Journey's End Vegetable Soup

Source: Journey's End Restaurant, Mundelein, IL
Yield: About 9 cups

Thank you for 33 great years; we will miss you all.  We hope you enjoy making our soup as much as we did!

• 1/4 cup bacon drippings or margarine

1. 1/2 cup peeled and diced carrot
2. 1/2 cup diced onion
3. 1/2 cup diced celery
4. 1/4 tsp. oregano
5. 1/4 tsp. Italian seasoning
6. 1/8 tsp. basil
7. 1/8 tsp. thyme
8. 1/8 tsp. rosemary
9. 1 clove minced garlic
10. 1 bay leaf

• 7 cups beef stock
• 1 cup canned chopped tomatoes
• 1-2 tbsp. tomato paste
• 2/3 cup peeled and diced potato
• 1/3 cup peeled and diced turnip
• 1/4 cup cooked red kidney beans
• 1/4 cup cooked navy or lima beans
• 2 tbsp. soup pasta
• 1 tbsp. chopped parsley
• 1 tbsp. barley
• 1 tbsp. split peas*
• 1 cup chopped spinach
• 1 cup chopped cabbage

Heat bacon drippings or margarine in heavy saucepan over medium heat.

Add next ten ingredients and cook until vegetables soften, stirring frequently.  Add 1/4 cup flour to form a roux, stirring until smooth.  Add all remaining ingredients; cover and cook for approximately 50 minutes.  

Season with salt and pepper.

*No longer in our version, but in the original

Baked Beef Stew

• 1 lb. beef, cubed
• 3 T. olive oil
• 2 T. flour
• 3 large carrots
• 1 turnip
• 1/2 lb. new potatoes
• 14.5 can diced tomatoes with Italian herbs
• 32 oz. beef broth

1. Brown beef in oil with flour, add to a 13"x9" pan.
2. Chunk up carrots and turnips, add to pan.
3. Add potatoes, tomatoes, and broth.
4. Bake at 350º for 1 1/2 hours or until beef is tender and broth has thickened.

Chicken & Swiss Casserole

• 5 boneless/skinless chicken breasts
• 8 oz. Swiss cheese slices
• 1 can cream of chicken soup
• 1/2 can chicken broth
• 3/4 cup melted butter
• 8 oz. package seasoned stuffing mix

1.  Halve chicken breasts.  Place in a 9"x13" glass casserole.
2. Cover with cheese slices. 
3. Mix soup and broth and pour over chicken.
4. Mix butter and stuffing, spread on top.
5. Cover with foil and bake at 350º for 1 hour.
6. Uncover, and bake for 30 more minutes.

Instant Pot Orange Chicken & Rice

Source: https://iwashyoudry.com/instant-pot-orange-chicken-rice/ 

• 2 lbs. chicken thighs, cut into 1 1/2"pieces
• 1 Tbsp. olive oil
• 1 tsp. sesame oil
• 1/2 tsp. salt
• 1 tsp. garlic powder
• 1 tsp. ground ginger (or 2 tsp. minced ginger)

Sauce

• 1 1/2 tsp. fresh orange zest
• 2 Tbsp. fresh orange juice
• 3 Tbsp. soy sauce
• 1/3 cup sugar
• 1/3 cup dry sherry (or chicken broth)
• 1/3 cup chicken broth
• 2 Tbsp. water
• 2 Tbsp. corn starch

Rice

• 1 1/2 cups white rice (I use Jasmine), rinsed until the water runs clear, drained
• 1 1/2 cups water
• sliced green onions for garnish, optional

