FGs' Favorite Recipes

[K.Snyder]

Hope6

alright this is the recipe that i get asked to cook the most!

Baked Beans

2 16oz cans pork and beans
1 lb. hamburger
1 small onion
1 cup ketchup
1 cup brown sugar
1 Tbsp mustard
1 Tbsp white sugar

Brown hamburger and onions in pan together, set aside.

mix together beans, ketchup, mustard, brown sugar, and white suger in bowl, stir until thoroughly mixed. Add hamburger and onions to mixture!

pour in cassarole dish and bake at 350 until mixture bubbles!

[K.Snyder]

RedGlitter

Tortilla Soup

Makes 6 (1 1/2 cup) servings

1 c. chopped onion
1 tsp. minced garlic
2 tbsp. vegetable oil
4 c. chicken broth
1 c. chopped red bell pepper
1 tsp. ground red chilies
1 tsp. dried basil leaves
1 tsp. salt
1/4 tsp. pepper
1 (15 oz.) can tomato puree
Tortilla chips
2 c. shredded cooked chicken
Shredded Monterey Jack cheese
Avocado slices tossed with lime juice

Cook and stir onion and garlic in 2 tablespoons oil in 4 quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chilies, basil salt, pepper and tomato puree. Heat to boiling. Reduce heat and simmer, uncovered for 30 minutes. Divide tortilla chips, chicken, avocado slices and cheese among 6 soup bowls. Pour broth over. 6 (1 1/2 cup) servings.

[K.Snyder]

RedGlitter

Tamale Pie

Serves 6.

1 pound lean ground beef
1 cup chopped onion
1 large green bell pepper, chopped
1 large can (15 ounces) tomato sauce
1 large can (28 ounces) tomatoes, cut up
1 can (16 ounces) whole kernel corn, drained
1 small can (4 ounces) sliced ripe olives
2 cloves garlic, minced
1 tablespoon sugar
1/2 teaspoon salt
2 teaspoons chili powder
dash black pepper
1 cup grated Cheddar or Mexican blend cheese
.
Crust:
3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1/2 teaspoon chili powder
1 tablespoon butter or margarine
1/2 cup grated Cheddar or Mexican blend cheese, for topping (optional)

Brown ground beef with onions and green pepper; drain well. Add tomato sauce, tomatoes, corn, olives, garlic, sugar, salt, chili powder and black pepper. Heat to boiling; reduce heat and simmer, uncovered, for about 20 minutes, or until thickened. Add cheese; stir until cheese is melted. Set filling aside.
In a saucepan, combine cornmeal, salt, water and chili powder. Cook over medium heat, stirring constantly, until thick. Stir in butter. Spread half of the mixture into a baking dish, about 12- x 8-inches. Spoon filling over bottom crust; spoon remaining cornmeal mixture over filling. Bake at 375° for 45 minutes. If desired, sprinkle 1/2 cup cheese over the crust about 5 minutes before casserole is done.

[K.Snyder]

RedGlitter

CHICKEN SATAY WITH PEANUT SAUCE

They make this at the Japanese place I go to. Make extra and serve with a small cucumber-rice vinegar salad.


1 1/4 lbs. boneless, skinless chicken breast
2 tbsp. sesame oil
2 tbsp. corn oil
1/4 c. dry sherry
1/4 c. soy sauce
2 tbsp. lemon juice
1 1/2 tsp. minced garlic
1/2 tsp. powdered ginger
1/4 tsp. salt
Peanut Sauce (recipe follows)
Cut chicken into 1/2 inch wide strips. Combine remaining ingredients, except peanut sauce, and marinate in the refrigerator for 1-2 hours.

SAUCE:



4 teaspoons corn oil, 2 teaspoons sesame oil, 1/2 cup minced red onion, 2 tablespoons of minced garlic, and 1 tablespoon red wine vinegar, 1 tablespoon brown sugar, 1/3 cup peanut butter, 1/2 teaspoon ground coriander, 3 tablespoons ketchup, 3 tablespoons soy sauce, 1 tablespoon lemon juice, 1/2 teaspoon pepper.
Heat oils in saucepan. Saute onions and garlic until they are softened. Add sugar and vinegar, cooking until sugar dissolves. Remove from heat and stir in remaining ingredients.


