday: Spaghetti, Garlic Bread, Salad
Friday: Pizza Night!


Awesome Roast Beef

3 lb. roast (I used an eye of round roast)
1 can of cream of mushroom soup
1 can of beef broth

Place roast in crock pot. Stir together soup and broth. Pour over roast. Cook on low for 8-10 hours. If you like, you can whisk in about 1/4 cup flour at the last 30minutes or so to thicken up the juices to make gravy.
With the leftovers, I use two forks and shred the beef. Then stir in one bottle of your favorite BBQ sauce and serve it on hamburger buns the next day!

Chicken Ranch Enchiladas

Chicken Ranch Enchiladas

* 1/4 cup butter
* 4 skinless, boneless chicken breast halves - cut into 1/2 inch cubes
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1 (16 ounce) container sour cream
* 1 (4.5 ounce) can chopped green chilies
* 1 (1 ounce) package ranch dressing mix
* 10 (8 inch) flour tortillas
* 2 cups shredded Mexican cheese blend


DIRECTIONS

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Melt the butter in a large skillet over medium-high heat. Stir in the chicken and cook until no longer pink in the center, about 7 minutes. Whisk together the condensed cream of chicken soup, sour cream, chiles, and ranch dressing in a bowl; spread a thin layer of the mixture into a 9x13 inch baking dish.
3. Spoon about 2 tablespoons of sauce into each tortilla; divide the chicken among the tortillas and sprinkle with 3/4 of the cheese. Roll the tortillas into cylinders and place seam-side-down into the baking dish. Pour the remaining sauce over the enchiladas and cover the dish with aluminum foil.
4. Bake in the preheated oven until hot, about 35 minutes. Remove the foil and sprinkle with the remaining cheese. Return to the oven and cook a few more minutes until the cheese melts.


I made these this past weekend while my Mom was visiting us. I picked the recipe because I know her and Chad are both ranch fanatics. I could take it or leave it. However, this recipe is DELICIOUS! It was even good the next day for leftovers.

Chicken in Basil Cream Sauce

Chicken in Basil Cream Sauce
4 boneless, skinless chicken breasts
1/2 c. milk
1/2 c. Italian seasoned bread crumbs
3-4 T. butter
1/2 c. chicken broth
1 c. heavy whipping cream
1/4 tsp. pepper
1/2 c. chopped, fresh basil
1/2 c. grated Parmesan cheese
egg noodles

Dip chicken in milk, then coat with bread crumbs. Melt butter in skillet over medium-high heat. Brown chicken on both sides and cook until no longer pink in middle (about 10-15 minutes). Remove from skillet and keep warm. Pour chicken broth in same skillet used for chicken and stir, scraping bits from bottom of skillet. Add cream, pepper, basil and Parmesan. Heat to boiling, stirring until slightly thickened.
Place chicken over egg noodles and ladle with cream sauce. MMMMM!

Our Menu at Home for this week

Monday: Meatball Sub Casserole
Tuesday: Ham and Cheese Calzones
Wednesday: Sloppy Joe Under a Bun
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Pizza Night!

Meatball Sub Casserole
1/3 c. chopped green onions
1/4 c. seasoned bread crumbs
3 T. Parmesan cheese
1 lb. ground beef
1 loaf (1 lb.) Italian bread, cut into 1 inch slices
1 pkg. cream cheese, softened
1/2 c. mayonnnaise (low fat not recommended)
1 tsp. Italian seasoning
1/4 tsp. pepper
2 c. mozzarella cheese
1 jar spaghetti sauce
1 c. water
2 cloves garlic, minced

In a bowl, combine onions, crumbs, Parmesan and beef. Mix well. Shape into 1 inch balls; place on a rack in a shallow baking pan. Bake at 400 for 15-20 minutes or until no longer pink.
Meanwhile, arrange bread in single layer in an ungreased 13 x 9 pan (all of the bread might not be used). Combine the cream cheese, mayo and seasonings. Spread over the bread. Sprinkle with 1/2 c. of the mozzarella cheese.
Combine the sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350 for 30 minutes or until heated through.

Our Menu at Home for this week

Monday: Hot Italian Patties, Chips
Tuesday: Teriyaki Glazed Chicken, Egg Rolls, Rice
Wednesday: Meatball Sub Casserole, Salad
Thursday: Chicken in Basil Cream with Egg Noodles and Salad
Friday: Turkey Ravioli Lasagna, Salad and Garlic Bread

Hot Italian Patties
8 oz. can tomato sauce
1/4 tsp. basil
1/4 tsp. crushed red pepper flakes
1/8 tsp. garlic powder
1 lb. ground Italian sausage
1 med. onion, thinly sliced into rings
8 slices of French Bread, 3/4 in. thick, buttered on one side
8 slices of mozzarella cheese

Combine tomato sauce, basil, red pepper flakes and garlic in a small saucepan. Simmer over medium-low heat.
Shape sausage into four, thin patties. Cook over medium heat in skillet until browned on both sides and no longer pink in middle. Remove from skillet and keep warm.
Put onion in same skillet used for sausage patties. Cook until onions are slightly browned and tender.
On one slice of French bread (butter side down), put a slice of cheese, a patty, some onions and then another slice of cheese. Top with another slice of bread (butter side up). Cook over medium heat in a skillet or on a griddle until lightly browned.
Use tomato sauce mixture to dip sandwiches in.

