Favorite Dinners

							Cashew Chicken Stir-Fry
2 cups chicken broth, divided
¼ cup cornstarch
3 Tablespoons soy sauce
½ teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into ½-inch strips
2 garlic cloves, minced
½ cup thinly sliced carrots
½ cup sliced celery (1/2 inch pieces)
3 cups broccoli florets
1 cup fresh or frozen snow peas
1 ½ cups cashews

In a skillet, heat 3 tablespoons of broth. Meanwhile, combine the cornstarch, soy
sauce, ginger and remaining broth until smooth; set aside. Add chicken to the
skillet; stir-fry over medium heat until no longer pink, about 3-5 minutes.
Remove and keep warm. Add garlic, carrots and celery; stir-fry for

Norwegian Meatloaf
2 pounds lean ground beef
1 6 ounce package stuffing mix
1 5 ¼ ounce can tomato juice (ok without)
1 cup applesauce
½ cup mayonnaise or 1 egg
1 grated carrot
½ green pepper, diced (optional)
¼ teaspoon nutmeg
 ¼ teaspoon ginger

Mix --Bake 350o 1-1 ½ hours.
Chicken Stew with Parsley Dumplings (Bisquick box)
2 ½-3 pound boiler-fryer chicken, cut up
4 cups water
1 cup chopped onion
5 teaspoons chicken bouillon or 5 chicken bouillon cubes
¼ teaspoon pepper
2 cups sliced carrots
1/3 cups all-purpose flour
½ cup water
h1 ½ cup sliced celery
2 cups Bisquick
2/3 cup milk
1 Tablespoon parsley flakes

Heat chicken, 4 cups water, the onion, bouillion, and pepper to boiling in a 4
quart Dutch oven, reduce heat. Simmer uncovered 30 minutes.
Add carrots, simmer 10 minutes. Mix flour and ½ cup water. Stir flour mixture
and celery into chicken mixture. Cook, stirring constantly, until thickened. Mix
baking mix, milk and parsley until soft dough forms. Drop by spoonfuls onto
boiling stew. Cook, uncovered, over low heat 10 minutes. Cover and cook
10 minutes longer. Serves 4-6


Ham and Rhubarb Stuffing

Score a ham, cover with cloves, mustard, honey. Barbecue.

Rhubarb stuffing (Quick Cooking)
5 cups chopped fresh or frozen rhubarb (not canned!)
    ½ inch pieces, thawed
½ cup sugar
1 medium onion, chopped
½ cup butter, divided
3 cups corn bread stuffing (Stove Top or store brand)
½ cup chopped walnuts

In a large bowl, toss rhubarb and sugar; set aside. In a skillet over medium heat,
saute onion in 2 Tablespoons butter until tender; add to rhubarb mixture. Stir in
stuffing and walnuts. Melt the remaining butter; pour over the stuffing mixture
and toss lightly. Spoon into a greased 2 quart shallow baking dish. Bake,
uncovered, at 325o for 40-45 minutes or until stuffing is heated through and top
is lightly browned. Serve warm. 6-8 servings
Spinach Beef Biscuit Bake
2 tubes (7 ½ ounces each) refrigerated buttermilk biscuits
1 ½ pounds ground beef
½ cup finely chopped onion
2 eggs
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 can (4 ounces)mushroom stems and pieces, drained WE OMIT
4 ounces (1/2 cup) crumbled feta or shredded Monterey Jack cheese
¼ cup grated Parmesan cheese
1 ½ teaspoons garlic powder
salt and pepper to taste
1-2 tablespoons butter, melted

Press and flatten biscuits onto the bottom and up the sides of a greased 11x7
inch baking dish; set aside. In a skillet over medium heat, cook beef and onion
until meat is no longer pink; drain. In a bowl, beat eggs. Add spinach and
mushrooms; mix well. Stir in the cheeses, garlic powder, salt, pepper and beef
mixture; mix well. Spoon into prepared crust. Drizzle with butter. Bake,
uncovered, at 375o for 25-30 minutes or until crust is lightly browned. 6 servings.


