Recipe swap

[LariP]

Breakfast Pie

Two deep dish frozen pie crusts
2 rolls of country sausage
1/4 onion finely chopped
1 - potatos shredded or finely chopped potato's
12 -18 eggs
Cheeses - whatever and as much as you want

Brown sausage, doesn't need to be cook through

Then dump everything in pie shell except eggs. Add whipped eggs. Put pie plates on cookie sheets and place in an over at 350 degrees, bake until egg is set and top is browned.

Freezes well.

If you like mushrooms, green peppers, etc, just throw it in with the rest.


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[LariP]

Fruity Chicken Salad


1 1/4 cup salad greens (I use a mix of Romaine and
Iceberg lettuce)
1/2 cup grapes (green or red, as long as they are
seedless and sweet)
6-8 grape tomatoes
approx. 12 mandarin orange slices
approx. 40 raisins
2/3 cup cubed chicken
lemon juice
honey roasted almond slices (small handful)
approx. 1/4 cup croutons
Kraft Creamy Poppy Seed Dressing

To make the chicken:

I use Tyson chicken tenderloins, defrost them, and slice them in strips (about 1/4 inch wide). When I use about 8 tenderloins, it usually yields about 2 cups cut up chicken.

Mix the chicken with lemon juice or some sort of liquid. I use about 1/4 cup if I'm cooking 8 or more tenderloins, and 2 or 3 tablespoons if less chicken.

Turn a burner on high, pour the chicken/lemon juice mixture into a large nonstick skillet, and stir occasionally, cooking it until the chicken is white and the juice is gone (if there's too much liquid and you're afraid of overcooking, just pour some of it out).

It usually takes about 3-6 minutes to cook, depending on how much chicken you are cooking.

(I cook the chicken until the juice is completely evaporated, and the chicken is a little browned in places.)

Empty the chicken onto the cutting board and cut it into smaller pieces (I hate handling raw chicken, so I cube it after it's cooked)

Assemble the salad -- greens, tomatoes, grapes, raisins, mandarin oranges, chicken (I put about a teaspoon of poppy seed dressing into the 2/3 cup of chicken and mix it up before putting it in with the salad), and toss. Add croutons and almond slices. Serve poppy seed dressing in a condiment cup on the side.

NOTE: Cooking the chicken with some oregano, basil, and garlic powder and a tad of hot sauce makes great chicken for fajitas.


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[LariP]

Cheddar Cheese Muffins

2 c. flour
1 1/2 Tbsp. sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 c. grated extra-sharp cheddar cheese
1 c. buttermilk, room temp.
1/3 c. melted butter, cooled
1 lg. egg
1 tsp. prepared spicy brown mustard
1/8 tsp. Tabasco

Oven @ 400 degrees. Lightly butter muffin tins ( makes 12 ).
Stir together flour, sugar, baking powder, baking soda and salt. Stir in the cheese. In another bowl combine buttermilk, egg, butter, mustard and Tabasco. Make a well in the center of flour mixture, add milk mixture and stir just to combine. Spoon into prepared pans.
Bake for 15-20 minutes or till a toothpick inserted in center comes out clean. Remove tin to rack, cool for 5 minutes. Remove from pan, serve warm.

These are soooo good with a mug of tomato soup or chili!


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[LariP]

Chicken Pot Pie

13x9x2 pan of it to be exact. Halve the recipe to make a more manageable one for smaller crowd.

1 pkg. frozen peas and carrots and corn (this is amt. called for in smaller pie, but I like less veggies in mine)
2/3 c. margarine or butter (No, this isn't diet food..its comfort food *S*)
2/3 c. flour
2/3 c. chopped onion
1 tsp. salt
1/2 tsp. pepper
3 1/4 c. chicken broth (I usually use a good stock base and boiling water)
1 1/3 c. milk
5-6 c. cut up cooked chicken OR turkey
2 pkg. pie pastry (4 rounds, enough for 2 two-crust pies)

Rinse veggies in cold water to separate, drain.
Melt margarine in pot, and add onion. Cook carefully over low heat so that onions wilt and butter is nice and bubbly. Add flour, salt and pepper. Continue cooking till all is blended well and a nice golden color. (your roux, if a deeper flavor is desired, continue cooking till a light toasty brown). Whisking constantly, add in chicken broth and milk. Slowly bring up to a boil, stirring occasionally. When boil is reached whisk for one minute. Remove from heat.
In large bowl, mix chicken, veggies and sauce. Pour over pastry lined pan. Lay over top crust(s), seal and vent. Place in 425 degree oven for 35 minutes.