Au Gratin Potatoes

Au Gratin Potatoes

13 lbs. potatoes
1 tbsp. salt
12 oz. margarine
6 oz. all-purpose flour
1 tbsp. salt
3 qts. milk
24 oz. cheddar cheese, shredded
12 oz. bread crumbs
8 oz. margarine, melted

Peel and slice potatoes. Bring to boil and cook until just tender. Drain and sprinkle with salt.

Melt margarine. Add flour and salt. Stir until smooth. Cook 5-10 minutes.

Add milk gradually while stirring. Cook until thickened.

Add cheese to sauce and stir until cheese is melted. Pour over potatoes. Scale into two 12x20x2-inch baking pans.

Combine crumbs and margarine. Sprinkle over top of potatoes, 10 oz. per pan. Bake at 350 degrees F for 25-30 minutes.

Note: 1 lb. 10 oz. sliced dehydrated potatoes, reconstituted in 5 qt. boiling water, and 1 1/2 oz. salt may be substituted for fresh potatoes.

Serves 55-60

Graduation and Awards Banquet

Chicken Tetrazzini
Green Beans 4 - 6lb. cans
Salad 2 - 2lb. bags
Garlic Bread - 9 loaves

Chicken Tetrazzini
2 cups margarine
2 cups flour
6 tablespoons Salt
2 teaspoons Ground Black Pepper
4 teaspoons Onion Powder
4 quarts chicken stock
1 gallon milk
6 pounds spaghetti
12 pounds chicken, cooked, cubed
32 ounces mushrooms, canned pieces
2 cups margarine, melted
6 cups bread crumbs, fine, dry
8 cups parmesan cheese, grated
4 tablespoons Salt

Melt margarine. Stir in flour, salt, pepper, and onion powder. Cook 1 minute over low heat. Gradually stir in stock and milk. Heat to a boil, stirring frequently.

Break spaghetti in thirds. Cook in unsalted boiling water.

In large chafing pans (you'll need four), divide cooked spaghetti, chicken, mushrooms, and sauce evenly between pans. Mix well.

Combine melted margarine, bread crumbs, and cheese. Sprinkle over chicken mixture.

Sprinkle with Salt. Bake in 350° F. oven for 30-45 minutes or until browned on top and bubbly. Each pan will serve about 25 people.

Wednesday's Work-Mexican Lasagna

Mexican Lasagna
Spanish Rice
Corn
Tortilla Chips and Nacho Cheese
Cookies and Ice Cream

Mexican Lasagna
10 lbs. ground beef
1 onion, diced
1-6 lb. can of refried beans
2 c. taco seasoning
5-15 oz. cans of diced tomatoes, undrained
6-15 oz. cans of tomato sauce
4 lbs. shredded cheddar cheese
approx. 30 flour tortillas, torn into 2 inch wide strips

Cook ground beef and onion until beef is no longer pink. Drain. Stir in refried beans and taco seasoning until blended in with beef and onion. Add tomatoes and tomato sauce. Bring to a boil, then reduce heat. Cover and simmer for 10 minutes.
Put a thin layer of meat mixture on bottom of large baking pan. Start with a single layer of tortilla strips, then about one cup of cheese, lastly a layer of the meat mixture. Repeat layers twice. Sprinkle more cheese on top. Cover and bake at 350 for 45 minutes or until cheese is melted and lasanga is bubbly around edges. This makes two large pans for the steam table and one 13 x 9 pan. Serves about 62.

Friday's Hot Lunch - Pizza Burgers

Pizza Burgers
Tator Tots
Chocolate Pudding


Pizza Burgers

5 lbs. ground beef
3 lbs. ground sausage
1-5 lb. can pizza sauce
3 lbs. shredded mozzarella cheese
4-16 ct. packages of hamburger buns

Preheat oven to 350. Brown ground beef and sausage together. Drain well. Stir the pizza sauce into the meat mixture. Heat through. Split buns apart and line onto several cookie sheets. Put about 1/2 c. meat mixture onto each bun half. Top with about 2 T. shredded mozzarella. Heat in oven for 10-12 minutes, or until cheese is melted. Serves 30 hungry children, easily!

