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M A I N C O U R S E
Zucchini Stroganoff
1/2 lb. ground beef
1/4 c. onion, chopped
1/2 can mushroom soup
1 c. egg noodles
1 c. sliced zucchini
seasoned salt and pepper
1/2 tsp. chervil or basil
2/3 c. sour cream
Place ground beef and onion in a 10-inch skillet. Cook until beef loses pink color. Spread over beef mixture, the mushroom soup, noodles, zucchini, and seasonings. Simmer covered until the noodles are done. Stir in sour cream and warm through.
Elaine Burke - Front Royal
Ham and Turkey Roll-Ups
Serves 7-14
14 thin slices Ham
14 thin slices Turkey
14 think slices Swiss cheese
1 can (15 oz.) asparagus spears,
drained
1 can (10 3/4 oz.) cream of
mushroom soup
1 c. milk
3 tsp. Dijon-style mustard
1 jar sliced mushrooms, drained
For each roll-up, layer one slice each of ham, turkey and cheese. Place one large or 2 small spears of asparagus on cheese. Roll meat and cheese around asparagus. Place seam side down in a lightly greased 7 x 11 inch baking dish. You will need 2 baking dishes. In a medium bowl, combine soup, milk and mustard. Stir in mushrooms. Pour sauce over roll-ups. Bake in covered casserole in a 350 degree oven for 30 minutes. Uncover and bake 20 minutes longer or until heated thoroughly. Serve warm.
Donna Bockey - Strasburg
Husband’s Delight
1 1/2 lb. hamburger
1 tsp. salt
1 T. sugar
1/4 tsp. garlic salt
2 (8 oz.) cans tomato paste
1 (8 oz.) cream cheese
5 spring onions
1/4 tsp. pepper
1 (8 oz.) pkg. fine noodles
8 oz. sour cream
Brown hamburger, add garlic salt, salt, pepper, tomato sauce and simmer 15 minutes. In a separate bowl, mix cream cheese, sour cream and onions. Cook the noodles as directed. In a casserole place 3/4 of noodles, top with hamburger mixture, spread cream cheese and onion mixture over the meat. Top with remaining noodles, sprinkle with cheese; refrigerate over night and bake the next day at 325 degrees for 30 minutes or bring to bubbling stage.
Betty Carter - New Market
Chicken 'n' Dumplings
4 chicken breasts with skin
and bone
1 large onion, sliced
6 large carrots, peeled
4 parsley sprigs or
1 T. parsley flakes
2 bay leaves
2 1/2 tsp. salt
1/4 tsp. thyme
1/4 tsp. poultry seasoning
1/8 tsp. pepper
10 chicken flavor Bouillon cubes
water to cover chicken to boil
3 T. cornstarch mixed with
enough water to make paste
1 pkg Pillsbury buttermilk
biscuits, (4-pack)
Combine chicken, vegetables, seasonings and enough water to cover in large stock pot. Cook until vegetables are tender and chicken is done, about 30 minutes. Remove chicken and bay leaves. Remove skin and bones from chicken. Separate biscuits and cut lengthwise into four dumplings per biscuit. Drop biscuits into boiling broth. Return chicken pieces to pot. Mix cornstarch and water. Blend well. Add cornstarch mixture to pot. Reduce heat. Broth will thicken to gravy consistency.
Doris Dodson Smedley -
Front Royal
Hot Chicken Salad
Serves 8-12
Boneless, Skinless Breasts (3)
1/2 pound thin egg noodles, cooked
1 c. sour cream
1 c. Hellman’s Mayonnaise
2 c. cottage cheese
1/2 c. thinly sliced celery
1/3 c. minced onion
salt and pepper to taste
Grated American or Cheddar cheese
Boil the chicken breasts; cut up or pull apart mouth - size pieces. After draining water from egg noodles, toss all ingredients into two flat casserole dishes. Bake 350 degrees oven for 45 minutes. Sprinkle grated cheese over top for last 10 minutes. Garnish with green pepper slices if desired.
Mrs. Billie Cummings - Woodstock
Chicken with Walnuts
Serves 4
1 tsp. salt
1/2 tsp. ground ginger
1 tsp. sugar
3 T. soy sauce
2 cloves garlic (minced)
2 large chicken breasts, boned,
skinned and cut into bite-size
pieces
3 T. cooking oil
1 c. English walnuts
1 T. cornstarch
1 c. water
Combine salt, sugar, ginger, soy sauce and garlic in bowl. Blend well. Mix in chicken. Let stand for 20 minutes. Stir occasionally. Heat cooking oil in a wok over high heat. Add English walnuts. Stir fry for 1 minute. Remove walnuts from wok with slotted spoon. Set aside. Add marinated chicken mixture to the hot oil. Cook 5 minutes, stirring constantly. Blend cornstarch and water, add to wok, cook, stirring until thickened, simmer 2 minutes longer, without stirring. Mix in walnuts. Serve over rice or Chinese noodles. Can add snow peas, broccoli, or spinach.
