March 21st, 2007 by alice
Tags: Casserole, Ham, Swiss
INGREDIENTS
- 15cupsegg noodles
- 3/4cupvegetable oil, plus
- 3tablespoonsvegetable oil
- 7 1/2cups choppedonions
- 7 (6 1/2 ounce)cansmushrooms, drained
- 7 1/2cups dicedcooked ham
- 7 1/2cups dicedswiss cheese
- 7 1/2teaspoonssalt(I would cut that back taste then deside)
- 3 3/4teaspoonsground black pepper
- 15eggs
- 1 3/4cupsmilk, plus
- 2tablespoonsmilk
- 1 3/4cups gratedparmesan cheese, plus
- 2tablespoons gratedparmesan cheese
DIRECTIONS
- Bring a large pot of lightly salted water to a boil.
- Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Preheat oven to 400 degrees.
- Toss drained noodles with 2 teaspoons of the oil.
- Heat remaining oil in a skillet and saute onion over medium heat until soft.
- Combine noodles, onion, mushrooms, ham, Swiss cheese, salt and pepper.
- Transfer to a greased 3 quart casserole dish.
- In a bowl mix together egg and milk; pour over noodle mixture.
- Sprinkle with parmesan cheese.
- Bake in a preheated oven for 30 minutes.
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March 21st, 2007 by alice
Tags: Casserole, Spaghetti
INGREDIENTS
- 1mediumonion, chopped
- 1 1/2lbsground beef
- 1green pepper, chopped
- 1 (8 ounce)packagespaghetti
- 2cansmushrooms or8 ouncesfresh mushrooms
- 1/4teaspoonthyme
- 1/4teaspoonoregano
- 1/2teaspoondried parsley
- 2 (14 ounce)canspizza sauce
- 8-16ounces balls of scamorozzacheese, depending on how much is desired
DIRECTIONS
- Saute onion, gr.
- beef, garlic and gr.
- pepper in small amount of butter.
- Meanwhile cook spaghetti and drain.
- Arrange ingredients in layers in 9X13 dish in the folling manner.
- 1/3 meat 1/3 spaghetti 1/3 mushrooms light sprinkle of herbs 1/3 pizza sauce Repeat Slice cheese on top and also between layers.
- Bake in oven at 350* for 25 minutes.
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March 21st, 2007 by alice
Tags: Chicken, Pastries, Spicy
INGREDIENTS
-
For Pastry
- 1 1/4cupsshortening
- 4cupsflour, and a little more as needed
- 2teaspoonssalt
- 1 1/4cupswater
- 2tablespoonsturmeric
- 1/2teaspoonvanilla extract
-
For Meat Filling
- 2lbsground chicken
- 14ounceschicken stockor chicken broth
- 1largeonion, quartered
- 2scotch bonnet peppers or3 habaneros(if you dont like it hot, just use 2 jalapenos)
- 1 1/2teaspoonsfresh ground black pepper
- 2bay leaves
- 2 1/2teaspoonspaprika
- 1teaspoonherbes de provence
- 1cupplain breadcrumbs, heaping
- 1cupbreadcrumbs
- 1/2teaspoonsalt
DIRECTIONS
- For your pastry, you will want to take out a saucepan and add the water, shortening and salt and vanilla to the pan.
- Heat this mixture to medium heat and allow the shortening to completely melt.
- In a large GLASS mixing bowl (do NOT use plastic as spice will stain it!) combine your flour and turmeric.
- Add the water mixture to the flour and work the mixture into a very soft, semi-sticky dough.
- You may need to add a bit more flour to the dough to make it the right consistancy.
- You dont want it to be liquidy!
- You want a soft, semi-sticky dough, but not very sticky!
- Ive had to add 1/8 cup extra flour once, and even 1/2 cup more flour another time, so just play with it adding flour as you see fit.
- You will now need to either 1 refrigerate the dough over night, or 2 put dough in glass bowl and cover with foil TIGHTLY, and freeze for approximately 2 hours, pressing dough a little half way between chilling.
