Recipe Titles In alphabetical order
Recipe For HAMBURGER STROGANOFF
1 small onion, chopped
¼ tsp garlic salt
1 tblsp oil
1 lb ground beef
½ tsp salt
¼ tsp pepper
1 can cream of mushroom soup
1 cup sour cream
Brown ground beef, onion, garlic salt, salt, pepper, in oil. Simmer 5 to 10 minutes. Add sour cream just before serving. Heat and serve.
Serve over hot rice, noodles or mashed potatoes.
Recipe from Mom ( Cindi )
Recipe For Hearty Lasagna Soup
1 lb. ground beef
1/4 tsp. garlic powder
2 cans (14 oz. each) Swanson® Seasoned Beef Broth with Onion
1 can (14 1/2 oz.) diced tomatoes
1/4 tsp. dried Italian seasoning
1 1/2 cups uncooked mafalda or corkscrew pasta
1/4 cup grated Parmesan cheese
COOK beef with garlic in skillet until browned. Pour off fat.
ADD broth, tomatoes and Italian seasoning. Heat to a boil.
STIR in pasta. Cook over medium heat 10 min. or until pasta is done. Stir in cheese. Serve with additional cheese if desired.
Recipe For Homemade Granola
4 cups old-fashioned rolled oats
2 cups sweetened, shredded coconut
2 cups sliced almonds
3/4 cup vegetable oil
1/2 cup good honey
1 1/2 cups small-diced dried apricots
1 cup small-diced dried figs
1 cup dried cherries
1 cup dried cranberries
1 cup roasted, unsalted cashews
Preheat the oven to 350 degrees.
Toss the oats, coconut, and almonds together in a large bowl. Whisk together the oil and honey in a small bowl. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto a 13 x 18-inch baking sheet. Bake, stirring occasionally with a spatula, until the mixture turns a nice, even golden brown, about 45 minutes.
Remove the granola from the oven and allow to cool, stirring occasionally. Add the apricots, figs, cherries, cranberries, and cashews. Store the cooled granola in an airtight container.
Recipe For JAPANESE SALAD
Toss together in large bowl, ½ head green cabbage (shredded), and ½ head red cabbage (shredded) 4 chopped green onions and 2 grated carrots.
Make a dressing of: 2 tblsp honey, ½ cup olive oil, 3 tblsp cider vinegar, 2 tsp soy sauce and ½ tsp pepper.
Add dressing half an hour before serving and chill. A few crushed uncooked ramen noodles may be added.
Recipe from Linda Raade Coleman
Recipe For LASAGNE
1 pound ground beef ½ pound lean pork
1 can (28 oz) tomatoes 1 can (12 oz) tomato paste
2 tsp garlic salt 1 ½ tsp oregano leaves
1 tsp basil leaves 2 cups creamed cottage cheese
1 cup Parmesan cheese 12 oz shredded mozzarella cheese
12 oz lasagne noodles Cooked and drained well
In large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes. Stir in tomato paste, garlic salt, oregano leaves and basil leaves. Heat to boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes.
Heat over to 350. Stir together cottage cheese and ½ cup of Parmesan cheese. Set aside 1 cup of meat mixture and ½ cup of the mozzarella cheese and the cottage cheese mixture. In ungreased baking pan, 13x9x2, alternate layers of 1/3 each noodles, meat sauce, mozzarella and the cottage cheese mixture.
Spread reserved meat sauce over top, sprinkle with ½ cup Parmesan cheese. Sprinkle reserved mozzarella cheese across lasagne.
Can top with black olives if desired.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting.
Serves 8
Recipe from Mom (Cindi )
Recipe For Lemon-Chicken Schnitzel with Roasted Potatoes
1 1/2 pounds baby red potatoes cut into small chunks
1/4 cup plus 2 tablespoons olive oil
3 scallions, white parts only, thinly sliced
2 tablespoons chopped fresh rosemary leaves
Grated peel and juice of 3 lemons
Salt
5 tablespoons butter
1/2 cup flour
2 skinless, boneless chicken breasts (about 1 1/2 pounds total), halved and pounded thin
1. Preheat the oven to 400°. In a roasting pan, toss the potatoes, 1/4 cup olive oil, the scallions, rosemary, and peel and juice of 2 lemons; season liberally with salt. Roast until golden and tender, about 40 minutes.
2. Meanwhile, in a large nonstick skillet, heat 1 tablespoon olive oil with 2 tablespoons butter over medium-high heat. Place the flour in a shallow bowl; season with salt. Dredge 2 chicken breasts in the flour, shaking off any excess. Fry until just cooked through, about 3 minutes on each side. Transfer to a paper-towel-lined plate and keep warm. Add the remaining 1 tablespoon olive oil and 2 more tablespoons butter to the skillet and cook the remaining 2 chicken breasts as above. Transfer to the plate.
