Applesauce Meatballs, Mom's
Beef Stroganoff
Caesar Chicken Pasta
Chicken with Bulgur
Chicken Breasts with Apples and Cider Cream Sauce
Chicken and Pistachio Balls
Corned Beef, various cooking methods
Corned Beef and Leek Pot
Cornish Pasties (& short crust pastry)
German Sausage with Mustard Caper Sauce
Golden Maple Chicken
Hot Peach and Ginger Grilling Sauce
Lust at First Bite (chicken)
Meatloaf, Mom's
Pork Tenderloin in Cumberland Sauce, low fat
Taco Spaghetti
Tropical Shishkabobs
Turkey Mushroom Sorta Scaloppine
White Chili
Casseroles
Mom’s Applesauce
Meatballs
by Mom
2 lbs ground beef
1 cup applesauce
1 cup solf bread crumbs
2 eggs
salt and pepper to taste
flour
2 tbsp fat
Vegetables (this is important for the flavor and sauce): 1 stalk celery,
thinly sliced; 1 green pepper, minced; 1 carrot, thinely sliced; 1 small
onion, thinly sliced; 2 cups tomato juice (or V-8 Juice)
Mix beef, applesauce, and bread crumbs; add eggs; season with salt and pepper. Shape into small balls, roll in flour and brown in hot fat. Place balls in a casserole. To drippings in pan add vegetables and tomato juice; season with salt and pepper; bring to a boil; pour over meat balls (this is an important step). Cover and bake in a moderate oven of 350 degrees for about an hour, until vegetables have broken down and have created a nice sauce. If desired, the gravy can be thickened with a little flour-water paste before serving.
Beef Stroganoff
Mike Mohilo/Ann Monnier
This is a combination of both Mike's and Mom's recipes.
3 Tbsp olive oil
3 Tbsp butter
1 onion, chopped
2 cloves garlic, crushed
1/2 lb mushrooms, sliced thin
1 lb beef tenderloin, sliced very thinly
2 Tbsp flour
1 cup hot water
2 beef bouillon cubes
1 tsp Worcestershire sauce
1 bay leaf
1 cup white wine
1/2 tsp paprika
1/4 tsp white pepper
2 cups sour cream
Slice beef very thinly. Melt butter into oil and sauté onions on low heat for about 10 minutes until golden. Add garlic and mushrooms and cook another 10 minutes (add a little wine for moisture if needed). Add beef and sauté another 10 minutes. (The key is slow, low heat.) Sprinkle flour in and stir until everything is coated.
Dissolve the two bouillon cubes in the water, and add this plus the Worcestershire, bay leaf, wine, paprika, and white pepper to the meat mixture. Cook this all slowly until you are just ready to serve. Make sure the meat is tender.
When you are close to serving, take off the fire and add sour cream, careful not to curdle, stir well and serve. Be sure to remove the bay leaf. Can also be made with venison for a tasty variation!
Chicken Caesar Pasta
1 lb blow-tie shaped pasta, cooked according to package directions
1 to 2 chicken breasts, skinned, pounded flat (add additional breasts for
extra servings)
2 tsp olive oil
1 tablespoon chopped onion
1 clove garlic
2 canned anchovy fillets, drained
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/3 cup chicken broth
2 teaspoons Dijon mustard
1/2 teaspoon black pepper
1 teaspoon Worcestershire sause
3 tablespoons grated parmesan cheese
1 cup broccoli
1 cup cauliflower
5 cherry tomatoes, halved
3 additional tablespoons grated parmesan cheese
Preheat oven to 350 degrees. Cook pasta according to package directions.
Cook flattened chicken breast and chopped onion in oil until done. Cut into strips and set aside.
Make caesar dressing… Peel and mince garlic clove. Mash together garlic and anchovy fillets until smooth. Add lemon juice, olive oil, chicken broth, mustard, pepper, Worcestershire sauce, and parmesan cheese to garlic mixture and whisk until smooth.
