Chicken parmesan
Recipe submitted by Shannon Lanzrath
• 1 pound boneless, skinless chicken breasts
• Italian-style bread crumbs
• Flour
• 2 eggs
• 1 jar marinara sauce
• 1 bag mozzarella cheese
• 2 tablespoons butter
Get three bowls. In the first bowl pour some flour, it depends how many pieces of chicken you’re using but for one pack I usually use about one cup. In the second bowl put the eggs, and whisk them together. In the third bowl, add a similar amount of bread crumbs that you did flour.
Dip each chicken breast into flour, eggs and then bread crumbs in that order, completely covering the entire piece of meat. Add butter to a fry pan, and brown the sides of the chicken breasts until golden brown and crispy.
Preheat oven to 425 degrees. Once chicken is browned, place them into a baking dish. Add as much marinara sauce to the tops as you’d like, we usually do just enough to cover the top of the chicken and not much more. Sprinkle as much mozzarella cheese on top as you’d like. Bake for 30 minutes, or until the chicken is fully cooked.
Serve with pasta of your choosing; we use extra marinara sauce to top the pasta.
• Italian-style bread crumbs
• Flour
• 2 eggs
• 1 jar marinara sauce
• 1 bag mozzarella cheese
• 2 tablespoons butter
Get three bowls. In the first bowl pour some flour, it depends how many pieces of chicken you’re using but for one pack I usually use about one cup. In the second bowl put the eggs, and whisk them together. In the third bowl, add a similar amount of bread crumbs that you did flour.
Dip each chicken breast into flour, eggs and then bread crumbs in that order, completely covering the entire piece of meat. Add butter to a fry pan, and brown the sides of the chicken breasts until golden brown and crispy.
Preheat oven to 425 degrees. Once chicken is browned, place them into a baking dish. Add as much marinara sauce to the tops as you’d like, we usually do just enough to cover the top of the chicken and not much more. Sprinkle as much mozzarella cheese on top as you’d like. Bake for 30 minutes, or until the chicken is fully cooked.
Serve with pasta of your choosing; we use extra marinara sauce to top the pasta.
Scalloped potatoes and ham
Recipe submitted by Shannon Lanzrath
• 2 cups ham, chopped up
• 3 large potatoes
• 1/2 large onion, diced
• 2 celery stocks, diced
• 2 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• Salt and pepper to taste
Put chopped up ham into a 9- by 9-inch baking dish. Peel, and dice potatoes and add to baking dish. Set aside.
Preheat oven to 375 degrees. While oven is preheating, sauté onions and celery in a small saucepan with butter. Once they are softened, add flour and mix together to create a paste. Add milk and cream, mix until the mixture starts thickening. You may have to add a little bit more flour, if you want it thicker. Simmer until liquid reaches desired thickness. Season with salt and pepper, remember ham tends to be salty so less salt.
Once sauce is done, pour over ham and potatoes in baking dish. Sprinkle top with shredded cheese. Bake for 30 minutes, with the dish covered. Remove cover and let top crisp until potatoes are completely cooked through.
• 3 large potatoes
• 1/2 large onion, diced
• 2 celery stocks, diced
• 2 tablespoons butter
• 4 tablespoons flour
• 2 cups milk
• 1 cup heavy cream
• Salt and pepper to taste
Put chopped up ham into a 9- by 9-inch baking dish. Peel, and dice potatoes and add to baking dish. Set aside.
Preheat oven to 375 degrees. While oven is preheating, sauté onions and celery in a small saucepan with butter. Once they are softened, add flour and mix together to create a paste. Add milk and cream, mix until the mixture starts thickening. You may have to add a little bit more flour, if you want it thicker. Simmer until liquid reaches desired thickness. Season with salt and pepper, remember ham tends to be salty so less salt.
Once sauce is done, pour over ham and potatoes in baking dish. Sprinkle top with shredded cheese. Bake for 30 minutes, with the dish covered. Remove cover and let top crisp until potatoes are completely cooked through.
Hamburger gravy
Recipe submitted by AJ Popp
• 1 pound hamburger
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup flour
• 1 1/2 tablespoons Worcestershire sauce
• 1 cup milk
• 1 1/2 cups beef broth
• Salt and pepper to taste
Fry hamburger, onion and garlic together until browned. Add flour and fry for one minute. Add Worcestershire sauce, milk and beef broth. Add salt and pepper to taste. Cook until desired consistency, and serve over rice or mashed potatoes.
• 1/2 yellow onion, diced
• 3 cloves garlic, minced
• 1/4 cup flour
• 1 1/2 tablespoons Worcestershire sauce
• 1 cup milk
• 1 1/2 cups beef broth
• Salt and pepper to taste
Fry hamburger, onion and garlic together until browned. Add flour and fry for one minute. Add Worcestershire sauce, milk and beef broth. Add salt and pepper to taste. Cook until desired consistency, and serve over rice or mashed potatoes.
Fire-kissed lamb chops
Recipe submitted by Morning View Acres
• 1-2 pounds thawed lamb chops
• Pickle juice
• 2-3 cloves fresh diced garlic
• 1/2 tablespoon salt
• Pepper to taste
Add chops to a bag or container with a lid. Pour over 1/4-1/2 cup pickle juice. Add diced garlic, salt and pepper. Massage and work ingredients over and into chops. Let marinate in the fridge for four hours to a day. These can be cooked on a grill, but we like using wood. We start a fire 1-2 hours before we are ready to eat; feed it well to develop a nice coal bed. Lay a grate over the coals or low fire. Remove chops from their container and place on grate, over hottest part. Cook for 4-5 minutes on each side, then move to a cooler spot over the fire. Let them finish out there, testing periodically for preference. A meat thermometer might be helpful.
• Pickle juice
• 2-3 cloves fresh diced garlic
• 1/2 tablespoon salt
• Pepper to taste
Add chops to a bag or container with a lid. Pour over 1/4-1/2 cup pickle juice. Add diced garlic, salt and pepper. Massage and work ingredients over and into chops. Let marinate in the fridge for four hours to a day. These can be cooked on a grill, but we like using wood. We start a fire 1-2 hours before we are ready to eat; feed it well to develop a nice coal bed. Lay a grate over the coals or low fire. Remove chops from their container and place on grate, over hottest part. Cook for 4-5 minutes on each side, then move to a cooler spot over the fire. Let them finish out there, testing periodically for preference. A meat thermometer might be helpful.
Sausage and potato soup
Recipe submitted by Steph Haakonson
• 1 pound seasoned sausage
• 1 whole onion, diced
• 4 stalks of celery, diced
• 1-2 whole carrots, grated
• 2 cloves of garlic, minced
• 2-3 medium sized potatoes
• 1 cup heavy cream
• 1 quart broth or stock
• Salt, pepper, thyme, sage and smoked paprika to taste
Brown ground sausage and pour grease into separate pan. Sautee onions and celery in grease until softened. Add garlic; be careful not to burn it. Add broth and bring to a simmer. Add carrots and potatoes and simmer until soft. Add browned sausage and seasonings. Remove from heat and stir in heavy cream.
• 1 whole onion, diced
• 4 stalks of celery, diced
• 1-2 whole carrots, grated
• 2 cloves of garlic, minced
• 2-3 medium sized potatoes
• 1 cup heavy cream
• 1 quart broth or stock
• Salt, pepper, thyme, sage and smoked paprika to taste
Brown ground sausage and pour grease into separate pan. Sautee onions and celery in grease until softened. Add garlic; be careful not to burn it. Add broth and bring to a simmer. Add carrots and potatoes and simmer until soft. Add browned sausage and seasonings. Remove from heat and stir in heavy cream.
Perfect roasted chicken
Recipe submitted by Steph Haakonson
• 1 whole chicken
• Salt
• Pepper
Preheat oven to 425 degrees. Rinse thawed whole chicken. Place chicken breast-up in a cast-iron skillet. Salt the chicken with a heavy hand. Add pepper. Roast until internal temperature is 165 degrees (about an hour for a 4-pound chicken). The salt and high heat will give you a crisp skin yet keep the skin moist.
• Salt
• Pepper
Preheat oven to 425 degrees. Rinse thawed whole chicken. Place chicken breast-up in a cast-iron skillet. Salt the chicken with a heavy hand. Add pepper. Roast until internal temperature is 165 degrees (about an hour for a 4-pound chicken). The salt and high heat will give you a crisp skin yet keep the skin moist.
