Main Dishes
Riding the Tube on Bitteroot Lake
Chicken Curry
Mike and Sarah
A sure way to get Mike to eat broccoli.
1-1/2 bunches of broccoli
2 cups cooked chopped chicken
1 can cream of chicken soup
2/3 cup Mayo
1/3 cup milk
1/2 cup grated cheddar cheese
1 t lemon juice
2 t curry powder
Top with 1 cup buttered bread crumbs
Line a casserole dish with broccoli spears, Top with cooked chicken. Combine
soup, Mayo, milk, curry, cheese, lemon juice and pour over casserole. Top with
bread crumbs. Bake 30-35 minutes at 350
Serves 4
Santa Fe Chicken
Mike and Sarah
1 lg. onion
1 T butter
1-1/4 c chicken broth
1 cup salsa
1 cup uncooked rice
1/4 t garlic salt
4 chicken breasts
3/4 cup cheddar cheese
garnish with parsley or cilantro
In large skillet, saute onion in butter. Add broth and salsa and bring to boil.
Stir in rice and garlic. Place chicken on top of rice; cover and simmer 10
minutes more. Turn chicken, cook 10-15 minutes more. Remove from heat
sprinkle with cheese and garnish. Let stand 5 minutes before serving.
Stuffed Green Peppers
Mike and Sarah
Dedicated to the annual anniversary
of the stomping of the peppers!
2 large green peppers
3/4 lb ground beef (or turkey, lamb, or pork)
1/3 cup chopped onion
1 7-1/2 oz can of tomatoes
1/3 cup long grain rice
1 T Worcestershire sauce
1/2 t dried basil and oregano
1/2 cup shredded cheddar cheese
Halve peppers, removing stem ends, seeds and membranes. Immerse pepper into
boiling water for 3 minutes. Sprinkle insides with salt. Invert on paper
towels to drain well.
In a skillet cook meat and onion till meat in brown. Drain fat. Stir in
undrained tomatoes, rice, W sauce, 1/2 cup of water, 1/2 t salt, 1/4 t pepper.
Bring to boiling; reduce heat. Cover and simmer for 18-20 min. Stir in 1/4
cup of the cheese. Fill pepper with meat mixture. Place in baking dish with a
ny extra meat mixture.Bake at 375 about 15 min. Sprinkle with remaining cheese.
Yield: 4 servings
1 Pan Potato and Chicken Teriyaki
Scott and Faye
4 medium potatoes, cut in thin wedges and microwaved 8-10 minutes until tender
1 lb chicken breasts, cut in 1/2" cubes
2 T oil
1/2 c sliced green onions
1/4 c prepared teriyaki sauce
While potatoes cook, brown meat in oil in large skillet over hi heat 5 min.
Add potatoes, saute and toss until potatoes are lightly browned. Add onions
and teriyaki sauce, toss to coat.
Can use any meat or vegetables you desire and add more sauce if you wish.
Asian Style Turkey Burgers
Scott and Faye
1 lb. ground turkey
1/3 C. finely chopped onion
3 T. freshly chopped parsley
2 T. Worcestershire sauce
2 T minced green bell pepper
1 T low-sodium soy sauce
1 T. cold water
2 t. grated peeled fresh ginger
1/2 t. salt
1/4 t. pepper
2 garlic cloves minced
Cooking spray
4 Hamburger buns
Combine the first 11 ingredients in a large bowl. Divide the turkey
mixture into 4 equal portions, shaping each into 3/4 inch thick patty. Place a
large non-stick skillet coated with cooking spray over medium-high heat until
hot. Add patties; cook 5 minutes on each side or until done. Serve on buns.
Yield: 4 servings.
Baked Beans
Brian and Susan
1 Large Jar Northern Beans
1 C. Brown Sugar
1-15 oz. Can Tomato Sauce
Onion to Taste
Bacon to Taste
Saute Bacon and Onion. Combine with remaining ingredients.
Bake at 350 degrees for 1 hour.
