Zesty Red Clam Sauce

July 26, 2016UncategorizedEdit
Submitted by: Judie Sylak Lot # 2281
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Submitted by: Judie Sylak Lot # 2281
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Instructions
  1. Saute onions in oil until translucent. Add mushrooms, juice of clams and everything else except clams. Gently simmer for 30 minutes. Add clams last to just heat through.
  2. Serve over 1 lb. of linguini.
  3. NOTE: 1/2 lb. of Itaian sausage may be substituted for the clams.
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Easy and Delicious Roast Beef

July 26, 2016UncategorizedEdit
Submitted by: Judie Sylak Lot # 2281
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Submitted by: Judie Sylak Lot # 2281
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Instructions
  1. Place roast in a slow cooker or roasting pan. Pour soup over roast. Half fill empty can with water. Clean out can and pour mixture over the roast.
  2. Cook on low (slow cooker) or place in 250 degree oven for 6 hours.
  3. Thicken gravy as desired.
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Sausage and Fennel Orzotto

July 26, 2016UncategorizedEdit
Submitted by: Jan Hurwitz Lot # 343
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Submitted by: Jan Hurwitz Lot # 343
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Instructions
  1. Heat broth in saucepan and keep warm while preparing remaining ingredients.
  2. Heat oil in large sauté pan Add sausage, sauté until browned, 10-12 minutes per side. Transfer sausage to paper towel lined plate. When cooled, slice into 1/2 inch rounds and set aside.
  3. In the sausage pan sauté fennel and onion until they begin to soften and brown (about 5 minutes). Add garlic, pepper flakes and thyme and cook stirring constantly for 2 minutes. Transfer vegetables to a bowl.
  4. Add orzo to the sauté pan, stirring to coat pasta with residual oil in the pan; cook 2 minutes.
  5. Deglaze pan with wine. Add 1 1/2 warm broth to orzo; cook stirring constantly until broth is nearly absorbed; another 5 minutes. Add remaining 1 cup broth; cook and stir until liquid is fully absorbed.
  6. Stir in sausage slices, vegetable mixture, then add parmesan, butter, parsley, lemon zest and chopped fennel fronds. Season with salt and pepper.
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Beer Can Chicken

July 26, 2016UncategorizedEdit
Submitted by: John Ball Lot # 1743
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Submitted by: John Ball Lot # 1743
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Instructions
  1. Place dry ingredients in a small bowl and mix together. Pour BBQ sauce into half can of beer. Rub dry mix on chicken, then put beer can inside of chicken. Place upright on roasting pan or some type of baking sheet (that will catch any drippings) and place in oven at 350 degrees for approximately 25 minutes per pound. If the roasting chicken with a pop out timer it can be governed accordingly.
  2. This can be done on your outdoor grill if the upright chicken will fit under the lid, but you will have in insure that there is indirect heat at 350 degrees.
  3. NOTE: 1/2 can of soda can be used in place of beer..
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Halushki

July 26, 2016UncategorizedEdit
Submitted by: John Ball Lot # 1743
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Submitted by: John Ball Lot # 1743
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Instructions
  1. Have cabbage prepared before Halushki is made.
  2. Add salt, egg and flour to potatoes and mix well. Dough should not be thin. More or less flour may be used according to size of potatoes.
  3. Put dough on plate. Use a teaspoon to scrape off small portions at a time and place in boiling water. Boil about 15 minutes. Keep stirring to prevent scorching. Drain in colander. Rinse once with water. Don't let Halushki get too cold, place in bowl.
  4. Brown onion in shortening, add cabbage and fry slowly until browned, about 20 minutes. Pour over Halushki, mix well (salt to taste) and serve hot.
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Fish Chowder in Crock Pot

July 1, 2016UncategorizedEdit
Submitted by: Dave Emick Lot # 2311
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Submitted by: Dave Emick Lot # 2311
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Instructions
  1. Saute bacon and onion on stove top until golden; drain. Add fish and remaining ingredients, except milk. Cook 6 to 8 hours in Crock Pot on low. 3 hours on high. Add milk last hour.
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Pepperoni – Rigatoni

June 29, 2016UncategorizedEdit
Submitted by: Karin Smith Lot # 2314
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Submitted by: Karin Smith Lot # 2314
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Instructions
  1. Mix Ragu, boiled rigatoni, pepperoni pieces, browned ground meat and seasonings in greased casserole dish.
  2. Bake at 350 degrees for 30 - 45 minutes (until completely heated).
  3. Cover with mozzarella cheese for the last 10 minutes.
Recipe Notes

Can be frozen.

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No Peek Stew

June 29, 2016UncategorizedEdit
Submitted by: Eva Cropp Lot # 1942
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Submitted by: Eva Cropp Lot # 1942
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Instructions
  1. Mix all ingredients in a casserole wih a tight lid. Bake 3 hours at 300 degrees. No peeking! Serve with noodles, buttered and sprinkled with poppy seed if desired. Or could use cooked rice.
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Easy 1 Dish Chicken Dinner

June 29, 2016UncategorizedEdit
Submitted by: Rick Brothers Lot # 403
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Submitted by: Rick Brothers Lot # 403
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  1. In a 9" X 13" pan, cut 3 chicken breast in half, add green beans on one side and cut up red skin potatoes on the other side. Sprinkle a packet of Zesty Italian Dressing Mix over the top. Drizzle a stick of melted butter over it. Cover pan with aluminum foil and bake at 350 degrees for 1 hour.
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Black Bean Chicken Chili

June 8, 2016UncategorizedEdit
Servings 10 1 cup servings
Submitted by: Sally Flash Lot # 2525
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Submitted by: Sally Flash Lot # 2525
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Servings 10 1 cup servings
Instructions
  1. Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
  2. Stir in cheddar cheese product until it is melted and chili is heated through.
  3. This recipe takes about 2 hours to make.
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