Ham Pot Pie

• 1 lb new potatoes, coarsely chopped
• 10-oz package frozen cut broccoli or flowerets
• 2 tablespoons butter of margarine
• 1 cup chopped onion
• 10 & 3/4 –oz can cream of potato soup, undiluted
• 8-oz container sour cream
• 1 cup of sharp cheddar cheese, shredded
• 3/4 cup milk
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2  & 1/2 cups chopped baked ham
• 1/2 (15-oz) pkg. refrigerated pie crusts

Cook chopped potatoes in boiling water for 10 minutes or until barely tender; drain.  Meanwhile cook broccoli according to package directions; drain.

Melt butter in a large skillet over medium heat; add onion.  cook 10 minutes or until onion is tender and begins to brown, stirring often

Combine soup and next 6 ingredients in a large bowl, stirring well.  Stir in onions, potatoes, broccoli and ham.  Spoon ham mixture in a greased 3 & 1/2 quart baking dish.

Unfold pie crust onto a lightly floured surface and press out fold lines.  roll pastry to extend 3/4 inches beyond edges of casserole.  Place pasty over ham minture.  Seal edges and crimp.  Cut slits in top of pastry to allow steam to escape.  Bake uncovered, at 400 degrees for 45 minutes or until crust is golden.  let stand 10 minutes before serving.  Makes 6 to 8 servings.

Cheesy Pasta Bake

I have new recipes sent to me automatically from Kraft.  I love Kraft Foods.  The big Kraft Foods factory where many of their items are made was located not far from my old home in Champaign IL.

I will be trying this soon.  For now I am sharing this Kraft recipe with you all.

What You Need

4 cups penne pasta, uncooked

1 lb. lean ground beef

2 cups sliced fresh mushrooms

1 onion, chopped

1 jar (24 oz.) spaghetti sauce

3 Tbsp. OSCAR MAYER Real Bacon Bits

1 tsp. Italian seasoning

1-1/3 cups KRAFT Shredded Triple Cheddar Cheese with a Touch of PHILADELPHIA

Make It

HEAT oven 375°F.

COOK pasta as directed on package, omitting salt.

MEANWHILE, brown ground beef with vegetables in large skillet sprayed with cooking spray. Add sauce, bacon and seasoning; mix well. Simmer on medium-low heat 10 min. or until slightly thickened, stirring occasionally.

DRAIN pasta. Add to sauce; mix well. Pour into 13x9-inch baking dish sprayed with cooking spray; top with cheese.

BAKE 25 to 30 min. or until heated through.

Kraft Kitchens Tips

Make Ahead

Casserole can be assembled ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, uncovered, as directed.

Substitute

Prepare using KRAFT Finely Shredded Triple Cheddar Cheese.

Substitute

Prepare using OSCAR MAYER Bacon Pieces or chopped OSCAR MAYER Fully Cooked Bacon.

Quick Skillet Chicken Parmigiana

I love this.  It is very easy to prepare. 

• 4 boneless chicken breasts (about 1 & 1/4 lb)
• 1/3 cup Italian bread crumbs
• 1/3 cup grated Parmesan cheese
• 1 egg
• 1 tablespoons oil
• 2 cups pasta sauce (any variety, I like Ragu)
• 1/2 cup shredded mozzarella cheese

1. Between sheets of plastic wrap or waxed paper, flatten each piece of chicken to 1/4 inch thickness.  In a shallow dish, mix bread crumbs and Parmesan cheese.  In another shallow dish, beat egg.  Dip chicken into egg, then coat with bread crumb mixture.
2. In 12 inch skillet,  heat oil over medium heat.  Cook chicken in oil 10 – 15 minutes, turning once, until no longer pink in center.  Pour pasta sauce around chicken in skillet; heat until hot.  Sprinkle mozzarella cheese over chicken.

4 servings.  Serve the chicken over hot spaghetti and top with the sauce and more cheese if desired.

Cheesy Chicken Pot Pie

A new recipe from Kraft foods that I will be trying soon.

What You Need

3 cups chopped cooked chicken
1 pkg.  (16 oz.) frozen mixed vegetables (carrots, corn, green beans, peas), thawed, drained
1/2 lb. (8 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
1 can  (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 can (8 oz.) refrigerated crescent dinner rolls
 

Make It

HEAT oven to 375ºF.
COMBINE first 4 ingredients in 13x9-inch baking dish.
UNROLL dough; place over chicken mixture.
BAKE 20 to 25 min. or until crust is golden brown.
NOTE:  I will use canned drained peas for this recipe. 

