week of Jan 11, 2015

Sun - Ham Pie

Mon - Sausage and Rigatoni

Tue - Beef Taco Skillet

Wed - Baked Chicken and Dumplings

Thur - Panko Crusted Pork

Fri - Breakfast Bake and Home-style Potatoes

Ham Pie

Crust: (use pre-made, fresh pie crust if desired)

2 cups flour

1 tsp salt

8 tbsp butter

8 tbsp Crisco shortening

1 tsp white vinegar

2 tbsp - 1/4 cup water

Filling:

2 cup diced ham

1 can condensed cream mushroom soup

2 cups shredded cheddar cheese

4 pats of butter

1 can whole corn

Pie

To make crust: using a fork or a pastry blender, mix butter, shortening, salt, and flour together until it looks like small beads. Add vinegar and 2 tbsp water and mix until dough forms. If it is too dry to mix add water, a tbsp at a time until it comes together. Roll into a ball, cover with plastic wrap, and let rest 20 minutes (can be refrigerated for up to 3 days). After resting, roll out into 2 circles for your pie.

To make pie: Put 1 circle of crust in the bottom of the pan. Add 1/2 the ham to the bottom, then 1/2 the cheese and 1/2 of the corn. Spread 1/2 the soup on top. Repeat 1 more time. Put the butter on, then the top crust on. Make sure to slit a few hole on top for venting. Brush with egg wash. Bake at 350 for 1 hour or until crust is golden brown. Let rest for 15 minutes before slicing.

Sausage and Rigatoni

4 Chicken Sausage links (I like the Artichoke and Mozzerella)

1 cup sliced roasted red peppers (from can, drained)

1 can diced tomatoes with basil and garlic

3 cups rigatoni pasta

In a large non-stick skillet, cook sausage and veggies together until sausage is done, over medium heat. Meanwhile, cook pasta according to directions. When sausage is done, add in tomatoes with juice to skillet. Add salt and pepper to taste. Serve over pasta. Sprinkle with shredded cheese, if desired.

Baked Chicken and Dumplings

chicken and veggies

1 lb cooked, diced chicken or turkey

1 can cream of celery or chicken soup

2 stalks of celery, diced

2 cloves of garlic, pressed

1/2 medium onion, diced

1 small bag of frozen mixed veggies

1 1/2 can of water

salt and pepper

Sauté the onion, celery and garlic until onion is translucent. Meanwhile, mix soup, water, salt and pepper in a 9x13 baking pan. Add all other ingredients, and mix together.

 dumplings - drop biscuits

2  cups flour

1 tsp sugar

1 tsp baking powder

1 tsp salt

4 tbsp soft butter

4 tbsp shortening

3/4 cup butter milk (to make butter milk - add 1 tsp of white vinegar to 3/4 cup milk, let sit 2 minutes)

 Mix dry ingredients, butter and shortening in a large mixing bowl with a fork or pastry bender. Until it resembles peas. Add butter milk mix until it forms a dough. Scoop small dumplings out of the mix and drop into the pan on top of the chicken/veg mix.

Bake at 375 uncovered until the dumplings are golden brown and done all the way through. About 30-40 minutes.

Breakfast Bake
10 eggs, beaten
1 can condensed Healthy Request mushroom soup

breakfast bake

1 lb breakfast sausage or bacon, crumbled/diced and browned

1 cup cheddar cheese and 1/2 cup for topping2 oz cream cheese, softened

1 cup whole milk1/2 tsp each salt and pepper
butter for greasing casserole dish
Mix cream cheese and soup together until incorporated, next add milk and mix throughally, last add eggs and salt/pepper. Stir in cheese. Pour into a well greased 2 quart casserole dish. Top with sausage. Sprinkle cheese on top. Bake at 350 until egg is set and the top is lightly browned. Let cool 5 minutes before serving.

Home-style Potatoes
6 medium potatoes
2 tbsp veggie oil
1 tbsp butter
salt and pepper to taste
Wash, peel and dice potatoes. Add oil and butter to a large non-stick skillet. Add potatoes. Cook over medium heat covered for 15 minutes, or until potatoes are slightly tender. Uncover and cook over medium-high heat turning potatoes until browned.