1. Set the Instant Pot to saute´funtion and increase to high heat.
2. Add olive oil and sesame oil to the inner pot to heat up.
3. Season the chicken with salt, garlic powder and ginger. 
4. Add chicken to the inner pot once hot and cook 2 to 3 minutes, browning on all sides. Turn the Instant Pot to the off position.
5. Meanwhile, whisk together the ingredients for the sauce: orange zest, orange juice, soy sauce, saugar, sherry, and broth. Pour over chicken and stir to coat.
6. Place trivet over the chicken in the Instant Pot.  Combine the rinsed rice and water in an oven-safe  dish (Make sure it is only half way filled as the rice will expand.) 
7. Place the rice filled dish on top of the trivet and close the Instant Pot lid, making sure the vent on top is in the sealed position.
8. Press MANUAL & HIGH PRESSURE for 4 minutes.  Let the pressure naturally release for 10 minutes after cooking (Do not release pressure immediately after cooking, do not turn off IP.)
9. Once 10 minutes is up, quick release of pressure.
10. Carefully remove the rice and fluff with a fork.
11. Meanwhile whisk together the 2 Tbsp. water with 2 Tbsp. cornstarch and turn IP to saute´ mode again.
12. Stir in cornstarch mixture and cook until sauce thickens (about 3 to 4 minutes).  
13. Serve over chicken over rice and garnish with sliced green onions if desired.  Enjoy!

Notes:

• If you want to make the sauce spicy, add a pinch of red pepper flakes and a tablespoon of Siracha sauce to the sauce mixture.
• Janet's notes: Made exactly as written, except subbed water + Better Than Bouillon for the broth and sherry.  Here are some tweaks to try:

1.  Marinate chicken in cornstarch and egg white, then saute´.  Probably could omit the final slurry...
2. Use fresh ginger and garlic and increase amounts for more flavor.
3. Add some cayenne pepper

Deep-Dish Sausage Pizza

Source: Chicago Tribune
Yield: 1 14" Pizza
Prep time: 45 minutes
Rising time: 1 1/2 hours
Baking time: 30 minutes

Dough:

• 1 1/2 packages active dry yeast
• 1/2 cup warm water (105º-115º)
• 1 Tbsp. sugar
• 3 1/2 cups unbleached all-purpose flour
• 1 tsp. salt
• 1/2 cup yellow cornmeal
• 1/4 cup vegetable oil
• 1/2 cup warm water

Topping:

• 1 can (28 oz.) Italian-style tomatoes, drained
• 1 tsp. basil or 2 tsp. chopped fresh basil
• 1 tsp. oregano
• salt to taste
• 10 oz. mozzerella, sliced thin
• 1/4 cup freshly grated Parmesan cheese
• 1/2 lb. Italian sausage, casing removed
• olive oil

1. For dough, dissolve yeast in water.  Stir in sugar, set aside.
2. In large bowl, combine flour, salt, an cornmeal.  Make a well in the center.  Stir in yeast, 1/4 cup oil and 1/2 cup warm water until dough cleans the sides of the bowl and a rough mass is formed.  
3. Turn dough out onto well-floured surface.  Knead and pound dough (dust with flour if dough sticks to your hands) until it is smooth and soft, 5 to 6 minutes.  Dust dough and a large, clean bowl with flour.  Put dough in bowl; cover bowl with plastic wrap and towel.  Let rise in warm place until doubled, about 1 1/2 hours.
4. Turn dough out and knead about 2 minutes.  Let dough stand, covered, about 10 minutes.  Oil bottom and sides f a 14" round pizza pan 2" deep.  Spread dough in pan with fingers and palm.  Work dough until it covers the bottom of the pan.  Pull edges of dough up to form a lip or a pronounced border all around the pan.  
5. Heat oven to 475º.  Pierce dough bottom with a fork at 1/2" intervals.  Bake exactly 4 minutes.  Brush crust lightly with olive oil.
6. For topping, combine tomatoes and spices, set aside.
7. to assemble and bake: Lay slices of mozzerella evenly over crust.  Spoon tomatoes over cheese.  Sprinkle Parmesan over tomotoes.  Flatten sausage pieces (about the size of a half dollar) between your thumb and forefinger, and distribute evenly over filling.  Drizzle about 1 Tbsp. olive oil on top.  
8. Bake at 475º on bottom rack 5 minutes.  Move pizza to upper third of oven.  Bake until crust is lightly browned and sausage is cooked through, 15 to 20 minutes.  

