Homemade Egg Noodles

2 ½ c flour

½ tsp salt

2 large eggs

4 Tbl water

1 tsp olive oil

By Food Processor:

In the bowl of your food processor, combine the flour and salt.  In a liquid measuring cup whisk the eggs, water and oil.  Turn on the machine, and pour the liquid mixture in a continuous stream into the flour, until the dough begins to pull away from the sides of the bowl. Dump out the dough (it will seem a bit crumbly) and press/knead together into a round disc shape. Wrap in plastic and let rest in the refrigerator for an hour. It is now ready to put through the pasta maker, or hand roll and cut with a pizza cutter. Dough should be about ⅛”’ thick.

By Hand:

Put the flour in a bowl, or on a clean surface, and make a well in the center.  Whisk the wet ingredients and salt together and slowly pour into the flour.  Mix with your fingers until it comes to a nice dough. Knead for 8-10 min, then wrap in plastic and refrigerate for an hour. It is now ready to put through the pasta maker, or hand roll and cut with a pizza cutter. Dough should be about ⅛”’ thick.

Chicken Noodle Soup

½  c Chopped Onion

1 c or 3 Chopped Carrots

½ c or 2 Stalks Chopped Celery (add some chopped leafy part to make it look pretty!)

6 Tbl Butter

4 Tbl Flour

2 qts Chicken Broth

Black Pepper to taste

Salt to taste (about ½ - 1½ tsp, or add some bouillon paste)

1 (12.5oz) Can Chicken

Egg Noodles

Melt butter in a large stock pan. Add chopped vegetables and cook on medium heat until softened, about 5-10 min.  Stir in flour and cook another 5-10 min, then stir in broth, chicken and salt and pepper.  Bring to a boil and add the egg noodles. Homemade egg noodles cook in about 3-5 min depending on thickness. Enjoy!

Meatballs

Ingredients:

1 (24 oz) pkg. frozen meatballs
2 (14 oz) cans jellied cranberry sauce
2 (20 oz) bottles of BBQ sauce

Directions:
Combine jellied cranberry sauce and BBQ sauce in a crock pot and stir until smooth.  Add meatballs and stir until well coated.  Cook for 2-5 hours on low.  Serve over rice or with toothpicks.

http://www.sixsistersstuff.com/2012/08/slow-cooker-bbq-cranberry-meatballs.html

Pulled Pork

Ingredients:

1 (2 lb.) pork tenderloin (pork shoulder or butt can also be used)

1 

(12 ounce) can of root beer

1 (18 ounce) bottle of BBQ sauce

8 hamburger buns

Place the pork tenderloin in a slow cooker and pour the can of root beer over the meat.  Cover and cook on low for 6 hours or until pork shreds easily with a fork.

After pork has cooked, drain and discard the root beer. Shred the pork and place it back in the slow cooker.  Pour the barbecue sauce over the pork and stir to combine.  Serve immediately or keep warm in slow cooker until ready to serve.  Serve on hamburger buns.

http://www.tablespoon.com/recipes/3-ingredient-pulled-pork/97ce3e03-1178-416c-8073-e1e37987e060

Mac and Cheese

Ingredients:
2 cups macaroni, uncooked
4 cups milk (2% or higher)
4 Tbsp. salted butter, melted
1 tsp. table salt
8 oz. Velveeta cheese, cubed or shredded
4 cups shredded cheese (2 cups cheddar, 2 cups mixed cheeses)
1 tsp. dry mustard powder

Directions:
Preheat oven to 350F degrees. Spray a 9x13 baking dish with nonstick cooking spray.

Cut up your Velveeta cheese into small 1/2-inch cubes (or you can shred it). In a medium bowl, combine milk with melted butter.  Add in salt and dry mustard powder. Pour in uncooked macaroni and Velveeta. Next add in 2 cups of shredded mixed cheeses and give it all a good stir. Pour the mixture into your prepared baking dish.  Cover with aluminium foil.

Bake for about 50-60 minutes (until macaroni is cooked and most of the liquid has been absorbed). Oven times vary so check it around the 40 minute mark. Take it out of the oven, remove foil, and top with 2 cups of shredded cheddar cheese. Put it back in the oven (uncovered) for another 10-15 minutes (until cheese is melted, bubbly and golden). Serve warm.

http://www.thecountrycook.net/2012/01/homemade-macaroni-and-cheese.html#mfwtmMJVoBGvdPlY.03

Chicken Taco Soup

Ingredients:

4 chicken breasts
1/2 Onion; Diced
1 can Pinto Beans
2 cans Black Beans
1 can Kidney Beans
1 can White Kidney Beans
2 cans Mexican Recipe Diced Tomatoes
1 can Tomato Sauce (8 oz)
1 can El Pato Tomato Sauce (can be found in most grocery stores in the Mexican Food Aisle)
Taco Seasoning (To Taste)
Tapatio Hot Sauce (To Taste)

Cook the chicken breasts with the diced onion in taco seasoning (to taste) in a large soup pot until chicken is nearly cooked all the way through and onions are tender. Remove chicken and dice. Drain most of the juice from the beans, then add to the pot. Add Tomatoes, Tomato sauces and two cups water. Add any additional Taco Seasoning to taste and Tapatio. (We like ours hot, so we add LOTS of hot sauce!) Let simmer for 20-30 minutes. Serve with Sour Cream, grated cheese and crumbled Tortilla chips.

