Homemade Chow Mein

 We lovingly call these "Panda Noodles" at my house

In a deep frying pan or wok, fry 1 chopped onion and a heaping tablespoonful of minced garlic in a pat or two of butter until soft/clear.

Add 2 heaping Tbsp of better than bouillon (we like beef, but any flavor will work), splash of soy sauce (to taste) and clam sauce (to taste) if desired.  Add slivered cabbage and stir fry veggies.  Cover while simmering. 

Cook and drain noodles al dente style.  When cabbage is desired consistency, add noodles and stir. 

*You may add more bouillon, soy, and/or water to make the desired consistency.  Enjoy!!

Garlic Beef Stroganoff

 2 tsp. Beef Bouillon Granules

1 Cup Boiling Water
1 Can (10 3/4 oz.) Cream of Mushroom Soup, undiluted
2 jars (4 1/2 oz ea.) sliced mushrooms, drained (I used fresh instead)
1 Large Onion, chopped
3 Garlic Cloves, minced
1 Tbsp. Worcestershire Sauce
1 1/2 - 2 pounds Boneless Round Steak, trimmed and cut into thin strips (I used steak I had in the freezer)
2 Tbsp. Vegetable Oil
1 Pkg. (8 oz.) Cream Cheese, cubed
Hot Cooked Noodles

In a slow cooker, dissolve bouillon in water.   Add soup, mushrooms, onion, garlic and worcestershire sauce.   In a skillet, brown beef in oil.   Transfer to the slow cooker.   Cover and cook on low for 7-8 hours or until the meat tis tender.   Stir in cream cheese until smooth.   Serve over hot cooked noodles.

TO FREEZE: (I recommend option b)

(option a) – Mix all ingredients without cooking meat (except cream cheese and noodles) in a freezer baggie. Label and freeze.

(option b) – Cook meat, mix all ingredients, omitting cream cheese and noodles, and place in a baggie, label and freeze.

TO THAW & SERVE:

Place in fridge to thaw, place in crock pot and follow the cook time on the recipe adding cream cheese and noodles prior to serving.

Egg-Potato Breakfast Casserole

 1/3 C Margarine

1 (15 oz) frozen hash brown
Salt & pepper to taste
1   1/2 C half & half or canned milk
8 eggs
1 1/2 C swiss cheese, grated
1 1/2 C chedder cheese, grated
1 1/2 C chopped ham or bacon (or both)
Green peppers & onions (optional)

Melt margarine in bottom of 9X13 pan.   Add the package of hash browns that have been lightly browned.   Mix seasonings, milk, eggs, cheeses, and meat.   Add green peppers and onions if desired.   Pour over potatoes.   Bake 350 for 30 minutes (eggs need to be set).   Allow casserole to set for awhile before serving.

TO FREEZE: Bake and let cool some.  Cover, label and place in freezer.

TO THAW & SERVE:  Place in fridge to thaw, cook until hot all the way through.

Sour Cream Chicken Enchiladas

 

1-2 dozen flour tortillas

2 cans cream chicken soup

1 small can chopped green chilies

1 pint sour cream

1 medium onion, chopped

1 can mushrooms, drained and chopped

1 whole chicken, cooked and diced (or 4 chicken breasts cooked and diced)

3 cups grated cheese.

Mix soup, sour cream, onions, green chilies and mushrooms together.  Spread a thin layer on the bottom of a greased pan to prevent sticking.  Spoon 2-3 T of sauce, 2 T chicken and some cheese.  Roll up like a jelly roll and lay across baking dish, seam side down.  Lay them close together.  Pour sauce on top and sprinkled with remaining grated cheese.  Leftover sauce freezes well.  Bake at 350 for 10-20 minutes until hot.

TO FREEZE: Assemble and freeze, no need to bake ahead of time.

TO THAW & SERVE: Let it thaw all the way through.  Bake until hot all the way through.

Taco Soup

 2 lbs ground beef

1 onion, chopped

Taco seasoning

2 cans kidney beans

2 cans chili beans

(Variation – add black beans and eliminate 1-2 cans of the other beans)

1 can corn, drained

1-2 cans tomatoes

3-4 small cans tomato sauce

1 can chopped/sliced olives

1 can mushrooms, optional

Brown beef and onion together, drain.  Add taco seasoning and tomato sauce.  Add beans (no need to drain them), corn, tomatoes, olives and mushrooms. Let simmer until ready to serve.  Serve with shredded cheese and tortilla chips.

*notes: the tomato sauce tends to thin out the flavor of the taco seasoning, so you may need to add salt and pepper to taste, depending on how much flavor you like.  You can also add a dollop of sour cream to the top of your bowl to make it creamier or as a garnish. 

Ham and Broccoli Soup

 1 onion, chopped fine

1 head broccoli, chopped

1 ½ cups diced ham, thinly sliced

¾ cups melted butter

¾ cups flour

1 (12 oz) can evaporated milk

12 oz water (use the milk can as measurement)

1 ½ tsp salt

1 tsp pepper

½ tsp sugar

Cover onion and broccoli with water and cook until tender.  Add diced ham.  Make roux of melted butter and flour.  Add milk and water, stirring so no lumps will be in the soup base.  Add salt, pepper, and sugar.  Cook and stir until thick and creamy.  Add to broccoli, onion, and ham (do not drain these).  Serve hot.

New England Clam Chowder

4 med potatoes, cubed 

2 med onions, chopped

½ C butter or marg 

3/4 C flour

2 qt milk  

2-3 tsp salt

3 cans (6 ½ oz) chopped clams undrained

1 tsp ground sage 

1 tsp ground thyme

½ tsp celery salt 

½ tsp pepper

minced fresh parsley

Boil potatoes, cook until tender. Sauté onions in butter, add flour, mix until smooth. Stir in milk, cook over med. heat stirring constantly until thick. Drain potatoes and add to sauce, add clams and heat through.