3. Whisk the remaining 1 tablespoon butter and peel and juice of 1 lemon into the pan juices and cook until just browned, about 5 minutes. Pour the lemon-butter sauce over the chicken; serve with the potatoes.
Recipe For MEAT LOAF
1 lb ground beef 1 bell pepper
1 onion 3 or 4 slices bread
1 egg salt and pepper to taste
½ cup milk or until moist. 1 small can tomato sauce
Mix all together and spread in ungreased baking dish. Pour tomato sauce over top and bake at 350 for 1 hour.
Recipe from Mom (Cindi )
Recipe For MEXICAN RICE
2/3 cup chopped onion 1 can (8 oz) tomatoes
3 tablespoons olive oil 2 teaspoons salt
1 cup raw converted rice chopped fresh tomato and chopped
1 cup chopped green pepper green pepper, optional
1 teaspoon chili powder
In medium size pan, sauté onion in oil. Stir in rice, 1 cup green pepper, chili powder, canned tomatoes, and salt. Add 2 cups water. Bring to boil, then reduce heat, and simmer, covered, 20 minutes. Garnish with chopped tomato and green pepper.
Makes 6 servings Recipe from Mom (Cindi )
Recipe For LASAGNE
1 lb ground beef ½ lb ground lean pork
1 can (28 oz) whole tomatoes 1 can (12oz) tomato paste
2 tsp garlic salt 1 ½ tsp. oregano leaves
1 tsp. basil leaves 2 cups cottage cheese
1 cup grated parmesan cheese 3 packages (4oz each)
Shredded mozzarella cheese 12 oz lasagna noodles, cooked and drained
In large skillet, cook and stir meats until brown. Drain off fat. Add tomatoes and break
with fork. Stir in tomato paste, garlic salt, oregano leaves, and basil leaves. Heat to
boiling, stirring occasionally. Reduce heat, simmer uncovered 20 minutes.
Heat oven to 350. Stir together cottage cheese and ½ cup parmesan cheese. Set aside
1 cup of meat mixture and ½ cup of the mozzarella cheese. In ungreased baking dish
alternate layers of 1/3 each noodles, meat sauce, mozzarella cheese and the cottage
cheese mixture. Spread reserved meat sauce over top, sprinkle with ½ cup parmesan
cheese. Sprinkle reserved mozzarella cheese across top.
Bake uncovered 45 minutes. Let stand 15 minutes before cutting. Makes 8 servings
Recipe from Mom (Cindi )
Recipe For MOM’S TAMALES
Meat filling
5 lbs boneless chuck roast or pork roast
3 bay leaves
1 Tblsp garlic powder
1 onion, sliced
Salt to taste
Place all ingredients in pot and cover with water. Bring to boil, and then simmer until tender (about 2 hours). Remove meat to bowl and shred with forks. Reserve broth.
Corn husks
1 bag cornhusks
Rinse each cornhusk well making sure to remove every silky thread. Don not dry. Set damp cornhusks a side to soften.
Chili Sauce
6 dried New Mexico chilies 2 chilies de arbol for heat (optional)
6 dried Pasilla chilies 3 -4 tblsp cumin
Place all chilies in pot of water, bring to boil and simmer 20 minutes. Drain chilies. Remove stems and seeds. Place chilies in blender with 3 – 4 cups of reserved broth and cumin. Blend well. Combine chili sauce and shredded meat in large pot.
Masa
5 lbs masa
2-3 Tblsp chili powder
Salt to taste
Meat juice to moisten
Place ingredients in bowl and knead well for 10 to 15 minutes, adding meat juice as needed, until dough is smooth and chili powder is distributed throughout. Divide masa into thirds, wrap each in plastic wrap and store in refrigerator until needed.
Assembly
Work with about 2 dozen husks and 1/3 of the masa at a time. First, lay out husks. Spread about three Tblsp of masa down the middle of the bottom, wide half of each husk, leaving sides and thin end bare. Spread same amount of filling on top of masa. Now wrap the filling by folding each side over the meat and then folding the top, narrow end of the husk over the package. Place tamales on a try and store in refrigerator until all are assembled.
To cook, fill a tamale steamer or large steamer pot with an inch or two of water. Stand tamales up on steamer, packing tightly. Bring water to a very low boil and steam tamales 1 ½ hours, tasting one after and hour and a half to test its doneness. Serve hot with pinto beans and Mexican rice or cool and wrap in plastic and colorful cellophane to give as gifts.
Recipe from Mom (Cindi )
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