Week 39 Recipes

Bean Soup serve with cornbread, crackers or crusty bread
Yields 6-8 servings

Ingredients
2 cup Navy beans
2 stalks Celery
1 package Onion soup mix
2 teaspoon Beef bouillion
2 teaspoon Worcestershire sauce
6 ounce Tomato paste
1 cup Cooked ham chopped
8 cup Water
1 medium Onion chopped
1/2 teaspoon Thyme
1/4 teaspoon Salt
1/2 teaspoon Sugar
1 tablespoon Parsley
2 Bay leaf
1 dash Paprika
1 cup Carrot chopped
 
Instructions
Wash beans and drain well. Mix all ingredients in large dutch oven or stock pot. Bring to boil. Lower heat and let simmer all day, stirring and adding water as needed.
Source:  Aunt Lorainne


Swedish Meatballs serve with egg noodles green beans
Serves 6

Ingredients
1 pound Ground beef
1/2 pound Ground pork
1 1/2 cups Fresh bread crumbs
1 cup Cream
1/2 cup Onion chopped
1 tablespoon Butter
1 Egg
1 tablespoon Parsley
1 teaspoon Salt
1 dash Pepper
1 dash Ground ginger
1 dash Nutmeg
For Gravy Pan drippings
4 tablespoon Butter
4 tablespoon Flour
2 teaspoon Beef bouillion
2 1/2 cup Water boiling
1 teaspoon Instant coffee
2 cup Cream 
 
Instructions
In mixing bowl, blend together meat with electric mixer. Soak bread in cream about 5 mins. cook onion in butter in small skillet til tender. Add all ingredients to meat in bowl. Beat well with electric mixture (about 5 mins). shape into 1-1 1/2 inch balls. Place on ungreased cookie sheet. Bake at 400 for 30 minutes. Remove meatballs from pan, reserving pan drippings. Makes about 30 meatballs. Place meatballs in crockpot.
Make gravy:
Scrape cookie pan drippings into skillet. Add butter, stirring til butter melts. Stir in flour. In small bowl, combine boiling water, bouillion and instant coffee. Stir til bouillion dissolves. Slowly add to flour in skillet, stirring constantly until gravy thickens. Add cream. Blend well. pour into crockpot. Stir carefully to mix. cover, cook slowly about 30 minutes, stir occasionally.
Source:  Aunt Lorainne


Lemon Artichoke Chicken serve with rice and asparagus
Serves 4

Ingredients
4 Chicken breast halves skinless, boneless
2 tablespoon Olive oil
1 tablespoon Butter
1 teaspoon Paprika
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 Scallion chopped
1 clove Garlic minced
1/2 Lemon thinly sliced
4 oz Sliced mushrooms
7 1/2 oz Artichoke hearts undrained, chopped
1/4 teaspoon Oregano
3/4 cup Water
1/4 cup Sherry
1 tablespoon Cornstarch
1 tablespoon Chicken bouillon
1 tablespoon Lemon juice 

Instructions
Sprinkle chicken with paprika, salt and pepper. heat oil and butter in skillet. Fry chicken until brown on both sides. Remove to plate. To oil in skillet, add garlic and onions. Saute until tender. Combine water, sherry and cornstarch in bowl. Blend well. Pour into skillet with onions and garlic. Stir until thickened. Add all remaining ingredients to skillet. Stir to blend. Return chicken to skillet. Cover and slowly cook for 20 mins or until chicken is tender.
Source:  Aunt Lorainne


Skillet Veggie Tacos 
Serves 6

Ingredients
2 Red bell pepper chopped
1 medium Onion chopped
1 cup Mushroom sliced
1 Jalapeno peppers seeded and chopped
2 Garlic minced
2 teaspoon Olive oil
1 1/2 teaspoon Cumin
1 teaspoon Oregano
3/4 cup Sweet white wine
15 oz Black beans rinsed and drained
2 cup Fresh spinach chopped
12 8 inch Flour tortillas warmed
1/2 cup Feta cheese crumbled

Instructions
Saute first 5 ingredients in hot oil in skillet 5 mins or until vegetables are tender. Add cumin and oregano. Saute 2 mins. Stir in wine and simmer 10 mins. Add beans. cook until heated. Add spinach, cook 2 mins or until spinach wilts. Serve in warm tortillas with cheese. Roll up tortillas.
Source:  Aunt Lorainne


Crab Cakes serve with a fresh green salad
Serves 4-6

Ingredients
1/2 cup Mayonnaise
1 large Egg slightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 teaspoon Hot pepper sauce
18 ounce Lump crab meat drained
1 cup Saltines crushed
1/4 cup Sweet red pepper chopped
1/4 cup Sweet purple onion chopped
1/4 cup Celery chopped
1/2 cup Pecan chopped
 
Instructions
Stir together first 5 ingredients. Fold in remaining ingredients. Shape mixture into 8 patties. Place on cookie sheet and chill one hour. Fry patties in hot oil or butter in large skillet over medium high heat for 3-4 mins per side or until golden brown. Serve with Hoffman House Shrimp sauce.
Source:  Aunt Lorainne