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Keep checking back. New recipes will be added all the time! If you are looking for the desserts and breads, they are HERE.
1 (3-4 lb.) chuck roast Rinse meat under cold water. Pat dry with paper towel. Season with black pepper. Heat frying pan over medium-high heat, add 2 tbs. oil to the pan and sear the meat for 3 mins. on both sides. Remove from pan and set aside. Place onion slices into slow cooker. Sprinkle garlic around the center and place the roast over. In a bowl, mix the remaining ingredients until combined and pour over the roast. Slow cook on low heat setting for 6-8 hours. Serve with mashed potatoes or noodles with the gravy. Green beans or a favorite vegetable rounds out the meal. You can substitute dry beefy onion soup mix for the onion soup mix (or use one of each). I sometimes use the minced garlic that comes in a jar and, if need be , water can be substituted for the wine. The wine cannot be tasted…it just seems to bring out the other flavors. Leftovers make great open-face sandwiches with a salad.
1 Tbs. butter Melt butter in a large saucepan (or large deep skillet) over medium-high heat. Add onion and saute until tender. Stir in chicken and vegetables; cook until thoroughly heated (3-5 mins.), stirring often. Meanwhile, combine the water, flour and broth. Gradually stir the broth mixture into the chicken mixture. Stir in salt, pepper and bay leaf: bring to a boil. Reduce heat, and simmer about 3-4 mins. Stir in the tortilla strips, and cook until the strips soften (2-3 mins.). Remove from heat; stir in parsley and discard bay leaf. Serve immediately. My notes: This is made even quicker if you have leftover cooked chicken breasts from another meal. When we barbecue chicken or I cook chicken for another recipe (without sauce), I usually cook some extra to use in recipes such as this. The breast meat (without skin) from a rotisserie chicken can also be used (use remainder for chicken salad). I use a rounded tablespoon of flour and salt and pepper to taste. When cutting the tortillas, I cut them in half lengthwise, then cut the halves into ½" strips the other way, so that they are not as long. This is very good as well as quick and easy. Although the tortillas seem like an odd ingredient, when softened they are very much like large noodles and quite tasty.
1 package Hamburger Helper, any variety Brown the ground beef with the onion in a large Dutch Oven-type pot. Pour off any excess grease. Stir in the sauce packet from the Hamburger Helper. Add 5 cups of the water along with the tomatoes, pepper, and Bay leaves. Heat to a boil: cover and simmer for 10 minutes. Add the pasta from the Hamburger Helper along with the vegetables, I cup of water, the V-8 and the bouillon. Cook 10 minutes longer to cook the vegetables. Remove Bay leaves prior to serving. This is a very easy and very delicious soup. You can vary the frozen vegetables to your choice. The vegetable juice can be generic. You should not need any additional salt.
½ cup olive oil Combine and shake well before each use. You can add some minced garlic if you like.
1 ½ lbs. flank or skirt steak, cut into 1" cubes Put steak cubes in non-metal bowl or zippered plastic bag. Combine remaining ingredients for marinade and pour over the steak cubes and coat all. Refrigerate, at least, four hours, turning or stirring occasionally, if possible. Remove from refrigerator while broiler preheats. Thread onto skewers and broil about 4-5" from heat about 3 mins. on each side, basting occasionally. Marinade can also be used for pork or chicken kabobs.
2 1/2 lbs. lean boneless pork, cut into 1" cubes Place the pork cubes into a non-metal bowl or into a gallon-size zipper type freezer bag. Make marinade by combining the next six ingredients. Pour over the pork cubes and toss to coat all the cubes with the marinade. Cover bowl or seal the bag and refrigerate overnight. Thread the pork onto skewers and grill or broil 6" from burner, brushing with marinade. Turn once during cooking and brush again. Place in center of Pita rounds and top with tomato, onion and lettuce and serve with Tzatziki Sauce. Souvlaki is one of Michael's favorite comfort foods. No toppings for him, except for the sauce. You can use the marinade with beef or chicken instead of pork also and use the same recipe. The meat cooks fairly quickly. Tzatziki Sauce
2 cups plain yogurt Combine, cover and chill until ready to use. The nicely minced garlic in a small jar in the produce section of the grocery store can be substituted where called for.
You will need the following for each sandwich.
2 slices of bread Spread the peanut butter on one side of each slice of bread. Place the banana slices on one slice of bread. Top with slices of cooked bacon and drizzle with the honey. Top with the remaining slice of bread. Spread half the butter on the outside of the sandwich (both sides) and the remaining butter in a non-stick skillet over medium heat. Cook sandwich for about 2 minutes on each side or, until golden. Serve immediately. Almost everyone has made a peanut butter sandwich with banana, bacon or honey, so, why not all three?
1 16oz. can chicken broth (such as Swanson’s or Sweet Sue) Put all ingredients into a large soup pot and simmer over low heat for 2 hours. Remove Bay leaf before serving. Nice creamy tasty soup. You could substitute another cream soup for the cream of mushroom. You could use canned peas and corn (drained, of course) in place of the frozen, but, add them toward the end of cooking time, so as not to overcook them. I would think that a cup of frozen shredded hash browns could be substituted for raw potatoes. I have used them in other soups to save time.
