Biscuits and Gravy

Gravy -  Brown 1 pound sausage in a large skillet.  Add 1/3 cup flour 1/2 t garlic, 1/2 t salt and 1/4 t pepper and stir until dissolved. Allow this to cook and brown for 2-4 minutes over medium-high heat. Stir constantly to prevent burning.  Browning the flour keeps the gravy from tasting like you are eating raw flour.  Add 3 cups milk all at once.  Mix well to incorporate, then bring to a low simmer and allow it to thicken to the desired thickness (may add more milk if it gets too thick).

Serve over hot fresh baked biscuits.

Biscuits - **I doubled this for the group**

2 cups flour

4 tsp baking powder

1/4 tsp baking soda

3/4 tsp salt

2 Tbls sugar

1/2 cup butter

1 cup milk  (you may add 1 Tblsp lemon juice and let sit for 5 minutes)

Mix dry ingredients. Cut in the butter.  Stir in milk only until dry ingredients are moistened.  Roll out and cut into biscuits.  Bake at 425 degrees for 10-12 minutes.

For Cinnamon Biscuits - 

Before rolling out, sprinkle with cinnamon and fold over repeat 5-6 times.  Bake as directed and frost when they come out.

Skillet Creamy Macaroni and Cheese

3 ½ c water, plus extra if needed

1 (12 oz) can evaporated milk

12 oz (about 3 cups) elbow macaroni

½ tsp salt

1 tsp cornstarch

½ tsp dry mustard

¼ tsp hot sauce

6 oz cheddar cheese, shredded (1 ½ cups)

6 oz Monterey Jack cheese, shredded (1 ½ cups)

1 Tbs butter, cut into small chunks

Ground black pepper to taste.

Bring 3 ½ cups water, 1 cup of the evaporated milk, the macaroni, and ½ tsp salt to a simmer in a 12” nonstick skillet over high heat. Cook at a vigorous simmer, stirring often, until the macaroni is tender and the liquid has thickened, 9-12 minutes.

Whisk the remaining ½ cup evaporated milk, the cornstarch, mustard and hot sauce together in a small bowl, then stir into the skillet. Continue to simmer slightly thickened,  about 1 minutes

Off the heat, stir in the cheeses, one handful at a time, adding water as needed to adjust the consistency of the sauce (I don’t need any additional water when I made it). Stir in the butter and season with salt and pepper to taste. Serve immediately.

Parmesan Chicken Fingers

2 1/2 - 3 lbs Chicken breasts cut into strips

1/2 cup sour cream (I use low-fat)

2 c. crushed cracker crumbs (I use Club crakers)

1 tsp. powdered garlic

3 Tbls parmesan cheese

1/4 c. melted butter

Mix cracker crumbs, garlic and parmesan cheese.

Coat chicken with sour cream.  

Dip chicken in crumb mixture.

Put single layer in baking pan and drizzle with melted butter.

Bake at 450 degrees until they are cooked through and golden brown, about 12 minutes.

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.

Criminally Delicious Beef

1 beef chuck or cross-rib pot roast between 2 and 2 1/2 lbs.

1 cup ketchup

1 tablespoon Dijon mustard

1/4 cup brown sugar

1 tablespoon Worcestershire sauce

1/8 teaspoon allspice

1/8 teaspoon cloves

Brown roast.  Place all ingredients in crockpot and cook on low for 8 hours. 

Island Teriyaki Chicken

1 cup soy sauce 

1 cup white sugar

1 cup water

3 cloves garlic

1 teaspoon ground ginger (more to taste), or a 1-inch piece of ginger root

2 pounds boneless, skinless chicken breasts, or 3 pounds any type bone-in chicken

Combine sauce and chicken in a zip-top bag or airtight container. Allow to marinate in the refrigerator overnight.

(For a quick-cook method, you can skip marinating, but the flavor of the meat won’t be as strong.)

To Bake: Arrange chicken breasts and marinade in 9x13 pan. Cover pan with foil. Bake at 350 degrees for 40 minutes. 

To Grill: Discard marinade. Grill chicken on medium-high heat until cooked through. Use reserved sauce to enhance grilled chicken as desired.

Slow-Cooker Method: Combine everything in a slow cooker and cook on low heat for 8 hours. If using ginger root, remove root after 5 hours.

Serve with white rice.Serves 6.

Note: To make shoyu chicken, a Hawaiian version of teriyaki chicken, add the following ingredients to the marinade, then follow the rest of the directions as stated:

1 teaspoon black pepper

1⁄2 teaspoon oregano

1 teaspoon crushed red pepper flakes

1 teaspoon paprika

1 teaspoon cayenne pepper

Kielbasa with Beans

½ pound hamburger

½ green pepper, chopped

½ onion, chopped

½ pound Kielbasa sausage sliced 

7 oz diced tomatoes

5 oz RoTel (reg.)

2 (16oz) cans pinto beans, drained

1 (28 oz) can baked beans 

1/4 tsp salt

1/4 tsp pepper

1 cup shredded cheddar cheese

Cook first 3 ingredients in a saucepan over medium-high heat, stirring until meat crumbles and is no longer pink.  Remove from pan, and drain.

Brown sausage in pan; drain and return to pan.  Add hamburger mixture and everything else except the cheese.

Bring to a boil; reduce heat to medium and simmer, stirring occasionally, for 30 minutes.  Stir in cheese.

May serve with tortilla chips or corn chips.  My husband likes sour cream and green onions on top.  I like it with a slice of whole wheat toast.   Our kids like it anyway they can get it.