Souperburger Sandwiches

I got this recipe from a fellow Seminary Council member, back in 1982, when we decided to make Sloppy Joes for our opening social. (Ours was the largest LDS Seminary in the world at the time.) We had to feed a LOT of people, and this was SO tasty, I had to have the recipe!

1 lb ground beef
1 medium onion, diced
1 can Campbell's Chicken Gumbo soup
1 T prepared mustard
1/8 t pepper
6 hamburger buns, split & toasted

In skillet over medium-high heat, cook beef and onion until beef is browned and onion is tender, stirring to separate meat.  Spoon off fat. Add soup, mustard and pepper. Heat through, stirring often. Serve over buns. Serves 6.

(Dairy free IF you use dairy free buns, or make your own. Find a fabulous & quick recipe at: http://www.tasteofhome.com/Recipes/40-Minute-Hamburger-Buns)


My friend's recipe is similar:


1 lb. hamburger

2 T. minced onion

1 T. vinegar

1 T. Worcestershire sauce

1 T. sugar (optional)

1 T. mustard

1/2 cup catsup

1 can tomato soup or chicken gumbo soup (She said that she blends up the gumbo soup so that her kids can't see the rice...)

We'll be using this recipe for girls' camp this year!

Slow Cooker Chili Verde

This recipe is from allrecipes.com. Click here for pictures, nutrition facts, and extras.

Ingredients

3 tablespoons olive oil
1/2 cup onion, chopped
2 cloves garlic, minced
3 pounds boneless pork shoulder, cubed
5 (7 ounce) cans green salsa
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes
Directions

Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.


Someone's comments looked useful:

by Donna

If you want this to tase like real chile verde, then follow my additions. Be sure to remove the jalapeno addition if you have kids to feed as it will make it to spicy for them. I did not use green salsa, I used green enchilada sauce (La palma), added two shredded, dried New Mexico chiles, 3 cloves of garlic, a can of roasted green chiles, 1/2 TB salt, 1/2 TB cumin, then I added 2 TB cornstarch during the last 30 minutes to thicken the sauce. Be sure to dissolve the cornstarch in cold water, then add to the hot chile verde. If you follow these additions, you'll have authentic chile verde from a slow cooker!

Café Rio Chicken

1 16 oz bottle Italian Dressing

1 T chili powder

1 T cumin

2 t chicken bouillion

3 cloves garlic, minced

5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook an additional hour.

Cilantro Lime Rice

2 T butter

1 onion, chopped

4 cloves garlic, minced

6 2/3 C water

8 t chicken bouillon

½ bunch cilantro, chopped

2 t cumin

2 small cans diced green chilies

1 T lime juice

½ t pepper

3 ½ C rice

Saute onion, garlic, and butter until the onion is soft.  Add rice and water and all the other ingredients and bring to a boil.  Reduce heat to low, cover with lid and simmer for about 20 minutes.

Super Spaghetti Sauce by Susan

Cooked hamburger*
1 chopped onion
2-3 cans tomatoes (1 crushed, 1 diced, some mixture, can use tomato sauces too.)
2-3 crushed garlic cloves

1/2 to 1 chopped green pepper (if available)
1 tsp each, salt, oregano, and basil
Pepper to taste
2 c zucchini sauce (blended zucchini - add when it's in season, don't when it's not)
grated carrotIf you have time to cook this a long time, add some

Simmer as long as you want (I usually do as long as it takes the pasta to cook al dente,) then serve. Quick, easy, and nutritious...mmmm!

*I fry all my hamburger up when I buy it -with or without onions- and pkg it for individual meals (1/2-1 lb sizes) & freeze - very quick to thaw, and makes meal prep VERY fast.

Teriyaki Marinade

¼ C cooking oil
¼ C soy sauce
¼ C vinegar
1 tsp ground ginger
1 clove garlic, minced
2 Tbsp molasses

Pour marinade over meat.  Cover, chill for 4-6 hours or overnight.  Turn or spoon marinade over meat occasionally to coat evenly.  Drain, reserving marinade. Use to baste meat during last 10 minutes barbequing.  Makes about 1 cup.

