Creamy Cheddar Potatoes

Ingredients:


3 1/2 to 4 pounds baking potatoes, scrubbed
12 ounces cheddar cheese, shredded (about 3 cups)
1 cup milk
1/2 cup whipping cream
1 1/2 teaspoon salt
1 teaspoon dry mustard
1/8 teaspoon nutmeg
1/8 teaspoon black pepper


Step-by-Step
1. Combine potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil until potatoes are tender, about 20 to 25 minutes; drain. Let stand to cool.
2. Coat bottom and sides of a 13 x 9-inch baking dish with butter. Peel the potatoes and coarsely chop. Place in prepared baking dish.
3. Heat the Cheddar in a small saucepan over low heat, stirring frequently. Stir in milk, whipping cream, salt, dry mustard, nutmeg and black pepper. Pour sauce over potatoes. Chill, covered, for 30 minutes.
4. Preheat the oven to 350ºF.
5. Remove the cover from the potatoes. Bake until potatoes are heated through and lightly browned, about 35 minutes. Serve with baked chicken and green beans, if desired.

Hearty Chicken Stroganoff

With Spring here the days are still cool for a while and so are the nights. But this is light enough even for late spring and early summer. Pair it with a green salad with a vinaigrette dressing and it would be a perfect dinner. 

Ingredients:

8 ounces wide noodles

6 tablespoons all-purpose flour, divided

1 teaspoon salt

1/2 teaspoon black pepper

1 1/4 to 1 1/2 pounds chicken tenderloins

4 tablespoons butter, divided

6 medium mushrooms, cut into quarters

1 cup chopped onion

1/2 teaspoon dry mustard

2 cups chicken broth

1 cup sour cream

1 teaspoon ketchup

Step-by-step:

1. Cook the noodles using the package directions; drain well. Cover to keep warm.
2. Mix 4 tablespoons flour with the salt and black pepper in a large bowl and mix well. Add the chicken and toss to coat.
3. Heat 2 tablespoons butter in a large skillet over medium heat until melted. Cook chicken in the butter, stirring frequently, until browned, about 6 to 8 minutes. Stir in mushrooms and onion. Cook, stirring frequently, for 4 minutes. Remove chicken and vegetables with a slotted spoon to a bowl and reserve pan juices in skillet.
4. Add remaining flour and butter and the dry mustard to reserved pan juices and mix well. Gradually stir in broth. Cook, stirring frequently, for 3 minutes. Stir in sour cream and ketchup.
5. Return chicken and vegetables to the skillet. Cook, stirring frequently, until heated through; do not boil. Place noodles on a heated serving platter. Spoon chicken mixture over the noodles.

Two-Cheese Macaroni

Ingredients:


1 (7-ounce) package elbow macaroni
8 ounces sharp Cheddar cheese
1 large egg
1 cup small curd cottage cheese
1 cup sour cream
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley; optional


Step-by-Step


1. Preheat the oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
2. Place 2 quarts water in a large saucepan. Bring to a boil. Add macaroni. Boil until tender, about 10 minutes; drain well.
3. Shred Cheddar. Whisk egg in a large bowl. Add cottage cheese, sour cream, salt and pepper; mix well. Stir in Cheddar.
4. Fold macaroni into cheese mixture gently; mix well. Spoon macaroni mixture into prepared baking dish.
5. Bake until the mixture is bubbly and lightly browned, about 30 minutes. Sprinkle with chopped fresh parsley, if desired.

Hashbrown Casserole

 Ingredients:

2 pounds frozen hash brown potatoes, thaw
1/2 cup margarine, melted
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup onion, chopped fine
1 can cream of chicken soup
2 cups Colby cheese, grated

Step-by-step:

Preheat oven at 350 degrees F. Spray a 9x13 baking pan with non-stick cooking spray. 

Combine soup, margarine, salt, pepper, onions and cheese. Gently mix in the potatoes and pour into prepared pan or dish. Bake uncovered at 350 degrees F for 35 minutes.

Crispy Chicken Parmigiana

Makes 6 servings

·         2 large eggs

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         6 boneless, skinless chicken-breast halves

·         1 cups crushed club crackers (or Panko)

·         ½ cup vegetable oil

·         1 (15 oz) can tomato sauce

·         ¼ teaspoon dried basil

·         1/8 teaspoon garlic powder

·         1 tablespoon butter

·         ½ cup grated Parmesan cheese

·         6 slices mozzarella cheese

Directions:

1.      Spray a 13 x 9 inch baking dish with nonstick cooking spray

2.      Whisk eggs, salt and pepper until blended. Dip chicken in egg mixture and coat with cracker crumbs (or Panko).

3.      Heat oil in a large skillet over medium-high heat until hot. Add chicken. Cook chicken until browned on both sides, about 3 minutes per side; drain. Arrange in a single layer in prepared baking dish.

