Baked Pork Chops and Stuffing

Brown 4 Chops and place in baking dish

For Stuffing:

3 c. Soft bread crumbs

2 T. chopped onion

¼ c. melted butter

¼ c. water

¼ t sage

Mix together lightly and place a mound of stuffing on each chop. 

Blend together 1 can mushroom soup and 1 1/3 cups water and pour over. 

Bake at 350 for 1 hour.

Bacon Fried Rice

1 1/3 c. long grain rice

2 1/3 c. cold water

Rinse rice. Drain. Bring to boil. Lower heat cover, simmer 20 min

½ lb bacon

3 eggs

4 T vegetable oil

4 T soy sauce

4 c. cooled rice

½ tsp salt

½ c. green onions

Cut bacon in ¼ in pieces. Fry. Drain well. Beat eggs., Scramble eggs using 1 T. oil Put aside on plate. Heat 3 T oil in clean skillet . add rice. Blend in soy sauce and salt. Add eggs and green onions. Mix and Serve.

Creamed Chicken

1 chicken, cubed
3 stalks celery
1 onion

1 can mush. soup (or chicken)
1 pint cream

2 1/2 c. broth
1/2 cube butter

½ tsp salt

½ tsp sage
3 T. flour

Boil chicken and vegetables until tender, and cube chicken in small pieces. Melt butter and stir in flour. Add this to the soup and cream and then into the both. (if celery and onion are large pieces, just remove) Return the chicken to pan and 1 pkg frozen peas with carrots, if desired. You might like to add thyme or/and pimento. You may even omit the soup. You can use creamed chicken on toast or hot buns or in large cream puff shells. I like to use it in frozen puff shells or timbal cases.

Hamburger Cheese Bake

By Karen McLeod

16 oz egg noodles

2 lbs ground beef

15 oz can tomato sauce

1 ½ T sugar

½ tsp pepper

½ tsp garlic salt, or fresh chopped garlic

2 c. creamy cottage cheese

2 (8oz) cream cheese

2 bunches green onions and tops sliced

1 medium green pepper diced

½ cup parmesan cheese

Cook noodles, drain. Fry beef, add tomato sauce, sugar, salt, garlic, pepper. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green pepper, green onions. Spread half the noodles in 9x13 pan. Moisten with some meat sauce. Cover with cheese mixture, top with noodles and rest of sauce. Sprinkle with Parmesan cheese

Bake covered at 375 for 45 min.

Note: this actually makes the 9x13 pan and another 8x8 pan almost

Barbara’s Pasta Primavera

by Barbara Pfaffroth

½ c. unsalted butter

1 large clove garlic, minced

1 lb. thin asparagus, trimmed and cut diagonally in ¼ in slices

1 sm carrot, halved lengthwise and cut diagonally in 1/8 inch slices

½ c. chicken broth

Salt to taste

2 c. tiny frozen peas, thawed

1 lb. linguine, cooked and drained

1 med. Onion, chopped

½ lb mushrooms, sliced

 6 oz cauliflower florets

1 med, zucchini, cut ½ rounds

1 c. whipping cream

2 tsp dried basil (or less)

Freshly ground black pepper

5 green onions, chopped

1 c. freshly grated parmesan

Heat large skillet. Add butter, onion and garlic. Saute.about 2 min. Mix in the asparagus, mushrooms, cauliflower, zucchini and carrot. Stir fry about 2 min. (at this point, reserve a few of the veggies for garnish) Increase heat to high. Add cream. Stock and basil and allow mixture to boil until liquid is slightly reduce, about 5 min. Stir in peas and green onion and cook 1 min. more. Season with salt and pepper. Add pasta and cheese, tossing and combining until heated through. Turn onto large serving platter and garnish with vegetables.

Chicken Curry

1 (2 1/2 or 3 lb) fryer and four or five thighs or fryer chicken
2 large onions (chopped quite fine)
1/3 cup Wesson Oil or any shortening
1 tsp. Cumin Seeds
dash or two of ground ginger
1 1/4 tsp curry powder
1 tsp turmeric
Salt to taste
(can also add 3 or 4 whole cloves and a peeled chopped up fresh tomato if you desire)

Put oil in heavy large pan and add onions and cumin seeds. Stir on medium heat until onions are browned a bit and cumin seeds are browned and have a very pungent odor. Add the other spices and salt and stir and cook a minute or so. Add chicken pieces that are well drained and stir until mixed well with onion and spice mixture. When heat is again up to boiling, turn to low and put lid on pan and cook until chicken is tender, stirring every fifteen minutes or so. Don't cook too rapidly- just let it simmer- or you will evaporate all the broth. I often add a cup of water toward the last to make a bit more broth. If you want a bit more curry powder you may add it to suit your taste. Serve over hot rice.