Taco Bake
1 lb. Ground beef
1 small onion
¾ cup water
1 package taco seasoning (1 ¼ ounce)
1 can (15 ounce) tomato sauce
1 package (8 ounce) shell macaroni, cooked and drained
1 can (4 ounce) chopped green chilis
2 cups (8 ounce) shredded cheddar cheese, divided

Brown beef and onion, drain. Add water, taco seasoning, tomato sauce. Bring
to a boil, reduce heat and simmer 20 minutes. Stir in macaroni, chiles and 1 ½
cup cheese. Pour into a greased 1 ½ quart baking dish. Sprinkle with cheese.
Bake 30 minutes @ 350o
Easy Lasagna (Grandma Brown)
Brown:
1 ¼ pound hamburger
 1 cup chopped onion
Fresh garlic

Add and bring to a boil:
1 teaspoon seasoned salt
½ teaspoon pepper
1 Tablespoon sugar
1 teaspoon Italian seasoning
½ teaspoon oregano
1 quart tomatoes
1 can (15 ounce) tomato sauce
1 cup water (omit from “Lorry’s Version”)

Add:
1 pint cottage cheese
1 Ricotta cheese
1 10 oz. Box of spinach, thawed and drained (if you double the recipe, don’t
double this.)

Into a 9x13 inch pan, layer tomato-meat mixture with 1 8 ounce package of
lasagne noodles and 8 ounces or so of Mozzerella cheese. Make sure noodles
are well covered by sauce. Cover pan with aluminum foil
And bake in a 350o oven for 45 minutes to 1 hour or make in 2 9x9 inch pans
and freeze.

Walton Stew
½ cup butter
2 cups chopped carrot
1 cup chopped onion
1 cup chopped celery
   Garlic
½ cup chopped mushrooms
2/3 cup lentils
1 cup barley
4 chopped tomatoes
4 cups water or broth
¼-1/2 cup soy sauce
spices of choice (rosemary, pepper, there is enough salt in the boullion)
Saute vegetables in butter. Add all other ingredients and cook slowly until barley
is done.

Mustard-Apricot Sauce for Pork
1/3 cup apricot preserves
2 Tablespoons Dijon mustard
3 green onions, chopped
4 pork loin chops

In a small saucepan over low heat, cook and stir preserves and mustard until
preserves are melted; set aside.
BBQ or broil the pork, using glaze on both sides. Serve over rice.


Black Bean Chili (Karen Hedden)

2 cups dried black beans or 3 (15 ounce) cans
½- 1 teaspoon ground cumin
1 teaspoon oregano
1 cup onion, finely chopped
3-4 teaspoons minced garlic
1 teaspoon Tabasco Sauce
1 Tablespoon paprika
1 can (16 ounce) blended tomatoes
1 can green chilis
¼ ++ bunch chopped cilantro
½- 1 pound lean ground beef

To cook dried beans: salt to taste and place in a 3 quart kettle. Cover with water
to several inches above top of beans. Cover pot, bring to a boil. Reduce heat,
cook 1¾ hours or until tender. Add water as needed.
When done, strain and reserve ½ cup liquid. Add ½ cup back to beans.
To use canned beans: Pour beans, undrained, into 3 quart kettle. Heat to
simmering.
Saute onions and ground beef. Add to cooked beans. Also add tomatoes,
garlic, cumin, oregano, Tabasco, paprika, and chopped cilantro.
Bobbie’s Casserole

Fry up: 1 small onion and green pepper
       2 pounds ground beef

Cook: 1 bag of noodles

In a large pot, throw in: the fried onion, green pepper, and ground beef
                      1 can solid pack tomatoes
                      1 can tomato sauce
                      1 can corn
                      1 can mushrooms
                      1 can pitted olives and some olive juice
                      about 3 cloves garlic or garlic powder

Add: Drained noodles
     At least ½ pound Velveeta cheese in small cubes
     Salt and pepper to taste

Bake slowly until it is dry enough.
Spoon Bread
1 quart fresh whole milk
1 cup coarse cornmeal
2 tablespoons butter
3 eggs, beaten
1 ½ teaspoons salt

