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).
Monday, August 31, 2009
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).
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).
Monday, August 17, 2009
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.
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.
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.
Wednesday, July 22, 2009
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!
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!
Monday, July 20, 2009
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)
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)
Tuesday, July 7, 2009
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.
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.
Thursday, July 2, 2009
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
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
Tuesday, June 30, 2009
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.
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.
Monday, June 29, 2009
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!
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!
Wednesday, June 24, 2009
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.
* 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.
Wednesday, June 17, 2009
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!
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!
Monday, June 15, 2009
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.
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.
Monday, June 8, 2009
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.
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.
Tuesday, June 2, 2009
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
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
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