8 oz. Spaghetti noodles (break into thirds and place directly into a ziploc) add the following to the bag: 2 tsp. chicken or beef granulated boullion 1/2 tsp. garlic powder 1/2 tsp onion powder 1/2 tsp. thyme 1 tsp. parsley 2 Tbls. dry minced onion close bag...and store I make up a bunch of bags at a time for an instant dinner To Use: 2 cups any cooked meat 1 spaghetti mix bag 1-2 cups your choice frozen veggies 2 tbls. margarine 1-2 cups homemade cream soup depending on how creamy you like it Put this all in a baking dish and COVER with water,throw in the oven for 45 minutes or until the spaghetti is tender at 350 degrees at end top with cheese if you like
Mexican Spaghetti Mix in a bag dry mix for convenience
2 tsp. beef Bouillon 2 tsp. chili powder 1/2 tsp. ground cumin 1/2 tsp. garlic powder 2 Tbs. dry minced onion 8 oz spaghetti (broken into thirds) put directly into the bag
place the rest of stuff directly into the bag, seal and store again I make up a bunch of bags To Use: 1 lb. browned hamburger 1 pkg. spaghetti mix Mexican 1 can drained corn 1 can drained black olives 1 can un-drained diced tomatoes 1 can refried beans (check for gluten) Cover All Ingredients with water and Mix well bake 1/2 hour- 45 min. at 350 degrees top with cheese/sour cream ETC.
Spaghetti Pie ***(C B)
6 oz. spaghetti 1/2 cup chopped onion
2 T margarine 1/4 cup chopped bell pepper (opt)
2 beaten eggs 1 - 12 oz. jar Ragu sauce
1 # cream style cottage cheese Kilbasasa Sausage
1/4 cup grated Parmesan cheese 1 - 6 oz. can tomato paste
Mozzarella cheese shredded
In a large sauce pot cook spaghetti until just tender. Drain and put in bowl. Stir in beaten eggs, parmesan cheese, and butter. Use a 9" x 9" greased pan. Form spaghetti mixture into a crust. Spread with cottage cheese.
In a skillet cook sausage, onions, and pepper until the meat is browned and the vegetables are tender. Drain off meat. Stir in Ragu and tomato sauce. Heat thoroughly. Pour meat mixture over the cottage.
Bake in a 350 F. oven for 20 minutes. Sprinkle with shredded mozzarella cheese. Bake about 5 minutes more or until cheese is melted. Serves 6 people.
Mix the ingredients together and store in an airtight container. Use mix as a base for the following dinners: To Use: 1/2-1lb. ground beef browned 2 cups water 1 1/2 c. uncooked egg noodles cooked 1 1/2 cups hamburger helper mix Bring to a boil all ingredients, let simmer 15-20 min. or till noodles are done. Top with cheese or sour cream. optional: add 1-2 cups cooked veggies to this enjoy Variation: if you used the chicken bouillon you can use cooked chicken or even tuna.
Chili Mac: 1 lb ground beef, browned and drained 1 c water 1/2 c macaroni noodles (uncooked) 2 cans chopped tomatoes 1 T chili powder 1/2 cup mix Combine all and simmer 20 minutes or until macaroni is cooked
Stroganoff: 1 lb ground beef, browned and drained 2 c water 1/2 c mix 2 c uncooked egg noodles 1/2 cup sour cream Combine all except sour cream. Simmer 20 minutes or until noodles are tender. Stir in sour cream and serve.
Potato Beef Casserole 1 lb ground beef, browned and drained 3/4 c water 6 potatoes, peeled and thinly sliced 1 c frozen mixed veggies 1/2 cup mix Combine all and simmer, covered, until potatoes are tender, about 30 minutes, stirring occasionally. Remove cover and cook until excess water is evaporated.
Quick Lasagna: 1 lb ground beef, browned and drained 1/2 c mix 1 onion, chopped 2 c water 16 oz tomato sauce 1/4 c parmesan cheese 3 c lasagna noodles, uncooked, broken in bits
2 c mozzarella cheese, shredded
Combine all except mozzarella in large skillet. Bring to a boil, let simmer for 15 minutes or until noodles are cooked. Top with mozzarella. Turn off heat and let cheese melt.
