Chinese Slaw

Source: Nancy Loizeaux

• 1 lb. head cabbage (or 7 cups shredded)
• 1 small bunch green onion, chopped
• 2 pkgs. ramen noodles, crumbled
• 4 oz. slivered almonds (or sliced)
• 3 tbsp. sunflower seeds
• 4 tbsp. butter

Make dressing ahead of time:

• 1/2 cup oil
• 1/2 cup water
• 1 tbsp. cornstarch
• 1/2 cup vinegar
• 1/2 cup sugar
• 3 tbsp. soy sauce
• 2 ramen seasoning packets 

1. Combine cornstarch with some of the water (cold). Add rest of ingredients and bring to a boil, cooking for 1 minute, then chill.
2. Sauté noodles, almonds and sunflower seeds in butter until lightly browned, cool.
3. Combine all ingredients and serve immediately.

Meatloaf

Source: A-1 bottle
Serves: 6-8

Combine:

• 2 lbs. ground beef 
• 3 tbsp. A-1 Sauce
• 4 oz. tomato sauce
• 2 tsp. salt
• 2 cup dry bread crumbs (can sub oatmeal for part)
• 2 eggs
• 3/4 cup milk
• 3 tbsp. parsley flakes
• 1 small onion, minced
• 1/4 cup shredded carrot

Mix sauce:

• 4 oz. tomato sauce
• 1 tbsp. A-1 Sauce

1. Press meat mixture into a loaf pan and spread the sauce over the top.  
2. Bake at 400º for 1 hour.

Beef Stew

Source: Mary Perko
6 servings

• 1 1/2 to 2 lb. beef (bottom or top round, tip or chuck)
• 3 cups sliced onions
• 4 slices bacon, chopped
• 2 1/2 cups beef broth (or bouillon + water)
• 1 tbsp. cider vinegar
• 2 tsp. paprika
• 1 cup tomato juice (or beef broth)
• 1 tbsp. ketchup
• 1 1/2 tsp. fresh thyme (or 1 tsp. dried, or omit)
• 1/4 tsp. pepper
• 1 clove garlic
• bay leaf (I omit)
• 8 carrots, chunked
• 1 tbsp. cornstarch
• 1 tbsp. cold water
• hot cooked rice

1. Cook onions, bacon, 1/2 cup broth & vinegar in a 12" skillet over medium heat. Heat 10 minutes until vinegar evaporates.
2. Stir in beef, brown. 
3. Except for the last 3, stir in the rest of the ingredients and heat to boiling.
4. Cover and simmer 4-5 hours on low heat, stirring occasionally.
5. Add 1/4 cup liquid if too much evaporates.
6. Combine water and cornstarch, add to stew and boil for 3 minutes to thicken.
7. Serve with rice.

To do in crockpot, brown beef and combine rest of stew ingredients and cook all day on low.  Add cornstarch slurry an hour before serving.

Country Style Chicken Kiev

Source: Land o Lakes Butter

• 2/3 cup butter
• 1/2 cup bread crumbs
• 2 tbsp. parmesan cheese
• 1/2 tsp. garlic salt
• 1/4 tsp. salt
• 2 split chicken breasts (I use boneless, skinless)
• 1/4 cup dry white wine
• 1/4 cup chopped green onion

Melt butter and set aside.

Combine dry ingredients.

Dip chicken in butter and coat with crumbs.

Place chicken skin side up in a 9" baking dish. 

Bake at 375º  for 50 to 60 minutes or until golden brown. (Adjust if using bl/sl)

Add wine, onions, and remaining butter (1/2 cup).  Pour over chicken.

Return to oven for 10 minutes.

Serve with sauce spooned over chicken.

Mrs. Ringle's Brisket

Source: OAMC

• 4 to 6 lb. brisket
• 1 T. prepared mustard
• 1 envelope dry onion soup mix***

Place brisket fat side up in crockpot.  Don't add liquid.  

Cover with mustard and soup mix.

Cook on low overnight.

Remove from crockpot, allow to cool.  

Peel off fat and discard.  

Slice meat.  

Thicken juices with a roux to make gravy.

Freeze in a 1 gallon ziploc bag.

To serve: Thaw, heat through.  Serve with mashed potatoes.

