Meats 'n Main dishes
Meats 'n Main dishes
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Family Traditions do not always need to be from way back when, they can be a new family tradition that you start now, this year. After I was married, Christmas Eve was spent with my husband's family, his mom cooking a big turkey dinner with all the trimmings. Great Grandson to Great Grandparents, we all dressed in our Holiday best and feasted around a beautiful table. When the Navy moved us from the West Coast to the East Coast, we found ourselves alone, with only our little family. I tried to keep the tradition of having the big Turkey super on Christmas Eve. However, as our boys got to a certain stage, they were way too excited about Santa coming to want to eat. Finally I decided to make it easier for them. I announced that the big turkey super was going to be on Christmas Day and we were starting a new family tradition for Christmas Eve. Telling them they had to wait to see what it was peeked their curiosity and added to the mystery. Christmas Eve, as it started to get dark, the boys took their baths -- have to be clean for Santa to come! -- put on their pajamas, robes, and slippers. This was, of course, after spending the afternoon making sure their rooms were all cleaned up --Santa can't come to a messy house! We had a cardboard, pretend fireplace that we put up every Christmas Season, complete with bright red brick -- have to have a fireplace for Santa to get down! I set a holiday table in front of the fireplace and used only the light from the Christmas tree and some candles. Dinner was Beef Fondue. The shiny chrome fondue pot with the fire burning under it caught their attention. At first they weren't too sure about the funny looking plates and long skinny forks with colors on the ends, but soon found they liked cooking their own pieces of meat on their very own colored fork, and dipping it in the different sauces. Cheesebread and a little eggnog and cookies finished Christmas Eve. After dinner they got to open their presents under the tree. Santa's gifts and filled Christmas Stockings were found early on Christmas Morning. My little boys are grown men now and we have come full circle. I cook a big Turkey Dinner with all the trimmings on Christmas Eve and they usually get seconds but they always refer fondly about their Christmas Eve dinners in front of the fake fireplace, cooking their own meat on a fondue fork. BEEF FONDUE Fondue Pot set with forks -- either
sterno
can heated or electric Sirloin Steak -- Cut up into small cubes. Make up condiments/sauces for dipping. horseradish-mayo Beef
Fondue goes well with my Cheesy Bread - whole french bread,
crust cut off, slathered with garlic poppy seed butter and stuffed with
lots of swiss cheese - melted in oven for 20 min - see recipe under
breads.
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Otherwise known as Big Bird I have been cooking turkeys for 45 years and family members ask how I get it so moist. Well here you are, Darlin's, basically I steam it, let it set and don't cut it until ready to serve. Buy cheapest frozen turkey while on sale before Thanksgiving. I put one away in freezer for Christmas. It takes just as much effort to cook a big one as a small so I go as big as can get. At least 20 lbs preferably 22-24 lbs. If you need more white meat, cook up a Turkey breast to go with it. This method will give you a great big bird for presentation, and that's what Thanksgiving/Christmas memories are made of. Note: Over the years I have tried all brands of turkeys. With my method of cooking, best results are with the regular, cheapest, on sale at the local grocery store. You will need: Heavy duty aluminum foil...the wide stuff. Poultry pins or the rounded with pointed ends style tooth picks. Meat thermometer...even if turkey has a pop up it helps. 3 quart pot for cooking giblets Larger pot for gravy-- I use Revere stainless steel pot, think it is 12 qts, it's the one I bring to Farm. Defrost frozen turkey in refrigerator for about 1 week. Make sure it is on a tray or plate with paper towels to absorb any moisture. Take out of refrigerator. Put in clean sink. Cut off plastic bag around it, letting it sit on the plastic. Take off wire between the ends of drum sticks. Cut off the big ugly fatty thing that is between the legs. Put it in the giblets pan. Take out the neck which is in the big body cavity and the paper bag of giblets in the small cavity at the other end. Rinse the bird inside and out with warm water. Place on rack in roasting pan. Pat inside of body cavity with paper towels to soak up extra moisture. Turn the bird over and fill the small cavity with stuffing and secure the skin over it with poultry pins. With care, turn the bird over, breast side up, and fill the big body cavity with stuffing. Take a piece of regular aluminum foil and fold it in half. Put it UNDER the bird , between the small ends of the drum sticks, tuck under and over tips of the legs. You are creating an external pouch to catch any stuffing that comes out. Finish putting stuffing between the legs where they join to the body. Adding stuffing on the outside helps to keep the legs from getting too dry. Position turkey on roasting pan...maybe it fits better on the diagonal? Sometimes I pour a little Jim Beam Whiskey inside the body cavity before stuffing and sometimes I pour a little Jim Beam Whiskey (1/2-C.) over the outside of the bird. The alcohol is to help kill any uglies and it cooks off. Then rub butter over the top of the bird, especially on the legs. Put 1+ cup of water in the bottom of roasting pan and any chicken broth left over from stuffing. Using the heavy duty aluminum foil, cover the top of roasting pan, try not to squash down on the top of the bird too much....it will stick. Use 2 sheets, overlapping and another and one down the middle. Press the foil VERY securely around the edges of roasting pan.....very, very tight. This is my secret for getting a moist turkey. You do not want the steam to escape. About the Oven...I remove the middle rack and cook the turkey on the bottom rack. I always keep the bottom of oven covered with heavy duty aluminum foil making sure it does not touch the heating element. It is so easy to just replace if anything drips. Put Big Bird in the oven. Bake in oven at 375 for abt 4 or 5 hours. Take out of oven -- this is a job for muscle man! Take off foil around breast, carefully cutting if the skin is stuck to aluminum foil. Put a pot or bowl in the sink and let muscle man drain juices off in it for gravy, you can use pot holder over top of turkey to keep it from slipping into the sink. Put back in oven, uncovered, at 350 degrees to brown for 1/2 hr. or until meat thermometer reads 185-190. If it is done inside before brown enough on the outside, just brush top with butter, turn off oven and let it sit. Take out, cover again with foil, let rest for at least 30 min. before serving.....or however long it takes us to get to Cousin Bob's farm. I've never been able to get the turkey out of the roaster to a beautiful platter, so I usually just serve it, as is, from the shiny stainless steel roasting pan. Don't cut it until people are actually ready to eat. ----------------------- THE STUFFING My stuffing is never exactly the same
