Egg Rolls

1 Lb. Ground Pork Sausage or Spicy Pork Sausage
2 tsp Ground Ginger
2 tsp Garlic Powder
1 tsp Soy Sauce
1 Quart Oil for Frying
2 Tbs All purpose Flour
2 Tbs Water
2-1/2 Cups Shredded cabbage
1-1/2 Cups Shredded Carrots
1 Tbs Water
2 Tbs Soy Sauce
1 pkg Egg Roll Wrappers
Serve with Sweet and Sour Sauce

1. Season Pork with ginger and garlic powder and mix thoroughly
2. Heat mixture in a medium skillet, stirring, until port is cooked through and no longer pink.
3. In another Skillet for a few minuets Sauté the cabbage and carrots in 1Tbs water and 2 Tbs Soy Sauce until softened, mix with meat mixture
4. Heat oil in Fryer or large skillet to about 375 degrees
5. While oil is heating, combine flour and water in a bowl until they for a paste
6. Lay out one egg roll skin with a corner pointing toward you. Place about a 1/4 to a 1/3 cup of the cabbage, carrot pork mixture on the egg roll paper and fold corner up over the mixture
7. Fold left and right corners toward the center and continue to roll
8. Brush a bit of the flour paste on the final corner to help seal the egg roll
9. Place egg rolls into heated oil and fry
10. Turning occasionally until golden brown
11. Remove from oil and drain on paper towels or rack
12. Serve with Sweet and Sour Sauce ( I like Kikkoman Sweet and Sour Sauce)

Easy Beef Tortilla Bake

Ingredients:
1 can of tomato soup
1 cup of salsa
1/2 cup milk
1 lb. hamburger
8 corn tortillas
1 cup cheese

Steps:
1. Preheat oven to 400 F.
2. Brown/drain hamburger.
3. Cut tortillas into inch-sized squares.
4. Mix ingredients in 13x9 in. baking pan.
5. Bake for 30 min.

Chicken and Rice Bake

Ingredients:
1 can Cream of Chicken soup
1 1/3 cup water
3/4 cup uncooked rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup forzen imxed vegetables
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese

Steps:
1. Preheat oven to 375 F.
2. Stir soup, water, rice, onion powder, black pepper, and vegetables in 13x19 pan.
3. Season chicken (however you want) and place it in the pan.
4. Cover with aluminum foil and bake for 50 minutes.
5. Top with cheese.

Note: from Campbell's Kitchen

Meatloaf and Topping

Meat Loaf
1-1/2 lbs. Ground Beef
2/3 cup Bread Crumbs
1 cup milk
2 beaten eggs
1 tsp salt
1/2 tsp pepper
1/4 cup chopped onions
1/2 tsp Dry Sage

Topping
1/2 cup ketchup
6 Tbs brown sugar
2 tsp. dry mustard
1/2 tsp. nutmeg

1. In a bowl pour milk over the bread crumbs and let soak in.
2. Add Eggs, Salt, Pepper, onions, dry sage and mix well.
3. Add the ground beef and mix well.
4. Mold into loaf and place in baking dish.
5. Mix the Topping ingredients together and top the meatloaf with it.
6. Bake for 1 Hour at 350 degrees or until no longer pink in the middle.

Creamy Au Gratin Potatoes

4 Russet Potatoes, Sliced
1 Small Onion, Minced
1 Tsp Garlic Minced
Salt and Pepper to Taste
4 Tbs Butter
4 Tbs Flour
3/4 Tsp Salt
3 Cups Milk
3 Cups Shredded Cheddar Cheese
Bacon Pieces
Bread Crumbs (with some Butter)

1. Preheat oven to 400 Degrees
2. Butter a 1 quart casserole Dish, Layer potatoes in the Dish
3. In a Sauce Pan melt the butter over medium heat, add the onions and garlic cook until soft
4. Add in the Flour and Salt, stirring constantly with a whisk for one Min.
5. Stir in the Milk and cook until the mixture has thickened. Stir in 1-1/2 Cups of the Cheese
6. Stir until melted, pour mixture over potatoes, and Toss till the potatoes are covered
7. Top with Cheese and Bread Crumbs (mixed with some Butter)
8. Bake 1-1/2 Hours

Creamy Potato Casserole

1 (2 lb) Package Frozen Hash Browns
1/3 Cup Chopped Green Onions
2 Cups Shredded Cheddar Cheese, Divided
1 Can Cream of Potato Soup
1/4 Cup Butter
2 Cups Sour Cream
Salt and Pepper to Taste

1. Preheat the oven to 350 degrees
2. In a small pot, heat the soup, butter and sour cream over low heat
3. Combine potatoes, green onion and 1 Cup Cheese into a large mixing bowl
4. Mix in the heated soup mixture, salt and pepper to taste
5. Pour into 9"x13" Pan and top with rest of the Cheese
6. Bake 30-40 Min

Potato Cheese Soup

This recipe came from Jenny

5 Cups Water
3 Chicken Bullion Cubes
6 Cups Diced Potatoes
1/2 Cup Chopped Onion
1 Cup Chopped Celery
3/4 Cup Butter
3/4 Cup Flour
1 Quart Half-and-Half
1 Jar of Cheese Whiz
Optional - Bacon Pieces or Ham Cubed

1. Mix the Chicken Bullion Cubes and Water in a Large Pot
2. Add the Potatoes, Onions and Celery
3. Boil until the Potatoes are tender
4. Stir in the butter, flower and Half-and-Half on Medium Heat until Thick
5. Add the Cheese Whiz and the Bacon or Ham
6. Salt and Pepper to taste
7. Stir until well blended and everything combined

