Wisconsin Style Cheese Soup (NO velveeta here!!)

1/2 cup onion
1/2 cup butter
2/3 cup flour
1 teaspoon paprika
1 teaspoon salt
1 teaspoon ground mustard
4 cups milk
1 can Cream of Chicken soup
3/4 to 1 cup Chicken Broth
3 cups Cheddar Cheese (I used Sharp)
minced chives (optional)

Saute onions in butter til soft. Mix paprika, salt, ground mustard and flour together then add to onion butter mixture and cook for a few minutes to a paste. Gradually add milk and condensed soup. Cook and stir until thick, about 10 minutes. Add the cheese and chicken broth and cook til cheese is melted. Add more chicken broth to desired thickness. Garnish with chives. Serve with warm rolls or breadsticks. Makes about 2 quarts.

Mexican Pizza

Mexican Lasagne

Source: Nigella Kitchen by Nigella Lawson

Ingredients:

Sauce:

• 1 tablespoon garlic flavoured oil
• 1 onion, peeled and chopped
• 1 red bell pepper, seeded and chopped
• 2 green chiles, chopped, with seeds
• 1 teaspoon kosher salt or 1/2 teaspoon table salt
• 2 tablespoons finely chopped cilantro stalks
• 2 (14-ounce) cans diced tomatoes, plus 1 2/3 cups water to rinse out empty cans
• 1 tablespoon ketchup
• I added 1 lb. of cooked, ground turkey

Filling:

• 2 (15-ounce) cans black beans, drained and rinsed
• 3 1/4 cups drained canned corn, from about 1 1/2 (15-ounce cans)
• 2 1/2 cups grated mature goats Cheddar, or cheese of your choice
• 8 soft flour tortillas (approximately 10-inch diameter)
• 1 round ovenproof dish, approximately 10 inches diameter and 2 1/4 inches deep
• Avocado Salsa, for serving, recipe follows

Directions:

Preheat the oven to 400 degrees F, slipping in a cookie sheet at the same time.

 

For the sauce: Heat the oil in a saucepan on the stove and fry the onion, bell pepper and chiles (along with ground beef or turkey like I did...until meat is cooked through). Add the salt and cook gently for 15 minutes, and once soft, add the chopped cilantro stalks.

Add the canned tomatoes then rinse the cans out with water and add this too. Spoon in the ketchup and let things come to a simmer, leaving the sauce (or salsa in keeping with the Mexican mojo) to cook while you get on with preparing the filling- about 10 minutes.

For the filling:

Mix the drained beans and canned corn in a bowl. Add most of the grated cheese, reserving some to sprinkle on the top at the end, and mix together.

Start to assemble the lasagne by spooning about a third of the salsa into the bottom of your ovenproof dish and smear it about, then layer on 2 tortillas so that they cover the sauce overlapping slightly, like a Venn diagram.

Add a third of the beans and cheese mixture covering the tortillas, and then about a quarter of the remaining salsa and another 2 tortillas.

Repeat with another third of beans and cheese, and more salsa before layering on another 2 tortillas.

Finally, add the last layer of beans and cheese, nearly all of the remaining salsa and cover with the last 2 tortillas. Spread the very last bit of salsa over the tortillas and sprinkle with the remaining cheese.

Bake for 30 minutes, and let it rest for a good 10 to 15 minutes before slicing like a pizza, and eat with the avocado salsa.

Make Ahead Note: The lasagne can be assembled 1 day ahead. Cool the tomato salsa before assembling. Cover dish tightly with plastic and refrigerate until needed. Bake as directed in recipe, allowing an extra 5 to 10 minutes baking time and checking the lasagne is piping hot in centre before removing from oven.

Freeze Note: The assembled but uncooked lasagne can be frozen for up to 3 months. Wrap dish tightly in double layer of plastic and a layer of aluminium foil. Thaw overnight in fridge and cook as above.

Further Note: Leftovers should be covered and refrigerated as soon as possible. To reheat, put individual slices in ovenproof dish, cover with foil and reheat in oven preheated to 350 degrees F for 15 to 20 minutes. Check the lasagne is piping hot before serving. Wedges of leftover lasagne can be frozen for up to 2 months, tightly wrapped in plastic wrap and then either in foil or in resealable bag. Thaw overnight in refrigerator and reheat as above.

