MEATS





Beef




 

GOULASH IN A BIG POT

Submitted by: Cheryl Nelson Pierson

  • 1 bag elbow noodles
  • 1 pound hamburger
  • 1 big can Tomato sauce
  • 1 can Italian diced tomatos
  • Salt and pepper to taste
  • a few sprinkles of garlic powder
  • lots of Parmesan cheese

Boil noodles and drain.  While noodles are cooking,
cook hamburger in skillet, stirring to separate as it
cooks.  Once hamburger is done, combine all
ingredients except Parmesan cheese, in a large pot.
Simmer to combine flavors.

Serve with Parmesan Cheese for topping.

    ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~

         This is my version of a recipe handed
         down by my Mom, Margie Nelson but I
         have added my own touches to it.


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Pork



















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Seafood



 

PARMESAN AND HORSERADISH CRUSTED SALMON

Submitted by: Myra Carlson

  • 6 salmon fillets, 8 oz. each
  • 1 1/2 c flavored bread crumbs
  • 1 c Parmesan cheese, grated
  • 1/2 c of horseradish
  • 1/2 c olive oil
  • 3/4 tsp dry Italian seasoning

     In a bowl, combine bread crumbs, Parmesan
     cheese, horseradish, oil and seasoning; mix
     well. Pat 1/2 cup bread crumb mixture on
     each salmon fillet to cover top completely.

     Oven roast crusted fillets at 400º for 15-18 min.
     or until cooked thoroughly.

     Serve each fillet with 2 tbsp of Dijon creme.

     DIJON CREME

  • 1 1/2 c heavy cream
  • 1 1/2 tbsp Grey Poupon Dijon mustard
  • Salt and White Pepper to taste


     In a heavy gauge saucepan, cook cream over low
     heat until it is reduced to 3/4 cup. Stir in
     mustard and season with salt and white pepper.

    ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~

         This is a favorite of my son-in-law,
         Len Lewandowski.


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TUNA CASSEROLE

Submitted by: Cheryl Nelson Pierson

  • 1 bag pasta shells
  • 1 large can tuna
  • 1 can broccoli cheese soup
  • 1 1/2 c frozen mixed veggies
    or whatever kind is in freezer
  • 2 c grated cheddar cheese

     Cook and drain pasta shells.
     Spray casserole with cooking spray.
     Put all ingredients into casserole and stir to mix.
     Sprinkle cheese over top.
     Bake at 350º until bubbly.

    ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~

         This recipe is from my Mom, Margie Nelson,
         but I add the cheese so my kids will eat it.     :-)


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Poultry



 

CHICKEN ENCHILADAS

Submitted by: Sandy Bruce

  • 1/4 c margarine
  • 1/4 c all purpose flour
  • 2 c chicken broth
  • 8 oz sour cream
  • 1 can jalapeno peppers, seeded & chopped
  • 12 corn tortillas
  • 2 Tbsp olive oil
  • 4 chicken breasts, cooked and chopped
  • 8 oz cheddar cheese, grated

     Spray a 13 x 9 x 2 inch baking dish with cooking spray.

     Melt margarine in saucepan over low heat.
     Add flour and stir until smooth. Cook and stir
     for one minute until mixture is thick and
     bubbly. Stir in sour cream and chopped peppers.
     Pour 1/2 sour cream mixture into baking dish.
     Set remaining mixture aside.

     Put olive oil into skillet and fry each
     tortilla for about 5 seconds on each side.
     Drain on paper towel. Fill each tortilla
     with chicken and cheese. Roll up filled tortillas
     and place seam side down in baking dish.
     Pour remaining sauce over tortillas.

     Bake at 425º for 20 min.

     Sprinkle remaining cheese over top and bake for
     an add'n 5 min or until bubbly and light golden.

     Serves 12 and is a great company dish!

    ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~ ~o~

         This recipe came from Donna Valliante,
         a neighbor to both Mom and me.
         We have each made this dish for over
         20 years and it is always a favorite
         with everyone.


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