½ cup chopped celery Put all ingredients (except the franks) in a large saucepan and simmer about 30 mins. adding the frank pieces in the last 10 mins. Remove the Bay leaf and discard before serving. This soup is not only easy, but, it is delicious and hearty. I usually use the entire package of franks. Add a salad and bread or crackers and you have a meal.
1/3 cup mayonnaise Mix together the mayonnaise and chili sauce. Spread onto six slices of the rye bread. Arrange cheese, corned beef and drained sauerkraut on the bread slices and top with the remaining slices of bread. Serve as is, or for variety, grill as you would grilled cheese. Rachel Sandwich Substitute 1 ½ cup coleslaw for the sauerkraut. * The chili sauce called for is the bottled kind found with ketchup and other condiments at the grocery store. I have substituted ketchup and a dash of chili powder.
1 ½ lbs. chuck steak Cut steak into serving size pieces. Brown in a little oil in a heavy frying pan. Place in a baking dish. Lightly brown the onion and pepper in the same pan. Place on the meat. Rinse the pan with a small amount of water and pour over. Then pour the tomato soup over all. Cover and bake for 3 hours at 250 degrees. The steak never fails to be tender, moist and delicious. I find that the amount of steak does not have to be exact. The secret seems to be in the lower oven temperature.
For each sandwich, top one slice of white bread with the following; Butter one side of another slice of white bread and place buttered side up on top. Preheat a non-stick skillet or griddle and place sandwich buttered side down on skillet and spread butter on the top. Cook, pressing down occasionally with spatula until bottom is golden brown. Turn and cook other side until golden brown and cheese is melted. This is a cheese-lovers grilled cheese sandwich.
8 oz. ziti or small tube pasta Cook pasta according to package directions. Meanwhile, crumble the sausage into a non-stick skillet and add onion and garlic. Cook over medium heat until sausage is no longer pink. Drain off fat. Add tomatoes and seasonings and bring to a boil. Reduce heat; simmer uncovered for 10 minutes or until slightly thickened, stirring occasionally. Stir in the Half-and-Half; heat through, but, do not boil. Remove from heat and pour over drained pasta and toss to coat. Sprinkle with Parmesan. This one is in answer to a request from Sheri for an Italian pasta. It is quick, easy, delicious and makes a meal when a salad is served on the side. Enjoy, Sheri.
1 packet Hidden Valley Ranch dressing mix In a blender, combine the dressing mix, milk and cream cheese. Pour mixture over the potatoes and bacon pieces in a 9" baking dish. Top with cheese. Bake at 350 degrees for 35 minutes.
1/2 cup sugar In a small saucepan, heat the sugar, vinegar, oil, salt and pepper until the sugar is dissolved. Remove from heat and set aside to cool while you prepare the other ingredients. Mix the sugar mixture into the prepared vegetables, cover and refrigerate about 24 hours before serving cold. Cool, colorful and tasty summertime side dish.
1 (11 oz.) can whole kernel yellow corn, drained In a large bowl, mix the vegetables together. In a small bowl, mix together the remaining ingredients and pour over the vegetable mixture. Cover and refrigerate for 24 hours or, at least, overnight. Serve cold. You can use the 15-16 oz. cans of the corn. If you do not have the Cajun seasoning, you could substitute a combination of red pepper, garlic powder and paprika to make 1/8 tsp. or to taste.
1 1/2 tsps. salt Combine and heat in microwave-safe bowl in microwave until sugar is dissolved. Allow to cool while you prepare the following:
1 (15 oz.) can French-style green beans, drained Mix together and pour the cooled mixture over. Cover and refrigerate for 24 hours. Serve cold. You can substitute other vegetables, including fresh, for those listed. Yellow wax, kitchen-sliced green beans or kidney beans are good substitutes for the French-style green beans and you could use yellow, red, or orange peppers (or a combination) for the green pepper.
1 lb. ground beef Brown ground beef, onions and celery in skillet. Drain off the fat. Stir in the remaining ingredients and bring to a boil while stirring. Spoon onto hamburger buns. Top with shredded cheese, if desired.
6 Tbs. butter or margarine Heat oven to 425 degrees. Place the butter in a 10" x 15" jelly roll pan. Place in oven just until butter melts. Place potatoes on pan and sprinkle with salt and pepper and toss until thoroughly coated with the melted butter. Spread out into an even layer. Bake for 20 minutes. Remove from oven and turn the potatoes. Sprinkle with bacon pieces and cheese. Continue baking for 15 minutes or until potatoes are tender, crusty and golden brown. Michael loves these, especially with extra sharp cheddar. The real bacon pieces are usually on the salad dressing aisle, either in a small jar or recloseable package. They are much better than the artificial bits.
