One-Dish Wonders

Jambalaya (Sheila)

2 chorizos or other spicy smoked sausage (1/2 pound)
2 tablespoons butter or margarine
1 large onion, chopped
2 cloves garlic, finely chopped
1 large green pepper, cored, seeded and chopped
1 large sweet red pepper, cored, seeded and chopped
2 large tomatoes, seeded and chopped
1/2 teaspoon thyme
1/2 to 1 teaspoon chili powder (not hot)
1/4 teaspoon ground hot red pepper
1/8 teaspoon sugar
1 cup long-grain white rice
1 cup chopped smoked ham (6 ounces)
1-1/2 cups chicken broth
1 pound small shrimp, shelled and deveined

Sauté sausage in greased heavy pot or Dutch over medium heat until browned. Remove and discard drippings. Add butter and heat. Add onion and cook over medium-low heat 2 minutes, scraping up any browned bits. Add garlic and cook 3 minutes. Add red and green peppers, tomatoes, thyme, chili powder, ground red pepper and sugar. Reduce heat to low, cover and cook 15 minutes. Cut sausage into slices and add to pot, along with rice and ham, stirring to coat. Bring to boiling, lower heat and simmer, covered, until rice is tender (about 30 minutes). Stir in shrimp and cook, covered, about 5 minutes (until shrimp turns pink). (If mixture is too wet, uncover and stir over low heat to evaporate excess liquid.) Garnish with parsley. Serves 6.

Cranberry Pot Roast in a Crockpot (Sheila)

One 3 to 4 pound boneless pork roast or lean beef chuck or bottom round roast
Salt and pepper
Half of 12-ounce package fresh cranberries, chopped
1/4 cup honey
1 teaspoon grated orange peel
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg

Sprinkle roast with salt and pepper, and place in a crockpot (cutting into large pieces if necessary). Combine all remaining ingredients, and pour over roast. Cover, and cook on low setting for 8 to 10 hours.

Hamburger-Chinese Noodle Dish (Delphine)

1 pound hamburger
2 tablespoons salad oil
2 medium onions, chopped
1 cup diced celery
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups warm water
1/2 cup uncooked rice
1/4 cup soy sauce
1/4 teaspoon pepper
1 can crisp Chinese noodles

Brown ground beef and celery in oil until the beef is crumbly and the celery is limp. Add soups and mix cans with warm water. Add rice, soy sauce and pepper. Cover with foil and bake in a 9 x 13 glass dish at 325 degrees for 30 minutes. Remove cover and bake 1 more hour. Add noodles to the top and bake an additional 15 minutes.

Sauerbraten with Gingersnap Gravy in a Crockpot (Sheila)

Note: You have to plan ahead somewhat when making sauerbraten.

Combine in a large bowl:
1-1/2 cups Burgundy or other dry red wine
1-1/2 cups red wine vinegar
2 medium onions, sliced
1/2 lemon, sliced
12 whole cloves
6 bay leaves
6 whole peppercorns
1 tablespoon sugar
1 tablespoon salt
1/4 teaspoon ground ginger

Add a 3 to 4-pound breef rump roast, turning to coat. Cover. Refrigerate about 36 hours, turning at least two times a day.

Remove meat after 36 hours, and wipe it dry. Strain and reserve the marinade. Brown in a lightly oiled skillet, then place in a crockpot. Pour reserved marinade over meat. Cover and cook at low setting for 8 to 10 hours. When meat is tender, remove from crockpot. Measure 1-1/4 cups of cooking liquid into a saucepan, then add 3/4 cup water and 2/3 cup crushed gingersnap cookies. Cook and stir until gravy is thickened. Serve sauerbraten and gingersnap gravy with spaetzle.

Spaetzle

Sift together 2 cups flour and 1 teaspoon salt. Add 2 slightly beaten eggs and 3/4 cup milk, and beat well. Place mixture in coarse colander. Hold over large kettle of rapidly boiling salted water, and press dough through ricer or colander. Cook and stir 5 minutes and drain. Serve with mixture of 1/4 cup fine dry bread crumbs and 2 tablespoons melted butter.