Put the cornmeal and 1 cup of the milk in a heavy saucepan. Bring to a boil,
stirring in the rest of the milk in cupfuls as the mixture thickens. Stir in the
butter. Take some hot mixture and stir into eggs. Then stir eggs into hot mixture
quickly. (or…Pour the mixture into another pan and refrigerate for ½ hour until
lukewarm).
Preheat oven to 400o. Add the salt and eggs to the cornmeal mixture and beat
the batter thoroughly. Pour it into a deep, well-greased 2 quart baking dish or
casserole. Bake for 30 minutes, or until the spoon bread turns a golden brown
on top. (You can put grated cheese on top before baking, if you want.) Serves 6
Quiche Lorraine (Lynn Buckingham)

1 pie crust, baked 15 minutes at 400o
1 cup diced onion
1 10 ounce package chopped spinach (or cooked fresh)
¾ teaspoon salt
¼ teaspoon pepper
1 cup heavy cream
4 eggs
1 cup grated Swiss cheese
fresh mushrooms
¼ green pepper
6-8 slices bacon, crumbled

Layer mushrooms, green pepper, onions and bacon. Add spinach. Season
Top with Swiss cheese. Beat eggs and cream. Pour over cheese and fillings
until it reaches ½ inch from top of dish.
Bake at 375o for 30-40 minutes until golden brown and filling is set. Let stand 10
minutes

Scalloped Potatoes (Karolyn Mengershausen)
12 potatoes
2 Tablespoons butter
1 can cream of chicken soup
1/3 cup chopped green onions
1 pint sour cream
1 ½ cups grated cheddar cheese
1 cup cubed ham

Boil the potatoes. Cool, then peel and cube. Heat the butter and soup. Mix in
sour cream, onions and cheese. Stir in the potatoes. Sprinkle cheese on top.
Bake in 350o oven for 45 minutes. Serves a lot.
Crispy Baked Chicken
1 cup Italian style bread crumbs
2 tablespoons melted butter
1 egg
6 boneless skinless chicken breasts (or other chicken parts)

Heat oven to 375o. Spray baking pan with nonstick spray. In shallow bowl,
combine bread crumbs and butter. In another shallow bowl, beat egg with fork.
Dip chicken into egg; coat evenly with bread crumb mixture. Place on pan and
bake 25-30 minutes or until chicken is no longer pink, turning once. 6 servings
Variations: cut breasts into strips; add 1/8 inch dried dill weed, thyme or
rosemary leaves; use fish instead of chicken (coat with flour before dipping in
egg); use pork chops.


Pineapple Hawaiian Chicken
 Pieces of 2 chickens
Cooking oil
2 tablespoons sugar
1 teaspoon cornstarch
1 8 ¼ ounce can crushed pineapple
2 tablespoons butter
2 tablespoons soy sauce
1 tablespoon finely chopped onion

Preheat broiler. Brush chicken with oil; season with salt and pepper. Place, skin
side down, on broiler pan and broil until lightly browned, about 20 minutes. Turn,
broil 15-20 minutes. (Chicken can be fried or baked). Meanwhile, in a small
saucepan combine sugar and cornstarch. Stir in crushed pineapple, butter, soy
sauce and chopped onion. Cook and stir until thickened and bubbly; cook one
minute more. Spoon glaze over chicken last 5 minutes of broiling time (or frying
time). Serves 4-6
Cheeseburger Pie (Bisquick box)
1 cup Bisquick baking mix
¼ cup cold water
1 pound ground beef
½ cup chopped onion
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons Bisquick baking mix
1 tablespoon Worcestershire sauce
2 eggs
1 cup small curd cottage cheese
2 medium tomatoes, sliced
1 cup shredded cheddar cheese (about 4 ounces)

Heat oven to 375o Mix 1 cup baking mix and the water until soft dough forms;
beat vigorously 20 strokes. Gently smooth dough into ball on floured cloth-
covered board. Knead 5 times. Roll dough 2 inches larger than inverted pie
plate, 9 x 1 ¼ inches. Ease into plate; flute edge if desired.

