tag:blogger.com,1999:blog-25755933361580719432024-03-08T04:30:57.251-08:00Mom's Supper SwapAnn Douglashttp://www.blogger.com/profile/04263147488159883238noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-2575593336158071943.post-53017732685134640862007-12-03T16:50:00.000-08:002007-12-03T16:54:10.345-08:00Chicken TetrazziniThis is roughly the recipe I used. <br /><br />1 can Cream of Mushroom Soup (Reduced fat)<br />3/4 cup water (see directions)<br />1/2 cup grated cheese (cheddar, or I used the Mexican 4 cheese)<br />4-5 celery stalks, diced<br />1/4 cup chopped red pepper OR cup pimiento (optional)<br />4 cups cooked spaghetti<br />1 lb chicken breast<br /><br />Directions:<br /><br />Boil chicken breast in water for 15-20 min. Pull out and set aside to chop. Using "broth", boil spaghetti noodles until done. Reserve 3/4 water for mix.<br /><br />Mix soup, water, cheese, celery, pepper, chicken and spaghetti in saucepot. Heat through. (or place in 8x8 and bake 20 min at 350 until melted and hot.Nicolehttp://www.blogger.com/profile/03268613690530414807noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-19713927010034669362007-11-03T16:20:00.000-07:002007-11-03T16:24:46.369-07:00Chicken Pot PiePrep: 7 minutes<br />Bake: 1 hour<br />Bake from frozen: 1 hour 20 minutes<br />Serves: 6<br /><br />2 skinless chicken-breast halves (about 12 oz total), cooked & cubed<br />10.75-oz can low-sodium cream of chicken soup<br />1/2 c milk with 2 chicken bullion cubes (nuke for 2 min. to dissolve)<br />1/2 tsp pepper<br />2 cup frozen peas and carrots/mixed veggies (or chop fresh carrots/celery/onion if you have)<br />1/2 tsp dried oregano<br />1/2 cup grated parmesan cheese<br />9-inch refrigerated pie crust<br /><br />1. In a bowl, combine all ingredients except pie crust. Pour into 8- or 9-inch round foil pan. Place pie crust on top and tuck edges under. Cut a steam vent in the top of the crust. Cover with foil and freeze until ready to use, or bake, covered, at 400 degrees for 45 minutes, then uncovered for 15 minutes. Cool 10 minutes before serving.<br /><br />To bake frozen pot pie: Preheat oven to 400 degrees. Place pie on a baking sheet and bake, covered, for 1 hour. Uncover and continue baking until golden brown and sauce is bubbling, about 20 minutes more.Nicolehttp://www.blogger.com/profile/03268613690530414807noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-54084896977559834342007-11-02T19:01:00.000-07:002007-11-02T19:05:15.398-07:00*Cranberry-Blueberry Cake*Just saw this recipe at <a href="http://pleasantviewschoolhouse.blogspot.com">Pleasant View Schoolhouse</a> Blog and I think I'm going to make it (not for swap. Yet.) Sounds awesome! She also made it with apples/cranberries. Just wanted to share!<br /><br />This beautiful and delicious cake picnics easily if left in its pan until needed. Just slice in the pan, and flip each serving out onto the diner's plate so she can enjoy the beautiful deep colors.<br /><br />Grease an 8-inch cake pan, and preheat the oven to 350.<br /><br />Whisk together in a bowl, and then sprinkle in the pan:<br />1/2 c. <b>sugar</b><br />1/2 t. <b>cinnamon</b><br />1/4 t. <b>allspice</b>.<br /><br />Evenly distribute:<br />1 c. <b>fresh or frozen cranberries</b> and<br />1 c. <b>fresh or frozen blueberries</b><br />over the sugar. Set aside.<br /><br />In electric mixer, cream:<br />1/2 c. <b>margarine</b><br />1/2 c. <b>sugar</b><br />until light and fluffy.