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Thank you for
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MEAT/FISH/SEAFOOD
1-1/4 lb. lean ground beef
3 lbs. boneless chicken
breasts
1-1/2 lbs. scrod or 4-5 medium
sized pieces
1-1/2 lb. to 2 lb. London Broil steak
2 lb. to 2-1/2 lb. pork roast
1 lb. baconDAIRY
1 tube Pillsbury dinner rolls
1 (16 oz.) carton sour cream
1 (16 oz.) carton cottage cheese
1 (8 oz.) package shredded mozzarella cheese
1 pkg. fresh-grated parmesan cheese
1 (5 oz.) container crumbled
Gorgonzola Cheese
1 lb. sharp cheddar cheese
8 oz. carton sour cream
8 oz. Colby-Monterey Jack
cheese
3 lbs. cream cheese
1/2 dozen eggsRICE/NOODLES
1 (12 oz.) package medium egg
noodles
box of orzo pasta
bag/box of regular rice
1 lb. elbow macaroni
1-2 boxes long grain and wild
riceFROZEN VEGETABLES
2 boxes (16 oz.) frozen leaf spinach
bag of corn
bag of French-style green beans
bag of petite peasFRESH VEGETABLES
1 bunch of lettuce
1 medium tomatoes
small bag of carrots
2 (8 oz.) pkgs. sliced
mushrooms
4-5 medium baking potatoes
1 lemonCANNED GOODS
can of cherry or strawberry pie filling,
optionalSOUPS/SAUCES
1 (1 lb. 8 oz.) jar spaghetti sauce
1- 16 oz. jar picante sauce
1 (14.5 oz.) can chicken broth
(need 1 cup)
1 (14.5 oz.) can beef brothWINES & SPIRITS
dry red wine
MISCELLANEOUS ITEMS
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QUICK & EASY LASAGNA CASSEROLE
1-1/4 Lb. lean ground beef
1/2 tsp. onion salt
1/2 tsp. garlic salt
1 tsp. oregano
1/4 tsp. pepper
1 (12 oz.) package medium egg noodles
1 (8 oz.) carton sour cream
1 (16 oz.) carton cottage cheese
1/4 cup shredded parmesan cheese
1/4 tsp salt
1 (1 lb. 8 oz.) jar spaghetti sauce
1 (8 oz.) package shredded mozzarella cheese
Preheat oven to 350 degrees.
Cook noodles according to package directions. While the noodles are cooking, brown the ground beef in a large skillet. Add the onion salt, garlic salt, oregano, and pepper to beef while browning. Drain any grease from beef then add the jar of spaghetti sauce. Stir well to blend and simmer until heated through.
In a medium bowl, mix together sour cream, cottage cheese, parmesan cheese, and salt until creamy and well blended.
Drain egg noodle and put back in the pan. Add blended cottage cheese mixture to the drained egg noodles and stir well to combine.
Spread half of the noodle mixture into a 9 x 13" baking dish. Top with half of the sauce and half of the mozzarella cheese. Repeat layer of noodles, sauce, and cheese. Cover and bake for 25 minutes; remove foil and bake for an additional 5 minutes or until hot and bubbly.
Suggested Side Dish: Hot Rolls with Butter
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SUPER EASY CHICKEN PICANTE
1-1/2 lbs. boneless chicken breast halves
1- 16 oz. jar picante sauce (we like medium)
4 1/2 Tbsp. brown sugar
1 1/2 Tbsp. prepared mustard
Preheat oven to 400 degrees.
With nonstick cooking spray, lightly spray a shallow casserole dish large enough to hold the chicken breasts. Place the chicken breasts in the casserole.
In a small bowl, combine the picante sauce, brown sugar and mustard. Pour over the chicken breasts, and place uncovered in oven. Bake for 30-40 minutes. Let stand a few minutes serving.
CREAMED SPINACH
1/4 cup butter
1/4 cup flour
1-1/2 cup milk
1/2 cup parmesan cheese
2 boxes (16 oz.) frozen leaf spinach
salt and pepper to taste
1/4 tsp. nutmeg
Place the frozen spinach in a microwaveable dish, and microwave until thawed. (It doesn't need to be cooked completely). Place in a colander when cooled slightly and squeeze out excess liquid.