You can use leftover Turkey after Thanksgiving for this too.



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[LariP]

Corn Beef Dip

2 Tbs parsley flakes
2 Tbs dry onion flakes
2 teas dill weed
2 cups of helms mayo
2 cups sour cream
8 oz corn beef (Carl Budding)

Stir all together. Enjoy on your favorite snack crackers.

*May want to refrigerate for hour or so to let all blend together.


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[LariP]

Drizzled acorn squash.

You need one acorn squash for four people.

Put whole acorn squash on a cookie sheet in the oven at 350 until done. (about an hour)They are done if a toothpick goes in easily through the squash to the middle cavity.

Take them out and let them cool to the point you can handle them.

In a small pan, add equal parts honey and butter. Season to taste with a very little salt and cinnamon (lots if you like it). melt and stir. This is the "drizzle"

Cut the acorn squash in half, take out the seeds and discard. Cut again to make fourths. Arrange pretty on a tray. Drizzle.


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[LariP]

Fried Eggplant

1 medium eggplant
2 teaspoons salt, divided
1 cup flour
1 teaspoon baking powder
2 teaspoons Italian seasoning*
1 teaspoon onion powder
dash ground cayenne pepper
1/4 teaspoon garlic powder
2 eggs, beaten
2/3 cups milk
1 tablespoon vegetable oil
vegetable oil for frying

PREPARATION:
Peel eggplant; cut in strips about 1/2-inch wide and 3 inches in length. Place eggplant strips in a large bowl, cover with water and sprinkle with 1 teaspoon salt. Let soak 1 hour; drain and pat dry with paper towels.

Combine flour, salt, baking powder, Italiam seasoning, onion powder, cayenne, and garlic powder in a mixing bowl. Add beaten eggs, milk, and 1 tablespoon vegetable oil. Beat until smooth. Heat oil over medium heat until hot. If deep-frying, heat to about 365 degrees. Dip dry eggplant strips in batter, let excess batter drip off; fry eggplant strips in batches in hot oil until fried eggplant is golden brown. Fried eggplant strips serve 4 to 6.

*You may substitute equal parts dried cumbled oregano, basil, marjoram, and rosemary for the Italian seasoning in the fried eggplant batter.
​

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[LariP]

I did make this once- basically varied my Fluffy meatloaf recipe posted earlier.

It's a nice change, but I will say our preference is for the Fluffy meatloaf.

Lari’s Swedish Meatloaf

1 egg beaten
1 cup milk
3 slices rye bread torn into smallish chunks
1 1/2 lbs. ground beef
2 Tbsp onion powder
1 1/4 tsp salt
1 tbsp Worchester sauce
1/4 tsp each garlic salt, celery salt, pepper
1 tbsp horseradish
Mix egg and milk together, add bread and blend enough so bread is fairly smooth. there will be some small chunks from crust.
Add rest of ingredients to meat and blend together with egg, milk, bread mixture.
Add 1 cup cooked rice
shape into loaf and bake in a shallow baking pan 1 1/2 hour until done.

Swedish Meatloaf Gravy

2 Tbsp Butter
1 beef bullion cube
2 Tbsp. Flour
1 can evaporated milk
Salt and Pepper to taste
Melt Butter in pan, whisk in bullion and flour and cook into a rue for a couple minutes. Gradually add milk continue whisking until well blended. Cook over medium heat stirring until thickened into a nice gravy consistency.



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[LariP]

Layered Biscuits
1 can of biscuits
1/2 cup of mayo
1 cup of shredded cheese(mozzarella and cheddar blend, or colby... your preference)
1 10-ounce can of diced tomatoes (drained)..or dice your own fresh tomato.
1/2 onion chopped (optional)
10 pieces of bacon, cooked and crumbled
pinch of garlic salt or powder (optional)

preheat oven to 350 degrees.seperate biscuits into layers(just pull them apart)lightly grease 12-muffin tinplace a layer into the muffin pan holes mix all the ingredients together..cept for the biscuits spoon the mixture on top of the layer....add another biscuit layer and spoon some more mixturekeep doing the layers til you use all your biscuits and mixture...bake 20-25 minutes until golden brown.Sprinkle with additional grated cheese for the last 10 minutes of baking time. These make a super Brunch. Just add some Scrambled Eggs to the other ingredients above.