Drain broccoli. Mix # 1 - 4 in plate. Beat # 5 - 9 until smooth for 15 seconds. Pour into pie plate. Bake until knife inserted in center comes out clean. (25 - 35 minutes) Top with remaining cheese. Bake an additional 2 minutes to melt cheese.
*To make just a broccoli pie - use 2 packages 10 oz. frozen broccoli and omit the chicken.
SLOW-COOKER PIZZA(Posted by Cassi)
Makes 6-8 servings
Ingredients
1 1/2 lbs. ground beef, or bulk Italian sausage
1 med. onion, chopped
1 green pepper, chopped
half a box rigatoni, cooked (use GF noodles…..any shape)
7-oz jar sliced mushrooms, drained
3 oz. sliced pepperoni
16-oz. jar pizza sauce (check for Gluten)
10 oz. mozzarella cheese, shredded
10 oz. cheddar cheese, shredded
Directions: Brown ground beef and onions in saucepan. Drain. Layer half of each of the following, in the order given, in slow cooker: ground beef and onions, green pepper, noodles, mushrooms, pepperoni, pizza sauce, cheddar cheese and mozzarella cheese. Repeat layers. Cover. Cook on Low 3-4 hours. Note: Keep rigatoni covered with sauce so they don’t become dry and crunchy.
Variation: Add a 10 3/4 oz. can cream of mushroom soup to the mix, putting half of it in as a layer after the first time the noodles appear, and the other half after the second layer of noodles.
1 - 10 oz. package frozen chopped broccoli 2 cups diced ham
1 - 10 3/4 oz can cheddar cheese soup 1 - 8 oz. sour cream
1 T margarine, melted 2 cups cooked rice
1/2 cup soft, torn bread crumbs
Heat oven 350 F. Cook broccoli according to the package directions; drain. Combine soup and sour cream. Stir in broccoli, ham and rice. Spoon into 1 1/2 quart casserole dish. Combine bread crumbs and butter; sprinkle over casserole. Bake 30 to 35 minutes. Serves 4 - 6.
Beef, Noodle, & Vegetable Skillet
The noodles cook right in the sauce
1 cup ground beef 1 cup chopped onion
3 cups water 2 beef boullion cubes
1 jar mushroom gravy (12oz) 1/4 teaspoon thyme leaves
8 oz. medium size egg noodles 1 bag (16 oz) frozen mixed vegetables
1/2 cup sour cream
Cook beef and onion for 4-5 minutes in skillet. Add water, boullion, gravy, and thyme. Bring to boil stirring often. Stir in noodles and frozen vegetables. Bring to a boil, reduce heat, cover and simmer for 8 - 10 minutes. Stirring twice until noodles are tender. Remove from heat and stir in sour cream. Serves 4.
Hungarian Goulash ***
2 # steak cut to bite size 1 clove garlic chopped
Butter 1 slice lemon peel chopped
1 # onions sliced 1/2 teaspoon caraway seed
2 teaspoons paprika 2 T flour (sub. GF mix)
1 cup stewed tomatoes 1 # noodles
1 cup beef stock
Melt 1/4 cup butter in saucepan and add steak and onions. Cook until onions are clear. Add paprika and tomatoes. Add beef stock, garlic, lemon and caraway seed. Simmer 45 minutes to 1 hour. Thicken with 2 T butter and flour. Cook noodles according to package. Drain. Serve goulash over noodles. Makes 4 - 6 servings.
1 can cream of chicken soup 1 can drained Veg-All mix
3/4 cup sour cream salt and pepper to taste
1 deep dish pie shell 1 regular pie shell
3 Large chicken breast cooked
and cubed into bite-size pieces
Mix and pour into a deep-dish pie crust. Top with a regular pie crust leaving in pan on top of pie mixture. Bake for 45 minutes at 350. Remove top pie pan and bake 15 more minutes or until golden brown.
Chicken Pot Pie**** (Linda Harris)
1/2 # sausage Pepper to taste
1/4 cup butter 1 cup light cream
1/3 to 1/2 cup flour 2 cups cut up chicken
1/4 teaspoon salt 2 pie shells
2 cups chicken broth
Shape sausage into 1" balls. In medium skillet, brown balls; remove and drain. Cook cut up chicken in grease drain. In skillet stir in flour, salt, and pepper until the mixture is bubbly. Stir in broth, cream, and mushrooms. Heat until thickened. Divide meats into 2 Casserole dishes. Add vegetables if desired. Divide liquid over meat. Top with a pastry shell. Cut slits into top of shell. Cover with foil. Bake 425 F. 25 minutes. Remove foil and bake until browned.
