Chicken Chow Mein

¼ C. Onion (chopped)
1can (4oz.) Mushrooms, drained (reserve juice)
2 Tbs. Butter
2 C. Celery (diagonally sliced)
1can (1lb.) Bean Sprouts, drained
3 Tbs. Sugar
½ tsp. Salt

2 Tbs. Corn Starch
3 Tbs. Water

1 ½C. Cooked Chicken or Turkey, shredded or diced
Chow Mien Noodles
Rice

Cook onion & mushrooms in butter until tender
Add water to reserved mushroom juice to measure 1 ½ cups of liquid
Add Celery, Bean Sprouts, Soy Sauce, Sugar, and Salt.
Heat to Boiling
Reduce heat and simmer 15 min.

Blend Cornstarch and Water
Stir into Vegetable Mixture.
Stir constantly, until mixture thickens and boils.
Boil and stir 1 minute

Stir in Chicken/Turkey
Heat through
Serve over Chow Mien Noodles and Rice

Pork and Veggie Egg Rolls

1/3 lb. lean ground pork

1 Tbs.+1 ½ tsp. Soy Sauce
1 Tbs. Oyster Sauce
2 tsp. Corn Starch

1 Tbs.+ 1 ½ tsp. Vegetable Oil
2 tsp. Toasted Sesame Oil
2 Cloves Garlic (minced)
1 C. Mushrooms (chopped)
5-6 Scallions (chopped)
4C. (½ lb.) Green Cabbage (thinly sliced)
2C. Carrots (coarsely grated)
¼ tsp. Pepper

1 pkg. Egg Roll Wraps
Frying Oil (vegetable, canola, etc.)

Brown pork in skillet until no longer pink
Set aside

Combine soy sauce, oyster sauce, and
corn starch in small bowl
Wisk until smooth and starch is dissolved
Set aside

Heat oils in skillet over high heat, stirring
often
Cook Vegetables in this order:
Garlic (2 min.)
Mushrooms & Scallions (1 min.)
Green Cabbage & Carrots (1 min.)
Add cornstarch mixture and cook for 1 min.
Stir in pepper
Transfer mixture to a cookie sheet
Cool thoroughly about 30 min.

Wrap egg rolls according to package instructions.
Fry in about 1 inch of oil until lightly golden brown*

*Egg Rolls in photo have been baked.  Brush oil on both sides of wrapper, add filling and fold.  Bake at 425* for 10 minutes.  Turn, and bake for another 10 minutes until you have desired color. 

Swiss Oatmeal

Raw Old Fashioned Oats 
Yogurt (Greek or flavored) 

Set out ingredients buffet style. 
Put Oats in a Bowl and top with preferred yogurt and toppings 

Suggested toppings- Chopped Walnuts, Sliced Almonds, Bananas, Berries, Peaches

Egg in the Hole in the Bread

Bread, sliced
Butter
Egg
Salt and Pepper to taste

Toast Bread
Butter both sides
Cut hole in Bread using top of small glass*
Remove hole
Place hole and crust in skillet
Bring skillet to high heat
Crack egg in the hole in the Bread
Salt and Pepper to taste
Once Egg has set up on bottom, flip
Continue to cook on other side until Egg is done 

*small cookie cutter can also be used

Stuffed Peppers

4 large bell peppers 
1 Onion, diced 
1 cups Rice, cooked 
6oz can Green Chilies 
15oz can Green Enchilada Sauce 
15 oz can Black Beans, rinsed and drained 
15 oz can Corn, drained 
15 oz can diced Tomatoes (optional) 
1 cup Chicken, cooked & shredded*
Shredded Cheese 
Salt and Pepper to taste 

Cut Peppers in half and poke holes with knife 
Line peppers in 9x13 pan 
In a bowl, combine remaining ingredients 
Spoon filling into peppers 
Cover with Foil Bake at 450* for 20 minutes 
Uncover and top with Cheese 
Place back in oven to melt Cheese 

*Also good with Hamburger

Cottage Cheese and Tomato Salad

16oz Cottage Cheese 
½ cup Mayonnaise 
2 Tomatoes, diced 
Green Onions (about 4) or Chives, chopped 
Salt & Pepper to taste (about ¼ tsp each) 

Mix ingredients and serve.

