Table of Contents:
Fried Rice
Chicken Fried Steak
Creamy Red Potatoes CP
Spaghetti Carbonara
Apple Lettuce Salad
Slow Chicken Hash
Cabbage Casserole
Baked Mostaccioli With Meat Sauce
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Fried Rice
1/2 cup chopped onion
1/4 cup butter or margarine
4 cups cooked rice
3 TBL teriyaki sauce
2 TBL minced paarsley
1 TSP garlic powder
1/8 TSP black pepper
1 egg, slightly beaten
In a skillet, saute onion in butter until tender. Stir in the rice,
teriyaki sauce, parsley, garlic powder and pepper. Cook over medium low
heat for 5 minutes, stirring occasionally. Add the egg, cook and stir
until egg is completely set, about 3 minutes.
Yield 4 servings
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Chicken Fried Steak
2/3 cup Flour
1 teaspoon Salt
Freshly ground Pepper
2 pounds Top Round or Chuck Steak - cut 1/4" - 1/2" thick - (tenderized)
2 Eggs
2 tablespoons Cream
1/2 cup Vegetable oil
2 cups Saltine cracker crumbs, -rolled fine
1 Onion; sliced
1/2 cup Cream
2 cups Chicken stock (approx.)
1 dash Worcestershire sauce (optional)
1 dash Hot sauce (optional)
Mix 1/2 cup of the flour, the salt and the pepper together.
Pound the mixture into both sides of the meat with the edge of a heavy
plate or mallet.
Cut the meat into serving-size pieces
Beat the eggs together with the cream.
Heat the oil in a heavy iron skillet over moderately high heat.
Reserve 3 tablespoons of the flour.
Dredge the steaks in the remainder of the flour, dip in the egg mixture,
and then into the cracker crumbs.
Add to the hot oil.
Brown the steaks well, turn and brown the other side.
Reduce heat to medium, cover the skillet, and cook for 15-to-20 minutes,
turning occasionally, until the steaks are cooked through and tender.
Chicken-fried steak should be well done, but not dry.
Remove the steaks from the pan, and drain on brown paper bags.
Keep warm.
Add the onion slices to the pan and saute quickly.
Remove.
Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3
tablespoons of the flour.
Stir to incorporate any particles in the bottom of the pan and cook for
1-to-2 minutes.
Stir in the cream, then the chicken stock.
Season with Worcestershire and hot sauce.
Slice the meat across the grain and top with the gravy. Yield 4-6
servings
It's great served with mashed potatoes, homemade biscuits or cornbread,
and a green vegetable.
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These potatoes go great with anything barbequed - chicken, steak, ribs,
even hot dogs. Enjoy!
Creamy Red Potatoes CP
2 Lbs Red Potatoes, scrubbed and quartered
2 Pkgs (8 oz) Cream Cheese, softened
1 Can (10.75 oz) Condensed Cream of Celery Soup
1 Env Dry Ranch Salad Dressing Mix
In mixing bowl, beat together cream cheese, soup and dressing mix. Sit
in potatoes, mix well. Transfer to crock-pot.
Cover and cook on Low for 8 hours or High for 4 hours (it comes out best
on Low).
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Spaghetti Carbonara
6 to 8 servings
1 package (1 pound) spaghetti
1/2 pound bacon, diced
1 package (10 ounces) frozen peas, thawed
1 jar (16 ounces) creamy Alfredo sauce (I don't like the bottled sauces,
my recipe at the end. Jodi)
Cook spaghetti according to package directions; drain. Meanwhile, in a
large skillet, sauté the bacon over medium heat for 2 minutes, or until
crisp. Add the spaghetti, peas, and Alfredo sauce to the skillet; toss
to coat the spaghetti well. Cook for 5 minutes, or until heated through,
stirring occasionally. Serve immediately.
SERVING SUGGESTION: Top each serving with shaved Parmesan cheese and
freshly ground black pepper.
