Wednesday, June 18, 2008

Peanut Chicken Stir fry

By: Angie Wycherly

8 oz. angel hair pasta: cooked as directed
1 lb boneless skinless chicken in strips- cook about 6-8 min.

Add to chicken and simmer until saucy consistency:
2 C. small broccoli florets (I use frozen stir fry veggies or anything I can find)
½ C. Kraft Asian toasted sesame dressing
2 T. soy sauce
¼. T. each: ginger, garlic powder, crushed red pepper

Pour sauce over pasta and sprinkle with
1/3 C. chopped peanuts

Feta and Vegetable Rotini Salad

By: Becca Brown

3 C. tricolor rotini pasta, cooked, drained and cooled
1 C. crumbled Feta cheese
1 C. halved cherry tomatoes
1 C. chopped unpeeled cucumber
½ C. sliced olives
½ C. zesty Italian dressing
¼ C. finely chopped red onion

Toss all ingredients in a large bowl. Cover. Refrigerate at least 1 hour to blend flavors. May need a little more dressing added before serving.
Feta cheese may be substituted with cheddar if desired.

8 servings about 1 C. each.

Tortellini Soup

1 cup onion
2 cloves garlic
1 lb. Italian sausage, hot or mild (I omit)

Sauté together. If you don’t use the sausage just brown the garlic and onion in a little butter on the stove.

In a large pot, add
5 C. beef broth to the onion mixture then add:
1 t. each: basil, oregano, and parsley
1 C. water
1- 15 oz. can tomato sauce
1- 28 oz. can diced tomatoes
1 c. sliced carrots

Simmer on the stove for about 45 min.

Then add:
2 zucchini (in quartered chunks)
1 pkg. cheese tortellini
1 sm. can sliced olives.

Simmer for a few more min until tender. Enjoy!

Aunt Laurel’s Spaghetti

By: Pam Bigelow

1 lb. pkg thin spaghetti
1 large can V8 juice
½ lb. grated American cheese
1 lb. ground beef
1 large onion, chopped
Salt & pepper
1 T. chili powder
1/8 tsp. cayenne pepper
1 sm. bottle green olives, sliced
1 can black olives, sliced

Boil spaghetti and drain. Cover with V8 juice. Fry hamburger and onion with salt and pepper. Mix with spaghetti and add chili powder cayenne pepper. olives and cheese


Bake at 350 for 1 hour. If necessary, add more juice. Cover with more cheese the last 20 min.

Salmon Fettuccine

8 oz. uncooked fettuccine
1 ½ C. sliced fresh mushrooms
1 small zucchini, sliced
2 T. chopped onion
2 T. Butter or marg.
1 T. flour
¾ c. milk
¾ c. canned or fully cooked salmon chunks
½ c. frozen peas, thawed
½ c. diced fresh tomato
1 T. minced fresh parsley
¼ t. salt
1/8-1/4 t. pepper
1/8 t. dried basil
1/8 t. dried oregano

Cook fettuccine according to package directions. Meanwhile, in a large skillet, sauté the mushrooms, zucchini and onion in butter until crisp-tender. Stir in flour until blended. Gradually add milk.
Bring to a boil; cook and stir for 1 min or until thickened. Add the salmon, peas, tomato, parsley and seasoning; heat through. Drain fettuccine, top with salmon mixture. Yield: 4 servings

Thursday, March 20, 2008

Shredded Beef French Dip Sandwiches From: Angie Wycherly

1 rump roast
2 envelopes au jus mix
1 pkg. hard rolls

Place roast beef in slow cooker and cook on medium for 3-6 hours until it shreds easily. Half way through, cut out fat, and drain gross juices. Place back in the slow cooker. Prepare au jus according to package directions and pour over roast. Cook for remaining amount of time until it shreds.

Freeze leftovers.

Slow Cooker Orange Chicken From: Angie Wycherly

1 lb. chicken cut in pieces
3 T. Flour
1/3 C. Orange Marmalade
1/3 C. BBQ sauce
2 T. Soy Sauce
3 T. Ground Ginger (use less if you are not a ginger fan)

Toss chicken with flour in slow cooker
Stir in all remaining ingredients; cover with lid. Cook on low 6-8 hrs or high 3-4. (Check it every once in a while. Mine started to burn on the edges.)

Serve with rice and veggies
Serves: 4