So, I have had an overwhelming number of requests to start putting my recipes online. This blog is my family blog, but I thought that I could do this once a week. I can't guarantee that I will do it every week though. It depends on how busy my week is. I can put my recipes here, but if my husband is cooking, he is not as willing to share his recipes. Keep in mind that the recipes are not all "my " recipes. I get them from different sources and I will note the source. I figure out my menu either Thursday or Friday and go shopping every Friday, that way I don't have to go back to the store the rest of the week. It works well for me. I also usually do left overs on Thursday or Friday. I am only going to put the main dishes here. I almost always serve a fruit and vegetable with every meal and sometimes bread. FYI. Never substitute margarine for butter! Always cook with butter! So, we'll see how it goes to see if I continue next week....
Saturday- Ham and Turkey Sandwiches
Dry Spaghetti Mix
2(6oz) tomato paste
2(60z) cans of water
onion, mushrooms, green pepper (chopped)
Cook hamburger and add veggies then everything else. Simmer for 20 minutes.
8oz. package of noodles Cooked according to package directions
1lb of shredded cheddar jack cheese (if you like it really cheesy add more)
3cups cottage cheese
1/2 cup parm. cheese
2 Tbls. Parsley flakes
2 beaten eggs
2 tsp. salt
Pre-heat oven to 375 degrees.
Put a little sauce on the bottom of 9X13 pan. Put half noodles then half of the cottage cheese mixture then have of the meat mixture, then half of the cheese. Repeat. Cover with foil. It helps to spray the inside of your foil so that the cheese doesn't stick to it when it is done. Bake for 30 minutes and then let sit for 10 minutes before serving.
Monday- Cheese Enchilada Chowder
1small can green chillies
1(15oz) can black beans
1(14oz) can Italian seasoned diced tomatoes
1(10oz) pkg. frozen corn
small onion chopped
green pepper chopped
1(190z.) can of enchilada sauce (Roserita is my favorite, El Paso works well too)
1 can cream of chicken soup
2 c. milk
2c. shredded cheddar cheese
guacamole or fresh avocados
tortilla corn chips
In a 3-5 quart crock pot add all ingredients except for the sauce and toppings. In a large mixing bowl whisk together enchilada sauce and soup. Gradually add milk. Pour over ingredients in the crock pot. Stir and cover. Cook on low 6-8 hours or high 3-4 hours. Stir in cheese just before serving until cheese is melted. Ladle into bowls and top with desired toppings. We don't use spoons with this soup. We just use the Tortilla chips.
Tuesday- Beef Stroganoff (Rachel Ray)
1# beef cut in thin strips
salt and pepper
3Tbls. Butter divided
2cups beef consomme'
2tsp. Dijon mustard
1/4c sour cream
1Tbls. olive oil
Egg noodles (cooked to pkg. directions)
Heat skillet and add 1Tbls. olive oil and 1 Tbls. Butter once melted add flour and whisk in consomme and thicken 1min. Stir in mustard and sour cream and thicken 2-3 min. Remove from heat and season with salt and pepper. Brown meat in 1Tbls. olive oil and 1T butter and onion and mushrooms. Cook through and add sauce. Serve over noodles. My kids like me to shake a little of Parmesan cheese on top too.
Wednesday- French Toast
2 Tbls. Orange juice
1/2 tsp. salt
2 dashes of cinnamon
Mix all together and dip the bread. Cook on heated griddle and serve w/ syrup and Strawberries.
1/2 buttermilk or sour milk
1tsp. baking soda
Melt butter and sugar and add buttermilk or sour milk stir until sugar is dissolved. Remove from heat and add the baking soda. Stir until foamy and serve.
Thursday- Sweet and Sour Pork (Lion House Recipe)
1# lean pork cut in 1/2 inch chunks
1/4c. Soy Sauce
1c. carrots cut in chunks
2 small onions cut in chunks
1green pepper cut in strips
1 can (20oz.) chunk pineapple drained, reserve the juice
3tbls. Brown sugar
2cups pineapple juice
1/4 c vinegar
1/3 c soy sauce
Mix 2 Tbls. cornstarch and 1/4 cup soy sauce and marinate for one to two hours or over night in refrigerator. Drain, reserving marinade. Stir fry meat in hot oil until evenly browned and tender, about ten minutes. Remove meat from pan. Stir fry carrots and onions in same pan using more oil if needed. Cover and cook on low heat until tender about 10 minutes. Add green pepper and pineapple. Return meat to pan, then stir in marinade.
Make the sweet and sour sauce by mixing cornstarch and sugar in small saucepan. Add pineapple juice, vinegar, and soy sauce. Cook and stir until thickened and clear. Pour over meat and vegetables; heat until flavors are blended. Serve with steamed rice, ham fried rice, or noodles.
Dessert of the Week:
Raspberry Peach Dessert
1 Large can of sliced peaches
1 (12oz) pkg. frozen raspberries
1 (3oz.) pkg raspberry jello (dry)
1 vanilla cake mix (dry)
1 cube melted butter
Preheat oven to 350 degrees
Drain the peaches and put them in the bottom of a 9X13 pan. Put the frozen raspberries on top of that. Sprinkle the dry jello mix on top of that. Put the dry cake mix on top of that. Drizzle the melted butter on top of that followed by the water. Take a fork and try to get what you can moist on top. You will not be able to get it all moist. That is okay. Bake in oven for 1 hour or until the top is golden brown . Serve with vanilla ice cream.