Mary Ann's Complete Recipe Collection -
Main Dish
Mary Ann's Complete Recipe Collection -
Main Dish
2 large onions
4 peppers (2 red, 1 green, and 1 yello)
3 c. slice mushrooms
2 lbs. flank steak; sliced across the grain by the butcher in 1/4 " pieces
1 lb chicken
2 beef Lawry's seasoning mix
1 chicken Lawry,s seasoning mix
In separate bowls with the chicken and beef, add the Lawry's and about 1 tablespoon of canola oil and 2 tablespoon water. Toss to coat and set aside for an hour. Prepare the solivered vegetables and the mushrooms. Then, get ready to cook! Get the pans hot and then layer in the meat in a single layer, turning and cooking about 5 minutes for the chicken and less for the beef. Remove to a serving platter and repeat till all the meat is cooked. Then add a little oil to lightly coat the vegetables and toss them in the pans, using the leftover sauce from the meat to add to the veggies. Cook until just tender and browned a little on the edges. Remove from the pans and repeat until all cooked. Toss the veggies with the meats and serve with warm tortillas, rice and beans, sour cream and salsa. Serves 12 with no leftover beef!
the butcher sliced all the meats for us at QFC!
Recipe Contributed by
Mary Ann Laun
1 4 lb boneless beef chuck roast
1 Tbs garlic powder
1 Tbs ground black pepper
1 tsp ground mustard
1 Tbs olive oil
1½ cups water
¾ cup soy sauce
3 Tbs rice vinegar
¼ cup honey
1 tsp ground ginger
• sesame seeds (optional)
• sliced green onions (optional)
Heat the oil in a large skillet over medium-high heat. While skillet is heating, coat the roast with garlic powder, black pepper, and mustard powder. Add the roast to the skillet and brown on both sides (about 5 minutes per side).
Remove roast from skillet and add to crock pot. Pour remaining ingredients over the roast.
Cover and cook on low for 6-8 hours.
Serve over rice and garnish with sesame seeds and sliced green onions if desired.
Martha's notes: I cooked this on high for 3.5 hours (3 ½ pound chuck roast) and it was perfect. Meet just shredded with a spoon and the sauce was yummy. I did brown the meat and then deglazed the pan with the liquid in the recipe and then pour that liquid over meat in crock pot. I think topping with sesame seeds and chopped green onions gives it a nice presentation.
Recipe Contributed by
Martha Hubner via Mary Ann Laun
1 4 lb boneless beef chuck roast
1 Tbs garlic powder
1 Tbs ground black pepper
1 tsp ground mustard
1 Tbs olive oil
1½ cups water
¾ cup soy sauce
3 Tbs rice vinegar
¼ cup honey
1 tsp ground ginger
• sesame seeds (optional)
• sliced green onions (optional)
Heat the oil in a large skillet over medium-high heat. While skillet is heating, coat the roast with garlic powder, black pepper, and mustard powder. Add the roast to the skillet and brown on both sides (about 5 minutes per side).
Remove roast from skillet and add to crock pot. Pour remaining ingredients over the roast.
Cover and cook on low for 6-8 hours.
Serve over rice and garnish with sesame seeds and sliced green onions if desired.
Martha's notes: I cooked this on high for 3.5 hours (3 ½ pound chuck roast) and it was perfect. Meet just shredded with a spoon and the sauce was yummy. I did brown the meat and then deglazed the pan with the liquid in the recipe and then pour that liquid over meat in crock pot. I think topping with sesame seeds and chopped green onions gives it a nice presentation.
Recipe Contributed by
Martha Hubner via Mary Ann Laun
ribs
beer
salt
foil
My most current method:
Cut rib racks in half. Wrap in foil with a bit of beer drizzled over an then salted. Seal foil tightly to steam but leave a little room for steam to form.
Cook at 275 degrees for 2 hrs. I have been cooking for 2 hours and then turning off oven and leaving them in for another 2 hours.
Finish on BBQ(usually about 30 minutes). Baste with Mrs. Maddock's sauce or your favorite.
Old method:
In a roasting pan, place ribs on a rack. Cover bottom of pan with beer and water. Cover w/ foil tent. Bake 45 minutes at 250. BBQ 45 minutes max over medium heat. Separate coals(no direct heat. Baste last 15 minutes.
4 chicken breasts- cut in 1? cubes
1 lb. bacon sliced into 1/3's
Mix together": 2/3 cup Brown Sugar and 2 T. Chili powder.
Preheat oven to 350 degrees
*Wrap bacon around chicken
* Dredge into items mixed
*Spray broiler pan and bake for 30 ?35 minutes ? I usually line a baking sheet with foil and put the chicken on that, as it gets VERY icky and sticky, makes clean up a bit easier!
One baked potatoe per person
Toppings:
Sour cream
Green onions, sliced
Cottage Cheese
Cheddar cheese
Chili
Chopped tomatoes
peppers
salt
pepper
salsa
Slice baked potatoes in half lengthwise (one per person)and sprinkle with seasoned salt. Bake directly on the oven grate until the top is puffed... about 40 minutes, depending on size.
Remove from oven and using over mitts, massage them gently and then slit open and squeeze them open. Add butter depending on taste.
Fun for a party! Build your own!
Recipe Contributed by
Mary Ann Laun
5 1/2 lbs beef brisket
1 3/4 cup bbq sauce (Masterpiece?)
2 Tbsp brown sugar
2 tsp Worcestershire sauce
2 tsp black pepper
1 tsp garlic salt
1 tsp seasoned salt
1/2 tsp onion powder
1/2 tsp dry mustard
Marinade all ingredients OVERNIGHT.
Cook for about 9-10 hours on low (adjust if using smaller brisket)
Pull apart with fork and knife, serve with rolls. Enjoy!
I did not want this for dinner, I thought it would be tough.
I tried a bite. That was it, EXCELLENT!!!
I tried a second bite. We had it for days. It shredded into long strips.
Different then every day shredded beef, a must to try!
You did good on this one Jeff, qualifies for family favorite recipes. Easy too!
Recipe Contributed by
Jeff Kuchenski (one of his favorite recipes)
Baby back ribs
1 bottle of beer
salt
Sauce:
1 bottle of Del Monte Chili Sauce (must be Del Monte, not always easy to find)
1 c. brown sugar
apple cider vinegar to consistency
1 tsp. cayenne (can be increased or decreased depending on your crowd)
I cut each rack of ribs in half. Place each on a piece of foil. Pour a bit of beer on top. Sprinkle with salt. Wrap and seal tightly with foil. I place these in a large roasting pan in case they leak.
Bake for 2 hours in oven at 275. I then turn off oven and let them sit in there for 1-2 hours.(This step can be skipped if time doesn't allow. My new method)
Finish off on the bbq basting with sauce. I probably bbq for about 30 minutes. I like them a bit charred and crispy with lots of sauce.
1 lb. ground beef or turkey
1/2 c. bbq sauce
1/4 c. chopped onions
2 Tbsp. brown sugar
1 10oz can flaky biscuits
grated cheddar cheese
In large pan brown beef/turkey. Drain. Stir in bbq sauce, onion and brown sugar. Heat until bubbly.
Press biscuit dough into muffin tin to cover bottom and sides of cup.
Spoon meat mixture into cups. Sprinkle with cheese.
Bake at 400 for 10-15 minutes
1 T. good olive oil
8 ozs. good bacon, diced
2 1/2 lbs. beef chuck cut into 1 inch cubes (I use stewing beef from Costco)kosher salt
freshly ground black pepper
1 lb. carrots, sliced diagonally into 1 inch chunks
2 yellow onions, sliced
2 t. chopped garlic (2 cloves)
1/2 c. cognac or good brandy
1 (750 ml) bottle good dry red wine, such as burgundy
2 to 2 1/2 cups canned beef broth
1 T. tomato paste1 t. fresh thyme leaves
4 T. (1/2 stick) unsalted butter, at room temp, divided
5 T. all purpose flour1 lb. frozen small onions
1 lb. mushrooms, stems discarded, caps thickly sliced
For serving: country bread, toasted or grilled1 garlic clove cut in half
1/2 c. chopped fresh flat leaf parsley (optional)
Preheat the oven to 250 degrees Heat the olive oil in a large Dutch oven, such as Le Creuset. Add the bacon and cook over medium heat for 8-10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate. Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3-5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside. Toss the carrots, onions, 1 T. of salt, and 2 t. of pepper into the fat in the pan and cook over medium heat for 10-12 minutes, stirring occasionally, untilthe onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with any juices that have accumulated on the plate. Add the wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a boil, cover the pot with a tight fitting lid, and place it in the oven for about 1/1/4 hours, or until the meat and vegetables are very tender when pierced with a fork. Remove from the oven and place on top of the stove. Combine 2 T of the butter and flour with a fork and stir into the stew. Add the frozen onions. In a medium pan, saute the mushrooms in the remaining 2 T of butter over medium heat for 10 minutes, or until lightly browned, and then add to the stew. Bring the stew to a boil, then lower the heat and simmer uncovered for 15 minutes. Season to taste. Rub each slice of bread on one side with garlic. For each serving spoon the stew over a slice of bread and sprinkel with parsley. My friend served the stew over mashed potatoes that she made ahead with cream cheese, butter, sour cream, and milk in the crock pot. It was absolutely fabulous!
My friend, Darlene, is a fabulous cook and she made this for bunco. It was extra yummy!
Recipe Contributed by
Susan Miali
3 pounds cubed beef stew meat
1/2 cup butter
1 (1 ounce) envelope dry onion soup mix
Served over hot noodles.....or not...
Notes from Marshall: I've made this twice now. The first time I followed the recipe to the letter and found it decent but knew the recipe had potential with a little tweaking.
The second time, I did the following things to snaz it up: seasoned the beef with kosher salt, fresh cracked pepper, and garlic powder, browned the beef before adding it to the slow cooker, sauted 2 cups sliced mixed mushrooms and 1 onion sliced in the beef drippings before adding them to the slow cooker, 1/2 cup of red wine and added that also to the slow cooker, used 1/2 unsalted and 1/2 salted butter and then used low-salt soup mix to avoid all the saltiness.
Crockpot on low for 8 hours
I serve it over either egg noodles or mashed potatoes. It is now much requested in my house.
Recipe Contributed by
Marshall Phillips(newsman from Armstrong and Getty)
2 tablespoons vegetable oil
15 small dried red chilies (less if you don't like spicy)
3/4 pound chicken breast, boned & skinned - slice thin crosswise in 1/2 strips
1 small onion, peeled and sliced lengthwise into thick wedges
1 tablesoon fish sauce (from Thai market)
1 teaspoon soy sauce
1/2 teaspoon sugar (add a little more if needed - to taste)
1/2 cup dry-roasted cashews (can roast on stove top in small fry pan)
Heat wok or medium skillet over medium heat. Add oil and swirl to coat surface. When oil is hot but not smoking, add the chilies and stir-fry for 1 minute - they should darken but not blacken and burn. Remove chilies with slotted spoon and set aside.
Increase heat to medium-high, add chicken and stir-fry til color changes and is cooked through, about 2 minutes. Add the onion and stir-fry until onion begins to wilt, about 1 minute. Add the fish sauce, soy sauce and sugar - continue frying for another minute. Add the cashews and the reserved chilies and stir well. Transfer to a serving platter ans serve hot or warm
This dish is also good with shrimp instead of chicken.
Serves 4
Recipe Contributed by
Celia Cortes
1 1/2 lb. top round steak
2 green bell peppers, 1/2 inch slices
1 large onion, 1/2 inch slices
8 oz. mushrooms, quartered
1/4 c. extra virgin olive oil
2 tsp. garlic powder
2 Tbsp onion soup mix
2 Tbsp Worcestershire sauce
1 c. mayo
1 tsp. minced garlic
6 slices provolone cheese
6 sandwich rolls
Slice steak into very thin slices. Place sliced steak into large zip-lock bag. Set aside.
In another zip-lock bag, add sliced peppers, onions, and mushrooms. Set aside.
In a bowl, whisk together olive oil, garlic powder, onion soup mix, and worcestershire sauce. Pour half of marinade into each zip-lock bag. In a small bowl combine mayo and minced garlic. Set aside.
Preheat saute pan on grill. Saute vegetable until desired degree of doneness, about 10-15 minutes. Remove from pan and set aside. Quickly grill steak.(Saute pan) Remove and set aside.
Spread sandwich rolls with garlic mayo. Fill rolls with steak, vegetabels, and a slice of cheese. Wrap sandwich with foil and place on the grill and cover. cook until cheese has melted. Serve.
Cook's Tip: Put the steak in the freezer for 15 minutes to make it easier to slice.
We cook this on the stove top rather than on the grill, but the grill would be great on hot days so you don't heat up the house.
Haven't tried the garlic mayo.
Recipe Contributed by
Margaret DeKruyf
8 to 10 chicken thighs ( bone in and skin on )
2 TBLS oil
cracked black pepper
bay leaf
soy sauce
white vinegar
water
green bell peppers
In a large saucepan brown chicken in oil until skin is just slightly cooked
add
1 cup soy sauce
1 cup white vinegar
1 cup water
2 or 3 bay leaves
1 TBLS black pepper
Cook on low heat for 35 min the add bell pepper and cook another 5 to 10 min.
before serving I take the skin off.
I wanted to make this dish for Oneil when we first started dating,. I asked one of my co-workers for the recipe, she didn't have any measurements so told me to do it to taste !! Well I had never made any Filipino dishes before and had no idea what taste I was looking for,so I did my best. Oneil ate it and seemed to enjoy it. He told me many years later that it was the worst thing he'd ever tasted. Needless to say I have made improvements to the recipe since the first time I cooked it. I hope you enjoy it, this is a staple in every Filipino kitchen.
Oh Ya you must serve this with rice
Recipe Contributed by
Celia & Oneil Cortes
Rice a Roni (we use family size)
20 oz frozen broccoli (tops)
Chicken pieces (est 4 chicken breasts, leftover turkey, canned chicken breast)
2 cans cream of chicken soup
1/2 cup mayonnaise
1 tsp+ lemon juice
1/2+ tsp curry
1/2 cup cheese, shredded
Homemade croutons (I put bread slices in the oven w/olive oil, some seasonings such as garlic powder/seasoned salt while oven is warming, then slice into little squares when cooled)
Cook Rice a Roni (I microwave it in glass/round casserole dish)
Preheat oven to 350.
