Maple-Glazed Turkey Breast
6 oz. pkg. long-grain and wild rice mix, uncooked
1 1/4 cups water
1 lb. turkey breast
1/4 cup maple syrup
1/2 cup chopped walnuts
1/2 tsp. cinnamon
Mix together rice, seasoning packet from rice mix and water in a slow cooker. Place turkey breast, skin-side up, on rice mixture. Drizzle with syrup; sprinkle with walnuts and cinnamon. Cover and cook on low setting 4-5 hours, or until juices run clear when turkey breast is pierced with a fork. Serves 4.
Donna Wey
Malvern
Company Casserole
2 Tbsp. butter
1 lb. beef
1/2-1 tsp. garlic powder
1/2 tsp. pepper
1/2 tsp. salt
1 15 oz. tomato sauce
1 8 oz. cottage cheese
1 8 oz. sour cream
1 8 oz. Philly cream cheese
3 medium green onions or 1 onion
8 oz. egg noodles
Brown meat, drain, add garlic powder, salt and pepper. Add tomato sauce and simmer for a half hour. Dvide meat into three parts. Mix cheeses in bowl. Add finely chopped onions and mix. Cook noodles to firm and add 2 Tbsp. butter in bowl. Layer meat, noodles, cheese, repeat. Finish with meat. Bake uncovered at 350 degrees for 45 minutes.
Kris Dewitt
Dellroy
Mexican Chilli
4 cooked chicken breasts, cubed
2 cans chicken broth
1 large jar white northern beans
1 large jar medium picante sauce
1 Tbsp. cumin
sour cream to taste
cheese to taste
tortilla chips to taste
Heat the first five ingredients through and thicken soup to desired thickness. Serve topped with cheese, sour cream and crushed tortilla chips. Serves 4-6 people.
Andrea Mayle
Minerva
Stuffed Cabbage
1 lb. ground chuck
1/2 lb. ground pork
4 lbs. (1 large head) cabbage
1 large onion, chopped
1 1/12 cups cooked brown rice
1 tsp. minced garlic
1 tsp. low sodium salt
1/4 tsp. medium ground black pepper
1 cup low-sodium, low-fat beef stock
1 cup fat-free sour cream, to serve with
Preheat oven to 350 degrees. Core the cabbage, boil the head in a large pot of water. Cook covered about 3-5 minutes, until pliable. Once cooled, cut the thick stem away from leaves, then chop the remaining cabbage and put in the bottom of a 9 inch by 13 inch casserole dish. Saute onion in butter flavored cooking spray in a nonstick skillet until tender. Mix remaining ingredients with the onion, except stock and sour cream.
Spoon about 1/2 cup mixture onto each cabbage leaf. Fold leaf four ways then place onto the chopped cabbage in the dish. Pour beef stock over the rolls, cover, and bake for 1 hour until cabbage and meat are tender. Salt and pepper to taste and serve with sour cream for garnish.
Melanee Loveless
East Sparta
Mexican Pasta
8 oz. uncooked penne pasta
1 lb. bulk Italian sausage
1 medium onion, chopped
1 medium red bell pepper, chopped
2 cups frozen corn
1 cup thick chunky salsa
1 can (14.5 oz.) diced tomatoes, undrained
3/4 tsp. dried oregano
1 1/2 cups shredded Mexican blend cheese
1/2 cup fresh cilantro, chopped
Cook pasta as directed on package, drain. In a 10-inch non-stick skillet over medium heat, cook sausage till no more pink. Drain fat. Stir in onion, bell pepper, corn, salsa, tomatoes, and oregano. Heat until boils, cook 5 minutes, stirring occasionally. Reserve 1/2 cup of cheese and 2 Tbsp. of the cilantro. Stir remaining 1 cup of cheese and remaining cilantro into sausage mixture, toss in cooked pasta. Garnish with reserved cheese and cilantro. Serves 4.
