What's Cookin' ??

[moreluck]

Mom's Easy Swiss Steak With Yummy Gravy

2 lbs sirloin steaks, 1/2 - 3/4 inch cut (or round)
1 small onion, chopped
2 (10 1/2 ounce) cans condensed golden mushroom soup
2 tablespoons oil
1/4 teaspoon salt
1/8 teaspoon pepper

1. Preheat oven to 350 deg F.
2. Heat frying pan on medium high burner. Add oil.
3. Saute onions in oil until soft. Remove and set aside. Reserve oil.
4. Cut steak into four or five portions. Salt and pepper both sides.
5. Brown steak in reserved oil. About 2 min per side.
6. Put steak and onions in a oven proof stoneware or glass casserole dish.
7. Add soup and 1-1/2 cans of filtered water to frying pan.
8. Heat to near boiling and deglaze pan. Add to steak.
9. Cover dish with aluminium foil.
10. Bake for 2-1/2 to 3 hours until meat is tender.
11. Serve meat with horseradish and the gravy over mashed potatoes.

[moreluck]

Sunday Chicken Dinner

4 medium carrots, cut into 2 in. pieces
1 medium onion, chopped
1 celery rib, cut into 2 in. pieces
2 cups fresh green beans (2 in. pieces)
5 small red potatoes, quartered
1 broiler or broiler-fryer chicken, cut up (3 to 3 1/2lbs.)
4 slices bacon, strips cooked and crumbled
1 1/2 cups hot water
2 teaspoons chicken bouillon granules
1 teaspoon salt
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 pinch pepper

1. In a 5qt. slow cooker, layer the first seven ingredients in order listed. In a bowl, combine the remaining ingredients, pour over the top. Do not stir.
2. Cover and cook on low for 6-8 hours or until vegetables are tender and chicken juices run clear. Remove chicken and vegetables. Thicken juices for gravy if desired.

[moreluck]

Western Meatballs

3 lbs ground beef
1 1/2 cups milk
1 cup rolled oats
1 cup cracker crumbs
2 large eggs
1/2 cup onions, chopped
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 tablespoon chili powder
1 cup brown sugar
1/4 cup onions, minced
1 teaspoon garlic
2 tablespoons ketchup
1/2 teaspoon Kitchen Bouquet

1. Mix all ingredients together (I use my hands) and form into small (quarter sized) balls.
2. Brown in HOT pan until dark brown.
3. Put into baking dish and cover with sauce.
4. Bake at 350 degrees for 1 hour.

[moreluck]

Pasta Salad: Orzo W/ Corn, Green Beans, Tomatoes

1 lb Green Beans
1/2 c Shallot
1 1/2 cups Orzo pasta
2 tablespoon Dijon mustard
3 ears Corn
2 tablespoon Tarragon fresh minced
1/2 c White wine vinegar
2 cups Cherry tomatoes
1/2 c Olive oil

Instructions:

boil water and trim beans to 2-inch lengths. cook until barely tender, 3-5 min. drain (save water) and immerse in ice water

fill pan with saved hot water and bring back to boil. add orzo and cook until barely tender, 8-10 min. drain and rinse with cold water.

husk corn and cut kernels off

dressing: combine vinegar, oil, shallot, mustard, tarragon and salt/pepper to taste.

Mix pasta with 1/2 c of dressing, layer all ingredients together and save rest of dressing in refrig until serving. Add more dressing as needed.

[moreluck]

Finger Lickin' Good Pork Chops

8 ea Lean Pork chops
1 teaspoon Salt
3/4 cup Flour
2 can (12 oz) Cream of Chicken Soup
2 teaspoon Dry Mustard
1 can (12 oz) Cream of mushroom soup
2 teaspoon Garlic powder
1 can (12 oz) Water
2 tablespoon Oil
8 ounce Mushroom sliced

Instructions:

Combine flour, dry mustard, garlic and salt. Dredge chops in flour mixture. Brown in oil over medium high heat. Remove chops to a casserole or crock pot. Combine the soups, water, mushrooms and remaining flour mixture in a bowl. Pour over pork chops. Bake covered in a 350 oven for 1 to 1 1/2 hours. OR Cook for 6 to 8 hours on low in the crock pot.