Stuffed Spinach Pizza

Source: Chicago Tribune
Yield: 6 servings
Prep time: 45 minutes
Rising time: 1 hour
Cooking time: 30 minutes

Dough:

• 1 Tbsp. sugar
• 2 envelopes active dry yeast
• 2 cups warm water (105º to 115º)
• 1/3 cup oil
• 4 to 6 cups flour

Sauce:

• 2 Tbsp. olive oil
• 1 clove garlic, minced
• 1 can (28 oz.) crushed tomatoes with added puree
• 2 tsp. oregano
• 1 1/2 tsp. basil
• 1/2 tsp. each:
• salt
• freshly ground pepper

Filling:

• 2 packages (10 oz. each) frozen chopped spinach: thawed, well-drained
• 2 1/2 cups shredded mozzerella
• 1/2 cup each:
• freshly grated parmesan
• freshly grated romano
• 1/4 tsp. each:
• salt
• freshly ground black pepper
• 1 tsp. basil
• 2 cloves garlic, minced
• 2 Tbsp. olive oil
• 2 cups sliced mushrooms, optional

Optional garnish:

• red onion rings
• green pepper rings

1. For dough, dissolve sugar and yeast in large bowl; let stand until bubbly.  Stir in 1/3 cup oil. Stir in 4 cups of the flour until smooth; stir in remaining flour as needed until stiff dough forms.  Knead on a lightly floured surface until smooth and elastic.  Put into greased bowl.  Turn to coat top.  Let rise, covered, in warm place until doubled in bulk, about 1 hour.
2. For sauce, heat 2 Tbsp. oil in large saucepan, add garlic, sauté 2 minutes.  Stir in tomatoes and spices.  Simmer 30 minutes, or until very thick.
3. For filling, mix remaining ingredients in large bowel.  Heat oven to 450º.  Lightly oil a 12" deep dish pizza pan.  Sprinkle pan lightly with cornmeal. 
4. Punch down dough.  Let rest 10 minutes.  Roll 2/3 of the dough into a 16" circle.  Fit into a 12" deep dish pizza pan with sides overhanging.  
5. Put spinach mixture into center of the dough and smooth evenly over surface.  Roll remaining dough on lightly floured surface to 12" circle.  Put over filling.  Crimp edges; cut excess dough at edges so dough is level with top crust.  Pour sauce over dough to cover.  Top with onion and peppers if desired.  Bake at 450º until dough is golden, 25 to 30 minutes.  

Creamy Chicken Italiano

• 4 boneless, skinless chicken breast halves
• 1 envelope dry Italian salad dressing mix
• 1/4 cup water
• 8 oz. cream cheese, softened
• 10 3/4 oz. cream of chicken soup
• 4 oz. mushrooms, drained

1. Place chicken in slow cooker.
2. Combine salad dressing mix and water.  Pour over chicken.
3. Cover and cook on low for 3 hours.
4. Combine cheese and soup until blended.  Stir in mushrooms.  Pour over chicken.
5. Cover and cook on low 1 hour, or until chicken juices run clear.  
6. Serve over noodles or rice.

Adapted for the Instant Pot and healthier ingredients, sub all organic, clean versions of each ingredient:

Layer in the Instant Pot in order:

• 1 cup chicken broth
• 2 - 3 pounds boneless, skinless chicken breasts
• 1 envelope Simply Organic dry Italian salad dressing 

Melt in a saucepan 

• 3 T grassfed butter

Then add:

• 4 T flour

Stir and cook until bubbly, then add

• 1 cup whole milk or cream
• 1 tsp. Better than Bouillion Chicken Flavor

Heat until slightly thickened, then layer on top of the chicken in the Instant Pot.  

Top with 

• 4 oz sliced mushrooms
• 4 T butter
• 8 oz cream cheese

Cook on high pressure for 8 minutes with natural release. 

Stir and serve over rice, cauliflower rice, or pasta.  

(You can leave the chicken in pieces or cut it up.)

