Dripped Beef

This recipe is easy and yummy! I learned it from my bloggy friend Tammy. It always turns out yummy and good.

3-4 lb. chuck roast
1 tsp. salt
1 tsp. seasoned salt
1 tsp. white pepper (I use regular pepper)
1 Tbsp. rosemary
1 Tbsp. dried oregano
1 Tbsp. garlic powder
1 cup water

Place roast in crock pot. Combine seasonings, and sprinkle over roast. Add water. Cover crock pot and cook on Low 6-7 hours. Shred meat using two forks. Strain liquid and return liquid and meat to slow cooker. Serve meat and au jus over mashed potatoes, noodles, or rice.

Roast Pork & Vegetables

3 medium baking potatoes, cut into 1 inch chunks
3 medium zucchini, cutin itno 1 inch thick rounds
2 medium onions, halved and lsiced 1/2 inch thick
8 garlic cloves, peeled and smashed
2 Tbsp plus 1 tsp. olive oil
4 sprigs fresh rosemary
2 1/4 lbs. boneless, center cut pork loin, tied if desired.

1. Preheat oven to 450 degrees. On a large rimmed baking sheet, toss vegetables with garlic and 2 Tbsp olive oil, rosmary sprigs, 2 tsp. salt and 1/4 tsp. pepper.

2. Rub pork with remaining oil; season generously with salt and pepper. Place on top of vegetables.

3. Roast, tossing vegetables occasionally, until and instant-read thermometer inserted into pork registers 150 degrees, 35 to 45 minutes. let pork rest 5 minutes. Slice thinly; serve with vegetables.

"Enchilatas"

1. Spread each tortilla with refried beans, cooked brown rice, shredded cheese, and small amount of leftover meat.
2. Pour large or small can of enchilada sauce over all after placing in baking dish, and top with more shredded cheddar cheese.
3. Bake, uncovered at 350 degrees for 30 minutes.
4. Serve with tossed salad, very filling! And quick and easy way to use leftovers. Invent your own variations!

Dinner Sausage Sensation

Adjust amounts to servings needed:

1. slice and heat smoked turkey sausage or kielbasa.

2. Saute favorite vegetables with minced garlic and olive oil.

3. Add cooked pasta and dash of olive oil. Parmesan cheese, thyme, marjoram, salt and pepper to taste.

Going-to-Church Chicken

1/2 cup (1 stick) butter
6 Tbsp. lemon juice
1/2 lb. mushrooms, thinly sliced
3 whole chicken breasts (about 10 o. each, halved)
1 broiler-fryer (3 1/2 lb. approx) , cut up
Paprika, pepper

Melt butter in shallow roasting pan large enough to hold it in one layer. Spoon over and reserve 2 Tbps. melted butter in pan. Saute mushrooms in this. Arrange chicken in single layer. Turn over in butter and mix, so all sides are coated. Spoon mushrooms over chicken. Sprinkle with pepper and paprika. Cover pan with foil. Bake at 250 degrees for 1 hour, then 400 degrees for 15 minutes or until golden brown. Use drippings for sauce.

Beef Stroganoff

1 1/2 lbs. beef tenderloin
1/2 onion
1/2 pt. sour cream
1 can beef consommé
2 Tbsp. flour
3 Tbsp. butter
salt and pepper

1. Saute onions in butter until clear.
2. Add beef, in strips, brown on medium.
3. Stir in flour, add seasoning and consommé
4. Add sour cream, blend well
5. Simmer for 20 minutes.

Serve over egg noodles

Pasta with Chicken & Mushrooms

Coarse salt and pepper
3/4 lb. bowtie pasta
1 lb. chicken tenders, white tendons removed, halved lengthwise and again crosswise
2 Tbsp. butter
1 lb. small white button mushrooms, stems trimmed, halved
1/2 cup dry white wine
1/2 cup heavy cream
1/2 cup chopped fresh parsley

1. In large pot of boiling, salted water, cook pasta until al dente, according to package directions. Reserve 1/4 cup of pasta water; drain pasta and return to pot.

2. Meanwhile, season chicken generously with salt and pepper. In a large non-stick skillet, melt butter over medium high heat. Add chicken; cook, turning once, until cooked through, about 5 minutes. Transfer to a plate.

3. Add mushrooms to pan; season with salt and pepper. Cover; cook over medium heat until mushrooms release their liquid, about 5 minutes more. Add wine; cook, stirring until evaporated, 2 to 3 minutes.