Baked Ziti

16 oz Rigatoni or Ziti Noodles
1 Lb. Italian Sausage or Jimmy Dean Sausage
1 Onion
1/2 tsp Garlic Salt
2 Cups Mozzarella

Red Sauce (you can use a Jar of Spaghetti Sauce instead, I like Prego)
14 oz can Tomato Puree
1/2 can Tomato Paste
8 oz can of Diced Tomatoes
1/2 tsp Basil
1/2 tsp Thyme
1/2 tsp Marjoram
2 tsp Parsley
1 tsp Oregano
1 Tbs Sugar
Salt and Pepper to taste
Add water if needed

White Sauce
8 oz Cream Cheese
1/4 Cup Butter
1 Cup Whipping Cream
1/2 Cup Parmesan Cheese
1/2 tsp Fresh Garlic

1. Brown the Sausage, Onion and Garlic Sauce
2. Add everything for the Red Sauce to the meat and simmer for 30 Min (or just add the Jar of Spaghetti Sauce)
3. In a Separate Sauce Pan add the ingredients for the White Sauce on Med. Heat
4. Heat gently until melted
5. Boil the pasta according to the directions, drain and put in a 9"x13" Pan
6. Pour the White Sauce over the Pasta
7. Pour the Red Sauce over the White Sauce
8. Top with the Mozzarella Cheese
9. Bake at 350 degrees for 30 Min.

Chicken Fettuccine Alfredo

3 Skinless, Boneless Chicken Breasts (cut into cubes)
3 Tbs Butter (divided)
4 tsp Minced Garlic (divided)
1-1/2 tsp Italian Seasoning
1/2 lb. Fettuccine Pasta
1/2 Onion Diced
2 Tbs and 1 tsp All Purpose Flour
1 tsp Salt
3/4 tsp ground Black Pepper (or White Pepper)
1-1/2 Cups Milk
1/2 Cup Half-and-Half
1/3 Cup Grated Parmesan Cheese
4 Oz. Shredded Colby-Monterey Jack Cheese
1/4 Cup Sour Cream
2 Cups (or more if you like) Steamed Broccoli

1. In a large skillet over medium heat combine chicken, 1 Tbs Butter, 2 tsp Garlic and Italian Seasonings.
2. Cook until chicken is no longer pink inside. Remove from skillet and set aside.Min
3. Bring a large pot of slightly salted water to a boil. Add pasta and cook for 8-10 Min. (al Dente)
4. Meanwhile, melt 2 Tbs butter in the skillet, Saute onion, 2 tsp Garlic until onions are transparent.
5. Stir in flour, salt and pepper, cook for 2 min.
6. Slowly add milk and half-and-half, stirring until smooth and creamy.
7. Stir in Parmesan and Colby-Monterey Jack Cheeses, until melted.
8. Stir in chicken mixture and Sour Cream.
9. Serve over cooked Fettuccine and top with the Steamed Broccoli

Chicken Lettuce Wraps (similar to P.F. Chang's)

3 Tbs Olive Oil
2 Chicken Breasts (Pound to about 1/4 Thick)
1 Cup Water Chestnuts, Minced (about the size of a small pea)
1 Cup Mushrooms, Minced (about the size of a small pea)
3 Tbs Onion, Minced
1 tsp Minced Garlic
6-8 Iceberg Lettuce Leaf Cups (You can trim the Leaves to look more like a cup)
** If you take the Head of Lettuce and hit the Core on the Counter firmly, then remove the Core and run water into the whole where the Core was then the Leaves will be easier to take apart

Stir Fry Sauce
2 Tbs Soy Sauce
2 Tbs Brown Sugar
1/2 tsp Rice Wine Vinegar

Special Sauce
1/4 Cup Sugar
1/2 Cup Water
2 Tbs Soy Sauce
2 Tbs Rice Wine Vinegar
2 Tbs Ketchup
1 Tbs Lemon Juice
1/8 tsp Sesame Oil
1 Tbs Hot Mustard
2 tsp Hot Water
1 tsp Garlic Paste
1/2 - 1 tsp Red Chili Paste
1 Tbs Corn Starch
1/4 Cup Water

1. Make the Special Sauce by dissolving the sugar in water in a small sauce pan and add the Soy Sauce, Rice Wine Vinegar, Ketchup, Lemon Juice, and Sesame Oil. Heat until is boiling.
2. Mix the Corn Starch and Water together
3. Boil until it is thickened, may need to do another round of Corn Starch and Water.
4. Combine the Hot Water and Hot Mustard; add your desired amount into the Special Sauce
5. Add in your desired amount of the Garlic Paste and Red Chili Paste in to the Special Sauce, Set Aside
6. Bring Oil to High Heat in a Wok or Large Frying Pan, Sauté the Chicken Breasts for 4-5 Min per side or until done, Remove and Cool, Mince to about the size of a small pea
7. Keep oil in the pan
8. Prepare the Stir Fry Sauce by mixing the Soy Sauce, Brown Sugar and Rice Vinegar together in a small bowl
9. With the Pan on High Heat add another Tbs of Oil and add the chicken, Garlic, Onion, Water chestnuts and Mushrooms
10. Add the Stir Fry Sauce and Sauté a Couple of Min. until mixed well
11. Remove from Heat and let cool a Couple of Min.
12. Mix in the Special Sauce
11. Serve mixture in the Lettuce Cups

