The Cookbook

Mix and Match Stir Fry


oil for frying (vegetable, peanut or olive)
2-3 cloves crushed garlic

GLAZE SAUCE
1/2 cup chicken broth (may be made from boullion)
2 Tbs. Soy sauce
2 Tbs. corn starch
Stir all these ingredients together until well-mixed and give a final good stir with a fork or whisk before adding to stir-fry.


GROUP A
Choose 1 or more proteins
beef, cut into strips
chicken, cut into strips or cubbed
shrimp/lobster/scallops/clams
pork, cut into strips
Tofu (see note)


GROUP B
Choose 2 or more longer cooking vegetables
sliced mushrooms
broccoli florets
baby carrots
zucchini
cauliflower
green beans
asparagus, cut into 1" lengths


GROUP C
Choose 2 or more faster cooking vegetables
bean spouts
shredded cabbage (reg., bok choy or nappa)
shredded carrots
chopped green onions
snow peas
sugar snap peas
bell peppers
chopped onion
chopped celery


GROUP D
Optional Canned Vegetables
mushrooms
bamboo shoots
mixed asian vegetables
water chestnuts

Heat skillet or wok on med. hi (about 3 minutes).
Add about 3 Tbs. oil; heat until oil shimmers
Add garlic and meat, stir fry about 2 minutes
Add vegetables from group B, stir fry 3 minutes
Add vegetables from Group C, stir fry 2 minutes
Add optional canned vegetables, stir fry 1 minute

Add Glaze Sauce, stir fry until sauce thickens. Garnish, if desired with cashews or chopped green onions. Serve with rice.

For lo mein, add cooked linguini after adding sauce.


Note: To Stir-Fry Tofu:
Cut 1 container extra-firm tofu into about 24 strips. Heat 3 Tbs.oil in non-stick pan over med.hi heat until oil shimmers.While oil heats, sprinkle 1/3 cup of cornstarch on a big plate and dredge tofu with hands until evenly coated in it. When pan is hot, fry tofu on one side until brown- 4 to 6 minutes. Turn with tongs and cook on second side. Remove to paper towels. Add at the end of stir fry, before sauce/glaze is added.

Flash McCord

Soda Bread

4 cups all purpose flour
1 Tablespoon sugar
1 1/2 teaspoon salt
2 teaspoon baking soda
1 egg beaten
some combination of 4 tablespoons of cold butter and shortening (I like 2+2)
2 cups buttermilk


Cut fat into dry ingredients to look like course meal.

Make a well in the mixture and add egg and buttermilk, stir with a spoon until mixed; should be a sticky stiff dough. Knead slightly to a ball; treat the dough like a biscuit DO NOT over knead.

Bake at 425* 35-45 minutes in a cast iron pan or a baking sheet. Can be checked like a cake for doneness. Skewer in the center - if it comes out clean you're done.

sangersteve

Seven Can Soup

In a large pot:
Brown 1 lb hamburger meat with 1 chopped oinion. Drain any fat.

Add:
2 cans ranch style beans
2 cans tomatoes (use Rotel if you want it hot)
3 cans minestrone soup
Pinch of basil
If you wish, add ½ cup of wine

Heat and serve with corn bread.

librarylady

Salt and pepper pieces of meat. Coat each with flour.

Pleace in a skillet that has just enough oil to cover bottom.

Sprinkle 2 T flour over the meat. Cover the skillet and cook slowly until golden brown. The brown the other side. When both sides are brown add chopped onion to taste.

Let the onions tender then add small amount of water - about 1/2 cup and continue slow cooking the meat and adding small amounts of water until meat is very tender. Leave enough water for gravy. Gravy will be on the thin side. This may be cooked in a covered casserole in the oven.

jude

Back in my College days, about 5 years ago, we took a 4 ltr of any cheap red...the cheaper the better. 4 bttls of 7-up. Then lots of citrus sliced: oranges, lemons, grape fruit, limes and anything else. (Brandy was too precious and expensive.) Throw it all in a "clean" trash can. Let sit for several hours then add two bags of ice and voila!

Mark S.

Shepherd's Pie (Quick and Easy)

This is a variation of traditional shepherd's pie that is sure to please any
meat and potatoes fan. The ground beef has a natural rich mushroom gravy and the potatoes are loaded with cheese.

INGREDIENTS:
1 pound ground chuck beef
8 ounces mushrooms, chopped
1/2 cup chopped onion
2 large cloves garlic, pressed or finely minced
1 teaspoon kosher salt
Freshly ground pepper to taste
1 Tablespoon Worcestershire sauce
1 Tablespoon flour
1/2 cup beef broth
1/2 cup heavy cream
1/2 cup frozen peas, unthawed
2 cups shredded hash brown potatoes (frozen or deli-packed), packed
1/8 cup chopped chives (or finely sliced green onions with tops)
2 cups finely-shredded cheddar cheese or cheese blend, divided use
1 teaspoon kosher salt
1/4 cup mayonnaise
Sweet Hungarian paprika

PREPARATION:
Preheat oven to 375 F.

Place ground beef, mushrooms, onion, garlic, salt, and pepper in a large
heavy skillet.

