3 large onions
1/4 lb. (1 stick) unsalted butter – you can try with less, I am going to next time
3/4 lb. rotini spiral pasta
1 can or 1 bag of sauerkrat
1 4 oz can of mushroom parts with juices
1 can of Cream of Mushroom soup (she used Campbell’s)
pepper and salt sprinkled in
Directions: Cook rotini. Dice all onions. Saute onions in butter until translucent. Combine pasta with onions and all other ingredients. Mix together. Put mixture in 9 X 13 baking pan. Bake in 350 degree oven for 30-40 minutes until heated thoroughly.
Warning: May lead diners to request real pierogi.
This is a delicious and family-friendly recipe that I found courtesy of the Food Network. It is super easy to make and the boys really wolf it down! I always add extra garlic to this recipe. I made it tonight because it is perfect for steaming up your kitchen on a chilly Fall night. Hopefully, the link will stay live because it is a top recommendation for a quick and easy favorite meal.
I made this recipe last night and I substituted mozzarella for the feta or Swiss cheese. I also did 2-4 garlic cloves minced and used A1 Steak Sauce instead of Dale’s because that is the brand we use in our home:
Hopefully, the author of the recipe won’t mind keeping this link alive because it is a VERY GOOD recipe for stuffed chops. I made it with this risotto:
http://tastykitchen.com/recipes/main-courses/broccoli-cheddar-risotto-2/This was also very good. I used all chicken stock while preparing. I also received criticism from my daughter – she said she’d like to try this with mozzarella in place of cheddar because a milder cheese might go better with the creamy risotto.
Hopefully, these chefs will allow us to keep the links live as I am suggesting their delicious recipes to you.
2 1/2 cups flour
1 cup sugar
1/2 tsp. salt
1/2 lb. butter or margarine
1/2 tsp. baking powder
1/2 cup milk
1 tsp. vanilla
1 can cherry pie filling
Crumble in bowl with fork: Flour, sugar, salt and 1/2 lb. butter or margarine. Crumble this mixture with a fork. Add 1/2 tsp. baking powder to this mixture. Reserve (set aside) 2 Tablespoons of this mixture in a small bowl.
In a separate bowl, mix to combine milk, eggs and vanilla. Add this liquid mixture to the large portion of the dry mixture. Mix.
Spread this batter into a GREASED 9 X 13 pan. Pour can of cherry filling on top. Then crumble 2 Tablespoons reserved over cherry filling. Bake for 45-50 minutes in a 350 degree oven until edges are brown.
Batter also makes blueberry muffins. Create batter as described and add 1 1/2 cups fresh blueberries. This will make 2 dozen muffins or 1 dozen muffins and an 8″ square blueberry cake. For just 1 dozen muffins, halve the batter/blueberry amount. Bake in 350 degree oven for 30-35 minutes or until edges are brown.
Grate 1 cup unpeeled zucchini and set aside.
In Mixing Bowl: Cream 1/4 lb. margarine and 1 cup sugar. Add 2 eggs and 1 Tbsp. Molasses.
In Separate Bowl: Mix together 1 1/2 cups flour, 2 tsps. Baking powder, 1/2 tsp. baking soda, 1/2 tsp. salt, 1/2 tsp. nutmeg, 1/2 tsp ginger OR Allspice., 1/2 tsp cinnamon. Combine well. Add this flour mixture to the sugar and margarine mixture in mixing bowl alternately with the grated zucchini. Mix well. Add raisins. (probably about 1 – 1 1/4 c. raisins, she didn’t say!). You could also add walnuts, if desired. Mix. Pour into greased loaf pan. Bake at 375 degrees for about 45-50 minutes till toothpick stuck in center of loaf is clean. No batter on it.
6-8 medium tart or cooking apples peeled and sliced
3/4 c. packed brown sugar, divided
1/2 c. all-purpose flour, divided
3/4 c. quick-cooking oats
3 tsp. cinnamon (I like cinnamon so to taste)
1/2 c. butter, cubed
Toss apples with 1/4 c. brown sugar and 2 tablespoons of flour; place in a greased 8 inch microwave safe deep-dish pie plate (or bowl). I sprinkled apples with cinnamon too. In a bowl, combine oats, 1-2 tsp. cinnamon and remaining brown sugar and flour. Stir well. Cut in butter until this mixture turns crumbly. Sprinkle mixture over apples. Cover with paper towel and microwave on high for 8-10 minutes depending on the wattage of your microwave. Apples will be tender when done.
5-6 peeled and sliced tart or cooking apples
1/4 c. – 1/2 c. water (add 1/4 to begin with and add water as you cook apples down)
Place 1/4 c. water in saucepan. Put apple slices in pan. Cook on medium heat to boil. Simmer apples in water. If water boils off, add water so apples do not burn. Apples will cook down and soften. Stir frequently. If you want more of a sauce, cook until soft and stir until completely cooked down. You may stop when applesauce reaches desired consistency. Add cinnamon to taste.