Ham Vegetable Strata and oriental casserole

 I have a collection of Better Homes and Gardens cookbooks.  I have made these receipts many times over the years. These come from the Better Homes and Gardens: Meat Stretcher cookbook.  Ham vegetable strata and oriental casserole.

 

 

Deviled Pork Chops

On American Test Kitchen they made this recipe from Cook's Illustrated.

  The recipe is very good, enjoyed and will make again.

Deviled Pork Chops

Ingredients

 2 tbsp. unsalted butter

1/2 cup panko bread crumbs

salt and pepper

1/4 cup Dijon mustard

1 tsp. packed brown sugar

1  1/2  tsp. dry mustard

1/2 tsp. garlic, mined to paste

1/4 tsp. Hungarian paperika

4 boneless pork chops

Directions

Preheat oven to 275F and put rack in middle position.

 Melt butter in 10" skillet over medium heat.

Add panko and cook, stirring frequently until golden brown, 3 to 5 minutes.

Transfer to bowl and sprinkle with 1/8 tsp. salt.

In another bowl combine Dijon, sugar, dry mustard, garlic, paperkia, 1 tsp. salt and 1 tsp. pepper until smooth.

Pat pork chops dry with paper towel. 

Place chops on baking pan, brush mustard mixture onto the tops of the chops. 

( leave bottoms uncoated)

Spoon the toasted panko evenly over the top of each chop and press lightly to adhere.

Roast meat until it registers 140 degrees, 40 to 50 minutes. 

Let rest for 10 minutes before serving.

Honey Mustard Baked Chicken Drumsticks

 I found this recipe on Facebook.   Here is the link to the recipe: https://cleanfoodcrush.com/honey-mustard-baked-chicken-drumsticks/.  It was a great recipe I will make it again.

Honey Mustard Baked Chicken Drumsticks

Ingredients

12 chicken drumsticks

1/3 cup raw honey

2 tbsp. Dijon mustard

2 tbsp. whole grain Dijon mustard

1 tsp. garlic powder

1 tsp. onion powder

2 tsp. smoked paprika

Sea salt and fresh ground pepper to taste

Fresh parsley leaves, chopped as garnish

Directions

Preheat oven to 375F.  Lightly grease or spray baking dish with oil.

Pat chicken drumsticks dry with paper towels.

Place chicken drums into prepared pan and season with salt and pepper. 

In small bowl, whisk mustards, honey, paprika and garlic and onion powder until smooth.

Pour this sauce evenly over chicken and toss gently to coat well.

Bake 30 to 35 minutes or until cooked through (internal temp should read 165F).

Turn on broiler and broil chicken for additional 2 to 3 minutes until they crisp up and get a glazed top.

Remove from oven serve with parsley garnish.

Cream Sausage Mushroom Rigatoni

Dan found this recipe to use the rest of the sausage we had.  It was very good.  Would make it again for sure.  The recipe came from Taste of Home.

Ingredients

1 16 oz. package of rigatoni

1 lb. of italian sausage, cut into 1/4 inch pieces.

2 tsp. butter

1 lb. mushrooms, sliced

2 cloves, minced garlic

1/2 tsp. salt

1/4 tsp. pepper

2 cups heavy whipping cream

minced parsley, optional

Directions

 Cook rigatoni according to package directions.

In a large skillet cook sausage over medium heat 4 to 6 minutes or until no longer pink.  Remove sausage from pan.

In the same skillet heat butter over medium heat.  Add mushrooms, garlic, salt and pepper;  cook, covered about 4 minutes, stirring occasionally.  Uncover; and stir for 2 to 3 minutes or until mushrooms are tender and liquid has evaporated.

Stir in cream; bring to boil.  Reduce heat; cook, uncovered, 8 to 10 minutes or until cream has thickened.   

Return sausage to skillet; heat through.  

Add drained pasta; combine and add parsley.

Serve.

Chicken Florentine Pasta

I saw this recipe on Facebook from Buns in my Oven.  Decided to try it.  As we are in Covid lock down I used peas instead of spinach.  I really liked it.

