(This was a request from Robin and Austin, and their friends.
Some are repeats from the regular recipes, and some are not to homepage
what Bob and I eat, but they do work well for students. The
idea is to minimize time and expense.)
For my College Kiddlies and Friends
(This was a request from Robin and Austin, and their friends.
Some are repeats from the regular recipes, and some are not
to homepage
what Bob and I eat, but they do work well for students. The
idea is to minimize time and expense.)
Bisquick's Impossible Pies
White Sauce:Tuna / Eggs and
Chipped Beef / Rarebit on toast
Cheeseburger
Ham and Swiss
Cheap Seafood Newburg
Taco Pie
Lasagna
Pie
Hot Chicken Sandwiches/Chicken
Dumplings
Pot Pie
Pork and Sauerkraut
Pan Fried Steaks
Fried Rice or Noodles
Poor Boys
Tostado Pizza
Spanish Rice
Marinades and Glazes for Meats
Sirloin
with Oyster Sauce
Robin's Pasta Salad
Blackened Fish
Tuna Melt
Quick Scalloped
Potatoes
Easy Salmon Quiche
Mustard Baked Chicken
Noodles Au Gratin
Salmon Patties
Calzone
Chinese/Italian Egg Soup
Pork Chops with
Onions/Dijon
Bacon Quesadillas
Spinach Pasta Shells
Chicken Da Vinci
French Dip Sandwiches
Egg in a Cup
Tuna Tetrazzini
Bourbon-Mustard Breasts
Robin's Gespacho
Beef/Pork and Gravy
Curried Honey Breasts
Cheese Pudding
Pork with Greens and Hoisin
Meat - Potato
Casserole
Hints and Tips
Cook pasta and/or rice once a week, there are several recipes here that use them left over. Therefore you don't have to wait for them to boil every night. They keep in the refrigerator for a week.
Rice is always cooked on a ratio of 1 part rice to 2 parts water.
For Christmas or your birthday (or check with Grandma for a family heirloom) request a 10" caste iron skillet. When properly cured, it will last several lifetimes! Use it only for quick blackened meats and fish and pan-fried steaks.
And once you have the skillet, go for a pepper mill. There is nothing that compares to freshly ground pepper. It makes you part gourmet already.
A serrated knife is the only way to cut a tomato, without squishing it.
If you are trying to go the no-fat route: substitute no-fat sour cream or buttermilk for cream, both may be heated; yogurt make also be substituted and heated over lower heat.
If you don't have an egg separator gadget, to separate the white from the yolk, break the egg over a funnel. The white slides through and the yolk remains.
Beat egg whites at room temperature. Whip cream with the bowl, beater and cream chilled.
All meat will brown better if patted dry with paper towels.
As a thickener 2T. of flour = 1T. cornstarch.
Links:
Cooking
101
A cute program; it covers the basics and will give you confidence.
Meat - Potato Casserole
This was popular when my Kiddlies were small.
1 lb. ground beef (turkey or chicken)
1 can cream of mushroom (celery, etc.) soup
1/4 c. water
1/2 t. parsley
1/8 t. pepper
frozen tatter tots
Brown the meat and drain. Mix with the soup, water and seasonings. Place in a casserole dish and top with the tatter tots. Bake at 350* for 45 minutes.
Add a green or jello salad, voila- dinner.
Cheap Seafood Newburg
From The Cleveland Sun News 3/5/98
1 package lobster surimi (about 8-12
ounces) (That's the imitation crab, scallop, or lobster)
1 10 3/4-ounce can cream of shrimp
soup
1/3 cup milk
3 tablespoons dry sherry
Dash ground nutmeg
Combine all ingredients in medium saucepan. (You can use one fish taste or a combination.) Heat over medium heat until very warm, stirring occasionally. Serve over/with toast triangles or toasted english muffins, or over rice..
Spinach Stuffed Pasta Shells
A great little book Eat Two: Freeze Two (page 110) made this a staple in our freezer!
16 jumbo shells, cooked 18 minutes
10 oz. chopped spinach, thawed
2 beaten eggs
1 c. ricotta cheese (I usually use cottage cheese
since it is more moist)
1 c. mozzarella cheese, grated
1 c. cheddar cheese, grated
1/2 c. freshly grated parmesan cheese, reserve
half for topping
Tomatoey Sauce:
1/3 c. chopped onion
1 minced clove of garlic
1 T. butter
14 1/2 oz. Italian tomatoes, undrained
2 T. tomato paste
1/4 t. sugar
Combine spinach, eggs, and cheeses. Spoon about 3T. into each shell. Place 4 shells in each of four individual dishes. Top each with sauce and a sprinkling of parmesan.
