In the Kitchen with Paige...
Thursday's, 5:15pm
Jan 29, 09
Georgia Peach Cobbler
Ingredients:
1 stick butter, melted
1 cup sugar
1 cup flour
2 tsp. baking powder
¼ tsp. salt
1 cup milk
1 tsp. vanilla
4 ripe peaches, peeled, pitted, thinly sliced (or 32oz can of peaches)
½ tsp. cinnamon
¼ tsp. ground nutmeg
Instructions:
Heat oven to 375°
Pour melted butter into a 2-quart baking dish (8-inch square).
In a mixing bowl, combine sugar, flour, baking powder, and salt; stir to blend.
Stir in the milk and vanilla until blended.
Pour the batter over the melted butter.
Toss the peaches cinnamon and nutmeg.
Arrange the peach slices over the batter.
Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean.
The cake will begin to pull away from the sides of the pan.
Serve warm with a little heavy cream, whipped topping, or a scoop of vanilla ice cream.
Nov 20 , 08
Garlic Mashed Potatoes
Ingredients:
3 lbs. Yukon Gold potatoes
1 whole garlic bulb
1Tbsp. olive oil
1 cup sour cream
2 Tbsp. butter
1 Tbsp. fresh parsley (chopped)
¼ tsp. salt
Pinch of pepper
2 Tbsp fresh chives (chopped)
Instructions:
Preheat oven to 375 °. Peel potatoes and chop evenly. Place in a large kettle of salted water and boil. Cook over medium heat until potatoes are soft. (Approx. 20 min.) While potatoes are cooking separate garlic into cloves but do not peel. Place on an ovenproof pan and drizzle with olive oil. Roast in the hot oven for about 10 min. or until soft. Drain potatoes and return to kettle. Add sour cream, butter and squeeze pulp from roasted garlic into potatoes. Add remaining ingredients and mash until smooth.
Oct 27, 08
Meatball Soup
Ingredients:
¾ lb ground beef (we use Italian sausage)
¼ cup milk
¾ bread crumbs
2 cloves garlic (minced)
¼ cup finely chopped or minced onion
½ tsp. dried oregano
½ cup grated Parmesan cheese
½ tsp salt
8 cups beef broth (canned or made from bullion)
1 lb small cooked pasta (stars, alphabet, circles etc)
Instructions:
In a medium bowl mix the first 8 ingredients. Shape mixture into small balls about the size of hazelnuts. I usually start the water boiling and cook the pasta while I'm making the meatballs. When the meatballs are ready, heat the broth to boiling and drop meatballs in. Bring the meatballs in a full boil and reduce the heat to low. Cook for 8 to 10 min in order to fully cook the meat. Add the pasta to the soup and cook for another 3-5 min.
Serve with grated parmesan cheese and fresh parsley on top.
Oct 13 , 08 (Thu)
Mom-Garian Goulash
Ingredients:
2 lbs. ground beef, chicken or turkey
1 Tablespoon olive oil
1 cup chopped onion
2 cloves garlic minced
¼ cup flour
2 Tablespoon paprika
1 tsp salt
¼ tsp thyme
2 bay leaves
1 large can diced tomatoes 28 oz
1 cup sour cream
1 lb wide egg noodles (cooked)
Instructions:
Heat olive oil in large skillet. Brown the meat and drain most of the fat. Add onion, garlic and cook until onion is tender. (5 min) Add the flour, paprika, thyme, salt and bay leaves. Stir until well blended. Add the tomatoes and cover the pan. Simmer for 15 min.
Just before serving add the sour cream and serve over the egg noodles.
Sep 25, 08 (Thu)
Squash Casserole #1
Ingredients:
2 cups yellow squash, sliced (crook neck)
1 cup carrot, grated
1 cup onion, diced
1 cup sour cream
2 cups seasoned croutons
2 tablespoons butter
Instructions:
Mix vegetables together with the sour cream.
In a 2-quart casserole dish, layer 1/2 of the croutons on bottom.
Top with the vegetable/ sour cream mixture.
Add the rest of the croutons then top with the butter.
Bake at 350 F for 1 hour.
Squash Casserole #2
Ingredients:
3 large yellow squash (crook neck is best)
1 can cream of mushroom soup
2 tsp. roasted garlic
2 cup shredded cheddar cheese, extra sharp
salt and pepper to taste
Instructions:
Slice squash. Boil in water and salt until just tender. Drain well
Place Squash in casserole dish, mix in soup, pepper and enough milk to thin to the consistency you like, not real runny though, top with cheddar cheese.
