Jan. 5 Jan. 12 Jan. 19 Jan. 26
CHINESE CASSEROLE (6-2-18) 1-5-19 Top of page
1 large can chop suey vegetables, drained
1 large can evaporated milk
1 can bamboo sprouts, cut up
2 cups cooked, chopped chicken
1 can cream of chicken soup
3 oz. pkg. slivered almonds
1 can water chestnuts, sliced
1 can cream of mushroom soup
1 cup cooked rice
Combine with 1 can chow mein noodles. Pour into buttered baking dish. Bake 45 minutes at 350°. Add crushed potato chips on top just before done baking.
PORTUGUESE CHOURICO AND KALE SOUP (From foodnetwork.com) 1-5-19
2 tbsps. extra virgin olive oil
3 medium white waxy potatoes (yukon golds) peeled and
diced
2 medium onions, chopped
4 to 6 cloves garlic, chopped
2 bay leaves, fresh or dried
1 lb. kale, coarsely chopped
Coarse salt and pepper
1 (15 oz.) can garbanzos beans, drained and rinsed
1 can diced tomatoes
1 lb. diced chourico, casing removed
1 qt. chicken broth
Warm, crusty bread
Heat oil in a deep pot over medium high heat. Add potatoes and onions, cover and cook 5 minutes, stirring occasionally. Add garlic, bay leaves, and kale to the pot. Cover pot and wilt greens 2 minutes. Season with salt and pepper. Add beans, tomatoes, chourico, and broth to the pot and bring soup to a full boil. Reduce heat back to medium and cook 5 to 10 minutes longer or until potatoes are tender. Serve soup with hunks of crusty bread and butter.
TOMATO PIE 1-5-19
4 Roma tomatoes, peeled and sliced 1/4 inch thick
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1/2 cup grated parmesan cheese, optional
1 cup mayonnaise
Salt and pepper
Preheat oven to 450°. Bake crust per directions. Reduce heat to 350°. Place the tomatoes in a colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes. Layer the tomato slices, basil, and onion in the baked pie shell. Season with salt and pepper. Combine the cheeses and mayonnaise together. Spread mixture on top of the tomatoes and bake for 30 minutes or until lightly browned. Cut into slices and serve warm.
CRAB CAKE EGGS BENEDICT 1-5-19
Split desired amount of English muffins. Top with crab meat. Top with poached egg. Cover with hollandaise. Sprinkle with Old Bay Seasoning.
CHEESE AND CRAB BRUNCH BAKE 1-5-19
2 tbsps. Dijon mustard
6 English muffins, split
8 oz. lump crab meat, drained
2 tbsps. lemon juice
2 tsps. grated lemon peel
2 cups shredded white cheddar cheese
12 eggs
1 cup half and half
1 cup 2% milk
1/2 cup mayo
1 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. pepper
2 cups shredded Swiss cheese
1 cup grated Parmesan
4 green onions, chopped
1/4 cup finely chopped sweet red pepper
1/4 cup finely chopped sweet yellow pepper
1 tsp. Old Bay seasoning
Spread mustard over bottom half of the muffins. Place in a greased 9x13" pan. Top with crab, lemon juice and lemon peel. Sprinkle with Old Bay seasoning. Sprinkle with cheddar cheese. Top with muffin tops. In a large bowl whisk the eggs, half and half, milk, mayo, salt, cayenne and pepper. Pour over the muffins. Sprinkle the Swiss, Parmesan, onions and peppers. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 375° for 30 minutes. Uncover and bake 20-25 minutes or until set.
RAMEN BROTH 1-12-19 Top of page
In a stock pot:
1/2 gallon chicken stock
1/2 cup soy sauce
2 tbsps. sriracha
1 tbsp. fish sauce
Cook overnight. Keep hot
In a separate container:
4 eggs
2 tbsps. salt and pepper mix
1 tsp. Xanthan gum, optional
2 tsp. guargum, optional
Xanthan gum and guargum only needed if not consuming immediately. Combine with immersion blender. Slowly drizzle hot broth into mixture. Continue adding until all incorporated and cloudy. Add noodles, thinly sliced meats and vegetables.
CRISPY BAKED CHICKEN 1-19-19 Top of page
1 - 1 1/2 lbs. boneless skinless chicken
2 cups corn flakes
1 tsp. garlic powder
1/4 cup milk
spices of choice
Preheat oven to 425°. Cover a large sheet pan with foil and cooking spray. Put corn flakes, garlic powder and whatever other spices you want into a plastic bag. Crush everything well. Put milk in small bowl. Dip chicken into milk and put in bag. Shake well to coat. Put chicken onto the sheet pan and put in oven. Bake for 20-25 minutes.
BROILED OR ROASTED POLLOCK 1-19-19
Preheat oven to 450°. Rinse pollock under cold water to remove ice crystals. Place fish on spray coated pan. Turn on broiler. Place in broiler for 12-15 minutes. Can also bake in regular oven at 450° for 12-15 minutes. Season about 4-5 minutes into cooking.
