March 29, 2017

Uncle John’s Chili

2½ lb. hamburger 1 t. kosher salt 1 t. pepper 1 c. chopped onions chili powder, to taste 1 28-oz. can diced tomatoes with chilies 1 c. ketchup 1/2 c. relish 1 15-oz. can chili beans 3 15-oz. cans dark red kidney beans Brown hamburger, drain … [Read more...]

Vegetarian Burritos

2 T. olive oil 3 garlic cloves, finely chopped 1/2 of one small onion, diced 1 red bell pepper, sliced 1 15-oz. can diced tomatoes 1 small can green chilis 1/2 c. corn 1 15-oz. can black beans 1 c. brown rice 1/4 c. water 1 pkg. McCormick burrito … [Read more...]

Cherry Chicken Waldorf Salad

Salad Dressing: 1/8 c. jarred dark sweet cherry chutney 1/8 c. red currant jelly 1/2 c. salad vegetable oil 3 T. red wine vinegar 2 T. water small pinch fine sea salt Salad: 8 c. mixed salad greens 1 small red onion, sliced, separate into … [Read more...]

Reuben Casserole

2 slices of bread, cut into 1/2-inch cubes 2 T. of butter garlic powder 2 cans cream of chicken soup 3 T. yellow mustard 1/2 c. onion, finely chopped 1 1/3 c. milk 2 16-oz. cans sauerkraut, drained 2 c. uncooked noodles 4 3-oz. pkgs. sliced corned … [Read more...]

Frittata

6 eggs 1/4 c. onion, chopped 1 clove garlic, chopped 1 T. butter 1/2 c. chopped, cooked vegetables 1/2 c. chopped, cooked meat 1/4 c. shredded cheese salt, pepper, oregano to taste Beat eggs. In a 10-inch skillet, cook onion and garlic in butter … [Read more...]

Lasagna Rolls

12 lasagna noodles olive oil 3 T. butter 5 t. flour 1 c. milk salt and pepper, to taste 1/4 t. nutmeg 1 16-oz. pkg. frozen spinach, thawed; squeeze out excess water 1 16-oz. container ricotta cheese 1 egg or egg white 1/2 c. parmesan cheese 1/2 … [Read more...]

Chicken and Spaghetti

1/2 c. butter 1 pint heavy cream 2 T. cream cheese 3/4 c. parmesan cheese 1 t. garlic powder salt and pepper to taste leftover chicken breasts, cut into pieces 8 oz. cooked spaghetti In a medium saucepan on low heat, combine butter, cream and … [Read more...]

Cherry Chutney Chicken

8 chicken breast halves, skin on, bone in fine sea salt freshly ground black pepper 1/8 c. jarred dark sweet cherry chutney 1/8 c. red currant jelly Preheat grill for indirect grilling (meat is not directly over heat source). Lightly season … [Read more...]