Bake in 350 oven until bubbly and cheese is well melted.
Aug 16, 07 (Thu)
Roast & Black-eyed Peas
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1 can bean and bacon soup
1 small can diced green chiles
½ cup water
2 tsp. minced garlic
2 tsp. paprika
1 bag of frozen black-eyed peas
2 carrots (cut into ¼ inch slices)
1 medium onion (sliced)
1-1/2 lb. chuck roast
½ tsp. salt
Instructions:
Place all ingredients except roast and salt into crock pot. Mix well. Then add roast and cover roast with mixture. Cook on low 8-10 hours. Add salt at the end of cooking time. Serve with cornbread, enjoy!
Aug 16, 07 (Thu)
Grilled Vegetables
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
2-3 medium sized zucchini squash
2-3 yellow summer squash
1-2 yellow or white onions
Olive oil
Salt and pepper
Instructions:
Wash and chop vegetables. Mix in a bowl, drizzle with olive oil until coated lightly. Sprinkle with salt and pepper. Place vegetables on large sheet of foil and cover with another sheet of foil. Seal edges of foil and make several holes in top layer of foil for vents. Cook over medium heat on the grill for 10-17 min.
Aug 9, 07 (Thu)
Grilled Shrimp wrapped in Proscuitto
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1-2 lbs. cooked and frozen shrimp partially shelled and deveined (with tail on)
1 stick butter
2 Tablespoons minced garlic
1/2 pound Italian proscuitto (sliced extremely thin)
Several bamboo skewers soaked in water
Instructions::
Thaw shrimp in cold water, drain. Pat dry. Melt butter in medium sized bowl and add garlic. Place drained shrimp in butter and marinate for at least half hour. Wrap a strip of proscuitto around each shrimp and then place shrimp on the skewer. Several shrimp will fit on each skewer. Leave a space between each one to let the heat hit all sides of the shrimp. Grill on medium heat for about 3 min. on each side. Yummy!
Aug 2, 07 (Thu)
Chicken Laredo
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
6 boneless, skinless chicken breast (pounded thin)
Olive oil
3 cloves garlic (crushed)
Fresh Ground Pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Asiago cheese
¼ cup chopped jalapeño pepper
2 lbs. bacon
Instructions:
Pound chicken thin in a “Ziplock” bag. Add olive oil and garlic with a sprinkle of ground pepper. Marinate chicken at least 3 hours or up to 24 hours. Start the grill. On a cutting board, lay out chicken breast, on one end place two Tablespoons of cheese mixed together. Add 1 teaspoon of chopped peppers on top. Roll into burrito style rolls. Secure with a couple of toothpicks. Repeat until all of the chicken is used. Wrap each roll with three strips of bacon. Then wrap one more strip around the roll lengthwise. Cook on the grill approximately 20-25 min. Enjoy this dinner with a side of black-eyed peas and cornbread!
Jul 5, 07 (Thu)
Camping Breakfast Recipes
Paige Wiersgalla (call 835-8065 w/ ques.)
French Toast on the grill...
Ingredients:
Four eggs
3 Tablespoons milk
2-3 tsp. ground cinnamon
½ tsp vanilla
8 slices bread
Instructions:
Crack the eggs and place in a square plastic container (sandwich size). Add the remaining ingredients except the bread, and mix well. Cover tightly and place in cooler for camping trip. When ready to make the meal, move coals to one side, set a grate over cooler side of the campfire and place a piece of foil over the grate. I like to melt a small amount of butter on the foil. Dip each slice of bread in the egg mixture and “grill”. This can also be done in a fry pan just like on the stove. It's so yummy sometimes we don't even need syrup!
Biscuits on the campfire...
Ingredients:
Biscuits in the tube (found in the refrigerated case)
Foil
Butter and Honey or Jam
Instructions:
Move coals to one side of campfire. Place a grate over cooler side of campfire, and cover with foil. Place biscuits on foil and cover with a piece of foil. Cook as directed on package usually 8-12 min.
Cinnamon Rolls on the campfire...
Ingredients:
Cinnamon rolls frozen in a foil pan. (Found in the freezer section)
Instructions:
Move coals to one side of fire, place grate over cooler side. Put rolls on grate and cover with foil. Cook as directed on package.