 

I usually just turn the meat and sauce onto a baking dish and bake until the meat is done.  Serve with rice or potatoes.

Homemade Flour Tortillas

4 c white flour
2 tsp salt
2 tbsp baking powder
1/2 c shortening or lard
1 1/2 c warm water

Mix dry ingredients, then cut in shortening.  Add water and mix; if dough is sticky, add more flour till firm, yet soft and pliable.  Knead a little to smooth out dough if needed.  Make medium round pieces and roll out in circle.  Cook on both sides twice on medium heat.  Cast iron skillets are great for this (do not grease man).  They may be frozen for later use.  Makes about 18.

Make them bigger, smaller, fatter, thinner; it's okay.  Top with cheese, then melt.  Try tomatoes, refried beans and lettuce.  Use your imagination.

(Recipe by Pamela Wyceskalla, as found in the Salt Lake Wasatch Stake Relief Society Cookbook we got from a cousin as a wedding gift in 1989).

Broccoli Salad

2 bunches broccoli
1 medium red onion
10 slices bacon
1 c roasted sunflower seeds

Break broccoli into flowerlettes.  Chop onion finely.  Fry bacon until crisp; crumble.  Combine all salad ingredients, including dressing.

Dressing:
1 c mayonnaise
1/2 c sugar (or less)
2 tbsp apple cider vinegar

Mix dressing ingredients well; put on salad just before serving.

Basic Bread Recipe

One hour, start to finish, honest!
Pantry Secrets (http://www.pantrysecrets.net/)

10 1/2 C unbleached (bread) flour
1/2 C white sugar (or other sweetener)
1 tbsp salt
3 heaping tbsp Saf-Instant yeast (instant yeast - not active)
3 tbsp lecithin* (instead of oil)

Mix dry ingredients together.
Add 4 C hot tap water (may use powdered milk instead.)

Mix 1 minute in mixer; check consistency. Add water as needed. Mix 5 minutes in mixer, do not add any more water after that. You want the dough to be as moist as possible.

Spray counter with cooking spray. Knead dough a few times. With knife, cut into 4 equal pieces. Shape each in to loaf, spray pan, and place in pan. Cover wish dish towel to keep in moisture.

Let rise for 25 minutes, bake 25 minutes @ 350. Makes 4 loaves.

*Available in liquid or powder. Guestimate liquid amounts; it’s too sticky, (3 quarter-sized puddles). I only found the powder, so measuring it in with dry ingredients is easy.

For whole wheat bread, substitute white flour with whole wheat flour. Instead of the 4 cups of water, add 3 cups of water and 1 cup applesauce to help it maintain moisture.   I find that if I use saved potato water in place of the water, it adds lots of moisture, so I save it for my wheat breads.

A few of their 50 variations:
French Bread
Baguettes
Mini loaves
Bread sticks
Buns/rolls
Pizza/calzones
Cinnamon twists
Focaccia Bread
What to do with old bread

Buy their DVD here. Find tools and baking ingredients at their Amazon Store.

Italian Dressing Mix - homemade

Ingredients

• 1 tablespoon garlic salt
• 1 tablespoon onion powder
• 1 tablespoon white sugar*
• 2 tablespoons dried oregano
• 1 teaspoon ground black pepper
• 1/4 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1/4 teaspoon celery salt
• 2 tablespoons salt

Directions

1. In a small bowl, mix together the garlic salt, onion powder, sugar, oregano, pepper, thyme, basil, parsley, celery salt and regular salt. Store in a tightly sealed container.
2. To prepare dressing, whisk together 1/4 cup white vinegar, 2/3 cup canola oil, 2 tablespoons water and 2 tablespoons of the dry mix.

*With a diabetic in the house, I leave out the sugar.

Original recipe at:  http://allrecipes.com/Recipe/italian-dressing-mix/detail.aspx

Mom Howlett's Cranberry Jello Salad

2-6 oz pkgs Raspberry Jello (we so prefer sugar free!)