 

Avocado Salsa

• 2 avocados
• 1 scallion, thinly sliced
• 3 tablespoons chopped green jalepenos from a jar or can
• Salt
• 1 tablespoon lime juice
• 1/4 cup roughly chopped fresh cilantro

Halve the avocados, remove the pits, and then, using the tip of a sharp knife, cut lines down the flesh of each half, about a 1/4-inch apart and then the same across. Turn the avocado halves inside out, or otherwise release the pale green cubes into a bowl, then tumble in the scallion, chopped jalepenos, salt to taste, lime juice and most of the cilantro and toss gently to mix. Taste to see if any more salt is needed before scattering with the remaining cilantro and taking to the table

Honey Lime Chicken

Ingredients:

Marinade -

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoons chili powder

1/2 teaspoon garlic powder

1 pound chicken, cooked and shredded

8-10 flour tortillas (I used whole wheat tortillas)

1 pound monterey jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

 

Directions:

1. Whisk the first four ingredients and toss with shredded chicken in a Zip-loc bag.

2. Let it marinate for at least a 1/2 hour, but preferably a half day or so.

3. Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan.

4. Fill the tortillas with chicken, saving marinade, and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

5. Put tortillas in 9x13 pan as you go.

6. Mix the remaining enchilada sauce with the cream and leftover marinade (if there is any).

7. Pour sauce on top of the enchiladas.

8. Sprinkle with remaining cheese.

9. Bake at 350 degrees for 30 minutes until brown and crispy on top.

This recipe was found at dinner on a dime.
This is also a great recipe to make as a freezer meal- put into 2 8x8" pans. Bake one pan for dinner now, put the other pan into the freezer. Pull it out and bake it when you need it!

Prime Rib

An acquaintance from work swore by this recipe for cooking prime rib (I'd seen it on a website, but thought it didn't sound like it would work to cook it this way), so I thought I'd give it a try. I loved it as did my family! Here's how Paul R. sent the recipe to me:

1. Buy a prime rib at the market. Usually labeled bone in ribeye roast.

2. Mix up equal parts of onion salt, seasoned salt, and garlic powder. Approximately 1/4 cup total.

3. Pat salt mixture on both ends and the fat side of the roast. The salt may not stick as well on the fat side. no worries.

4. Pre-heat oven as high as it will go. Usually 500 degrees but not broil.

5. Stick the roast in a dutch oven preferably on a small rack that will lift it off the bottom. (we use a turkey roast pan). Fat side up/bone side down. Get a meat thermometer and stick it in the middle of the roast.

6. Cook the roast in the oven for 5-6 minutes per pound (we would cook for about 5:30 per pound, then shut off the oven once the time is reached.
 

DO NOT OPEN THE OVEN DOOR FOR TWO HOURS UNDER PENALTY OF DEATH

7. After two hours, take it out and check the temp. If it is 140 degrees it is perfect. If it is cooler, put it back in the oven at 375 degrees until meat temp reaches 140 degrees. 

8. This procedure will yield a perfect medium rare prime rib. 

9. Get a package of Au Jus mix and follow the directions.

10. Don't forget the horseradish at the supermarket.

Good luck and enjoy.

Chicken Fettuccine Alfredo

1 box Fettuccine noodles (break them in half and it makes it easier to spoon out of the casserole dish.)
1/2 cup chopped onion
1/2 cup chopped celery (optional; my family liked it without it)
4 garlic cloves minced
1 cup sliced fresh mushrooms
1 tsp canola oil or butter
2 cup fat free milk
1 tsp salt
dash of pepper
3 Tbs cornstarch

1 cup half and half  (nonfat half and half works justs as good)
1/3-1 cup grated Parmesan cheese (I used 1 cup--we like it cheesy)
3 cups cubed chicken (I used chicken breasts that Ron grilled)
1 cup shredded part skim mozzarella cheese
1 cup frozen peas, optional (adding peas makes it taste like Pasta Carrabba from Carrabba's restaurant)

Cook noodles in boiling water. In a large skillet, sauté onion, celery (opt) and garlic in oil or butter for 3 minutes. Add mushrooms. Cook and stir until tender. Stir in nonfat milk and salt. Bring to a boil.