Chicken Makhani (Indian Butter Chicken)

1 Tbs Peanut Oil
1 Shallot, Finely Chopped
1/4 white onion, Chopped
2 Tbs Butter
2 tsp lemon juice
1-1/2 Tbs Ground Ginger Paste
1-1/2 Tbs Minced Garlic Paste
1 tsp Garam Masala (a spice in the spice aisle)
1 tsp Chili Powder
1 tsp ground cumin
1 tsp ground coriander
1 Bay Leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 Cup Tomato Sauce
1/4 tsp Cayenne Pepper or to taste
1 pinch of salt
1 pinch of Black Pepper
1 Tbs Peanut Oil
1 Lb. Boneless, Skinless Chicken thighs (or Breasts) and cut into bite-size pieces
1 tsp Garam Masala
1 Pinch cayenne pepper
Cooked Rice

1. Heat 1 Tbs oil in a large saucepan over medium high heat
2. Saute shallot and onion until soft and translucent
3. Stir in butter, lemon juice, ginger paste, garlic paste, 1 tsp garam masala, chili powder, cumin, coriander and bay leaf
4. Cook, stirring for 1 min. and add tomato sauce and cook for 2 min. stirring frequently
5. Stir in heavy cream and yogurt, reduce heat to low and simmer for 10 min, stirring frequently
6. Season with salt and pepper, remove from head and set aside
7. Heat 1 Tbs oil in a large heavy skillet over medium heat, cook chicken until lightly browned
8. Reduce heat and season with 1 tsp garam masala and cayenne
9. Stir in a few spoonfuls of sauce and simmer until liquid has reduced and chicken is no longer pink and stir chicken into sauce
Serve over rice

Cheese Lovers Mac and Cheese

This recipe is so good. It does have some cheeses that are not typical but a regular grocery store should have them.

Salt and Pepper to Taste
1 (16 oz) Package Macaroni
1/4 Lb. Quality Bacon Diced
1 Med. Onion Diced
5 Tbs unsalted butter, plus more to butter baking dish
6 Tbs All-Purpose Flour
1 Tbs Dijon mustard
2 1/2 Cups Whole Milk
2 Cups Heavy Cream
1 Sprig Fresh Thyme
1 Bay leaf
1/2 tsp salt
1 1/2 cups Grated Fontina Cheese
1/2 Cup crumbled blue cheese (if you don't like this cheese substitute with Fontina Cheese)
3/4 Cup Grated Gruyere Cheese
3/4 Cup Grated White Cheddar Cheese
3/4 Cup Grated Parmesan Cheese
3 Tbs Chopped Italian Parsley
1/4 Cup Bread Crumbs

1. Preheat oven to 450 Degrees and butter 9"x13" glass baking dish
2. Bring a large pot of water to boil and add salt, cook macaroni according to package and drain
3. In a large heavy pot, saute the bacon until crisp, remove with slotted spoon and reserve
4. Saute the onion in the bacon drippings until soft
5. Add the 5 Tbs butter to the onion mixture and melt the butter stirring with a wooden spoon
6. Using a whisk, add the flour, and stir constantly until well mixed with the fat making a roux
7. Whisk in the mustard, gradually add the milk and cream whisking constantly
8. Add the thyme, bay leaf, and salt, and let come to a simmer and stir frequently for 15 min
9. Stain the hot milk mixture into a metal bowl and discard the solids
10. Working quickly, mix in 1 Cup Fontina, Blue Cheese (or Extra Fontina if you don't like blue cheese, 1/2 cup Gruyere, 1/2 Cup White Cheddar, 1/2 Cup Parmesan, the reserved bacon, and parsley
11. Continue to stir until all cheese is melted
12. Add the cooked noodles to the cheese mixture to coat and place in baking dish
13. Mix the remaining cheese and bread crumbs together and sprinkle on top of the noodles
14. Bake for about 15 to 20 min. or until bubbling and golden brown
15. Remove from oven when done and rest for 5 min.

Banana Sour Cream Bread

3/4 Cup Butter
3 Cups Sugar
3 Eggs
6 Very Ripe Bananas, Mashed
1 (16oz) Container Sour Cream
1/8 tsp nutmeg
2 tsp vanilla extract
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 Cups All Purpose Flour
Optional chopped walnuts

1. Preheat oven to 300 degrees, grease and flour 2 Loaf Pans
2. In a large bowl cream butter and 3 cups sugar
3. Mix in eggs, mashed bananas, sour cream, vanilla and cinnamon
4. Mix in salt, baking soda and flour, (nuts if you like)
5. Divide into prepared pans
6. Bake for 1 to 1-1/2 hours or until a toothpick comes out clean

Chocolate Chip Cookie Dough Brownies

1 Box Betty Crocker Brownie Mix
1 Box Betty Crocker Chocolate Chip Cookie Mix
12 oz Milk Chocolate Chips (or semi-sweet chips)
3/4 Cup Heavy Whipping Cream
6 Tbs Butter

1. Follow the directions on the box for making the brownies and pour into a 13"x9" pan
2. Make the Cookie mix as directed on the pouch and drop by rounded tablespoons into the brownie batter. You will want to press the dough down slightly
3. Bake for 35-40 min. at 350 degrees in a preheated oven, cool for an hour
4. In a saucepan heat cream and butter until just before the boiling point
5. Pour over the chocolate chips in bowl
6. Let stand 20 Seconds and stir until smooth
7. Pour chocolate on top and spread out evenly and let it set up before you serve