Ingredients

• 1 tablespoon butter
•  
• 1 pound chicken breasts diced
•  
• 1 teaspoon salt
•  
• 1 teaspoon pepper
•  
• 1 sweet onion diced
•  
• 4 ounces sun-dried tomatoes not packed in oil
•  
• 8 ounces penne pasta
•  
• 2 cups chicken broth
•  
• 3/4 cups half and half
•  
• 3/4 cup grated Parmesan cheese
•  
• 6 ounces fresh baby spinach rinsed and dried (I used frozen peas)
• 
  
• Directions
• 
  
• Heat a 12 inch skillet over medium heat and add the butter to melt. Stir to coat the pan.
• 
  Add the chicken to the skillet and sprinkle with salt and pepper. Cook, stirring often, until the chicken is browned, about 5 minutes.
  
   Add the onion to the pan and cook 2 more minutes, stirring often.
  
   Add the pasta and sun-dried tomatoes to the skillet. Pour in the broth and half and half. Stir well to combine.
  
   Bring to a boil, cover, and reduce to a simmer.
  
   Cook for 12 minutes or until pasta is tender.
  
   Remove the lid and stir in the grated cheese until melted.
  
   Stir in the spinach. Remove from heat, cover, and let sit for 5 minutes to wilt spinach.
  
  (If using frozen peas, simmer for 5 minutes covered, or until peas are heated through)
  
  Stir well before serving.
  
  
  

  

Cabbage Soup

Ingredients

1 lb. ground beef
1/2 lb. Italian sausage, uncased

Chopped, medium onion

1/2 cup diced celery

2 tbsp. oil

2 tsp. salt

2 tsp. sugar

1/2 tsp. pepper

dash of paprika

2 carrots peeled and diced

1 28oz. can of diced tomatoes

1  5 1/2 oz.  tomato paste

2 to 4 cups of hot water

2 beef bouillon packets

2 tbsp parsley flakes

1 large potato, chopped

1 small head of cabbage, coarsely chopped

Directions 

In large soup pot saute ground beef and sausage until almost cooked, then add onion, celery  and cook until meat is cooked.

Add all remaining ingredients except the cabbage and combine and cook for one hour, stirring occasionally.

Add the cut up cabbage combine and simmer covered for another hour.

If the soup is to thick add more hot water.

Sausage And Dressing Bake

Many years ago I bought a cookbook at the fair called Pork on your Plate. I have made many recipes from it. This recipe is really good, I love the rosemary in it.

Sausage and Dressing Bake

Ingredients:

2 lbs. pork sausage
4 cups bread crumbs
4 tbsp. minced onion
1/2 tsp. salt
1/2 tsp. savory
2/3 cup melted butter
4 tbsp. minced celery
1/2 tsp. ginger
1 tsp. rosemary

Directions:

Preheat oven to 350º.
Cut your sausage in half and fry in your pan. ( you can leave whole and fry)
When brown set aside.
Place butter in fry pan and melt.
Add onion and celery and saute until transparent.
Add bread crumbs and seasonings.
Do not brown this just moisten.
In your baking dish place a layer of sausage on bottom.
Add the dressing on top of sausage.
Then add the rest of your sausage.
Bake for 20 minutes or until lightly browned.

Pork Chops with Potatoes

French Food at Home on the food network is a great show. This is the first recipe. The second recipe will follow next week. These two recipes I had in my to try list for awhile. You know how it is you see something and bookmark it to try and things happen you do not make it when you want. Well, I have to say both recipes were really good and easy to prepare and I will make them again.

Pork Chops with Potatoes

Ingredients:

4 fatty pork chops
2 cloves of garlic, sliced
salt and pepper
1 tbsp. butter
1 1/2 lbs. potatoes, peeled and thinly sliced
1 onion, sliced
4 slices bacon
1/2 tsp. juniper berries (could not find)
1/2 cup white wine, cider, or beer ( used Dan's hard cider)
1/2 cup beef stock
handful of chopped parsley, garnish

Directions:

Preheat oven to 325º.
Take the pork chops and using a knife make slices in meat and insert a slice of garlic into it.
Season each chop with salt and pepper.
In large frying pan add butter and brown chops on both sides; about 3 minutes a side.
In a 9X13" baking dish arrange half the potatoes and onions on bottom.
Season with salt and pepper.
Place chops on top of potatoes and onions.
Arrange bacon over chops and if you have juniper berries scatter over the chops.
Cover with the remaining potatoes and onions.
Season again with salt and pepper.
Pour wine, cider or beer.
Cut a piece of parchment paper to fit over the potatoes and lay it onto the top.
Bake for about 1 1/2 hours.
At the half way mark add stock and cover again and continue to bake.
Sprinkle with parsley when placed on plate.