Beef Burgundy in a Crockpot (Sheila)

2 pounds lean stew meat, round steak, chuck steak, chuck roast or pot roast, cubed into 1-inch pieces
1/2 medium to large onion, finely chopped

Place in crock pot, and stir in 1-1/2 to 2 tablespoon flour. Add 1 teaspoon salt, 1/8 teaspoon pepper, 1/2 bay leaf and 1/2 teaspoon thyme or marjoram. Cover the meat with 1-1/2 cups dry red wine and 1/2 cup water. Add 1 can drained mushrooms. Cover, and cook at low setting for 10 to 12 hours. Thicken only if necessary. Serve over rice or cooked noodles.

Beef Stew (Sheila)

3 tablespoons flour
1-1/2 pounds beef stew meat or round steak or chuck steak or chuck roast, cut into 1-inch cubes
2 tablespoons cooking oil
1/2 cup chopped onion
1 clove garlic, minced (or 1/8 teaspoon garlic powder)
1/2 teaspoon thyme
3 cups vegetable juice cocktail
1 teaspoon instant beef bouillon or 1 beef bouillon cube
Few dashes bottled hot pepper sauce
2 medium potatoes, peeled and cubed
1-1/2 cups sliced celery
1-1/2 cups sliced carrots

In a plastic bag, combine flour and 1 teaspoon salt. Add meat cubes, a few at a time, shaking to coat. Brown meat in a Dutch oven in hot oil. Add onion, garlic and thyme. Stir in vegetable juice, bouillon, hot pepper sauce, and 1 cup water. Bring to boil and reduce heat. Cover and simmer for about 1-1/4 hours or till meat is nearly tender. Stir in potatoes, celery and carrots. Cover and simmer 30 minutes more. Skim off fat. Serves 6.

Tamale Pie (Sheila)

1 pound ground beef
1 cup chopped onions
1 cup chopped green pepper
2 8-ounce cans tomato sauce
1 12-ounce can whole kernel corn, drained
1/2 cup pitted ripe olives, chopped
1 clove garlic, minced
1 tablespoon sugar
1 teaspoon salt
2-3 teaspoons chili powder
Dash pepper
6 ounces Cheddar-type cheese, shredded (1-1/2 cups)

Cook meat, onion and green pepper in a large skillet until meat is lightly browned and vegetables are tender. Stir in tomato sauce, corn, olives, garlic, sugar, salt, chili powder and pepper. Simmer 20-25 minutes until thick. Add cheese and stir till melted. Pour into greased 9 x 9 x 2 baking dish.

Make cornmeal topper by stirring 3/4 cup yellow cornmeal and 1/2 teaspoon salt into 2 cups cold water. Cook in heavy saucepan and stir till thick. Add 1 tablespoon butter or margarine and mix well. Spoon over hot meat mixture. Bake casserole at 375 degrees for 40 minutes. Serves 6.

Hungarian Goulash in a Crockpot (Sheila)

Combine 1/3 cup flour, 1 teaspoon salt and dash pepper and set aside. Cut one 2-pound beef chuck roast or round steak into 1-inch cubes and brown in 2 tablespoons oil. Sprinkle the flour mixture over the meat as it is browning. After meat has browned, transfer to crock pot. Add 1 cup water, 1/2 cup chopped onion, 2 tablespoons catsup, 2 tablespoons instant beef bouillon, 1 teaspoon paprika and 2 bay leaves. Cover and cook on low heat setting for 8 to 10 hours. Turn cooker to high setting. When mixture boils, remove bay leaves. Combine 1/2 cup sour cream (or sour half and half or nonfat plain yogurt) and 3 tablespoons flour. Slowly blend 1 cup of liquid from crock pot onto sour cream. Stir well and add back into crock pot. Cook and stir until mixture thickens. Serve over hot noodles.