- After you have chilled overnight, or 20 minutes before your dough is done chilling in the freezer (DO NOT REMOVE IT FROM FREEZER UNTIL YOU ARE READY TO USE IT), you will want to start your filling.
- Take out a nice sized pan and add your ground chicken to it.
- Do not turn your heat on.
- In your food processor, grind your onion quarters, stock, peppers and freshly ground black pepper.
- After you are done grinding, add this mixture to the pan with your ground chicken and thoroughly combine, making sure that you have no”chunks” of chicken left.
- Next you will want to add your two bay leaves, paprika, and herbs.
- Simmer this mixture uncovered, while stirring constantly and breaking up lumps with a wooden spoon.
- You will want to simmer the mixture until it becomes the consistancy of a moist paste, and MOST of the liquid has boiled off, but you want it to have a nice amount of moisture with a bit of liquid left.
- Once the mixture is as stated, remove from heat and take out your bay leaves.
- Add the bread crumbs to the meat mixture and combine thoroughly.
- Set mixture aside and allow it to cool.
- Add breadcrumbs, mix well, and leave to cool.
- Now you can take your dough out of the refrigerator (or freezer if you decided to freeze it).
- WARNING: DOUGH WILL STAIN CLOTHING, PLASTIC, SKIN, ETC.
- BE CAUTIOUS WITH DOUGH!
- Preheat your oven to 400 degrees F.
- Roll sections of dough (size is up to you!) dough into circles to about a little over 1/8 inch thick.
- I usually use about 2-3 heaping tablespoons worth of dough for one patty (you can make them really small for small appetizers– its really up to you), and fill centers with meat mixture.
- Fold dough over and crimp the edges of the pastry shut to form a moon-shaped patty.
- You need to make sure that you do this while your dough is COLD, otherwise they will not work out in your favor.
- Put the patties on a greased baking sheet and bake for 20-25 minutes until pastry has browned nicely.
- If you want you can also freeze these patties after you have formed them without baking them, and then take one out, pop it in a preheated oven (400F) for 30-35 minutes and you have a quick meal!
- ENJOY!
- If you have any questions dont be afraid to ask.
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March 21st, 2007 by alice
Tags: Bread, Harvest, Pumpkinpple
INGREDIENTS
- 3cupsall-purpose flour
- 2teaspoonsground cinnamon
- 2teaspoonsbaking soda
- 1 1/2teaspoonssalt
- 3cupsgranulated sugar
- 1 (15 ounce)canpumpkin puree(such as Libby’s)
- 4largeeggs
- 1cupvegetable oil
- 1/2cupapple juice(or water)
- 1large bakingapple, peeled,cored and diced
DIRECTIONS
- Preheat oven to 350 degrees.
- Grease and flour two 9 x 5-inch loaf pans.
- Combine flour, cinnamon, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, vegetable oil and apple juice in large mixer bowl; beat until just blended.
- Add pumpkin mixture to flour mixture; stir just until moistened.
- Fold in apples.
- Spoon batter into prepared loaf pans.
- Bake for 65 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
- To make using three 8 X 4-inch loaf pans: Prepare as above and bake for 60 to 65 minutes.
- To make using five or six 5 X 3-inch mini-loaf pans: Prepare as above and bake for 55 to 60 minutes.
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March 21st, 2007 by alice
Tags: Crock, Meatballs, Porcupine, Pot
INGREDIENTS
- 1/2lbhamburger
- 1/2cuprice
- 1/2cuponions, chopped up finely
- 1/2 cutgreen pepper, chopped up finely
- 1egg
- 1teaspoonsalt
- 1/4teaspoonpepper
- 1 (10 ounce)cantomato soup
- 1candiced tomatoesor slicedtomatoes
DIRECTIONS
- Combine first 7 ingredients, mixing well to combine.
- Shape hamburger mixture into roughly 20-24 meatballs about 1 1/2 inches around.
- Place meatballs in crockpot and pour soup and tomatoes (plus juice from tomatoes) over the meatballs.
- Cover and cook on low for 7-8 hours or high for 4.
- I usually make the meatballs the night before, or even a week before, then freeze them until ready to use.
- Makes for a real quick preparation time.
- ENJOY!
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