Cook and stir ground beef and onion until beef is brown; drain. Stir in salt,
pepper 2 tablespoons baking mix and the Worcestershire sauce. Spoon into pie
crust. Mix eggs and cottage cheese; pour over beef mixture. Arrange tomato
slices in circle on top; sprinkle with cheddar cheese. Bake until set, about 30
minutes. 6-8 servings.

Buttermilk Pecan Chicken (Q.C. 2002 book, pg. 290)

1 cup ground pecans (grind in blender, use more, needs more than 1 cup)
¼ cup sesame seeds, optional
1 tablespoon paprika
2 teaspoons salt (watch this, tends to be salty)
1/8 teaspoon pepper
1 cup all-purpose flour (we omit this)
½ cup buttermilk
6 boneless, skinless chicken breast halves
2 tablespoons butter, melted (we like it with more butter)
18 pecan halves

In a shallow bowl, combine the pecans, sesame seeds, if desired, paprika, salt &
pepper. Place flour and buttermilk in separate shallow bowls. Coat chicken with
flour (not us), dip in buttermilk, then coat with pecan mixture. Place in a greased
13 x 9 baking dish. Drizzle with butter. Top each with 3 pecan halves. Bake,
uncovered, at 375o for 30-35 minutes or until juices run clear. Yield: 6 servings.
Salisbury Steak with Gravy (Quick Cooking, 2002, pg.
279)
1 egg, beaten
½ cup soft bread crumbs
¼ cup chopped onion
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
1 pound ground beef
 In a mixing bowl, combine ingredients. Shape into 4 patties; cook until done.

Gravy:
2 Tablespoons all-purpose flour
1 can (14 ½ ounces) beef broth
¼ cup ketchup
1 Tablespoon Worcestershire sauce
¼ teaspoon dried basil
1 jar (4 ½ ounces) sliced mushrooms, drained

Combine flour and broth until smooth. Add the other ingredients; cook until
thickened. Pour over patties nestled in mashed potatoes.



Crunchy Turkey Casserole (QC 2002 book, pg. 111)
(Kids don’t like, only parents)

2 cans (10 ¾ ounces each) condensed cream of mushroom soup, undiluted
½ cup milk or chicken broth
4 cups cubed cooked turkey
2 celery ribs, thinly sliced
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained and halved
1 tablespoon soy sauce
1 can (3 ounces) chow mein noodles
½ cup slivered almonds

In a large bowl, combine soup and milk. Stir in turkey, celery, onion, water
chestnuts and soy sauce. Transfer to a greased shallow 2 qt. baking dish.
Sprinkle with noodles and almonds. Bake, uncovered,
at 350o for 30 minutes or until heated through. 6-8 servings
May be better over rice or biscuits or something.
Herbed Chicken and Veggies (QC,1999, modified)
4+ lbs. skinless chicken parts
1 can diced tomatoes
1 can chicken broth
1 medium onion, chopped
2 cloves garlic, minced
1or 2 bay leaves
1 ½ teaspoons salt
1 teaspoon dried thyme
¼ teaspoon pepper
2 cups broccoli florets (or a bag)
Hot cooked rice

Place all but the broccoli and rice in the crock pot, and cook on low for 7-8 hours.
Add the broccoli about 45 minutes before finishing. Discard bay leaf. Thicken
pan juices, if desired. Serve over rice. 4-6 servings.

Grilled Flank Steak (QC 2001)

¼ cup soy sauce (1/2 cup originally, too salty)
¼ cup red wine or beef broth
2 green onions, sliced
3 Tablespoons lemon juice
2 Tablespoons vegetable oil
2 Tablespoons Worcestershire sauce
1-2 garlic cloves, minced
1 beef flank steak (1-2 pounds)
2 Tablespoons prepared mustard

In a large resealable plastic bag, combine the first seven ingredients; mix well.
Add beef; seal bag and turn to coat. Refrigerate for several hours or overnight,
turning once.
Drain and discard marinade. Brush both sides of meat with mustard. Grill,
covered, over medium-hot heat for 5-10 minutes on each side (for rare, meat
thermometer should read 140, medium, 160, well done, 170). Slice thinly across
the grain. 6 servings.
Cheeseburger Buns (TH, J/J 2003 pg. 35)