Pizza Casserole

Source: Lori Guilliams

• 2 packages crescent rolls
• 1 lb. ground beef (or Italian sausage)
• 1 can pizza sauce
• 8 oz. cheese (cheddar or mozzarella)
• Any pizza toppings you like (pepperoni, green pepper, mushrooms)

In a 13"x9" pan, lay out one of the roll packages to cover the bottom.  

Bake in a preheated oven @ 400º for 5 minutes.

Add the meat, sauce, toppings, and cheese.

Top with the other package of rolls.

Bake about 30 minutes until browned.  

Sticky Chicken

• 4 tsp. salt
• 2 tsp. paprika
• 1 tsp. cayenne pepper
• 1 tsp. onion powder
• 1 tsp. thyme
• 1 tsp. white pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. black pepper
• 1 large roasting chicken
• 1 chopped onion, chopped

Combine spices.

Remove giblets, clean cavity well, and pat dry with paper towels.

Rub the spices into the chicken, inside and out.

Place in a ziploc bag and chill overnight.

Stuff cavity with chopped onions and roast uncovered at 250º for 5 hours.  

David's Favorite Casserole

• 1 lb. ground beef or turkey
• 1 onion, chopped & sauted
• 2 cups spaghetti sauce
• 1/2 tsp. salt
• dash pepper
• 8 oz spaghetti noodles, cooked
• 2 cups sour cream or yogurt
• 1 cup cottage cheese
• 1/4 cup fresh parsley (or 2 T. dry)
• 1 cup shredded cheddar or colby cheese

Combine:

• meat
• onion
• sauce
• salt
• pepper

In separate bowl, combine:

• noodles
• carrots
• sour cream
• cottage cheese
• parsley

Into a greased casserole, layer in this order:

• meat mixture
• noodle mixture
• meat
• noodle
• Cheese

Bake at 350º for 30 minutes.

~Freezes well~

Sausage Muffins

Source: Tam in AZ / SL

• 1 lb. sausage, cooked and drained 
• 2 cups self rising flour 
• ½ stick butter, melted 
• 1 egg
• 1 cup milk 
• 1 ½ c. Cheddar cheese 

Make a well in flour and add butter, egg and milk. Mix until blended. Stir in sausage and cheese. Bake in greased tins 375 degrees for 20-25 minutes.

These freeze well.

Linguine ala Anne

Source: OAMC

• 12 oz. linguine
• 2 tbsp. butter
• 2 tbsp. flour
• 1/2 tsp. salt
• 12 oz. evaporated skim milk
• 4 oz. mushrooms
• 1 1/3  cups water (or chicken broth, then skip bouillon)
• 1 cube chicken bouillon (I use "Better Than Bouillon)
• 4 cups cubed ham
• 1/2 cup grated Romano cheese (I usually sub Parmesan)
• 1 sliced red bell pepper
• 1 sliced green bell pepper
• 1 tbsp. oil
• 1 cup croutons

1. Cook linguine according to the directions, drain and return to the pot.

2. While the linguine cooks, melt butter or margarine in saucepan. Stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute.

3. Add liquid from the mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly.

4. Add 2 cups of sauce and drained mushrooms to linguine, toss until well mixed. Spoon linguine mixture in to a greased 13x9x2 inch baking dish, leaving a slight hollow in the middle.

5. Toss ham into remaining sauce, spread it in the center of the linguine. Sprinkle with Romano cheese, cover with foil, and freeze dish.

6. Saute red and green bell peppers in vegetable oil until soft, allow to cool. Place in a 1 quart freezer bag, attach this bag and croutons (also in a 1 quart freezer bag) to dish.

To serve: thaw dish, peppers and croutons. Bake dish uncovered in a preheated 400 degree oven for 20 minutes. Before serving, sprinkle croutons around edge of casserole. Reheat red and green peppers and mound them in the center. Makes 8 servings.

