Ham Loaf

Ingredients
12 oz. ground pork
12 oz. ground ham
2/3 C breadcrumbs
3/4 C milk
1/4 C chopped onions
1/2 tsp. dry mustard


TOPPING
1/4 C ketchup
2 Tbsp. brown sugar
1 tsp. dry mustard

Directions

  1. Preheat oven to 350 degrees
  2. Combine all ingredients except the topping ingredients. put into a loaf pan or make a free form loaf and put on parchment paper on baking sheet.
  3. Combine topping ingredients and pour over loaf.
  4. Bake for 1 – 1 1/2 hours.

Pig Pickin’ Cake

Love the name and the cake! A cool and fruity cake for summer.

Ingredients
1 pkg. Butter Cake mix
1/2 C oil
3 eggs
1 8 oz. can mandarin oranges, remove 4 Tbsp. of the liquid
1 small box instant vanilla pudding/pie mix
1-20 oz. can crushed pineapple
12 oz. Cool Whip

Directions

  1. Preheat oven to 350 degrees. Grease and flour 3 – 8″ cake pans.
  2. Mix together cake mix, oil, eggs and mandarin oranges; beat with electric mixer for about 4 minutes.
  3. Pour into prepared pans. Bake for 15-20 minutes
  4. For frosting, combine pudding mix and pineapple and let stand for 5 minutes. Fold in Cool Whip.
  5. Frost in between layers and on sides and top. Decorate with another can of mandarin oranges and mint leaves. Make flowers with 3 orange sections and mint leaves with stems. Make a border of orange sections interchanged with a few mint leaves.

Santa Fe Chicken Chili

Ingredients
2# boneless, skinless chicken breast cut into 1/2″ cubes
4 med. sweet red peppers, diced
4 garlic cloves, minced
2 large onions, chopped
1/4 C olive oil
3 Tbsp. chili powder
2 tsp cumin
1/4 tsp cayenne pepper
28 oz. can diced tomatoes, undrained
2- 14 1/2 cans of chicken broth
2 – 16 oz. cans kidney beans, drained and rinsed
1-12 oz. jar salsa
1-10 oz. bag frozen corn
1/2 tsp. salt
1/2 tsp. pepper

Directions

  1. Saute chicken, peppers, garlic, onions, in olive oil till chicken is no longer pink and the veggies are tender.
  2. Add chili powder, cumin, and cayenne pepper. Cook and stir for 1 minute. Add tomatoes and broth and bring to a boil. Reduce heat; simmer uncovered for 15 minutes.
  3. Stir in beans, salsa, corn, salt and pepper. Bring to a boil again, reduce heat and simmer until chicken is tender.
  4. Makes 14-16 servings or 4 quarts.

Muffuletta

Susanne Delisle

A New Oreans famous sandwich. Mom loved it and was always excited when we made it or she found it in a restaurant. It’s traditionally made in a round loaf but they can be hard to find so a regular French bread is used here. If you can’t find some of the meats, you can substitute another kind of salami, pepperoni or bologna.

Ingredients
1 C Giardiniera (pickled vegetables)
6 queen-size, pimento stuffed green olives
10 queen-size black olives
1 Tbsp. capers
1/4 C roasted red peppers
2 Tbsp. parsley
1 clove garlic
1 Tbsp. red wine vinegar
3 Tbsp. olive oil
1 16 oz. loaf of French bread or if your lucky and find a round loaf
3 oz. thinly sliced capicola
3 oz. thinly genoa salami
3 oz. thinly sliced sweet soppresseta
6 oz. thinly sliced provolone

Directions

  1. Combine the first seven ingredients, in a food processor. Pulse until the ingredients are roughly chopped. Transfer to a bowl and add vinegar and olive oil and stir to combine. For best results, let the olive salad rest overnight. (I’ve have never been able to wait, it’s too good!)
  2. Slice bread in half and hollow out the top and bottom enough to make room for the ingredients. Divide the olive salad between the top and bottom of the loaf, making sure to include the juice. Layer the bottom with half the olive salad, alternating layers of meat, top with provolone cheese and rest of olive salad. Close the sandwich and press down lightly to compress.
  3. Preheat oven to 350 degrees. Place sandwich on baking sheet and bake 5-10 minutes, until the top is lightly browned. Cut in quarters and serve.

p.s. you don’t have to heat it, but that’s how I ate it in New Orleans and love it that way.

Roast Beef with Potatoes and Carrots


Ingredients
3 -pound boneless chuck roast
2 Tbsp. olive garden
Salt and pepper
1 large onion
3 cloves garlic, minced
1 (14.5) can beef broth
¾ cup dry red wine (optional)
2 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf
2 – pounds Yukon gold potatoes, cut into chunks
6 medium carrots. Peeled and cut into 1 ½ pieces
Water
Directions
1. Preheat oven to 275 degrees.
2. Heat olive oil in Dutch onion over medium-high heat. Season roast all over with salt and pepper, then add roast to pot and brown on all sides. About 2 minutes per side. Remove roast to plate, add onion to pan and sauté until they begin to brown, about 4 -5 minutes, adding garlic during last minute.
3. Return roast to pan, pour beef broth and wine over the roast. Add enough water to the pan so that the level of liquid comes ¾ of the way up the roast. Add thyme, rosemary and bay leaf to broth. Bring to a simmer, then cover pot with lid and transfer to oven and cook 2 hours.
4. Remove from oven and add carrots and potatoes to pot and season with salt and pepper. Return to oven and cook 1 – 1 ½ hours longer until roast and veggies are tender.
6. Remove roast and cut or shred into large pieces, while removing fat. Remove bay leaf and herb sprigs. Serves 6.