Eat Two: Cover with foil and bake at 350* for 20-25 minutes.
Freeze Two: Bake frozen, covered
at 375* for about an hour.
Can be
made in less than 1/2 an hour and frozen. We freeze the shells on
a cookie sheet and then store in a plastic freezer bag, to use as a side
dish. Just take out two per serving and top with spaghetti sauce
and 'zap'.
Cook 1 whole chicken in 4-6 cups of water for 1-1 1/2 hours. Cool. Pick meat off bones and cut into large bite sized pieces. Reserve broth and 1/4 th of the chicken for dumplings (may be frozen).
Hot Chicken Sandwiches
Heat 3/4ths of the whole chicken, adding salt
and pepper to taste in a little liquid. Add 1t. cornstarch if the
mixture is too runny. Serve on top browned buns.
Makes about 8-10.
Chicken and Dumplings
In a 10 or 12" skillet place the 1/4th of the cooked chicken, 1 stalk of celery sliced, 1 carrot sliced, and 4-5c. of the cooking broth from the whole chicken. Salt and pepper to taste. According the the Bisquick box: Mix 2c. Bisquick with 2/3c. milk. Drop by spoonfuls on simmering broth, with the chicken and vegetables. (Should make 8 to 10 dumplings). Cook uncovered 10 minutes. Cover and cook 10 more minutes. Be careful, it's hot.
If you
have some around, Sprinkle about 1/4c. of crushed potato chips on top of
dumplings before serving.
The dumpling recipe
may be halved.
If the broth flavor
does not suit you, there is always granulated bouillon to the rescue.
Stir Fry Pork with Greens and Hoisin
Original, from our Taipei, Taiwan days. Another of Austin's favorites.
1 lb. pork, cut into narrow strips (about 1/4x1")
2 T. cornstarch
1 t. sesame oil
Soy sauce to coat meat (about 1/4c.)
1 medium to large head of bok choy, coarsely
chopped
1 T. peanut oil
2 H.T. (heaping tablespoons) Hoisin sauce
Toss the pork with the cornstarch, sesame
oil, and soy sauce. Sauté in 2 or 3 batches. Set
aside.
Stir fry the bok choy in 1T. oil. Add cooked
meat to reheat. Stir in Hoisin sauce until well mixed.
Serve over rice.
Serves 4.
Egg in a Cup
This has been included for the benefit of Robin and Austin, who are away at college.
Bring water to a boil in a saucepan. Add 1-2 eggs, carefully so as not to crack. Cook for 4 1/2 minutes. Cool under running water, for easier handling. Crack in half and scoop out with a spoon. Put in a tea cup and add pepper, salt, and a small pat of butter.
The white
is cooked and the yolk still somewhat runny.
Cheese Pudding
This is original, I just love cheese!
2 c. sharp cheddar cheese (I sometimes use 1c.
cheddar and 1c. swiss)
2 C. soft bread crumbs (I use our Italian bread)
2 eggs, beaten
2 c. milk
1 t. dijon
salt and freshly ground pepper
Grate cheese. Toss with bread crumbs. Place in a buttered 8x8" baking dish. Combine eggs, milk, mustard, and seasonings. Pour over cheese and bread. Bake at 350* for 1 hour, or until set.
This
can be 'zapped' for a quick breakfast and served as a side with meat and
salad.
go to top
Robin's Gaspacho
Robin came up with this one when she was in junior high school. She even got recognized in a recipe contest.
4 C. tomato juice, chilled ( V-8
works well if that is your taste)
1/2 of a peeled and chopped cucumber
1 chopped scallion
1T. worcestershire
1T. lemon juice
dash tabasco
Combine all. Serve with a dollop of sour cream and some snipped chives. Serves 4.
On a
hot summer day, with friends on the porch, we serve this in 10 oz plastic
disposable tumblers, with a spoon.
Chinese Egg Drop
5 c. 'clear' chicken broth
1 T. cornstarch, mixed with 2T. water
2 large eggs (or 3 small eggs)
chopped scallion greens
sesame oil
Bring broth to a boil over high heat. Add
cornstarch mixed with water, stirring until slightly thickened and clear.