Elaine Burke - Front Royal
Money’s Worth Meatloaf
1 1/2 lbs. lean ground beef
1/2 c. soft bread crumbs
2 eggs
1 pkg. (6 oz.) Italian salad
dressing mix
1/2 c. water
1 tsp. curry powder
2 c. Pepperidge Farms herb
stuffing mix
1/2 c. mayonnaise
1/2 c. finely chopped celery
1/2 c. apricot jam (melted)
Combine first 4 ingredients. Press out into 8 x 10 rectangle. Bring water to boil. Add next 4 ingredients. Toss well. Place in strip down center of meat.
Ease meat over stuffing. Seal edges. Place seam side down on foil covered baking pan. Chill 1 hr. Bake in 350 degrees oven for 40 minutes. Baste frequently with jam.
Carol Bugg - Upperville
Crock Pot Pizza
1 lb. ground chuck
1 onion
3 c. cooked rigatoni
1 pkg. pepperoni
1 large jar extra chunky spaghetti
sauce (32 oz.)
2 large pkgs. shredded mozzarella
cheese (8 oz.)
Sauté ground chuck and onion. Make three layers of ingredients with meat on bottom to cheese on top in crockpot. Slow cook for 5 hours.
Linda Bott - Strasburg
Chili Con Carne
Serves 4
1 lb. ground beef
1 large onion, chopped
3 c. cooked pinto beans
3 1/2 c. canned tomatoes
1-2 T. chili powder
2 tsp. salt
1/2 tsp. pepper
1 garlic clove, finely chopped
Fry meat and onion until browned. Add remaining ingredients. Cover and simmer slowly for one hour.
Edna Patterson - Maurertown
Hamburg Quiche
9 inch pie shell
1/2 lb. hamburger
1/2 c. mayonnaise
1/2 c. milk
1/3 c. chopped scallions
(I use onion)
1 T. cornstarch
3/4 c. Swiss cheese, grated
3/4 c. Cheddar cheese, grated
3 eggs
1 can mushrooms, optional
1 can diced green chilies, optional
Brown meat and drain. Blend mayo, milk, eggs, scallions and cornstarch in food process. (I use the food processor to chop up the onions in this step). Add meat, cheeses and optional ingredients. Pour into pie shell and bake 350 degrees for 40 minutes. Reheats well.
Becky Franks - Front Royal
Shrimp & Green Chilies
in Corn Crepes
Cream Sauce:
2 T. butter
1/2 c. minced onions
2 T. flour
1 c. Whipping Cream
1/4 tsp. salt
1 1/2 lbs. shrimp, peeled &
deveined
2 (4 oz.) cans diced green chilies
1/4 c. minced garlic
1 c. chicken broth
1 c. sour cream
1/4 tsp. fresh ground pepper
2 1/2 c. Sharp cheddar cheese,
grated
Corn Crepes:
1 1/4 c. milk
3/4 c. yellow corn meal
2 eggs
1/3 c. flour
1 tsp. salt
4 T. melted butter
Sauce: Melt butter over low heat. Add chilies, 1/2 c. onions and garlic. Cook until onion is soft. Add flour and cook 3 minutes. Mix broth, increase heat and bring to boil, stirring constantly. Reduce heat and simmer until sauce is smooth, stirring constantly 3-5 minutes. Add cream and simmer till thick (about 2 minutes). Stir in sour creak, salt and pepper and remove from heat. Set aside 6 shrimp for garnish and coarsely dice the remaining shrimp. Combine shrimp, 1 c. sauce and 1 c. cheese in medium bowl. Generously butter a 9x13 pan. Spoon 2 T. shrimp mix on lower third of corn crepe and roll, tucking ends under. Arrange seam side down in buttered pan. UP TO THIS POINT IT MAY BE MADE A DAY AHEAD AND REFRIGERATED. Let stand 1 hour at room temperature if refrigerated before continue. Rewarm over medium heat, remaining sauce and pour over crepes. Sprinkle with cheese and bake 15 minutes at 350 degrees. Press reserved shrimp into sauce. Bake until shrimp turns opaque, about 5 minutes. Let cool 3 minutes and garnish with 2 T. ground onions and serve.
Corn crepes:
Blend milk, cornmeal, eggs, flour, sugar, salt and 2 T. butter until smooth. Let stand 20 minutes. Cook crepes. These may be made a day ahead and stacked between sheets of waxed paper. Cover and refrigerate.
Becky Franks - Front Royal
Barbequed Cajun Spareribs
2 c. catsup
3/4 c. vinegar
1/4 c. honey
2 tsp. Worcestershire Sauce
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. white pepper
1/4 tsp. chili powder
4 lbs. pork spareribs trimmed
2 tsp. unseasoned 100 % natural
meat tenderizer
Preheat oven to 350 degrees. In a medium bowl combine first 8 ingredients; set sauce aside. Moisten spareribs with water; sprinkle tenderizer evenly on all sides. Pierce with fork (use no salt). Place ribs in a roasting pan, baste with half the sauce. Bake uncovered 2 hours or until tender, basting occasionally with remaining sauce.