Cabbage-less eggrolls and
homemade sweet and sour sauce
Recipe submitted by Christina Traeger
• 1/2 pound Italian seasoned bulk ground pork
• 1 pound ground beef
• 2 cans bean sprouts
• 1 can chop suey vegetables
• 4 ounces sliced and slivered mushrooms, optional
• 1 package egg roll wrappers
• Small bowl of water
• 1 pint beef tallow for frying
• 1/2 cup ketchup
• 1 tablespoon dry mustard
• 1 1/2 cups vinegar, can use half apple cider vinegar as well
• 1 1/2 cups sugar
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2 tablespoons finely chopped onion
• 2 1/2 tablespoons soy sauce
Brown the meat, chop finely. Drain all juices off completely. Fry all vegetables and chop small, then add the meat and mix well. Place a decent-sized pinch of the mixture on each wrap, roll and close the wrapper. Using a small amount of water, seal the edge of the wrapper. Fry just enough to brown the wrapper, drain fried rolls on a paper towel. To reduce fat content, finish frying in an air fryer for 3-4 minutes. Refrigerate or freeze. Reheating in an air fryer is best, or in the oven.
Mix ketchup, dry mustard, vinegar, sugar, salt, pepper, onions and soy sauce in a pan. Bring to a boil. Remove from heat and cool until close to room temperature. Place in a blender and mix for 1-2 minutes; it will thicken. Store in a jar in the fridge.
• 1 pound ground beef
• 2 cans bean sprouts
• 1 can chop suey vegetables
• 4 ounces sliced and slivered mushrooms, optional
• 1 package egg roll wrappers
• Small bowl of water
• 1 pint beef tallow for frying
• 1/2 cup ketchup
• 1 tablespoon dry mustard
• 1 1/2 cups vinegar, can use half apple cider vinegar as well
• 1 1/2 cups sugar
• 1 tablespoon salt
• 1/2 tablespoon pepper
• 2 tablespoons finely chopped onion
• 2 1/2 tablespoons soy sauce
Brown the meat, chop finely. Drain all juices off completely. Fry all vegetables and chop small, then add the meat and mix well. Place a decent-sized pinch of the mixture on each wrap, roll and close the wrapper. Using a small amount of water, seal the edge of the wrapper. Fry just enough to brown the wrapper, drain fried rolls on a paper towel. To reduce fat content, finish frying in an air fryer for 3-4 minutes. Refrigerate or freeze. Reheating in an air fryer is best, or in the oven.
Mix ketchup, dry mustard, vinegar, sugar, salt, pepper, onions and soy sauce in a pan. Bring to a boil. Remove from heat and cool until close to room temperature. Place in a blender and mix for 1-2 minutes; it will thicken. Store in a jar in the fridge.
Pan-fried chicken
Recipe submitted by Christina Traeger
• 1 tablespoon bacon fat per pound of meat
• 1 teaspoon salt per pound of meat
• 1/2 teaspoon white or black pepper per pound of meat
• 1-2 large cloves of garlic, crushed and left to rest for 10 minutes before putting into heat
• Pinch of ginger per pound of meat
• 1/4-1/3 cup flour
• 1 1/2-2 cups water or chicken broth
• Chicken with skin on
Dry rub the garlic onto the chicken. Place the bacon fat in the pan and get it hot, then add chicken skin-side down. Turn heat to medium low and cover the pan for 17 minutes. Slit the meat on either side of the bone or through the thickest part of boneless meat. Turn it over at 17-minute mark. Cook another seven minutes. Uncover, and cook until the meat is cooked through. In a separate pan, cook potatoes, rice, noodles or other vegetables you would like for side dishes. Once the chicken is done, remove the meat and add flour to make a roux. Use a whisk to mix well with juices left in the pan. Add water or chicken broth to make gravy to the desired thickness. You can add a bouillon cube or two, if desired. Salt and pepper to taste before serving.
• 1 teaspoon salt per pound of meat
• 1/2 teaspoon white or black pepper per pound of meat
• 1-2 large cloves of garlic, crushed and left to rest for 10 minutes before putting into heat
• Pinch of ginger per pound of meat
• 1/4-1/3 cup flour
• 1 1/2-2 cups water or chicken broth
• Chicken with skin on
Dry rub the garlic onto the chicken. Place the bacon fat in the pan and get it hot, then add chicken skin-side down. Turn heat to medium low and cover the pan for 17 minutes. Slit the meat on either side of the bone or through the thickest part of boneless meat. Turn it over at 17-minute mark. Cook another seven minutes. Uncover, and cook until the meat is cooked through. In a separate pan, cook potatoes, rice, noodles or other vegetables you would like for side dishes. Once the chicken is done, remove the meat and add flour to make a roux. Use a whisk to mix well with juices left in the pan. Add water or chicken broth to make gravy to the desired thickness. You can add a bouillon cube or two, if desired. Salt and pepper to taste before serving.
Beef and pork roast
Recipe submitted by Christina Traeger
• 2 pounds beef roast
• 2 pounds pork roast
• 1 onion
• 1/2 bulb garlic, crushed and chopped
• 1 green pepper
• 4 tablespoons salt
• 2 tablespoons pepper
Mix salt and pepper, dry rub both roasts well. Place the beef roast in the bottom of the crock pot. Place the pork roast, fatty side down, on top of the beef roast. Add the rest of the seasonings to the pot, put just enough water in the pot to fill to 1/2 inch from the top of the top roast. Cook on low for 6-8 hours.
Remove the meat from the pot to cool before slicing or pulling. Measure the remaining broth, remove half and add equal amount of water back and cook rice in broth. Alternatively, cook veggies in the broth; you can also store some of the broth to make gravy or soup. Do not add additional salt, as the broth may become too salty.
• 2 pounds pork roast
• 1 onion
• 1/2 bulb garlic, crushed and chopped
• 1 green pepper
• 4 tablespoons salt
• 2 tablespoons pepper
Mix salt and pepper, dry rub both roasts well. Place the beef roast in the bottom of the crock pot. Place the pork roast, fatty side down, on top of the beef roast. Add the rest of the seasonings to the pot, put just enough water in the pot to fill to 1/2 inch from the top of the top roast. Cook on low for 6-8 hours.
Remove the meat from the pot to cool before slicing or pulling. Measure the remaining broth, remove half and add equal amount of water back and cook rice in broth. Alternatively, cook veggies in the broth; you can also store some of the broth to make gravy or soup. Do not add additional salt, as the broth may become too salty.
Never fail dumplings
Recipe submitted by Jodi Niblett
• 1 cup flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon butter
• 1/2 cup milk
• 1 egg, beaten
Combine egg and milk. Add dry ingredients. Add butter. Beat slightly. Drop by spoonful into soup. Cover kettle. Steam dumplings for about 10 minutes.
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon butter
• 1/2 cup milk
• 1 egg, beaten
Combine egg and milk. Add dry ingredients. Add butter. Beat slightly. Drop by spoonful into soup. Cover kettle. Steam dumplings for about 10 minutes.
Venison sloppy joes
Recipe submitted by Grant Bettermann
• 1 pound ground venison
• 1 can chicken gumbo soup
• 2 tablespoons ketchup
• 1 teaspoon yellow mustard
• 1/4 cup brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper,to taste
Brown ground venison in a pan, stirring often to break into small chunks. Season with onion powder, garlic powder, salt and pepper. Once meat is nearly fully cooked, mix in chicken gumbo soup, ketchup, yellow mustard and brown sugar. Let simmer until juice from soup has cooked off a little — you do not want it all gone. Serve on hamburger buns.
• 1 can chicken gumbo soup
• 2 tablespoons ketchup
• 1 teaspoon yellow mustard
• 1/4 cup brown sugar
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt and pepper,to taste
Brown ground venison in a pan, stirring often to break into small chunks. Season with onion powder, garlic powder, salt and pepper. Once meat is nearly fully cooked, mix in chicken gumbo soup, ketchup, yellow mustard and brown sugar. Let simmer until juice from soup has cooked off a little — you do not want it all gone. Serve on hamburger buns.
Fried duck
Recipe submitted by Grant Bettermann
• Duck or goose meat
• Shore Lunch or any breading mix
Cut meat into 1/4-inch to 1/2-inch strips and place in sealable bag. Pour breading mix into the bag, enough to coat the meat. Seal the bag and shake it until all the meat is coated. Take the meat out of the bag, leaving any extra crumbs in the bag to throw away. Deep fry meat pieces; it will only take a couple minutes to cook.
