Chicken Rice Casserole | Sweet & Sour Meatballs | Jelly Meatballs | Fettucini Alfredo | Hamburger Goop | Cheddar Meat Loaf | Keith’s Chili | Christine’s Chili | Beef Stew | Stew Dumplings | Stew Dumplings 2 | Mushroom Pork Chops | Baked Mushroom Chicken | Chicken – Paprika | Dijon Barbeque Pork | Sweet & Sour Ribs | Pork Schnitzel | Italian Sausage Sloppy Joes | Hot Italian Sausage Stew | Perogy Lasagna | Wild Rice & Broccoli Casserole | Hashbrown Casserole | Potatoes in The Oven | Fettucini Alfredo | Sole Casserole | Coquille of Shrimp and Scallops
Chicken Rice Casserole – Pat Zatylny
1 cup long or short grain rice
1 chicken cut up(or fish fillets)
1 tin mushroom soup
1 pkg. dried onion soup mix
1 ½ cups hot water
½ cup milk
3 chicken bouillon cubes ( I use chicken stock mix or chicken in a mug-whatever)
Broccoli bunch-optional
Place raw rice in bottom of large casserole or roaster. Put chicken pieces (fish) evenly on top. Put whatever spices you want on the fish-(pepper, garlic, Mrs. Dash, etc.)Now place the broccoli on the fish. Dissolve the
cubes in the hot water. Add onion soup, mushroom soup and milk. Mix well and pour over the chicken. Bake covered at 350* till done (about 2-2 ½ hrs.) May need a little more milk-check after 1 ½ hrs for need for more liquid. In the last 20 mins.you can grate cheddar cheese on the top and cook the remaining time.
Sweet & Sour Meatballs – Darryn McMartin
1 Pound Ground Beef
½ Cup Bread Crumbs
½ Cup Water
1 Package Onion Soup
Mix all the above together. Shape into small meatballs. Brown well in a frying pan & transfer to a roaster. Bake at 350 oven in a covered roaster for 20 Minutes. Add some water to steam the meatballs.
Sauce:
1 Cup Brown Sugar
½ Cup Vinegar
3 Tablespoons Soya Sauce
3 Tablespoons Ketchup
1 Can Pineapple
Drain Pineapple. Mix all the ingredients in a saucepan. Cook over medium heat. Mix 2 tablespoon’s cornstarch with the pineapple juice to thicken the sauce. Put the pineapple in
the saucepan, mix well & add to the meatballs. Bake for another 20 minutes in a covered roaster.
Jelly Meatballs – Christine
Mix together the following:
1 Pound Lean Ground Beef
3 Tablespoons Chopped Parsley
1 Egg, Beaten
1 Teaspoon Worcestershire Sauce
½ Cup Fine Bread Crumbs
Salt & Pepper to Taste
Make into 1 Inch Balls.
Chili Grape Sauce:
12 Ounce Bottle Chili Sauce
10 Ounce Jar Grape Jelly
1 Teaspoon Lemon Juice
2 Tablespoons Brown Sugar
1 Tablespoon Soya Sauce
Bring sauce to a boil and add the uncooked meatballs. Simmer this for
90 minutes. Serve in a Chafing Dish with toothpicks. This makes about
50 meatballs and freezes well.
Hamburger Goop – Brett Taylor
Serve this with your perogees – this is one of our family favourites!
1). Fry 2 Pounds of Hamburger until it is completely cooked & browned.
2). Sprinkle the meat with pepper and garlic powder.
3). Add 1 Cup of Water and 1 Package of Onion Soup Mix. Cover & let
simmer for 10 minutes.
4). Add 2 cans of Cream of Mushroom Soup to this. Stir in 1 Tablespoon of
Beef Bullion. Let Simmer in a covered frypan for 10 minutes.
Stir in one half cup of Sour Cream just before serving.
Okay to add drained canned mushrooms or fresh mushrooms.
Thicken with corn starch if necessary.