Debbie Smith - Front Royal
Lazy Day Beef Stew
Serves 6
2 lbs. stew beef
4 large carrots, cut into pieces
1 can (10 3/4 oz.) tomato soup
1 or 2 bay leaves
3-4 medium potatoes -
cut into quarters
1 c. red cooking wine
2 onions, thinly sliced
1 pkg. (10 oz) frozen peas
1 c. fresh mushrooms, sautéed in
butter and drained, or 1 can
(6 oz.) drained (Optional)
Grease a large casserole dish. Add beef, carrots, soup, bay leaf, potatoes, 1/2 c. wine and onions. Cover and bake at 275 degrees for
4 hours. Remove from oven and stir (meat will be a little dry). Add peas (still frozen), mushrooms, if using and remaining 1/2 c. wine and
if necessary a little water. Cook for 1 hour longer. Remove and discard bay leaf.
Sharon Lutz-Henson - Strasburg
Bundles of Burger
Serves 10
2 lbs. ground beef
2/3 c. milk
2 c. herb-seasoned bread stuffing
2 c. (10 3/4 oz. each) condensed
cream soup (mushroom, celery or
your choice)
4 tsp. Worcestershire Sauce
2 tsp. ketchup
Mix beef with milk. Divide into 18 patties. On waxed paper, flatten each patty to form a 6 inch circle. Pat equal amounts of stuffing in center of each. Draw edges over stuffing and seal. Place in a 3 quart casserole dish. Combine soup, Worcestershire sauce and ketchup and heat gently until smooth and bubbly. Pour over meat. Bake uncovered at 350 degrees for 45-50 minutes.
Sharon Henson - Strasburg
Dad’s Meatloaf with Tomato Relish
Tomato Relish:
Extra Virgin Olive Oil
2 tomatoes halved, seeded, diced
1 onion, finely diced
1/4 c. chopped flat leaf parsley
2 garlic cloves, minced
1 (12 oz.) bottle ketchup
2 bay leaves
1 T. Worcestershire
2 red bell peppers, finely chopped
Salt and pepper
Meatloaf:
3 slices white bread, crusts
removed, torn into chunks by
hand
1/4 c. whole milk
Leaves from 2 fresh thyme leaves
1 1/2 lbs. ground beef
Salt/pepper
1 pound ground pork
3 to 4 bacon slices
2 eggs
Preheat oven to 350 degrees. Sauté onions, garlic, peppers; add tomatoes. Add rest of relish ingredients. Remove from heat. Makes about 4 c. Soak bread in milk. In large bowl put the rest of the ingredients. Gently mix. Add bread, eggs, 1 1/2 c. tomato relish, thyme, salt and pepper. Place in casserole dish and even out. Put on 1/2 c. relish and then place bacon strips on. Bake for 1 - 1 1/2 hours. Remove from oven. Let it cool a little. Serve with last of relish.
Reverend Margaret Mitchell -
Front Royal
Crockpot Corned Beef and
Cabbage
4 1/2 lbs. Corned beef brisket
2 medium onions, quartered
1 cabbage head cut in small wedges
1/2 tsp. pepper
3 T. vinegar
3 T. sugar
2 c. water
Combine ingredients in crockpot with cabbage on top. Cut meat to fit, if necessary. Cover and cook on low 10-12 hours; high 6-7 hours or auto 6-8 hours.
Reverend Margaret Mitchell -
Front Royal
Delicious Meat Loaf
Serves 4
1 lb. ground chuck beef
1 c. drained, canned tomatoes,
diced
1/2 c. instant dry milk
1/3 c. quick-cooking oatmeal
1 tsp. salt
1/4 tsp. black pepper
Mix until well blended. Place in a loaf pan. Bake in a moderate oven at 350 degrees for about 40 minutes. Cool for 5 minutes before removing from pan. Slice and serve. Garnish with sliced olives and parsley.
Edna Patterson - Maurertow
Beefy Biscuit Casserole
1 - 1.2 lbs. lean ground beef
1/2 c. chopped onion
1/4 c. chopped green pepper
1 c. tomato sauce
2 tsp. chili powder
1/2 tsp. garlic salt
1 (8 oz.) can of biscuits
1 1/2 c. shredded cheddar cheese
1/2 c. sour cream
1 slightly beaten egg
Brown beef, onion and green pepper; drain if necessary. Stir in tomato sauce, chili powder, and garlic salt. Let this simmer while preparing biscuit dough.
Biscuit Dough:
Separate biscuits into 20 pieces. Place 10 pieces of dough on the bottom of an ungreased square 8 or 9 inch dish. Combine 1/2 c. cheese, sour cream, and egg; mix well. Stir in sour cream mixture into meat mixture and spoon over the biscuits. Arrange the remaining biscuit layers on top. Sprinkle with cheese. Bake until biscuits are a deep golden brown.
