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ANGEL HAIR PASTA with CHICKEN / Barbecue Meat Loaf / Basic Meat Loaf / Baked Onion Rings / Bow Ties with Spicy Chicken,Pepper & Tomatoes / Coffee Smoothie / Crock Pot Meatball Hogies / Extra Special Sour Cream Meat loaf / Fancy Bacon Mushroom Swiss Cheese Meat Loaf / Fat Free Beanie Weenies / Hunt's Tomato Sauce Meat Loaf / Meatball Subs / Meat Loaf / Meat Loaf Cordon Bleu / Old Fashioned Beef Stew / Pasta Salad / Sloppy Joes / Strawberry French Toast / Stuffed Green Peppers / Sweet and Sour Sausages / Venison Stroganoff / Venison Chile / Yankee Pot Roast /
FAT FREE BEANIE WEENIES
1 pkg Ballpark� Fat Free Franks
2 cans Bush� Vegetarian Baked Beans
1/2 tsp. onion powder
3/4 cup dark brown sugar
1/3 cup ketchup
1 1/2 Tbs. yellow mustard
*
Mix all ingredients in casserole.
*
Bake at 350� F. for 20-25 min.
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BAKED ONION RINGS
1 1/2 cups corn flakes, crushed
2 tsp. sugar
1 tsp. paprika
1/4 tsp. garlic powder
1/4 tsp. seasoned salt
2 large Vidalia onions
1/2 cup Egg Beaters�
*
Combine first 5 ingredients and set aside.
*
Peel and cut onions into 1/2 inch slices and separate into rings.
Dip rings into Egg Beaters�
*
Coat onion rings with crumb mixture.
Place rings on baking sheet sprayed with non-stick spray.
*
Bake at 375� F. for 15-20 min. or until coating is crisp.
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MEATBALL SUBS
2 jars Rinaldi 3 cheese spaghetti sauce
1 28 oz bag of frozen Italian meatballs (these meatballs are about 1/2 the size of a golf ball)
1 slice of Provalone Cheese for each sandwich
Some good hogie rolls (we use Meier's rolls)
grated Parmesan Cheese
* Dump the two jars of sauce into a large sauce pan and add the frozen meatballs (yes, the whole bag).
* Add a couple shakes of garlic powder if you wish.
* Heat slowly, stirring occasionally, until the meatballs are hot.
* Open one roll for each sandwich on a foil covered cookie sheet, (easy clean up).
* Make a nice tight row of meatballs in each roll.
* Add enough sauce to moisten, but not enough to make the rolls soggy.
* Tear one slice of Provalone in half for each sub. Lay on top of meatballs to cover.
* Place cookie sheet into preheated 350� oven for 5 to 10 minutes to melt cheese and crisp, but not burn, the rolls.
* Remove from oven and sprinkle subs with Parmesan.
"Now enjoy a really great meatball sub."
This recipe gave us enough meatballs and sauce for 1 1/2 subs for mom and I, twice. Plus, a big batch of spaghetti and meatballs. If you like a lot of sauce on your spaghetti, you may need another jar of sauce after you're full of subs.
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ANGEL HAIR PASTA with CHICKEN
"Garnette and I enjoyed this quite a lot!"
2 Tbs olive oil, divided
2 skinless, boneless chicken breast halves, cubed
1 carrot, sliced, (I used baby carrots, whole)
1 10 oz package frozen broccoli florets, thawed
2 cloves garlic, minced
12 oz angel hair pasta
2/3 cup chicken broth
1 tsp dried basil
1/4 cup grated Parmesan cheese
* Heat 1 Tbs. oil in a medium skillet.
* Add chicken cubes and cook through.
* Remove from skillet and drain on paper towels.
* Put water on to boil for pasta.
* Heat remaining oil in the same skillet as chicken.
* Add the carrot and cook, stirring for 4 minutes.
* Add thawed broccoli and continue stirring and cooking for 2 more minutes.
* Cook pasta.
* While pasta is cooking, add chicken broth, basil and Parmesan to skillet.
* Stir to combine and add chicken.
* Reduce heat and simmer for 4 minutes.
* Drain pasta when al-dante'.
* Place in serving bowl and top with chicken, vegetable mixture.
* Serve immediately.