and I
am usually cooking for a crowd, but here goes. In a VERY large bowl or pan...(I use a BIG stainless Turkey roaster) Mix: Cook separately in microwave 10-12
minutes: Cook the celery, onion, fresh
mushrooms separately
in microwave for abt 9 minutes each - depends on your microwave Liquid - need 7- 8 cups total. Use whatever combination you like. 3 sticks real Butter Melt butter in 8 Cup plastic or glass measuring pitcher in microwave, about 2 minutes. Add some milk, stir. Add slightly beaten eggs. Stir . Add chicken broth to fill pitcher. Pour over dry mixture, stir with big spoon, blending well. If too damp, add more dry stuffing mix. If too dry, add more liquid....broth or milk. Stuff both cavities of the turkey. Extra stuffing prepare for Crock Pot. Add another stick of butter, melted and maybe a little more stuffing mix and chicken broth. You want the crock pot stuffing to be more moist as it does not have turkey juices dripping into it. Put in 5 qt Crock Pot on high for 1 or 2 hours, turn down to low. You can leave it on low until you serve the turkey. Turn it off then. STUFFING JUST THE TURKEY ----------------------------- THE GRAVY In 3 qt. or larger saucepan, put the neck and pouch of giblets plus that fatty thing you cut off in the pan - lately I have been also cutting off the tip of the wings with kitchen scissors - add them to bpot . Add water, salt, pepper, little garlic powder. Bring to a boil and simmer on high for a few minutes then put on low and slow simmer while the turkey is cooking. Watch the water, you may need to add water. Sometimes I add a couple of large pieces of celery and onion which gets strained off later. Take out the giblets when they are very tender. Throw away the fat thing, take meat off neck, chop up heart, liver gizzard. Use to put in gravy or feed to the dog. Keep the liquid. In a bigger stock pot (12 qts), add the above liquid, the drained juices from the turkey pan plus homemade chicken broth or 1 or 2 cans chicken broth. Add salt and pepper...a lot! Bring to a rapid boil. Mix flour with cold water in large measuring pitcher (4 cup). Use wire whisk to dissolve well. Keep disolving more flour into the water until thick without lumps. As the liquid is boiling, pour the
flour and
water mixture stirring constantly with wire whisk. Let it cook for a
few
minutes to set the flour....keep whisking continually. When it looks
done,
take off the heat and pour a little (2-3 T.) Kitchen Bouquet. Keep
whisking
to blend in. Kitchen bouquet makes the gravy brown. I make a BIG POT of gravy - put
leftovers in qt wide mouth canning jars - put in freezer. **Homemade
chicken broth - Sometime in early Nov I cook up some chicken
breasts with skin on, large chunks of onion, celery, carrotts, garlic
powder, salt & pepper. Simmer for 2 or 3 hours - drain off
the liquid - put into freezer containers and freeze until Thanksgiving
or Christmas. Use the chicken for chicken salad or whatever.
CHRISTMAS
CRANRAISN - APPLE STUFFING 2007
this
is a side dish stuffing no gravy needed.
heat oven 375
2 lbs Jimmy Dean sausage - one regular - one sage 2 large onions chopped up 4 big Gala apples diced up with skins on 4 cups chopped celery cooked 9 min in micro + added a handful later to frypan 1 1/2 or tad more cups cranraisns - mix with dry stuffing cubes 1 can chicken broth - divided 2 sticks butter 1 cup milk (whole is best) *1 small package or 1/2 large pkg dry Pepperidge Farms Suffing *2 loaves hearty white bread - cubed and dried in 200 degree oven - make ahead item - I have used both Walmart sliced sourdough bread cubes and also their English Toasting bread which I like best. *In big bowl (I had to use big punch bowl) put 1/2 large pkg herb pepperidge farms stuffing. Add white hite bread cubes. Mix in 1 1/2+ cups Cranraisns. *In large skillet cook up sausage, crumble into small pieces. tilt frypan so grease drains from sausage. Remove sausage - add to big bowl of stuffing *Fry onions in sausage grease *Add 1 stick of butter - 1/2 can chicken broth**, - add celery and apples - cook covered - stir occasionaly - about 5 min. *Melt 1 stick of butter in micro - add 1/2 can chicken broth, 1 cup milk and water to make 3 cups - add to frypan mixture. Cook for a few minutes. *Pour frypan mixture into big bowl with stuffing. Mix well. adjust as needed - more liquid or more bread cubes. *Put into buttered 9x13 pyrex baking dish and into 8 in square baking dish. Cover with foil. Bake 375 for 45 min. - take out - reduce to 350 - bake 5 to 10 minutes or until top is crisp and golden. Great for breakfast right out of the oven or as side dish with Turkey. Lots of goody, less bread. Gave 8 inch pan to nieghbor. |
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CRANBERRY
RELISH
1 pound sack cranberries, crushed or ground in food processor (not
pureed)a la Joan 1 pkg cherry jello, dry mix 2 oranges, peeled and chopped. 1/2 cup finely diced celery 3 tablespoons brown sugar squirt of lemon juice 1/2 cup chopped pecans Lightly saute berries, jello and sugar until sugar is melted. Do not boil. Add other ingredients and chill. |
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CORNBREAD
DRESSING
a la Joan Everyone has her own recipe, but
this one is fool proof
.Bake a pan of cornbread, preferably using yellow corn meal. Go easy on any sugar called for. Chop two onions and add to cornmeal batter before baking. Meanwhile, dice one large or two small green peppers and six-eight stalks of celery. Simmer in small sauce pan with small amount of water or poultry stock. Add a little butter for flavor. Crumb six slices of day-old bread or biscuits. Even the heel is OK. Crumble cornbread (minus a couple of chunks you have buttered to eat to sustain yourself while cooking) in a large pan. Add the bread crumbs, two beaten eggs and the pepper-celery mixture. Season with one teaspoon (or more if you really like sage flavor). Be sure sage is fresh bought, it gets stale left over year to year. Add a generous sprinkle of garlic salt and black pepper. I sometimes experiment with other herbs as well Oregano, chili powder, cumin, thyme or basil, even ginger. (Do not use all of these, of course) Mix well. Add two to three cups poultry stock and mix well. You do not want mixture to be "dry." Add more stock or water if necessary. If stock is not very rich (like canned) add a stick of melted butter or margarine. Stuff the bird inside. Make an extra casserole of dressing as well. Baste with drippings from turkey. The "inside" dressing will be most flavorful; it bakes as long as the turkey does. The casserole should cook alongside the turkey, but remove if it gets too brown. Do not let it dry out. |
