INGREDIENTS:
1 14- to 16-pound turkey
Kosher or sea salt and freshly ground black pepper
1 large yellow onion (about 12 ounces), coarsely chopped
2 large carrots, peeled and cut into 1-inch lengths
2 large stalks celery, cut into 1-inch lengths
4 large, fresh sage leaves
3 sprigs fresh thyme
1 1/2 cups water
1/2 cup unsalted butter, melted (1 stick)
DIRECTIONS:
1. Remove the turkey from the refrigerator 1 hour before you plan to cook it. Remove the turkey from its wrapping. Remove the neck and bag of giblets from the main and neck cavity of the bird. Set aside. Trim off the tail and set aside. Pull off any pockets of fat attached to the skin near the opening of the chest cavity and discard. Pat turkey dry with paper towels. Have ready a large roasting pan with a nonstick roasting rack, preferably V-shaped, set in the pan.
2. Thirty minutes before you plan to roast the turkey, position an oven rack on the lowest level in the oven. Preheat oven to 500 degrees.
3. While the oven is heating, sprinkle the inside of the chest and neck cavities with a little salt and pepper. Put half of the onion, carrots and celery inside the chest cavity. Scatter the rest evenly on the bottom of the roasting pan. Stuff the sage and two of the thyme sprigs inside the cavity. Put the third sprig of thyme in the roasting pan. Add the water to the pan.
4. Tuck the turkey wing tips back and under the wings so they lay close to the chest. Cut a 12-inch piece of kitchen twine and bring the legs together, wrapping the twine around the ends (knobs) of the legs to secure them. Tie a knot and trim any extra length of string. Use a small metal skewer or toothpick to secure the neck skin so it doesn't flop open. Use a pastry brush to brush the turkey with half of the butter. Sprinkle the turkey on all sides with a little salt and pepper.
5. Place the turkey, breast side up, on the rack. Roast for 30 minutes. Lower the oven temperature to 350 degrees. Baste the turkey with the pan juices, and roast an additional 30 minutes. Baste with pan juices. Continue to roast, basting with pan juices after 45 minutes. After another 45 minutes, baste with the remaining butter. Tent the turkey loosely with foil if the breast is browning too much. The turkey is done when an instant-read thermometer registers 165 degrees.
6. When the turkey is done, transfer it to a carving board or serving platter and cover the breast loosely with aluminum foil. Allow the turkey to rest for 15 to 30 minutes before carving to let the juices set. Warm the platter you plan to serve the turkey on.
7. Carve the turkey and serve immediately. Tent the rest of the turkey with foil to keep warm. Remove the rest of the turkey from the carcass later for some fine leftovers.
Source: http://www.oregonlive.com
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Crock Pot Maid Rites
3 lbs Ground Beef
1 small Onion, chopped
1 Beef Bouillon Cube
1 Chicken Bouillon Cube
1 1/2 cups Water
2 tbsp Brown Sugar
2 tbsp Apple Cider Vinegar
2 tbsp Worcerterschire Sauce
1 tbsp Soy Sauce
Large Hamburger Buns
Pickles
Mustard
Add the first nine ingredients to the crock pot. Stir together to combine ingredients and break up the ground beef. Cook on High for 4 hours. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together. Serve on hamburger buns.
Source: http://debbiesmidwesternkitchen.com/2014/01/15/crock-pot-iowa-maid-rites/
1 small Onion, chopped
1 Beef Bouillon Cube
1 Chicken Bouillon Cube
1 1/2 cups Water
2 tbsp Brown Sugar
2 tbsp Apple Cider Vinegar
2 tbsp Worcerterschire Sauce
1 tbsp Soy Sauce
Large Hamburger Buns
Pickles
Mustard
Add the first nine ingredients to the crock pot. Stir together to combine ingredients and break up the ground beef. Cook on High for 4 hours. Stir occasionally to combine ingredients as they cook and to keep the beef from clumping together. Serve on hamburger buns.
Source: http://debbiesmidwesternkitchen.com/2014/01/15/crock-pot-iowa-maid-rites/
Vegetable Mac & Cheese
1 1/2 cups dried tubular pasta, such as elbow macaroni
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
3 medium carrots, peeled and cut diagonally into 1/4-inch slices
10 oz. of frozen or fresh broccoli, stems sliced, florets separated
1/2 cup frozen peas, thawed
1 cup low-fat plain cottage cheese
1 tbsp. Dijon mustard (country style)
1/4 tsp. Tabasco sauce
Salt and pepper to taste
4 to 8 oz. sharp cheddar cheese, coarsely shredded (depends on how cheesy you want it)
4 oz. part-skim mozzarella cheese, coarsely shredded
1 tbsp. grated Parmesan cheese
Heat the oven to 400 degrees. Grease a 2-quart baking dish with cooking spray or margarine.