Cook and drain broccoli, slightly (I microwave it too)
Mix soup, mayonnaise, curry, lemon juice.
In rectangular casserole, layer Rice a Roni, broccoli, chicken, soup mixture, cheese, croutons. Bake at 350 for 30 minutes
I have had this recipe since 1981. I believe Rose got it from Mary Ann Hutchings. It always comes out good, in fact we have leftovers for several nights. Rose added the Rice a Roni to the original recipe that didn't call for it. Enjoy!
Recipe Contributed by
Patty and Rose
Chicken, cut up
Chives, celery, pimento (saute together, maybe add a little bell pepper)
1 can cream of chicken soup
1 can cream of celery soup
1 cup raw rice (cook at 350 for Uncle Bens or 325 for minute rice - I use Uncle Bens)
1 can chow mein noodles (on top after cooked)
Combine chicken, soups, and rice. Bake 30-40 minutes to heat.
Top with chow mein noodles.
This was Rose's recipe. It is very simple but really good on a cold night. I haven't made it for years but I do remember it had a good flavor.
Recipe Contributed by
Patty Kuchenski from Rose Kuchenski
4-5 Chicken breasts, boiled 20 min., until done.
Brocolli...Steamed
1 C. Mayo
1 Can Cream of Chicken Soup
1 can Cream of Mushroom Soup
1/2 Tsp. Curry Powder
3 Tbs. Lemon Juice
Top with 1 1/2 C. Cheddar Cheese
Sprinkle with Bread Crumbs
Bake 30 min. @ 350 degrees
This dish tastes even better the next day.
Phylis brought this dish to Mammoth on a "Women Only" ski week-end.
Note from Marcy for Marcy: Use 5 Coscto frozen chicken breasts. There is enough creamy mixture to cover that amount.
*I also added toasted slivered almonds.
Recipe Contributed by
Phylis Gruben
1 can green enchilada sauce (or more for large batch)
1 onion, chopped
1/4 tsp. cumin
salt to taste
chicken, cooked and shredded
swiss cheese, shredded
corn tortillas
sour cream
Saute onion. Add enchilada sauce, cumin, and salt. Simmer 10-15 minutes.
Mix shredded chicken, a bit of the sauce, and about half of swiss cheese. Put some sauce in the bottom of a pyrex baking dish. Microwave tortillas in a plastic container to soften. Fill tortillas with chicken mixture and roll. Pour remainder of sauce on top and then top with remainder of the cheese(or cheese first then sauce).
Bake at 350. Time will vary depending on whether ou cook them right away or chill and cook later. Check at 20-30 minutes and continue baking if needed.
Now I throw the chicken(usually frozen) with the sauce, onion, cumin and salt into the crockpot and cook all day. Then I shred and add cheese to mix and fill tortillas. Bake as directed.
Recipe Contributed by
Marcy DeKruyf
1 cup rice, cooked (Uncle Bens/orig recipe/microwave/ready-rice*
12 oz. tamales - canned (I used Hormel 16 oz.)
1/2 lb mushrooms, fresh
4-5 chicken breasts (I use Costco rotissiere chicken)
16 oz. tomato sauce
2 bunches scallions
3 cups cream of chicken soup (3 cans)
1/2 lb. grated cheddar cheese
bread crumbs, butter
While getting rice ready, pre-heat oven to 350
Cook rice in water and salt (not needed for microwave pkg)
Using a 4-qt casserole (I use large rectangle casserole), layer ingredients in order given.
Insert knife in several places to allow sauce to penetrate.
BAKE AT 350 for 45 minutes.
We all loved this casserole and we had it many times for our Christmas dinner. We looked forward to it. It is a great combination of flavors and it was always a hit.
*This only takes 90 seconds to make, easy!
Serves 12
Recipe Contributed by
Patty Kuchenski from Mary Lou Pruett from Ellie Zorkocy (our next door neighbor on Panorama Dr)
1 cup rice, cooked (use Mahatma or other white rice)
12 oz. XLNT tamales (you find these in the deli case, fresh)
1/2 lb mushrooms, fresh, sliced
4-5 chicken breasts or thighs (I used skinless, boneless thighs that I baked in the oven. I used enough to made a layer of shredded chicken.)
16 oz. Pace Picante Salsa (mild)
2 bunches scallions
3 cups cream of chicken soup (3 cans of fat free)
1/2 lb. grated cheddar cheese
I used a large 10 x 12 cassarole dish!
Make rice using 2 c. water, some salt to taste, and 1 cup raw rice.
Pre-heat oven to 350. When rice is done, layer ingredients in order given.
Insert knife in several places to allow sauce to penetrate.
BAKE AT 350 for 45 minutes.
Serves 12
"We all loved this casserole and we had it many times for our Christmas dinner. We looked forward to it. It is a great combination of flavors and it was always a hit." Recipe originally contributed by Patty Kuchenski from Ellie Zorkocy (our next door neighbor on Panorama Dr).
Note: Mary Ann always thought that this recipe was too "goopy", so she modified it... "I made it for Jennifer's family when their beloved father died, and it was a hearty cassarole that fed a crowd."
Recipe Contributed by
Mary Ann Laun
Chicken parts, raw (8 breasts or mixed pieces)
1/4 cup butter
1 can beef broth
Uncle Ben's rice, uncooked (recipe says 1 can)
Mushrooms
1 large red onion
celery
bell pepper
dash of thyme
seasoned salt
Preheat oven 350.
Brown onion, celery, mushrooms, bell pepper in butter, add thyme and raw rice; brown slightly. Add beef broth and mix together. Place in 9x13 casserole. Lay chicken parts on top. Sprinkle with seasoned salt.
Cover and bake at 350 for 1 hour.
One of Rose and Patty's favorites. I double the broth, rice, etc. because the rice turns out with a great flavor! I think this recipe originally came from Janet Allen, Rose's cousin.
Recipe Contributed by
Patty and Rose
1 med onion, chopped
2 garlic cloves, minced
1 Tbsp. oil
2 lbs ground beef or turkey
2 cans(15 1/2oz each) kidney beans, rinsed and drained
1 can black beans (this wasn't in original recipe, but I add them)
1 can pinto beans (also not in original recipe)
28 oz can diced tomatoes, undrained
14 1/2 oz. chicken broth
2-3Tbsp chili powder
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
4 flour tortillas (I used corn and more than 4)
Toppers: grated cheese, sour cream, fritos
In sauce pan over medium-high heat, saute onion and garlic in oil for 3 minutes. Add ground meat; cook until browned. Drain. Add everything EXCEPT tortillas. Bring to a boil. Reduce heat and simmer for 50 minutes.
Cut tortillas into strips, then cut strips into about 2inch pieces. Gently stir into chili. Cover and simmer about another 10 minutes or until tortillas are soft.
Serve
Top with cheese, Fritos, and sour cream, if you like.
2-3 pounds stewing beef
1 large tomato, squished!
3-4 potatoes quartered, or use small red potatoes
5-6 large carrots, cut in inch chunks
1/2 whole celery, inch chunks
4 onions, quartered
3 t. tapioca (hmmm...next 3 could be Tablespoons)
1 t. salt
1 t pepper
Triple for 20 people.
Mix well with hands. Place in a heavy pan and cover. Bake 5 hours at 250 degrees.
Note: Sounds like a good candidate for the crockpot!
I found the old stew recipe that I made in college and then brought home to share with the family. We would triple the recipe for 20 people.
Recipe Contributed by
Mary Ann Laun
citrus chicken/pollo adado
1/2 c Lemon juice
1/2 c Lime
1 c orange juice
1 c olive oil
salt pepper
2 onions quartered
8 cloves Garlic
16 chicken legs
Add in juiced fruit
Recipe Contributed by
Mary ann laun
Ingredients are for a large 13 x 9 aluminum pan
2-12 oz bags wide egg noodles
16 oz. cottage cheese (use regular or low fat)
16 oz sour cream (use regular or low fat)
4 cups grated cheddar cheese
3 lbs. ground round (this will make 8 cups sauce)
2 t. salt
2 t. pepper
1 t. garlic salt
2 cups green scallions chopped
2- 15 oz cans tomato sauce
Boil egg noodles for 8 minutes or until done according to package directions.
Drain and cool slightly.
Add in cottage cheese and sour cream. Mix thoroughly.
Use half to layer the bottom of the pan. Save half to place on top of the meat sauce.
Cook ground beef and when browned, add salt pepper and garlic salt. Stir well. Take off heat and add green scallions and then tomato sauce. Set aside to cool and then add on top of the layered noodle mixture.
Top with the second half of the noodle mixture.
Sprinkle top with 4 cups grated cheddar cheese.
Bake at 350 degrees until warmed through (about 30 min)
Menu:
Sour cream casserole
Salad with Ranch Dressing
Rolls
Cookies
Notes:
12 oz dry noodles is 8 cups; 12 oz cooked is approximately 7 cups noodles
4 cups cheddar cheese is 16 oz. shredded
3 pounds of ground beef (browned with sauce) makes 8 cups.
One large aluminum pan will serve 18-20 people.
Other notes:
1 oz salad dressing per person
4 oz salad per person
=================================================
Shopping list
Other items needed:
napkins
ice
salt (mary ann has extra and will bring)
pepper
aluminum foil
coffee
punch (not orange)
hotsauce
creamer
sugar stirrers
for 150 people: 8 trays, one vegetarian (Smart n Final)
22 lbs ground beef
250 oz. of tomato sauce (or 16 cans of 15 oz. tomato sauce)
3 - 16 oz bags of green onion
16 (12 oz bags of wide egg noodles)
8 - 16 oz cottage cheese
8 - 16 oz sour cream
4 - 32 oz grated cheddar cheese
Make veggie mix of onions, peppers mushrooms etc. for veggie one
Recipe Contributed by
Mary Ann and Jeff Laun
Ingredients are for a large 13 x 9 aluminum pan
2-12 oz bags wide egg noodles
16 oz. cottage cheese (use regular or low fat)
16 oz sour cream (use regular or low fat)
4 cups grated cheddar cheese
3 lbs. ground round (this will make 8 cups sauce)
2 t. salt
2 t. pepper
1 t. garlic salt
2 cups green scallions chopped
2- 15 oz cans tomato sauce
Menu:
Sour cream casserole
Salad with Ranch Dressing
Rolls
Cookies
Notes:
12 oz dry noodles is 8 cups; 12 oz cooked is approximately 7 cups noodles
4 cups cheddar cheese is 16 oz. shredded
3 pounds of ground beef (browned with sauce) makes 8 cups.
One large aluminum pan will serve 18-20 people.
Boil egg noodles for 8 minutes or until done according to package directions.
Drain and cool slightly.
Add in cottage cheese and sour cream. Mix thoroughly.
Use half to layer the bottom of the pan. Save half to place on top of the meat sauce.
Cook ground beef and when browned, add salt pepper and garlic salt. Stir well. Take off heat and add green scallions and then tomato sauce. Set aside to cool and then add on top of the layered noodle mixture.
Top with the second half of the noodle mixture.
Sprinkle top with 4 cups grated cheddar cheese.
Bake at 350 degrees until warmed through (about 30 min)
Other notes:
1 oz salad dressing per person
4 oz salad per person
=================================================
Shopping list
Other items needed:
napkins
ice
salt (mary ann has extra and will bring)
pepper
aluminum foil
coffee
punch (not orange)
hotsauce
creamer
sugar stirrers
for 150 people: 8 trays, one vegetarian (Smart n Final)
22 lbs ground beef
250 oz. of tomato sauce (or 16 cans of 15 oz. tomato sauce)
3 - 16 oz bags of green onion
16 (12 oz bags of wide egg noodles)
8 - 16 oz cottage cheese
8 - 16 oz sour cream
4 - 32 oz grated cheddar cheese
Make veggie mix of onions, peppers mushrooms etc. for veggie one
* Recipe Contributed by Mary Ann and Jeff Laun
Recipe Contributed by
Mary Ann Laun
4 slices of bacon
8 chicken thighs
1 onion
2 shallots
10 mushrooms quartered
pinch of salt
2 Tbs vegetable oil
2 Tbs flour
2 cups red wine
1 tsp herbes de provence
2 1/2 cups chicken broth
Coq au Vin
Prepare the Coq au Vin Bacon
So my version of this fabulous dish starts with some bacon. I have 4 slices cut in 1/4-in pieces. On medium heat we're going to crisp that up and reserve it. Then in the same pan, we're going to leave 1 tbsp of the bacon fat, and put in 10 mushrooms quartered. I like the brown ones. And a pinch of salt, which will help draw out the water and in about 10 minutes those will be nicely browned. Then we're going to reserve those.
Prepare the Chicken for Coq au Vin
I have 8 chicken thighs, bone-in, skin on. Salt and pepper both sides well. On med-high heat in 2 tbsp of vegetable oil, we're going to sear those skin side down until they are browned, about 10 minutes. I turned them over and cooked the other side for a couple minutes. Then reserve the chicken thighs.
Add the Vegetables for Coq au Vin
In the same pan, remove all the excess fat and put in 2 tbsp butter, 1 onion, large dice, and 2 sliced shallots. Give it a pinch of salt. We're going to saut? that until the shallots get nice and dark brown, which will help color the sauce. It's going to take about 5 minutes. When the shallots are brown, add 2 tbsp of flour.
Make the Roux for Coq au Vin
We're going to make a little roux in there and cook it for 2 minutes. When the flour is cooked add 2 cups of red wine. Coq au vin just means chicken cooked in wine. And a tsp of dried French herbs, that's herbes de Provence. And we're going to let that thicken up. It's only going to take about 5 minutes. By the way, one reason we really wanted to brown the shallots is so we can get this amazingly beautiful color for the sauce.
