Shepherd's Pie

1 onion, diced
1 tablespoon olive oil
1 lb. lamb, minced
1 clove garlic, crushed
1 large carrot, diced
1 beef stock cube
1 lb. chopped tomatoes
1 tablespoon corn flour
3 tablespoons tomato puree
pinch of salt and pepper
2 lb. potatoes
1 stick butter

This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie.

Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened.

Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste.

Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp.

Delicious topped with melted cheese. Enjoy!

Baked Stuffed Shrimp

24 shrimp (lg.)
1/2 lb. scallops, diced
1 stack Ritz crackers
2 stacks Escort crackers
1/2 lb. butter
Pepper
1 tsp. fresh parsley, chopped fine
3 tbsp. white cooking wine
2 tsp. Parmesan cheese
4 tbsp. sour cream
1 tsp. garlic & parsley salt
3 slices white bread without crust, make into fresh crumbs

STUFFING: Crush crackers with rolling pin. Add melted butter, wine, pepper, parsley, cheese, sour cream, garlic and parsley salt, fresh bread crumbs and scallops. Mix all ingredients well. Refrigerate stuffing for 3 hours. Mold stuffing to a rounded measuring spoon. Place on prepared shrimp and curl tail over top and press slightly into shrimp. Bake in 350 degree oven for 20 to 25 minutes. Serves 4.

Chicken and Dumplings

Chicken Preparation:

1 4 lb. broiler or roasting chicken
2 quarts water or chicken broth
1 teaspoon bouillon powder
2 tablespoons fresh parsley
1 onion, whole
1 bay leaf (optional)
2-3 cloves garlic, crushed
pinch of black pepper
1/2 lb. baby carrots
1 or 2 tablespoons butter
2-3 stalks celery, whole, plus leaves

Wash chicken, inside and out. Place in a large enough pot to cover with about 2 quarts of water or chicken broth and bouillon powder (a bouillon cube or soup base may be substituted. Add celery, a bay leaf (optional), parsley, pepper, onion and garlic. Bring the pot to a boil and then reduce heat immediately to low; simmer for 60-90 minutes until chicken is very tender.

Remove chicken from the broth and set on a dish to cool. Add the baby carrots to the broth and cook carrots on medium until tender (about 15-20 minutes). Remove carrots using a slotted spoon and set aside. Continue to simmer the broth over low heat while preparing the dumplings.

When chicken becomes cool enough to handle, cut into bite size pieces, removing bones and skin. Set de-boned chicken aside.

Dumplings:

2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 teaspoon baking soda
1 1/2 teaspoons sugar
2 tablespoons cold butter
1 cup buttermilk

In a medium bowl, combine flour, salt, baking powder and baking soda, mixing well. Cut in shortening using a pastry blender or a large fork (pastry makers mix in the shortening using their hands - if you want to try, dip your hands in ice cold water for a minute, then dry your hands first; it's important not to melt the butter!)

Cooks Note: Butter is the shortening used in this recipe.

Add cold buttermilk, a few spoons at a time, mixing the dough from the outside in with fork until a soft dough forms (do not overmix - about 2 minutes total). You may need to add a small amount of buttermilk or flour to adjust the consistency of the dough due to flour storage conditions or humidity in the environment. Add liquid if the dough is very dry and crumbly after it has been mixed; add flour if the dough is very sticky.

Roll dough out on a work surface which has been lightly sprinkled with with flour to prevent sticking. Roll dough out thinly, about 1/8" thick, then slice into strips, each about 2 inches in length.

Gently drop the dumplings into the simmering chicken broth. Stir them gently to prevent sticking. Add chicken, pepper and butter and simmer for another 10 minutes or so before serving.

Serve with the carrots on the side and sprinkle the chicken and dumplings with a bit of chopped parsley, if desired.

Variations: Add 1/4 teaspoon each of rubbed sage and/or onion powder to chicken broth for added flavor. Sometimes we serve this with sliced mushrooms, too. Simply add them to the broth during the last 10 minutes.

This dish will become your family's favorite comfort food and is just as well received when guests arrive.

Stir-Fried Chicken with Broccoli and Cashews

2 skinless, boneless chicken breasts
2 tbsp. soy sauce
1 tsp. granulated sugar
1 sm. clove garlic, minced
3/4 c. chicken broth
4 tsp. cornstarch
3 tbsp. peanut oil
4 c. broccoli flowerets and pieces
1 sm. red bell pepper, seeded and cut into strips
1 med. onion, cut into chunks
1/3 c. cashews

Cut chicken into 1-inch strips. In medium bowl, combine soy sauce, sugar and garlic. Add chicken pieces to bowl and toss to coat with mixture. Stir chicken broth into cornstarch in separate bowl and set aside.