Sauté, breaking up ground beef, until the juices have almost evaporated.

Stir in Worcestershire, then flour. Cook 1 minute, stirring often. Add beef
broth, stirring to combine, then heavy cream. Simmer until gravy thickens.
Pour into glass baking dish. Let cool slightly, then sprinkle green peas
evenly on top of beef.

In a mixing bowl, combine hash brown potatoes, chives, 1 cup of the cheddar cheese, salt, and mayonnaise. Spread evenly on top of beef layer. Spread remaining cup of cheddar cheese on top and sprinkle lightly with paprika.

Bake about 45 minutes until cheese has melted and is slightly browned. Let rest 15 minutes before serving.

4 to 6 servings.

Ric

Andy's Soup

I concocted this last week. Turned out really good:

1 large can diced tomatos
3 regular cans of chicken broth.
1 boneless chicken breast (frozen is OK.)
1 small package fresh celery
1 fresh jalepeno
1/2 cup brown instant rice
1/2 white onion
1 garlic bulb

Into soup pot, empty the three cans of chicken broth and the can of diced tomatos. Add instant brown rice. Heat.

Chop celery.
Dice onion.
Grate jalepeno as finely as possible.
Separate garlic into peeled, trimmed cloves.

Add celery, onion and jalepeno to soup.
Using a garlic press, press each clove directly into the soup.

Add whole chicken breast to soup. When it's completely cooked, remove it, dice it, and return it to soup.

When this soup is finished cooking, you'll have a tasty, low calorie, very filling soup that also will make the whole kitchen smell great!

Enjoy!

Andy

Sandra's Cajun Party Mix
Printed from COOKS.COM


8 c. Corn Chex
8 c. Rice Chex
8 c. Wheat Chex
8 c. Cheerios
12 oz. mixed nuts
1 pkg. stick pretzels
1 1/2 to 2 sticks butter
3 tbsp. parsley flakes
3 tsp. celery salt
3 tsp. garlic salt
3 tsp. garlic powder
1 1/2 tsp. cayenne pepper
3 tsp. onion powder
1 1/2 tbsp. Worcestershire sauce
1 tsp. onion salt
3 tsp. Season All
3 tsp. Tony's seasoning
1 tbsp. Tabasco sauce

Mix all the above ingredients. Bake at 300 degrees for 1 hour, stirring every 15 minutes.

Jami

Salsa

Here's a pretty simple one we use a lot. It does involve a water bath and canning jars.

9-10 large tomatoes
1/2 cup jalapenos, chopped
1/2 cup red chili peppers, chopped
1 tbsp garlic salt
1 1/2 tsp pickling salt
1 small grated carrot
1 large onion, chopped
1/4 tsp black pepper

Cook above 30 mins.

Fill hot clean jars and place loosened lids on

Cover with boiling water bath 15 mins.

Remove and hope they all seal!

*Remember to sterilize your jars/lids/tops first!

jude

Salsa

I just use an immersion blender to mix up:

3 or 4 big tomatoes
2 seeded medium jalapenoes
1/2 a white onion
good fistfull of cilantro
squeeze of lime
pinch of salt to taste


When fresh tomatoes are too pink to make a nice red pico/salsa, I use canned plum tomatoes.

Flash McCord

Salsa

4 to 6 dried chipotle chiles, stems discarded, or 4 to 5 chipotles in adobo sauce
6 large unpeeled garlic cloves
1 pound tomatillos, husked and rinsed
Salt
Sugar (optional)

If using dried chiles, heat a dry griddle or heavy skillet over moderate heat. Add half the chiles and toast, pressing down on them with a metal spatula, until they start to crackle. Turn and toast the other side. Transfer to a bowl and repeat with the remaining chiles. Cover the chiles with hot water and let soften for 30 minutes, stirring occasionally. Drain the chiles. If using canned chiles, simply wipe off the adobo.

Heat a dry griddle and toast the garlic, turning occasionally, until softened and blackened in spots about 15 minutes. Let cool, peel and roughly chop.
Meanwhile, heat the broiler. Spread the tomatillos on a rimmed baking sheet and broil for about 8 minutes, turning once, or until blackened in spots and softened. Let cool.

Scrape the tomatillos and any accumulated juices into a food processor or blender and add the chiles and roasted garlic. Puree until thickened and smooth. For a chunkier salsa, pulse the tomatillos and roasted garlic until coarsely pureed. Finely chop the chiles and add them to the tomatillo mixture. Transfer the salsa to a bowl and stir in 6 to 8 tablespoons of water so the salsa has a spoonable consistency. Season with salt, plus a little sugar, if you want to soften the tangy edge. Makes about 2 1/2 cups.

