Rosemary Chicken in a Crockpot ½ to 1 pound raw chicken, any size or shape 1 cup water 1 teapoon seasoned salt 1 teaspoon dried onion ¼ cup butter ¼ cup flour ¾ cup powdered milk 6 inch spring of fresh rosemary leaves removed from stem 1 cup sour cream, or combo of sour cream and Greek yogurt.
Place chicken in quart size deli container. Blend water, butter, flour and spices. Pour over chicken and freeze. Also freeze sour cream. On cooking day, place quart sized “popsicle” in crockpot in the morning. At serving time, add sour cream “popsicle” and stir until it is melted. Serve as soon as the sour cream is combined. This is great with rice, pasta or mashed potatoes.
This is a recipe that does not need precise measurements, but I have never had this fail.
about ¼ cup onion, sautéed about ¼ cup celery, sautéed about ½ cup meat, such as ham, bacon, spam, chicken, shrimp or roast pork leftover rice, about 1 cup per person soy sauce to taste 1 or 2 raw eggs green garnish of your choice, such as peas, minced parsley or chives.
Sauté a little diced onion in a little oil in a frying pan or wok. I usually use about ¼ cup or half a small onion. If you have celery, finely dice one or two stalks and sauté it with the onion. Add diced cooked meat to the frying pan. I usually add diced ham or bacon, but leftover roast pork or spam works well, and you could even try sausage or chicken or (gasp: shrimp does that break the pledge, Heather?). This addition is mainly a flavoring, so use whatever amount you wish.
Add as much leftover rice as you desire, estimating about a cup per serving. The rice should be at least 1 day old (fresh can be used, but the dish turns sticky.) At this point, stir constantly. As it warms up, drizzle soy sauce over the mixture, to taste. When the mixture is hot, drizzle 1 or 2 raw scrambled eggs into the mixture and stir thoroughly so that the egg mixture kind of scrambles and blends in with everything else.
Just before serving, add frozen peas or minced parsley or chives. The green color is a nice addition. If your family doesn’t like any of the green choices, leave them out.
3 skinless boneless chicken breasts, cut in half lengthwise, into cutlets ¾ teaspoon salt ½ teaspoon black pepper 3/8 cup oil 2 cups chicken broth 1/4 cup sautéed mushrooms ¼ cup minced parsley 2 tablespoons fresh lemon juice, plus a little lemon rind 1 teaspoons capers (six batches = half a jar) ¼ cup flour optional: ¼ cup chopped artichoke hearts
Dredge chicken breasts in flour seasoned with salt and pepper. In a skillet, heat oil until sizzling. Saute chicken breasts until lightly browned. Remove breasts to plate to cool, then wrap and label for the freezer. Blend chicken broth, mushrooms, parsley, lemon juice and capers and flour. Pour into container and label and seal for the freezer. Put artichoke hearts in separate baggie. When serving time comes, thaw chicken and piccata sauce in fridge overnight. Before serving, heat sauce, then simmer the chicken and artichokes in the sauce until heated through. Serve with mashed potatoes, rice or pasta.
Stroganoff Source: Diana Rice 1 pound hamburger, browned, or round steak, cut into strips and browned 2 cups beef broth (or water with equivalent amount of beef soup base) ¼ cup corn starch 1 cup sour cream
Prepare the meat, add beef broth mixed with corn starch and stir until thickened. Just before serving add sour cream (make sure meat mixture is not too hot, or cream will curdle). Serve over rice.
3 cups water 1 ½ cups white sauce mix 2 tablespoons chicken soup base mix 1 to 2 cups cubed cooked chicken or turkey salt and pepper cooked spaghetti
In advance, place white sauce mix and soup base in a zip top bag. Fill separate bag with cooked chicken or turkey. Clip together, label and freeze.
On serving day, while you are boiling the pasta, place water and flavored white sauce mix in saucepan. Wisk and cook the mixture at medium-high heat. Add salt and pepper to taste. Serve over the cooked spaghetti.
