Chicken (or turkey) Casserole

1 large package Pepperidge Farm Stuffing (herb)

2 sticks melted butter

2 cups chicken broth

Meat from one cooked chicken (approx. 2 1/2 - 3 cups) or turkey

One bunch green onions chopped (including green tops)

1/2 cup chopped celery

Miracle Whip

3/4 teaspoon salt

3 eggs

2 cups milk

2 cans cream of mushroom soup

Mix the first three ingredients together lightly and put half into greased 9x13 pan.

Mix cooked chicken meat (approx. 2.5 -3 cups), green onions, salt, celery, with enough Miracle Whip to lightly coat, mix thoroughly, arrange in pan over stuffing. Top with remaining bread mixture.

Beat 3 eggs and 2 cups milk and pour over casserole. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Spread 1 1/2 cans cream of mushrooms soup over top. Bake uncovered at 325 for 50 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes.

Note: if you would like to add some vegetables to this dish add in 1 1/2 cups green peas, and 1 1/2 cups sliced carrots to the chicken/onion mixture.

Note 2: The recipe says to refrigerate over night but we have made this and put it directly into the oven after assembly.

Tortilla Soup

This is the best tortilla soup I have ever eaten. It started out as a Weight Watchers recipe but was basically broth over tortillas. So I decided to take their basic recipe and make it my own. So here it is!


1 Tbsp. oil
2 boneless skinless chicken breasts cubed
1 onion, chopped
2 garlic cloves, minced
2 cans mild green chilies (or the equal amount of frozen)
1 Tbsp. chili powder
2 tsp. ground cumin
4 cups chicken broth (or other)
1 can (14.5 oz) chopped tomatoes
1 can corn (14.5 oz.)
1 can black beans (14.5 oz.)
1 tbsp. fresh lime juice
2 tsp. grated lime rind (a micro plane grater works great to do this! Otherwise a regular cheese grater will work, just use the side with small openings that look like little crowns)
8 drops hot red pepper sauce (Tabasco, or Louisiana style)
1/4 cup chopped fresh cilantro
4 6-inch corn tortillas, cut into 1/2 inch strips

Garnish with:
1/4 cup shredded (or cubed) Monterrey Jack cheese
1 avocado, cubed

1. Heat a large saucepan or dutch oven (approximately 8 quarts) over medium-high heat. Swirl in the oil, then add onion and garlic. Cook, stirring occasionally, until the vegetables are tender, about 4 minutes. Add the cubed chicken and cook, stirring frequently, until chicken is cooked through about 8-10 minutes. Add the chili powder, cumin, and green chilies, cook one minute.

2. Stir in the broth, corn, beans and tomatoes; bring to a boil. reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the lime juice, lime rind, hot sauce and cilantro.

3. While the soup is simmering, spray a large cookie sheet with non-stick spray, or other spray oil. Place the tortilla strips on the sheet and spry with non-stick spray or oil. Broil in the oven turning occasionally, until the strips are crisp and golden.

4. Place the tortilla strips, cheese, and avocado in bowls, and add soup to each bowl. Serve at once!

Italian Meatballs

This is our favorite meatball recipe. We have been using it for years, I think that is originally came from the Joy of Cooking Cookbook, but I have tweaked it to make it my own.

1 lb. ground beef
2 garlic cloves
1/2 Cup chopped parsley
1/2 Cup grated parmesan cheese
1 Medium onion, finely chopped
1/2 cup breadcrumbs
1 large egg, beaten
3 Tablespoons red wine (optional)
2 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano

Pre-heat oven to 375 degrees.

1. Mix all ingredients except flour with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Place meatballs on a cookie sheet and cook in a preheated oven for approximately 15 minutes. Or until internal temperature of meatballs reach 160 degrees.
5. Place the meatballs in your favorite tomato sauce and serve over your favorite pasta.

Chili Rellenos Casserole

A delicious lower fat dish of green chilies filled with melted Monterrey Jack Cheese baked in an egg souffle'. If you don't mind the extra fat you can use full fat cheese, and eggs in lieu of low fat cheese and egg substitute.

3 cans (4oz.) whole green chilies, drained
4 oz. reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup flower
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp chili powder
2 green onions
1 can enchilada sauce or 1/2 cup salsa

1. Preheat oven to 350 degrees F.

2. Lightly coat and 11'' x 7'' baking dish with cooking spray

3. lay whole green chilies out on a paper towel. Slice Monterrey Jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.