• Shore Lunch or any breading mix
Cut meat into 1/4-inch to 1/2-inch strips and place in sealable bag. Pour breading mix into the bag, enough to coat the meat. Seal the bag and shake it until all the meat is coated. Take the meat out of the bag, leaving any extra crumbs in the bag to throw away. Deep fry meat pieces; it will only take a couple minutes to cook.
Goose chili
Recipe submitted by Grant Bettermann
• 2 14-ounce cans crushed tomatoes
• 1 14-ounce can tomato sauce
• 4 tablespoons chili seasoning
• 3 cloves garlic, diced
• 1 onion, diced
• 1 can kidney beans
• 1 can black beans
• 1 can chili beans
• 1 can navy beans
• 1 bag of shredded cheese, Colby-Jack is recommended but any cheese will work
• 2 pounds duck or goose meat
Chop meat into bite size chunks and fry in pan until meat is mostly cooked. Pour grease out of the pan and set meat aside — make sure as much grease is removed as possible as this removes the “gamey” taste. In a large pot, brown onions. When onions are nearly cooked, add garlic. Once onions are fully cooked, combine crushed tomatoes, tomato sauce, chili seasoning and all beans into the pot. You may have to add a little bit of water if the mixture is too thick. Bring the mixture to a simmer, stirring somewhat often. It should simmer for 25 minutes or until everything is fully hot. Add meat from earlier into pot and stir. Let simmer until meat is fully cooked and heated through. Serve with shredded cheese on top.
• 1 14-ounce can tomato sauce
• 4 tablespoons chili seasoning
• 3 cloves garlic, diced
• 1 onion, diced
• 1 can kidney beans
• 1 can black beans
• 1 can chili beans
• 1 can navy beans
• 1 bag of shredded cheese, Colby-Jack is recommended but any cheese will work
• 2 pounds duck or goose meat
Chop meat into bite size chunks and fry in pan until meat is mostly cooked. Pour grease out of the pan and set meat aside — make sure as much grease is removed as possible as this removes the “gamey” taste. In a large pot, brown onions. When onions are nearly cooked, add garlic. Once onions are fully cooked, combine crushed tomatoes, tomato sauce, chili seasoning and all beans into the pot. You may have to add a little bit of water if the mixture is too thick. Bring the mixture to a simmer, stirring somewhat often. It should simmer for 25 minutes or until everything is fully hot. Add meat from earlier into pot and stir. Let simmer until meat is fully cooked and heated through. Serve with shredded cheese on top.
Bacon-wrapped jalapeno poppers
Recipe submitted by Grant Bettermann
• 4 or 5 large jalapenos
• 1 block cream cheese
• 1 packet ranch dressing seasoning
• 1 package bacon
• Duck or goose meat
Mix cream cheese and ranch seasoning together in a small bowl; set aside. Do not put in fridge. Cream cheese will mix better if it is room temperature. Cut jalapenos in half vertically, remove seeds and core. Chop meat into chunks small enough that one piece will lay inside the jalapeno. Place meat inside each half jalapeno. Evenly distribute cream cheese mixture across all the jalapenos, spreading it on top of the meat. Wrap each one in bacon using one or two pieces each. You may need to put a toothpick or small skewer into them to hold bacon in place. Cook on grill until meat is cooked and bacon is crispy.
• 1 block cream cheese
• 1 packet ranch dressing seasoning
• 1 package bacon
• Duck or goose meat
Mix cream cheese and ranch seasoning together in a small bowl; set aside. Do not put in fridge. Cream cheese will mix better if it is room temperature. Cut jalapenos in half vertically, remove seeds and core. Chop meat into chunks small enough that one piece will lay inside the jalapeno. Place meat inside each half jalapeno. Evenly distribute cream cheese mixture across all the jalapenos, spreading it on top of the meat. Wrap each one in bacon using one or two pieces each. You may need to put a toothpick or small skewer into them to hold bacon in place. Cook on grill until meat is cooked and bacon is crispy.
Duck hotdish
Recipe submitted by Grant Bettermann
• Whole duck breast (goose breast would also work)
• 1 package bacon
• 1 bag tater tots
• 1 can cream of mushroom soup
Wrap entire duck breast in bacon and place in roaster. Pour can of cream of mushroom soup and tater tots on top — you do not have to use the entire bag, just use as many as you want — and cook at 350 degrees until meat is fully cooked, 165-degree internal temperature. If you want to cook more than one duck breast, repeat same process; it will take longer to cook.
• 1 package bacon
• 1 bag tater tots
• 1 can cream of mushroom soup
Wrap entire duck breast in bacon and place in roaster. Pour can of cream of mushroom soup and tater tots on top — you do not have to use the entire bag, just use as many as you want — and cook at 350 degrees until meat is fully cooked, 165-degree internal temperature. If you want to cook more than one duck breast, repeat same process; it will take longer to cook.
Rice hotdish
Recipe submitted by Sandy Yohnke
• 4 cups water
• 1 cup uncooked rice
• 1 pound browned hamburger
• Onion and celery, to taste
• 1 can chicken noodle soup
• 1 can cream of mushroom soup
Mix together and bake at 350 degrees for one hour.
• 1 cup uncooked rice
• 1 pound browned hamburger
• Onion and celery, to taste
• 1 can chicken noodle soup
• 1 can cream of mushroom soup
Mix together and bake at 350 degrees for one hour.
Sausage egg roll
in a bowl
Recipe submitted by Sandy Yohnke
• 1 pound ground pork sausage
• 6 cups coleslaw mix or shredded cabbage
• 4 cloves of minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon sesame oil
Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add coleslaw mix, garlic, ginger and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a little bit. Remove from heat and top with green onions; drizzle with sesame oil. Serve immediately.
• 6 cups coleslaw mix or shredded cabbage
• 4 cloves of minced garlic
• 1 tablespoon minced ginger
• 1 tablespoon soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon sesame oil
Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add coleslaw mix, garlic, ginger and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a little bit. Remove from heat and top with green onions; drizzle with sesame oil. Serve immediately.
Thai peanut chicken
Recipe submitted by Whitney Niblett
• 2 cups white rice
• 3 tablespoons soy sauce
• 2 teaspoons white wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons garlic, chopped
• 3/4 cup green onion, chopped
• 1/3 cup dry roasted peanuts
• 4 cups water
• 2 tablespoons peanut butter
• 1/4 teaspoon cayenne
• 4 chicken breasts, cut up
• 1 1/2 tablespoons ginger root, chopped
• 2 1/2 cups broccoli florets
Cook rice in water for 20 minutes or until tender. Mix soy sauce, peanut butter, vinegar and cayenne in bowl. Cook chicken, garlic and ginger on high for five minutes. Reduce heat and add all but rice to pan. Cook for five minutes or until broccoli is tender. Serve over rice.
• 3 tablespoons soy sauce
• 2 teaspoons white wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons garlic, chopped
• 3/4 cup green onion, chopped
• 1/3 cup dry roasted peanuts
• 4 cups water
• 2 tablespoons peanut butter
• 1/4 teaspoon cayenne
• 4 chicken breasts, cut up
• 1 1/2 tablespoons ginger root, chopped
• 2 1/2 cups broccoli florets
Cook rice in water for 20 minutes or until tender. Mix soy sauce, peanut butter, vinegar and cayenne in bowl. Cook chicken, garlic and ginger on high for five minutes. Reduce heat and add all but rice to pan. Cook for five minutes or until broccoli is tender. Serve over rice.
Danish meatballs with pan gravy
Recipe submitted by Whitney Niblett
• 1 cup soft breadcrumbs
• 1/2 cup chopped onions
• 1/2 cup milk
• 1 egg
• 3 tablespoons minced parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground beef
• 1 pound ground pork
Mix thoroughly; form into approximately 18 meatballs. Cook in large skillet.
• Pan gravy for Danish meatballs:
• 3 tablespoons flour
• 1 1/4 cups milk
• 1/4 teaspoon beef bouillon granules
• Drippings from cooking meatballs
• Salt and pepper to taste
Stir flour, beef bouillon, salt and pepper into drippings in pan. Add milk and stir until thickened.
• 1/2 cup chopped onions
• 1/2 cup milk
• 1 egg
• 3 tablespoons minced parsley
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound ground beef
• 1 pound ground pork
Mix thoroughly; form into approximately 18 meatballs. Cook in large skillet.
