Cranberry Chicken
6-8 servings
3-4 lb chicken pieces
1/2 tsp salt
1/4 tsp pepper
1/2 cup diced celery
1/2 cup diced onions
16 oz can whole berry cranberry sauce
1 cup barbecue sauce
1. Combine all ingredients in slow cooker.
2. Cover. Bake on High for 4 hours or on low 6-8 hours.
We served it over rice but I think next time I will try my receipe for stove top stuffing. I think the cranberry gave the feeling of Thanksgiving.
I made my own barbecue sauce. Just some of my homemade ketchup and a few other things to make a barbecue sauce.
Fix-it & Forget-it - Page 175
Wednesday, October 3, 2007
Orange Chicken Leg Quarters
4 chicken drumsticks
4 chicken thighs
1 cup strips of green and red bell peppers
1/2 cup canned chicken broth
1/2 cup prepared orange juice
1/2 cup ketchup
2 Tbsp soy sauce
1 Tbsp light molasses
1 Tbsp prepared mustard
1/2 tsp garlic salt
11 oz can Mandarin oranges
2 tsp cornstarch
1 cup frozen peas
2 green onions, sliced
1. Place chicken in slow cooker. Top with pepper strips (I added onions as well).
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken.
3. Cover and cook on low 6-7 hours.
4. Remove chicken and vegetables from slow cooker. Keep warm.
5. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil.
6. Drain oranges, reserving 1 Tbsp juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan.
7. Add peas to sauce and cook, stirring for 2-3 minutes until sauce thickens and peas are warm. Stir in oranges.
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo mein noodles. Pour orange sauce over chicken and rice or noodles. Top with sliced green onions.
Fix-it & Forget-it p. 175
4 chicken thighs
1 cup strips of green and red bell peppers
1/2 cup canned chicken broth
1/2 cup prepared orange juice
1/2 cup ketchup
2 Tbsp soy sauce
1 Tbsp light molasses
1 Tbsp prepared mustard
1/2 tsp garlic salt
11 oz can Mandarin oranges
2 tsp cornstarch
1 cup frozen peas
2 green onions, sliced
1. Place chicken in slow cooker. Top with pepper strips (I added onions as well).
2. Combine broth, juice, ketchup, soy sauce, molasses, mustard, and garlic salt. Pour over chicken.
3. Cover and cook on low 6-7 hours.
4. Remove chicken and vegetables from slow cooker. Keep warm.
5. Measure out 1 cup of cooking sauce. Put in saucepan and bring to boil.
6. Drain oranges, reserving 1 Tbsp juice. Stir cornstarch into reserved juice. Add to boiling sauce in pan.
7. Add peas to sauce and cook, stirring for 2-3 minutes until sauce thickens and peas are warm. Stir in oranges.
8. Arrange chicken pieces on platter of cooked white rice, fried cellophane noodles, or lo mein noodles. Pour orange sauce over chicken and rice or noodles. Top with sliced green onions.
Fix-it & Forget-it p. 175
Monday, June 11, 2007
Oven Barbecued Chicken
This recipe includes all my variations from the recipe.
8 to 10 serving pieces of chicken in a baking dish
sliced onions
3/4 cup catsup
1/3 cup vinegar
3 tbsp brown sugar
1/2 cup water
2 tsp prepared mustard
1 tbsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
Mix. Add the sliced onions and pour oven the chicken.
Bake at 350 for 1 1/2 hours, basting occasionally.
Yield: 4 to 5 servings
This is very simple and easy. If you read the real recipe it has lots more steps but this tastes great so why add those steps.
page 376 Mennonite Country-Style Recipes & Kitchen Secrets
8 to 10 serving pieces of chicken in a baking dish
sliced onions
3/4 cup catsup
1/3 cup vinegar
3 tbsp brown sugar
1/2 cup water
2 tsp prepared mustard
1 tbsp Worcestershire sauce
1/4 tsp salt
1/8 tsp black pepper
Mix. Add the sliced onions and pour oven the chicken.
Bake at 350 for 1 1/2 hours, basting occasionally.
Yield: 4 to 5 servings
This is very simple and easy. If you read the real recipe it has lots more steps but this tastes great so why add those steps.
page 376 Mennonite Country-Style Recipes & Kitchen Secrets
Wednesday, May 2, 2007
Musli
1 cup oats
1/2 cup yogurt
1/2 cup milk
Fruit such as raisins, dates, apricots
Nuts
Mix all together the night before. Serve with milk. Can also add other fruit.
This recipe is from Diane and is a great quick breakfast.
1/2 cup yogurt
1/2 cup milk
Fruit such as raisins, dates, apricots
Nuts
Mix all together the night before. Serve with milk. Can also add other fruit.