Swiss Steak (Delphine)

2 pounds round or flank steak
1 small can tomatoes
3 tablespoons drippings or shortening
1 medium onion, chopped
Small can mushrooms (optional)
1 cup water
1/4 teaspoon pepper
2 teaspoons salt
1/4 cup flour

Sprinkle a little water over the steak. Dredge meat with flour. Brown steak thoroughly in drippings or shortening on both sides. Transfer steak to greased casserole, small roasting pan or baking pan (with a lid). Pour water into pan the steak was browned in. Let water boil while scraping pan to loosen juices and flour. Pour water mixture over steak in baking dish. Add the onion, tomatoes, mushrooms, salt and pepper. Cover and bake at 325 degrees for two hours, until meat is tender but not dry.

Note: One time I added sliced a sweet red pepper that had seen its better days and added it to the tomato mixture on the top. Tom commented that it was the best Swiss steak he'd had!

Cincinnati Chili (Sheila)

In a large dutch oven, bring 1 quart water to a boil, then add 2 pounds lean ground beef (uncooked). Stir until separated and bring to a simmer.

Add:
2 medium onions, finely chopped
1-2 cloves garlic, crushed
15-ounce can tomato sauce
1 teaspoon white vinegar
1 tablespoon Worcestershire sauce
3 bay leaves
3 tablespoons chili powder
2 teaspoons cinnamon
1 teaspoon allspice
1/2 teaspoon cumin
1-1/2 tablespoons cocoa
1 teaspoon pepper
1/4 teaspoon cayenne pepper

Bring to a boil, then simmer 2-1/2 hours. Serve over cooked spaghetti noodles.

For 2-way chili, add a layer of grated cheddar cheese. For 3-way chili, add a layer of chopped onions. For 4-way chili, add a layer of red kidney beans or black beans. We like ours with a layer of black beans and then grated cheese.

Chicken and Dumplings (Sheila)

1 cup Bisquick
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon pepper
2-1/2 to 3-pound cut-up fryer
2 tablespoons shortening
1 tablespoon butter or margarine
1 can cream of chicken (or cream of mushroom) soup
1-1/2 cups milk
2 cups Bisquick
2/3 cup milk
1/2 teaspoon parsley flakes
1/4 teaspoon poultry seasoning

Blend 1 cup Bisquick, salt, paprika and pepper together and use to coat chicken. Brown chicken in shortening/butter. Remove chicken and drain grease. Mix soup and 1-1/2 cups milk in the skillet and add chicken pieces. Cover, heat to boiling, and simmer, still covered, for 45 minutes. Stir 2 cups Bisquick, 2/3 cup milk, parsley flakes and poultry seasoning together into a soft dough. Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.

Arroz con Pollo (Blanca)

3 pound fryer, cut-up OR 3 pounds chicken pieces
Salt to taste
6 tablespoons olive oil
2 green peppers, chopped (optional)
1 onion, chopped
2 cloves garlic, minced
2 fresh tomatoes, skinned and chopped
2 pimientos, chopped (optional-pimientos are roasted and skinned red peppers)
3 teaspoons paprika
1/4 teaspoon saffron (if you can find it) OR 1/4 teaspoon turmeric
2 cups uncooked rice
3-1/2 cups strong chicken broth
1/2 cup dry white wine (optional)

Pepper to taste Sprinkle chicken pieces with salt and brown chicken in olive oil in a Dutch oven. After chicken has browned, remove and bake 20-25 minutes (in a single layer and uncovered) in a preheated 350-degree oven. While chicken is baking, sauté onion and garlic till onion is tender. Stir in tomatoes and cook, uncovered, for 10 minutes. Add the paprika and saffron, then the rice, and stir to coat well with oil. Pour in the broth (boiling hot), wine, salt and pepper. Add the chicken. Cover the pan and cook for 20-25 minutes at low or simmer.