Cook the pasta in a large saucepan of boiling salted water for 4 minutes. Stir in the carrots and cook for 2 minutes. Then add the broccoli and cook for 2 minutes more. Drain, reserving 1/2 cup of the cooking liquid, and return the pasta and vegetables to the saucepan. Stir in the peas.
In a food processor, combine the cottage cheese with the reserved liquid from the cooked pasta. Add the mustard, Tabasco sauce, salt and pepper and blend until smooth. Stir into the pasta and vegetables. Mix in the cheddar and mozzarella and pour into the baking dish. Sprinkle with Parmesan. Bake uncovered until the top is golden brown (about 20 to 25 minutes), then let it set for 10 minutes to firm up. Serves 4. Note: This dish can be prepared a day before it is baked.
Easy Meatloaf
1 1/2 lb ground beef
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped
Directions:
In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped
Directions:
In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.
Homemade Macaroni & Cheese
This is a recipe my mother-in-law, Judy makes, and it is delicious. Today was my first attempt at making Homemade Macaroni & Cheese. Here is what it looked like right out of the oven.
INGREDIENTS:
16 ounces of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
4 cups (1 pound) shredded sharp Cheddar Cheese
Directions: Cook pasta according to package directions. Preheat oven to 375 degrees F. In large saucepan, over medium heat - melt margarine, stir in flour, dry mustard and salt. Gradually sir in milk. Cook and stir until mixture thickens slightly and bubbles. Remove from heat and add 2 cups cheese; stir until melted.
In large bowl, combine sauce with pasta. Spoon into greased 12x 9 inch baking dish. Top with remaining 2 cups cheese. Bake 40 minutes or until hot and bubbly. Remove from oven and let stand for 10 minutes. Make 10-12 servings.
INGREDIENTS:
16 ounces of Creamette Elbow Macaroni
1/2 cup margarine or butter
1/3 cup all purpose flour
2 teaspoons dry mustard
2 teaspoons salt
5 cups milk
4 cups (1 pound) shredded sharp Cheddar Cheese
Directions: Cook pasta according to package directions. Preheat oven to 375 degrees F. In large saucepan, over medium heat - melt margarine, stir in flour, dry mustard and salt. Gradually sir in milk. Cook and stir until mixture thickens slightly and bubbles. Remove from heat and add 2 cups cheese; stir until melted.
In large bowl, combine sauce with pasta. Spoon into greased 12x 9 inch baking dish. Top with remaining 2 cups cheese. Bake 40 minutes or until hot and bubbly. Remove from oven and let stand for 10 minutes. Make 10-12 servings.
NOTE: Judy uses evaporated milk diluted with equal amount water– so 2 ½ cups water 2 ½ cups evaporated milk She also does not use the dry mustard instead adding about two more tablespoons of butter or margarine. Judy also uses ¼ Velveeta (about a 2” piece) and 3/4 American cheese (about 8 slices) or all American cheese.
NOTE 2: I used 2% milk, no dry mustard, and four cups of already shredded cheese , and a little extra butter.
Sirloin Tip Roast with Bacon
Sirloin Tip Roast with Bacon
3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard
Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and sprinkle it with the thyme.
Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare, or 160 degrees F for medium to well-done.
Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.
3 pounds tied sirloin tip roast
1/2 teaspoon dried thyme leaves
2 cloves garlic, slivered
6 slices bacon
2 tablespoons Dijon mustard
Bone and tie the beef roast. Cut slits into the roast and insert the slivered garlic, placing the pieces evenly around the roast. Rub the roast with 1 tablespoon of the mustard, and sprinkle it with the thyme.
Place the roast on a roasting rack. Top the roast with the bacon, with the ends covering the sides. Insert a meat thermometer into the thickest portion of the meat and roast at 325 degrees F until the thermometer registers 145 degrees F for rare, or 160 degrees F for medium to well-done.
Transfer the meat to a serving board or platter. Remove the bacon and string, then replace the bacon. Pour the pan drippings into a small skillet and whisk in the remaining mustard. Heat to boiling. Continue boiling until the drippings are shiny and thickened. Spoon the sauce over the roast and slice it. Serve immediately.
French Fries and Bacon Cheeseburger Casserole
French Fries and Bacon Cheeseburger Casserole
2 pounds lean ground beef
1 can condensed cream of mushroom soup
1 can condensed Cheddar cheese soup
1 large jar bacon bits
1 package frozen French fries (crinkle cut or shoestring)
In a skillet, brown the ground beef. Drain well and return beef to the pan. Add both soups. Pour mixture into a greased 13 x 9-inch pan. Sprinkle with bacon bits. Arrange French fries on top. Bake at 350 degrees F for 50 minutes or until fries are golden brown.