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CHUNKY
BEER CHILI
a la MaryCarol This is an original recipe evolved through the years - still evolving. 1st time I had real chunky beef chili was in Texas in 1968. The secret is to really cook the beef to tender stage and to time wise, layer the ingredients. Best the next day or two or three. 2 pkgs stew meat or round steak sliced thin and cubed - 3 to 4 lbs 3 green peppers 4 valdalia onions - or any sweet onion 12 oz tomato paste (1 lg can or 2 small) 1can diced tomatoes 1 cup of Salsa - or if no salsa use another can of diced tomatoes 2 teaspoons sugar 1 Beer 1 garlic bulb - mince cloves 2 -3 Tablespoons olive oil Spices - cumin, chilli, red pepper, thyme, parsley - garlic pepper - salt 3 cans kidney beans Optional - mushrooms - our Kenneth likes it this way....a big jar or fresh. Optinal - sometimes I add 2 lbs very lean hamburger for really meaty - if add use 2 cans of beer Need big teflon fry pan with deep sides and lid + 5 or 6 qt Crock Pot Defrost meats if frozen - put a little olive oil in big fry pan - add meat - stir a bit, add spices - stir well - add beer - cover with lid. Simmer meat for 1 hr until tender. Add salsa, tomato paste and tomatoes, sugar to meat mixture - heat until bubbly - simmer for about 10 min. Keep lid on - Turn off heat and let set while cooking veggies. Chop up veggies, cook onions and peppers separately in micro - about 8 min each. Put cooked veggies in big crock pot - add meat mixture - stir well - cook on high for 30 min then on low for an hour for 3 hours - add drained and rinsed kidney beans - cook on low for another hour or so - then turn to warm. Check spices, add more if needed. Let set for a few hours. 10-28-09 - made with 3.5 lbs of stew meat (big pieces so cut each in half) - no hamb - used 2 cans tomatoes, no salsa. 1 large jar mushrooms. Had to add just a little water to tomato mixture so wouldn't stick - Filled 6 qt crockpot = 24 cups. I counted every calorie, so 1 cup of chilli = 200 calories. Yeah! I can have 2 cups of Chilli with a few soda crackers and a beer tonight for supper. ---------------- Original Texas Red Chilli 2 T vegetable oil 2 pounds stewing beef, cubed 1 cup chopped onions 1 green bell pepper, seeded and chopped 1 clove garlic, minced 1 - 12oz can tomato paste 2 1/2 cups water 1 1/2 tablespoons chilli powder 1/2 teaspoon crushed red pepper 1/2 teaspoon salt 1/2 teaspoon oregano 1/2 teaspoon cumin Optional - 1 can pinto beans, drained. In large heavy pan, heat oil, brown beef cubes on all sides. Add onions, bell pepper and garlic, and fry them with beef for about 5 min. Add all the remaining ingredients except beans, and simmer the chilli for 1 1/2 hours or until the meat is very tender. Add beans and simmer 30 minutes longer. Texas cooks use pressure cooker to cook up meat real tender. |
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3 cans (6 oz ea.) skinned and boned
salmon,
drained. Stir drained salmon, soup, eggs and
milk in
a bowl. Add mushrooms, parsley, onions and bread crumbs. Stir to blend.
Spoon into buttered pyrex pan about 9x7x2. Melt 1/2 stick butter in
microwave.
Add some crushed crackers, stir well to coat. Spread on top of salmon
loaf.
Bake in 375-400 degree oven 30 minutes. Check if center is done, bake
another
10-15 minutes until center is done...toothpick comes out clean.
Let
set about 10 minutes before serving. Great for a luncheon or for super.
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SALMON
PATTIES
1 can (16oz) salmon 1 small onion finely grated 2 tablespoons minced fresh parsley or parsley flakes black pepper to taste 2 large eggs well beaten 1/2 to 3/4 cups fine dry bread crumbs (or 1/2 cup all purpose flour) 3 tablespoons butter Turn salmon and liquid into a medium mixing bowl Flake with fork removing or mashing bones Mix in grated onion, parsley and pepper Mix beaten eggs with salmon Add enough bread crumbs - abt 1/2 cup to make thick enough to shape into 12 small patties. Roll patties in 1/2 cup bread crumbs. In large heavy skillet over low heat - melt 2 tablespoons of butter add patties - fry slowly on one side add remaining butter - turn patties and fry until brown on the other side. OR - heat one inch oil in skillet, fry patties on each side until brown - drain on paper towels. |
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SALMON
FRITTERS
• 1 can (15-1/2 ounces) pink salmon • 3 eggs, separated • 3 tablespoons flour • 1/2 teaspoon salt • Dash of pepper • 1/2 teaspoon garlic powder • 1 tablespoon minced parsley Remove skin and bones from salmon; mash salmon. Beat egg yolks until light and thickened. Beat in flour, salt, pepper, garlic powder, parsley, and salmon. Beat egg whites in another bowl until stiff. Fold egg whites into first mixture. Drop by tablespoon into hot - about 370 deep fat.. Fry salmon fritters until nicely browned. -------------- Sauces for Salmon patties or other fish • 2 tablespoons flour • 2 tablespoons butter • 1/4 teaspoon salt • 1 cup whole milk • paprika • 1/3 cup finely chopped dill pickle • 1 tablespoon chopped pimento In a small saucepan over medium low heat, melt butter; add flour and salt. Stir to blend well. Gradually add milk. Stir constantly until thickened. Stir in paprika, diced dill pickle and pimento. Serve over fish, salmon patties or salmon loaf. |
| SALMON
FILLETS - GRILLED OR BAKED 1
half of a whole salmon - fillet
Real Butter Otional - fresh lemon juice Fresh salmon has such a wonderful flavor of it's own, I don't like to add anything to it but brush with butter after it has cooked. Heat oven 375 to 400 degrees Rinse salmon fillet under water. Place right away, no draining, onto a teflon cookie sheet that has a lip on it. It the fillet has skin on one side, place skin side down. Bake in oven - no need to turn - for about 20 min or until done. Will be nice and pink, flake easy. Good served hot - ir leftovers, good served cold in a salad the next day. Grill - fix the same way - use cookie sheet to carry it out to grill. Best to have a metal fish grill plate to set on burner - spray with pam. Sometimes cut fillet in two pieces if real big. Put Salmon on grill, close the BBQ lid - cook until done. |