<br /><br />Beat in:<br />1 <b>egg</b><br />1 t. <b>vanilla</b>.<br /><br />In another bowl, whisk together:<br />1 1/4 c. <b>flour</b><br />1 1/2 t. <b>baking powder</b><br />1/4 t. <b>salt</b>.<br /><br />Blend into creamed mixture.<br />On low speed, beat in:<br />1/2 c. <b>rice milk</b>. Or use regular milk.<br /><br />Spoon batter into the pan over the berries, slide into the oven, and bake 30-35 minutes, until a toothpick poked in comes out clean. Cool in the pan, and if serving at home, turn out onto a platter.Nicolehttp://www.blogger.com/profile/03268613690530414807noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-206195030716778282007-10-23T11:11:00.001-07:002007-10-23T11:17:41.505-07:00Beef Stew2 lbs. boneless beef top round steak, cut into 1 -inch cubes<br />8 medium carrots, cut into 1 -inch pieces<br />1 lb. small red potatoes, quartered<br />1/2 lb. sliced fresh mushrooms<br />1 medium sweet red pepper, chopped<br />1 can 14 oz. diced tomatoes, undrained<br />1/4 cup all-purpose flour<br />1 6 oz. can tomato paste<br />3/4 cup beef broth<br />1/3 cup pomegranate juice (may use red wine or beef broth)<br />1 1/2 teaspoons salt<br />1 tsp minced garlic<br />1/2 tsp dried thyme<br /><br />In a large skillet, brown beef on all sides. In a slow cooker, combine the carrots, potatoes, mushrooms and red pepper. Pour tomatoes over the top.<br /><br />In a small bowl, whisk the flour, tomato paste and broth until smooth. Stir in the pomegranate juice, salt, garlic, pepper and thyme; pour into slow cooker. Top with beef. Cover and cook on low for 6-8 hours or until meat is tender.<br /><br />Yield: 6 servings<br /><br />*I forgot the mushrooms w/this swap. Also, in the future, I'd omit the potatoes and instead serve the stew over a heap of buttery mashed potatoes.Ann Douglashttp://www.blogger.com/profile/04263147488159883238noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-22095803550439113132007-10-06T11:59:00.000-07:002007-10-06T12:02:52.349-07:00Pasta di Prima4 Chicken Breast halves<br />1 can diced tomatoes<br />1/4 cup sun-dried tomato pesto<br />1 14 oz can artichoke hearts, quartered<br />8 oz pkg sliced mushrooms<br />8 oz Penne, Rigatoni or other pasta<br />fresh grated parmesan<br /><br /><ol><li><span> Season both sides of chicken breasts with salt and pepper. Heat oil in a large skillet over medium-high heat. Place chicken in skillet; cook, turning once to brown each side. Remove chicken from pan, and cut into pieces. Set aside. </span></li><li><span> Pour tomatoes into pan; cook for 1 minute, stirring constantly, and incorporating any brown bits from bottom of pan. Stir in pesto and artichokes, and return chicken to pan. Cover, and reduce heat to medium. Simmer for 5 to 10 minutes, or until chicken is cooked through.</span></li><li><span>Pour sauce and chicken mixture over pasta. Sprinkle with cheese.<br /></span></li></ol>Ann Douglashttp://www.blogger.com/profile/04263147488159883238noreply@blogger.com1tag:blogger.com,1999:blog-2575593336158071943.post-59111317970763906122007-10-05T10:14:00.000-07:002007-10-05T10:19:23.465-07:00Quick and Hearty Turkey Chili1lb Ground Turkey<br />2 14 1/2 ounce Cans Chopped Stewed Tomatoes (undrained)<br />1 can Spicy Chili Beans<br />3 tps Chili Powder<br /><br /><br />Cook turkey until it is no longer pink. Drain. Stir in remanining ingredients; bring to a boil. Reduce heat, simmer, for 5 minutes. Stir occasionally.