[moreluck]

TREASURE ISLAND CHICKEN


A school-lunch chicken recipe contest produced this one. The winner adapted it from an old family recipe.

10 chicken breast halves
5 chicken drumsticks
5 chicken thighs
3 Tbls. butter or margarine
3 Tbls. flour
1/4 cup sugar
1/2 teaspoon dry mustard
3/4 teaspoons cinnamon
1/4 teaspoon ground ginger
1 1/2 cup orange juice
2 tsp. salt or to taste
Preheat oven to 350 F. Place chicken in single layer, skin side up, in 2 large baking pans. Keep breast halves in a separate pan as they will cook more quickly than the legs and thighs. In a saucepan over medium heat, melt butter. Stir in flour, sugar, spices, orange juice and salt and cook, stirring constantly until thickened. Pour sauce over chicken. Bake, uncovered, for 45 to 60 minutes or until cooked through. Check breast meat for doneness after 45 minutes.

[moreluck]

Egg & Pepperoni Sub.

INGREDIENTS:
1 submarine sandwich roll, split
1 slice American cheese
2 tablespoons butter or
margarine, softened
3 egg, beaten
1 pinch salt
1 clove garlic, minced
12 slices pepperoni sausage
DIRECTIONS:
1.Heat a large skillet over medium heat. Spread 1 tablespoon of the butter or margarine onto the cut sides of the submarine sandwich roll. Place the roll buttered surfaces down into the heated skillet. Cook until lightly toasted. Remove the roll from the skillet, and place the cheese onto one of the toasted surfaces. Set aside.2.Melt the remaining butter in the hot skillet. Add garlic and pepperoni; cook and stir until soft. Stir in the beaten eggs; cook and stir with the pepperoni until firm and scrambled. Spread the egg mixture over the cheese on the roll, and top with the other half of the roll to serve.

[moreluck]

Cowboy Meatballs

Ingredients:
2 pounds ground chuck
1/2 cup rice
1/2 cup onion, chopped
1 egg, slightly beaten
1 teaspoon seasoned salt
1 can (16 oz. size) tomatoes, crushed with wooden spoon
1/4 cup vinegar
3 tablespoons brown sugar
1 tablespoon paprika
2 teaspoons chili powder
3 tablespoons Worcestershire sauce
1 1/2 teaspoon salt



Directions:
Combine meat, rice, onion, egg, and salt. Form into 2 inch meatballs. Brown in hot skillet until cooked on all sides. Place in crockpot. Mix remaining ingredients and pour over meatballs. Cook on low 4 to 6 hours or on high 2 to 3 hours. Stir occasionally.

[moreluck]

Soup Parmesano

Ingredients

1 package Fresh Ground Chicken
1 package dried Italian salad dressing mix
1 tablespoon olive oil
6 cans (10 1/2 ounces) chicken broth
1/2 cup frozen carrot slices
1 package (9 ounces) cheese-filled tortellini
1 can (14 1/2 ounces) diced tomatoes, drained
1/2 cup chopped fresh or frozen spinach

Instructions

1. In bowl, mix ground chicken or turkey and salad dressing until well combined.
2. Form into small (1” diameter) meatballs. In skillet, heat olive oil over medium heat. Add meatballs and brown on all sides (about 7-10 minutes). Remove meatballs from pan and drain on paper toweling.
3. Heat chicken broth in large saucepan until just boiling. Add tortellini and carrots, cook for 5 minutes. Reduce heat and add meatballs. Simmer for 10 minutes. Add tomatoes and spinach. Stir until spinach wilts slightly.

