Entrees
Enchilada Chicken Soup from Deborah Bhanojirow
2 T oil
1 lb chicken, diced
1 can enchilada sauce or 1 packet taco seasoning
1 can condensed tomato soup
1T butter
dash of cream
Heat oil and add diced chicken. Add enchilada sauce or taco seasoning and sauté. Add tomato soup and an equal quantity of water. Bring to a boil and add a T of butter a dash of cream. A handful of chopped cilantro can be added, as you take it off the stove.
2 T oil
1 lb chicken, diced
1 can enchilada sauce or 1 packet taco seasoning
1 can condensed tomato soup
1T butter
dash of cream
Heat oil and add diced chicken. Add enchilada sauce or taco seasoning and sauté. Add tomato soup and an equal quantity of water. Bring to a boil and add a T of butter a dash of cream. A handful of chopped cilantro can be added, as you take it off the stove.
French Onion Soup from Cheryl Goff
Croutons:
1/2 stick butter, melted
1 T olive oil
4 (1/2” thick) slices French bread
2 T minced fresh parsley
salt & pepper to taste
Soup:
2 T butter
2 lb. white or yellow onions, peeled & thinly sliced
1/2 t salt
1 t minced fresh thyme
1 1/2 t sugar
1/2 c dry red wine
5 c hot beef stock
salt & pepper to taste
3-4 T dry sherry
1 c grated Gruyere cheese (4 oz)
For the croutons: Preheat the oven to 375. Combine the melted butter and olive oil. Place the bread on a baking sheet and brush both sides this oil mixture. Sprinkle one side of each bread slice with parsley and season with salt and pepper. Toast in the oven until pale brown and very crisp, about 8-10 minutes. Set aside.
For the soup: Heat a large soup pot or Dutch oven over medium low heat. Add the butter; when frothing has subsided, add the onions, salt and thyme. Cook gently until the onions are tender, about 10 minutes. Increase the heat to medium, add the sugar and continue to cook, stirring occasionally, until the onions are meltingly soft and dark golden brown (caramelized) , about 20-25 minutes more.
Add the wine and cook until the liquid is reduced by half.
Add the hot stock and season with salt and pepper to taste. Simmer over medium heat for 10-15 minutes. Remove from heat and add sherry.
Place 4 deep, ovenproof soup bowls on a baking sheet. Divide the soup among the bowls, being careful to evenly distribute the onions. Flout the croutons on top of each serving and sprinkle with cheese.
Place the soup bowls under a hot broiler until the the cheese is brown and bubbly.
My husband I and took cooking classes from the Viking Cook School in Atlanta. This is one of our favorite recipes from all the classes. The recipe states that white wine may also be used.
Croutons:
1/2 stick butter, melted
1 T olive oil
4 (1/2” thick) slices French bread
2 T minced fresh parsley
salt & pepper to taste
Soup:
2 T butter
2 lb. white or yellow onions, peeled & thinly sliced
1/2 t salt
1 t minced fresh thyme
1 1/2 t sugar
1/2 c dry red wine
5 c hot beef stock
salt & pepper to taste
3-4 T dry sherry
1 c grated Gruyere cheese (4 oz)
For the croutons: Preheat the oven to 375. Combine the melted butter and olive oil. Place the bread on a baking sheet and brush both sides this oil mixture. Sprinkle one side of each bread slice with parsley and season with salt and pepper. Toast in the oven until pale brown and very crisp, about 8-10 minutes. Set aside.
For the soup: Heat a large soup pot or Dutch oven over medium low heat. Add the butter; when frothing has subsided, add the onions, salt and thyme. Cook gently until the onions are tender, about 10 minutes. Increase the heat to medium, add the sugar and continue to cook, stirring occasionally, until the onions are meltingly soft and dark golden brown (caramelized) , about 20-25 minutes more.
Add the wine and cook until the liquid is reduced by half.
Add the hot stock and season with salt and pepper to taste. Simmer over medium heat for 10-15 minutes. Remove from heat and add sherry.
