Baked onion dip (jed)



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TACO SOUP by Lori Allen


1 medium onions, diced

1 lb ground beef, browned

1 pkg taco seasoning mix

1 tsp. cumin

Salt

pepper


32 oz Mexican Style Stewed Tomatoes

32 oz red kidney beans (or white navy); drained

1 can corn; drained

16 oz tomato sauce

Salsa

avocado


chips

sour cream

grated cheddar cheese

Brown meat with onions and spices. Add drained vegetables/beans. Simmer. Serve with chips, avocado, sour cream and cheese.


Taco Chicken Dish By Joyce Miskin

Pan fry 3 chicken breasts in oil seasoned with salt and pepper. Cut into cubes or shred and set aside. (Increase or decrease depending on number being served.)


2 - 14 oz. cans cubed tomatoes (any variety)

1 can olives sliced (or one can pre-sliced olives)

1 can (4 oz.) chopped green chilies drained

1 Tbsp. dehydrated onions (reconstitute in water)

1 pkg. taco seasoning (Schillings or McCormick)

½ tsp. salt

1/4 tsp. garlic powder

Combine ingredients in large pan and heat.


Combine the following and add to above ingredients. Stirring until thickened.

1-2 cup chicken broth

1/3-1/4 cup cornstarch
Serve on top of crushed tortilla chips. Top with sour cream and grated cheddar cheese.

TACO SOUP by Cara Sullenger

1 lb. cooked hamburger

¼ cup diced onion

1 can (14.5 oz.) diced tomatoes with juice

1 can (8.5 oz.) corn with juice

1 can (15 oz.) black beans with juice

1 pkg. taco seasoning

1 can (6 oz.) tomato paste

1 cup water (can add more)
Cook hamburger and ¼ cup diced onion till hamburger is cooked, then add all other ingredients. Simmer with lid for 15 minutes. Serve with Santitas (tortilla chips), shredded cheese, sour cream, avocado.

TACO SOUP by Peni Floyd

2 lbs hamburger (browned)

½ to 1 large can tomato juice, or 1 quart whole tomatoes

1 pkg. taco seasoning

1 pint can red kidney beans

1 small can tomato sauce

1 can corn drained
Simmer 30 minutes. Serve with corn chips and grated cheese.

TOSTADAS By JaNae Hay


1 lb. ground beef, browned

2 cans refried beans

1 envelope dry taco seasoning mix

8 oz. can tomato sauce

1/2 cup water

10 tostada shells

1 1/2 cups shredded lettuce

2 tomatoes, diced

1/2 lb. shredded cheddar cheese

1 can sliced black olives

1 pint sour cream

Guacamole

salsa

Combine ground beef, refried beans, taco seasoning mix, tomato sauce, and water in slow cooker. Cover and cook on low for 6 hours. Crisp tostada shells and spread hot mixture on shells and top with remaining ingredients.


MISCELLANEOUS



Granola by Kathleen Sneddon


Cook’s Notes: The main reasons I started making granola was because commercial granola is too sweet for us. So this recipe which I have adapted over the years (found in BHG, April 2002) originally used only 4 cups of rolled oats with same amounts of honey and sugar listed here; thus I use more oatmeal so net effect is less sweet. You can adjust the amount of oats to suit your “sweet” tooth. Also, you can add coconut (my daughter’s favorite), walnuts or pecans, dried raisins or Craisins, or whatever you want!

8 cups old fashioned rolled oats

1 ½ cups sliced almonds

½ cup brown sugar

½ tsp. salt

½ tsp cinnamon (I generally use to ¾ to 1 tsp, depends on freshness of your cinnamon)

1/3 cup oil (I always use canola)

1/3 cup honey

1 tsp vanilla
METHOD: Prepare a 9 x 12 baking pan (or a large rimmed baking cookie sheet if you prefer your granola crispy) with PAM (or similar product); set aside

Combine the first five ingredients, mixing well.