Cheddar Meat Loaf – Christine
2 Pounds lean or extra lean Hamburger
1 ½ Cups Bread Crumbs
1/2 Cup Chopped Onions
1/4 Cup Chopped Green Peppers (optional)
½ Cup Mayonaisse or Miracle Whip
2 Tablespoons Barbeque Sauce
2 Eggs, Beaten
2 Cups Cubed Cheddar Cheese
season with salt & pepper
Mix all the ingredients together & put in a loaf pan or shape into a loaf shape on a baking pan. Bake at 350 oven for about 1.5 hours – reduce heat to 300 degrees for the last half hour.
Remove from oven, drain grease and cover with aluminum foil and let it rest for ½ an hour before you serve it so it can set up. Otherwise it will crumble when you try to cut it.
Keith’s Chili – Keith McMartin
Brown one pound of Hamburger meat.
Add some chopped onions and garlic.
Add:
1 Can of Pork n Beans
1 Can of Corn
1 Can of Tomato Soup
2 Teaspoons Chili Powder
Salt & Pepper to Taste
2 or 3 Chopped Potatoes
Simmer for about half an hour until potatoes are done.
**Adding the potatoes makes the chili really good.
Christine’s Chili – Christine Taylor
The secret ingredient to this chili is the spice called "CUMIN". Sheila introduced this spice to our kitchen 15 years ago and I use it in all Mexican dishes. Add it to tacos because it makes such a difference.
This is a large recipe, but it freezes well. Freeze in small containers for quick meals.
I put lots of different kinds of beans in this recipe so it’s packed with protein!
Brown 3 pounds lean hamburger and drain. (Rinse with boiling water to remove extra grease).
Add in 3 chopped large onions, 6 garlic cloves, salt, pepper and cook till the onions are cooked.
Add 1 large can diced tomatoes (the one gallon size or 4 litre size).
Add 2 cans KIDNEY beans, 2 can pork & beans (or the beans in tomatoes sauce), one can of Lima beans.
2 cans of undiluted cream of tomatoe soup to give it a creamy texture.
Add chopped peppers (green, yellow or red) if you like peppers. I normally don’t add peppers because Brett doesn’t like them.
Season with the following
:
½ cup sugar
½ cup vinegar
½ cup chili powder (add a couple of extra Tablespoons of chili powder if you want more chili flavour)
2 tablespoons CUMIN – this is the secret ingredient.
2 tablespoon paprika
1 tsp. hot red pepper flakes (add extra if you like it hotter)
1 level tsp oregano
½ tsp. cinnamon (don’t add extra cinnamon)
salt & pepper to taste
Mix ½ cup cornstarch in a cup of water and stir it into the mixture. It will help it thicken.
Let this simmer on a low heat for 6-8 hours with a lid on the pot. I make this on a Saturday or Sunday morning, simmer it all day and then put it in containers at night.
Beef Stew – Olga Cut up 2 – 3 pounds of Stewing Beef into smaller chunks. Fry in margarine and season
with garlic powder, seasoning salt and pepper. Cook until well browned.
Put into a 5 quart pot, cover with water. Rinse out fry pan and put into pot as well.
Chop:
1 Medium Onion
8 Stalks of Celery
3 Carrots
1 Large Turnip (Cubed)
Add to the meat in the pot. Put in 3 Bay Leaves. Soft boil for 10 minutes.
Add 3 Cubed Potaotes. Boil 15 Minutes.
Add 1 Cup of Peas. Check if vegetables are done.
Add 2 Tablespoons of Beef Soup Mix, check to make sure it has enough salt, pepper & garlic powder.
Thicken with cornstarch and water.
Serve with dumplings or biscuits.
Stew Dumplings – Anita
1 Cup Flour
2 Teaspoons Baking Powder
½ Teaspoon Salt
3 Tablespoons Margarine
Work margarine into flour mixture until crumbs form.
½ Cup Milk
1 Teaspoon Parsley Flakes.
Stir into flour mixture. I cook my stew in a roaster in the oven. Half an hour before stew is
done, I make these dumplings and put on top of stew. Cook for about ½ hour.