Slowly pour in beaten egg and stir gently in a figure 8, to shred the egg.
Immediately turn off heat. Serve with a sprinkle of scallion greens
and a few drops of sesame oil.
Serves 4-6.
Italian Stracciatella
5 c. 'clear' chicken broth
1 T. cornstarch, mixed with 2T. water
2 large eggs (or 3 small eggs)
1/2 c. freshly grated parmesan
1 T. chopped fresh parsley
1 glass white wine (optional)
Follow the directions for Egg Drop Soup, substituting the cheese, parsley, and wine for the scallions and sesame oil.
Beef/Pork and Gravy
Use all that extra gravy on a baked potato. They can be put in the same oven for 45-60 minutes.
1 1/2-2 lb. inexpensive roast or cubed steak
1 can condensed mushroom soup
1 envelope dry onion soup
3/4 soup can of water
freshly ground pepper
Quickly brown meat. Place in a large casserole dish. Mix remaining ingredients and pour over meat. Cover. Bake 1-2 hours at 350*, adding more water if needed. Serves 4 heartily.
French Dip Sandwiches
From my Radarange microwave cookbook, page 132
2 C., water
2 t. instant beef bouillon
2 T. dry onion soup mix
1 lb. deli roast beef
4 French rolls
I a 1 quart casserole, combine water, bouillon, and soup mix. Cook full power for 6 minutes; or until boils and bouillon is dissolved. Place meat on a plate. Cover with paper towels. Heat 3-5 minutes (or until heated). Place beef on rolls. Serve with hot beef dip. Serves 4.
Tuna Tetrazzini
4 oz. spaghetti, broken into 2" pieces and cooked
10 3/4 oz cream of mushroom soup
1/2 c. milk
6 1/2-7oz. canned tuna or salmon, drained
3 oz. canned sliced mushrooms, drained
1/3 c. finely chopped onion
1 c. cheddar cheese, grated
Combine spaghetti, soup, and milk in a 1 1/2 quart casserole. Blend in tuna, mushrooms, onions, and 1/2c. cheese. Mix lightly. Cook in micro wave about 8 minutes (stirring twice.) Top with remaining cheese. Serves 4.
Noodles Au Gratin
From my Radarange microwave cookbook, page 125.
2 c. cooked noodles
1/2 c. sour cream
1/2 c. cheddar cheese
2 T. milk
1 T. parsley flakes
1/4 t. salt
Combine all ingredients in a 1 quart casserole.
Blend well. Microwave at level 5 (slow cook) for 6-8 minutes or until
cheese is melted. Stir 1-2 times during cooking time.
Serves 4.
Quick Scallop Potatoes
From my Radarange microwave cookbook, page 263.
6 oz. frozen O'Brian potatoes
1 T. butter
1/2 c. milk
1/4 t. salt
pepper
paprika
Put potatoes in a 1 quart casserole. Cook, covered in the micro on full power for 4 minutes. Mix butter, milk, salt and pepper with the potatoes. Sprinkle with paprika. Cover and cook full power 4-5 minutes or until liquid is absorbed and potatoes are tender. Serves 2.
Bacon Quesadillas
4 (6") flour tortillas
1 c. Monteray Jack cheese, grated
1/4 c. bacon bits
4 scallions, chopped
Salsa
Sour cream
400*. Top 1/2 of each tortilla with 1/4c.
cheese, 1T. bacon, and 1T. scallions. Fold tortillas in half, press
lightly to close. Place on baking sheet and brush with butter.
Bake for 8-10 minutes.
Serve with salsa and sour cream.
Serves 4.
Calzone
1 10 oz. package refrigerated pizza dough
1/2 c. pizza sauce
pizza filling of your choice
1-2 c. shredded cheese (mozzarella and /or cheddar)
1 beaten egg
2 t. water
cornmeal for sprinkling
Unroll pizza dough. On a lightly floured surface roll dough into a 15" square (or circle for tradtional calzone shape.) Spread sauce over dough to within 1" of edges. Top sauce with desired pizza toppings and cheese. Brush edges of dough with water. Lift one corner of square and stretch dough over the filling to the opposite corner, making a triangle (or half moon having made a circle). Press edges together and seal well with fingers or a fork. Arrange calzone on a greased baking sheet (sprinkled with corn meal if desired). Prick top of calzone a couple of times. Combine egg and water and brush over calzone. Sprinkle top with cornmeal if desired. Bake in a 425* oven for 12-15 minutes, or until golden. Let stand for 5 minutes before serving.