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SALMON
- WHOLE GRILLED
• 1 whole salmon, cleaned, about 8 pounds • salt • 3 to 4 tablespoons olive oil • 1/4 cup minced fresh parsley • 1/2 cup melted butter (4 ounces) • juice of 1 large lemon, about 3 tablespoons • lemon wedges Wash salmon and pat dry all over with paper towels. Split the salmon and rub both sides with salt and olive oil. Grease grill well. Place fish on grill flesh side down; close grill lid. Cook over moderate coals 5 to 10 minutes, or until just browned. Meanwhile, mix parsley, 1/2 cup melted butter and lemon juice. Turn fish carefully. With skin side down - rub top side with butter mixture. Close lid and cook for 25 min or until fish flakes easily with a fork. Skin and debone while fish is still warm. Serve warm with lemon wedges. to clarify butter - melt over low heat in small saucepan - skim off foam and carefully pour the clear butter into a container - discard milky substance. |
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SALMON
- BROILED
1 1/2 lbs of fillet abt 1 inch thick fresh lemon real butter Wash fillet off in water Put on roasting pan grate Add small amount of water to bottom of pan Sprinkle with lemon juice Broil 5 minutes with roasting pan on middle shelf of oven Brush lightly with butter. Broil 5 min more. Brush with butter - broil few minutes more Done when thickest part flakey |
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FISH
FILLETS - SPICY SAUTEED
low carb - no flour Any fish fillet...grouper, cod, orange roughy, sole, perch, snapper, etc. cut into serving sizes. Great on shrimp too! Old Bay Seasoning....or any spices that you like on fish Garlic powder, salt and pepper to taste. Heat non stick pan on high and put in 1 tablespoon of butter and 2 or 3 tablespoons of olive oil. Mix. ( the butter browns the fish but does not burn with the olive oil mixed. Saute fish in pan, turning OFTEN . When beginning to look close to done sprinkle about 1/8 teaspoon Old Bay Seasoning on each fillet. Turn over after a minute or two and sprinkle other side. Keep turning over and over then sprinkle a little bit of garlic powder on each fillet. Serve at once. |
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CHICKEN
ASPARAGUS
I made this for Manfred and Delma
Schrupp during one of my visits to
California in the mid 1980’s. Dad Schrupp really loved it and it became
one of
“his” recipes. Actually it came from the package of chicken breasts.
• 1 Package boneless and skinless chicken breasts • Real butter or 1 Tablespoon butter + 3 or 4 T. olive oil • Garlic powder • 1 pkg. frozen or 1 bunch fresh asparagus • 1 can cream of chicken soup • 1/3 cup Mayo • 1/2 lemon, juiced • grated cheddar cheese or grated jack cheese • Optional: 1/2 teaspoon curry, 1 teaspoon prepared mustard Cook asparagus until limp. Cook chicken breasts in butter until slightly brown. Sprinkle with garlic powder. Put asparagus in bottom of casserole dish. Place chicken on top. Pour sauce made of chicken soup, Mayo, lemon juice, and curry on top. Sprinkle grated cheese on top. Bake covered 375 degrees for 30 minutes. Let set a little before serving. BROCCOLI CAN BE USED INSTEAD OF ASPARAGUS |
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CHICKEN
BREASTS with gravy
I've been making this for years - so fast - so easy Chicken Breasts Butter or combination of butter & olive oil Cream of chicken soup Garlic pepper dried parsley 1/2 to 1 cup of grated FRESH parmesean cheese - or however much you like. *Cook boneless, skinless chicken breasts in melted butter or combination butter & olive oil in big deep frypan with a lid - Keep lid on while cooking chicken. Brown on one side, turn over and brown on other side - keep turning - add either a splash of water or splash of Jim Beam - put lid on right away - it will kinda steam the chicken. When done remove from frypan. You got to watch it so won't get overcooked which = dry. *Add 1 to 3 cans of cream of chicken soup - depending on how much grease is left and how much gravy you want. *Add some milk - Stir with whisk bottom of pan to loosen the “crispies”. Keep stiring. *Add some garlic pepper, parsley and grated fresh parmesean cheese (you can buy it that way in deli section) - keep stirring to make gravy Otional: at end add a splash of heavy cream. Put the chicken back in the pan, coating it well with the gravy, put lid on frypan, cook for just a couple of minutes - take off the heat - let rest for a few minutes before serving. Gravy goes good over mashed potatoes or rice. Note: you don't have to make the gravy - just cook up chicken breasts in butter in frypan with lid on. Keep turning - when juice cooks down, add a splash of water - put lid on right away - it will kinda steam it - let the juice cook down again and serve. |
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CHICKEN
- Outback Steakhouse Alice Springs Chicken
A la Lee Cate 4 Chicken Breast 1/2" thick(maybe frozen) Chicken Breast should be skinless and boneless Honey Mustard 6 Pieces of Bacon Sliced in Half and Fried Crisp 1/2 tsp McCormick Season All 1 C. Sliced Mushrooms (Canned or In Jar) drained 3 C. Shredded Colby/Monterey Jack Cheese Parsley for Garnish Preparation: Rub chicken breast with Seasonal All and set aside to marinated for 1 hr. While the breast is marinating fry bacon crisp and drain. Shred cheese and set aside. Gather all other items together and make ready for the preparation. Take chicken from marinate and sauté on medium heat in pan with just enough oil to prevent sticking. Cook on both sides until a slight golden color and cooked in the middle but not dry. Remove from pan. Spread chicken breast with honey mustard, cover with a layer of mushrooms, three slices of bacon and then sprinkle with shredded Colby/jack cheese, chicken should be covered with shredded cheese. Pop in heated oven at 350 degree's or a micro just until the cheese melts. Sprinkle with parsley and extra honey mustard may be served on the side. Honey Mustard 1/2 C. Prepared Salad Mustard 1/4 C. Honey 1/4 C. Light Corn Syrup 1/4 C. Mayonnaise Blend all together until completely until smooth and free from lumps. The corn syrup may be adjusted depended on how sharp the mustard might be or to your taste. |
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CHICKEN
& RICE CASSEROLE
1 Can cream of chicken soup 1 1/3 cups water 2/4 cup uncooked long-grin white rice 1/2 teaspoon onion powder 2 cups fresh or frozen veggies - mixed veggies 4 Skinless, boneless chicken breasts 1/2 cup shredded cheddar cheese Stir soup, water, rice, onion powder and vegetables in a 12x 8 shallow baking dish Top with chicken - season chicken if desired. Cover with foil. Bake 375 for 45 min or until done. Top with cheese |