[moreluck]

Easter Meat Pie

INGREDIENTS:
4 (9 inch) unbaked pie crusts
2 pounds ricotta cheese
6 eggs
8 ounces mozzarella cheese,
grated
1 pound cooked ham, chopped
1/2 pound Genoa salami,
chopped
1/4 pound prosciutto, chopped
1/4 cup grated Parmesan
cheese
DIRECTIONS:
1.Preheat oven to 325 degrees F (165 degrees C).2.Place ricotta in a large mixing bowl and add eggs one at a time while mixing on low speed. Stir in mozzarella, ham, salami, and prosciutto until all ingredients are well combined. Line two 9 inch pans with pastry. Spoon half of mixture into each pan. Sprinkle half of the Parmesan cheese over each pie, then cover with top pastry. Crimp edges and cut steam vents in tops.3.Bake in preheated oven for 1 hour, until crust is golden brown. Cool on racks

[moreluck]

Cheesy Beans And Rice

Ingredients:
1 cup uncooked brown rice
1 can (16 oz size) kidney beans, rinsed and drained
1 large onion, chopped
1 tablespoon canola oil
1 can (14 1/2 oz. size) diced tomatoes and green chillies, undrained
2 teaspoons chili powder
1/4 teaspoon salt
1 1/4 cup shredded reduced-fat cheddar cheese, divided



Directions:
Cook rice according to package directions. Transfer to a bowl; add beans. In a nonstick skillet, saute onion in oil for 4-5 minutes. Stir in the tomatoes, chili powder and salt. Bring to a boil; remove from the heat.

In a 2-qt. baking dish coated with a nonstick cooking spray, layer a third of the rice mixture, cheese and tomato mixture. Repeat layers. Top with remaining rice mixture and tomato mixture.

Cover and bake at 350 for 30 minutes or until heated through. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or untile cheese melts.

[moreluck]

Ligurian Pasta

1/2 lb dried tubular pasta pasta (to hold the sauce)
1 (12 ounce) can French style green beans (drained)
2 medium waxy potatoes
1/2-1 cup pesto sauce (your own or purchased)

1. Dice potatoes into 1 inch cubes and saute in olive oil until crisp and brown on the outside and easily pierced with knife. Salt and pepper to taste. Add the drained green beans to warm through.
2. Meanwhile, cook the pasta according to directions on box.
3. Add the pesto to the vegetables and mix thoroughly.
4. Add cooked and drained pasta to vegetables and mix thoroughly. Can add some of the pasta water if necessary.
5. Serve with a side salad, crusty bread and freshly grated parmesan to pass.

[moreluck]

Denver Breakfast Casserole (smaller)

6 eggs
1/2 cup onions, chopped
1/4 teaspoon thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
3 cups frozen hash browns, cubed (or shredded)
4 ounces swiss cheese, shredded
1/2 cup ham, diced
1/2 cup green peppers, chopped
1 tomato, thinly sliced

1. Spray 9" pie plate with non-stick cooking spray.
2. In large bowl combine eggs, onion, thyme, salt and pepper and beat well.
3. Stir in potatoes, cheese, ham and green pepper.
4. Pour into pie plate and bake 40 to 45 minutes in preheated 350 degree oven (or until set).
5. Garnish with sliced tomato slices and serve.

[moreluck]

Beef Braised in Guinness

• 2 pounds round steak (at least 1/2-inch thick, cut into serving pieces)
• 3 tablespoons olive or canola oil
• 1 cup sliced fresh mushrooms
• 1 medium onion, chopped
• 1 bottle Guinness
• sprig of thyme (or pinch of dried thyme)
• few strips of orange peel (optional)
• salt and freshly ground black pepper

Preheat oven to 350°F.

Trim excess fat from steak, and slash edges to prevent curling. In a skillet over medium-high heat, quickly brown the steak pieces in 2 tablespoons of the oil. Remove from skillet and set aside.

Lower heat to medium. Add the sliced mushrooms and chopped onion to the skillet along with the remaining 1 tablespoon oil, and sauté until onion is transparent.

Pour the sautéed vegetables evenly into a medium baking dish. Place steak pieces in a single layer over the vegetables. Slowly pour the Guinness into the pan until steak pieces are just barely covered. Sprinkle in the thyme and orange peel, if using, and season well with salt and pepper.

