Cooking with Mary

April 3, 2019

4 Boneless, skinless Chichen Breasts, trimmed

Salt and Pepper

1 Twenty ounce can Pineapple chunks in juice

1/4 c of Honey

1 Tbs Cider Vinegar

1 Tbs Soy Sauce

1 Tsp Tabasco

1 Tsp Cornstarch

1 Tbs Water

1/3 c Sliced Almonds

Adjust oven rack to upper position and heat oven to 450 degrees. Pat chicken dry with paper towel and season with salt and pepper. Lay chicken in 13×9 baking dish coated with cooking spray.

Drain pineapple juice from chunks reserving 1/2 cup juice. Whisk pineapple juice, honey, vinegar, soy sauce and Tabasco together in medium saucepan over med-high heat. simmer, whisking often until mixture thickens, about 8 minutes. Dissolve cornstarch in water and whisk into honey mixture. Stir in pineapple chunks. Pour over chicken and sprinkle with almonds.

Bake 15 to 18 minutes or until chicken registers 160 degrees on as instant read thermometer. Serves four.

Cooking with Mary   2/28/19

Cooking spray

1 tbs Oil

1 lb Roast, cut into bite-sized pieces

2 Cups Carrots, cut into “coins”

2 Cups Celery, thinly sliced

1 med. Onion, thinly sliced

1 jar Beef Gravy or one can beef broth

1 jar sliced mushrooms, drained or fresh, sauteed in olive oil

1 can Pillsbury Crescent Dinner Rolls

1 tbs sesame seed (optional)

Heat oven to 350 degrees. Spray 11 x 7 glass baking dish

Saute Pot Roast in nonstick skillet with oil, cook 5 – 7 minutes, stirring frequently until browned. Remove meat from skillet and cook celery, carrots and onion until crisp tender. Return beef to skillet. Stir in gravy and mushrooms. Cook 2 minutes or until hot and bubbly. Pour into prepared baking dish.

Separate dough into 8 triangles. Arrange over filling, overlapping about ¼ inch to create a braided appearance. Spray triangles with cooking spray and add sesame seed.

Bake 22-25 minutes or until crust is golden brown.

Cooking with Mary
March 28, 2018

1 lbs ground Ham
1/2 lbs ground lean Pork
1/2 lbs ground lean Beef
1 cup Cracker crumbs
2 tbs chopped Onion
2 tbs chopped Celery
1/2 tsp Salt
1/4 tsp Pepper
2 Eggs, beaten
1 cup Milk
Shape into loaves and place in a large baking dish.

Basting Syrup
1 cup brown Sugar
1/4 cup Vinegar
1/4 cup Pineapple juice
1 Tbs dry Mustard

Bake 1 1/2 hours at 325 degrees

Cooking with Mary
Jan. 31, 2018

1 1/2 lb Round Steak (1/4 inch thick)
1/4 cup finely chopped Onion
2 tbs snipped Parsley
1/2 tsp dried Basil
2 tbs Flour
2 tbs Oil
1 can Cream of Mushroom Soup
1/4 cup Catsup
1 tsp Worcestershire Sauce

Pound meat until very thin. Cut into 8 rectangular pieces. Sprinkle with salt and pepper. Mix onion, parsley and basil and divide among meat pieces. Roll up, jelly-roll fashion, tucking edges around stuffing. Tie or skewer securely. Coat meat with flour. Brown meat in hot oil. Place in baking dish.

Combine soup, catsup and Worcestershire Sauce. Pour over meat. Cover with lid or foil and bake in 350 degree oven until meat is tender, about 1 1/4 hour.

Cooking with Mary
January 3, 2018

4 Boneless, skinless Chicken Breast halves, 4 ounce each
1 envelope Italian Salad Dressing mix
1/4 cup Water
1 8oz package Cream Cheese, softened
1 can (10 3/4 oz) Cream of Chicken Soup, undiluted
1 can (4 oz) Mushrooms and Stems, drained
Hot cooked pasta or rice

Place chicken in 3 Qt. slow cooker. Mix salad dressing mix and water and pour over chicken and cook for 3 hours.
In a small bowl, beat cream cheese and soup until well blended. Add mushrooms and pour over chicken. Cook 1 hour or until meat thermometer reads 170 degrees.
Serve over rice or pasta. Garnish with oregano if desired.