<br /><br /><br />* Serve with crackers<br />** You can also use 1 lb ground beef, if you cannot find ground turkey.<br />JessicaJesshttp://www.blogger.com/profile/05477731527413868787noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-61761129321689922392007-10-02T16:53:00.000-07:002007-10-08T11:47:39.803-07:00Tuscan Chicken Stew1 lb boneless skinless chicken breast<br />1/2 tsp crushed dried rosemary<br />1/2 tsp salt<br />1/4 tsp pepper<br />2 tsp olive oil<br />2 tsp minced garlic<br />1 (14 oz) can chicken broth<br />1 (16 oz) can cannellini beans, rinsed & drained<br />1 (7 oz) jar roasted red bell peppers, drained & chopped<br />3 1/2 cups torn spinach (I've used a thawed, drained frozen box before too)<br /><br />Cut the chicken into 1 inch pieces. Combine with rosemary, salt & pepper and toss to coat well. Brown in heated olive oil in large nonstick skillet over med-high heat for 3 minutes. Add garlic and saute for 1 minute longer.<br /><br />Add the chicken broth, beans and roasted bell peppers and bring to a boil. Reduce heat and simmer for 10 minutes or until chicken is cooked through. Stir in spinach and simmer for 1 minute.<br /><br />Serves 5-6<br />From Notably Nashville, Jr League cookbook.<br /><br />(I serve over rice. Not sure on freeze-ability, but was really good as leftovers for a couple days!! - Nicole)Nicolehttp://www.blogger.com/profile/03268613690530414807noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-30894546096892480292007-09-26T11:35:00.000-07:002007-09-26T11:40:14.567-07:00Mac and Cheese LasagnaIngredients<br /> 1 package of Kraft Mac -n- Cheese Dinner (prepared as directed on box)<br /> 1 1/2 cups of spaghetti sauce<br /> 1/2 lb lean ground beef, cooked and drianed<br /> 1 c shredded Mazzarella cheese<br /> 2 Tbsp Parmesan Cheese<br /><br />Directions<br /> Preheat oven to 350. Spoon 1/2 of mac and cheese into greased 8 inch square baking dish. Top with 1/2 of each of the spaghetti sauce, meat, and mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake for 20 minutes.<br /><br />* You can use leftover chicken or leave meatless.Jesshttp://www.blogger.com/profile/05477731527413868787noreply@blogger.com1tag:blogger.com,1999:blog-2575593336158071943.post-33055588239718775582007-09-24T11:24:00.000-07:002007-09-24T11:26:28.669-07:00Ann's Lasagna<h2>INGREDIENTS</h2> <ul><li>1 pound sweet Italian sausage</li><li>3/4 pound lean ground beef</li><li>8 oz fresh sliced mushrooms<br /></li><li>1/2 cup minced onion</li><li>2 cloves garlic, crushed</li><li>1 (28 ounce) can crushed tomatoes</li><li>2 (6 ounce) cans tomato paste</li><li>2 (6.5 ounce) cans canned tomato sauce</li><li>1/2 cup water</li><li>2 tablespoons white sugar</li><li>1 1/2 teaspoons dried basil leaves</li><li>1/2 teaspoon fennel seeds</li><li>1 teaspoon Italian seasoning</li><li>1 tablespoon salt</li><li>1/4 teaspoon ground black pepper</li><li>4 tablespoons chopped fresh parsley</li><li>12 lasagna noodles</li><li>16 ounces ricotta cheese</li><li>1 egg</li><li>1/2 teaspoon salt</li><li>3/4 pound mozzarella cheese, sliced</li><li>3/4 cup grated Parmesan cheese</li></ul><h2>DIRECTIONS</h2> <ol><li><span> In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, mushrooms and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally. </span></li><li><span> Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt. </span></li><li><span> Preheat oven to 375 degrees F (190 degrees C). </span></li><li><span> To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. </span></li><li><span> Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving. </span></li></ol> <!