This recipe is from Diane and is a great quick breakfast.
Tuesday, May 1, 2007
Roasted Vegetable Wraps with Garlic Mayonnaise
Prep: 15 min
Bake 15 min
1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2 inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 pound mushrooms, cut into fourths
3 tbl olive oil
1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
Garlic Mayonnaise
6 flour tortillas
1/1/2 cups shredded lettuce
Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tbl finely chopped fresh parsley
1 tsp chopped garlic or 1/4 tsp garlic powder.
Mix all ingredients.
1. Heat over to 450. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan.
2. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Spread about 2 tsp Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with 1/6 of vegetable mixture, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup lettuce.
4. Fold one end of tortilla up and 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Recipe from Betty Crocker Vegetarian Cooking. p. 60
Bake 15 min
1 medium bell pepper, cut into 3/4-inch pieces
1 medium red onion, cut into 1/2 inch wedges
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices
1/4 pound mushrooms, cut into fourths
3 tbl olive oil
1/2 tsp dried basil leaves
1/4 tsp salt
1/4 tsp coarsely ground pepper
Garlic Mayonnaise
6 flour tortillas
1/1/2 cups shredded lettuce
Garlic Mayonnaise
1/4 cup mayonnaise or salad dressing
1 tbl finely chopped fresh parsley
1 tsp chopped garlic or 1/4 tsp garlic powder.
Mix all ingredients.
1. Heat over to 450. Spread bell pepper, onion, zucchini and mushrooms in ungreased jelly roll pan.
2. Mix oil, basil, salt and pepper; brush over vegetables. Bake uncovered 12 to 15 minutes or until crisp-tender; cool slightly.
3. Spread about 2 tsp Garlic Mayonnaise down center of each tortilla to within 2 inches of bottom. Top with 1/6 of vegetable mixture, spreading to within 2 inches of bottom of tortilla. Top with 1/4 cup lettuce.
4. Fold one end of tortilla up and 1 inch over filling; fold right and left sides over folded end, overlapping. Fold remaining end down.
Recipe from Betty Crocker Vegetarian Cooking. p. 60
Oriental Wild Rice Soup
Prep: 5 min
Cook 1 hour
1/2 cup uncooked wild rice
3 cups water
1 small red bell pepper, chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/ 1/2 cups sliced mushrooms
1 1/2 cups 1/2 inch pieces Chinese pea pods
3 tbl soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
Chopped fresh cilantro, if desired
1. Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
2. Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
3. Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.
Recipe from Betty Crocker's Vegetarian Cooking, p. 17
Cook 1 hour
1/2 cup uncooked wild rice
3 cups water
1 small red bell pepper, chopped
1 can (14 1/2 ounces) ready-to-serve vegetable broth
1/ 1/2 cups sliced mushrooms
1 1/2 cups 1/2 inch pieces Chinese pea pods
3 tbl soy sauce
1/4 tsp garlic powder
1/4 tsp ground ginger
Chopped fresh cilantro, if desired
1. Heat wild rice and water to boiling in 3-quart saucepan; reduce heat to low. Cover and simmer 45 minutes, stirring occasionally.
2. Stir in bell pepper and broth. Cook uncovered over medium heat 5 minutes, stirring occasionally.
3. Stir in remaining ingredients except cilantro. Cook uncovered over medium heat 5 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Sprinkle each serving with cilantro.
Recipe from Betty Crocker's Vegetarian Cooking, p. 17
Lemon-Pepper Pasta and Asparagus
Prep: 10 min
Cook 15 minutes
2 cups uncooked farfalle (bow-tie) pasta
1/4 cup oliver oil
1 medium red bell pepper, chopped
1 pound asparagus, cut into 1-inch pieces
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp freshly ground pepper
3 tbl lemon juice
1 can navy beans, rinsed and drained
Freshly ground pepper
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 12-inch skillet over medium-ghigh heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper
Recipe from Better Crocker's Vegetarian Cooking p. 150
Cook 15 minutes
2 cups uncooked farfalle (bow-tie) pasta
1/4 cup oliver oil
1 medium red bell pepper, chopped
1 pound asparagus, cut into 1-inch pieces
1 tsp grated lemon peel
1/2 tsp salt
1/2 tsp freshly ground pepper
3 tbl lemon juice
1 can navy beans, rinsed and drained
Freshly ground pepper
1. Cook and drain pasta as directed on package.
2. While pasta is cooking, heat oil in 12-inch skillet over medium-ghigh heat. Cook bell pepper, asparagus, lemon peel, salt and 1/2 tsp pepper in oil, stirring occasionally, until vegetables are crisp-tender.