Place 4 deep, ovenproof soup bowls on a baking sheet. Divide the soup among the bowls, being careful to evenly distribute the onions. Flout the croutons on top of each serving and sprinkle with cheese.
Place the soup bowls under a hot broiler until the the cheese is brown and bubbly.
My husband I and took cooking classes from the Viking Cook School in Atlanta. This is one of our favorite recipes from all the classes. The recipe states that white wine may also be used.
Mexican Casserole from Vance Wallace
2 cans of chicken
1 can green chilies
1 can of milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 small bag of Doritos, crushed
1 small jar of pimentos, chopped
Mix together and bake at 350 degrees for 20-30 minutes.
2 cans of chicken
1 can green chilies
1 can of milk
1 can cream of chicken soup
1 can cream of mushroom soup
1 small bag of Doritos, crushed
1 small jar of pimentos, chopped
Mix together and bake at 350 degrees for 20-30 minutes.
Pepper Steak from Virginia Hasty
1 lb sirloin, 1/2" thick
3 T margarine
2 medium green peppers, cut in strips
1 medium onion, sliced
1/4 c soy sauce
2 T flour in 1/2 c water
1 can water chestnuts, sliced
1 beef bouillon cube in 1 c boiling water
black pepper to taste
flour to coat steak to fry
Cut steak in strips, 1" x 2". Roll in flour and brown lightly in the margarine. Add other ingredients in the order and cook on medium heat for 20-30 minutes. Serve on hot rice.
This served with a congealed salad, fruit, vegetable, and a dessert makes a full meal.
Submitted in memory of Edith Smith, a founder of Alpha Iota.
1 lb sirloin, 1/2" thick
3 T margarine
2 medium green peppers, cut in strips
1 medium onion, sliced
1/4 c soy sauce
2 T flour in 1/2 c water
1 can water chestnuts, sliced
1 beef bouillon cube in 1 c boiling water
black pepper to taste
flour to coat steak to fry
Cut steak in strips, 1" x 2". Roll in flour and brown lightly in the margarine. Add other ingredients in the order and cook on medium heat for 20-30 minutes. Serve on hot rice.
This served with a congealed salad, fruit, vegetable, and a dessert makes a full meal.
Submitted in memory of Edith Smith, a founder of Alpha Iota.
Hawaiian Shrimp from Cheryl Goff
1 onion, diced
8 oz mushrooms, sliced
2 T oil
salt and pepper
1 jar pineapple salsa
1 lb shrimp
2 T pineapple sage, chopped
Sauté the onion and mushroom in oil until tender. Season with salt and pepper. Add salsa and shrimp and cook a couple minutes until shrimp are done. Add the sage and serve over rice.
This was a recipe I made up one night when trying to figure out ways to use the pineapple sage in our garden. It turned out really well and now my husband keeps pineapple salsa stocked in the cupboard!
1 onion, diced
8 oz mushrooms, sliced
2 T oil
salt and pepper
1 jar pineapple salsa
1 lb shrimp
2 T pineapple sage, chopped
Sauté the onion and mushroom in oil until tender. Season with salt and pepper. Add salsa and shrimp and cook a couple minutes until shrimp are done. Add the sage and serve over rice.
This was a recipe I made up one night when trying to figure out ways to use the pineapple sage in our garden. It turned out really well and now my husband keeps pineapple salsa stocked in the cupboard!
Spicy Chicken from Deborah Bhanojirow
2 lb diced chicken or a full chicken, cut up
1 finely minced onion
garlic or ginger, ground to a paste
turmeric
paprika
"Madras curry powder" (available in Indian grocery stores)
1 can condensed tomato soup or 1 can coconut milk
Heat oil. Add ginger/garlic paste and sauté a few minutes. Add onion and fry well. Add the remaining spices and fry well. Add chicken and mix with ingredients in the pan. Then add soup or coconut milk. Garnish with chopped cilantro.
