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MEAT/FISH/SEAFOOD
1-1/2 lbs. extra lean ground beef
6-8 oz. thick-sliced ham
1-3/4 lb. boneless chicken
breasts
1- 1 1/2 lbs. white fish of choice
1-1/4 lb. beef stew meat
2-1/2 lbs. chicken thighsDAIRY
milk (at least 5 cups)
butter (need at least 3 sticks including desert)
fresh-grated Parmesan cheese
1 (8 oz.) block Velveeta cheese
16 oz. heavy cream
8 oz. ricotta cheese
8 oz. sour cream (for baked
potatoes)
1 lb. sharp cheddar cheese,
or 3 c. shredded
small orange juice 8 oz. pkg.
cream cheeseRICE/NOODLES
1 lb. linguine
regular white rice
box/bag pearl barley
1 lb. spaghettiFROZEN VEGETABLES
2 (10 oz.) boxes chopped spinach
bag of stir-fry vegetables of
choiceFRESH VEGETABLES
bag of regular potatoes
1 bunch broccoli
1 lb. fresh asparagus
4-6 baking potatoes
2 lemons
small bag of new potatoes
1 lb. fresh sugar snap peas
celery
lemon
bunch of green leaf lettuce
grape tomatoes
bag of carrots CANNED GOODS
1 (15 oz) can tomato sauce
1 (15 oz) can diced tomatoes
1 small can tomato paste
4.5 oz. can chopped green
chilies
14.5 oz. can Mexican-style
stewed tomatoes
black olives for 2 Tbsp.
chopped, optional 8 oz. can
crushed pineappleSOUPS/SAUCES
1 can chicken broth (need 8 oz.)
3 cans beef broth (need about 6 cups)
MISCELLANEOUS
walnuts (need 1/4 cup chopped)
tube of refrigerated dinner rolls
Old Bay Seasoning
1 pkg. semi-hard rolls
jar of orange marmalade bag of coconut bag of walnuts |
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PORCUPINE MEATBALLS
1-1/2 lbs. extra lean ground beef
1/2 cup uncooked long grain rice
1/2 cup chicken broth
1/3 cup shredded parmesan cheese
1 small onion finely chopped onion
1 egg
2 tsp. minced garlic, (minced in jar)
1 tsp. onion salt
1/8 tsp. black pepper
1 (15 oz.) can tomato sauce
2 tsp. Worcestershire sauce
1 Tbsp. brown sugar
In a large bowl, combine the ground beef, rice, chicken broth, egg, parmesan cheese, onion, garlic, onion salt, and pepper. Mix well. Form into 1 & 1/2 inch meatballs. Place the meatballs in a
large baking dish. In a medium bowl mix together tomato sauce,
Worcestershire, and brown sugar. Pour the sauce over the meatballs and cover the baking dish with foil. Bake in 350 degree oven for 50 minutes. Remove the foil and bake for 15 additional minutes.
BROCCOLI WITH CHEESE SAUCE
1 bunch fresh broccoli
2 Tbsp. butter
2 Tbsp. flour
1-1/4 cup milk
1/4 tsp. salt
1/8 tsp. black pepper
3 oz. cubed Velveeta cheese
Steam broccoli using a steamer basket. (Takes about 5-6 minutes) While
broccoli is steaming, melt butter in a small saucepan over medium-high heat. Whisk in flour and stir continuously for about 30 seconds. (lightly salt the flour
& butter mixture.) Slowly add milk while you continue stirring. Add salt and pepper and stir until the mixture thickens and starts to
come to a boil. Remove from heat and add cheese. Stir until melted. Pour over broccoli. Serve immediately.
Suggested Side Dish: Mashed Potatoes, Broccoli
& Cheese Sauce
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LINGUINE WITH CREAMY HAM AND SPINACH
SAUCE
2 (10 oz.) pkgs. frozen chopped spinach
1 lb. linguine noodles
1/2 c. butter
1/4 c. walnuts, chopped fine
1 c. milk
1 2/3 c. heavy cream
1 c. ricotta cheese
1/2 tsp. oregano
6-8 oz. thick-sliced ham, cut into 1/4 inch sticks
Microwave
spinach according to manufacturer's directions. Using a colander, press
out as much water as possible. When drained, pull with a fork to break up
the big, dense chunk.
Cook linguine according to manufacturer's directions. Drain and return to
pot. Cut the butter into pieces and add to the pasta, stirring to melt.
Add the spinach, walnuts, milk, cream, ricotta cheese, and
oregano. Cook over medium-low heat until well heated, tossing gently to
mix. Stir in ham and toss for a minute, or until ham is also heated. Place
on individual plates, and serve immediately.
Suggested Side Dish: Dinner Rolls
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SCRUMPTIOUS LEMON CHICKEN
1-3/4 lb. boneless chicken breast
1 tablespoon butter
1 tablespoon olive oil
3 1/2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup chicken broth
2 lemons
2 teaspoons minced garlic (jarred)
1 tablespoon dried parsley
Rinse chicken in cold water and pat dry with a paper towel. Using a sharp knife, carefully slice each chicken breast on the diagonal to make two thin breast slices. Do this to all breast pieces.
Mix flour, salt, pepper together in a bag. Add chicken pieces to bag and shake until well coated.
Add the oil and butter to a large skillet and turn the heat to medium-high. Let the butter melt and swirl the oil & butter with a spoon or fork on the bottom of the skillet.
Place the chicken into the skillet and cook for about 2-3 minutes on one side.
