| -------------------------------
Thank you for ------------------------------
|
MEAT/FISH/SEAFOOD:
8 chicken legs (about 2-1/2 lbs.)
2 lbs. top sirloin steak
1 lb. smoked bratwurst
1/2 lb. large shrimp, deveined and cooked
4-6 catfish fillets, or enough to cut
1-1/4 lb. ground beefDAIRY: 
8 oz. sour cream
pkg. fresh-grated parmesan cheese
4 oz. pkg. feta cheese
1 package shredded Mexican blend cheese
RICE/NOODLES:
box of regular white rice
16 oz. box bow-tie pastaFROZEN VEGETABLES:
bag of green beans
bag of frozen peas
bag of cornFRESH VEGETABLES:
2 large russet potatoes
bag of carrots
3 large Yukon gold potatoes
8 oz. sliced mushrooms
1 red pepper
large bunch of lettuce
1-2 tomatoes
bag of coleslaw
bunch green onionsCANNED GOODS:
small can tomato paste
14 oz. can of artichoke hearts
1 (15 oz) can black beansSOUPS/SAUCES:
jar of instant chicken bouillon (broth)
Marzetti's cole slaw dressing
3 (14.5 oz.) cans beef broth
8 oz. can tomato sauce
1 jar of salsaWINES AND SPIRITS:
dry red wineMISCELLANEOUS
container of breadcrumbs
loaf of Italian bread
bag of sausage or kaiser rolls
1 package Old El Paso taco seasoning mix
1 package 6" flour
tortillas  9-inch pie
shell, unbaked bag of walnuts
or pecans bag of
semi-sweet chocolate chips 8 oz. container
whipped topping, optional |
||
 |
SIMPLY DELICIOUS BAKED CHICKEN LEGS
8 chicken legs (about 2-1/2 lbs.)
salt & pepper
4 Tbsp. butter
1/2 c. regular dry breadcrumbs (not panko)
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. dried sage
Preheat oven to 425 degrees. Using the oven, melt the butter in a 9 x 13 casserole dish. Remove dish from the oven when the butter has melted.
Lightly salt & pepper all of the chicken legs. Mix together the breadcrumbs, spices and salt. Pour the breadcrumbs into a pan or flat dish.
Place chicken pieces in the casserole dish with the melted butter and turn the pieces until they are well coated with the butter.
Dip each chicken leg into the breadcrumb mixture and turn until well coated. Place the chicken leg back into the casserole dish. Do this with each chicken leg.
Let chicken sit on the counter for 15 minutes. Bake uncovered for 35-40 minutes or until chicken is cooked through.
HOMEMADE HASH BROWNS
2 large russet potatoes
4 Tbsp cooking oil
garlic salt
pepper
Peel the potatoes and rinse with cold water. Shred potatoes using the large hold on your hand grater or food processor. Place potatoes in a colander and rinse well with cold water.
Press the water out of the potatoes using your fingers and then lay a paper towel over to absorb as much water as possible.
Heat 2 Tbsp. of oil in a large skillet and spread out 1/2 of the potatoes into a thin layer. Season with garlic salt and pepper. Let cook for about 6 minutes.
Flip potatoes and cook for about 4-5 minutes. Season this side lightly as well.
Repeat, cooking the rest of the potatoes.
Suggested Side Dish: Hash Browns and
Green Beans
-----------------------------------------------------------------------------------------------------------------------------------
HEARTY BEEF STEW* this is a crockpot recipe allow time
2 lbs. top sirloin steak, cut into 2 inch
chunks
2 tablespoon olive oil
2 tablespoons flour
3-4 cloves garlic
1 medium onion, chopped fine
3 large Yukon potatoes, peeled and diced
3 large carrots, peeled and cut into small pieces
1/2 tsp. dried thyme
1 cup dry red wine
4 cups beef broth
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
In a medium nonstick skillet, brown beef in olive oil over medium-high
heat. Salt & pepper beef as it browns and sprinkle with flour. When
browned, place beef on the bottom of the crockpot.
Add remaining ingredients, and stir to combine. Cover and cook on low for 8
hours or high 4-5 hours.