Kalua Pig Source: Diana Rice An oven alternative to burying a whole pig in a pit wrapped in banana leaves that is actually very close to the authentic Hawaiian Kailua Pig. We were given this recipe in 1970 by friends who's son-in-law was from Hawaii.
Brush pork loin roast liberally with liquid smoke. Salt and pepper as you would any roast. Place in heavy baking pan and cover tightly with aluminum foil. Bake in slow oven-175 to 180 degrees for 10 to 12 hours (can be held longer.) Cool and portion the roast into quart sized zip top bags. After the bags are closed, gently knead each bag to shred the meat. Nice to serve with: baked yams and butter, fresh pineapple or other fresh fruit, salad, rice or long rice, fresh bread.
Apricot Meatballs 1 bag frozen meatballs (commercial) or make a large batch of your own 1 4-pound jar of Rocky Mountain All purpose Apricot Sauce
Combine any amount of the above, place in crock pot and cook for 4 or 5 hours before serving. You may order Rocky Mountain Apricot Sauce by calling 1-800-574-2308 or if ordering by mail Rocky Mountain Products, P.O. Box 1007, Redmond, OR 97756 This is available at some Walmarts.
This is great served as an appetizer, as a main dish, or in mini sandwiches on slider-sized rolls.
Corn Chowder 1 tablespoon diced pre-cooked bacon per serving, set aside for garnish 1 medium onion, sliced 3 tablespoons bacon grease 2 scoops mashed potatoes 2 cups water 1 cup White Sauce Mix 1 ½ cups frozen corn 1 teaspoon salt ¼ teaspoon pepper
Cook sliced onions in bacon fat until light brown. Combine mashed potatoes, water, white sauce mix, corn, salt and pepper and heat through about 10 minutes. Top each serving with crumbled bacon.
2 packages Pepperidge Farms puff pastry sheets or cups, prepared according to package directions.
2 cups rotisserie chicken pieces, bite-sized
3 cups white sauce made from mix with 2 tablespoons chicken base 1 cup onions finely diced 3 cup celery, cut on the diagonal, into ¼ - inch pieces 2 cup carrots cut, on the diagonal, into ¼ - inch pieces ½ to 1 cup frozen petite peas salt and pepper to taste
While puff pastry is baking, make white sauce, cut up the cooked chicken, and sauté the sliced veggies until tender. Add frozen peas, and adjust the salt and pepper. Keep the pie filling hot. When it is time to serve, spoon filling into the pastry cups or place filling in 9 by 13 pan and top with a sheet of prepared puff pastry.
1 jar prepared spaghetti sauce ½ jar of water 3 lasagne noodles 2 tablespoons frozen pesto ¼ cup grated romano cheese
Break up and boil 3 noodles per batch. Saute ¼ cup grated onion, add cube of frozen basil, and ¼ cup grated romano cheese to the container. When ready to heat, place spaghetti sauce in pan on top of stove, stir in extras, and ½ jar of water. Serve with Pepperidge Farms cheesy garlic bread.
Ratio is 1 part mix to 2 parts water. Whisk mix and water in saucepan and heat over medium until thickened.
White Sauce Mix can be used to make: Condensed Cream of Whatever Soup (add mushrooms, chicken soup base or celery or cheese Macaroni and Cheese Chicken or turkey tetrazzini Chicken or turkey pot pie Sausage biscuits and gravy Chocolate or Vanilla Pudding Fudgesicles
White Sauce Mix Dessert Pudding Serves: 6
Ingredients
1 Cup Sugar 2 cups White Sauce Mix ¼ cup Cocoa (if making chocolate pudding) 4 cups water 2 teaspoons Vanilla
Combine White Sauce Mix, sugar and cocoa in saucepan and mix well. Add water, stir over medium heat until pudding thickens. Stir in vanilla. Cover and Cool.
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ReplyDeleteRosemary Chicken in a Crockpot
ReplyDelete½ to 1 pound raw chicken, any size or shape
1 cup water
1 teapoon seasoned salt
1 teaspoon dried onion
¼ cup butter
¼ cup flour
¾ cup powdered milk
6 inch spring of fresh rosemary leaves removed from stem
1 cup sour cream, or combo of sour cream and Greek yogurt.