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GRILLED
LIME CHICKEN BREAST
4 boneless and skinless chicken breasts, 1/2 lb. each 1/3 c. olive oil Juice of 3 limes 4 cloves garlic, peeled and minced 1/2 tsp. salt 3 tbsp. fresh cilantro, chopped 1/2 tsp. freshly ground black pepper Red and yellow peppers, roasted (optional) Trim fat from chicken breasts and cut out middle tendon. Pound between waxed paper to flatten slightly. Combine olive oil, lime juice, garlic, 2 tablespoon cilantro, salt and pepper in a bowl. Pour over chicken and marinate for 1 hour. Grill or broil the meat for 2 minutes on each side. Remove to platter. Sprinkle with remaining cilantro and serve with roasted red and yellow peppers. Great for outdoor grilling! |
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CHICKEN QUESADILLAS
12 ounces cooked chicken breast halves 2/3 cup shredded monterey jack cheese 1/4 cup finely chopped green onion 8 (8") flour tortillas 1 cup salsa 1 cup sour cream Combine chicken and salsa in bowl. Divide chicken mixture, cheese and green onions evenly among 4 tortillas. Cover with remaining tortillas. Heat one tortilla stack in large skillet over medium heat for 2-3 minutes. Turn tortilla over and repeat for another 2-3 minutes or until cheese is melted. Repeat with remaining tortilla stacks. Serve with sour cream. Sometimes I add just a tiny bit of oil to skillet. |
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CHICKEN - HOT CHICKEN SALAD
Great for a luncheon - even the men like it *2 - 3 cups cooked chicken - cut in chunks *2 cups chopped celery (maybe cook a little in micro) *3 Tablespoons minced onions (or chopped and cooked in micro) *2 Tablespoons minced parley *3 Tablespoons lemon juice *1/2 to 3/4 cup mayo *1/2 t salt - 1/2 t pepper *1 cup sliced mushrooms *1 can cream chicken soup *potato chips *1/2 cup shredded cheddar cheese or Mexican 4 cheese Mix all except cheese and chips Put in 2 qt casserole Top with crushed potoato chips & cheese Bake 375 for 30 minutes until heated through and brown Optional: *chopped pimento *1/2 cup chopped pecans |
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IMPOSSIBLE
CHICKEN (OR TURKEY) PIE
great for leftovers 2 Cups cut up chicken or turkey 1 small jar sliced mushrooms 1/2 cup sliced green onions - or sweet onions 1/2 teaspoon salt 1 cup shredded swiss cheese 1 1/2 cups milk 3/4 cup Bisquick or biscuit mix 3 eggs 450 degree oven *Lightly grease a 10 inch pie plate. Sprinkle chicken, mushrooms, onion. salt and cheese in pie plate. *Beat milk, eggs and bisquick until smooth- abt 20 sec - in blender. Pour into pie plate. *Bake until golden brown (knife inserted halfway betwee center and edge comes out clean) 30-35 min. *Let stand for 5 min before cutting. Optional - can add a few peas or mixed veggies instead of onions |
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RARE
ROAST BEEF
Prepare the roast in your favorite way, with salt, spices, etc Place in pre-heated oven at 500 degrees and cook from 3 to 5 minutes per pound. Try 5 min for average cut of meat. After Cooking as above - TURN OVEN OFF. - oven door must not be opened for a full two hours. The roast will come out rare and pink from the outside to the center, and full of juices, which are sealed in during the high heat cooking. |
| PERFECT
SIRLOIN TIP ROAST a la Jonie 1 sirloin tip roast
stuff with garlic pieces all over bake 325 degrees for 1 1/2 to 2 hrs. let set |
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PAN
FRIED STEAK
2 tsp crushed peppercorns 2 one-inch thick boneless New York Strip steaks 1 Tbsp peanut oil 1/2 tsp salt 2 Tbsp brandy 1/4 cup worcestershire sauce 3 Tbsp unsalted butter, melted Press pepper evenly on both sides of steaks. Set aside for 15 minutes. Put oil in a large skillet over high heat. When oil is very hot, place steaks in skillet and cook 5 minutes on each side. Remove steaks and sprinkle with salt. Add brandy to skillet, bring to a boil, add worcestershire sauce. Remove from heat. Stir in butter. Pour liquid over steaks and serve. GARLIC BUTTER STEAK SAUCE 2 lg. garlic cloves, crushed 1/4 lb. butter Few drops Tabasco 1 tbsp. Worcestershire sauce 1 tbsp. horseradish Combine all ingredients; whip until creamy. Spread lightly on hot steak after broiling. Sauce keeps well and may also be used for preparing garlic bread. ----------- COMPANY
T-BONE STEAK
4 T-Bone steaks 1/2 bottle Worcestershire sauce 1 sm. jar liquid smoke 1 c. Wine or brandy or Jim Beam Salt & Pepper to taste Line baking dish with heavy foil. Put steaks in dish. Mix and pour all ingredients over steaks. Bake, uncovered at 300 degrees for 45 minutes or until cooked to your taste. |
| BEEF
RIB ROAST with roasted veggies and Yorkshire Pudding Roasted Veggies -
3 lbs small red potatoes cut into wedges 1 lb carrots cut diagonaly into 1/2 inch slices 1 large red onion thinly sliced 2 Tablespoons olive oil 1 1/2 Teaspoon salt - 1/2 teaspoon garlic pepper 1 teaspoon thyme 1 teaspoon rosemary Combine - pour into large roasting pan. Bake 350 degrees for 20 min. Stir every 20 min. - Bake for 1 1/2 to 2 hours. ROAST - After veggies cook 20 min - make well in center of roasting pan for roast. Roast the roast until meat thermometer registers 130 degrees for medium rare - about 1 3/4 to 2 hours. * Let the roast stand 15 min before slicing ** Reserve 1/4 cup of pan juices for Yorkshire pudding YORKSHIRE PUDDING - 1/4 cup reserved Rib Roast juices 1 1/4 cup all purpose flour 1/2 teaspoon salt 1/4 teaspoon thyme 1/4 teaspoon oregano 2 eggs 1 cup milk Preheat oven to 450 degrees - spray 8 custard cups with Pam Divide pan juices among cups Put cups on cookie sheet Place in oven until cups get hot - abt 2 min Combine dry ingredients - set aside In another bowl - lightly beat eggs and milk Stir into dry mixture just until combined Evenly divide batter among hot cups Bake 15 to 20 min or until puffed and golden Serve immediately. Tip - prepare batter just before moving roast. Pour into preheated cups and bake. The pudding will be ready by the time the meat is carved. |
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Mary Carol’s Goulosh
Great
busy week food. Heat up a bowl in the microwave, add some grated
parmesan cheese. I came up with this recipe in the early 1960’s,
long before hamburger helper was in the stores. Back then it was
simpler, using macaroni pasta and of course we didn’t have the already
made spaghetti sauce or the already diced tomatoes.When he was little,
Goulosh was Kenneth’s favorite......actually, still is his favorite.
