Recipe Group Recipes- Beef & Pork March 2011

SAUSAGE CHEESE BITES Prepared by: Cindy Ford

1 lb. mild pork sausage*

4 C. buttermilk biscuit mix

2 C. shredded cheddar cheese

1 C. Water

Crumble sausage into a skillet; cook over medium heat until no longer pink.  Drain.  In a large bowl, combine biscuit mix and cheese.  Add sausage and stir until well blended.  Stir in water just until mixed.  Shape into 1 1/2 inch balls.  Place on greased baking sheets.  Bake at 375 degrees for about 15 minutes, or until golden brown.  Makes 32-36 bites.

*If your family prefers foods with more spice, substitute hot pork sausage and Pepper Jack cheese.

FLORET CHEESE STRUDEL Prepared by: Cindy Ford

3 1/2 C. broccoli florets

2 1/2 C. cauliflower florets

1 small onion, chopped

1 garlic clove, minced

6 T. butter, divided

2 T. all-purpose flour

1 C. milk

2 T. grated Parmesan cheese

1 pkg. (17 1/4 oz.) frozen puff pastry, thawed

1 C. shredded mozzarella cheese

1/2 C. shredded cheddar cheese

In a large saucepan, bring 1 inch of water, broccoli and cauliflower to a boil.  Reduce heat; cover and simmer for 5-10 minutes or until crisp-tender.  Drain and set aside.  In a large saucepan, sauté onion and garlic in 2 T. butter until tender.  Stir in flour until blended, gradually add milk.  Bring to a boil, cook and stir for 2 minutes or until thickened.  Remove from the heat.  Stir in the Parmesan cheese, broccoli and cauliflower; set aside.  Melt remaining butter.  Place one sheet of puff pastry on a piece of waxed paper; brush with butter.  Spoon half of the vegetable mixture along one long side of pastry.  Sprinkle with half of the mozzarella and cheddar cheese.  Roll up jelly-roll style, starting from the long side topped with the vegetables; pinch seams and ends to seal.  Brush top with melted butter.  Carefully place seam-side down on an ungreased baking sheet.  Repeat with remaining dough, vegetable mixture, and cheese.  Bake at 400 degrees for 20-25 minutes or until golden brown.  Let stand for 5 minutes.  Slice with a serrated  knife.  Yield 2 strudels (4-6 servings each).

Party Potatoes Prepared by: Lacey Auger

6 c diced frozen hash browns, thawed slightly

1 can cream of chicken soup

1 stick of butter, melted

1 c sour cream

2 c shredded cheese

1/4 c onion

salt and pepper

Topping

3 tbsp butter melted

3/4 c crushed corn flakes

combine soup, melted butter, sour cream, cheese and onion. salt and pepper to taste. mix well. add potatoes and stir until combined. put mix into a greased  9 x 13 cake pan. 

combine crushed corn flakes and 3 tbsp melted butter. sprinkle on top of potato mix. bake at 350 degrees for 30-35 minutes or until bubbly.

Beef Stroganoff Prepared by: Emily Bowden

2 lbs stew meat

1 ½ cup water

3 T. Beef stew seasoning

1 can cream of mushroom soup

16 oz Sour Cream

Extra wide egg noodles

Place water, stew meat and seasoning in crock pot.  Cook on Low for 6 hours.  ½ hour before serving mix in cream of mushroom soup.  10 minutes before serving mix in Sour cream.  Serve over egg noodles.

Sour Cream Pound Cake Prepared by: Jolene Monteath

4 C. Sifted Cake Flour

¼ tsp. Salt

1 ½ C. Sour Cream

1 tsp. Baking Soda

¾ C. Butter

2 ¾ C. Sugar

2 tsp. Vanilla

3 Large Eggs

2 Tbsp. Lemon Juice

Preheat oven to 350.  Coat a 10 inch Bundt pan with cooking spray and breadcrumbs.  Lightly spoon flour into dry measuring cups; level with a knife.  Combine flour and salt; stir with a whisk.  Combine sour cream and baking soda; stir well.  Place butter in a large bowl; beat with a mixer at medium speed until light and fluffy.  Gradually add sugar and vanilla, beating until well blended.  Add eggs, 1 at a time, beating well after each addition.  Add juice; beat 30 seconds.  Add flour mixture alternately with sour cream mixture to sugar mixture, beating at low speed, beginning and ending with flour mixture.  Spoon batter into prepared pan. 

Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.  

Annie's Strawberry Dessert Prepared by: Carolee Scolville

Ingredients

• 1 cup butter, softened
• 1 1/2 cups all-purpose flour
• 1 cup chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 2 1/2 cups confectioners' sugar
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 1/2 quarts fresh strawberries, halved
• 1 (8 ounce) jar ready-to-use strawberry glaze

Directions

• Preheat oven to 350 degrees F (175 degrees C). 
• Mix the butter, flour, and pecans in a bowl, and press into a 9x13 inch baking dish. 
• Bake 10 to 15 minutes; do not allow to brown. Set aside until completely cool. 
• In a bowl, mix the cream cheese and confectioners' sugar until smooth. Blend in the whipped topping. Spread over the cooled crust. Refrigerate 8 hours, or overnight. 
• Top with strawberries and drizzle with glaze to serve. 

Café Rio Salad     Recipes from Nancy Scolville

*Sweet Pork:*
2 pounds pork
2 cans Coke (NOT diet)
dash garlic salt
1/4 c. water
1 can sliced green chilies
3/4 can enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar
Put pork, 1 can of coke, garlic salt and enough water to just cover the pork in a crock pot on low for 7-8 hours (or overnight). Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
Blend 1/2 can Coke, chilies, enchilada sauce and brown sugar.  If it looks too thick, add more Coke little by little.  Put shredded pork and sauce in Crockpot and cook on low for 2 hours.
*Chicken:*
1 small bottle Kraft zesty Italian dressing
1 tbsp chili powder
1 tbsp cumin
3 cloves garlic, minced
5 lbs chicken breast
Combine and cook on high in a slow cooker for 4 hours.  Remove and shred.  Return to slow cook for one more hour.
*Lime Rice*
*In a sauce pan, sauté:*
*2 Tbsp butter
1 yellow onion, chopped
4 cloves garlic, minced*
*In a large pot, bring the following to a boil:*
*6 2/3 cup water
8 tsp chicken bullion
½ bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chilies
1 Tbsp lime juice
½ tsp salt*
*Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.*
* **Black Beans:*
1 tbsp olive oil
2 cloves garlic, minced
1 tsp ground cumin
1 can black beans, rinsed and drained
8 oz tomato sauce
1 1/2 tsp salt
2 tbsp fresh chopped cilantro
 In a nonstick skillet, cook garlic and cumin in olive oil over medium heat until you can smell it. Add beans, tomato juice, and salt. Continually stir until heated through. Just before serving stir in the cilantro. (*NOTE* we added a can of corn, drained, to the beans with a dash of cumin and chili powder, it was AWESOME! We recommend doing this even though it's not"traditional Cafe Rio”)
*Tomatillo Dressing***
1 pkg of Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peel
½ - 1 clove garlic, minced
½ - 1/3 bunched cilantro, chopped
½ tsp lime juice
½ - 1 small Jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.
Mango Salsa:
1 large mango
1 large tomato (seeded and chopped)
1 cucumber (seeded and chopped)
3 Tbsp chopped cilantro
1 green onion (thinly sliced)
1 Tbsp lime juice
Tortillas
Cheddar cheese, shredded
Leafy green lettuce, shredded
Guacamole, optional
Sour cream, optional
Tortilla strips, or crushed tortilla chips
Parmesan Cheese
Additional cilantro
To assemble:
Place a tortilla on a greased skillet.  Sprinkle cheese on it and warm on medium heat until cheese is melted.  Add beans, rice, pork, then lettuce and a little scoop of pico de gallo, sour cream and guacamole, if desired. Add some tortilla strips (or chips), a shake of parmesan (or feta) cheese,
and top with a few cilantro leaves. Serve with the cilantro ranch dressing