3. Stir in lemon juice and beans. Cook until beans are hot. Add pasta; toss with vegetable mixture. Sprinkle with pepper
Recipe from Better Crocker's Vegetarian Cooking p. 150
Mediterranean Risotto
Prep: 10 min
Cook 25 min
4 3/4 cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups broccoli
1/2 cup oil-packed sun-ddried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 tsp dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained
lemon juice
1. Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
2. Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally until rice is almost tender and creamy.
3. Stir in remaining ingredients. Cook 3 to 5 minutes.
The lemon juice is my addition to this recipe to give it a bit of zip.
This recipe is from Better Crocker's Vegetarian Cooking p. 154
Cook 25 min
4 3/4 cups vegetable or chicken broth
4 cloves garlic, finely chopped
1 1/2 cups uncooked Arborio or other short-grain white rice
2 cups broccoli
1/2 cup oil-packed sun-ddried tomatoes, drained and chopped
3/4 cup crumbled feta cheese
1 tsp dried oregano leaves
1 can (2 1/4 ounces) sliced ripe olives, drained
lemon juice
1. Heat 1/4 cup of the broth and the garlic to boiling in 12-inch nonstick skillet over medium-high heat. Stir in rice. Cook 1 minute, stirring constantly.
2. Pour 1/2 cup of the broth over rice mixture. Cook uncovered over medium heat, stirring occasionally, until liquid is absorbed. Continue cooking 15 to 20 minutes, adding broth 1/2 cup at a time and stirring occasionally until rice is almost tender and creamy.
3. Stir in remaining ingredients. Cook 3 to 5 minutes.
The lemon juice is my addition to this recipe to give it a bit of zip.
This recipe is from Better Crocker's Vegetarian Cooking p. 154
Whole Wheat Bread
1 1/2 cups warm water
3 Tbs oil
6 Tbs brown sugar (have used 5 Tbs)
2 1/4 tsp salt
3 Tbs powdered milk
3 1/2 cups whole wheat flour
1/2 cup oat bran
1 Tbs active dry yeast
Can use 4 cups whole wheat flour in place of oat bran.
Recipe from Elinda.
3 Tbs oil
6 Tbs brown sugar (have used 5 Tbs)
2 1/4 tsp salt
3 Tbs powdered milk
3 1/2 cups whole wheat flour
1/2 cup oat bran
1 Tbs active dry yeast
Can use 4 cups whole wheat flour in place of oat bran.
Recipe from Elinda.
Breakfast Sausage
1 lb. Ground pork
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water
Mix all together. Fry a small bit to taste and adjust spices accordingly.
Recipe from this website.
I have used this sausage for the Overnight egg casserole and also just fried with scrambled eggs.
1 tsp salt
1/4 tsp pepper
1/2 tsp sage
1/8 tsp ginger
1/4 tsp nutmeg
1/4 tsp thyme
1/4 tsp paprika
2 oz water
Mix all together. Fry a small bit to taste and adjust spices accordingly.
Recipe from this website.
I have used this sausage for the Overnight egg casserole and also just fried with scrambled eggs.
Chicken-Broccoli Casserole
2 (10 oz) pkgs frozen broccoli or 3 heads of fresh broccoli
Cook 5 minutes and drain. Arrange in a greased 9 x 13 bake dish
2 or 3 cups chopped cooked chicken
2 (10 oz) cans cream of chicken
1/3 cup mayonnaise
1/2 cup chopped onion
1 tsp lemon juice
1/4 tsp curry powder
Mix well and pour over broccoli.
3/4 cup grated cheese
Sprinkle over mixture
1 1/2 cup bread crumbs
2 tbsp melted butter
Mix and sprinkle over top
Bake at 350 degrees for 25 to 30 minutes
10 servings
My variations:
1 recipe of cream of whatever soup mix
1/2 to 1 cup of sour cream
This recipe is from Mennonite Country-Style Recipes & Kitchen Secrets. For some reason this one is hidden in there. I can't find it under broccoli or under chicken.
Cook 5 minutes and drain. Arrange in a greased 9 x 13 bake dish
2 or 3 cups chopped cooked chicken
2 (10 oz) cans cream of chicken
1/3 cup mayonnaise
1/2 cup chopped onion
1 tsp lemon juice
1/4 tsp curry powder
Mix well and pour over broccoli.
3/4 cup grated cheese
Sprinkle over mixture
1 1/2 cup bread crumbs
2 tbsp melted butter
Mix and sprinkle over top
Bake at 350 degrees for 25 to 30 minutes
10 servings
My variations:
1 recipe of cream of whatever soup mix
1/2 to 1 cup of sour cream
This recipe is from Mennonite Country-Style Recipes & Kitchen Secrets. For some reason this one is hidden in there. I can't find it under broccoli or under chicken.
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