1 lb pkg whole cranberries

1 lb crushed pineapple

1 whole orange, cut in quarters (with rind)

½ C crushed walnuts

3 single sticks celery

4 C boiling water

1 C cold water

Put cold water and food ingredients in a blender. Blend slowly so as to leave a little crunchy. Place in 9X13 pan and set aside. Mix jello with hot water until dissolved. Carefully pour over blended ingredients; stir gently to combine ingredients. Chill overnight or until well set.

Navajo Tacos - Indian Frybread

3 c flour
1½ c warm water
1¼ tsp baking powder
½ tsp salt

Mix flour, baking powder and salt. Add warm water and knead until dough is soft but not sticky. Stretch and pat dough until thin. Tear off one piece at a time, poke hole through the middle and drop into kettle of sizzling hot shortening or oil. Brown on both sides. Serve hot, with toppings: heated chili beans with meat, cut tomatoes, shredded lettuce, grated cheese and sliced onion, etc., OR serve frybread with honey, as scones.

Quantities for my bigger family:
4 1/2 C flour
2 1/4 C warm water
<2 tsp baking powder
3/4 tsp salt

I got this recipe from my mom who got it from a Navajo friend when we lived on the reservation in Arizona. Authentic!

Nels’ Favorite Granola

(My husband is diabetic, so I altered the original by Jill Abegg and came up with this low sugar version.)

Mix together well:
6 C regular oats
½ - 1 C wheat germ
1 C unsweetened shredded coconut*
1 C unsweetened ribbon coconut*
1/4 C sesame seeds
1 C chopped nuts
½ C shelled sunflower seeds
1-2 t cinnamon
¼- ½ t nutmeg

Measure together:
1 C vegetable oil
¼- ½ C honey
2 t vanilla extract

Pour honey mixture over oat mixture, and stir until well mixed.  Turn onto lightly oiled cookie sheet and bake in 300° oven for 30 minutes or until golden brown, turning over occasionally.  May stir in one cup raisins and bake for an additional five minutes.

ENJOY!

*Available through health food stores or online vendors such as the San Francisco Herb Co.

Printable version here.

Heavenly Lemon & Rosemary Chicken & Vegetables

Kind of a variation of a coq au vin recipe...mmmm!! (And skinny too!)

Ingredients 

- 4 boneless chicken breasts cut in four lengths each
- 1 lemon or lemon juice

- 6+ large potatoes, cut in large cubes or wedges

- 1 1/2 tsp -Rosemary, as desired, chop fresh, or use dried, maybe about

-  Salt & pepper 

- Sliced/chunk vegetables, such as summer squash, mushrooms, green or red peppers, baby carrots, etc. (Used it all!)

- 4 large cloves garlic, chopped in small chunks (not minced)
- 6 tablespoons olive oil 

- 1/2 cup apple cider vinegar* 

Lay chicken in a roasting dish. Scatter potatoes and then garlic pieces on top, salt and pepper, then the vegetables. (Garlic is easily chopped coarsely by crushing the cloves with the side of the knife first, then it's easy to chop.)

Add rosemary and sprinkle with the lemon juice and olive oil. Pour the vinegar over it all. Bake at 400 F  for 40-50 minutes until vegetables are tender, fragrant and beautifully browned.

* Since I don't cook with the dry white wine the recipe originally asked for, I use vinegar, and I love the results.

See the original recipe at: http://www.sparklingink.com/2010/10/lemon-rosemary-chicken-bake.html

EASY Crockpot Orange Chicken

Ingredients:
• 3-4 boneless chicken breasts, chopped into small chunks
• 1/3 cup flour
• olive oil
• 1/2 T salt
• 1 teaspoon balsamic vinegar
• 3 T ketchup
• 6 oz. frozen orange juice concentrate (thaw or throw it in the microwave for 45 seconds)
• 4 T brown sugar

In a bowl, mix the orange juice, brown sugar, vinegar, salt, and ketchup.

