May 3 May 10 May 17 May 24 May 31
Special Guest: Chef Jason West 5-03-08 top of page
CHICKEN FRIED STEAK WITH GRAVY (requested, didn't give 2-16-08) 5-3-08
2/3 cup flour
1 tsp. salt
freshly ground pepper
2 pounds top round steak, about 1/2 inch thick tenderized
2 eggs
2 tbsps. cream
1/2 cup vegetable oil
2 cups saltine cracker crumbs, finely crushed
1 onion, sliced
1/2 cup heavy or whipping cream
1/3 cup chicken broth
a few dashes of WOR sauce (optional)
a few dashes of hot sauce (optional)
Mix flour, salt and pepper. Pound mixture into both sides
of the meat. Cut meat into serving size pieces. Beat eggs with the cream.
Heat oil in heavy skillet over medium
high heat. Reserve 3 tbsps. flour. Dredge steaks in the
remaining flour. Dip into egg mixture, then into cracker crumbs. Place
in hot oil. Brown steaks in oil, turning to brown both
sides. Reduce heat to medium, cover and cook for 15-20 minutes, turning
occasionally until steaks are cooked through and tender. Remove steaks
from skillet and
drain on paper towels. Keep warm. Add onion slices to
the pan and sauté until tender. Remove onions and keep warm with
the steaks.
CHICKEN FRIED STEAK GRAVY (requested, didn't give 2-16-08) 5-3-08
Pour off all but 3 tbsps. of the fat into the skillet
and stir in 3 tbsps. flour. Stir well. Scrape the bottom of the pan to
loosen the brown bits. Stir in cream and broth. Season
with WOR and hot sauce.
TACO SQUARES (mar/apr91pg2 requested, didn't give) 5-10-08 top of page
2 packages Crescent rolls
1½-2 lbs. ground beef
1 package taco seasoning
½ green pepper, minced
½ onion, minced
2 (8 oz) cans tomato sauce
2 small packages shredded cheddar cheese
Preheat oven at 350° . Roll out one package rolls into a 9x13" ungreased cake pan. Bake for 10 minutes. Sauté hamburger, pepper, onion, and drain. Add sauce and taco seasoning. Simmer for 10-15 minutes. Pour sauce over crust. Sprinkle with cheese. Unroll and place second package of rolls on top. Bake 350° for 30-35 minutes. Cut in squares and top with sour cream, lettuce, tomatoes, etc.
POPPYSEED CHICKEN 5-10-08
4 boneless, skinless chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 cup cooking sherry
1 cup sour cream
1 stick butter
1 sleeve ritz crackers
1 tbsp. poppyseeds
Boil chicken and cut into cubes. Mix together sherry, sour cream and soups. Place chicken in the bottom of dish and top with soup. Melt butter and mix with crushed crackers. Spread over chicken and top with poppyseeds. Bake at 350° until hot a bubbly in the center. Serve over rice. Serves 6.
CANNING ASPARAGUS 5-10-08
Use tender, tight tipped spears, 4-6 inches long. Wash thoroughly. Trim off scales and tough ends. Wash again. Cut into 1-inch pieces or leave whole.
Hot pack: Cover asparagus with boiling water, boil 2-3 minutes. Pack hot into hot jars leaving 1-inch headspace. Add 1/2 tsp. salt to pints and 1 tsp. to quarts if desired. Fill jars to 1-inch from top with boiling water or hot cooking liquid. Remove air bubbles, wipe rims and adjust lids. In a dial gauge pressure canner, at 11 pounds pressure. Or in a weighted gauge at 10 pounds pressure. For Pints, 30 minutes, for quarts, 40 minutes.
Cold/Raw Pack: Pack asparagus tightly into hot jars leaving 1-inch head space. Add 1/2 tsp. salt to pints and 1 tsp. to quarts if desired. Fill jars to 1-inch from top with boiling water, remove air bubbles, wipe rims and adjust lids, then process.
PICKLED ASPARAGUS 5-10-08
6 1/2 cups water
1/2 cup pickling salt
3 cups white vinegar
For 8 pints. Bring the above ingredients to a boil, pack asparagus in pint jars. Add 2 cloves of garlic, 1-2 hot peppers and some dill. Pour hot liquid over asparagus and put lids on and process until it comes to a boil. Remove and let cool.
STIR FRY ASPARAGUS 5-10-08
1 tsp. olive oil. Salt and pepper, garlic salt and cloves of garlic. Put in a frying pan with asparagus and steam all together for about 10 minutes.
FREEZING ASPARAGUS 5-10-08
Trim bad spots from asparagus and blanche for 2-4 minutes depending on size and cool quickly. Place in containers or ziploc bags and freeze.