GOULASH (12-8-18) 1-19-19
1 lb. hamburger
onions, chopped
16 oz. cans tomato sauce
8 oz. can tomato paste
3 cups cooked macaroni (recording said 3 cups uncooked
or 3 cups cooked, Open Line site says 3 oz. We believe it should be 3 cups
cooked macaroni before adding to sauce.)
Cook onions and hamburger til soft. Add remaining ingredients, adding macaroni when sauces are cooked together well. Season to taste.
CREOLE GREEN BEANS 1-19-19
1 tbsp. chopped onion
2 tbsps. canola or olive oil
1/3 cup chili sauce
1/2 tsp. salt
2 1/2 cups green beans
Saute the onions in the oil. Drain the green beans. Add salt, chili sauce and green beans. Toss and heat. Serve.
SCALLOPED CHICKEN 1-19-19
4 cups cooked chicken, cut in medium pieces
4 cups chicken broth
4 tbsps. chicken fat
4 tbsps. flour
6 cups white bread, cubed
1/4 cup butter, melted
1/4 cup chicken broth
1 1/4 tsps. powdered sage
3/4 tsp. salt
Pepper to taste
3 tbsps. onion cut fine
Sprinkle sage, salt and pepper over the bread cubes and mix with butter and chicken broth stirring to coat. Add onions. Place the cut up chicken in a flat pan and cover with the dressing. Make a gravy with the broth, fat and flour. Pour evenly over all. Bake at 350° for 35 to 40 minutes. Cut into squares and serve. Garnish with parsley or green peppers.
OVEN BAKED CHICKEN TACOS 1-19-19
1 tbsp. olive oil
1/2 lb. cooked chicken
1 oz. taco seasoning
1/2 cup diced onion
1 can Ro-Tel diced tomato with chopped green chilies
10 taco shells
8 oz. can refried beans
2 cups Mexican blend cheese
Preheat to 400° and spray a 9x13" baking dish with non stick spray or line with parchment paper. Heat olive oil over medium heat in a skillet and add onion and cook until translucent. Stir in the chicken, taco seasoning, fully drained Ro-Tel tomatoes. Simmer and cook 5 to 8 minutes. Place taco shells in baking dish standing up. Bake for 5 minutes. Remove. Put 1 tbsp. of refried beans into the bottom of each shell. Add chicken until the shell is nearly full. Top with cheese. Bake 7 to 10 minutes until cheese is melted and shells are slightly brown. Top with favorite toppings.
TORTELLINI IN THE CROCKPOT 1-26-19 Top of page
19 oz. bag frozen cheese filled tortellini
1/2 bag raw spinach
1 can diced tomatoes with basil, garlic and oregano
1 box of chicken or vegetable stock
1 8 oz. package of cream cheese
Place all ingredients into a medium/large crock pot. Set to low for 5 to 6 hours, stirring every 2 hours.
HOT CHOCOLATE #1 (From bonappetit.com) 1-26-19
Bring 3/4 cup water to a simmer in medium saucepan over medium high heat. Whisk in 3 tbsps. cocoa powder. Whisk in a very finely chopped chocolate bar and sugar. Blend together and top with whipped cream.
HOT COCOA (From cookingchanneltv.com) 1-26-19
2 1/2 cups non fat dry powdered milk
9 oz. powdered sugar
3.7 oz. Dutch process cocoa powder
1 tsp. fine salt
2 tsps. cornstarch
1 pinch ground cayenne pepper, optional
Hot water
Preheat oven to 300°. Spread milk powder in a thin, even layer on a parchment lined sheet pan and bake for 20 minutes. Remove from oven and cool. If milk comes out lumpy, pulse in food processor to break apart. Combine all ingredients, except hot water, in an airtight plastic container or glass jar and shake to thoroughly combine. If tightly sealed, the mix will keep almost indefinitely. For one serving, heat 6 oz. of water to the boil then remove from heat. Spoon 1/4 cup of the cocoa mix into a heavy mug and whisk in 2 ounces of the water to create a paste then slowly whisk in the remaining hot water. Allow to sit about 30 seconds to cool slightly.
HOT CHOCOLATE MIX 1-26-19
45 oz. (14 qt. box) dry milk
1 lb. coffee creamer
2 lbs. dry hot chocolate mix
2 lbs. powdered sugar
1 15 oz. jar chocolate malted milk powder
Combine and store in airtight container. To make a cup of cocoa start with 1/3 cup mix in 8 oz. water, adjust to taste.
WHITE CHOCOLATE LATTE 1-26-19
2 cups 2% milk
1 cup half and half
2 tbsps. instant coffee
1 tsp. vanilla
1/2 tsp. almond flavoring
2/3 cup white chocolate chips
1 cinnamon stick
Let simmer in crock pot for about 2 hours. Serve in mug and top with whipped cream.
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