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Main Dishes & Soups
Carne Asada (I buy it on sale for around $3.00 a package) or you can use chicken.
Onions
garlic
green peppers (you can use red bell peppers if they are on sale)
taco seasoning packet (or chili powder, onion and garlic powder, red pepper flakes, dried cilantro or fresh)
Cut your meat in strips and then fry in oil. Remove from pan. Saute your onions, green peppers and garlic until slightly limp. You don't want them soggy. Return meat to pan with veggies and add seasonings. Stir a few more mintues. You can either put this mixture into a tortilla and fry it or heat up the tortillas in the microwave until they are soft and warm and then spoon fajita mixture into the middle of each one.
I purchase the bell peppers when they are 3/$1.00. That way I only have to use a small amount of meat and I can fill in the bulk with the bell peppers and onions. I fed our family of 7 with just one package of carne asada that was around $3.00 and I used 6 bell peppers and 2 onions. We had leftovers for the following night. You can also serve this dish over rice. Sometimes I'll add sesame seed oil instead of the chili powder and make it into more of an oriental meal served over rice.
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Catalina Roast
Garlic salt and pepper both sides of your roast.
Sear (fry) the roast in a big pot using 1/4 c. Catalina dressing.
Fill the bottle with water until 3/4 full and pour over roast after it‘s
brown on both sides. Simmer on low to medium for 3-4 hours.
Add potatoes and carrots the last hour.
Gravy Roast
Salt and pepper roast. Brown roast by rolling in flour and frying in oil or shortening.
Put in cake pan or roasting pan. Mix together 1 can of cream of mushroom soup,
1/2 package of dry Lipton Onion Soup Mix and 1 can water. Pour over top of the
Roast.
Cover with foil or lid and bake at 350 for at least 3 hours. Can add potatoes and carrots the last hour. This roast ends up making it’s own type of gravy.
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Chicken Pot Pie
1 can cream of potato soup
1 can cream of celery soup
16 oz. Veg-all
2 c. cooked diced chicken
1/2 c. milk
1/4 tsp. thyme or less
1/2 tsp. pepper (make sure it's not the coarse pepper or use less)
Put inbetween 2 crusts and cook until crust browns. Somewhere between 30-45 minutes at 350-375.
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Taco Skillet
My husband doesn't care for many casserole dishes but really liked this one when my daughter in love made it.
1 pound ground beef
1 can tomato soup (10 3/4 oz)
1 cup salsa
1/2 cup water
8 6" corn tortillas cut in 1" pieces
1 cup shredded cheddar cheese
Brown beef in skillet, drain grease. Add soup, salsa, water, tortillas & 1/2 of the cheese. Heat to a boil. Cover and cook on low 5 minutes. Top with remaining cheese.
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Sweet and Sour Pork (or Chicken)
(serves 4)
Ingredients
1 1/2 pounds lean pork, cut into 1/2x2 strips
1/2 cup water
1/3 cup vinegar
1/4 cup brown sugar
2 tablespoons corn starch
1/2 teaspoon salt
1 tablespoon soy sauce
3/4 cup pineapple juice
1/2 cup sliced green pepper
1/2 cup diced onion
1 small can of pineapple chucks
Directions
Brown pork in some bacon grease. Add water, brown sugar, corn starch, salt, soy sauce and pineapple juice and cook on low for 1 hour. Chill overnight.
Thirty minutes before serving, heat the mixture along with the green peppers, onion and pineapple chucks. Serve over steamed rice.
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Chicken Broccoli Casserole
1 can cream of chicken soup
1 bunch of broccoli (cooked and cut up) or sometimes I use a small package of frozen
Chicken breast or thigh (as much or little as you like. You can cook the chicken anyway you like but recently I began seasoning the chicken with garlic power or salt and pepper and then saute it in olive oil. Everyone seemed to really like that. )
2 tsp. lemon juice
minced onion to taste (opt.)
1/2 cup mayo ( I use lowfat)
1/2 cup milk
1/2 tsp. curry ( I use 1/4 tsp. )
1 1/2 cups cheddar cheese.
Top with Italian Seasoned Bread crumbs and bake uncovered in a small casserole dish for 35-40 minutes. Serve over rice. When my children were young I doubled this recipe. It was one of their favorites and still is.
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Best-ever Meatloaf
* This has a sweet sauce over the top that my family loves.
2 lb. hamburger
1 lb. sausage
3 eggs
1/2 box Colombo bread crumbs
2 1/2 tsp. salt
1 tsp. pepper
1 can 10 1/2 oz. onion soup
Bake 325 for 1 hour
Sauce:
1 c. Ketchup
2 tsp. wet mustard or 1/4 tsp. dry mustard
1/4 c. cider vinegar
1/2 c. firmly packed brown sugar
Pour sauce over top of meatloaf and bake for 30 minutes longer. The leftovers make wonderful meatloaf sandwiches using just mayo on the bread!
*~*~*~*~
Russian Dressing Chicken
Our ladies quilting group requested that I make this recipe. My family loves it, too.
1 small jar of Russian Dressing
1 package dry Lipton onion soup mix
1 jar apricot/marmalade preserves
Mix together. You can take 1/2 of mixture and marinate chicken pieces in it over night. Brush pieces with remaining mixture before baking. Cover and bake 350 for 1 hour. Uncover and bake 30 more minutes to brown. Make sure it doesn't get too brown. The sauce freezes well if you do once a month cooking.
