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This Weeks Menu Plan w/ Recipes

English Muffin Pizzas

World's Best Lasagna  (AllRecipes.com)

INGREDIENTS

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Bread Machine Garlic Bread  (AllRecipes.com)

INGREDIENTS

• 1 cup warm water (110 degrees F)
• 1 tablespoon butter
• 1 tablespoon dry milk powder
• 1 tablespoon white sugar
• 1 1/2 teaspoons salt
• 1 1/2 tablespoons dried parsley
• 2 teaspoons garlic powder
• 3 cups bread flour
• 2 teaspoons active dry yeast

DIRECTIONS

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Basic Bread cycle; press Start.

Fried Chicken with Ancho Honey Recipe courtesy Bobby Flay 
  
1 quart buttermilk, plus 2 cups
Kosher salt
2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut up into 8 pieces each
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne pepper
Freshly ground black pepper
Peanut oil, for deep-frying
Ancho honey, recipe follows

Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper.

Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.

Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey.

Ancho Honey:
1 cup honey
2 tablespoons ancho chili powder
Salt

Whisk all ingredients together in a bowl. Season with salt, to taste

CHESSE PUFFS (Hillbillyhousewife.com)

• 3/4 cup melted margarine
  

• 1-1/2 to 2 cups shredded cheese
  
• 2 cups flour
  
• 1 teaspoon salt
  
• 1 teaspoon paprika
  
• Liberal Dash of Tabasco Sauce

   

Get out your trusty big bowl.  Combine the melted margarine, cheese, flour, salt, paprika, and Tabasco.  Stir it all together with a fork until it forms a dough similar to pie crust.  Form the mixture into small balls about the size of a marble. Arrange them on a cookie sheet.  Bake at 350° for 20 minutes or so.  Makes between 50 and 60 balls.   

CORN & ONIONS

INGREDIENTS

• 4 ears fresh corn
• 2 tablespoons butter
• 1 small sweet onion, diced
• salt and pepper to taste

DIRECTIONS

1. Cut corn kernels from cob. Melt butter in a medium skillet over medium heat. Sauté corn kernels just until tender, then mix in onion. Continue to sauté until onion is just beginning to turn crispy. Season with salt and pepper. Enjoy warm or cold.

OVEN-FRIED POTATOES

INGREDIENTS

• 12 medium potatoes, peeled and cubed
• 1/4 cup grated Parmesan cheese
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1/3 cup vegetable oil
• I also add nutritional yeast

DIRECTIONS

1. Place potatoes in two large resealable plastic bags. Combine the Parmesan cheese and seasonings, yeast; add to potatoes and shake to coat. Pour oil into two 15-in. x 10-in. x 1-in. baking pans; pour potatoes into pans. Bake, uncovered, at 375 degrees F for 40-50 minutes or until tender.

Grilled Bacon Jalapeno Wraps

INGREDIENTS

• 6 fresh jalapeno peppers, halved lengthwise and seeded
• 1 (8 ounce) package cream cheese
• 12 slices bacon

DIRECTIONS

1. Preheat an outdoor grill for high heat.
2. Spread cream cheese to fill jalapeno halves. Wrap with bacon. Secure with a toothpick.
3. Place on the grill, and cook until bacon is crispy.

=> Chicken Crescent Rolls <==

2 chicken breasts (cooked & chopped)
3 oz. softened cream cheese
2 T. butter
1 can crescent rolls
1 can cream of chicken soup
½ soup can milk
bread crumbs
medium cheddar cheese
mushrooms, chopped
onions, chopped

Mix butter and cream cheese. Spread on dough triangle from 1 can
crescent rolls. Mix chicken with mushrooms and onions. Place
chicken mixture on the big ends. Roll while pulling the small end
wider. Pinch the sides. Dip in melted butter and bread crumbs.
Bake at 375* for 15 min.

Sauce:
cream of chicken soup
½ soup can milk
shredded cheddar cheese

Heat and serve over turnovers.

Harvey Ham Sandwiches (AllRecipes.com)

INGREDIENTS

• 1 (8 pound) bone-in ham
• 1 (8 ounce) jar yellow mustard
• 1 pound brown sugar
• 24 dinner rolls, split

DIRECTIONS

1. Place the ham in a large pot or slow cooker, and fill with enough water to cover. Bring to a boil, then reduce the heat to low, and simmer for 8 to 10 hours. Remove the meat from the water, and allow to cool. If it has cooked long enough, it will fall into pieces as you pick it up.
2. Pull the ham apart into shreds once it is cool enough to handle. It doesn't have to be tiny shreds. Place the shredded ham into a slow cooker. Stir in the mustard and brown sugar, cover, and set to Low. Cook just until heated. Serve on dinner rolls. We don't use any other sandwich toppings with it, but that is a personal choice.

Strawberry Avocado Salad (AllRecipes.com)

INGREDIENTS

• 2 tablespoons white sugar
• 2 tablespoons olive oil
• 4 teaspoons honey
• 1 tablespoon cider vinegar
• 1 teaspoon lemon juice
• 2 cups torn salad greens
• 1 avocado - peeled, pitted and sliced
• 10 strawberries, sliced
• 1/2 cup chopped pecans

DIRECTIONS

1. In a small bowl, whisk together the sugar, olive oil, honey, vinegar, and lemon juice. Set aside.
2. Place the salad greens in a pretty bowl, and top with sliced avocado and strawberries. Drizzle dressing over everything, then sprinkle with pecans. Refrigerate for up to 2 hours before serving, or serve immediately

Great Menu

09:15, Saturday, June 30, 2007 .. Posted by AStitchinThyme

Your family is blessed!