Mix cornstarch and half and half till smooth. Stir into skillet. Cook and stir for 2 minutes or until thickened and bubbly. Stir in parmesan cheese just until melted.

Stir in cooked chicken. Drain noodles; add to chicken mixture. Heat through. Sprinkle with mozzarella cheese and broil for 3-4 minutes until cheese is melted.

Missy M shared this recipe on Facebook--yummy! I changed a few things by adding or subtracting items to suit my family's taste, but those changes were minimal.

Crock Pot Chicken

4-6 chicken breasts
1 8 oz.package cream cheese
1 can cream of chicken
1 can cream of mushroom
1 package Italian salad dressing mix

Place all ingredients in crock pot for 6 hours on low or 4 hours on high.  Shred the chicken and mix.  Serve over rice or noodles.

Manicotti (or Stuffed Shells)

1 small tub of ricotta cheese
1 egg
2 cups grated Mozzarella cheese
1 cup grated Romano cheese
1 cup grated Parmesan cheese
2 Tbsp. parsley
1 tsp. salt
1/2 tsp. pepper
1 box manicotti noodles or (large shells)
1 jar or can spaghetti sauce

Boil noodles as per package.  Drain and set aside.  Mix the rest of the ingredients except for sauce and stuff the shells.  Pour part of spaghetti on bottom of greased 9x13 pan.  Place stuffed shells in pan.  Pour the rest of the sauce on top of the noodles.  Cover and bake at 350 degrees for 30-40 minutes.

Fry Bread for Navajo Tacos

3 cups warm water
1/3 cup sugar
3 Tbsp yeast
1/3 cup oil
3 eggs
3 tsp salt
6-8 cups flour

Mix the water, sugar and yeast and let stand 10 minutes.  Mix the dry ingredients.  Add oil and beaten egss to liquid mixture, then add the dry ingredients and let rise once.  Put some oil on the table and roll out the dough.  Cut in 4x4 inch squares approx.  Fry in pot of hot oil.

Serve with refried beans, taco meat, lettuce, tomatoes, cheese, onions, sour cream, etc.

For dessert put out some honey butter and cinnamon and powdered sugar!  Yum!!  :)

This makes a lot!  We served 13 people with one batch and everyone got more than one scone for the meal and then got one for dessert as well!

Cafe Rio Style Meal!

Cafe Rio Style Pork
1 pork roast between 3-4 lb. picnic roast is fine/bone in or with out doesn't matter

3 cups of mildsalsa (I puree this so there are no chunks! Kids like it better with no chunks)

1 cup of brown sugar

Place the ingredients into your crock pot & cook on high for 6 hours or low 10.

When the cooking time is up remove the roast & shred pulling out any fat. Serve on a salad or like me in tacos. I use fresh tortillas, pork, grated cheese, lettuce, salsa & cafe rio style creamy tomatillo sauce & lime rice -recipes below.

Cafe Rio Style Tomatillo Sauce

1 package of ranch dressing mix made as directed for dressing

2 medium tomatillos cut into chunks

1/2- 2 chopped & seeded jalapenos (depending on your taste)

1/3 of a bunch of cilantro

1 tsp. chopped garlic

juice of one lime

blend until smooth in the blender- this makes a lot of dressing, at least a quart!

Cafe Rio Style Sweet Lime Rice

2 cups white rice

4 cups of water

2 chicken bullion cubes

zest of one lime

1 tsp chopped garlic

Simmer on low for 15-20 minutes or until all the liquid is absorbed. Then stir in

6 Tblsp of finely chopped cilantro

4 tsp sugar mixed with 4 tsp lime juice

salt as desired

Serve!

Aussie Chicken

5-6 chicken breasts
1/2-1 package bacon (depending on how much bacon you want)
1 package sliced mushrooms
1/2-1 bottle of Ken's Honey Dijon salad dressing
1-2 cups cheese (we love cheese so we use closer to 2 cups!)
2 Tbsp. butter

Saute the mushrooms in the butter to your liking.  Set aside.  Fry up the bacon til it is crispy but keep the oil in the fry pan.  Let cool. Crumble then set aside.  Brown the chicken on both sides in the bacon grease.  Pour some of the salad dressing in the bottom of the 9x13 pan.  Place the browned chicken breasts in the pan.  Cover with more salad dressing--the more you use the more sauce you will have.  Place the mushrooms and the bacon on the chicken breasts.  Sprinkle with cheese.  Bake for about 30-40 minutes (depending on how thick the chicken breasts are).  Serve over mashed potatoes--or rice.