*Update: Recently I've began baking my chicken first (seasoned with Montreal Chicken Seasoning from Costco). An hour before I'm going to serve the chicken I will mix the above ingredients together in a saucepan (or you can do this ahead of time and have it already cooked) and simmer for 20 minutes. Stir often. Twenty or thirty minutes before the meal is to be served I will pour the sauce over the chicken and heat it through. I like it this way much better.
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Awesome Shrimp and Scallop recipe!
This recipe is from a restaurant. I make it for special occasions... or when I want to spoil my husband. (Which I did tonight!) *S*
1 jar mild salsa
1 c. chopped scallion (or green onion)
1 c. celery
1 c. chopped green peppers
2 c. scallops
2 c. shrimp
1/2 pound butter
Melt butter in large pot. Mix in flour to make a rouge. Add all ingredients above. Then add to taste:
Tabasco sauce
worcestershire sauce
dash of ginger
can of stewed tomatoes
white cooking wine (optional)
Bake 400 degrees for 20 minutes. Serve over hot rice. If it's not 'thick' then take another tablespoon or so of flour and add some cold water to it slowly. Pour this into mixture and cook on top of stove slowly until thickened.
You'll love this!
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Chicken and Dumplings
This is a strip dumpling. I'll post the drop dumplings later. My family likes the strip noodles the best. But, the dumplings are very, very good, too!
Boil 1 whole chicken in a pot of water with 6 or more chicken boullion cubes to taste. Remove chicken when done and shred. Taste broth to make sure that it's 'rich' enough. If not, add more boullion. Add garlic powder and/or garlic salt and pepper. (I like lots of pepper). You can add a bit of parsley if you'd like.
In a bowl mix together:
1 cup of flour
1 egg
2-3 Tablespoons of milk
Mix together. If it looks like it's going to be too dry then add more milk. You don't want it too sticky but you don't want it too dry, either. If it turns out too sticky add more flour to your board. If too hard, cut the strips smaller and thinner.
Flour your cutting board WELL. Take a handful of dough and roll it in the flour and then roll out the dough fairly thin. Take a pasta cutter (or I used a pizza cutter for years) and cut strips less than a half an inch thick. You want them fairly thin. Put in boiling broth. The extra flour on the dough should thicken the soup but if not add some flour by taking a tablespoon or two in a bowl and add some water to it to make a thin paste, then add to dumplings. Cook for about 15 minutes or until done. Add shredded chicken. Yummy!
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Making homemade soup
Recipe: in a huge stockpot, put a heap of chicken bones, a cut-up onion, half a carrot, a
stick of celery, bay leaf, some thyme, salt and pepper, and water to cover. Sometimes I like to put marjoram and basil and maybe some parslety,too. Cook for about
an hour or longer, strain and strip off chicken left on bones if you like. Refrigerate overnight and
next day remove the chicken fat. You will have marvelous broth for all kinds of chicken
soup.
You can always freeze this chicken soup base in containers so it's ready when you are.
*~*~*~*~*
Baked Beans
Darlene Smith
1. Brown 1/2 lb. hamburger
1/2 lb. bacon
1 c. chopped onion
2. In baking dish or bowl:
1 c. catsup
1 tsp. salt
1 tbsp. dry mustard
1 tbsp. white vinegar
1 cup brown sugar
Mix 1 & 2 together in a large bowl and then add:
3. 1- 31 oz. Pork and Beans
16 oz. kidney bean
Bake 350 for 1/2 hour or heated through. Can freeze and then bake.
~*~*~*~*~*~*
Hearty Vegetable Soup
2 tablespoons olive oil
3 large cloves of garlic, minced
1 cp. chopped onion
3/4 cp. barley (I've used this at times but left it out this time)
5 cups total of any combination of cut up fresh vegetables sauch as leeks, carrots, summer squash, celery, cabbage, mushrooms, green beans, zucchini, cauliflower, broccoli,etc.
9 cups water
1/4 cp. chopped parsley
1 bay leaf
(I added garlic powder and basil, too)
3 cups canned tomatoes in puree (I used 1 can stewed tomatoes and 1 8 oz tomato sauce)
salt and pepper to taste
(I added one envelope Lipton Onion Soup Mix)
1 cup plus 2 tablespoons of grated (I used shredded) parmesan cheese
Saute garlic, onion and barley in olive oil until onion is translucent. Stir in veggies (except cabbage and mushrooms). Saute 2-3 minutes. Add water. Bring to a boil. Add parsley and bay leaf. Cover and reduce heat. Simmer about 40 minutes or until vegetable and barley are just tender. Stir in tomatoes. Add everything and seasonings. Simmer till tender. Sprinkle with parmesan cheese before serving.
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Cabbage Soup
6 cups water
1/2 - 1 head of cabbage, cut up
1/2 - 1 onion, chopped
1-2 carrots
2 stalks celery
1 envelope of Lipton's Onion Soup Mix
16 oz can of tomatos or 1 tomato
Saute onion and celery. Add rest of ingredients. Bring to boil. Reduce to simmer till veggies are done.
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