4.      Preheat the oven to 350⁰F. Wipe skillet with paper towels. Combine tomato sauce, basil and garlic powder in the skillet and mix well. Bring to a boil, stirring occasionally; reduce heat.

5.      Simmer, stirring occasionally, until mixture is thickened, about 6 minutes. Stir in butter. Pour over the chicken. Sprinkle with the Parmesan.

6.      Bake, covered, for 30 minutes; remove the cover. Top each chicken breast with mozzarella. Bake for 10 minutes longer.

Apple-Glazed Beef Brisket

Makes 4 servings

·         1 (5 lbs) beef brisket, trimmed

·         1 medium onion, cut into quarters

·         2 cloves garlic, cut into halves

·         10 whole cloves

·         1 ¼ cups apple jelly

·         1/3 cup dry white wine or white-wine vinegar

·         3 tablespoon minced green onions

·         3 tablespoons brown mustard

·         ¾ teaspoon cracked black pepper

·         ¾ teaspoon curry powder

·         ½ teaspoon salt

Directions:

1.      Place beef, onion, garlic and cloves in an ovenproof Dutch oven. Add just enough water to cover beef.

2.      Bring beef mixture to a boil. Reduce heat to low. Simmer until beef is tender, about 2 ½ to 3 hours. Drain, discarding onion, garlic and cloves. Return beef to Dutch oven

3.      Preheat the oven to 325^o F.

4.      Combine apple jelly, wine, green onions, brown mustard, black pepper, curry powder and salt in a small saucepan and mix well. Bring to a boil over medium-high heat, stirring frequently. Brush beef with the apple glaze.

5.      Bake beef, basting frequently with apple glaze, for 45 minutes. Cool slightly. Transfer the beef to a heated serving platter. Slice and serve immediately.

Hint: Drain liquid from beef through a cheesecloth to remove onions, garlic and cloves.  

Confetti Potato Salad

Makes 6 servings

·         2 ½ pounds medium potatoes

·         1 cup chopped red bell pepper

·         1 cup sliced pitted black olives

·         1 cup frozen peas, thawed

·         ½ cup mayonnaise

·         1 tablespoon Dijon-style mustard

·         ¼ cup cider vinegar

·         2 tablespoon chopped red onion

·         ½ teaspoon celery seeds

·         ½ teaspoon salt

·         1/8 teaspoon black pepper

·         Leaf lettuce, optional

Directions:

1.      Prepare elbow macaroni according to package directions, but do not add salt. Drain macaroni in colander; place under cold running water to cool. Drain thoroughly.

2.      Remove the stems and seeds from red and green bell peppers. Chop bell peppers and set aside.

3.      For dressing, in a large bowl, mix mayonnaise, cider vinegar, sugar, salt and black pepper until well blended

4.      Add cooked cooled macaroni. Chopped celery, chopped bell peppers and chopped onion to bowl. Toss with dressing to coat evenly.

5.      Place salad on serving platter. Garnish with cherry tomatoes, If desired, and serve.  

Hearty Navy Bean Soup

Makes 6-8  servings

·         16 oz dried navy beans

·         4 cups chicken broth

·         4 cups water

·         1 ½ to 2 lbs. ham

·         1 cup finely chopped onion

·         1 ½ cups coarsely chopped potatoes

·         1/3 cup ketchup

·         ¼ cup cider vinegar

·         1 tablespoon sugar

·         1 teaspoon salt

·         1/8 teaspoon black pepper

·         1 cup coarsely chopped carrot

·         2 tablespoons sliced green onions, optional

Directions:

1.      Sort and rinse navy beans

2.      Combine beans with enough water to cover by 2 inches in a stockpot

3.      Bring beans to a boil. Boil for 2 minutes. Remove from heat. Let stand, covered, for 1 hour; drain well.

4.      Add chicken broth and 4 cups water to beans. Bring to a boil; reduce heat. Simmer, stirring occasionally, for 1 hour

5.      Chop the ham coarsely. Stir ham, chopped onion, potatoes, ketchup, vinegar, sugar, salt and pepper into beans. Add the chopped carrot and mix well.

6.      Bring soup to a boil; Simmer, covered, stirring occasionally, for 30 minutes. Ladle navy bean soup into soup bowls. Sprinkle with green onions, if desired. Serve with corn bread