You can also make these into Taco Burgers. Don't use the sausage and use about 8 lbs. of ground beef. Instead of the pizza sauce, add in about 1 c. taco seasoning with about 1 c. of water. Basically, you're making taco meat. If you'd like to stir in some salsa (about 2 c.) for some added flavor, then stir it in along with the taco seasoning and water. Then, instead of topping with mozzarella cheese, use cheddar. Then bake according to original directions.

Our Menu at Home for this week

Monday: Chicken Nuggets and Macaroni and Cheese
Tuesday: Easy Slow Cooker Meatballs with Spaghetti and Salad
Wednesday: Meal at Church
Thursday: Enchilada Casserole with corn and spanish rice
Friday: Pizza Night!
Saturday: Easy Stromboli


Easy Stromboli

1 loaf of French Bread
2 c. shredded mozzarella cheese
1 lb. of Italian Sausage
1 c. pizza sauce
sliced banana peppers

Slice French bread lengthwise. If you'd like to tear out a little of the bottom half of the loaf, leaving a shell, you could. It makes it a little less messy to eat, but is not really necessary. Brown Italian sausage and drain. Stir in pizza sauce. Spread on bottom half of bread loaf. Top with banana peppers to taste. Top with shredded cheese. Replace top half of loaf. Heat in a 350 oven for 10-15 minutes.

Wednesday's Work - Meatloaf

Meatloaf
Macaroni and Cheese
Fried Green Beans
Rolls
Strawberry Pizza

Meat Loaf

15 lbs. ground beef
12 eggs, lightly beaten
2 cups old fashioned oats
1 1/2 cups ketchup
1 large onion, chopped
2 tbsp. salt
1 tbsp. pepper
2 c. Italian seasoned bread crumbs
4 c. milk

SAUCE
1 cup ketchup
1 tbsp. prepared mustard
1/2 c. brown sugar

Combine beef, eggs, oats, ketchup, onions, bread crumbs, salt and pepper. Form into 7-8 large loaves. Place 3 loaves per large chafing pan. Combine sauce ingredients; pour 3 tablespoons over each loaf. Bake at 350°F for 1½ to 2 hours or until no pink remains, basting once with remaining sauce.

Macaroni and Cheese

4 pounds elbow macaroni
4 pounds Velveeta cheese
3/4 pound margarine
1 1/2 cup flour
1 gallon milk
4 teaspoons salt
1/2 teaspoon pepper
1 1/2 large pkg. shredded Cheddar cheese


Directions:

Cook macaroni; rinse and set aside in long shallow pans. Melt margarine and add flour, salt and pepper, also add milk; cook, stirring constantly until smooth. Add Velveeta cheese, stir until well blended. Pour over macaroni; sprinkle with Cheddar cheese and bake for 1 hour at 350 degrees.

Strawberry Pizza
6 rolls of prepared sugar cookie dough
6 (8 ounce) packages cream cheese, softened
3 cups confectioners' sugar
8 cups sliced fresh strawberries
4 cups sugar
1 cup cornstarch
8 cups sliced fresh strawberries

DIRECTIONS
Press sugar cookie dough onto greased cookie sheet. Three rolls of dough per large cookie sheet. Build up edges slightly. Bake at 350 degrees F for 18-22 minutes or until lightly browned. Cool completely.
In a mixing bowl, beat cream cheese and confectioners' sugar until smooth. Spread over crust. In a saucepan, combine sugar, cornstarch and berries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool slightly. Spoon over strawberries. Refrigerate until serving. Cut into squares.

Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans

Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.

Our Menu at Home for this week

Monday: Spanish Style Chicken and Sausage, Salad
Tuesday: Pork Chops a la Slow Cooker, Corn on the Cob, Rice
Wednesday: Meal at Church
Thursday: Swiss Chicken Casserole, Green Beans
Friday: Pizza Night!
Saturday: Sandwiches, Pasta Salad

Macaroni and Cheese

This recipe comes from my good friend Amanda Snyder.

3 boxes of velveeta cheese
1 gallon of milk
2-16 oz. tubs of sour cream
2 lbs. (4 bricks) of cream cheese
2-3 lbs. cubed ham
1 lb. butter
4 lbs. of macaroni

Pour milk in large stock pot. Melt velveeta, sour cream, cream cheese and butter in the milk slowly over medium-low heat. Boil water for macaroni according to package directions. Add macaroni, drain when macaroni is slightly undercooked. Pour macaroni in large 18 qt. roaster. Pour cheese mixture over macaroni. Add ham and simmer until macaroni is tender and cheese is thickened.
Depending upon portion size, this recipe can serve up to 100.