Hawaiian Meatballs

-LaRee

1 1/2 lb ground beef
2/3 c. soda cracker crumbs or bread
1/2 c. chopped onions
 2/3 c. milk
1 t. salt
1/3 c. flour
3 T shortening

Combine first 5 ing.

Shape meatballs. Roll in  flour. Brown in shortening. Drain.
Pour sauce over and simmer covered 15 min.

Sweet and Sour Sauce
1 can pineapple tidbits
2 T. cornstarch
1/2 c. vinegar
1/2 c. brown sugar
2 T. lemon juice
1 c. coarsely chopped green peppers
 1 T. chopped pimento
2 T. soy sauce

This can also be used for spare ribs. (farmer style)

Stragonoff

By my Sister LaRee

2 lbs. round steak-cut in finger size strips
1 can mushroom soup
1 sm. onion, chopped
2 T. oil
1 clove garlic, crushed
1 c. sour cream

Simmer onion and crushed garlic in hot oil. Add meat and brown. Add small amount of water and simmer til tender. (approx 1 hr). Add mushroom soup and simmer 15 min longer. Just before serving fold in sour cream. May add sliced mushrooms. Serve over noodles or rice.

Dad's Meatless Spaghetti Sauce

2 T veg oil (maybe a little butter)
1 onion
Green peppers
zucchini
summer squash, etc
Can also use mushrooms, etc.

Saute on low heat til onions clear
Add 4-5 diced tomatoes
May also add celery (dad didn't)
1 tsp Italian Seasoning
1/2 tsp celery seed
bay leaves
1/2 tsp thyme
Simmer

Add 1 cup tomato juice or use chicken broth.

Chicken Monet

By my Daughter Sherry

1 pkg chicken breasts
2 pkg broccoli
2 cans of Cream of Chicken Soup (I use 1 can mushroom)
1 cup shredded cheese
1 cup sour cream
1/2 cup mayonnaise
2 tsp lemon juice
1/2 tsp curry powder (or more to taste)

Cover chicken in foil and bake. Bone. Cook.
Make sauce from remaining ingredients
Line 9x13 pan
Layer 1-broccoli, 2-chicken, 3-sauce.
Bake for 30 min at 350.

Teriyaki Chicken Kabobs

Used at Grandma Rhea's fun rainy birthday party in the Canyon.

8 oz bacon (not thick-sliced)
1 lb boneless, skinless chicken breasts
fresh pineapple cut in chunks
1 recipe Teriyaki Sauce (below)

Cut the bacon into thirds.
Cut the chicken into bite-sized pieces
Cut up pineapple
Wrap a piece of bacon around a piece of chicken and thread onto skewer.
Top with a chunk of pineapple. Repeat twice so there are three pieces of bacon-wrapped chicken on the skewer. Repeat with remaining chicken, bacon, and pineapple.
Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours.
If you choose to cook these on the grill, preheat the grill to medium-high heat (about 400 degrees) Place skewers on grill and baste with reserved Teriyaki sauce. Cook for 7 minutes, turn , baste, and cook for and other 7 minutes.
To cook these in the oven, preheat oven to 400 degrees and place on a foil-lined baking sheet Cook for 20 minutes, turning and basting once.


Teriyaki Sauce
1/2 cup gran. sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic minced
1/2 tsp g. ginger
1/4 tsp pepper
1 T cornstarch
1 T cold water

1- Combine sugar, vinegar, garlic, and pepper in saucepan. Bring to boil over medium heat.

2- Whisk cornstarch and water and combine stirring until thickened. Cool.

Spaghetti Sauce

onion
2 zucchini
8 tomatoes- fresh from garden, chopped
yellow squash
tomato juice
green pepper
bay leaves
Italian seasoning
salt and pepper

Jumbo Butterflied Shrimp

Batter:
2 c. flour and 2 eggs
2 t. baking soda
Add a little water til a good consistency
Dip prepared shrimp in batter and fry in 350 oil until crisp and golden in color.
You may want to turn it over. Fry

Shrimp Hot Sauce
If you like a hot sauce combine: catsup, minced onion, worchestershire, and a little tobasco if you like it hotter.

