Lisa’s Avalon Chicken

Mix together One can Cream of Musroom and One can Cream of Celery (or chicken).

Layer like this:

One layer soup
Chicken breast
Layer sliced Jack Cheese
Remainder of soup

Melt 1 stick of butter and mix it into a pack of stuffing mix.
Spread stuffing mix on top.

Bake at 350
30 minutes covered
30 minutes uncovered.

Golden Glow Pork Chops

from Fix It and Forget It

5-6 pork chops
salt to taste
pepper to taste
29-oz. can cling peach halves, drained (reserve juice)
1/4 c. brown sugar
1/2 t. ground cloves
8-oz. can tomato sauce
1/4 c. vinegar

Lightly brown pork chops on both sides in saucepan. Drain. Arrange in slow cooker. Sprinkle with salt & pepper.
Place drained peach halves on top of pork chops.
Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 c. peach syrup, and vinegar. Pour over peaches and pork chops.
Cover. Cook on Low 3-4 hours.

I am making this tonight for the first time. It smells so good with the peaches and cloves, mmm. The sauce is a peach BBQ and tastes good.

Wow, it was really good! I mean, pork chops are pork chops but the sauce was tasty and it was nice to have a bit of peach with each bite. We had alfredo noodles and apple sauce with it.

Leftover roast ideas

I asked some friends about leftover roast the other day and here are the responses.  I didn’t want to forget my options the next time I have a big lump of beef in my fridge.

hash: onion potatoes in frying pan to brown, put in some (1/2 c maybe) water, cover, cook until tender. lift lid & cook off most water, add cubed beef, salt & pepper. top w/ an egg if you wanna get fancy.

fried rice, tacos

i have shredded the beef for tacos, vegetable soup, french dip, beef pot pie,

make it into a meat pot pie–use the med white sauce recipe and half it milk with meat stock or meat drippings, add mixed vegies and hash browns or left over potatoes in a pie shell. . Stroganof, Hot roast beef sandwiches.

BBQ, You just put it in a pan & heat it up with some BBQ sauce & it falls apart usually. Oh so yummy!!!

roast beef sandwhiches

homemade fajitas or a pot roast soup

beef enchiladas

french onion soup

Homemade vanilla ice cream

• 3 cups milk
• 2 3/4 cups sugar
• 3/4 teaspoon salt
• 3 cups half and half
• 2 tablespoons vanilla extract
• 6 cups whipping cream

Preparation:

Scald milk until bubbles form around the edge of pan. Remove from heat; add sugar and salt, stir until dissolved. Stir in half and half, vanilla extract and whipping cream. Cover and refrigerate.

I use a rival electric ice cream maker so pour into the container to the fill-line, insert the paddle and top with the lid.  I like to put the canister in the bucket and start the motor so I can make sure it is running free and clear before adding the ice.  Add about 3 inches of ice in the bucket around the can then 1/4 cup of rock salt.  Continue the layers until full and keep the ice filled throughout the process.  Once the ice cream maker stops pull out the paddle and get a big spoon.  Dip the spoon into the ice cream and eat a huge bite before freezing the rest.  It will be soft at first but will harden up nicely when frozen.

Gather family around with bowls of crunched up oreos, m&ms, sprinkles, and different kinds of syrups.  Have fun!

Salisbury Steak

from Sandi’s kitchen

ground beef
1 chopped onion
1 egg
worcestershire sauce
bread crumbs
2 pkgs. instant brown gravy mixes
mushrooms some diced finely for loaves some in slices in sauce

In a large bowl mix ground beef, onion, tiny diced mushrooms, beaten egg, worcestershire, and bread crumbs. From into little loaves. Place in the bottom of a 13X9 pan. Mix instant gravy together in another vessel add the sliced mushrooms to it. Pour over loaves. Bake at 350 degrees for 25 minutes. Sauce should be thickened and loaves should be cooked through. If not I cook longer. So much depends on how the loaves are shaped.

May-June Menu

Zuppa Osso Buco, fresh bread (Rachael Ray)
meatloaf, potatoes, veggie
split pea soup, bread or rolls
chicken divan
clam chowder, bread
sw lasagna, salad
tater tot casserole, salad
mac tuna casserole (lunch)
chicken enchilada casserole, spanish rice
homemade mac & cheese
steak & potato (need I say more?)
ham, mashed potatoes, veggie
Italian beef stew, bread or rolls
Costco lasagna, veggie
BBQ pork ribs, salad
Italian chicken, stuffing or rice
chicken patty sandwiches (lunch)
pot pies (lunch)

Rachael’s Italian Chicken (crock pot)

4 frozen boneless skinless chicken breasts
1 pkg dry Italian Dressing mix
1 cup water

Combine in your handy dandy crock pot and cook on LOW for 8-10 hours.  The meat is very moist and excellent served with rice, veggie, and homemade bread (with jam of course).

Guacamole and Chips

Guacamole & Chips

This recipe is from an online friend.

avocados
juice of one lime
3/4 tsp of salt
at least one clove of garlic minced (go by your own tastes)
1/4 to 1/2 a cup or so of chopped onion
cilantro to taste
one tomato chopped

I just cut or mush the avocado up (leaving chunky) and then add all ingredients and mix up. Its very forgiving, you can change amts according to how you like and of course add some spice with jalapeno’s or something.
Cut up corn or flour tortillas and spray a little pam spray on them, sprinkle with salt and bake in the oven around 375 or 400. Maybe 10 min or so, you need to watch as they can burn fast.

Chicken Salad

2-3 cups shredded chicken (2 cans of canned chicken or shredded rotisserie chicken or whatever leftover chicken you have)
4 stalks celery (chopped)
1/2 c. mayo
1 T.  lemon juice
2 boiled eggs (chopped)
salt & pepper to taste

Serve on bread or on a lettuce leaf – enjoy!

Ham and Broccoli Strata

from Living Waters Ranch

12 slices white bread (I used wheat)
1 (10-oz.) pkg. frozen, chopped broccoli, thawed and drained
2 c. diced cooked ham
6 lg. eggs, lightly beaten
3-1/4 c. milk
1 T. dried minced onions
1/4 tsp. dry mustard
3 c. shredded sharp cheddar cheese
salt and pepper to taste

Cut bread into small cubes.  Layer bread cubes, broccoli, and ham in a buttered 9×13 baking dish.  Combine eggs and remaining ingredients; stir well.  Pour into dish; cover and chill at least 8 hours or overnight.  Remove from refrigerator and let stand 30 minutes.  Bake uncovered at 325 degrees for 55-60 minutes.  Makes 8 servings.