Wednesday's Work - Lasagna

Lasagna
Corn 2 - 6 lb. cans
Salad 1 - 3 lb. bag and about 12 Roma Tomatoes, diced
Garlic Bread
Cookies and Ice Cream

Lasagna
3 pkgs. lasagna noodles, cooked according to pkg. directions and drained
10 lbs. ground beef
3 lbs. sausage
8.5 lb jug or Ragu spaghetti sauce
5 lb. bag of mozzarella cheese
12 oz. Parmesan cheese

Brown Ground beef and sausage together. Drain. Stir in spaghetti sauce and heat through. Put a thin layer of sauce on bottom of pan. Layer noodles, sauce, and cheeses. Repeat layers again two more times. Go thin on the mozzarella cheese in the layers. Be more generous on the top layer. Bake, uncovered, at 350 for approximately one hour or until cheese is melted and bubbly and around the edges.

Garlic Bread
4 loaves of French Bread
2 c. softened butter
2 TBSP. garlic salt or powder

Slice French bread into 24 slices per loaf. Mix butter and garlic. Spread on each slice. Wrap in aluminum foil. Bake at 350 for 30-45 minutes.

Our Menu at Home for this Week

Monday: Fiesta Lasagna
Tuesday: Pepperoni Biscuit Bites
Wednesday: Meal at Church
Thursday: Fried Chicken, Corn on the Cob, Potato Salad
Friday: Pizza Night
Saturday: Pepperoncini Beef (made into sandwiches), Fries

Enjoy!

Friday Hot Lunch - Chili

Chili
Corn Chips-2 bags
Crackers-1 box Saltines
Cheese-4 c. shredded cheddar
Pudding-1-6 lb. can

Chili
5 lbs. ground beef
1-6 lb. can chili beans
1-6 lb. can crushed tomatoes
2 c. water
1 c. chili powder or chili seasoning mix

Brown ground beef, drain. Add beans, tomatoes, water, seasoning. Mix well. Heat over medium-low heat for 1-2 hours. Serve with all the fixings!

Serves 30

Menu Time Monday

Sunday: Grilled Sausage, Potato Salad
Monday: Meatloaf, Mashed Potatoes, Lima Beans
Tuesday: Cheddar Bacon Hamburgers, French Fries, Baked Beans
Wednesday: Meal at Church
Thursday: Baked Deli Focaccia Sandwich, Pasta Salad
Friday: Trip to Nashville
Saturday: Trip to Nashville

Wednesday's Work-Roast Beef

Roast Beef
Mashed Potatoes and Gravy
Carrots
Bread (We used my homemade sourdough recipe)
Apple Crisp

Roast Beef
20 lbs. roast beef, cut into five sections
4 packs dry Italian dressing mix
4 large cans of Cream of Mushroom Soup

Put roast into two roasting pans. Sprinkle evenly with Italian dressing mix. Pour cream of mushroom soup over all. Cover and cook at 250 for 8-10 hours or until fall apart tender.


Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper

Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached. Use the gravy from the roast beef to serve over mashed potatoes.

Carrots
Peel and slice 10 lbs. of carrots. Cover with water. Add 1 stick of butter and bring to a boil. Boil for about 30 minutes or until tender.

Apple Crisp
8 cans apple pie filling
4 yellow cake mixes
4-6 sticks of butter

Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.

Menu Time Monday

Monday: Mexican Pizzas, Corn
Tuesday: Baked Chicken and Rice
Wednesday: Meal at Church
Thursday: Grilled Chicken, Macaroni and Cheese
Friday: Goulash, Peas


Baked Chicken and Rice
1 box Uncle Bens Chicken Flavored Rice
1 can cream of mushroom or chicken soup
1 1/2 c. milk (you could use water)
4 boneless chicken breasts

Pour rice in a greased 13 x 9 dish. Lay chicken on top of rice. Mix seasoning (that came with rice) with soup and milk. Pour over top. Cover and bake at 350 for 45 minutes to one hour. Uncover and bake until slightly browned on top.

Goulash
This is my 'go to' recipe when I'm running low on groceries. The ingredients are some I always have on hand.

1 lb. ground beef
1 box macaroni and cheese (the cheap stuff)
1 can diced tomatoes (you could easily use the Italian or Mexican flavored)
1 can water

Brown ground beef until no longer pink. Drain. Stir in uncooked noodles, diced tomatoes, water and cheese packet. Bring to a boil, then reduce heat and cover. Continue cooking until noodles are tender and water is absorbed, usually about 10-20 minutes.
A few easy additions you could make are onion with the ground beef or add corn or kidney beans at end.

Candy Bar Bouquets

Candy Bars - We use the fundraising packs from Sam's
Wooden Skewers
Curling Ribbon
Tissue Paper
Container
Floral Foam or Play Dough
Packing Tape

Put the foam or play dough at the base of each container. If you use foam, depending upon the size and weight of your container, it may be top-heavy. So if you are using a light weight container, you may want to consider using the play dough at the base for support.
Tape a wooden skewer to the back of each candy bar. Put desired amount of curling ribbon at the base of each candy bar. Place the skewers in the foam or play dough, putting taller pieces in the back and shorter ones towards the front. Push skewers down further in the front to create a more 'stair-like' effect. Place tissue paper in between skewers to cover up foam or play dough.