Cover dish tightly with aluminum foil. Braise in the preheated oven for 1 to 1-1/2 hours or until steaks are tender. Makes about 4 servings.

[moreluck]

Short Ribs Jambalaya

2 lb. boneless beef short ribs
1 can diced tomatoes drained
4 teaspoons Creole or Cajun seasoning
4 cups reduced-sodium beef broth divided
1/2 teaspoon freshly ground pepper
2 tablespoons vegetable oil
2 teaspoons chopped fresh thyme
1 onion chopped
2 cups long-grain white rice
1 green bell pepper chopped
8 green onions thinly sliced
1/2 cup chopped celery
1/4 cup chopped fresh parsley
2 cloves minced
Instructions:

1. Heat oven to 350°F. Cut ribs into 2-inch pieces. In small bowl, stir together Creole seasoning and pepper; sprinkle over ribs.

2. Heat oil in heavy large pot or Dutch oven over medium-high heat until hot. Add ribs in batches; cook 3 to 4 minutes or until browned, turning once. Place on plate.

3. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups of the broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil.

4. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through.

5. Remove from oven; return pot to stovetop. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice, green onions and parsley; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.

[moreluck]

Dallas-Style Sloppy Joes

INGREDIENTS:
1 1/2 pounds lean ground beef
1 yellow onion, chopped
1 red bell pepper, chopped
sea salt and ground black
pepper to taste
1 1/2 cups ketchup
3 tablespoons apple cider
vinegar
3 tablespoons Worcestershire
sauce
3 tablespoons brown sugar
3 tablespoons yellow mustard
3 tablespoons hickory flavored
barbecue sauce
2 tablespoons grated
Parmesan cheese
5 large hamburger buns,
toasted

DIRECTIONS:
1.Cook the ground beef in a large skillet over medium heat until completely browned, 5 to 7 minutes. Add the onion and bell pepper, season with sea salt and black pepper, and cook until vegetables soften, about 7 minutes.2.Stir in the ketchup, vinegar, Worcestershire sauce, brown sugar, mustard, and barbeque sauce. Reduce heat to low and simmer the mixture until thickened, about 10 minutes. Add Parmesan cheese and serve on toasted hamburger buns.

[moreluck]

Roast Pork and Potatoes with Bacon, Garlic and Sage

• 4- to 5-pound boneless pork roast
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 garlic cloves, slivered
• 1/2 pound bacon
• 1/4 cup fresh sage leaves
• 16 small red (new) potatoes, with skins

Preheat oven to 375°F.

Trim as much fat as possible from the roast. Rub roast with salt and pepper. With a sharp knife make small slits all over the roast and insert a sliver of garlic in each. Stretch each piece of bacon before using it (otherwise it will shrink when you wrap it around the roast). Wrap the strips around the pork, tucking sage leaves under each strip. Fasten the bacon with toothpicks.

Set the roast in a roasting pan and surround it with the potatoes which have been boiled in their skins for 10 minutes. Sprinkle the potatoes with salt and pepper. Roast for 1-1/2 to 2 hours, turning roast halfway through cooking. The roast is done when it registers 170°F on a meat thermometer.

Remove roast from the oven and let it rest in a warm place, covered loosely with foil, for 10 minutes. Remove toothpicks. Cut the roast into thick slices. Serve with the potatoes and spinach or green beans. Makes about 6 servings.

[moreluck]

Stuffed Peppers

1 pound ground beef
1 tablespoon Worcestershire sauce
1/2 cup uncooked long grain white rice
1/4 teaspoon garlic powder
1 cup water
1/4 teaspoon onion powder
6 green bell peppers
2 cans tomato sauce
1 teaspoon Italian seasoning

Instructions:

Preheat oven to 350 degrees F (175 degrees C).
Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned.
Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.)
In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers.
Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.

[moreluck]

Traditional Knedlicky (Czech Potato Dumplings)

3 cups mashed potatoes (real, not fake, leftovers work great)
3 cups all-purpose flour

1. Fill a