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.

Mom's Chicken Noodle Soup

 1 whole chicken, deboned and chopped 

2 qt water

1 onion, chopped 

2 chicken bouillon cubes

2 celery stalks, diced 

2 carrots, diced

2 med potatoes, cubed 

1 ½ C fresh or frozen green beans

1 tsp salt  

1/4 tsp pepper

Add all ingredients together and simmer. 

Noodles

3C flour  

½ tsp salt

4 eggs  

1 T oil

2-3 T lukewarm water

Put flour & salt in a bowl. Add eggs, oil, & water. Stir, then knead to a stiff dough. Wrap in plastic & allow to season in fridge at least one hour. They will roll out easier. Roll out to desired thickness (remember, they plump up while cooking) and cut into strips.  Drop them separately into soup as it finishes simmering and boil/simmer until noodles are done.

Cheeseburger Soup

½ lb. Ground beef 

3/4C chopped onion

3/4C diced celery 

1 tsp dried basil

1 tsp dried parsley 

3/4C shredded carrots

4 TBL marg. or butter, divided 

3C chicken broth

4C diced potatoes 

1/4C flour

8 oz processed Am. Cheese, cubed

1 ½ C milk  

3/4 tsp salt

1/4 to ½ tsp pepper 

1/4 C sour cream

Brown beef - drain - set aside - sauté onion, carrots, celery, basil & parsley in 1 T marg./butter until tender, about 10 min. Add broth, potatoes, beef - boil - simmer 10-12 min. Melt remaining marg./butter - add flour - cook & stir 3-5 min. Add to soup & bring to a boil - stir 2 min. Reduce to low heat - add cheese, milk, salt, pepper. Stir until cheese melts - remove from heat and add sour cream.

Hearty Navy Bean Soup

 3 cups Dry Navy Beans

1 large Onion, chopped

1 (16 oz) can tomatoes, diced with juice

1 meaty Ham hock OR 1 cup cooked Ham, diced

2 cups Chicken broth

2 1/2 cups Water

Salt and Pepper to taste

fresh chopped Parsley

Rinse and sort beans.  Cover with cold water and soak overnight.  Drain beans and place in a Dutch Oven.  Add tomatoes and juice, onion, ham, broth, water, salt, and pepper. Bring to a boil, reduce heat, cover simmer until beans are tender, about 1 ½ hrs. Add more water if needed. Remove hocks and cut meat from bone, set aside. (For a thicker soup, beans may be pureed in a food processor or blender and then returned to kettle.) Return ham to soup and heat through. Garnish with parsley.

Beef Barley Soup

 2 cups Beef Broth

1 tsp Oregano

8 cups Water

1/2 tsp Pepper

1/2 cup Carrots, chopped

1/2 cup Onion, chopped

1 cup Barley

2 cups Roast Beef, chopped

1 (14.5 oz) can diced Tomatoes

1 (10.75 oz) can Tomato Soup

1/2 cup Peas, frozen or canned

1/2 Green Beans, frozen or canned

In a large pan, combine broth, oregano, water, pepper, carrots, onion, barley, tomatoes, and beef. Bring to a boil and reduce heat - simmer for 25 minutes.  Add tomato soup, peas, beans, and then season to taste.

Cheese Soup

 5 small Carrots, diced

5 Celery stalks, diced

1/2 Onion, diced

5 Potatoes, diced

2 cubes Butter

1 cup Flour

6 cups Water

5 Chicken bouillon cubes

1 lbs Cheez Whiz

1 pkg frozen Peas

Boil carrots, celery, onion, and potatoes until tender. Drain.  In a separate pan, melt butter and add flour.  Add water slowly while stirring to prevent lumps.  Add bouillon and cheez whiz.  Add all the veggies and simmer to thicken.

Garden Chowder

 2 medium Zucchini, chopped

1 medium Onion, chopped

2 T fresh Parsley, minced

1 tsp dry Basil

1/3 cup Butter

1/3 cup Flour

1 tsp Salt

1/4 tsp Pepper

3 cups Water

3 cubes Chicken Bouillon

1 tsp Lemon juice

1 (14.5 oz) diced Tomatoes, undrained

1 (12 oz) can Evaporated Milk

1 (10 oz) pkg Frozen Corn

1/4 cup Parmesan Cheese, grated

2 cups Cheddar Cheese, grated

Pinch sugar, optional

Sauté zucchini, onion, parsley, and basil in butter to tenderize veggies. Stir in flour, salt and paper. Gradually stir in water.  Add bouillon and lemon juice; mix well. Bring to a boil, stir 2 minutes.  Add tomatoes, milk and corn.  Bring to boil again, then reduce heat; cover and simmer for 5 minutes or until corn is tender.  Just before serving, stir in cheeses until melted.  Add sugar.  Garnish with parsley. 