Courtesy of Ashley Calaway

Beef Curry (Japanese style)

1 pkg S&B Golden Curry (you can find this at Winco in the Asian section top shelf)
1 lb. Lean Beef cut in small pieces
½ onion chopped
2 Tbsp cooking oil
1 ½ c baby carrots whole
1 ½ c potatoes, cubed
2 ½ c water

Stir-fry meat and onions in oil in a large skillet until onion are lightly browned, approx 3 min. Add carrots and potatoes. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 min. Remove from heat, break curry sauce block in to pieces and add them to skillet, stir until completely melted. Simmer 5 min. stirring constantly. Serve hot over rice.

From Jill Laws

Taco Chicken Foil Dinner

4 small boneless chicken breast halves
4 tsp taco seasoning
2 c thinly sliced peeled potatoes
½ c Monterey Jack cheese
½ c Cheddar cheese
½ c of you favorite salsa (I love Arriba)
¼ c sour cream

Preheat oven to 400 degrees. Sprinkle chicken evenly with seasoning mix. Place ½ cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt an pepper; top each with 1 chicken breast, ½ 4 cup of the cheese mixture and 2 Tbs. of the salsa.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30-35 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with sour cream.

From Kendell Prestwich

Russian Chicken

6 to 8 Chicken Breast
1 small bottle Russian dressing
Salt and pepper to taste
1 small jar apricot jam
1 pkg dry onion soup mix

Wash and dry chicken pieces. Place in bottom of shallow baking dish. Salt and pepper lightly. Mix the dressing, jam and soup mix together and pour over chicken Bake in a 350 oven for 1 ½ hours. Do not cover while baking.

From Roxie Bybee

Master Bread Dough Recipe

From the book Artisan Bread in Five Minutes a Day
Taught by Becca Greaves at Enrichment Activity

3 Cups Lukewarm Water
1 ½ Tbsp Yeast (active dry or instant is fine)
1 ½ Tbsp. Kosher Salt (or 1 Tbsp. table salt)
6 ½ Cups of unsifted, unbleached, All Purpose White Flour
Cornmeal for pizza peel.

Follows the directions for Olive Bread except let the loaf rest for 10 min omit the cornstarch wash and dust with flour before slashing: bake about 30min. (watch a demonstration by the book authors at www.youtube.com. Search for Artisan Bread in Five Minutes a Day and choose the video that is 4.05 min).

You can also bake it in a loaf pan (nonstick only). Fill a lightly greased pan just over half full, let rise for 1 hr 10 min, dust with flour and slash the top, then bake at 450 for 35 minutes or until brown.

VARIATIONS:

Olive Oil Dough Substitute: ¼ Cup Water for ¼ Cup Olive Oil (Last 12 days)

Light Whole-Wheat Substitute: 1 Cup All Purpose Flour for 1 Cup Whole Wheat Flour (last 14 days

European Peasant Bread: Substitue 1 Cup All Purpose flour for ½ cup Whole Wheat Flour & ½ C Rye Flour (Last 14 days)

Deli-Style Rye Substitute: Cup all Purpose Flour for 1 Cup Rye Flour and 1 ½ Tbsp. caraway seeds

Bran Enriched White bread Substitute; ¾ Cup All Purpose Flour for ¾ Cup Wheat Bran (last 14 days)

Portuguese Corn Bread: Substitute 1 ½ cup All Purpose Flour for 1 ½ cup cornmeal (Last 10 days)

Oat Flour Bread: Substitute 1 Cup All Purpose Flour for 1 Cup Oak Flour (last 10 day)


MIX INS:

Can add when first mixing the dough or right before shaping: Amount is per full recipe. Let rest 1 hour before baking)

1 tsp. dried thyme and ½ tsp dried rosemary
2 Cup. Chopped Olives
1 Cup Cheddar Cheese
1 Cup Mashed potato and 2 Tbsp Roasted Garlic
2 Cups cooked spinach, 2/3 C feta Cheese and 1 ½ Tbsp. Sugar

MAKING PIZZA (OR CALZONE):

(You can use the Master Recipe dough from European Peasant, Olive Oil or Light whole Wheat). Dust the top of the container of dough with flour. Grab an orange-sized amount of dough. Add more flour to your dough ball an shape it into a round ball. Roll out the dough ball on a floured surface until it is about ¼ “ thick. You may want to use your hands to help stretch it out too, or let it rest halfway through, then roll it out some more.

Pizza Stone Method
Place the pizza stone in oven on the middle rack. Preheat the oven to its hottest temp (500 or 550) for 20 min. Place the rolled-out dough onto a cornmeal covered pizza peel. Add toppings. Slide the pizza directly onto the pizza stone. Bake approximately 10 min (more or less depending on pizza thickness).

