Tater-Tot Casserole

Source:  Rachel Rice

2 pounds hamburger

2 cans cream of chicken soup

2 cans milk

large bag of frozen tater tots

green beans (opt)

Heat at 350 degrees for half an hour until bubbly.

Sweet and Sour Meatballs

Source:  Emily Rice

1 to 1 1/2 pounds lean ground beef

3/4 cup rolled oats

2 eggs, beaten

dash of pepper

1 teaspoon salt

1/2 cup milk

1/2 cup finely chopped onion

1 teaspoon Worcestershire sauce

Combine all ingredients, mix well.  Form into about 12 balls, each about 2 inches in diameter.

Sauce:  Emily sometimes doubles this for extra sauce when having rice

1/2 cup brown sugar

1 teaspoon mustard

1/4 cup barbecue sauce

1/4 cup vinegar

1 teaspoon Worcestershire sauce

Pour sauce over meatballs and bake at 350 for about 45 minutes.

Chicken Pot Pie with Puff Pastry

source:  MaryOwen Heslop

Note:  It is important that you read all four steps before starting to get an overview of what is needed.  The ingredients are listed under each step.

Step 1:  Preparing the puffed pastry:

Preheat oven to 440 degrees.

1 (17.3 oz) pkg. Pepperidge farms Puff Pastry Sheets (In the frozen food department)

1 egg

½ egg shell of cold water

Take the pastry sheets out of the package, separate the sheets (do not ry to unfold at this time), lay on the counter and allow them to thaw for 30 to 40 minutes.

While the sheets are thawing prepare two cookie sheets by lining with parchment paper (preferred) or non-stick aluminum foil.  If using parchment paper, dot each of the ends and middle with a slight dab of shortening or butter to secure the paper to the baking sheets to prevent it from sliding, or the unused portion from flying up and sticking to the food while baking in a convection oven.  Set aside.

On a floured work surface, unfold one of the pastry sheets.  Roll out the pastry according to the instructions on the box.  The pastry sheet will be the right size for a 9 x 13-inch pan.  Put the rolled out pastry on one of the prepared cookie sheets.  Set aside.  If making tow pies, repeat with second pastry sheet.  Lay the baking pan that you are going to bake the pie in upside down on the rolled out pastry, and cut to size.

Make an egg wash by putting the cold water and the egg in a small bowl and stirring with a fork to combine.  Using a pastry brush coat the prepared pastry sheet(s) with the egg wash, making sure that you cover all of the top surface.  (This is what gives the golden shine to the finished crust.)  Bake for 15 to 20 minutes or until golden brown. 

Remove from the oven, let cool for a minute.  Using the parchment paper, lift the pastry over to the cooling rack and gently let is slide on to the rack.  Cool.

Step 2:  Chicken Preparation (This part may be done ahead of time and kept in the refrigerator or frozen for later use.):

½ cup diced onions

½ cup celery, cut on the diagonal, ¼-inch thick.  (Chop the leaves, and use those also)

½ cup carrots, cut on the diagonal, 1/4 –inch thick

3 tablespoon butter

4 – 6 boneless, skinless chicken breasts halves

½ (10-1/2 oz) can Campbell’s chicken broth, save the rest for the thickening agent

Sauté vegetables in butter just until thender.  Leaving the vegetables in the pan, add the chicken by dipping the bone side into the vegetable mixture, then quickly flip the chicken breast over.  (The purpose is to coat the chicken with buttery juices.)  Add the chicken broth.  (When you pour the broth in the pan try to avoid pouring it over the top of the chicken.)  Cover and cook for approzimately 3 – 5 minutes.  Turn the chicken over and cover.  Cook until chicken is just done, about 3 – 5 minutes depending on the thickness of the chicken breast.  (do not overcook the chicken, it will make the chicken tough and the chicken and vegetables will lose their flavor.  Chicken breast is done when it cuts easily and is cream color throughout.)  Remove the cooked chicken from the pan.  Se aside the vegetable mixture.  Cut the chicken into bite sie pieces.  Add the chicken pieces to the vegetable mixture you cooked in it  Set aside.

Step 3: Preparing the Vegetable Cream Sauce (This part may be done the day before or even frozen for later use.):

1 cup mushrooms, cut into bite size pieces.