Pour the flour in a small bowl. Cover the chicken breast chunks in flour and shake off the excess.

Pour a small amount of olive oil in a skillet and brown the flour-covered chicken. The chicken doesn't need to be fully cooked since it's going in the crock pot.

After the chicken is done cooking, pour the pieces into the crock pot. Then cover the chicken with your sauce mixture and give the pot a stir. Cook on low for 5-6 hours or on high for 2-3.

Serve over rice and even add veggies if you want a healthier meal. Enjoy!

Find this recipe and more pictures where I got it at:
http://team-t-adventures.blogspot.com/2010/03/crock-pot-orange-chicken.html

(I will be at least doubling this! sb)

Printable version here.

ADDITIONAL NOTE - I don't like using ketchup or sugar in such recipes, so I usually refer to some other Orange Chicken recipes and tweak the ingredients to suit me for that day, like the one at this website.

Pancit Stir Fry

I served an LDS mission to the Philippines, and fell in love with Pancit.  A Filipino friend (& caterer) told me how to make it. Thanks, Rod Villamil!

1 pkg pancit noodles (fine rice noodles, but I've also used fine bean noodles)

Soak noodles in cold water for 5 minutes, then drain.

With a little oil, stir fry bite sized meat, chicken, beef or pork, your choice.  Set aside.

In the same pan, and with a little more oil, stir fry in garlic, onion, veges (sliced onions, peppers, brocolli, whatever) together until just tender.  Add 1-2 cups bullion seasoned water, flavor depending on the meat you are using.  Add washed noodles on medium heat.  Toss gently (noodles break easily).  When al dente, fold in meat and veges. 

May add soy sauce if desired.*

Mmmm, good!

(Having served a mission in an Asian country, I recognize a BIG difference in soy sauce flavors.  My preference is La Choy - can't stand that Kikkoman brand!)

Gardener's Omelette by Susan

2 C finely diced potatoes
2 C chopped zucchini (small chunks)
1 diced green pepper
1 small onion diced
3 eggs
Lemon pepper, salt & pepper to taste

Saute onion in butter until just turning transparent.  Add zucchini and green peppers and lemon pepper to taste, (abt 1/4 tsp).  Set aside.  Fry diced potatoes in butter in same pan.  When softened, add zucchini mixture.  Mix together.  Break eggs into the mizture.  Salt and pepper to taste, turning everything over until the egg is cooked.  Serves 2-4.

*Came up with this recipe while we lived in Pleasant Grove from the plenteous vegetables available from our garden. For some reason I've never been able to get many zucchini's in our new area. :(

Printable version here.

Lime Pork Ribs

Original Recipe*: Chipotle Lime Pork Ribs

recipe adapted from The Hungry Mouse

3 medium-sized limes, juice and zest
1/4 cup olive oil
1 Tbls. chipotle chili pepper
1 Tbls. kosher salt
1 Tbls. garlic powder
3 pounds pork ribs

Combine all the ingredients except the ribs in a bowl. Whisk to fully combine. 

Place the ribs in a large storage bag and pour the marinade in. Seal the bag and chill for 2 hours for the meat to marinate.

Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat. 

Place ribs onto grill, and cook until cooked through, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place ribs onto a platter, and allow to rest for 10 minutes. Garnish with lime wedges.

* From recipe found on Pinterest: http://joelens.blogspot.com/2011/06/chipotle-lime-pork-ribs.html

I did this with boneless ribs, and put regular chili instead of the chipotle. And since it was too cold outside for the grill, I baked them in the oven. It was a bit hit.

Printable format here.

Slow Cooker Chicken Tacos

Recipe from Tasty Kitchen

1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)

Dump everything into a crock pot and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. When done, the chicken should shred easily when stirred with a fork.

For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream. This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).

Got this from this page on Pinterest: http://mychocolatetherapy.blogspot.com/2012/01/crockpot-chicken-tacos.html

Printable version here.