Hearty chicken pot pie

Ingredient -

• 1 chicken
• 1 onion, quartered
• 1 tsp. salt
• 4 peppercorns
• 1 bay leaf
• 1/3 c. butter
• 2 large carrots, julienned
• 1 c. sliced green beans
• 1 c. sliced mushrooms
• 1/4 c. all-purpose flour
• 1/2 c light cream
• salt and pepper
• 8-10 small cooked onions
• Pastry for single-crust pie
• 1 egg, lightly beaten
  

Preparation Method

In large saucepan, combine chicken, quartered onion, salt, peppercorns and bay leaf; pour in enough water to cover chicken. Bring just to boil; skim off any froth. Reduce heat, cover and simmer for 1-1/2 hrs. to 2 hours or until chicken is tender. Strain, reserving stock. Discard onion, peppercorns and bay leaf.

Remove and discard skin and bones from chicken. Cut meat into large chunks; set aside.

In saucepan, melt half of the butter over medium-low heat; cook carrots, green beans and mushrooms for 5 minutes. With slotted spoon, remove vegetables and set aside.

Add remaining butter to saucepan; stir in flour and cook, stirring constantly, for 1 minute. Stir in 2-1/2 c. reserved stock; cook, stirring, until thickened and smooth. Add cream and heat through but do not boil. Season with salt and pepper to taste.

Gently stir chicken, reserved vegetables and cooked onions into sauce; spoon into 8-c. shallow casserole. Roll out pastry and cover casserole; brush with egg. Bake in 400 F(200 C) oven for about 20 minutes or until hot and bubbly and pastry is golden.

Chicken Tortilla Casserole

Ingredient -

• 2 T oil
• 6 chicken breast halves, boned/skinned, cut into thin strips
• 1/2 cup thinly sliced green onions
• 1 clove garlic (minced)
• 3 T cornstarch
• 4 cups cold chicken broth
• 1 1/2 cup shredded monterey jack cheese (divided)
• 1/2 cup Miracle Whip salad dressing
• 1/2 cup sour cream
• 1 (4 oz) can chopped green chilies (undrained)
• 1/2 cup sliced ripe olives (divided)
• 1/4 cup chopped parsley or cilantro
• 12 (7 inch) flour tortillas

Seafood lasagna

FILLING:

• 3 C ricotta cheese
• 8 oz. cream cheese, room temperature
• 2 eggs
• 10 oz. spinach, cooked, drained and chopped
• 1 lb. cooked crab meat. shredded
• 1 sweet red pepper, seeded and diced
• 1 bunch of green onion, sliced
• 1/2 C chopped fresh basil
• salt and pepper to taste
• 1 1/2 lbs. mozzarella cheese, thinly sliced
  

SAUCE:

• 3 T olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 5 C plum tomatoes, packed in puree
• 1/2 C dry white wine
• 1/2 C chopped fresh basil
• 2 tsp. fennel seeds,salt and pepper to taste
• 1 C heavy cream
• 1 lb. med shrimp, shelled, deveined and poached briefly
• 1 lb. scallops, poached briefly
• 3 dz. mussels, steamed and shelled
• 2 dz. littleneck clams, steamed and shelled
• 1 1/4 lb. lasagna noodles,

Preparation Method

1. To prepare sauce: heat oil over medium high heat and saute onion and garlic. Stir in wine, basil, fennel seeds, salt and pepper. Simmer, uncovered, for 45 min, stirring occasionally.
2. Stir the cream into the sauce, stir in all the shellfish and simmer for 5 minutes. Remove from the heat.
3. Preheat oven to 350 degrees
4. Cook the noodles, drain and cool.
5. To make filling: beat the ricotta, cream cheese, eggs until smooth. Stir in the spinach, crabmeat, red pepper, green onions, basil, salt and pepper
6. Butter a large rectangle pan. Spread a thin layer of the sauce without the shellfish on the bottom of the pan. Cover with a layer of noodles. Top with half the filling, then half the seafood sauce. Cover the sauce with a layer of mozzarella.
7. Place another layer of noodles over the mozzarella and spread with the remaining filling. Top with another layer of mozzarella. Add a final layer of noodles and then the remaining sauce. Cover with the remaining cheese.
8. Bake lasagna until bubbling and browned about 50 min.
9. Let stand for 10 minutes before serving.
10. This can also be prepared the day Before... Do not cook the lasagna noodles if this is done.