Beef Stir-Fry with garden fresh snow peas and green onions

Dan made a beef stir fry with his snow peas and green onions from the garden.

Beef Stir-Fry with garden fresh snow peas and green onions

Ingredients:

Slice the beef into thin slices.
Slice green onions, thinly
Slice mushrooms
Broccolli florets
Carrot
Celery
water
Soya sauce
Oyster sauce
Corn starch
Cooked rice

Directions:

You add the amounts you wish to use for your family size.
Cook beef in wok.
Add all the vegetables.
Stir-Fry until softened.
Add soya sauce and oyster sauce.
Add corn starch to water.
Add 1/4 cup water and let steam with lid until veggies are cooked.
Add the corn starch mixture to thicken.
Serve over cooked rice.

Beef, Brussels Sprout Stir Fry

On Simple Fresh Delicious page I found this stir fry recipe. I did change the Chinese cabbage for brussels Sprouts and it was great. Using hamburg makes this a really quick dinner. The next time I make this I am going to use ground pork. Ground chicken would also be great.

Beef, Brussels Sprout Stir Fry

Ingredients:

2 teaspoons cornstarch
1 tablespoon water
1 tablespoon oil, plus 1 tablespoon extra
1/4 lbs lean ground beef
1 tsp. finely chopped ginger
1 garlic cloves, minced
1 1/2 cups brussels sprout
1 medium carrots, cut julienne
1 small onion, thinly sliced
1 tablespoons hoi sin sauce
1 tablespoon oyster sauce
1 tablespoon soy sauce
1 teaspoon sesame oil
Chow Mein Noodles, cooked until just tender

Directions:

Combine cornstarch and water in a small bowl. Set aside.
Heat wok over medium-high heat.
Add 1 tablespoon of peanut oil and beef.
Cook beef until browned and broken up into small bites.
Remove meat from pan and place on plate.

Heat remaining oil in same wok over medium-high heat.
Add ginger and garlic, stir-fry for 1 minute.
Add brussels sprouts, carrots and onion, stir-fry until almost tender.

Add sauces; hoi sin, oyster, soy sauce. Mix these around wok with the vegetables, return the beef back to the wok.
Stir in cornstarch mixture.
Stir until sauce is thickened.
Add Chow Mein Noodles and toss to combine.

Chicken Devine

 
This recipe came from a lady I worked with a few years ago. It is a good way to use left over chicken. I replace 1/2 the mayonnaise with yogurt. I have looked through my photos and could not find the picture...sigh. When we make the second casserole in the freezer I will post a picture.

Chicken Devine

Ingredients:

2 chicken breasts, cooked and chopped up
2 cups cooked broccoli
1 cup mayonnaise (1/2 cup mayonnaise & 1/2 plain yogurt)
1 can cream of chicken soup (or mushroom)
juice from 1/2 lemon
1/2 tsp. curry powder
1 cup shredded cheese
1 cup bread crumbs, toasted
1/2 cup Parmesan cheese
1 tsp. parsley

Directions:

In a 2 quart casserole dish place cooked chicken.
Add the cooked broccoli on top of chicken

In small mixing bowl combine: Mayonnaise (& yogurt), cream of chicken (mushroom) soup, lemon juice, & curry powder, Mix until combined.

Pour over chicken and broccoli.
Put a layer of shredded cheese
Then add bread crumbs
Sprinkle Parmesan cheese over the bread crumbs

Bake 350º for 1 hour.

Can be made in advance and freezes well.

