Halushki

Published July 26, 2016 | By admin

Submitted by: John Ball Lot # 1743

Ingredients

2 large potatoes grated
1 Tbsp salt
1 head - 2 lbs cabbage finely chopped
1 egg
3 cups flour
2 small onions chopped
2 Tbsp shortening

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Submitted by: John Ball Lot # 1743

Ingredients

2 large potatoes grated
1 Tbsp salt
1 head - 2 lbs cabbage finely chopped
1 egg
3 cups flour
2 small onions chopped
2 Tbsp shortening

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Instructions

Have cabbage prepared before Halushki is made.
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.
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.
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.

Fish Chowder in Crock Pot

Published July 1, 2016 | By admin

Submitted by: Dave Emick Lot # 2311

Ingredients

3 slices bacon diced
1/2 to 3/4 cup green onion chopped
1 1/2 lbs fish
1 12 oz. can evaporated milk
1 1/2 cups water
2 or 3 potatoes diced
1/4 tsp. salt
1/4 tsp. pepper
1 4 oz. can tiny shrimp
1 10 oz. can clams chopped

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Submitted by: Dave Emick Lot # 2311

Ingredients

3 slices bacon diced
1/2 to 3/4 cup green onion chopped
1 1/2 lbs fish
1 12 oz. can evaporated milk
1 1/2 cups water
2 or 3 potatoes diced
1/4 tsp. salt
1/4 tsp. pepper
1 4 oz. can tiny shrimp
1 10 oz. can clams chopped

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Instructions

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.

Chicken Italian in Foil

Published May 31, 2016 | By admin

Submitted by: Barb Buckley Lot # 78

Ingredients

2 large potatoes
1/4 tsp. salt
2 green peppers sliced
2 tomatoes cut in wedges
4 boneless chicken breasts
olive oil
4 Tbsp. Ketchup
1 tsp. oregano
2 Tbsp. butter melted

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Submitted by: Barb Buckley Lot # 78

Ingredients

2 large potatoes
1/4 tsp. salt
2 green peppers sliced
2 tomatoes cut in wedges
4 boneless chicken breasts
olive oil
4 Tbsp. Ketchup
1 tsp. oregano
2 Tbsp. butter melted

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Instructions

Cut potatoes lengthwise into slices. Place on 18 X 12 in. double layer of foil. Sprinkle with salt. Add peppers and tomatoes. Lay chicken on top of veggies and brush with oil. Mix ketchup, oregano and butter. Pour over chicken. Wrap foil securely around chicken and veggies. Bake for 1 hour at 400 degrees, or grill 5 inches from coals for 25 - 30 minutes each side.

Arcadian Shepherd Pie

Published May 31, 2016 | By admin

Servings

6 - 8

Submitted by: Jo Yarish Lot # 43

Ingredients

1 1/2 lb. ground beef
2 onions minced
3 Tbs. butter
1/2 cup butter
1 Tbs. Ketchup
1 tsp. Worcestershire sauce
salt & pepper
Beef stock
2 eggs separated
1/2 cup cream
1/8 tsp. garlic powder
8 - 10 potatoes peeled, boiled and mashed
1/3 cup Parmesan cheese grated

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Submitted by: Jo Yarish Lot # 43

Ingredients

1 1/2 lb. ground beef
2 onions minced
3 Tbs. butter
1/2 cup butter
1 Tbs. Ketchup
1 tsp. Worcestershire sauce
salt & pepper
Beef stock
2 eggs separated
1/2 cup cream
1/8 tsp. garlic powder
8 - 10 potatoes peeled, boiled and mashed
1/3 cup Parmesan cheese grated

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Servings

6 - 8

Instructions

Brown beef in 3 Tbs. butter, add onions and sauté until golden. Mix meat and onions with ketchup and Worcestershire sauce. Season to taste with salt & pepper. Add as little beef stock and cook covered over low heat for 15 to 20 minutes. Beat egg yolks until light, whites until stiff. Beat yolks, cream remaining, 1/2 cup butter and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes, sprinkle with Parmesan cheese and bake at 350 degrees until puffed and browned.

Hamburger Potato Casserole, kid friendly! :)

Published January 26, 2016 | By admin

Submitted by: Shelly Eddy Lot #643

Ingredients

1 lb ground beef lean
3 c potatoes peeled & thinly sliced
1 10.75oz can cream of mushroom soup
1/2 c chopped onion
3/4 c milk
salt & pepper to taste
1 c shredded cheddar cheese

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Submitted by: Shelly Eddy Lot #643

Ingredients

1 lb ground beef lean
3 c potatoes peeled & thinly sliced
1 10.75oz can cream of mushroom soup
1/2 c chopped onion
3/4 c milk
salt & pepper to taste
1 c shredded cheddar cheese

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Instructions

Preheat oven to 350.
In a medium skillet over medium heat, brown the beef, drain fat.
In a medium mixing bowl, combine soup, onion, milk, salt & pepper.
Alternately layer the potatoes, soup mixture & meat in an 11 x7 baking dish. (I double this recipe & put it in a 9 x 13 baking dish.)
Bake covered in the oven for 1 - 1 1/2 hours or until potatoes are tender.
Uncover. Top with cheddar cheese & continue baking until the cheese is melted.

Slow Cooker Pot Roast

Published January 15, 2016 | By admin

Submitted by: Barbara J. Savoca Lot # 1455

Ingredients

Servings:

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Submitted by: Barbara J. Savoca Lot # 1455

Ingredients

Servings:

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Instructions

Place cut carrots and cut potatoes in crock pot then put roast on top then add soup dry mix and wine or water . cook 4 to 6 hrs. on high