Jun 28, 07 (Thu)
Sauerkraut Hot Dish
Paige Wiersgalla (call 835-8065 w/ ques.)
2 lbs. ground beef
3 cups egg noodles (not cooked)
½ cup chopped onion
1 large can sauerkraut
1 cup milk
2 cans cream of mushroom soup
Instructions:
Brown ground beef and drain. Layer ½ the meat, ½ onions, ½ egg noodles, ½ sauerkraut, in the bottom of 9X13 baking dish. Then repeat. In a medium size mixing bowl, mix soup and milk together with wire wisk. Pour over the layered ingredients. Cover the dish tightly with foil. Bake in 350° oven for 1 hour.
This dish comes from a dear friend of mine originally from Pine City Minnesota and now living in San Diego California.
Thanks a million Jessica!
Jun 21, 07 (Thu)
Wild Rice- Chicken Casserole
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1/3 cup wild rice
1/3 cup long grain rice
2/3 cup water or chicken broth
½ cup chopped onion
½ cup chopped celery
2 Tablespoons butter
1 can cream of mushroom soup
½ cup sour cream
½ tsp. curry powder (optional)
2 cups cooked chicken or turkey, in bite size cubes
Instructions:
In a large saucepan bring first 6 ingredients to a boil. Reduce heat and cover tightly. Continue cooking on low heat for 25-30 min., until the rice is tender. Remove pan from heat. Add remaining ingredients. Turn the mixture into a 13X9 baking dish and bake in the oven at 350° for 20-30 min., until hot and bubbly. This dish can be made ahead and either frozen or kept in the refrigerator for a couple of days and then baked. Add baking time accordingly.
Optional Ingredients: water chestnuts, broccoli, carrots, canned clams.
Jun 7 , 07 (Thu)
Leni's Corn Casserole
Paige Wiersgalla (call 835-8065 w/ ques.)
1 box corn muffin mix
½ cup butter (melted)
1 cup sour cream
1 can kernel corn (drained)
1 can cream style corn
Instructions:
Melt butter in baking dish. (Leni does this as the oven is preheating) Then add the remaining ingredients and mix well. Bake at 375° for 40 min. For a sweeter treat add two tablespoons sugar to the mix. For a more savory flavor add 1 tablespoon diced green chili peppers.
This recipe came from a dear friend of mine over some iced coffee one hot afternoon. Thanks, Leni!
May 31, 07 (Thu)
Girl Scouts - Campfire Dinner
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
2 lbs. ground beef
1 onion sliced into rings
3 carrots thinly sliced
8 potatoes sliced
Ketchup
1-2 tsp. Worcestershire sauce
Salt and pepper to taste
Instructions:
Mix W. sauce with ground beef and form into patties. Place sheet of foil on counter, add some potato slices, carrots, add one hamburger patty. Fold up foil to make secure packet. Top with squirt of ketchup, salt, and pepper.
Repeat using the remaining ingredients. Cook on a bed of coals of campfire for at least 40-45 min. Test to see that meat and vegetables are cooked.
May 17, 07 (Thu)
Memaw's Frito Salad
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
3-4 cups chopped lettuce
½ cup chopped red onion
¼ cup chopped green onion
1 cup cubed cheddar cheese (1/2 inch cubes)
1 can red kidney beans (drained and rinsed)
½ cup sliced black olives
1 chopped tomato
1-2 cups regular sized corn chips (Frito style)
¼ -½ cup Catalina salad dressing
Instructions:
In a large salad bowl mix the ingredients in the order listed above.
This is a great salad for a summer supper. The beans serve as the source of protein in place of a meat.
May 10, 07 (Thu)
Easy Omlets
Special Recipe from Listener
Put two eggs in a gallon Ziploc bag with favorite omlet ingredients. Put bag in a pot of rapidly
boiling water for 13 minutes. The resul is a perfect omlet every time. If you do more than one
at a time don't forget to write names on the bags.Great for camping!
May 10, 07 (Thu)
Grandma Norman's Buttermilk Pie
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
¼ cup flour
½ cup butter (melted)
½ cup buttermilk
1 ½ cups sugar
1 tsp vanilla
3 eggs
1 unbaked pie shell (9 inch)
Instructions:
Mix all ingredients thoroughly. Pour into the pie shell and bake for 1 hour at 350°. Cool and keep in the refrigerator. This is great served with a scoop on lime sherbet on the side. This recipe has been passed down for four generations in my family. Give it a try!