Chicken Da Vinci
2 boneless chicken breasts, cut into chunks
1 lb. Italian sausage, sliced into 1/2" rounds
2 green peppers, but into bite size pieces
1 onion, sliced thick
1/2 t. minced garlic
1 c. chicken broth
Sauté sausages, set aside. Sauté green peppers, set aside. Sauté onion, set aside. Sauté chicken, and add all ingredients back into skillet. Serves 4.
If you
would like a thicker sauce, reserve 1/4c. of chicken broth and mix with
1-2T. cornstarch, depending on how thick you want your sauce. Serve
with rice.
Pork Chops with Onions/Dijon
3 T. dijon mustard
2 T.. Italian dressing
1/4 t. freshly ground pepper
4 pork chops (1/2" thick)
non-stick spray
1 medium onion, 1/2'd and sliced
Brown chops on medium-high heat. Set aside. Add onion and cook 3 minutes over medium heat. Push onions aside and return chops to pan. Mix dijon, Italian dressing and pepper. Spread mustard mixture over chops. Cover and cook over medium-low for 15 minutes. Serve onions over chops. Serves 4.
MUSTARD BAKED CHICKEN BREASTS
This is a great, fast and easy recipe. Even the college kids can handle it.
1/4c. dry Vermouth (or chicken broth)
1-2T. Dijon mustard
3/4c. dried bread crumbs (we make ours from our
homemade French Bread)
1/2T. freshly grated parmesan
1T. freshly copped basil (1t. dried)
4 chicken breasts, boned and skinned
Mix wine and dijon. Coat chicken. Mix crumbs, basil, and parmesan. Dip coated breasts crumbs, on one side only. Place breaded side up on a non-stick baking pan, sprayed with oil. Bake in upper 1/3'd of oven at 475* for 10-15 minutes. Serves 4.
Bourbon-Mustard Chicken Breasts
Better than the 'mall' bourbon chicken!
1/4c. dijon mustard
1/4c. bourbon
1/4c. brown sugar
2t. Worcestershire sauce
salt to taste
2 scallions, sliced
6 chicken breasts, boned and skinned
1T. butter
1T. canola oil
Combine mustard, bourbon, brown sugar, worcestershire,
and scallions in a plastic bag. Rinse and pat dry chicken breasts.
Place them in the bag with the sauce. Marinate 1 hour, or overnight.
Reserve marinade. Heat butter and oil in a heavy skillet over medium-high
heat. Sauté chicken 3-4 minutes each side, until golden.
Keep chicken warm. Add marinade to skillet, stirring, bring to a
boil. Pour sauce over chicken.
Serves 6.
Curried Honey Chicken Breasts
Easy and good!
2T. butter
6T. honey
2T. curry powder (I use a combination of hot
and mild)
1T. dijon mustard
6 chicken breasts, skinned and boned
Melt butter with honey, curry, and mustard. Place chicken in baking dish, and pour sauce over chicken. Bake at 350* for 30 minutes. Serves 6.
Fried Rice with Shrimp
This is adapted from the little book we bought in Taipei, Taiwan in 1970: The Fine Art of Chinese Cooking, page 176.
3 c. cold cooked rice (or
cold cooked noodles)
1/4 c. chopped onion
1/4 c. fresh shrimp, shelled and coarsely chopped
1 eggs well beaten
1 T. cold water to loosen rice
Sauce:
2 T. soy sauce
1 T. sherry
1/8 t. freshly ground pepper
chopped scallion greens to sprinkle on top
Add 1-2T. cold water to rice and loosen the grains as much as possible. Mix eggs and shrimp in a bowl. Heat frying pan on a high flame; add oil and heat thoroughly. Fry onion to a light brown. Add shrimp and eggs and cook for 2 minutes, stirring constantly. Add rice and cook for 2 minutes, stirring constantly. Add sauce. Stir until all ingredients are thoroughly mixed. Sprinkle scallion greens on top. Serves 2-3, more if part of a larger meal.
For quick,
or one person at a time meals, I have used frozen salad shrimp, thawed.