Sirloin and Roasted Vegetables Salad Prepared by: Susan Shaw

Ingredients:

1 lb sirloin steak( I use petite sirloin steaks from Albertsons when they go on sale buy one get two free)

4 large Roma Tomatoes cut into quarters

2 cups peeled baby carrots, sliced 1/2" thick

2 cups sliced green bell peppers, 1" thick

Olive oil 

2 tsp no-salt herb seasoning such as Mrs. Dash

1 tsp fresh dill, chopped

Black pepper, garlic salt, onion powder, and salt 

1-2 heads Romaine lettuce

Ranch dressing, or your choice of dressing

Toasted slivered almonds

Cucumber

Directions:

Pre-heat over to 400. Combine tomatoes, carrots, and peppers in a large bowl. Pour a little olive oil or spray olive oil cooking spray over veggies and stir well to evenly coat with olive oil. Place veggies on a cookie sheet lined with aluminum foil and roast for 30 mins. 

Slice lettuce and cucumber and put in separate bowl. 

When vegetables are cooked, add no-salt herb seasoning and fresh dill and add to salad.

 Brush olive oil on both sides of steaks season with pepper, garlic salt, onion powder, and salt.  Grill until desired doneness. Let cool and then slice into strips. Serve steak over salad with favorite dressing and toasted almonds.  

Recipe Group Recipes- February 2011

Chicken Italiano Prepared by: Amy Heil

1 tbsp oil

1 medium onion, chopped

1 medium green or sweet red pepper, chopped

6 large fresh mushrooms, thinly sliced

1/3 c chicken broth

2 tbsp ted wine vinegar

29 oz tomato sauce

2 garlic cloves, minced

1 tsp sugar

1/4 tsp salt

1/4 tsp pepper

1 lb chicken breast, cut in 1-inch cubes

2 tbsp minced fresh basil or 2 tsp dried basil

1 tbsp minced fresh sage or 2 tsp dried sage

1 lb linguini, cooked and drained (I prefer rotini)

-In a skillet, heat oil over medium-high.  Saute onion, pepper and mushrooms until tender.  Add broth and vinegar; bring to a boil.  Boil for 2 minutes.

-Add tomato sauce, garlic, sugar, salt, and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 25 minutes.

-Add chicken, basil and sage.  Cook, uncovered, 15 minutes longer or until chicken juices run clear and sauce is slightly thickened.  Serve chicken and sauce over linguini.  Sprinkle with parmesan cheese and parsley if desired.  Serves 4

Baked Ziti Prepared by: Jolene Monteath

1 lb dry Ziti pasta

1 lb ground sausage

26 oz. spaghetti sauce

6 oz. provolone cheese

1 1/2 C. sour cream

6 oz. mozzarella cheese 

Parmesan Cheese (optional)

Bring a large pot of water to boil, add ziti pasta and cook until al dente.

In a large skillet, brown sausage, drain grease.  Add spaghetti sauce and simmer until ready to assemble dish.

Preheat oven to 350.  Butter a 9x13 pan pan.  Layer as follows:  pasta, sauce, provolone cheese, sour cream, pasta sauce, mozzarella cheese.

Cover with foil and bake for 30 minutes or until cheeses are melted.  Sprinkle with parmesan (if desired) and enjoy!

Parmesan Chicken Prepared By Emily Bowden

2 large chicken breasts (boneless and skinless)

4 cups crushed ritz Crackers

6 Tablespoons Parmesan cheese

1 ½ teaspoon garlic salt

16 oz. Plain Yogurt

1 cube melted butter

Cut chicken into 10 pieces.  Pound each piece of chicken until flat.  On a separate plat combine ritz crackers, parmesan cheese, and garlic salt.  Roll in yogurt and then cracker mixture  (I like to do this really thick).  Place chicken in a greased baking dish.  Sometimes I have to use two 9x13 pans.  Drizzle with melted butter.  Bake at 350 for 45 minutes.

