Separate eggroll wrappers and keep
moist by placing a damp towel over them.
Heat 1 tablespoon oil and 1 teaspoon
soy sauce. Add
veggies and cover. Continue to cook until veggies are tender , stirring occasionally. Completely drain off all
liquid.
Scramble 1 egg in a small bowl. Put veggie mix directly
in middle of wrapper. Roll one corner up, then tuck the two
opposite corners in, then roll to end of last corner. Dip finger
in egg and rub just inside of last corner then outside. Put
aside while you continue the rest. For thicker skins, two
wrappers at a time can be used for each roll.
Gently place rolls in skillet with 1 inch of heated oil to fry
for 1-3 minutes. Turn and fry another 1-2 minutes or until
golden. Remove from oil and drain on paper towels. Serve with
duck sauce, soy sauce or sweet & sour sauce.
Heat oil in a large deep
skillet, pot or a deep fryer. Scramble eggs in a wide bowl such
as a soup bowl. Using another such bowl put the breading or
batter in. Slice tomatoes to desired thickness. Dip a couple
tomato slices in egg on both sides. Let egg run off then place
in breading or batter mix. Flip to cover al sides. Place slices
in hot oil and fry until tender or floating. Remove from oil and
place on a paper towel lined plate to drain excess oil. Continue
until all slices are done, serve hot. Try these on bread as a
sandwich!
* For breading mix, use Italian style bread crumbs mixed with
some pepper, garlic powder and onion powder.
For batter mix I find the store bought batter mix works best.
I like the "Breader" from Wal-Mart. Try Country or
Chicken for the best flavor.
1 head iceberg lettuce - rinsed, dried, and shredded (Optional)
2 large tomatoes, chopped 1 green bell pepper,
chopped (Optional)
1 onion, chopped 1 (10 ounce) can chopped black
olives (Optional)
1 carrot, shredded (Optional)
1 cup shredded Cheddar cheese (Optional)
1/2 cup sour cream (Optional)
1 cup salsa (Optional)
Guacamole
In a medium saucepan, combine the kidney beans, salt, chili
powder and pepper. Cook over medium heat until heated through.
To assemble the haystacks put a hand full of chips on a plate,
follow with a spoonful of heated bean mixture, lettuce, tomato,
green pepper, onions, olives, carrot, and cheddar cheese. Top
with salsa, sour cream and guacamole.
"This is a simple one dish meal that's been in my family
for years - corn chips, vegetables, beans and cheese all piled
up to make a delicious haystack! Kids love it!"
Preheat oven to 400 degrees F
(200 degrees C). Butter a 1 quart casserole dish.Layer
1/2 of the potatoes into bottom of the prepared casserole dish.
Top with the onion slices if desired, and add the remaining
potatoes. Season with salt and pepper to taste.
In a medium-size saucepan, melt butter over medium
heat. Mix in the flour and salt, and stir constantly with a
whisk for one minute. Stir in milk. Cook until mixture has
thickened. Stir in cheese all at once, and continue stirring
until melted, about 30 to 60 seconds. Pour cheese over the
potatoes, and cover the dish with aluminum foil.Bake
1 1/2 hours in the preheated oven.
Mix scallions, garlic and celery. In
Oblong baking dish, put a layer of potatoes down.
Sprinkle with flour, some scallion mix, pepper and salt
and top off with several pats of margarine. Repeat until
potatoes are gone. Last, layer the sliced onions on the
very top and pour milk in until it reaches the top of
the the onions. Line baking rack with foil (to catch any
spills). Place on middle rack in a 350° oven and bake
45 minutes or until potatoes are fork tender.
Cut baked potatoes in half and Scoop
out potato insides into a mixing bowl. Add any and all
ingredients you like and mix and mash. Now fill skins with
potato mix and place on buttered cookie sheet. Top with shredded
cheese if desired and bake at 350° 20 minutes or until hot.
These are great as a snack, dinner side or the
dinner entree itself!
Cut baked potatoes in half and Scoop
out potato insides into a In mixing bowl, leaving at least 1/4
inch shell. Fill skins with any and all ingredients you like and
place on buttered cookie sheet. Top with shredded cheese and
bake at 350° 20 minutes or until hot.
These are great as a snack, dinner side or the
dinner entree itself!
Split English muffins and place them on foil lined cookie
sheet. Spread with pizza sauce and sprinkle cheese on top. Add any
toppings you desire and bake in 400° oven for 10 minutes or until
cheese is melted and bubbly. Mmmmmmmmm!
There are many ways to vary this old
time camping favorite. Just make adjustments according to the
taste of each person to be served. Listed ingredients list here is
merely a suggested items list.