Cut broccoli and cauliflower into 1-inch pieces. Cut tomatoes in half. Mix together the cooked chicken, pasta, vegetables, and dressing, stirring to coat well. Pour into casserole dish and sprinkle top with the remaining parmesan. Bake for about 20 minutes or until vegetables are to desired crispness.
Chicken with Bulgur
My all-time favorite chicken recipe!
From Sunset's Easy Basics for International Cooking
Nutty-tasting bulgur has been used in Middle Eastern cooking for centuries. Here, a lightly spiced bulgur pilaf dotted with currants pairs up with tender chicken.
1 frying chicken (3 to 3/5 lbs), cut up
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/8 tsp pepper
2 Tbsp salad oil
4 Tbsp butter or margarine
1 small onion, chopped
1 1/2 cups bulgur (quick cooking cracked wheat)
1/2 cup currants (note: I use dried - they absorb the chicken broth nicely)
1 can (14.5 oz) regular strength chicken
broth or 1 3/4 cups homemade chicken broth
1/2 cup water
1/4 cup chopped parsley mixed with 2 Tbsp chopped fresh mint
Sprinkle chicken with salt, cinnamon, allspice, and pepper. (Note: I mix them all together before rubbing them into the chicken.) Heat oil in a wide frying pan over med-high heat. Add chicken and cook, turning, until browned on all sides. Lift from pan and set aside; discard pan drippings. (Note: but do not clean pan!)
Melt butter in pan; add onion and cook, stirring, until soft. Add bulgur and currants and stir to coat with butter.
Spread bulfur mixture in a 9 by 13 inch baking pan; arrange chicken on top. Pour in broth and water. Cover pan tightly with foil. Bake in a 375 degree oven for 40 to 45 minutes or until meat near thighbone is no longer pink when slashed and bulgur has absorbed all liquid.
Sprinkle with parsley and mint. Makes 4 servings.
Chicken Breasts With Apples
and Cider Cream Sauce
Serves 6
2 cups filtered cider
2 tablespoons Dijon mustard
21/2 cups heavy cream
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon pepper
6 boneless chicken breast halves, skinned
3/4 cup flour seasoned with 11/2 teaspoons each salt and pepper
l/2 cup butter (clarified or not)
2 large tart apples, cored and cut into l/4'-thick circles
In a 2-quart saucepan, reduce the cider to l/2 cup. Whisk in the mustard and cream and reduce to about 2 cups over medium-high heat or until thickened like a sauce. Add the seasonings and set aside.
Preheat the oven to 200°. Dredge the chicken in the seasoned flour and shake off the excess. Heat 6 tablespoons of the butter in a large skillet. Add the chicken and saute on one side over medium heat for 5 minutes. Turn the chicken and saute for 5 minutes more or until just done. Remove the chicken from the skillet and keep warm in the oven.
Add the remaining 2 tablespoons of butter to the pan. Add the apple slices and saute for 3-5 minutes or until just tender. Remove the apples and keep them warm. Pour off any excess butter from the pan. Add the cider cream sauce to the pan and heat through while scraping up any little browned bits from the bottom of the pan. When hot, serve over the chicken breasts and garnish with the apple rings.
Chicken and Pistachio Balls
As a main course, it can serve 4.
3 tablespoons olive oil
1/2 cup lowfat yogurt
3 tablespoons chopped cilantro
juice of 1/2 lemon
salt and pepper
1/2 pound minced chicken or turkey
1/3 cup pistachio nuts, chopped
2 tablespoons breadcrumbs
1 tablespoon lemon zest, grated
1/2 teaspoon ground coriander
1 tablespoon mint, chopped
salt and pepper
1 egg, beaten
flour
Mix the chicken, nuts, breadcrumbs, lemon zest, seasonings and egg in a mixing bowl. Form the mixture into balls and roll in flour.