-- NOTES --> <strong></strong>Ann Douglashttp://www.blogger.com/profile/04263147488159883238noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-19891705821260393752007-09-11T11:15:00.001-07:002007-09-11T11:18:05.693-07:00Chicken Casserole D'lberville<h2>Ingredients</h2> <p class="ingred"> <core:ifnotequal object1=""> 2 </core:ifnotequal>(3-pound) whole chickens<br /> <core:ifnotequal object1="">1 </core:ifnotequal>cup water<br /> <core:ifnotequal object1="">1 </core:ifnotequal>cup dry sherry<br /> <core:ifnotequal object1="">2 </core:ifnotequal>celery stalks<br /> <core:ifnotequal object1="">1 </core:ifnotequal>onion, quartered<br /> <core:ifnotequal object1="">1 1/2 </core:ifnotequal>teaspoons salt<br /> <core:ifnotequal object1="">1/2 </core:ifnotequal>teaspoon curry powder<br /> <core:ifnotequal object1="">1/4 </core:ifnotequal>teaspoon pepper<br /> <core:ifnotequal object1="">1/4 </core:ifnotequal>teaspoon poultry seasoning<br /> <core:ifnotequal object1="">2 </core:ifnotequal>(6-ounce) packages long-grain and wild rice mix<br /> <core:ifnotequal object1="">1/2 </core:ifnotequal>cup butter or margarine<br /> <core:ifnotequal object1="">2 </core:ifnotequal>(8-ounce) packages sliced mushrooms<br /> <core:ifnotequal object1="">1 </core:ifnotequal>bunch green onions, chopped (about 1 cup)<br /> <core:ifnotequal object1="">1 </core:ifnotequal>(8-ounce) carton sour cream<br /> <core:ifnotequal object1="">1 </core:ifnotequal>(10 3/4-ounce) can cream of mushroom soup<br /> <core:ifnotequal object1="">1 </core:ifnotequal>sleeve round buttery crackers, crushed (about 1 1/2 cups)<br /> <core:ifnotequal object1="">1 </core:ifnotequal>(6-ounce) can French-fried onions, crushed<br /> <core:ifnotequal object1="">1/4 </core:ifnotequal>cup butter or margarine, melted<br /> <core:ifnotequal object1="">1/4 </core:ifnotequal>teaspoon paprika<br /> <core:ifnotequal object1="">1/8 </core:ifnotequal>teaspoon garlic powder<br /> </p><!-- end class="rcpdetail" --> <!-- PREPARATION --> <div class="rcpdetail"> <h2>Preparation</h2> Bring first 9 ingredients to a boil in a large Dutch oven; reduce heat, cover, and simmer 1 hour or until chicken is done. Remove chicken, reserving broth in Dutch oven. Let chicken cool. Pour broth through a fine wire mesh strainer into an 8-cup liquid measuring cup; discard solids.<p>Cook rice according to package directions, substituting 4 1/4 cups reserved chicken broth for water and omitting butter. (Add water to broth to equal 4 1/4 cups, if necessary.)</p><p>Skin, bone, and coarsely chop or shred chicken.</p><p>Melt 1/2 cup butter in a large Dutch oven over medium heat; add mushrooms and green onions, and sauté 10 minutes or until tender. Stir in rice, chicken, sour cream, and soup. Spoon mixture into 8 (2-cup) casserole dishes, 8 (5 1/2- x 3 1/2- x 2-inch) mini-loaf pans, 3 (8-inch or 9-inch) square baking dishes, or 1 (4-quart or 15- x 10-inch) casserole dish.</p><p>Stir together crushed crackers and fried onions. Stir in 1/4 cup melted butter, paprika, and garlic powder. Sprinkle casserole evenly with cracker mixture.</p><p>Bake, covered, at 350° for 20 to 30 minutes. Uncover and bake 5 to 10 more minutes or until bubbly.</p><p>To make ahead: Cover casseroles tightly with foil, and freeze unbaked up to 1 month. Thaw overnight in refrigerator. Bake as directed. (Casserole may also be baked frozen. Plan to double the baking times.)