• 2 small pkg. spiral pasta (the veggie colored kind) OR elbow macaroni • 4 lbs lean ground beef, 92 or 93% lean • 3 lg. white onions,chopped • 3 lg. green peppers, chopped • 3 cans diced tomatoes • 1 lg. can tomato paste • 3 jars of Ragu or Prego spaghetti sauce • 1 lg plus 1 sm. can mushrooms • Olive oil • 2 Tablespoons sugar • 1/4 to 1/3 cup parsley flakes • 4 or 5 cloves of garlic(or the whole bulb) peeled, and sliced • 1 Tablespoon each: oregano, sweet basil, and thyme • 1/4 cup Jim Beam 0r Korbel brandy or wine *Saute meat in few Tablespoons olive oil with garlic. *Add brandy or wine plus onions and green peppers, saute until meat is brown. *Add tomatoes, tomato paste, parsley, oregano, sweet basil, thyme, 2 jars spaghetti sauce (any brand, any flavor)...put a little hot water in jar after emptying, screw lid back on, shake jar to get all residue and pour into pan. *Add sugar, and mushrooms. *Simmer meat sauce down for 10 to 15 minutes, stirring often! *Put lid on fry pan and set aside. *In 12 qt. revere ware pot, bring water to a boil. Add a little oil to the pot, to keep it from boiling over. *Cook the pasta according to directions on the packages. *Drain pasta. Put back into 12 qt. pot. *Add the meat sauce and stir into pasta until blended. *Add 1 more jar of spaghetti sauce only don’t rinse out the jar. *Stir into pasta. *Put the lid on the pot and let set for a couple of hours or so to mellow. *Store in the refrigerator. Best on day 2, 3, 4. |
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GREEN
ENCHILADA PIE
This is another favorite of my boys - so the recipe had to get bigger as they grew. 2 dozen corn tortillas - fried crisp in 1/2 inch of oil. Cheeses - 16 oz pkg shredded cheddar cheese & 16 oz pkg shredded Jack Cheese Sauce: Mix and heat in Microwave for 5 minutes on high: 2 cans cream of chicken soup + 2 soup cans full of whole milk 2 cans of green chiles, chopped OR 1 jar Old El Paso chunky salsa. 1 onion chopped if use green chiles Add - Optional - 2 or 3 cooked chicken breasts, shredded. Use big roasting pan - You will be making 3 layers. Put a thin layer of sauce in bottom of pan. Tear tortillas in half, use 8 per layer, covering pan - add 1/3 sauce, 1/3 cheese. Repeat layers 2 more times ending with cheese on top - if not enough, add more. Bake 375 for 35 minutes - Let set 5 to 10 min before serving. |
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FRIED
COUNTRY HAM - Red Eye Gravy
Fry
up some fatty salty country ham in skillet - then make Red Eye Gravy
Red Eye Gravy Fry some fatty country ham. Use old stong coffee (from day before best) and add to grease left in pan after you fried the ham - use 1/2 to 1 cup of coffee - depending on how much grease is left. Stir to get all the grease mixed in and any “crispies” on the bottom of the pan. Bring the mixture to a boil, then simmer until reduced to the desired thickness, all the while stirring and scraping the pan so that the ham drippings dissolve in the gravy. Serve with biscuits to soak up the gravy. Gets rid of red eye! Note: A common practice is to dip the inner sides of a split biscuit into the gravy in order to add flavor and keep the biscuit from being too dry when a piece of country ham is added between the two halves: the Southern "ham biscuit." A story on the origin of Red Eye Gravy Andrew Jackson, American General and 7th President, asked his cook to prepare lunch. The cook had been drinking corn whiskey the night before, and his eyes were red. General Jackson told him to fix him some country ham with gravy as red as the cooks eyes. Others overheard this, and ham gravy became known as Red Eye Gravy from then on. |
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JEZABEL
SAUCE
1 jar (8 to 10 oz) Apple Jelly 1 jar (8 to 10 oz) Orange Marmalade or Apricot Preserves 3 oz jar of Grey Poupon mustard 3 oz jar of Horseradish Mix all ingredients in blender. Pour into jars - Refrigerate. Will keep up to 6 months Very good with Ham, Chicken fingers, or fried fish. |
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FRIED
CHICKEN with Southern Milk Gravy
Soak chicken pieces in buttermilk overnight in the refrigerator.Chicken pieces - or whole chicken
cut up with the skin left on.