This picture is not the best one, as I took it towards the end of the ladies meeting and it had been handled by many people and it was starting to look a little 'sad'. We used these as centerpieces for the eating tables, then we gave them aways as gifts to visiting Pastor's wives and as door prizes.

Ladies Meeting - Lasagna

Lasagna
Salad 2- 3lb. bags
Corn 6- 6lb. cans
French Bread


Lasagna
6 boxes of lasagna noodles
30 lbs. ground beef
9 lbs. ground sausage
3 gallons spaghetti sauce
3 lg. bags (I think they're 3 lbs. each) mozzarella cheese
1 lg. container Parmesan cheese

Cook ground beef and sausage together until no longer pink. Drain well. Add spaghetti sauce and cook until warmed throughout. Prepare lasagna noodles as directed on boxes. Place a small layer of sauce (about 2 c.) on the bottom of the large chafing pans. Layer noodles (about 6-8 per layer), sauce (about 4-6 cups), a thin layer of mozzarella cheese (about 2 handfuls) and a generous sprinkle of Parmesan. Repeat layers twice ending with a more generous layer of cheese on top. Bake at 350 for 45 minutes to an hour or until bubbly throughout and cheese is melted. This recipe will make five pans worth. Each pan serves 24 generous servings.

French Bread
12 loaves French Bread
6 c. butter
6 T. Garlic Powder or Salt

Combine butter and garlic. Make 25 slices for each loaf. Cut almost all the way through, leaving just enough to hold the loaf together. Spread garlic butter generously between each slice. Wrap in foil. Bake at 350 for 30 minutes.

Wednesday's Work-Enchiladas

Beef Enchiladas
Refried Beans- We usually only need 1 - 6 lb. can as not everyone likes refried beans
Spanish Rice- We found a 5lb. bag of Uncle Ben's flavored Spanish Rice we use from Gordon Food Service.
Tortilla Chips, Salsa, Sour Cream on the side as toppings.


Beef Enchiladas
10 lbs. ground beef
2 onions, finely chopped
1 gallon enchilada sauce
90 flour tortillas
3 lbs. cheese (reserve one cup to melt on refried beans)

Cook ground beef and onion until beef is no longer pink. Drain well. Stir in 1/4 of the enchilada sauce and about 2 c. of the cheese. Put about 2 T. of the ground beef mixture onto a tortilla and roll tightly. Place tightly in pan. We can fit about 25-30 in a large chafing pan. Add about 1 c. of water to remaining enchilada sauce and pour evenly over enchiladas. Sprinkle generously with remaining cheese. Bake at 350 for about 30-45 minutes or until bubbly around edges and cheese is melted. This makes about 2 and 1/2 large steam table pans. We usually serve 2 enchiladas per adult and 1 per child.

Menu Time Monday

Well, you will see no menu here this week. Do you want to know why? Every year, my husband and I fill out a bracket for the Mens NCAA College Basketball Championship. And every year we have some type of prize for the winner. In the past some of the prizes have been a massage, dinner out, no laundry, wash the car, etc. This year I won and that's right, Chad has to cook for a whole week! I have no idea what this week holds....

Friday's Hot Lunch-Tater Tot Casserole

Tater Tot Casserole
Green Beans (one 6 lb. can)
Chocolate Pudding (one 6 lb. can)

Tater Tot Casserole
6 lbs. tater tots
5 lbs. ground beef
1 large and 1 small can of cream of mushroom soup
32 oz. sour cream
4 c. shredded cheddar cheese
salt and pepper, to taste

Brown ground beef, drain. Combine tater tots, ground beef, cream of mushroom soup, sour cream, salt, pepper and 2 c. cheddar cheese. Spread into a large baking pan. Sprinkle with remaining 2 c. cheese. Bake at 350 for one hour or until bubbly throughout.
Makes 25-30 generous servings.

Wednesday's Work-BBQ Chicken

This menu serves about 50 people.

BBQ Chicken
Baked Potatoes (about 25 pounds will do, depending on the size of the potatoes)
Fried Green Beans
Rolls
Chocolate Cake

BBQ Chicken
48 Boneless, Skinless Chicken Breasts
1 gallon BBQ sauce, your choice (we use Sweet Baby Ray's)
4 pks. onion soup mix

Divide chicken into two large roasting pans. Sprinkle chicken with soup mix (2 pks. for each roasting pan). Pour 1/2 gallon BBQ sauce over each pan. Cover and roast on 250 for 4-6 hours.