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[LariP]

PASTA SALAD​

1 lb. spaghetti broken into 2 ½ inch pieces
1 tsp. crushed red pepper flakes You can add more if you like more of a bite!
¼ cup corn oil
¼ cup dark sesame oil
6 tbsp. honey
5 tbsp. soy sauce
1 tsp. salt (optional)
¾ cup chopped roasted peanuts. You can use dry roasted.
½ cup chopped cilantro
½ cup chopped green onions

Cook spaghetti (a tsp of oil in the water will keep it from sticking together) and drain. Rinse and let cool.
Put oil and red pepper in sauté pan and heat for 2 minutes, DO NOT BOIL
Add honey and soy and salt (if using)
Combine the sauce and spaghetti in bowl and let chill. You can do this a couple of days ahead. It tastes better if it chills at least overnight.

Before serving, add cilantro, green onions and peanuts. (note) It stays nicely for days even with the cilantro, onions and peanuts.



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[LariP]

Porcupine Meatballs

3 lbs Ground beef
2 cups bread crumbs
3 eggs
1 ½ uncooked rice
2 quarts of your favorite spaghetti sauce

Mix ground beef, egg, bread crumbs and instant rice together in a large dish. Make meatballs, about 1-2 inches large. In a pot add spaghetti sauce and uncooked meatballs. Let cook 2-3 hours or until meatballs are done.


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[LariP]

Raspberry Spinach Salad with Pecans
2 bags baby spinach leaves
1 large bag of pecans, whole or pieces--about 1 1/2 to 2 cups
12 - 16 oz fresh raspberries or sliced strawberries
Dressing
1 cup vegetable oil
1/3 cup red wine vinegar
1/3 cup sugar or Splenda
1 T dry minced onion
1 t dry mustard
To toast nuts, toss in 1 T melted butter and toast in 375 degree oven for about 15 minutes, tossing occasionally.
To make dressing, put all ingredients in blender and blend til pink in color.
Toss all ingredients and serve.


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[LariP]

Roadside Potatos
(for 8 servings)

1 pkg. (32 oz.) frozen hash brown potatos
1 stick butter or margarine - melted
1 large onion - minced
1 cup shreddeed cheddar cheese
1 cup grated parmesean cheese
salt & pepper
2/3 cup half-and-half
6 Tbsp. firm butter or margarine
chopped fresh parsley -- for garnish

1. In large bowl, combine potatos, melted butter,onion and cheeses

2. Pre-heat oven to 350 degrees.

3. Put mixture in a well-buttered baking dish.

4. Sprinkle with salt and pepper, and add half-and-half.

5. Put 6 Tbsp. dots of butter on the top.

6. Bake potatos for 1 hour or until potatos are slightly crusty on the edges and lightly browned on the top.

7. Sprinkle parsley garnish on top, and serve while hot.

Note 1: If you want to make a large baking pan of this, double the recipe.

Note 2: This is also good served with crispy bacon or ham added. And can also be served with sliced tomotoes added to the top after it comes out of the oven


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[LariP]

"Spicy meatball"

2lbs ground round
2lbs ground pork
5-6gloves crushed garlic
3tbsp stone ground mustard
3tbsp horseradish
salt
pepper
bread crumbs
2eggs
combine above ingredients, use just sprinkling of bread crumb to help bind, form into golf ball size balls
pan cook on medium with a little vegetable oil turning frequently
serve with favorite dipping sauce


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[LariP]

Spicy Cheddar Corn Bread
Ingredients:
1 1/2 cups yellow corn meal
1 cup milk
3/4 tsp salt
1/2 cup bacon drippings
1/2 tsp baking soda
2 cups cream-style corn
1/2 lb grated sharp Cheddar
1 large onion, finely diced
4 jalepeno peppers, finely diced

Preheat oven to 350 degrees.

Mix everything except cheese, onions and peppers in a medium bowl.

Grease a 9" square baking pan.

Pour half of the batter into the pan and sprinkle with the cheese,

onions and peppers. Top with remaining batter.

Bake for 50 minutes. Serve warm. Goes great with chili.


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