Posted by Trish | Under Casseroles, Dinner, Sides
Monday Jan 5, 2009
Awhile back, the church my husband’s family attends in Oregon put together a recipe book as a fundraiser for the church. It is a professionally printed and bound book, Generations of Cherished Recipes from St. Thomas Becket Parishioners. My mother-in-law gave me a copy for Christmas because the family submitted heavily, so it was her way of passing on a lot of their family recipes to me. So I’m going to periodically publish some of the recipes bestowed upon me and spread the love!
Submitted by Marilyn Braunger (my grandmother-in-law!)
Serves 4
| 10 oz. frozen broccoli (1 pkg) |
|
1 pint cottage cheese |
| 1 egg, beaten |
|
1 pkg saltine crackers |
| 1 cube butter or margarine |
|
1 pkg Lipton Onion Soup mix |
Melt butter. Mash crackers. Mix together. Cook broccoli as directed on package. Do not drain the broccoli. Mix everything together and bake at 350°F for about 45 minutes until brown on top.
Posted by Trish | Under Dinner, Poultry
Friday Nov 28, 2008
Need a creative way to get rid of all that leftover turkey from Thanksgiving? Check this out for a nice twist on the regular turkey sandwich leftovers!
Provided by Sandra Lee
Serves 6
| 2 tbsp vegetable oil |
|
1½ c. red onion, chopped |
| 4 oz. green chiles, diced (1 can) |
|
10 oz. tomatoes & green chiles, diced (1 can) |
| 3 c. leftover turkey, shredded |
|
16 oz. chunky salsa (1 jar) |
| salt & black pepper |
|
5 c. tortilla chips, crushed |
| 1½ c. shredded Mexican 4-cheese blend |
|
¼ c. cilantro leaves, chopped |
| ¼ c. sour cream |
|
|
1. Preheat oven to 400°F.
2. Heat vegetable oil in a large oven-safe skillet, over medium-high heat. Add onions & saute until soft. Add green chiles, diced tomatoes, leftover turkey & salsa. Adjust seasoning with salt & pepper, to taste. Top with tortilla chips & then cheese. Place skillet in oven & bake for about 20 minutes.
3. Remove from oven. Garnish with cilantro & serve immediately with side of sour cream.
Posted by Trish | Under Appetizers, Dinner, Seafood
Wednesday Nov 5, 2008
Submitted by CrabPlace.com
Serves 6-8
| 1 pt. shucked oysters |
|
4 c. all-purpose flour |
| 1 c. cracker meal (or crushed crackers) |
|
2 c. vegetable oil |
| 2 tbsp butter |
|
1 tbsp sea salt |
Prepare the oysters. Combine the flour & cracker meal & dredge the oysters in the mixture. Let the oysters sit, refrigerated, for 20 minutes. Heat the oil to about 350°F on medium heat. Add in the butter (optional for flavor).
Fry the oysters until crispy, about 1-2 minutes per side. The oysters are done when they are golden brown & crispy. Transfer the fried oysters to a paper towel lined plate. Sprinkle with sea salt & serve hot with spicy cocktail sauce and lemon wedges.
Chef’s Note:This is a great recipe for the holidays and goes well as croutons on a salad or as part of the dressing in a Thanksgiving turkey!
Posted by Trish | Under Beef, Dinner
Wednesday Oct 29, 2008
From Taste of Home’s Halloween Food & Fun, 2003
Serves 8-10
| 2 lbs. beef stew meat, cut into 1″ cubes |
|
3 tbsp vegetable oil, divided |
| 1 c. water |
|
3 large potatoes, peeled & cut into 1″ cubes |
| 4 medium carrots, sliced |
|
1 large green pepper, cut into ½” pieces |
| 4 garlic cloves, minced |
|
1 medium onion, chopped |
| 2 tsp salt |
|
½ tsp pepper |
| 2 tbsp instant beef bouillon granules |
|
14½ oz. diced tomatoes |
| 1 pumpkin (10-12 lbs) |
|
|
In a Dutch oven, brown meat in 2 tbsp oil. Add water, potatoes, carrots, green pepper, garlic, onion, salt & pepper. Cover & simmer for 2 hours. Stir in bouillon & tomatoes. Wash pumpkin; cut a 6-8″ circle around top stem. Remove top & set aside; discard seeds & loose fibers from inside.
Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin & replace the top. Brush outside of pumpkin with remaining oil. Bake at 325°F for 2 hours or just until the pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving.
Posted by Trish | Under Casseroles, Dinner
Monday Oct 20, 2008
Here’s a great Halloween recipe for you to get you in the mood for the upcoming holiday!
From Favorite Brand Name Recipes, Vol. 7, No. 70, October 12, 2004.
Serves 8
| 1 jar (27.5 oz.) Prego© Hearty Meat Sauce - Authentic Italian Sausage |
|
15 oz. part-skim ricotta cheese |
| ¾ c. grated Parmesan cheese |
|
8 c. hot cooked bow tie pasta (about 7 c. uncooked) |
| 8 oz. small fresh mozzarella balls (about 1″) |
|
2 tbsp sliced pitted ripe olives |
1. Spray 3 qt. shallow baking dish with cooking spray.
2. Mix 1½ c. sauce, ricotta cheese, ½ c. Parmesan cheese & pasta in prepared dish. Spread remaining sauce over pasta mixture. Sprinkle with remaining Parmesan cheese. Cover.
3. Bake at 400°F for 25 minutes or until hot.
4. Arrange cheese balls randomly over pasta mixture. Place sliced olive on each cheese ball. Let stand 10 minutes before serving.
Note: If fresh mozzarella balls are not available, substitute 1 package (8 oz.) fresh mozzarella. Cut crosswise into thirds. Cut each third in 6 wedges, for triangle shaped eyes.
