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Wednesday, January 18, 2012

Weekly Menu 1/21+


italian roast
chocolate pudding
skillet chicken w/ creamy
pesto-mushroom sauce

1-dish taco bake
ez refried beans
cherry tomatoes

shrimp scampi
angel hair pasta

pork chop stuffing bake

baked chicken
creamed corn

frito pie
broccoli strawberry salad

1.   Mix this dough up the night before, it needs to chill.  The rising happens just before baking.
2.   The butterhorn recipe is from Kay.  I think she learned to make these in 7th grade Home Ec, but I didn’t write that part down.  We won’t mention what year that was, but Kay if you want to leave the origins in the comments, feel free to help me get it right. J 
3.   These are WAY better than Pillsbury crescent rolls. And this doubles really easily. 
Italian Roast
2-3lb roast
1 packet Good Seasons Italian Dressing mix
1 bottle of beer
½ onion chopped
1 c carrots
Place carrots and onions in bottom of crock pot, add roast, then beer, top with dry seasoning mix.  Cook on low all day. 

Butterhorns (Kay’s collection)
1 tsp yeast
½ c sugar
½ c shortening
1 tsp salt
2 eggs
4 c flour
Dissolve yeast in 3T warm water; let sit for 5 minutes.  Combine next four ingredients with 1 c warm (130 degree) water.  Stir in yeast and remaining flour and mix well.  Refrigerate overnight.  Roll into a circle, brush with melted butter.  Cut into 16 wedges.  Roll like a crescent roll.  Place on a creased baking sheet.  Let rise till double.  Bake at 350, 12-15 minutes. 

Chocolate Pudding

1.Later this year I’ll try to remember to list this for Halloween night.  9 cloves of garlic????
Skillet Chicken w/Creamy Pesto Mushroom Sauce
3T olive oil
6 boneless chicken breasts
Salt & pepper, to taste
15 oz sliced mushrooms
9 cloves of garlic, pressed
¾ c heavy cream
½ c chicken broth
½ c jarred basil pesto
Heat oil in large skillet with tight fitting lid.  Salt & pepper chicken, but don’t taste it yet, sauté until browned on both sides, but not cooked through.  Remove from skillet and keep warm.  Cook mushrooms until browned, about five minutes.  Add garlic, cream and broth; bring to a boil.  Add chicken, reduce heat, cover (why you needed the tight fitting lid) and simmer gently for 15 minutes (til chicken is cooked through); remove from skillet (yes, again) and keep warm (again).  Raise heat to high, cook sauce for 5 more minutes to thicken the sauce.  Remove from heat and stir in pesto and 1T lemon juice (if you like that sort of thing).  Serve sauce over the chicken. 


1-Dish Taco Bake (Fleishman’s Yeast)
Taco Meat Mixture
2 c cooked ground beef
Taco seasoning + water
½ c corn meal
¾ c flour
2 envelopes rapid rise yeast
1T sugar
½ tsp salt
¾ c milk (very warm 120-130 degrees)
3T oil
1 egg
1 c chunky salsa
4 oz shredded cheese
1 c corn chips; partially crushed
Combine ground beef and taco seasoning according to package. Mix batter ingredients together in a pre-sprayed 8x8 baking dish.  Top batter with taco meat mixture.  Pour salsa evenly over meat; sprinkle with cheese and corn chips.  Bake by placing in a COLD oven; set temperature to 350 degrees.  Bake for 30 minutes or until done.

EZ Refried Beans
Combine canned refried beans with spreadable chive cream cheese.  So yummy and super easy.
Cherry Tomatoes

1.    This is a super easy recipe and you can thaw the shrimp in a bowl of cold water in less than 15 minutes.  So put the shrimp in to thaw before you go change your clothes from work. 
Shrimp Scampi
1 pkg (16 oz) frozen raw shrimp (31-35 per lb), thawed, peeled, and patted dry
1/3 cup flour
1/4 tsp salt
2 Tbsp olive oil
4 Tbsp butter
2 cloves garlic, pressed
1/4 cup shredded Parmesan cheese

Melt butter and mix with pressed garlic; set aside. Heat oil in a large fry pan (cast iron is best). Toss shrimp with flour and salt until coated, then add to heated oil. Cook shrimp on first side until pink color creeps about 1/3 of the way up the side, then turn over. Cook until thoroughly cooked through. Add butter and garlic mixture and sprinkle with Parmesan cheese. Reduce heat to medium and cook for 2 minutes, stirring gently. Serve immediately over pasta.

Angel Hair Pasta

Pork Chops with Stuffing Bake (adapted from Kraft Food & Family)
1 package Stove Top
6 pork chops
Olive oil
Salt & pepper to taste
1 can cream of mushroom soup
1 onion, chopped
½ tsp thyme
½ c grated cheddar cheese
Prepare stuffing mix as directed.  Sauté onions in oil and brown seasoned chops 4 min on each side.  Add soup and thyme scraping up bits of pork chops left in pan; spoon over chops.  Top with stuffing and sprinkle with cheese.  Bake 20-30 minutes or until chops are done (160 degrees).  This all happens in your skillet.  Chances are very good your handle is heat resistant to 450 degrees, but if you’re not sure wrap it in several layers of foil before sending it into the oven. 

Green Beans

Baked Chicken
Creamed Corn (
12 oz. bag frozen white shoepeg corn or yellow corn
1/4 cup butter
1/4 cup water
1 tsp. sugar
1/2 cup milk
2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. pepper
Thaw corn. Melt butter and in a blender, combine ½ of corn, butter, water, and sugar. Blend until creamy with bits of corn left in the mix (or you can skip this step).  In a frying pan, over medium heat, mix milk, cornstarch, salt and pepper, stirring constantly with a whisk to get rid of any lumps.  Add corn mixture, plus remaining corn and heat, stirring occasionally, until thick and bubbly.

Frito Pie
Chopped onions
Layer ingredients in individual bowls.     

Broccoli Salad (Quick Cooking)
2c chopped broccoli
½ c cheese cubes
¼ c slivered almonds
½ -1 c chopped strawberries (or another berry if the strawberries don’t look good at your store)
½ c mayonnaise
½ t apple cider vinegar
2T sugar
Combine broccoli, almonds and cheese.  In a separate bowl mix mayo, vinegar and sugar until combined.  Mix with broccoli.  Chill (if you have time).  Just before serving add strawberries.

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