Turkey Loaf

I  made this turkey loaf a couple of weeks ago.  I am not a turkey fan but I like this.  It is moist and slices very nicely. 

• 1 pound ground turkey
• 1/2 cup milk
• 1/2 cup Italian bread crumbs
• 1 egg
• 1/2 teaspoon salt
• 1/2 teaspoon Mrs. Dash
• 1 teaspoon dried minced onions

Have oven preheated to 350 degrees.  Use a medium size loaf pan that you have sprayed with pan spray.

Mix all ingredients together thoroughly.  I was surprised to find that it was easy to mix with a large spoon.  Put into prepared loaf pan.  Bake for 45 – 50 minutes until lightly browned on top.

This recipe doubles easily.  Just use a large loaf pan if you double the recipe.

BBQ Pork Ribs

About 4 pounds pork ribs
1 & 1/2 cups Kraft Honey BBQ Sauce (or more to taste)
2 tablespoons Lea & Perrins Worcestershire sauce
1 medium onion
1/2-1 tsp. garlic powder (to your taste)
1 tsp. seasoned salt

Slice onion into rings and place in bottom of Crock pot. Layer Ribs on top of onion. Sprinkle ribs with garlic powder, and seasoned salt. Mix together BBQ sauce and Worcestershire sauce.
Pour BBQ sauce over ribs making sure to coat them well. Cook on low for 7-8 hours. They will be fall apart tender.

Ham Pot Pie with Scalloped Potatoes Gratin

This pie is a perfect way to use up leftover ham. It’s a great dish for brunch, or a Sunday dinner, and it can be made a day ahead. Serve it with fruit or a fruit and vegetable salad on the side.

5 medium red potatoes, sliced 1/4 inch thick
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1 small onion, cut into 1/2 inch slices
1/3 lb. sliced very thin or julienne strips of cooked ham slice
2 1/2 cups heavy cream
3 eggs
1 tbsp.. Dijon mustard
2 cups freshly grated Swiss cheese

Preheat the oven to 400 degrees. Butter a 13 by 9-inch baking pan. Spread a layer of the potatoes on the bottom of the pan, and sprinkle the potatoes with some of the salt and pepper. Cover the potatoes with a few of the onion slices, a layer of ham, and then another layer of potatoes. Season and continue the layering potatoes until you have used all the potatoes in the final layer.
In a bowl, beat together the cream, eggs and mustard. Pour the mixture over the potatoes, and sprinkle the top with grated cheese. (the pie may be refrigerated overnight at this point. Bring to room temperature before baking).

When ready to bake, cover with aluminum foil and bake it for 30 minutes. Uncover and bake for an additional 30 minutes, until the potatoes are tender and the cheese is golden. Serve immediately.

Oven Irish Stew

From the Champaign News-Gazette

•3 tablespoons light soy sauce
•3 tablespoons flour
•2 lbs lean beef or lamb stew meat
•4 carrots, peeled and sliced(or 2 cups peeled baby carrots)
•1 large onion, halved and thinly sliced
•1 cup thinly sliced celery
•3/4 cup Irish lager or beer
•2 teaspoons beef flavor bouillon
•1/4 teaspoon each dried marjoram and thyme leaves rubbed between fingers to release flavors
•1/2 cup chopped fresh parsley

Preheat oven to 325 degrees. Combine soy sauce and flour in large, oven-proof casserole dish or Dutch oven. Add beef or lamb pieces; stir to coat. Stir in vegetables, beer, bouillon and herbs. Cover.

Bake, stirring occasionally checking for doneness for 2 hours. If broth becomes to thick add more beer, about 1/2 cup at a time. If stew is too thin, remove cover during last half hour. Stir in parsley before serving.

Note: May be prepared on stovetop or in slow cooker. On top of stove, cover and cook over low heat stirring occasionally for 2 hours. For slow cooker, cook on high stirring occasionally for 4 hours.

Crockpot Savory Roast

Prep: 10 minutes
Cook: 8 hours Serves: 6

Ingredients:

1 can (10 3/4 ounces) Campbell’s Condensed Cream of Mushroom Soup
1 pouch (2 ounces) dry onion soup & recipe mix
6 small red potatoes, cut in half
6 medium carrots, cut into 2-inch pieces (about 3 cups)
3 -to 3 1/2-pound boneless beef bottom round roasts or chuck pot roast

Directions:
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat.

Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
*Or on HIGH for 4 to 5 hours.

Italian Style Sheperd’s Pie from Betty Crocker

 

1 lb. boneless beef sirloin, trimmed of fat, cut into 1-inch cubes
1 cup sliced onion (about 1 medium)
2 medium carrots, sliced (1 cup)
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
1 & 1/2 cups sliced fresh mushrooms
1 jar (14 oz.) tomato pasta sauce (any variety) (1 1/2 cups)
1/2 box (7.2-oz. size) Betty Crocker® roasted garlic mashed potatoes (1 pouch)
3/4 cup hot water
1 1/4 cups milk
2 tablespoons butter or margarine
2 tablespoons shredded fresh Parmesan cheese
Heat oven to 375°F. Spray 2-quart casserole or 11×7-inch glass baking dish with cooking spray. Heat 12-inch nonstick skillet over medium-high heat. Add beef, onion and carrots to skillet; sprinkle with seasoned salt and pepper. Cook 3 to 5 minutes, stirring frequently, until beef is brown.
Stir in mushrooms and pasta sauce. Heat to boiling. Cook over medium heat 5 minutes, stirring occasionally. Spread in casserole.
Make potatoes as directed on box for 4 servings, using 1 pouch Potatoes with Seasoning, hot water, milk and butter. Spoon into 8 mounds around edge of hot beef mixture. Sprinkle cheese over all.
Bake uncovered 25 to 30 minutes or until bubbly and potatoes are light golden brown.

Meatballs

•2 lbs. ground beef
•1 cup dry bread crumbs
•1/2 cup milk
•1 teaspoon salt
•1 teaspoon Worcestershire sauce
•1/8 teaspoon pepper
•2 eggs
•1 medium onion (finely chopped)

Heat oven to 400 degrees. Mix all ingredients together. Shape into 1 inch balls. Place on ungreased cookie sheet or jelly roll pan and bake uncovered about 10 minutes or until done.
These meatballs are great for spaghetti or heated in barbeque sauce. I like to just eat them plain.

Stephen’s Chicken Pot Pie

This recipe was given to me by my  friend Stephen. Thanks Stephen!!

•One regular crust Pillsbury pie crust – use both as they come in packages of two.
•Two cans of regular size VegAl
•Two cans of good, already cooked chicken in water – Swanson has some good stuff
•Cheddar cheese, shredded, mild or sharp – Just enough to make it a bit cheesy, but this is to taste really.
•One can of Campbell’s Cream of Chicken soup

Season to taste, garlic (chopped or minced), Lawry’s Seasoned Salt, Fresh cracked pepper corns. You mix all these pretty much after draining what needs to be drained, meaning most of it. Then place in a thawed pie shell. Cover with the second pie crust. Crimp edges and poke holes in the top. Cover with an egg wash and place in a 350 degree preheated oven for about 30 minutes or until top is browned nicely. Comes out wonderful and you really didn’t have to do much. One pie feeds two people quite well – also stores in the fridge pretty well for several days too.

Ham and Beans

You will not believe this and I am still smiling. My new sis in law sent me an email asking me how to fix ham and beans. I thought everyone was born knowing how to do this. Maybe not, so here are the instructions I gave her.


1. Sort through beans and pick out rocks, etc.

2. Rinse beans a couple of times.

3. Pour boiling water over the beans in the pan you are going to cook them in. Cover and let sit for half an hour.

4. Drain beans. Add 1 chopped onion. Cover with water but don’t drown the beans. LOL Add ham bone or bits of ham.

5. Bring to a boil, cover,then turn heat down to simmer and cook till done. Remove the bone and put ham from bone back into the beans.

6. Season to taste.

Now get busy and make some corn bread!!

Missouri Burger

INGREDIENTS:
1 pound lean ground beef
2 teaspoons onion powder
1/4 cup honey mustard

1/2 teaspoon salt
1/4 cup brown sugar
2 tablespoons olive oil
4 slices Swiss cheese
(optional)
4 hamburger buns


DIRECTIONS:
1. Mix the ground beef, onion powder, honey mustard, salt, and brown sugar in a large bowl. Shape into 4 patties.

2. Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.