Marsha Bishop
Minerva
Mustard and Cranberry Glazed Ham
1 full-cooked bone-in-ham, 6-8 lbs.
whole cloves
3 cans (14 oz.) each jelled or whole-berry cranberry sauce
1 1/2 cup packed brown sugar
1 1/2 cup chicken broth
3 Tbsp. Dijon mustard
Place ham on a rack in shallow roasting pan. Insert cloves into the surface. Loosely cover ham with foil. Bake at 325 degrees for 1-1/2 hours. In a large saucepan, combine the cranberry sauce, brown sugar and chicken broth. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened. Remove from heat; whisk in mustard.
Pour 2 cups cranberry mixture over ham. Bake 20-30 minutes longer or until a meat thermometer reads 140 degrees. Let stand for 10 minutes before slicing. Serve with remaining sauce.
Elizabeth McNutt
Malvern
Steak Roll-Ups
1 1/2 lb. boneless round steak
1/4 cup chopped onions
1/4 cup butter or margarine, melted
2 cup fresh bread cubes
1/2 cup chopped celery
1 Tbsp. dried parsley flakes
1/2 tsp. salt
1/2 tsp. poultry seasoning
1/4 tsp. pepper
1 cup flour
2 Tbsp. cooking oil
1 can (1o 3/4) oz.) cream of mushroom soup
1 1/3 cup water
Pound steak to 1/3 inch thickness. Cut into 6 pieces. Combine the next 8 ingredients. Mix well. Place 1/3 cup on each piece of steak. Roll up and fasten with a toothpick. Roll in flour. In a large skillet, brown roll-ups in oil. Combine soup and water. Pour over roll-ups. Cover and simmer 2 hours or until meat is tender, turning occasionally.
Marion Detweiler
Carrollton
Cheesy Potato Soup
6-7 large potatoes
3 Tbsp. flour
4 cups milk
1 medium onion
2 sticks butter
8 oz. Velvetta cheese
Cubed bacon, optional
Peel and dice potatoes. Boil until tender. Drain and set aside. Chop and cook 1 medium onion in frying pan with 1-1/2 sticks of butter until tender. Add 1/2 stick of butter and 3 Tbsp. flour over medium heat. Add 4 cups of milk and bring to a simmer. Add Velveeta. Melt and heat thoroughly. Add potatoes, stir and heat through. Crumble bacon and mix in. Serves 6-8
Ann Early
Canton
Chicken Noodle Casserole
3 or 4 pieces of chicken
1 (12 oz.) pkg. noodles, cooked
1 can creamed chicken
1 pkg. stuffing mix
Spray 9-inch by 13-inch pan. Cook chicken and debone. Cook noodles then mix the noodles into the chicken. Mix can of cream chicken (do not dilute) with noodles. Pour into a pan. Mix stuffing according to directions. Place on top of noodles. Bake at 350 degrees for 20 minutes.
Ella Perkins
Sherrodsville
Enchilada Lasagna
1 lb. lean ground turkey
1 large onion, chopped
1 large green pepper, chopped
1 small sweet red pepper, chopped
1 cup (4 oz.) shredded reduced-fat Mexican cheese blend
1 pkg. (8 oz.) fat-free cream cheese
1 tsp. chili powder
1 can (10 oz.) enchilada sauce
6 (8 inch) whole wheat flour tortillas
Optional:
Salsa and sour cream
In a large skillet, cook turkey, onion and peppers over medium heat until meat is no longer pink, drain. Stir in cream cheese and chili powder.
Pour enchilada sauce in a shallow bowl. Dip tortillas in sauce to coat. Place 2 tortillas in a 13-inch by 9-inch baking dish coated with cooking spray. Spread with half of the turkey mixture.
Sprinkle with 1/3 cup of cheese. Repeat layers. Top with remaining tortillas and cheese.
Cover and freeze for up to 3 months or bake, uncovered, at 400 degrees for 10-25 minutes or until heated through and cheese is melted. Let stand 10 minutes before serving.