Place chicken in quart size deli container. Blend water, butter, flour and spices. Pour over chicken and freeze. Also freeze sour cream. On cooking day, place quart sized “popsicle” in crockpot in the morning. At serving time, add sour cream “popsicle” and stir until it is melted. Serve as soon as the sour cream is combined. This is great with rice, pasta or mashed potatoes.
Fried Rice
ReplyDeleteSource: Diana Rice
This is a recipe that does not need precise measurements, but I have never had this fail.
about ¼ cup onion, sautéed
about ¼ cup celery, sautéed
about ½ cup meat, such as ham, bacon, spam, chicken, shrimp or roast pork
leftover rice, about 1 cup per person
soy sauce to taste
1 or 2 raw eggs
green garnish of your choice, such as peas, minced parsley or chives.
Sauté a little diced onion in a little oil in a frying pan or wok. I usually use about ¼ cup or half a small onion. If you have celery, finely dice one or two stalks and sauté it with the onion. Add diced cooked meat to the frying pan. I usually add diced ham or bacon, but leftover roast pork or spam works well, and you could even try sausage or chicken or (gasp: shrimp does that break the pledge, Heather?). This addition is mainly a flavoring, so use whatever amount you wish.
Add as much leftover rice as you desire, estimating about a cup per serving. The rice should be at least 1 day old (fresh can be used, but the dish turns sticky.) At this point, stir constantly. As it warms up, drizzle soy sauce over the mixture, to taste. When the mixture is hot, drizzle 1 or 2 raw scrambled eggs into the mixture and stir thoroughly so that the egg mixture kind of scrambles and blends in with everything else.
Just before serving, add frozen peas or minced parsley or chives. The green color is a nice addition. If your family doesn’t like any of the green choices, leave them out.
Chicken Piccata
ReplyDeleteServes six
3 skinless boneless chicken breasts, cut in half lengthwise, into cutlets
¾ teaspoon salt
½ teaspoon black pepper
3/8 cup oil
2 cups chicken broth
1/4 cup sautéed mushrooms
¼ cup minced parsley
2 tablespoons fresh lemon juice, plus a little lemon rind
1 teaspoons capers (six batches = half a jar)
¼ cup flour
optional: ¼ cup chopped artichoke hearts
Dredge chicken breasts in flour seasoned with salt and pepper. In a skillet, heat oil until sizzling. Saute chicken breasts until lightly browned. Remove breasts to plate to cool, then wrap and label for the freezer. Blend chicken broth, mushrooms, parsley, lemon juice and capers and flour. Pour into container and label and seal for the freezer. Put artichoke hearts in separate baggie. When serving time comes, thaw chicken and piccata sauce in fridge overnight. Before serving, heat sauce, then simmer the chicken and artichokes in the sauce until heated through. Serve with mashed potatoes, rice or pasta.
Stroganoff
ReplyDeleteSource: Diana Rice
1 pound hamburger, browned, or round steak, cut into strips and browned
2 cups beef broth (or water with equivalent amount of beef soup base)
¼ cup corn starch
1 cup sour cream
Prepare the meat, add beef broth mixed with corn starch and stir until thickened. Just before serving add sour cream (make sure meat mixture is not too hot, or cream will curdle). Serve over rice.
Chicken Tetrazzini
ReplyDeleteSource: Diana Rice
3 cups water
1 ½ cups white sauce mix
2 tablespoons chicken soup base mix
1 to 2 cups cubed cooked chicken or turkey
salt and pepper
cooked spaghetti
In advance, place white sauce mix and soup base in a zip top bag. Fill separate bag with cooked chicken or turkey. Clip together, label and freeze.
On serving day, while you are boiling the pasta, place water and flavored white sauce mix in saucepan. Wisk and cook the mixture at medium-high heat. Add salt and pepper to taste. Serve over the cooked spaghetti.
Kalua Pig
ReplyDeleteSource: Diana Rice
An oven alternative to burying a whole pig in a pit wrapped in banana leaves that is actually very close to the authentic Hawaiian Kailua Pig. We were given this recipe in 1970 by friends who's son-in-law was from Hawaii.