Creamy Alfredo Sauce
1 pint heavy cream
1/2 cup (1 stick) unsalted butter, softened
1 cup freshly grated Parmigiano-Reggiano
Freshly cracked black pepper
Chopped fresh flat-leaf parsley, for garnish (If desired)
Heat heavy cream over low-medium heat in a deep sauté pan. Add butter
and whisk gently to melt. Sprinkle in cheese and stir to blend. Season
with freshly cracked black pepper. Gently toss the pasta to coat in the
Alfredo. Transfer pasta to a warm serving bowl. Top with more grated
cheese, cracked pepper and chopped parsley. Serve immediately.
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Apple Lettuce Salad
3 cups torn lettuce
2 unpeeled red apples, diced
1/2 cup diced celery
1/4 cup raisins
1/4 cup chopped walnuts
DRESSING
little less than 1/2 cup mayonnaise or salad dressing
2 TBL pineapple juice
1 TBL sugar
In a large salad bowl, toss lettuce, apples, celery, raisins and
walnuts. In a small bowl or jar with a tight fitting lid, combine
dressing ingredients. Mix or shake until well blended. Pour over salad
and toss. Serve immediately. yield 4-6 servings
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Slow Chicken Hash
3 Cups Cooked Chicken, chopped
2 Small Onions, chopped
2 Small Potatoes, chopped
3 Carrots, chopped
2 Eggs
1 tsp Salt
3 Tbs Fresh Parsley, chopped (or 3 tsp Dried Parsley)
1/2 tsp Poultry Seasoning or Dried Sage
1 Jar (12 oz) Chicken Gravy
Put chicken, onion, potato and carrot through a food grinder. Combine
with the rest of the ingredients and mix well. Transfer to a greased
crock-pot. Pack firmly.
Cover and cook on Low for 8 to 10 hours.
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Cabbage Casserole
1 medium head of cabbage
1/2 stick margarine or butter
1 pound ground beef or any fresh sausage
1 medium onion, chopped
1/2 cup chopped green onions
2 cloves garlic, minced
Creole seasoning to taste
1 can cream of anything soup
1 cup cooked rice
1/4 cup bread crumbs
grated parmesan cheese (optional)
Cut the cabbage into small pieces and boil in salted water until tender,
but still green.
Drain and reserve liquid.
Melt the margarine in a deep skillet and fry the ground meat with the
onion, garlic and creole seasoning until lightly browned.
Mix the cabbage with the meat.
Add the cream soup, green onions and cooked rice.
Pour the mixture into a flat baking dish (9x13)
top with the bread crumbs and parmesan cheese
bake in preheated oven at 350 degrees for 25 to 30 minutes.
Note: (Before baking if mixture looks dry, add some of the reserved
cabbage liquid.) Serves 6
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Baked Mostaccioli With Meat Sauce
Source: Better Homes and Gardens
Ingredients
8 ounces packaged dried mostaccioli or cavatelli
1 14-1/2-ounce can Italian-style tomatoes
1/2 of a 6-ounce can (1/3 cup) tomato paste
1/4 cup dry red wine or water
1/2 teaspoon sugar
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1 pound ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, minced
1/2 cup sliced pimiento-stuffed green olives
1 cup shredded mozzarella cheese (4 ounces)
Cook pasta according to package directions. Drain pasta; rinse with cold
water. Drain again. In a blender container or food processor bowl
combine undrained tomatoes, tomato paste, wine or water, sugar, oregano,
thyme, and pepper. Cover and blend or process until smooth. Set aside.
In a large skillet cook ground beef, onion, and garlic until meat is
brown. Drain fat. Stir in tomato mixture. Bring to boiling; reduce heat.
Cover and simmer for 10 minutes. Stir in pasta and olives. Divide the
pasta mixture among six 10-ounce casseroles. Bake in a 375 degree F.
oven for 15 minutes. (Or, spoon all of the pasta mixture into a 2-quart
casserole and bake for 30 minutes.) Sprinkle withmozzarella cheese. Bake
5 minutes more or until heated through. Makes 6 main-dish servings.
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