Apr 26, 07 (Thu)
Papaw's Angel Food Cake
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1 ½ cups powdered sugar
1 cup sifted flour
13 egg whites (room temperature)
1 ½ tsp. cream of tartar
1 ½ tsp. vanilla
¼ tsp salt
1 cup sugar
Instructions:
Sift together powdered sugar and sifted flour. Set aside. Using an electric mixer whip egg whites, cream of tartar, and salt until soft curled peaks form. Gradually add the sugar and mix well. Gently fold in ½ the flour and powdered sugar mixture. Then add the remaining mixture. Bake in an ungreased bundt or tube pan at 350° for 40 min. Bake on the lowest rack in the oven. Invert the cake pan onto a decorative cake plate after removing cake from the oven.
Toppings:
Fresh sliced strawberries and whipped cream
Chocolate sauce
Canned blueberry pie filling
Carmel sauce with sliced toasted almonds
Apr 19, 07 (Thu)
Pink Pickled Eggs
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1cup juice from a can of pickled beets
1 cup white vinegar
2 cloves garlic peeled
2 tsp. pickling spices
12 hard boiled eggs
1 small onion cut into rings
Instructions:
Combine all ingredients in a large glass jar.
Stir well and refrigerate for 3-4 days. Enjoy as you would pickles.
Great for picnics!
Apr 12, 07 (Thu)
Boiled Egg Casserole
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
8-10 hard boiled eggs
2 Tbsp. mayonnaise
1 tsp. vinegar
1 tsp. mustard
¼ tsp. salt
1 can cream of mushroom soup
½ cup milk
½ tsp. curry powder
1 cup shredded cheddar cheese
¼ cup chopped green onion
Instructions:
Peel and slice eggs lengthwise. Remove yolks. Mix yolks, mayonnaise, vinegar, mustard and salt in a small bowl. Fill eggs with mixture and place eggs in a baking dish. Mix soup, milk, curry powder, cheese and onion together. Pour mixture on top of eggs and bake at 350° for 15 min.
Serve with toast or crackers.
Apr 5, 07 (Thu)
Daniel's Egg Salad
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
6 hard boiled eggs
2-3 Tablespoons Mayonnaise
¼ cup chopped onion
¼ tsp. salt
¼ tsp pepper
¼ tsp. dried dill
½ tsp. dried parsley
Instructions:
Coarsely chop cooked eggs add to medium mixing bowl. Gently add remaining ingredients. Keep chilled.
Other additions:
¼ cup toasted, chopped walnuts
¼ cup chopped apple
1-2 Tbsp. sweet pickle relish
To cook the perfect hard boiled eggs start with cold water and cold eggs. Bring eggs to a boil with just enough water to completely cover the eggs in the pan. As soon as the water starts to boil begin timing, boil for 7 min. Then take the pan off heat and cool with cold water. Don't use an aluminum pan as a reaction occurs that turns the outside of the yolks a gray color.
Mar 29, 07 (Thu)
Beef Stir Fry
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1 lb. round steak sliced very thin
1 Tbsp. vegetable oil
1 large onion sliced thin
1 bell pepper (any color) sliced thin
2 cups chopped broccoli
2 carrots sliced thin
3 tablespoons soy sauce
1 tsp ground ginger
Instructions:
To make this dish first be sure all your vegetables are sliced and chopped as well as the meat. Stir-Fry dishes are meant to be cooked rapidly.
Heat the oil in a large skillet or wok. Add the meat and cook on high heat for 3-5 min. Add vegetables and cook for another 2-4 min. Reduce heat to medium, add soy sauce and ginger. Cover and cook for another 3 min. or until vegetables are tender.
Sometimes I use frozen vegetables for a quick meal.
Serve over rice or thin noodles
Mar 22, 07 (Thu)
Schnitzel
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1 lb. boneless meat (turkey, chicken, veal, beef or pork) pounded thin
2 Tbsp. Vegetable Oil
1 egg
1Tbsp. milk
1 cup bread crumbs
1tsp. garlic powder
¼ tsp. nutmeg
¼ tsp. paprika
Instructions for Meat :
In a small bowl beat egg and milk and set aside. In another small bowl mix bread crumbs and spices and set aside. Heat oil in skillet. Dip meat pieces into egg mixture followed by the crumb mixture and brown on both sides in hot oil. Then place meat on baking dish in 325° oven.