In a big cast iron skillet or electric fry pan, melt about 2" of a 50/50 mixture of Crisco shortening and butter over medium high heat, until a drop of water jumps all over it. Take one piece of chicken out of the buttermilk at a time and roll it in seasoned flour, then put it in the skillet until the skillet is about 1/2 full. If you fill it up, you'll cool down the grease too much and get greasy chicken. Fry that chicken, turning with tongs, until all sides are golden brown, salt and pepper all sides, then put the chicken in an uncovered roaster pan in a 200 degree oven until supper time. Serve with real mashed potatoes and Southern Milk Gravy. Southern Milk Gravy *Drain off most of the grease in the skillet you cooked the chicken in, *Leave about 5 tablespoons or so, depending on how much gravy you want. Leave all the "crispies" in the pan. Heat on medium heat - *Sprinkle enough flour in it to make a paste - stirring all the time with a whisk. *Keep stirring with whisk until it starts to brown, but not burn, then quickly add one can of evaporated milk and about 4 cups or more of milk. *Stir continuously until it starts to boil, then turn down to a simmer. Let simmer (stir it off and on) until it thickens to your liking . *Wait to salt and pepper to taste after it's thickened. For Sausage Milk Gravy - Cook up whole sausage patties - make gravy in sausage grease - add sm pieces of sausage |
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ROAST
WILD GOOSE
1 young wild goose (about 6 to 8 pounds, dressed)Juice of 1 lemon Melted fat or drippings 6 slices or so of bacon Salt and pepper Stuffing: 1/2 cup butter 1 cup chopped onion 1 cup chopped dried apricots - or Cranraisins 2 Gala apples chopped with skins on 3 cups soft bread crumbs Salt and pepper *Prepare stuffing first by sautéing onion in the fat and mixing with apple, apricots, bread crumbs, salt and pepper. *Rub cleaned goose inside and out with lemon juice and seasonings. Lightly fill cavity with prepared stuffing. Close and tie opening - like for a turkey. Place in rack in roasting pan. *Cover breast with strips of bacon and/or cheesecloth soaked in cooking oil. Roast breast side up in slow oven (325 degrees), allowing 20 to 25 minutes to pound. Baste with drippings. **To insure tenderness of bird, add 1 cup water the last hour of baking and cover roasting pan with heavy duty aluminum foil. |
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ROAST
DUCK WITH ORANGE SAUCE
1 (4-5 lb.) duck 1 orange, sliced into quarters Salt, pepper & poultry seasoning Preheat oven to 425 degrees. Wash duck in cold water and remove excess fat. Season the inside cavity and the outside of duck with salt, pepper and poultry seasoning. Place orange quarters inside duck and place in a shallow roasting pan. Cook in hot oven for 30 minutes, then remove duck from oven and prick breast with heavy tine kitchen fork to drain grease. Turn oven down to 300 degrees and return duck to oven for 1 hour or 1 hour and 15 minutes until tender. ORANGE SAUCE: 1/2 c. sugar 1 tbsp. wine vinegar Juice of 2 oranges 1 bay leaf 1/2 tsp. thyme leaves Salt & pepper to taste 1/2 c. Grand Marnier Grated rind of 1 orange 1. In a heavy saucepan, combine sugar and wine vinegar. Cook the mixture over a medium until sugar melts and begins to caramelize. 2. Add the juice of 2 oranges, Grand Marnier and grated orange rind. Stir well and cook for five minutes. 3. Add 1/4 cup orange peel cut into julienne strips, cooked in a little water for five minutes and drained. 4. Correct the seasonings and pour over the duckling on a serving platter. Another Orange sauce good for Duck or Chicken 2/3 c. light brown sugar 2/3 c. sugar 2 tbsp. cornstarch 2 tbsp. grated orange peel 1/2 c. orange juice 1/4 - 1/2 c. orange liqueur 1/2 tsp. salt 1/2 orange skin, julienne stripped (peel of an orange with a vegetable peeler, slice peel thinly) Combine sugars and cornstarch in a pot. Mix. Add rest of ingredients. Bring to a boil, then allow to simmer over low heat 3-4 minutes. Pour over duck or chicken. If using duck: Slice duck in half. Season with salt and pepper. Pour sauce on top of duck. Bake with skin side up at 350 degrees approximately 1 1/2 -2 hours until skin is golden and crisp. Baste every 1/2 hour with drippings in pan. After 1 hour, drain most of the fat from pan leaving enough to cover bottom of pan. |
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MACARONI
& CHEESE RECIPES
1 box Kraft Macaroni & Cheese (in the old days) - today use Walmart
brand as they use reg curved pastaMy Fred still likes my doctored Kraft Mac & Cheese for quick Mac n Cheese Real Butter Milk a big handful of shredded sharp cheddar cheese and sometimes add a couple slices of American cheese. Make according to package directions - I cook the macaroni until it gets big and fat - I add a little more real butter than it calls for - add big handful of shredded sharp cheddar cheese -maybe a couple slices of American cheese - he likes it nice and cheesy. Add milk pretty much according to package directions. ----------------------- MaryCarol's
Best Baked Macaroni and Cheese
This is a combination of a couple of recipes plus I found using more Velveeta than Cheddar worked best INGREDIENTS: 16 oz dry elbow macaroni (maybe a tad more) 1 stick butter salt & pepper to taste 8 oz grated sharp cheddar cheese (8+ oz) 16 oz cubed Velveeta brand cheese (1 pound) 3 eggs, beaten 1 can evaporated milk 1/3 to 1/2 cup sour cream • paprika (optional - sprinkle on top of Mac n Cheese) PREPARATION: *Boil macaroni in pot according to package directions or how you like it. (I like big n fat size) *While Macaroni is boiling - Shred Cheddar cheese, cut Velveeta into small squares. *Mix beaten eggs with the milk and sour cream. * Drain Macaroni and put back into pot. *Quickly add butter, salt and pepper and cheeses to macaroni - stir to melt cheeses. * Add eggs, milk and Sour Cream mixtrue - gently stir. * Pour into 9x13 or bigger pyrex pan. * Bake at 350 degrees till browned. - about 45 minutes EASY
CHEESE SAUCE
.good for Macaroni, veggies, etc INGREDIENTS: • 3/4 cup evaporated milk • 1 cup finely cut up process American cheese • pepper, to taste • paprika PREPARATION: Heat milk in a heavy saucepan until steaming hot; do not boil. Stir in cheese, heating and stirring until cheese starts to melt. Remove from heat; stir until all cheese is melted and sauce is smooth. Add pepper and paprika, to taste. Serve hot with macaroni, on vegetables, or as a sauce for hot dogs or sandwiches. Makes about 1 cup of cheese sauce. ------------------- |