Jami

Skillet Enchiladas

1 10-3/4 oz. can cream of mushroom soup
1 14 oz. can enchilada sauce (medium)
1/4 c. milk
1 7 oz. can diced green chilies
12 corn tortillas (more, if you need to streeeetch)
2 1/2 cups shredded sharp cheese
7 oz. can sliced ripe olives
1 lb. ground turkey (or lean ground beef)
1/2 chopped onion (optional)

In a skillet brown the turkey (or beef). The key to using turkey is to add nearly a full can of fat free chicken broth when you are browning (turkey doesn't actually brown", it just cooks). (If you use beef, then drain it after browning!) After browned, add the mushroom soup, enchilada sauce, milk and green chilies to skillet; heat until bubbly. Wrap tortillas in a damp paper towel and microwave about 60 to 90 seconds until soft. Sprinkle some cheese and olives on each tortilla, roll up "jelly roll style" and place seam side down in the meat sauce in skillet. Cover and heat thru - about 5 minutes. After you plate servings, top with a few sprinkles cheese and a few slices of olive.

Just Me

Salsa

3 tablespoons finely chopped onion
2 small cloves garlic, minced
3 large ripe tomatoes, peeled and seeds removed, chopped
2 hot chile peppers, Serrano or Jalapeno, finely chopped
2 to 3 tablespoons minced cilantro
1 1/2 to 2 tablespoons lime juice
salt and pepper

Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool. Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper.
Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.

budman123

Strawberry-Pineapple-Apple Crunch

The Crunch is just waaay too easy.

1 can stawberry filling
1 can crushed pineapple in juice
1 can (or 2) apple pie filling
1 yellow cake mix (store brand or cheep stuff is strangely better)
1 stick butter, melted

Layer in a 9"X 13" pan, strawberry first, then the pineapple with the juice, and the apple pie filling.
Sprinkle the cake mix on top, lumps are okay.
Pour butter as evenly as possible on top, and bake in a 350*
oven for 1 hour.
Cool for @ 10 minutes.
Serve with ice cream to cut the sweet. ;)

Ninja Kat

Stuffed Green Chilies

4 (4 oz. each) cans whole green chilies
10 oz. Cracker Barrel sharp (or extra sharp) cheese, grated
2 slices white bread (cut in small cubes)
2 eggs beaten
2 cups milk
1/2 tsp. oregano
salt

Rinse, wash and seed canned chilies, spread out on paper towels to dry. Layer ingredients (twice) starting with the chilies, then bread, then cheese in a rectangular pyrex casserole dish. With hand mixer, beat eggs, add milk oregano and salt - beat again. Pour liquid mixture over chilies. Bake at 350 degrees for 45 minutes. (Our family requires a double recipe - love it with steak or brisket).

klh6656

Frito Taco Salad

1 head lettuce, torn or shredded
1 c. (or more to your liking) cheddar cheese, grated or in small cubes
3 tomatoes, diced
green onions, chopped - as many as you want
1 large can black olives
1 regular size pkg. fritos, crushed
1 can Ranch Style Beans
1 bottle Kraft Catalina Dressing

Combine all except dressing and Fritos and chill. When ready to serve mix in entire bottle of dressing and crushed fritos, reserving some for on top. Serve immediately.

klh6656

Betty-Sue's Sweet 'n' Sour Franks

(Betty-Sue is a long-time friend, another mother in fact (same goes for "Ruth" of "Ruth's Vegetable Soup"!)

3 pkgs. all beef hotdogs (sliced) OR 3 pkgs. cocktail smokies OR meatballs
8 - 10 oz. grape jelly
10 - 12 oz. Chili Sauce

Combine jelly and chili sauce in electric skillet or crockpot, stir in meat of choice, simmer 20-30 minutes.

klh6656

Salmon Loaf

(surprisingly good)

1 (15 1/2 oz.) can red salmon, drained
2 small pkg. cream cheese (9 oz. total)
1 tbsp. liquid smoke
1 tbsp. lemon juice
1 small onion chopped fine
chopped pecans

Mix all of the above ingredients (except pecans) together. Mold into a loaf. Cover with chopped pecans and chill. Really good with Keebler Wheat Crackers.

klh6656

Orphie's I Wish I Had Thought of This Sangria Swirlies

4 ltr any cheap red wine
4 bottles 7-Up
Lots of sliced citrus - oranges, lemons, grapefruit, limes, and anything else

Throw into a clean trash can. Let sit for several hours, then add two bags of ice.

Orphie

Mom's and Ruth's Vegetable Soup
(both ladies get credit - we're not sure who came up with it first!)


1 ½ cups carrots sliced (or whole baby carrots)
1 ½ cups onion, diced
½ large potato, diced (we usually leave this out, personal pref.)
1 reg. sized can stewed tomatoes w/ juice
1 can corn, WITH juice
1 can peas, WITH juice
11 oz. V-8
leftover roast, shredded
leftover gravy
3 beef bouillion cubes
1 cup elbow macaroni
3 cups water
2 tbsp. ketchup
S&P (but careful w/ salt as canning juices have a lot)

Saute onion in butter. Add carrots, potatoes and enough water to cover. Boil 10 min. (roughly) until veggies are tender. Stir in leftover gravy, tomatoes, peas, corn, V-8, Roast, ketchup, bouillon cubes, 3 cups water. Bring to a boil and then simmer at least 45 minutes. Add uncooked macaroni and bring to a boil, lower heat and cook until macaroni is almost tender (it’ll keep cooking after you turn it off).

***GREAT w/ cornbread.

klh6656