You can
be as creative as you want with fried rice, by adding any chopped leftover
- ham, peas, chicken, asparagus, are some of our favorites.
White Sauce:
Thin Sauce: 1T.butter 1T. flour 1c.
milk (or broth)
Medium Sauce: 2T. butter 2T.
flour 1c. milk
Thick Sauce: 2 1/2T. butter
2 1/2T. flour 1 c milk
A white or creamed sauce can be made several ways.
1) The most common method is to melt the
butter in a sauce pan. Add the flour to make a roux. Slowly
add the liquid, stirring constantly until hot and thickened.
2) The skinny method is to shake the liquid
and flour in a glass jar until there are no lumps. Pour into
a sauce pan and heat, stirring constantly until hot and thickened.
The following
make a quick supper.
Creamed Tuna on Toast (Serves 2)
Make one recipe of medium
sauce made with milk. Add a 6 oz. can of tuna, flaked. Add salt and
freshly ground pepper to taste. (Be adventurous and add some hot sauce!)
Serve over toast or toasted English muffin.
Creamed Eggs with Chipped Beef (Serves
2, but may be doubled or tripled for a breakfast crowd)
Make one recipe of medium
sauce using milk. Add 2-3 chopped hard boiled eggs and 6 slices
of packaged chipped beef, chopped. Add freshly grated pepper. Serve
over toast or English muffins.
Rarebit - Cheese on Toast (Serves
3)
Make one recipe of medium
sauce using milk (or 1/2 milk and 1/2 beer). Add 1t. worcestershire
sauce, 1t. hot mustard, 2 drops of tabasco, and 8 oz, grated cheddar cheese.
Heat until cheese melts. Serve over Italian bread toast.
I make
all white sauces in a double boiler. It is easier to hold the sauces.
If the sauce gets too thick for you, add small amounts of water until the
right consistency.
Spanish Rice
The Lilley version.
1 c. uncooked rice
1/2 c. chopped green pepper
1/2 c. chopped onion
1/3'd a small can of water chestnuts, coarsely
chopped
1/2 t. salt
freshly ground pepper to taste
8 oz. tomato sauce
1 qt. whole tomatoes with liquid (squished)
Mix all together in a large casserole.
Place 4-6 pork chops or chicken pieces on top of rice mixture. Season meat with garlic salt and freshly ground pepper.
Serves 4.
Easy Salmon Quiche
The men at our house do eat quiche. Adapted from Bon Appetit, June 1983, page 42. Since it makes two pies, if your family isn't bigger than four, take one to a neighbor, it makes me very popular!
15 1/2 oz. canned salmon
3 eggs, beaten
1c. sour cream
1/4c. mayonnaise
3-6 drops Tabasco sauce
1c. shredded cheddar cheese
2 scallions, chopped
1/2t. dried dill weed
2 baked 9" pie shells
Add water to the salmon liquid to equal 1/2c.
Pour into a large bowl. Stir in eggs, sour cream, mayonnaise, and
Tabasco. Add salmon, broken into bite size pieces. Blend in
cheese, onion, and dill weed. Divide between the two pie shells.
Bake at 325* until set, about 40-45 minutes,
covering rim if it browns too soon.
Serve
with crusty bread with herb butter and chilled fresh fruit.
Salmon Patties with Lemon Mushroom
Sauce
This is what we like when the charge card bills come in for the college kids. We eat our fill for $3.00! This is original.
15 1/2 oz. can of salmon, juices reserved
1c. fine bread crumbs (I use my french bread)
1/2c. finely chopped celery
2T. chopped scallions
1/2t. dill weed
2 eggs, slightly blended
De-bone and flake salmon. Combine ingredients and shape into 4-6 patties. (The mixture is somewhat dry and crumbly, just do your best.) Chill until ready to fry. Fry in 2T. oil until browned on both sides. Serve with sauce on the side.
Sauce:
2T. butter
2T. flour
salmon juice with milk added to measure 1 1/4c.
2T. lemon juice
1T. chopped parsley
1/3c. chopped fresh mushrooms
Make a white sauce. Add lemon juice, mushrooms, and parsley.
Blackened Fish
My favorite way to eat 'steak-like' fish fillets, such as tuna, swordfish, salmon, or shark.