Peeled or unpeeled Potatoes, rinsed and sliced (Optional)
Rip off foil in large pieces (as many as people you are going
to serve). First, place potatoes on foil, then add other
vegetables as desired, season to taste. Now put 3 pats of
margarine on top. Fold foil over, roll it to seal it on all sides.
Grill Method: Place foil dinners on 2nd or 3rd
rack on BBQ grill (outer part of a charcoal or wood grill so not
to burn) Turn every 5-10 minutes until soft inside indicating
doneness. Serve hot in foil!
Oven Method: Place foil dinners on middle oven
rack lined with heavy duty foil and cook at 400° for 30-40
minutes or until soft and done. Serve hot in foil!
I have 2 variations of this family favorite, One with packaged
fettuccini Alfredo, and one with jar Alfredo
sauce.
Stir-in ideas include, but not limited to: Chicken, Broccoli,
Shrimp, Turkey, Carrots, Cauliflower, Lobster, Crab Meat, Etc.
From the Package:
2 Packages Fettuccini Alfredo
1 Cup Milk
1/2 stick butter, (I think)
Water
From the Jar:
Salt
1 Lb Package egg noodles
1 Jar Alfredo Sauce
From
the Package
Make Fettuccini Alfredo according to package
directions except add the broccoli in the
beginning.
From
the Jar
In large pot, fill with water, add salt to taste,
and bring to a boil. Add egg noodles and broccoli and
cook according to noodle directions. Drain and add sauce. Reheat in microwave if necessary.
In wok or large deep skillet, heat oil and
add veggies and soy sauce and stir-fry 5-10 minutes or
until veggies are done to your liking. Serve over plain
white rice, fried rice, fried noodles or lo-mien
noodles.
1Lb Cooked Chicken, Beef, Pork, or Shrimp (Optional) **
Wok Oil for Cooking
First, put first 4 ingredients in a
microwave rice cooker or microwave pressure cooker. Seal
lid and microwave on high 20 minutes. Let stand 5
minutes more. (Or read directions on cookers)
Scramble 2 eggs in a bowl while
heating oil and 1 tsp soy sauce in a large deep skillet or wok
over medium high heat. Pour egg into hot pan, then 1/2 veggies,
1/2 meat (optional) and finally 1/2 rice. Stir using spatula
until egg is all cooked and no longer runny. Remove to a Large
serving bowl and repeat to finish the other half. Serve hot as a
stand alone meal or a side dish.
* Veggies can be changed to include those you like and
exclude those you don't. Suggestions are Peas, Onions, Broccoli,
Water Chestnuts, Bamboo Shoots, Baby Corn, Green Peppers, etc.
**Cooked chicken, cooked pork or cooked beef may be added to
complete this dish as a meal.
1 cup shredded colby,
cheddar and monterey jack cheeses
1 - 2 Cans refried beans
1 tablespoon minced garlic (Optional)
Onion powder or 1/2 cup chopped onions
(Optional)
Salt and Pepper
One 4 1/2 ounce can chopped green
chilies (Optional)
Two 10 ounce cans enchilada sauce
Corn tortillas
2 cups shredded Colby, cheddar
and Monterey jack cheeses
If not using meat, heat 2 cans refried
beans then stir in 1 cup shredded cheese and 2 Tbs enchilada
sauce. Heat corn
tortillas either by dipping one at a time into simmering
water to soften (only takes a minute or two), or place 4
at a time between wet paper towels and microwave 40
seconds on high. You may either dip the tortillas in the
sauce or not (I prefer dipping since its the sauce that
makes the dish). Place 1 TBS of the mixture off center
on the tortilla. Roll tortilla firmly in greased baking
pan. Continue until all the mixture is gone. Pour
remaining enchilada sauce over the rolled enchiladas making sure
to cover the entire pan. Bake for 10 minutes at 400 degrees;
then add the Cheeses and bake 10 minutes more for a total of 20
minutes. Serve with chips or salad.
If not using meat, use more peppers
and onions. Cook veggies in large skillet until veggies are slightly soft. Add Fajita mix
and water and cook according to package directions. Heat
tortillas by placing 4 at a time between wet paper towels and
microwave 40 seconds on high. Place in soft warm flour tortilla
shells and sprinkle with tomatoes, sour cream and cheese if
desired.
If not using meat, heat refried beans, mix in some shredded
cheese and stir in seasoning packet. Now add
refried beans and continue to cook until heated through. Heat
tortillas by placing 4 at a time between wet paper towels and
microwave 40 seconds on high. Fill, roll and enjoy!
If not using meat, fallow directions on taco package with out
the meat. Stir in refried beans and heat through. If using hard shells, dip each in very warm water, lay on
cookie sheet and heat in 350° oven for 10 minutes. If using
soft shells, place 4 at a time between wet paper towels and
microwave 40 seconds on high. Fill and enjoy!