Beef Noodle Casserole with Cheddar-Crumb Topping

This recipe came from The 150 best Slow Cooker Recipes Cookbook. It was not bad. I did change the tomato sauce to a can of tomatoes and mashed them. When I make it again I would use the tomato sauce. Also I made the topping in the oven and crumbled it on the top of the dish.

Beef Noodle Casserole with Cheddar-Crumb Topping

Ingredients:

2 tbsp. vegetable oil, divided
1 lb. lean ground beef
2 onions, finely chopped
4 celery stalks, peeled and thinly sliced
4 cloves garlic, minced
1 tsp. salt
1 tsp. pepper
2 tsp. dried oregano leaves
1 tsp. dry mustard
1 can (10 oz.) condensed beef broth, undiluted
1 can (8 oz.) tomato sauce
4 oz. cream cheese
8 oz. egg noodles, cooked and drained

Cheddar Crumb Topping

1 cup bread crumbs
2 tbsp. melted butter
1 cup shredded cheddar cheese

Directions:

In large fry pan heat 1 tbsp. oil and cook beef until no longer pink. Take about 5 minutes. Remove from pan with slotted spoon.

Add 1 tbsp. oil and add onions and celery and cook until softened.
Add garlic, salt, pepper, oregano and mustard and cook, stirring for about 1 minute.
Add beef broth, tomato sauce and cream cheese and cook, stirring until cheese is melted.

To assemble in crock pot:

Spoon 1/2 cup sauce to bottom of pot.
Then layer of beef
Then layer of noodles (do not use to many noodles)
Repeat until you have sauce as last layer.
Cook on low for 8 to 10 hours
Cook on high for 4 to 6 hours

To make the Cheddar Crumb Topping:

Dry 2 slices of whole wheat bread in oven.
Crush this into crumbs.
Place onto baking tray.
Pour melted butter over crumbs.
Mix cheddar cheese into this mixture.
Place under broiler and cook until nicely browned.
Crumble onto dish when plated.

Serves 6 to 8

Chicken Skillet

So I do not know if you have noticed but groceries are getting very expensive. Seems every time I go it is costing more. When they put sales on I am buying in bulk again. Which now means I have to have a storage area. In the eighties things were very expensive I bought a few cookbooks on low cost cooking and making your own mixes. They have come off the shelf again.
This Recipe comes from Better Homes and Gardens Low-Cost Cooking. It is a nice easy dish to make on a week night or a weekend dinner. Great served with mashed potatoes or rice. When whole chickens were on sale bought 4, kept 2 whole, one cut in half and one cut up into pieces.

Chicken Skillet

Ingredients:

1/3 cup unbleached flour
1 tsp. salt (sea salt)
1 tsp. paprika
1/4 tsp. poultry seasoning (can omit)
1 chicken cut up (or use pieces already cup up)
2 tbsp. cooking oil
1 tsp. sugar
2 tsp. instant chicken bouillon granules (used beef, I like the flavour better)
1 1/2 cups hot water
2 medium carrots, sliced (1 cup)
1 medium onion, sliced (1/2 cup)
1 tbsp. butter
1 tbsp. lemon juice (I used balsamic vinegar)

Directions:

In large flat bowl mix flour, salt, paprika and poultry seasoning together. You can use a large plastic bag to mix this in. Add your chicken and dredge in flour mixture and shake off excess. In bag place chicken in and shake it around then shake off excess and place on plate for both ways.
Save the excess flour.

In a small skillet place a tbsp. of butter. When bubbling add carrots and onions and saute until tender. Cook on a med-low heat. You do not want to brown this only soften. I find it makes a difference in the dish if you do this first.

In a large skillet heat cooking oil. When it is hot add chicken pieces skin side down. When the meat is brown then turn over and brown other side. Cook for 15 minutes turning as necessary after the pieces are browned. Remove from skillet onto plate.

To make sauce, stir in reserved flour mixture and sugar into the pan dripping, cooking flour until light browned. Dissolved the bouillon granules into the hot water; and stir into skillet. Cook and stir until it is thick and bubbling. Add your softened carrots and onions, parsley, and balsamic vinegar. Return your chicken to pan and arrange on top of the veggies. Cover; simmer for 40 to 45 minutes or until chicken is cooked through. Have a heated platter ready and place chicken on it. Take sauce and pass with chicken. It is great with mashed potatoes or rice.