Heat oil in large frypan and gently cook the balls, turning carefully, until golden.
(For appetizers: serve on a plate with toothpicks.)
For the sauce:
Mix together the yogurt, cilantro, lemon juice, salt, and pepper and serve on the side.
You can also serve with mango chutney or a light sauce made with mango chutney and a drip of soy sauce mixed together.
Cooking corned beef...
There are many ways to go about cooking your corned beef. Here are some suggestions:
Slow cook it in a crockpot: place the brisket in crockpot and add 2 cups of water; cover and cook on low heat for 2 hours and 30 minutes per pound or cook on high heat for 1 hour 15 minutes per pound. On low heat, add the vegetables last 1 hour 15 minutes. On high heat, add the vegetables the last 45 minutes.
Bake it: Wrap the corned beef in tin foil. Then in a 300-degree oven, bake the beef for one hour per pound of meat. After its baked, slather on a mixture of mustard and your favorite jam (apricot, peach, blackberry, orange marmalade, etc) and broil it for an additional 5 to 10 minutes.
Boiled/simmered: in your stovetop pot, combine the corned beef with enough cold water to cover it by 2 inches. Bring the water just to a boil, skimming the froth, and then simmer the beef, covered, for 3 hours, or until it is tender. Do not let the cooking liquid fully boil. Remove the pot from the heat and let the meat stand in the cooking liquid for 20 minutes. As above, you can then slather it with your favorite mixture of mustard/jam, mustard/horseradish, etc, then briefly broil.
Corned Beef and Leek Pot
6 oz cooked, shredded corned beef
2 cups sliced leeks, cooked (see "Simmered Leeks"
recipe)
1 cup cubed, cooked potato
1 Tbsp good brown mustard
1/4 cup sour cream
2 cups flour
1 tsp baking soda
1 tsp cream of tartar
1/2 tsp salt
1 cup buttermilk
1 egg, beaten
You'll need: 1-1/2 to 2 quart covered casserole, greased.
Preheat oven 425 degrees.
Mix together the cooked corned beef, cooked leeks, cubed cooked potatoes, mustard, and sour cream. Set aside.
In a bowl, stir together the flour, baking soda, cream of tartar, and salt. Add the buttermilk and mix well to make a soft, sticky dough.
Cover the bottom of the greased casserole with half the dough, pressing it about halfway up the sides. Mound the corned beef mixture on top of the dough "shell," leaving the edges uncovered. Spoon and pat the rest of the dough evenly over the filling, sealing all the edges. Brush the dough cover with the beaten egg.
Cover with casserole lid and bake 30 minutes, removing lid for last 3-5 minutes or until the top is golden. Serve and enjoy!
Note: if you'd like this to be a self-contained "scone," before cooking you can line the casserole with foil or parchment; greasing it well. After cooking you'll be able to carefully remove the "scone" from the casserole dish, place on a serving dish, and wrap in a towel to keep warm until ready to serve.
Note #2: you can also use a Bisquick-based dough instead of the flour mixture indicated above, if you'd like to save a bit of time and effort.
Cornish Pasties (& short crust pastry)
There are some people, I suppose, who wouldn't consider pasties to be a main dish. You can guess, however, that I disagree. I love pasties!
Pastie filling:
1/2 lb roughly minced beef
chopped onion, diced potato, and carrot to weigh about 1/2 lb
(note: I also add minced celery. A bit of turnip works
well, too. My predominant veggie is potato.)
1 tsp salt/pepper mixed (to taste)
1. Combine filling ingredients.
2. Roll out pastry and cut into 6-7 inch rounds. A sauce pan lid can be a good cutter. (My RevereWare saucepan lid works really well!)
3. Place filling down centre of pastry, dampen edges with water and bring sides to centre. Join on top.
4. Seal, fluting edges with fingers and thumb. (Or use fork.)
5. Brush with beaten egg.
6. Place on lightly greased baking tray and bake at Gas 6, 400 degrees, for 40 minutes, lowering heat if browning too much.