Asian WonTon Chicken Salad (with homemade dressing)

Asian WonTon Chicken Salad (with homemade dressing)

(Salad)

2 lbs of cooked chicken (shred, chunk, slice)

1 head lettuce, chopped or shredded

3 celery stalks, chopped

1 green onion, chopped

1/2 red/purple onion, chopped

1 can mandarin oranges

1 carrot, shredded (optional)

WonTons, fried in oil

chopped nuts (optional)

sesame seeds (optional, for garnish)

(Dressing)

*this is going to be more of a guide, adjust things to the flavor you like

1 cup salad oil (can be vegetable oil)

1/3-2/3 cup rice vinegar*

2 Tablespoons sesame oil

2-4 cloves* of garlic, minced

1-2 Tablespoons soy sauce

1/4-1/2 cup sugar

3-4 Tablespoons sesame seeds

Mix all the dressing ingredients together, store in the fridge. Toss the salad together, leaving the wontons to the side until ready to serve.  When ready to serve, crunch up the wontons into the salad and pour dressing over it all.  Toss together and serve.

Ravioli Soup

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com* 1/2 pound beef 1/2 pound ground pork (I used sausage) 1 cup chopped onion 2 tsp minced garlic 1 (28-oz) can Italian tomatoes 1 (12-oz) can tomato paste 2 (14.5-oz) cans beef broth 1 T sugar 1 tsp Italian seasoning 1/4 cup dry bread crumbs 1/2 cup shredded fresh Parmesan cheese 1 (12-oz) package frozen ravioli (I used a 24 oz package) Brown beef and pork with onion and garlic. Combine tomatoes, tomato paste, beef broth, sugar, Italian seasoning and dry bread crumbs. Bring to a boil. Reduce heat and simmer 30 minutes. Sitr in Parmesan cheese. Allow to cool. Place in freezer bag or container. Freeze ravioli separately. Label and freeze. 8 servings To serve: Thaw. Cook ravioli according to package directions. Heat soup just to boil. Add cooked ravioli. Serve with garlic bread and Parmesan cheese. Other tips: this is especially delicious made with sausage filled ravioli. Try all the available types of frozen ravioli and see which you prefer. Also, the soup part of this (minus the ravioli) makes a wonderful spaghetti/Lasagne sauce.

Cabbage Patch Stew

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs ground beef
1 cup chopped onion
1 1/2 cups sliced celery
2 (15-oz) cans kidney beans
3 cups shredded cabbage
2 cups beef broth
2 (14.5 oz) cans diced tomatoes
1 T chili powder
2 T sugar
2 tsp salt
1 T Worcestershire sauce.

Brown beef with onion and celery, drain off grease. Add undrained beans, cabbage, beef broth, tomatoes, chili powder, sugar, salt and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer 1 hour. Allow to cool. Place in freezer bag or container. Label and freeze.

To serve: Thaw. Bring soup to a boil. serve with bread and butter.

Hawaiian Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (1.25 oz) envelope onion soup mix
1 cup pineapple apricot jam
1 cup Russian salad dressing

Cut chicken into strips. Arrange chicken in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine onion soup, jam and dressing. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Label and freeze. 6 servings.

To serve: Thaw. Heat until hot and bubbly. Serve with rice.

This recipe may be frozen prior to baking. Bake chicken 20 minutes and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze.

To serve: Thaw. Bake uncovered at 350 for 45 minutes.

*we added 3 lbs of chicken with this recipe - just like the Cranberry Chicken. We didn't double the sauce mix and there was plenty (Chris wasn't home tonight so we had leftovers, just enough for one person).

Cranberry Chicken

*from the 'Dinner is Ready' cookbook from www.30mealsinoneday.com*

2 lbs boneless skinless chicken breast
1 (16 oz) can whole berry cranberry sauce
1 cup creamy French Dressing
1 (1.25 oz) envelope onion soup mix

Cut chicken into strips. Place in greased baking dish. Bake 20 minutes at 350. Pour off liquid. Combine cranberry sauce, dressing and onion soup mix. Pour over chicken. Bake uncovered for 30 minutes at 350. Remove from oven and allow to cool. Place in freezer bag. Lave and freeze. 6 servings.*

To serve: Thaw. Heat until hot throughout. Serve with rice.

*we used 3 lbs of chicken and didn't double the sauce...there was plenty, and we ate it all...no leftovers!

For variations: substitute other favorite dressings, such as Catalina, French or Russian, for the creamy French dressing.

This recipe may be frozen prior to baking. Bake chicken 20 mins and pour off liquid. Place chicken and sauce in freezer bag. Label and freeze. To bake - Thaw. Bake uncovered at 350 for 45 minutes.

Salsa Chicken

*recipe from my friend Carla*

6 chicken breast
1 cup salsa
1 can cream of mushroom
1 package taco seasoning (1/2 cup)
cook in crock pot for 4 hours on high.
cut chicken and add 1/2 cup sour cream before serving over rice.