Pour oil into measuring cup, and then add the honey. (If you put the oil in first, the honey will pour out easier. But first soften the honey separately in the microwave). Mixture should be slightly warm thus easier to stir and pour. Add the vanilla to honey-oil; pour over the oat mixture and mix well. (Clean hands are helpful!). Put in pan and bake

Bake 40 minutes in a 300 degree oven. I always stir well after 20 minutes then return to oven for final 20 minutes.






PEANUT BUTTER PLAYDOUGH by Cherri Hart

1 cup smooth peanut butter

1 cup corn syrup

1 ½ cup powder milk

1 ¼ cup powder sugar

Mix in large bowl, knead to blend





PUMPKIN SEEDS by Peni Floyd

Boil seeds in salt water (1 Tbsp salt to water)

Boil 10 minutes and lay out to dry

Melt:


3 Tbsp butter

1 tsp Worcestershire sauce

1 tsp salt

Mix 2 cups boiled seeds in mixture. Bake at 300. stir every 10 minutes.



Sweetened Condensed Milk


1 1/3 cup instant nonfat dry milk (or ¾ cups

non-instant)

¾ cup sugar

½ cup boiling water

2 Tablespoons butter

Melt butter in boiling water. Stir in sugar. Place in blender and, with blender going, add dry milk.

Blend until smooth. Makes about 14 oz

ORIENTAL:


Bruce Hafen: A bride sighed blissfully on her wedding day "Mom, I'm at the end of all my troubles!" "Yes,” replied her mother, "but which end?" When troubles come, the parties to a contractual marriage seek happiness by walking away. They marry to obtain benefits and will stay only as long as they're receiving what they bargained for. But when troubles come to a covenant marriage, the husband and wife work them though. They marry to give and to grow, bound by the covenants to each other, to the community, and to God. Contract companions each give 50 percent; covenant companions each give 100 percent.

CHICKEN STIR FRY WITH ORANGE GLAZE by Michelle Miskin

2 chopped green onions

1 minced glove garlic

1-2 cups sliced carrots

1 cup sliced zucchini

1 cup chopped broccoli

1 cup slice mushrooms

1 cup chopped cauliflower

1 cup shredded cabbage (optional)
CHICKEN:

2 chicken breasts cut in cubes

1/2 cup flour

1 tsp season salt

Mix flour and season salt in bag. Place chicken in bag and shake to coat.
SAUCE:

1 1/2 tbsp cornstarch

1/2 cup soy sauce

2/3 cup orange juice (plus 1/3 for later)

1 tbsp sugar

1/4 tsp pepper

Mix well and set aside.
Set wok at 375 and add 2 tbsp peanut oil. Sauté chicken, garlic, and onions in oil. Cook for five minutes or until chicken is done. Add 1/3 cup orange juice. Add vegetables and let steam for 3 minutes. Push cooked vegetables aside leaving center clear. Add sauce to center and cook until thick and bubbly. Stir altogether and serve over rice. (If needed, add extra water. Don’t add extra orange juice or will become too concentrated.


CHINESE FRIED RICE by Michelle Miskin


RICE:

2 cups water

1/2 tsp salt

1 tbsp margarine

1 cup rice
SAUCE:

3 tbsp oil

2 beaten eggs

1/2 cup diced cooked ham

1/4 cup fresh mushrooms, finely chopped

1/4 cup thinly sliced green onions

3 tbsp soy sauce
Add ingredients for rice in medium sauce pan. Bring to a boil. Reduce heat to low. Cover tightly and cook for twenty minutes.
In fry pan, heat 1 tbsp of oil. Add beaten eggs and cook until set (without stirring). Invert fry pan over large plate to remove cooked eggs. Cut into strips. Heat remaining oil and cook ham, mushrooms, and green onions for four minutes or until vegetables are tender. Add cooked rice and egg strips. Sprinkle with soy sauce.

Fried Rice –Joan Miskin


Fry ½ - 1 pound hamburger.(May add diced onion and bacon or ham.)