2 lb diced chicken or a full chicken, cut up
1 finely minced onion
garlic or ginger, ground to a paste
turmeric
paprika
"Madras curry powder" (available in Indian grocery stores)
1 can condensed tomato soup or 1 can coconut milk
Heat oil. Add ginger/garlic paste and sauté a few minutes. Add onion and fry well. Add the remaining spices and fry well. Add chicken and mix with ingredients in the pan. Then add soup or coconut milk. Garnish with chopped cilantro.
Mama's Italian Sausage Lasagna from Martha Tolcher
1 lb ground beef 1 t oregano
1 small onion, diced 1 t basil
1 clove garlic, diced 1/2 t red pepper
1 can tomato sauce 1 pint ricotta cheese
1 small can tomato paste 1 egg, beaten
1/2 lb grated mozzarella cheese 8 lasagna noodles, cooked and drained
9" x 13" pan 350 degree oven
Brown and drain beef. Add onion and garlic; sauté. Stir in oregano, basil, and ground red pepper. Add sauce, paste, and tomatoes. Simmer for one hour.
Layer as follows: 1/3 sauce, 4 lasagna noodles, 1/2 of ricotta/egg mixture, 1/2 mozzarella cheese. Repeat layer, reserving 1/3 of sauce for top layer. Sprinkle with parmesan cheese and bake for 45-55 minutes. Let sit for 10 minutes before serving.
A favorite recipe of Martha's mother. Our family lived in Napatel, Italy, twice, which is where my mom learned to bake lasagna.
1 lb ground beef 1 t oregano
1 small onion, diced 1 t basil
1 clove garlic, diced 1/2 t red pepper
1 can tomato sauce 1 pint ricotta cheese
1 small can tomato paste 1 egg, beaten
1/2 lb grated mozzarella cheese 8 lasagna noodles, cooked and drained
9" x 13" pan 350 degree oven
Brown and drain beef. Add onion and garlic; sauté. Stir in oregano, basil, and ground red pepper. Add sauce, paste, and tomatoes. Simmer for one hour.
Layer as follows: 1/3 sauce, 4 lasagna noodles, 1/2 of ricotta/egg mixture, 1/2 mozzarella cheese. Repeat layer, reserving 1/3 of sauce for top layer. Sprinkle with parmesan cheese and bake for 45-55 minutes. Let sit for 10 minutes before serving.
A favorite recipe of Martha's mother. Our family lived in Napatel, Italy, twice, which is where my mom learned to bake lasagna.
Burger Patties from Deborah Bhanojirow
Blended with seasoning that makes your taste buds wake up and say, "Wow!"
1 lb ground beef, turkey, pork, or chicken
1 finely mined onion
1 T ground garlic
1 T ginger
Turmeric, paprika, black pepper, cumin powder, coriander powder, or any seasoning of your choice
Place all ingredients in a bowl and mix well. Flour into rounds of any size depending on the size of the buns you have. Shallow fry. These can also be made as cocktail snacks and served with cilantro chutney (available at Indian food stores).
Cilantro Chutney: Mix 2 c chopped cilantro, 1/2 c minced onion, 1 t cumin powder, 1 deseeded green chili (optional). Season with salt, pepper, and lemon juice.
Blended with seasoning that makes your taste buds wake up and say, "Wow!"
1 lb ground beef, turkey, pork, or chicken
1 finely mined onion
1 T ground garlic
1 T ginger
Turmeric, paprika, black pepper, cumin powder, coriander powder, or any seasoning of your choice
Place all ingredients in a bowl and mix well. Flour into rounds of any size depending on the size of the buns you have. Shallow fry. These can also be made as cocktail snacks and served with cilantro chutney (available at Indian food stores).
Cilantro Chutney: Mix 2 c chopped cilantro, 1/2 c minced onion, 1 t cumin powder, 1 deseeded green chili (optional). Season with salt, pepper, and lemon juice.
No Peek Chicken from Vance Wallace
1 1/2 c minute rice
1 can cream of mushroom soup
1 can cream of celery soup or cream of chicken soup
1 can chicken broth
1 pkg dried onion soup mix
8 boned chicken breasts
Line a shallow baking dish with heavy duty foil with 8" extra on each side. Mix the first four ingredients thoroughly in the lined dish. Top with 8 pieces of chicken. Sprinkle the onion soup mix over the chicken. Seal the ends of the foil tightly. Bake for 2 1/2 hours (at 350 degrees for a metal pan or 325 degrees for a glass dish).