2 oz firm margarine
2 oz lard
8 oz plain flour
1/2 tsp salt
2 full Tbsp water
Rub fats into flour and salt until like fine bread crumbs. Mix to a firm dough with the water. Do not be tempted to add more water. Knead lightly until smooth and until basin comes clean.
Makes approx 12 oz short crust pastry.
(Note: you can use 4 oz total margarine instead of lard, but consistency will be a bit different.)
From the Farmhouse Kitchen cookbook, Yorkshire Television.
German Sausage with Mustard Caper Sauce
This recipe is based on a dish Mike made for me... I, ehem, forced him to help me write it down because it was so good!
1 cup hot water
1 beef boullion cube
1/2 lb Bratwurst, Kielbasa, or your favorite sausage
1 tsp olive oil (less or none needed for sausages w/ more fat)
1 Tbsp grey poupon mustard
1 tsp honey
1/4 cup dry red wine
1 small shallot, minced
1/2 tsp capers
1 level tsp corn starch
3 Tbsp cold water
Put boullion cube in hot water to dissolve. Meanwhile, cut sausage into 1/2 to 1-inch pieces. Heat pan to medium, add oil, then sausage. While cooking, turn pieces of meat so that sides are braised. Mix together now-dissolved water and boullion, mustard, honey, wine, minced shallot, and capers. After meat is well-braised (about 7 to 10 minutes), raise the heat to medium high and add mixture to pan. Simmer for another 7 to 10 minutes, letting it reduce some. Mix together the corn starch and cold water, making sure it's not lumpy, and gradually add to the pan while stirring continuously. Let everything simmer together for another 5-7 minutes or to desired consistency, then serve immediately. Serves two.
Golden Maple Chicken
serves 4
3 boneless skinless chicken breasts
2 Tbs melted butter or margarine
2 Tbs pure maple syrup
3 Tbs flour
2 tsp paprika
1/2 tsp nutmeg
fresh ground pepper, to taste
2 Tbsp butter or margarine
3/4 cup hot water
1 14 oz can kidney beans
1 cup corn niblets
Preheat oven to 350F.
1. Cube chicken, set aside.
2. Mix melted butter and syrup, set aside.
3. In a medium bowl, mix the flour, paprika, nutmeg,and pepper. Toss in chicken cubes and coat them well.
4. Heat the butter in an oven-proof casserole, add chicken and cook till golden, stirring occasionally. Remove chicken and set aside.
5. Pour syrup mixture into casserole and stir so that it coats the sides of the dish. Add chicken and hot water (as much or as little as you want, depending on how thick and strong you want the maple syrup to be) to extend the syrup. Mix well.
6. Cook in the oven for 25 minutes, basting often, and stirring halfway through. Add kidney beans and corn, stir, and bake 5 more minutes.
Hot Peach and Ginger Grilling Sauce
This sauce is a definite winner! I picked up the recipe at Gail's Recipe Swap, where everybody was raving about it. Some have used it on beef, some on pork, and I've tried it on salmon steaks. It's wonderful on all of them. I added a heaping tablespoon full of lemon curd to the recipe, since it was sitting out on the counter at the time. I include it in the meat section because that's where I think most people will notice it and try it out.
1 cup peach jam
1/4 cup soy sauce
1/4 cup dry wine
1/4 cup green onions, minced
10 cloves garlic, minced
4 Tbsp fresh ginger, minced
1/4 Tbsp lemon juice
2 tsp Tabasco pepper sauce
In a medium bowl, combine all ingredients and mix well. Refrigerate until ready to use. Use as a baste for pork or chicken.
Lust At First Bite
From Cooking In The Nude--Quickies, c1984
Serves two (how romantic!)