3 eggs, lightly beaten Season eggs in a bowl with the salt and pepper. Heat 1 tsp.of the oil in a small skillet over medium heat. Add eggs; tip pan from side to side to cook eggs evenly. Flip eggs and cook until done, but, do not brown. Remove eggs to work surface and allow to cool. Roll eggs up jelly-roll style, cut into thin slices and set aside. Cook bacon strips in large skillet until crisp. Remove from pan to drain on paper towel. Reserve skillet with bacon fat. Add the remaining 2 tsps.of oil to the skillet with the bacon fat; heat over medium heat. Add rice, breaking up any clumps and tossing lightly to coat with oil. Add cooked bacon, green peas, green onions, egg strips and soy sauce; cook, stirring constantly, until heated through (2-3 minutes).
1 lb. ground beef Sauté ground beef in heavy saucepan until browned and crumbly. Drain off fat. Mix in remaining ingredients. Simmer over med-low heat about 30 minutes, stirring occasionally. If necessary to keep mixture moist, add a little more ketchup or tomato sauce. Excellent served on hot dogs with shredded cheese. Makes a good amount, but, can be frozen for later use.
1/2 lb. ground beef Brown ground beef in skillet, stirring until crumbly; drain. Add salt, mustard, chili powder, and ketchup. Mix well. Add water and cook gently for 7-8 minutes, stirring often. Makes about 2 cups. Can be frozen. Notice that this version does not have onions.
2 (12 oz.) cans Mexicorn, drained In a bowl, combine the drained corn and vegetable oil. In a small saucepan, combine remaining ingredients. Cover, bring to a boil, reduce heat and simmer for 2 minutes. Pour over corn mixture, cover and cool to room temperature. Refrigerate until thoroughly chilled. Drain to serve. Best if served the next day.
For each sandwich, you will need: Spread Marzetti Slaw Dressing on one side of both slices of bread. Layer, as follows onto one slice of the bread; 1 slice of cheese, tomato slices, pickles, 1 slice of cheese and finally the second slice of bread. Spread butter on outer surfaces of the bread and grill on both sides over medium heat on a heavy frying pan or griddle until golden brown. There are several brands and varieties of the refrigerated dressings which can be substituted for the Marzetti.You can also use breads other than plain white.
2 eggs, beaten Combine eggs, milk and stuffing mix and allow to stand about 10 minutes. Mix in tuna (undrained). Press into foil-lined loaf pan. Bake in 375 degree oven for 1 hour. Turn loaf onto platter; remove foil. Serve with Tartar Sauce or ketchup.
1 lb. ground Italian sausage Brown the sausage with the garlic and onion. Whisk in the flour, half-and-half, Parmesan cheese, salt and pepper. Heat thoroughly while stirring, but, do not boil. Spoon over cooked fettuccini. Quick dish.You can add a little more half-and-half while stirring if the mixture seems too thick. You can use either mild or hot Italian sausage, or, a combination of the two.
1 qt. jar of dill pickle slices or spears Drain the pickles and discard the brine. Save jar. In a large glass bowl, combine all ingredients except the garlic. Mix well, cover and let stand 2 hours, stirring occasionally. Spoon into jar and add garlic cloves. Cover and refrigerate 1 week before serving. These are great. You can, of course, vary the heat either way. You can get the whole pickles and cut them up as desired.
1 qt. jar of whole Kosher dill pickles Drain the pickles thoroughly and discard liquid, but, save the jar. Cut pickles into spears or thick chunks and return to the jar. Combine sugar, vinegar and water and pour over the pickles in the jar. Screw the lid snugly onto the jar. Invert the jar on a flat surface. Continue inverting every so often until the sugar is dissolved. Refrigerate for 2-3 days before serving. The vinegar mixture may be used again. These are very good. They are not as sweet as commercial sweet pickles.
1 qt. jar of whole Kosher dill pickles Drain pickles well, discard the brine, but, save the jar. Cut the pickles into 1/2" slices and return them to the jar. Add the remaining ingredients to the jar. Cover the jar with the lid and shake well until pickles are coated with mixture. Refrigerate at least a week, shaking occasionally. These are very good. The onion and celery seed enhance the sweet flavor. The liquid can also be reused.
For each sandwich you will need: Toast the bread and spread mayonnaise on one side of each slice. Place the pineapple slice onto one of the toast slices, the slice of cheese on top of the pineapple and the bacon on top of the cheese. Top with the second slice of toast mayonnaise side down. If desired, it can be put under broiler or in toaster oven just long enough to melt the cheese a little before adding the bacon and second toast slice.
2 1/2-3 cups cooked chicken, cut into pieces Preheat oven to 400 degrees F. Mix together all ingredients except the potato chips. Put mixture into a 1-1 1/2 qt. glass casserole dish. Bake for 25 minutes, remove from oven and sprinkle with the crushed potato chips and return to oven for 5 more minutes. Serve hot. I usually use chicken breasts which I simmer in salted water and then skin and cut up in pieces, but, any cooked chicken will do and, I suppose even canned chicken would be fine. I have found that the amount of chicken does not have to be exact and can be a little more or less. You can always add a bit more mayonnaise. Raw onion can be used in place of the dried and the lemon juice can be either fresh or concentrate.
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