Week 21 Recipes

Pesto Pasta Serve with garlic bread

Serves 6

Ingredients

2/3 cup packed coarsely chopped fresh basil
1/3 cup grated Parmesan cheese
1/3 cup olive oil
2 tablespoons pine nuts or walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic peeled

 
Instructions
1. Place all ingredients in a food processor and pulse till blended well.
2. Cook pasta according to package directions. Save 1/2 cup of the pasta cooking water. Drain pasta.
3. Toss pasta, cooking water and 3-4 Tablespoons of pesto together. (Add more pesto to your tastes.)
Source:  unknown

Chicken Pot Pie serve with a garden salad

Ingredients

1 package Pillsbury refrigerated pie crust (or make your own!)
1/3 cup Butter
1 small Onion chopped
1/3 cup Flour
Salt & pepper
1 1/2 cups Chicken or beef broth
2/3 cup Milk
1/2 pound Chicken or beef cut up
2 cups Mixed vegetables

  
Instructions
Preheat oven to 425°. Melt margarine over medium heat and add onions; saute. Stir in flour, salt & pepper. Stir in broth and milk. Cook till bubbly and thick. Add mead and veggies. Spoon into crust and top with second crust. Seal edges and cut into slits. Bake 30 min. or until golden brown. Let stand for 5 mins.

Source:  a friend

 

Beef Stroganoff serve with steamed peas

Serves 4-6

Ingredients

1 can (12 oz) Cream of mushroom soup
1 pound Round steak cut into thin strips
1/2 cup Onion sliced
2 tablespoon Butter
1/2 cup Sour cream
1/3 cup Water
Cooked egg noodles

  
Instructions
Brown meat and cook onion in butter until tender. Add remaining ingredients, cover; simmer 45 mins. Stir occasionally.

Source: unknown

 

Cheese Spaghetti serve with a garden salad and crusty bread

Serves 6

 Ingredients

1 pound Spaghetti
6 slices Bacon
1 medium Onion chopped
1/4 pound Velveeta cubed
1 can (12 oz) Tomato soup
1/2 can (12 oz) Water
8 ounces Tomato sauce

 
Instructions
Cook pasta. Cook onion and bacon in skillet. Chop bacon. Combine all together and bake at 350° for about 45 mins to an hour.
Source:  Dorothy Nelsen

 

Hungarian Goulash serve with steamed green beans

Serves 10

Ingredients

1/3 cup vegetable oil
3 onions, sliced
2 tablespoons Hungarian sweet paprika
2 teaspoons salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
1 clove garlic minced
1 teaspoon salt

  
Instructions
1.Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.
2.In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender. 

Source: allrecipes.com