4. In a medium mixing bowl, whisk together egg substitute, flour, and milk. Pour egg mixture over chilies in baking dish.

5. Layer shredded cheese on top of casserole, then sprinkle with chili powder and green onion.

6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean. (if the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few minutes, and then test again.)

7. Cut into servings and top with salsa, or enchilada sauce. Serve and enjoy!

Beef and Barley Soup

A savory vegetable soup simmered with braised beef and pearl barley.

1 Tbsp. olive oil
1 1/2 lbs stew meat cut into 1-inch (or smaller cubes)
4 cups beef broth
1 cup water
1 onion, chopped
3 stalks celery
3 carrots, sliced
1 tsp dried oregano
1/4 tsp ground black pepper
2 cloves garlic, minced
1/2 cup pearl barley
1 bay leaf
10 oz. frozen green beans
1 can (14.5 oz) diced tomatoes
10 oz frozen green peas

1. In a large pot, over medium-high heat, warm the olive oil. Add be3f cubes and cook for about 8 minutes; stirring occasionally until browned on all sides.

2. Stir in beef broth, water, onion, celery, carrot, oregano, black pepper, garlic, barley, and bay leaf. Bring to a boil. Then reduce heat to low, cover and simmer for 45 minutes.

3. Stir in green beans, tomatoes and peas. Simmer, covered, until meat and vegetables are tender, about 15 more minutes. Remove bay leaf.

4. Serve.

This recipe goes great with a nice crusty piece of bread!

Italian Sausage Soup With Kale and Beans

20 oz. Italian Sausage (Turkey or Chicken is best it has less fat), sliced diagonally in 1 inch pieces
1 cup chopped red onion
2 stalks celery, sliced
2 cloves of garlic, minced
5 cups broth (chicken, beef, or vegetable)
2 med. potatoes peeled and cubed
2 large carrots peeled and chopped
1 fennel bulb, chopped (remove greens)
1/2 tsp. fennel seed
2 tsp. Italian seasoning
4 cups of thinly sliced cabbage
3 cups thinly sliced kale leaves (tough center stem removed)
1 - 15 oz. can canellini beans drained and rinsed
1 - 14.5 oz. can diced tomatoes with juice
1/2 Cup Parmesan cheese, grated (for garnish)
1/4 cup sliced fresh basil leaves (optional, for garnish)

1. Brown the sausage in a Dutch Oven or large saucepan for 5 minutes. Add onion, celery and garlic and saute for 5 minutes more. Drain and fat from pot. Add broth, potatoes, carrots, fennel, fennel seed, Italian seasoning. Add salt and pepper to taste. Bring to a boil, reduce heat, and simmer, covered, for 35-40 minutes, until vegetable are nearly tender.

2. Stir in the cabbage, kale and beans, and tomatoes. Return to a boil, reduce heat, and simmer 10 minutes. Ladle into bowls and serve with grated Parmesan cheese and fresh basil.

Homemade Pizza Crust - The Best Ever

This is the best homemade pizza crust I have ever eaten. It is tasty as well as crispy. This recipe does take a little planning ahead you must make the crust at least the night before and allow to ferment overnight. That is where the tasty crust comes from. Also always use olive oil not vegetable oil for a better tasting crust.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled

1 3/4 (.44 ounce) teaspoons salt

1 teaspoon (.11 ounce) instant yeast

1/4 cup (2 ounces) olive oil

1 3/4 cups (14 ounces) water, ice cold (40°F)

Cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment or waxed paper and misting the parchment with spray oil. Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas). Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag, or cover with plastic wrap.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust the back of a sheet pan with flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss (if able). If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the pan, making sure there is enough cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. If the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

Hint: The best store bought pizza sauce is Muir Glen Pizza Sauce!

Quick French Dip Sandwiches

This is a simple version of a classic! Instead of cooking a beef roast for hours to get perfect au jus and tender meat go the quick route. This allows you to have a delicious result in minutes instead of hours!

1 lb. thin sliced roast beef (available at the deli counter)
2 cans beef Consomme' (located with the soups)
3 green onions sliced
8 oz. package sliced Swiss cheese
1 package of sub sandwich buns, or any other sandwich roll

Mix the Beef Consomme' and green onions in a saucepan to make au jus and heat over medium heat until hot.

Place the buns in a toaster or oven and toast until golden brown. Place the cheese on one side of the bun and put the beef on the other side of the bun and place it under the broiler until cheese is melted and beef is warmed. Divide the au jus into individual dipping bowls and serve!