Fried Green Beans
1 and 1/2 c. vegetable oil
3 large cans (7 lbs.?) green beans

Drain beans of all liquid. Pour oil into large stock pot. Add green beans. Heat over medium-high heat until sizzling. Stir occasionally, until beans cook down. These beans taste similar to ones you may have at Cracker Barrel.

For the chocolate cake, I use the Dark Chocolate Fudge flavor with Cream Cheese Icing. For 50-60 generous servings, we use 4 boxes of cake mix and 4 cans of frosting. You could easily serve up to 75 with this using smaller servings. The batter is divided among three large cookie sheets. If you microwave the frosting, it will thin it out and make it spread further.

Menu for the week

Sunday: Sirloin Tips with Mushroom Gravy (this was supposed to be cooked last week but I forgot about Pizza Night!)
Monday: Italian Meatloaf
Tuesday: Famous Pork Chops
Wednesday: Meal at Church
Thursday: Slow Cooker Round Steak
Friday: Pizza Night
Saturday: Spaghetti

Wednesday's Work - Hamburgers

Grilled Hamburgers - 60 burgers
Grilled Hotdogs - 24 large hot dogs
Baked Beans - one 7 lb. can
Macaroni Salad
Peanut Butter Dessert

Macaroni Salad

3 lbs. uncooked elbow macaroni
12 hard-cooked eggs, chopped
1 medium onion, finely chopped
12 stalks celery, finely chopped
1 cup dill pickle relish
8 cups mayonnaise or miracle whip (half gallon)
1-1/2 cups prepared yellow mustard
3 cups white sugar
1/4 cup white vinegar
2 teaspoons salt

Cook macaroni according to package directions. Drain and rinse well with cold water. Combine remaining ingredients. You may use more or less mayo depending upon how moist you want the salad. Stir in macaroni. Chill.

Peanut Butter Bars
1 yellow cake mix
1 egg
1/3 c. water
1 c. peanut butter
1 can chocolate frosting
1/2 c. peanut butter

Mix cake mix, egg, water and 1 c. peanut butter on low speed. Spread onto greased baking sheet. Bake for 20-25 minutes at 350 or until puffy and lightly browned. Cool completely. Mix chocolate frosting and 1/2 c. peanut butter (if you microwave the frosting and the peanut butter for about 30 seconds, it makes it easier to stir and spread). Spread over top. Cut into squares. We quadrupled this recipe to serve to our Wednesday night crowd.

Menu for the Week

Sunday: Sloppy Joes and French Fries
Monday: Hearty Sausage Sandwich (recipe to follow) and salad
Tuesday: Mexican Pizza, Spanish Style Rice
Wednesday: Eat at Church
Thursday: Italian Chicken Wraps, Pasta Salad
Friday: Sirloin Tips and Mushrooms with Mashed Potatoes and Green Beans
Saturday: Grilled Chicken, Macaroni and Cheese, Salad

Hearty Sausage Sandwich

1 lb. bulk Italian sausage
1 med. onion, chopped
1/2 c. chopped green onion
1 garlic clove, minced
1 pkg (8 oz.) cream cheese, cubed
1/4 c. chopped fresh mushrooms
1/4 c. grated Parmesan cheese
1/4 c. water
1/4 tsp. dried oregano
1 loaf (1 lb.) unsliced Italian bread
1-1/2 c. shredded mozzarella cheese

In skillet, cook sausage, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add cream cheese, mushrooms, Parmesan cheese, water and oregano. Cook and stir until cheese is melted.
Cut bread in half horizontally; hollow out top and bottom, leaving a 3/4 inch shell. Place bread bottom on baking sheet. Sprinkle with half the mozzarella; top with sausage mixture and remaining cheese. Place bread top. Bake at 375 for 15 minutes or until cheese is melted. 6 servings.

Wednesday's Work-Pork Loin

Menu serves about 50 people.

Pork Loin
Mashed Potatoes and Gravy
Carrots
Rolls
Cookies and Ice Cream

Pork Tenderloin
2-10lb. pork tenderloin, cut into thirds
1-1/2 c. rosemary and garlic seasoning (we found a 26 oz. container of this at Sam's)

Rub each section of pork with 1/4 c. rosemary garlic seasoning. Wrap in aluminum foil. Place in a roasting pan and cook at 275 degrees for 5-6 hours or until internal temperature reaches 160 degrees. Remove from foil and slice or shred (your preference). Reserve drippings to use in gravy.


Mashed Potatoes
20 lbs. potatoes
1/2 gallon milk
2-3 sticks of butter or margarine
4 tsp. salt
2 tsp. pepper

Peel and dice potatoes. Cover completely with water. Bring to boil and continue to boil until fork tender. Drain potatoes and return to pan. Add milk, butter, salt and pepper and mix using electric mixer until desired consistency is reached.