In a large pot, melt the butter over low, direct heat. Blend in flour until smooth. Cook until mixture is smooth and bubbly. Gradually add milk and cook, stirring, until thickened.
Add parmesan cheese and stir through. Add spinach. Cover and cook, stirring occasionally, for about 15 minutes. Season with salt, pepper, and nutmeg. Serve immediately.
Suggested Side Dish: White Rice, Creamed
Spinach
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CRUNCHY FISH WITH ORZO PASTA & GORGONZOLA SAUCE
1-1/2 lbs. scrod or 4-5 medium sized pieces - rinsed and dried with a
paper towel.
1/2 cup mayonnaise
1 Tbsp. Dijon mustard
1 cup Italian Style Panko crispy bread crumbs
salt
2 Tbsp. crumbled Gorgonzola Cheese
1-3/4 cups orzo pasta
3 carrots, quartered and cut into 2" lengths (julienne style)
1 Tbsp. butter
Sauce:
1 Tbsp. Butter
2 tsp. minced garlic
1 cup chicken broth
1 cup milk
1 Tbsp. cornstarch
1/2 tsp. salt
3/4 cup crumbled Gorgonzola Cheese
Preheat oven to 425 degrees.
Lay a sheet of aluminum foil on a cookie sheet and spray with
non-stick spray. Mix together mayonnaise, mustard and a couple
dashes of salt. Spread bread crumbs on a piece of waxed paper
or a pie plate. Working one at a time, spread a layer of mayonnaise
mixture on one side of the scrod and press into bread crumbs. Spread
a layer of mayonnaise mixture on the back side of the fish and flip fish
over and press that side into bread crumbs. Lay fish on the
foil. Do this with each piece of fish. Sprinkle Gorgonzola
cheese on top of each piece and bake for 20 minutes or until fish flakes
easily with a fork. (If you have time, let fish sit for
about 5 minutes on the cookie sheet before baking.)
Cook orzo according to package directions with the carrots included. Drain well and put back in the pan. Stir in butter and lightly salt & pepper. Stir to coat pasta. Add 1 cup of the cheese sauce to the pasta and stir through.
Sauce: In a medium-sized sauce pan, sauté garlic in butter over low heat for about 2 minutes. Add chicken broth and bring to a light boil. Mix together milk and cornstarch. Add milk to the pan and bring to a light boil again. Stir in Gorgonzola cheese and salt. Let simmer for a few minutes or until sauce starts to thicken.
Add 1 cup of sauce to the orzo and carrots. Drizzle remaining sauce over cooked fish.
Suggested Side Dish: Orzo Pasta &
Gorgonzola sauce
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CHAR-BROILED LONDON BROIL
1 1/2 - 2 lb. London Broil steak
1 1/2 tsp. minced garlic
1/2 tsp. salt
1/4 c. dry red wine
1/4 c. balsamic vinegar
1 Tbsp. soy sauce
1 tsp. honey
Combine all ingredients, except beef, in a medium bowl. Whisk to mix
thoroughly. Place in a large, gallon-size food storage bag. Add the London
broil. Seal bag, and place in the refrigerator, turning occasionally, for
at least 4 or up to 24 hours. Prepare grill. Spray with nonstick cooking
spray. Remove steak from marinade, place on the grill, and cook for about
14-18 minutes, turning once. Transfer steak to a cutting board and let
stand for about 5 minutes. Cut on the diagonal into thin strips, and serve
immediately.
CREAMY MACARONI AND CHEESE
1 lb. elbow macaroni
1/2 c. butter
1/2 c. flour
2 tsp. salt
4 c. milk
1 lb. grated sharp Cheddar cheese
Cook macaroni according to manufacturer's directions. Drain, toss with a
little butter to prevent noodles from sticking together, and return to
cooking pot. Cover to keep warm, and set aside. In a medium saucepan, melt
the butter over medium-high heat. Blend in flour and salt. Slowly add
milk, whisking until smooth. Continue whisking occasionally until sauce is
thickened. Add grated cheese, a little at a time, until completely melted
into sauce. Pour the cheese sauce over the warm macaroni noodles. Put
burner on low heat for a minute or two, and stir to mix thoroughly. Serve
immediately.
