Category: Main Dishes

Mar 24

Hot Beef “For a Crowd”

Ingredients:

  • 3-4 lbs boneless beef chuck roast
  • 1 can cream of mushroom soup
  • 1 can cream of chicken soup
  • 1 envelope dry french onion soup mix
  • 1/4 cup oats
  • Kitchen Bouquet sauce for color (optional)

Preparation: Trim beef well and cut into 1″ cubes. Place in crock pot with all soups and stir well. Cook on “low” for 18-24 hours, skimming fat and stirring occasionally.

Add oats one hour before serving to thicken the sauce. Add Kitchen Bouquet for a rich brown color. Stir and press against sides to break meat into shreds.

Serve over egg noodles or on rolls.

Can be kept hot for a long time without losing quality.

From the kitchen of: Bonnie de Arteaga

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Mar 24

Pepperoni Stromboli

Ingredients:

  • 2 loaves (1 lb each) frozen bread dough, thawed
  • 1/2 cup spaghetti sauce or pizza sauce
  • 1/2 tsp oregano
  • 4 oz pepperoni
  • 2 cups (8 oz) shredded mozzarella cheese
  • 1/3 cup grated parmesan cheese

Preparation: Punch down dough. On lightly floured surface, roll each loaf into 20″ x 8″ rectangle. Place one rectangle on greased baking sheet. Spread spaghetti sauce in an 18′ x 4″ stripe down center. Sprinkle with oregano, pepperoni, and mozzarella cheese. Fold long sides of dough up toward filling and set aside.

Cut remaining rectangle into three strips. Loosely braid strips and place on top of prepared base (other rectangle). Pinch ends to seal. Sprinkle with parmesan cheese.

Bake at 350 degrees for 30 minutes or until golden brown.

From the kitchen of: Rhonda Schultz

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Mar 23

Pasta with Scallops (aka “Scallop Pasta Yum”)

Ingredients:

  • garlic
  • olive oil
  • pasta
  • scallops, or raw shrimp, or canned clams
  • parmesan cheese
  • white wine or dry sherry

Plus any combination of the following:

  • calmata olives, chopped
  • roasted red peppers (out of a jar) chopped
  • canned or fresh sliced mushrooms
  • chopped green onions
  • chopped broccoli or spinach
  • Italian herb blend or parsley
  • cherry tomatoes halved

Preparation: While pasta is boiling, sauté garlic in olive oil. Add whatever you have on hand from the extras list.  Sauté lightly, add seafood and continue to cook until the seafood is just done, add the wine and return to a boil for a moment.  Pour over hot drained pasta.  Sprinkle with parmesan cheese.

A glass of good wine and a chunk of baguette goes good.

From the kitchen of: Bonnie de Arteaga

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