Serves 6 to 8

Porcupine Meatballs

My step brother gave me a cookbook when I was 8 or 9. It is from the Protestant Ladies Chapel Guild RCAF Station La Macaza, Quebec. It is a great cookbook I have used it many times.

Porcupine Meatballs

Ingredients:

1/2 cup tomato soup, 1/2 can
1 lb. ground beef
1/4 cup uncooked rice
1 egg, slightly beaten
1/2 cup minced onion
2 tbsp. minced parsely
1 tsp. salt

Directions:

Mix all the above together and shape into meatballs.


Brown in 2 tsp. oil. When meatballs are browned.




Blend in rest of the tomato soup and 1 cup water, cover and simmer for about 40 minutes, or until rice is tender. Stir now and then.

4 servings

Inside Out Sausage Pie

When I went to Woodstock a couple of weeks ago. I got meat at Rudy's, the meat here is great. We have tried other places for meat..but they are the best so far. Anyway, I bought their farmers sausage (plain). Frying the sausage in small pieces until crispy on the edges and serve with corn relish....is so good. If you have been reading my blog you likely realize I do not cook much anymore, Dan does the day to day cooking. However, if there is something I am really wanting to eat from the past, I will make it. For a few months I have been wanting to make this pie. Serve it with a salad and it is a nice dinner.

Inside Out Sausage Pie

Ingredients:

I forgot the red peppers in the photo.

1 lb. pork sausage meat, take out the meat from the skin
20 soda crackers, crushed finely
1/2 cup diced red pepper
1/4 cup diced onion
1 100z. can tomato soup
2 to 3 cups cooked rice
1 cup grated cheese

Directions:

Brown sausage in fry pan, drain off any fat the accumulates.

When the meat is nicely browned add the peppers and onions and saute until veggies are tender.



Add crackers and 1/2 the can of tomato soup, mix well.


Take this mixture and pat into pie pan of your choice.




In medium bowl, combine rice the other 1/2 can of tomato soup and cheese.


Mix well, then add this to the meat mixture.


Bake 350F for 35 to 40 minutes.

Chicken Fajita's

Last night Dan made Chicken Fajitas with guacamole. He marinaded the chicken early in the day. Half of the chicken we used for this dish last night and the other half we made a stir fry tonight. It was a great dinner.

Chicken Fajitas

One package fajita Mix
2 to 3 chicken breasts
1 red pepper
1 small onion
1 jalapeño
2 scallions
1 avocado
1 small plum tomato
Jared salsa (your choice)


Marinade for Chicken

One package of Fajita mix
pour this over the chicken, cover and let marinade in the fridge a couple hours or overnight.

Cut up onions and peppers in strips, set aside.

Guacamole

1 small plum tomato
1 avocado
2 scallions
1 jalapeño

Put an X on bottom of the plum tomato, and blanch until skin starts to come off. Then under cold water take skin off tomato. Quarter tomato, remove seeds and hull then dice into small cubes. In a bowl, dice avocado and immediately add juice of 1/2 lime so it does not turn brown. Mash avocado but leave some small pieces like lumpy potatoes. Add diced plum tomato, scallions and jalapeño. Salt to taste. Make this just before you start the chicken, it can turn brown if made ahead.

Fajitas

Take chicken and fry in a cast iron skillet. Brown chicken well and add juice of 1/2 lime over chicken to de-glaze pan. Take chicken out of pan and put in to serving bowl. Add strips of onion and peppers in pan frying until tender. Place these in a serving bowl.

In warm taco shells, layer chicken, veg mix, guacamole, salsa and serve wrapped up.

Porketta

Dan made this a couple weeks ago. I had to wait for him to write out the recipe for it. This was very flavorful.

