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Archive for Wednesday, December 6, 2006

Recipes

December 6, 2006

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Here are some favorite recipes the food-swap group has made for its members:

Ham & Cheese sandwiches

1/4 cup butter, softened

2 tablespoons prepared horseradish mustard

2 tablespoons chopped onions

1 teaspoon poppy seeds

1 teaspoon dill seed

8 slices Swiss cheese

8 slices cooked ham

8 hamburger buns

Preheat oven to 250 degrees. Combine butter, mustard, onions, poppy seeds and dill seed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.

Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted. If frozen, bake on 350 degrees for 35-40 minutes.

Chimichangas

1 pound ground beef

1 16-ounce jar salsa

1 16-ounce can refried beans

1 envelope taco seasoning

Flour tortillas

1 pound Mexican cheese blend

Brown meat. Add taco seasoning. Stir in salsa and beans. Fill tortillas with one cup meat. Top with cheese. Wrap in foil.

Slow cooker chicken cordon bleu

4-6 chicken breasts (pounded out thin)

4-6 pieces of ham

4-6 pieces of Swiss or mozzarella cheese

1 can cream of mushroom soup

1/4 cup milk

3 tablespoons white wine

Put ham and cheese on chicken. Roll up and secure with a toothpick. Place chicken in the slow cooker in a triangle. Layer the rest on top. Mix the soup with the milk; pour over top of chicken. Cover and cook on low for 4 hours or until chicken is no longer pink. Serve over noodles (optional) with the sauce it makes.

Calzones

2 boxes pie crust (with each box having 2 crusts)

2 pounds ground beef, browned and drained

2 pounds spicy sausage, browned and drained

1 jar spaghetti sauce

3 cloves garlic, diced

1 tablespoon oregano

1 tablespoon basil

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups mozzarella cheese

1 egg, plus 1 tablespoon water for egg wash

1 cup Parmesan cheese

Cut each pie crust in half. Place 1 cup beef mixture into center of each crust. Top beef mixture with 1/2 cup mozzarella. Pinch ends together and mash with fork to seal. Wash top and sides with egg wash using pastry brush. Top calzone with Parmesan cheese. Bake at 400 degrees for 12-15 minutes. You can use 2 jars of spaghetti sauce in the meat mixture if you like more of a tomato taste.

Chicken enchiladas

2 chicken breasts

2 cans cream of mushroom soup

8 ounces sour cream

1 can cream of chicken soup

2 cups shredded cheese

2 packages soft taco size tortillas

Cook chicken and shred. In a bowl, combine the shredded chicken, 1 can cream of mushroom soup, cream of chicken soup, sour cream and shredded cheese. Put a couple spoonfuls on each tortilla and roll up. Place on a baking sheet. Pour other can of cream of mushroom soup over the top of the enchiladas. Bake at 350 degrees for 30 minutes. You can also add some enchilada sauce to the mixture if you like that flavor. For a topping better for the freezer, use a few tablespoons of enchilada sauce and cheese to top.

Sausage breakfast cups

2 eggs

1/3 pound sausage

1/2 cup potatoes

3/4 cup milk

1 tablespoon half and half

1/8 teaspoon salt

1 tablespoon flour

1/2 teaspoon pepper

1/8 teaspoon garlic salt

1 tablespoon butter

1 can biscuits

Heat oven to 375 degrees. Cook sausage, add flour, salt, pepper and milk over medium heat on stove top until thick and bubbly; put aside. In a small bowl, beat eggs, half and half, garlic salt and pepper, and set aside. Melt 1/2 of butter; add potatoes and brown 5 minutes. Add other half butter and egg mixture.

Place biscuit in ungreased muffin tin and press up on sides so there is a 1/2-inch overhang. Spoon in egg mixture, then sausage. Bake for 17-22 minutes until deep golden brown.

Southwest pork packets

2 cups uncooked instant rice

14 ounce can, ready-to-serve chicken broth

1 tablespoon Mexican seasoning

15-ounce can of corn, drained

1 green bell pepper, chopped

1/4 cup chopped red onion

4 boneless pork chops, 1-inch thick

2 teaspoons Mexican seasoning

Salsa

Sour cream

Pepper jack cheese

Heat grill. Spray one side of four 18-by-12-inch sheets of heavy duty aluminum foil with cooking spray.

Mix instant rice, broth and 1 tablespoon Mexican seasoning in large bowl and let stand 5 minutes until broth is absorbed. Stir in drained corn, bell pepper and green onions.

Sprinkle each pork chop with 1/2 teaspoon Mexican seasoning and place on sprayed foil. Spoon rice mixture over each chop. Fold foil over pork and seal edges using double fold.

Grill packets 4-6 inches from medium coals 15-20 minutes or until pork is just slightly pink. You can also bake the packets in a preheated 450-degree oven for about 20 minutes until done. Serve with salsa, sour cream and shredded cheese.

If frozen uncooked, thaw overnight and then grill packets.

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