All my kids ate this!  :)

Heidi's Lime Chicken

4 chicken breasts
2/3 cup sweetened lime juice
1/3 cup olive oil
1/8 cup montreal chicken or steak seasoning
2-3 tsp. kosher salt

Marinade 2-3 hours & barbeque...add more seasoning while grilling

Slow Cooker Enchilada Chicken

In the slow cooker:

2-4 chicken breasts (fresh or frozen)
1 packet of taco seasoning
1 (14.5 oz) can of red enchilada sauce
salsa (approx 1/2 of a large jar)
1 small can sliced black olives (or more if you prefer)
1 small can of diced mild green chilis
small amount of cumin if you like

Cook on low 8-10 hours. Shred chicken in slow cooker.

Serve on top of brown rice or flour tortillas with shredded cheese and sour cream.

(even more fantastic with salad on the side topped with Heidi's tomatillo dressing!!)

Egg Foo Yong II

This is one of our family's favorite (easy, too) and very similar to Linda's recipe. The sauce is the same for both of them (Erma's recipe.) This makes approximately 10 patties.

4 T. salad oil
7 eggs
2 cups canned bean sprouts, drained
1 cup cubed, cooked pork
4 T. chopped onion
1 T. soy sauce
Heat oil in large skillet. Beat eggs until thick and lemon colored. Stir in bean sprouts, pork, onion and 1 tablespoon soy sauce. Pour 1/4 cup mixture at a time into skillet, spreading egg mixture over the meat to form a patty. Turn when patties are slightly brown and brown the other side. Serve hot with brown sauce.

Brown Sauce:
6 T. butter or margarine
6 T. flour
4 T. sugar
1/2 t. salt
2 c. hot water
4 T. soy sauce
Melt butter or margarine in saucepan. Add the rest of the ingredients and cook, stirring constantly, until mixture thickens and comes to a boil. Boil and stir for one minute.

Egg Foo Young

This was one of my families favorite:

1-2 eggs per person
For 6 to 8 eggs
Add:
1 cup chopped onion
1 cup chopped green pepper
1 cup chopped celery
chopped water chestnuts
1 can bean sprouts, drained & washed
1-3 tbls. cornstarch
1/2 to 1 cup cooked chopped meat (left over chicken or turkey)
Mix all together and spoon 1/4 cup into oiled frying pan. They will form a pattie. Cook over medium heat until mixture sets. Keep warm in oven until all are cooked. Serve with:

Soy Sauce Gravy
Bring to a boil:
6 Tbls. butter
6 Tbls. flour
4 Tbls. sugar
1 tsp. salt
2 Cups water
4 Tbls. soy sauce

Let simmer and serve with patties.

Slow-Cooker Mexican Pozole

Ingredients
1 tablespoon canola oil
1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
2 (14.5 ounce) cans red enchilada sauce
2 (15.5 ounce) cans white hominy, drained
1 onion, sliced
small can of diced green chilis
4 cloves garlic, minced
1/4 tsp cayenne pepper
1/4 tsp cumin
2 teaspoons dried oregano
1 (14.0z) chicken broth/stock
1/4 cup cilantro, chopped
1/2 teaspoon salt (optional)


Heat the canola oil in a skillet over high heat. Add the pork; cook and stir just until meat is browned on all sides, about 5 minutes.
Place the meat in a 4 quart slow cooker. Pour the enchilada sauce over the meat. Top with the hominy, onion, chilies, garlic, cayenne pepper, cumin and oregano. Pour in chicken broth (if a 'soupier' texture is wanted, add enough water to fill the slow cooker).
Cover, and cook on Low for 8-10 hours. Stir in the cilantro and salt (optional). Cook on Low for 30 minutes more.

Serve with refried beans and sour cream. (I personally pour the soup over the beans and then add sour cream and grated cheese.....gotta love the cheese!!)

