Instructions
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Spray souffle dish and pour in mixture.
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Bake at 350 for 50-60 minutes.
Ingredient: Onion
Wild Rice with Carrots and Mushrooms
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Ingredients
- 2.5 cup Chicken Broth
- 1 cup Wild Rice Rinse in Cool Water
- 6 slices bacon
- 1 Onion Chopped
- 2 Carrot Diced
- 1/4 pound Mushroom Finely Diced
- 1/2 tsp Thyme
- 1/2 tsp Marjoram
- 1/2 tsp Ground Pepper
- 1.5 tbsp Butter
Ingredients
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Instructions
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Bring broth to a boil and add wild rice.
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Bring to a boil again and put low flame and cover
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Cook until just tender, 35-40 minutes. Do not drain.
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Fry bacon and remove all but 3 tablespoons bacon drippings (if there aren't enough, add butter).
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Saute carrots and onion until carrots are just tender, about 4 minutes. Add mushrooms and seasonings.
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Mix rice, vegetables and bacon.
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Bake in a buttered casserole dish at 350 for 25 minutes.
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Dot rice with butter, mix and serve.
Taco Pie (Mexican Bean Dip)
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Ingredients
- 1/2 pound Ground Beef
- 1/2 cup Onion Chopped
- 1 clove garlic Minced
- 1 can Refried Beans 16oz Can
- 1/4 tsp Ground Cumin
- 1/4 tsp Dried Oregano Crushed
- 2-3 can Jalapeno Peppers Finely Chopped
- 8 ounce Taco sauce
- 1/2 cup Monterey Jack Cheese Shredded
- 1/2 cup Cheddar Cheese Shredded
- 2 tbsp Olives Sliced ripe olives; drained
- 1 tbsp Green Onion Sliced
Ingredients
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Instructions
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Cook ground beef, 1/2 cup onion and garlic in a medium skillet until meat is browned, stirring to break up pieces. Drain well.
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Return to skillet and stir in refried beans, cumin and oregano.
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Spread bean mixture in a 9 inch quiche dish or round pie plate.
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Top with layer of chopped japalenos.
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Pour taco sauce over top, spreading evenly. Note: up to this point you can make this 24 hours ahead.
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Bake bean mixture, uncovered in 350 degree oven for 10 minutes.
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Sprinkle cheese over top and bake for 5-10 minutes more or until heated through.
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Sprinkle olive and green onion over bean dip.
Spinach Casserole (Kevin’s)
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Ingredients
- 2 boxes Frozen Spinach
- 1/4 cup Butter
- 1 cup Pepperidge Farm Herb Stuffing Seperate 1/2 for mixture, 1/2 for top
- 1 can Cream of Mushroom Soup
- 1 tbsp Onion Chopped
- 3/4 cup Sharp White Cheddar Cheese Grated
- 1 Eggs Beaten
Ingredients
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Instructions
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Defrost and chop the spinach
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Mix and bake uncovered at 350 for 30 minutes
Vegetable Soup
Instructions
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Fill large pot at least 3/4 full with water
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Cook for 1.5 to 2 hours
Stuffed Cabbage
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Ingredients
- 1 head Cabbage
- 1 can Tomato Sauce
- 1 can Tomato Puree
- Onion
- 1/2 cup Ketchup
- Brown Sugar
- Lemon Juice
- Salt
- Pepper
Meat
- 2 lbs Chopped Sirloin
- 4 Eggs
- 6 slices White Bread
- Salt
- Pepper
- garlic
Ingredients
Meat
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Instructions
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FYIs for this recipe - for onions, sliced, can use a bag of chopped onions.
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Amount of sugar and lemon juice depends on taste
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Bread - soak in milk or water, then squeeze out liquid
Instructions
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Cook head of cabbage short time and take apart. You can also take out core of cabbage and place entire head of cabbage in freezer for a few days (leaves will then become limp and come off on their own and will be ready for rolling)
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Mix ingredients for meat
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Boil cabbage with meat taking in sides and tucking in bottom of "roll"
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Tear up a few pieces of cabbage and sliced onions and place in the bottom of a pot
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Put in stuffed cabbage rolls, seam side down
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Pour in sauce
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If left over cabbage, tear in small pieces and place on top
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Cook 2-3 hours
Shrimp Mousse
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Ingredients
- 8 ounces Cream Cheese
- 1 can Tomato Soup
- 4 oz Medium Shrimp Canned
- 1/2 cup Onion Chopped
- 1/2 cup Celery Chopped
- 2 packages Unflavored Gelatin
- 1 cup Mayo
Ingredients
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Instructions
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Make night before or very early in the day.
