Food court 2-21
Comments (...)Another week of some variety recipes so you can plan some more dinners on your own, I think it’s fun to come up with some different menus this way.
Italian Style Salisbury Steaks
1 egg
1 teaspoon Worcestershire sauce
1/2 cup seasoned bread crumbs
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 pound ground beef
1 tablespoon canola oil
1 14 1/2-ounce can diced tomatoes with basil, oregano and garlic, undrained
1 8-ounce can Italian tomato sauce
Combine first five ingredients in a large bowl. Crumble beef over mixture and mix well. Shape into four oval patties. Brown patties in oil on both sides in a large skillet. Drain. Combine diced tomatoes and tomato sauce in a small bowl. Pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10 to 15 minutes or until meat is no longer pink. Serve over buttered noodles.
Buttered Noodles
2 1/2 cups uncooked egg noodles
1/4 cup shredded part skim mozzarella cheese
2 tablespoons butter, melted
2 tablespoons grated Parmesan cheese
2 teaspoon minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
Cook noodles according to package directions. Drain. Transfer to a serving bowl. Immediately add the remaining ingredients and toss to coat.
Russian Potatoes
6 cups chopped sweet onions
1/4 cup olive oil
1/3 cup plus 1/2 cup butter, cubed, divided
1 tablespoon sugar
4 pounds potatoes, peeled and cubed
4 14 1/2-ounce cans chicken broth plus 8 teaspoon chicken bouillon granules
3 cups sour cream, divided
1 cup heavy whipping cream
4 eggs, beaten
1 teaspoon dill weed
In a large skillet, sauté onions in oil and 1/3 cup butter until softened. Stir in sugar. Reduce heat to medium low, cook, stir occasionally for 40 minutes or until deep golden brown. Meanwhile place potatoes in a large saucepan and cover with broth. Bring to a boil. Reduce heat. Cover and cook for 15 to 20 minutes or until tender. Drain potatoes. Transfer to a large bowl. Add 1 cup sour cream, the cream, eggs, dill and remaining butter. Beat until mashed. Spread half of potatoes into a greased 13-by-9-inch baking dish. Layer with onions and remaining potatoes. Gently spread remaining sour cream over the top. Bake, uncovered, at 350° for 30 to 35 minutes or until a thermometer reads 160°. Serves 12.
Creamy Fruit Salad
1 11-ounce can mandarin oranges, drained
1 8 1/4-ounce can sliced peaches, drained
1 8-ounce can pineapple chunks, drained
1 cup miniature marshmallows
4 ounces cream cheese, softened
1/2 cup plain yogurt
1/4 cup sugar
In a bowl, combine fruits and marshmallows. Beat cream cheese, yogurt and sugar until smooth. Pour over fruit and refrigerate until ready to serve.
Potato Puffs
2 eggs, separated
2 cups mashed potatoes
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley or chives
1 teaspoon dried minced onion
1/8 teaspoon garlic powder
2 to 3 tablespoons butter, melted
In a mixing bowl, beat egg yolks. Add potatoes, Parmesan cheese, parsley, onion and garlic powder; mix well. Beat egg whites until stiff, fold into the potato mixture. Brush eight muffin cups or custard cups generously with melted butter. Divide potato mixture between cups. Brush remaining butter over potatoes. Bake at 375° for 30 to 35 minutes or until lightly browned. Serve immediately. Serves 8.
Root Beer Glazed Chicken
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoon canola oil
1 cup root beer
1/2 cup packed brown sugar
1/4 cup ketchup
4 teaspoons Dijon mustard
2 teaspoons grated lemon peel
Flatten chicken breasts slightly. Cook chicken in oil in a large skillet for 4 to 6 minutes on each side or until a thermometer reads 170°. Remove and keep warm. Stir root beer, brown sugar, ketchup, mustard and lemon peel into the skillet. Bring to a boil. Cook for 6 to 8 minutes or until thickened. Return chicken to skillet, heat through.
Cabbage Stew
1 pound ground beef
1/2 head cabbage, shredded
4 stalks, celery, chopped
1 40 1/2-ounce can kidney beans
1 teaspoon salt
Garlic powder to taste
Soy sauce and vinegar to taste
3 medium onions, thin chopped
1 quart tomatoes
1 cup water
1 tablespoon sugar
1/2 teaspoon pepper
Brown beef, add onions, celery and cabbage. Cook and stir until cabbage is light brown(glassy looking). Add remaining ingredients. Heat to boiling. Reduce heat and simmer for 30 to 45 minutes.
Taco Tureen Soup
1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 can Campbell’s beef broth
1 can Campbell’s tomato soup
1 can Campbell’s golden mushroom soup
1 28-ounce can Campbell’s pork and beans
1 soup can water
1 package taco seasoning mix
In large saucepan, brown beef, onion and pepper until tender. Use shortening if necessary to keep meat from sticking. Stir to separate meat. Drain off any fat. Add remaining ingredients. Simmer 20 minutes. Stir often. Makes 9 cups.
Southern Salad
1 cup crushed pretzels
1/2 cup brown sugar
3/4 stick margarine
1/2 cup sugar
1 tall can crushed pineapple, drained
8 ounces Cool Whip topping
8 ounces cream cheese
Heat oven to 400°. Mix the pretzels, brown sugar and margarine in a 13-by-9-inch pan. Bake for 7 minutes; stir well immediately after removing from oven. Stir a few more times to keep from getting too hard. Cream the cream cheese and sugar. Mix in the drained pineapple and Cool Whip topping. Just before serving, stir in the pretzel mixture. Serves 8.
Gooey Butter Cake
1 Duncan Hines yellow cake mix
1 stick oleo, melted
2 eggs
Topping
1 8-ounce package cream cheese
1 1-pound box powdered sugar
2 eggs
1 teaspoon vanilla
Mix cake mix, oleo and 2 eggs together and spread in well greased 9-by-13-inch pan. Mix cream cheese, powdered sugar, 2 eggs and vanilla together and spread over cake mixture. Make at 350° for 40 to 45 minutes or until golden brown.
Heavenly Hash
1 8 1/4-ounce can crushed pineapple, well drained
2 cups Cool Whip, thawed
1 cup Baker’s Angel Flake Coconut
1 cup miniature marshmallows\
1/4 cup maraschino cherries, chopped
3 tablespoons milk
Thoroughly mix crushed pineapple, Cool Whip, coconut, marshmallows, maraschino cherries and milk; chill about 1 hour. Makes 6 servings.
Favorite Baked Beans
1 pound ground beef
1 pound bacon
1/2 cup onion, chopped
1 cup ketchup
3 tablespoons vinegar
1 cup brown sugar
1 16-ounce can kidney beans
2 16-ounce cans each baked beans or pork and beans
Brown beef and onions. Cut bacon into 1-inch pieces, fry crisp in separate pan. Mix all ingredients into large deep baking dish. Bake 1 1/2 to 2 hours at 350°.
If you need to reach me, you can email me at judyd2313@frontier.com or drop a line to my attention to the BCR, P.O. Box 340, Princeton, IL 61356.
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