Peanut Butter Fudge Cake

1 Box (18.25 oz) devil's food cake mix
3 Eggs
1 Cup Buttermilk
1/2 Cup Vegetable Oil
1 Bag Reese's Peanut Butter Cups Miniatures (19.75 oz) Chopped
8 Oz Milk Chocolate Chips (or dark chocolate chopped)
1 Cup Heavy Cream
1/2 Cup Creamy Peanut Butter

1. Heat Oven to 350 Degrees
2. Coat to 9" round cake pans with nonstick cooking spray (optional like with wax paper and then coat paper)
3. In a Large Bowl, Beat cake mix, eggs, buttermilk, and Vegetable Oil on low 30 seconds
4. Increase speed to Medium-High and beat for 2 min. Scraping down sides of the bowl after 1 min.
5. Fold in 2 Cups of the chopped peanut butter cups
6. Divide batter between the prepared pans, Bake at 350 degrees for about 34 min. or until toothpick comes out clean
7. Let layers cool on wire rack for 15 min. Turn out cakes onto wire racks and cool completely
8. Place chopped Milk(or Dark) chocolate in a medium bowl
9. In a sauce pan heat cream just to about a boil and then pour over chocolate
10. Whisk until chocolate melts Add peanut butter and whisk until smooth
11. Trim top of cake layers flat with a serrated knife. Put 1 cake layer on serving platter (or wire rack with a baking sheet under it)
12. Pour 1 Cup frosting on top, spread evenly with spatula
13. Top with remaining cake layer and pour remaining frosting on the top allowing it to spill over the sides smooth top and sides
14. Refrigerate for an hour to set
15. If you placed on wire rack transfer to serving plate
16. Top with the rest of the chopped peanut butter cups

Peanut Butter Noodles

1/2 Cup Chicken Broth
1-1/2 Tbs minced fresh ginger root
3 Tbs Soy Sauce
3 Tbs Peanut Butter
1-1/2 Tbs Honey
1/2 tsp Hot Chile Paste (or to taste)
3 Cloves Garlic Minced
6.4 Oz. Udon Noodles (1/2 of the package of noodles)
2 Chicken Breasts cooked and sliced
1 Cup Julienned Carrots (thinly sliced lengthwise)
1 Cup Julienned Cucumbers (thinly sliced lengthwise)
1/4 cup chopped green onions
1/4 cup chopped peanuts

** When you cook the chicken breasts pound to 1/4 in thick and then cook and slice
1. Bring a large pot of water to a boil
2. Add noodles and cook until tender according to package directions and drain
3. Meanwhile, Combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan
4. Cook over Medium Heat until peanut butter melts and is heated through.
5. Add noodles, and toss to coat.
6. Top with chicken, carrots, cucumber, green onions and peanuts.

Chicken Noodle Soup

2 tsp Butter
1 Cup Sliced Celery
1 Cup Chopped Carrot
1/2 Cup Chopped Onion
1 Small Russet Potato, Diced
1/2 tsp Thyme
1 tsp poultry seasoning
2 Bay leaves
Salt and Pepper to Taste
4 (14 oz) cans of Chicken Broth
2 tsp Chicken Bouillon
4 oz. Egg Noodles
2 Cups Cooked Chicken (2 chicken breasts)
1/2 Cup Water
2 Tbs Corn Starch
Parsley

1. Melt Butter in a Large Pot
2. Saute the celery, carrot, and onion for 2 min.
3. Add potato, thyme, poultry seasoning, Bay Leaves, Salt, Pepper, chicken broth and bouillon
4. Bring to a boil, add Noodles and Chicken, cook on low for 20 min.
5. Mix the 1/2 cup Water and Corn Starch, add a little at a time unit it reaches your desired thickness and top with Parsley

Savory Sausage Chicken Pot Pie Casserole

1 Lb. Ground Pork Sausage
1 Cup Thinly sliced Carrots
1 Cup Thinly sliced Celery
1 Med. Onion Chopped
2 Cups Cubed Cooked Chicken (boiled or Canned)
1 Can Condensed Cream of Celery Soup
1 Can Condensed Cream of Chicken Soup
1/2 Cup Milk
2 Cups Self Rising Flour
1/2 Cup Butter
2/3 Cup Milk

1. Preheat oven to 400 Degrees
2. Grease a 2 Quart Casserole Dish with Shortening or Cooking Spray
3. In a 10" Skillet cook Sausage, Carrots, Celery and Onion over Medium Heat, stirring occasionally until sausage is browned and vegetables are tender and Drain off any Fat
4. Stir in chicken, both Soups, and Milk until well blended and set aside
5. Place Flour in a large bowl, with a pastry blender or Fork cut in butter until mixture looks like coarse crumbs
6. Add 2/3 cup milk and stir until dough leaves the side of the bowl
7. Press half of the dough into the bottom of the casserole dish
8. Pour Sausage mixture over dough
9. Drop remaining dough by tablespoons over mixture
10. Bake 25-30 min or until sausage mixture is hot and bubbly and biscuits are golden brown

Chicken Pot Pie

This recipe makes 2 pies (I usually put one in the freezer for another day, I wrap it in plastic wrap and then tin foil, I thaw the pie before I cook it) If you want you can only make one up to you.

