January Meals

Sausage & Rice Casserole and Dark Chcolate Mango Cookies- Angie

Pork Chile Verde - Cheryl

Chicken Pot Pie Casserole - Julie

Poppyseed Chicken & Potatoes- Kim

Hawaiian Haystacks - Michele

Lion House Porcupine Meatballs - Michelle W

Breakfast Casserole - Stacey

Sausage & Rice Casserole

1 lb. Sausage

1 cup diced celery

1 cup diced onion

2 1/2 cups rice

1 packet Onion Soup Mix

1 packet dry chicken noodle soup mix

5 cups water

Brown the onion, celery and sausage in a large pan. Add water, rice, and soup mixes. Cover pan and simmer for 20 minutes or until rice is tender and all the water is absorbed.

Dark Chocolate Mango Cookies

1 c butter

1 c white sugar

1 ¼ c packed brown sugar

2 eggs

2 tsp. vanilla extract

10 drops orange oil

1 tsp. baking soda

2 tsp. hot water

½ tsp. salt

4 c all-purpose flour

1 (11.5 oz.) pkg Dark Chocolate Chips (or use less if the chips are a larger size). *I am using semi-sweet for the dinner exchange because I know some people don’t like dark chocolate*

10 dried mango pieces soaked and sliced into small strips (Soak in warm water for 20 mins to get the sugar off the outside and to make them pliable)

Cream butter and sugars until smooth. Beat in eggs on at a time. Add vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Spoon flour into measuring cup and level off with a knife. Stir flour, chocolate chips and mangos into batter until just blended. Chill dough for 1 hour. Preheat oven to 350 degrees. Use a scoop and drop dough onto a greased or parchment lined cookie sheet. Do not press down. Bake 10-12 minutes or until edges are golden (centers will appear somewhat soft but dull not glossy looking). Allow cookies to sit on cookie sheet for 5 minutes before removing to a wire rack to cool completely.

Chicken Pot Pie Casserole

32 ounce bag of hash-brown potatoes

1 cube of butter

¾ tsp salt

¼ tsp pepper

½ cup diced onion

1 tsp Worchestershire Sauce

2 tsp chicken bouillon granules or 2 bouillon cubes

¼ tsp dried basil

½ Cup flour

2 Cups milk

2 Cups cooked, diced chicken

1 Cup peas

 

Directions: Place hash-browns in a greased 9x13 casserole dish.  Place butter slices (1/2 cube) over the hash-browns. In a separate frying pan, saute together (1/2 cube) butter, diced onions and Worchestershire Sauce.  When the onions are transparent, slowly stir in the spices.  Add two cups of milk while stirring and bring to a boil.  Boil for 2 minutes to allow sauce to thicken.  Add in the chicken and peas.  The chicken is already precooked, the peas can just be added in frozen and will cook within the casserole.  Pour sauce over the hash-browns and place in a preheated oven at 375 degrees for 30-35 minutes.

PoppySeed Chicken

4-6 boneless, skinless chicken breasts
1 bottle of poppyseed dressing
1 pkg Lipton dry onion soup mix

Place chicken breast in a 9x13 pan. Poor the bottle of poppyseed dressing over the chicken. Sprinkle the onion soup mix around. Bakke at 350 for 50-60 minutes or until chicken is cooked through. Serve with mashed potatoes.
* the gravy from the chicken is heavenly with the potatoes

Hawaiian Haystacks

2 cans cream of chicken soup

1 C. chicken broth (water, salt, dried onions, shredded carrots & parsley used to boil chicken)

2 C. shredded chicken

Rice

Chow Mein Noodles

Grated cheddar cheese

Diced tomatoes

Chopped celery

Chopped green pepper

Sliced green onions

Pineapple tidbits, drained

Slivered almonds

 

Boil Chicken with salt, dried onions, shredded carrots, and parsley until done.  Shred Chicken and set aside. Combine 2 cans cream of chicken soup and 1 cup of broth that the chicken was boiled in (I include the onions, carrots and parsley for added flavor in the gravy), stir to blend.  Add a scoop of sour cream if desired.  Add shredded chicken and simmer about 8 to 10 minutes or until heated through.  Serve over rice and top with cheese, chow mein noodles and desired veggies.

Lion House Porcupine Meatballs

1 lb. lean ground beef

1/3 c uncooked rice

1/4 c chopped onion

1/4 c water

1 tsp salt

dash of pepper

1 can tomato soup (condensed)

1/2 tsp chili powder

1/2 c water

*Combing beef, rice, onion, 1/4 cup water, salt, and pepper. Shape into one inch balls. Set aside. Blend soup and chili powder. Stir in 1/2 cup water. Bring to a boil. Add meatballs. Cover and simmer gently for one hour. Stir occasionally. Makes about 6 servings.

Breakfast Casserole

1 pkg crescent rolls
10 eggs
1 1/4 lb sausage
2 c shredded cheese

Pre-heat oven to 375. Cook sausage until it is golden brown. Open crescent rolls and place flat in the bottom of a sprayed 9x13 baking dish. Sprinkle 1/2 of cheese directly onto crescent rolls, spread sausage over cheese and cover with the remaining cheese. Whisk 10 eggs together and pour over cheese and sausage and bake for 18-25 minutes until middle is cooked thoroughly.