Poor Man’s Treat

Poor Man’s Treat

Saltine Crackers

Peanut Butter

Marshmallows

Spread peanut butter on the crackers. Top with marshmallow. Place under broiler in oven until marshmallow is just browned. Pay close attention because this will not take long at all! Devour.

Chicken Stew

Chicken Stew

1 chicken

2 lg onions, chopped

7 cups water

4 cups canned tomatoes

6 med.potatoes, peeled and diced

3 Tablespoons sugar

2 cups frozen or canned whole kernel corn

2 Tablespoon butter

5 teaspoons salt

2  teaspoons pepper

Cook chicken until done in water. Remove chicken from broth and discard skin. Separate meat from bones and shred meat.  Dip off as much fat from the broth as possible.  Simmer potatoes in 1 cup of broth in covered saucepan until done, do not drain. Mash potatoes slightly, keeping them lumpy.  Add corn, onions, tomatoes, sugar, salt, and pepper to broth.  Cover and simmer for 20 minutes.  Add potatoes and chicken and simmer slowly with lid off for at least 45 minutes.  Right before serving, stir in butter and let it melt. Best if made a day ahead and reheated to serve.

Fried Green Tomato Parmesan

Fried Green Tomato Parmesan

2 green tomatoes (sliced 1/4 inch thick)
salt and pepper to taste
1/4 cup flour
1 egg (beaten)
1/4 cup corn meal
1/4 cup flour
2 tablespoons oil
2 cups marinara sauce
1/2 cup mozzarella cheese (grated)
1/4 cup parmigiano-reggiano (grated)

Season the tomato slices with salt and pepper.  Dredge the tomatoes slices in the flour, then dip them in the egg and finally dredge them in the corn meal and flour mixture.  Fry the tomato slices in the oil until golden brown on both sides, about 1-3 minutes per side.  Place the fried green tomato slices on the bottom of a baking pan.  Spread the marinara sauce on top of the fried green tomato slices.  Spread the cheese on top of the marinara sauce.  Bake in a preheated 350F oven until the cheese is golden brown, about 20-30 minutes.

Sweet Heat Cucumber Salad

Sweet Heat Cucumber Salad
2 medium cucumbers, peeled, halved, seeded and thinly sliced
1/3 cup diced red bell pepper
1/4 cup fresh lime juice
2 to 3 tablespoons Sweet Chili Sauce
2 tablespoons thinly sliced fresh basil
2 tablespoons diced red onion
1/4 teaspoon salt
2 to 3 tablespoons chopped unsalted peanuts
Combine cucumbers, bell pepper, lime juice, sweet chili sauce, basil, onion and salt in medium bowl. Refrigerate for 1 hour. Sprinkle with peanuts before serving.

Buffalo Chicken Lasagna

Buffalo Chicken Lasagna

uncooked traditional lasagna noodles

4 cooked chicken breast halves

1 jar of prepared pasta sauce (26 oz)
1 cup buffalo wing sauce (we used Frank's sauce- it is so good!)
3 green bell peppers, chopped (you could also use red, yellow, or orange peppers if you want)
tub of ricotta cheese (15 oz)
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)

In a large bowl, combine cooked and chopped chicken breast, pasta sauce, and 1 cup of buffalo wing sauce.  Ladle a big spoonful of the sauce into the bottom of your slow cooker. Cover with a layer of uncooked lasagna noodles (you will have to break them to get a proper fit).  Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.  Repeat layers until you run out of ingredients.  Add the bleu cheese crumbles. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.  Cover and cook on low for 4-5 hours, or on high for 2.5-3 hours (if you go any longer than that, the pasta will start to turn mushy). When cooking time is complete, unplug and take off the lid of the crock. Let sit for 20 minutes before serving so that it is easier to scoop out. :)

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas

1 lb boneless, skinless chicken breasts, cooked and shredded
14 ounce can red enchilada sauce
1/3 cup buffalo wing sauce (I use Frank's)
5 chopped green onions, divided
1 1/2 cup shredded mozzarella cheese
4 large whole wheat tortillas
1/3 cup crumbled gorgonzola cheese
1/4 cup fresh cilantro, coarsely chopped

Preheat oven to 350 degrees. Spray an 8x8 glass dish with non-stick spray.

In a medium bowl, mix together enchilada sauce and slowly mix in buffalo wing sauce...stopping to taste and adjust as you go. I used a little over 1/3rd a cup wing sauce, but we like it spicy! You as little, or as much as you like. Set aside.   In a large bowl, toss together shredded chicken, half of the green onions, and 1/2 cup mozzarella cheese. Slowly pour in 1/2 cup of the enchilada sauce mixture and stir until combined.  Pour 1/2 cup enchilada sauce into the prepared glass baking dish and spread mixture to the edges. Working with one tortilla at at time, fill with 1/4 of the chicken mixture. Roll the tortilla and place it seam-side down in the dish. Once all tortillas are filled, pour the remaining enchilada/buffalo sauce on top of tortillas and add the remaining mozzarella cheese.   Bake for 20 minutes, or until the cheese is melted and the sauce its bubbling. Immediately after taking enchiladas out of the oven, top with gorgonzola cheese, cilantro, and the remaining onions. Serve immediately!

Dill Pickles (Just like Clausen)

Dill Pickles (Just like Clausen)

1 gallon cucumbers

1/3 cup dried minced onion (you get in the spice isle)

6 garlic cloves, peeled, and chopped small

1/2 tablespoon mustard seeds

6 heads fresh dill

1 1/2 quarts water

2 cups cider vinegar

1/2 cup canning salt  (do NOT use regular salt - use CANNING SALT)

Wash and slice cucumbers lengthwise into spears.  Add the dill in the jars first, then put in the sliced cucumbers. (Some of our dill heads were large and we counted them as two.)  Boil liquids and all seasonings to dissolve the salt then cool. Pour over pickles, COVER WITH LID TO THE JAR (sorry.. didn't have this part in the original post), and let sit on counter for three days turning them occasionally (we just put a towel over the lid - so as not to leak - and turned the jar upside down and did easy shakes, and returned to upright).  After 3 days on the counter, refrigerate overnight.  Now try one!  Crunch!  YUM!