8 Tablespoons butter
1/2 Cup Chopped Fresh Parsley (1/4 of a cup if using dried Parsley)
1 cup Chopped Celery (you can use more if you like)
1 cup Chopped Carrots (you can use more if you like)
1 tsp crumbled sage
1 Cup Chopped Onion
1 Package Pillsbury refrigerated pie crusts (2 per pack)
1 package Marie Callandar's Frozen Deep Dish pie Crusts (2 per pack)
1/2 cup all-purpose flour
4 cups chicken broth
4 cups cooked and shredded chicken breasts (about 4)
salt and pepper to taste

1. Pre-heat oven to 350 degrees
2. Place check breasts in a large pot and cover with water, Boil until cooked through. (15 min)
3. Drain and let cool slightly, shred by pulling apart with 2 forks, set aside.
4. In a sauce pan, melt butter over medium heat. Add celery, carrots, and onions to butter.
5. Saute until tender. Add flour and stir for 1 min. without letting the flour start to brown.
6. Gradually add the broth and cook, stirring until the sauce thickens.
7. Season with salt and pepper to taste.
8. Stir in the chicken, parsley and sage and mix.
9. Pour the chicken mixture into the Marie Callandar Pie Crusts (the crust comes already formed in a pan)
10. Unroll the Pillsbury Pie Crust and lay on top of the Chicken Mixture.
11. Trim off the excess pastry, fold and crimp the edges.
12. Make and 'X' in the middle of the pie.
13. Bake for 1 hour or until golden brown and bubbly.

Mexi Style Hamburger Tator Tot Casserole

1 lb. Round Beef
2 Cans Cream of Mushroom Soup
1/2 cup Milk
1 (14oz) Can of Rotel Diced Tomatoes (tomatoes with green chilies)
1 (32oz) Bag of Frozen Tator Tots
1 lb. Velveeta Cheese (cubed)
1 cup Shredded Cheddar Cheese

1. Brown the ground beef in skillet, Drain, set aside.
2. Mix in a microwave safe bowl cans of mushroom soup, milk, tomatoes and Velveeta.
3. Cook in microwave and stir until smooth.
4. In a 9x13" Pan lay out the Tator Tots, top with Meat and then Soup Mixture.
5. Bake covered with foil for 1 hour at 350 degrees.
6. Remove cover and top with Shredded cheddar cheese.
7. Return to oven for 15 min. until melted and slightly browned.

Manicotti with Cheese

1 Package (8oz) Manicotti Pasta (I usually do not end up using all of them)
1-3/4 Cup (15 oz) Part Skim Ricotta Cheese
2 Cups (8oz) Shredded Mozzarella Cheese
1/4 Cup Grated Parmesan Cheese
2 Tbs Parsley (fresh or dried)
1/2 tsp Salt
1/4 tsp Pepper
3 Cups (28 oz) Spaghetti Sauce (I Like Prego Italian Sausage)
Topping - 1-2 Cups Shredded Mozzarella Cheese

1. Cook Pasta According to package and lay flat on foil to cool.
2. Heat oven to 350 degrees
3. In a large bowl mix together cheeses, parsley, salt and pepper.
4. Spoon into cooled pasta tubes.
5. Spread a thin layer of sauce on the bottom of a 13"x9" pan.
6. Arrange filled Pasta tube in a single layer over sauce.
7. Pour Remaining Sauce over pasta.
8. Top with Mozzarella Cheese
9. Cover with Foil and bake 40 min.
10. Remove foil and Bake another 15 min. Longer or until cheese is browned and hot/bubbly

This recipe makes a lot of food so you could 1/2 the recipe.

Chicken Cordon Blue in Pastry

1 Tube 8oz Refrigerated Crescent Rolls
1/4 cup Spreadable Chive and Onion Cream Cheese
Slices Deli Ham
4 Boneless, Skinless, Chicken breast halves,
Slices mozzarella Cheese

1. Pound the chicken so that it will be more tender, cook in a skillet, & cut in half.
2. On an ungreased baking sheet, separate crescent roll dough into 8 triangles.
3. Spread cream cheese in the center of each triangle.
4. Place the cooked chicken pieces one for triangle.
5. Top the chicken with the ham slices. (sometimes I put pieces on the bottom and top)
6. Pinch together the loose ends of the dough so that it goes all the way around the chicken.
7. Top each piece with the mozzarella cheese slices
8. Bake at 375 degrees 15-20 Min. or until the pastry is golden brown and Cheese is toasted. (you may want to leave it in a bit longer than you normally would because you need to make sure the bottom of the pastry is done)

Sloppy Joes

2 Lbs Ground Beef
3-4 Stalks Celery, Chopped
1 Can Tomato Sauce (15 oz)
1/2 Cup Ketchup
1/2 Cup Barbecue Sauce (I Like Famous Dave's Sweet and Zesty)
2 Tbs Brown Sugar
2 tsp Dry Mustard
Salt and Pepper to taste
2 Tbs Worcestershire Sauce
2 Tbs Vinegar
1/2 tsp Paprika
1/2 tsp Garlic Salt

1. In a large pan brown the ground beef, celery and onion.
2. Drain Fat and stir in remaining ingredients.
3. Simmer covered 15-20 min. stirring occasionally.
4. If the mix seems too liquidity, leave the cover off and let moisture evaporate.
5. Cook until it is the consistency you like.
6. Serve on buns.