Beef or Chicken Enchiladas
Mom
1 T. Margarine
2 Medium onions, chopped
1 C. chicken broth
2 T. flour
2 (4 oz.) cans green chilies
1/4 t. salt
1/4 t. ground cumin
12 flour tortillas
1-1/2 C. shredded chicken or beef
1 C. Monterey jack cheese (shredded)
1 C. cheddar cheese (shredded
In a saucepan, melt butter over medium heat. Saute onions and garlic until
onion is tender. Blend in flour. Stir in broth, milk, chilies, salt, and cumin.
Stir until bubbly and thick. Reduce heat and simmer for 5 minutes, stirring
occasionally. Set aside, Grease 13x9x2 pan. Spoon a little sauce in the center
of each tortilla and spread to the edge. Place about 2 T. of meat down the
center of each tortilla. Combine cheeses and sprinkle 1-2 T. on chicken mixture.
Roll up and pour the remaining sauce over the top and bake at 350
degrees for 20 minutes until hot and bubbly. Serve with sour cream and salsa.
Braised Beef Short Ribs
Don and Mary Jane
3 lbs beef short ribs
1 medium onion, sliced
2 cloves garlic, finely minced
1/2 t. rosemary
1/2 t. thyme
1 t. salt
1/2 t. pepper
1 can (8 oz) tomato sauce
1-1/2 c water
2 t. instant beef broth (or 1 beef bouillon cube)
minced fresh parsley
Cheese & Chicken Enchiladas
Bob and Cathy
1 medium onion, chopped
2 T. Margarine
1-1/2 c shredded cooked chicken
1- 12 oz jar picante sauce, divided
1-8 oz cream cheese
1 t. ground cumin
2 c shredded cheddar cheese
8 flour tortillas
Heat oven to 350. Cook onion in margarine in a large skillet. Stir in
chicken, 1/4 c. picante sauce, cream cheese and cumin. Cook until heated.
Stir in 1 c. cheese. Spoon about 1/3 c chicken mixture into center of each
tortilla. Roll up and place seam side down in a 12 x 7 baking dish. Top
with remaining picante sauce and cheese. Garnish with sour cream and chopped
green onion. Bake 15 minutes.
Cherry Pineapple Kielbasa
Bob and Cathy
1 lb ring of kielbasa
1/2 c crushed pineapple
1/4 c coarsely chopped maraschino cherries
1/4 c brown sugar
2 T vinegar
1/4 t cloves
1-1/2 t water
1-1/2 t cornstarch
Place kielbasa in an ungreased pie pan. Cut ring diagonally at 2 inch interval
s being careful not to cut completely through. Meanwhile heat pineapple,
cherries, brown sugar, vinegar, and cloves in a small saucepan to boiling.
Reduce heat and simmer for 15 minutes. Blend water and cornstarch. Stir into
fruit. Cook, stirring constantly until mixture thickens. Spread over
kielbasa. Bake for 20 minutes at 400.
Chicken and Rice Burritos
Bob and Marria
1/3 Cup sliced green onions
1 Garlic clove minced
2 Tablespoons margarine
7 Cups shredded cooked chicken
1 Tablespoon chili powder
2-1/2 Cups chicken broth, divided
1 Jar picante sauce, divided
1 Cup uncooked long grain rice
1/2 Cup sliced olives
3 Cups shredded cheddar cheese, divided
12 Flour tortillas, warmed
Additional picante sauce and cheddar cheese
In a skillet, saute onions and garlic in butter until tender. Stir chicken,
chili powder, 1/4 cup broth, and 3/4 cup picante sauce. Heat through; set
aside. In a medium saucepan, bring rice and remaining broth to a boil. Reduce
heat; cover and simmer 20 minutes. Stir in remaining picante sauce, cover and
simmer 5-10 minutes or until rice is tender. Stir into chicken mixture. Add
olives and 2 cups cheese. Spoon 1 cup filling into center, on each tortilla.
Fold sides and ends over filling, then roll up. Arrange burritos in a baking
dish. Sprinkle with remaining cheese. Cover and bake at 375 for 10-15 minutes
or until heated through. Garnish with picante sauce and cheese.
Yield: 6 servings.