2 chicken breasts, skinned and boned
salt & pepper to taste
1 ripe banana; medium/mashed
1/3 c orange curacao OR 1/3 c Grand Marnier
1 1/2 tsp lemon juice
1/4 c dark corn syrup
1/4 tsp salt
1/4 c butter
1/4 c chopped walnuts
2 Tbsp raisins
1/8 tsp salt
1/8 tsp pepper
1/2 c soft bread crumbs
1/2 banana; sliced
1. Cover chicken breasts with wax paper and flatten them with mallet. Season inside and out with salt and pepper.
2. Mix together mashed banana, curacao, lemon juice, corn syrup, and salt and set aside.
3. Melt butter. Add walnuts, raisins, salt, pepper, and soft bread crumbs and toss to blend. Stuff chicken breasts with mixture and place in au gratin dishes. Pour half of banana mixture over chicken and bake at 350^ for 25 to 30 minutes, basting once. Top breasts with sliced bananas and spoon sauce over. Return to oven for 2 to 3 minutes and serve.
Mom's Meatloaf
This meatloaf is ambrosia when first served, but is even better chilled! Cold meatloaf sandwiches - mmmmmm....
1 lb ground beef
1/2 lb ground lean pork
2 cups bread crumbs
1 egg, beaten
1 1/2 cups milk
1 Tbsp salt
1/4 tsp pepper
1/4 tsp dry mustard
1/8 tsp ground sage
1/8 tsp garlic powder
Mix thoroughly. Pack into greased 9x5x3" loaf pan. Bake at 350 degree oven for 1 1/2 hours.
Low Fat Pork Tenderloin w/ Cumberland Sauce
Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns a scrap of pork into an elegant entree.
(Note from Julie: I used black-currant jelly instead of red, and the sauce was wonderful. I wouldn't describe it as sweet-and-sour... you have to taste it for yourself to know what I mean. But I used this recipe the first time I ever cooked pork tenderloin [I'm not partial to pork], and I'm not sure that I'll ever try anything else. It's that good.)
1 Tbsp. vegetable oil
1 lb. pork tenderloin, trimmed of fat and cut into 1"-thick medallions
(Note: at 1" thick, the medallions actually take longer
to cook than is indicated in the instructions below)
salt and freshly ground black pepper
2 Tbsp. minced onions or shallots
1 cup dry red wine
1 tsp. cornstarch
1 Tbsp. fresh lemon juice
2 Tbsp. red or black currant jelly
1 tsp. brown sugar
1 tsp. Dijon mustard
Heat 2 tsp. oil in a nonstick skillet over medium-high heat. Season pork lightly with salt and pepper and cook for 3 to 4 minutes per side, or until brown on the outside and no longer pink but still juicy inside. Transfer to plates or a platter and keep warm.
Add remaining 1 tsp. oil to the skillet. Add onions or shallots and cook, stirring, until softened, about 30 seconds. Add wine and bring to a boil, stirring. Boil for 5 to 6 minutes, or until reduced to about 1/3 cup. Dissolve cornstarch in lemon juice and whisk into the sauce. Cook, stirring, until thickened and glossy.
Remove from heat and stir in jelly, sugar and mustard. Taste and adjust seasonings with more salt and pepper, if needed. Spoon the sauce over the pork.
Serves 2 with side dishes. Doubles easily.
208 CALORIES PFR SERVING: 2 5 G PROTEIN, 8 G FAT, 9 G CARBOHYDRATE; 11 2 MG SODIUM; 79 MG CHOLESTEROL.
Taco Spaghetti
This one happened completely by accident! I had spiced taco meat left over from dinner, along with chopped tomatoes and onions. I simmered the veggies in oil and sherry until they were softish, then added the cooked beef. Then I tossed in a lot of prepared spaghetti sauce, let it reduce some, and stirred it into cooked pasta. I discovered we were out of parmesan, so shredded cheddar had to do... and it was excellent! Rich and tasty!