Yummy Black Eyed Peas

This recipe came from my Grandma Hoover. I remember eating it with her. It makes a great side dish, it is very simple and very good.

1 can black eyed peas (14.5 oz.)
1 can petite diced tomatoes (14.5 oz.)
4 green onions chopped (including tops)
1/8 teaspoon cayenne pepper

Combine all ingredients in a saucepan over medium heat and bring to a boil.

Serve

Grandma Eldredge's Chili Sauce

This chili sauce goes great on meatloaf, or hamburgers, or hamburger steaks. This recipe is for canning or freezing.

20 Large Tomatoes chopped
6 Large Onions chopped
3 Large Green Peppers chopped
2 Large Red Peppers Chopped
3 Cups Brown Sugar
3 Heaping Tablespoons salt
2 rounded teaspoon Ground Ginger
1/4 teaspoon ground Red Chili Powder
3 Cups Heinz White Vinegar
1 Tablespoon Turmeric
1 Tablespoon Mustard

1 rounded teaspoon of all of the following:
Allspice
Nutmeg
Cinnamon

Mix all the above ingredients in a large pot bring to a boil and then reduce heat and simmer for 3-4 hours stirring often until reaching desired thickness; Seal in hot sterile jars.

Makes 10 Pints

Grandma Eldredge's Meatloaf

Preparation Time: 20 minutes
Cook Time: 60 Minutes

16 Servings

3 lbs. Lean Ground Beef
1 Pound Mild Italian Sausage
½ Cup Finely Chopped Onion
½ Cup Finely Chopped Celery
1 Tablespoon Salt
1 Teaspoon Poultry Seasoning
½ Teaspoon Black Pepper
½ Teaspoon Dry Ground Mustard
2 Tablespoons Worcestershire Sauce
8 Slices of Bread
4 Eggs
1 Cup Milk

Mix meats well. Add chopped vegetables and seasonings to meats and mix well. Soak break, broken into pieces, in milk and eggs. Once well soaked, beat well and add to meat mixture. Form two loaves in loaf pans and bake at 350 degrees for about an hour.

Serve with Grandma Eldredge's Chili Sauce! Recipe for Chili Sauce coming soon!

This recipe makes enough for an army. So you can half the recipe, or freeze the rest of the mixture in loaf size quantities for later use. If you freeze, allow to thaw, put in a pan and bake as directed above.

Paula's Spaghetti Sauce

This recipe comes from my MIL Paula. I think it is one of the best homemade spaghetti sauces that I have ever eaten. It is relatively easy to make and it makes a lot. We always use what we need for our dinner the night we make it and then freeze the rest in dinner size portions. One gallon freezer bags work great for this!

1 can Crushed Tomatoes in sauce (102 oz. I think it is the one gallon size)
8 oz. canned mushrooms
3 Tablespoons Worcestershire sauce
1/8 teaspoon (dried) minced garlic, or 5-6 minced fresh garlic cloves
1 teaspoon Rosemary leaves (chopped or ground with a mortar and pestle)
1 teaspoon celery seed (I like to crush it with a mortar and pestle but not necessary)
1 -1/2 Tablespoons chili powder
1/2 teaspoon dried basil leaves (If you like to use fresh chop 1/2 cup fresh and add at very end when done simmering)
2 Tablespoons dried oregano leaves
1/2 teaspoon dried Sage
1 teaspoon dried Thyme
1/2 teaspoon dried Parsley
1/8 teaspoon black pepper
1 large onion chopped

2 lbs ground beef


Add all ingredients except for the ground beef and let simmer for several (2-3) hours. Just before you are ready to serve brown the ground beef in a skillet, and add to the sauce.

Serve over your favorite pasta!

Skillet Baked Ziti

I believe that this is an America's Test Kitchen Recipe. I got this recipe from my sister-in-law, she prepared this dish for her sisters baby shower and it was a hit!

1 Tablespoon olive oil
6 cloves of garlic
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces of ziti or penne (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1 cup shredded mozzarella cheese

1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Combine oil, garlic, pepper flakes and 1/2 teaspoon salt in 12-inch oven safe nonstick skillet and saute' over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, pasta, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until pasta is almost tender, 15 to 18 minutes.
3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over pasta. Transfer skillet to oven and bake until cheese has melted and browns, about 10 minutes. Serve.

"Skinny" Chimichangas

Usually chimichangas are a deep fried meat filled burrito. However in this version you skip the deep fried fat and bake them in the oven to get that crispy burrito with a flavorful filling!

