Prep: 20 minutes Cook: 25 minutes Ready in: 45 minutes Yields: 8 servings
1 (10 ounce) can refrigerated pizza crust
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1 tablespoon vegetable oil
1 cup sliced green bell pepper
1 cup thinly sliced onion
2 teaspoons chili powder
1 garlic clove, minced
½ teaspoon ground cumin
½ teaspoon salt
½ cup salsa
2 cups shredded Monterey Jack cheese
1 egg, beaten
½ teaspoon salt
2 tablespoons milk
1 cup sifted flour
Can of chicken broth
Form ingredients into a dough. Lightly flour a cutting board and rolling pin. Roll out dough thin. Cut into half-inch wide strips with a pizza dough cutter. Flour hands and toss noodles. Transfer noodles to pot of boiling water and boil. Drain into colander and add chicken broth. Warm in oven.
½ pound ground beef
¾ cup chopped onion
¾ cup shredded carrots
¾ cup diced celery
1 teaspoon dried basil
1 teaspoon dried parsley flakes
4 tablespoons butter or margarine, divided
3 cups chicken broth
4 cups diced peeled potatoes (1- ¾ pound)
¼ cup all-purpose flour
8 ounces process American cheese, cubed (2 cups)
1- ½ cups milk
¾ teaspoon salt
¼ to ½ teaspoon pepper
¼ cup sour cream
In a 3-quart saucepan, brown beef; drain and set aside. In the same saucepan, sauté onion, carrots, celery, basil and parsley in 1 tablespoon butter until vegetables are tender, about 10 minutes. Add broth, potatoes and beef; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until potatoes are tender. Meanwhile, in a small skillet, melt remaining butter. Add flour; cook and stir for 3-5 minutes or until bubbly. Add to soup; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low. Add cheese, milk, salt and pepper; cook and stir until cheese melts. Remove from the heat; blend in sour cream.
Yield: 8 servings (2 - ¼ quarts)
I tweaked the original recipe. See it at Taste of Home
2 heads Bibb lettuce, torn
Mandarin orange slices
1 small red onion, sliced and separated into rings
¼ cup canola oil or preferred oil
2 tablespoons red wine vinegar or preferred vinegar
2 teaspoons sugar or 1 to 2 packs of Splenda
2 teaspoons poppy seeds
1/8 teaspoon salt
1 to 1 and ½ pounds round steak
1 can beef consommé
1 can golden mushroom soup
Oil to fry
Salt and pepper to taste
Cut steak into squares and trim off fat. Tenderize. Lightly sprinkle salt and pepper on both sides. Coat steak pieces in flour and then fry in oil until browned. Transfer steak to a baking dish or small roaster. Mix together the beef consommé and golden mushroom soup. Pour soup mixture onto steak. Bake at 350 degrees until steak is tender (about an hour).
Optional: Cook egg noodles and add to the finished steak dish. Do not add too many noodles because they will suck up the moisture.
Makes 4 servings
2 tablespoons of oil
½ small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces each) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rich may be substituted)
¼ cup grated Parmigiano Reggiano or Romano cheese
Salt and pepper, to taste
Preheat an 8-inch pot with a tight-fitting cover over moderate heat. Add oil, onion and garlic and sauté for 2 or 3 minutes. Add broth and bring to a boil. Stir in orzo and return to a boil. Cover and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Then, stir in cheese and season with salt and pepper to taste. To add even more flavor, stir in your favorite fresh herbs, finely chopped.
1/3 cup chopped celery
¼ cup chopped onion
¼ cup chopped green pepper
2 tablespoons margarine or butter
1 (14- ½ ounce) can un-drained tomatoes, cut up
1- ½ cups chicken broth
2/3 cup long grain rice
1 teaspoon dried basil or thyme, crushed
½ teaspoon garlic salt
¼ teaspoon pepper
¼ to ½ teaspoon bottled hot pepper sauce
1 bay leaf
2 cups cubed cooked chicken or turkey
In a large skillet cook celery, onion, and green pepper in margarine or butter until vegetables are tender. Stir in the un-drained tomatoes, chicken broth, rice, basil or thyme, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in chicken: cook until heated through.
Discard bay leaf.
Makes four servings.
To make gnocchi you need mashed potatoes and flour. Fill a large saucepot ¾ of the way full with water. Add 1 tablespoon of oil to prevent water from boiling over. Heat the water on high. Work small amounts of flour into the mashed potatoes with your hands. Flour a cutting board or other clean work surface. Roll out gnocchi into snake-like strings and cut pieces about one inch in size. Drop the gnocchi into boiling water. When the gnocchi rise to the top, test them to see if they are done. Remove gnocchi and drain in colander. Gnocchi can be served with spaghetti sauce, or any sauce you prefer.
To make ½ pound of herb garlic sauce
½ lb softened butter (2 sticks)
2 teaspoons basil
2 teaspoons oregano
1 teaspoon garlic powder
¼ cup Parmesan cheese
Mix well, keep refrigerated
To make one pound of herb garlic sauce, double all ingredients.
2 pounds chunk beef stew meat
2 tablespoons oil
4 cups boiling water
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce
1 clove garlic
1 medium onion, sliced
1 bay leaf
1 teaspoon salt
½ teaspoon pepper
½ teaspoon paprika
Dash of allspice
1 teaspoon sugar
Carrots and potatoes
Thoroughly, brown the meat on all sides in hot oil. Add water, lemon juice, Worcestershire sauce, garlic, onion, bay leaf, and seasonings.
Simmer for two hours or until the juice thickens.
Add carrots and potatoes. Cook 20 minutes until done.
*Remember to remove bay leaf before serving the stew. If swallowed it will get stuck in the throat and cause choking.*
1 package (1/4 ounce) active dry yeast
½ cup warm water (110 to 115 degrees)
1 cup warm milk (110 to 115 degrees)
½ cup butter or margarine, softened
¼ cup sugar
2 teaspoons salt
5- ½ to 6 cups all-purpose flour
½ cup butter (no substitutes), softened
½ cup honey
In a mixing bowl, dissolve yeast in warm water. Add the milk, butter, sugar, salt, eggs and three cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (do not knead). Cover and let rise in a warm place until doubled, about 1 hour.
Stir the dough down and spoon into a greased and floured 10-inch tube pan. Cover and let rise until doubled, about 1 hour. Bake at 400 degrees for 25-30 minutes or until golden brown. *Bread may need to cook longer than this or it will be raw in the middle!* Remove from pan to wire rack.
Combine the honey butter ingredients until smooth. Serve with bread.
Yield: 12-16 servings.