Dumplings for Stew– Christ ine
I put these dumplings on top of my beef stew instead of serving biscuits or bread.
2 cups flour
2 tsp. baking powder
3 tbsp. oil
¾ cup milk
½ tsp salt.
Mix all together with a large wooden spoon. The dough will be very sticky. Don’t add extra flour. Drop by spoonful on top of your stew (before you thicken the stew) cover with a lid and let simmer until the dumplings are done (about 15 minutes). They will look like a big flat biscut on top of your stew. Remove the dumplings and thicken your stew.
Yorkshire Pudding – Jennifer Taylor
Beat all together and chill:
2 Eggs
1/4 Teaspoon Salt
½ Cup Milk
1 Cup of Flour
½ Cup Water
Put grease or lard into muffin tins. Heat in a hot oven (400) until tins are
smoking hot. Pour the cold batter into the tins. Bake for 10 minutes.
They will pop up on the side and should have a hole in the centre.
Flip out unto a cooling rack and serve immediately.
Make this when you cook roast beef. Fill with gravy
Mushroom Pork Chops – Brett Taylor
(recipe was originally from Rex’s brother Ricky.) These freeze well
Brown 8 pork chops in a frying pan that has margarine in it. Sprinkle the pork chops with Seasoning salt, Pepper and garlic powder. Put browned pork chops in a large roaster and cover with the following sauce:
2 cans cream of mushroom soup
2 cans mushroom stems & pieces (include the juice from the cans)
Roast for 1 hour at 350 degrees. Thicken the gravy with cornstarch.
Serve with mashed potatoes & a vegetable.
Chicken & Mushroom Saute – Christine
Step 1). Put some butter in a frying pan. Cut 6 chicken breasts into stripes & brown the chicken in the frying pan. Season the chicken breasts with salt, pepper & garlic powder. Remove from the pan.
Step 2). Add more butter to the frying pan and sauté 3-4 cups fresh, sliced mushrooms and 1 medium chopped onion. Fry until cooked.
Step 3). Stir into the mushrooms/onions 2 cans cream of mushroom soup and 1 cup milk. Add 1 tsp. chicken Bovril or chicken flavouring. Stir this well and bring to a boil.
Step 4). Return chicken to the sauce and simmer while your egg noodles are cooking.
Serve the Mushroom Chicken Saute over hot egg noodles.
Baked Mushroom Chicken – Christine
Cut up chicken and put into a roaster (I add extra chicken breasts)
Mix all together in a separate bowl.:
1 Can Mushrooms (Stems & Pieces)
1 Can of Mushroom Soup
1 package lipton onion soup mix
1/4 Cup Lemon Juice
1 Cup Sour Cream
Pour this over the chicken and bake an hour and a half at 350 oven.
Thicken with cornstarch if too thin. Serve over noodles.
FREEZES excellent.
Chicken – Paprika – Christine
1 Chicken – Cut up & Skinned
1/4 cup Butter
Brown chicken in a frying pan. Season with salt & pepper.
Remove from pan.
Mix together:
1 Large Onion – Chopped 2 Dashes of Cayenne Pepper
1 Tablespoon Paprika1/4 Teaspoon Black Pepper
½ Teaspoon Salt2 Cups Chicken Broth
**I always add extra paprika.
Mix this into the pan, return the chicken pieces to the pan.
Cover and simmer for one hour until chicken is cooked.
Stir together 2 Tablespoons Flour with 1 Cup of Sour Cream.
Add this to the sauce pan. This will thicken it. Serve immediately.
Dijon Barbeque Pork
– Christine
Pork Tenderloin is expensive to buy, but for this recipe it’s worth it.
Trim fat and sinew from an 8 oz. pork tenderloin. (this is enough for 2 people)
Make a marinate of: 2 tsps. Red wine vinegar, 1/2 tsp. crushed peppercorn, 2 Tbsp. vegetable oil, 2 cloves minced garlic.
Marinate tenderloin in refrigerator for at least 4 hours.