Chicken Casserole
Bob and Marria
1/2 Cup chopped fresh mushrooms
3 Tablespoons chopped onion
2 Cloves garlic minced
4 Tablespoons butter
1 Tablespoon flour
1 Cup milk
3/4 Cup mayonnaise
4 Cups cooked chicken
3 Cups cooked long grain rice
1 Cup chopped celery
1 Cup frozen peas thawed
1 Jar (2 ounces) diced pimentos drained
2 Teaspoons lemon juice
1 Teaspoon salt
1/2 Teaspoons pepper
3/4 Cup coarsely chopped corn flakes
In a sauce pan, over medium heat, saute mushrooms, onions, and garlic in
three tablespoons of butter until tender. Stir in flour until thoroughly
combined. Gradually add milk, bring to a boil.. Cook and stir for two minutes
or until thickened and bubbly. Remove from the heat; stir in mayonnaise until
smooth. Add chicken, rice, celery, peas, pimentos, lemon juice, salt, and
pepper, mix well. Spoon into ungreased cake pan. Melt remaining butter, toss
with corn flakes. Sprinkle over casserole, Bake, uncovered at 350 for 30-35
minutes or until bubbly. Yield: 8-10 servings (I usually split the recipe in
half, it makes a lot of food.)
Chicken Enchiladas
Scott and Faye
4-5 chicken breasts, boil and shred
1 small can chopped green chilies
1 can cream of chicken soup
1 1/2 c salsa
1 c onion, diced
1 c sour cream
1 package large flour tortillas
shredded cheese
Mix sour cream, soup, salsa, onion and chilies in bowl. Mix with chicken.
Distribute evenly in tortillas.
Roll up and place in greased 9x13 baking dish. Cover with shredded cheese and
cover with foil. Bake at 350 for 25 min.
Chicken in Basil Cream
Mom
2 Garlic cloves, minced
2 T. Margarine
1/4 C. Milk
1/4 C. dry bread crumbs.
4 Boneless chicken breast halves (about 1/4 lb.)
1/2 C. Chicken broth
1 C. whipping cream (I use fat free canned milk)
1-4 oz. jar pimento
1/2 C. grated Parmesan cheese
1/4 C. minced fresh basil
1/8 T. pepper
Place 1/4 C. of milk and crumbs in separate shallow pans. Dip chicken in milk
and coat with bread crumbs. In a skillet, cook chicken in margarine on both
sides, about 10 minutes. Remove and keep warm. Add broth to the skillet.
Bring to a boil. Stir to remove brown bits from the pan. Stir in cream and
pimento. Boil and stir for 1 minute. Reduce heat. Add Parmesan cheese, basil,
and pepper. Cook and stir until heated through, pour over chicken.
Chicken Tortilla Bake
Bob and Marria
3 Cups shredded cooked chicken
2 Cans chopped green chilies
1 Cup chicken broth
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 Small onion finely chopped
12 Corn tortillas
2 Cups shredded cheddar cheese, divided
In a bowl, combine the chicken, chilies, broth, soups, and onion, set aside.
Warm tortillas according to package directions. Layer half of the tortillas o
n the bottom of a greased cake pan. Top with half of the chicken mixture and
half the cheese. Repeat layers. Bake uncovered at 350 for 30 minutes.
Yield: 6-8 servings.
Chicken with Herbed Cream Sauce
Brian and Susan
1/2 C. Packed Fresh Parsley Leaves
1/4 C. Packed Fresh Tarragon Leaves
1/2 C. Drained Cornichons (Sour Gherkins)
1/4 C. Thinly Sliced Shallots
4 Whole Skinless, Boneless Chicken Breasts (halved)
2 T Unsalted Butter
1 T. Flour
1/2 C. Chicken Broth
1/2 C. Heavy Cream
2 T. Dijon Mustard
In a food processor chop fine the parsley, tarragon, cornichons, and shallots.