Cook the Coq au Vin
Then, in a Dutch oven, or something with a tight-fitting lid, because this is going to go in the oven, we're going to put the chicken at the bottom. Put the mushroom and onion mixture over the top, and add 2 1/2 cups chicken broth. And that's pretty much it. Cover it and we're going to put it in a 350 degree oven for 1 hour.
Serve the Coq au Vin
And when it's done it smells unbelievable, and it looks good too. Now you can serve it like this if you want, but the sauce is a little thin for my tastes. I like to take out the chicken and reduce the sauce for about 5 minutes on high boil. You can also skim some of the fat from the top. It just thickens up so beautifully.
I'm going to put the chicken in the serving platter and pour over the mushrooms, the bacon, the onions and the amazing wine sauce. And there you go, a classic French dish. Hopefully you're going to overcome two fears here: cooking French food, and cooking with wine, because it really easy and incredibly delicious. Please give this a try. Enjoy.
I made this once with friends out of the Julia Childs cookbook, but it seemed like a lot more steps. In France, I understand that it is made with a male chicken... bon appetite!
Recipe Contributed by
A chef on About.com
http://www.bettycrocker.com/recipes/corn-dog-casserole/6399c218-6882-4399-b6a9-f22d8ccba5fc
http://www.saving4six.com/2013/07/corn-dog-casserole.html
Ask butcher or buy St. Louis cut ribs
Foil
Ken’s or Bernstein’s caesar dressing
Sweet Baby Rays Bbq sauce
Put ribs in large pan with a rack. Have foil on hand to cover.
Slather ribs with either Ken’s or Bernstein’s Caesar Dressing ( Same dressing different name on the east coast. Don’t use diet. It has less oil and more sugar. It doesn’t work) this gives that wonderful smell in your house! Bake covered with foil at 350 degrees for 1 1/2 hours. Remove foil and cover ribs with your favorite bbq sauce. My favorite is sweet Baby Ray’s original. Bake for 30 minutes more. Yum!
Recipe Contributed by
Mary Krause via Mary Ann Laun
3 lbs. beef chuck roast
1 large onion, sliced
1/4 cup vinegar (oops I forgot to add this, but it was fantastic)
1 clove garlic, minced
1-1 1/2 tsp. salt
1/4-1/2 tsp. pepper
Place meat in a slow cooker. Top with onions. Combine other ingredients. Pour over meat. Cover. Cook on low for 8-10 hours. Remove meat from broth and onions. Shred meat. Serve meat on hamburger buns topped with the cooked onions. Serve broth on the side for dip.
Fabulous. Rivaled MaryAnn's french dip.
1/2 c. Parmesan
1. c Italian bread crumbs
1 cube butter, melted *(or egg whites for a healthier alternative)
chicken thighs (I use boneless, skinless)
Line pyrex with foil for easy clean up.
Mix parm and bread crumbs. Dip thigh in butter and coat with mixture.
Bake 350-375 uncovered for 1 hours.
Mary Ann's 2019 Note: I just made this and it only took 30 minutes with skinless boneless thighs.
*MaryAnn uses egg whites to make the bread crumbs stick. I will try this too. Would be great to cut out all that butter especially since I usually make corn pudding as a side dish and that uses a lot of butter too.
1/2 c. Parmesan
1. c Italian bread crumbs
1 cube butter, melted *(or egg whites for a healthier alternative)
chicken thighs (I use boneless, skinless)
Line pyrex with foil for easy clean up.
Mix parm and bread crumbs. Dip thigh in butter and coat with mixture.
Bake 350-375 uncovered for 1 hours.
Mary Ann's 2019 Note: I just made this and it only took 30 minutes with skinless boneless thighs.
*MaryAnn uses egg whites to make the bread crumbs stick. I will try this too. Would be great to cut out all that butter especially since I usually make corn pudding as a side dish and that uses a lot of butter too.
Line pyrex with foil for easy clean up.
Mix parm and bread crumbs. Dip thigh in butter and coat with mixture.
Bake 350-375 uncovered for 1 hours.
Mary Ann's 2019 Note: I just made this and it only took 30 minutes with skinless boneless thighs.
*MaryAnn uses egg whites to make the bread crumbs stick. I will try this too. Would be great to cut out all that butter especially since I usually make corn pudding as a side dish and that uses a lot of butter too.
When Jeff and I were dating, Marcia invited us over for dinner for the first time. Marcia prepared this delicious chicken and Mindy, upon viewing it, leaned over and asked "Do I have to eat the chicken with the dirt on it?" A classic!
Recipe Contributed by
Mary Ann via Marcia via
3 lbs Chicken Thighs - Boneless Skinless
1/2 cup Wishbone Russian Dressing
1 package Lipton onion soup mix
1/2 cup aprocot preserves
Mix dressing, soup mix, and preserves together. Pour over chicken, and bake uncovered 300 degree oven for 2 hours.
Sharman served this at GNO 60th birthday party and it was delicious
Recipe Contributed by
Janet Louise Schneider
1 chuck roast
1 pkg onion soup mix
Sprinkle soup mix over roast. Wrap in foil. Place in a pan.
Bake at 325 for 2 1/2 - 3 hours.
2 filet mignon steaks (8 ozs.)
For the fine herbs butter:
4 tablespoons softened butter
2 tablespoon fines herbs (equal parts chopped parsley, chives, chervil,& tarragon)
2 tablespoon olive oil
Salt and freshly ground pepper
4 tablespoons chopped shallots
1/2 cup dry red wine
1 c. beef stock
Later addition for mushroom lovers: 8 oz. mushrooms
2 tablespoons fines herbes butter With a fork, combine the butter and herbs. Form into a ball, wrap in waxed paper, and chill. Heat a stainless steel skillet until very hot but not smoking. Add oil. Sprinkle salt and pepper on both sides of the steaks. Place in the skillet and cook for 3 minutes per side for medium rare. Transfer filets to shallow dish and cook at 425 degrees for 10 minutes for medium rare. To the pan add shallots. Let cook for 1 minute, stirring. Add the red wine and let reduce until almost all the liquid has evaporated. Add the beef stock and let reduce by half. Stir in the fine herbs butter. If it's too thin... add a little flour to thicken. Serve the filet mignon with the sauce.
Later addition for mushroom lovers: Shelly and I added later:
saute mushrooms lightly and add them to the sauce at the end.
This is two different recipes combined by Shelly and Susie. We love it!
P.S. Don't overcook the filet's
P.P.S. I changed the word herbes to herbs!!
Recipe Contributed by
Susan Miali
2 Lb. Flank Steak
3/4 C. Canola Oil
1/2 C. Soy Sauce
2 Tbs. Honey
2 Tbs. Red Wine Vinegar
1 1/2 tsp. Grated fresh ginger
1 tsp. minced garlic
3 Scallions, sliced (tops included)
Combine ingredients (except steak) in a blender. Place steak in large zip lock bag...pour marinade over. Refrigerate 1-2 days, turning twice a day.
BBQ over hot coals 5 min. per side for medium rare.
Also, can marinate few hours....then freeze until ready to use. Defrost thoroughly before cooking.
Recipe Contributed by
Nancy Acocks
4 eggs, beaten
2 c. dry bread crumbs
1/2 c. finely chopped onion
2 tsp. worchester sauce
1 Tbsp. salt
1/2 tsp. pepper
4 lbs ground beef or ground turkey
Combine first 6 ingredients. Then mix in meat.
Roll into 1" balls.
Bake at 400 for 10-15 minutes.
Freeze in meal size portions, 30-40 meatballs.
I am constantly trying new sauces to go with my meatballs. I usually serve over rice. Also use to make spaghetti and meatballs.
Recipe Contributed by
Quick Cooking Magazine
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water
2 cans beef broth
6-8 large buns (or more...6 would be VERY generous servings!)
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mixes. Pour water and beef broth over roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty.
Ladle juices into small cups for dipping and enjoy!
http://sites.google.com/a/ourbestbites.com/our-best-bites-recipes/french-dip-sandwiches
Recipe Contributed by
Our Best Bites
Chili Dipping Sauce:
2 garlic cloves, minced
1/4 cup rice vinegar
1 tablespoon sesame oil
1 to 2 tablespoons sweet chili sauce
1 tablespoon nut topping
Spring Rolls:
8 spring roll wrappers
24 fresh cilantro leaves
16 large fresh mint leaves
1 medium avocado, thinly sliced
1 green onion, cut crosswise into 2-inch pieces then thinly sliced lengthwise (about 1/4 cup)
Red bell pepper, cut into matchstick-thin strips (about 1/2 cup)
Medium English (seedless) cucumber, cut into matchstickthin strips (about 3 cup)
Medium carrot, cut into matchstick-thin strips (about 1/4 cup)
32 cooked small salad shrimp
(about 2 ounces)
Prepare Chili Dipping Sauce: In medium bowl, whisk together all ingredients except nut topping. Cover with plastic wrap and refrigerate until ready to serve. Prepare Spring Rolls: In pie plate or round cake pan, add warm
water. Working with 1 wrapper at a time, soak wrapper in warm water 2 to 3 minutes or until fl exible and transparent. Place wrapper on work surface. Arrange 3 cilantro leaves and 2 mint leaves on bottom half of wrapper, leaving 1-inch border around edge of wrapper. Top with some avocado, then green onion, bell pepper, cucumber, carrot and 4 shrimp. Fold sides of wrapper over filling, then roll tightly to enclose filling completely, being careful not to tear wrapper. Repeat with remaining wrappers and fillings.To serve, sprinkle nut topping over dipping sauce. Cut spring rolls in half; serve with dipping sauce.
For a spicy dipping sauce, use 1 tablespoon
Sriracha hot chili sauce and 1 tablespoon
granulated sugar in place of the sweet
chili sauce.
Wrap prepared spring rolls in plastic wrap
and refrigerate up to 2 days.
Try serving with plum sauce in addition to
the Chili Dipping Sauce
Recipe Contributed by
http://www.igtezine.com/IGT12Win/docs/book.pdf
1 lb. ground round
3/4 c. flour
3/4 c. milk
1 egg
salt
pepper
garlic salt
1/2 t. baking powder
2 T. flour
1 pkg. Lipton onion soup, dehydrated
Combine meat, flour, milk, egg, seasonings and baking powder in a bowl. Form meatballs and spoon into a frying pan to brown. After browning, place meatballs into a casserole dish. Take meat drippings in pan and combine with 2 T. flour, onion soup mix and water to make a gravy. Pour gravy over meatballs and bake at 375 degrees for 1/2 hour.
Serves 4
Good with noodles...
Recipe Contributed by
Mary Ann Laun via Diane Chess via Bobbi Machado's Aunt Jewell
Serve in separate bowls.
1. Spread rice on plate
2. Chicken on rice
3. Gravy on chicken
4. Noodles
5. Tomatoes
6. Celery
7. Cheese
8. Gravy
9. Noodles
10. Onion
11. Pineapple
12. Coconut
13. Nuts
Great for a buffet...
Enjoy
Recipe Contributed by
Mary Ann Laun
3 c. shredded cheddar
16 oz. sour cream
10 oz frozen chopped broccoli. (I use fresh and ?nuke? a few minutes)
3/4 c. scallions
1/2 t. salt
1 pkg noodles, cooked 2 minutes and drained
Toss all ingredients together and place in a 9 x 13 baking dish.
Add fresh basic
Bake at 350 degrees for 20 minutes.
Place sliced tomatoes on top and bake 10 more minutes
Recipe Contributed by
Georgia Blair Mattson
2 c. uncooked (not instant) brown rice
1 t. olive oil
2 pounds boneless chicken cut in pieces
3 chopped granny smith apples
2 chopped yellow onions
2 T. curry powder to taste
1 1/2 t. cumin
6 cloves minced garlic
1/2 c. raisins
5 cups low fat chicken broth
salt and pepper to taste
Heat oil in soup kettle. Brown chicken with salt and pepper.
Remove chicken and add apples, onions, garlic, curry, cumin.
Saute stirring 5 minutes. Add broth and raisins.
Bring to boil. Add rice and chicken.
Cover and simmer 60 minutes or until rice is done.
Serve with chutney, chopped peanuts, toasted coconut, cilantro or sliced onions.
Recipe Contributed by
Georgia Blair Mattson
10 oz frozen spinach
4 eggs or egg substitute
1 c. ricotta
3/4 c. fresh grated parmesan
3/4 c. chopped portobellos
3/4 c. scallions
1/4 t. Italian seasoning
salt and pepper to taste
Thaw and squeeze spinach thoroughly.
Mix all ingredients in a large bow.
Spray a 9? pie plate and fill with mixture
Bake at 375 for 30 minutes. Let cook 20 minutes.
Recipe Contributed by
Georgia Blair Mattson
6 cups summer squash, sliced
1 diced onion
1/2 green pepper
1 can cream of chicken soup
1 cup sour cream
1 box, Stove top
1/2 c. melted butter
Steam the first three ingredients for 6 minutes and drain.
Add soup and sour cream.
Prepare Stove Top dressing.
Layer:
Bottom: 1/2 dressing mix
Middle: vegetable mixture
Top: remainder of dressing mix
Sprinkle top with grated cheese and fresh basil.
Bake casserole at 350 degrees for 30mintues or until cheese is bubbly.
Recipe Contributed by
Georgia Blair Mattson
12 oz uncooked spaghetti noodles
~1+lb frozen meatballs
1 bag (16oz) frozen stir-fry vegetable blend (such as broccoli carrots and pea pods) thawed
1 cup prepared teriyaki baste and glaze, divided(Mr Yoshida's is awesome)(I don't really measure this, just add til it looks right)
2 tbsp vegetable oil
3 garlic cloves, peeled and sliced
1)Cook frozen meatballs in 375 oven for 30 minutes with enough teriyaki sauce to coat all balls.
2)Cook noodles according to package directions, drain and set aside.
3) Stir fry vegetables as directed by package. set aside
4) Over medium-high heat 1-3 minutes cook garlic 1-2 minutes or until light golden brown, stirring occasionally. Add noodles and remaining 1/4 cup baste and glaze; cook 3-4 minutes or until hot. Add meatballs and vegetables.