Brush liberally with Dijion mustard and Grill on medium high Barbecue for 10-12 minutes each side. Cut into diagonal slices.
Serve with herbed noodles or rice.
Sweet & Sour Ribs – Richard
Boil about 4 pounds of ribs for 20 minutes. Drain well and make this sauce:
1 Cup Water 1 Cup Sugar
½ Teaspoon Ginger2 Cloves Garlic (Minced)
1/3 Cup Soya Sauce1 Teaspoon Salt
1 Teaspoon Dry Mustard ½ Teaspoon Pepper
1/3 Cup Flour ½ Cup Vinegar
1/4 Cup Chopped Onion
Pour this sauce over the ribs. Bake at 325 oven for 2 hours.
Pork Schnitzel – Christine
4 Slices of Boneless Pork Roast (1/2 inch thick)
Pound these slices to 1/4 inch thick.
Dredge thoroughly in l/2 Cup Flour.
Dip in 1 Egg (Beaten with 1 Tablespoon Water).
Then coat in 1 ½ Cups Bread Crumbs.
Season with Salt & Pepper.
Place on wire rack and refrigerate for one hour to dry.
Fry in ½ Cup Butter to brown evenly on both sides.
Italian Sausage Sloppy Joes – Christine
1 Pound Ground Beef
4 Italian Sausages
Fry and brown in a frying pan. Drain grease.
Remove meat from the pan and add:
2 Chopped Onions, 1 Chopped pepper (Zucchini and/or Mushrooms)
3 Gloves Garlic – Crushed. Cook about 4 minutes and add:
1 Cup Tomato Sauce
2 Tablespoons Tomato Paste
1 Teaspoon Dried Oregano
½ Teaspoon Salt/Pepper
Bring to a boil and let simmer 10 minutes.
Place Sloppy Joe mixture on a Kaiser Bun and top with grated Cheese & broiled in the oven!
Hot Italian Sausage Stew – Christine
8 Hot Italian Sausages (Cut into small chunks). Cook until done. (I use the MILD sausages)
Drain the grease and add:
1 Large Onion – Chopped 1 Bay Leaf
1 Large Green Pepper – Chopped3 Cups Water
2 Gloves of Garlic – Crushed 3 Cups Cabbage – Chopped
2 Large Cans of Tomatoes ½ Cup Rice
½ Cup Celery Leaves – Chopped½ Teaspoon Dried Basil Leave
Salt & Pepper to Taste
(1 Can of Tomatoes that is equal to 1 Quart or 4 cups of Tomatoes)
Add onions, green pepper & garlic to the sausage.
Cool till onions are tender.
Stir in the tomatoes, celery leaves, bay leaf, water, rice & cabbage.
Cook until rice is done and stir in the basil.
Remove bay leaf before you serve the stew.
This stew freezes very well. I let it sit overnight in the fridge in a glass bowl and
reheat it the next day. It has a better flavour. Let the stew cool before you put
it in the fridge.
Perogy Lasagna – Christine
Cook about 11 Lasagna Noodles.
Use a 9 x 13 inch pan. Spray with Pam.
Mix together:
3 Cups Mashed Potatoes 2 Cups Cottage Cheese
2 Eggs 1 Teaspoon Onion Powder
½ Teaspoon Onion Salt ½ Teaspoon Pepper
1/3 Cup Orange Cheddar Cheese Powder
Make as you would a lasagna. Layer noodles, filling, noodles, filling
and ending with noodles. Cover with fried onions. Bake 350 oven for
30 minutes. Let rest for 10 minutes before serving.
Wild Rice & Broccoli Casserole – Christine
Cook as directions:
1 Package of Uncle Ben’s Long Grain & Wild Rice Mix
Cook 2 Heads of cut up Broccoli until crunchy.
Mix 1 ½ Cans of Mushroom Soup with 2 Cups of Grated Cheddar Cheese
Alternate layers of rice, broccoli, mushroom soup mix with cheese.
Make 2 layers and sprinkle with additional grated cheese.
