Recently in Main Dish Category
This came from Dave's mom, very good.
Cook 1 and 3/4 cup macaroni ( I use whole wheat)
White Sauce : melt 6 TLBS butter and add 6 TLBS of flour to make a paste.
Add 3 cups of milk and stir and bring this mixture to a full boil. (add salt and pepper to taste)
Drain macaroni and place half of it in a casserole dish. Slice extra sharp white cheddar cheese on top of the macaroni and top with half the white sauce mixture. (carefully mix through)
Top with the remaining macaroni, cheese and then the rest of the white sauce.
Bake at 350 for 45 min (covered) Remove cover and bake an additional 10 or 15 min.
This yummy soup comes from my mom :)
1 qt. chicken broth - I add 1 chicken bulleon cube per cup
1-1/2 c. water
2 pieces celery, diced
3 med. potatoes, cubed - I add more
1 med. onion, chopped
2-1/2 cups chopped turkey - whatever I have
1 c. cream of mushroom soup - I use the whole can
1 c. cream-stype corn - I use the whole can
1 c. evaporated milk - I use the whole can
Cook celery, potatoes, and onioin in water and broth until tender. Salt to taste. Add rivels (recipe follows). Stir so rivels don't stick. cook 5 minutes on medium-low heat. Add turkey, mushroom soup, corn, and evaporated milk. Do not boil after you put in the milk. If necessary, add more chicken broth to thin soup. Don't seal tight if you refrigerate leftovers or rivels will become soggy.
Rivels: 1 c. flour
1 egg, beaten
Mix with fingers or fork and drop in boiling broth.
I'm not sure if I've been cooking a lot lately because I'm pregnant, or what....but here's another keeper!
Chicken Nuggets by Paula Dean from the Food Network
2 cups crushed sour-cream-and-onion-flavored potato chips
1 egg
2 tablespoons milk
6 chicken breast fillets, cut into 1 1/2-inch cubes
1/3 cup butter, melted
Preheat oven to 350 degrees. Spread the crushed potato chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes, or until golden brown. The chicken nuggets can be frozen after baking. Serve with your favorite sauce, such as honey mustard or ranch dressing.
Honey Mustard:
3/4 cup mayonnaise
3 tablespoons honey
2 tablespoons yellow mustard
1 tablespoon lemon juice or juice from 1/2 lemon
Horseradish, to taste
2 tablespoons orange juice (more or less as needed)
Combine all ingredients except orange juice; stir well. Thin to pouring consistency for dressing or dipping consistency for dips with orange juice. Cover and chill for 2 or 3 hours.
This is one of Dave's favorite dinners!
3/4 pound ground beef
1 package taco seasoning (1.25 oz)
1 cup shredded cheddar cheese (4 oz)
2 tablespoons water
2 packages refrigerated crescent rolls (8 oz each)
1 medium green bell pepper
1 cup salsa
3 cups shredded lettuce
1 medium tomato, seeded and chopped
1/4 cup chopped onion
1/2 cup sliced pitted rip olives
Sour cream for garnish
Preheat oven to 375 degrees. Brown beef and pour in seasoning mix, cheese and water. Set aside. Unroll crescent dough; separate into triangles. Arrange triangles in circle on greased 14-inch pizza pan with wide ends overlapping in center and points toward outside. (There should be 5-inch diameter opening in center.) Scoop meat mixture evenly onto widest end of each triangle. Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered.) Bake 20-25 minutes or until golden brown. Cut top off bell pepper using a V-shaped zigzag pattern. Place pepper in center of ring; fill with salsa. Mound lettuce, tomato, onion and olives on top of ring surrounding bell pepper. Cut ring; serve garnished with sour cream.