Gravy
At Sam's you can buy a 24 oz. container of powdered gravy mix. You can buy chicken, beef or pork flavored. To give it a zing, make sure to use the pan drippings from whatever meat you're using. If there is not enough drippings, add water to get amount called for.

Sourdough Starter and Bread Recipe

My definition of homemade bread in the past was to buy the frozen dough and let it thaw, rise and bake. But, no more!
For as long as I can remember, my Aunt Mary Jane has been making the most fantastic, sweet, soft bread. And lately, I've been getting the hankering for it. She is a working woman and if she can do it, surely I can! I emailed her for the recipe and began my first bread making journey!

To begin, you'll need a starter:

2 envelopes active dry yeast
1/2 c. warm water
1 c. warm water
2/3 c. sugar
3 T. instant potato flakes

Dissolve the yeast in 1/2 c. warm water in a glass jar with screw on lid. Once dissolved completely, stir in 1 c. warm water, sugar and potato flakes. Let the mixture sit out all day (it should become bubbly on the top), then refrigerate for 10days. Remove from the refrigerator and feed.

Feed starter:

3/4 c. sugar
3 T. instant potatoes
1 c. warm water

Mix the sugar, water and flakes and add to starter. Set in a warm place, uncovered for one day (10-12 hours). I put mine in the oven with the oven light on. It stays warmer that way than on the counter top. That night take out one cup to use in making bread and return the rest to the refrigerator (covered). The starter that you return to the refrigerator will need to be fed every five days or so. Don't store more than 2 cups or less than one cup. Starter will be thin. (I guess you can give away starter for others or just toss the excess. I'm still learning and figuring this out myself!)



To Bake Bread:

1 c. starter
1/4 c. sugar
1/2 c. oil
1-1/2 c. warm water
1 T. salt
6 c. bread flour

Mix all ingredients well (does better if you use your hands). Dough will be sticky. Cover and let rise overnight.

Punch down in the morning. Divide dough into three equal portions and knead. Cover and let rise 8-10 hours. Bake at 350 for 30 to 35 minutes or until lightly browned.




I can't tell you how proud I am of myself for actually making this! For being my first time it was so easy. Other than taking awhile between risings and such, it isn't time consuming or difficult to do. I plan on making this again and again!

Menu Time Monday

Ok, so it's not Monday yet. But here's the menu early:

Sunday: Scalloped Ham and Pasta (Recipe to follow), Biscuits
Monday: Classic Chicken Biscuit Pie, Salad
Tuesday: Tacos, Corn, Spanish Rice
Wednesday: Meal at Church
Thursday: Grilled Italian Sausage, Fried Potatoes
Friday: Pizza Night!
Saturday: Fiesta Bake, Salad

Scalloped Ham and Pasta
1/4 c. margarine or butter, divided
1 pkg. (6.2 oz) PASTA RONI Shells and White Cheddar
2 c. frozen mixed vegetables
2/3 c. milk
2 c. cubed ham (you could use cooked chicken)
1/4 c. bread crumbs

Preheat oven to 450. In large saucepan, combine 2 1/4 c. water and 2 tbsp. butter. Bring to boil. Stir in pasta and frozen vegetables. Reduce heat to medium. Boil, uncovered, stirring frequently, 12 to 14 minutes or until most of water is absorbed. Add cheese packet from pasta, milk and ham. Continue cooking for 3 minutes. Transfer pasta mixture to a 9 inch glass baking dish. Sprinkle with bread crumbs. Melt remaining 2 tbs. of butter and drizzle over top. Bake 10 minutes or until bread crumbs are browned and edges are bubbly. Delicious!

Friday Hot Lunch - Taco Bar

Taco Bar
Cookies (from Sam's - cookie dough, makes 84 cookies @2 $6.87) Use half the container and save the rest for another meal.

3 pkgs. soft tortillas (12 in each pkg.)
3 pkgs. crunchy taco shells (20 in each pkg.)
6 lbs. ground beef
1/2 c. taco seasoning
4 c. shredded cheese
2 c. sour cream
1 pkg. shredded lettuce (from Sam's @ $2.68)
Salsa

Cook ground beef until no longer pink. Drain. Stir in taco seasoning and 1/2 c. water or more depending on your preference. Simmer over low heat for 15-20 minutes.

Kids can choose from a soft taco or cruncy taco. Or they may choose to break up crunchy taco shells to make a taco salad or 'nachos supreme'. Make sure you serve the meat to each child. Give them approximately 1/4 c. per person. We let the elementary have one taco and the middle and high schoolers have two. Once every one is served, they may return for seconds if there is enough. All kids get two cookies each.

Serves 25-30

Wednesday's Work - Ham Dinner

Serves about 50 people

Ham
Macaroni and Cheese
Carrots
Rolls
Apple Crisp


Ham:
Picnic Ham (approximately 25 lbs.)