Serve with salsa and sour cream, if desired.
To use frozen lasagna, thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking, using same oven temperature and time as above. Serves 8.
Carol Grimm
Carrollton
Ground Venison
1 lb. ground venison
1/4 lb. hot sausage
1/2 tsp. oregano
1/2 parsley
1 egg, beaten
1 small onion, chopped
4 slices bread
corn oil
Pinch the bread into pieces. Mix all ingredients well and fry in patties with corn oil.
Mary McKinney Horton
Waynesburg
Chicken Casserole
8 pieces of toast
13 oz. can of chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can Healthy Request chicken noodle soup
Mix soups and chicken put in greased 2 quart casserole. Add 8 pieces of toast torn into pieces. Cover and bake for 1 hour. Serves 6-8.
Joyce Carani
Waynesburgn
Taco Squares
2 cups Bisquick mix
1/2 cup cold water
sour cream to taste
1 cup Cheddar cheese
1/3 cup Miracle Whip
8 oz. pizza sauce
1 pkg. taco seasoning (or less)
1 lb. ground beef
2 Tbsp. onion
1 green pepper
Mix Bisquick with water. Stir until well blended. Press into bottom of 13-inch by 9-inch pan. Bake at 350 degrees until done for about 8 minutes. Brown ground beef, onion and pepper. Add taco seasoning and pizza sauce. Spoon over warm crust. Combine sour cream, Miracle Whip and cheese. Carefully spread on top of ground beef.
Bake uncovered for 25 minutes at 325 degrees. Top with lettuce, tomatoes, bacon or whatever you like. Ranch dressing on top makes it even better.
Viola Shetler
Mechanicstown
Mock Steak
3 lbs. ground beef
2 cups water
1 cup soda cracker crumbs
3 tsp. salt
2 cans mushroom and steak sauce
1 Tbsp. flour
Mix ground beef, 1 cup water, cracker crumbs and salt well; then pack in pans or make rolls. Next morning, slice and brown. Cover with remaining ingredients. Put in oven and bake 1 hour. More water may be added if desired. Packets of mushroom gravy mix instead of mushroom and steak sauce may be used for the recipe.
Susan Hostetler
East Rochester
Roasted Duck
1 roasted duck (giblet sack removed)
1/2 cup vegetable oil
2 Tbsp. flour
2 medium sliced onions
1 or 2 chopped celery stalks
Spice mixture:
1 1/2 Tbsp. garlic powder
1 Tbsp. sage
1 1/12 Tbsp. oregano
1 Tbsp. parsley
1 tsp. salt
1 tsp. pepper
Rinse duck, pat dry. Rub duck with oil. Shake flour in baking bag. Place onions and celery in bag. Sit duck on top of celery and onions. Sprinkle duck with spice mixture. Close baking bag, slit 3 holes in top. Put 3 cups of water in roaster pan. Cover with lid. Bake duck according to instructions on duck packaging.
Also a great way to bake turkey.
Rose Dewitz
Mechanicstown
Haystack
1/2 lb. saltine crackers, crushed
4 lbs. hamburger with small chopped onion, fried
12 small tomatoes, diced
4 cups pre-cooked Minute Rice
2 heads lettuce, chopped
1 big bag corn chips, crushed
2 jars Ragu sauce
4 cans cream of Cheddar soup
2 cans milk
2 cups chopped onions
Brown hamburger in butter with onion. Add 2 jars Ragu sauce. Heat 4 cans cream of Cheddar soup, diluted with 2 cans of milk. Put on plate in order given. Crackers, rice, lettuce, corn chips, tomatoes, onions, hamburger sauce with soup on top in haystack fashion. Serves 14.
Elvesta Miller
Carrollton
Hungary Jack Casserole
1 lb. hamburger
16 oz. pork and beans
1/2 cup barbecue sauce
Onion flakes to taste
1 cup shredded Cheddar cheese
8 count flaky canned biscuits
Brown beef, drain. Stir in pork and beans, barbecue sauce and onion flakes. Put in 2-quart baking dish. Sprinkle with cheese. Cut biscuits in halves. Put cut side down around top and edge of dish. Bake at 350 degrees for 15 minutes until brown. Serves 6, 422 calories.