Rivel Soup

There are different ways to cook the beef for this recipe. I prefer using a crock pot and and transferring it to a large pot on the stove. I know it creates more dishes to clean, but the meat always comes out tender this way. So this recipe will be written for a crockpot. You can start it in a large pot on the stove and skip the crock pot. It’s a personal preference.
This is a difficult recipe to write out. It is a recipe that was given to me by Mom verbally and figuring out how to describe the steps to make it proved to be tough! The nice thing about this soup is it very forgiving. You can add as much water as you want, just add enough bouillon, salt and pepper to adjust for taste. Also, if you want, you can always make more rivels in a separate pot in beef broth. I don’t recommend making more in the original soup, as you will cook the potatoes to mush.

Ingredients
1 pound beef, Mom used chuck roast. Stew meat or round steak work very well
6 potatoes, peeled and cut into bite-size pieces
1 onion, chopped
salt and pepper to taste
Beef bullion
6 eggs whipped with a teaspoon of salt
flour
vinegar
Directions

  1. Cut meat into bite-size pieces, put the meat and onion into the a 6 qt. crockpot, add enough water to cover the meat and add 1 Tbsp. beef bouillon. Cook for 8 hours.
  2. 30 minutes prior to serving. Pour contents of crock pot into a large soup pot, add potatoes and enough water to be around 1 gallon, add another tablespoon beef bouillon, taste to see if it needs more salt and/or pepper. Bring to a boil, then reduce heat to a simmer.
  3. Mix eggs with enough flour to thicken it to a the consistency of a quick bread. Scoop small spoonful’s into the simmering broth. You may have scrape it off into the broth. Once all the rivels are in, cover and simmer for 15 minutes.
  4. Serve. Have vinegar available to add to the soup. It sounds weird, but the vinegar really adds a depth to the soup.

Chicken Chimichanga

Susanne App Delisle

I think I could make these every week. They get crispy and flaky in the oven, so good! It’s practically a no-fail recipe. It’s also very flexible. I have substituted the chicken with leftover pork and beef and use whatever cheese I have on hand. Always good.

Ingredient
2 Tbs. butter
4 Tbs. vegetable oil
1 large onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, diced. Remove seeds for less heat
1 1/2 tsp. chili powder
1/2 tsp. cumin
1 tsp. salt
1 small tomato, chopped. More if you want to top with them
2 1/2 C shredded chicken
1/4 C sour cream
1 (15 oz.) can refried beans
4 – 10 inch flour tortillas
1 C shredded Monterey Jack Cheese. More if you want to top with it

Directions

  1. Preheat oven to 450 degrees.
  2. Melt butter and 2 Tbs. oil and set aside
  3. Put remaining 2 Tbs. oil in skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add spices and cook about 30 seconds. Add the tomato and cook until the mixture dries a little bit, about 2 min. Stir in the chicken and sour cream until warmed through.
  4. In a large rimmed pan, brush the bottom with the butter, oil mixture. Spread the refried bean mixture down the center of each tortilla, leaving a border clear around the tortilla. Top with the 1 C of the chicken mixture and 1/4 C cheese. Fold in the ends and roll up. Repeat with other tortillas.
  5. Place the chimichanga’s seam side down on oiled baking sheet. Brush tops with oil, butter mixture that you seat aside earlier. Bake 8-10 minutes per side. Make sure to brush with butter, oil mix when you flip.
  6. Top with sour cream, guacamole, cheese, lettuce, tomatoes, or whatever works for you.

White Chicken Chili

Susanne App Delisle

Ingredients
1 pound boneless, skinless chicken breast cut into bite size pieces
1 medium yellow onion, diced
2 Tbsp. oil
1 1/2 tsp garlic powder
2 (15 oz.) Great Northern beans, drained and rinsed
14 oz. chicken broth
4 oz. can diced green chilis
1 tsp. cumin
1/4 tsp. cayenne
salt and pepper to taste
1 C sour cream
1/2 C whipping cream

Directions

  1. In a large saucepan, sauté chicken, onion, garlic powder in oil until chicken is no longer pink
  2. Add beans, broth, chilies and spices.
  3. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes.
  4. Remove from heat and sir in whipping cream and sour cream.
  5. Serve immediately.
  6. Garnish with Colby Jack cheese, diced green onions and/or a spoonful of sour cream.

Chicken Pot Pie 1

Susanne App Delisle

This is one of my families favorites. I have even made a vegetarian version of this. It is a little time consuming but so worth the effort.

Ingredients
2 pie crusts
2 pounds chicken breast or thigh, boneless and skinless
1 small onion
2 large potatoes
1 large carrot
2 Tbs. butter
1 chicken bouillon cubes or the equivalent if using paste or dry bouillon
1 C water
1 tsp. salt
1/2 tsp. dried thyme
1/4 tsp. pepper
1 C half-and-half
1/4 C all purpose flour

Directions.

  1. Preheat oven to 400 degrees
  2. Cut chicken into bite-size pieces. Dice onion, peel and cut potatoes into 1/2″ pieces and slice carrot.
  3. In skillet over medium-high heat, in hot butter, cook chicken, stirring frequently. When cooked, remove the chicken from the skillet.
  4. In drippings remaining in skillet, cook onion until tender. Add potatoes, carrot, bouillon, salt, thyme, pepper and 1 C water; heat to boiling. Reduce heat to low; cover and simmer for 20 minutes.
  5. In a small bowl; mix half-and-half and flour until smooth. Stir into simmering liquid in skillet. Over medium heat, cook, stirring, until mixture boils and thickens. Stir in chicken; pour mixture into 9 1/2″ x 1 1/2″ deep pie plate and top with other pie crust.
  6. Bake for 30-35 minutes until filling is hot and crust is browned.