Recipe Contributed by
Pamper chef
1 pound fresh green beans
2 cups pearl onions
2 tablespoons olive oil
2 tablespoons butter
2 garlic cloves, minced
1 shallot, chopped
2 bay leaves
3 cups assorted wild mushrooms, sliced (such as oyster, cremini and shiitake)
Salt and pepper, to taste
2 tablespoons fresh thyme leaves
2 tablespoons flour
3 cups milk
1 can fried onions
Blanch the green beans and pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 2 minutes, until the green beans have brightened in color. Remove the vegetables from the boiling water with a strainer then plunge into an ice bath to stop the cooking process. Drain them, then remove the skins from the onions and set aside. Coat a skillet with olive oil and butter over medium heat. Sweat the garlic and shallot down until they caramelize. Add the bay leaves then the assorted mushrooms. Stir to combine, season with salt, pepper and thyme. Sprinkle the mixture with flour to tighten up. Add the milk and boil for 3 minutes to thicken.
Place the green beans and pearl onions in a 2-quart casserole dish. Pour the "mushroom soup" over the vegetables. Toss to make sure the vegetables are well coated. Bake in a preheated 350
Grilled Buttermilk Chicken
PREP AND COOK TIME: About 30 minutes, plus at least 4 hours to chill
MAKES: 6 servings
NOTES: Brine the chicken up to 1 day before grilling; grill up to 1 day before serving (chill airtight). Transport in brine when grilling on-site. Keep the meat well chilled in an ice chest until ready to serve or grill.
1 quart buttermilk
1/2 cup chopped shallots
2 tablespoons chopped garlic
2 tablespoons kosher salt
2 tablespoons sugar
1 tablespoon ground cumin
1 teaspoon pepper
6 chicken thighs (about 2 1/2 lb. total)
6 chicken drumsticks (about 1 3/4 lb. total)
1. In a large bowl, mix buttermilk, shallots, garlic, salt, sugar, cumin, and pepper.
2. Rinse chicken thighs and drumsticks and pat dry. Trim off excess fat. Submerge chicken pieces in buttermilk brine. Cover and chill for at least 4 hours, or up to 1 day (see notes).
3. Lift chicken from brine; discard brine. Wipe excess from chicken with paper towels.
4. Lay chicken pieces on a barbecue grill over medium coals or medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid on gas grill. Cook, turning frequently, until browned on both sides and no longer pink at the bone (cut to test), 20 to 30 minutes. Serve hot or cold.
Per serving: 402 cal., 51% (207 cal.) from fat; 43 g protein; 23 g fat (6.4 g sat.); 4 g carbo (0.1 g fiber); 670 mg sodium; 149 mg chol
Recipe Contributed by
Susan Miali
4 chicken breasts
1 cup flour
2 tsp. salt
2 tsp. celery salt
1/2 tsp. garlic salt
1/2 tsp. nutmeg
1/2 cup soy sauce
1 large can pineapple chunks
Preheat over to 350.
Combine all dry ingredients in a ziplock bag.
Shake chicken breasts in dry mixture.
Brown chicken breasts.
Place browned chicken breasts in a 9 x 9 Pyrex and pour soy sauce/pineapple juice mixture over the chicken (retain pineapple chunks for adding later).
Bake for 45 min covered.
Add pineapple chunks and bake for 10 minutes, uncovered.
Recipe Contributed by
Laura Laun
Chicken Mix:
11 lbs chicken (wondering in this is a typo. that's a lot)(Barb used 4 breasts)
4 qts cold water
3 Tbsp parsley
4 carrots, peeled and sliced
4 tsp salt
1/2 tsp pepper
2 tsp basil
Chicken Gravy:
2 (10 3/4 oz) cream on chicken soup
2 c. chicken mix (above)
1 c. chicken broth (above)Use more if too thick.
4 c. cook white rice
Toppings:
chow mein noodles-crispy
diced tomatoes
diced celery
diced green bell pepper
shredded coconut
diced green onions
pineapple chunks
grated cheddar cheese
chopped cashews or other nut
french salad dressing
more ideas online
Chicken Mix:
Really you can cook the chicken any way you like to get shredded chicken.
Combine all i lg pot and cover. Bring to boil. Simmer 1 1/2 hrs. Shred chicken. Freeze chicken in 2 cup portions. Freeze broth in 1 cup portions.
Chicken Gravy:
Combine soup and broth in med sauce pan. Stir until lumps are out. Add chicken. Simmer until heated through.
Build your haystack!
Start with rice on the bottom, then chicken gravy. After that, top with any or all of the toppings. Last drizzle over french dressing.
Enjoy!
For me, the pineapple, the coconut, and the french dressing really made it delicious. I was surprised by all 3. And of course, loved the crunch from chow mein.
Recipe Contributed by
Barbara Sindlinger
1 lb skinless boneless chicken breast
1/2 tsp kosher salt
3/4 tsp cumin
black pepper to taste
pinch oregano
1 cup chunky salsa (I used Pace)
-Season chicken on both sides with spices
-place in Instapot and cover with salsa
-Cover and pressure cook for 20 minutes. Natural release
-Shred chicken with 2 forks
Slower cooker:4-6 hours on low or until chicken is done
Recipe Contributed by
Judge John Hodgeman Podcast
1 lb. ground beef, browned with salt, pepper, garlie salt and 1/2 onion, chopped
2 cans whole green chilies (or Green chiles (roasted Hatch New Mexico work great!) I used two layers, about 10 each layer
1 can green chilies, chopped
longhorn cheese
4 eggs
1 1/2 cups milk
1/4 cup flour
red pepper
Preheat oven to 375. Brown meat and onion. Add salt and pepper and about 1 T. of red pepper. (or omit)
In a casserole dish, place whole green chiles on the bottom.
Top with cheese, then meat.
Add another layer of grated cheese and then the can of chopped green chilies. Mix 4 eggs and milk. Add flour, mix well and pour over dish.
Bake at 375 for about 50 minutes. Cover with foil halfway through cooking if it gets too brown.
Recipe Contributed by
Mary Ann
3 to 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 tablespoon minced garlic
1/2 tablespoon black pepper
1 tablespoon onion powder
1 to 2 cups maple syrup
Preheat oven to 350 degrees F.
Cut off chicken wing tips and snip the skin between the joints. Place in disposable large baking pan. Add half of the maple syrup, soy sauce, teriyaki sauce, garlic, garlic powder, onion powder, and black pepper, toss to coat.
Place pan on baking sheet and bake for approximately 1 to 1 1/2 hours, tossing every 15 to 20 minutes. The liquid will gradually evaporate the longer you cook it. When the majority, but not all, of the liquid has evaporated, increase the oven temperature to 425 degrees F. Pour the remaining maple syrup over the wings. Turn wings to coat evenly and cook an additional 10 minutes.
Yield: 4 to 6 servings; Prep Time: 15 minutes; Cook Time: 1 hour 30 minutes
1 lb (450g) boneless lamb or mutton (from shoulder or leg – keep bones for stock)
9 1/2 oz (275g) chopped onions
9 1/2 oz (275g) chopped carrots
9 1/2 oz (275g) chopped potatoes
1 teaspoon parsley
1 teaspoon thyme leaves
1/2 pint (300ml/) mutton or lamb stock or water
2 tablespoons flour
salt and freshly ground pepper
Short crust pastry
200g flour
100g cold butter cubed
Pinch salt
Few
Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.
Cool the mixture before putting in pies.
Shepherds pie is very similar but we use beef mince instead of lamb and instead of putting potatoes in Stew we add a layer of mash as we are making pies.
The Beef & Guinness is again similar but we do not add potatoes and 1/2 Guinness with 1/2 water.
All stews can take up to 3 hours to cook but with a smaller quantity it can take less.
Short crust pastry
200g flour
100g cold butter cubed
Pinch salt
Few tablespoons water
Depending on what pie tins you have you might do individual pies or one large one. Obviously you may have to adjust quantities.
Recipe Contributed by
Mary Ann Laun
Kerry Lamb Pie
1 lb (450g) boneless lamb or mutton (from shoulder or leg – keep bones for stock)
9 1/2 oz (275g) chopped onions
9 1/2 oz (275g) chopped carrots
9 1/2 oz (275g) chopped potatoes
1 teaspoon parsley
1 teaspoon thyme leaves
1/2 pint (300ml/) mutton or lamb stock or water
2 tablespoons flour
salt and freshly ground pepper
Short crust pastry
200g flour
100g cold butter cubed
Pinch salt
Few tablespoons water
Cut all surplus fat away, then cut the meat into small neat pieces about the size of a small sugar lump. Render down the scraps of fat in a hot, wide saucepan until the fat runs. Discard the pieces. Cut the vegetables into slightly smaller dice and toss them in the fat, leaving them to cook for 3-4 minutes. Remove the vegetables and toss the meat in the remaining fat over a high heat until the colour turns. Stir the flour into the meat. Cook gently for 2 minutes and blend in the stock gradually. Bring to the boil, stirring occasionally. Return the vegetables to the pan with the parsley and thyme leaves, season with salt and freshly ground pepper and leave to simmer, covered. If using young lamb, 30 minutes will be sufficient; an older animal may take up to 1 hour.
Cool the mixture before putting in pies.
Depending on what pie tins you have you might do individual pies or one large one. Obviously you may have to adjust quantities.
Shepherds pie is very similar but we use beef mince instead of lamb and instead of putting potatoes in Stew we add a layer of mash as we are making pies.
The Beef & Guinness is again similar but we do not add potatoes and 1/2 Guinness with 1/2 water.
All stews can take up to 3 hours to cook but with a smaller quantity it can take less.
We fell in love with these beautiful Piog pot pies that we found at the Farmer's market in Tralee. So sweet of Brid to share her recipe.
http://travelswithsheila.com/medieval-celebration-restaurants-tralee-ireland.html
Ingredients
2 tablespoons olive oil
1/2 medium onions sliced
2 cloves garlic, crushed
1 lb boneless skinless chicken breasts, chopped
6 ounces button mushrooms, halved
2 tablespoons flour
1 cup chicken broth 1/4 cup dry white wine or 1/4 cup chicken broth
1 lemons, juice of 1 grated lemons zest of
1 (6 ounce) jars marinated artichokes, drained and halved
salt and pepper
2 tablespoons capers, to taste
Heat the olive oil in a large skillet.
Add the onion and garlic and cook for three minutes.
Add the chicken and cook until lightly browned.
Add the mushrooms and cook 2 minuts more.
Add the flour and cook 1 minute, stirring.
Remove the skillet from the heat and slowly stir in the chicken broth, wine, lemon juice and lemon zest.
Return the skillet to the heat and bring to a boil, stirring until the liquid thickens.
Add the artichokes.
Cover and reduce the heat; simmering 10 minutes, stirring occasionally, or until the chicken is cooked through.
Season with salt and pepper.
Serve the chicken and sauce over linguini or rice and garnish with the capers.
Nutrition Facts
Serving Size: 1 (319 g)
Servings Per Recipe: 4
Amount Per Serving % Daily ValueCalories 263.6 Calories from Fat 79 30% Amount Per Serving % Daily ValueTotal Fat 8.8g 13% Saturated Fat 1.4g 7% Cholesterol 65.8mg 21% Sugars 2.3 g Sodium 536.7mg 22% Total Carbohydrate 12.9g 4% Dietary Fiber 3.2g 13% Sugars 2.3 g 9% Protein 31.0g 62%
Recipe Contributed by
Maggie made this at Joyce's house.... really good!
2.5 pound lean ground turkey
2 large egg(s)
2-3 large carrot(s)
1/2 Tbsp onion(s)
4 Tbsp dried parsley
1/2 cup seasoned bread crumbs
1/2 tsp black pepper
1 cup canned tomato sauce
2-3 Tbsp ketchup
Carrots (1/2 cup grated).
Beat egg.
Mix everything together, except ketchup. Form into a loaf.
Bake at 350 for 1 hour. Makes 16 servings 3.5 oz. = 2 points
Recipe Contributed by
Mary Ann Laun
Steam in 1/2 " of water with parsley, basil, garlic, and lemon on top of clams when cooking.
When opened, pull out and add a little nectar to serve
Recipe Contributed by
Mary Ann Laun from Melinda Zeman
1 Envelope Lipton dry onion soup mix
1/4 cup + 2 Tbs. water
1 Pkg. Turkey Store lean ground turkey
1 Egg white
2 Tbs. chopped parsley
1 clove chopped garlic
Combine soup mix and 1/4 c. water. Mix in other ingredients. Shape into patties and freeze until ready to BBQ. Do not defrost burgers before cooking.
Alternate method: Combine 3 Tbs. soup mix with 2 Tbs. water. Add turkey, egg white, parsley and garlic and mix lightly. Form into patties. Baste with remaining soup mix combined with 1/4 c. water when cooking burgers.
The first time I tasted these burgers, Marcy had forgotten to add water so she just added part of it after everything was mixed together. The result was delicious.
Recipe Contributed by
Marcy
Use 1.25 pounds of ground turkey
Made just half the aromatics for meatballs and used a jar sauce that I doctored
I did add the red wine to my jar sauce
I didn't have mozzarella cheese, so I used Monterey Jack
I didn't have any sausage so I just left it out
Cooked meatballs in sauce in sauce pan for about 45 minutes
My recipe made 10 good size meatballs and the microwave thing really worked. I did 2 batches of 7 minutes each.
I also attached the recipe if that version might be easier. This is totally worth doing.
3/4 c. each dry white wine ir chicken broth
1/4 c. fresh lemon juice
2 t. cornstarch
About 2 T. butter
1/3 c. mayo
2 large eggs
1/2 c. thinly sliced green onions
1/4 c. each minced red bell pepper and thinly sliced celery
2 T. Dijon mustart
1 clove garlic
1/8 t. cayenne
1 lb fresh crab, cooked and shelled
8. c. mixed salad greens, rinsed and crisped
lemon wedges
Make lemon sauce:
Bring wine and broth to boil. Reduce mixture to 3/4 cup, about 6 minutes.
Mix together juice, cornstarch, and sugar; slowly stir intobroth mixture. Continue to stir until broth boils, about 10 seconds. Stir in 2 t. butter; keep sauce warm until used.