Stacked Tortilla Pie

Ingredient -

• 2 T. olive oil
• 1 minced yellow onion
• 3 minced garlic cloves
• 1 chopped red bell pepper
• 1 cup corn kernels
• 1 lb. shredded cooked chicken
• 1/2 tsp. ground cumin
• 1/4 cup chopped cilantro
• 8 flour tortillas - 10"" wide
• 1 cup enchilada sauce
• 1 cup shredded cheddar cheese
• 1 cup shredded jack cheese, avocado and cilantro sprigs for garnish

Seafood and Artichoke Casserole

Serving size: 8 to 10
Preparation time: 45 minutes
Baking time: 25 to 30 minutes

Ingredients:

• 2 14-ounce cans artichoke hearts, quartered
• 2 pounds medium shrimp, cooked and deveined
• 1 pound fresh white crab meat, rinsed and picked
• 1/2-pound fresh mushrooms, sliced
• 4 tablespoons butter

Fruited Beef Curry Casserole

- - - - - - - -Ingredient - - - - - - - -

• 2 lb Lean Ground Beef
• 1 ea Lg. Apple, Chopped
• 1 ea Lg. Onion, Chopped
• 1 c Chopped Dried Apricots
• 1 ea Med. Green Pepper, Chopped
• 2 tb Curry Powder
• 2 tb Cooking Oil

Bean Herder's Pie

Preheat oven to 375F.

----------The Filling:------------

• 1 medium onion
• several garlic cloves
• splash of red wine
• 1 red pepper
• 2 cups frozen corn
• another splash of red wine
• 1/2 lb mushrooms
• 1 19 oz tin kidney beans
• 28 oz tin Italian tomatoes
• 1/2 lb green beans
• 1 T chili powder
• 1 T coriander seed
• 1 tsp cumin
• splash of hot sauce
• 2 T cocoa powder
• 1 T oregano

Pinwheel-Vegetable Casserole

Note: This is an attractive way to serve vegetables to guests. Use it with any of the following vegetables:peas, frozen mixed veggies, green beans and onions, or lima beans.

PINWHEELS:

Cut crusts form 4 slices of bread. Then flatten bread SLIGHTLY with palm of hand so it doesn't break when rolling up. Spread with 5 oz of cheese spread. (Use pimento spread or Cheez Whiz or Velveeta cheese-softened to room temperature and mixed with 1 Tblsp milk.) Roll up like a jelly roll. wrap in plastic wrap and place in refrigerator while preparing vegetables.

Lasagne Pie

- - - - - - - - - Ingredient - - - - - - - - -

• 15 ounces ricotta cheese, part skim milk
• 1 package spinach -- thawed
• 8 ounces spaghetti -- uncooked
• 2 cups tomato sauce -- cooled
• 1/4 cup parmesan cheese -- grated
• 3 large egg -- separated
• 1/2 cup mozzarella cheese, part skim milk -- shredded
• 1 tablespoon olive oil

Make Ahead Enchilada Casserole

-----------Ingredient----------------
2 cups Monterey jack cheese; shredded
1 cup cheddar cheese, lowfat; shredded
1 onion; chopped
1/2 cup sour cream
2 tablespoons fresh parsley; optional
1/4 teaspoon salt
1/4 teaspoon black pepper
15 ounces tomato sauce

French egg casserole

-----------Ingredient --------

• 1/4 c. butter
• 1/4 c. flour
• 1 c. non dairy creamer
• 2 c. boiling water
• 3/4 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/2 lb. Gruyere cheese, grated
• Pinch black pepper
• 1 tbsp. prepared mustard
• 2 egg yolks, beaten
• 2 tbsp. water
• 1/2 c. butter
• 4 lg. onions, thinly sliced
• 1/4 lb. fresh mushrooms, thinly sliced
• 12 hard boiled eggs, quartered,Paprika

Garden Harvest Lasagna

-----------------Ingredient ----------------------

• 2 Tbsp. olive or vegetable oil
• 2 medium zucchini, sliced
• 1 package (10 oz.) mushrooms, sliced
• 1 container (15 oz.) part-skim ricotta cheese
• 2 cups shredded part-skim mozzarella cheese (about 8 oz.)
• 1/4 cup grated Parmesan cheese
• 1 egg, slightly beaten
• 1 tsp. dried basil leaves, crushed
• 1 jar (27.7 oz.) Spaghetti Sauce
• 1 package (16 oz.) lasagna noodles, cooked and drained

Shephard's Pie

--------------------Ingredient -------------

• 1 lb ground turkey (or chicken, ground beef, ground lamb)
• 1/2 cup celery, chopped
• 1/2 cup chopped onion
• 1 cup boiling water
• 1 chicken bouillon cube
• 2 tbsp flour
• 1 tsp salt
• 1/4 tsp pepper
• 1 10-14oz can of your favorite veggies
• 3 cups mashed potatoes
  

Ginger Tea

Ingredient -

• 1 cup sliced fresh ginger (washed well, but no need to peel it)
• 1 Tbsp. whole black peppercorns
• 1 1/2 Tbsp.whole black cardamom seeds (can be found at Indian grocery store inexpensively)
• 1/2 tsp. cloves (don't overdo cloves)
• 4 sticks cinnamon
  

Preparation Method

Put into pot with a gallon of water. Bring to boil, reduce heat and simmer for 1 hour. Turn off heat, add two black tea bags (yes, with caffeine, it is needed to provide a catalyst for the other ingredients). Steep for ten minutes with the tea, then remove tea bags and continue steeping another 20 minutes.