***Copycat onion soup mix: 

• ¼ cup dried onion
• ½ tsp. better than bouillon
• 1 tsp. onion powder
• ⅛ tsp. brown sugar
• Pinch paprika
• Pinch pepper

Manicotti

Source: Creamettes Box, circa 1988

Cheese filling:

• 1 lb. Ricotta or cottage cheese
• 4 oz. mozzarella, grated
• 1 egg, beaten
• 1/4 cup parmesan
• 1/2 tsp. seasoned salt
• 1/8 tsp. pepper
• 1 tsp. parsley

Beat eggs, add cheeses, mix in seasonings.

Stuff precooked manicotti shells and cover with spaghetti sauce.  

Bake at 350º for 30 minutes.

*I usually usually make stuffed shells, not manicotti shells.

*These freeze very well.  Freeze stuffed shells individually on a cookie sheet, and store in a ziploc.  Pull out desired number of shells, pour sauce over, and bake until heated through.

Seven in One Casserole

Source: Gretchen Garza

Layer in a 13"x9"pan:

• 1 cup uncooked rice
• 16 oz. corn
• 1/2 diced green pepper
• 1 lb. ground beef, browned & seasoned 
• Medium onion, sliced
• 16 oz. stewed tomatoes
• 16 oz. V8 Juice
• 1/2 tsp. sugar
• 6 slices American cheese 

Cover and bake at 350º for 1 1/2 hours

Rice Cooker Mac 'n Cheese

Source: Wolfgang Puck

I made the best Mac 'n Cheese in my rice cooker! Here's another trick for your rice cooker! This recipe is from Wolfgang Puck, and it got unanimous thumbs up here. I like it even better than the crockpot mac 'n cheese.

Creamy Macaroni and Cheese

• 2 cups macaroni 
• 1 cup chicken stock (or water + 1 tsp. Better Than Bouillion)
• 1 cup heavy cream
• 1 1/2 cups (6 oz.) shredded mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina) 
• 2 tablespoons butter 
• 1/2 teaspoon salt and pepper 
• pinch of cayenne pepper

Directions

1. Place pasta and liquids into rice cooker. Close lid and press cook. 
2. When pasta goes to keep warm, add the other ingredients, stir with paddle. 
3. Close lid and keep on warm till ready to serve. Stays terrific for hours!

My notes: I used chicken broth, not water. A mixture of cheeses makes it turn out with a full, rich flavor. I use part cheddar, part Monterey jack (or mozzerella) and then whatever odds and ends of different cheeses I have in the frig. I double this recipe.

Happy cooking!

*Instant Pot: pasta and liquids in the pot, 4 minutes on high, quick release.  Stir in remaining ingredients, enjoy.

Cheese Chowder

Source: Melissa Jung

• 1/4 cup onion, chopped
• 2 T. butter
• 1/4 cup flour
• 2 cups milk
• 13 1/4 oz. chicken broth
• 1/4 cup carrots, shredded
• 1/4 cup celery, chopped
• dash of salt & pepper
• 1/2 lb. (8 oz.) Velveeta cheese

1. Precook the carrots & celery until tender, set aside.
2. Melt butter and saute onions.  
3. Stir in flour and cook until bubbly.
4. Add milk, all at once, stirring until flour is incorporated.
5. Add broth and stir over low heat until thickened.  Add cooked carrots, celery, salt, pepper, and cheese, stir until cheese is melted.

*Variations: Add cooked veggies to this base, to get Cheesy Broccoli Soup or Asparagus Cheese Soup.

*Crockpot: Add all ingredients to cp, cook on low until heated through.  

Vann's Indian Chicken

Source: Vann Boschma

• 3 lb. Chicken, Boneless, cut into ½ inch cubes
• 1 large onion very finely chopped
• One 15 oz. can tomato sauce
• One Qt. whipping cream
• 10 cloves of garlic minced
• 1 tsp. powdered ginger
• ¼ tsp. ground clove
• 1 tsp. ground coriander
• ½ tsp. cayenne pepper
• 1 tsp. paprika
• ½ tsp. ground cumin
• 1 tsp. turmeric
• ¼ tsp. parsley
• 2 tsp. salt
• 1 tsp. black pepper
• 1 Tbsp. olive oil
• Green coriander leaves

Sauté the onion and garlic in the olive oil,
Add tomato sauce and cook for 10 minutes
Add all the spices and cook for 5 minutes
Add the chicken, mix well, cover and cook for 20 minutes or until chicken is tender
Add whipping cream and cook for 5 minutes or until the sauce is thick according to taste
Sprinkle with green coriander leaves.
Serve over rice.