SOUTHERN FRIED CHICKEN (Rick Bartlett) 5-10-08
Thaw chicken completely. Mix 1/2 flour and 1/2 cornmeal. Add pepper, garlic, paprika, parsley and salt. Coat chicken with mixture and fry in grease. If you want a sweeter chicken, you can coat the pieces in a milk and egg mixture, then roll it in crushed Cap'n Crunch cereal.
CHOCOLATE CHERRY BROWNIES (2-16-08) 5-17-08 top of page
1 box brownie mix
1 can cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips
Mix all except the chips and put in a greased 9x13 pan.
Bake at 350° for 30-35 minutes. Remove from pan and sprinkle chips
over top.
Spread after chips melt. Cool and cut into squares.
BRUNCH EGGS (mar/apr99pg3) 5-17-08
1 lb. deli sliced ham
1 lb. deli sliced Swiss cheese
8 eggs, slightly beaten
½ pint whipping cream
Layer ingredients, in order given, in a sprayed 9x13"
pan. Bake at 400° for 10 minutes. Sprinkle on some white pepper, paprika
and
grated parmesan cheese. Bake, and additional 10 minutes.
Let stand for 10 minutes. Garnish with parsley.
Tips, hints and helps: Does freezing jalapeno peppers make them hotter? If you can them in a jar they do get hotter. 5-17-08
BREAKFAST CASSEROLE 5-17-08
1 pound bulk sausage, browned and drained
1/2 pound bacon, cooked, drained and crumbled
12 oz. frozen hash brown potatoes
1 medium green pepper, chopped
2 tbsps. chopped green onions
2 cups shredded cheddar or monterey jack cheese, divided
1 cup reduced fat bisquick
3 cups 2% milk
1/2 tsp. salt
4 eggs
Oil a 9x13" pan or spray with cooking spray. Combine sausage, bacon, hash browns, pepper, green onions and 1 cup cheese in a bowl. Spread in baking pan. Whisk together the bisquck, milk, salt and eggs until well blended. Pour over top of the potato mixture. Sprinkle with the remaining cheese. Cover and refrigerate overnight. Preheat oven 375°. Bake uncovered for 30-35 minutes until light golden brown around the edges. Let stand 10 minutes before serving. Serves 12.
SOUTHERN FRIED CHICKEN (Rick Bartlett 5-10-08) 5-17-08
Thaw chicken completely. Mix 1/2 flour and 1/2 cornmeal.
Add pepper, garlic, paprika, parsley and salt. Coat chicken with mixture
and
fry in grease. If you want a sweeter chicken, you can
coat the pieces in a milk and egg mixture, then roll it in crushed Cap'n
Crunch
cereal.
EASY RHUBARB CAKE (5-26-07) 5-17-08
In an ungreased 9 x 13 pan layer the following:
4 cups cut-up rhubarb
1 cup sugar
1 package white or yellow cake mix, dry
3 oz. package strawberry gelatin, dry
1 cup hot water
1/2 cup melted butter
Bake 350° for 45 minutes.
CROCK POT BEEF AND NOODLES (3-29-08) 5-17-08
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place in crock pot with the
beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into
crock
pot. Cook the noodles. Tear up beef and put back in with
noodles.
Rhubarb Sauce (4-30-05) 5-17-08
Cut rhubarb and put into pan. Cut up orange and add to the pan. Use a bit of the rind if you'd like. Add nutmeg after done cooking. Serve over different things.
OVEN BACON 5-24-08 top of page
Line a baking pan with parchment paper. Put the bacon on the paper. Bake in a 375° 30 to 40 minutes.
Tips, hints and helps: FOR SOFTER CHOCOLATE CHIP COOKIES: You can add 2 tbsp. white corn syrup or add more flour. 5-24-08
Tips, hints and helps: Store cling wrap in the freezer so it will stick better to the things you cover. 5-24-08
COLE SLAW 5-24-08
2 bags pre-sliced cole slaw
Poppy Seed dressing - about 3/4 of the bottle
Add some finely-chopped onions
Stir together. Put in refridgerator. Stir a few times.
CROCK POT BEEF AND NOODLES (3-29-08) 5-24-08
2 cans beer
2 cans cream of mushroom soup
2 cans beef broth
Brown a 3-4 lb. beef roast. Place in crock pot with the beer and soup. Cook for 4 hours on high. Remove meat. Put noodles into crock pot. Cook the noodles. Tear up beef and put back in with noodles.
PICKLED ASPARAGUS (5-10-08) 5-24-08
6 1/2 cups water
1/2 cup pickling salt
3 cups white vinegar
Boil the above together. Pack asparagus in jars. Add garlic and hot peppers if desired, as well as dill.
CONTINENTAL BREAKFAST 5-24-08
1 cup dry bread crumbs
4 tbsps. melted butter
20 hard cooked eggs, sliced
12 slices bacon, broiled crisp, drained and crumbled
4 cups sour cream
¼ cup milk
¼ cup minced instant onion
2 tsps. paprika
1 tsp. salt
¼ tsp. pepper
2 cups shredded cheddar cheese
Toss bread crumbs in melted butter and spread in dish.