In a large skillet saute the chicken in 1 T oil or butter over moderately high heat until it is browned lightly on both sides, transfer it to a plate, and pour off the fat from the skillet. Return the skillet to the heat, add the remaining 1 T butter and the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Whisk in the broth and cook the mixture, whisking, until it is thickened. Stir in the cream, the parsley mixture, and the mustard, add the chicken, and cook it over moderate heat for 5-6 minutes on each side, or until it is just cooked
through. Serve the Chicken with the sauce.
Company Chicken
Bob and Cathy
6 whole chicken breasts (boned, skinned and halved)
12 thin slices Swiss cheese
2 cans cream of chicken soup
1 soup can of milk
1 box chicken flavored dressing (like Stove-Top)
1/4 c margarine, melted
Arrange raw chicken in a 9 x 13 pan. Top each piece of chicken with a slice
of Swiss cheese. Mix milk and soup. Pour over top. Sprinkle dressing over
top, then sprinkle seasoning packet from dressing over the bread crumbs.
Pour margarine over all. Bake until bubbly. 375 degrees for 45 minutes to
1 hour.
Country French Chicken
Scott and Faye
2 T butter
1 1/2 boneless, skinless chicken breasts
1 1/2 c water
1 package Knorr vegetable soup mix
2 T flour
1/2 c sour cream
In large skillet, melt butter. Add chicken and brown, turning occasionally,
about 5 min. In bowl, mix water, soup mix and flour. Stir into skillet, bring
to boil. Reduce heat, cover and simmer, stirring occasionally. 10 minutes or
until chicken is tender. Place meat on platter. Remove skillet from heat,
stir in sour cream. Spoon sauce over chicken
Crispy Herbed Chicken Breasts
Mom
1/2 C. seasoned bread crumbs
1/4 C. Parmesan cheese
2 T. Minced onion flakes
2 T. dried parsley
1 t. dried oregano
4 boneless, skinless, chicken breasts
1/4 C. butter melted
Preheat oven to 375 degrees. In a bowl mix all the ingredients except chicken
and butter. Dip chicken in melted butter and place in a dish and bake for
30-40 minutes or until tender.
Family Reunion Chicken
Mom
3-4 lbs Chicken breast
1 - 10 1/2 oz can of cream of chicken soup.
1/4 C. mayonnaise
1/4 C. Parmesan cheese
Place chicken in baking dish. Combine remaining ingredients and pour over
hicken. Cover tightly and bake at 350 degrees for 60 minutes. Turn off and
remove cover. let stand in oven with door closed for 5 to 10 minutes. You can
do this in a crock pot.
Fruity Baked Chicken
Mike and Sarah
1 T lemon juice
1/4 t pepper
2 t soy sauce
4 chicken breasts
1/4 t salt
8 oz of pears in juice
1/4 t ginger
8 oz of peaches in juice
Preheat oven to 350 degrees. Combine lemon juice, soy sauce, salt, ginger,
pepper. Pour over chicken and bake 15 minutes. Add fruit, baste fruit with
liquid from the pan. Continue baking for 10-15 more minutes.
Hamburger Casserole
Scott and Faye Ross
2 c dices or sliced potatoes
1 c onion, sliced
1/4 c rice, uncooked
1 lb hamburger
1 can tomato soup
1 1/2 c water
seasonings
Cook meat and drain. Spread potatoes, onions, rice and meat in greased baking
dish. Season as you arrange. Mix soup and water, pour over. Bake at 350 for 1
1/2 - 2 hours. Can also add any vegetables you choose.
Hot Kippered Salmon
Mom
2 Salmon fillets (about 2 lbs. each)
4 T. salt
Pepper to taste
2 T. plus 2 t. Brown sugar
2 T. liquid smoke
Place fillets skin side down, side by side in greased shallow pan. Sprinkle
with salt, pepper, and brown sugar. Drizzle with liquid smoke. Cover and
refrigerate 4-8 hours. Drain any liquid. Bake at 350 degrees for 30-45
minutes or until fish flakes with a fork. Yield 8 servings.
