Tuesday, June 23, 2009

Sloppy Joes

2 lb. hamburger
1/2 envelope Sloppy Joe seasoning mix
1 carrot, peeled and shredded
2 stalks celery, finely chopped
1/2 onion, finely chopped
1/2 c. ketchup
1/4 c. mustard
1/4 c. sugar
3 8-oz. cans tomato sauce
1 dozen hamburger buns

1. Cook hamburger with salt, pepper, and garlic powder.
2. Drain fat.
3. Add remaining ingredients and stir well.
4. Cook on high (in crock pot) 2-3 hours or low 4-5 hours. Serve on hamburger buns.

*I was a little hesitant to try this--sloppy joes from a can are perfectly acceptable to me. But this is so delicious! Totally worth the effort (which is still minimal)

Baked Mac and Cheese

2 c. macaroni
1/4 c. butter
3 Tbsp. flour
1 1/2 c. milk
1/2 onion, chopped
2 c. cheddar cheese, grated
4 slices sandwich bread
2 Tbsp. butter
1/4 c. Parmesan cheese

1. Cook and drain macaroni according to package directions.
2. In a large heavy pot, melt butter. Add flour, and cook and stir until smooth. Slowly add milk, cooking and stirring until thickened. Removed from heat and stir in cheddar cheese and macaroni.
3. Turn into greased 9x13 baking dish.
4. Spread butter on both sides of bread. Grill on hot griddle or skillet. Cute grilled bread into small squares and toss over macaroni. Sprinkle with Parmesan cheese.
5. Bake at 450* for 15-20 minutes.

(There is another mac and cheese recipe here. I like this one better, though)

Grilled Chicken Quesadillas

32 Rodes Dinner Rolls or 16 Rhodes Texas Rolls, thawed to room temperature
3 c. chopped cooked chicken, seasoned with salt and lemon pepper (I grilled the chicken)
2 c. prepared salsa
2 c. grated sharp cheddar cheese
1 c. canned black beans, drained
1 c. canned whole kernal corn, drained
1/2 c. chopped cilantro
1/4 c. butter, melted
Sour cream*

1. Spray counter lightly with non-stick spray. Roll two dinner rolls combined or one Texas roll into an 8-inch circle (dough will be thin).
2. Place a small sprayed skillet on the stove top and cook each rolled dough circle on each side 1-2 minutes or until very lightly browned. Repeat with remaining rolls to make 16 flatbread circles.
3. In a large bowl, combine chicken, salsa, cheese, beans, corn, and cilantro.
4. Bruch melted butter over one side of each flatbread. Spread sour cream* chicken mixture evenly over unbuttered side of eight flatbreads. Top with remaining flatbreads, buttered side up.
5. Grill at medium high heat on a sprayed grill or grill pan for about 3 minutes on each side or until cheese is melted and flatbread is browned.

*Option. I added sour cream to the original recipe and really liked it.

Saturday, June 20, 2009

Ruth's Peanut Butter Bars

2 sticks butter or margarine
1 cup creamy peanut butter
2 ½ cups Graham Cracker crumbs
2 ¾ cup powdered sugar
2 cups chocolate chips melted

1. Melt butter and stir in peanut butter until smooth. Add graham cracker crumbs and powdered sugar. Mix well.
2. Press well into 9 x 13 pan. Melt chocolate chips and spread over peanut butter mixture.
3. Refrigerate until chocolate sets. Cut into squares and serve.

Divine. Better than your average peanut butter bars.

Saturday, June 6, 2009

Pork Chops Au Casserole

4 pork chops
1/4 c. water
1 can cream of mushroom soup
1/2 tsp. dry mustard
salt, pepper

1. Brown chops slightly then arrange in a casserole dish.
2. Pour the fat from cooking the chops slowly off the frying pan, leaving only the sediments.
3. Add water to sediments, stir well.
4. Mix in soup and mustard; season with salt and pepper.
5. Pour sauce over chops and bake for 1 hour at 350*F.

Auntie Jo's Recipe

Monday, June 1, 2009

Apple Chutney

2 large tart cooking apples (such as green Granny Smith), peeled, cored, and chopped
1/2 cup chopped onion
1/4 cup red wine vinegar
1/4 cup brown sugar
1 Tbsp grated orange peel
1 Tbsp grated fresh ginger
1/2 teaspoon allspice

1. Combine all ingredients in a medium saucepan and stir well.
2. Bring to a boil; reduce heat and simmer, covered, for 50 minutes.
3. Uncover and simmer over low heat for a few minutes more to cook off excess liquid; let cool.
4. Cover and refrigerate for up to 2 weeks.

Makes about 2 cups.

*Delicious on top of pork chops or chicken