Main dishes

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  1. Pennsylvania Dutch Pot Pie
  2. Jambalaya
  3. Bulgogi
  4. Broccoli Salad
  5. Engineer's Delight
  6. Teriyaki Sauce
  7. Lemon Thyme Chicken
  8. Stuffed Baked Potatoes

Pennsylvania Dutch Pot Pie

Stock:
  • 3 lbs chicken pieces or 1 whole frying chicken
  • 3 sticks of celery, chopped
  • 1 large onion, chopped
  • 2 Tbsps. Poultry Seasoning
  • 2 Tbsps. Chicken Bouillon Granules or 2 Bouillon Cubes
  • Water to Cover
Place ingredients in large kettle and slowly bring to a boil. Reduce heat and simmer until chicken is tender to the point of almost falling of the bone----approximately one hour. Remove chicken from broth and allow to cool. When cool, remove from bone. Discard skin and bones and set chicken aside for later. Taste broth and adjust the seasonings (i.e. more bouillon, more poultry seasoning, salt, etc).
Noodles:
6 cups all-purpose flour
5 or 6 eggs (5 is good, 6 is better)
Water to moisten
Place flour in large mixing bowl and form a crater in the center. (At this point you will want to take off your rings and wash your hands---this is a hands on job!) Break eggs into the crater and with a large fork mix them into the flour. Then rub the flour-egg mixture between your hands until the mixture is the consistency of coarse meal. Start adding water, two or three tablesoon at a time, and mixing with your hands until all the flour has been moistened and a firm ball can be formed. It should be doughy but not sticky. If it is sticky, work more flour into it---if too dry, add more water. Work the dough well with your hands until it is well mixed. Now comes the important part. Kneading. Place dough on a floured cutting board and knead vigorously. Ten minutes seems to be the average time it takes to obtain a pliable dough. You will feel the dough becoming smooth and elastic as you work. It should have a firm bounce and the velvety touch of a baby's bottom. Add flour to the board, as needed, to correct stickiness. When you feel the desired result has been achieved, cover and allow to rest for at least a half hour. Roll out noodle dough to the thickness of strips of lasagna; cut into two inch squares. Bring stock to a rapid boil and drop in noodle squares. (This is where family participation comes in. I roll and cut while others drop the noodles into the boiling broth.) When all noodle squares are added, reduce heat to medium and cook until tender---30 to 45 minutes depending upon quantity. 15 minutes before serving, add reserved chicken and continue cooking until chicken is heated through.
Serves six very hungry people.
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Tina's Jambalaya

Serves 6
Ingredients
  • 1 white onion - diced
  • 4 celery stalks - diced
  • 1 bell pepper - diced
  • Minced garlic - as little or as much as you want
  • 1 T olive oil
  • 1 Cup of Sierra Nevada beer
  • 2 boneless skinless chicken breasts - diced
  • 2 andouille sausages - diced
  • �lb cleaned and peeled prawns
  • 1 � large cans of cut and peeeled tomatoes. (better if you can find the cajun seasoned ones by S&W, but any spiced version will do)
  • 2 T Creole Seasoning (use more or less depending on how hot you want it)
  • 3 C cooked rice.
Hot Stuff!
Directions:
In large saucepan (dutch oven size), saute onion, garlic, celery and bell pepper in olive oil until soft. Add beer, chicken, tomatoes and seasoning. Cover and simmer for 15 minutes. Add prawns and sausage, simmer until prawns are pink (about 10 minutes). Add cooked rice, simmer another 10 minutes, serve with french bread and any cajun hot sauce for added spice. BAM!
The beauty of this recipe is there is no standard recipe. If you don't like prawns, leave them out. If you don't like sausage, leave it out. If you'd rather use crawfish, substitute them for the prawns. If you don't like hot stuff, you should probably cook something else. Or you can temper the heat by not using as much creole seasoning.
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Bulgogi

  • 1 lb. beef
  • 2 Tbsp. soy sauce
  • 1 Tbsp. sugar
  • 1 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 1/8 tsp. black pepper
  • 4 med green onions, chop coarsely
  • 3 gloves garlic, finely chopped
  • 1 tsp fresh ginger, finely chopped
  • 2 tbsp. water, rice wine or other white wine
  • 1 med carrot, grated
Cut the beef into thin slices about 3 inches square by 1/8 inch thick. Marinate the beef in all ingredients except the carrots for up to 1 1/2 hours at room temperature or longer in the refrigerator. Pour all ingredients in a skillet and cook over medium heat for 10 to 15 minutes, adding carrots about a minute before removing from the heat.
Serve over white rice.
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Josh's Engineer's Delight