Hawaiian Hay Stacks

Prepare everything and set out to let people create there own Stack

1. Cooked Rice
2. Chow Mien Noodles
3. Chicken in Chicken Gravy
- Cooked Diced Chicken mixed with Cream of Chicken Soup and Salt and Pepper to taste
4. Diced Tomatoes
5. Sliced Celery
6. Shredded Cheddar Cheese
7. Sliced Green Onions
8. Toasted Slivered Almonds
9. Crushed Pineapple
10. Coconut
11. Top with a Marciano Cherry

Tomato-Cream Pasta w/ Italian Sausage

3 Cups Dry Pasta
1/2 Pound of Ground Italian Sausage
2 Tbs Olive Oil
1 small Onion Diced
1 Garlic clove Minced(1 tbs pre-minced garlic)
1 Can (14.5 oz) Italian-style diced tomatoes (un-drained)
1 Tbs Dried Basil Leaves
3/4 tsp white sugar
1/4 tsp dried oregano
1/4 tsp salt
1/8 tsp pepper
1/2 cup Whipping Cream
1 Tbs Butter
1 Cup Shredded Mozzarella Cheese

1. Cook pasta according to directions, drain and set aside.
2. In a sauce pan cook the ground Italian sausage over medium heat.
3. Push to the edges the Italian sausage and add to the middle olive oil, onions and garlic.
4. Saute for a little till onions are softened and make sure the onions do not burn.
5. Mix Sausage and onions together, add tomatoes, Basil, Sugar, Oregano, Salt and Pepper.
6. Bring to a boil and continue to boil about 5 min. or until most of the liquid evaporates.
7. Remove from the head and stir in Whipping cream and butter.
8. Reduce head and simmer about 5 min.
9. Mix the sauce and noodles together and top with the mozzarella cheese

This may seem like a lot but it really is pretty easy.

Pizza Dough

1 cup 2 tablespoons water
2 tablespoons olive or vegetable oil
3 cups better for bread flour, or any white flour
1 teaspoon sugar (maybe a couple extra)
1 teaspoon salt
2 1/2 teaspoons regular active dry yeast or 2 1/2 teaspoons
bread machine yeast or 2 1/2 quick active acting dry yeast

1. Heat water to luke warm. Place all ingredients in the bread pan in the order listed.
2. Select white dough cycle. Move oven rack to lowest position. Preheat to 400 degrees.
3. Grease two cookie sheets.
4. Divide dough in half. Pat each half in 12 inch circle on cookie sheets with floured fingers.
5. Spread with favorite toppings.
6. Bake 18-20 minutes or until crust is light brown.

Herb cheese pizza crust: add 2 tablespoons parmesan cheese and 1 1/2 teaspoons dried basil, oregano, thyme, or Italian seasoning with the flour.

Whole wheat: decrease bread flour to 1.5 cups and add 1.5 cups Gold medal Whole wheat flour. Select whole what dough cycle.

Beef Stroganoff

Alright, so I took a sabbatical from Martin Meals for a moment, but we're back at it now. Growing up one of the favorites was beef stroganoff. There are a lot of ways to do this one, but they are mostly variations of this recipe. One good substitution might be using beef strips rather than ground beef, for example.

4 ounces mushrooms, drained
1 pound ground beef
1/2 cup chopped onion (optional)
1/2 teaspoon garlic salt
1/4 teaspoon pepper
10 3/4 ounce can of cream of mushroom soup
3/4 cup sour cream or yogurt
4 cups rice or noodles

1. As a personal preference, I usually serve this meal over rice. So since rice takes longer to cook, I would start the rice cooker now, adding the rice, water, salt, and some olive oil. However, if you're serving over noodles, then you can wait another 10 or 15 minutes before starting the noodles.
2. Sautee the mushrooms and onion in butter (or extra virgin olive oil) with salt and pepper to taste. Set aside.
3. In a skillet brown 1 pound of meat and drain.
4. Add garlic salt, pepper, cream of mushroom soup, mushrooms, and onion. If you like you can use two cans of cream of mushroom soup so that it will go further.
5. Simmer for 15 minutes.
6. Stir in sour cream and heat thoroughly.
7. Serve over rice or noodles and enjoy!

Note: this recipe comes from cooks.com

Sour Cream Enchiladas

So this is a recipe that we stole from Jenny when we ate at her house the other day. I guess we should ask next time before we just take the card. :)

1 pint sour cream
1 small can chopped green chilis
1 small can sliced olives
1 medium onion chopped
1 can cream of chicken soup
1 lb. ground beef (browned)
1 packet taco seasoning
1 can refried beans
tortillas
cheese

1. Combine sour cream, chilis, olives, onion, and cream of chicken soup in mixing bowl.
2. Brown beef and mix in taco seasoning as directed.
3. Combine beef with refried beans.
4. Fill tortillas with bean-beef mixture, soup mixture, and cheese and place them into a 9x13 in. pan.
5. Top with remaining soup mixture and cheese.
6. Cover with tin foil and bake at 350F for 30 minutes.

Pork Chops

Pork chops (4-6, or more)
2 Tbs. butter
Salt and pepper
1 can cream of mushroom soup
1/2 cup milk
1 cup onions
1 Tbs. butter
water
croutons

1. Melt 2 Tbs. butter in skillet. Season pork chops with salt and pepper to taste.
2. Fry pork chops in butter and then remove them from the skillet.
3. Add cream of mushroom soup, milk, and salt and pepper to leftover butter.
4. In a small skillet melt 1 Tbs. butter and sautee onions. Add croutons and enough water to barely get croutons wet.
5. In a 9x13 in. pan layer croutons, pork chops, and cream of mushroom sauce.
6. Bake at 350F for 1 hour.

