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MEAT/FISH/SEAFOOD 
1-1/2 lbs. boneless round steak
1 lb. imitation crabmeat, or 1 lb. crabmeat
3 lbs. boneless chicken breasts
3 lb. chuck roast
4-6 pork chopsDAIRY
pkg. fresh-grated Parmesan cheese
1 (8 oz.) package shredded Cheddar Jack
cheese
1 package 8" tortillas
1 (8 oz.) box
Velveeta cheese
1 (8 oz.) container heavy creamRICE/NOODLES
1 bag egg noodles
2 bags cheese-filled ravioli (frozen)
1 box/bag rice
1 box elbow macaroni
1 lb. box linguineFROZEN VEGETABLES
bag of petite peas
bag of corn
1 (10 oz.) package chopped broccoli
bag of cornFRESH VEGETABLES
1 bunch or head of lettuce
2-3 medium tomatoes
small red pepper
4-5 potatoesCANNED GOODS
1 (6 oz.) can tomato paste
1 (12 oz.) can tomato paste
1 (10 oz.) can RoTel mild diced tomatoes
& green chilies
1 (28 oz.) can whole tomatoes in thick puree
1 (8 oz.) can tomato sauce
1 (32 oz.) Jar of Snowfloss Kraut - Polish StyleSOUPS/SAUCES
1 (10.5 oz.) can Campbell's Beef Consommé
1 (14 oz.) can beef broth
4 (14 oz.) cans chicken broth WINES & SPIRITS -none this week- MISCELLANEOUS
1-2 pkgs. dinner rolls
1 pkg. semi-hard or French rolls (for sandwiches)
box of Corn Flake crumbs, or Corn
Flakes 1 large graham
cracker crumb pie crust 1 quart
raspberry sherbet small bag
semi-sweet chocolate chips 8 oz. container
whipped topping |
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SAUCY BEEF TIPS OVER NOODLES
1-1/2 lbs. boneless round steak
2 Tbsp. flour
3/4 tsp. salt, divided
1/4 tsp. pepper
2 Tbsp. butter
1 Tbsp. canola Oil
3 cloves garlic, minced
2 medium onions, chopped
1 (10.5 oz.) can Campbell's Beef Consommé
1 (14 oz.) can beef broth
1 Tbsp. Worcestershire
3 Tbsp. tomato paste
2-1/2 Tbsp. cornstarch
2 Tbsp. water
Using a very sharp knife, cut meat into cubes. Mix together flour, 1/4
tsp. salt, and pepper then sprinkle over beef cubes until well covered.
Melt butter with the oil in a large skillet and sauté beef over
medium-high heat until well browned. Remove beef to a plate. Add the
onions to the skillet and sauté for 3-4 minutes over medium-low heat
adding garlic in the last minute. Pour beef consommé, beef broth,
Worcestershire, tomato pasta, and salt into the skillet; stir well to
combine. Add beef cubes back to the skillet and bring to a light boil.
Reduce heat; cover and simmer for one hour or until meat is tender.
Turn heat to medium-high. In a small bowl, dissolve cornstarch in water and pour into beef mixture mixture. stir well and cook an additional 2-3 minutes to thicken gravy. Serve over egg noodles.
Suggested Side Dish: Petite Peas, Hot Dinner Rolls
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CRABIOLI
2 bags frozen cheese-filled ravioli
1 tsp. minced garlic in water
4 Tbsp. butter divided
3 Tbsp. flour
2 c. milk
1/2 tsp. salt
1/4 tsp. pepper
1 lb. imitation crabmeat, broken into bite-size pieces (can use real
crabmeat, if preferred)
1 c. freshly-grated Parmesan cheese
In a medium saucepan, melt 3 tbsp.
butter over low heat. Add garlic, and saute a minute or two. Whisk in
flour, then gradually add the milk. Cook and whisk over low heat until
smooth and thick. Add salt and pepper. Turn heat off and place lid on to
keep warm. Cook ravioli according to manufacturer's directions. Drain and
set aside. Melt the additional tablespoon of butter in a medium
microwaveable bowl. Add the crabmeat, and heat for 1 1/2 minutes at high,
turning halfway. Divide hot ravioli on individual serving plates. Top each
with warm crab, then sauce. Sprinkle with Parmesan cheese and serve
immediately.