Ingredients:
  • 1 Active Telco Circuit
  • 1 RJ-11 Modular Jack
  • 1 Audio Communication Unit with RJ-11 Adaptor
  • 1 Pizza Place
  • 1 Delivery Person
  • $15
Directions: Connect RJ-11 Modular Jack to Active Telco Circuit. Be certain not to cross the two lines of the circuit to prevent mild electrical stimuli on the dermis. Insert RJ-11 Adaptor into RJ-11 Modular Jack. Lift Receiver of Audio Communication Unit. Dial local number for Pizza Place. Order large pizza for delivery. Let sit for 30 minutes, or until the Delivery Person arrives. Place $15 in hand of Delivery Person. Enjoy! (Serves 1 Engineer, or 2-3 People)
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Karen's Broccoli Salad

Broccoli
  • 1 bunch broccoli (finely chopped)
  • 1 cup raisins
  • 1 1/2 cup celery (finely chopped)
  • 1 1/2 cup green grapes (quartered )
  • 1/2 cup slivered almonds
  • 1/2 lb. bacon fried and crumbled (bacon bits also work)
  • 6 med green onions
Mix together 		Dressing:
  • 1 cup mayonaise
  • 1/3 cup sugar
  • 1 Tbsp. vinegar

Stir until well mixed; add to salad and mix until coated.
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Teriyaki Marinade

  • 1/4 cup salad oil
  • 1/4 cup soy sauce
  • 2 Tbsp. catsup
  • 1 Tbsp. vinegar (balsamic is best)
Teriyaki Marinade
  • 1/4 tsp pepper
  • 2 - 3 cloves of garlic, crushed
  • 1/8 tsp ginger
Mix well and pour over any meat you plan to serve and marinate for at least two hours. Best when meat is cooked on the grill.
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Lemon Thyme Chicken

  • 3 Tbsp. flour
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 skinless, boneless chicken breast halves
  • 2 Tbsp. olive oil
  • 3 green onions, minced
  • 1 Tbsp. butter
  • 1 cup chicken broth
  • 3 Tbsp. lemon juice
  • 1/2 tsp. thyme
  • lemon wedges
  • 2 Tbsp. chopped parsley
Yummy Chicken
  1. In a plastic bag, combine the flour, salt and pepper and shake to mix. Add the chicken and sake to coat lightly. Remove the chicken and reserve the excess seasoned flour.
  2. In a large skillet, warm 1 Tbsp. of the oil over medium heat. Add the chicken and brown on one side, about 5 minutes. Add the remaining 1 Tbsp oil, turn the checken and brown well on the second side, about 5 minutes longer. Transfer the checken to a plate and set aside.
  3. Add the butter to the skillet. When the butter has melted, stir in the reserved seasoned flour and cook, stiring, until the flour is completely incorporated about 1 minute.
  4. Add the broth, 2 tablespoons of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly.
  5. Return the chicken to the skillet, reduce the heat to medium-low and cover the skillet. Cook until the chicken is tender and opaque throughout, about 5 minutes.
  6. Divide the chicken among 4 plates. Stir the remaining 1 tablespoon lemon juice into the sauce in the skillet, add the green onions and then pour over the chicken. Serve the chicken with lemon wedges and a sprinkling of parsley, if desired.
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Baked Stuffed Potatoes

Stuffed Baked Potato
  • 2 large baked potatoes
  • 1 Tbsp butter
  • 3 Tbsp Miracle Whip
  • 3 Tbsp Fat free sour cream
  • 1 tsp. celery salt
  • 1 tsp. seasoned pepper
  • Paprika
  • Parmesan Cheese
Cut baked potatoes in half, lengthwise. Very carefully scoop out the potato, making sure to not damage the shell. Mix potato with all ingredients except paprika and cheese and put back in potato shell. Sprinkle with paprika and cheese. Can be made early in the day and refrigerated until later. Bake in 350� oven for about 20 minutes.
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