4 – 5 Tablespoon butter, divided

salt and pepper to taste

3 cup onions cut into bite size pieces

3 cup celery, cut on the diagonal, into ¼ - inch pieces

2 cup carrots cut, on the diagonal, into ¼ - inch pieces

2 cup chicken broth plus ½ to ¾ c for thickening the sauce

2 cup whipping cream or regular evaporated canned milk

6 tablespoon flour

½ to 1 cup frozen petite peas

In the same pan you are going to cook the cream sauce, sauté the mushrooms in 1 to 2 Tbsp butter for one minute. (Hint:  Bring the butter to a foaming state, add the mushrooms.  Lightly salt and pepper the mushrooms then toss and stir while cooking.)  remove the mushrooms from pan and set aside.  In the same pan, melt the 3 Tbsp of butter.  Add the carrots and cook for 1 minute, then add the onions and celery.  Mix the vegetables together and cook until tender, add the 2 c chicken broth;  cover and cook for 5 minutes, stir occasionally.  Put the remaining broth (1/2 to ¾ c)in a container with a lid, then add the flour.  Put lid on and shake vigorously.  Pour the mixture through a strainer to remove any lumps.  Set aside.  Add the chicken and begetables, mushrooms and cream to the hot chicken broth.  Bring to a boil.  Slowly add thickening agent until you get the desired thickness, stirring constantly to prevent lumps.  Cook and continue stirring for 3 minutes.  Remove from heat.

Step 4:  Putting it all together:

When ready to serve, put the Chicken Pot Pie filling into the baking pan(s); top with the cooked putted pastry.  If it doesn’t set down in the pan, carefully trim the edges of the pastry with a sharp knife to get it to git the pan.  Put the pie in the oven and bake for 15 – 20 minutes or until the chicken mixture is bubbling up around the outer edges of the crust.  Serve and enjoy!

Café Rio Pork (over night)

2 tablespoon brown sugar

1-1 1/2 teaspoon red pepper

2 teaspoon cumin

1 teaspoon salt

Rub onto 93 ½-4 lbs) roast cook on low over night.

Add the next morning:

1 can soda pop

1 cup chicken broth

2 cloves garlic

1 small onion chopped or sliced

1 cup brown sugar

Shred pork and serve.  Or cool, wrap lablel and freeze

Thai Peanut Noodles

1/2 c. chicken broth

1/2 cup chicken broth

3 tablespoons creamy peanut butter

1-2 teaspoon Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)

1 1/2 tablespoons honey

3 tablespoons soy sauce

1 1/2 tablespoons fresh minced ginger

2-3 cloves garlic, pressed or minced

8 oz. Udon or linguine noodles

Chopped green onions

Chopped cilantro

2 limes, cut into quarters

Chopped peanuts

Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Baked Creamy Chicken Taquitos

Recipe by OurBestBites.com

1/3 cup (3 oz) cream cheese
1/4 cup green salsa
1 tablespoon fresh lime juice
1/2 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon onion powder
1/4 teaspoon granulated garlic
3 tablespoons chopped cilantro
2 tablespoons sliced green onions

2 cups shredded cooked chicken
1 cups grated pepper jack cheese

fajita size flour or small corn tortillas
cooking spray

Heat oven to 425 degrees. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge. Or freeze for later use.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. 

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister.   Freeze at this point for later use with the sauce.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Yogurt

Yogurt

Source: Diana Rice

Small Batch:

1 cup non instant powdered milk solids

3 cups warm water

1 cup plain yogurt with live cultures (unflavored)

 covered plastic container

Add 3 cups water to blender.  Mix in 1 cup milk solids on slow speed.  Pour into plastic container.  (Repeat above steps as many times as desired for bigger batches still adding just 1 cup of yogurt.)  Stir 1 cup yogurt thoroughly into mixture.  Cover container and put in warm, draft-free spot such as unheated oven with the light on.  Culture about 12 hours.  Refrigerate when it reaches desired consistency.  Do not be discouraged if culture time takes longer. 

Tips:  Stir in flavorings as to not disturb the consistency.  If it does become runny, I call it drinkable yogurt.  Also, I like to use yogurt as a substitute for sour cream.    Reserve plain yogurt for a starter to a new batch.

Yogurt Pops

4 cups yogurt

½ cup sugar

Add in any combination:  berries, bananas,

juice concentrate, jam, vanilla

Mix in blender until smooth.  Pour into 3-ounce plastic or paper drinking cups.  Insert plastic spoons for handles and freeze.  Yield:  25 pops