Tarter Sauce:
Mix: lemon, salad dressing or mayo, olives, onion, and sugar

(Easter Ham) Baked Ham

1 3-6 lb ham
1/2 c. brown sugar
1 can sliced pinapple
maraschino cherries
or cloves

Place ham fat side up in a roasting pan. Score ham at 2 inch intervals in a diamond pattern. Mix brown sugar with 3/4- 1 c. pinapple juice and a little cherry juice. Place pineapple slices on top of ham and secure a cherry in the middle of each with a toothpick. Spread the br. sugar liquid over the ham, and cover with foil. Bake at 325 for 1 hour or maybe more. Baste the liquid over several times during baking. Let the ham set and rest a while before slicing.

Note: Grandpa uses cherries instead of cloves, but most scored ham has cloves poked. You could use both.

Oven Barbeque

1 can Spam
2 T water
1 T finely chopped onion
1 can tomato sauce
2 T brown sugar
1/4 t Worcestershire sauce

Cut Spam not quite through in 8 slices. Place in greased baking dish. Combine tomato sauce, water, brown sugar, onion, and Worcestershire sauce. Pour over meat, helping some go between the slices. Bake in 375 oven for 25-30 min. Basting occasionally.

Porcupine Meat Balls- for pressure cooker

1 1/2 lbs beef, ground
1/2 c rice
1 tsp salt
1/2 tsp pepper
1 T onion, minced
1 small can tomato soup
1/2 c water

Method: Wash rice thoroughly. Combine meat, rice, salt, pepper and onion. Shape into small balls. Heat tomato soup and water in Cooker. Drop meat balls in soup mixture. Place cover on Cooker. Allow steam to flow from vent pipe to release all air from Cooker. Place indicator weight on vent pipe and cook 10 min. with pointer at COOK. Let pointer return to OFF position.

Note: I used to put meat in bottom of cooker, place the metal disk from cooker on top, and add potatoes on top. The sauce would boil up and make orange tomato flavored potatoes.

LaRee's Baked Meat Balls

1 lb g. beef
2 carrots grated
2 potatoes grated
1 onion grated
1/2 c. stale bread crumbs not too fine
1 egg
salt and pepper

Mix together. Brown (this can be done under broil)
Add a little flour to grease in pan and a little milk to make a gravy.
Add 1 can mushroom soup.

Pour over meatballs. Bake 45 min at 350.

Serve with rice or noodles.

Everyday Meat Loaf

2/3 cup dry bread crumbs
1 cup milk
1 1/2 pounds ground beef
2 beaten eggs
1/4 cup grated onion
1 tsp salt
1/8 tsp pepper
1/2 tsp sage

Soak bread crumbs in milk; add meat, eggs, onion, and seasoning; mix well. Form in individual loaves and place in greased muffin pans. Cover meat loaves with Piquant Sauce. Bake in moderate oven (350) 45 minutes. Serves 8. Or form in single loaf in 4/3/4 by 8 3/4 inch loaf pan. Spread over sauce and bake 1 hour.

Piquant Sauce
Combine:
3 T brown sugar
1/4 c. catsup
1/4 tsp nutmeg
1 tsp dry mustard

Slow Cooker Meat Balls

Blend:
1 can cream of chicken soup
1 cup sour cream (or big dob)

Place in slow cooker- put in 1 pkg frozen meat balls or less and leave for several hours.
Amour brand meat balls are good.

Chicken Phylo

Blend:
4 oz. cream cheese
1/2 c. chopped green onions
1/2 t. basil
1/2 t. rosemary
1 T. milk

Other ingredients:
6 phylo sheets
4 chicken breasts
2 t. marg. or butter
1 T Parmesan

Brush 3 phylo sheets with melted margarine or butter, and lay sheets on top of each other. (may season with salt and pepper) cut the sheets in half. On top of each chicken breast put 2 T. of the blended mixture. Lay the 2 chicken breasts on the phylo sheets, and fold up neatly, kind of like an envelope and place in a sprayed pan. Now repeat the process with the other three phylo sheets. Brush all four bundles with melted butter and sprinkle the top with Parmesan. Bake at 400 for 20-30 min. until golden brown.

If you prefer your bundles to be like drawstring purses, then you should cut the phylo in squares and pull up carefully on all sides. Perhaps the chicken would need to be cubed. You could tie it with a long chive or green onion. A little cream sauce or gravy with a few chives is nice to serve under the bundle.