Ham Delight Sandwiches

• 1 stick butter
• 1 tsp. Worchestershire Sauce
• 1 medium onion, chopped (1/2 cup)
• 2-3 tbsp. poppy seeds
• 3 tbsp. mustard 

• 1 lb. ham (16 slices)
• 1/2 lb. Swiss cheese (8 slices)
• 8 Hamburger buns or rolls

Mix first 5 ingredients together and spread on rolls.  Layer ham and cheese on each and wrap in foil.  Heat for 10 minutes at 400º or freeze for future use.

To heat frozen sandwich, place frozen sandwich in a 350º for 30-35 minutes, or until cheese is melted.

Swedish Pancakes (Plattar)

• 1 cup flour
• 2 tbsp. sugar
• 1/4 tsp. salt
• 3 eggs
• 3 cups milk

1. Sift flour into bowl; add sugar & salt.
2. Add eggs and milk gradually, stirring into well blended.
3. Let stand 2 hours.
4. Heat pan and butter well.
5. Beat batter again, pour by tablespoons into sections of the plattar pan and fry on both sides until nicely brown.
6. Place on a very hot platter and serve immediately with lingonberries.

Dutch Babies

Source: Progressing Pilgrim, SL Forum

Amounts depend on cast iron skillet size.

3 C. Pan: 1 1/2 Tbsp butter, 1 egg, 1/4 c milk, 1/4 c flour
4 C. Pan: 3 Tbsp butter, 2 eggs, 1/2 c milk, 1/2 c flour
2-3 qt pan: 1/4 c butter, 3 eggs, 3/4 c milk, 3/4 c flour
3-4 qt pan: 1/3 c butter, 4 eggs, 1 c milk, 1 c flour
4-41/2 qt pan: 1/2 c butter, 5 eggs, 1 1/4 c milk, 1 1/4 c flour

Put butter in pan in pre-heated 425º oven. Mix eggs in blender, with blender going pour in milk, slowly add flour. (Note: I just dump in everything and process the dickens out of it, scraping down the sides if necessary.)

Remove pan from oven, pour batter in melted butter. Bake at 425 for 15-25 minutes, depending on pan size, until golden brown. Humps and bumps are normal. Serve directly from pan. Sprinkle with lemon juice and powdered sugar, if desired. Top with fresh fruit, berries, jam, syrup, etc. 1-6 generous servings.

Pulled Pork

Source: Janet (5kidsin5years) SL Forum

In my little town in MO where I came from there is a little lady who is barely 5 feet tall (and about as wide, God love her!) and she is one of these awesome cooks! Her name is Marie and she is the one you always ask "What did YOU bring to the bake sale today, Marie?" and then after she tells you, you go buy it! LOL. Every Labor Day she makes a ton of this pulled pork and her women's group sells it at this local fair for profit for their group. Everybody knows to get to her booth for lunch. And she gave out the recipe (can you believe it? Hooray for us!).

This has SUCH a good flavor and I love it that it's pretty cheap to make and you can start it the day before. Great for large gatherings (doubled), pot luck suppers, or an easy meal to start on a Sat night and can be ready for company after church. Goes GREAT with cole slaw and chips and is a real treat.

4# pork shoulder or trimmed beef or pork roast
2 tsp salt
1 onion chopped or some onion powder
2 cups ketchup of BBQ sauce
8 oz taco sauce (I'm not talking about salsa)
2 Tbsp brown sugar
2 Tbsp vinegar
2 Tbsp worch sauce
1 tsp liquid smoke
1 tsp oregano
1 tsp black pepper
1 Tbsp DRY mustard
1 tsp garlic powder

Night before, put meat and salt in crockpot 8-10 hours on low. Drain next morning and debone and gently shred the meat (it will be tender!). Cook another 2-6 hours with all other ingredients mixed in (ok, this will smell fantastic!) but watch so that it doesn't burn. If sauce is thin, remove lid last 2 hours. Serve on buns. Freezes well

When pork shoulders are on sale I buy one like I did last night (.98/pound for a pork picnic roast or something like that..they go even cheaper than this at times). It was about 9# so I'll double this recipe and freeze some or serve a crowd with it.