~*To make this a freezer meal - mix all ingredients except sour cream in a ziploc baggie and place in freezer until ready to cook. Empty ingredients into crockpot and cook like normal!*~

*NOTE: We tried this for the first time last night (May 17) and both Chris and I decided that it needs something else added to it - possibilities we came up with is add black beans and serve it over salad as a Chicken Taco Salad or something else fun like that. It's just missing something - any ideas?*

Bread Maker Recipes (2-pound loaves)

Basic 2-pound loaf
1 1/3 cups warm water
4 tsp butter, softened
2 T sugar
4 tsp non-fat dry milk powder
2 tsp salt
4 cups bread flour
2 tsp bread machine yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

French Bread

1 1/3 cups warm water
2 tsp butter, softened
4 cups bread flour
5 tsp sugar
1 1/2 tsp salt
4 tsp bread machine yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Whole Wheat

1 2/3 cups warm water
2 T butter, softened
1/3 cup firmly packed light brown sugar
2 tsp salt
4 2/3 cups whole wheat flour
3 tsp bread machine yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Sweet Bread (Banana Pecan)

1 cup warm water
2/3 cup mashed ripe bananas
2T Butter, softened
2 medium eggs, lightly beaten
4 cups bread flour
4 T sugar
1 tsp salt
3 tsp bread machine yeast
2/3 cups chopped pecans

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Oatmeal Date Bread

1 1/2 cups hot water
2 T canola oil
1/4 cup packed brown sugar
1 tsp salt
3 cups bread flour
1 1/2 cups instant oatmeal
1/2 cup finely chopped dates
2 T fast-rising yeast

Put ingredients into bread machine in the order listed above and turn it on to the setting you desire (dark, light, etc).

Chock Full o' Chocolate Walnut-Zucchini Bread

1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
2 cups all-purpose flour, divided
3 large eggs, lightly beaten
1/3 cup canola oil
2 tsp baking powder
1 tsp baking soda
3/4 cups sugar
1 tsp ground cinnamon
1 tsp grated orange zest
1/2 tsp salt
1/2 tsp ground allspice
2 1/2 cups shredded zucchini (about 2 medium zucchini)

In a bowl, combine walnuts and choc chips. Add 2 T of the flour and toss to well, set aside. Spray the bread pan and kneading blade with nonstick cooking spray. Place ingredients into the bread pan in the following order: eggs, oild the remaining flour baking powder, baking soda, sugar, cinnamon, orange zest, salt and allspice. Add zucchini, then the floured walnuts and choc chips along with the rest of the flour in that bowl. Turn on the bread maker to desired setting.

Dough for Orange-Anise Braided Ring

1/3 cup warm water
1/3 cup whole milk
3 eggs, lightly beaten
1/2 cup butter, softened
grated zest of 1 orange
1/2 cup sugar
4 cups bread flour
1 1/2 tsp anise seeds, crushed
1 tsp salt
1/2 tsp ground nutmeg
2 1/2 tsp bread machine yeast
"Egg Wash" (1 egg lightly beaten with 1 T water)

Place ingredients into pan in following order: water, milk, eggs, butter orange zest, sugar, flour anise, salt, nutmeg and yeast. Put machine on "Dough" setting and turn it on. When dough is complete, spray a cooking sheet, take dough out of pan. Preheat oven to 350. On lightly floured surface, place dough and divide into 2 equal pieces. Lightly roll each piece into a 24-inch rope. Place ropes on baking sheet, twist ropes loosely together and form into a circle. Place a clean towel over ring and let rise in warm around until doubled in size. Using a pastry brush, lightly brush with egg wash. Bake 30-35 mins until bread is golden brown. Let cool 20 mins before slicing and serving.

(please note that some bread makers may not be able to support the following recipes)

Standard Cake Mix

1/4 cup butter (melted)
1/2 tsp vanilla
3 eggs
2 tsp lemon juice
1 1/2 cups plain flour
2 tsp baking powder
1 cup granulated sugar

In a bowl, combine butter, vanilla, eggs, and lemon juice. In a second bowl, combine flour, baking powder and sugar. Spray bread pan with non-stick spray. Combine the ingredients from both bowls and place into the bread pan and push start. It will mix the cake mix and then bake it in the bread pan!

Sandwich Bread

1 cup water
1 1/2 T soft butter
1/2 tsp salt
1 1/2 T non-fat milk powder
3 T sugar
3 cups high-gluten bread flour*
3/4 tsp fast action yeast

Place ingredients into the pan as listed above. Turn on the bread machine to the desired setting (usually light).
*high-gluten flour is a high protein flour milled from select blends of hard spring wheat and performs best in bagels, thin crust pizza, hard rolls and hearth style breads.

Year 'Round Spiced Peach Jam

1 cup sugar
1 T low-sugar fruit pectin
2 cups thawed frozen sliced peaches
1/2 tsp ground cloves
1/4 tsp ground nutmeg
2 tsp lemon juice

Place ingredients into the bread pan in the order listed above. It will mix and bake the jam (my machine has a jam setting) so the pan will be hot upon removal. Jam will keep in the refrigerator for 2-3 weeks.