Quiche

¼ lb Bacon or Sausage, cooked 
4 oz Shredded Cheese 
2 TBS Butter 
4-6 Eggs, beaten 
¼ cup finely chopped onion* 
1 tsp Salt 
½ cup Flour 
1 ½ cups Milk 

Lightly grease 9” pie pan 
Line bottom of pie pan with cheese and crumbled meat 
Combine remaining ingredients in bowl
Wisk together until smooth. 
Pour over cheese and meat in pie pan 
Bake at 350* for 45 minutes 
Serve hot or cold 

*Also good with Green Onion, Spinach, Red Pepper, Green Pepper, Cilantro, Mushrooms. 
-Add a bit less liquid or increase cooking time when adding vegetables. 
-To save time in the morning, make the night before and refrigerate overnight.

Olive Garden Salad

Curly Leaf Lettuce, shredded 
Tomatoes, diced (salt & peppered) 
Black Olives (Canned) 
Pepperoncinis (sliced from a jar) 
Croutons 
Purple Onion, sliced
Shredded Parmesan Cheese 
Wishbone Robusto Italian Dressing* 
Grilled, diced Chicken Breast (optional) 

 Mix ingredients to taste and serve. 

 *Olive Garden will also sell you a bottle of their dressing

Baked Potato Soup

4 large Potatoes, baked and diced
4 TBS Butter
4 TBS Flour
3 cups Milk
3 cups Chicken Broth
½ pound bacon, diced
1 Onion, diced
3 Stalks Celery, diced
Green Onions, diced
Shredded Cheese
Salt & Pepper
Crushed Red Pepper Flakes

Sautee Bacon, Onion & Celery
Add Butter, Salt, pepper, & Crushed Red Pepper Flakes
When Butter is melted, add Flour
When Flour is no longer white, add Chicken Broth.
Add Potatoes 
Add Milk 
Boil/Simmer to thicken 
Serve with Green Onion and Shredded Cheese on top

Fruit Pizza

 

Crust- 
2 cup Flour
1 cup Butter
4 TBS Powdered Sugar
Filling- 
8 oz Cream Cheese
12 oz Cool Whip
1 cup Powdered Sugar
1 tsp Orange Rind
Glaze- 
½ cup Sugar
2 tsp Cornstarch
¼ cup Cold Water
¼ cup Lemon Juice
½ cup Orange Juice
Suggested Toppings- 
Strawberries, Grapes, Kiwi, Bananas, Blueberries, Peaches, Raspberries

Crust- 
Mix ingredients together and press into large cookie sheet.
Bake at 350* for 10 minutes.
Let cool.
Filling- 
Mix ingredients together and spread onto cooled crust
Glaze- 
Mix ingredients together in saucepan.
Bring to boil and allow to cool.
Toppings- 
Wash toppings and cut into bite-sized pieces.
Put in large bowl and stir gently to mix.
Pour glaze over fruit and stir gently to mix. Pour over crust that has been topped with filling.

Bangers and Mash

 

Johnsonville Brats

Mashed Potatoes

Onions, sliced or diced

Onion Gravy Mix

Beef Better Than Bouillon

Frozen Peas 

Fry Brats in Large skillet. 

When cooked, set aside and add Onions. 

Fry onions until softened and carmel color. 

Add water, onion soup mix, and Beef Better Than Bullion. 

Cook to gravy consistency.

Serve over mashed potatoes with peas and cooked Brats.

Taco Soup

1lb Hamburger

1 Onion, diced

1 pkg. Taco Seasoning

1 can (15 oz) Kidney Beans

1 can (15 oz) Black Beans, rinsed and drained

1 can (15 oz) Chili/Pinto Beans

1 can (15 oz)Corn, drained

1 can (15 oz)Diced Tomatoes (spicy)

Sautee Onions and Hamburger together in Soup pot.

Add Taco Seasoning

Add remaining ingredients and heat through.

Serve with Cheese, Sour Cream, and Tortilla Chips.

*also consider adding the following

Green Chiles

1TBS Chipotles in Adobo

Enchilada Sauce