1 package Rhodes Sweet Roll dough, defrosted
1 ½ pounds ground beef
¼ cup chopped onion
1 (8 oz. can) tomato sauce
sliced cheddar cheese

In a skillet, cook beef and onion until meat is no longer pink; drain. Stir in tomato
sauce. Remove from the heat; set aside.
Pat each roll flat and as thin as practical (roughly 3 inches around). Top 1 circle
with 1 slice of cheese, then about 3 Tablespoons of beef mixture. Top with
another flattened circle of dough, squish the sides together, then tuck the edges
under to the bottom. Place on greased cookie sheet. Cover and let rise until
doubled, about 20 minutes.
Whisk 1 egg with some milk and brush on tops of buns. Bake at 400 o for 8-12
minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield 16
sandwiches.


Pork (Chops) with Apples and Stuffing (QC 2002, page
67)
6 boneless pork loin chops (1 inch thick) or cubed
1 tablespoon vegetable oil
1 package (6 ounces) crushed stuffing mix (Stove Top Savory Herb)
1 can (21 ounces) apple pie filling with cinnamon (2 cans good, too)

In a skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare
stuffing according to package directions. Spread pie filling into a greased 13 x 9
inch baking dish. Place the pork chops on top;
Spoon stuffing over chops. Cover and bake at 350o for 35 minutes. Uncover,
bake 10 minutes longer or until a meat thermometer reads 160o. Yield: 6
servings.
Crispy Onion Chicken (Taste of Home, A/S 2003, pg. 31)
½ cup butter, melted
1 Tbsp. Worcestershire sauce
1 tsp. ground mustard
½ tsp. garlic salt
¼ tsp. pepper
4 boneless, skinless chicken breast halves
1 can (6 oz.) French fried onions, crushed

In a shallow bowl, combine the butter, Worcestershire sauce, mustard, garlic salt
and pepper. Dip chicken in the butter mixture, then coat with onions. Place in a
greased 9 inch square baking pan. Top with any remaining onions; drizzle with
any remaining butter mixture. Bake, uncovered, at 350o for 30-35 minutes or
until chicken juices run clear. Yield: 4 servings


Garlic Pork (adapted from Taste of Home, A/S 2003 pg.
32)

2 Tbsp. Minced garlic
2 Tbsp. Lemon juice
2 tsp. olive oil
½ tsp. basil
½ tsp. oregano
4-5 lb. Pork loin roast
1 Walla Walla sweet onion, sliced
a little olive oil or butter

Combine first 5 ingredients, spread on fat side of pork. Barbecue fat side up or
cover and bake at 350o for 1 ½ hours, then uncover and bake 1 ½ hours more or
until meat thermometer reads 160o. Before pork is finished, sauté the onion in a
little olive oil or butter, and put on meat toward the end of the cooking time. Let
stand 10 minutes before slicing. Serves 10-12
Chicken Ham Casserole
1 package (6 oz) long grain and wild rice mix
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 can (12 oz) evaporated milk
1 cup (4 oz) shredded colby cheese
1/8 teaspoon pepper
1/4 cup grated parmeasean cheese

Cook rice mix according to package directions. Transfer to a greased 2-qt
baking dish. Top with chicken and ham. In a bowl, combine the soup, milk,
Colby cheese and pepper; pour over chicken mixture. Sprinkle with the
Parmesan. Bake, uncovered, at 350o for 25-30 minutes or until bubbly.

Taco Soup (Katie Mengershausen)
 1 pound hamburger
 Onion, chopped
    Brown; drain fat.
 1 can chili beans
 1 can tomato sauce
 1 can corn
 1 can beef broth
 1 can stewed tomatoes
 1 can kidney beans, drained
 Small can sliced olives, drained

 Bring all ingredients to a boil. Simmer half-hour. (Crock pot is easier)
Tarragon Salmon (Taste of Home, A/S 2003, pg.14, this
has been doubled)
4 inch-thick salmon steaks or a fillet
4 tablespoons butter, melted
4 teaspoons lemon juice
2 tablespoons minced fresh tarragon
2 tablespoons minced fresh parsley
salt and pepper to taste

Place the salmon in an ungreased 13x9 inch baking dish. Drizzle with butter and
lemon juice. Sprinkle with the tarragon, parsley, salt and pepper. Bake
uncovered, at 350o for 20-25 minutes or until fish flakes easily with a fork. OR
we prefer the salmon barbecued.