Kaiserhoff Barbecued Pork Ribs
Don and Mary Jane
Sauce:
1 cup mayonnaise
1 cup ketchup
3 T Franks Louisiana Hot Sauce
3 - 5 lbs pork spareribs
Make the sauce the day before. Blend together the sauce ingredients. Set
aside. In large pot, place spareribs and cover with salted water. Bring to
boil and cook 1 - 1 1/2 hours. Remove spareribs from pot and drain. Place
ribs on broiler and brush on sauce. Cook for 1/2 hours altogether or until
tender.
Mandarin Chicken
Mike and Sarah
11 oz mandarin oranges
1/4 cup teriyaki sauce
2 chicken breasts
1 T vegetable oil
1/4 t garlic powder
1 medium onion
10 oz snap peas
1/4 lb mushrooms
Ramen noodles.
Drain oranges and reserve 2 T of liquid. Blend orange liquid with teriyaki
sauce and set aside. Cut chicken into 1" strips, heat oil in a large wok or
skillet over high heat. Add chicken and garlic and stir fry for about 5
minutes. Remove chicken from pan, add onions, peas, and mushrooms to pan, and
stir fry for 3 minutes, until onions are tender. Add chicken and
teriyaki sauce mixture; cook and stir to heat chicken and veggies through.
Stir in oranges just before serving. I like to serve this with rice or Ramen
noodles.
Marinated Chuck Steak
Don and Mary Jane
3 - 4 lbs beef blade chuck steak 1-2 inch thick
unseasoned meat tenderizer
1/2 c soy sauce
3 T brown sugar
3 T Worcestershire sauce
4 t. white vinegar
1 t. ginger
Sprinkle meat with the meat tenderizer. In a large dish or pan, combine the
marinade ingredients. Place meat in the marinate. Refrigerate for 5 hours or
overnight. Grill or Broil to desired doneness.
Mom's Baked Beans
Bob and Cathy
8 oz of bean
1 c catsup,
2 T mustard
4 slices of bacon, chopped
Brown Sugar to Taste
First, borrow Don's bean pot. Soak 8 oz of bean with night before (covered
ith water). The next day boil the beans until almost tender. Combine the
beans with 1 c catsup, about 2 T mustard and 4 slices of bacon, chopped.
Bake at 250 - 300 until tender. Add 2 c of brown sugar (or to taste) and 2 t
salt. Bake for another hour or two. Total baking time 5 hours.
Pasta with Lamb Sauce
Brian and Susan
3 cloves garlic, peeled and cut in half
1 Bay Leaf
2 T. Fresh Rosemary
1 Lb. Ground Lamb
2 T. Fresh Thyme
2/3 C. Red Wine
1/3 C. Olive Oil
1-1 lb can plum tomatoes, seeded,
1 small hot red pepper chopped chopped, juice reserved
2 med. Red bell peppers, seeded and cut into thin strips
1/2 t. Salt or more to taste
With a knife, mince the garlic, rosemary, and thyme together. Set aside.
In medium skillet, saute the minced herbs in the olive oil over medium heat
until they begin to soften. Add the red pepper, sweet pepper, and bay leaf,
continue to saute about 1 min. Add the lamb and brown it slowly. Raise the
heat to medium-high, add the wine, stir with a wooden spoon, and cook until
most of the wine has evaporated.
Add the tomatoes, reserved tomato juice, salt, and pepper, stir well.
Cover the skillet, lower the heat, and simmer for 30 min. Discard bay leaf
and serve over your favorite pasta.
Pork Chops Ole'
Bob and Marria
6 Loin pork chops
2 Tablespoons cooking oil
3/4 Cup uncooked long grain rice
1-1/2 Cups water
1 Can tomato sauce (8 ounces)
1/2 Envelope taco seasoning
1 Medium green pepper, chopped.
1/2 Cup shredded cheddar cheese
In a large skillet, brown pork chops in oil, sprinkle with seasoned salt and
pepper. Meanwhile, in a greased cake pan combine rice, water, tomato sauce,
and taco seasoning, mix well. Arrange chops over rice, top with green peppers.
Cover and bake at 350 for 1-1/2 hours. Uncover and sprinkle with cheese,
return to the oven until cheese is melted. Yield: 4-6 servings.
