Archive for the ‘Recipes’ Category

By request

Tuesday, February 10th, 2009

Here are some recipes that my sister Miriam has requested.  You can join her in cooking them if you feel so inclined.

Stroganoff Sandwiches

2 lbs. ground beef

1/2 c. chopped onions

1 t. salt

1/2 t. garlic powder

1 t. Worcestershire sauce

2 c. sour cream

1 loaf French bread.

3 c. cheddar cheese, grated

Brown ground beef and onions.  Drain.  Add pepper, salt, garlic powder, Worcestershire sauce, and sour cream.  Heat through.


Split loaf of French bread lengthwise.  Spread with butter and place under broiler until toasted.  Spread with meat mixture.  Top with tomatoes and peppers and 3 c. grated cheddar cheese.  Place under broiler until cheese is melted.

I usually make French bread, and then make this recipe.  It is so delicious on the fresh bread!  You can even use your bread machine to make the dough, and just shape the loaves yourself.  The tomatoes on the top are somewhat optional.  I only put them on top when I have them.

Here’s another recipe Miriam asked for a long time ago, and I am just now getting around to posting it.  It’s the one I ate up at Mom’s during the New Year’s cleaning event.

Sweet-and-Sour Chicken

3 T. flour

1/2 t. garlic powder

1/2 t. salt

1/2 t. pepper

6 boneless skinless chicken breast halves, cut into 1″ cubes

3 T. cooking oil, divided

3 ribs celery, sliced

2 med. green peppers, diced

1 med. onion, diced

1/2 c. ketchup

1/2 c. lemon juice

1/2 c. crushed pineapple with syrup

1/3 c. packed brown sugar (I used Splenda)

Hot cooked rice


Combine flour, garlic powder, salt and pepper; coat chicken.  In a skillet over medium-high heat, saute chicken in 2 T. oil for 8-10 min. or until tender.  Remove and set aside.  Saute celery, green peppers and onion in remaining oil for 5 min. or until crisp-tender.  Return chicken to pan.  Combine ketchup, lemon juice, pineapple and brown sugar; add to skillet.  Bring to a boil; cook an additional min. or until heated through.  Serve over rice.  Yield: 6 servings.

Posted in Recipes, Uncategorized | 2 Comments »

The Orzo meal

Monday, February 2nd, 2009

O.k. so maybe the leftovers in my cast-iron skillet aren’t as picturesque as a better-planned picture, but this will have to do for now.  Tonight was the Garlic Chicken with Orzo Noodles recipe night.  I had found the recipe online a while back because I had received some orzo noodles as a gift.  With my menu planning, I am looking at the bits and dribbles of stuff I have that I want to get used up, and then finding recipes to use them in.  This one was fantastically delicious!  Andrew loved it, Paul ate 2 1/2 helpings, and Hannah ate it too, seeming to like it.  So, I will be getting more orzo noodles sometime so we can have it again.

Here is the recipe:

Garlic Chicken with Orzo Noodles

1 c. uncooked orzo pasta

1 T. olive oil

2 cloves garlic (I used 2 heaping tsps. of minced garlic)

1/4 t. crushed red pepper

2 skinless, boneless chicken breast halves cut into bite-sized pieces (I used 4 breast halves)

salt to taste (I used about 1/2 tsp.)

1 T. chopped fresh parsley  (I used dried because I didn’t have any fresh)

2 c. fresh spinach leaves  (I used 2 c. frozen spinach)

grated Parmesan cheese for topping  (I used the powdered kind because that’s what we had)

1.  Bring a pot of lightly salted water to a boil.  Add orzo pasta, cook for 8-10 min, until al dente, and drain.

2.  Heat the oil in a skillet over med.-high heat, and cook the garlic and red pepper 1 min., until garlic is golden brown.  Stir in chicken, season with salt, and cook 2-5 min., until lightly browned and juices run clear.  Reduce heat to med., and mix in the parsley and cooked orzo.  Place spinach in the skillet.  Continue cooking 5 min., stirring occasionally, until spinach is wilted.  Serve topped with Parmesan cheese.  (We added the cheese at our plates.)

Prep time:  15 min.

Cook time:  15 min.

Ready in 30 min.

Yields: 4 servings

I didn’t have quite one cup of orzo pasta, so I ran some egg noodles through the food processer to get some small pieces of pasta to finish out the cup.  I added the extra chicken and spinach to make this a lower-carb dish.  It worked out really well.

Posted in Recipes | 2 Comments »