Miscellaneous Foods

Barbecue Cups 

2 c. Bisquick

1/2 c. cold water

1 lb. Ground beef

1/2 c. onion chopped

1 clove garlic

1/2 c. barbecue sauce

1/2 c. cheddar cheese, shredded

Mix Bisquick and water to a dough and drop into ungreased muffin cups.  Press to sides.  Brown ground beef, onion, and garlic; drain.  Add barbecue sauce and heat through.  Spoon meat into cups, top with cheese and bake 15 minutes until golden brown.

Brazilian Fried Rice

1 T. oil

1/4 C. onion

1 clove garlic

1 C. rice

2 C. water, boiling

2 t. chicken bouillon

1 C. cooked, diced ham (or chicken)

1 C. frozen vegetables, cooked

1 egg, scrambled

Sauté onion and garlic in oil until clear.  Add rice.  Stir for 3-5 minutes, until oil is absorbed.  Add boiling water and bouillon.  Simmer 15-20 minutes over low heat, until water is absorbed and rice is tender. (While rice is cooking, prepare other ingredients.) When rice is done, add ham, vegetables and egg and mix well.

Feijoada (Beans and Rice)

1 Cup black beans

2 Cups cooked, diced ham

1 T. oil

1 onion

2 cloves garlic

1 Cup rice

Soak beans in 3-4 Cups water overnight.  Drain and rinse beans, then place in a pot with 3 Cups water.  Bring to a boil, then cover and simmer for 1½-2 hours.    Sauté onion and garlic in oil.  Add half onion and garlic and ham to beans and simmer for an additional ½ hour.  Sauté rice in remaining onion, garlic and oil for 3 minutes.  Add 2 Cups hot water to rice (You could add 2t. chicken bouillon), cover and simmer for 20 minutes.  Serve beans on rice.

Chicken a la King/Chicken Pot Pie 

1/3 C. butter

2 cups chicken, cooked and cut up

1/3 C. flour

1 10oz. Package frozen vegetables

1/3 C. onion, chopped

Pie Crust:

1/2 t. salt

2 C. flour

1/4 t. pepper

1 t. salt

1 3/4 C. chicken broth

2/3 C. shortening

2/3 C. milk

5-7 T. water

Heat butter over low heat until melted.  Blend in flour, onion, salt and pepper.  Cook over low heat, stirring constantly, until mixture is smooth and bubbly.  Remove from heat.  Stir in broth and milk.  Heat to boiling, stirring constantly. Boil and stir one minute longer.  Stir in chicken and vegetables. Serve.

For Pie: Sift flour and salt together.  Cut in shortening. Sprinkle water over, 1 T. at a time, tossing mixture after each addition.  Form into two balls; flatten each on lightly floured surface.  Roll 1/8" thick from center to edge.  Place one crust into pie plate. Fill piecrust with chicken mixture and place other piecrust on top.  Seal edges and cut slits in center of top crust.  Bake at 425 degrees for 35-45 minutes or until top is golden brown.

Chicken Curry

1 T. butter

1 C. finely chopped, pared apple

1/2 C. chopped onion

1 clove garlic, minced

2 T. cornstarch

2 t. curry powder

3/4 C. cold chicken broth

2 C. milk

2 C. diced cooked chicken

1 can sliced mushrooms, drained

In saucepan, melt butter; add apple, onion and garlic. Cook until onion is soft. Combine cornstarch, curry, and broth. Stir into onion mixture; add milk. Cook and stir until it thickens and boils. Add chicken and mushrooms and let simmer 10 minutes. Serve over rice.

Chicken Salad

1 1/2 C. diced cooked chicken

1 1/2 C. chopped apples

3/4 C. toasted bread cubes

1/2 C. mayonnaise

2 t. lemon juice

2 t. grated onion

Salt, chili powder, parsley

1/3 C. cheddar cheese

Combine all ingredients except parsley and cheese, place in baking dish and sprinkle top with cheese and parsley. Bake 10-15 minutes at 450 degrees.

Easy Scalloped Potatoes 

2 large potatoes, peeled, cut up

1/4 onion, chopped

1 can cream of mushroom soup

1 C. cheese, shredded

Diced ham or other sandwich meat

Boil potatoes and onion in salted water until tender; drain. In saucepan, combine soup and cheese; simmer until cheese melts, then add meat. Stir in potatoes and onions and heat through.

Hamburger Rice Skillet/Stuffed Peppers 

1 lb. Ground beef

1 onion chopped

1 green pepper chopped

1 clove garlic

1 C. rice

1 16 oz. Can tomatoes, cut up

1 8 oz. Can tomato sauce

1 t. Worcestershire sauce

1/2 t. basil

1 can olives, chopped 

1/2 C. cheese

6 medium green peppers (optional)

Cook meat, onion, pepper and garlic till meat is brown; drain.  Add rice and cook, stirring constantly 2 minutes.  Add undrained tomatoes, sauces, basil, olives, 1 1//2 C. water and 1 t. salt.  Boil, reduce heat, cover and simmer 25-30 minutes or till rice is tender. Stir occasionally.  Sprinkle with cheese and serve.

For Stuffed Peppers: Cut off tops of peppers; remove seeds and membrane.  Cook in boiling salted water about 5 minutes; drain.  Sprinkle insides with salt. Stuff peppers with meat filling; stand upright in baking dish, top with cheese, and bake uncovered at 350 degrees for 20-25 minutes.

Hamburger Stroganoff 

1 lb. Ground beef

1 small onion, chopped

1 can cream of mushroom soup

1/2 C. milk

4 C. noodles (Fill large pot ½-3/4 full)

2 T. butter

1 t. salt

1/4 t. pepper

1/2 C. sour cream

Boil noodles until tender.  Brown ground beef; drain fat.  Sauté onions until tender.  Stir in soup, noodles, butter, salt, pepper and mushrooms; simmer over very low heat, covered, 10-15 minutes.  Uncover and simmer 10 more minutes.  Remove from heat and stir in sour cream.  Heat through but do not bring to a boil. Serve immediately.

Porcupine Meatballs 

1 lb. Ground beef

1/4 C. rice

1 can cream of chicken soup

1/4 C. minced onion

1/4 C. green pepper

1 t. salt

1/4 t. pepper

1 egg, beaten

1 C. water

Thoroughly combine ground beef, 1/4 C. of the chicken soup, rice, onion, egg, salt, and pepper.  Shape into meatballs and brown in large frying pan. Mix remaining soup with water; pour over meatballs, cover, and simmer for 30-40 minutes or until rice is tender. (Sometimes the meatballs fall apart... I like this served over rice or noodles.)

Wednesday Night Surprise 

1 lb. ground beef

1/4 C. onion, chopped

2 C. mixed vegetables (corn, carrots, peas & beans)

1 1/2 cups grated cheese

Place potatoes in a saucepan and cover with water.  Boil for 10 minutes; drain.  Cook beef and onion until onion is softened and meat starts to brown; drain.   Make layers in  Spread mushroom soup in bottom of a 2 Quart casserole. Layer meat and onion mixture, vegetables, potatoes and then cheese.  Sprinkle meat and potatoes with salt and pepper as you layer them.  Bake for 30 minutes at 350 degrees.