I often make this when I need to take a meal to a friend. No matter how big her family is, doing a 9# roast will serve her family and mine. Many times I will freeze some of it in muffin cups for a couple hours till hard, then remove from muffin tin and drop the serving sized portions into a ziploc. That way when somebody wants a good meal, its easy to pop one in a bowl in the microwave with a paper towel over it and in seconds you have a delicious pulled pork sandwich!

Hope many will enjoy this!

By the way, you can always serve extra taco sauce for the adults who want it spicier. My sil is one of those types so I bought extra hot taco sauce for her. I made this last summer, froze it, and took it up to their cabin in North Carolina. Just warmed it back up in the crockpot and it was a great meal for the crowd that came in from skiing on the lake, without heating up the cabin much. And on the other hand, if your kids don't like any spice at all, leave out the taco sauce or cut the amt in half. Will still be good I'm sure, but the amt here doesn't make it 'spicy' by any means. I think I use a 12 oz bottle of taco sauce for an 8# roast.

Angel Crockpot Chicken

Source: Sonlight Forum

Yield: 6 servings

• 1 1⁄2 lb chicken breast (boneless/skinless)
• 1⁄4 cup butter
• 1 envelope Italian salad dressing mix
• 10 oz can Condensed Golden Mushroom Soup
• 1⁄2 cup dry white wine (or chicken broth)
• 4 oz. cream cheese with chive and onion

• hot cooked angel hair pasta

Place chicken in bottom of electric crockpot. You don’t have to cut it up now. It will be so tender when it is done you can do that as you serve it.

In medium saucepan, melt the butter. Stir in the salad dressing mix.
Stir in soup, wine/juice, and cream cheese until combined and smooth. Pour over the chicken.

Cover and cook on low for 4-5 hours. Serve chicken and sauce over hot cooked pasta. Sprinkle with chives if desired. Makes 6 servings.

Aztec Chicken

Source: Sonlight Forum

• chicken breasts (I used 6 half-breasts, skinless and boneless)
• 4 cups frozen corn
• 2 cans black beans (I rinsed and drained these)
• jar of salsa
• 8 ounces cream cheese 
• rice 
• cheddar cheese 
• nacho chips 

Boil chicken and cut into small pieces. In a slow cooker, layer in this order: corn, black beans, then chicken. Cover with salsa. Cook on low for 6 to 8 hours or high for 4. About 20 minutes before you want to serve, add cream cheese. Cook until melted. Serve over rice and top with cheddar cheese. Serve with chips on the side.

Janet's Note: Can serve on tortillas instead of rice.

Tacos & Green Chili Salsa

Source: Nancy Ramberg

• 1 lb. ground beef
• 1 medium onion, chopped (1/2 cup)
• 2 tbsp. butter
• 8 oz. can tomato sauce
• 1 tbsp. Worchestershire sauce
• 1 clove garlic, minced

***

• oil for frying
• tortillas 
• 1 cup shredded cheddar cheese
• 2 medium tomatoes, chopped
• 2 cups chopped lettuce

Mix beef and onion, shape into a large patty, brown in butter 5 minutes on each side, then break into chunks.
Stir in tomato, soy, Worchestershire sauces, then garlic; simmer 10 minutes.
Keep hot.
Fry tortillas in hot oil, shaping into taco shells using 2 forks.
Serve with trimmings

Green Chili Salsa

Finely chop 1 large tomato, 1 medium bermuda onion, 2 jalapenos (OR chili peppers), 2 cloves garlic.
Combine, stir in 1/2 tsp. salt.
Let stand to season at least 15 minutes.

Crockpot Macaroni & Cheese

• 1 T. oil (I used butter) 
• 2 c. dry macaroni 
• 12 oz. can evaporated milk (OR sub powdered milk mixed with only half the water) 
• 1 1/2 c milk 
• 1 t. salt 
• dash of pepper 
• 3 cups shredded cheddar (I use 1/2 cheddar and 1/2 Monterey jack) 
• 2 eggs, beaten (I think we liked it better with only one)

Combine all in crock pot, stir, and cook 4 hours.

I have a large crockpot, so it cooks better if I double this recipe.