Chicken Ala King(Fannie Jespersen)
4 cans of cream of chicken soup 1 can of cream of mushroom soup
2 cans of peas and carrots, drained 4 cups of milk
boiled chicken, deboned in chunks 1 cup of Instant rice
Place all ingredients in a large soup pot. Cook for 30 minutes over medium-low heat. Stir frequently to prevent the mixture from scorching. Serve in soup bowls.
1. Prepare Chicken Filling or prepare a filling of your choice. Heat to serving temperature and place in greased 13 x 9-inch baking pan. Set aside.
2. Preheat oven to 400º. Combine dry ingredients (flour to thyme) in large bowl. Add butter, milk, egg, and vinegar and mix together thoroughly.
3. Drop dough by tablespoonfuls onto prepared filling.
4. Bake 25-35 minutes or filling is bubbling and topping is nicely browned. Serve immediately. Serves 6.
Filling:
1 lb skinless cooked Chicken, cubed 1 cup Green Peas
1/4 cup Corn 1 cup chopped Carrots
1 small chopped Onion 2 chopped Celery Stalks
1 minced Garlic Clove 2 1/2 cups GF Chicken Broth
1 Tbsp. Cooking Oil 2 Tbsp. Tapioca Flour
3 Tbsp. Water 1/2 cup fresh sliced Mushroom
1/2 tsp. Celery Salt 1/2 cup Dry White Wine
1 tsp. dried Thyme
1. Combine cubed chicken, peas, and corn and set aside. Place carrots, onion, celery, and garlic in skillet and cook in cooking oil until onion is transparent. Add cubed chicken, green peas, corn, and chicken broth and bring to boil. Reduce heat and simmer until mixture is reduced one-third, about 5 minutes. Add all remaining ingredients,
2. Mix tapioca flour with 3 tablespoons water until paste forms, then stir into skillet slowly. Simmer until thickened. Follow directions for assembling Chicken Pot Pie above.
2 cans of cream of chicken soup 8 oz. of sour cream
3/4 of pkg. of Pepperidge Farm Stuffing 1 stick of butter
Cook chicken breast in water until done. Reserve 1 cup of the broth. Cook the rice until the water is gone. Butter a 9 x 13 inch casserole dish. Put rice as the bottom layer. Cut up the chicken and place on top of the rice. Mix the soup and sour cream in a saucepan and heat to melt, but do not boil. Place on top of the chicken. Place the reserved broth and butter in a pan and melt the butter. Stir in the Pepperidge Farm Stuffing. Put this on top of the casserole. Bake at 350 degrees for 30 minutes.
Chicken Stir - Fry
1 # boneless, skinless chicken breasts (cut in strips)
3/4 cup Miracle Whip
In a large skillet cook the above on medium/high heat for 3 minutes.
Add: 1 - 16 oz. package mixed vegetables thawed or 3 cups fresh
Stir in 2 T soy sauce and 1/2 teaspoon garlic sauce. Cook for 5 minutes or until chicken is cook thoroughly.
Hungarian Goulash ***
2 # steak cut to bite size 1 clove garlic chopped
Butter 1 slice lemon peel chopped
1 # onions sliced 1/2 teaspoon caraway seed
2 teaspoons paprika 2 T flour
1 cup stewed tomatoes 1 # noodles
1 cup beef stock
Melt 1/4 cup butter in saucepan and add steak and onions. Cook until onions are clear. Add paprika and tomatoes. Add beef stock, garlic, lemon and caraway seed. Simmer 45 minutes to 1 hour. Thicken with 2 T butter and flour. Cook noodles according to package. Drain. Serve goulash over noodles. Makes 4 - 6 servings.
