Goulash
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
Monday, December 23, 2013
Herbed Chicken Fettuccine
Herbed Chicken Fettuccine (Taste of Home Quick Cooking 2001)
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
Taco Soup
Taco Soup
1 pound ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 16 oz can corn
1 16 oz can kidney beans, drained
1 28 oz can tomatoes, diced
1 8 oz can tomato sauce
Condiments:
Tortilla Chips
Shredded Cheese
Sour Cream
Brown ground beef and onion. Add taco seasoning and all other ingredients. Heat until warmed through and spices have blended. Serve with chips, cheese, and sour cream.
From the files of Laurie Bartholomew, acquired by Mie Oliphant 1999
1 pound ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 16 oz can corn
1 16 oz can kidney beans, drained
1 28 oz can tomatoes, diced
1 8 oz can tomato sauce
Condiments:
Tortilla Chips
Shredded Cheese
Sour Cream
Brown ground beef and onion. Add taco seasoning and all other ingredients. Heat until warmed through and spices have blended. Serve with chips, cheese, and sour cream.
From the files of Laurie Bartholomew, acquired by Mie Oliphant 1999
Pizza
Pizza
5 ½ to 6 ½ cups flour
2 pkgs active dry yeast
½ tsp salt
2 cups warm water (120-130 F)
4 Tbsp cooking oil
Pizza sauce
Toppings (pepperoni, cheese, onions, peppers, olives, mushrooms, pineapple, etc.)
In a large bowl, combine 2 ½ cups flour, yeast, and salt. Add warm water and oil. Beat well, and fast (by mixer or by hand) for 3 minutes. Using a spoon stir in as much of remaining flour as you can. Turn out onto a floured surface. Knead in any more flour necessary to make a moderately stiff dough that is smooth and elastic (6-8 minutes of kneading). Divide in thirds, cover and let rise (45 minutes).
Grease pizza pans (3 -12 inch circles or equivalent in cookie sheets or baking pans). Sprinkle with cornmeal. With greased fingers, pat dough into bottoms and partially up sides of pans. Cover, and let rest 10 minutes. Add pizza toppings. Bake in a 400 F oven for 20 minutes or till lightly browned.
5 ½ to 6 ½ cups flour
2 pkgs active dry yeast
½ tsp salt
2 cups warm water (120-130 F)
4 Tbsp cooking oil
Pizza sauce
Toppings (pepperoni, cheese, onions, peppers, olives, mushrooms, pineapple, etc.)
In a large bowl, combine 2 ½ cups flour, yeast, and salt. Add warm water and oil. Beat well, and fast (by mixer or by hand) for 3 minutes. Using a spoon stir in as much of remaining flour as you can. Turn out onto a floured surface. Knead in any more flour necessary to make a moderately stiff dough that is smooth and elastic (6-8 minutes of kneading). Divide in thirds, cover and let rise (45 minutes).
Grease pizza pans (3 -12 inch circles or equivalent in cookie sheets or baking pans). Sprinkle with cornmeal. With greased fingers, pat dough into bottoms and partially up sides of pans. Cover, and let rest 10 minutes. Add pizza toppings. Bake in a 400 F oven for 20 minutes or till lightly browned.
Cheese Omelettos
Cheese Omelettos
5 cups milk
3 eggs
1/4 cup oil
5 ½ cups flour
1 ½ cups grated cheese
Mix together milk, eggs, and oil. Add flour to milk mixture one cup at a time, whisking after each addition. Stir cheese into batter. Heat greased skillet. Put one large spoonful of batter in skillet, and tip skillet to spread batter thin. Cover and cook 3 to 5 minutes until cooked through. Remove with a spatula and roll up (or leave flat for freezing). Serve with butter, syrup, honey, fruit, or yogurt.
Original recipe created by Jerald Walker
5 cups milk
3 eggs
1/4 cup oil
5 ½ cups flour
1 ½ cups grated cheese
Mix together milk, eggs, and oil. Add flour to milk mixture one cup at a time, whisking after each addition. Stir cheese into batter. Heat greased skillet. Put one large spoonful of batter in skillet, and tip skillet to spread batter thin. Cover and cook 3 to 5 minutes until cooked through. Remove with a spatula and roll up (or leave flat for freezing). Serve with butter, syrup, honey, fruit, or yogurt.
Original recipe created by Jerald Walker
Apricot Chicken
Apricot Chicken
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
Carribean Meatballs
Carribean Meatballs (like sweet & sour)
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
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