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Thursday, August 6, 2009

Dutch oven cobbler

1 white cake
1- 12 ounce can of Sprite
2 cans fruit pie filling (we like peach and rasberry)
1/2 cup butter

This cobbler is prepared in a camp-style cast iron Dutch oven which has a lid with a lip so that hot coals may be set on top of the pan. Pour fruit pie filling into a 12" dutch oven. Sprinkle on cake mix. Pour sprite over cake and than dot top with butter slabs. Place 14 hot coals ontop and 12 below for about 45 minutes to 1 hour.

Pepperoni Stuffed Zuccini

2 medium zucchini
2-3 cups Italian bread crumbs
1/2 cup butter
2 cups cheddar cheese, shredded
1/3 cup chopped pepperoni
1/2 green bell pepper, chopped
1/2 onion, chopped
1/2 tsp. oregano
2 1/2 tsp. crushed garlic
salt and pepper

boil zucchini for about 12 minutes. Preheat oven to 350*. Remove from water, cut in half, drain upside down and scoop out flesh leaving about 1/4 inch zucchini all around. Salt and pepper the zucchini before stuffing. Meanwhile, melt butter in saucepan, add bell pepper, onion, oregano, garlic and pepperoni. Saute' til soft. Remove from heat, add cheese and bread crumbs. Place stuffing into zucchini's and place in oven for 20 minutes.

This recipe under construction, still working on the amounts of everything til it's just right

Wednesday, August 5, 2009

Hamburger soup

2 lbs. ground beef
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. basil
1/4 tsp. oregano
1/8. tsp. seasoning salt
1-2 oz. package onion soup mix
6 c. boiling water
1-8oz. can tomato sauce
1 Tbls. soy sauce
1 c. celery, chopped
1/4 c. celery leaves
1 c. sliced carrots
1/3 c. dried split peas
1 c. macaroni
Parmesan cheese

In saucepan brown meat, drain fat. Add next 6 seasonings. Cover and simmer for 15 minutes. Prepare vegetables add to meat, along with peas, water, and tomato sauce. Simmer another 30 minutes. Add macaroni, simmer additional 30 minutes, adding more water if necessary and stirring often. Serve with Parmesan cheese.

Happy Soup

This is my childrens all time favorite soup, it's delicious and I never hear them complain, they came up with the name cause it makes them all happy!

3 c. uncooked potatoes
3 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
1 c. finely chopped carrots
1 c. onion, chopped
1/2 c. chopped celery
1 c. frozen peas
1/2 lb. bite sized ham chunks
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk

Wash and cut vegetables. Put in water with seasonings. Cook until tender. Add ham and cook for 3 minutes longer. Drain vegetables SAVING juice In bowl. Put cooked vegetables back in pot. Mix reserved juice, milk, soup and cream cheese til well blended and creamy. Add to vegetables and heat through until warm.

Vegetable Chowder

4 c. water
1/2 tsp. Lawry's season salt
1/2 tsp. salt
1/2 tsp. pepper
2 tsp. onion flakes
8 oz. cream cheese
1 can cream of mushroom soup
1 can evaporated milk
3 1/2 c. cubed potatoes
1/2 bag frozen peas and carrots
1/2 c. chopped celery
1 can creamed corn
1/2 lb. cooked cubed bacon

Wash and cut vegetables. place in water with seasonings ad cook til tender. (omit corn and bacon at this point) drain veggies RESERVING juice. Whip juice with cream cheese, soup and milk . Place liquids back in pot with vegetables, add bacon and corn and heat through.

Delicious Ham soup

3 1/2 c. diced potatoes
1/3 c. diced celery
1/3 c. finely chopped onion
1 c. sliced carrots
3/4 c. diced cooked ham
1 1/2 c. water
1 can chicken broth
2 Tbls. chicken bouillon cubes
1/2 tsp. salt
1 tsp. pepper
1/2 tsp. thyme
1 1/2 tsp. sugar
5 Tbls. butter
5 Tbls. flour
2 c. milk
mashed potatoes for thickener

Combine first 12 ingredients, cook til potatoes are tender, about 20 minutes. In a saucepan melt butte,r add flour and cook 1 minutes more. Stir in milk and mashed potatoes. Cook and stir over medium heat until thickened. Add to vegetables and heat to desired temperature.

Matt's Chili

3 c. dry red beans
3 c. dry black beans
3 c. dry pinto beans
2 lbs. hamburger
2 cans corn
28 oz can tomatoes
28 oz can crushed tomatoes
1 -15 oz can Italian stewed tomatoes
1-15 oz can diced peeled tomatoes
1-29 oz can tomato sauce
3 c. chicken broth
4 c. cooked rice
1 1/2 c. freeze dried green peppers
2 large onions, chopped
6 cloves crushed garlic
1 1/2 tsp. pepper
2 Tbls. chili powder
2 tsp. basil
1 tsp. oregano

Soak all beans overnight in large dutch oven pot. cook beans til tender. Cook meat, onion, and garlic. Add remaining ingredients and cook down til thickened.

Garlic and Bacon Chicken

6 chicken breasts
6 oz. cream cheese
1 tsp. garlic powder
2 tsp. minced garlic
1 package thin bacon

Flatten chicken with meat mallet. Mix garlics and cream cheese. Place a blob of mixture in the middle of chicken. Fold breast around cream cheese, wrap 2-3 bacon strips around chicken. Bake at 350* for ____ minutes. Take out of oven and place in frying pan to brown (may be done before going into oven for crispness)

Angeline's Chicken and Dumplings

One of my personal favorite winter dishes, yummy!

