Sunday: Baked Ham, Cheesy Potatoes, & rolls
Monday: Slow Cooker Beef Stroganoff
Cooks Country Oct/Nov pg. 8
Tuesday: Left overs (Hannah's school program)
Wednesday: Cheesy Chicken Cordon Bleu Rice Casserole, Salad, & Rolls
Thursday: Chicken Caesar Salads
Friday: Chicken Broccoli & Cheese Ziti & Garlic Bread
The Cooks Country Cookbook pg. 259
Saturday: Left overs
Baked Ham
15 lb ham serves 30
15 lb bone in or 7-8 lb shank, smoked ham
1 ½ c. (1 jar) orange marmalade
1 c. Dijon mustard
1 1/2c. brown sugar
1 T. Whole Cloves
Preheat oven to 300 degrees. Set rack on lower middle level. Cut off excess fat and tough outer skin. Put in large roasting pan. Score ½ inch deep and 1inch apart. Roast 2 hrs. plain or 1 ½ hours for 7-8lb. ham.
Remove ham, increase oven temp to 350 degrees. Put cloves at intersections of scores and brush with glaze generously. Cook 1 ½ hrs. (15 lb) less for 7-8 lb ham, brushing with glaze at least 3 times.
Total cooking time 3 ½ hrs. (15 lb ham) or until proper temp.
Rest 30 min. before carving.
Cheesy Potatoes
1 24 oz package frozen hash browns (square style)
1 can Cream of Chicken Soup
1 small carton of Sour Cream
1 lb. Velveeta Cheese
1 small onion (we only used ½ of one-easier of stomachs-family member’s don’t digest them very well)
1 stick of margarine/butter
Salt & pepper
Cornflakes
Thaw hash browns. Cube cheese, and mix all other ingredients together. Put hash browns in 9 x 13 baking dish. Put cubed cheese on top of hash browns. Put the mixed ingredients on top of the cheese and potatoes. Cover with cornflakes crumbs. Bake for 45 min to 1 hour at 350 degrees.
Cheesy Chicken Cordon Bleu Rice Casserole
2 T. oil olive
1 medium onion, finely chopped
1 red bell pepper, diced
1 clove fresh garlic, minced
1/2 lb. diced ham
2 cups cooked shredded chicken breast
4 T. butter
1/4 cup flour
1/2 tsp. salt
1/4 tsp. pepper
14 oz chicken broth
3 cups cooked rice of choice
1 cup shredded cheddar cheese
1 cup shredded mozzarella or swiss cheese
Preheat oven to 350. Heat oil in large 5 quart rimmed skilled over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Stir in garlic, ham, and chicken. Cook for additional 5 minutes. Melt butter, stir in flour, add salt and pepper. Stir to combine. Slowly stir in chicken broth until well combined. Stir in cooked rice.
Transfer to a 9X13 baking pan. Top with cheddar and mozarella (I used swiss) cheese. I also mixed the cheese into the dish.
Bake for 20 to 25 minutes.
Sunday, February 22, 2009
Sunday, February 8, 2009
February 9 - Feb 15th
Sunday: Afternoon Treat! Hershey's Best Brownies
My mom & I used to make these when I was younger and they are SO yummy!
Monday: Tacos
Tuesday: Pork chops & Rice
Wednesday: Chicken Caesar Salad & French Bread
Thursday: French Dips, Pasta Salad & Chips
Friday: Left overs
Saturday: Valentine's Dinner! Lasagna, Corn, & Garlic Bread
Sunday: Left overs
Pork Chops & Rice
Mom's recipe (serves 4-6 )
Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper
Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.
Onion Beef Au Jus
Serves 4-5
1 boneless beef rump roast
1 T. Vegetable oil
2 lg. white onions, cut ¼ in. slices
6 T. butter/margarine, softened, divided
5 c. water
½ c. Soy Sauce
1 envelope onion soup mix
1 garlic clove, minced
1 Loaf French bread
1 c. (4 oz) shredded swiss cheese (sliced works fine too)
In a Dutch oven over med-high heat brown roast on all sides in oil; drain. In a lg. skillet, sauté onions in 2 T. butter until tender. Add the water, soy sauce, soup mix & garlic. Pour over roast. Cover and bake at 325 degrees for 2 ½ hours or until tender.
Let stand 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3 in. sections. Spread remaining butter over bread. Place on a baking sheet, broil until golden brown. Top with beef & onions, sprinkle with cheese. Broil until cheese is melted. Serve with pan juices.
My mom & I used to make these when I was younger and they are SO yummy!
Monday: Tacos
Tuesday: Pork chops & Rice
Wednesday: Chicken Caesar Salad & French Bread
Thursday: French Dips, Pasta Salad & Chips
Friday: Left overs
Saturday: Valentine's Dinner! Lasagna, Corn, & Garlic Bread
Sunday: Left overs
Pork Chops & Rice
Mom's recipe (serves 4-6 )
Boneless Pork chops
Yoshida's Teriyaki Sauce
2 Cans Beef Consume w/ Gelatin
2 Cans Minute Rice
1/4 of small onion, chopped
Garlic Powder
Italian Seasoning
Pepper
Brown pork chops in Yoshida's until done. Drain soup into 9 x 13 pan. Use soup cans to fill with Minute Rice and pour 2 cans of rice into the soup. Add chopped onion, garlic powder, Italian seasoning, and pepper to taste. (I just shake a bit in and go for it) Mix all together and lay browned pork chops on top. Cover with foil and bake at 325 degree for 25 minutes.
Onion Beef Au Jus
Serves 4-5
1 boneless beef rump roast
1 T. Vegetable oil
2 lg. white onions, cut ¼ in. slices
6 T. butter/margarine, softened, divided
5 c. water
½ c. Soy Sauce
1 envelope onion soup mix
1 garlic clove, minced
1 Loaf French bread
1 c. (4 oz) shredded swiss cheese (sliced works fine too)
In a Dutch oven over med-high heat brown roast on all sides in oil; drain. In a lg. skillet, sauté onions in 2 T. butter until tender. Add the water, soy sauce, soup mix & garlic. Pour over roast. Cover and bake at 325 degrees for 2 ½ hours or until tender.
Let stand 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3 in. sections. Spread remaining butter over bread. Place on a baking sheet, broil until golden brown. Top with beef & onions, sprinkle with cheese. Broil until cheese is melted. Serve with pan juices.
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