Suggested Side Dish: Italian Bread and
Butter
-----------------------------------------------------------------------------------------------------------------------------------
SAUSAGE PAELLA
1/4 c. olive oil
1 small onion, peeled and cut in thin strips
1 tsp. minced garlic in water
1 red pepper, diced
2 c. chicken broth
1 1/2 c. uncooked regular rice
1 tsp. saffron or turmeric
salt and pepper to taste
1 lb. smoked bratwurst, cut into slices
1/2 can (14 oz.) artichoke hearts, drained and halved
1/2 lb. large cooked shrimp, cleaned
1 c. frozen peas
Heat oil in a large, nonstick skillet (with a lid, or use a Dutch oven) and add onion, garlic, and bell pepper. Saute on medium until onion is golden, about five minutes. Add rice, stir and cook until golden, about four minutes. Add chicken broth and saffron to the rice mix. Cover and add to rice and bring back to a boil. Simmer on low for about 20 minutes, or until liquid is nearly absorbed and rice is cooked. Add sausage and artichoke hearts, stir and cook, covered, about 5 minutes until heated through. Arrange cooked shrimp around edges of skillet and peas in center. Cover again and cook on low for about five minutes to heat through. Serve immediately.
Suggested Side Dish: Tossed Garden Salad
-----------------------------------------------------------------------------------------------------------------------------------
NEW ORLEANS-STYLE CATFISH
SANDWICHES
4-6 catfish fillets, or enough to cut into serving pieces
2 tsp. Cajun seasoning, divided
1/4 c. mayonnaise
1 lb. bag cole slaw
sausage or kaiser rolls
Marzetti's cole slaw dressing
Preheat oven to 450 degrees. Halve large
fillets in necessary to make serving-size pieces. Sprinkle with 3/4 tsp.
of the Cajun seasoning. Place in a single layer in a lightly-greased,
shallow baking pan. Bake, uncovered, for 8-10 minutes or until fish flakes
easily with a fork. Combine mayonnaise and remaining Cajun seasoning. Stir
into 2 c. cole slaw mix. Serve catfish, topped with Cajun cole slaw, on
rolls.
Prepare remaining cole slaw with dressing. Serve with sandwiches.
-----------------------------------------------------------------------------------------------------------------------------------
VEGETARIAN BOW-TIE PASTA
16 oz. pkg. bow-tie pasta
1 tsp. olive oil
1 small onion, chopped
1/2 lb. fresh sliced mushrooms, chopped
1 tsp. minced garlic
1 1/2 c. beef broth
8 oz. can tomato sauce
1/2 c. sour cream
1 Tbsp. cornstarch
1/4 c. water
fresh-grated Parmesan cheese
Prepare pasta according to manufacturer's directions. Drain, set aside, and keep warm. While pasta is cooking, heat the oil over medium heat in a large, nonstick skillet. Add the onion and mushrooms. Stir and cook vegetables until onion is crisp-tender, about 3 minutes. Add the garlic, broth, tomato sauce, and sour cream, and stir to mix well. Place the cornstarch in a small container and add the water. Stir or shake to mix well. Pour evenly over the sauce and stir to mix well. Reduce heat to low and stir occasionally, until slightly thickened. Place pasta on serving plates, and top with the mushroom sauce. Serve immediately with Parmesan cheese.
Suggested Side Dish: Tossed Salad with Feta
-----------------------------------------------------------------------------------------------------------------------------------
BEEFY BURRITO
SKILLET
1-1/4 lb. ground beef
1 package Old El Paso taco seasoning mix
1 cup water
1-1/2 cups chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (6 inch) flour tortillas, sliced into 1-inch strips
1 cup shredded Mexican blend cheese
1/2 cup sour cream
3 green onions, sliced
Using a large skillet, brown ground beef until no longer pink.
Drain beef of any grease. Add taco seasoning, water, salsa and beans. Cook over medium heat for 3-5 minutes or until the sauce thickens. Reduce heat to low.
Stir in the tortilla strips and then top with cheese.
Cook until all the cheese has melted.
Top with sour cream and sprinkle with green onions. Serve immediately.
----------------------------------------------------------------------------------------------------------------------------------
KENTUCKY DERBY PIE
9 inch pie shell, unbaked
2 eggs, lightly beaten
1 c. sugar
1/2 c. butter, melted
1 tsp. vanilla
1 c. walnuts or pecans, chopped
1 c. semi-sweet chocolate chips, melted
1/2 c. flour
8 oz. container whipped topping, optional
Preheat oven to 350 degrees. Combine the eggs, sugar, butter, vanilla,
nuts, and chocolate chips in a large bowl. Mix well, add the flour, and
mix again. Spread into the unbaked pie shell and bake for 30
minutes. Cool. Serve with whipped topping, if desired. Store leftovers in
refrigerator.