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PASTA SALAD
"Make a unique pasta salad by using ingredients from each of the following categories"
Pasta: your choice; macaroni, spaghetti, bow ties, spiral, or whatever you want; prepare according to package directions.
Dressing: your choice of purchased salad dressing, homemade dressing, or a dry mix.
Tip: "If you want low-cal, use a dry mix with nonfat sour cream, plain yogurt and/or reduced fat mayonnaise."
Vegetables: your choice of chopped vegetables; peppers, mushrooms, tomatoes, snap peas, celery, onion, cucumber, zucchini or whatever you have on hand.
"Sometimes the vegetables (green beans and carrots are examples) taste better if you cook them for a minute or two in boiling water."
Meat (optional): pepperoni, chopped roast beef, chopped bologna, tuna, salmon, bacon, leftover meat or any meat you may have on hand.
Cheese (optional): cubed or shredded mozzarella, cheddar, Monterey jack, Colby or whatever you have on hand.
Other (optional): chopped dill or sweet pickles, chopped fresh herbs, or chopped olives.
"By using this method, you get a different salad every time you make one!"
For spaghetti salad all you do is cook spaghetti noodles, drain, run them under cold water to cool them down and drain again. Add the drained noodles to a bowl, add purchased Italian Salad dressing (to taste), your choice of chopped vegetables and, if you want, chopped meat. Chill.
"Be sure to make pasta salads ahead of time and refrigerate them to let the flavors blend and to save preparation work at dinnertime. If for some reason you don't get to make it ahead of time, don't worry about it, the salad will still taste good.
You can garnish your pasta salads with fresh herbs, or, if you don't have any fresh, sprinkle some dried herb on top."
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VENISON STROGANOFF
2 Tbs. flour
1/2 tesp. garlic powder
1/2 tesp. pepper
1/4 tesp. paprika
1 1/2 - 2 lbs venison steak
1 can cream of mushroom soup
1/2 cup water
1 pkg. dried onion mushroom soup mix
1 jar sliced mushrooms, drained
1/2 cup sour cream
1 Tbs. parsley flakes
* In a crock pot, mix flour, garlic powder, pepper, and paprika.
* Cut meat into 1/2 inch strips about 1 1/2 inches long.
* Place in flour mixture and stir the meat until well-coated.
* Add the mushroom soup, water, and soup mix.
* Stir until blended.
* Cover and cook on high for 3 hours or on low 6-7 hours or until meat is very tender.
* Stir in mushrooms, sour cream, and parsley.
* Immediately cover and cook on high 10-15 minutes or until its heated throughout.
* Serve over noodles or rice.
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STRAWBERRY FRENCH TOAST
4 pieces of "Texas Toast" style bread
cream cheese, at room temperature
strawberry preserves
strawberry syrup
whipped cream (optional)
* For each person, make 2 pieces of french toast the usual way (try to get bread for Texas Toast).
* Spread cream cheese on one slice, then top it with strawberry preserves.
* Cover with the remaining slice of french toast.
* Pour on some strawberry syrup.
* Top with whipped cream, if desired.
"Delish!"
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VENISON CHILE
1/2 lb. bacon, chopped
large onion, chopped
6 carrots, sliced
1 Tbs. chile powder
1 tesp. red pepper flakes
2 lbs. venison, cubed (or beef)
1 (28 oz.) can crushed Italian tomatoes
2 (15 1/2 oz.) cans chicken broth
1/2 (6 oz.) can tomato paste
1 (16 oz.) can kidney beans
2 cups frozen baby lima beans
* Cook bacon until nearly crisp.
* Add onion and cook to soften onions.
* Place bacon and onions in slow cooker along with bacon grease.
* Add remaining ingredients.
* Cook on high for 1 hour, then reduce temperature to low, for 6 to 7 hours.
* Serve with corn bread or rice.
"Yummy!"
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CROCK POT MEATBALL HOGIES
24 frozen meatballs
1 1/2 jars favorite spaghetti sauce (26 oz. ea.)
6 oz. Mozzarella, shredded
4 hogie rolls, toasted
* Place meatballs in slow cooker and set on high.
* Add sauce and cook for approximately 3 hours.
* Dip meatballs and sauce out of cooker and place on rolls.
* Sprinkle on cheese as desired for topping.
* Place in 500� F. oven for a few minutes to melt and brown cheese.