2 pounds lean ground beef
1 can condensed cream of mushroom soup
1 can condensed Cheddar cheese soup
1 large jar bacon bits
1 package frozen French fries (crinkle cut or shoestring)
In a skillet, brown the ground beef. Drain well and return beef to the pan. Add both soups. Pour mixture into a greased 13 x 9-inch pan. Sprinkle with bacon bits. Arrange French fries on top. Bake at 350 degrees F for 50 minutes or until fries are golden brown.
Easy Meatloaf
Easy Meatloaf
1 1/2 lb ground beef
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped
1/2 lb ground pork
1 medium green pepper, chopped
1 small can tomato sauce
1 packet meatloaf seasoning mix
1 medium onion, chopped
In a large bowl,combine ground pork and ground beef. Add the chopped onion and green pepper to the mixture. Mix the meatloaf seasoning mix as directed on package, add to meat mixture. 4. Place 1/2 of the mixture into a loaf pan. Bake in 350F oven for 1 1/4 hours. Pour tomato sauce over the top, then bake 15 minutes longer.
Moroccan Chicken
Moroccan Chicken
Cooking Spray
6 boneless, skinless chicken breast halves, cut into 1-inch cubes
6 teaspoons garlic paste
1 cup chicken stock
4 tablespoons olive oil
½ pound dried apricots or dates finely hopped
¾ cups sliced pimento-stuffed green olives
¼ cup firmly packed dark brown sugar
5 tablespoons dried oregano
3 teaspoons ground cumin
Salt and pepper to taste
3 tablespoons cornstarch
3 tablespoons cold water
1. Lightly spray slow cooker with cooking spray.
2. Arrange chicken pieces in the slow cooker.
3. In a medium bowl mix all the ingredients except the cornstarch and water.
4. Cook on LOW for 6 to 8 hours.
5. Raise the heat to HIGH.
6. Ina small cup mix the corn starch and cold water.
7. Stir the mixture into the chicken. Cook for an additional 15 to 20 minutes.
Taco Pie
TACO PIE
1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar
Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in non-greased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.
1 pkg. crescent rolls
1 lb. hamburger
1 pkg. taco mix
1/2 C. water
2 C. crushed corn chips, divided
1 C. sour cream
1 C. shredded cheddar
Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in non-greased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through.
Easy Chicken and Dumplings
3 celery ribs, chopped
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
Directions
In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add chicken.
For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).
Source: http://www.tasteofhome.com/Recipes/Easy-Chicken-and-Dumplings
1 cup sliced fresh carrots
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
3 cups cubed cooked chicken breast
1-2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk
Directions
In a Dutch oven coated with cooking spray, saute celery and carrots for 5 minutes. Stir in the broth, poultry seasoning and pepper. Bring to a boil. Reduce heat; simmer, uncovered. Add chicken.
For dumplings, combine biscuit mix and milk. Drop by tablespoonfuls onto simmering broth. Cover and simmer for 10-15 minutes or until a toothpick inserted into a dumpling comes out clean (do not lift cover while simmering).
Source: http://www.tasteofhome.com/Recipes/Easy-Chicken-and-Dumplings
Traditional Lasagna
1 pound ground beef
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Directions
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Source: http://www.tasteofhome.com/Recipes/Traditional-Lasagna
3/4 pound bulk pork sausage
3 cans (8 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
2 garlic cloves, minced
2 teaspoons sugar
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
3 tablespoons minced fresh parsley
3 cups (24 ounces) 4% small-curd cottage cheese
1 carton (8 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 ounces) shredded part-skim mozzarella cheese, divided
Directions
In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.
In a large bowl, combine eggs and parsley. Stir in the cottage cheese, ricotta and Parmesan cheese.
Spread 1 cup of meat sauce in an ungreased 13-in. x 9-in. baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with the remaining noodles, meat sauce and mozzarella (dish will be full).
Cover and bake at 375° for 50 minutes. Uncover; bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Source: http://www.tasteofhome.com/Recipes/Traditional-Lasagna
Corned Beef and Cabbage
One 3-pound corned beef brisket (uncooked), in brine
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper to taste
Directions
Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Source: www.foodnetwork.com/recipes/corned-beef-and-cabbage-recipe/index.html
16 cups cold water
2 bay leaves
2 teaspoons black peppercorns
4 whole allspice berries
2 whole cloves
1/2 large head green cabbage (about 2 pounds), cut into 8 thick wedges
8 small new potatoes (about 1 1/4 pounds), halved
Freshly ground black pepper to taste
Directions
Preheat the oven to 300 degrees F. Place the corned beef in a colander in the sink and rinse well under cold running water.