Brush pork loin roast liberally with liquid smoke. Salt and pepper as you would any roast. Place in heavy baking pan and cover tightly with aluminum foil. Bake in slow oven-175 to 180 degrees for 10 to 12 hours (can be held longer.) Cool and portion the roast into quart sized zip top bags. After the bags are closed, gently knead each bag to shred the meat. Nice to serve with: baked yams and butter, fresh pineapple or other fresh fruit, salad, rice or long rice, fresh bread.
Apricot Meatballs
ReplyDelete1 bag frozen meatballs (commercial) or make a large batch of your own
1 4-pound jar of Rocky Mountain All purpose Apricot Sauce
Combine any amount of the above, place in crock pot and cook for 4 or 5 hours before serving. You may order Rocky Mountain Apricot Sauce by calling 1-800-574-2308 or if ordering by mail Rocky Mountain Products, P.O. Box 1007, Redmond, OR 97756 This is available at some Walmarts.
This is great served as an appetizer, as a main dish, or in mini sandwiches on slider-sized rolls.
Corn Chowder
ReplyDelete1 tablespoon diced pre-cooked bacon per serving, set aside for garnish
1 medium onion, sliced
3 tablespoons bacon grease
2 scoops mashed potatoes
2 cups water
1 cup White Sauce Mix
1 ½ cups frozen corn
1 teaspoon salt
¼ teaspoon pepper
Cook sliced onions in bacon fat until light brown. Combine mashed potatoes, water, white sauce mix, corn, salt and pepper and heat through about 10 minutes. Top each serving with crumbled bacon.
Chicken Pot Pie
ReplyDeleteServes 12
2 packages Pepperidge Farms puff pastry sheets or cups, prepared according to package directions.
2 cups rotisserie chicken pieces, bite-sized
3 cups white sauce made from mix with 2 tablespoons chicken base
1 cup onions finely diced
3 cup celery, cut on the diagonal, into ¼ - inch pieces
2 cup carrots cut, on the diagonal, into ¼ - inch pieces
½ to 1 cup frozen petite peas
salt and pepper to taste
While puff pastry is baking, make white sauce, cut up the cooked chicken, and sauté the sliced veggies until tender. Add frozen peas, and adjust the salt and pepper. Keep the pie filling hot. When it is time to serve, spoon filling into the pastry cups or place filling in 9 by 13 pan and top with a sheet of prepared puff pastry.
Lasagne Soup
ReplyDeleteSource: Stephanie Taylor
1 jar prepared spaghetti sauce
½ jar of water
3 lasagne noodles
2 tablespoons frozen pesto
¼ cup grated romano cheese
Break up and boil 3 noodles per batch. Saute ¼ cup grated onion, add cube of frozen basil, and ¼ cup grated romano cheese to the container. When ready to heat, place spaghetti sauce in pan on top of stove, stir in extras, and ½ jar of water. Serve with Pepperidge Farms cheesy garlic bread.
Rachel’s White Sauce Mix
ReplyDelete4 cups powdered milk
4 cups flour
4 cups powdered butter or margarine
Combine in a stand mixer.
Ratio is 1 part mix to 2 parts water. Whisk mix and water in saucepan and heat over medium until thickened.
White Sauce Mix can be used to make:
Condensed Cream of Whatever Soup (add mushrooms, chicken soup base or celery or cheese
Macaroni and Cheese
Chicken or turkey tetrazzini
Chicken or turkey pot pie
Sausage biscuits and gravy
Chocolate or Vanilla Pudding
Fudgesicles
White Sauce Mix Dessert Pudding
Serves: 6
Ingredients
1 Cup Sugar
2 cups White Sauce Mix
¼ cup Cocoa (if making chocolate pudding)
4 cups water
2 teaspoons Vanilla
Combine White Sauce Mix, sugar and cocoa in saucepan and mix well.
Add water, stir over medium heat until pudding thickens. Stir in vanilla.
Cover and Cool.