Heat 2 tablespoons of the oil in a wok. Add broccoli and red pepper strips. Stir-fry 3 minutes. Add onion and stir-fry 3 minutes. Add remaining 1 tablespoon oil, then add chicken with soy sauce and stir-fry 7-10 minutes, or until chicken is tender and fully cooked. Stir broth-cornstarch mixture and add to skillet. Cook, stirring 1 to 2 minutes, or until thickened. Stir in cashews and serve. Makes 4 servings.

Goulash

1 lb. hamburger
1 can stewed tomatoes
1 can tomato sauce
Onions (optional)
Salt and pepper to taste
Season salt
1 sm. pkg. shell macaroni
Mushrooms (optional)

Brown hamburger with onions. Drain. Add tomatoes and tomato sauce. Simmer. Boil water and cook shell macaroni until tender. Drain and add to hamburger mixture. Serve warm.

Chicken Marsala

3 lg. chicken breasts
3 tbsp. flour (sprinkle with salt and pepper)
1 (10 or 13 oz.) can chicken broth
4 tbsp. butter or olive oil
3 tbsp. fresh chopped parsley
8 oz. pkg. fresh mushrooms
1 c. Marsala cooking wine

Cut chicken breasts in half - (be sure all fat is removed). GENTLY pound with finger tips or meat pounder. Coat each piece with flour.

In large skillet, melt butter or olive oil on low. Brown chicken on each side about 2 minute (medium heat). Remove chicken from pan.

Add chicken broth, Marsala wine, parsley, and sliced mushrooms to skillet and simmer about 10 minutes. Add chicken and let cook on low about 15 minutes.

Serves 4-6.

Mexican Pizza

Basic pizza dough
1 lb. hot sausage, not in casing
1 lb. grated monterey jack cheese
1 lb. grated cheddar or colby cheese
6 oz. can jalapeno peppers
1 pkg. taco seasoning
1 1/2 c. Mexican salsa (tomato and chili sauce)
3 tbsp. olive oil

For one 13 inch deep dish pizza, brown hot sausage (drained) and taco seasoning together. Preheat oven to 450 degrees. Roll out the dough to form a circle slightly larger than pizza pan. Press dough to sides of pan; cut off excess dough that hangs over rim. Brush with olive oil. Combine the cheese and spread two thirds of mixture over the dough. Distribute the jalapeno peppers over the cheese and then hot sausage over the peppers. Next spread the salsa as evenly as possible over the entire pizza, sprinkle the remaining cheese over the top and bake for 25 minutes until the crust is golden brown.

Vegetable Lasagna

1 tbsp. garlic powder
2 tsp. salt
2 tsp. pepper
2 tsp. sugar, or sweetener to taste
2 (8 oz.) cans tomato sauce
8 oz. lasagna noodles, cooked
6 chopped green onions
2 c. sour cream, low-cal
8 oz. soft cream cheese, lite
2 (16 oz.) pkg. frozen Italian vegetables, drained and thawed
1 c. cheddar cheese
1 c. Mozzarella cheese
1 c. sliced olives

Mix first five ingredients, bring to a boil and simmer for 5 minutes.

Mix sour cream and cream cheese. Set aside. Cook lasagna noodle according to package directions.

Layer noodles, cheese mixture and vegetable mixture twice.

Sprinkle on top, 1 cup cheddar cheese, 1 cup Mozzarella and 1 cup sliced olives. Bake at 350 degrees, covered with foil, 20-30 minutes. Remove from oven let set 10 minutes.

Chicken Cordon Blue

4 boneless chicken breasts
8 slices Danish ham
2 c. Italian bread crumbs
8 slices Swiss cheese
1 spring onion, chopped
1 tsp. garlic powder
1/2 tsp. butter
1 c. white wine

Pound your chicken breasts out before starting. This will make them more tender. Place ham on one side and cheese on the other of uncooked chicken breasts. After doing this, drop into bread crumbs; coat both sides of your Cordon Blue. In a skillet, add butter, onion and garlic powder. Place your chicken in hot skillet for 4 minutes on each side. Do not burn. Add white wine and let boil 1 minute. Cover and place in oven for 40 to 50 minutes at 400°F.