Preheat oven to 375 degrees. Thread chicken strips onto small skewers and arrange on baking sheets. Bake approximately 10 minutes or until just cooked through. Serve hot with sauce which is at room temperature.


Japanese Cucumber-Rice Vinegar Salad

1/4 cup Sherry vinegar or rice vinegar
1 tablespoon dark soy sauce
2 English cucumbers or 4 regular cucumbers
1 tablespoon coarse salt
1 tablespoon sugar, or to taste

Peel and seed cucumbers and diagonally cut into 1/8- to 1/4-inch-thick slices. In a colander set over a bowl toss cucumbers with salt and drain 30 minutes. Rinse cucumbers well and pat dry. Toss cucumbers with vinegar, soy sauce, and 1 tablespoon sugar, or to taste.

[K.Snyder]

grecianurn

Favourite thing at the mo - grated cooked beetroot, with mayonnaise and a dash of horseradish. Goes with ... everything. But best with Portobello mushroom baked in butter/olive oil, with a goat cheese melt on top. Buttered couscous and a green salad are bonuses as accompaniments ...

[K.Snyder]

qsducks

Egg Burritos (this is the kid version)

Serves 4

Heat oven to 350 degrees

5 large eggs
1 or 2 tbsp butter
6 slices American cheese, or your choice
1/2 lb bacon, cooked & crumbled
Cilantro
4 tortillas, warmed in the oven about 5-7 minutes

Cook bacon and sit aside and then crumble. Next, cook eggs till scrambled and set. Set aside.

Take tortillas out of the oven.

Lay down the tortilla and place a half slice of cheese in the middle, layer with some spoonfulls of egg, crumbled bacon pieces and cilantro and then layer another piece of cheese on top. Assemble tortilla into a burrito.

Place back in oven on a cookie sheet and back for 8 min.

For you who live in the Philadelphia/New Jersey region, try scrapple on that burrito. Make sure you cut the scrapple in half.

[K.Snyder]

Luvdawgs

MAMA SUSA'S MEATBALLS

Servings: 14 to 20, depending on size
Instructions:

1 lb. lowfat ground beef or ground turkey
1 med. or lg. egg
3/4 to 1 cup Progresso Italian breadcrumbs
1 tsp. paprika
1 to 2 cloves minced garlic
1/4 chopped, med. white or Spanish onion (optional)
1/4 chopped green pepper (optional)
extra virgin olive oil

Instructions:
Mix ingredients, using enough breadcrumbs to make meatballs fairly firm. Fry in extra virgina olive oil, turning meatballs occasionally until browned and cooked thoroughly.

Comments:
This is a tasty, lowfat recipe for those of you who are watching your fat and/or calorie consumption, which was handed down to me my by my mother, and modified by me. I like to serve the meatballs with spaghetti.

[K.Snyder]

Patsy Warnick

Copper Pennies

1/4 C salad oil
2 lbs carrots - peeled / sliced
1-10oz. can tomato soup
1 T worcestershire sauce
1 White onion
1 tsp. mustard
1 green pepper - sliced
1/4 C Vinegar

Prepare vegetables. Cook carrots until tender - drain water. Put all ingredients together and bring to a boil. Remove from heat - add carrots - stir - let sit.

Carrots can be served hot or cold. Refrigerate - Carrots will last 3- 4 weeks.

I make these Carrots - hand out a jar over the Holidays

Try the recipe

Patsy

[K.Snyder]

grecianurn

What about giving Bubble and Squeak a go? I'm pretty sure it's British.

Leftover mashed potato, leftover cooked green cabbage, salt and pepper, mix together, make a big cake with it and fry until deep brown delicious crustiness develops both sides. Pop a fried egg on top and Bob's your uncle.

[K.Snyder]

Lon

I have many-----but last night I prepared Wide Egg Noodles with homemade tomato sauce made with saute'd chopped celery, green bell pepper, onion, salt, pepper & dash of oregano. Two chicken breasts were sliced into half inch squares and saute'd with the veggies and then placed in the sauce and microwaved for 6 minutes. Noodles were boiled till done and served up on a plate and then the sauce/chicken mixture on top of noodles. A sprinkle of Parmesan cheese to taste.
A tossed green salad, a baguette of sour dough bread and a bottle of Burgundy and voila------------a Full Belly