Monday, April 9, 2007

Week 7 Recipes

Simple Beef Stroganoff (crockpot)
from 101 Things To Do With A Slow Cooker

1 lb stew meat, cubed
1/2 cup dried minced onion
1 can (10 3/4-oz) cream of mushroom soup
1 can (4-oz) mushrooms, drained
1/4 tsp garlic salt
1 cup sour cream

Combine all ingredients except sour cream in greased slow cooker. Cover and cook on low heat 6-8 hours. Add sour cream the last hour of cooking. Spoon over hot noodles.

Skillet Sarzana

1/2 lb Itallian Sausage
1/2 lb lean ground beef (or you could use a full pound of either of these meats)
1 onion, chopped
1 clove garlic, diced
1 (8-oz) package wide egg noodles
1 (16-oz) can crushed tomatoes
1 (8-oz) can tomato sauce
2 cups water
1 cup shredded cheddar cheese
salt/pepper to taste

In a large skillet (I use my electric skillet) brown ground beef and sausage. Add onion near the end and saute with meat. Add uncooked egg noodles, crushed tomatoes, tomato sauce and water. Add salt and pepper to taste. Stir gently, and simmer for 1/2 hour. Keep checking it during this time; you might need to add some water if the noodles absorb all of the liquid too quickly. When the noodles are softened, add the grated cheese and continue to stir until it melts. At this point, do not overcook - the cheese might burn. Makes 4-6 servings, and it's great as leftovers.

Orange Chicken (crockpot)
from 101 Things To Do With A Slow Cooker

6 boneless, skinless chicken breasts
1/4 cup molasses
2 Tbsp cider vinegar
2 Tbsp orange juice
2 Tbsp Worcestershire sauce
2 tsp Dijon mustard
1/8-1/4 tsp hot pepper sauce, optional

Place chicken in greased slow cooker. Combine all other ingredients and pour over chicken. Cover and cook on high 3-4 hours or low 7-9 hours. Serve over rice.

Upside Down Spaghetti

1 package spaghetti
  • 1 large jar of your favorite pasta sauce
  • 3/4 cup sour cream
  • 1/2 (8 ounce) package cream cheese
  • 1/2 package of dry itallian dressing mix
  • 1 cup mozzarella cheese, shredded

Preheat oven to 350 degrees. Cook spaghetti according to directions on package. Do not overcook. While pasta is cooking, cream sour cream, cream cheese and dry itallian mix in a bowl. Spread cream mixture in bottom of a 7 x 11 casserole dish. Drain spaghetti and add sauce until coated how your family prefers it (we like saucy spaghetti, some prefer it more dry.) Spread spaghetti over the cream mixture. Top with a bit more sauce (if you like) and sprinkle with Mozzarella cheese. Bake in oven until heated through and cheese is melted, about 20 minutes.

from Sharon Johnson
(A sister on our Temple night made this last year and it was such a hit)

7 oz. uncooked pasta (colored twisty kind is nice)
1 green pepper, chopped
1 tomato, diced
1 med. zucchini, sliced and diced
1 bunch green onions, chopped
(you could probably add anything you really liked, even cucumbers)

1/4 c. red wine vinegar
1/4 c. salad oil (or olive)
1/4 c. Johnny's Salad Seasoning**

Cook pasta. Rinse and cool. Add vegetables and mixed dressing. Refrigerate.

**Johnny's Salad Seasoning, a dry combination of seasonings, I found in the aisle where the salad dressings are and comes in a jar.
You could also try where the spices are too.

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