Add to meat:

1 tsp. garlic powder

2 Tbsp bouillon

1 tsp. paprika

¼ - 1 tsp cayenne pepper

optional – 1 cup diced leeks or green onions

Fry together and add 2-3 cup cooked rice. Serve with over easy egg on top.





SPICY ASIAN LETTUCE WRAPS by Kari Parker viaTammy Hay


2 ½ oz bean threads (cellophane noodles)

¼ cup minced cilantro

¼ cup soy sauce

1 Tbsp chili paste

2 tsp dark sesame oil

2 cups cooked, chopped, chicken

1 head, iceberg lettuces
Cover bean threads with boiling water and let stand 5 minutes. Drain. Rinse with cold water and chop. Combine cilantro, soy sauce, chili paste, and oil in a large bowl. Whisk together. Add chicken and noodles. Stir to coat. Spoon 1/3 cup mixture on lettuce leaves. (Weight watchers 5 points)

STIR FRY by Michelle Miskin


1 tbsp oil

1/2 pound turkey or chicken, cut into small pieces

1/3 onion, sliced

1/3 green pepper, sliced

1/2 cup jicama, sliced thin

1 1/2 cup vegetables, sliced thin (carrots/celery/peas; broccoli/cabbage; mushrooms/cauliflower)


SAUCE, mix and set aside:

1 tbsp cornstarch

3 tbsp soy sauce

1/4 tsp ground ginger

1/8 tsp garlic powder

2/3 cup water

1/2 tsp sugar

1 seasoning packet from chicken flavored ramen noodles

2 packages ramen noodles cooked in four cups boiling water for 3 minutes. Drain.


Place vegetables and jicama in microwave bowl with 1 tbsp water. Cover and cook on high for 3 minutes or until vegetables are tender/crisp. Stir fry meat, onion, and green pepper in hot oil for about 8 minutes or until meat is done and vegetables are tender. Stir in sauce and cook until thickened and bubbly. Cook and stir for two more minutes. Add cooked vegetables. Cook 3 minutes. Serve over noodles.

Chinese Green Beans


      1 lb green beans; trimmed

      2 tbsp soy sauce

      1 tsp cornstarch

      1 tsp brown sugar

      1 tsp sesame oil

    1/4 tsp red pepper flakes

      2 tsp peanut oil

      1 tsp minced garlic

      1 tsp ginger root; minced (can use purchased minced ginger)

Steam green beans until crisp tender, about 5-10 minutes (depending on desired crispness). Stop the cooking by running them under cold running water. Drain. Meanwhile, mix soy sauce, 2 tablespoons of water, cornstarch, sugar, sesame oil and crushed red pepper in a small bowl until the cornstarch is well dissolved. The dish can be prepared up to this point, several hours in advance.


Heat peanut oil in a large skillet, or wok over medium-high heat. Add beans and stir-fry 3 minutes, until beans are very hot and start to char in spots. Add garlic and ginger root. Continue stir-frying 2 minutes. Pour in soy sauce mixture. Toss beans constantly until beans are evenly coated and glazed, about 1 - 3 minutes. Serve immediately.

TINY SPICY CHICKEN by Karol Cook
3 lbs boneless, skinless, chicken breast, cut into 1 inch cubes

garlic salt

2 eggs, beaten

cornstarch


Sauce

1 tsp Sambal Fresh Chili Paste

1 ½ cups sugar

¾ c ketchup

3 tsp soy sauce

dash salt

¾ cup chicken broth

6 Tbsp brown sugar

¾ cup white vinegar
Sprinkle chick with garlic salt and let set for one hour in the refrigerator. After an hour, dip chicken into the eggs and then into cornstarch. Brown chicken in frying pan until golden brown. Place chicken in 9 by 13 in pan. Mix sauce in saucepan. Cook only until sugar is dissolved. Pour over chicken. Bake at 325 for 45-60 minutes, turning chicken every 15 minutes. When you pour the sauce over the chicken, it will be very runny. The sauce will thicken as it cooks and form a nice coating.



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