Sauce:
1 cup broth (chicken or beef)
1 Tbsp. flour
1 cup sour cream
1 Tsp. dried dill weed
Instructions for Sauce:
Mix flour, sour cream, and dill in small bowl. Pour broth into skillet with meat drippings, then add sour cream mixture, stir and heat until bubbly and slightly thickened.
Serve sauce over meat. This is also great with a squeeze of lemon.
Mar 1, 07 (Thu)
Rossato Family Sauce
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1Tablespoon olive oil
1-2 lbs. Country Style Pork Ribs (boneless)
2 Tablespoons minced Garlic
1 Extra large can tomato sauce (105 oz. can)
2 Tablespoons dried oregano
½ cup red cooking wine
¼ cup sugar
1 teaspoon salt
Instructions:
Heat olive oil in large stock pot. Drop in ribs and brown on all sides. Add remaining ingredients and bring to slow boil. Reduce heat and simmer for at least 2 hours on low heat. I prefer to cook my sauce all day as it thickens the sauce and produces a much richer flavor. To serve: Remove ribs from sauce and place in baking dish add a cup of sauce and bake for 15 min. in a 350° oven.
Serve sauce with any style pasta. We love angel hair and penne. This is a great recipe to make double and freeze half the sauce. Also try freezing the amount you need for a meal in several containers! This is great for busy families. Enjoy! This recipe came from my wonderful Grandmother-in-law Antoinette Rossato. She is rejoicing with Jesus. We all miss her.
Feb 15, 07 (Thu)
Cowboy Brownies
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1 cup oil
6 Tablespoons cocoa powder
4 eggs
2 cups sugar
2 Tablespoons light corn syrup
1 teaspoon vanilla
1 ½ cup flour
1 teaspoon baking powder
1 teaspoon salt
1 cup chopped nuts (optional)
Instructions:
In a medium size mixing bowl add ingredients in the order listed. Mix by hand until just blended, do not
over-mix. Pour into a greased 9X13 pan. Bake at 325° for 25-30 min. Do not over-bake.
Optional:
Add ½ cup chocolate chips to batter or
Add ½ cup peanut butter chips to batter or
Add ½ cup walnuts to batter or
Add fresh spearmint leaves to brownies just after removing from oven.
Feb 8, 07 (Thu)
Lazy Daisy Cake
Paige Wiersgalla (call 835-8065 w/ ques.)
Cake:
2 eggs (beaten)
1 cup sugar
1 cup flour
Pinch of salt
2 teaspoons baking powder
½ cup milk
1 Tablespoon butter
1 teaspoon vanilla
Frosting:
4 Tablespoons melted butter
5 Tablespoons brown sugar
2 Tablespoons heavy cream
Instructions:
Heat milk, 1 Tablespoon butter, and vanilla in saucepan until just scalded. In a medium mixing bowl add eggs, sugar (gradually), flour (gradually), salt and baking powder. Then add milk mixture. Mix well. Pour into a greased and floured 9X9 pan or iron skillet. Bake at 375° for 25 min. Combine frosting ingredients and pour over cake while it is still warm. Put cake bake under broiler oven until frosting bubbles. Serve while still warm if possible.
This recipe came from my Grandmother, Ina Norman. She has used this recipe for 67 years! Enjoy
Feb 1, 07 (Thu)
Bannana Split Cake
Paige Wiersgalla (call 835-8065 w/ ques.)
Crust:
1 cup crushed graham crackers
¼ cup butter-melted
¼ cup sugar
Filling: 8 oz. cream cheese-softened
½ cup butter-softened
1 teaspoon almond extract
4 cups powdered sugar-sifted
Layers: 15 oz. can crush pineapple-with juice
3 ripe bananas
Topping: 8 oz. tub of whipped topping
½ cup chopped pecans
To Assemble: In mixing bowl combine crackers, melted butter, and sugar. Press into a 9X13 baking dish.
Again in a mixing bowl, cream together cream cheese, butter, almond extract. Gradually add the powdered sugar. Place spoonfuls of filling around the pan and spread evenly over crust.
Next slice the three bananas evenly over the filling, top with spoonfuls of the crushed pineapple and again spread evenly. Finally, top with whipped topping and pecans if desired. Let this dish “set” in the refrigerator for at least an hour before serving.