BBQ Pork Sandwich

INGREDIENTS
•1 (14 ounce) can chicken broth
•3 pounds boneless pork ribs
•1 (18 ounce) bottle barbeque sauce

DIRECTIONS
1.Pour can of chicken broth into crock pot and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks.
2.Preheat oven to 350 degrees. Transfer the shredded pork to a Dutch oven, and stir in barbeque sauce.
3.Bake in the preheated oven for 30 minutes, or until heated through.

Easy Hamburger Stroganof

•1 lb ground beef
• 1 medium onion chopped
•2 tablespoons flour
•1 teaspoon salt
•1/4 teaspoon pepper
•1 (8 ounce) can of mushrooms (do not drain)
•1 can cream of chicken soup
•1 cup sour cream
•2 cups of hot cooked noodles

In large skillet fry ground beef and onion until browned. Drain off any extra fat. Stir in flour, salt and mushrooms. Cook 5 minutes stirring constantly. Add soup and simmer for 10 minutes. Serve over the cooked noodles.

Easy Quiche

•1 baked pie shell (bake until just set, don’t brown)
•2 tablespoons of butter
•1/3 cup onion, finely chopped
•3 tablespoons red and green peppers, diced
•1/2 cup mushrooms, diced
•3 large eggs beaten
•8 oz sour cream
•5 slices bacon, cooked and crumbled
•1 & 1/2 cups Swiss cheese, grated
•1 cup mild Cheddar cheese, grated
•dash of salt and pepper

Preheat oven to 350 degrees. Saute onions, peppers, and mushrooms in the butter till softened. Combine with the eggs, sour cream, bacon, cheeses and salt and pepper. Pour mixture into pie crust. Bake for 40 minutes or until center is set. Let stand for 10 minutes before cutting. May be served with a dollop of sour cream if you like.

Robert's Beer Beef Stew

This recipe is from my Canadian friend Robert…

1. Coat approximately 2 pounds of lean stewing beef, cut into 1" cubes with flour, (about 1/2 cup) seasoned with 2 teaspoons of salt and 1/2 teaspoon of pepper.

2. In a frypan, heat thoroughly 1/4 cup vegetable oil. Add floured meat and cook over medium heat until evenly browned.


3. Add 2 onions, coarsely diced and 1 clove of garlic, finely chopped.
Combine with meat and cook over low to medium heat until onions are transparent.

3. Add 12 ounces of beer (2 cans), Canadian beer is the best to use. 1 Supercan of beer with 1 can of beef broth or consomme is good too). Stir.


4. Add 1 tablespoon of soy sauce, 1 tablespoon of HP sauce (or steak sauce), 1 tablespoon of Worcestershire sauce, 1 teaspoon of ketchup, 2 bay leaves and 1/2 teaspoon of thyme. Stir.

Bring to boil and simmer for 1+1/2 hours or until meat is almost tender.
Then add 3 potatoes, peeled and quartered, 3 carrots, peeled and sliced, (I sometimes add a rutabaga, but it needs to be added 20 minutes before potatoes and carrots).
Simmer for an additional 1/2 hour.

Add 1 10 ounce package of frozen peas, (or fresh ones if you like).
Bring to boil and simmer for 15 minutes or until meat and vegetables are tender. Remove bay leaves.
Makes 5 or 6 servings. I make mine in a Dutch oven roasting pan, eliminating the frypan.
Enjoy! ….. Serve with a salad and some crusty buns ….. delicious!
ROBERT

Meat Loaf

•2 pounds ground beef
•5 slices of bread torn into small pieces
•1 envelope onion soup mix
•3/4 cup of water or milk
•1/3 cup of ketchup
•2 eggs
Preheat oven to 350 degrees. Thoroughly combine all ingredients in a large bowl. Shape into a large loaf pan or 2 medium size loaf pans.

Bake uncovered approximately 1 hour or until done.

I take the meat loaf out of the oven after about 45 minutes to remove any excess grease. Then I swirl ketchup on top and put back in the oven until browned and done.

Easy Chicken a la King

•1/4 cup chopped green pepper
•2 tablespoons diced celery
•2 tablespoons butter or margarine
•1 tablespoon flour
•1 can condensed cream of chicken soup
•2 – 3 ounce cans of sliced mushrooms (undrained)
•3/4 cup cooked diced chicken
•1/4 cup chopped pimento
•Salt and pepper to taste


•Cook green pepper and celery in the butter until tender. Blend in flour; gradually add soup; add the mushrooms with the liquid. Cook until thick stirring constantly. Add chicken, pimento and seasonings; heat thoroughly.

•Serve over toast, noodles, or mashed potatoes.