4. Reduce heat to low. Add cream and chicken, stir to coat. Transfer to pot with pasta; add parsely and pasta water (if desired.) Toss to combine. Season again with salt and pepper; serve immediately.

Love Your Broccoli Pasta

1 Tbsp. olive oil
1 Tbsp. minced fresh garlic
2 cans (14.5 oz. each) seasoned diced tomatoes
1 Tbsp. balsamic vinegar
1 tsp. dried basil
1/4 tsp. crushed red-pepper flakes
12 oz. rigatoni
1 lb. broccoli florets
1/3 cup crumbled reduced fat feta cheese

1. Bring a large pot of salted water to a boil.

2. Heat the oil in a skillet over medium-low heat. Add the garlic and cook gently for 1 minute. Add the tomatoes (with juice), vinegar, basil, and red-pepper flakes. Increase the heat, and bring the sauce to a simmer. Cook the sauce for 15 minutes, stirring frequently.

3. While sauce is simmering, add the pasta to the boiling water. When the pasta is almost done, add the broccoli to the pot, and cook for 2 minutes longer.

4. Drain the pasta and broccoli, and transfer them to a large bowl. Add the sauce, and toss well. Sprinkle with feta cheese.

Grandma Jane's Hamburger Casserole

1 lb. ground beef
Onion, as much as you like

Brown, drain, put in casserole dish

Cover with catchup, 1 can french style green beans (drained of most liquid) 2 packages shredded cheese, cover with tater tots.

Bake 45 minutes at 350 degrees.

Hamburger Cheese Bake

1 lb. ground beef
1 medium onion, chopped (1/2 cup)
2 8oz. cans tomato sauce
1 tsp. sugar
3/4 tsp. salt
1/4 tsp. garlic salt
1/4 tsp. pepper
4 cups uncooked medium noodles
1 cup cottage cheese
1 8oz. softened cream cheese
1/4 cup Daisy sour cream
1/3 cup sliced green onion
1/4 cup green pepper
1/4 cup shredded Parmesan cheese

In skillet, brown ground beef with chopped onion. Stir in tomato sauce, sugar, salt, garlic salt, and pepper. Meanwhile, cook noodles according to package directions; drain. Spread 1/2 of noodles in 11 x 7 baking dish; top with a little of the meat sauce. Cover with cheese mix. Add remaining noodles and meat sauce. Sprinkle with Parmesan. Bake at 250 degrees for 30 minutes.

*Grandma's notes: popular. Freezes well or eaten as leftovers.*

Grandma Jane's Chicken

4 whole chicken breasts, split, boned, skinned (can also use boneless-skinless breasts)
8 4x4 inch slices of swiss cheese
1 can cream chicken soup
1/4 cup dry white wine (or chicken broth)
2 cups Pepperidge Farm seasoned stuffing mix
1/2 cup melted butter

Put chicken in lightly greased 9x 13 inch pan. Top with cheese. Combine soup and wine, spoon over chicken and cheese. Sprinkle stuffing mix over chicken. Drizzle melted butter over top. Bake at 350 degrees for 1 hour.

Lemon Parsley Pork Chops

1. Mince the zest of 1 lemon; combine in a small bowl with 2 Tbsp. chopped fresh parsley, 1 minced garlic clove, 1/2 tsp. coarse salt and 1/4 tsp ground pepper. Set aside.

2. Heat 2 Tbsp olive oil in a large skillet over high heat. Season 4 bone-in loin pork chops (about 8 oz. each) on both sides with salt and pepper. Cook in skillet until browned, 2 to 3 minutes per side.

3. Add 1/2 cup water to skillet; bring to a boil. Reduce heat to medium-low; cover, and simmer gently until pork is cooked through, 8 to 10 minutes. Transfer pork chops to a platter or serving plates; drizzle with pan juices as desired, and sprinkle with lemon parsley mixture.

Pineapple Glazed Chicken

1. Preheat oven to 425 degrees. Remove skin from thighs and/or drumsticks of 2 whole chickens (although, you can really use any chicken pieces you want) at least 2 1/2 lbs. Season chicken pieces with salt and pepper.

2. In a large non-stick skillet, heat 2 Tbsp olive oil over medium high heat. Saute chicken in two batches until golden, 5 to 7 minutes per batch, transferring each batch to a rimmed baking sheet.

