Wednesday, October 29, 2008

Beef Gravy over Rice

1 lb stew meat
1 packet of onion soup mix
1 can of cream of mushroom soup

combine all ingredients. Put in crockpot. You can put this gravy over noodles, potatoes or rice. It is so easy and so good!! Shelly-this is the recipe I was making when you brought the frames over the other day. It is so delicious!

Friday, October 10, 2008

Homemade Bread

This is my mother-in-law's recipe for homemade bread. I can never get it to turn out as well as she makes it but it still is pretty good!

2-3 T yeast
1/2 cup warm water
1 T sugar to go faster
Let this site for 10-15 minutes

5 c very warm water
2 T salt ( I use 1 1/2 T)
1/2 (2/3) c oil
2/3 c sugar
12 c flour

Mix with yeast and 1/2 cup flour. Knead for 10 minutes then add remaining flour. (I usually add about half the flour then a little at a time) Remove from bowl and divide into 4 large loaves Mold dough into shape place in greased pans Let raise about 30 minutes or till double in size.
Bake about 45 min 350 Remove from oven and pans and put butter on tops and cool on cooling rack.

Chow Mein Casserole

I really apologize for not having more pictures of these recipes. If I didn't have such a limited amount of time in the day, I would be baking up a storm and taking pictures. But I guess the recipes will have to be good enough.

Chow Mein Casserole

Cook 1 lb Hamburger (Drain off fat)
Add: 1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 T soy sauce
1/2 cup uncooked rice
1 1/2 cups water

Mix. Put in casserole dish and cook 350 for 30 min covered. Uncover and cook another 30 minutes Spread one can chow mein noodles over top and bake uncovered for 15 minutes.

Thursday, October 9, 2008

Stir Fry

My mom taught me how to make this when I was a teenager. My kids will eat this one-it's not their favorite because of the vegetables but at least they will eat it!

2 T oil (I use EVOO-extra virgin olive oil) but you can use vegetable oil
1 lb raw chicken, beef or pork (you can buy this at Macey's all chopped up)
2 T cornstarch
2 boullion cubes beef or chicken depending on what kind you are making
you can also use 2 tsp of chicken base or beef base
salt and pepper to taste
2 cups water

cooked rice

Heat up the oil in your pan. Chop up your vegetables before hand and then add them after your oil has heated. I usually add the carrots, stir them around for a couple of minutes, then celery (a couple of minutes), then broccoli (a couple of minutes), then meat until done. After the chicken is white or beef is brown, I sprinkle the cornstarch over it and add the boullion cubes and water. I stir that around then put the lid on and let it come to a boil. Then I turn down the heat and let it simmer for a few minutes. Serve over rice. I like eating this because it tastes good and it makes me feel like I'm eating healthy. (-:

Wednesday, October 8, 2008

Chicken Tetrazzini

Chicken Tetrazzini
I don't know if I spelled this right but this is one of my favorite recipes.

5 Tbsp Butter or Margarine
1 can of cream of chicken soup
1 can of cream of mushroom soup
1 1/2 cups milk
1 cup cheddar cheese
1/2 cup shredded parmesean cheese
cooked chicken
cooked lingiuini or spaghetti noodles

Combine the butter, soups and milk and stir throughly. I usually let the butter melt all the way before adding the soups and milk. Then add the cheeses. This is your sauce. Combine in a 9x13 pan cooked noodles, chicken and sauce. Stir together and put in the oven for 20-30 min at 350. Check it every so often because it tastes so much better when it isn't overcooked! Enjoy!

Friday, October 3, 2008

Chicken and Rice

Here is a variation on a recipe my sister Emma made for me when I had baby Ammon. I made it last night for dinner and it finally turned out the way I wanted it too! It was moist and delicious! The first time I tried it I cooked it too long and it was just awful. The rice was burned to the bottom of the pan. Anyway, here it is:
Chicken and Rice

1 can cream of chicken soup
4 oz cream cheese
1 cup rice
2 cups water
boneless, skinless chicken

Stir cream of chicken soup, cream cheese, rice, and water thoroughly together. I did it right in my 9 by 13 pan. Then set raw chicken on top. Put foil over the top and put in oven. I had a lot of time so I did it 250 F for 1 hour 30 minutes to 2 hours. You could probably cook it faster at 350 F. It is easy and fast and tastes oh so good!

Thursday, October 2, 2008

Tuna Ring with Cheese Sauce

This is one of my favorite recipes. My mom taught me how to make it before I went off to college. I think she got it from Bisquick. Anyway here it is.
Tuna Ring with Cheese sauce

1 egg
2 cans tuna fish
1/2 cup chopped onion
1/2 cup shredded cheese
1/2 cup fresh parsley (just a little if dried parsley)
1 tsp celery salt (any kind of salt)
1/4 tsp pepper

2 cups Bisquick (pancake mix)
1/2 cup cold water

Heat oven 375 degrees F. Beat egg slightly; set aside 2 tablespoons of egg. Stir tuna, cheese, onion, parsley, salt and pepper into remaining egg. Next, stir baking mix and water into soft dough. Knead five times on flour covered board. Roll into rectangle 15 by 10 inches. Spread tuna mixture on top. Roll up beginning at long side with sealed edge down. Shape into ring on greased baking sheet. Pinch ends together. With scissors make cuts 2/3 of way through ring at 1-inch intervals. Turn each section on its side to show fillings. Brush top with egg. Bake 25 to 20 minutes. Serve with hot cheese sauce. 4-6 servings

Cheese Sauce
1/4 cup butter
1/4 cup Bisquick
1/4 tsp each salt and pepper
2 cups milk
1 cup shredded cheese

Melt butter over low heat. Blend in baking mix, salt and pepper. Cook over low heat. Stir in milk. Heat to boiling stirring constantly. Boil and stir 1 minute. Stir in cheese until melted.

I usually half the cheese sauce because it makes a lot. I will put a picture on a soon as I make it. It really sounds complicated but it is not. It is so delicious!