Cooking with Mary.

November 29, 2017

4 cups Turkey, cut up

3 cups regular uncooked Rice

2 tbs dried Onion

2 tbs chopped Green Pepper

2 tbs Parsley flakes

1 pkg (2 oz) slivered Almonds

Sauce:

2 cans cream Celery Soup

1 can cream of Chicken Soup

1 can sliced Mushrooms and liquid

1 cup White Wine

1/8 tsp Thyme

Cook rice. Add dried onion, chopped green pepper and dried parsley to cooked rice. Add turkey. Sprinkle almonds over the top. Pour sauce over this. Cover and bake for one hour at 350 degrees.

Cooking with Mary 11/8/17

1/2 cup All Purpose Flour
1-2 tsp Paprika
1 1/2 tsp Salt
1/4 tsp Pepper
6-8 Boneless Pork Loin Chops
1/4 cup Butter
1/2 cup Chopped Green Pepper
1 medium Onion chopped
1/4 can Mushrooms (drained)
2 cups Milk
2 Tbs Lemon Juice
Hot Mashed Potatoes

In a large resealable plastic bag, combine first four ingredients. Reserve three Tbs. Add the loin chops, one at a time, tossing to coat. In a large skillet, saute chops in butter until golden. Place in greased 13×9 baking pan. In the same skillet, saute the onions, green peppers and mushrooms until tender. Stir in the reserved flour mixture. Gradually add milk until blended. Bring to a boil. Cook and stir for two minutes or until thickened. Remove from heat and stir in lemon juice. Pour over chops. Cover and bake at 350 for 50 to 60 minutes or until meat is no longer pink. Serve over mashed potatoes.

One beef chuck roast, trimmed…about 3 lbs
2 c water
1/2 c soy sauce
1 tsp dried rosemary
1 tsp dried thyme
1 tsp garlic powder
1 bay leaf
3 to 4 whole peppercorns
8 french rolls split

Place roast in slow cooker.  Add water, soy sauce and seasonings.  cover and cook on high for five to six hours or until beef is tender.  Remove meat from broth.  Shred with forks and keep warm.  Strain broth and skim off fat.  Pour broth into small cups for dipping.  Serve beef on rolls.
Yields 8 servings.

2 lb ground beef
1/2 c chopped onion
2 celery ribs, chopped
1/4 c green pepper
1 2/3 c canned crushed tomatoes
1/4 c ketchup
2 T brown sugar
1 T vinegar
1 T Worcestershire sauce
1 T steak sauce
1/2 tsp garlic salt
1/4 tsp ground mustard
1/4 tsp paprika
salt and pepper to tast
8 to 10 hamburger buns, split

In a dutch over over medium heat, cook beef, onion, celery and green pepper until meat is no longer pink and veggies are tender; drain.  Add next time nine ingredients.  Mex well…simmer, uncovered for 35 to 40 minutes…stirring occasionally.  Spoon 1/2 cup meat mixture onto each bun.

YIELDS:  8 to 10 servings.

1 can (10 1/2 oz) Beef broth, mixed with 1 package McCormicks Gravy Mix…follow directions, except in place of water, add broth
1 1/2 c cubed day old bread or 1 1/2 c white crackers crushed FINE (with rolling pin)
1/4 c chopped onion
1 egg
2/3 c milk
1 tsp salt
pepper to taste2 lbs ground beef
1 tube (8 oz) refrigerated crescent rolls

In a bowl, combine 1/4 c gravy, bread cubes, onion, egg, salt & pepper.  Crumble beef over mixture and mix well.  Press into 9 x 5 x 3 loaf pan.  Bake uncovered at 350 for one hour or until met is no longer pink and meat thermometer reads 160 degrees.  Remove from loaf pan…drain on paper towels.
Place on greased 13 x 9 x 2 inch baking pan.  Unroll crescent roll dough…seal perforations.  Cover top and side of meat loaf with dough…trim excess.  Bake ten to fifteen minutes longer or until pastry is golden brown.  Heat remaining gravy…serve with meat loaf.  Yields 6 to 8 servings.