Jan 25, 07 (Thu)
Fish Soup or Paige's Scuba Soup
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
1 Lb. fish fillets, thawed and cut into 1 inch pieces
1 Lb. shrimp shelled and cleaned
1 6 oz. can minced clams
1 bell pepper-chopped
½ cup onion-chopped
1 clove garlic-minced
1 Tablespoon cooking oil
1 16 oz can diced tomatoes
1 8 oz can tomato sauce
2 teaspoons parsley
¼ teaspoon dried oregano
¼ teaspoon dried basil
Sauté the pepper, onion, and garlic in the oil until tender.
Instructions:
Add the tomatoes, sauce and spices and bring to a boil. Reduce heat and cover, cook on low for 20 min. Add fish, shrimp and clams, again bring to a boil and then reduce. Cook only until fish and shrimp and completely cooked. Approximately, 5 min.
Jan 18, 07 (Thu)
Beef Stew
Iris Langford (Paige's mom) (call 835-8065 w/ ques.)
Note: This recipe is excellent for using left over roast.
Ingredients:
3 cups beef/chuck roast (1” cubes)
4 large potatoes (1” cubes)
1 large onion (chopped)
6 carrots (1/2” slices)
1 can whole kernel corn
1 can cut green beans
2 large cans crushed tomatoes
½ teaspoon garlic powder
Salt and Pepper to taste
Instructions:
Bring roast, potatoes, carrots and onions to a boil and cook until tender. Do not drain. Add canned vegetables, tomatoes and seasonings. You may need to add more water if the stew is too thick. Simmer 1 hour. Serve with saltine crackers or cornbread.
Jan 11, 07 (Thu)
Bigos (Polish Stew)
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
2 Lbs. Sauerkraut
1 Tablespoon Vegetable Oil
2 med. Onions Chopped
3-4 Tablespoons Paprika
2 cloves garlic minced
1 cup dry white wine or chicken broth
3 ½ lbs. pork cubed
1 Tablespoon caraway seed
¼ cup tomato paste
2 cups chicken or beef broth
1 lb chopped mushrooms
1 cup sour cream
Instructions:
Brown meat in Dutch oven. Add chopped onion and mushrooms. Next add all remaining ingredients except sour cream. Cook on low to med heat for 2 hours. Just before serving add the sour cream for a rich texture.
Jan 4, 07 (Thu)
Everybody's Favorite Soup (or Easy Broccoli Soup)
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
¼ cup butter
1 cup sliced mushrooms
½ cup chopped green onions
2 cups cooked rice
2 cups cooked broccoli
1 large can cream of mushroom soup
2 cups chicken broth
1-2 teaspoons curry powder
Salt and pepper to taste
Instructions:
In a large soup kettle melt butter, add mushrooms and onions. Cook until tender.
Add the next 5 ingredients and simmer until heated thoroughly.
December 21, 06 (Thu)
Christmas Morning Casserole
Paige Wiersgalla (call 835-8065 w/ ques.)
Ingredients:
8 slices bread torn into small pieces
3 cups grated cheese
1 lb breakfast sausage ground and browned (hot)
6eggs
2 ½ cups milk
1 can cream of mushroom soup
¼ cup water
Salt and pepper
Instructions:
Lightly butter 13X9 pan
Brown sausage and drain
Layer sausage and cheese and bread in 13X9 pan
(cheese as top layer)
In a small bowl:
Beat eggs add milk, add soup, water, salt, and pepper.
Pour mixture over layers in pan.
Bake until eggs are set about 1 hour (350 degrees)
MERRY CHRISTMAS AND HAPPY NEW YEAR!
December 7, 06 (Thu)
Spicy Crackers
Paige Wiersgalla (call 835-8065 w/ ques.)
1 box saltine crackers
2 packages Fiesta Ranch salad dressing mix
1 2/3 cups vegetable oil, or other salad oil, not olive oil
1-2 teaspoons red pepper flakes
Place all of the crackers in a 2 gallon “ziplock” bag or a container with a tight seal.
In a small bowl, combine
salad dressing mix
oil
pepper flakes.
Pour mixture over crackers and seal container. Gently turn container to coat all the crackers. About every 30 min. turn the container to coat or “marinate” the crackers. After 2 hours the crackers should be ready to serve.