To make crab cakes:
Combine mayo, eggs, onions, pepper, celery, mustard, garlic, and cayenne. Stir until well combined. Pat crab until dry on paper towels. Gently fold into mayo mixture.
Melt 2 t. butter in frying pan. Spoons mounds of crab mixture (about 2 reound tablespoonsful) into pans. Gently spread with back of spoon into 2 1/2 inch diameter cakes. Cook until lightly browned (about 4 minutes). With spatula, turn to brown other side. Cook about 4 more minutes. Toss greens with 1/3 c. lemon sauce. Plate cakes and greens. Drizzle extra sauce around cakes. Garnish with lemon.
Italian sausage
Onions, mushrooms, peppers (or other veggies)
1 c. Italian blend cheese (parmesan, romano etc.)
6 eggs
scallions
sliced olives
Brown meat (italian sausage) and put in the bottom layer of a greased pie pan
Saute chopped onions, mushrooms, peppers and any other veggies
Put veggies on next layer
Sprinkle approximately 1 cup Italian blend cheeses over veggies
Poke small holes in cheese to bottom of pie pan
Beat 5-6 eggs or equivalent egg beaters on top
Sprinkle with green onions and sliced olives
Bake 45 minutes approximately until browned and solid
Recipe Contributed by
Robin Watt's friend
1 c. ketchup
3/4 c. brown sugar
1/2 c. onion, chopped
1/4 tsp. garlic powder
1/4 tsp. liquid smoke
Combine all ingredients. Pour over meatballs(see Freezer Meatball recipe or use store bought).
Bake at 350 for 1 hour.
Serve on rolls or as an appetizer.
Recipe Contributed by
Quick Cooking Magazine
1 c. ketchup
3/4 c. brown sugar
1/2 c. onion
1/4 tsp. garlic powder
1/4 tsp liquid smoke
Combine everything. Pour over 40ish meatballs(see Freezer Meatball recipe).
Bake at 350 for 1 hour(probably less is meatballs aren't frozen).
Serve on rolls or as appetizers.
Topping, prepare first:
1-2 onions, sliced in rings such as onion rings
1/4+ cup catsup (I use at least 1/2 cup)
2 Tbsp brown sugar
1 tsp dry mustard
1 tsp Worchestershire sauce
For meat loaf:
1 1/2 lb lean ground beef
2 eggs
3/4 cup milk
1/2 cup breadcrumbs
1/4 cup sliced red onion
In a skillet, brown onions (the round slices)in a little butter or olive oil, adding catsup, brown sugar, dry mustard and Worchestershire sauce until warm on top of stove; set aside.
For meat loaf:
Combine eggs and milk. Stir in crumbs and onion. Add beef; mix together.
Shape into round mound and hollow out middle to pour topping into. I use a 9x13 casserole dish to bake it in.
Bake at 350 for 50 minutes. Add topping in middle of meat loaf and bake 10 minutes more.
Lori made this for us at El Mirage the time that Mary Ann and Jeff went with us in our old motorhome with Mindy. Mindy fell off the motorcycle and broke her tooth. We went to the hospital and when we returned, Lori had this ready for us in our motorhome.
It was so good, it is the only meat loaf we make now.
The sauce over it makes a great flavor. We shape the meat loaf like an "o" with the sauce in the middle and over the top.
Recipe Contributed by
Patty
14 1/2 oz. beef broth
1 med. onion
1 celery stalk. chopped
3/4 c. ketchup
1/4 c. brown sugar
2 Tbsp. white vinegar
1 tsp. salt
1 tsp. ground mustard
1 tsp. Worcestershire
1 garlic clove, minced
1 bay leaf
1/4 tsp. paprika
3 drops hot pepper sauce
12-15 hoagie rolls
Place the roast in a dutch oven; add broth, onion, and celery. Bring to a boil. Reduce heat; cover and simmer for 2 1/2-3 hours or until meat is tender.
Remove roast and cool slightly; shred meat with 2 forks. Strain vegetables and set aside. Skim fat from cooking liquid and reserve 1/12 cups. Return the meat, veggies and reserved liquid to the pan.
Stir in remain ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Discard bay leaf. Serve on buns.
I don't even know what a dutch oven is. Would do in a cover roasting pan or maybe a crock-pot.
4 boneless skinless chicken breasts, chopped into chunks.
1 cup cornstarch
Salt/pepper
2-3 eggs, beaten
1/4 cup canola or vegetable oil
2 TBSP balsamic vinegar*
1TBSP white vinegar*
3 TBSP ketchup*
4 TBSP brown sugar*
6 oz (about half a can) frozen orange juice concentrate
*I didn't actually measure any of this stuff, that's just approx. what I used. You can taste it along the way but keep in mind it mellows a bit and blends together better after cooking. You can make the sauce first before starting the chicken.
Start by preheating your oven to 325 degrees. Chop your chicken and season with salt and pepper to taste. Heat your oil in a large skillet.
Dip chicken into the cornstarch to coat then dip into the eggs. The cornstarch helps the egg ?grab on? this part gets messy. I do the cornstarch on a large dinner plate, and the egg in a deep bowl so I can do a lot at a time and go right into the oil. Cook until browned only- you will finish cooking in the oven. Do in batches if it all doesn't fit to brown in your skillet.
Place the chicken in a 9x13 greased baking dish. If you haven't already, mix all of your sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes.
Tips: For spice lovers- add some red pepper flakes to the sauce or even some dried thai bird chili's into the baking dish.
I added carrots into the baking dish as well. Sugar snap peas, broccoli or any other veggie usually found in Asian dishes could easily just be dropped into the baking dish as well.
This dish is SUPER easy and yet it will look and taste like it came from a Chinese restaurant.
Recipe Contributed by
Lorie Gonzales' daughter
1.5 lb chicken breast
1 c. orange juice
2 T. orange malmalade
2 teas. cumin
1 teas. coriander
1/4 t. cayennesalt and pepper
Brown chicken. Mix sauce, pour over chicken and bring to a quick boil. Low to simmer 10-20 minutes. Serve with sauce on the top!
Weight Watchers Each 4 oz serving is 5 points
Recipe Contributed by
Martha Hubner via Mary Ann
6 Boneless skinless chicken
-breast halves
1/3 c Seasoned bread crumbs
1/4 c Grated Parmesan cheese
1 ts Dried oregano; divided
Freshly ground black pepper;
-to taste
2 tb Butter or margarine;
-softened
1 tb Parsley; finely chopped
1 Egg; beaten with
1 tb Water
3 oz Low-fat jack cheese
. Place breast halves, one at a time, between 2 sheets of plastic wrap.
With the flat side of a mallet or with a small heavy frying pan, gently
pound breasts until each is about 1/4-inch thick. Set aside.
2. Combine bread crumbs, Parmesan, 1/2 teaspoon oregano and a little
freshly ground black pepper. Spread on a plate and set aside.
3. Mash together the softened butter, parsley Parsley ... There's really two major types; you got flat, a.k.a Italian parsley, you got curly parsley.
Chop it up; throw it in your dish. Just adds freshness, a very, very mild sweetness, but for the main part it's just gonna soften your dishes by adding that vegetative freshness to it. and 1/2 teaspoon oregano; set
aside. Whisk egg with water, pour onto a plate and set aside.
4. Cut the cheese into 6 sticks measuring about 1/2 inch-by-2 inches. Set
aside.
5. Spread a little of the seasoned butter on each breast. Lay a piece of
jack cheese, fold in sides and roll up to enclose filling.
6. Roll each bundle in egg mixture, then in bread-crumb mixture until
evenly coated. Place bundles, seam side down, without touching, in a
9-by-13-inch baking dish that has been sprayed with nonstick spray. (If you
can refrigerate 1 hour, this will help the coating adhere.)
7. Bake, uncovered, in a preheated 425-degree oven about 20 to 25 minutes,
or until no longer pink in the center.
Recipe Contributed by
Mary Ann Laun (Sunset)
2 Tbs. Brown sugar
1 Tbs. Paprika
1 tsp. Salt
1 tsp. Dry mustard
1/4 tsp. Chili powder
1 Tbs. Worcestershire sauce
1/4 c. Vinegar
1 c. Tomato juice
1/4 c. Catsup
1/2 c. Water
Mix all ingredients in a pan and simmer for 15 min. Coat chicken with flour. Melt 1/2 c. butter in baking pan and brown chicken or ribs in oven for 1/2 hour. Turn chicken and pour sauce over chicken. Continue to bake until chicken is done...about 45 min. at 350 degrees
Recipe Contributed by
Marcy
2 Tbsp brown sugar
1 Tbsp. paprika
1 tsp. salt
1 tsp. mustard
1/4 tsp. chili powder
2 Tbsp. Worcestershire sauce
1/4 c. vinegar
1 c. tomato juice
1/4 c. ketchup
1/2 c. water
flour to coat chicken
1/2 c. butter
Mix all ingredients(not flour or butter) in pan and simmer for 15 minutes. Coat chicken with flour. Melt 1/2 c. butter in baking pan and brown chicken(or ribs) in oven for 30 minutes. Then turn chicken over and pour sauce over chicken. Continue to bake until chicken is done, about 45 minutes more at 350.
Recipe Contributed by
Margaret DeKruyf''s church cookbook
2 tablespoons vegetable oil
2 teaspoons each: chili powder and ground cumin
1 teaspoon salt
1 pound flank steak, cut into thin strips
(pork or chicken may be substituted?I've even used turkey strips)
1 can (14.5 oz.) Hunt's Diced Tomatoes with Mild Green Chilies
1 each: medium green and red bell pepper and onion, cut into thin strips
10 flour tortillas, fajita size
In a 9? x 13? baking dish, combine oil, chili powder, cumin and salt. Add steak, tomatoes, peppers and onions; mix well. Bake uncovered in a preheated, 400 degree oven for 25 minutes. Serve wrapped in warm tortillas.
I have prepared this in the morning, then just popped it in the oven when we're ready. Easy and yummy!
Recipe Contributed by
Marcy DeKruyf
1/2 c. Parmesan
1. c Italian bread crumbs
1 cube butter, melted *(or egg whites for a healthier alternative)
chicken thighs (I use boneless, skinless)
Line pyrex with foil for easy clean up.
Mix parm and bread crumbs. Dip thigh in butter, drain a bit, and coat with mixture. Place in pyrex dish for baking sheet (no need to grease)
Bake 350-375 uncovered for 1 hours.
Mary Ann's 2019 Note: I just made this and it only took 30 minutes with skinless boneless thighs.
*MaryAnn uses egg whites to make the bread crumbs stick. I will try this too. Would be great to cut out all that butter especially since I usually make corn pudding as a side dish and that uses a lot of butter too.
Line pyrex with foil for easy clean up.
Mix parm and bread crumbs. Dip thigh in butter and coat with mixture.
Bake 350-375 uncovered for 30 minutes
Mary Ann's 2019 Note: I just made this and it only took 30 minutes with skinless boneless thighs.
for 150 pieces for Homeless Shelter
150 pieces skinless boneless chicken thighs
4 lbs. butter
120 oz breadcrumbs
60 oz grated Parmesan
Recipe Contributed by
Mary Ann Laun
10 Slices hearty rye sandwich bread
2 T whole milk
3/4 t onion powder
1 1/4 t salt
1/2 t pepper
1 1/2 lb. 85% ground beef
3 T unsalted butter
2 onions, halved and sliced thin
2 cups shredded Swiss cheese
1.Adjust oven rack to middle position and heat oven to 200 degrees.Tear 2 pieces of bread into 1/2 in, pieces. Mash together with milk,3/4 t salt and pepper and onion powder. Add beef and gently knead until well combined. Divide meat into 4 equal portions and shape into 6 by 4-in oval.
2. Melt 1 T butter in large nonstick skillet over medium-high heat. Cook patties 5 minutes or until well browned. Repeat if pan is crowded. Transfer browned side up on large plate.
3. Add onions and 1/2 t salt and cook until golden brown. 8-10 minutes.
Arrange patties, browned side up, on top of onions along with juices . Reduce heat to medium and cook shaking pan occasionally, about 5 minutes.
4. Divide 1 cup of cheese among 4 slices of bread. Top with patties, onions, remaining cheese and remaining bread. Wipe out skillet with paper towels. Melt 1 T butter in now empty skillet. Cook 3-4 in on each side. Serve
10 Slices hearty rye sandwich bread
2 T whole milk
3/4 t onion powder
1 1/4 t salt
1/2 t pepper
1 1/2 lb. 85% ground beef
3 T unsalted butter
2 onions, halved and sliced thin
2 cups shredded Swiss cheese
1.Adjust oven rack to middle position and heat oven to 200 degrees.Tear 2 pieces of bread into 1/2 in, pieces. Mash together with milk,3/4 t salt and pepper and onion powder. Add beef and gently knead until well combined. Divide meat into 4 equal portions and shape into 6 by 4-in oval.
2. Melt 1 T butter in large nonstick skillet over medium-high heat. Cook patties 5 minutes or until well browned. Repeat if pan is crowded. Transfer browned side up on large plate.
3. Add onions and 1/2 t salt and cook until golden brown. 8-10 minutes.
Arrange patties, browned side up, on top of onions along with juices . Reduce heat to medium and cook shaking pan occasionally, about 5 minutes.
4. Divide 1 cup of cheese among 4 slices of bread. Top with patties, onions, remaining cheese and remaining bread. Wipe out skillet with paper towels. Melt 1 T butter in now empty skillet. Cook 3-4 in on each side. Serve
1 onion chopped
3 cloves garlic
1 t. oil
2 lbs. chicken breasts cubed
2 c. chicken broth
1 can 15 oz diced tomatoes
1 can ortega chilis
3 cans great northern white beans
2 t. cumin
1 t. regano
juice of 1 lime
1/2 c. chopped cilantro
5 tomatillos
Saute onion and garlic together. Add other ingredients.
Note: Mary Ann cooks frozen chicken tenders in crockpot with a large jar of salsa for the liquid. Later, I used the crockpot juices in lieu of the chicken broth.