American Chop Suey Casserole

1 8 oz. package egg noodles
1 lb. lean ground beef or chuck
1 tsp olive oil
2 onions, finely chopped
3 garlic cloves, finely minced
1 1/2 cups diced celery
1 green bell, finely chopped
salt and pepper, to taste
garlic and onion powder, to taste
1 can Campbell's Tomato Soup
dash teaspoon Worcestershire sauce
1/2 cup grated American cheese

Bring 5-6 quarts water to a boil then add a tablespoon of salt. Boil noodles according to package directions until al denté (slightly firm). Drain.

Brown ground beef or chuck in olive oil with onions, garlic, celery and green pepper, being careful not to allow garlic to brown to avoid a bitter taste. Cook until meat has browned and vegetables are tender. Drain off any excess oil. Season to taste with salt and pepper (and garlic and onion powder, if desired - don't overdo).

In a buttered casserole dish, alternate meat and vegetable mixture, noodles, and grated cheese. Combine soup with Worcestershire sauce and pour over layered casserole. Sprinkle with a layer of cheese.

Bake in a 325°F degree oven for 45 minutes.

Tomato Basil Pizza

1 pkg (10 oz.) refrigerated pizza crust
2 cups shredded mozzarella
1/4 cup shredded Parmesan
2 tbsp fresh basil, snipped
2/3 cup mayonnaise
2 garlic cloves, pressed
4 plum tomatoes (Roma tomatoes), thinly sliced
olive oil spray

Preheat oven to 375°F.

Spray 12x15 cookie sheet with olive oil spray. Roll dough onto cookie sheet. Sprinkle crust with 1 cup mozzarella.

Combine the remaining mozzarella cheese, Parmesan, basil, garlic, and mayonnaise in bowl.

Layer tomatoes over mozzarella and top with cheese and mayo mixture

Bake 15 to 20 minutes or until golden brown and bubbly.

Margarita Chicken

1 lb. skinless chicken breasts
1/2 c. lime juice (fresh)
1/3 c. golden tequila
1/4 c. olive oil
2 tbsp. Cointreau
2 garlic cloves, minced
Fresh ground pepper

In large bowl combine liquids and garlic. Add chicken breasts and cover. marinate for up to 2 hours at room temperature or overnight in the refrigerator. Grill chicken breasts over hot coals and serve with rice or in tortillas with cheese, salsa and sour cream.

Crock Pot Beef Stroganoff

3 lb. beef round steak, 1/2 inch thick
1/2 c. flour
2 tsp. salt
1/8 tsp. pepper
1/2 tsp. dry mustard
2 med. onions, thinly sliced and separated into rings
2 (4 oz. each) cans sliced mushrooms, drained or 1/2 lb. mushrooms, sliced
1 (10 1/2 oz.) can condensed beef broth
1/4 c. dry white wine (optional)
1 1/2 c. sour cream
1/4 c. flour

Trim all excess fat from steak and cut meat into 3 inch strips about 1/2 inch wide. Combine 1/2 cup flour, the salt, pepper and dry mustard; toss with steak strips to coat thoroughly. Place coated steak strips in crock pot; stir in onion rings and mushrooms. Add beef broth and wine; stir well. Cover and cook on low setting for 8-10 hours. Before serving, combine sour cream with 1/4 cup flour; stir into crock pot. Serve stroganoff over rice or noodles.

Hamburger Rice Casserole

1/2 c. rice
2 c. tomato juice, or sauce or puree
1 c. corn, drained
1 c. onions
1 lb. hamburger
Salt and pepper

Mix together in casserole. Bake 1 1/2 hours in moderate oven.

Chicken with Peppers and Onions

1 pound chicken strips or breasts cut lengthwise into strips
2 bell peppers, yellow, red or green, sliced
1 small onion, sliced
1 clove garlic
salt and pepper to taste
1/2 cup oil - divided
rice

Cook rice according to directions.

Heat 1/4 cup oil until hot, and brown sliced onions and sliced garlic into oil. Add chicken strips and cook until done, about 10 minutes. Add bell peppers and cook just until heated through.

Serve chicken over rice.