NOTE: Make your own Ramen noodle packs with rice noodles and bouillon
Heat oil in 5 quart pot. Add ham and pepper. Cook over medium flame for 5 minutes or until ham is well browned and the pepper is crisp. Remove to plate with a slotted spoon. Add the water, seasoning packs and noodles to pot and bring to boil. Place cabbage and peas on top. Cover and reduce heat to low. Cook 6 minutes, or until noodles are tender and most of the liquid is absorbed. Add scallions and ham mixture. Toss to mix. Increase heat to medium and cook for 2 minutes or until scallions are wilted and ham is hot. Serves 4.This recipe is good with mixed vegetables, (if using fresh vegetables, cook them when you are cooking the ham and pepper. Frozen butter-beans should be cooked at this time also.)
Pork Chop Bake
2 Tablespoon shortening 4 pork chops
4 medium Irish potatoes 1 medium onion
1 envelope Lipton beef mushroom mix 1 1/2 cups of water
Preheat the oven to 350 degrees. In a large skillet, melt the shortening and brown the pork chops. Drain the chops. Place in a greased 2 quart baking dish. Arrange the sliced potatoes, onions, and chops alternately. Take the water and dry soup mix and blend well. Pour mixture over the meat and potatoes. Cover the dish with foil and bake for 1 hour.
3 T vegetable oil 1 can 20 oz pineapple chunks in heavy syrup
1/4 cup white vinegar 3 T tomato sauce
1 cup water
(can of watercress; bean sprouts, carrots and broccoli - you choose your own vegetables)
1. Cut meat into 1" pieces. Mix soy sauce, sherry, sugar and egg yolk. (Large glass bowl) Mix in meat. Cover and let stand for 1 hour. Stir occasionally.
2. Drain chicken, reserving soy mixture. Coat meat with 8 T of cornstarch. Heat oil in wok and cook meat until brown (5 minutes) Drain on paper towels.
3. Cut onion into thin slices. Cut green onions into thin diagonal slices. Clean mushrooms and cut in half. Cut celery into 1/2" diagonal slices. Cut cucumber lengthwise into quarters and remove seeds. Cut into 1/4" wide pieces.
4. Heat the 3 T oil in wok. (High heat) Add all the vegetables. Stir fry for 3 minutes. Drain pineapple (reserve syrup.) Add syrup to reserved soy mixture, vinegar, tomato sauce. Combine to the vegetables. Combine water and remaining 2 T cornstarch. Add to vegetables. Cook and stir until sauce thickens. Add meat and pineapple. Cook and stir until mixture is hot.
In Dutch oven, cook meat slowly with onion. Add salt and pepper, beans, and 1 can water. Simmer. Covered, low heat. 30 min.
Chili****(L H)
1 - 2 pounds of Hamburger meat 2 cans of Tomato sauce
1 large onion cut in wedge slices salt and pepper to taste
2 cans of chopped tomatoes (seasoned) chili powder to taste
2 cans of red kidney beans a few drops of Hot Sauce
about 1 Tablespoon of sugar
Brown the hamburger in a skillet. Drain. Place all ingredients into a slow cooker and cook all day, or overnight. (If using a Dutch oven, cook on low for several hours.)
Baked Zita ****(L H)
4 T oil 1 medium onion
1/4 # Sweet Italian sausage links /w - casings removed 1 teaspoon salt
2 cloves of garlic, minced 1 # uncooked zita pasta
1 - 28 oz can Italian tomatoes, chopped & drained 2 cups ricotta cheese
(tomato sauce may be substituted) 1 cup grated mozzarella
1/2 - 3/4 teaspoon crushed red pepper flakes 1/2 cup grated parmesan
6 T minced parsley leaves - fresh
Grease shallow 3 quart baking dish; set aside. In skillet heat 3 T oil over medium heat. Add sausage, onion, and garlic; sauté` 5 minutes or until onion is softened. Break up with a wooden spoon. Add tomatoes, salt, pepper, and 4 T parsley; heat to boiling. Reduce heat and simmer gently for 20 minutes. Preheat oven to 350 F. Cook zita as package label directs, but only for 8 minutes. Drain zita, reserving 1/4 cup cooking water. Return zita and reserved water to pot. Stir in ricotta, half the mozzarella and the tomato sauce. Mix well until completely blended. Spread evenly in baking dish. Sprinkle with remaining mozzarella, parmesan, and remaining parsley. Drizzle with remaining oil. Bake 25 minutes or until hot and lightly brown. Let sit 5 minutes before serving. Makes 8 servings.
Brown the hamburger, carrot, and celery in the oil. Put all ingredients together except cheeses. Boil for 1 1/2 hours.
White sauce (Besciamelle):
1/3 cup butter 4 cups milk
3 T flour (or 1 T more)
Cook until thickened and reserve for layering.
Cook 18 noodles (for 2 pans of lasagna) Start with meat sauce then noodles. Add white sauce, meat sauce, mozzarella, and parmesan cheese. 2nd layer, repeat steps and after 3rd layer of noodles top with sauce and cheese. Bake 320 uncovered 40 minutes. Best to make 2 pans. Freeze 1 for later use. Freeze uncooked
1 green or yellow bell pepper*, diced 1 teaspoon ground cumin 1 teaspoon chili powder, or more to taste 1 can pinto beans, drained, salt and pepper, to taste rinsed 1 can black beans, drained, rinsed
1 (4 oz.) can green chilies, drained 3-4 cups sauce - I like to use Muir Glen organic tomato sauces and add a little balsamic vinegar; add water if needed 2 1/2 cups shredded Monterey Jack and Cheddar or Colby cheese blend
Preheat oven to 350 degrees F. Lightly oil or spray a 9 x 13" baking pan. Heat the olive oil in a large deep skillet (or kettle) and stir fry the onion and put veggies with the spices until cooked. Add the beans and chilies, stir and season to taste. Remove from heat and set aside.
Begin assembling the lasagna: Spread about a 1/2 to 3/4 cup sauce in the bottom of the baking dish. Lay in three or four uncooked GF lasagna noodles, press down, and top with half of the chili mixture. Spoon on one third of the sauce. Sprinkle one third of the cheese. Layer another three (or four) noodles, remaining chili, one third sauce and cheese. Top with three (or four) noodles. Press down gently on the lasagna with a spatula. Pour on the rest of the sauce and cheese. Cover the dish loosely with foil and bake at 350 degrees F for 45 minutes. Remove the foil and continue to bake until the sauce is bubby and the noodles are tender - about 15 minutes. Let the lasagna stand for 10 minutes before cutting and serving. This lasagna reheats beautifully. Serves 6 to 8. Note: You can use GF corn tortillas (brushed lightly with olive oil) instead of GF lasagna noodles.
I found a recipe for instant re-fried beans on the web. I don't have the link, because I just put it in my recipe file of things we liked.
It said to mill/grind beans to make it like flour. We used PINTO beans.
Take the 3 cups of dried beans that you made into flour and add: 1 Tbsp. ground cumin 1 Tbsp. chili powder 1 Tbsp. salt 1 Tbsp. dried minced onion 1 tsp. cayenne pepper 1/2 tsp. Pepper
Mix and store into a tightly sealed container. When you wish to make the beans for either tacos or dipping with corn chips, take 3/4 cup of the mix and add it to 2 1/2 cups of boiling water. Whisk it to mix and then turn the heat lower and cook for about 4-5 min additional time. Whisk occasionally. (It will thicken, but as it cools, it will become much thicker.
For the rest of our meal, we made a dish in the cast iron skillet.
Mexican Potluck 1 pound of precooked ground hamburger 1 can (10 oz) diced seasoned tomatoe (with chillis....Ro-Tel) 1 cup of either instant rice or reg. rice. (when measuring the water for your rice, add the 10 oz. from the can and allow for the water to be cut down)
I then added a can of black beans that had been rinsed and drained.
I covered the pot and cooked it until the rice was soft and the water was obsorbed.
It is spicey, but the fast re-fried beans were great with the casserole. __________________
Ingredients: 1.5kg chicken pieces (for best flavour, leave the skin on) 4 teaspoons oil 2 large onions OR dried onion 4 cloves garlic OR garlic powder 2 teaspoons oil, extra 4 teaspoons lemon juice 2 teaspoons grated lemon rind 2 cups gluten-free tomato sauce (ketchup) 2 teaspooons brown sugar 2 teaspoons dry mustard 2 teaspoons gluten-free curry powder (some isn't GF) 4 teaspoons wine vinegar (NOT malt vinegar) 2 teaspoons teryaki or gluten-free soy sauce (may be hard to find) salt and freshly ground pepper Method: Saute chicken in hot oil until golden brown, remove from pan, drain. Pour off oil from pan, add all other ingredients. Stir until pan brownings are dissolved. Add chicken. Cook on low heat until tender.
