Grandma Anona’s Vegetable Dip
This dip is perfect for your veggie tray. It’s the dip all of our grandma’s used to make before Hidden Valley Ranch dip was invented.
1 cup sour cream
1 cup mayonnaise
2 tsp. bon appétit seasoning
2 tsp. dill weed
2 T. dry minced onion
Mix together and chill for several hours or overnight before serving.
Tami’s Macaroni Salad
12 oz. macaroni – boil and then cool under cold water
1 package dry ranch salad dressing
Sliced olives
Pickles
Sweet pickle juice
Cucumber
Green onions, chopped
Shrimp or chunk ham
mayonaise
Mix all together and season to taste.
Philly Steak & Cheese Sandwiches
Mushrooms
Onion, chopped
Pepperocinis – cut fine
Butter
Monterey Steak seasoning
Garlic granules
Seasoned salt
Beef Steak Strips (from Costco) – cut in bite size pieces
Monterey jack cheese or mozzarella cheese
Garlic hummus
Kaiser rolls
Chop mushroom and onions – sauté with pepperocinis, butter, garlic, seasoned salt and Monterey steak seasoning.
Add beef steak pieces. Saute on medium until steak is no longer pink.
Drain any excess juices through a colander. Put meat back in pan, mix together and sprinkle with grated cheese. Cover with a lid until melted.
Spread garlic hummus on buns – add meat mixture.
Ranch Bread Sticks
1 ( 11 oz.) can refrigerated soft breadstick dough
I Can’t Believe it’s Not Butter spray
Dry ranch dressing mix
Preheat oven to 375 degrees.
Unroll bread stick dough and cut each bread stick in half lengthwise. Twist.
Spray with butter spray.
Sprinkle dressing mix heavily on each side of bread stick.
Place on baking sheet coated with cooking spray.
Bake at 375 degrees for 8 – 10 minutes.
Marsala-Style Chicken
1 pound skinless, boneless chicken breasts (2 breasts)
Place one chicken breast at a time in a zip lock bag and flatten to ¼ inch thickness using the side of a meat mallet. Cut into 2 inch wide pieces.
1/4 cup flour
½ tsp. seasoned salt
¼ tsp. pepper
1 tsp. olive oil
Add cut chicken and seasonings in a zip lock bag and shake to coat
Heat oil over medium-high heat. Add chicken. Cook 4-5 minutes on each side or until done. Set aside – keep warm.
cooking spray
8 – 12 oz. sliced mushrooms
Coat pan with cooking spray. Add mushrooms – sauté about 3 minutes or until tender.
¾ cup fat free chicken broth
¼ cup Marsala wine
2 tsp. flour
2 tsp. thyme
1 tsp. lemon juice
¼ tsp. seasoned salt
¼ tsp. garlic powder
1 T. light butter
1 tsp. fresh parsley
Combine in small bowl. Add to mushrooms. Bring to a boil. Cook over medium high heat about 4 minutes or until thick, stirring constantly. Stir in butter. Spoon over chicken. Sprinkle with parsley.
Serving size: 4 oz. chicken and ½ cup sauce
Makes 3 servings
Ice Cream in a Bag
This is such a great and fun treat to make while camping.
½ cup whole milk
1 T. sugar
Flavoring – such as Hershery’s chocolate syrup
ice
salt – course salt works the best but table salt can be used too
Skor bits – or any other kind of candy or toppping
Put ingredients in a snack size zip lock bag and then into a sandwich size zip lock bag. This extra bag keeps the salt from getting into the ice cream.
Put ice cubes and salt into a gallon size zip lock bag. Arrange filled bags around and into the ice. Only put about 4 ice cream bags in each big bag – putting any more, slows down the freezing time. Put big bags into a pillow case and shake shake shake – passing it around so everyone can have a turn to shake – until it turns to ice cream. Open bag and add candy or topping. Eat ice cream right out of the bag.
Taco Bean Dip
This meaty thick dip is more of a meal than an appetizer. Great meal for a cold winter night. Also great to serve at a winter party.
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can tomato soup
2 (15 oz.) cans pork and beans
1 pound hamburger
taco seasoning, to taste
garlic powder, to taste
Mix all together and heat in crock pot. Serve with tortilla chips.
Recipe Source: Kellee A.
Sweet and Sour Pork
1 pound lean pork, cut into ½ inch pieces
1 T. white wine or apple juice
1 T. soy sauce
1 egg, lightly beaten
1 T. cornstarch
3 T. flour
oil for deep frying
1 small onion, quartered or smaller
3 green peppers, seeded, quartered or smaller
1 clove garlic, minced
3 slices canned pineapple, drained and cut into bite size pieces
3 T. oil
SAUCE:
1/3 cup sugar
4 T. catsup
1 T. white wine
2 T. vinegar
4 T. soy
1 T. cornstarch mixed well with 1/3 cup water
Mix pork with wine, soy, egg, cornstarch and flour.
Heat oil to 340 degrees.
Separate pork pieces and deep fry until well done and crisp on the edges. Remove to paper towel lined bowl. Place in low oven to keep warm.
Heat 3 T. oil and sauté onions, green peppers and garlic over high heat for 2 mins, mixing well.
Add sauce and bring to a boil. Thicken with cornstarch mixture, stirring constantly.
Add fried pork and pineapple – mix well and serve hot.
Recipe Source: Dad (Dick Oakford)
Daffy Cake (cake without eggs)
3 cups flour
2 cups sugar
1 cup oil
6 T. cocoa
4 T. vinegar (measured carefully)
2 tsp. soda
½ tsp. salt
2 cups water
3 tsp. vanilla
Mix all ingredients together.
Grease and flour either a bundt pan or 9 x 13 pan.
Bake at 350 for 40 mins.
FROSTING:
1 pound powdered sugar
2-3 T. cocoa
¼ cup melted butter
2 t. vanilla
Chili Relleno
1 egg, separated
1 egg white
dash of salt
1 can whole small green chilies, drained or
2 oz. chopped green chilies
¾ oz. cheese, shredded
Preheat oven to 350 degrees. Spray small glass pan with cooking spray. Set aside.
In bowl, beat egg whites and salt until stiff.
In another bowl, lightly beat egg yolk; fold into egg whites.
Spread half the mixture in prepared dish. Put chili on next; sprinkle with cheese. Spread remaining egg on top.
Bake until golden brown and center is set – about 15 – 20 mins.
Serve with salsa.
No Meals on Wheels 