Roast Pork
Don and Mary Jane
4-5 LB loin pork roast
1 large clove garlic, cut into 8 slivers
2 c orange juice
1 cup Irish Mist Liqueur
1/2 t. ground cloves
1 t. ground ginger
1 T cooking oil
1/2 t. pepper
Put eight 1/2 inch slits in pork roast and insert garlic. In a large bowl
combine the orange juice, Irish Mist, cloves and ginger for marinade. Place
the roast in the marinade. Refrigerate several hours or overnight, turning
occasionally. Remove roast, pat dry. In Dutch oven, or heavy sauce pan,
brown the roast well on all sides in the oil. Sprinkle with salt and pepper
while browning. Pour marinade over all. Bake in 350 degree oven 2 -3 hours
or until meat is tender. Serve with sauce. Serves 6.
Sloppy Joes to Go
Scott and Faye
2 lb ground beef
1 1/2 c chopped onion
1/4 t garlic powder
1 t salt
1/8 t pepper
1 c chili sauce
1/2 c brown sugar
2 T vinegar
1 T mustard
1 15 oz can tomato sauce
Brown meat and onions, drain. Add rest and simmer 20 minutes. Freezes well.
If soupy add oatmeal. Serves 12
Spice Bean and Beef Pie
Bob and Marria
1 Lb ground beef
2-3 Cloves garlic, minced
1 Can condensed bean with bacon soup
1 Jar (16 Ounces) thick and chunky picante sauce
1/4 Cup cornstarch
1 Tablespoon chopped fresh parsley
1 Teaspoon paprika
1 Teaspoon salt
1/4 Teaspoon pepper
1 Can kidney beans, rinsed and drained
1 Can black beans rinsed and drained
2 Cups shredded cheddar cheese
3/4 Cup sliced green onions
Pastry for double pie crust (10 inches)
1 Cup sour cream
1 Can olives sliced
In a skillet cook beef and garlic until beef is browned, drain. In a large
bowl, combine soup, 1 cup of picante sauce, cornstarch, parsley, paprika,
salt, pepper, mix well. Fold in beans, 1-1/4 Cup of cheese, 1/2 cup onions,
and the beef mixture. Line pie plate with the bottom pastry. Fill with bean
mixture. Top with remaining pastry, seal and flute edges. Cut slits in top
crust. Bake at 425 for 30-35 minutes or until lightly browned. Let stand for
5 minutes before cutting. Garnish with sour cream, olives, and remaining
picante sauce, cheese, and onions. Yield: 8 servings.
Spicy Garlic Oriental Marinade
Scott and Faye
1/2 c rice vinegar
1/2 c soy sauce
1/4 c peanut oil
6-7 garlic cloves, minced
1/3 T cayenne pepper
2 t ginger
2 T brown sugar
Mix well and marinade steaks in for several hours before grilling.
I cook a roast in this in the crock pot
Spicy Grilled Sirloin
Bob and Cathy
1-1/2 lb boneless top sirloin steak
1/4 c soy sauce
2 T lemon juice
1 T vegetable oil
1 t ground cumin
1 t chili powder
1 clove garlic, finely chopped
Pierce beef with fork several times on both sides. Mix remaining ingredients
in a heavy-duty resealable bag. Add beef turning to coat with marinade.
Seal and refrigerate for at least 6 hours. Heat coals or gas grill.
Remove beef from marinade and discard marinade. Cover and grill beef 4 - 6
inches from medium heat for 15 - 18 minutes, turning once. Cut beef across
grain into 1/2 inch slices and serve with Black Bean Salsa (See recipe under
miscellaneous)
Stuffed Blue Cheese Burgers
Bob and Cathy
2 lbs ground round
4 - 8 T blue cheese, crumbled Barbecue Sauce
Salt and Pepper
Make 8- 1/4 lb patties from the ground round. Place 1 to 2 T of blue cheese
in the center of 4 patties. Top with 1 to 2 T of your favorite BBQ sauce.