Chicken with Paprika Cream (Taste of Home, F/M 2004, pg. 13)
6 boneless, skinless chicken breasts
6 Tablespoons butter, divided
1 tablespoon vegetable oil
6 green onions, chopped
1 to 2 tablespoons paprika (we used 2)
2 cups heavy whipping cream
1 teaspoon salt
¼ teaspoon pepper
Hot cooked rice
Additional chopped green onions, optional garnish

In a large skillet, brown chicken in 1 tablespoon butter and oil over medium heat.
Cover and cook for 5-7 minutes or until juices run clear. Remove chicken; keep
warm.
In the same skillet, sauté onions until tender. Add paprika and remaining butter;
heat until butter is melted. Stir in the cream, salt and pepper; cook and stir until
sauce is thickened, about 4 minutes. Serve with chicken over rice. Garnish with
onions if desired. Yield; 6 servings.
Rosemary Lime Chicken (QC, M/J 2004 pg. 17)

4 boneless skinless chicken breast halves, 5 oz. Each (thighs work, too, and can
double the quantity)
2 tablespoons canola oil
½ cup white wine or chicken broth
¼ cup lime juice
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
½ teaspoon salt
¼ teaspoon pepper

Flatten chicken to ½ inch thickness. In a large skillet, brown chicken in oil over
medium high heat. Add the remaining ingredients. Cook, uncovered, for 5-7
minutes or until chicken juices run clear. Yield: 4 servings

Apricot Pork Chops (QC, M/J 2004, pg. 6)
1 can (15 ¼ ounces apricot halves, undrained
4 bone in pork loin chops (3/4 inch thick)
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper to taste

Place apricots in food processor or blender; cover and process until coarsely
chopped. In a large skillet, brown pork chops in butter over medium high heat.
Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes
or until meat juices run clear.
Remove the chops and keep warm. Combine cornstarch and cold water until
smooth; stir unto apricot mixture. Bring to a boil; cook and stir for 1 minute or
until thick ened. Season with salt and pepper. Serve over pork chops. Yield: 4
servings.

Pork chops (adapted from QC, 2004, pg. 43 M/J)
Cook pork chops in oil. At the end of cooking time, top with shredded cheddar
cheese and bacon bits or crumbled cooked bacon.
Italian Bow Tie Bake QC 2004, pg. 143)

1 to 1 ½ lb. Cooked and crumbled ground beef
8 oz. Uncooked bow tie pasta
1 jar (16 oz.) garlic and onion spaghetti sauce
1 envelope Italian salad dressing mix
2 cups (8 oz.) shredded mozzarella cheese

Cook pasta according to package directions; drain. In a bowl, combine the
spaghetti sauce and salad dressing mix; add pasta and toss to coat. Transfer
To a greased shallow 2 qt. Baking dish. Sprinkle with cheese. Bake, uncovered,
      o
at 400 for 15-20 minutes or until heated through. Yield: 4 servings.




Hot Colby Ham Sandwiches (QC M/J 2004)

½ cup butter, melted
2 tablespoons prepared mustard
1 tablespoon dried minced onion
1 tablespoon poppy seeds
2-3 teaspoons sugar
15 dinner rolls, about 3 inch diameter, sliced
15 slices Colby cheese
15 thin slices deli ham (about 1 pound)
2 cups (8 ounces) shredded mozzarella cheese)

In a small bowl, combine the butter, mustard, onion, poppy seeds and sugar.
Place roll bottoms, cut side up, in an ungreased 15 X 10 X 1 inch baking pan.
Top each with Colby cheese, ham and mozzarella cheese. Drizzle with half of
the butter mixture.
Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, at
350o for 10-15 minutes or until cheese is melted. Yield: 15 servings