Turn chicken over and cook for another 2-3 minutes.
While the chicken is cooking, pour 1/2 cup of chicken broth into a glass measuring cup. Squeeze into the broth the juice of 2 lemons. Add garlic and parsley, stirring to blend.
Turn the heat to medium and add chicken/lemon broth mixture to the pan with chicken. Simmer uncovered for about 15 minutes, turning the chicken occasionally. All of the broth should be cooked away leaving a tender, moist delicious lemon chicken.
Suggested Side Dish: Baked Potatoes,
Steamed Asparagus
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FISH WITH ZESTY SAUCE
1-1 1/2 lbs. fish of choice*
salt and pepper
1/4 c. mayonnaise (can use lite)
1 1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1/2 tsp. Old Bay seasoning
Set oven control to broil, or prepare the barbeque grill. Do not set
the oven rack on the highest level for broiling to prevent fish from
burning on the outside. Use the second setting. Rinse the fish in cold
water and set on paper towels. Pat dry. In a small bowl, combine all
ingredients except salt and pepper. Place fish on broiler pan or other
suitable pan for the grill. Spread the sauce over each fish piece, and top
with salt and pepper. Broil approximately 20 minutes, or bake on barbeque
grill (covered) for the same amount of time. Serve immediately. *We used
orange roughy and it was excellent.
Hint: Place sugar snap peas in 1/2-inch boiling water with butter. Sprinkle with just a bit of sugar, reduce heat to simmer. Cover and simmer about 3 minutes. Drain off water. Sprinkle with salt & pepper.
Suggested Side Dish: Buttered New Potatoes, Sugar Snap Peas
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DELICIOUS BEEF BARLEY SOUP
2 tablespoon butter
1 tablespoon oil
1 - 1/4 lb. beef stew meat
1 cup carrots, diced
1 cup celery, diced
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons flour
5-6 cups beef broth
2/3 cup pearl barley
3 tablespoons tomato paste
1 ( 15 oz.) can diced tomatoes
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 freshly squeezed lemon
Heat a Dutch oven over medium-high heat and melt the butter with the oil.
Cut the beef stew meat if the chunks are too large.
Add beef to the pan and cook until beef is well browned. Season beef with salt, pepper and garlic powder. Remove cooked beef from pan.
To the same pan, add the carrots, celery, onion, cook for about 4-5 minutes and then add and barley. Cook everything for about 2 more minutes.
Add the beef back to the pan and stir in the flour and tomato paste.
Stir in the beef broth and diced tomatoes; bring to a light simmer.
Cover; reduce heat, and simmer about 1-1/2 hours or until beef is tender, stirring occasionally.
When soup has finished cooking, add the lemon and thyme.
Suggested Side Dish: Hard Dinner Rolls
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AMAZING ORANGE GLAZED CHICKEN
2 1/2 lbs chicken thighs
Sauce
1/2 cup orange juice
3/4 cup orange marmalade
1 Tbsp. soy sauce
1 Tbsp. Dijon mustard
1-2 tsp. minced garlic
1/8 tsp. salt
Preheat oven to 375 degrees. Blend all sauce ingredients in a medium bowl and mix well. Place chicken in a casserole dish or baking pan, and pour sauce over chicken. Bake for 40 minutes, basting twice.
Suggested Side Dish: White Rice, Stir-Fry Vegetables
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NACHO-STYLE SPAGHETTI
2 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
3 c. shredded sharp Cheddar cheese
2 Tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. ground black pepper
1 lb. spaghetti, broken in half
4 1/2 oz. can chopped green chilies, drained
14 1/2 oz. can Mexican-style stewed tomatoes, drained
2 Tbsp. chopped black olives (optional)
Preheat oven to 350 degrees. Melt the butter in a
large saucepan over low heat. Using a whisk, gradually stir in the flour.
Heat about 1 minute, stirring constantly. Gradually add milk and cook over
medium heat, stirring frequently until mixture boils. Remove from heat.
Add cheeses, salt and pepper. Stir until cheese melts and sauce is smooth.
Set aside. In the meantime, cook pasta according to manufacturer's
directions. Drain and return to cooking pot. Add cheese sauce and
remaining ingredients except olives, and stir to combine. Transfer to a
large, ovenproof casserole.
Bake, covered with foil, for about 20 minutes. Divide evenly on serving
plates, and top with chopped olives, if desired. Sprinkle with additional
parmesan cheese and serve immediately.
Suggested Side Dish: Green-Leaf Lettuce With Grape Tomatoes
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CARROT CAKE WITH CREAM CHEESE ICING
2 c. flour
2 c. sugar
2 tsp. baking soda
2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
2 c. grated carrots
1 1/4 c. oil (not olive)
1 c. crushed pineapple, drained
3 eggs
3/4 c. coconut (optional)
1/2- 1 c. chopped walnuts (optional)
CREAM CHEESE ICING:
1 stick butter, softened
1 lb. powdered sugar
8 oz. cream cheese, softened
2 tsp. vanilla
Preheat oven to 350 degrees. In a large bowl, mix everything together
except the nuts. Beat at medium speed for 3 minutes, scraping the sides of
the bowl often. Add the nuts. Spray a 9x13x2 inch pan with cooking spray.
Pour batter into pan, spreading evenly. Bake for 45-50 minutes. Cool in
pan completely before icing.
To prepare icing, mix all ingredients together in a large bowl at medium
speed until well blended. Spread evenly on top of cooled cake. You can
sprinkle some additional ground nuts on top of the cake, if desired.