Serves 2 - 4

Best Meatloaf

BASIC MIX:

1 1/2 pounds ground beef
1 c. fresh Italian style bread crumbs
1/4 cup fresh parsley, chopped
3-4 cloves garlic, finely minced
1 large onion, finely chopped
1 large green bell pepper, chopped
1 egg
1 1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 8 oz can tomato sauce
1 cup ketchup
1/2 cup water or beef stock (can use bouillon)
3 tbsp. Balsamic vinegar
3 tbsp. brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce
1/4 c. Parmesan, grated (optional)

In a small bowl, combine tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce, and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally, Parmesan cheese.

Form into loaf. Place into shallow 7 by 10 in. pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat.

Bake in a 350°F oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

Choose one:

1. Eliminate salt, bouillon, and substitute 3 tablespoon onion soup mix. Sprinkle top with tomato soup and crushed crackers instead.

2. Use old-fashioned rolled oats instead of bread crumbs.

3. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture. Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet (such as cast iron). If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it will burn instead of just roasting).

4. If you're in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the following ingredients:

1 c. ketchup
1 8 oz can tomato sauce
3 tbsp. balsamic vinegar
3 tbsp. of brown sugar
2 tbsp. Dijon mustard
2 tsp. Worcestershire sauce

5. Eliminate the sauté crumbs. Sauté this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and:

1/3 pound ricotta mixed with one egg
1/4 c. freshly chopped Italian parsley or 1 c. fresh spinach
1/2 pound grated mozzarella cheese

Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 teaspoon each basil and oregano. Place in 325°F oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

6. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to actually become a doughnut hole; just thin it out, leaving a well in the center. Optionally, brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and a liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch!

7. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual.

8. Use your imagination, get creative, and enjoy!

Avocado Chicken

4 lg. whole chicken breasts (skinned, boned & halved)
Salt & pepper
Flour
1 avocado, mashed
1 1/2 c. grated Monterey Jack cheese
1/2 c. butter, divided
1/2 c. chopped onion
1 garlic clove, minced
8 lg. mushrooms, chopped
2 tbsp. flour
1 tsp. celery salt
1/2 tsp. pepper
1/2 c. chicken stock
1/2 c. white wine

Place boned chicken breasts between 2 sheets of waxed paper and pound them until they are about 1/2" thick. Lightly sprinkle with salt and pepper. Dust with flour. Melt 1/4 cup butter and quickly saute breasts until golden; set aside.

Preheat oven to 350 degrees. Melt remaining 1/4 cup butter in same skillet and saute onion, garlic and mushrooms slowly until vegetables are cooked but not brown. Stir in flour, celery salt, pepper, chicken stock and wine. Cook over low heat until thickened, about 4 to 5 minutes. Stir in mashed avocado and 1/2 cup of the grated cheese, blending well. Arrange the breasts in large baking dish. Spoon avocado mixture onto each breast and top with remaining grated cheese. Bake 10 to 15 minutes or more until chicken is cooked and cheese is melted. Makes 8 servings.

Shrimp Scampi

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

In a skillet, sauté a few spoons of bread crumbs, parsley and garlic in olive oil and butter until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)

Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.

Chicken Chimichanga

2 1/2 c. shredded, cooked chicken
2/3 c. picante sauce
1/3 c. green onion slices
3/4 tsp. cumin
1/2 tsp. oregano
1/2 tsp. salt
8 flour tortillas
1/4 c. melted butter
1 c. shredded cheese

Combine chicken, picante sauce, onion, cumin, oregano and salt in saucepan; simmer 5 minutes. Brush 1 side of tortillas with melted butter. Spoon 1/3 cup meat mixture onto unbuttered side; top with 2 tablespoons cheese. Fold 2 sides over filling; fold ends down. Place seam down in 13"x9" baking dish. Bake at 475 degrees for 13 minutes. Top with extra picante sauce if desired.

Honey-Glazed Baked Ham

10 to 12 lb. fully cooked bone in ham
Whole cloves
1/2 c. honey
1/2 c. brown sugar
1 tsp. dry mustard
1 tbsp. orange juice

Preheat oven to 325 degrees. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer in thickest part. Bake, uncovered, 2 hours.

With sharp knife, remove skin, if any; then score fat into 1 inch diamonds; stud each with a clove.

Combine honey, sugar, mustard and orange juice in 1 quart saucepan. Over medium heat bring to a boil while stirring.

Brush half of honey glaze over ham; bake 30 minutes. Brush with rest of glaze; bake 30 minutes until golden and thermometer reads 130 degrees. Let stand 15 to 20 minutes before carving. Makes 18 to 20 servings.