Come on, give it a try sometime! :) The recipe below is an attempt to recreate it.
Serves 2 really hungry people w/ small salads, 3 moderately hungry, or 4 if you make big salads to go with. ;)
2 tsp butter
1 tsp olive oil
1 medium onion, chopped
3 cloves garlic
1 lb ground beef
1 tsp ground cumin
1/2 tsp ground coriander
2 tsp ancho chili powder
1 tsp chipotle chili powder
2 tsp fresh oregano
or 1/2 tsp dried
1/4 tsp salt
1/8 tsp pepper
1/4 cup sherry
16 oz dry spaghetti
water
3 cups of your favorite spaghetti sauce
1 to 1 1/2 cups shredded cheddar cheese (depending on the number of people eating)
First of all, everybody has their favorite spaghetti sauce. If you've taken the time to make your own, if you're like me you probably made enough to have a lot left over to store in the freezer or fridge. Use some of that for this! Or if you like it out of the jar, that's fine too. (Prego is the best of the reasonably-priced commercial sauces, in my opinion.) Use whatever sauce you'd like for this spaghetti… it's your meal, after all. ;)
Start heating your water for cooking the pasta. You don't want to have to start the pasta cooking process from cold water.
Now, moving on to the "taco" section…
Heat a skillet on the stove over medium-high heat and add the olive oil to coat the bottom. Then add the butter and let it melt. Toss in the onion and garlic and let it simmer until softened (be careful that the garlic doesn't burn!
When the onion and garlic are ready, add the ground beef (um, that's hamburger to you and me!) in pieces to the pan. As it cooks, use a metal spatula to make it into smaller pieces. Some people call this "hamburger gravel." When it's about 1/2 to 3/4 done cooking, add the cumin, coriander, chili powders, oregano, salt, and pepper. Continue cooking until it's done, and drain.
Turn up the heat on your pasta water until it's boiling. Toss in a little salt. Break the spaghetti in half and add it to the now-boiling water. Cook it according to package directions.
Meanwhile, add the sherry to the drained beef mixture and stir to coat it well. Add the beef mixture to the spaghetti sauce in a largish saucepan, stirring well to incorporate the two. Put the cover on the pan and put on medium high for about 3 minutes. Lower the heat to medium, remove the cover, and let it simmer and thicken while your pasta is cooking.
When the pasta is done to your preference, drain it and put it in a big bowl. Pour in the sauce and stir it all together to mix it well. Portion it out on plates and put a generous amount of grated cheddar on each.
Enjoy!
Tropical Shishkabobs
My favorite for summer grilling. I modified this one a little from Alan Chapman’s recipe, but it’s pretty much the same...
2 tbsp white or cider vinegar
1 tbsp lime juice
1 tbsp juice from pinapple (listed below)
3 tbsp soy sauce
1 tbsp sesame oil
2-3 dashes hot sauce
2 tbsp mustard (sweet & hot)
3 tbsp chunky peanut butter
2 cloves garlic (crushed)
1/2 tsp ground cumin
1/4 tsp black pepper
1 1/4 lb turkey breast (or chicken)
1 pineapple (or 2 cans chunked pinapple)
1 sweet red bell pepper, cut into 1-inch squares
1/2 onion, cut into 1-inch squares
bamboo skewers (soaked in water before grilling)
Mix together everything but meat and pineapple. Cut meat into bitesize cubes. Marinate meat in mixture for at least two hours, stirring occaisionally.
Cut pineapple into bite size chunks. Place meat and pineapple chunks/pepper/onion alternately on a water-soaked skewers. Grill or broil shishkabobs until done, about ten minutes, turning occasionally and brushing with excess marinade.
Turkey Mushroom Sorta Scaloppine
Wandering through the market, trying to decide what to make for dinner, I found some inexpensive frozen turkey breast. In the past I've used flattened chicken breast with salsa as a mainstay and I thought I needed to try something a little different this time. I knew I had leeks at home so I got some mushrooms, too, and the below is what I came up with. It's very tasty, and flattening the meat makes it quite tender!