Batter or Breading Mix (If using veal steak or boneless
chicken)
Oil for Frying
1 Lb Rotini, cooked and drained
1 Tomato, sliced thin
1 Jar or Can Spaghetti Sauce mixed with 3/4 Cup Water
1/2 Lb Shredded Mozzarella Cheese
Parmesan Cheese
* If using Italian breaded veal patties, simply thaw.
Slice eggplant, drain. Dip in breading or batter and let sit
in single layer on plate for a few minutes. Place eggplant pieces, 1
or 2 at a time, in hot oil and cook 3 minutes or until floats indicating doneness.
Line oblong baking dish with eggplant slices. Mix Rotini, 3/4 sauce mix, half the mozzarella cheese and
some parmesan cheese together and spread over eggplant slices. Lay tomato slices over top then
more eggplant slices over them. Spread the rest of the sauce mix over top.
Sprinkle parmesan and the rest of the mozzarella cheese on top
and cook in a 375° oven for 30 minutes or until hot throughout
and cheese is bubbly.
Awesome served with a little tossed salad and garlic bread!
Mix macaroni, onion, sauce and 3/4 cup parmesan
cheese and put in baking dish. Sprinkle the rest of the parmesan
cheese on top and bake in 400° oven 30 minutes or until done.
First, mix well, half the mozzarella with the ricotta and
parsley. Refrigerate until needed. In large skillet, lightly sauté'
veggies in a little butter and drain. In oblong baking dish layer in
this order, Noodles, ricotta mix, veggies and sauce. Repeat until you
run out or the pan is full. Sprinkle the other half mozzarella on
top and bake in 400° oven for 30 minutes or until cheese is
bubbly and lasagna is hot throughout.
Mix well ziti, & most of sauce,
1/4 Lb Mozzarella and parmesan cheeses. Spread in oblong baking
dish. Pour the rest of the sauce overtop and sprinkle the rest
of the mozzarella. Bake in a 375° oven 30 minutes or until hot.
Stir-in ideas include but not limited
to: broccoli, chopped tomatoes,
cauliflower, peas, ground beef, ground pork, sweet or hot sausage, chicken, bacon,
turkey, shrimp, hotdogs, kielbasa, anything you think would mix well with cheese!
1 Lb Macaroni, Cooked
1 Lb Extra Sharp Cheddar Cheese, Grated
2 Tbs Margarine
2 Tbs Flour
2 Cups Milk
1 Tbs Yellow Mustard
1 Lb Precooked Ham, Cubed, or Ham Steak
(Optional)
Cubed or sliced Tomatoes (Optional)
Broccoli (Optional)
1/2 Cup Italian Style Bread Crumbs
Preheat oven to 375°. Melt margarine in
2 Qt sauce pan over medium heat, add flour stirring constantly,
then add mustard (keep Stirring). Now slowly add milk. Start
putting in the cheese in a little at a time, as cheese melts, put
more in. Add all but 1/4 cup for topping. Stir the white sauce
into the macaroni. If you are using cubed ham, cubed
tomatoes or broccoli, add it now and stir. Pour mix into oblong
baking dish. If using ham steak or sliced tomatoes, place on top
now. Sprinkle the rest of cheese on top, then sprinkle the bread
crumbs on. Place in oven and bake until done.
In large bowl, combine macaroni,
tomato, cucumber and eggs, mix well. Now add desired amount
mayonnaise and stir until well blended. Refrigerate until ready
to serve.
Mix well cream soups and milk in pot and
heat over medium heat until hot. Mix in hot rice, stir in broccoli
and top with sautéed mushrooms if desired and serve.
Mix rice, seasonings
and 1/2 cup spaghetti sauce. Fill cabbage Leaves with mix.
Fold left and right sides over and roll from bottom to top (top is
where the leaf was separated from the core). Place in an oblong
baking dish. Pour Sauce over top then spread on Mozzarella cheese.
Top with parmesan cheese. Place in 350° oven and bake 45 minutes
or until done. Sprinkle a little more parmesan on top and serve.
Mix rice, seasonings
and 1/2 cup spaghetti sauce. Fill peppers with mix and place in an
oblong baking dish. Pour Sauce over top then spread on Mozzarella
cheese. Top with parmesan cheese. Place in 350° oven and bake 1
hour or until done. Sprinkle a little more parmesan on top and
serve with garlic toast.
3 cups cooked white rice, Alternately you can use
Cooked Pasta
1 (10 ounce) package frozen broccoli, thawed
1 cup shredded Cheddar cheese
1 (7 ounce) package whole wheat crackers, crushed
3 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 cups water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. In a 9x13 inch baking dish combine broccoli, cheese and
cooked rice. In a small bowl combine crushed crackers and melted butter. Spread
over rice mixture. Bake in preheated oven for 20 to 30 minutes, or until crackers are
crispy.