If you ask, some stores will cut the ham in to a manageable size. We have a local food supply store, Farm Boy, where we buy our ham.
Put the ham in large stock pot. Cover completely with water. Bring to boil, then continuously boil for approximately 4-6 hours. Ham will be done when it begins to fall apart. Remove from water and slice into serving size pieces.

Carrots:
2 - 5lb. bag peeled carrots
1 stick butter, melted

Cover with water and bring to boil. Reduce heat and cover. Simmer over low heat until tender, about 1 hour). Drain. Drizzle with melted butter and serve.

Apple Crisp:
8 cans apple pie filling
4 yellow cake mixes
6 sticks of butter

Pour four cans of pie filling into large baking pan (we use the ones for the steam table). Sprinkle two boxes of dry cake mix evenly over top of pie filling. Slice butter sticks into very thin slices. Place butter pats in single layer over entire dessert. Make sure every spot is covered with butter slices and no cake mix is left dry. Repeat with remaining ingredients in another pan. Bake both pans at 350 for 45 minutes to one hour, or until golden brown.

Menu Time Monday

Sunday: Homestyle Vegetable Soup with cornbread
Monday: Green Bean and Chicken Bake (Recipe to follow below) with salad
Tuesday: Baked Rigatoni, Garlic Bread
Wednesday: Meal at Church
Thursday: Quick Taco Macaroni and Cheese
Friday: Spicy Chicken Tortilla Casserole, Corn, Spanish Rice
Saturday: Goulash, Salad, Biscuits

Green Bean and Chicken Bake

1 can cream of mushroom soup
3/4 c. milk
1/8 tsp. pepper
2 pkgs. (9 oz. each) frozen green beans, thawed (you could used 2 cans, drained)
2 c. cubed cooked chicken (you could substitute turkey)
1 1/3 c. French Fried Onions, divided
1 1/2 c. shredded cheddar cheese, divided
3 c. hot mashed potatoes (homemade or prepared instant)

Preheat oven to 375. In a 3-quart casserole, combine soup, milk and pepper. Stir in beans, chicken, 2/3 c. french fried onions and 1 cup cheese. Spoon mashed potatoes on top.
Bake, uncovered, for 45 minutes or until hot. Sprinkle with remaining 1/2 c. cheese and 2/3 c. onions. Bake 5 more minutes or until onions are golden.

Wednesday's Work - Parmesan Chicken

Menu for 50

Parmesan Chicken
Rice Pilaf
Green Beans (2- 6 lb. cans)
Sister Schubert Rolls
Pudding with Whipped Cream (2 - 6 lb. cans)


Parmesan Chicken:

48 Boneless Skinless Chickn Breasts
2 Cans Italian Seasoned Bread Crumbs
1 Container of Parmesan Cheese
2 c. butter, melted

Mix together bread crumbs and parmesan cheese. Dip each chicken breast into melted butter. Coat both sides with bread crumb mixture. Place in single layer on baking sheet. Bake at 350 for 30-45 minutes or until golden brown and chicken is no longer pink in middle.

Rice Pilaf:

6 c. rice, uncooked
2 c. butter
1 lg. onion, finely chopped
2 T. Dried Parsley
6 c. chicken broth

Melt butter in large stock pot. Saute onion until tender. Add rice, parsley and broth to onion and butter mixture. Bring to boil and then lower heat. Simmer until about half of liquid is absorbed. Transfer to large baking pan. Cover and bake at 350 for about 30-45 minutes or until rice is tender. Check about halfway through cooking time. More broth may be needed to keep rice from drying out too much.

Menu Time Monday

Sunday: Fisherman's Pie, Salad
Monday: Bacon Chicken and Dumplings and Broccoli and Cauliflower
Tuesday: Chocolate Chip Pancakes and Fruit
Wednesday: Dinner at Church
Thursday: Chicken Enchiladas, Spanish Rice, Corn
Friday: Pizza!
Saturday: To each his own (I'm going to the Old Spaghetti Factory in Louisville)!

Here it begins

I can't believe I am doing this. I am starting a new blog. I don't know how I'll ever be able to keep up with it, but we'll see. The purpose of this blog is strictly food related. I'd like to leave my other blog for family purposes. It seems at this particular point in my life, I find myself surrounded by food. Fortunately, for me, I have lots of willpower!
Let me explain why I decided to start this. On my main blog, I usually (or at least try to) post a weekly menu. I get lots of requests from those posts for recipes, shopping lists, etc. On top of the interest I have in putting together menus for my family, I also am partly responsible for our menus at church and school. I help prepare a meal each week for 75 at our church. I also cook for approximately 30 children at school on a daily basis. And so, I am becoming pretty familiar with quantity cooking and economic recipes for good hearty meals. So, this is where I'll try to post all those thoughts, ideas, recipes and such.
We'll see where it goes. We'll see who even takes an interest in it!