Suggested Side Dish: Creamy Macaroni and Cheese,
Buttered Corn
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DELICIOUS
PORK ROAST WITH SOUR CREAM & ONION GRAVY
1 (2 or 2-1/2 lb.) pork roast
3-1/2 Tbsp. flour, divided
1/2 Tbsp. paprika
1/2 tsp. salt, divided
1 tablespoon canola oil
2 medium onions, diced
1 (14.5 oz.) can beef broth
1 tsp. beef bouillon granules
8 oz. sour cream
Mix 2 Tbsp. flour with paprika and
1/4 tsp. salt. Dredge pork roast in flour mixture lightly coating all
sides. In a medium skillet, brown roast well in oil on all sides and place
in slow cooker. Using the same skillet, (add additional oil if needed)
brown onions until soft and place in slow cooker with the pork roast. Pour
beef broth over pork roast and onions. Stir in beef bouillon granules.
Cook on low 7-8 hours or medium-low 4-5 hours. Stir 1-1/2 tablespoons
flour into the sour cream; stir into the crockpot liquid and mix well.
Turn slow cooker to high for 20 minutes. (Move roast to the side if needed
to add the sour cream.)
Suggested Side Dish: Rice, French-Style
Green Beans
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NORTHEAST CHICKEN
1-1/2 lbs. boneless chicken breasts, cut into serving pieces
1 tsp. seasoning salt
6 slices bacon, cooked and crumbled
8 oz. fresh sliced mushrooms
1/4 c. prepared mustard
1/4 c. honey
1/8 c. light corn syrup
1/8 c. mayonnaise
1 Tbsp. dried onion flakes
2 c. shredded Colby-Monterey Jack cheese
Preheat oven to 350 degrees. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Place the chicken pieces into a 9x13x2 inch baking dish which has been lightly sprayed with nonstick cooking spray. Sprinkle with seasoning salt. Pour the honey mustard sauce over each piece, then spread the mushrooms and crumbled bacon over the top. Cover with a lid or aluminum foil. Bake for 40 minutes, remove from oven, and top with shredded cheese. Cover and cook an additional 5 minutes, or until cheese is melted. Serve immediately.
ZESTY POTATO WEDGES
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2 Tbsp. canola oil
1 1/2 tsp. Italian seasoning
1 1/2 tsp. paprika
1/2 tsp. salt
fresh-grated parmesan cheese (optional)
4-5 medium baking potatoes
Preheat oven to 350 degrees. Combine the first four ingredients in a large bowl. Stir well. Wash potatoes, and cut into wedges. Place the potato wedges in the bowl, and stir to coat all wedges evenly. Place a piece of aluminum foil on a cookie sheet, and place the potato wedges on it, trying to place them so they are sitting upright and the sides are not touching. (Don't sweat it if a few tip). Bake for 30-40 minutes, or until potatoes are no longer hard when pierced with a fork.
Suggested Side Dish: Zesty Potato Wedges, Buttered Petite Peas
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NEW YORK-STYLE CHEESECAKE
3 lb. cream cheese, softened
6 eggs
1 1/2 c. sugar
juice of 1 lemon
1/2 tsp. vanilla
1/2 tsp. salt
whipped topping (optional)
strawberry or cherry topping (optional)
CRUST:
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
3 Tbsp. sugar
Preheat oven to 350 degrees.
Mix above crust ingredients together, and press into the bottom and up the
sides of a greased, 10-inch springform pan. Be sure the cream cheese
is good and soft. You may have to soften it a bit in the microwave and
then beat the contents of the packages together slightly in a bowl. (This
really helps). Set aside. In a large bowl, beat the eggs, sugar, lemon,
salt, and vanilla together until thick and lemon-colored. Gradually add
the softened cream cheese, a little at a time, until mixture is thick and
smooth. Pour into prepared crust.
Bake for at least 1 hour. Continue baking and checking every 5 minutes if
cake is too liquid in the center. (It will thicken somewhat as it cools).
The top will be browned. Cool completely before serving. Serve with
whipped topping and/or fruit topping, if desired. Keep refrigerated.