Spanish Tortilla

In Spain they eat a lot of Spanish tortilla. This last weekend I made a couple of them. They aren't too hard to make, use cheap ingredients, and are pretty tasty.

6-7 medium sized potatoes, pealed
1/2 onion (optional)
1 liter vegetable oil
6 eggs
1/3 cup milk
salt

1. First cut the pealed potatoes into quarters, length-wise. Then, cut the quarters into thin slices.
2. Dice the onion into small pieces.
3. Put the oil into a large pot or skillet and put on medium-high heat.
4. Add the sliced potatoes and onion to the oil and bring to a boil.


5. Let boil until potatoes begin to brown and become tender.
6. Strain potatoes and set aside, leaving oil in a separate pan (once the oil cools down you can store it if you'd like and use the oil again next time, or for frying other things).
7. In a mixing bowl, beat eggs with a fork until well beaten. Add milk to eggs.
8. Stir fried potatoes/onions into egg mixture. Lightly sprinkle with salt to taste.


9. Place a small amount of oil (olive oil is best, it's more spanish) into a non-stick frying pan and heat at medium temperature (can use same pan that you used to fry the potatoes, for less cleanup).
10. Dump the potato/egg mixture into the frying pan.
11. Allow to cook for 4-5 minutes or until the bottom is a nice gold brown (top will still be runny).


12. Now comes the fun part. Take a large plate and place it on top of the frying pan (or maybe a cookie sheet if a plate won't cover the top of your frying pan). With your right hand holding frying pan handle, and your left hand on top of the plate, flip the tortilla over, onto the plate. Be careful not to burn yourself though lol, make sure that the plate will cover the top of the frying pan.
13. Place a small amount of oil into the frying pan. Now, slide the tortilla off of the plate and back into the frying pan, so that the opposite side can cook.
14. Let cook 4-5 minutes or until bottom is golden brown.
15. Flip the tortilla back onto a clean plate and enjoy.


So I didn't really realize how many steps there were until I started writing it out. It's not too hard though, and it's kinda fun to make. It is common in Spain to cut this into smaller chunks and eat it as a sandwich on top of some french bread along with tomatoes and mayo. But if you want to eat it american style just cut it into small bites and dip in ketchup.

Martin Meals - Some Good Eatin'

Have you ever been sitting there thinking, man "so and so" meal that we ate growing up would really hit the spot right now? I sure have. I didn't realize until recently that Jenny was hoarding all of Leslie's recipes from our childhood. So after raiding Jenny's box of recipes, we were able to get a lot of them on the web. This blog is dedicated to Leslie and all of the great meals she made for us growing up. Leslie is one of the best cooks I know. Unfortunately, like most good cooks, she doesn't always know the exact measurements for each recipe. She just kinda feels it out, or tastes it out for that matter. For those of us who aren't that good yet, hopefully these will help. We hope you enjoy her recipes and make sure to post any questions you have about how to make something if it isn't clear. We'll get her give up the rest of the recipe. Also, feel free to post your own recipes to the list (just send your email and then you can have access to post new recipes). This blog is for all good meals no matter who came up with them. Without further adieu, here they are:

White Sauce - Easter Breakfast

Since Easter is tomorrow, it's only appropriate to have the Easter breakfast at the top of the list... another favorite growing up. To make this one, just make the white sauce described below. Then, take your hard-boiled eggs from easter and peal them. Have each person cut up their egg and shred up a peice of buttered toast onto their plates. Then just pour on the whit sauce goodness overtop. It's a good way to get rid of your easter eggs and it tastes super good.

1/2 cup butter
1/2 cup flour
milk
salt and pepper

1. Melt butter in skillet.
2. Whip in flour with butter and cook until hot and bubbly, or until light brown.
3. Stir in milk and continue whipping.
4. When the sauce has thickened and is boiling, add salt and pepper to taste.

Leslie's Cinnamon Rolls

Leslie's cinnamon rolls... another must have for Christmas and other occastions. Year after year Leslie would crank out a ton of these things, some with nuts and raisins, some without. Then we'd brave the freezing cold and bring batches of rolls to friends and family.

1 cup warm water
4 Tbs. Yeast
½ cup sugar
4 cups scalded (hot) milk
4 tsp. Salt
1 cup butter
2 cups sugar
6 eggs
16 cups flour
melted butter, sugar, cinammon, and raisins for toppings

1. In a small bowl mix and let rise water, yeast, and 1/2 cup sugar.
2. In a larger bowl mix milk, salt, butter, and 2 cups sugar.
3. Gradually add flour to the mixure in the larger bowl until it becomes a thick batter. Stir in eggs and yeast mixture from smaller bowl. Finally, stir in the remaining flour until it scrapes from the sides of bowls (barely not sticky).
4. Cover bowl with mixture with a damp towel and let sit for 2 hrs.
5. Punch dough down onto a flat surface and roll out until 1/2 in. thick.
6. Top dough with melted butter, sugar, cinammon, and raisins to taste.
7. Roll up dough and cut into 1 in. slices
8. Place rolls in pan and let rise until they double in size.
9. Bake at 375 for 20 min. or until brown on top.

Cathedral Windows - Marshmallow Rolls

What would Christmas be without some marshmallow cathedral windows. As you can see from the ingredients, this is for those with a sweet tooth. Leslie used to make this every Christmas growing up, it's great.