Mary Ann Williams - Strasburg
Chicken in Lemon,
Mushroom & Wine Sauce
Serves 4-6
6 chicken breasts, skinned, boned
and halved
1/2 c. butter
salt and pepper
1/4 c. cooking sherry
2 tsp. lemon rind
2 T. fresh lemon juice
1 c. fresh sliced mushrooms
1 c. heavy cream
Parmesan cheese
Parsley
Saute chicken breasts in butter until browned. Salt and pepper chicken and place it in a glass 8x12 sprayed baking dish. Add sherry, lemon rind, lemon juice and mushrooms to skillet and stir for a few minutes. Continue stirring and slowly add cream to sauce. Remove from heat and pour over chicken. Sprinkle cheese over breasts and bake 350 degrees for 20-25 minutes. Sprinkle parsley on top of cheese. Watch closely the last 5-10 minutes.
Mary Ann Williams - Strasburg
Hamburger Specials
1 loaf frozen bread
1 lb. hamburger
1/2 onion, chopped
4 slices cheese
(Hot sauce, if desired)
Remove bread loaf from freezer in morning, removing from package. Let thaw & rise in greased loaf pan. When read to use, cut in 4 balls.
Brown hamburger and onion. drain - let cool. Using rolling pin, flatten four dough balls. Place cooled hamburger, onion, and one slice of cheese on each flattened dough ball. Splash on hot sauce, if desired. Then, fold dough up and around meat mixture to form a ball. Place seam-side down on greased cookie sheet. Brush tops with melted butter. Bake at 350 degrees for 30 minutes until golden brown and bottoms done.
Tamara Foster - Woodstock
Chicken Pie
1 loaf bread, crumbled
1/4 c. melted butter
1/2 T. flour
1 c. chicken broth
1 tsp. parsley
1/2 tsp. sage
5 eggs, separated
1 qt. milk
1 c. chicken (shredded)
Combine bread, parsley, butter, sage and salt; mix well. Beat egg yolks and flour, add milk and broth. Beat egg whites and fold in last. Fill baking pan with alternate layers of chicken and filling. Pour liquid over top and bake 350 degrees for 45 minutes.
Louise Clatterbuck - Front Royal
Lemon Chicken with Thyme
Serves 4
3 T. flour
1/2 tsp. salt
1/4 tsp. pepper
4 skinless, boneless
chicken breast
halves (1 lb. total)
2 T. olive oil
1 medium onion
1 Tablespoon margarine
1 c. chicken broth
3 T. lemon juice
1/2 tsp. thyme
Lemon wedges (optional)
2 T. chopped parley (optional)
Combine the flour, salt and pepper in a plastic or paper bag. Add the chicken and shake to coat lightly. Remove chicken and reserve the excess seasoned flour. In a large skillet, warm 1 T. of the oil over medium heat. Add chicken and brown on one side about 5 minutes. Add the remaining 1 T. oil, turn chicken and brown well on the second side, about 5 minutes longer. Transfer chicken to a plate and set aside. Coarsely chop the onion. Add margarine to the skillet. When melted, add onion and cook, stirring until softened, 2-3 minutes. Stir in the reserved seasoned flour and cook, stirring until the flour is completely incorporated, about 1 minute. Add the broth, 2 T. of the lemon juice and the thyme and bring the mixture to a boil, stirring constantly. Return the chicken to the skillet, reduce the heat to medium-low and put lid on skillet. Cook until the chicken is tender, about 5 minutes. Put chicken on platter or 4 plates. Stir the remaining 1 T. lemon juice into the sauce in the skillet and pour over the chicken. Serve with lemon wedges and a sprinkling of parsley, if desired. Steamed broccoli goes well with this dish.
Mary Sue Collins - Edinburg
Beef Stroganoff
1 lb. fresh mushrooms, sliced
2 large onions, chopped
4 lbs. round steaks, 1/4 “ thick
flour
2 tsp. salt
2 cans beef stock
1 or 2 c. sour cream
1 stick butter
1/4 tsp. black pepper
2 T. chopped parsley
Saute mushrooms and onions in 2 T. butter and remove from pan. Cut meat into thin strips. Melt 6 T. butter in heavy skillet. Coat meat with flour and brown in butter. Add salt, pepper and stock. Simmer, stirring occasionally, about 1 1/2 hours. Add mushrooms, onions, parsley and sour cream. Serve over noodles or rice. Season to taste. If a thick gravy is desired, add flour and water paste.
Brigitte Smith - Edinburg
Chicken Alfredo
4 boneless chicken breast
1 pt. Half & Half milk
1/4 c. shredded Parmesan cheese
1/4 c. white wine
salt & pepper to taste
Angel hair pasta (cooked according
to directions on box)
1/2 stick real butter
2 T. flour
Brown chicken breast slowly in butter until done. Take our chicken, Deglace pan with wine; add flour. Stir until blended. Slowly add milk to heat (Do not boil) Add cheese and salt and pepper. Mix well. Return chicken to mixture, Serve with angel hair pasta. Garnish with parsley. Serve with hot garlic bread and wine.