Cover with egg slices. Stir bacon bits with sour
cream, milk, onion, and seasonings. Spoon over
eggs and top with cheese. Bake at 350° for 20 minutes
or until bubbly and cheese melts. Can be prepared
the day before and refrigerated in which case increase
baking time to 35 minutes.
LAZY CHEESE CAKE 5-24-08
Line a 9 x 13 pan with graham crackers.
In a mixing bowl:
2 2-oz pkg cream cheese (whip when at room temperature)
Dump in and whip together:
2 14 oz. can sweetened condensed milk
3/4 cup lemon juice
2 packages instant vanilla pudding
Fold in an 8 oz. container Cool Whip. Spread over
the graham crackers. Top with fruit filling of choice
and allow to refrigerate about one hour.
CHOCOLATE CHERRY BROWNIES (2-16-08) 5-24-08
1 box brownie mix
1 can cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips
Mix all except the chips and put in a greased 9x13 pan. Bake at 350° for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares.
CHICKEN AND ASPARAGUS CASSEROLE 5-31-08 top of page
3 cans cream of mushroom soup
4 cups asparagus, chopped to 1" pieces
4 oz. sliced almonds
6 oz. can French Fried onions
4 boneless, skinless chicken breasts, cooked and chopped
salt and pepper
Steam asparagus until slightly tender. Combine all
other ingredients except for the can of onions. Pour
into a greased 9 x 13 pan. Bake for 25 to 30 minutes
at 350°. Remove from oven and top with the can
of onions. Bake additional 5 minutes.
CLASSIC CRAB RANGOON 5-31-08
1 tbsp. vegetable oil
1 clove garlic, minced
2 tbsp. minced onion
1 head bok choy, chopped
2 tbsp. chopped pea pods
1 can (6 oz. size) crab meat
1 pkg. (8 oz.) cream cheese, softened
1 tbsp soy sauce
1 pkg. wonton wrappers
vegetable oil for frying
Heat vegetable oil in a large wok or pan. Add garlic
and onion -- saute for 2 minutes. Add bok choy and
pea pods, stir frying until the veggies are crisp tender.
In a bowl combine crab, cream cheese, soy sauce
and sauteed vegetable mixture. Place about 3/4
tsp. into the center of a wrapper. Wet the edges of the
wrapper, fold to make a triangle, and press to seal closed.
In a wok or large pan, over medium-high heat,
melt about 3 inches of shortening. Fry 3 to 4 crab
wontons at a time until crisp and lightly brown on both
sides. Can add horseradish sauce for extra zip.
CHOCOLATE CHERRY BROWNIES (2-16-08) 5-31-08
1 box brownie mix
1 can cherry pie filling
1/4 cup oil
2 eggs
1 1/4 cup chocolate chips
Mix all except the chips and put in a greased 9x13 pan. Bake at 350° for 30-35 minutes. Remove from pan and sprinkle chips over top. Spread after chips melt. Cool and cut into squares.
DIABETIC CHOCOLATE ECLAIR CAKE 5-31-08
1 lb. box of chocolate graham crackers
2 bs sugar free/fat free instant chocolate pudding
3-1/2 cups of 1% or skim milk
1 8-oz. container fat-free/low-fat topping, thawed
container of sugar-free chocolate icing
Oil the bottom of 10 x 14 pan. Make a layer of graham
crackers. Mix the pudding and beat with the
milk. Fold in the topping. Put half of this
mixture on the layer of graham crackers. Make another layer
of the crackers. Then more chocolate. Then
another layer of crackers. Chill at least 2 hours. Spread
with the frosting.
BEEF BROWNIES 5-31-08
2 cups sugar
1-1/2 cups flour
1/3 cup cocoa powder
1 tsp. salt
1 cup butter
4 eggs
2 tsp. vanilla
1/2 cup cooked ground beef
Mix the sugar, vanilla, cocoa and butter. Add eggs
one at a time. Mix well and add flour and salt. Fold
in ground beef. Bake at 375 degrees in a 10 x 15
pan for 25 minutes. Do not overbake!!
CHICKEN CASSEROLE 5-31-08
2 whole chicken breasts, cut into pieces
1 tsp. salt
1/8 tsp poultry seasoning
1/4 cup butter or margarine
2 pkg. (10 oz each) asparagus
2 cups cream of chicken soup
1/2 cup half & half
1/2 tsp curry
1 cup swiss cheese
Season the chicken with salt and seasoning. Melt
the butter. Saute the chicken. Par-boil the asparagus.
Drain and arrange in a greased casserole. Top with
the chicken. Combine the soup, the cream and
curry. Pour over the ingredients alrady in pan.
Sprinkle with the cheese. Bake for 30 minutes at 350°.
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