Bake 325 oven for one hour in a covered casserole dish. Remove lid and broil until cheese bubbles & turns brown. Let this casserole "rest" for at least 30 minutes before you serve it.
Hashbrown Casserole
– Christine
Butter a large casserole dish that has a lid.
Saute 2 medium onions (chopped) in butter and add to the following:
One bag of frozen hash browns (the 1 kg. size)
1 can cream of mushroom soup
1 cup sour cream (I use the low fat or fat free)
1 cup grated cheddar cheese
Salt & pepper to taste
Mix all of this together and bake for 60 minutes at 325 degrees with a lid on the casserole dish. After it’s baked mix together the following topping & sprinkle on top of the casserole:
1/2 cup cornflake crumbs
2 tbsp. melted butter
1/4 cup parmesian cheese
Bake/broil the casserole UNCOVERED for another 10 minutes until the topping is melted and brown. Remove from the oven and then let the casserole sit for about 20 minutes with the lid on.
I usually serve this with a ham or meatloaf. That way I can put both items in the oven, go get something done and then come back in and supper is ready. It’s also a good recipe to make up the night before, put it in the fridge and then put it to bake when you get home.
Potatoes in The Oven – Tricia
Quarter some Potatoes. Toss in Olive Oil enough to coat potatoes.
Put in a bag. Add some Oregano, Salt, Pepper & Basil. Shake.
Put on baking sheet. Sprinkle some Lemon Juice on them.
Cover with tin foil and bake 40 or 50 minutes at 350 0ven.
Take tin foil off when just about ready to brown.
Fettucini Alfredo – Jennifer Taylorski
Sauce:
½ cup butter
1 cup flour
salt/pepper to taste
1 tsp garlic powder
2 cups milk
½ cup Parmesian cheese – Use Assago cheese if you can get it
add grated mozerrela & cheddar
Melt the butter in a pot on the stove – use a medium heat, slowly stir in the flour, add the salt, pepper & garlic powder. Use a whisk to stir well. Slowly stir in the milk, continue stirring until all the milk has been added and continue stirring until it comes to a boil. Mixture should be thick enough for a sauce. Add more or less milk depending how thick you want it. Remove from heat and stir in the cheese.
Pour sauce over Fettucini noodles and top with cooked sliced chicken breasts that have been fried and seasoned with Greek seasoning.
Sole Casserole – Christine
Line the bottom of a casserole dish with Chopped Spinach (thaw a box of the frozen kind & squeeze out the extra water)
Thaw sole fish. Roll the fish up and place side by side in the dish on top of the spinach.
Saute 1 large Onion in Margarine in ½ cup of margarine.
Add 1 Can of Mushroom Soup and
Bring to a boil and add ½ Cup of Mayonaise. Stir well.
Pour this sauce over the fish. Bake at 325 degrees in a covered casserole dish for 45 minutes. Sprinkle with grated Mozzarella Cheese. Take the lid off the casserole dish and broil it for a while until cheese is melted & slightly brown. Let this sit covered for at least 20 minutes before you serve it.
I serve this with mashed potatoes & a green salad.
Coquille of Shrimp and Scallops – Joanne Zatylny
3 tbs butter
8 tiger shrimp (cut in 3) or smaller shrimp
¾ lbs scallops
1 tlbs chopped parsley
1 cup dry white wine
2 tbs. Flour
1 ¼ c light cream
1 cup grated gruyere cheese
1/4 tsp nutmeg
salt/pepper
lemon juice to taste
Bring shrimp, scallops, ½ of parsley to boil in wine (add seasonings)
Remove from heat. Strain liquid into bowl. Reduce liquid by ½ over medium high.
White Sauce
Make a white sauce with butter, flour, milk. Add liquid and remaining parsley.
Note: Adjust liquid amount if needed when making the sauce as this was just an estimate from the original recipe I got from Tena.
Thicken 8 – 10 minutes. Stir in cheese and nutmeg. Cook another 2 minutes.
Pour sauce over shrimp / scallops. Add more cheese on top and broil for 5 minutes. Enjoy!!