Tuesday, January 26, 2010

Chicken Chow Mein

1 cube butter
1 onion- chopped
2-3 c celery- chopped
3/4 c water
1 can cream of celery soup
1-2 c chicken - cooked and cubed

Melt butter in skillet. Saute onion and celery for 2-3 minutes. Add water, cover and steam until tender. Add chicken and soup and heat through. May be thinned with more water or milk to desired consistency. Serve over rice or chow mein noodles. Can also add cashews and water chestnuts for more flavor.

GTU's Fried Rice

1-2 chicken breasts cut into pieces
soy sauce
3 scrambled eggs
2 carrots- grated
1/2 onion- chopped
3/4 c frozen peas
1/2 c butter
1-2 garlic cloves
ground ginger to taste
2 c whit rice (not instant)- cooked

Marinate chicken in soy sauce. Cook in large frying pan. Add carrots and onions and saute. Add frozen peas, cover and cook until soft. Add cooked rice and scrambled eggs to mixture. Melt butter, add garlic and ginger. Stir and add to mixture. Add soy sauce to taste.


2 Tbsp butter
1/2 c celery- chopped
1 onion- diced
3/4 c water
1 can tomato soup
1 c ketchup
2 Tbsp vinegar
2 Tbsp lemon juice
2 Tbsp worchestersire sauce
2 Tbsp brown sugar
1 tsp dry mustard
1 tsp salt and pepper
whole ham - sliced

Combine all ingredients except ham in a sauce pan and simmer until warm. Layer sliced ham and sauce in crock pot and cook on low all day. Serve on rolls.

Thursday, January 21, 2010

Hot Chocolate pudding from scratch

1/2 c sugar
1/4 c cocoa
3 Tbsp flour
1/2 tsp salt
2 c milk, hot
1 tsp vanilla

Mix sugar, cocoa, flour, and salt. Whisk in warm milk until smooth. Cook over med. heat for 5 min or until boiling. Remove from heat and stir in vanilla. Makes 4 servings.

Sassy Potato Corn Chowder

4 slices bacon chopped
3 c cubed peeled potatoes
1 can chicken broth
1 pkg frozen corn, thawed, drained
1/2 c each chopped onion and sliced celery
2 Tbsp flour
1/2 c miracle whip
2 c milk

Cook bacon until crisp. Drain and return to pan.
Stir in potatoes, broth, corn, onion and celery. Bring to a boil. Reduce heat to low and simmer 15 minutes until potatoes are tender.
Mix flour and dressing. Stir in milk. Add to potato mixture. Continue cooking 3-5 minutes until thoroughly heated.

Clam chowder from Grandma Carol

3 cans juice from clams
potatoes- cubed
enough water to cover vegetables
Bring to a boil and cook until vegetables are tender

Make a roux:
1 cube butter
1/2 c flour

2 qts half and half or 1/2 gal whole milk

Add liquid to vegetables then add the clams

Cheesy chicken and vegetable soup

grated carrots
sliced celery
chopped onion
1/2 cube butter
1/4 c flour
1 can evaporated milk
8 c chicken broth
wild rice- cooked
chicken breasts- cooked and shredded

melt butter and add flour to create a roux. Add evaporated milk and broth. Add vegetables and cook until crisp/tender. Add chicken and wild rice. Heat through and serve.

Bean Soup

2 cans minestrone soup
2 cans water
1 large can pork & beans
1 lb browned hamburger
1-8 oz can of tomato sauce

Heat all in a large sauce pan. Serve topped with grated cheese.

Crockpot Hamburger Stew

2 lb browned hamburger
2 stalks chopped celery
6 potatoes peeled and diced
6 carrots sliced
1 onion chopped
1 can cream of celery soup
1 can golden mushroom soup
1 can cream of mushroom soup
1 can tomato soup
1 pkg Lipton onion soup
2 c water
2 bay leaves

Rinse hamburger and combine all ingredients into a large crock pot. Cook on low all day.

Fast Family Fajitas from Pampered Chef

1 green bell pepper
1 red bell pepper
4 boneless chicken breast halve
2 tsp vegetable oil, divided
1 garlic clove, pressed
1 pkg Lipton onion soup mix
1/2 c water
1/2 c salsa
flour tortillas, warmed

Cut bell peppers and chicken into strips. Add 1 tsp of oil to frying pan and stir fry chicken for 3-4 minutes until chicken is no longer pink. Remove and set aside. Add remaining oil and peppers and garlic. Stir fry for 1-2 minutes. Add chicken, onion soup mix, water and salsa to pepper mixture. Cook and stir for 2-3 minutes or until heated through. Serve on warm tortillas with desired toppings.