Italian Tomato Sauce Chicken Prepared by: Stephanie Coyne

4 chicken breasts (thighs work also)

1 can tomato sauce

olive oil to taste (I normally do about 1/4 C)

garlic to taste

onion and/or green peppers (desired amount)

Italian Seasoning

salt & pepper to taste

combine ingredients and cook in crock pot 4-6 hours

Bread Bouquet Prepared by: Debbie Jones

Ingredients:

24 pack rhodes rolls dough

Dill weed

garlic salt

butter

12 wooden dowels

defrost dough in fridge until they are easy to work with.  Use 2 dough balls and squish together and roll around 1 dowel.  place on greased cookie sheet and bake @ 350 degrees for about 15 minutes or until golden brown.  melt about 3 or 4 TBS of butter in a small bowl, add dill weed and garlic salt to taste.  Brush over breadsticks and serve. Makes 12 breadsticks.

Cream Puff Cake Prepared by: Susan Shaw

Ingredients:

1 cup water 1/2 cup butter

1 cup all-purpose flour 4 eggs

1 (8oz) package cream cheese 4 cups milk

3 (3.5 ounce) packages instant vanilla pudding mix

1 (12 ounce) container frozen whipped topping, thawed

1/2 cup chocolate fudge topping (separated)

In a large heavy saucepan, heat butter and water to a boil over medium-high heat. Add flour and reduce heat to low. Cook and stir until it forms a ball and pulls away from the pan. Remove from heat and transfer to a large bowl. Beat in eggs, one at a time, beating well after each egg.

Spread in bottom and up the sides of an ungreased 9X13 pan. Bake at 400 for 35 minutes. Cool completely. Cover with 1/4 cup chocolate fudge topping.

To make the filling: In a large bowl, combine cream cheese and milk and beat until smooth. Add pudding mix and beat until thickened. Spread over cooled shell. Top with whipped topping, and drizzle remaining chocolate fudge over the top.

Mom Shaw's Lasagna Susan Shaw

1 lb. Italian sausage 1 clove garlic, minced

1 TB basil 1/2 tsp salt

1 lb canned tomatoes 2 6 oz cans tomato paste

10 oz lasagna noodles 3 cups cottage cheese

1/2 cup grated parmesan cheese 2 TB parsley flakes

2 beaten eggs 1/2 tsp pepper

1 lb pre-sliced mozzarella cheese

Brown meat slowly, spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered for 30 mins.

Cook noodles in large amount boiling salted water until tender. Drain and rinse

Combine cottage cheese, parmesan cheese, parsley, eggs, pepper, and additional 1/2 tsp salt in a separate bowl.

Place 1/2 the noodles in 9X13 baking dish and spread with half the cottage cheese filling. Add 1/2 mozzarella cheese and half the meat sauce. Repeat layers. 

Bake at 375 for 30 mins. Let stand 10 mins before cutting.

Recipe Group Recipes- January 2011


Maple Blondies with Maple Cream Sauce Prepared by: Jolene Monteath

1/2 C. Butter, melted and cooled

1/2 C. Sugar

1/2 C. Maple Syrup

2 tsp. Vanilla Extract

1 large Egg

1 C. All-Purpose Flour

1/4 tsp. Salt

White Chocolate Chips and nuts if desired

Preheat oven to 350F. Lightly grease an 8-inch square baking dish.

In a large bowl, combine butter, sugar, maple syrup, vanilla and the egg and whisk until smooth. Add in flour and salt and stir just until no streaks of flour remain. Add in white chocolate chips and nuts and stir to distribute evenly. Pour into prepared baking dish.

Bake for 30-35 minutes, until blondies are set and lightly browned.