2 cups butter
2 pkgs. chocolate chips
2-3 bags colored mini marshmallows

1. Melt butter and chocolate samples in a microwave safe bowl (be careful not to burn).
2. After mixture has cooled slightly, but is still smooth, mix in marshmallows.
3. Mold chocoloate covered marshmallows into log-like rolls (shape of a pringels container) approx. 3 inches thick onto wax paper.
4. Refrigerate for 1 hr. or more. But into 1 in. slices.

Puppy Chow

This is a great snack to munch on while you're watching TV or if you have friends over, or if you just feel like eating some chow.

9 cups chex
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 tsp. vanilla
1 1/2 cup powdered sugar

1. Put cereal in a large bowl.
2. Melt chocolate chips, peanut butter, and butter in a saucepan.
3. Remove from heat and add vanilla.
4. Pour over cereal and mix until coated.
5. Pour into a large plastic bag with powdered sugar and shake to coat.
6. Spread mixture on wax paper to cool.
7. This one is great to eat after it is either refrigerated or frozen!

Leslie's Almond Rocha

This is a great toffee recipe. One that you have to try at least once. It seems like there should be some almonds involved with this though? Huh?

1 cup butter (salted)
1 cup sugar
3 Tbs. water
1 Tbs. light corn syrup
Hershey's chocolate bars

1. Add all ingredients besides chocolate to saucepan.
2. Heat at medium temperature to 290F (soft crack), stirring frequently until bubby all over.
3. Immediately after removing from heat, pour onto buttered cookie sheet.
4. After toffee has set, spread melted chocolate overtop.

Leslie's Chicken Cabbage Salad (dang good)

1 raw, green cabbage sliced paper thin
2-3 pkgs. top romen noodles crumbled
4 green onions sliced
1 cup sliced almons, browned
3 chicken breasts, cooked, cut, and cooled
4 Tbs. sugar
6 Tbs. vinegar
1 cup cooking oil
1/2 tsp. pepper
2-3 packages chicken flavoring powder from top romen noodles

1. Mix together cabbage, crumbled noodes, green onions, almonds, and chicken in a large salad bowl.
2. In a small bowl, mix together sugar, vinegar, cooking oil, pepper, and chicken flavoring for dressing.
3. Pour dressing over salad mixture and toss.

(This salad is better usually the next day)

Wesla's Chicken Pot Pie

This one isn't of Martin origin, but hey that's Ok. A good meal is a good meal, no matter where it comes from. :)

3 cups shredded chicken
1/2 cup milk
1 can cream of chicken soup
1/2 cup sour cream
3/4 cup bisquick
1/4 cup cornmeal
3/4 cup milk
3 Tbs. butter (softened)
shredded cheese
cooked veggies (optional)

1. Combine chicken, milk, cream of chicken, and sour cream in saucepan and bring to boil over medium heat.
2. Pour soup mixture into 9x13 pan.
3. Beat together bisquick, cornmeal, milk, butter, and veggies, and pour on top of soup mixture.
4. Sprinkle with cheese.
5. Allow to bake uncovered at 375F for 25-30 minutes or until top is set and soup mixture bubbles around edges.

Chicken Divon

Cooked rice
Steamed broccoli (a little firm still)
Cooked chicken
1 can of chicken soup
1/2 cup of mayonaise
Curry powder
Salt and pepper
Bread Crumbs mixed with melted butter

1. Layer rice, chicken, and broccoli out in the bottem of a 9x13 in. pan.
2. Create sauce by mixing together cream of chicken, mayonaise, and seasonings (curry, salt, pepper) to taste.
3. Top with cheese and then the Bread Crumbs mixed with melted butter
4. Cover with aluminum foil and bake at 350F for 45 min.

Red Enchiladas

1 lb. hamburger
1 chopped onion
1 can beans
1 big can mild enchilada sauce
Salsa, equal in volume to enchilada sauce

1. Brown hamburger and onions together, drain if necessary.
2. Mix beans into hamburger.
3. In a separate bowl mix enchilada sauce with salsa.
4. Add a small amount of the enchilada sauce mixture to the beef/beans.
5. Spoon meat sauce into flour tortillas one by one as you fold and place them into the bottem of a 9x13 in. pan.
6. Pour the goodness (enchilada sauce/salsa) over the rolled tortillas in the bottem of the pan.
7. Bake at 375F for 1 hour.
8. Top with your favorites (sour cream, guacamole, lettuce, etc.)

Leslie's Clam Chowder

It's not chowder... it's chowda'!

2 cups juice from minced clams (3 six ounce cans)
1 cup onions
1 cup celery
2 cups potatoes
3/4 cup butter
3/4 cup flour
1 quart Half and Half
3 Tbs. red wine vinegar

1. Place clam juice, onions, celery, and potatoes into a skillet.
2. Cover with enough water to barley cover veggies and let simmer.
3. In a larger pan melt butter and stir in flour with a wisk until thick and bubbly.
4. Stir in half and half with butter/flour, slowly bringing to a boil.
5. Stir in veggie/clam mixture with salt and pepper to taste.
6. Add red win vinegar, stir, and let simmer for 5 min.
7. Eat it up.

Taco Soup

Growing up we came home from many hunting expeditions to find a nice big 'ole pot of taco soup brewing. You can't go wrong with taco soup!

1 1b. hamburger, browned
3 cans stewed tomatoes, chopped
2 cans dark kidney beans
1 can corn
1/4 cup salsa
3 Tbs. chili powder
Fritos corn chips

1. Add all of the ingredients to a crock-pot, besides the corn chips.
2. Serve over corn chips. Sour cream and cheese are also great toppings for this one.