• Pan gravy for Danish meatballs:
• 3 tablespoons flour
• 1 1/4 cups milk
• 1/4 teaspoon beef bouillon granules
• Drippings from cooking meatballs
• Salt and pepper to taste
Stir flour, beef bouillon, salt and pepper into drippings in pan. Add milk and stir until thickened.
New Potatoes & Garlic Grilled in Foil
Recipe submitted by Beth Gunderson
• 24 small new potatoes, scrubbed and cut in half
• 24-30 large cloves garlic
• 1/2 cup minced shallots
• 6 small fresh rosemary sprigs
• 6 teaspoons olive oil
• 6 teaspoons lemon juice
• Salt and pepper
On each of six pieces of heavy-duty foil, about 10-by-16 inches, lay potatoes garlic, shallots and rosemary, dividing equally. Evenly sprinkle with oil and lemon juice. Season to taste with salt and pepper. Bring foil edges up over food and crimp well to seal. Place packages on grill cooking grate and cook with grill lid closed until potatoes are tender (about 30 minutes). To open, slash a cross through foil on top of each bundle. Discard rosemary and enjoy. Makes six servings.
• 24-30 large cloves garlic
• 1/2 cup minced shallots
• 6 small fresh rosemary sprigs
• 6 teaspoons olive oil
• 6 teaspoons lemon juice
• Salt and pepper
On each of six pieces of heavy-duty foil, about 10-by-16 inches, lay potatoes garlic, shallots and rosemary, dividing equally. Evenly sprinkle with oil and lemon juice. Season to taste with salt and pepper. Bring foil edges up over food and crimp well to seal. Place packages on grill cooking grate and cook with grill lid closed until potatoes are tender (about 30 minutes). To open, slash a cross through foil on top of each bundle. Discard rosemary and enjoy. Makes six servings.
Baked Corn Casserole
Recipe submitted by Beth Gunderson
• 1 17-ounce can cream-style corn
• 1 17-ounce can whole kernel corn (undrained)
• 8 ounces sour cream
• 1 egg slightly beaten
• 1/2 cup butter or margarine, melted
• 2 8-ounce packages corn muffin mix
Combine all ingredients until mixed thoroughly. Pour into buttered 9-by-13-inch glass baking dish and bake at 350 degrees for 45 minutes.
• 1 17-ounce can whole kernel corn (undrained)
• 8 ounces sour cream
• 1 egg slightly beaten
• 1/2 cup butter or margarine, melted
• 2 8-ounce packages corn muffin mix
Combine all ingredients until mixed thoroughly. Pour into buttered 9-by-13-inch glass baking dish and bake at 350 degrees for 45 minutes.
Veggie Pizza
Recipe submitted by Beth Gunderson
• 2 packages refrigerated crescent rolls
• 2 8-ounce packages cream cheese
• 1 1-ounce package ranch dip mix
• 1 cup mayonnaise
• Assorted fresh veggies
• Shredded cheese
Press rolls in 11-by-17-inch jelly roll pan. Bake at 375 degrees for 10 minutes. Cool. Combine cream cheese, mayonnaise and dip mix. Spread on cooled crust. Top with veggies, sliced or cut into small pieces. Top with shredded cheese.
• 2 8-ounce packages cream cheese
• 1 1-ounce package ranch dip mix
• 1 cup mayonnaise
• Assorted fresh veggies
• Shredded cheese
Press rolls in 11-by-17-inch jelly roll pan. Bake at 375 degrees for 10 minutes. Cool. Combine cream cheese, mayonnaise and dip mix. Spread on cooled crust. Top with veggies, sliced or cut into small pieces. Top with shredded cheese.
Lamb and pork meatballs
Recipe submitted by Brenda Rudolph
• 1 pound ground lamb
• 1 pound ground pork
• 3-4 teaspoons garlic
• 1 tablespoon olive oil
• Salt, pepper and garlic powder
Optional:
• handful chopped chives
For smothered bacon glaze:
• 1 pound bacon
• 1 sweet onion
• Favorite jam
• salt, pepper and garlic powder
Mix ground lamb and pork together with garlic and chives. Make into balls and place in pan with olive oil. Fry in pan or bake at 350 degrees. Add smothered bacon glaze to finished meatballs.
For smothered bacon glaze: cook bacon and chop into desired bite size. Simmer bacon, onion and jam together for about 10 minutes. Add salt, pepper and garlic powder to taste. Add meatballs. Use vinegar or chicken broth if jam gets too thick.
• 1 pound ground pork
• 3-4 teaspoons garlic
• 1 tablespoon olive oil
• Salt, pepper and garlic powder
Optional:
• handful chopped chives
For smothered bacon glaze:
• 1 pound bacon
• 1 sweet onion
• Favorite jam
• salt, pepper and garlic powder
Mix ground lamb and pork together with garlic and chives. Make into balls and place in pan with olive oil. Fry in pan or bake at 350 degrees. Add smothered bacon glaze to finished meatballs.
For smothered bacon glaze: cook bacon and chop into desired bite size. Simmer bacon, onion and jam together for about 10 minutes. Add salt, pepper and garlic powder to taste. Add meatballs. Use vinegar or chicken broth if jam gets too thick.
Pork sliders
Recipe submitted by Brenda Rudolph
• 6 slider buns
• 1 pound ground pork
• 1 large onion
• 2 tablespoons your favorite jam
• Whiskey or chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil or sunflower oil
• Salt, pepper and garlic powder
Create six patties with ground pork. Lightly season with salt, pepper and garlic powder to taste. Fry in a skillet with no oil; cook until center of patty reaches 160 degrees.
For the whisky onion, simmer onion in skillet with oil, butter and seasonings. When translucent, add a splash of whiskey or chicken broth; simmer about 10 minutes. Add jam and simmer until combined.
Build sliders with bun, patty and a helping of whiskey onions on top.
• 1 pound ground pork
• 1 large onion
• 2 tablespoons your favorite jam
• Whiskey or chicken broth
• 1 tablespoon butter
• 1 tablespoon olive oil or sunflower oil
• Salt, pepper and garlic powder
Create six patties with ground pork. Lightly season with salt, pepper and garlic powder to taste. Fry in a skillet with no oil; cook until center of patty reaches 160 degrees.
For the whisky onion, simmer onion in skillet with oil, butter and seasonings. When translucent, add a splash of whiskey or chicken broth; simmer about 10 minutes. Add jam and simmer until combined.
Build sliders with bun, patty and a helping of whiskey onions on top.
Philly Cheesesteak Casserole
Recipe submitted by Joanna Middendorf
• 1/2-pound small shell noodles
• 32-ounces beef stock
• 4 cups water
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 pound ground beef
• 8-ounces cream cheese
• 1 green pepper, diced
• 1/2 yellow onion, diced
• 1/2 cup reserved pasta water
• 1 cup shredded mozzarella
• 6 slices provolone cheese
Preheat oven to 350 degrees. Combine beef stock with 4 cups of water and cook the shells in it according to package directions. Reserve 1/2 cup of the pasta water. In an ovenproof skillet, melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
Add in the ground beef, season with salt and pepper and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted. Stir in the reserved water from pasta, noodles and the shredded mozzarella. Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
• 32-ounces beef stock
• 4 cups water
• 2 tablespoons butter
• 2 garlic cloves, minced
• 1 pound ground beef
• 8-ounces cream cheese
• 1 green pepper, diced
• 1/2 yellow onion, diced
• 1/2 cup reserved pasta water
• 1 cup shredded mozzarella
• 6 slices provolone cheese
Preheat oven to 350 degrees. Combine beef stock with 4 cups of water and cook the shells in it according to package directions. Reserve 1/2 cup of the pasta water. In an ovenproof skillet, melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
Add in the ground beef, season with salt and pepper and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted. Stir in the reserved water from pasta, noodles and the shredded mozzarella. Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.
Chicken & Dumpling Soup
Recipe submitted by Joanna Middendorf
• 2 tablespoons butter
• 1/2 large onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, sliced in 1/4-inch rounds
• 2 cloves garlic, finely minced
• 1 tablespoon dried parsley
• 1 teaspoon chopped dried sage leaves or 1/8-1/4 teaspoon ground sage
• 6 cups chicken stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups bite-sized, cooked chicken
• 1 cup frozen peas
Dumplings
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup milk
Melt butter over medium heat in large saucepan. Add onion, celery and carrots and cook until fragrant, approximately 4-5 minutes. Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock and bay leaf and simmer for 45 minutes. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes.
