Smoked Sausage Stew

Smoked Sausage Stew

1 (14 1/2 oz) can beef broth

14 1/2 oz can stewed tomatoes

16 oz. package smoked sausage, sliced

4 medium potatoes, cubed

2 onion, chopped

1 cup baby carrots

1/4 cups flour

1 green pepper, diced

Set aside 1/4 cups beef broth.

Combine the remaining broth with tomatoes, smoked sausage, potatoes, carrots and onions in a large stockpot over medium heat.

Bring to a boil.

Reduce heat and simmer for 15 to 20 minutes until vegetables are tender.

Combine the reserved beef broth with the flour, stirring until smooth.

Stir into the pot until thickened.

Add the green pepper; simmer 3 minutes.

Serves 6

from Gooseberry Patch cookbook

Salsa Ranch Skillet

Salsa Ranch Skillet

1 lb. ground beef

1/2 cup chopped onion

1/2 cup chopped green pepper

1 packet ranch salad dressing mix

1 cup water

1 15-oz can tomato sauce

1 16-oz jar mild salsa

1 16-oz can baked beans

8 oz package rotini pasta

1 cup shredded Colby Jack cheese

Brown the ground beef with the onion and green pepper in a large skillet over high heat. Drain. Add back to pan.

Stir in the dressing mix until thoroughly blended.

Add water, tomato sauce, salsa and beans. Bring to a boil.

Add pasta; reduce to medium-low heat. Simmer for 12 to 15 minutes or until pasta is tender, stirring occasionally.

Remove from heat. Sprinkle with cheese and let stand for 5 minutes until it's melted and the sauce has thickened.

Serves 4 to 6.

from Gooseberry Patch cookbook

Chicken Pepper Pasta

Chicken Pepper Pasta

6 Tbsp butter

1 onion, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 orange pepper, chopped

1 tsp garlic, minced

3 lbs boneless skinless chicken breasts, cut into strips

3/4 tsp salt

1/4 tsp pepper

3/4 cups half and half

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

7 oz vermicelli or angel hair pasta, cooked & drained

In a skillet, melt the butter.

Stir in the onion, peppers and garlic. Cook over medium-high heat until crisp tender - about 2 to 3 minutes.

Remove vegetables from skillet and set aside.

Add chicken, salt and pepper. 

continue cooking, stirring occasionally until chicken is golden and tender - 7 to 9 minutes.

Add the vegetables, half and half and cheeses. 

Reduce heat to medium; continue heating until cheese has melted - 3 to 5 minutes.

Add pasta and toss gently to coat.

Serve immediately.

Serves 4 to 6.

from Gooseberry Patch cookbook

One Pan Pork Chop Supper

One Pan Pork Chop Supper

1 Tbsp butter

4 to 6 pork chops

3 potatoes, cut in chunks

2 cups baby carrots

1 onion, quartered

1 can cream of mushroom soup

1/4 cups water

Melt the butter in a deep skillet over medium heat. 

Heat the pork chops until golden - about 3 minutes on each side.

Add the potatoes, carrots and onion.

In a bowl, combine the soup and water. 

Pour over the vegetables.

Cover and simmer for 15 to 20 minutes or until the pork chops and vegetables are tender.

Serves 4 to 6

from Gooseberry Patch cookbook

Different Chcken Dinner

Different Chicken Dinner

2 onions, diced

1/4 cups oil, divided

2 1/2 to 3 lbs boneless chicken breasts

14 1/2 oz can diced tomatoes

1/2 cups white wine or chicken broth

1 Tbsp curry powder

1/4 tsp garlic powder

1/4 tsp thyme

1/4 tsp nutmeg

1 medium apple, cored, peeled and cubed

1/4 cups raisins

3 Tbsp whipping cream

1/2 tsp lemon juice

2 cups prepared rice

Saute onion in 2 Tbsp oil over medium heat in a large skillet.

Remove from pan and set aside.

Add the remaining oil and the chicken. Heat until golden brown.