3/4 to 1 lb turkey breast, partially frozen
1 Tbsp butter
1 Tbsp olive oil
3/4 cup minced leeks, white part only
1/4 cup chicken broth
1 cup white wine
1 tsp butter
1 cup sliced mushrooms
1 tsp small capers
1/2 tsp sage
1/4 tsp garlic powder
salt and pepper to taste
Frozen turkey is easier to cut, so take it while it is still partially frozen and cut it into 3/4-inch thick medallions. Place single pieces of turkey inside a plastic bag (such as a sandwich bag) and - through the bag - use the flat side of a meat tenderizer to carefully "pound" it to about 1/4 inch thickness. When all pieces are flattened, set them aside.
Heat a skillet over medium heat and add the oil, then the butter to the pan. (The oil is so the butter won't burn.) Let the butter melt. Add the minced leeks and stir well to coat. Add a couple tablespoons of the chicken broth and let the leeks simmer for about two to three minutes. Add the remaining broth and simmer for an additional three to five minutes. Finally, add the white wine, an additional teaspoon of butter, the sliced mushrooms, and the capers. Stir well, add the sage, garlic powder, and salt and pepper to taste. Raise the heat to medium high, cover and let simmer for five to seven until mushrooms are cooked to desired consistency.
Push mushroom/leek mixture to one side of the pan, letting the juices pool in one side of the pan. Carefully lay the pieces of flattened turkey breast in the pan and let simmer in the juice, about three minutes per side. Repeat with all the turkey pieces until all of them are cooked.
Serve the turkey with the mushroom/leek mixture on top. Goes well with steamed asparagus and simple pasta! Serves two.
White Chili
1 cup uncooked white rice
1/4 cup uncooked barley
1 1/2 pounds boneless pork, cubed
1 1/2 cups chopped onion
1 tsp vegetable oil
1 tsp butter
2 tsp ground cumin
1-2 tsp salt, to taste
1 Tbsp minced fresh garlic
1 (15-16 oz) can white beans, drained
1 (1 lb) can garbanzo beans, drained
1 1/2 cups canned green chilies, drained
1 1/2 cups canned white hominy, drained
1/4 tsp Tabasco sauce (to taste)
1 Tbsp crumbled, cooked bacon
4 cups chicken broth
28 oz can tomatillos
1 Tbsp lime juice
1 tsp dried basil
1 to 2 cups shredded Cheddar Cheese for garnish
Sauté pork and onion in oil & butter over medium heat for 8-10 minutes or until pork browns and onion softens. Add rice and barley to pork and onion. Stir in cumin, salt, garlic, white beans, garbanzo beans, chilies, hominy, Tabasco, crumbled bacon, chicken broth, tomatillos, lime juice, and dried basil. Bring to boil; reduce heat, cover and simmer 40-45 minutes. Serve each portion with about 2 Tbsp cheese. Makes 12+ servings. Chicken broth may be added to desired consistency.
Reuben Casserole
2 cans (10 3/4 oz each) condensed cream of mushroom soup
1 1/3 cup milk
1/2 cup chopped onion
1 Tbsp prepared mustard
1 tsp catsup
2 cans (16 oz each) sauerkraut, rinsed and drained
1 pk (8 oz) uncooked medium-width noodles
1 1/2 lb sliced corned beef
1 cup (4 oz) shredded Swiss cheese
1 cup (4 oz) shredded Monteray Jack cheese
1 cup rye bread crumbs (caraway or dark rye)
2 Tbsp butter, melted
Combine soup, milk, onion, mustard, and catsup in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan.
Top with uncooked noodles. Spoon soup mixture evenly over top. Top with corned beef, then cheeses. Combine crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired.
Serves... a lot. Recipe is easily halved.
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