For dumplings: Mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
• 1/2 large onion, chopped
• 3 stalks celery, chopped
• 2 large carrots, sliced in 1/4-inch rounds
• 2 cloves garlic, finely minced
• 1 tablespoon dried parsley
• 1 teaspoon chopped dried sage leaves or 1/8-1/4 teaspoon ground sage
• 6 cups chicken stock
• 1 bay leaf
• Salt and pepper to taste
• 2 cups bite-sized, cooked chicken
• 1 cup frozen peas
Dumplings
• 1 cup flour
• 2 teaspoons baking powder
• 1 teaspoon white sugar
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup milk
Melt butter over medium heat in large saucepan. Add onion, celery and carrots and cook until fragrant, approximately 4-5 minutes. Add garlic and cook for an additional minute. Add parsley and sage and stir in. Add chicken stock and bay leaf and simmer for 45 minutes. Remove bay leaf. Season with salt and pepper to taste. Add chicken and frozen peas and simmer for an additional 15 minutes.
For dumplings: Mix flour, baking powder, sugar and salt. Cut in butter with pastry cutter. When crumbly, add milk and stir just until combined. Drop by small spoonfuls into simmering soup. Cover and cook for 15 minutes without removing the lid.
Ham and Cheese Sliders
Recipe submitted by Joanna Middendorf
• 12 slider buns
• 12 slices deli ham
• 8 slices Swiss cheese
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup butter (melted)
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons poppy seeds
Preheat oven to 350 degrees. Cut slider buns in half and place the bottoms in a greased casserole dish. Mix together mayo and Dijon mustard, then spread over the buns in the pan. Lay the ham on the slider buns, overlapping the pieces. Place the Swiss cheese on the ham, and then place the top of the buns on.
In a small bowl, combine melted butter, onion powder, Worcestershire sauce and poppy seeds. Pour the butter mixture over the sliders and cover the casserole dish with aluminum foil. Bake for 10 minutes, then remove the foil and continue baking for 10 more minutes or until cheese melts. Remove sliders from the oven. Cut the sliders apart and serve warm.
• 12 slices deli ham
• 8 slices Swiss cheese
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1/2 cup butter (melted)
• 1/2 teaspoon Worcestershire sauce
• 2 tablespoons poppy seeds
Preheat oven to 350 degrees. Cut slider buns in half and place the bottoms in a greased casserole dish. Mix together mayo and Dijon mustard, then spread over the buns in the pan. Lay the ham on the slider buns, overlapping the pieces. Place the Swiss cheese on the ham, and then place the top of the buns on.
In a small bowl, combine melted butter, onion powder, Worcestershire sauce and poppy seeds. Pour the butter mixture over the sliders and cover the casserole dish with aluminum foil. Bake for 10 minutes, then remove the foil and continue baking for 10 more minutes or until cheese melts. Remove sliders from the oven. Cut the sliders apart and serve warm.
Beef Stew, Beef and Okra Bamia
Recipe submitted by Riyad & Alex Dodin
• 1 pound beef sirloin
• 2/3 cup olive oil
• ½ chopped onion
• 1 tbsp salt
• 2 cans of tomato sauce
• 3 tbsp tomato paste
• 12 ounces okra
• 1 ½ tbsp coriander
• 1 tbsp black pepper
• 2 jalapenos
• ½ tsp cumin
• 6 garlic cloves
Place 1-pound beef sirloin cut into cubes in a pot. Stir in 2/3 cup olive oil, ½ chopped onion, 1 tbsp salt and 6 minced garlic cloves. Let meat brown. Reduce heat. Stir in 2 cans of tomato sauce, 3 tbs tomato paste, 12 ounces okra, 1 ½ tbsp coriander, 1 tbsp black pepper, 2 sliced jalapenos and ½ tsp cumin. Simmer until meat is fully cooked and flavors blend.
• 2/3 cup olive oil
• ½ chopped onion
• 1 tbsp salt
• 2 cans of tomato sauce
• 3 tbsp tomato paste
• 12 ounces okra
• 1 ½ tbsp coriander
• 1 tbsp black pepper
• 2 jalapenos
• ½ tsp cumin
• 6 garlic cloves
Place 1-pound beef sirloin cut into cubes in a pot. Stir in 2/3 cup olive oil, ½ chopped onion, 1 tbsp salt and 6 minced garlic cloves. Let meat brown. Reduce heat. Stir in 2 cans of tomato sauce, 3 tbs tomato paste, 12 ounces okra, 1 ½ tbsp coriander, 1 tbsp black pepper, 2 sliced jalapenos and ½ tsp cumin. Simmer until meat is fully cooked and flavors blend.
Lebanese Stuffed Grape Leaves, Warak Enab (A Mediterranean dish)
Recipe submitted by Riyad & Alex Dodin
• 2 pounds ground beef or lamb
• 6-quart pot lined with bone-in pieces of meat: poultry or lamb chops (preferred)
• 1 jar grape leaves
• 1 1/2 cups of uncooked, medium-grain rice
• 2 tsp Lebanese spices
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp cinnamon (optional)
• 8 tbsp butter
• ½ cup lemon juice
• 1 cup beef broth
• 3 garlic cloves
Drain grape leaves. Rinse 1 1/2 cups of uncooked, medium-grain rice. Add 2 tsp: Lebanese spices, salt, pepper, cinnamon and melted butter stick (8 tablespoons) to uncooked rice. Mix uncooked rice with 2 pounds of raw ground beef or ground lamb. Line a 6-quart pot with bone-in pieces of meat: poultry or lamb chops (preferred)Rinse grape leaves, cut off any stems. Lay a few grape leaves over the meat pieces and set aside. Boil the remaining grape leaves on low heat for five minutes or until softened. Lay out grape leaves, vein up. Roll approximately 1 tsp uncooked ground meat and rice mixture into grape leaves, loosely. Place stuffed leaves in rows over the 6-quart pot of bone-in meat pieces. Add broth and lemon juice until the 6-quart pot is nearly filled. Add twice as much broth as lemon juice. Dice 3 garlic cloves, add to the 6-quart pot. Cover the pot and boil over medium heat. Simmer for another 90 minutes, until liquid absorbs and grape leaves are tender. Dish must be fully cooked. Sprinkle flakes of cilantro over the Lebanese Stuffed Grape Leaves (optional).
• 6-quart pot lined with bone-in pieces of meat: poultry or lamb chops (preferred)
• 1 jar grape leaves
• 1 1/2 cups of uncooked, medium-grain rice
• 2 tsp Lebanese spices
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp cinnamon (optional)
• 8 tbsp butter
• ½ cup lemon juice
• 1 cup beef broth
• 3 garlic cloves
Drain grape leaves. Rinse 1 1/2 cups of uncooked, medium-grain rice. Add 2 tsp: Lebanese spices, salt, pepper, cinnamon and melted butter stick (8 tablespoons) to uncooked rice. Mix uncooked rice with 2 pounds of raw ground beef or ground lamb. Line a 6-quart pot with bone-in pieces of meat: poultry or lamb chops (preferred)Rinse grape leaves, cut off any stems. Lay a few grape leaves over the meat pieces and set aside. Boil the remaining grape leaves on low heat for five minutes or until softened. Lay out grape leaves, vein up. Roll approximately 1 tsp uncooked ground meat and rice mixture into grape leaves, loosely. Place stuffed leaves in rows over the 6-quart pot of bone-in meat pieces. Add broth and lemon juice until the 6-quart pot is nearly filled. Add twice as much broth as lemon juice. Dice 3 garlic cloves, add to the 6-quart pot. Cover the pot and boil over medium heat. Simmer for another 90 minutes, until liquid absorbs and grape leaves are tender. Dish must be fully cooked. Sprinkle flakes of cilantro over the Lebanese Stuffed Grape Leaves (optional).
