1 hour 3½ - 4 lb. chicken, cut up ½ c. flour ½ c. olive or cooking oil 1 clove garlic, minced 2 medium onions, finely chopped 1 can tomato paste 1 green pepper, finely diced 2 c. diced tomatoes ¼ lb. mushrooms, sliced 2 tsp salt ¼ tsp pepper ½ tsp oregano Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.
Photo Courtesy of Peter Sejersen on Flickr
Posted in Dinner, Pasta, Poultry |
Tagged black pepper, chicken, Chicken Cacciatore, cooking oil, flour, garlic, green peppers, Marilyn Braunger, mushrooms, olive oil, onions, oregano, salt, tomato paste, tomatoes |
Monica Says: You can also use leftover chicken or any meat, really. If using larger chunks, like chicken, cube the meat.
45 mins 1 lb. ground beef 5 potatoes 4 oz. sliced mushrooms, canned 2 c. fresh or frozen vegetables, your choice 1 can Condensed Cream of Mushroom Soup 1 can Condensed Cream of Celery Soup 3 tbsp butter salt & pepper to taste Preheat oven to 350°F. Coat a 9"x13" baking dish with cooking spray. Cook potatoes in boiling water until tender, about 15 minutes. Drain, reserving some of the cooking liquid. Peel & quarter the potatoes, then mash with a little of the cooking liquid. Set aside. In a large skillet, cook the meat over medium-high heat. Drain fat from pan. If using leftover meat, heat & add to the skillet. Stir in mushrooms, vegetables, mushroom & celery soups, salt, & pepper; heat through. Pour into prepared baking dish; cover with mashed potatoes & dot with butter. Bake in preheated oven for 30 minutes or until potatoes are golden & meat & vegetable mixture is hot & bubbly.
Photo Courtesy of
Posted in Beef, Dinner, Poultry |
Tagged black pepper, butter, chicken, cream of celery soup, cream of mushroom soup, ground beef, Monica Fawver, mushrooms, potatoes, salt, Shepherd's Pie |
Submitted by Michelle Fawver
2 pkg corn tortillas (18)
1 tsp black pepper
1 lb. ground beef, browned & drained
1 tsp cumin
16 oz. chopped tomatoes, drained
1½ c. Cheddar cheese, shredded
1 tbsp chili powder
1½ c. Mozzarella cheese
1 tsp red pepper
16 oz. cottage cheese
2 eggs, beaten
black olives (garnish)
green onions (garnish)
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas.
Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.
Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses.
Garnish with chopped green onions & black olives.
Posted in Beef, Dinner |
Tagged black olives, black pepper, cheddar cheese, chili powder, corn tortillas, cottage cheese, cumin, eggs, green onions, ground beef, Mexican Lasagna, Michelle Fawver, mozzarella cheese, red peppers, tomatoes |