8 chicken thighs, bone in
6-7  cups water
1/2 c. chopped onion
1 Tbls. salt
4 celery stocks chopped
1 1/2 c. chopped baby carrots
1/2 tsp. basil
1 c. frozen peas

3 c Bisquick
1 c. milk

Place chicken breasts, thighs, water, onion, salt, carrots and celery in a pot. Bring to boil, reduce heat to medium, COVER, and simmer for 15 minutes. Turn off heat and let stand for up to 1 hour (if your in a hurry you can go to next step). Remove chicken from broth and remove meat from bones. Cut chicken into 1 inch pieces. Return to broth. Add basil and peas, return to boil. In a bowl, stir Bisquick and milk to form soft dough, drop dumplings in by Tablespoons forming 14 dumplings. Reduce heat to medium, simmer uncovered for 10 minutes. Cover and simmer for another 15 minutes.Serve immediately.

Chicken Pasta Salad

4 C. bow tie pasta
4 c. chicken, cooked and cubed
1/2 c. chopped green onion
1 c. water chestnuts
1 can pineapple tidbits
1 1/2 c. mayonnaise
1/4 c. red wine vinegar
2 tsp. salt
1/2 tsp. pepper
2 c. red grapes, halved
1 c. pecans, coarsely chopped
1/2 c. craisins

Cook pasta according to directions. Drain. In a large bowl combine all ingredients except grapes, pecans and craisins. Marinate mixture in refrigerator for several hours or overnight. Add grapes, pecans and craisins just before serving. Makes 12 cups.

Poppyseed Chicken

4 chicken breasts (cooked and cubed)
4 c. cooked rice
2 cans cream of chicken soup
1 -16 oz tub sour cream
1 cube margarine
2 tubes Ritz crackers
poppy seeds

Prepare breasts. Mix ingredients and put in a 9*13 pan. Top with crushed crackers. Melt butter and drizzle over the Ritz. Sprinkle with poppy seeds. Bake until warm and crackers are browned, about 25 minutes.

Chicken Noodle Soup

6 cans Swanson chicken broth
generous amount of black pepper
1 lb. mini carrots, sliced
3 stalks celery, sliced
1/2 onion, diced
1/2 package uncooked spaghetti noodles-snapped into 4th's
3 large chicken breasts uncooked cubed
1/2 tsp. basil
2 bay leaves

Place uncooked cubed chicken in broth along with the rest of the ingredients. Make sure to break the spaghetti into fourths and also place in broth. Cook over medium high heat to a boil. Cook til noodles are tender and chicken is done, about 25-30 minutes. Take out Bay leaves, and enjoy.

Broccoli Chicken Casserole

5 chicken breasts, cooked and shredded
1-2 heads of broccoli cooked and cut
1/2 tsp. lemon juice
1 can broccoli cheese soup
1 can cream of chicken soup
1 c. milk
1 c. mayonnaise
1 1/2 c. cheddar cheese
1 small bag of croutons

Layer cooked chicken and broccoli in a 9*13 pan. Sprinkle some of the cheese on top. Mix wet ingredients, pour over chicken. Sprinkle with Salt and pepper. Layer remaining cheese and place a top layer of croutons. Bake at 350* for 40 minutes.

Favorite Fried Chicken

6 chicken breasts
2 c. flour
3 tsp. Lawry's seasoning salt
Generous amount of pepper
Generous amount of salt
3 eggs

In one bowl combine flour, seasoning salt, salt and pepper. In another bowl combine eggs and milk. Dip chicken into flour, then egg, flour, eggs, than flour. Brown in hot oil til golden. Place on a rack on top of a foiled lined cookie sheet. Bake in a 375* oven for 20-30 minutes.

Chicken Croissant Bundles

These are wonderful, tasty and super versatile, you can experiment with the filling, I sometimes just do broccoli and chicken inside.

3 Chicken Breasts, raw and diced fairly small
1/2 Red Bell pepper, diced
1/3 c. onion, diced
1/2 c. mushrooms, diced
8 slices Swiss cheese
2 packages crescent rolls
6 ounces cream cheese
2 Tbls Parmesan cheese
salt and pepper
1 c. pecans crushed

Cook mushrooms, pepper and onion in butter til soft. Mix immediately with cream cheese, Parmesan, 1/2 tsp. salt and 1/2 tsp. pepper til cream cheese melts. Cook Chicken in 2 Tbls. butter, than mix with cream cheese and vegetable mixture. Make 16 small squares or 8 large squares out of the crescent rolls. Place a piece of the Swiss at the bottom and than add a pile of chicken mixture on top. Wrap dough around mixture forming a package, place seam side down on cookie sheet. Spread some butter on top of each pouch and than add some crushed pecans. Bake at 350* for 25 minutes or til golden.

Tuesday, August 4, 2009

Salmon with Dill

2 Large Fish Fillets
1/2 tsp salt
1/2 tsp pepper
1 tsp. Onion Salt
1 tsp. Dill Weed
1/4 C. butter

1/2 C. Mayonnaise
1 1/2 tsp. dill weed
Mix together
1 lemon, cut into 8 chunks

Preheat oven to 400*. Skin Fish and place in a 9*13 pan. Sprinkle with seasonings and place butter pads evenly over fish. Bake for 18-20 minutes, or til done. Serve with lemon chunks and dill mayo.