Use a cured* caste iron skillet, heated very hot. Rub blackened seasoning onto both sides of a 1" thick fish fillet. Cook in skillet on one side, about 7-8 minutes. Turn and cook 5-7 minutes.
*Once a skillet is cured do not wash it with soap and water, just wipe with a damp sponge. Use this skillet only for blackening and pan frying (see pan fried steak. Also works with pork.)
For quick marinades for chicken, beef, and pork: (to be broiled or grilled)
Bottled teriyaki sauce.
1/2c. Italian dressing with 2T. soy sauce and
2T. lemon juice.
Italian dressing
Raspberry vinaigrette
As a glaze use:
Bottled peanut sauce (one of my favorites with
chicken) with additional sauce served on the side for dipping the meat
that didn't get coated.
Chinese plum sauce.
Garlic and lemon juice with melted butter (for
fish try orange juice).
1/4 c. chicken broth with 1/3c. jelly melted
(we use orange marmalade or current jelly) and 1/2t. chili powder.
Chinese Hoisin Sauce.
Any baby food fruit.
Poor Boys
Daddy came home from his Gin Rummy Club with this one!
1 1/2lb. ground beef
slivered onion
1 large egg
cubed cheese
1/2 c. bread crumbs
1 t. Italian seasoning
Mix together. Shape into 4-6 balls.
press into center of the meatballs, a few slivers of onion and a 1"chunk
of cheese (blue, swiss, cheddar etc.) Seal well so that cheese doesn't
melt out.
Bake for 40-50 minutes at 350*.
Pork and Sauerkraut
Just put all together and head to the library. Dinner is ready when you get home.
2 quarts sauerkraut (Please
don't
rinse the sauerkraut)
1 lb. pork country ribs (try
brats or Polish sausage)
freshly ground pepper
Place one quart of sauerkraut in a large casserole
dish. Place country ribs on top and season with pepper. Place
the remaining pound of sauerkraut on top of ribs. Bake at 325*
for 2-3 hours.
Serves 6-8.
We serve
this on New Years Day (no fuss), with Bob's mashed potatoes, applesauce,
and french bread.
Robin's Pasta Salad
Have friends bring hamburgers or brats, and have a picnic any time of the year.
12 oz. pasta twists (tri colored is nice)
1 small can sliced black olives
1/2 c. sliced radishes
1/4 c. sliced scallions (or
chopped red onion)
1/3 c. sliced celery
1 small cucumber, peeled and coarsely chopped
1 bottle Italian Dressing (Olive Oil vinaigrette
is nice)
Cook pasta according to package directions (most 9 minutes). Drain and toss all together.
I add
1 cup of crumbled feta cheese or blue cheese.
Tuna Melt
This for me is 'comfort food', my Mother always served this to us when we came in from sledding or ice skating. May be doubled or tripled.
Bob's favorite, Tuna Salad
1 can (6 oz.) tuna, flaked
1 hard cooked egg, chopped
2 scallion, thinly sliced (including green top)
2 T. pickle relish
mayonnaise to bind
6 buns
Mix together. Place on a hamburger bun, and top with velvetta or american cheese. Broil the sandwich and its top until the tuna is warm and the cheese melted. Makes 6 sandwiches.
Pan Fried Steaks
If you are in a hurry for steak, this is the trick! We do this when it is just too wintery to grill.
Heat a caste iron skillet (used only for this and blackening*) very hot. Sprinkle with salt. Pan broil 1" filets on salt for 4 minutes on one side, turn and cook 3 minutes (for med-rare).
Any steak,
beef or pork cut will do, adjust cooking time for thickness.
*Once a cast iron skillet is properly cured, if it is used only for cooking blackened meat or fish, and this method with the salt, Just wipe it out. Do not clean with soap and water.
Tostado Pizza
The only way Bob will 'do' taco stuff, and the kids love it! So do the guys at card club.
2 T. cornmeal
2 C. bisquick with 1/2 c. water
1 lb. ground beef
1 pkg. taco seasoning with 3/4 c. water
15 1/2 oz. refried beans (with green chilies)
1 c. shredded cheddar cheese
Serve in individual bowls on the side:
shredded lettuce, sour cream, salsa, sliced black
olives, chopped scallions, chopped tomatoes, (and for Austin) more grated
cheddar.
Generously grease a 12" pizza pan. Sprinkle
with cornmeal. Turn out dough on lightly floured surface; knead 5-6
times. Roll out to 14", place in pan and finish edges.