Arabian Upside Down, Maqluba
(A Palestinian traditional dish)
Recipe submitted by Riyad & Alex Dodin
• 4lb whole chicken
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp allspice
• 2 tsp cinnamon (optional)
• ¼ tsp turmeric
• 2 cups rice
• 1 cauliflower head
• 1 onion, 1 celery stick, 1 carrot, 1 can peas, 1 russet potato
• Cilantro flakes
One whole chicken (4lbs) boiled in a large pot of water until 80% cooked at 132 F or above. Rub in 2 tsp each: salt, black pepper, allspice and cinnamon (optional). Bake or grill cauliflower head with diced, one of each, optional vegetable (onions, celery, carrots, peas, potatoes) in olive oil. Boil two cups of rice on the side. Drain rice, add ¼ tsp turmeric. Add ½ tsp each: cinnamon, allspice and salt. Top the 80% cooked chicken with rice and vegetables in its large pot (do not add water). Boil until the water evaporates. Flip upside down on a separate dish to create a cake-like appearance. Sprinkle flakes of cilantro over the Maqluba (optional).
• 2 tsp salt
• 2 tsp black pepper
• 2 tsp allspice
• 2 tsp cinnamon (optional)
• ¼ tsp turmeric
• 2 cups rice
• 1 cauliflower head
• 1 onion, 1 celery stick, 1 carrot, 1 can peas, 1 russet potato
• Cilantro flakes
One whole chicken (4lbs) boiled in a large pot of water until 80% cooked at 132 F or above. Rub in 2 tsp each: salt, black pepper, allspice and cinnamon (optional). Bake or grill cauliflower head with diced, one of each, optional vegetable (onions, celery, carrots, peas, potatoes) in olive oil. Boil two cups of rice on the side. Drain rice, add ¼ tsp turmeric. Add ½ tsp each: cinnamon, allspice and salt. Top the 80% cooked chicken with rice and vegetables in its large pot (do not add water). Boil until the water evaporates. Flip upside down on a separate dish to create a cake-like appearance. Sprinkle flakes of cilantro over the Maqluba (optional).
Jordanian Mansaf (A Bedouin dish)
Recipe submitted by Riyad & Alex Dodin
• 5 pounds of lamb
• 32 oz Plain Greek yogurt
• 1 ½ cups of rice
• 1 tsp parsley
• 1 medium onion
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper
Slice 5 pounds of lamb meat into cubes. Boil in a large pot of water until the meat is soft or browned. Season meat with black pepper (to preference). Reduce heat and cook for up to an hour, do not drain. Add one medium minced onion. Pour plain Greek yogurt into the boiling pot of meat. Add seasonings (paprika, cumin, pepper) as desired. Boil 1 ½ cups of rice in a separate pot. Add 1 tsp of parsley to rice. Mix meat with rice and serve.
• 32 oz Plain Greek yogurt
• 1 ½ cups of rice
• 1 tsp parsley
• 1 medium onion
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp black pepper
Slice 5 pounds of lamb meat into cubes. Boil in a large pot of water until the meat is soft or browned. Season meat with black pepper (to preference). Reduce heat and cook for up to an hour, do not drain. Add one medium minced onion. Pour plain Greek yogurt into the boiling pot of meat. Add seasonings (paprika, cumin, pepper) as desired. Boil 1 ½ cups of rice in a separate pot. Add 1 tsp of parsley to rice. Mix meat with rice and serve.
Salisbury Steak
Recipe submitted by Trish Roehrl
• 1 pound ground beef
• 1/3 cup bread crumbs
• 3 teaspoons ketchup
• 1 teaspoon mustard
• 1-1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic power
• 1/2 teaspoon onion powder
• 2 (0.87-ounce) packets brown gravy mix
• 2 cups water
Combine beef, bread crumbs, 2 teaspoons ketchup, mustard, 1 teaspoon Worcestershire sauce, garlic powder and onion powder. Fry into patties in a little olive oil until cooked through. Heat water, combine remaining ingredients and stir. Pour gravy mixture over patties and simmer until thickened.
• 1/3 cup bread crumbs
• 3 teaspoons ketchup
• 1 teaspoon mustard
• 1-1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic power
• 1/2 teaspoon onion powder
• 2 (0.87-ounce) packets brown gravy mix
• 2 cups water
Combine beef, bread crumbs, 2 teaspoons ketchup, mustard, 1 teaspoon Worcestershire sauce, garlic powder and onion powder. Fry into patties in a little olive oil until cooked through. Heat water, combine remaining ingredients and stir. Pour gravy mixture over patties and simmer until thickened.
Meatballs and Sauce
Recipe submitted by Trish Roehrl
Meatballs:
• 2 pounds ground beef
• 1 egg
• 1/2 to 3/4 onion, chopped
• 1/2 to 1 cup crushed crackers, oatmeal or breadcrumbs
• Seasoning salt to taste
Combine above ingredients and mix together thoroughly. Roll into 1- to 2-inch balls. Bake at 300 degrees for 20-25 minutes.
Sauce:
• 1 (24-ounce) jar spaghetti sauce
• 1 (26-ounce) can tomato soup
• 1-1/2 cup water
• 1 bay leaf
• 1/2 teaspoon garlic salt
• Seasoning salt to taste
Combine all ingredients in a saucepan and bring to a simmer. Reduce heat and add in meatballs. Simmer to desired thickness.
• 2 pounds ground beef
• 1 egg
• 1/2 to 3/4 onion, chopped
• 1/2 to 1 cup crushed crackers, oatmeal or breadcrumbs
• Seasoning salt to taste
Combine above ingredients and mix together thoroughly. Roll into 1- to 2-inch balls. Bake at 300 degrees for 20-25 minutes.
Sauce:
• 1 (24-ounce) jar spaghetti sauce
• 1 (26-ounce) can tomato soup
• 1-1/2 cup water
• 1 bay leaf
• 1/2 teaspoon garlic salt
• Seasoning salt to taste
Combine all ingredients in a saucepan and bring to a simmer. Reduce heat and add in meatballs. Simmer to desired thickness.
15-minute pork fried rice
Recipe submitted by Gail Schneider
• 1 small yellow onion
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 8 ounces ground pork
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cold white or brown rice (leftover rice works great)
• 1/2 cup frozen peas and carrots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil or olive oil
• 1 tablespoon yum yum sauce, or other sauce with spice, optional
Heat 1 tablespoon vegetable oil in a large nonstick pan. Add two eggs and gently scramble; transfer to a bowl or plate and set aside. Add onion, ground pork, salt and pepper to pan. Cook, breaking up into small pieces until pork is cooked through and onion is tender, about 5 minutes. Add remaining 2 tablespoons vegetable oil and heat for a few seconds. Add the cold, cooked rice, frozen peas and carrots, and soy sauce; stir-fry until rice is heated through, 2-3 minutes. Return eggs to the pan. Remove from heat and stir in sesame or olive oil. Drizzle with yum yum or other sauce, if desired. If you want a milder flavor without spice, Thousand Island dressing will work too.
• 3 tablespoons vegetable oil, divided
• 2 large eggs
• 8 ounces ground pork
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups cold white or brown rice (leftover rice works great)
• 1/2 cup frozen peas and carrots
• 2 teaspoons soy sauce
• 1 teaspoon sesame oil or olive oil
• 1 tablespoon yum yum sauce, or other sauce with spice, optional
Heat 1 tablespoon vegetable oil in a large nonstick pan. Add two eggs and gently scramble; transfer to a bowl or plate and set aside. Add onion, ground pork, salt and pepper to pan. Cook, breaking up into small pieces until pork is cooked through and onion is tender, about 5 minutes. Add remaining 2 tablespoons vegetable oil and heat for a few seconds. Add the cold, cooked rice, frozen peas and carrots, and soy sauce; stir-fry until rice is heated through, 2-3 minutes. Return eggs to the pan. Remove from heat and stir in sesame or olive oil. Drizzle with yum yum or other sauce, if desired. If you want a milder flavor without spice, Thousand Island dressing will work too.
Philly cheese steak pizza
Recipe submitted by Gail Schneider
Sauce:
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup cold milk
• 1-3 cloves garlic, pressed
• 1/8 teaspoon salt
• Pinch of pepper
• 1/4 cup Parmesan cheese
Pizza:
• 12-inch pizza crust
• 6 ounces cooked steak or beef roast (leftover steak is best)
• 1/2 green bell pepper, sliced
• 3-5 mushrooms, sliced
• 1/2 sweet onion, thinly sliced
• 3 teaspoons oil, optional
• 1 1/4 cup shredded white cheese, such as mozzarella or provolone
Preheat oven to 475 degrees. Melt butter in small saucepan over medium heat. Whisk in flour, and let cook 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add garlic and allow sauce to come to a gentle simmer. Season with salt and pepper. Remove sauce from stove; whisk in Parmesan cheese. Cool 5-10 minutes. Veggies can be used raw, or heat oil in skillet and cook onions, peppers and mushrooms for a couple of minutes. Top dough with sauce, cooked steak, veggies and shredded cheese. Bake 12-15 minutes or until crust is lightly browned and cheese is bubbling and golden.