Suggested Side Dish: Hot Dinner Rolls
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CROCKPOT CHICKEN BURRITOS
*Allow
enough cooking time to prepare this recipe.
1-1/2 boneless chicken breasts
SAUCE INGREDIENTS:
1 Tbsp. canola oil
1 (12 oz.) can tomato paste
2-3/4 cups chicken broth
2 cloves garlic, chopped
2 Tbsp. chili powder
1/2 Tbsp. paprika
1/2 Tbsp. oregano
1/2 Tbsp. cumin
1/2 tsp. salt
1/4 tsp. dried mustard
1 package 8" tortillas
2 cups shredded Monterey Jack cheese
Place all sauce ingredients into a crockpot; stir well to combine. Place chicken breasts on top making sure they are covered with sauce. Cook on low for 7-8 hours.
Remove chicken to a bowl and shred with two forks. Add 1 cup of sauce from the crockpot to shredded chicken and stir through.
Preheat oven to 350 degrees.
Microwave tortillas on high for 30 seconds. Coat the bottom of a 13" x 9" baking pan with a ladle of sauce. Spoon 1/3 cup chicken mixture in each tortilla and
sprinkle with cheese. Fold over filling and place in dish with seam side down. Top with remaining sauce and cheese. Bake uncovered for about 20-25 minutes.
MEXICAN RICE
1 small onion, diced
2 Tbsp. butter
1 cup enriched white rice (uncooked)
2 cups chicken broth
1 (10 oz.) can RoTel mild diced tomatoes & green chilies
1/2 tsp. oregano
1/2 tsp. garlic powder
1/2 tsp. salt
Sauté onions in butter over medium-low heat until tender. Add rice and saute for an additional 1-2 minutes. Add chicken broth, tomatoes, oregano, garlic powder, and
salt; stir to combine. Bring to a boil, cover and reduce heat. Simmer rice for 20 minutes or until all liquid is absorbed.
Suggested Side Dish: Mexican Rice, Tossed Salad
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FRENCH DIP* *Allow
enough cooking time to prepare this recipe.
3 lb. chuck roast
2 c. water
1/2 c. soy sauce
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. garlic powder
1 bay leaf
3-4 whole peppercorns
semi-hard rolls, or French rolls
Place roast in crockpot/slow
cooker. Add water, soy sauce, and seasonings. Cover and cook on high 5-6
hours or until roast is tender. Remove roast from broth to a cutting board
and shred with forks. (Roast should be tender and pull apart easily). Keep
warm. Remove bay leaf, and skim as much fat from juice as possible. Pour
evenly into individual small, shallow bowls or cups for dipping. Make
sandwiches by placing shredded beef on buns, and serve immediately with
juice for dipping. **If you don't have a crockpot/slowcooker, you
can follow the same directions and place in a 300 degree oven for the same
amount of time.
EASY MAC & CHEESE
8 oz. elbow macaroni
1 (10-ounce) package chopped broccoli
3 Tbsp. butter
3 Tbsp. flour
2 cups milk
1 (8 oz.) Velveeta cheese, cubed
1/8 tsp. pepper
1/2 tsp. salt
Bring a large pot of water to a boil. Cook pasta for 3- 4 minutes. Add
frozen broccoli and continue cooking, stirring occasionally, until the
pasta and broccoli are just tender, 5 to 6 minutes more. Drain and
put back in the pot.
Melt butter over medium-low heat in a medium sauce pan. Blend in flour and
salt stirring constantly until mixture is smooth and bubbly. Cook for 1
minute. Remove from heat and slowly add small amounts of milk, stirring
constantly to make a smooth paste, Return to heat and stir in remaining
milk. When mixture thickens, add cheese and pepper. Stir until cheese is
melted through. Pour cheese over cooked macaroni and stir well.