Add onions back into the pan. Add the tomatoes, wine (or broth) and spices. Mix well.

Reduce heat. Cover and simmer for 20 minutes.

Add the apple, raisins and cream. Simmer over low heat for and additional 6 to 8 minutes.

Stir in the lemon juice.

Serve over rice.

Serves 3 to 4.

from Gooseberry Patch cookbook

Cowboy Macaroni Salad

Cowboy Macaroni Salad

1 lb. elbow macaroni, cooked, drained, rinsed in cold water

2 Tbsp oil

1 lb. ground beef

1/8 tsp red pepper flakes

1 lb. bacon, cooked and crumbled

1 can (15 oz) whole kernel corn, drained

1 can (15 oz) black beans, drained & rinsed

2 1/4 cups cherry tomatoes, halved

1/2 cups thin sliced green onion

2 cups finely shredded Cheddar cheese

Dressing

1 cup mayonnaise

2 Tbsp barbeque sauce

2 Tbsp lime juice

1 1/2 Tbsp Worcestershire

1 Tbsp Dijon mustard

2 tsp sriracha sauce (opt)

1/2 tsp salt

1/2 tsp pepper

Put drained macaroni in large bowl. 

Drizzle the oil on it and toss to mix.

Cover with plastic wrap and set in the refrigerator.

In a skillet, put the ground beef and red pepper flakes.

On medium high, cook for 5 to 7 minutes, stirring often.

Drain the grease.

Mix together all the dressing ingredients.

Combine thoroughly. Set aside.

Take the macaroni out of the refrigerator.

Add the ground beef, bacon, corn, black beans, tomatoes, green onions and Cheddar.

Pour the dressing over it and toss to coat everything thoroughly.

Serve immediately, or refrigerate until ready to serve.

Serves 12

Homemade Bisquick Mix

Homemade Bisquick Mix

8 cups sifted flour

1/4 cups baking powder

1 Tbsp baking soda

6 Tbsp sugar

1 Tbsp salt

2 cups vegetable shortening

Whisk together all the dry ingredients.

With a pastry blender, cut in the shortening until it resembles coarse corn meal. 

Store in a tightly covered container in a cool place.

This can be used just as you would use Bisquick.

Makes about 11 cups.

from Mother's in the Kitchen

Chicken Cacciatore

Chicken Cacciatore

3 lbs chicken pieces

1 1/4 cups flour

1 1/2 tsp salt

3/4 tsp pepper

1/4 cups olive oil

3 cloves of garlic, minced

3 green peppers, sliced

3 medium onions, chunked

8 tomatoes, peeled & chopped

1 6-oz can tomato paste

1 cup sherry or white wine

30 green olives

8 oz. sliced mushrooms

1 tsp oregano

1 tsp basil

1/2 tsp thyme

1/2 tsp salt

pepper, to taste

In a zip-lock bag, mix the flour, salt and pepper.

Put the oil in a Dutch oven and heat.

Shake the chicken in the flour mixture and brown in the oil.

Remove the chicken.

Add garlic, onions and green peppers. Saute until soft.

Add tomatoes and tomato paste. Stir to combine.

Add remaining ingredients. Stir.

Add chicken. 

Cook over low heat for 2 to 3 hours.

from Mother's in the Kitchen

Chinese Chicken & Noodles

Chinese Chicken & Noodles

2 Tbsp butter

1 medium onion, sliced thin

1 10-oz package of frozen whole green beans

1 6-oz cab sliced mushrooms

2 Tbsp cornstarch

1/2 tsp salt

1/8 tsp pepper

2 Tbsp soy sauce

1 cup chicken broth (or 1 bouillon cube in a cup of water)

2 cups coarsely chopped cabbage

2 cups cooked, cut up chicken

1 8-oz package noodles, cooked & drained

In a large skillet or wok, melt the butter. Saute onion until browned. Add the green beans and mushrooms.

In a small bowl, combine cornstarch with salt, pepper, soy sauce and broth. Stir until smooth.

Pour over the vegetables in the pan. 

