CLAM SAUCE
4 T. butter
1/3 cup chopped onion
2 T. flour
1 cup milk
1 – 8 oz. can minced clams, undrained
1 – 8 oz. can mushrooms
2 tsp. lemon juice
1.2 tsp. garlic salt
½ tsp. seasoned salt
¼ tsp. pepper
Melt butter.
Sauté onions.
Mix in flour – cook on medium heat until thick and bubbly.
Add in milk – cooking until thick.
Add remaining ingredients.
Serve over noodles.
ANONA’s CHOCOLATE CREAM CHEESECAKE
CAKE:
1 chocolate box cake with the pudding in the mix
1 cup mayonnaise
1 cup water
3 eggs
Mix together and put in a greased/floured 9 x 13 pan.
FILLING:
2 large blocks cream cheese
2 eggs
½ cups sugar
Mix together and drop in spoonfuls on top of cake batter.
Bake according to the directions on the box
Test with a toothpick – DO NOT over cook.
RUSSIAN TEA COOKIES (Mexican Wedding cookies)
1” balls yields 25 cookies
1 cup butter, softened
½ cup powdered sugar
1 tsp. vanilla
2 ¼ cups sifted flour
¼ tsp. salt
¾ cup chopped nuts – I used dry roasted almonds. I rinsed the salt off of them first.
Cream together butter and powdered sugar until light and fluffy.
Stir in vanilla.
Whisk together flour and salt – add gradually to butter mixture.
Stir in chopped nuts. Chill dough if it seems too soft.
Form dough into balls and place onto parchment-lined or ungreased baking sheet.
Bake at 400 degrees for 11 minutes. Remove from oven and allow to cool slightly.
While cookies are still warm (but not hot) remove them from baking sheets and roll in powdered sugar until evenly coated.
Cool cookies completely on wire racks. Cookies may be rolled in powdered sugar a second time once cooled to room temperature.
GREEK LEMON CHICKEN SOUP
serves 6
1 T. olive oil
½ – 1 cup finely chopped carrots
½ to 1 cup finely chopped celery
½ – 1 cup finely chopped green onions
1 – 4 oz can mushrooms (optional)
2 handfuls of spinach (optional)
2 garlic cloves, finely chopped
8 cups chicken broth
1 bay leaves
1 1/2 cups rice
2 cooked boneless chicken breast, shredded or 6-8 oz. store bought rotisserie chicken
½ cup lemon juice
1 large eggs
In a large Dutch oven, heat 1 T. olive oil on medium/high.
Add the carrots, celery, green onions, garlic and mushrooms.
Add the chicken broth and bay leaf – raise the heat to high. Once it has come to a rolling boil, add the rice.
Turn the heat to medium/low and simmer for 20 minutes or until the rice is tender. (Check it!)
Stir in the cooked chicken and spinach.
Whisk together the lemon juice and the egg.. While whisking, add a ladle full of the broth from the cooking pot (this helps temper the eggs). Once fully combined, add the sauce to the soup and stir.
Remove from the heat immediately.
Recipe source: revised from Julie P.
Cheesy Chicken Rolls
1 can refrigerated crescent roll dough (8 oz.)
2 cups cooked chicken, cut into bite-size pieces
1 cup shredded cheddar cheese
½ cup cream cheese, softened
¼ tsp. garlic granules
1/2 tsp. dried parsley
Dash of seasoned salt
Dash of pepper
1 egg, beaten (for egg wash)
Preheat oven to 375 degrees. Line a baking sheet with parchment paper for easy cleanup.
Combine all ingredients except crescent rolls and egg. Stir until everything is evenly coated and creamy.
Unroll the crescent roll dough and separate it into individual triangles on your counter.
Spoon a portion of the chicken mixture onto the wide end of each triangle, then roll it up tightly towards the point. (It will seem like there is a lot of chicken mixture but divide it evenly among the rolls.) I pinched any open ends together.
Place on baking sheet. Brush the tops with the beaten egg.
Bake for 15 minutes , or until golden brown.
Serve the rolls warm.
Great for an appetizer, light dinner or game day treat.
Recipe Source: found on Facebook
HONEY GARLIC CHICKEN
3-4 servings
1 pound skinless, boneless chicken thighs
2 – 4 oz. cans sliced mushrooms
2 T. honey
¼ cup coconut aminos
1 T. catsup
½ T. Sriracha
½ T. rice vinegar
½ T. minced garlic
1 T. cornstarch
1 T. butter (optional)
Place chicken and mushrooms in crock pot.
Mix all other ingredients except butter. Pour over chicken.
Place thin slices of butter on top.
Cook on HIGH for 2 – 2 ½ hours.
Shred chicken in pot.
Serve over rice or riced cauliflower. We like to steam asparagus or broccoli and mix in with the chicken.
FREEZE AHEAD: Place all ingredients except butter and cornstarch in a freezer bag.
Add cornstarch and butter on the day of cooking.
Recipe source: Corinne Allred
BEEF TIPS with GRAVY
1 pound stew meat
2 – 4 oz. cans mushrooms
1 T. butter
½ large onion – diced to 1”
2 tsp. minced garlic
¼ cup red wine (or apple juice)
1 cup beef broth (low sodium if you can find it)
2 T. Worchestershire sauce
2 springs of fresh thyme
Bay leaf
1 ½ T. cornstarch
1 ½ T. water
1 ½ T. brown gravy mix
- Pat meat very dry. Arrange meat in a single layer in a fry pan and sear meat until browned on one side. Remove meat to Instant pot. Add mushrooms.
- Add butter to the fry pan. Add onions and garlic. Saute for 1 minute, stirring constantly.
- Pour in wine and simmer for a few minutes. Add to beef.
- Add beef broth. Stir. Top with thyme springs and bay leaf.
- Pressure on HIGH for 25 minutes. It will take about 10 minutes to bring it to pressure.
- Once done, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
- Pour beef mixture into a large fry pan.
- Whisk the cornstarch and water. Pour into the beef mixture.
- Sprinkle in the brown gravy, stirring until the gravy is thickened to your liking. (about 10 minutes). Serve over noodles or mashed potatoes.
BBQ Ranch Ribs
2 pounds boneless country ribs
1 packet Hidden Valley ranch mix (.25 oz.)
1 ½ cups catsup
½ T. mustard
4 T. Worcestershire sauce
1 T. honey
3 T. light brown sugar
½ tsp. black pepper
Pinch of salt
Whisk together all ingredients except ribs.
Place ribs in the crock pot – pour sauce over.
Cook on low for 5 hours or high for 3 hours.
Recipe source: revised from Six Sisters
No Meals on Wheels 