Place bones and meat in very large pot
and fill with water. Add turkey meat, celery, garlic, onion,
bullion and some salt. Cook on high until boil, reduce to low and
slow simmer for 2-3 hours refilling water as needed. Add potatoes,
carrots and peas if they are fresh or frozen. Leaving pot on slow
simmer, carefully take turkey carcass and bones out and pick meat
off. Return meat to pot. Taste broth to see if more salt is needed
and add it to desired taste. (if using canned veggies, put in
now). Slow simmer until veggies are done. Remove from heat. Mix
cornstarch and cold water until well blended and stir into pot
slowly to thicken. Let cool a little before serving.
Dumplings:
I usually double the recipe on the Bisquick Box
Dumpling Batter: Bisquick or another
brand baking mix and water or milk for dumpling batter.
Prepare according to directions.
*Homemade: 1 Cup flour, 2 Tsp baking powder, 3/4
Tsp Salt, 1 Egg well beaten, 2 Tbs Melted butter or
margarine, 1/3 cup milk. Mix flour, baking powder and salt
in large mixing bowl. In separate bowl, lightly beat egg,
melted butter and milk together. Stir into flour mix to
make a stiff batter.
Omit Corn Starch from stew recipe. Drop dumplings in
boiling stew by rounded teaspoons. Reduce heat to slow simmer, cover
and cook 20 minutes, (or as directed on dumpling package).
Pot
Pie: I like to have enough
crust to line inside as well as top outside of large
casserole bowl
Biscuit mix for crust: Bisquick or
another brand baking mix and water or milk for biscuit
batter. Prepare according to directions.
Biscuit mix for crust, Homemade: 2 Cups flour, 1/2
Tsp salt, 4 Tsp baking powder, 1 Tbs sugar, 1/2 cup
shortening or margarine, 2/3 cup milk. Mix dry ingredients
in large mixing bowl. Cut shortening in and blend until
looks like coarse meal. Add milk and stir just until dough
forms around fork. Turn dough onto lightly floured surface
and need 14 times. Pat or roll 1/2 inch thick or slightly
thinner.
Omit Corn Starch from stew recipe. Remove from heat
and allow to cool 15-30 minutes. Now is a good time to begin to
prepare biscuit mix. Line inside of large and tall bowl with layer
of biscuit mix like a pie, if desired. Pour in stew and cover with
biscuit mix, like a pie top. Seal to sides and cut slits in top.
Cook in 425° oven 25-30 minutes or until crust is nicely browned.
In large deep skillet or wok, stir fry peppers and onions until
crisp tender.
Remove from heat. Stir in pineapples, ketchup, sugar,
water, vinegar and soy sauce. Stir frequently over medium
heat just until the boil point. Remove from heat and stir
in cornstarch mixture until thickened. Serve over plain
white rice, fried rice, fried noodles or lo-mien noodles.
These are great to make with or with out meat. My
favorite is with chopped chicken.
6 med tomatoes
1-2 Stalks celery, finely chopped (Optional)
2 green onions, finely chopped (Optional)
1/2 Cup seasoned bread crumbs
1 - 2 tablespoon margarine,
melted
1 beaten egg (Optional)
1/4 cup Broth, any flavor
(Optional)
1/2 cup chopped green bell
pepper (Optional)
1 med. onion, diced (Optional)
2 cloves garlic minced (Optional)
1/4 cup Grated or shredded cheese (Optional)
thyme, oregano, rosemary, basil, sage, garlic
powder, ground black pepper, to taste
Cut a 1/2-inch slice from the top of each
tomato; discard tops. Scoop out pulp; squeeze juice out. Season
insides of tomatoes with salt and pepper, turn upside down on paper
towels and set aside. In a medium skillet cook garlic
and vegetables if desired, in margarine
for 2-5 minutes or until slightly tender.
Chop pulp and mix all ingredients. Spoon mixture into tomatoes
packing them tightly. Sprinkle cheese or other topping if desired.
Arrange stuffed tomatoes in a baking dish with a little water in the
bottom and bake covered or uncovered at 350° for 20-35 minutes or
until until tomatoes are cooked and tender and stuffing is hot.
Empty soup in 4 or 5 Qt sauce pan.
Slowly stir in milk until smooth. Put on medium high heat and stir
frequently until rolling simmer. Stir in rice, cover, then remove
from heat. Let stand 5 minutes with cover on, stir gently, cover
again and let set another 5-10 minutes.
Guido's
Spaghetti
Ravioli
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Rolls
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