</p><p>To microwave one frozen, unbaked 8-inch square casserole: Casserole must be in a microwave-safe dish. Cover dish with wax paper. Microwave at HIGH 15 to 16 minutes or until casserole is bubbly, giving dish a half-turn once.</p><p>To microwave one thawed, unbaked 8-inch square casserole: Follow directions to microwave a frozen, unbaked casserole, reducing microwave time to 7 to 8 minutes.</p><p>Kitchen Express: Use 2 deli-roasted chickens (about 2 pounds each) in place of boiled chickens. Use 1 cup dry sherry and 3 1/4 cups (26 ounces) canned chicken broth to cook rice.</p><p> </p></div><!-- end class="rcpdetail" --> <!-- YIELD --> <div class="rcpdetail"> <h2>Yield</h2> <p>Makes 12 to 16 servings</p> </div><!-- end class="rcpdetail" --> <!-- NUTRITIONAL INFO --> <div class="rcpdetail"> <script>writeNutrient();</script> </div><!-- end class="rcpdetail" -->Ann Douglashttp://www.blogger.com/profile/04263147488159883238noreply@blogger.com1tag:blogger.com,1999:blog-2575593336158071943.post-18808703638634201882007-08-30T06:09:00.001-07:002007-08-30T06:13:07.911-07:00Shrimp & Black Bean Chili<p class="MsoBodyText">This is one of Dr. Rogers' favorites and we like it too! I'm making it for the first swap on Sept. 10. Goes great with a salad and crusty French bread. ~Ann<br /></p><p class="MsoBodyText"><br /></p><p class="MsoBodyText">½ cup chopped onion</p> <p class="MsoBodyText">1 Tbs extra-virgin olive oil</p> <p class="MsoBodyText">1 can (15 oz) black beans, rinsed and drained</p> <p class="MsoBodyText">1 can (14.5 oz) diced tomatoes, undrained</p> <p class="MsoBodyText">1 cup chicken chicken broth</p> <p class="MsoBodyText">1/3 cup picante sauce – mild for the kiddo’s</p> <p class="MsoBodyText">1 teaspoon ground cumin</p> <p class="MsoBodyText">½ teaspoon dried basil</p> <p class="MsoBodyText">1 Tbs minced garlic</p> <p class="MsoBodyText">1 pound cooked shrimp, peeled and deveined</p> <p class="MsoBodyText">Ground black pepper</p> <p class="MsoBodyText"><!--[if !supportEmptyParas]--> <!--[endif]--><o:p></o:p></p> <span style="">In a large saucepan, sauté onion and garlic in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin, basil and pepper. Reduce heat; simmer uncovered for 10 – 15 minutes or until heated through. Add shrimp; simmer 3 – 4 minutes or until heated through.<br /></span>Ann Douglashttp://www.blogger.com/profile/04263147488159883238noreply@blogger.com0tag:blogger.com,1999:blog-2575593336158071943.post-46076732417131634892007-08-29T16:56:00.000-07:002007-08-29T19:01:58.036-07:00Sausage RigatoniThis is the recipe I thought I'd make first. It's got just a touch of heat, and keeps well. ~Nicole<br /><br />2c rigatoni or rotini<br />½ lb mild sausage<br />½ lb hot sausage<br />basil, oregano, garlic powder, s&p<br />4c tomato sauce<br />½ c sour cream<br />½ lb mozzarella, sliced<br />½ lb provolone, sliced<br />½ - 1 c grated parmesan<br /><br />Boil noodles in salted water until tender. Drain. Sauté sausage until cooked. Drain. Grease 2 qt. Casserole and assemble as follows: rigatoni, ½ tomato sauce, sprinkle with seasonings over tomato sauce, 1 layer provolone, sour cream, meat, more seasonings over meat, mozzarella & remaining tomato sauce. Top with parmesan. Bake at 350 until hot. Multiplies well - freezes well. Double it and put it in a 9x13 casserole. Serves 6. - from the kitchen of Jeanne HyattNicolehttp://www.blogger.com/profile/03268613690530414807noreply@blogger.com1