3. Bake until chicken is cooked through about 25 mintues. Transfer to a large bowl.

4. Wipe skillet clean; add 2 cups pineapple juice, 1 Tbsp grated peeled fresh ginger, and 1 tsp. minced pickled jalapeño. Cook over medium heat until syrupy and reduce to 3/4 cup, about 7 minutes. Pour sauce over chicken. Add 2 thinly sliced scallions; toss to coat. Serve with white rice, if desired.

*This chicken is yummy!*

Easy Chicken Pot Pie

1 cup cooked chicken
1 bag (16 oz.) frozen peas and carrots (thawed)
1 can (10 3/4) cream of chicken soup
1 cup original bisquick mix
1/2 cup milk
1 egg

Heat oven to 400 degrees. Stir chicken, vegetables, and soup in ungreased 2 quart casserole. Stir remaining ingredients until blended. Pour over chicken mixture. Bake uncovered for 30 minutes or until crust is golden brown.

*You can also simply use the filling ingredients to make a traditional pot pie in a pie crust, although I usually add in parsley, sage, rosemary, and thyme to season it.*

Marchi's Oriental or Fried Rice

This recipe has a note attached as "good."

Cooked rice
Saute for a very short time in bacon fat:
Finely cut: carrots, celery, green onions, regular onions, green peppers, mushrooms

Remove all the vegetables from the pan. Fry hamburger. Then mix all ingredients together with rice. Season with soy sauce. You may use crab meat, shrimp, chopped bacon, or chicken instead.

Nev's Swedish Meat Balls in Sour Cream Sauce

Meatballs
1/2 lb. each: beef chunks, fresh port and veal (all fat removed)
2 Tbsp. bread crumbs
1/4 cup cream
4 Tbsp. finely diced beef marrow
2 Tbsp. butter
1/2 cup chopped onion
1 Tbsp. finely chopped shallots
1/2 tsp garlic
1 tsp. grated lemon rind
2 Tbsp. parsley
1 Tbsp. salt
1/2 tsp. black pepper
1/2 tsp. thyme
2 eggs
3 Tbsp. butter
2 Tbsp. vegetable oil

Sauce:
2 Tbsp. flour
1 cup brown beef stock
1/2 cup sour cream
2 Tbsp. fresh dill or 1 Tbsp dried dill
1/ tsp. lemon juice
salt
1/8 tsp. cayenne

Marchi's Luncheon Quickie

1 package spaghetti
2 Tbsp. margarine
1 cup hot dogs
1 can vegetable soup
1/2 cup water

Cook spaghetti. Drain and stir in margarine. Slice hotdogs, combine and keep warm. Heat vegetable soup dilluted with water. Stir into spaghetti noodles. Serves 4-6. "Has Chinese flavor."

Salmon Bake Elliott Style

Enough salmon fillets to feed your family (we usually use the Costco brand)
1 zucchini or yellow squash sliced
1/2 onion sliced
1/2 onion chopped
2 Tbsp. butter
olive oil
Garlic salt
Lemon Pepper


Line the baking dish with tin foil. Spray baking dish with oil. Put fillets into the dish. Surround fillets with sliced zucchini and chopped onion. Spread butter over fillets. Place onion slices on top of fillets. Sprinkle desired amount of lemon pepper and garlic salt over fillets and vegetables. Bake at 425 degrees until fish is done, approximately 40 minutes. Serve over noodles or along side potatoes.

Marchi's Chili

1 lb. ground beef
1 pt. tomato juice or tomatoes
1 can red kidney beans
1 can water
2 Tbsp. chili powder
2 medium onions
salt

Brown onions, then add hamburger and brown well. Add chili powder to cooked meat and mix well. Pour this into a pan where you have mixed the beans, water, and tomatoes together. Cook for one hour.

To double recipe, use 1 1/2 lbs. hamburger and double everything else.

Slowcooker: Stroganoff Meatballs

1 can (14 1/2 oz.) beef broth
1/4 cup flour
1 cup chopped onion
2 Tbsp. butter, melted
30 precooked meatballs, fresh or frozen
1 cup sour cream

1. Combine beef broth and flour in slow cooker, whisking until smooth. Add onion, butter and meatballs. Cover and cook on low 4 to 5 hours.

2. Add sour cream and stir until blended. Cook on High for 30 minutes. Serve over noodles. Makes 4 to 6 servings.