• 1 tablespoon butter
• 1 tablespoon flour
• 1/2 cup cold milk
• 1-3 cloves garlic, pressed
• 1/8 teaspoon salt
• Pinch of pepper
• 1/4 cup Parmesan cheese
Pizza:
• 12-inch pizza crust
• 6 ounces cooked steak or beef roast (leftover steak is best)
• 1/2 green bell pepper, sliced
• 3-5 mushrooms, sliced
• 1/2 sweet onion, thinly sliced
• 3 teaspoons oil, optional
• 1 1/4 cup shredded white cheese, such as mozzarella or provolone
Preheat oven to 475 degrees. Melt butter in small saucepan over medium heat. Whisk in flour, and let cook 1 minute or until it smells like baked pie dough. Slowly stream in the cold milk while you whisk. Add garlic and allow sauce to come to a gentle simmer. Season with salt and pepper. Remove sauce from stove; whisk in Parmesan cheese. Cool 5-10 minutes. Veggies can be used raw, or heat oil in skillet and cook onions, peppers and mushrooms for a couple of minutes. Top dough with sauce, cooked steak, veggies and shredded cheese. Bake 12-15 minutes or until crust is lightly browned and cheese is bubbling and golden.
Easy Toscana soup
Recipe submitted by Gail Schneider
• 1 pound spicy Italian ground sausage
• 4 tablespoons butter
• 1/2 white onion, diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes, cut into 1-inch pieces
• 3 teaspoons salt, or to taste
• 1 teaspoon pepper
• 2 cups heavy cream
• 4 cups chopped kale
• Bacon, chopped, optional
• Grated Parmesan cheese, optional
Brown sausage in a pot, then transfer to a plate and set aside. Use slotted spoon to drain, and avoid transferring grease with the sausage. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage. Garnish with grated Parmesan cheese and/or bacon, if desired.
• 4 tablespoons butter
• 1/2 white onion, diced
• 1 tablespoon minced garlic
• 6 cups chicken broth
• 2 cups water
• 4-5 yellow potatoes, cut into 1-inch pieces
• 3 teaspoons salt, or to taste
• 1 teaspoon pepper
• 2 cups heavy cream
• 4 cups chopped kale
• Bacon, chopped, optional
• Grated Parmesan cheese, optional
Brown sausage in a pot, then transfer to a plate and set aside. Use slotted spoon to drain, and avoid transferring grease with the sausage. In the same pot, add butter and sauté onions over medium heat until translucent. Add garlic and sauté for another minute until fragrant. Add chicken broth, water, potatoes, salt and pepper and bring to a boil. Boil until potatoes are tender. Stir in kale and heavy cream. Add sausage. Garnish with grated Parmesan cheese and/or bacon, if desired.
Smothered pork chops
Recipe submitted by Gail Schneider
• 4 pork chops
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon oil
• 10.5 ounces cream of mushroom soup
• 10.5 ounces cream of chicken soup
• 3/4 cup beef broth
• Sliced mushrooms, to taste
• Sliced onion, to taste
Preheat oil over medium-high heat. Season pork chops with salt, pepper, paprika and garlic powder. Brown chops about 3 minutes on each side. Remove pork from pan. Add soups and broth to pan and whisk to release any brown bits in the bottom. Place mushrooms and onions in the bottom of a slow cooker. Top with chops and pour soup mixture over the top. Cook on low 7-8 hours or until pork is tender. Serve with rice, potatoes or noodles.
• Salt and pepper, to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1 tablespoon oil
• 10.5 ounces cream of mushroom soup
• 10.5 ounces cream of chicken soup
• 3/4 cup beef broth
• Sliced mushrooms, to taste
• Sliced onion, to taste
Preheat oil over medium-high heat. Season pork chops with salt, pepper, paprika and garlic powder. Brown chops about 3 minutes on each side. Remove pork from pan. Add soups and broth to pan and whisk to release any brown bits in the bottom. Place mushrooms and onions in the bottom of a slow cooker. Top with chops and pour soup mixture over the top. Cook on low 7-8 hours or until pork is tender. Serve with rice, potatoes or noodles.
Slow cooker cream
cheese chicken chili
Recipe submitted by Steph Breth
• 2 boneless chicken breasts
• 1 11-ounce can of corn, drained
• 1 15-ounce can of black beans, drained and rinsed
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 1-ounce packet ranch seasoning mix
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese
Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes/green chilies, chicken broth, cumin, chili powder, onion powder and ranch seasoning and mix together. Place cream cheese on top of chicken. Cover and cook on low for 6-8 hours. Remove chicken and shred. Return to pot and add cheddar cheese.
• 1 11-ounce can of corn, drained
• 1 15-ounce can of black beans, drained and rinsed
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 2 cups chicken broth
• 1-ounce packet ranch seasoning mix
• 1 teaspoon cumin
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 8 ounces cream cheese
• 1 cup shredded cheddar cheese
Place chicken at bottom of slow cooker. Add corn, black beans, diced tomatoes/green chilies, chicken broth, cumin, chili powder, onion powder and ranch seasoning and mix together. Place cream cheese on top of chicken. Cover and cook on low for 6-8 hours. Remove chicken and shred. Return to pot and add cheddar cheese.
Taco seasoning
Recipe submitted by Steph Breth
• 4 tablespoons chili powder
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic
• 1 teaspoon onion powder
• 2 tablespoons cumin
Combine all spices together thoroughly. Add desired amount to ground beef.
• 1 tablespoon paprika
• 1 tablespoon salt
• 1 teaspoon oregano
• 1 teaspoon black pepper
• 1 teaspoon garlic
• 1 teaspoon onion powder
• 2 tablespoons cumin
Combine all spices together thoroughly. Add desired amount to ground beef.
Bruschetta
Recipe submitted by Steph Breth
• 2 cups diced tomatoes
• 1/3 cup red onion
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil
• 1 teaspoon garlic
• 1/4 cup Parmesan cheese, finely shredded
• 1 French baguette
Slice bread and lay on a cookie sheet. Drizzle or brush on olive oil lightly and toast for 8-10 minutes at 350 degrees. Combine tomatoes, onion, balsamic vinegar, salt, pepper, garlic, basil and Parmesan, and place over toasted bread. Serve immediately.
• 1/3 cup red onion
• 1/2 tablespoon balsamic vinegar
• 1/2 teaspoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup fresh basil
• 1 teaspoon garlic
• 1/4 cup Parmesan cheese, finely shredded
• 1 French baguette
Slice bread and lay on a cookie sheet. Drizzle or brush on olive oil lightly and toast for 8-10 minutes at 350 degrees. Combine tomatoes, onion, balsamic vinegar, salt, pepper, garlic, basil and Parmesan, and place over toasted bread. Serve immediately.
Bread dumplings
Recipe submitted by Steph Breth
• 1 loaf stale bread
• 2 eggs
• 1 cup milk
• 1/4 pound butter
• 1/2 small onion
• Flour
Combine bread, eggs and milk in a bowl and mix well. Stir in flour until the mixture can be rolled into 2-inch balls. Drop in boiling water and cook for 30 minutes. Brown butter and onion. Cut dumplings in half or quarters and stir in with the butter/onion mix and serve.
• 2 eggs
• 1 cup milk
• 1/4 pound butter
• 1/2 small onion
• Flour
Combine bread, eggs and milk in a bowl and mix well. Stir in flour until the mixture can be rolled into 2-inch balls. Drop in boiling water and cook for 30 minutes. Brown butter and onion. Cut dumplings in half or quarters and stir in with the butter/onion mix and serve.
Calico beans
Recipe submitted by Katie Shaw
• 1 pound hamburger
• 1/2 pound bacon, cut into pieces
• 1/2 cup ketchup
• 1 cup chopped onions
• 1/2 cup brown sugar
• 1-3 teaspoons mustard
• 1-6 teaspoons vinegar
• Salt, to taste
• 1 can Bush’s baked beans
• 1 can kidney beans
• 1 can lima beans
Preheat the oven to 350 degrees. Combine first eight ingredients, and sauté until the meat is brown. Drain grease. Pour into baking pan and bake uncovered for 40 minutes. Can also make in a slow cooker. When using a slow cooker, it is easy to make a double batch.