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SWEET and SOUR SAUSAGES
2 pkgs. (20-24 links) breakfast sausages
1 can pineapple chunks, drained (save juice)
1 cup whole cranberry sauce
1 tesp. chicken bouillion granules
1/2 cup boiling water
2 Tbs. brown sugar
2 Tbs. vinegar
2 1/2 green peppers, cut in bite size chunks
1 1/2 large onions, cut in bite size chunks
2 Tbs. corn starch
2 Tbs. water
cooked rice
* Combine reserved pineapple juice and cranberries.
* Dissolve bouillion in boiling water.
* Add brown sugar and vinegar (stir to dissolve sugar).
* Cut sausages in half and brown.
* Add green peppers and onions.
* Pour in bouillion, sugar, and vinegar mixture.
* Cover and simmer 10 minutes.
* Add pineapple and simmer 10 more minutes.
* Combine corn starch and water.
* Stir into sausage mixture and continue stirring until desired thickness.
* Serve over rice.
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BOW TIES WITH SPICY CHICKEN, PEPPER, & TOMATOES
1 lb. bowtie pasta
3 skinless, boneless chicken breast halves (about 1 lb,)
2 tesp. salt
1/4 cup olive oil
4 garlic cloves, thinly sliced
1 large bell pepper, cut into 1/2 inch squares
1 (28-oz) can diced tomatoes, drained
1/2 tsp crushed red pepper flakes
1/4 cup chopped fresh parsley
Grated Parmesan cheese, 1/2 cup- 3/4 cup
* Cook pasta till firm/tender, drain and set aside.
* Rinse chicken in cold water and pat dry with paper towels.
* Cut into 1/2 inch pieces and sprinkle with 1/2 tesp. salt.
* Heat 2 Tbs. olive oil in a large skillet or stirfry pan.
* Add chicken and cook until no longer pink in the middle.
* Set aside.
* Heat remaining oil in the same skillet, add peppers and garlic.
* Cook until softened but not brown.
* Add remaining 1-1/2 tesp. salt, tomatoes and red pepper.
* Cook until slitely thickened, about 5 to 7 minutes.
* Reduce heat to low and add the pasta, chicken and parsley.
* Cook, tossing gently until heated through.
* Serve with Parmesan cheese and crusty bread.
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YANKEE POT ROAST
1/4 cup all-purpose flour
2 tesp. salt
1/2 tesp. pepper
4- to 5-lb. beef boneless chuck pot roast
1 Tbl. shortening
1/2 cup water
2 cups sliced celery
3 med. potatoes, pared and cut into 1/2-inch cubes (about 2 cups)
2 cups diced carrots
2 cups 1/2-inch cubes rutabaga or yellow turnips
1 cup chopped onion
* Mix flour, salt and pepper; rub over beef roast.
* Heat shortening in skillet or Dutch oven until melted; brown beef on all sides.
* Drain off fat.
* Add water, heat to boiling; reduce heat. cover tightly and simmer on top of stove on medium-low flame or in 325 degree F. oven for 2 hours.
* Add vegetables.
* Add 1/4 cup water if necessary.
* Cover and simmer until beef and vegetables are tender, 45 to 60 minutes.
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OLD FASHIONED BEEF STEW
1/4 cup all-purpose flour
1-1/2 tesp. salt
1/8 tesp. pepper
1-1/2 lbs. beef stew meat, cut into 1-1/2 inch pieces
2 Tbls. shortening
1/3 cup chopped onion
3 cups hot water
2 med. onions, cut into fourths
2 carrots, cut into 1-inch slices
1/2 cup fresh, frozen or canned green peas
1 beef boullion cube
Snipped parsley
* Mix flour, salt and pepper.
* Coat beef with flour mixture.
* Heat shortening in 4-quart Dutch oven until melted; brown beef.
* Stir in chopped onion.
* Cook 5 minutes, stirring frequently, drain off fat.
* Add hot water.
* Heating to boiling; reduce heat.
* Cover and simmer 2 hours.
* Stir in remaining ingredients except parsley.
* Cover and simmer until vegetables are tender, about 30 minutes.
* Thicken stew if desired.
* Shake 1/2 cup cold water and 1 to 2 tablespoons flour in tightly covered jar.
* Stir into Stew.
* Heat to boiling; stirring constantly, boil and stir 1 minute.
* Sprinkle with parsley.