Great with chili, or other Mexican dishes. Great alone as a snack during the “big Game”
.
November 30, 06 (Thu)
Turkey Quesadillas
Paige Wiersgalla (call 835-8065 w/ ques.)
1 pkg. flour tortillas
1-2 cups cooked turkey
1-2 cups refriend beans
1/4-1/2 cup chopped green onion
1-2 cups shredded cheese
Heat flat pan on med. heat. (skillet or ?)
Place one tortilla in pan sprinkle with turkey, green onion, and cheese. Then place another tortilla on top. Heat for approx. 2 min. Flip and heat for another 2 min. or until cheese is melted. Repeat until all tortillas are used. Do not add any oil to the pan.
Serve with sour cream, salsa, guacamole, chopped tomatoes.
This is a great recipe for any type of cooked meat or refried beans. Some of our favorites are: browned ground beef, shredded cooked chicken, cooked shrimp and cooked fish.
November 16, 06 (Thu)
Turkey Tips
Paige Wiersgalla (call 835-8065 w/ ques.)
First things FIRST: Make sure the turkey you are buying has a current expiration date.
If you purchase a frozen turkey you will need to use one of the two recommended thawing methods. NEVER thaw the turkey on the counter at room temp.
Refrigerator Thaw: Place unopened turkey breast side up in a shallow pan in the refrigerator. This takes approximately one day for each four pounds your turkey weighs. Ex. 16 lb. turkey takes 4 days
Cold Water Thaw: Place unopened turkey breast side down in a container large enough to cover the turkey with COLD water. You may then place to container on the counter. You will also need to change the water about every 30 min. This will take approximately 30 min. for each pound your turkey weighs. Ex. 16 lb. turkey takes 8 hours
Always remember to take care when handling raw poultry. Sanitize all surfaces and utensils before reusing them.
Turkey should bake, grill, fry until the internal temperature reaches 160°.
Remember to refrigerate all leftovers within two hours after the turkey leaves the oven.
It is also best to remove the stuffing from the turkey before storing leftovers.
Have a Happy Thanksgiving!
November 9, 06 (Thu)
Easy Enchilada Casserole
Paige Wiersgalla (call 835-8065 w/ ques.)
15-20 CORN Tortillas (torn into about 2" pieces)
2-3 Cups cooked chicken, turkey or ground beef
½ cup chopped onion
1 large can Red Sauce (enchilada)
1-1/2 cups shredded cheese (for this dish I like Colby/Jack)
In a 13X9 inch baking dish layer ingredients in the order they appear above.
Bake in 350° oven for 20-25 min.
This is our favorite leftover turkey dish; it gives the turkey a whole new flavor!
November 2, 06 (Thu)
Easy Chicken Divan
Paige Wiersgalla (call 835-8065 w/ ques.)
¼ cup butter
¼ cup chopped onion
¼ cup flour
1 teaspoon salt
1-2 teaspoons curry powder
¼ teaspoon pepper
4oz. can sliced mushrooms
13oz can evaporated milk
2-3 cups cooked cubed chicken
2 cups cooked broccoli
Arrange chicken and broccoli in a 13 X 9 baking pan.
In a medium saucepan melt the butter and add onion, cook until onion is tender. Remove from heat and add next four ingredients. Mix well. Add can of mushrooms and return to heat. Next, add the can of evap. Milk. Heat until slightly thickened and pour over chicken and broccoli. Top with shredded Monterrey Jack cheese. Bake at 375° for 20-25 min.
To serve a larger crowd I add 2 cups cooked rice and double the sauce amount.
Serve with French bread and tossed salad.
October 26, 06 (Thu)
Pecan Crusted Chicken (recipe makes 4 servings)
Paige Wiersgalla (call 835-8065 w/ ques.)
Bowl 1 (large enough to dip chicken breast in)
Beat well
2 eggs
1/2 cup milk
Bowl 2 (large enough to dip chicken breast in)
Mix well
1/2 cup flour
2 tsp. cinnamon
2 tsp garlic powder
1 cup pecans, finely chopped
1 tbsp. sugar
1tsp. salt
1tsp. pepper
4 skinless boneless chicken breasts:
Dip chicken breasts in wet mix (bowl 1) and roll in dry mixture (bowl 2). Pecans to stick to chicken breasts for flavor. In a fry pan of hot olive oil (3 tbsp.) fry chicken breasts about 5 mins. on a side and serve.
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