Suggested Side Dish: Easy Mac & Cheese
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DELICIOUS TOMATO CREAM SAUCE OVER
LINGUINE
1 lb. box linguine
2 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, chopped
4 cloves garlic, chopped
1 (28 oz.) can whole tomatoes in thick puree
1 (8 oz.) can tomato sauce
1/4 cup water
1 tsp. onion salt
1/4 tsp. salt
1/2 tsp. oregano
1/2 tsp. basil
1/2 Tbsp. parsley
1/2 cup heavy cream
In a large skillet,
sauté onions in butter and olive oil until soft. Add garlic and sauté an
additional 1 minute. Place the whole tomatoes, tomato sauce, onion salt,
and salt into a blender and blend for about 1 minute. Pour blended
tomatoes into skillet with the onions and garlic. Add water, oregano,
basil, and parsley stirring to combine. Bring to a light simmer and simmer
covered for 20 minutes. Add cream and stir through. Remove from heat and
serve over linguine.
Suggested Side Dish: Tossed Salad, Crescent Rolls and Butter
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PORK CHOPS AND SAUERKRAUT IN THE CROCKPOT
1 (32 oz.) Jar of Snowfloss Kraut - Polish Style
4-6 Boneless Pork Chops
salt & pepper
2 tablespoons brown sugar plus a little extra
2 tablespoons butter cut into small pieces
1 medium onion sliced thick
Place half of the onions on the bottom of the crockpot followed by half of
the sauerkraut.
Sprinkle half of the brown sugar on top of the sauerkraut.
Lightly salt and pepper both sides of the pork chops and lay them on top of the sauerkraut layer.
Lay the rest of the onions on the pork
chops, followed by more brown sugar.
Finish with the rest of the sauerkraut.
Cook on high for 3-4 hours or on low for 7-8 hours.
Finish by gently moving the pork chops to
the top of the crockpot and adding the butter and a small amount of brown
sugar to the chops. Let cook until butter melts.
Suggested Side Dish: Mashed Potatoes
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OVEN-BAKED CHICKEN
1 1/2 lbs. boneless chicken breasts
1 tsp. dried basil
3 c. Corn Flake crumbs
1/2 stick butter, melted
salt and pepper to taste
Preheat oven to 375 degrees.
If you can't find a box of Corn Flake crumbs, place Corn Flakes in a
gallon-size food storage bag, and using a rolling pin, crush enough Corn
Flakes to make 3 cups. Add the basil to the crumbs, and mix thoroughly.
Place a piece of aluminum foil over the bottom of a cookie sheet. Spray a
cookie rack with nonstick cooking spray, and place on cookie sheet.
Place the crumbs on a sheet of wax paper. Brush a little of the melted
butter on each side of the chicken pieces, and press both sides in the
crumbs. Repeat with remaining chicken pieces. Place the chicken pieces on
the cookie rack, making sure sides do not touch. Sprinkle with salt and
pepper if desired.
Bake 35-40 minutes, or until no longer pink in the middle. Do not turn
while baking. Remove from oven, let sit about 5 minutes, and serve
immediately.
RICE WITH CORN AND RED PEPPER
2 cups chicken broth
1 Tbsp. butter
1 small onion, diced fine
1 small red pepper, cleaned, ribs removed and diced
1 cup corn, thawed if frozen
1 cup white rice
1/2 tsp. salt
1/4 tsp. pepper
In a medium
saucepan, cook onions and red pepper in butter until tender.
Add chicken broth and bring to a light boil. Stir in rice, corn and salt
and pepper. Cover; reduce heat and cook for about 18 minutes.
Suggested Side Dish: Rice, Sugar Snap Peas
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SURE BET SHERBET PIE
1 graham cracker crumb pie crust (w/extra serving, if you can find it)
1 Tbsp. sugar
3/4 tsp. cinnamon
1 qt. raspberry sherbet, softened
2 Tbsp. semi-sweet chocolate chips
2 tsp. milk
8 oz. container of whipped topping, thawed
In a small cup or bowl, combine the sugar and cinnamon. Sprinkle the
mixture evenly over the bottom of the graham cracker crust. Set aside.
In the meantime, melt the chocolate chips and milk in the microwave at
high for 1 minute. Stir if not completely melted, and place back in
microwave at high for 10 second intervals until completely melted.
Spoon the sherbet into the graham cracker crust. Drizzle the chocolate
over the sherbet, making a lattice design. If this doesn't work, just pour
over the top of the pie in a zig-zag manner, and freeze- it will taste
great just the same. Keep frozen until ready to serve. Take out of the
freezer about 15 minutes before serving. Slice, and top individual
servings with a dollop of whipped topping. Keep leftovers frozen.