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Heat undiluted soup to boil
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Dissolve gelatin in 1/2 cup of shrimp juice
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Stir soup into gelatin and add cream cheese
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Beat until smooth
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Refrigerate to cool
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Blend shrimp, mayo and chopped vegetables and fold into cooled mixture
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Grease mold slightly with salad oil, removing excess with paper napkins.
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Pour into greased mold and chill until set.
Shrimp (Bryce’s with sauces)
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Ingredients
Norwegian Sauce
- 1 cup Mayo
- 1 cup Ketchup
- 1-2 tbsp Scotch To taste
- Garlic Powder To taste
- Hot Sauce To taste
- Lemon To taste
- Black Pepper
Seafood Sauce
- 1/2 cup Chile Sauce
- 1 tbsp Horseradish
- 1 tbsp Lemon Juice
- 1/2 tsp Worcestershire sauce
- Tabasco To taste
- Salt
- Pepper
- 1/2 cup Mayo Optional
Lemon Mayo
- 1/2 cup Mayo
- 1-2 tbsp Lemon Juice
- Garlic Powder To taste
- Black Pepper Coarse or medium ground
Remoulade
- 1.5 cup Mayo
- 2 tbsp Capers Drained, Minced
- 1/4 Onion Grated
- 1 clove garlic Minced
- 2 tsp Parsley Fresh, Chopped (1 tsp dried)
- 2 tsp Tarragon Fresh, Chopped (1 tsp dried)
- 2 tsp Chives Fresh, Chopped (1 tsp dried)
- Anchovy Paste
- Lemon Juice To taste
- 2 tbsp Tomatoes Fresh, chopped (optional)
Ingredients
Norwegian Sauce
Seafood Sauce
Lemon Mayo
Remoulade
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Instructions
Shrimp
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In a large pot, combine about 8-10 cups of cold water, onion, garlic, bay leaf and celery.
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Bring to boil and simmer 5 minutes
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Add shrimp, then lemon and simmer until just pink (about 5 minutes)
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Drain under cold water and chill
Remoulade Sauce
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Mix and refrigerate for 1 hour or more
Tomato-Basil Risotto
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Ingredients
- 2.5 cans Chicken Broth
- 5 tbsp Unsalted Butter
- 1 Onion Medium, finely chopped
- 3 ounces Prosciutto Finely Chopped
- 2 tbsp Tomato Puree
- 1.5 cups Arborio Rice
- 1/4 cup Grated Parmesan Cheese Fresh
- 1/2 tsp Fresh Ground Pepper
- Salt
- 1.5 lbs Plum Tomatoes
- 1/4 cup basil leaves Shredded
Ingredients
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Instructions
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Dilute canned chicken broth with equal amount of water
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Peel, seed and coarsely chop tomato
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In a medium saucepan, bring the stock to a simmer, maintain at a simmer over moderately low heat
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In large saucepan, melt 3 tbsp of the butter.
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Add the onion and prosciutto and saute over moderate heat until the onion is softened and translucent (about 3 minutes)
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Stir in the tomato puree and cook for 1 minute
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Add the rice and stir for 1-2 minutes until well coated with butter and tomato puree and slightly translucent
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Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
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Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
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Stir in tomatoes, basil and remaining 2 tbsp butter
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Serve immediately
Risotto Milanese
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Ingredients
- 5 cups Chicken Stock
- 1 pinch Saffron Threads
- 1/2 cup Onion Minced
- 3 tbsp olive oil
- 2 tbsp Prosciutto Finely diced
- 1.5 cups Arborio Rice
- 1/4 cup White Wine Marsala or dry white
- 1/4 cup Grated Parmesan Cheese
- 1/2 tsp Pepper
- 2 tbsp Unsalted Butter
Ingredients
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Instructions
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Bring stock to a boil and crumble in saffron
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In large skillet, heat oil and add onion and prosciutto and cook for 2 minutes
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Add rice and stir well
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Add wine and cook until wine has evaporated
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Add stock 1/2 cup at a time until slightly crunchy, 20-25 minutes
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Add cheese and pepper and continue to cook and add stock as needed (3-6 minutes)
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Stir in butter and serve immediately
Recipe Notes
Can sub the chicken stock with 2.5 cups canned broth diluted in water