Brown meat, drain. Add water and seasonings
to meat, simmer uncovered 15 minutes until thick.
Spread refried beans over dough. Top with meat. Bake 15 minutes. Top with cheese and melt for 4 minutes.
Erica
took this recipe and mixed the beans with the cooked meat and then spread
it on the dough. Easier I admit, but not as attractive.
Sirloin with Oyster Sauce
We made this to serve 2 adults and 2 kiddies (they loved it). Adjust to serve adults..
1 lb. sirloin, cut into 1"x 1/8" strips
sliced water chestnuts
2 T. peanut oil
3 T. oyster sauce
Heat a non-stick skillet, add oil. Stir fry meat (in batches if needed to prevent "juicy" meat). Add all meat to skillet with the water chestnuts. Add oyster sauce and stir until coated. Serve with rice or cooked noodles.
IMPOSSILE PIES from Bisquick
These recipes come from Bisquick: Best Recipes booklet. We tried these in preparation for Austin's first apartment experience at school. One pie feeds 4 hearty male appetites or 6 lighter appetites. They need only be served with a salad.
Ham 'n Swiss Pie
2 c. cubed cooked ham (buy a small center cut
slice or have a deli cut a 1/2" hunk)
1 c. shredded swiss cheese
1/3 c. sliced scallions or chopped onion
2 c. milk
4 eggs
1 c. Bisquick baking mix
1/4 t. salt, if desired
1/8 t. pepper
Heat oven to 400*. Grease glass pie plate. Sprinkle ham, cheese and onions in pie plate. Stir remaining ingredients with a fork until blended. Pour into pie plate. Bake 35-40 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Garnish with tomato slices and green bell pepper rings.
Taco Pie
1 lb. ground beef
1/2 c. chopped onion
1 envelope (1 1/4 oz.) taco seasoning mix
1 can (4 oz.) chopped green chilies, drained
1 1/4 c. milk
3 eggs
3/4 c. Bisquick baking mix
1 c. cheddar cheese (4 oz.)
Heat oven 400*. Grease glass pie plate. Cook beef and onion over medium heat until beef is browned, stirring occasionally. Stir in seasoning mix. Spread in pie plate and top with chilies. Stir milk, eggs and baking mix with fork until blended. Pour into pie plate. Bake 25 minutes. Sprinkle with cheese. Bake 8-10 minutes longer or until knife inserted in center comes out clean. Serve with salsa and sour cream.
Cheeseburger Pie
1 lb. ground beef
1 1/2 c. chopped onions
1/2 t. salt
1/4 t. pepper
1 1/2 c. milk
3 eggs
3/4 c. Bisquick baking mix
2 medium tomatoes, sliced
4 slices (1 oz. each) cheddar or process American
cheese, cut in half
Heat oven to 400*. Grease glass pie plate,
10x1 1/2" (or a square baking pan 8x8x2"). Cook and stir ground beef
and onions until beef is browned.; drain. Stir in salt and pepper.
Spread in pie plate.
Stir milk, eggs and baking mix with fork until
blended. Pour into pie plate. Bake 25 minutes. Top with
tomatoes and cheese. Bake 5-8 minutes longer, or until knife inserted
in center comes out clean. Cool 5 minutes.
Lasagna Pie
1/2 c. cottage cheese
1 lb. ground beef (or ground turkey)
1 c. shredded mozzarella cheese
1/2 t. salt
1/2 t. oregano (or Italian seasoning)
1 c. milk
2 eggs
1/2 c. Bisquick Mix
6 oz. tomato paste
Preheat 400*. Grease 9" pie pan. Spread
cottage cheese in pan. Brown meat, drain. Stir in 1/2 c. of
the cheese, salt, oregano, and tomato paste. Spoon evenly over cottage
cheese. Stir milk, eggs, and bisquick and pour over plate.
Bake 30-35 minutes. Sprinkle with remaining cheese. .
Pot Pie
1 2/3c. frozen mixed vegetables, thawed
1 c. cut-up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken
soup
1 c. Bisquick Mix
1/2 c. milk
1 egg
Heat oven to 400*. Mix vegetables, chicken,
and soup in ungreased 9" pie plate. Stir remaining ingredients
with a fork until blended. Pour over pie plate. Bake 30 minutes
or until golden brown.
Serve 4-6.