Cool in pan on a wire rack.

Maple Cream Sauce

1 C. Maple Syrup

1/2 C. Heavy Cream

2 Tbsp. Butter

Combine maple syrup, cream, and butter in a medium saucepan. Stir to blend; bring to a boil. Reduce heat to medium-low and continue boiling, stirring occasionally, for 5 minutes. This mixture can boil quite high, so be sure to watch it carefully and reduce heat or stir as necessary.

Makes about 1 1/4 cups.

NOTE:  The original recipe called for coconut, which is also delicious.  Can substitute chocolate chips for 1/2 c. Coconut, continue recipe the same way.

Hot Artichoke Dip Prepared by: Liz Valdevieso

1 cup light mayonnaise

1 cup finely grated Parmesan cheese

1 4-oz can green chiles

1 15-oz can quartered artichoke hearts

Open artichoke hearts and drain. If desired, chop artichoke hearts into smaller pieces. Mix all ingredients together and bake at 350 for 30 minutes. Serve with crackers, tortilla chips, or bagel chips.

Broccoli Sauce Prepared by: Emily Bowden

1/2 C Brown Sugar

1/3 C Catsup

1/4 teaspoon Mustard

1 teaspoon vinegar

1 Tablespoon Butter

Mix in pan and boil for 30 seconds.

CHICKEN NOODLE SKILLET DINNER By: Cindy Ford

1 pkg. (8 oz.) Wide Egg Noodles

1 can (12.5 oz.) Chunk chicken or 1 1/2 C. chopped cooked     chicken

1 can Cream of Chicken Soup

1/2 C. Milk

4 oz. can Mushrooms, undrained

1 t. Parsley Flakes

1/2 t. Salt

1/8 t. Pepper

Parmesan Cheese

Cook noodles according to package directions.  In large skillet, combine noodles and remaining ingredients except Parmesan Cheese.  Cover; cook over low heat, stirring occasionally until heated through.  Sprinkle with Parmesan Cheese.

Tamale Pie Prepared by: Susan Shaw

1 can corn, drained

1 can chili or left over homemade chili

1 can black olives sliced

3-4 frozen tamales (there are some at Walmart that are delicious)

1 can black beans, drained (opt)

Cheese

Tortilla chips

(Can add hot sauce or whatever else to jazz it up)

1. Warm tamales as directed and cut into bite size pieces. 

2. Combine, chili, corn, olives, tamales, and beans and add some cheese. put tortilla chips on top and then sprinkle more cheese over chips and warm at 350 for 25 mins or until hot.

BBQ Cups Prepared by: Lacey Auger

1 1/2- 2 lbs ground hamburger

1-2 pkgs of refrigerator biscuits

BBQ sauce

shredded cheddar cheese

Brown hamburger meat, season to taste. Drain. Stir in BBQ sauce. Take biscuits out of package and flatten slightly with rolling pin. Grease muffin tin. Place flattened biscuits in muffin tin. Put a spoonful of meat in biscuits. Sprinkle with cheese. Bake according to biscuit directions, usually 10 min in a 400 degree oven. Let cool slightly and remove from pan.

Balloon Buns Prepared by: Shalyn Heath

1tube crescent rolls

8 large marshmallows

1/4 cup melted butter or margarine

Cinnamon Sugar

Unroll crescent rolls and divide into eight triangles.  Dip one marshmallow in melted butter and then roll in cinnamon sugar.  Place marshmallow on wide end of triangle and roll up, being careful to completely enclose it and pinch to seal.  Then dip the bun into the melted butter, turning to coat it, then roll in the cinnamon sugar.  Place in greased 9 inch cake pan.  Repeat with all eight marshmallows.  Bake at 375 degrees for 10-15 minutes.  Marshmallows will melt, leaving a sweet, sticky "balloon".

(Serve right out of the oven.... They will harden as they sit.  You can make them ahead if time, and refrigerate, but do not bake until you are ready to serve.