Mar 24

Mexican Casserole

Ingredients:

  • 1 jar pre-made tamales
  • 1 can Hormel chili with beans
  • 1 small or medium onion, chopped
  • Fritos or tortilla chips, crushed
  • Shredded cheddar cheese

Preparation: Unroll paper from each tamale, and line the bottom of a loaf pan with tamales. Layer on remaining ingredients in order and microwave until bubbly hot.

From the kitchen of: Bonnie de Arteaga

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Posted in 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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Posted in Main Dishes

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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Posted in Main Dishes

Mar 24

Cranberry Sauce

Ingredients:

  • 3 cups fresh cranberries
  • 1 cup sugar
  • A few drops of water

Preparation: Combine all ingredients and bring to a boil. Reduce heat and simmer for 10 minutes. Chill.

From the kitchen of: Bridget Carriveau

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Posted in Side Dishes

Mar 24

Baked French Onion Soup

Ingredients:

  • 3 cans beef broth (regular soup can size)
  • 3-4 large onions
  • 2-3 Tbsp butter
  • 1 Tbsp sugar
  • 2-3 shakes of worcestershire sauce
  • 1/4 tsp – 1/2 tsp paprika
  • water

Preparation: Slice onions into rings and slowly saute them with the butter and sugar, around 15 minutes. Add beef broth plus 2 broth cans full of water. Shake in worcestershire sauce and paprika.

Serve topped with a slice of toasted french bread and swiss cheese. Broil to melt and slightly brown the cheese.

From the kitchen of: Bonnie de Arteaga

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Posted in Soups

Mar 24

Grandma Bieri’s Corn Bread

Ingredients:

  • 2 cups stone-ground cornmeal
  • 1/2 cup wheat germ
  • 1 Tbsp brown sugar
  • 1 Tbsp oil
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 2 cups buttermilk
  • 1 egg
  • pinch of salt

Preparation: Preheat oven to 425 degrees. Stir dry ingredients together well. Mix egg, milk, oil; add to dry ingredients. Stir only until mixed (the less stirring, the lighter the bread).

Pour batter into greased loaf pan.

Grandma always used a cast-iron skillet. To do this, pre-heat the skillet on stove burner until hot. Spray with cooking spray and pour in batter.

Bake 20-25 minutes or until done. Remove from oven and turn out of pan.

From the kitchen of: Grandma Joey Bieri

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Posted in Breads, Side Dishes

Mar 24

Molasses Sugar Cookies

Ingredients:

  • 3/4 cup shortening
  • 1 cup sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 cups all-purpose flour
  • 2 tsp baking soda
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1 tsp cinnamon
  • 1/2 tsp salt

Preparation: Melt shortening. Add sugar, molasses, and egg; beat well. Mix dry ingredients – flour, baking soda, cloves, ginger, cinnamon, salt. Add to first mixture and mix well. Chill.

Form one inch balls, roll in sugar, and place on greased cookie sheet, 2″ apart. Bake at 375 degrees 8-10 minutes (8 minutes keeps them a bit chewy – yum!)

This recipe works well doubled.

From the kitchen of: Grandma Joey Bieri

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Posted in Desserts

Mar 24

Dad’s Chili

Ingredients:

  • 2 lbs ground beef
  • 48 oz can tomato juice
  • 2 (14.5 oz) cans diced tomatoes
  • 2 cans chili beans, medium
  • 1/4 cup “Bowl of Red” spice mix (or 1/4 cup of your favorite spicy spices)
  • 1 “thumb height” of chili powder from 4.5-oz McCormick spice container
  • 1 almost-pureed onion
  • 1/2 large-tomato-juice-can of water
  • 1/4 cup ketchup (optional – gives a richer, sweeter flavor and adds nice color)
  • 2 Tbsp unsweetened cocoa powder (do not double if doubling recipe)
  • 1 coffee mug of broken dry spaghetti noodles, cooked

Brown beef and drain. Add everything else and simmer for at least an hour.

From the kitchen of: James Carriveau

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Posted in Soups

Mar 24

Puppy Chow

Ingredients:

  • 9 cups crispy rice cereal squares
  • 1/2 cup peanut butter
  • 1 cup semi-sweet chocolate chips
  • 1-1/2 cups powdered sugar

Preparation:

  1. In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth.
  2. Remove from heat, add cereal and stir until coated.
  3. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.

From the kitchen of: Katrina Carriveau

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Posted in Desserts, Snacks

Mar 24

Clam Chowder

Ingredients:

  • 1/2 cup butter
  • 1-1/2 large onions, chopped
  • 3/4 cup all-purpose flour
  • 1 quart shucked clams, (RINSE GOOD)
  • 6 (8 0z) jars clam juice (you can substitute 1/2 chicken broth at 1-1 ratio)
  • 1 pound boiling potatoes, peeled and chopped
  • 3 cups half-and-half cream (you can use heavier cream if desired)
  • salt and pepper to taste
  • 1/2 tsp chopped fresh dill weed

Preparation:

  1. Melt butter in a large kettle or stock pot over medium heat. Add onions and saute until clear. Stir in flour and cook over low heat, stirring frequently, for 2 to 4 minutes. Set aside to cool.
  2. In a separate pot, bring clams and clam juice to a boil. Reduce heat and simmer for 15 minutes.
  3. In a small saucepan, cover peeled potatoes with water. Bring to a boil and cook until potatoes are tender, about 15 minutes. Drain and set aside.
  4. Slowly pour hot clam stock into butter/flour mixture while stirring constantly. Continue stirring and slowly bring to a boil. Reduce heat and add cooked potatoes. Mix in half and half, salt and pepper and chopped dill. Heat through but do not boil.

From the kitchen of: Zach Mallory

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Posted in Side Dishes, Soups

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