• 1/2 pound bacon, cut into pieces
• 1/2 cup ketchup
• 1 cup chopped onions
• 1/2 cup brown sugar
• 1-3 teaspoons mustard
• 1-6 teaspoons vinegar
• Salt, to taste
• 1 can Bush’s baked beans
• 1 can kidney beans
• 1 can lima beans
Preheat the oven to 350 degrees. Combine first eight ingredients, and sauté until the meat is brown. Drain grease. Pour into baking pan and bake uncovered for 40 minutes. Can also make in a slow cooker. When using a slow cooker, it is easy to make a double batch.
Meatloaf
Recipe submitted by Katie Shaw
• 1 1/2 pounds ground beef
• 1 cup breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 8 ounces fresh mozzarella
Glaze
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 gloves garlic
• 1/8 teaspoon salt
Preheat the oven to 350 degrees. Lightly grease 9-by-13 pan with cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and Worcestershire sauce. Mix until combined. Divide meat mixture in half, and place one half in the bottom of the prepared pan. Place mozzarella slices down the center, leaving space around the edges near the pan. Shape the remaining half on top of cheese. In a small mixing bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic and salt. Pour half of this mixture over the meatloaf, reserving the other half for later. Bake for 45 minutes, then pour remaining sauce over the loaf. Place back in oven and increase temperature to 400 degrees and bake for 15 minutes. Allow to cool for 5-10 minutes before serving.
• 1 cup breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup milk
• 2 tablespoons Worcestershire sauce
• 8 ounces fresh mozzarella
Glaze
• 1 cup ketchup
• 1/4 cup brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 gloves garlic
• 1/8 teaspoon salt
Preheat the oven to 350 degrees. Lightly grease 9-by-13 pan with cooking spray. In a large mixing bowl, combine ground beef, breadcrumbs, basil, oregano, parsley, salt, pepper, milk and Worcestershire sauce. Mix until combined. Divide meat mixture in half, and place one half in the bottom of the prepared pan. Place mozzarella slices down the center, leaving space around the edges near the pan. Shape the remaining half on top of cheese. In a small mixing bowl, whisk together ketchup, brown sugar, Worcestershire sauce, vinegar, garlic and salt. Pour half of this mixture over the meatloaf, reserving the other half for later. Bake for 45 minutes, then pour remaining sauce over the loaf. Place back in oven and increase temperature to 400 degrees and bake for 15 minutes. Allow to cool for 5-10 minutes before serving.
California medley soup
Recipe submitted by Katie Shaw
• 2 bags of frozen California medley vegetables
• 1 cup water
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1/2 pound cubed cheese
In a large saucepan, combine all ingredients, except cheese, milk and cornstarch. Mix well. Cover and simmer for 15-20 minutes until vegetables are tender. In a separate dish, gradually add milk to cornstarch until blended well. Add mixture to veggies and cook until it starts to thicken. Add cheese and stir until melted.
• 1 cup water
• 1 chicken bouillon cube
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 tablespoons corn starch
• 1/2 pound cubed cheese
In a large saucepan, combine all ingredients, except cheese, milk and cornstarch. Mix well. Cover and simmer for 15-20 minutes until vegetables are tender. In a separate dish, gradually add milk to cornstarch until blended well. Add mixture to veggies and cook until it starts to thicken. Add cheese and stir until melted.
Meatloaf
Recipe submitted by Ashley Heinen
• 2 eggs
• 1/2 cup bread crumbs
• 4 teaspoons milk
• 1 teaspoon onion powder
• 4 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 2 pounds hamburger
• Dash of pepper
Brown hamburger and strain excess water/grease. Combine all ingredients. Put mixture into a greased 9-by-13 pan and bake at 350 degrees for 1 hour.
• 1/2 cup bread crumbs
• 4 teaspoons milk
• 1 teaspoon onion powder
• 4 teaspoons parsley flakes
• 1/2 teaspoon salt
• 1/2 teaspoon Italian seasoning
• 2 pounds hamburger
• Dash of pepper
Brown hamburger and strain excess water/grease. Combine all ingredients. Put mixture into a greased 9-by-13 pan and bake at 350 degrees for 1 hour.
Chicken alfredo bake
Recipe submitted by Leah Brix
• 16 ounces penne noodles, cooked
• 1.5 pounds cooked chicken breast (or leftover turkey)
• 1 onion
• 1 16-ounce bag spinach
• 2 jars alfredo sauce
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
Cook noodles in boiling water until al dente. Pour a small amount of olive oil in large saucepan and sauté chopped onion until caramelized in olive oil. Add spinach and cook until wilted. Mix in all remaining ingredients in pan except cheese. Pour into a 9-by-13 pan and top with cheese. Bake at 350 degrees for 30-40 minutes.
• 1.5 pounds cooked chicken breast (or leftover turkey)
• 1 onion
• 1 16-ounce bag spinach
• 2 jars alfredo sauce
• 1 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• Salt and pepper to taste
Cook noodles in boiling water until al dente. Pour a small amount of olive oil in large saucepan and sauté chopped onion until caramelized in olive oil. Add spinach and cook until wilted. Mix in all remaining ingredients in pan except cheese. Pour into a 9-by-13 pan and top with cheese. Bake at 350 degrees for 30-40 minutes.
Sausage meatballs with sauce
Recipe submitted by Leah Brix
• 1 pound ground beef
• 1.5 pounds ground sausage
• 2 eggs
• 1 cup breadcrumbs
Sauce:
• 1 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1/2 cup water
Mix ground beef, sausage, eggs and breadcrumbs in large bowl. Shape into 1-inch balls and place on baking sheet. Bake at 375 degrees for 20-30 minutes. For the sauce, mix sauce ingredients in medium saucepan and bring to a low boil. Add meatballs to a slow cooker. Pour sauce over meatballs and heat on low for 2 hours.
• 1.5 pounds ground sausage
• 2 eggs
• 1 cup breadcrumbs
Sauce:
• 1 cup ketchup
• 2 tablespoons vinegar
• 2 tablespoons Dijon mustard
• 1/2 cup brown sugar
• 2 tablespoons soy sauce
• 1/2 cup water
Mix ground beef, sausage, eggs and breadcrumbs in large bowl. Shape into 1-inch balls and place on baking sheet. Bake at 375 degrees for 20-30 minutes. For the sauce, mix sauce ingredients in medium saucepan and bring to a low boil. Add meatballs to a slow cooker. Pour sauce over meatballs and heat on low for 2 hours.
Hobo hotdish
Recipe submitted by Samantha Middendorf
• 1 pound hamburger
• 1 1/2 cups sliced raw potatoes
• 1 1/2 cups sliced raw carrots
• 1/4 cup chopped onions
• 1/2 cup chopped celery
• 1 can cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Crumble hamburger on bottom of greased casserole dish. Add salt and pepper. Layer potatoes, carrots, onions and celery. Combine water and soup and pour over the top. Bake at 350 degrees for 1.5 to 2 hours.
• 1 1/2 cups sliced raw potatoes
• 1 1/2 cups sliced raw carrots
• 1/4 cup chopped onions
• 1/2 cup chopped celery
• 1 can cream of chicken soup
• 1/2 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
Crumble hamburger on bottom of greased casserole dish. Add salt and pepper. Layer potatoes, carrots, onions and celery. Combine water and soup and pour over the top. Bake at 350 degrees for 1.5 to 2 hours.
Cheesy turkey sandwiches
Recipe submitted by Samantha Cofell
• Leftover turkey
• 1 box Velveeta cheese
• 2 cans cream of chicken, mushroom or celery
• Buns
Place shredded leftover turkey in crockpot on low or high, depending on how soon you want to eat. In a separate pan, melt the Velveeta cheese, cream of chicken/mushroom/celery soup. Once melted, pour over turkey in crockpot and stir well. Serve on buns of choice.
• 1 box Velveeta cheese
• 2 cans cream of chicken, mushroom or celery
• Buns
Place shredded leftover turkey in crockpot on low or high, depending on how soon you want to eat. In a separate pan, melt the Velveeta cheese, cream of chicken/mushroom/celery soup. Once melted, pour over turkey in crockpot and stir well. Serve on buns of choice.