Strain. Add water to bring volume back to one gallon. Store in pitchers in refrigerator. Can freeze portions that won't be used in a
week.

To serve, for each cup of tea, add a few ounces of milk, rice dream or soy milk, heat up to almost boiling.

Note: it is important to add this last ingredient to coat the stomach to protect from possible irritation from the pepper.

This recipe has the benefits of improving circulation, reducing fever, calming digestion, stimulating the immune system, etc. Taken as a preventative, drastically reduces the incidence of colds (that's the claim anyway... I Dunno).

Orange Beef

A quick take on the classic Chinese restaurant dish — add steamed rice and veggies for a complete meal. If you like your beef hot and spicy, substitute crushed red pepper for the black pepper.

Total Time: about 22 minutes

------------------------Ingredient ------------------

• 2 boneless beef top loin steaks, 3/4 inch thick (10 ounces each), trimmed
• 2 medium oranges
• 1 tablespoon dark brown sugar
• 4 tablespoons soy sauce
• 1 1/4 teaspoons cornstarch
  

--------------------Preparation Method-------------------------------

1. Heat nonstick 12-inch skillet over medium-high heat until hot. Sprinkle steaks with 1/4 teaspoon salt. Add steaks to skillet and cook 4 minutes; turn steaks over and cook 4 to 5 minutes longer for medium-rare or until of desired doneness.

2. Meanwhile, from oranges, remove 6 strips of peel (3" by 1" each) and squeeze 1/2 cup juice. Stir brown sugar, soy sauce, cornstarch, and 1/4 cup cold water into orange juice until blended.

3. Transfer cooked steaks to platter and keep warm. Reduce heat to medium; add orange peel and 1/4 teaspoon coarsely ground black pepper to skillet and cook 1 minute, stirring. Add orange-juice mixture to skillet and heat to boiling; boil 1 minute.

4. To serve, cut each steak crosswise in half; pour sauce over steaks.

Makes 4 main-dish servings.

Each serving: About 225 calories, 28 g protein, 8 g carbohydrate, 8 g total fat (3 g saturated), 0 g fiber, 75 mg cholesterol, 555 mg sodium.

Easy glazed pork roast

Ingredient -

• 1 (3-1/2 to 4 pound) boneless pork loin roast
• 1 (16 oz.) can whole berry cranberry sauce
• 1/4 cup lemon juice
• 3 Tbls. brown sugar
• 1 tsp. cornstarch

Beery Good Chicken

Ingredient -

These five ingredients pack a lot of flavor. The sauce is delicious so be sure to serve with mashed potatoes, noodles or rice to sop it up.

• 1 whole chicken, cut up
• 2 tablespoons oil
• 1 packet dry onion soup mix
• 1 bottle or can of beer
• 2 tablespoons flour

Old fashioned fruit stack

Ingredient -

• 1 c. shortening
• 1 c. sugar
• 2 eggs
• 1 c. milk
• Self-rising flour (enough to make a soft stiff dough)
• 1 tsp. cinnamon
• 2/3 c. molasses
• 1/8 tsp. ginger

Grandma's vinegar taffy

Ingredient -

• 2 c. granulated sugar
• 1/2 c. water
• 1/4 c. white distilled vinegar
• 2 tbsp. softened butter
  

Preparation Method

Combine sugar, water and vinegar in heavy gauge saucepan. Bring to boil over medium flame; stir only to dissolve sugar. Cook to 240 degrees or until soft ball is formed when small amount of syrup is dropped in very cold water. Add 2 tablespoons butter. Cook to 270 degrees or until syrup forms hard, but not brittle, threads when dropped into very cold water. Turn off flame. Wash crystals from side with wet pastry brush. Pour into buttered 15 1/2 x 10 1/2 x 1 inch jelly roll pan. When cool enough to handle, butter hands, pull until candy is white, satin-like and almost elastic. Twist in 1/2 inch rope. Cut in pieces.

Makes 3/4 pound.

(This recipe is lots of fun for the kiddies, not so much fun for Mom; but be a martyr and try it anyway.)

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Men have tried the recipe of 'eternal youth dawn of time, and now it seems that a scientist has finally succeeded. The most amazing thing is that the solution is quite simple.