Tortilla Española (Blanca)

1 cup olive oil or mixture of olive oil and salad oil
4 large potatoes, peeled and cut into 1/8 inch slices
Salt
1 large onion, thinly sliced
4 large eggs

Heat oil in large skilled (preferably non-stick) and add potato slices one at a time to prevent sticking. Alternate potato layers with onion slices and salt lightly. Cook slowly over medium heat, lifting and turning the potatoes occasionally until they are tender but not brown. The potatoes will remain separated, not in a "cake.") Beat eggs until foamy and salt to taste. Remove potatoes from skillet and drain in a colander, reserving about 3 tablespoons of oil. Add the potatoes to the beaten eggs, pressing potatoes down so that they are completely covered by the eggs. Let set for 15 minutes.

Heat 2 tablespoons of reserved oil in a large skillet until very hot. You may use the same skillet as long as absolutely nothing is stuck on the bottom. Add the potato-egg mixture, rapidly spreading it out in the skillet with the aid of a spatula. Lower the heat to medium high and shake the pan often to prevent sticking. When the potatoes begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet out onto the plate. Add the remaining 1 tablespoon of reserved oil and slide the omelet back in the pan to brown the other side. Lower the heat to medium. Flip the omelet two or three more times, cooking briefly on each side. It should be slightly juicy within. Transfer to a platter and serve hot or at room temperature.

Rice Casserole (Sharon)

Grease 3-4 quart casserole. Sauté 1/4 cup almond halves and set aside. Sauté finely chopped onion and celery and add one small can drained mushrooms. Add standard size cans of cream of chicken rice soup, cream of chicken soup, cream of mushroom soup and consommé. Stir and add 1 cup rice. Pour into casserole and bake at 350 degrees for 45 minutes. Remove from
oven, add almonds to top and cook for 30-60 minutes more.

Brunch Egg Casserole (Delphine)

In the bottom of a greased 10 x 6 x 1-3/4 inch baking dish, combine 2 cups plain croutons and 1 cup shredded natural cheddar cheese. In a separate bowl, combine 4 slightly beaten eggs, 2 cups milk, 1/2 teaspoon salt, 1/2 teaspoon prepared mustard, 1/8 teaspoon onion powder and dash of pepper. Mix till blended. Pour over croutons and cheese which are already in casserole dish. Cook 4 slices of bacon until crisp; drain, crumble and sprinkle over top of casserole. Bake at 325 degrees for 55-60 minutes. Serves 6. This can be assembled the night before and baked the next morning.

"Enchi-Ritos" (Lana)

Flour tortillas (softened in microwave or in small amount of oil)
Rosarita mild enchilada sauce
Monterey Jack and cheddar cheese
Sliced olives
Tomatoes
Onions

Place shredded cheese inside tortillas. Fold, seam side down in baking pan. Pour sauce over top. Add rest of toppings. Bake till heated through.

Chicken and Sausage Cassoulet in a Crockpot (Sheila)

Original version:
1-1/4 cups dry navy beans
1/2 pound bulk pork sausage
1 medium cut-up frying chicken
1/2 cup finely chopped carrot
1/2 cup chopped celery
1/2 cup chopped onion
1-1/2 cups tomato juice
1 tablespoon Worcestershire sauce
2 teaspoons instant beef bouillon
1 teaspoon salt
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon paprika

Advance preparation:
In large saucepan, bring beans and 4 cups water to boil. Reduce heat and simmer, covered, for 90 minutes. Pour beans and liquid into bowl. Refrigerate overnight. Shape sausage into 18 meatballs. Brown in skillet. Remove from skillet, leaving drippings. Cover and refrigerate overnight. Sprinkle chicken with salt and pepper, and brown in the reserved drippings. Remove chicken, cover and refrigerate overnight.

Next morning:
In crockpot, combine chicken, meatballs, carrot, celery and onion. Drain beans, and add together with remaining ingredients. Stir well. Cover and cook on low-heat setting for 8 hours. Serves 6.
Easier variant:
Substitute 1-1/2 to 2 pounds chicken/turkey breast for the frying chicken. There is no need to brown it. Instead, jJust cut into 1-inch chunks and dump into crockpot in the morning.

Polish sausage or any type of ring sausage can be substituted for the fresh sausage. Cut into 1 inch slices and add together with rest of ingredients in the morning. Only prep work the night before is precooking the beans and (suggestion) chopping vegetables ahead of time.