Keith Menefee - Front Royal
Chicken Marsellaise
1 (2 1/2 - 3 lb.) chicken, cut up
1 bottle Catalina Dressing
1 (16 oz.) can diced tomatoes
1 onion
1 tsp. salt
1/2 tsp. celery seed
1/2 tsp. pepper
1/4 c. red wine
2 T. flour
Brown chicken in large skillet. Add 3/4 c. Catalina Dressing, tomatoes, sliced onions and seasonings. Cover and simmer 45 minutes. Remove chicken and vegetables. Add wine to flour in small bowl. Stir until well blended, Gradually add flour mixture to hot liquid in pan. Cook, stirring constantly. Put chicken and vegetables back into pan, stirring until thickened.
Keith Menefee - Front Royal
Chili Dogs
1 lb. ground beef
1/2 bottle chili sauce (approx. 6 oz.)
1 onion, chopped fine
1 tsp. salt
1 tsp. sugar
2 tsp. chili powder
1 T. prepared mustard
1 T. lemon juice
Mix all ingredients together (do not brown ground beef first) and cook until ground beef is cooked through. If desired, add hot dogs to cooked mixture until hot dogs are heated or grill hot dogs. Spread layer of chili sauce in hot dog bun, add hot dog and then another layer of chili sauce. Add other condiments (such as chopped onion, grated cheese, etc.) if desired.
Doris Dailey - Markham
Salmon & Spicy Chile Sauce w/Pineapple Salsa
1/4 c. mayonnaise
1 1/4 tsp. chopped canned chipotle
chilies in adobo sauce
1 c. diced cored fresh pineapple *
2 T. Ginger preserves or orange
marmalade
1 T. Fresh lime juice
1 tsp. Fresh peeled ginger
2 T. chopped fresh cilantro
4-6 oz. salmon filets (w/skin) **
2 T. olive oil
Mix mayonnaise with chipotle peppers in small bowl. I use an emulsion blender to thoroughly chop & blend. In separate bowl, mix pineapple, ginger, preserves, lime juice and cilantro… season with salt & pepper and set aside.
Brush salmon with olive oil, salt & pepper. Heat large heavy skillet over med high heat. Add salmon and sauté just until opaque in the center, about 5 min. on each side. Be careful not to over-cook. Transfer fish to plates. Spoon chile mayonnaise over. Serve with pineapple salsa on the side.
*Can use crushed pineapple,drained
**Salmon can be skinless
Lloydine J. Morgan - Woodstock
Not Grilled Grilled Cheese
Take 2 pieces of bread and put them in the toaster. After toast pops up, take one piece of American cheese and put it between the pieces of toast. Put the sandwich in the microwave for 20 seconds. Be careful, it will be hot!
Andrew Moomaw - Edinburg - Age 8
Chipotle Grilled Pork Tenderloin w/Strawberry-Avocado Salsa
1/4 c. minced chipotle chili
(canned in adobo sauce)
3 T. fresh lime juice
1 1/2 c. sliced onion
2 garlic cloves, crushed
3 (1 lb. trimmed) pork tenderloins
(can use thinly cut pork chops)
1 tsp. salt
Salsa:
5 c. quartered strawberries
(about 2 qts.)
1 1/3 c. chopped, peeled avocado
(1 large)
1/4 c. thinly sliced green onion
1/2 c. chopped fresh cilantro
3 T. fresh lime juice
1/2 tsp. salt
Combine 1st 4 ingredients in large ziploc plastic bag. Add pork; seal and marinate in refrigerator 2 hours turning bag often. Prepare to grill. Discard marinade, sprinkle pork with 1 tsp. salt. Place on oil coated rack- grill 20 minutes or temperature of 155 degrees. Let stand 10 minutes. In med. bowl, combine strawberries and remaining ingredients; toss gently. Serve with pork.
Lloydine J. Morgan - Woodstock
Chicken Bake
1 lb. boneless skinless chicken
breast, cubed
1 medium onion, chopped
2 medium zucchini, cut into
1/8 inch slices
1/2 c. uncooked orzo pasta
1/2 c. water
2 medium Roma tomatoes,
chopped
1 jar (26 oz.) roasted tomato and
garlic pasta sauce
2 c. shredded mozzarella
cheese (8 oz.)
1 tsp. Italian seasoning
6 sheets frozen phyllo pastry
(14x9 inch thawed from 1 lb. box)
3 T. butter, melted
Heat oven to 400 degrees. Spray 3 qt. casserole with cooking spray. In a 12-inch non-stick skillet, cook chicken over medium heat 8-10 minutes, stirring occasionally. Stir in onions, zucchini, pasta and water. Cook 5-6 minutes, stirring until vegetables are crisp tender. Stir in tomatoes, pasta sauce, cheese and Italian seasoning. Spoon mixture into casserole. Brush top of each phyllo sheet with melted butter. Crumble each phyllo sheet and place on top of chicken mixture. Bake uncovered 20-30 minutes or until phyllo is golden brown.