Garnish with grated cheese, sour cream, onion, tortilla chips and avocado
I double this for parties of 30
Recipe Contributed by
Mary Ann Laun
1 lb Pinto Beans
1 lrg onion chopped coarsely
3-4 cloves of garlic – minced or crushed
½ tsp ground black pepper
15-20 drops of Tobasco sauce
4-6 oz tomato juice
1-2 green peppers – cut bite size
½ lb salt pork or small Boston Butt or pork shoulder
Wash beans well and drain. Cover well with water and soak for 3-6 hours or overnight. Par-boil approximately 3 hours with plenty of water. Add all other ingredients (meat included) and simmer for 5-6 hours. Remove meat with any bones and fat and return meat to pot & serve.
The story I was told about this recipe is: My grandfather Perry Johnston who married my grandmother, Charlotte (Yayee) Milligan was a chef in San Francisco in his younger years. He would make big pots of these beans to feed the hobo's in the parks of San Francisco. Perry was a very kind, loving and generous man and this story goes right along with what I remember about him - a very gentle, loving and kind person.
Recipe Contributed by
Maureen Milligan/Kaye
Ingredients
1 pound lean ground beef
2 tablespoons butter
1 small yellow onion diced
1 small green bell pepper diced
8 ounces brown mushrooms minced
2 tablespoons ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon Kosher salt
1/2 teaspoon fresh ground black pepper
1 tablespoon cornstarch
1 cup beef broth
8 ounces Provolone Cheese Slices chopped (use 6oz if you don't want it very cheesy)
6 brioche hamburger buns
Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers and mushrooms.
Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
Add the beef back into the pan.
In a small cup mix the beef broth and cornstarch together
Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth/cornstarch mixture into the pan.
Cook until the mixture is only slightly liquidy (about 75% of the mixture is above liquid), 3-5 minutes.
Turn off the heat, add in the provolone cheese.
Served on toasted brioche buns.
Was yummy. Good for canal gang.
I used 3 lb of meat. One 14 oz can of beef broth. Doubled cornstarch, veggies. Tripled ketchup, Worcestershire, salt, pepper. Put provolone and pepper jack. Brioche buns were good.
1 lb. plank steak
Marinade mixture:
1/4 c. soy sauce
1/4 c/ Crisco oil
2 T. Caro molasses
1/2 t/ ginger
1 t. dry mustard
1/2 clove garlic
Pound steak a little before putting in marinade. Marinate 2 hours or more in a glass dish at room temperature. Drain out of marinade mixture. Place on BBQ, 4 inches above the fire for 4 minutes on each side. Cut in long angular slices 1/2 in thick.
Recipe Contributed by
Mary Ann Laun via Diane Chess via Bobbi Machado's Aunt Jewell
2 pounds pork tenderloin
3/4 tsp. red pepper flakes
6 Tbs. Dijon mustard
3 Tbs. brown sugar
1/4 cup soy sauce
1 cup olive oil
2 Tbs. garlic powder
1 1/2 tsp. ground pepper
Mix all ingredients together in Ziploc bag. Put tenderloin in and marinade for 2 days. BBQ until 146 degrees. Boil leftover marinade on the stove and serve over top of sliced pork.
From MOMS Club Cooking Club coordinator, Danielle Conforti.
Serve with roasted red potatoes and drizzle marinade over potatoes.
2 pork tenderloins, about 1 3/4 pounds to 2 pounds total
3/4 cup apricot preserves
2 tablespoons soy sauce
1 tablespoon vinegar
2 tablespoons Dijon-style mustard, divided
1 teaspoon ground ginger
1/4 teaspoon ground black pepper
For glaze, in blender container combine preserves, soy sauce, vinegar, 1 tablespoon mustard, ginger, and pepper. Blend until smooth. Pour over tenderloin.
Barbeque on top rack not too hot!
Internal temperature (measured with a meat thermometer) registers 155 degrees F.
Brush tenderloins with glaze a couple of times during cooking, and again at end. Discard remaining glaze. Slice to serve.
Serves 4 with leftovers.
for 4:
Nutrition Facts
Calories 398 calories
Protein 40 grams
Fat 7 grams
Sodium 719 milligrams
Cholesterol 112 milligrams
Recipe Contributed by
Mary Ann Laun
https://www.101cookingfortwo.com/oven-pulled-pork-from-pork-butt/
The above recipe worked well. I started it at 9am and took out at 9pm. 250* Did towels wrap for a couple of hours. 13+lb pork shoulder from costco.
Lots of different rubs to try but this is a good site to follow cooking directions.
Suggested dry rub if you don't have one
▢½ cup dark brown sugar
▢3 tablespoons Diamond Crystal kosher salt - 2 tablespoons if using Morton
▢1 tablespoon chili powder
▢1 teaspoon garlic powder
▢1 teaspoon onion powder
▢1 teaspoon black pepper
1 1/2 cups milk (I use 1% or 2% low fat milk?whole milk makes it more custardy)
4 eggs, slightly beaten
1/2 t. salt
dash of cayenne
2 cups (8 oz. Shredded swiss cheese)
2 Tbsp. Flour
1/2 lb. bacon, crisply cooked and cumbled
1 9" pastry shell
Heat oven to 350. Combine milk eggs, seasonings. Toss cheeses with flour. Add cheese and bacon mixture to to /milk egg mixture.. Pour into pastry shell Bake 60 minutes. 6 servings
1/2 lemon into quarters
several cloves of garlic
onion if you like
Sprinkle with seasoned salt
Bake at 350 for one hour and then flip it and do 20-30 minutes more.
very tender...from Dave Cheese
Recipe Contributed by
from Dave Chess via Melinda via Mary Ann
ROASTED CHICKEN
1 whole chicken
rosemary and sage, enough to fill the chicken inside
1 lemon
6 cloves of garlic
black pepper
Kosher salt
1. Fill the whole chicken with everything but the lemon, cut the lemon in half and grill the lemon with the grill on high.
2. Coat the skin of the chicken with black pepper and kosher salt, and place the lemon inside as well. Roast the chicken at 475 for the first for 10 minutes and then lower the oven to 375 for another 30 minutes, let rest for 5 minutes, and then cut and serve.
3. Peel and slice 6 Kennebec potatoes and cut them in pieces.
4. Blanch the potatoes in boiling water till soft enough to be easily poked by a toothpick.
5. Place them in the oven with 10 cloves of garlic smashed with a knife, salt, pepper and rosemary enough for the amount of potatoes. Let them go at 375 for over 1 hour till very crispy on the outside.
6. For the caramelized Cipollini, it's even easier. Peel them, blanch them with boiling water for 5 minutes and then roast them in butter in a pan on slow fire. Salt and pepper them and add 1 tablespoon of balsamic vinegar. Keep them on fire till golden brown. Buon appetito.
Recipe Contributed by
Top Chef and Mary Ann Laun
Whole Chicken
Montreal chicken seasoning
1/4 c. butter, melted
1 Tbsp paprika
Rinse chicken then pat dry with paper towels. Rub in Montreal chicken seasoning all over chicken. Preheat BBQ. Use indirect heat. Put chicken on the rotisserie. Make a foil pan to go under chicken to catch drippings. After the chicken has been BBQing for about 30 minutes, baste with butter/paprika mixture. Total BBQing time is about 1 1/2 hours. Use meat thermometer to determine doneness.
Just made this on my new Barbie. Was fantastic!
Recipe Contributed by
Marcy DeKruyf
3 cups leftover salmon
1/2 c. red pepper, diced
1/2 c. celery diced
1/3 c. cilantro chopped
1/2 c. onion, chopped
1/3 cup. bread crumbs
-----------------
3 eggs
1 teaspoon olive oil for pan
Toss all ingredients. Beat eggs in a separate bowl and then add. Combine into patties (made 8-9. Heal olive oil in a nonstick frying pan. Add patties. Use 1 more teaspoon for second batch. Cook 5-6 minutes on a side until nicely browned.
Great on a salad too!
Now when I make salmon, I use the Costco frozen salmon and get out extra pieces (5 instead of three.) I use the leftovers for salmon patties the next night!
Recipe Contributed by
Mary Ann
5 pounds Italian sausage links
2 (28 ounce) cans whole peeled tomatoes
1 (28 ounce) can crushed tomatoes
1 (29 ounce) can tomato sauce
1/4 cup grated Parmesan cheese
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 tablespoon white sugar
1 tablespoon onion powder
4 large green bell peppers, thickly sliced
3 large onions, thickly sliced
25 (6 inch) Italian-style hoagie buns
Cut the sausages apart into individual links if necessary, place the sausage links into a large skillet over medium heat, and brown them on all sides. Set the sausages aside, reserving the pan drippings.
Pour the whole tomatoes, crushed tomatoes, and tomato sauce into a large saucepan with a lid; stir in the grated Parmesan cheese, garlic powder, Italian seasoning, sugar, and onion powder. Bring the mixture to a boil; add the cooked sausages, pan drippings, *green peppers, and onions.
*I did not add the green peppers and onions to the big pot. I sauteed them at serving time and let everyone add them to their sandwich as desired. I like to be able to taste them apart from the tomato mixture.
Reduce heat to low, cover, and simmer until the vegetables are very tender and the sauce has thickened, about 6 hours. Serve on Italian hoagie buns.
WARNING: This is a huge batch. Serves 25. We reduced it to serve 8.
You can go to the website(http://allrecipes.com/recipe/sausage-pepper-and-onion-sandwiches/detail.aspx?event8=1&prop24=SR_Title&e11=sausage%2c%20pepper%20and%20onion%20sandwiches&e8=Quick%20Search&event10=1&e7=Home%20Page) and it will calculate the ingredients for you if you change the serving amount.
Prep Time:
15 Min
Cook Time:
6 Hrs 15 Min
Ready In:
6 Hrs 30 Min
Recipe Contributed by
http://allrecipes.com/recipe/sausage-pepper-and-onion-sandwiches/detail.aspx?event8=1&prop24=SR_Title&e11=sausage%2c%20pepper%20and%20onion%20sandwich
1 tb Vegetable oil
5 tb Butter
3 chicken breast fillets
Salt to taste
1/2 ts Freshly ground black pepper
One lemon ; Juice of
3 tb Chopped fresh parsley
1 Lemon; thinly sliced
1. Heat the oil and 3 tbsp of the butter in a skillet over medium-high heat. When the butter foam begins to subside, saute the chicken fillets on both sides.
2. Remove the fillets to a warm platter and add salt and pepper.
3. Add the lemon juice to the skillet and turn on the heat to medium. Loosen all the cooking residue from the bottom of the pan, adding 1 or 2 tbsp of water if needed.
4. Add the parsley and the remaining 2 tbsp butter to the cooking juices. Stir several times. Lower the heat to very low and add the cooked chicken fillets, turning them over quickly in the sauce once or twice.
5. Transfer the fillets to a warm serving platter and pour the cooking juices from the skillet over them. Serve garnished with lemon juices.
This was first made when we needed to make something quick for dinner, and I knew Mary Ann and Jeff had lemons on the tree, and parsley in the garden.
Recipe Contributed by
Janet Schneider, (I found it on the internet)
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 pork tenderloin (about 1 pound), silver skin removed, cut into 1-inch slices, each pounded to 3/4 inch with flat side of chef's knife blade
2 tablespoons olive oil
1 tablespoon unsalted butter
1 Granny Smith apple or other firm apple, peeled, cored, and cut into 12 slices
1/2 medium onion , sliced thin (about 1/2 cup)
⅓ cup apple cider
3 tablespoons applejack or brandy (I use golden sherry)
1/2 cup chicken stock or low-salt canned broth
2 tablespoons minced fresh sage leaves
1/4 cup heavy cream
Table salt and ground black pepper
Sprinkle salt and pepper over both sides of pork slices.
Heat oil until shimmering in heavy-bottomed pan, at least 10 inches across bottom, over medium-high heat, swirling pan to distribute oil.
Working in batches of no more than six slices to avoid overcrowding, sear medallions without moving them until brown on one side, about 80 seconds (oil should sizzle, but not smoke).
Turn medallions with tongs to avoid scraping off the sear; sear until meat is mostly opaque at sides, firm to the touch, and well browned, about 80 seconds. Transfer pork to plate.
Melt butter in pan in which pork was cooked over medium-high heat, swirling to distribute.
Add apple and onion; saut? until apple starts to brown, about 4 minutes. Add cider and applejack or brandy; boil, scraping pan bottom with wooden spatula to loosen browned bits, until liquid reduces to a glaze, about 2 1/2 minutes.
Increase heat to high; add stock or broth, sage, and any accumulated pork juices; boil until liquid reaches consistency of maple syrup, about 3 minutes.
Add cream; boil until reduced by half, about 2 minutes.
Reduce heat to medium; return pork to pan, turning meat to coat.
Simmer to heat pork thoroughly and blend flavors, about 3 minutes. Adjust seasonings, adding salt and pepper to taste. Transfer pork to serving plate and spoon sauce over meat. Serve immediately.
Recipe Contributed by
Eric Laun
White Sauce:
1/2 c. margarine
1/2 c. flour
1 tsp. salt
1/2 tsp. pepper
3 c. milk
3 c. cubed ham
1 green pepper, chopped (I omitted this)
1 lg. onion, chopped
1/2 c. shredded cheese.
5 c. pared and sliced potatoes
Melt butter in large sauce pan over low heat; blend in flour, salt, and pepper.
Cook, stirring constantly, for about 1 minute. Remove from heat gradually stir in milk.
Return to heat; cook until thickened and bubbly.
Fold in ham, onion, green pepper and cheese. Pour over potatoes in a large bowl.
Stir gently then move into a buttered 13X9-inch baking dish; cover with foil.
Bake at 350 degrees for 30 minutes.
Uncover and continue to bake for 1 hour.
Let stand for 10 minutes before serving.
