French Dip and French Bread

French Dip

1 rump or round roast

4 cans Campbell’s beef consume (or beef broth)

3 packages Good Seasons Italian dressing mix

4 cans water

French Bread

Swiss Cheese

1. Add all ingredients in a crock pot.  Cook on low for 6-8 hours.  Shred beef after finished cooking and serve on toasted French rolls with Swiss cheese.  Use marinated juice as dipping sauce.

Megan Murdoch

French Bread

½ c. warm water

2 T. yeast

1 tsp sugar

2 cups hot water

3 Tbsp sugar

1 Tbsp salt (heaping)

1/3 c. shortening

6 c. flour

1. Dissolve warm water and yeast with sugar. In another bowl combine hot water, sugar, salt, shortening and let sit.
2. Cool mixtures and then mix.  Add 3 cups flour.  Beat til smooth  Andd another 3 cups.  Leave spoon in dough and allow to rest/rise for 10 minutes.  Mix 1 minute.  Repeat 5 times. 
3. Put olive oil on hands and divide into 2 loaves.  Shape.  Let rise 30 minutes and bake at 400 for 35 minutes.

Megan Murdoch

Saucy Spiced Shells

Saucy Spiced Shells

12 Jumbo shell macaroni

12 oz. ground meat

1 medium onion, chopped  ½ cup

½ cup chopped green pepper

1 clove garlic, minced

1 beaten egg

¼ cup dry bread crumbs

¼ tsp ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon pepper

1 15 oz fresh marinara sauce

parmesean cheese

1. Cook pasta according to directions (23 – 25 minutes).  Drain pasta; rinse with cold water.  Drain again.
2. In a large skillet cook ground meat, onion, green pepper, and garlic tilll meat is brown.  Drain fat.
3. In a medium mixing bowl combine egg, bread crumbs, cinnamon, allspice, and pepper.  Add the meat mixture and ¼ cup of the sauce; mix well.  Spoon about 2 Tbsp of the meat mixture into each macaroni shell.  Arrange the filled shells in a 2 quart square baking dish.  Pour the remaining sauce over the iflled shells.  Cover the dish with foil.
4. Bake at 375 for 25-30 minutes or till heated through.  For each serving, arrange 3 of the shells on individual plates. Spoon some of the sauce over the shells.  If desired, sprinkle each serving with Parmesan cheese.  Makes 4 main dish servings.

Better Homes and Gardens PASTA cooking for today

Chicken/Ham Polynesian

2 large chicken breasts, cut in chunks

2 Tbsp cooking oil

1 medium onion sliced

1 green pepper cut into 1 inch squares

1 (13 oz.) can pineapple chunks (save ½ c. juices)

1 cup chicken broth (2 cubes plus 1 c. water)

¼ cup vinegar

¼ cup brown sugar

2 Tbsp cornstarch

2 Tbsp. Soy sauce

½ cup mandarin oranges

1. Cut chicken into chunks or slices, brown in oil and remove.  Add green peppers and onion to pan and sauté until partially cooked, about 5 minutes and remove. 
2. Heat ½ c. liquid from pineapple in skillet with boulion, brown sugar, and vinegar.  Mix cornstarch and soy sauce; stir in.  Heat stirring constantly until sauce thickens and turns clear.
3. Add fruit vegetables, and meat. Serve over hot rice.

My Roommate Lindsay Payne

Mexi-Rice

1 lb Hamburger

4 cups cooked rice

1 can Mexican stewed tomatoes

1 8 oz can tomato sauce

1pkg taco seasoning

1 can whole kernel corn (drained)

Tortilla or corn chips

Shredded cheese

1. Brown Hamburger and drain grease.  Add taco seasoning, tomato sauce, Mexican tomatoes, and corn to hamburger.  Mix well.
2. Add cooked rice to meat mixture.  Mix well.  Put in 9 x 13 pan.  Top with chips and cheese
3. Bake at 350 degrees until cheese melts (30 minutes)

My roommate Alina Anderson (from her roomie Felicia Hall)

Teriyaki Chicken Salad

2-3 chicken breasts

Teriyaki marinade

1 pkg cole slaw

1 pkg chicken flavored Ramen

1 pkg sliced almonds (1 oz.)

½ cup veg oil or water (I use a mix)

2 Tbsp vinegar

2 Tbsp sugar

1. Marinade chicken breasts in Teriyaki sauce fore 30 minutes.  Then bake, fry, grill, or broil the chicken.  Shred or chop.
2. Toss cole slaw, uncooked Ramen noodles crunched, and almonds in salad bowl.  Add Chicken
3. mix oil, water, vinegar, sugar and the flavor pkg from the Ramen.  Pour over salad and then chill.