Esther Strosnider - Middletown
'Sun City Specials'
2 loaves party rye (cocktail size)
1 1/2 lb. Hot sausage
1 lb. ground beef or turkey
1 lb. Velvetta cheese
1 T. oregano
1/2 T. garlic powder
1 T. Worcestershire sauce
Brown and crumble meat; drain well. Add velvetta and stir; add seasonings. Stir until cheese is melted. Spread about 2 T. of mix on each slice of cocktail rye. Either heat till “toasty” in 425 degree oven on baking sheet OR freeze in layers on cookie sheets and then transfer to freezer bags to bake later. Great with soup or as a Hot winter appetizer. Good for at least 6 months in freezer.
Virginia Iden - Berryville
Ham & Swiss Casserole
Serves 6-8
1 pkg. (8 oz.) medium noodles,
cooked and drained
2 c. cubed fully cooked ham
2 c. (8 oz.) shredded Swiss cheese
1 can (10 3/4 oz.) condensed cream
of celery soup, undiluted
1 c. (8 oz.) sour cream
1/2 c. chopped green pepper
1/2 c. chopped onion
In a greased 13x9 baking dish, layer a third of the noodles, ham and cheese. In a small bowl, combine soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350 degrees for 40-45 minutes or until heated through.
Polly Burkholder - Star Tannery
Sausage Potato Casserole
Serves 4-6
1 lb. bulk pork sausage
1 can (10 3/4 oz.) condensed cream
of mushroom soup, undiluted
3/4 c. milk
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. pepper
3 c. thinly sliced peeled potatoes
(about 1 1/4 lbs.)
In a large skillet, cook sausage until no longer pink; drain. In a bowl, combine soup, milk, onion, salt and pepper. In an ungreased 11x7 baking dish, layer half the potatoes, soup mixture and sausage; repeat layers. Cover and bake at 350 degrees for 1 1/2 hours or until the potatoes are tender. Uncover and sprinkle with cheese; return to the oven until the cheese is melted, about 5minutes.
Polly Burkholder - Star Tannery
Lasagna Basket
Serves 4-6
1 loaf of Italian Bread
1/2 c. butter, softened
3 T. fresh minced garlic OR
2 T. garlic salt
1/2 c. Parmesan Cheese
4-6 c. spaghetti sauce of
your choice
1/2 lb. ground beef
2-3 c. Rocotta Cheese
1 1/2 c. uncooked Ditalina pasta or
other small pasta
1 c. grated Mozzarella cheese
Make a serving bowl out of the bread:
Slice a “V” into the top of the Italian Bread - about 3” wide at the top. Stop at about 1 inch from the bottom. Leave about 1” uncut at end. Scoop out bread along the sides, leaving them about 1” thick. Spread softened butter onto the inside of the loaf; spread garlic onto the softened butter. Bake 425 degrees until lightly crisp.
Brown hamburger in a frying pan. Drain fat from hamburger and return to pan. Add 2-3 c. spaghetti sauce to meat and simmer. Cook Pasta as directed and add to meat sauce in pan.
Prepare Loaf:
Spread a layer of pasta mixture in bread bowl. Spread half of the Ricotta cheese onto pasta add a second layer of pasta and cheese. If the loaf is large enough and there is enough filling, add a third layer. Let sit for 10 minutes. Slice thickly and serve with remaining sauce.
Joseph Ziemer - Strasburg
Beef and Cabbage Stew
Serves 6-8
1 lb. ground beef
1/2 c. chopped onion
2 cans (16 oz.) each kidney beans,
rinsed and drained
1 can (14 1/2 oz.) beef broth
1 can (16 oz.) crushed tomatoes
4 c. chopped cabbage
1/2 tsp. dried basil
1/2 tsp. dried marjoram
1/2 tsp. dried thyme
1/2 tsp. salt
1/8 tsp. pepper
In a Dutch oven, cook beef and onion until meat is browned and onion is tender; drain. In a small bowl, mash 1/4 c. beans with 1/4 c. beef broth. Add to Dutch oven with remaining beans and broth, tomatoes, cabbage and seasonings. Cover and simmer for 30 minutes or until the cabbage is tender.
Harold Wager - Front Royal
Pork Chops and Stuffing
Serves 4-6
1 pkg. (6.9 oz.) pork flavor
stuffing mix
4-6 pork chops
1 can (10 3/4 oz.) condensed cream
of mushroom soup
1/3 c. sour cream
Prepare stuffing according to package directions. Meanwhile brown the pork chops, drain and place in a greased baking dish. Combine soup and sour cream, pour over chops. Top with stuffing. Baked, uncovered at 350 degrees for 30-35 minutes.
Joyce Hamrick - Woodstock
Sour Cream Chili Bake
1 lb. ground beef
1/4 c. chopped onion
1 can (15.25 oz.) black beans
1 can (15 oz.) tomato sauce
1 envelope (1 1/4 oz.)
Taco seasoning mix
1 c. (4 oz.) shredded
Cheddar cheese
3 1/2 c. corn chips
1 1/4 c. sour cream
Cook ground beef and onion until meat is browned and onion is tender; drain. Stir in beans, tomato sauce, taco seasoning mix and 3/4 cup cheese. Sprinkle 2 1/2 cups corn chips in bottom of an 8x8x2 inch baking dish. Cover with beef mixture. Bake at 350 degrees for 20-25 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. Bake 3-4 minutes longer.