Place the corned beef in a large Dutch oven with a tight-fitting lid, add the water, bay leaves, peppercorns, allspice and cloves. Bring to a boil, uncovered, and skim off any scum that rises to the surface. Cover and transfer pan to the oven, and braise until very tender, about 3 hours and 45 minutes. Transfer the corned beef to a cutting board and cover tightly with foil to keep warm. Add the cabbage and potatoes to the cooking liquid and bring to a boil. Lower the heat and simmer until the vegetables are tender, about 20 minutes.
Using a slotted spoon, transfer the cabbage to a large platter. Slice the corned beef across the grain of the meat into thin slices. Lay the slices over the cabbage and surround it with the potatoes. Ladle some of the hot cooking liquid over the corned beef and season with pepper. Serve immediately with the mustard or horseradish sauce.
Horseradish Sauce:
3/4 cup mayonnaise
3/4 cup sour cream
1/4 cup plus 2 tablespoons jarred grated horseradish (with liquid)
1/2 teaspoon grated lemon zest
2 teaspoons kosher salt
Freshly ground black pepper
In a small bowl, mix together the mayonnaise, sour cream, horseradish, zest, and 2 teaspoons salt. Season generously with pepper to taste. Refrigerate the horseradish sauce for at least 30 minutes before serving.
Source: www.foodnetwork.com/recipes/corned-beef-and-cabbage-recipe/index.html
Shredded Pork with Mushrooms
PAM® Original No-Stick Cooking Spray
3 pounds boneless pork shoulder, cut into large pieces
2 cans (14.5 oz each) Hunt?s® Diced Tomatoes with Spicy Red Pepper, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1 pkg (0.87 oz each) pork gravy mix
3 tablespoons packed brown sugar
1 pkg (8 oz each) sliced fresh mushrooms
Directions
Spray inside of 4 to 5-quart slow cooker with cooking spray. Combine remaining ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender. Separate pork into smaller pieces.
Source: www.readyseteat.com/recipes-Shredded-Pork-with-Mushrooms-2512.html
3 pounds boneless pork shoulder, cut into large pieces
2 cans (14.5 oz each) Hunt?s® Diced Tomatoes with Spicy Red Pepper, undrained
1 can (6 oz each) Hunt's® Tomato Paste
1 pkg (0.87 oz each) pork gravy mix
3 tablespoons packed brown sugar
1 pkg (8 oz each) sliced fresh mushrooms
Directions
Spray inside of 4 to 5-quart slow cooker with cooking spray. Combine remaining ingredients in slow cooker. Cover; cook on LOW 8 to 10 hours or on HIGH 4 to 6 hours or until meat is tender. Separate pork into smaller pieces.
Source: www.readyseteat.com/recipes-Shredded-Pork-with-Mushrooms-2512.html
Broccoli and Garlic Penne Pasta
1 cup Swanson® Chicken Broth or Swanson® Chicken Stock
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli florets
1/2 of a 1-pound package penne pasta (about 3 cups), cooked and drained
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions:
Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp. Add the penne and lemon juice and toss to coat. Sprinkle the penne mixture with the cheese.
Source: www.campbellskitchen.com
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon ground black pepper
2 cloves garlic, minced
3 cups broccoli florets
1/2 of a 1-pound package penne pasta (about 3 cups), cooked and drained
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
Directions:
Heat the broth, basil, black pepper, garlic and broccoli in a 10-inch skillet over medium heat to a boil. Reduce the heat to low. Cover and cook until the broccoli is tender-crisp. Add the penne and lemon juice and toss to coat. Sprinkle the penne mixture with the cheese.
Source: www.campbellskitchen.com
Tuna Noodle Casserole
1 (8 ounce) package wide egg noodles
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt (optional)
1 cup milk
1 cup shredded sharp Cheddar cheese
1 (6 ounce) can tuna, drained
1 (15 ounce) can peas, drained
Preheat oven to 350 degrees F. Coat a 2 quart casserole dish with cooking spray.
In a large pot of salted water, boil noodles until done and drain well. In a medium saucepan, combine flour, butter, and salt. Stir until butter is melted and ingredients are combined evenly. Add milk, and whisk until the sauce thickens (usually it is at the proper consistency by the time it begins to boil). Add cheese to mixture, and whisk until cheese is melted and mixture is well blended. Stir in tuna, peas, and noodles. Spread evenly in prepared dish. Bake in preheated oven for 30 minutes.
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