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MEAT LOAF
1 can (16 oz.) tomatoes
2 lbs. ground beef
2 eggs
1 cup oats
2 tesps. salt
1/2 tesp. pepper
1/4 tesp. ground nutmeg
* Place tomatoes with liquid in blender container.
* Cover and blend 5 seconds on low speed.
* Mix all ingredients.
* Spread evenly in an ungreased loaf pan, 9x5x3 inches.
* Bake uncovered in 350 degree F. oven until done, about 1 1/2 hours.
* Drain off fat during baking.
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SLOPPY JOES
1 lb. ground beef
1/2 cup chopped onion
1/3 cup chopped celery
1/3 cup chopped green pepper
1/3 cup ketchup
1/4 cup water
1 Tbl. Worcestershire sauce
1/8 tesp. red pepper sauce (Tabasco)
1 tesp. salt
6 hamburger buns, split and toasted
Note: For saucier Sloppy Joes, increase ketchup to 1/2 cup.
* Cook and stir ground beef and onion in 10-inch skillet until beef is brown and onion is tender; drain off fat.
* Stir in remaining ingredients except buns.
* Cover and cook over low heat just until vegetables are tender, 10 to 15 minutes.
* Serve on buns.
Yield: 6 sandwiches
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STUFFED GREEN PEPPERS
6 lg. green peppers
1 lb. ground beef
2 Tbls. chopped onion
1 tesp. salt
1/8 tesp. garlic salt
1 cup cooked rice
1 can (15 oz.) tomato sauce
* Heat oven to 350 degrees F.
* Cut thin slice from stem end of each pepper.
* Remove all seeds and membranes.
* Cook peppers in boiling salted water(1/2 teaspoon salt to 1 cup water) 5 minutes; drain.
* Cook and stir ground beef and onion in 10-inch skillet until beef is brown and onion is tender; drain off fat.
* Stir in salt, garlic salt, rice and 1 cup of the tomato sauce; heat until rice is hot.
* Stuff each pepper lightly with 1/2 cup beef mixture.
* Stand peppers upright in baking dish 8x8x2 inches.
* Pour on remaining tomato sauce.
* Cover with foil and bake 45 minutes.
* Remove foil and bake 15 minutes.
Yield: 6 servings.
Enjoy!
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COFFEE SMOOTHIE
1 cup milk
1/4 cup instant coffee granules
1/3 cup sugar
1 envelope (1-1/4 ounces) chocolate or vanilla instant breakfast drink
mix
3 cups ice cubes
* In a blender, blend all the ingredients except the ice until well combined.
* Add the ice and blend until well combined and slushy.
* Serve immediately.
Yields: About 1 quart (3 to 4 servings)
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BASIC MEAT LOAF
"Bake one for dinner and freeze three for future dinners."
4 medium eggs, beaten
2 1/4 cups 2% low-fat milk
6 Tbls. onion flakes
1 Tbls. salt
1 1/2 tesp. ground sage
4 1/2 lbs. lean ground beef
1 1/2 cups bread crumbs
6 Tbls. parsley flakes
* Cut three 15 x 12 pieces of plastic wrap or heavy-duty foil.
* Combine eggs, milk, onion flakes, parsley flakes, salt and sage.
* Stir in ground beef and bread crumbs.
* Divide Meatloaf mixture into three equal portions.
* Shape each portion into loaf shape.
* Place on plastic wrap or foil and wrap as airtight as possible.
* Store in freezer for up to 3 months.
* Preheat oven to 350 degrees.
* Lightly grease one 9 x 5 or 7 x 3 pan.
* Put meatloaf mix in prepared pan.
* Bake one hour or until done.
* Prepare Topping Sauce while meatloaf is in oven.
* Spread over meatloaf during last 5-7 minutes.
Topping sauce for one loaf:
1/4 cup ketchup
3 Tbls. brown sugar, firmly packed
1 Tbls. prepared mustard
1/2 tesp. nutmeg
* Mix together well.
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MEAT LOAF CORDON BLEU
2 eggs
1/4 cup parsley,divided
1/4 cup bread crumbs
1/2 cup chicken broth
2 cloves garlic, minced
2 tesp. salt
1 tesp. tarragon
1 tesp. dried mustard
1/4 tesp. black pepper
2 lbs. ground beef
1 bunch green onions, chopped
1 Tbl. butter
1 cup Swiss cheese, shredded
2 oz. prosciutto, chopped coarsely
* Preheat oven to 350�F. Beat eggs in large bowl.