Jeanette Guess - Edinburg
Savory Pot Roast with
Fall Vegetables
Serves 4
2-3 lb. chuck roast
1/2 c. onion, sliced
1/2 c. celery, sliced
1 bottle beer
2 c. beef broth
1 can cream of mushroom soup
1/2 lb. new potatoes, rinsed
1/2 lb. turnips, cleaned and peeled
1/2 lb. carrots, peeled and cut
into 1” slices
1 c. button mushrooms, cleaned
sea salt and black pepper to taste
Preheat oven to 350 degrees. Pat beef dry and season with salt and pepper. In a large pan, sauté over high heat, sear beef on all sides until well browned. Remove from pan and set aside. Add onion and celery and sauté over high heat until vegetables begin to caramelize. Deglaze with beer and beef broth. Bring to a boil. Add cream of mushroom soup. Bring to a boil and return meat to the pot. Place in the oven. Cook for 3 1/2 - 4 hours. 30 minutes before beef is finished, add carrots and turnips. 20 minutes before beef is finished add potatoes. 10 minutes before beef is finished, add mushrooms. To serve, remove meat from pot and strain vegetables. Place pot over high heat and reduce liquid by half. Thicken with a mixture of 1 T. cornstarch and 1 T. water if necessary. Check seasoning. Place meat on large platter and surround with vegetables. Cover all with the gravy and serve immediately.
Daniel Harman - Philadelphia, PA
Peppercorn Crusted
Pork Tenderloin;
Chunky Home-style Mashed Potatoes, Buttered Green Beans
Serves 4
Blended oil or vegetable oil
1-3 lb. pork tenderloin, trimmed
of silverskin
1 c. mixed peppercorns, crushed
1 lb. Yukon gold potatoes,
cut into large chunks
1 lb. Russet potatoes,
cut into large chunks
1 lb. + 1/2 c. butter
1 qt. heavy cream
1 1/2 c. trimmed French
green beans
sea salt and white pepper to taste
Preheat oven to 350 degrees. Place peppercorns on a clean flat surface and roll tenderloin around until covered. Sprinkle with salt and set aside. In a large saute pan, over high heat, sear tenderloin on all sides in oil until golden brown. Once seared, place in oven and roast for 45-50 minutes or until a thermometer reads 150-155 degrees. While pork is cooking, place potatoes in a large pot and cover with cold water. Bring to a boil and allow to simmer until fork tender. Combine cream and 1 lb. butter in a small saucepan and heat. Keep warm. Drain potatoes and mash. Add cream and butter mixture and season with salt and pepper. Cover and keep warm. Set aside. Bring a small pot of water to a boil. Add 2 T. salt and then blanch green beans until tender, 3-5 minutes. Remove and place in an ice bath. Remove pork tenderloin from oven and allow to rest for about 10 minutes. To serve: Melt 1/2 c. butter in a large saute pan and add beans. Season with salt land pepper and set a side. Cut tenderloin into portions, about 1/4 to 1/3” thick slices. Place a spoonful of potatoes in the middle of the place. Shingle pork tenderloin around from slightly leaning on mashed potatoes and place beans on the side. Serve immediately.
David Harman - Philadelphia, PA
Hamburger Stroganoff
Serves 4-6
1/2 c. minced onion
1/4 c. butter
1 lb. ground beef
2 T. flour
1 tsp. salt
1/4 tsp. pepper
1 (10 3/4 oz.) can cream of
chicken soup
1 c. sour cream
Saute onions in butter. Stir in meat and brown. Stir in flour, salt and pepper; cook 5 minutes. Stir in soup. Simmer uncovered 10 minutes. Stir in sour cream, heat through. Serve with cooked noodles.
Jeanette Guess - Edinburg
Chicken Noodle Casserole
1 small boneless chicken breast,
cooked and cut up
4 c. cooked noodles
1 can cream of mushroom soup
1/2 c. milk
1/4 c. minced onion
1/4 c. chopped green pepper
1 1/2 T. margarine
Brown onion and green pepper in margarine. Mix all ingredients together. Put in buttered casserole dish and top with 1 c. grated cheddar cheese. Bake in 350 degree oven for 35 minutes.
Millie Gill - Woodstock
Tetrazzini
5 1/2 c. turkey or chicken cooked
2 onions, chopped
2 tsp. salt
1/4 tsp. pepper
1 lb. box spaghetti cooked
1/2 c. butter
1 T. lemon juice
1/2 c. flour
1/4 tsp. nutmeg
paprika
1 c. milk
3 c. chicken broth
Parmesan Cheese
Place cooked spaghetti in 13x9 greased pan. Cook onion in butter 3-4 minutes; add lemon juice. Stir in flour, salt and nutmeg, blend until smooth. Stir in milk, then add meat. Heat through. Spoon mixture over spaghetti; sprinkle with Parmesan cheese and paprika. Bake 350 degrees for 20 minutes or until bubbly.