Barbequed ham sandwiches

2 Tbsp butter
1/2 cup celery
1 onion chopped

fry until soft then add:

5 pounds ham (crumbled)
3/4 cup water
1/2 tsp pepper
2 Tbsp brown sugar
2 Tbsp Worshire sauce
1 tsp dry mustard
2 Tbsp dry mustard
2 Tbsp vinegar
1 cup ketchup
2 Tbsp lemon juice
1/2 can tomato soup

Simmer for 30 minutes. Serve on hard rolls. This is great for a family dinner.

Honey Baked Chicken

6-8 chicken breasts
1/2 cup butter melted
1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry

Mix and pour over chicken. Bake at 350 degrees for one hour, basting every 15 minutes.

Homemade Mac n' Cheese

4 Tbsp butter
1/4 cup flour
1 tsp salt
1 tsp dry mustard
1/2 tsp pepper
2 1/2 cups whole milk
2 1/2 cups sharp cheddar
1/2 pound velveeta
1 cup mozzarella
1 (16 oz) box elbow macaroni (al dente)
Plain bread crumbs

In a large sauce pan, melt butter over low heat. Stir in flour, salt, mustard, and pepper until smooth. Stir in milk until smooth. Stir constantly for 10 minutes until thick. Stir in all but 1/2 cup cheddar, velveeta and mozzarella cheese until melted. Take off heat. Pour the cooked macaroni into cheese sauce, mix well. Then pour into greased 9 x 13 casserole dish. Sprinkle leftover cheddar cheese on top. Then add bread crumbs. Bake at 375 degrees for 20 minutes-cheese sauce will be bubbly.

Chicken Lasagne

Ingredients:
1 pkg. lasagna noodles, uncooked
4-5 cups chicken, cooked and shredded
4 cups broccoli, chopped
4-5 cups mozzarella cheese, shredded
2 cups ricotta cheese or cottage cheese
1 jar spaghetti sauce (small jar)

Thin white sauce:
8 tbsp. butter or margarine
8 tbsp. flour
1 tsp. salt
½ tsp. pepper
5 cups milk
2 tsp. dehydrated onion

Spray pan (foil pans make for easy clean-up) with vegetable spray.

Layer ingredients in the following order:
uncooked lasagna noodles
cottage cheese or ricotta cheese
chopped broccoli
chopped cauliflower (opt)
cooked and shredded chicken
Thin white sauce
shredded mozzarella cheese

Repeat layers until close to the top (it should be about 3 layers of ingredients.)
Spoon all of the ricotta cheese or cottage cheese over the top layer.
Top with another layer of uncooked lasagna noodles.
Pour jar of spaghetti sauce over top and sprinkle with shredded cheese.
Pour ½ cup water over top.
Bake at 350 degrees for 30-40 minutes (till bubbly.)
Let set for 15 minutes before serving.

Lotsa-Lotsa Meals: Follow the directions above, but do not pour water over the top or bake. Cover and freeze. To serve: Pour ½ cup water over top. Bake at 350 degrees for 30-40 minutes (till bubbly) if thawed or 1 to 1½ hours if frozen. Let set for 15 minutes before serving.

Chicken Rolls

2 cups chicken, cooked and deboned
1(8 oz.) cream cheese
1-2 green onions, chopped
2 pkgs. Pillsbury Croissant Rolls (or homemade dough rolled flat and cut in circles or triangles)
Optional gravy: diluted Cream of Chicken Soup

Mix cooked chicken, cream cheese, and green onions together. Form into golf-ball sized balls. Place one ball in the middle of one dough triangle and close dough around chicken mixture. Bake on ungreased cookie sheet for 10-12 minutes at 375 degrees. Pour a spoonful of warm, diluted Cream of Chicken Soup over the top, if desired.

If you're feeling lazy, use pre-baked croissants and tuck a ball of the chicken mixture inside. Bake and serve as above. The leftovers are even good cold.

Lotsa-Lotsa Meals: Mix cooked chicken, cream cheese, and green onions together. Form into golf-sized balls and place on a cookie sheet. Freeze. When frozen, remove balls from cookie sheet and place in freezer bag. To serve: Place one frozen chicken ball in the middle of dough or croissant roll. Bake for 10-12 minutes at 375 degrees.