* Add 2 Tbs. parsley, bread crumbs, broth, garlic, salt, tarragon, mustard and pepper.
* Beat well.
* Mix in ground beef.
* Set aside.
* Saute onions in butter until soft.
* Blend cheese, ham, remaining parsley and onions in medium bowl.
* Set aside.
* Divide the meat mixture into two equal parts.
* Pat one part into the loaf pan to form a layer.
* Top with cheese mixture.
* Pat remaining meat mixture on top of cheese.
* Bake for 45 minutes.
* Drain off fat.
* Bake an additional 30 minutes.
* Cool for 15 minutes, then remove from loaf pan and cool completely in refrigerator.
* Cut into thin slices for sandwiches.
"May also be served hot."
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HUNT'S TOMATO SAUCE MEAT LOAF
1 1/2 lbs. ground beef
12 oz. pork sausage
1 cup finely chopped onion
3/4 cup fine dry breadcrumbs
1/2 cup finely chopped celery
8 oz. Hunt's tomato sauce, divided
1 egg
1 tesp. garlic salt
1/2 tesp. rubbed sage
1/2 cup Hunt's tomato ketchup
* In large bowl, combine ground beef sausage, onion, bread crumbs, celery,
1/2 cup tomato sauce, egg, garlic salt and sage until well blended.
* Place mixture in shallow baking pan; form into loaf.
* Bake uncovered at 375�F for 1 hour and 15 minutes; drain.
* Meanwhile in small bowl, stir together remaining tomato sauce and ketchup.
* Spoon over loaf, coating well.
* Bake 15 minutes longer.
* Serve immediately.
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EXTRA SPECIAL SOUR CREAM MEAT LOAF
1 cup dairy sour cream
2 green onions, sliced
4 1/2 oz. sliced mushrooms, drained
2 lbs. ground beef
1 1/2 cups soft bread crumbs
2 tesp. salt
1 tesp. Worcestershire sauce
2 eggs
1/3 cup milk
* Heat oven to 350�F. in small bowl, combine sour cream, onion and mushrooms.
* In a large bowl, combine remaining ingredients; mix well.
* Shape meat mixture into long 4 inch wide rectangle in ungreased shallow baking dish.
* Make a 2 inch deep well, lengthwise, down center of loaf.
* Carefully spoon sour cream mixture into well.
* Bake at 350 F. for 1-1/4 hours.
* Let stand 10 minutes before slicing.
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BARBECUE MEAT LOAF
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup ketchup or barbecue sauce
2 lg. egg whites
1/4 cup dry bread crumbs
1 tesp. liquid smoke flavoring
1 tesp. salt
1/8 tesp. black pepper
1 lb. ground beef, extra lean
* Place all ingredients except beef in mixer bowl and mix at a low speed to blend well.
* Add beef to catsup mixture and mix at low speed until blended.
* Mix by hand.
* Shape into a loaf about 3 1/2 X 7".
* Place in a pan which has been sprayed with pan spray or lined with aluminum foil.
* Bake at 325� F. about 1 hour or until browned and firm.
* Pour off any fat and drippings and let set for 10 minutes before cutting into 6 equal slices.
* Serve 1 slice per serving.
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FANCY BACON MUSHROOM SWISS CHEESE MEAT LOAF
12 oz. bacon, diced
4 med. white mushrooms, chopped
1 sm. onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half & half
6 oz. shredded Swiss cheese
1/2 cup corn flake crumbs
* Preheat oven to 350� F.
* In a large skillet, cook bacon until crisp but not burned.
* Remove with a slotted spoon to paper towels to drain and cool.
* Remove all but a tablespoon of the bacon fat from the skillet and saute the mushrooms and onions until tender.
* Allow to cool slightly.
* In a large bowl, mix the beef, egg, and milk.
* Add the mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese and all but one tablespoon of the bacon bits.
* Add the corn flake crumbs and mix well until blended.
* Shape into a loaf and place in a large loaf pan.
* Bake at 350�F for about an hour, or until cooked through.
* Drain fat from the pan and sprinkle the reserved cheese and bacon on top.
* Bake an additional 5 minutes, or until cheese is bubbling.
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