Laura Ritenour - Middletown
Free-Form Wild
Mushroom Ravioli with
Lemon Thyme Cream
Serves 4
1 lb. flour
6 extra large eggs
2 lb. mixed wild mushrooms
(crimini, shitake, chanterelle,
oyster, etc.)
2 large cloves garlic; crushed and
finely minced
1 large shallot, finely minced
2 sprigs lemon thyme OR
2 sprigs thyme and
1 tsp. lemon zest
Extra virgin olive oil
1 qt. heavy cream
2 T. finely chopped parsley
1/4 c. tomato, diced into 1/4 inch
1/4 c. chives; trimmed from the
tips, about 4 “ in length
sea salt and white pepper to taste
In a food processor, combine flour and eggs. Pulse until mixture resembles coarse bread crumbs. Tilt onto a board or a large enough space to work with and knead for about 10 minutes; unless you have a stand mixer that can handle the work. The dough will be ready when it is smooth and doesn’t crumble. Place in refrigerator to relax the gluten for about 30 minutes. Get a large pot of water boiling and add enough salt to make water taste salty. Using a pasta machine, roll out pieces of the dough until desired thickness (I like between 6 and 7, but go as fine or as thick as you prefer.) Cut into 4”x4” squares and lightly dust with flour to prevent sticking. Make 8 total. Place a large sauté pan over medium high heat. Add 2 T. olive oil and cook mushrooms until they release their juices and shrink by about 50 percent. Add shallot and garlic and gently sauté for 2 minutes. While the mushrooms are cooking, place the cream and thyme in a small sauce pan over medium high heat and reduce by half. Strain and keep warm. When mushrooms are almost done, ad cream to pan and season with salt and pepper. To assemble: Boil pasta squares and allow to cook, about 3 minutes. Place 2 T mushroom mixture in the middle of a plate. Place one pasta sheet on top. Place another 2 T. of mushroom mixture on top and place one more pasta sheet. To garish, mix tomatoes and parsley in a small bowl. Mix with olive oil and season with salt and pepper. Place 1 T. tomato mixture on top of ravioli and lean 3 chives against. Serve immediately.
Daniel Harman - Philadelphia, PA
Chili
1 lb. hamburger
1 (16 oz.) can light red kidney
beans
1 (16 oz.) can dark red kidney
beans
1 (16 oz.) jar salsa - medium or hot
1 small can tomato sauce
3 tsp. chili powder
2 tsp. cumin
1 tsp. chopped garlic or to taste
1/4 tsp. black pepper
1/2 tsp. salt
1/8 tsp. cayenne pepper
Cook hamburger; drain and add salsa, beans, tomato sauce, garlic an spices. Simmer 1-2 hours. Excellent served over angel hair pasta.
Laura Ritenour - Middletown
Ritz Cracker Chicken
1-3 lb. chicken (cut up)
1 stick margarine or butter
1/3 pkg. Ritz crackers
(crushed fine)
Dip chicken in melted butter and roll in Ritz crackers. Place in shallow, foil lined baking pan. Bake at 350 degrees for 45-60 minutes.
Emma Wagner - Woodstock
Deviled Ham Loaf
2 c. ground ham
1 c. soft bread crumbs
3 T. mustard
2 T. horseradish
1 small onion, minced
1/4 tsp. Tabasco sauce
1/2 tsp. salt
1/8 tsp. pepper
1 egg, beaten
1/4 c. water
1/4 c. catsup
Combine all ingredients and blend well. Put into a greased loaf pan or baking dish and bake for 40 minutes at 350 degrees. Slice and serve hot.
Carol Boyer - Fort Valley
Taco Salad
1 lb. ground beef, cooked and
drained
1 small can light red kidney beans,
drained
1 head lettuce, spine removed and
diced
1 medium onion, diced
2 large tomatoes, diced
1 (8 oz.) pkg cheddar cheese, grated
1 pkg. taco seasoning mix, plus
3/4 c. water
1 bottle Thousand Island
Salad Dressing
1 bag Doritos, crushed
Brown ground beef in skillet. Drain. Add taco seasoning, add water. Cover and simmer about 15 minutes. Add kidney beans until heated through. Mix together lettuce, onion, tomato, cheddar cheese and Thousand Island Dressing in large bowl. Place these ingredients in salad bowls. Top with ground beef mixture and broken chips on top.
Doris Dodson Smedley -
Front Royal
Ham and Cheese
Mashed Potatoes
Serves 4-6
1 c, mashed potatoes
3/4 tsp. garlic salt
1 c. diced fully cooked ham
1 c. (4 oz.) shredded cheddar
cheese
1/2 c. whipping cream whipped
In a bowl, combine the potatoes and garlic salt. Spread into a greased 1 1/2 qt. baking dish. Sprinkle with ham. Fold cheese into whipping cream; spoon over ham. Bake, uncovered, 450 degrees for 15 minutes or until golden brown.
Louise Clatterbuck - Front Royal
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