My roommate Kari Jones

Tex-Mex Chicken Burritos

2 Tbsp Olive Oil

5 Tbsp fresh lime juice (split)

1 tsp ground chili powder

2-3 chicken breasts cooked and shredded

1 (15.5 oz.)can black beans, rinsed, drained

2 cups cherry tomatoes, halved

1 cup corn kernels

1/3 cup diced red onion

2 Tbsp diced jalapeno pepper

1 ripe Hass avocado, peled, pitted

¼ tsp salt

8 flour tortilla’s

2 cups shredded iceberg lettuce

1 ½ cups shredded cheddar or Monterey Jack cheese.

1.      In a bowl, whisk together the olive oil, 4 Tbsp of the lime juice, and chili powder.  Add chicken, beans, tomato, corn, red onion, and jalapeno, tossing to combine.

2.      In a bowl, mash the avacoado, 1 Tbsp lime juice, and salt

3.      Lay tortillas on work surface.  Divide chicken mixture among tortillas, placing in a strip along bottom, 1 inch from edges.  Top each with avocado mixture, lettuce, and cheese, dividing eavenly.  Fold up each tortilla and roll in to burritos.

REDBOOK  Jul ‘06

Focaccia Bread

1 prepared pizza crust or roll out some pizza dough

2 cloves chopped garlic

½ lb mozzarella cheese (grated)

1 cup parmesean cheese (grated)

 4 – 5 Roma Tomatoes cut into circles

¼ cup basil

1. First chop the garlic and then spread it over the pizza crust.  Sprinkle half of the cheeses on the crust.
2. Put the tomatoes on the cheese and sprinkle the rest of the cheese over the tomatoes.
3. Sprinkle Baslil over the whole thing and bake in the oven at 350 for 25 – 30 minutes.

My Roomate Annie Boyce

Molasses Cookies

Mix:
1 c. sugar
3/4 c. shortening
1/4 c. molasses
1 egg

Add:
2 c. flour
2 1/2 tsp Baking Soda
1 tsp cinnamon
1/4 tsp cloves
1/4 tsp salt
1/2 tsp ginger

Roll into a ball.  Roll the ball in sugar.
Bake 8 min at 350 degrees (although I say it needs more time)

(From Megan Murdoch)

Bette's Diner Buttermilk Pancakes

Jared's new favorite recipe for pancakes.

2 c. flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1/2 t. salt
2 eggs
2 c. buttermilk (but we use yogurt)
1/2 c. milk
1/4 c. butter, melted

Yum!

PAVLOVA

Traditional pavlova
We REALLY like this.  It's almost as good as pie!  And way easier.




Ingredients (Serves 10)
6 egg whites, at room temperature
1 1/2 cups (315 grams) caster sugar: I use regular granulated sugar
3 teaspoons corn flour: white all purpose flour works for me
2 teaspoons white vinegar
1 teaspoon vanilla essence
1 1/2 cups (375 ml) thickened cream
2 mangoes, cheeks removed, peeled, cut into thin wedges
1 banana, peeled, thinly sliced
4 passion fruit, halved
Method
Preheat oven to 300°F. Line a large baking tray with non-stick baking paper. Draw a 20 cm disc on the paper and turn the paper ink-side down.
Use an electric beater to beat the egg white in a clean, dry bowl until firm peaks form. Gradually add the sugar, 1 tablespoon at a time, beating constantly, until the sugar dissolves and the mixture is thick and glossy. Beat in the corn flour, vinegar and vanilla essence.
Spoon the meringue mixture onto the disc and use a flat-bladed knife to shape the meringue and make furrows. Bake in oven for 10 minutes.  I find it is easier to serve in individual sized cups.  Line a baking sheet with parchment paper and make individual serving sizes.  You can do this by shaping mounds into cups with a spoon, or you can pipe the  egg whites into a cup with a pastry bag.  The checkered Better Homes and Gardens book says you can bake individual meringue shells at 300 for 35 min.  Then turn the oven off and let shells dry for 1 hour. 
Reduce oven temperature to 215°F. Bake for a further 1 hour or until the meringue is crisp and dry. Turn oven off. Leave meringue in oven, with the door closed, to cool completely.
Use a balloon whisk to whisk the cream in a bowl until firm peaks form. Spread the cream over the top of the pavlova. Top with mango and banana. Drizzle over passion fruit pulp.  I just use any fruit – berries, kiwi, etc.

Additional Tips: