Grandma's Chicken Tetrazzini

Cook until brown and crisp...
2 slices bacon finely cut
Add and brown lightly in bacon fat...
1/3 cup minced onion
1/2 cup minced green pepper

Add....
2 cups shredded American cheese(1/2 lb)
1/4 cup cut-up pimiento
1/4 cup toasted shaved almonds
1 3/4 cups cooked peas
2 cups cut-up cooked chicken

Mix lightly with hot drained macaroni (8oz uncooked) Heat using chicken broth to moisten. I used more liquid but you can adjust to whatever everyone likes. Garnish with tomato slices, parsley and ripe olives. 

8 servings

Seafood Boil

10 cups water
1/4 cup Old Bay seasoning
1 1/2 lbs small redskin potatoes
1 pkg Smoked Sausage, such as Hillshire Farms
4 bi-colored corn on the cobs, halved
1 1/2 lbs raw shrimp or crayfish or a combination
sea salt and butter


Bring water and Old Bay to a boil.
Rinse redskins, if needed and place them in whole- let boil for 15 mins.
Cut sausage into coin sized slices, rinse shrimp, rinse corn and break in half- throw it all in the pot and let boil for 6-7 mins longer.
Ladle out onto a platter and sprinkle corn and potatoes with sea salt and butter.

source: Take Them a Meal

Using Leftovers: Mini Egg Casseroles

source

Makes six 6 oz. mini egg casseroles

6 eggs
A little milk
Cheeses

butter or margarine
Vegetables such as zucchini, onion, peppers, tomatoes
leftover meats, such as ham, turkey, sausage
herbs such as thyme or basil
bread to cube

Preheat the oven to 350. Cut the bread into cubes and set aside. Chop the whatever vegetables you have on hand. Butter the inside of the ramekins and coat them lightly with Parmesan cheese. Add the bread cubes to each, making sure not to overfill as there will be more additions. Grate and or chop your other ingredients and mix them into the bread in whatever combinations suit your fancy.

Whisk the eggs with enough milk so that they are a bit thinner than the consistency you would use for making a scramble, but not too thin. Pour the egg custard into the ramekins leaving a bit of room at the top. Use a fork to mix the ingredient around and let sit 5-10 minutes to make sure the bread absorbs the eggs. Top each with cheese and bake for 25-35 min. or until a toothpick comes out clean when inserted in the center. Allow to cool slightly and serve with a salad.

source: Imagine Childhood

Potato Bar Night: The Steakhouse Potato

photo source

• Your favorite type of meat (steak, chicken, pork, pulled pork) cut into bite sized pieces.
• Shredded Cheese
• Diced Tomato
• Green Onions
• Sour Cream
• Bacon Crumbles
• BBQ Sauce

source: I Wash, You Dry

Tamales (Beef and Vegetarian recipes)

1 package corn husks

For the dough:

2 cups Masa
1 teaspoon Baking Powder

1/2 teaspoons Salt
1 teaspoon Cumin
1 teaspoon Chili Powder
2 cups Veggie Broth
1 stick Butter or margarine

Make your dough by combining in a bowl the masa, baking powder, salt, and cumin, and chili powder. Now add the veggie broth to your mixture and form a dough. Pop your stick of butter into your mixer and whip it up for a minute or so. Add the masa dough in and mix it up well again. Set your finished dough aside and let’s move on to the filling.

For vegetarian filling:

1 whole Zucchini, Chopped

1/2 package of diced butternut squash
3 whole Green Onions, Chopped
2 cloves Garlic, Minced
1 Tablespoon Oil

1/4 cup vegetable broth
1 bunch Cilantro, Chopped
2 whole Roma Tomatoes, Chopped
½ whole Lime, Juiced

1 teaspoon Cumin
1 teaspoon Chili Powder 

1/4 tea. salt
½ cups Shredded Cheddar Cheese

In a saute pan, cook zucchini, butternut squash, green onions, and garlic on medium heat in the oil for 2 to 3 minutes. Now add broth, cilantro, tomatoes, lime juice, and cumin, chili powder and salt. Stir it together and add in the shredded cheese.

For meat filling:

3 cups shredded beef
8 large roasted chiles- skin, seeds and veins removed and coarsely chopped.
1 white onion- peeled and coarsely chopped.
6 cloves of garlic- peeled and crushed.
1 jalapeno- seeded and diced
1 cup chile sauce


Cook all the above ingredients together until soft and fragrant or roast ingredients in a casserole dish at about 300 degrees for several hours. 

To prepare the tamales:

Soak dried corn husks in warm water for 30 minutes-overnight. 
Then dry them and put a couple tablespoons of the masa dough in the husk. Spread it out a bit then put a spoonful of filling in the middle and cover it with the dough. Wrap the corn husk around the package and tie with a strip of corn husk. 
Using a big pot, add about 2 quarts of water and steam tamales for about 90 minutes on medium-high heat. Make sure that your tamales aren’t touching the water. While the tamales are steaming, periodically check your water level to ensure you don’t boil it all away. Unwrap and serve with a bit of reserved sauce or you can freeze them for later.
Source: Scribbit and Tasty Kitchen

Brenda's Easy Barbecue

I got this recipe from my sister-in-law. She brought it to family pot luck dinners when I was a child and I begged her for the recipe when I was older. I have since found the recipe in a 1967 Good Housekeeping Collection, so perhaps she got it from there. I was so surprised when I found out it's ingredients because it tastes nothing like what you'd expect from the ingredients!

1 can corned beef

1/4 cup chopped onion

1/4 cup chopped celery

Oil for frying

1 cup Ketchup

1 Tab. lemon juice

3 Tab Worcestershire Sauce

In the oil, cook onion and celery until the celery is clear. Add Ketchup, lemon juice and Worcestershire sauce. Simmer for 10 minutes. Add Corned Beef, breaking it into small pieces. Simmer for another 20 minutes. Serve on buns. My daughter eats this just in a bowl or you can buy or make gluten-free buns to make this a gluten-free dish.

Lamb Curry

This dish takes all day to make. It is a curry recipe given to my husband from a friend who lived in India when he was younger, so it is spicy. When we first made this dish, we didn't see "Curry" listed as one of the spices and we could not figure out how curry could be made without curry powder, so we added some curry powder, and boy, was it hot! It wasn't until later we found out that curry powder is a combination of spices -the combination that is in this recipe!

8 Tab. oil

3 lbs. lamb (you can use beef instead), cut into 1 inch cubes
4 cups finely chopped onions
4 tea. finely chopped garlic
3 Tab. finely chopped ginger root
1 Tab. ground cumin
2 1/2 tea. turmeric
3/4 tea. red pepper
1 1/2 cups chopped canned tomatoes (or 2 cups fresh)
1 Tab. salt
2 Tab. ground coriander
4 med. potatoes, peeled and cubed

Heat 4 Tab. oil over high heat in a large heavy-bottomed pan. When oil is hot, brown meat in the pan. Remove meat when it is brown and add the remaining oil to the pan. Reduce heat and fry onions until they turn dark brown -about 2o minutes, stirring constantly. Add garlic, cumin, turmeric and red pepper and continue frying for about 10-15 minutes. Return meat to the pan, along with the tomatoes with their juice and salt. (You may need to add additional water -check ever so often to make sure there is enough liquid for it not to stick.) Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 hours. Add potatoes and continue simmering covered until potatoes are tender (about 30 minutes.) Turn off heat and let it sit for at least 30 minutes -preferably 2 hours. When ready to serve, simmer until heated through. Serve over rice.