Recipes from Dec and Jan

Lasagna style baked ziti-
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1123648
(this recipe says it yields 4 servings, but it made WAY more when I multiplied it by 6 for our group. I would assume it makes at least 6 servings, if not more.)


Broccoli Cheese Soup-
¾ cup butter 3 ½ tsp. pepper
¾ cup flour 10 cups fresh broccoli florets (I used frozen)
10 cups chicken stock 1 ½ lbs. Velveeta, cubed
9 cups milk (I used skim) 4 cups shredded cheddar cheese
3 tsp. salt 1/3 cup cornstarch

Melt butter in a large pot over medium heat then mix in the flour. Reduce heat to low, and cook, stirring constantly, about 2 minutes. Mix the cornstarch with 1 cup broth and set aside. Mix in the chicken stock, milk, salt, pepper, and cornstarch mixture. Bring to a boil, reduce heat to low, and simmer about 10 minutes.

Bring pot of lightly salted water to a boil. Place broccoli in the boiling water and cook 2 minutes or until just tender. Remover from heat, drain, and set aside. (Since mine was frozen I cooked in the microwave following the directions on the back of the package. I also chopped the broccoli after it was cooked so it was in smaller pieces.)

Gradually mix the cheeses into the large pot until melted. Mix in the broccoli. Continue cooking about 5 minutes.



Asian Lettuce Wraps-
http://allrecipes.com/Recipe/Asian-Lettuce-Wraps-2/Detail.aspx


Jambayala-
1 Package (8oz) of brown and serve sausage links
1 1/2 cups uncooked instant rice
1 1/2 cups chicken broth
1 t chopped fresh or 1/4 t dried thyme leaves
1/4 t chili powder
1/8 t ground red pepper (cayenne)
1 small green bell pepper (1/2 cup)
1 small onion, chopped (1/4 cup)
1 can (14 1/2 oz) stewed tomatoes, undrained
1 package (10 oz.) frozen quick-cooking cleaned shrimp

-cut sausage diagonally into 1-in slices. Cook as directed on package, using a deep 10-in skillet; drain.
-Stir in remaining ingredients. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 10 min, stirring occasionally.

yields 4 servings

Liz




Egg Casserole1 lb. pork sausage
6 eggs
2 cups milk
6 slices of bread (cubed)
1 tsp. salt
1 tsp. dry mustard
1 cup shredded cheese (I used sharp cheddar)

Brown and drain sausage. Whisk together eggs and milk. Mix in salt and mustard. Stir in bread. Add sausage and cheese. Pour in greased 9 x 13 glass pan and refrigerate over night. Bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving.


Italian Beef
5 lbs. boneless chuck roast
1 can beef broth
1 can beer
1 16 oz. jar mild pepper rings (w/juice)
1-2 onions
salt, pepper, garlic salt and oregano to taste.

Put in crock pot. Serve with deli rolls.


Sloppy Joes
1 lb. beef
1/4 cup onion
1/4 cup green pepper
3/4 cup ketchup
1 tsp. yellow mustard
3 tsp. brown sugar
1/2 tsp. garlic powder
salt and pepper to taste

Brown beef, onion, and green pepper and drain. Mix in remaining ingredients and simmer for 30 minutes. Season with salt and pepper.


Chicken Chili Casserole (I doubt you will want this as I thought it was very mediocre.)
1 cup sour cream
1/2 cup ricotta cheese
3 oz cream cheese
3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies (halve if you would like it mild)
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt
1 cup crushed tortilla chips

Combine sour cream, ricotta and cream cheese. Then add remaining ingredients except chips, mixing well. Pour into 9x13 freezable caserole dish (foil is ideal). Freeze
On serving day, thaw in refrigerator, then bake in 350 oven for 30-45 minutes (depending on how thoroughly it is thawed. Top with tortilla chips and serve!

Gretchen