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MEATLOAF
1 1/2 lbs lean ground beef 1/2 C. old fashioned Quaker Oats - or Italian bread crumbs 1 large onion chopped 1/2 C. Chili Sauce - or can chopped tomatoes or Salsa 1 jar Green Giant sliced Mushrooms 2-3 eggs Splash of canned milk 1 T. Worchestershire Sauce 1 teaspoon thyme or oregano Salt - Garlic pepper - garlic powder if you like 1/4 cup or so of dried parsley MIX ALL TOGETHER, BAKE FOR 1 HOUR AT 350. sometimes add jar spegetti sauce over top......or tomato sauce sometimes double the meat etc and bake in 10x15 glass pan |
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POTTED
POT ROAST
THE OLD FASHIONED WAY, BEFORE CROCK POTS 1 Lean roast...sirloin tip, bottom round, rump oil...canola or olive 1 can beef broth 4-5 cloves or whole garlic bulb, chopped 1 teaspoon sweet basil 3 bay leaves 1 tablespoon soy sauce 1 teaspoon Worcestershire sauce celery onions carrots potatoes salt & pepper Korbel brandy or Jim Beam bourbon - or beer Cook roast in a little oil in lg. fry pan or pot until all sides are seared brown. Put in large pot (Dutch oven) and cover with 1 can beef broth, 1 cup+ wine, Korbel brandy or combination of both, garlic, sweet basil, bay leaves, soy sauce, Worcestershire sauce, 2 stalks cut celery, 2 cut carrots, and 1 cut up onion. Bake 350-375 degrees covered for 2 hours. Add several cut up carrots, onions, celery. Bake 1 hour. Add cut up potatoes. Bake 1 hour. Take out of oven, let set for 1 hour. Add flour to juices if like thick gravy •••Alcohol is natures antiseptic. adding to meat not only kills germs but also tenderizes the meat. The alcohol cooks off so there is nothing left but a little flavor.. |
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STUFFED
MANICOTTI
a la MaryCarol Made 1999 for cousin Ruth's birthday luncheon MANICOTTI NOODLES FILLING: 30 oz of Ricotta cheese - whole milk kind 8 oz shredded Mozzarella cheese - 2 cups 1/2 cups FRESH shredded parmeasean cheese - use food processor 1/3 cup parsley flakes 3 big eggs sprinkle of garlic pepper 1/2 teaspoon salt another 8 oz of shredded Mozzarella cheese for top of dish SAUCE: - may not need all of it - depends on your pan, etc. 1 1/2 ground beef - cooked up in frypan with splash of Jim Beam bourbon 2 jars Prego sauce - whatever kind you like 1 can diced tomatoes 1 Tablespoon olive oil 4 or 5 large cloves of garlic - peeled and sliced Garlic pepper - salt Tablespoon or so of sugar Cook noodles in big pot of boiling water according to package directions. - cool - stuff using a small spoon Tip - put back in plastic package “places” to cool - the package they came in. Put 2 big laddle fulls of sauce on bottom of big roasting pan Arrange Manicotti in pan Top with sauce Cover with 8 oz shredded mozzarella cheese Bake 350 to 375 for abt 1 hour covered with aluminum foil Let stand for 1 hour. |
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PORK
CHOPS with Sweet Potato Gravy
Made for Fred’s 65th Birthday 2 sweet potatoes - cooked and mashed 2 or 3 Onions - sliced thin Pork chops or loin sliced thick Roux Roll chops in flour seasoned with salt - pepper - garlic powder Fry chops in oil until brown both sides - set aside Add flour to pork fat - Add a little butter if not enough fat. Stir constantly over medium heat until golden brown roux and flour has “cooked”. Take off heat and stir in a little chicken broth or water - cook down Add sliced onions carmelized in a separate frypan with a little olive oil Add mashed sweet potatoes - mix well Return chops to sauce - finish cooking. Let rest. Serve with sauce on the side over chops & mashed potoatoes |
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LIVE
MAINE LOBSTER
Only 45 calories in a 1 1/4 pound lobster For
our 49th Anniversary we ordered live Maine Lobsters from Maine - they
came right to the front door. Got their Grand Daddy special - 4 of the
2 lb lobsters + a 3 lb lobster. Cooked all of them - ate the 2 pounders
and saved the meat from 3 pounder for lobster bisque
Need a BIG POT (20 qts) + sea salt and tools for cracking shell and picking meat. (lobster forks and picks) 1. Add 1 teaspoon of salt (sea salt) for every quart of water- bring to rapid boil and plunge the live lobster - head first - into the water. Return to a boil and cook for 15 minutes. 2. Remove lobster and serve with melted butter, lemon wedges, and lots of napkins. Broccoli and garlic bread |
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Rich
and Meaty Lamb Ragu
a la Thomas 2 pounds stew lamb, cut in chunks Salt and freshly ground black pepper 2 onions 4 sprigs fresh rosemary 3 tablespoons fresh sage 8 cloves garlic 1 big carrot, peeled Olive oil 2 cups red wine 1 28-ounce can peeled whole plum tomatoes Pat the lamb chunks dry with a paper towel. Liberally coat the lamb chunks with salt and pepper and set aside. Peel and coarsely chop the onions, and chop the garlic. Chop the carrot into thin rounds. Place an oven-proof Dutch oven or heavy stockpot over medium-high heat, and add olive oil to cover the bottom thinly. When oil is hot, add the lamb and brown deeply. Do this in batches if necessary. Don't worry about drying out the meat — you want it browned darkly for good flavor. (I usually brown each batch for at least 10 minutes, taking care not to crowd the pan. You want the meat to brown, not steam-cook.) When the meat is thoroughly browned, add the onions. Lower the heat, and cook slowly over medium heat for about 10 minutes or until the onions are golden. Add the rosemary and sage, garlic, and the carrots. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes. Add wine and continue to simmer until liquid has reduced by half, about 10 minutes. Crush the tomatoes in the can with a fork or back of a spoon, then add them and their juices to the pot. Bring to a simmer, then cover and place in a 275-degree oven for 3 to 4 hours. Alternately, put everything in a slow cooker and cook for 4 hours on HIGH or at least 8 hours on LOW. (I have cooked this on LOW for up to 16 hours; it's sublime when cooked that long!) The longer it cooks the more tender it will be. When ready to serve, go through with two forks and shred any remaining chunks of meat. Taste and season if necessary with additional salt and pepper. Serve over pasta with freshly grated Parmesan cheese. makes 8 servings |
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