Simmer 10 minutes.

Add the cabbage and chicken. 

Simmer, covered, for 8 to 10 minutes.

Add in noodles. Mix and heat.

Serves 6.

from Mother's in the Kitchen.

Chicken Tetrazzini

Chicken Tetrazzini

8 oz spaghetti, broken in pieces, cooked & drained

4 oz sliced mushrooms, drained (save the liquid)

4 Tbsp butter

3 Tbsp chopped onion

1/2 cups chopped celery

few grains of cayenne pepper

1/4 tsp marjoram (opt)

1 can cream of chicken soup

1 2/3 cup evaporated milk

2 Tbsp chopped pimento

2 cups cooked chicken, cut in bite sized pieces

1/2 cups sharp Cheddar cheese, grated

1/2 cups grated Parmesan

1/2 cups cooking sherry (opt)

In skillet, melt the butter. Saute the onion and celery. 

Add seasonings and mushroom liquid.

Blend in soup and stir until smooth.

Gradually add evaporated milk stirring constantly until smooth and thickened.

Grease a casserole dish. Add spaghetti, mushrooms, pimento and chicken. Stir together.

Pour in the sauce and mix well.

Top with the Cheddar cheese and Parmesan.

Heat oven to 350 degrees.

Bake 30 minutes - until bubbly.

*This is a good dish to make up a day or so ahead of time and keep in the refrigerator.

Take it out about 30 minutes before dinner and bake as directed.

This is also easy to double for larger families.

from Mother's in the Kitchen

Oven Fried Chciekn

Oven Fried Chicken

1 chicken, cut up 

1 cup flour

2 tsp salt

1/4 tsp pepper

2 tsp paprika

1/4 cups butter

Mix flour, salt, pepper and paprika in a small paper bag or a zip-lock bag. 

Turn the oven on to 400 degrees. 

Put the butter in a large baking pan and put in the oven to melt.

Shake the chicken pieces in the flour and set in the pan. Turn to coat the pieces in the butter. Make sure they're skin side down.

Bake in the oven for 45 minutes. Turn chicken skin side up and bake another 45 minutes or until done.

Serves 4

from Mother's in the Kitchen

Swedish Meatballs

Swedish Meatballs

1 1/2 lbs ground beef

1/2 cups water

2 cups bread crumbs

2 eggs

1 small onion, minced

1/4 tsp pepper

1 1/2 tsp salt

1/4 tsp thyme

1/4 tsp nutmeg

Gravy

1 cup water

1 cup tomato juice

2 tsp Kitchen Bouquet (browning sauce)

1 can cream of mushroom soup

Mix all the ingredients for the meatballs. Form into walnut-sized balls. Brown in a skillet or under the broiler.

Spoon meatballs into a casserole dish.

In a bowl, mix all the gravy ingredients. Pour over the meatballs. 

Heat the oven to 350 degrees. 

Cover the casserole dish. Bake 1 hour.

Serve with sour cream over mashed potatoes, noodles or rice.

Serves 12.

from Mother's in the Kitchen

Sweet & Sour Meatballs

Sweet & Sour Meatballs

2 lbs. ground beef

1/2 cups bread crumbs

1 egg, beaten

1 tsp salt

1/2 tsp garlic powder

3 Tbsp butter

1 cup pineapple juice

1 can pineapple chunks (2 cups)

1/3 cups vinegar

6 Tbsp sugar

1 Tbsp soy sauce

3 Tbsp cornstarch

1/3 cups water

1 green pepper, cut in thin strips

4 tomatoes, cut in wedges

Combine first 5 ingredients. Form into walnut-sized meatballs. 

Melt the 3 Tbsp butter in a skillet. Add meatballs and brown them.

When done, add the next 5 ingredients. Heat everything.

Combine cornstarch and water. Mix into the sauce.

Cook until thickened.

Add the green pepper and simmer for 5 to 10 minutes. 

Just before serving, add the tomato wedges.

Serve over rice or noodles.

Serves 8.

from Mother's in the Kitchen