Janet Kendrick
Canton
Kielbasa and Potatoes
1 Tbsp. oil
1/2 cup onions, chopped
1 clove garlic, chopped
5 small potatoes
1 cup water
14 oz. cubed kielbasa
15 oz. can corn
1/4 tsp. cayenne pepper
1 tsp. seasoned salt.
Saute the oil, chopped onion and garlic. Add 5 small potatoes with 1 cup water. Cook until tender. Add 14 oz. cubed kielbasa, then add 15 oz. can of corn, 1/4 tsp. cayenne pepper and 1 tsp. seasoned salt. Heat for 15 minutes. Serves 4.
Marty Beachy
Waynesburg
Orange Walnut Chicken
1/3 cup thawed orange juice concentrate
5 Tbsp. canola oil, divided
2 garlic cloves, minced
4 green onions sliced thin and divided
4 boneless skinless chicken breast halves (4 oz. each)
1/2 cup coarsley chopped walnuts
1 Tbsp. butter
1/2 cup orange juice
1/4 cup lemon juice
2 Tbsp. honey
1-2 Tbsp. grated orange peel
2-3 tsp. grated lemon peel
1/2 tsp. salt
1/8 tsp. pepper
In a small bowl, combine the orange juice concentrate, 4 Tbsp. oil, soy sauce and garlic. Pour half the marinade into a large re-sealable plastic bag, add chicken. Seal bag and turn to coat, chill for 2-3 hours.
Cover and refrigerate remaining marinade. Discard marinade from the chicken. In a large skillet, cook the chicken in remaining oil until thermometer reads 170 degrees.
In a small saucepan, saute the walnuts in butter until lightly browned, remove and set aside 1/4 cup green onions for garnish.
Add remaining onions to saucepan, saute until tender. Add the next eight ingredients and reserved marinade.
Bring to a boil. Reduce heat, simmer, uncovered 5-10 minutes or until sauce reaches desired consistency.
Serve chicken with sauce and rice. Garnish with reserved walnuts and onions. Serves 4.
Carol Grimm
Carrollton
Pizza Burgers
1 lb. ground beef
1 tsp. salt
1 tsp. pepper
1 1/2 tsp. garlic powder
1 1/2 tsp. oregano
8 oz. can tomato sauce
1 cup shredded Mozzarella cheese
8-10 sandwich buns
1/4 diced green olives
Brown beef, add salt, pepper, garlic powder, and oregano. Mix thoroughly. Add olives and tomato sauce. Mix well.
Add cheese. Preheat oven to 350 degrees. Fill in buns with mixtures and wrap each sandwich in foil. Bake 20-22 minutes. Enjoy. Can be frozen for later too. Cool mixture before filling in buns, then freeze. When ready, place in 375 degree oven for 25 minutes. Serves 8-9.
Linda Eckenweiler
Canton
Succotash
1 (28 oz.) can diced tomatoes, undrained
1 (16 oz.) package frozen lima beans
1 (16 oz.) package frozen whole kernel corn
3 cups (12 oz.) coarsely chopped red potatoes
4 green onions, sliced, (1/2 cup)
1/2 cup reduced-sodium chicken broth
1 tsp. dried thyme, crushed
1/4 tsp. salt
1/4 tsp. black pepper
In a 4-5 quart slow cooker, combine undrained tomatoes, frozen lima beans, frozen corn, potatoes, and green onions. Add broth, thyme, salt and pepper to mixture in cooker. Cover and cook on low heat setting for 7-9 hours or on high-heat setting fo 3-1/2 to 4-1/2 hours. Serve immediately.