Submitted in memory of Jackie Ladshaw, a second cousin on Vance's mother's side of the family.
1 1/2 c minute rice
1 can cream of mushroom soup
1 can cream of celery soup or cream of chicken soup
1 can chicken broth
1 pkg dried onion soup mix
8 boned chicken breasts
Line a shallow baking dish with heavy duty foil with 8" extra on each side. Mix the first four ingredients thoroughly in the lined dish. Top with 8 pieces of chicken. Sprinkle the onion soup mix over the chicken. Seal the ends of the foil tightly. Bake for 2 1/2 hours (at 350 degrees for a metal pan or 325 degrees for a glass dish).
Submitted in memory of Jackie Ladshaw, a second cousin on Vance's mother's side of the family.
The Rotisserie Chicken from Deborah Bhanojirow
We're busy teachers on the go...
Remove the skin and debone the chicken. There are a variety of ways to serve a home cooked meal for your family.
I - Chop chicken and mix it with a salsa of your choice. Cook large shell pasta and drain. Fill pasta shells with chicken mixture and arrange in a baking dish. Cover with a jar of Alfredo cheese sauce. Drizzle with salsa and sprinkle with grated cheese. Warm at 350 degrees until cheese melts.
II - Chop chicken and season with salt, pepper, garlic powder, Tabasco, and any other seasoning that your family enjoys. Add finely chopped celery for that added crunch. Mix with mayonnaise. Serve on slices of bread; white, brown, or herb; small potato buns or bread rolls. Garnish your sandwich platter with shredded lettuce, baby carrots, and cherry tomatoes. A delicious treat that looks festive!
III - An Indian Flavor - Heat oil and add ground ginger and garlic. Season with ground turmeric, paprika, cumin powder, and coriander powder. Add chicken and a little water and cook until spices are blended with the chicken. Add salt, pepper, and a dash of vinegar, to taste. Lay this at the bottom or a dish and top with Indian basmati rice that has been cooked with a bay leaf and mixed vegetables.
IV - For this recipe use a rotisserie chicken that has been cut into pieces without deboning it. Place pieces of chicken in a baking dish. Pour over a medium size jar of salsa. Sprinkle liberal with grated cheese. Bake until cheese melts and turns brown. Serve with garlic bread, seasoned rice, or pasta.
We're busy teachers on the go...
Remove the skin and debone the chicken. There are a variety of ways to serve a home cooked meal for your family.
I - Chop chicken and mix it with a salsa of your choice. Cook large shell pasta and drain. Fill pasta shells with chicken mixture and arrange in a baking dish. Cover with a jar of Alfredo cheese sauce. Drizzle with salsa and sprinkle with grated cheese. Warm at 350 degrees until cheese melts.
II - Chop chicken and season with salt, pepper, garlic powder, Tabasco, and any other seasoning that your family enjoys. Add finely chopped celery for that added crunch. Mix with mayonnaise. Serve on slices of bread; white, brown, or herb; small potato buns or bread rolls. Garnish your sandwich platter with shredded lettuce, baby carrots, and cherry tomatoes. A delicious treat that looks festive!
III - An Indian Flavor - Heat oil and add ground ginger and garlic. Season with ground turmeric, paprika, cumin powder, and coriander powder. Add chicken and a little water and cook until spices are blended with the chicken. Add salt, pepper, and a dash of vinegar, to taste. Lay this at the bottom or a dish and top with Indian basmati rice that has been cooked with a bay leaf and mixed vegetables.
IV - For this recipe use a rotisserie chicken that has been cut into pieces without deboning it. Place pieces of chicken in a baking dish. Pour over a medium size jar of salsa. Sprinkle liberal with grated cheese. Bake until cheese melts and turns brown. Serve with garlic bread, seasoned rice, or pasta.