CHICKEN PECAN QUICHE
1 c. flour
1 1/2 c. sharp cheddar cheese, shredded
3/4 c. chopped pecans
1/2 tsp. salt
1/4 tsp. coarse pepper
1/3 c. veg. oil
3 eggs, beaten
8 oz. sour cream
1/4 c. mayonnaise
1/2 c. chicken broth
2 c. chicken, cooked and cooled
1/2 c. sharp cheddar cheese, shredded
1/4 c. onion, minced
1/4 tsp. dillweed
1/4 c. pecans, chopped
Combine first five ingredients. Stir in oil and set aside 1/4 of mixture. Put remaining in bottom of 9″ pie plate.
Bake 10 minutes at 350 degrees. Combine rest of ingredients and put into crust. Sprinkle remaining 1/4 of mixture on top and bake at 325 degrees for 45 minutes.
CHICKEN AND RICE ALMONDINE SQUASH
3 acorn squash, halved
1/2 c. almonds, natural sliced
1/4 c. margarine
2 tbsp. maple syrup
1 c. long grain rice
1 c. chicken broth
1/4 c. raisins
2 tsp. orange peel
2 chicken breasts, cubed
2 tbsp. margarine
Pepper
Garlic powder
Bake squash at 350 degrees for 45 minutes in 1″ water. When squash is baked, brush with butter and syrup.
Bake 5 minutes more. Melt 2 tablespoons margarine in skillet and cook chicken slowly. Season with pepper and garlic powder.
Cook rice in chicken broth until done. Add raisins, almonds, orange peel and chicken to rice. Scoop into squash, using squash as a bowl. Serves 6.
MARINATED CHICKEN
1 c. soy sauce
1/3 c. lemon juice
1/4 c. dry sherry or wine
1/4 chopped green onion
1 garlic clove
Pinch of pepper
Combine all ingredients in a glass or ceramic container and mix well. Marinate chicken for 12 to 24 hours then either grill or broil. Makes enough for 4 to 6 pieces of chicken.
CURRIED CHICKEN BALLS
2 (3 oz.) pkg. cream cheese, softened
2 tbsp. orange marmalade
2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. pepper
3 c. finely minced cooked chicken
3 tbsp. minced green onion
3 tbsp. minced celery
1 c. finely chopped almonds, toasted
In a mixing bowl, combine first 5 ingredients. Beat until smooth. Stir in chicken, onion and celery. Shape into 1-inch balls; roll in almonds. Cover and chill until firm (can refrigerate up to 2 days). Yield: about 5 dozen appetizers.
SPICY CHICKEN WINGS
1 lg. can Parmesan cheese
2 tbsp. oregano
4 tbsp. parsley
1 tsp. salt
1 tsp. pepper
1 stick margarine
4-5 lbs. chicken wings
Line cookie sheet with aluminum foil. Melt margarine in small pan. Cut up chicken wings. Discard tips. Mix all dry ingredients in bowl. Dunk chicken wings in margarine and roll in cheese mixture. Place on cookie sheet. Bake in preheated 350-degree oven for 1 hour. Serve warm.
Beef And Macaroni Casserole
Ingredients
1 each macaroni, package, cooked, drained
2 tablespoon oil
1 1/2 pound beef, ground, browned, drained
1 salt, to taste
1 pepper, to taste
1 each onion, chopped
2 each celery, stalks, chopped
1 each tomato paste, can
3/4 cup water
2 tablespoon sherry
1 each tomato soup, can
1 cheddar, or parmesan cheese, grated
1 teaspoon oregano
Directions:
Toss cooked noodles in oil. Place in greased crockpot. Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top. Cover and cook on Low 4 to 8 hours or High 2 to 3 hours.
Autumn Soup
1 Lb. ground beef
1 C. chopped onion
4 C. water
1 C. cut-up carrots
1 C. diced celery
1 C. cubed — pared potatoes
2 Tsp. salt
1 Tsp. bottled brown bouquet sauce
1/4 Tsp. pepper
1 bay leaf
1/8 Tsp. basil
6 tomatoes**
In large saucepan, cook and stir meat until brown. Drain fat off. Cook and stir onions with meat until onions are tender, about 5 minutes. Stir in remaining ingredients, except tomatoes; heat to boiling. Reduce heat; cover and simmer 20 minutes. Add tomatoes; cover and simmer 10 minutes longer or until vegetables are tender. Makes 6 servings.
**One can (28 ounces) tomatoes (with liquid) can be substituted for the fresh tomatoes. Reduce water to 3 cups. Stir in tomatoes with remaining ingredients; heat to boiling. Reduce heat; cover and simmer 20 minutes. The canned tomatoes break apart and give a rosy color.
ALL-AMERICAN HOT DISH
Ingredients
1 pound ground beef, lean
1/2 cup onion, chopped, 1 md
8 oz whole kernel corn, 1 cn
8 oz tomato sauce, 1 cn
1/4 cup ripe olives, pitted, halved
4 oz noodles, uncooked, abt 2 c
2 cup water
1 teaspoon oregano leaves
1/2 teaspoon salt 1/4 t pepper
1 cup cheddar cheese, shredded
Directions:
Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients.
TO COOK IN A SKILLET:
Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes.
Serve hot.
TO COOK IN THE OVEN:
Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot.
All At Once Spaghetti
1 tablespoon cooking oil
1 large onion,chopped
1/2 lb ground beef
1 1/2 teaspoon salt
1 pepper to taste
2 can hunt’s tomato sauce
1 1/2 cup water
1/4 lb uncooked spaghetti
1 (1/2 – 8 oz. pkg.)