Maple-Soy glazed Salmon

2 c soy sauce
1/4 c sweet soy sauce
1/2 c maple syrup
1 Tbsp ginger
4 Tbsp garlic
1/2 lb salmon fillets

Pour over salmon fillets and let stand for 20 min. Grill on flesh side for 3 min.

Cayenne Chicken with Avocado Salsa from Melissa

1/4 tsp cayenne pepper, salt, and black pepper
4 chicken breasts
2 Tbsp olive oil
1/2 red onion- diced
2 Tbsp fresh lime juice
1 avocado cut into chunks

Rub chicken lightly with pepper mixture. Fry in the oil.

Combine onion and lime juice and set aside. Right before serving fold in avocado chunks and put on top of cooked chicken.

Spicy Chicken

3 chicken breasts cooked and shredded
2- 10 oz green chile enchilada sauce
1 pint whipping cream

Combine in a crockpot or sauce pan. Simmer for at least 1 hour. Right before serving thicken with cornstarch. Serve over cooked rice. Top with grated cheese, onions, olives, green peppers, etc.

Poppeyseed Chicken

Mix in a 9x13 baking dish:
3/4 pint sour cream
1 can cream of chicken soup
1 can water
1 1/2 c rice

Mix together then put on top of chicken:
1 pkg ritz crackers- crushed
1 Tbsp poppy seeds
1 Tbsp butter, melted.

Bake at 375 for 45-60 min.

Fish Sticks

Mix in a large flat container:
1 c dry bread crumbs
1/4 c parmesean cheese
1/2 tsp garlic powder, black pepper, paprika
1/4 tsp salt

In another flat container:
1/2 c flour

In another container:
2 large eggs beaten

3-4 tilapia fish fillets cut into strips about 3in by 1 in

coat with flour, then egg, then bread crumbs. Place on oiled baking sheet and bake for 15 minutes at 450 degrees.

Chicken crock pot pie

4-5 cups diced potatoes- raw
3-4 cups baby carrots- diced
4 boneless chicken breasts
1 tsp garlic salt
1 tsp black pepper
1 Tbsp dry onion
2 cans cream of chicken soup
1 1/2 cups frozen peas
1 pkg Pillsbury refrigerated biscuits
1 cup shredded cheese

Fill crock pot 2/3 full of veggies, layering potatoes and carrots. Place chicken on to p of veggies sprinkle with garlic, pepper and dry onion. Spread cream of chicken soup on top. Cook on high 4-5 hours or low 6-8 hours. Shred the chicken stir in peas, replace lid and heat 20 minutes.

Bake biscuits according to package instructions. Break in half and spoon chicken mix on top. Sprinkle with shredded cheese and serve.

Chicken and Rice

1 1/2 c rice- uncle ben's converted
1 can chicken gumbo soup
1 can golden mushroom soup
1/2 pkg dry lipton onion soup
2 cans water

Mix all above ingredients in 9X13 cake pan. Place chicken breasts on top of rice mixture. Salt, pepper, and sprinkle the other 1/2 of onion soup on top. Cover with foil and bake at 350 for 1 1/2 hours.

Alfredo Sauce

1 cube butter
1/2 pint whipping cream
2 tsp garlic
8 oz cream cheese
1/2 c grated fresh parmesean cheese

melt butter in large pan then add garlic. Add softened cream cheese and stir until smooth. Add whipping cream and let thicken. Add parmesean cheese and let it melt.

Sweet and Sour Chicken

8 chicken breasts
3/4 c sugar
1/2 c vinegar
4 Tbsp Ketchup
1 Tbsp soy sauce
pinch of salt
pinch of garlic salt
1/2 c chicken broth

Cut chicken into strips. Dip in egg then cornstarch. Brown each side in a pan of hot oil. Put in a casserole dish. Mix all other ingredients on the stove on low heat. Pour over fried chicken and bake at 350 degrees for 1 hour.

Sunday, January 10, 2010

Sekoya's Super Sunday Doughnuts

This recipe came from one of Sekoya's coloring books and was our Sunday afternoon activity. They turned out better than I had thought they would!

2 c all purpose flour
1/2 c white sugar
1 tsp salt
1 Tbsp baking powder
1/4 tsp cinnamon
1 dash nutmeg
2 Tbsp melted butter
1/2 c milk
1 egg, beaten
1 quart oil for frying

Heat oil in deep fryer to 375 degrees

In a large bowl sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter or use two round biscuit cutters of different sizes.

Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil might overflow. Fry, turning once, for 3 minutes or until golden brown. Drain on paper towels.