Thursday, October 21, 2010

Recipes for the latest menu plan!

Most of the recipes I used are scattered throughout this whole blog, but I do try to incorporate new ones each month. Here are the recipes for those new ones!

Macaroni pie with mushroom sauce (this is a microwave recipe but I think it can be adapted to the oven if you like)

  • 1/3 c. dry bread crumbs
  • 2 Tbsp. grated Parmesan cheese
  • 2 Tbsp. margarine or butter
  • 7 to 8 oz. macaroni rings (or use regular macaroni), cooked and drained
  • 1 c. creamed cottage cheese
  • 3/4 c. to 1 c. shredded cheddar cheese
  • 2 eggs, slightly beaten
  • 1/2 tsp. salt
  • 1/8 tsp. pepper

Mushroom Sauce

  • 1 can cream of mushroom soup
  • 1 4 oz. can mushroom stems & pieces, drained
  • 1/4 c. milk
  • 1 Tbsp. margarine or butter
  • 1 Tsp. instant minced onion
  • 1/8 tsp. Worcestershire sauce

Mix bread crumbs, Parmesan cheese and margarine in a 2 cup measure. Microwave on high, stirring every 30 seconds, until light brown, 1 1/2 to 2 minutes. Set aside.

Mix hot macaroni, cottage cheese, cheddar cheese, eggs, salt, and pepper. Turn into greased 9 inch pie plate. Cover with waxed paper and microwave on medium (50%) 8 minutes. Sprinkle reserved crumbs over pi. Microwave uncovered on medium (50%) until center is almost set, another 8 to 10 minutes. Let stand 10 minutes before serving.

MUSHROOM SAUCE: Mix all ingredients in 4 cup measure. Microwave uncovered on high, stirring every minute until hot and bubbly, 3 to 4 minutes.

Homemade Croutons
  • 4 Tbsp. margarine or butter
  • 2 cloves garlic, minced
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 2 c. bread cubes
In a large skillet, heat margarine. Add seasonings. Cook for no more than one minute. Stir in bread cubes and saute for a minute or two. Spread on ungreased baking sheet. Toast in a 400° oven for about 10 minutes, turning occasionally until golden brown and crisp.

Ranch Lentils
  • 2 c. dry lentils
  • 2 tsp. salt
  • 5 cups water, divided
  • 1 lb. lean ground beef or turkey
  • 2 garlic cloves, minced
  • 1 envelope dry onion soup mix
  • 1 c. ketchup
  • 1 tsp. prepared mustard
  • 1 tsp. vinegar
  • 1 tsp. black pepper
Wash and drain lentils. In a saucepan add lentils, salt (optional) and 4 cups water; bring to a boil. Cover and simmer 20 minutes or until the water is absorbed and the lentils are tender. In a skillet, cook beef or turkey and garlic until meat is browned; drain. Stir in soup mix, ketchup, mustard, vinegar, pepper and remaining water. Gently stir in lentils. Pour into a 2 quart casserole dish. Bake, covered, at 400° for 30 to 35 minutes.

Bread bowls for bread machine
  • 1/2 c. warm water
  • 1/2 c. warm milk
  • 1 egg, room temperature
  • 2 Tbsp. butter
  • 1 tsp. salt
  • 1/4 c. sugar
  • 3 c. all-purpose flour (I'll use unbleached or a mix of unbleached and wheat)
  • 2 1/4 tsp. active dry yeast
  • cornmeal, for baking pan
Place ingredients in bread machine in accordance with manufacturer's instructions. Set for dough cycle, this is a 1.5 lb. recipe.
Once cycle is complete, take out dough to a floured surface & cut into 4 equal portions. Don't work the dough too much, just enough to shape into rounds. Spread a thin layer of cornmeal on baking pan. Place all four dough rounds on pan and cover with thin towel to let rise in a warm area about an hour, until doubled in size.
Bake in a preheated 350° oven for 20 to 25 minutes; higher elevations at 325° for 15 - 20 minutes, until golden brown. Remove from pan and place on cooling rack.
To use for bowls, cut a thin layer across the top and hollow out to about 1/4 to 1/2 inch thickness. Fill with your favorite chili, chowder, or stew!

Vegetarian Meatloaf
Add salt to water and bring to a boil. Add lentils and cook until very soft and most of the water is gone. Drain and partially mash lentils. Scrape into a mixing bowl and allow to cool slightly. Add onion, oats, and cheese and mix. Add rest of ingredients and mix well. Spoon into a loaf pan that has been generously sprayed with cooking spray. Smooth top with the back of the spoon. Bake at 350° for 30 to 45 minutes, until top of loaf is dry, firm, and slightly golden brown. Cool on rack for 10 minutes. Loosen loaf by inserting and running a knife along the sides between the loaf and the pan. Turn out loaf onto serving platter. Top with more sauce if desired.

Lentil vegetable stew
  • 3/4 c. 1/8-inch carrot slices (about 1 large carrot)
  • 1/2 c. chopped onion
  • 1 clove garlic, finely chopped
  • 2 c. hot water
  • 1 16 oz. can stewed tomatoes
  • 1 4 oz. can mushroom pieces
  • 3/4 c. uncooked dry lentils
  • 1/2 c. sliced celery
  • 2 Tbsp. dried parsley flakes
  • 2 tsp. salt
  • 1 tsp. or 1 cube instant beef boullion
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. pepper
  • 1 bay leaf
  • 1 c. hot water

Add carrot, onion, and garlic to a casserole dish with a little water. Cover loosely and microwave on high for 4 minutes; break up and stir. Cover and microwave 3 to 4 minutes longer.