Ingredients:

• 1 tbsp. each:
• rosemary
• fennel seed
• oregano
• lemon zest
• onion powder
• garlic powder
• 2 tsp. course ground pepper
• 1 1/2 tbsp. salt
• 3 to 4 lbs. boneless pork roast

Put all the ingredients (except meat) in a food grinder or mortel and pestle. Take your mixture and rub all over the meat. Place in frig for 4 to 24 hours. The long the better as it heightens the flavor the longer you leave it.

Preheat oven to 375F and roast uncovered for 20 minutes. Then reduce to 325F and roast for 40 to 60 minutes or until internal temperature is 160F. Allow roast to rest for 10 to 15 minutes before slicing.

Zippy Beef Casserole

This is a recipe I have had for many years. It is a tasty casserole, easy to prepare. When my kids were younger they liked it.

Ingredients:

1 pound ground beef
½ cup shredded cheddar cheese
7 ounces uncooked spaghettii noodles
¼ cup chopped green pepper
1 can cream of mushroom soup
1 to 2 tablespoons instant onions
¾ cup milk
1 teaspoon salt
⅔ cup catsup
1 cup crushed potato chips

Directions:

Heat oven to 350̊ Cook and stir meat until brown. Drain off fat. Cook spaghetti as directed. Drain. In ungreased 2 quart casserole, mix all ingredients except potato chips.

Cover; bake 40 minutes. Uncover; sprinkle with potato chips and bake 5 minutes longer. Serves 4 to 6.

Moo Shu Pork Wraps

Dan found this recipe on Howstuffworks. It was very good, spicy, but not to spicy.

Spicy Asian Pork Filling
by the Editors of Easy Home Cooking Magazine

Cook Time: 8-1/2 to 10-1/2 hours
Prep Time: 15 to 20 minutes
Yield: Makes 5-1/2 cups filling

Ingredients:
1 boneless pork sirloin roast (about 3 pounds)

½ cup tamari or other soy sauce

1 tablespoon chile garlic sauce or chile paste

2 teaspoons minced fresh ginger

2 tablespoons water

1 tablespoon cornstarch

2 teaspoons dark sesame oil

Preparation:
1. Cut roast into 2- to 3-inch chunks. Combine pork, tamari sauce, chile garlic sauce and ginger in slow cooker; mix well. Cover; cook on LOW 8 to 10 hours.

2. Remove pork from cooking liquid; cool slightly. Trim and discard excess fat. Shred pork using 2 forks. Let liquid stand 5 minutes to allow fat to rise. Skim off fat.

3. Blend water, cornstarch and sesame oil until smooth; stir into slow cooker. Cook, uncovered, on HIGH until thickened. Add shredded meat to slow cooker; mix well. Cover; cook 15 to 30 minutes or until hot.



Moo Shu Pork: Lightly spread plum sauce over warm small flour tortillas. Spoon 1/4 cup pork filling and 1/4 cup stir-fried vegetables into flour tortillas. Wrap to enclose. Serve immediately. Makes about 20 wraps.Spicy Asian Pork Bundles: Place 1/4 cup pork filling into large lettuce leaves. Wrap to enclose. Makes about 20 bundles.

Sunday Dinner this Week

We painted the dining room this afternoon. I put the second coat on all the trim and baseboard to help Dan out. Then the only thing left is the primer on the bottom part of the wall so the wallpaper will stick. Put the chandelier up and this room will be done except for the carpet. Doing the happy dance here!!!! We will then have to put all the furniture back into the dining room in order to paint the living room and the computer room. This has been a project that has been going on since ....February. I should start a blog on our renovations. Anyway....about dinner. He BBQ steaks (strip loins). With it we had fried onions and cauliflower and the Crumb Top Cherry Pie.

Fried Onions

Medium sized sweet onion
milk
flour

Cut the onions as thin as you can
Place sliced onions in bowl and cover with milk. Let this mixture sit about 1 hour before you fry them.

When the steaks are just about done start the oil heating. While the steaks are resting start the onions.


Take the onions out of the milk and dredge them in the flour. Make sure they are well coated.


Place onions on slotted spoon and drop into hot oil.


Cook until golden brown. Remove from oil and place on paper towel sprinkle with salt. When you have enough onions fried for your dinner. Place on top of steak. And enjoy!!