Week 14 Recipes

Prairie Chicken serve with mashed potatoes and green beans
Yields appx. 10 servings
Ingredients
3 teaspoon Salt
3 teaspoon Paprika
1/2 teaspoon Cayenne
1 1/2 teaspoon Onion powder
1 teaspoon Thyme
1 teaspoon Black pepper
1 teaspoon Garlic powder
1 teaspoon Celery salt
(2) 3 pound Chickens 
 
Instructions
In small bowl, combine all spices. Rinse and pat chickens dry. Rub spice inside and out, patting mixture to evenly distribute. Refrigerate overnight. When ready to roast, stuff cavity with chopped onions. Roast, uncovered, at 275° about 4 1/2-5 hours, basting occ. with pan juices. If not enough juices after 1 hour, add 3 Tbls butter. 
Source:  Murder Mystery Dinner Party

Adobo Meatball mac n cheese serve with a salad

Yields 6-8 servings

Ingredients

1 (8 ounce) package elbow macaroni
3/4 pound lean ground beef
3 tablespoons adobo seasoning
2 teaspoons powdered jalapeno pepper
2 teaspoons olive oil
2 teaspoons butter
1/4 cup cream
1 cup light sour cream
4 cups shredded Cheddar cheese
2 cups fat-free cottage cheese
1/2 cup crumbled cotija cheese
1/2 teaspoon garlic powder
2 tablespoons chopped fresh cilantro
salt and white pepper to taste
1 cup canned diced green chiles

 
Instructions
1.Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.
2.In a large bowl, mix ground beef with adobo seasoning and powdered jalapeno pepper. Roll into small, 1 inch meatballs. Heat olive oil in a large skillet over medium-high heat. Add meatballs, and cook until browned on all sides, then remove to drain on a paper towel-lined plate. The meatballs do not need to be thoroughly cooked at this point as they will finish cooking in the oven.
3.While the meatballs are cooking, melt the butter in a large saucepan over medium heat. Gently cook the butter until it begins to brown, and acquires a nutty fragrance, about 1 minute. Stir in the cream, sour cream, Cheddar cheese, cottage cheese, cotija cheese, garlic powder, and cilantro. Bring to a simmer, stirring constantly until the cheese has melted. Season to taste with salt and white pepper.
4.Stir the cooked macaroni and diced chiles into the cheese sauce, and pour into a 9x13 inch baking dish. Slice the meatballs in half, and place onto the pasta cut-side down.
5.Bake in preheated oven until the cheese sauce is bubbly, and the meatballs are no longer pink in the center, about 25 minutes.
Source:  allrecipes.com

Baked Pork Chops and Rice serve with steamed asparagus

Yields 4 servings

Ingredients

6 porkchops
1 cup rice
12 oz can beef consomme
1 cup water
1 tablespoon A1 Steak Sauce
InstructionsBrown chops.  Put rice in casserole and cover with consomme, water and A1.  Bake at 350 for about 45 mins until juices run clear.
Source:  mother in law

Kielbasa Skillet Supper serve with a salad

Serves 4

Ingredients

1 pound Kielbasa
4 large Potato cubed
1 cup Salsa
1 cup Corn
1 tablespoon Oil

  
Instructions
Cook potatoes in oil till golden and crusty.  Add rest of ingredients and heat till warmed through.

 

French Onion Soup serve with crusty bread

Yields 6-8 servings

Ingredients

3 tablespoons unsalted butter cut into 3 pieces
6 large yellow onions (about 4 pounds), halved and cut pole to pole into 1/4-inch-thic
Table salt
2 cups water plus extra for deglazing
1/2 cup dry sherry
4 cups low-sodium chicken broth (see note)
2 cups beef broth (see note)
6 sprigs fresh thyme tied with kitchen twine
1 bay leaf
Ground black pepper
Cheese Croutons
1 small baguette cut into 1/2-inch slices
8 ounces shredded Gruyère cheese (about 2 1/2 cups)

Instructions
1. For the soup: Adjust oven rack to lower-middle position and heat oven to 400 degrees. Generously spray inside of heavy-bottomed large (at least 7-quart) Dutch oven with nonstick cooking spray. Place butter in pot and add onions and 1 teaspoon salt. Cook, covered, 1 hour (onions will be moist and slightly reduced in volume). Remove pot from oven and stir onions, scraping bottom and sides of pot. Return pot to oven with lid slightly ajar and continue to cook until onions are very soft and golden brown, 1 1/2 to 1 3/4 hours longer, stirring onions and scraping bottom and sides of pot after 1 hour.

2. Carefully remove pot from oven and place over medium-high heat. Using oven mitts to handle pot, cook onions, stirring frequently and scraping bottom and sides of pot, until liquid evaporates and onions brown, 15 to 20 minutes, reducing heat to medium if onions are browning too quickly. Continue to cook, stirring frequently, until pot bottom is coated with dark crust, 6 to 8 minutes, adjusting heat as necessary. (Scrape any fond that collects on spoon back into onions.) Stir in 1/4 cup water, scraping pot bottom to loosen crust, and cook until water evaporates and pot bottom has formed another dark crust, 6 to 8 minutes. Repeat process of deglazing 2 or 3 more times, until onions are very dark brown. Stir in sherry and cook, stirring frequently, until sherry evaporates, about 5 minutes.

3. Stir in broths, 2 cups water, thyme, bay leaf, and 1/2 teaspoon salt, scraping up any final bits of browned crust on bottom and sides of pot. Increase heat to high and bring to simmer. Reduce heat to low, cover, and simmer 30 minutes. Remove and discard herbs, then season with salt and pepper.

4. For the croutons: While soup simmers, arrange baguette slices in single layer on baking sheet and bake in 400-degree oven until bread is dry, crisp, and golden at edges, about 10 minutes. Set aside.

5. To serve: Adjust oven rack 6 inches from broiler element and heat broiler. Set individual broiler-safe crocks on baking sheet and fill each with about 1 3/4 cups soup. Top each bowl with 1 or 2 baguette slices (do not overlap slices) and sprinkle evenly with Gruyère. Broil until cheese is melted and bubbly around edges, 3 to 5 minutes. Let cool 5 minutes before serving.

Source:  Cooks Illustrated