Recipes

Color key:                   Common Measures:

Breakfast             Dash = less than 1/8 tsp.    2 cups = 1 pint

Lunch                   3 tsp. = 1 Tbs. = 15ml.      2 pints = 1 quart

Snack                   16 Tbs. = 1 cup               4 quarts = 1 gallon
Bread                   1 cup = 8 fl. oz.      2 cups =16 oz. = 1 pound

Dinner

Desserts 

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Granola

Ingredients: 

1. 1 C.Honey

1 C. Brown sugar

3 sticks, Butter

1 1/2 t. Salt

1 silo of regular rolled Oats

1 - 2 C. Pecans

1 C. Craisins or other dried fruit 

1 -2 t. ground, Flax seed (optional)

Directions: 

Heat oven to 300 degrees.

Pour all the oats into a large bowl and set aside.

In a medium size sauce pan melt the butter, honey, and brown sugar. Add the salt.

Then pour the butter, sugar, honey mixture over the oats, add nuts and mix well. spread evenly into a deep baking dish.  Bake in the oven for 10 - 15 min, mix. Bake for an additional 10 - 15 min until oats are golden  browned. Add the crisians and flax (if using) and let cool completely before storing it. Eat it with milk, yogurt, fruit, or just by its self. YUMM!

Yields:1-1/2 gallons OR 4+ quarts

Chicken Tetrazzini

Ingredients:


2 T. olive oil

1 onion, chopped or ½ c. green onions

2 cloves garlic, chopped

1 green pepper, chopped

1 can cream of chicken soup + 2 cans of milk

1 can cream of mushroom soup

Half a block of velvets cheese, cubed

Directions:

*Preheat oven to 350 degrees. Bring a large pot of water to boil. Add chicken. Boil chicken until cooked through. They will float when they are done (about 10-15 minutes).

1. Meanwhile, preheat a 10-inch skillet to medium heat with about 2 Tbs olive oil, enough for a light coat on the bottom of the pan. Add the onions and crush garlic. When pan is preheated, add all veggies and salt and pepper to taste. Saute until crisp tender, 3-5 minutes.
2. Add both cans of soup, then fill the cans with milk and add to skillet, mix well. Stir in cubed cheese. Cheese will melt as sauce simmers.
3. Let sauce simmer while you pull out the done chicken from the pot, reserving the hot water. If the chicken is not yet done, turn the temperature down on the sauce until chicken is done. When chicken is removed from the water, skim the top of the water for any residuals.
4. Bring water back to a boil. Cook spaghetti in this water until al dente.
5. While spaghetti is cooking, shred the chicken into bite-size pieces. Add to simmering cheese sauce. And keep stirring the sauce occasionally during all this, don't want it to burn on the bottom!
6. When spaghetti is cooked al dente, drain in a colander and return to pot. Add sauce to spaghetti and mix well, making sure all the pasta is well coated.
7. Spray 13x9 casserole with cooking spray. Add spaghetti mixture to casserole, dish bake 20-25 minutes, until cheese is bubbly and casserole is golden on top. Serve with your favorite veggie or salad. YUM!

Beef Tips N' Gravy

Ingredients: 

3 Tbs. flour

2 tsp. salt

1/2 tsp. black pepper

1/2 tsp. paprika

1/4 tsp. mustard powder

2 lbs stew beef, cut into 1/2 inch pieces

2 Tbs. olive oil

2 onions, chopped

2 garlic cloves, minced

2 C. beef broth

10-12 potatoes, cooked, mashed with butter salt and pepper to taste.

Directions:

1. Place the first 5 ingredients in a zippy bag and shake well. Add the beef cubes to the bag and shake until all are well covered.  In a skillet brown the meat in the oil over medium heat.
2. Once the meat is browned, add the onions and the garlic to the skillet and sauté the onions while deglazing the skillet.  Once the onions turn the translucent add the beef broth and stir to combine.
3. Place a lid on your skillet and bring to a simmer.  Simmer for 30-35 minuets. Meat will be very tender!
4. Serve over mashed potatoes.

Old Fashioned Beef Stew

Ingredients:

2-3 lbs stew beef

3 Tbs. oil

2 tsp. salt

2 tsp. black pepper

2 onions, cut into 1 inch chunks

1/4 C. flour

3 cloves garlic, minced

4 C. beef broth

1/2 tsp. dried rosemary

1 bay leaf

1/2 tsp. dried thyme

4-5 carrots, cut into 1 inch pieces

2 celery stalks, cut into 1/2 inch pieces

3 large potatoes, pealed and cut into 1 inch pieces

Directions:

1. On medium-high heat, add the oil to a large pot. (one that has a lid)
2. When it begins to smoke slightly, add the beef and brown very well. Do in bathes if necessary.  Add the salt and pepper as the beef browns.
3. Once browned, remove the beef with a slotted spoon and set aside.
4. Add the onions and sauté for about 5 minuets, until softened.
5. Reduce heat to medium-low, and add the flour and cook for about 2 minuets storing often.
6. Add the garlic and cook for 1 minuet.
7. Add 1 C. of the beef broth and deglaze the the pan, scraping any brown bits stuck to the bottom of the pan. The flour will start to thicken the broth as it comes to a simmer.
8. Simmer broth for 5 minuets, and than add the rest of the broth, bay leaves, thyme, rosemary,and the beef.
9. Bring back to a gentle simmer, cover and cook on very low for about 1 hour.
10. Add. potatoes, carrots, and celery, and simmer covered for another 30 minuets or until the meat and vegetables and tender.
11. Turn off heat a serve! This is very good served with a homemade rustic country loaf of bread.

Hash brown Quiche

Ingredients:

1 bag of frozen hash browns, thawed and drained

1 stick of butter, melted

6 large eggs, beaten

2 C. half-and-half

1 package of bacon, cooked to a crisp

1 C. diced green onions

2 C. cheddar cheese, shredded

salt and pepper

Directions:

Preheat oven to 450 degrees F.

Gently press the drained hash browns between paper towels to dry them as best as possible. In a 9 X13 inch pan, toss the hash browns with the melted butter into the pan. Press them into the bottom and up the sides to form a crust. Bake for 20 to 25 minutes until golden brown and starting to crisp.

Meanwhile, in a large mixing bowl, combine the remaining ingredients. When the hash brown crust is ready pour the egg mixture over it and return to the oven.

Lower the oven temperature to 350 degrees F and bake for about 30 minutes until the quiche is light golden brown on top and puffed.

Cranberry Bread

Ingredients:
4 C. flour

2 C. sugar

1 T. baking powder

2 t. salt

1 t. baking soda

3/4 C. orange juice

3/4 C. water berries

2 T. orange peel

1/2 stick butter, melted

2 eggs

2 1/2 C. cranberries 

 
Directions:
     Preheat oven to 350 degrees.

• Mix flour, sugar, baking powder, soda, and salt.
• Stir in the juice, water, butter and eggs.
• Mix until blended, stir in the berries.
• Bake for 1 hour or until tooth pick come out clean.