Elizabeth McNutt
Malvern
Slow-Cooker Salisbury Steak
1 egg, slightly beaten
1/2 cup bread crumbs
1/2 tsp. onion powder
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1 pound ground beef
1/2 cup hot water
1 tsp. beef bouillon granules
2 Tbsp. flour
1/4 cup ketchup
1 Tbsp. Worcestershire saue
1/4 tsp. dried basil
1 jar (4-1/2 oz.) sliced mushrooms, drained
In a large bowl, combine the egg, bread crumbs, onion and garlic powder and Worcestershire sauce. Crumble beef over the mixture and mix well. Shape into 4-5 patties and place in the bottom of a 3-quart slow-cooker sprayed with non-stick cooking spray. Dissolve beef bouillon in water and add remaining ingredients, except mushrooms. Stir until smooth.
Place mushrooms on top of beef patties and pour sauce over all. Cover and cook on low 7-8 hours. Serve over mashed potatoes or noodles.
Jennifer Bryan
Paris
Sweet and Spicy Chicken
3 Tbsp. taco seasoning
1 lb. boneless skinless chicken breasts, cut into 1/2-inch cubes
1-2 Tbsp. canola oil
1 jar (11 oz.) chunky salsa
1/2 cup peach preserves
hot cooked rice
Place taco seasoning in a large re-sealable plastic bag, add chicken and toss to coat.
In a large skillet, brown the chicken in oil until no longer pink. Combine the salsa and preserves, stir into skillet.
Bring to a boil, reduce heat, cover and simmer for 2-3 minutes or until heated through. Serve with rice. Serves 4.
Carol Grimm
Carrollton
Cabbage Soup
1 lb. hamburger, slightly browned with onion
1 onion, chopped
1/2 head cabbage, shredded or chopped
1 (16 oz.) kidney beans
2 stalks celery, chopped
1 (28 oz.) tomatoes
1 can water (tomato can)
4 beef boullion cubes
1/2 tsp. garlic salt
1/4 tsp. garlic powder
1/4 tsp. pepper
Put all in large soup pot and cook 1 hour or more.
Ella Perkins
Sherrodsville
Hot Chili
1 lb. ground beef
1 medium onion, chopped
1 clove garlic, cut up
1 small green bell pepper, chopped
1 can red kidney beans
1 tsp. salt
3 tsp. chili powder
1 small hot pepper, chopped
1 large can V8 juice and kidney beans
In a pot, put the big can of V8 and brown ground beef in a pan. Add all remaining ingredients in a skillet and stir until onion is soft. Bring pot to a boil and add the skillet mixture. Simmer for about 15-20 minutes. Serve.
Mary McKinney Horton
Waynesburg
Underground Chicken
First Layer:
3 chicken breasts or however many you want
Italian Dressing
Second Layer:
2 cups velveeta cheese
2 cans cream of chicken soup
1 1/2 cup milk
Third layer:
4 quarts mashed potatoes
1 pint sour cream
Cube chicken and cook in dressing. Heat second layer until cheese is melted. Put on top of first layer. Next add third layer. Put fried bacon on top of that. Bake at 350 degrees for 1 to 1-1/2 hours.
Elvesta Miller
Carrollton
Forgotten Jambalaya
1 can (14.5 oz.) diced tomatoes, undrained
1 can (14.5 oz.) beef or chicken broth
1 can (6 oz.) tomato paste
2 medium green peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 garlic cloves, minced
3 tsp. dried parsley flakes
2 tsp. dried basil
1 1/2 tsp. dried oregano
1 1/14 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. hot pepper sauce
1 lb. boneless skinless chicken breasts, cut in 1-inch cubes
1 lb. smoked sausage, halved and cut in 1/4-inch slices
1/2 lb. uncooked medium shrimp, peeled and de-veined
In a 5-quart slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic, seasonings and pepper sauce. Stir in chicken and sausage.
Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in the shrimp. Cover and cook 15-30 minutes longer or until shrimp turns pink.
Serve with hot cooked rice. Serves 1.
Carol Grimm
Carrollton
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