1 pound lean ground beef or turkey
1 onion, finely chopped
2 garlic cloves, minced
4 teaspoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 can tomato sauce (8 oz.)
1 can diced green chilies
2/3 cup reduced fat cheddar cheese grated
fat free tortillas

Preheat oven to 400 degrees.

Spray a medium skillet with non-stick spray and put on medium-high heat. Add the onion and allow to cook for 3-4 minutes, stirring often. Add the ground meat, garlic, chili powder, oregano, and cumin. cook, breaking up meat until browned.

Stir in the tomato sauce and the green chilies; bring to a boil. Turn the heat down to medium and simmer, uncovered, until the mixture thickens slightly. Remove from heat.

Place tortillas in a microwave oven for approximately 20 second (just so tortillas can warm up)

Spoon about 1/2 cup of meat into the middle of each tortilla, put a little of the shredded cheese on top of the meat. Fold in the sides, then roll to enclose the filling. Place the chimichanga, seam side down, on a baking sheet coated with non-stick spray. Once all of the chimichangas are rolled and place on the baking sheet, spray the tops and sides of chimichangas with a light coating of non-stick spray.

Place in oven and bake until golden and crisp, about 20 minutes. Do not turn.

You can top these with salsa, cheese, sour cream!

Grilled Vegetable Sandwich with Green Olive Tapenade

This is a perfect summer time meal. Make the tapenade first to allow the flavors to meld. If you like your tapenade less bitter try using less capers.

Green Olive and Artichoke Tapenade:

2 tablespoon capers drained
1 tablespoon fresh parsley chopped
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
10 large pitted green olives (with pimientos is fine)
2 garlic cloves minced
1 (14 oz.) can artichoke hearts, drained

Combine all ingredients a food processor. Pulse to desired smoothness.

Vegetable sandwich:

1 medium zucchini
1 medium yellow squash
1 yellow onion
1 tablespoon olive oil
loaf of peasant bread sliced (or any crusty, hearty bread)
1/2 cup shredded mozzarella cheese

Preheat grill. Slice one yellow onion into 1/8 inch rings. Heat 1 tablespoon olive oil over medium heat. Add onions and cook until softened and caramelized. Set aside. Cut 1 medium zucchini and 1 medium yellow squash lengthwise into 1/4-inch-thick slices, and sprinkle with salt and pepper. place on grill rack, and grill on each side until tender. Spread 1 1/2 tablespoons of tapenade on a slice of toasted peasant bread. Top evenly with zucchini, squash, and onion. Sprinkle each sandwich with 3 tablespoons mozzarella cheese. Top with another slice of bread and enjoy!

You can add any other grilled vegetable you like. Avocado on this sandwich is also very good.

Makes 2-3 sandwiches

Salade Nicoise

Salad Nicoise (ni'swa) is a type of French Salad. As suggested by the name, it is a specialty of the region of Nice, France

Ingredients:

2 carrots, peeled, and julienned
1 small red bell pepper, seeded and julienned
1 small red onion, sliced thinly
1 small beet, julienned
2 cans tuna, drained
1/3 cup fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, minced or pressed
2 tablespoon fennel greens (feathery part) chopped finely (optional)
2/3 cup olive oil
1 lb. fresh green beans trimmed (you can substitute frozen green beans)
1 cup kalamata olives
2 tablespoons capers
2 tablespoons chopped fresh basil
3 hard boiled eggs, quartered lengthwise
3 Roma tomatoes, quartered lengthwise
1 head romaine lettuce washed and torn for salad

Dressing:

In a bowl combine the lemon juice, mustard, garlic and fennel greens, whisk thoroughly. Drizzle in the olive oil while constantly whisking until well blended. Add salt and pepper to taste, and set aside.

Salad:

Bring a saucepan to boil. Add the green beans and cook until bright green and tender, but slightly crisp 5-7 minutes. Drain beans and then plunge them into cold water until cool drain well and pat dry.

Place lettuce in the center of each plate. Add the carrots, bell pepper, red onion, olives, beets, eggs, tomatoes in small piles around he outside of the plate. in the center of the plate add some tuna (to taste), and green beans. Garnish with capers and basil.

Dressing can be placed on the table or you can dress each salad before serving.

This recipe can be tweaked as you like for your individual taste!

Serves 6 (small side salads)
Serves 4 (large dinner salads)

Nutritional information unknown