So yummy. Great way to use leftover ham
Recipe Contributed by
Carol Petersen(Hallmark friend)
1 lb. ground turkey
1/2 c. dice red onions
1/2 c. bbq sauce
12 hawaiian honey-wheat sweet rolls(or small dinner rolls)
Chipotle or Jalepeno mustard
lettuce, tomato, pickles, onion
Combine meat, onion, and bbq sauce. Mix well. Make 12 small patties. Cook until no longer pink in a skillet or grill press. Serve on buns
2-1/2 pounds Ground Beef
1/2 whole Large Onion, Diced
1 whole Large Green Bell Pepper, Diced (I used 4-5 Hatch New Mexico mild chiles)
5 cloves Garlic, Minced
----------------------------
1-1/2 cup Ketchup (I ran out so used some bbq sauce...I think it made it a little too sweet)
1 cup Water
2 Tablespoons Brown Sugar
2 teaspoons Chili Powder (more To Taste)
1 teaspoon Dry Mustard
2 Tablespoons Tomato Paste
Salt to taste
Add ground beef to pan and and cook until brown. Drain most of the fat and discard. Add onions, green pepper, and garlic. Cook for a few minutes, or until vegetables begin to get soft.
Add ketchup, brown sugar, dry mustard, and water. Stir to combine and simmer for 15 minutes, adding salt and pepper to taste.
Also can add: Worcestershire, and Tabasco if desired. Taste and adjust seasonings as needed.
Toast rolls.
I adapted it after seeing this on TV. Here is the original:
http://tastykitchen.com/recipes/main-courses/sloppy-joes-6/?print=1/#size3x5
Recipe Contributed by
Mary Ann Laun
For each pound of ground beef, add the following:
1 can tomato soup
1/4 cup catsup
1 small onion
seasoned salt, seasoned pepper, onion salt, chili powder to taste (1/4 tsp per lb)
Brown the meat, onion, and seasonings. Drain off any grease.
Add tomato soup and catus - simmer at least one hour, stirring occasionally.
Serve with hamburger buns and grated cheese
Joy Teeple's recipe. Very simple and very tasty for an easy dinner, especially for camping.
Recipe Contributed by
Patty from Joy at Covington & Crowe
1 lb. ground beef
1 t. salt
1 t. pepper
1/2 t. garlic salt
8 oz. tomato sauce
1/4 c. green onions, sliced
8 oz. medium egg noodles
8 oz cottage cheese
8 oz. sour cream
3/4 c. sharp cheddar grated
Brown ground beef in butter and drain. Add other ingredients and simmer for 5 minutes. In a separate bowl, combine noodles, cottage cheese and sour cream. Layer a casserole dish with noodle mixture and ending with meat. Top with 3/4 c. grated cheddar cheese. Bake at 350 degrees until cheese melts, or about 25-30 minutes.
Many years ago, our family dentist Stanley B. Anderson had a dental hygienist named Gloria who gave this recipe to Kathy. Stanley B. Anderson later moved north to Napa and opened a winery.
Recipe Contributed by
Mary Ann Laun
2 lbs. ground round
1 bunch green onions, sliced
1 t. salt
1 t. pepper
1/2 t. garlic powder
12 oz tomato sauce
12 oz egg noodles
16 oz. nonfat cottage cheese
16 oz light sour cream
cheddar cheese
Brown ground round. Turn to low. Add green onions, and seasoning.
Add tomato sauce and four ounces water. Simmer 5 minutes. Turn off.
Cook noodles and drain. When cool, mix, noodles, cottage cheese, and sour cream. Layer in a cassarole dish: noddles, meat, noodles... Top with grated cheddar cheese. Bake at 350 degrees till bubbly...20-30 minutes. Yum!
Weight Watchers version (20 servings, 4 points)
2 pound 10% fat cooked ground beef
4 medium scallion(s)
1 tsp table salt
1 tsp black pepper
1/2 tsp garlic powder
12 oz canned tomato sauce
12 oz uncooked egg noodles
2 cup fat-free cottage cheese
4 oz reduced-fat sour cream
4 oz cheddar or colby cheese
Adapted from Kathleen Seal's original recipe
1 lb. ground beef
1 t. salt
1 t. pepper
1/2 t. garlic salt
8 oz tomato sauce
1/4 cup green onions
-------------------------------------
8 oz medium egg noodles
8 oz cottage cheese
8 oz sour cream
3/4 c. sharp cheddar cheese, grated
Brown ground beef in butter and drain. Add other ingredients (up to the line) and simmer for 5 minutes.
In a separate bowl, combine cooked noodles, cottage cheese and sour cream. Layer a cassarole starting with noodle mixture and ending with meat. Top with cheese. Bake at 350 degrees until cheese melts, about 25-30 minutes.
1/2 c buttermilk (substitute 1/2 cup nonfat milk and 2 T lemon juice; let set out 30 mins.)
2 t hot pepper sauce
4 chicken breasts cut in 8 4 oz. pieces (or 8 thighs skinless)
1/2 c bread crumbs
1/2 c corn meal & corn flakes
1/4 t salt
1/2 t pepper
Add hot sauce to buttermilk; add chicken to buttermilk to soak 30 mins. Preheat oven to 400. Combine bread crumbs, corn meal and corn flakes; salt and pepper; mix. Dip wet chicken pieces in crumbs and place on foil lined baking sheet.
Cook about 45 mins or until crisp. WW points = 4 pts per serving
This is crisp on the outside and moist inside. I've used all kind of cereal and bread crumbs and corn meal and they have all been good. Have fun with this one. Serve it with the WW Mashed Potatoes and Chives.
Recipe Contributed by
Martha Hubmer via Mary Ann Laun
1/2 c. catsup
1/2 c. water
2 Tbs. Worcestershire sauce (1 Tbs. for sauce, 1 Tbs. for meat)
1/2 tsp. salt
1/4 tsp. pepper
2 Tbs. brown sugar
2 Tbs. butter
3 or 4 bell peppers
1 1/2 lbs. ground beef (or ground stew meat)
1 egg
2/3 c. cracker crumbs
1 tsp seasoned salt
1 tsp. dried parsley flakes
1 medium onion, sliced
Combine catsup, 1/2 c. water, 1 Tbs. worcestershire sauce, salt, pepper, sugar and butter; boil until sugar and butter melt. Cut green peppers in half; clean and boil 5 minutes. Mix meat, egg, crumbs, seasoned salt, remaining worcestershire sauce, parsley and 1/3 of the sauce. Stuff pepper halves; place in 9-inch baking dish. Bake, covered, at 350 degreees for 45 minutes. Simmer remaining sauce with onions until onions are tender. Pour sauce over peppers. Bake, uncovered, 15 minutes. 6 - 8 servings.
Recipe Contributed by
1968 Federated Women's Clubs Cookbook (Anne Laun was a member)
Filling: (place in a zip lock baggie for make-ahead)
2 cups (8 oz. Shredded swiss cheese)
2 Tbsp. Flour
dash of cayenne
Saute in light olive oil:
one 14 oz. can arthichoke hearts, drained and chopped
1 shallot, minced (or leeks or onion)
Add 1 c. cooked, drained spinach
Blender: 1 1/2 cups milk (I use 1% or 2% low fat milk. Whole milk makes it more custardy)
4 eggs, slightly beaten
1/2 t. salt
1 9" pastry shell, deep dish
Heat oven to 350. Combine milk eggs with a dash of cayenne. Add to cheese and flour mixture. Pour into pastry shell. Bake 45 minutes. 8 servings
I think 1 cup swiss is fine, especially if you load the shell with veggies.
1/3 CUP OLIVE OIL
2 CLOVES GARLIC, MINCED
1/3 CUP SOY SAUCE
1/4 CUP HONEY
1/2 TSP. BLACK PEPPER
1 TBSP. WORCESTERSHIRE SAUCE
1 TBSP. BALSAMIC VINEGAR
1 TBSP. DIJON MUSTARD
MIX ALL THE INGREDIENTS TOGETHER.
MARINATE YOUR ROUND STEAK FOR AT LEAST AN HOUR AND UP TO SIX HOURS IN REFRIGERATOR.
THIS MARINADE WILL WORK ON ANY LESS-THAN-TENDER CUT OF BEEF.
MIX ALL THE INGREDIENTS TOGETHER.
MARINATE YOUR ROUND STEAK FOR AT LEAST AN HOUR AND UP TO SIX HOURS IN REFRIGERATOR.
THIS MARINADE WILL WORK ON ANY LESS-THAN-TENDER CUT OF BEEF.
I bought the cheapest steak at Costco(top round) to make steak sandwiches. I marinaded for 24 hours and cut in thin strips after bbqing. Was delicious.
chicken parts
barbeque sauce
Years ago, I read this Sunset recipe for making great chicken.
Broil chicken pieces for 15-20 minutes (farily close to heat source). Turn over and broil 15 minutes longer. then add barbeque sauce as you wish. Turn the broiler off and the oven on. Pour water into the broiler pan and bake 15 more minutes. Tender and yummy! But be careful when you remove the pan from the over..DO NOT FORGET that there is hot water in there!
Recipe Contributed by
Mary Ann
6-7 pound pork shoulder roast, most fat removed
8 clove garlic clove(s)
2 onions chopped
6 thigh boneless, skinless chicken thigh(s)
6 chicken drumstick with skin and bone
20 peppercorns
1 cup soy sauce
4 bay leaves (2 early; add 2 later)
1/2 cup apple cider vinegar
Cut pork into large chunks (like for stew) and brown in olive oil. Add garlic and 2 chopped onions. You can saute the pork first...move it to crock pot and then saute onions and garlic...OR just toss onions and garlic in after meat is browned.
Add 20 pepper corns, 2 large bay leaves, and 2 more chopped onions (not sauted) to crockpot. Add 1 cup soy sauce and 1/2 cup apple cider vinegar and 1/2 cup water. Cook on high for one hour and then turn it to low for a few hours. One hour before serving add in the chicken and an additional 1/2 c. soy sauce, bayleaves and 1/4 c. vinegar.
When chicken is done, I separated all the liquid from the meats and added ice cubs to skim off all of the fat?there is a lot from the chicken and the pork. (I also cleaned the crockpot to serve it.) Add the meat back in and add enough sauce to make it saucy but not soupy. Reserve the extra sauce for the next day, if needed.
adaptation from Danny Flores' "recipe"
Recipe Contributed by
Mary Ann Laun
1 Box Penne Pasta
8 Fresh Roma Tomatoes, diced
Extra Virgin Olive Oil (a good kind like Pietra Pinta from Bristol Farms)
7 Fresh Basil Leaves, julienned
2 Whole Garlic Cloves
salt and pepper to taste
Heat Olive Oil in large heavy bottomed skillet. Add whole garlic and simmer over low heat until garlic turns golden brown. Add the diced tomatoes and bring to bring to boil over medium heat. Add the fresh basil and salt and pepper. Remove the garlic cloves and toss over the cooked pasta. Garnish with a healthy handful of grated Parmigiano. Add extra olive oil to taste.
1 1/2 lb. salmon fillets/steaks
Marinade:
1/4 c. brown sugar
3 T bourbon
3 T. chopped green onions
2 T soy sauce
Skin side down in pan, pour marinade over salmon and refrigerate 1 hour or more. BBQ salmon 7 minutes per side. Sooooo!! Good!!
Wrap the baby back ribs in Saran Wrap and foil tightly. (Janet only uses foil)
Bake at 250 for 3-5 hours
Unwrap and cool. Then cut into smaller pieces (3-4 ribs)
Janet refrigerates them at this point
Dip in sauce and BBQ. They are already cooked so you are just crisping them up. Dip and flip. And dip again.
Sauce:
Cook in a pot to thicken and mix flavors, bring to a boil then simmer:
2 bottles of Chris n' Pitts regular
Kikoman teriyaki sauce. Maybe 1/2 bottle
1/2 box brown sugar
2. Tablespoons of ground mustard
I shake some catsup and worchestire sauce too but it's not a must
Tabasco to taste
I spied on an old friend when he was making these ribs (it was supposed to be his secret recipe) He'd go very heavy on the Tabasco!!
Recipe Contributed by
Susie
3 lbs. beef chuck steak, cut into 1 1/2 inch cubes (shoulder roast)
3/4 c. ketchup
2 Tbsp. vinegar
flour
1 1/2 tbsp. worcestershire sauce
4 Tbsp. soy sauce
1/2 c. sugar
3/4 c. water
3 onions
Trim all the fat off the meat and cut into 1 1/2 inch cubes. Put a large scoop of flour into a plastic bag and put beef cubes on top. Shake so the flour coats all the beef cubes. Put the coated cubes into a large casserole or dutch oven. Slice the 3 onions thin and place them over the beef. Mix together all the other ingredients and pour over the onions. Bake in a covered pan at 250-300 degrees for 3 hours.
I had a beef chuck shoulder roast in the freezer that I didn't know what to do with. A google search of beef chuck shoulder roast turned this up. It smelled horrible cooking. Lots of complaints from the kids. I was all set to run to Round Table, but after hesitantly tasting it, we all loved it. Yum. Goes well with some kind of potato side dish.
Recipe Contributed by
cooks.com
Taylor's roasting guidelines:
Filet butts or whole tenderloin: 450 for 30 minutes
Top sirloins: 350 for 2 hours 15 mins.
Denver. sirloin tip. eye of round. melon cut: 350 degrees
.....rare 18-20 min per pound (thermo reads 140)
......medium 20-22 per pound (thermo reads 160)
.....well 22-25 per pound (thermo reads 170)
Cooking tip: all roasts sould be brought to room temperature before cooking.
Taylors' Ol' Fashioned Meat
14 E Sierra Madre Blvd
Sierra Madre, CA 91024-2567
(626) 355-8267
Recipe Contributed by
Mary Ann Laun
1 Pound large shrimp, peeled, deveined and tails left on
3 Tbs. Olive oil
1 Jalapeno chile, very finely chopped
2 Cloves garlic, very finely chopped
Zest of l lime, plus lime wedges for serving
Coarse salt and freshly ground pepper
1 Cup orange juice
1/4 Cup tequila
1 Shallot, finely chopped
1 Tbs. Unsalted butter
1 Tbs. Chopped fresh chives
1. In a medium bowl, combine shrimp, oil, half the jalapeno, half the garlic, and zest; season with salt and pepper. Refrigerate, covered, for at least 15 minutes and up to 1 hour.