1 grated cheese
Heat oil in saucepan or skillet. Add onion; cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomato sauce and water; bring to boil. Break spaghetti; sprinkle in a little at a time, stirring into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with cheese. Makes 3 to 4 servings.
TOMATO SOUP 3
1/2 bu. tomatoes (25 lbs.)
1 1/2 c. sugar
2 tbsp. canning salt
1/8 tsp. pepper
4 tsp. onion salt
4 tsp. celery salt
1 lb. butter
2 c. flour
Wash and quarter. Cook until soft. Run through blender. Put through sieve. Combine juice and spices except butter and flour. Heat. Melt butter in pan. Remove and stir flour into butter until paste, no lumps. Add juice to paste, stirring to blend. Keep doing until paste gets thin. Pour back into juice. Bring to full boil. Put in jar. Process in open kettle or pressure cooker.
Easy Florentine Rice
1/2 lb Fresh spinach
1 tb Butter or margarine
1 md Red bell pepper, chopped
1/2 c Sliced green onions
3 cl Garlic, minced
1/4 ts Ground white pepper
1/4 ts Dried whole rosemary, crushed
3 c Cooked rice
1/2 c Freshly grated Parmesan cheese
1/3 c Pine nuts, toasted
Remove stems from spinach. Wash leaves thoroughly and tear into large pieces. Melt butter in large skillet over medium-high heat. Add spinach, red bell pepper, onions, garlic, pepper and rosemary. cook for 2 to 3 minutes or until spinach is softened. Stir in rice, cheese and nuts. Stir until thoroughly heated and cheese is melted.
CROCK POT STROGANOFF
2 lb. round steak
1/4 c. flour
1/2 tsp. pepper
1/2 tsp. salt
1 tsp. garlic bits
3 tbsp. butter
1 sm. onion, chopped
1 tbsp. soy sauce
2 beef bouillon cubes
1 can cream of mushroom soup
1 c. water
Cut steak into 1 x 1/2 inch strips. Mix with flour, pepper, salt and garlic. Add to crock pot with rest of ingredients. Cook on low for 5 hours. Stir occasionally. Last 1/2 hour, add 1 (8 oz.) package of cream cheese, cubed. Serve over cooked wide noodles.
Beef Jardiniere
1 1/2 lb Chuck roast, boneless
16 oz Cn tomatoes
1 ts Sugar
1 ts Salt
1 Bay leaf
1 Bouillon cube
1/4 ts Thyme, dried
1/4 ts Pepper
4 md Carrots
16 oz Cn sweet peas
Trim all the fat from the meat and cut into bite size cubes. Peel and cut carrots into fourths. In a large skillet quickly brown the meat using trimmed fat for oil. Stir in the tomatoes breaking them up with the spoon. Add the seasonings and carrots. Cover and simmer for 1 1/2 hours. Stir in the peas and heat through. Serve over noodles or rice.
Beer Battered Shrimp with Chipotle Dipping Sauce
oil for frying dipping sauce: 1/2 cup soy sauce
1 tablespoon chipotle pepper — in adobe sauce
1 tablespoon ginger minced
3 tablespoons lime juice
1 tablespoon mirin
batter: 1 1/2 cup all-purpose flour
1/2 cup cornstarch
1 tablespoon salt
1 lite (12-ounce) beer
1 pound (21 to 25 pieces) shrimp — peeled and deveined
Preheat oil to 365 degrees.
In a small bowl, whisk together all the dipping sauce ingredients. Transfer to a serving bowl, cover and set aside.
In a medium size bowl, combine all the dry ingredients for the batter. Slowly, whisk in beer, until combined. If not using right away cover and refrigerate for later use. Gently toss shrimp in the batter, to coat. Shake gently to remove excess batter and with slotted spoon, carefully fry in hot oil for 5 to 6 minutes or until golden brown. Cook in batches to avoid over crowding. Remove shrimp with a spider or slotted spoon and place on paper towels to drain. Serve hot with dipping sauce.
Shrimp Newburg
2 T Butter
2 T Flour
1 c Milk
2 lb Raw shrimp
2 ea Pimentos and 1 can liquid
1 ea Egg
1/2 c Cream
1 ea Small onion
1/4 t Salt
1/4 t Pepper
2 T Lea & Perrins sauce
2 ea Beef bouillon cubes
1/2 t Dry mustard
1 x Onion tops
1 x Tabasco sauce
1/4 c Hot water
Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional.
Anchovy-Grilled Salmon Steaks
Yield: 4 Servings
4 salmon steaks
1 parsley sprigs
Lemon wedges anchovy butter
6 anchovy fillets
2 T milk
6 T butter
1 dr tabasco sauce
1 pepper
Pre-heat the grill to high heat.Oil the grill rack and place each steak to ensure an even heat.Place a small knob of Anchovy Butter (divide a quarter of the mixture in four) on each steak. Grill for 4 minutes.
Turn the steaks with a fish slice and place another quarter of the butter among the steaks.Grill on the second side 4 minutes. Reduce the heat and allow to cook for a further 3 minutes, less if the steaks are thin.
Serve with a neatly arranged pat of anchovy butter on top of each steak. Garnish with parsley sprigs and lemon wedges.
Anchovy Butter: Soak all the anchovy fillets in milk. Mash in a bowl with a wooden spoon until creamy. Cream all ingredients together and chill.