Sunday, January 31, 2010

Steak Diane

Steak Diane



1 C fresh mushrooms, sliced
4 Tbsp diced onions
1 clove garlic, minced
1/8 tsp salt
1 tsp lemon juice
1 tsp worcestershire sauce
1/4 C butter
2 Tbsp parsley



Cook and stir together in melted butter the mushrooms, onions, garlic, salt, lemon juice and worcestershire sauce until mushrooms are tender; stir in parsley. Serve over steak.

Tuesday, January 26, 2010

Chicken Salad Sandwiches

Chicken Salad Sandwiches

Chicken, boiled and shredded
Pickles, diced tiny
Green onions, diced tiny
Celery, diced tiny
Mayo, to taste

Serve on croissants.

Saturday, January 23, 2010

Lettuce Wraps

P.F. Chang’s Chicken Lettuce Wraps
3 tablespoons oil
2 boneless skinless chicken breasts

1 cup water chestnut

2/3 cup mushroom

3 tablespoons chopped onions

1 teaspoon minced garlic

4-5 leaves iceberg lettuce


Stir Fry Sauce:

2 tablespoons soy sauce
2 tablespoons brown sugar

1/2 teaspoon rice wine vinegar


Special Sauce:

1/4 cup sugar

1/2 cup water

2 tablespoons soy sauce

2 tablespoons rice wine vinegar

2 tablespoons ketchup

1 tablespoon lemon juice

1/8 teaspoon sesame oil

1 tablespoon hot mustard

2 teaspoons water

1-2 teaspoon garlic and red chili paste


Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil. Mix well and refrigerate this sauce until you're ready to serve. Combine the hot water with the hot mustard and set this aside as well.
Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
Bring oil to high heat in a wok or large frying pan. Saute chicken breasts for 4 to 5 minutes per side or done. Remove chicken from the pan and cool. Keep oil in the pan, keep hot. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.

When chicken is cool, mince it as the mushrooms and water chestnuts are. With the pan still on high heat, add another Tbsp of vegetable oil. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.

Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
Top with"Special Sauce".

Friday, January 22, 2010

Toscana Soup

Toscana Soup (Olive Garden)


1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale


Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft. Add chicken bouillon and water to the pot and heat until it starts to boil. Add the sliced potatoes and cook until soft, about half an hour. Add the heavy cream and just cook until thoroughly heated. Stir in the sausage and the kale, let all heat through and serve.


Makes 6 to 8 servings.

Thursday, January 21, 2010

Strawberry Jam

8 Quarts Strawberry Freezer Jam

8 pints strawberries (=12 1/2 C crushed)
2/3 C lemon juice
4 MCP pectin
4 C Karo syrup
18 C sugar (never said it was healthy!!!)

Wash, stem and crush strawberries. Pour into large Dutch oven pot. Add lemon juice. Slowly mix in pectin, one box at a time until dissolved. Set aside for 30 minutes, stirring occassionally. Add Karo syrup and mix well. Heat mixture to a simmer. Slowly add sugar, stirring constantly to dissolve. Warm to 100 degrees (temperature for baby bottle). When sugar is dissolved, jam is ready to eat. Pour into freshly washed glass jars, using large mouth funnel. Put on lids and rings and let cool on countertop. When cooled to room temperature, store in freezer.

Monday, January 18, 2010

Beef Roast

Slow Cooker Beef Roast

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1 1/4 cups water
5 1/2 pounds pot roast

In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

(Original recipe found here.)

Friday, January 15, 2010

Cheddar Biscuits

Cheddar Biscuits

2 C. buttermilk baking mix
2/3 C. milk
½ C. shredded cheddar cheese
¼ C. butter
½ tsp. garlic powder + ½ tsp garlic powder
1 tsp. chives

Preheat oven to 450ºF. Combine buttermilk baking mix, milk, cheese and ½ tsp of garlic powder. Mix with spoon until soft dough forms. Drop dough by heaping tablespoon onto a lightly greased cookie sheet. Bake 8-10 minutes or until golden brown. Combine melted butter, remaining ½ tsp of garlic powder and chives. Brush over warm biscuits before removing from cookie sheet.

Wednesday, January 13, 2010

Pasta Sausage Supper

Pasta Sausage Supper


2 cups dry rotini pasta
5 ounces or so fully cooked kielbasa or Polish sausage
1/3 of a medium green pepper, diced small
1/3 of a medium onion, diced small
8 ounce can tomato sauce
14.5 ounce can Italian diced tomatoes, liquid drained out


Cook pasta according to directions. In the meantime, slice the sausage in half lengthwise and then into 1/4 inch thick pieces. Over medium heat, stir together the tomato sauce and the drained Italian diced tomatoes; add the diced pepper and onion and the sliced sausage. Let simmer for a couple minutes, then spoon over dished up pasta. Serves 2 or 3.


Original recipe found here.

Monday, January 11, 2010

Rosy Potato Soup

Rosy Potato Soup
  • 1 large onion, chopped
  • 3/4 cup chopped celery
  • 3 tablespoons butter or margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 3 cups milk
  • 3 medium potatoes - peeled, cooked and sliced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon paprika
In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through. Yield: 5 servings.
In a large saucepan, saute onion and celery in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat. Add potatoes, parsley and paprika; heat through. Serves five.

Also found at All Recipes here.

Saturday, January 9, 2010

Funeral Potatoes

Grandma Read's funeral potatoes:


6 large potatoes (peeled, sliced and boiled)
1 can cream of mushroom soup
2 ½ cups cheddar cheese
1 medium onion, diced
1 pint (16 oz) sour cream
½ tsp salt
¼ pepper


Lightly grease a 9X13 pan. Combine soup, cheese, onion, salt and pepper. Place potatoes in pan; cover with sauce and bake for 40 minutes at 350 degrees.

Friday, January 8, 2010

Chicken with Mushroom Gravy

Chicken with Mushroom Gravy
5 boneless skinless chicken breasts

¼ tsp. pepper

1 Tbsp. olive oil

3 cups mushrooms, sliced

2 Tbsp. green onions, sliced

1/3 C. half-and-half

½ tsp. salt

¼ tsp. flour

4 tsp. cornstarch

½ tsp. dried sage

1 C. chicken broth

½ tsp. salt


Season chicken with salt and pepper; dredge with flour. Heat oil in large skillet over medium-high heat. Add chicken. Over medium heat, cook for 5 to 6 minutes per side. Remove chicken; reserve drippings in pan.

Add the mushrooms, sage and salt to skillet. Cook over medium heat for 5 to 6 minutes or until mushrooms are tender. Mix broth and half-and- half, then whisk in the cornstarch; set aside. Add green onions to mushrooms and cook for 1 minute. Add the broth mixture. Bring to a boil, stirring constantly, until sauce thickens. Add chicken; spoon sauce on top and simmer 1 minute. Spoon sauce over mashed potatoes.

Thursday, January 7, 2010

Alfredo Sauce

Alfredo Sauce


Ingredients:


1/2 cup butter
3/4 cup cream cheese
3/4 cup half-and-half
1 pinch garlic salt, or to taste
lemon pepper to taste


Combine the butter, cream cheese, and half and half in a saucepan. Season with garlic salt and lemon pepper. Bring to a low boil over medium-low heat. Cook, stirring, until thickened slightly. Serve over 12 ounces of cooked pasta.