2. In a shallow saucepan, combine remaining jalapeno and garlic, 1 teaspoon salt, pepper, orange juice, tequila, and shallots; bring to a boil over medium-high heat. Cook until mixture is thick and syrupy, 7 to 8 minutes. Stir in butter; keep warm.
3. heat a gas grill on high or stove-top grill pan over hight heat. Grill shrimp, turning once, until just opaque, about 4 minutes. Transfer to a serving platter; pour tequila sauce over shrimp. Garnish with chives; serve immediatley with lime wedges.
This is a terrific recipe...fast, easy, and delicious
Recipe Contributed by
Martha Stewart
Pozole for the day in crockpot: amy
Turkey -- Mary Ann
Dressing -- Mary Ann
Gravy --Mary Ann
Vegetarian dish -- Shelly
Green beans -- Jansey (meatless)
Cranberries (janet)
Mashed potatoes -- Shelly
Pretzel surprise Mary Ann
Broccoli Salad -- Lissa
Creamed onions -- Jeff
Centerpieces - Lissa
Sodas -- guests
Pies -- Susie apple; pumpkin
Wine...BYOB
THANKSGIVING PLANNER
Buy turkey four to five days before T-day. Remember: It's best to allow four to five days for it to thaw or reserve a fresh one.
Buy onions for creamed onions early!
FOUR DAYS BEFORE THANKSGIVING
Set up tables, table pads, etc. cover with sheets.
Start defrosting the frozen turkey in the back of the refrigerator, where it is coldest or don't worry if it is fresh.
Compose a shopping list, and purchase all non-perishables. Wait until the day before Thanksgiving to buy salad greens, fresh bread, or vegetables.
Make ahead: bacon for broccoli salad
broccoli salad dressing
Note: used 10 cups of cut up broccoli, 2 lbs of bacon with no onions for 1 batch of dressing. Onions on the side.
Make the make ahead gravy with turkey pieces or buy Trader Joe's gravy turkey -- Pick up Wed.
Chicken broth (organic)low sodium
Mrs. Cubbison's seasoned dressing mix (4 boxes for 20)
Get lacers to tie up turkey
Potatoes
Celery
Butter 2 lbs
Sausage
Onion
6 lbs. Small white onions
Coffee
Decaf
Milk (3 half gallons nonfat)to add in. Costco's is good too!
If you're baking pies for dessert, make the dough for the crust, roll it out, lay it into pie plates, and freeze.
TWO DAYS BEFORE THANKSGIVING
Set the table. Prepare the serving pieces, plates, flatware, glasses, etc. If you're using cloth napkins or tablecloths, iron them now. Check for candles if needed.
Make the cranberry sauce; it will take a couple of days in the refrigerator to give the flavors time to develop. (assign to Janet)
ONE DAY BEFORE THANKSGIVING
Make the make ahead gravy with turkey pieces.
Defrost pie dough; assemble and bake pies (or assign to Susie)
Peel the potatoes, then refrigerate them in a pot of cold water.
Make side dishes that require baking, such as casseroles, and reheat them tomorrow; or assemble them today, and cook them right before dinner.
THANKSGIVING DAY: DINNER AT 3 P.M.
Instructions for a 20-22 pound turkey)
7:30-8:00 a.m. Start the coffee!
Remove the turkey from the refrigerator, allowing it to sit for sixty minutes at room temperature. Start the stuffing
8:30 a.m. Preheat the oven, and stuff the turkey.
9:00 am Put the turkey in the oven (don't peek for 4! hours...Last year, the turkey was overdone and I roasted it for 5 hours. Test it at 1 pm Let sit for 30-45 minutes before carving. Gives time to slip in side dishes!
Chill the wine.
11:00 start crockpot with make ahead mashed potatoes
1:00 p.m. Check the temperature of the turkey at the thigh, which is the thickest part. If the thermometer reads 160?, remove the turkey from the oven. If not, check the temperature every fifteen minutes until the bird is done. Remember it will continue to cook as it is cooling. Note: For a 20 pound bird, in by 8:30-9, check it at 12:30-1:00 (may need to tent it)...should be done in 4.5 - 5 hours. Don't overcook!
Make the gravy while the turkey rests. My Mom always took the dressing out right away...Easier to cool and doesn't hold the heat...
The turkey will need to sit for at least thirty minutes prior to carving. Call everyone to the table. Give thanks!
Next year: make half size jello surprise. 3 lbs onions?
Thanksgiving Day 2016
Notes from 2002:
Optimum table positioning (per Jeff): 34 inches? 37.5 inches from
Boil onions for 10-15 minutes until tender. Then peel them. Makes it easy. Do potatoes the night before?
Do we have enough crystal glasses for water?
Wine glasses...
LAST MINUTE" Ice?
Who's coming???
Jeff, MA, Amy Christian 4
Carlos and Lissa 2 and Cosmo/indy +2
Auntie Susie Justin & Shelly darla eve + bea +6
Schneiders 3 + alexis 1
Total: 20 (5 kids)
Recipe Contributed by
Mary Ann Laun
3-4 Chicken breasts, split, boned and skinned
1/3 C. Flour
1 tsp. Garlic Salt
1/4 tsp. Freshly ground pepper
4 Tbsp. Butter, melted
1/4 C. Honey
3 Tbsp. Lemon juice
2 Tbsp. Soy sauce
2 Slices minced ginger (about l tsp.)
Mix flour, garlic salt and pepper. Coat chicken thoroughly with flour mixture. Place chicken in a shallow, buttered baking dish. Bake at 350 degrees for 20 minutes. Mix sauce of melted butter, honey, lemon juice, soy sauce and ginger.
Pour over chicken. Continue baking, brushing occasionally with sauce for another 20 minutes, until chicken is tender.
Clay Long, of Timberlakes, eats this dish 3 to 4 times a week because he likes it so much. (Read about this in the newspaper)
Recipe Contributed by
The Herald
1/2 cup fresh lime juice
1/2 cup chopped fresh cilantro
1/2 cup olive oil
1/3 cup soy sauce
1/4 cup tequila
7 garlic cloves, finely chopped
2 teaspoons grated lime peel
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 2-pound beef loin tri-tip roasts, trimmed
Whisk first 10 ingredients in medium bowl. Using small sharp knife, pierce meat all over. Place meat in large resealable plastic bag; add marinade. Seal bag. Refrigerate at least 2 hours or overnight, turning plastic bag occasionally.
Prepare barbecue (medium-high heat). Remove meat from marinade. Discard marinade. Grill meat to desired doneness, about 10 minutes per side for medium-rare. Transfer to cutting board. Tent with foil; let stand 10 minutes. Cut diagonally across grain. Serve meat with Cherry Tomato Relish.
Marinate the tri-tip for at least two hours.
Servings: Makes 8 servings.
I did not serve it with Cherry Tomato Relish so I don't know if that is good. Certainly not necessary.
Recipe Contributed by
Daniele Conforti (MOMS Club friend)
Best thanksgiving turkey I’ve ever had.
I do not have a recipe as Judah concocted this himself but I was to make note of the ingredients he used. Made outrageously good gravy.
For turkey - Bacon, onions, apples, pears, garlic powder, onion powder, ginger powder, paprika, cayenne, chili powder, salt, butter, broth (bone or chicken), honey.
Recipe Contributed by
Judah, Annela’s boyfriend
1 egg, beaten
1/2 c. grated carrots
2 Tbsp. chopped onion
2 Tbsp. snipped parsley
1/4 c. bread crumbs
pepper
1/2 tomato sauce
1 pkg ground turkey
Mix all together. Form into a loaf. Bake 350 for 1 hour.
Recipe Contributed by
Marcia Laun
2.5 pound lean ground turkey
2 large egg(s)
1/2 c. grated carrot
1/2 onion chopped
4 t. Porterhouse house seasonings (from Taylor's)
1/2 cup seasoned bread crumbs
1/2 c canned tomato sauce
1/2 c. barbeque sauce
Last 5 minutes: 2-3 Tbsp ketchup on top
Beat egg. Mix everything together, except reserved ketchup.
Form into a loaf on a baking sheet. DO NOT BAKE THIS IN A LOAF PAN!
Bake at 350 for 1 hour. Makes 16 servings 3.5 oz. = 2 points
Recipe Contributed by
Mary Ann Laun
Three 6 lb. Lean, Baby Back Ribs
BBQ Sauce of choice
Salt & Pepper
Day l Preheat oven to 425 degrees. Place slabs in heavy roaster w/lid. (DO NOT season, DO NOT add liquid.) Cover roaster and bake 1/2 hour. Turn oven down to 350 to 375 and continue to cook, covered, for 2 to 3 hours (depending on pounds of ribs). Test rib to make sure very tender but NOT falling off bone. After baking is complete, drain off the liquid. Carefully remove slabs and place in a 9 x 13 baking pan or large rimmed dish. Salt & pepper lightly and carefully slather BBQ sauce over both sides. Cover dish tightly with aluminum foil and refrgerate overnight.
Day 2
Heat BBQ grill to 450 degrees and grill both sides, basting with sauce and turning occasionally to keep from burning. Total time...10 to 15 min.
Serve with additional sauce.
Nancy and Jimmy have gone to the Chicken Box in La Habra for these delicious ribs for years. Always, Nancy wanted to know their secret recipe. The mother of the woman who now runs the restaurant rented Jimmy's mom's condo for about 6 years. When the mother moved, she joined others in a neighborhood yard sale. Nancy and her friend, Ginger, were helping at the sale and got to talking ribs with the 80 year old woman who started the family business about 50 years before. Nancy and Ginger were able to wangle the secret recipe from her over the course of the sale.
Recipe Contributed by
Nancy Acocks
2 racks pork spareribs, 4 pounds each, trimmed of excess fat
1/2 cup Chinese five-spice powder
Sea salt and freshly ground black pepper
2 tablespoons sesame seeds, for garnish
Chopped fresh cilantro leaves and green onion, for garnish
Teriyaki Glaze:
1 Teriyaki Glaze:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
3 tablespoons rice vinegar
1/4 cup brown sugar
1 fresh red chile
2 garlic cloves, smashed
2-inch piece fresh ginger, whacked with the side of a knife brown.
Directions
Preheat the oven to 300 degrees F.
Rub the ribs all over with the five-spice powder; season generously with salt and pepper. Arrange the ribs in a single layer in a roasting pan and slow-roast for 2 1/2 hours.
To prepare the teriyaki glaze: Meanwhile, in a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, brown sugar, chile, garlic, and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes.
In the last 30 minutes of cooking, baste the ribs with the teriyaki sauce. When they are done, the pork will pull away from the bone and you will see about 1/2-inch of bone showing. Just before you're ready to eat, baste the ribs with the teriyaki sauce again and stick them under the broiler for 5 to 8 minutes to make the spareribs a nice crusty brown. (Keep a close eye on these guys - ribs go from perfectly crisp to perfectly burnt seconds.) Separate the ribs with a cleaver or sharp knife, pile them on a platter, and pour on the remaining sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion before serving
MA has not tried yet 7/30/2014
Recipe Contributed by
Mary Ann Laun via Food Network
4 cooked boneless chicken thigh
1 1/2 cup onion(s)
1 cup mushroom(s)
1 1/2 cup uncooked white rice
4 cup canned tomatoes
1 tsp olive oil
1 c. grated cheddar cheese
Spray a large nonstick frying pan with cooking spray. Saute garlic and onions until tender. Add chicken and cook 3- 5 minutes. Layer in any sliced veggies you like?(I add mushrooms, celery, zucchini?fresh tomatoes chopped) Add 1 cup rice. Add 2 cups salsa (or 15 oz canned, chopped tomatoes?you can add a little water to cover rice) Cover and simmer 20 minutes. Add freshly grated cheddar-jack cheese. Cover for 5-10 minutes until cheese melts. Serve!
Serves 8 5 points per serving
Revised by Mary Ann
Recipe Contributed by
Mary Ann Laun
White Bean Chili
4 cooked chicken breasts (shredded) (I use boneless breasts & bake in tin foil with a little lemon pepper & butter for 30 mins. at 350E)
2 cans chicken broth (11 oz. each)
1 small can diced green chilis
12 oz. salsa (canned (Pace medium) or fresh (recipe below)
2 c. cheddar/jack cheese
Can of corn (optional)
1 t. cumin
4 cans white beans
Fresh cilantro (to taste)
Bring to a boil and simmer then serve with any or all: fresh cilantro, grated cheese and a dollop of sour cream
Debbie's Salsa:
In blender:
Large can of tomato sauce (28 oz)
Small can Mexican yellow tomato sauce
1 T diced jalapenos
1/2 onion
2 cloves garlic
Cilantro to taste
Salt and pepper to taste
Recipe Contributed by
Susan Miali
6 pound top round roast or sirloin tip (Taylor's Meat Market recommended a Denver roast)
Roast in 350 oven for 2 hours (rare, especially if you are going to keep warm in a crock pot). Remove from pan to cool completely and then I ask the butcher to slice it thinly for me. Add some water to the bottom of the pan to loosen drippings.
Add drippings to crock pot. (Sometimes I add Lawry's au jus mix if I don't have enough au jus to cover the meat. Warm it up. Just before the party, slip the meat in to warm. Serve with Claro's dinner rolls. Roasted onions. Horseradish for Wil..
I get my roast from a local butcher (Taylor's Meat Market). They wrap and tie it for me with some fat around the roast. Then they season it heavily with Porterhouse and Roast Seasoning (made by Lindberg-Snider
Taylor's roasting guidelines:
Filet butts or whole tenderloin: 450 for 30 minutes
Top sirloins: 350 for 2 hours 15 mins.
Denver. sirloin tip. eye of round. melon cut: 350 degrees
.....rare 18-20 min per pound (thermo reads 140)
......medium 20-22 per pound (thermo reads 160)
.....well 22-25 per pound (thermo reads 170)
Cooking tip: all roasts sould be brought to room temperature before cooking.
Wil claims that only I can make this to his satisfaction! ;-) And he enjoys it more than anyone so I love making it for him.
Recipe Contributed by
Mary Ann Laun