Stir in 2 cups hot water, stewed tomatoes (with liquid), mushrooms (with liquid) and remaining ingredients except 1 cup water. Cover tightly and microwave on high stirring every 6 minutes, until vegetables are tender, 24 to 28 minutes.

Stir in 1 cup hot water. Serve with crusty French bread if desired.

One pot chicken & veggies
  • Olive or vegetable oil
  • 1 - 1 1/2 lb. chicken, cut into 3 to 4 oz. pieces
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 1 lb. red potatoes, halved or quartered if large
  • 1 lb. carrots, cut into 1 inch long pieces
  • 4 stalks celery, cut into 1 inch pieces
  • 1 c. chicken broth
  • 2 tsp. thyme
  • 2 tsp. oregano
  • 1 tsp. basil
  • 1 Tbsp. parsley
  • dash of salt and pepper
  • 2 tsp. cornstarch
Brush the bottom of the pot with oil. Add chicken and cook over a medium high heat until both sides of chicken pieces are golden brown, about 8 to 10 minutes. Remove chicken from the pot.
Add the onion, garlic, potatoes, carrots and celery to the pot. Cook over a medium high heat, stirring often, until the onion is translucent, about 5 minutes.
Add the broth and spices to the vegetables. Cook over medium high heat until it reaches a boil. Place chicken on top of the veggies, sprinkle with salt and pepper. Place lid on pot and reduce heat to low. Simmer until veggies are fork tender and meat is cooked through, about 30 minutes.
Use a slotted spoon to transfer the veggies to a platter, top with chicken, cover with pot lid to keep warm. Add cornstarch to the leftover broth and whisk until smooth, cook over medium high heat stirring constantly until thickened. Spoon gravy over chicken & veggies or serve separately.

Chicken tortilla soup
  • 1 c. carrots, diced
  • 1 c. celery, sliced
  • 1 c. onions, diced
  • 1/2 tsp. minced garlic (1 clove)
  • 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 2 Tbsp. corn oil
  • 4 (15 oz )cans of chicken broth, or 8 c. water + 8 tsp. (8 cubes) chicken bouillon
  • 1 (15 oz.) can diced tomatoes (optional)
  • 1 can Rotel tomatoes & chilies
  • 1 pkt. taco seasoning (I'll use my own recipe)
  • 10 ct. pkg. corn tortillas (broken or cut into pieces)
  • 2 c. cooked cut up chicken (you can also use grilled chicken fajita meat)
  • 1 c. milk
  • 12 oz. taco or Mexican blend or Monterey Jack cheese
  • Corn tortilla chips, broken into pieces
Saute carrots, onions, and celery in corn oil. Add garlic, salt and pepper. Add chicken broth and bring to a boil. Add tomatoes, Rotel, taco seasoning, and chicken. Stir well. Add tortillas. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup, stirring occasionally to keep from sticking. Reduce heat and add 8 oz. of the cheese. Simmer for an additional 10 minutes. Add milk, simmer 10 more minutes. Garnish with shredded cheese and broken tortilla chips.
NOTE: You can substitute 1 c. Masa flour for 10 corn tortillas. Gradually add masa flour, mixing into broth, to thicken the soup.

Pumpkin cake roll



CAKE: Preheat oven to 350°F Butter 15x10-inch baking pan. Line pan with wax paper; butter paper. In a large bowl, mix (I used a wisk) the sugar, flour, baking powder, 2 teaspoons of the pumpkin pie spice and salt. Stir in eggs and pumpkin until well blended and smooth. Spread evenly in prepared pan. Bake 15-20 minutes or until toothpick inserted in center comes out clean. Place clean kitchen towel on work surface; dust with 2 tablespoons confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake completely (I did it in the fridge).
FILLING: In a medium bowl, mix cream cheese, 1 cup confectioners' sugar, butter, and vanilla until well blended and smooth.
ASSEMBLY: Unroll cake onto towel. Peel off wax paper. Spread cream cheese mixture evenly over cake. Using towel, roll up cake and place seam-side down on serving platter. Trim ends of cake. Enjoy right away or refrigerate until ready to serve. Sprinkle cake with additional confectioners' sugar just before serving.

Chicken Paprika
Cube chicken into 1-2 inch chunks- as desired. In a deep skillet, brown chicken breasts with oil, garlic and pepper. Once cooked, add onions and cook for 2 minutes, stirring lightly. Add paprika (at least 2 tbsp -more to taste) and the chicken broth. Bring to a rolling bubble, add wine and simmer for 5 minutes. In a cup on the side, mix cold water and cornstarch completely. Spoon mixture into simmering chicken, stirring until desired thickness is achieved. Cook for at least 5 more minutes to cook out the starch taste. When ready to serve, remove from heat and stir in the sour cream, enough to achieve the creaminess desired. Serve over your favorite pasta, mashed potatoes or rice.

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