Sprinkle salt and pepper on the 4 remaining patties. Place on top of the
blue cheese patties and seal together. Grill over low heat until cooked
through. Top with favorite condiments and Blue Cheese Slaw.
Sweet and Sour Pork
Mom
1 lb. port tenderloin
2 C. (8 oz. each) pineapple tidbits.
1/3 C. catsup
1/2 C. water
2 T. each soy sauce, vinegar, brown sugar, and cornstarch
3/4 t. salt
1/4 t. pepper
1/4 t. ground ginger
2 T. cooking oil
1 medium onion (chopped)
1 green pepper cut into strips
Cut pork into 1-1/2"x1/4" strips. Drain pineapple and reserve juice in a
small bowl. (set aside) To the juice add catsup, brown sugar, cornstarch,
salt, pepper, and ginger. Stir until smooth. Heat oil in a skillet. Stir fry
pork and onion for 6 or 7 minutes until pork is no longer pink. Add pineapple
juice to pork. Cook and stir until bubbly and thick. Add pineapple and green
pepper. Cook 5 minutes. Serve over rice. Yield 4 servings.
Szechwan Chicken Meatloaf
Scott and Faye
1 t dark sesame oil
2 T finely chopped green onions
2 T finely chopped carrot
2 T finely chopped celery
1/2 t minced ginger root (1/8 t ground ginger)
2 garlic cloves, minced
1 c cooked long grain rice
2 T soy sauce
2 T Szechwan hot and spicy sauce
1 lb ground chicken or turkey
Heat oil in non stick skillet over med. hi heat. Add onions, carrot, celery,
ginger root and garlic. Saute 2 minutes or until tender. Mix with rice, soy
sauce, and Szechwan sauce, stir well. Crumble meat over and mix just until
blended. Preheat oven to 350. Pack into 8x4" loaf pan coated with cooking
pray. Bake at 350 for 50 minutes or until registers 160. Let loaf stand in
pan 10 minutes. Good served with hot mustard or sweet and sour sauce.
Tater-tot Hot Dish
Don and Mary Jane
1 LB hamburger,
1/2 c onion, chopped
1/2 c celery, chopped
1 can Cream of Mushroom Soup
4 oz shredded Cheddar cheese
1 package tater tots (16 oz)
salt and pepper
Preheat oven to 400 degrees. Lightly grease shallow 2 qt baking dish. in a
skillet, brown the hamburger, onion and celery. Spoon off the excess fat.
Season with salt and pepper. Spread the meat mixture in baking dish; cover
with shredded cheese. Spread the undiluted soup over the top of the cheese.
Top with a single layer of tater tots.
Thai-Style Turkey Burgers with Pickled Cucumbers
Brian and Susan
For the Pickled Cucumbers:
1/3 C. Distilled White Vinegar 1-1/2 T. Packed Brown Sugar
3/4 t. Salt 1/2 t. Dried Hot Red Pepper Flakes
1 small cucumber sliced Thin
For the Burgers:
1 large clove garlic 1 T Finely chopped, peeled ginger root
1/3 C. chopped cilantro 1/3 C. Fresh Mint Leaves
1/4 C. Fresh basil leaves 2 T. Lime Juice
2 t. Sugar 1 Flat Anchovy Fillet
1-1/2 Lbs. Ground Turkey 3 T fresh bread crumbs
1/4 t. Cayenne Pepper
4 sesame hamburger buns or onion rolls, split and toasted.
Make the pickled cucumbers: In a small bowl stir together the vinegar, brown
sugar, salt and pepper flakes until the sugar and salt are dissolved, add the
cucumber, stirring to coat it well with the marinade, and let the mixture
stand for 30 min.
Make the Burgers: Into a food processor drop the garlic, ginger root,
cilantro, mint, basil, lime juice, sugar, and anchovy, and blend the mixture
well. In a bowl combine well the turkey, herb mixture, bread crumbs, and the
cayenne and form the mixture into four 1 thick patties. Season the burgers
with salt and black pepper and grill them on an oiled rack set 5-6" over
glowing coals for 8-9 minutes on each side.
Transfer the burgers to the buns and top them with pickled cucumbers, drained.
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