Pizza Pan or cookie sheet Method
Preheat oven to 450. Place the rolled out dough onto a pizza pan or greased cookie sheet. Add Toppings. Bake for appprox. 15 min (more or less depending on pizza thickness).

Tortellini & Tomato Soup

3 tbsp olive oil
1 onion, chopped
3 garlic gloves, minced
1 14 oz. can diced tomatoes
6 cups low-sodium chicken broth
2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary
12 oz fresh meat- or cheese-filled torellini or 9 oz fresh ravioli
3 cups chopped fresh spinach or 1 10 oz. package frozen spinach, thawed & drained.
Salt and pepper to taste

(I recommend fresh spinach and Costco 3-cheese Tortellini -- use 1/2 of the 2-pack)

Heat olive oil in large pot over medium heat. Add onion and garlic, and saute 5 minutes or until softened. Add tomato, and cook 1 minute. Stir in brothe and rosemary, bring to a boil. Reduce heat and simmer, covered, 5 minutes. Add pasta, stirring to blend and simmer 5 to 6 minutes more.

Add spinach, salt and pepper. Simmer, stirring often, 3 minutes or until spinach is wilted and pasta is just tender. Ladle soup into bowls, and sprinkle with fresh parmesan or stir in a spoonful of pesto.

Serves 4-6, 30 minutes prep time.

Pad Thai - Stir-Fried Noodle

• ½ pound Rice Noodles
• 2 Eggs
• 3 Cloves Garlic
• 3 Tbsp oil
• 1Chicken Breast thinly sliced
• ½ cup Bean Sprouts
• ¼ cup green onions
• 2 tsp. roasted peanuts
• 3 Tbsp. Pad Thai sauce
• Lime or cilantro for garnish

Directions: Soak rice noodles in hot water until soft. Drain, and set aside. Next, heat oil in a wok or large heavy skillet. Saute chicken and garlic until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, chicken and pad Thai sauce. You can also add lime juice or red pepper depending on taste. Mix while cooking, until noodles are tender. Add bean sprouts and green onions, and mix for 3 minutes. Garnish with peanuts, lime, or cilantro.

Serves 2 people.

Yellow Curry Chicken

• ½ chicken breast
• 2 cups coconut milk
• 1 cup of potatoes in chunks
• ¼ of a medium sized onion sliced
• 1 Tbsp. sugar
• ¼ tsp. salt
• 1 tsp yellow curry powder
• 1 Tbsp red chili paste

Directions: On low heat, mix yellow curry powder, Red Chili Paste and ½ of the coconut milk until oil separates out of coconut milk. Next, add chicken and potato stirring gently. Add sugar and salt and stir until it is dissolved. Still on low heat, cook for a few minutes allowing the chicken and potatoes to absorb some of the concentrated curry sauce.

Add the rest of the coconut milk and turn up the heat to medium, stirring gently until it is all mixed together. Allow to cook for 10-15 minutes stirring periodically to prevent the coconut milk from burning. If the sauce becomes too thick add a little bit of water. Once the potatoes are soft and become a light yellow color, add the pineapple chunks. Heat the pineapple and then serve with rice.

Serves 1-2 people.

Coconut Chicken with Lime

1 1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest
Brown the chicken and onion
Add salt, cinnamon and garlic
Mix tomato paste with sugar and water
Add to chicken
Add coconut milk, bring to a boil
Add cinnamon stick and lime zest
Cover and simmer for 20 mins
Dice the pineapple
Grill pineapple if desired
Add lime juice to chicken
Serve with rice and pineapple

Taught by Sylvie-Anne Rasmussen at the International Cooking Class

Sloppy Joes

1 lb. browned ground beef
1/4 cup chopped onion
1/2 chopped green pepper
1 cup catsup
1 Tbsp mustard
1/2 Tbsp vinegar
1 Tbsp sugar
salt and pepper to taste

Combine, heat and serve on hamburger buns.

Submitted by Alicia Bay

Italian Baked Ziti

8 oz ziti pasta (about 3 c dry)
1/2 lb lean ground beef
3 cup spaghetti sauce
2 cup low fat cottage cheese
2 Tbsp grated Parmesan cheese
1 egg
1 tsp dried parsley
1/4 tsp garlic powder

Preheat oven to 350. Cook ziti pasta according to package directions. Drain and set aside. Meanwhile crumble meat in large skillet. Saute meat until cooked. Add spaghetti sauce. Combine cottage cheese, Parmesan cheese, eggs, parsley, and garlic
powder. Mix thoroughly. Add ziti and mix well. Spread 1 cup of spaghetti sauce mixture in bottom of 9x13 inch pan. Pour remaining sauce over top. Cover with
foil and bake 30 minutes.

Submitted by Jennifer Chase

Beef & Bean Barbecue

1 (28 oz) can S&W baked beans
1 lb lean hamburger
3/4 cup celery, diced
1/2 cup green pepper, diced
1/2 cup onion, chopped
1 clove garlic, pressed
1 (8 oz) can tomato sauce
1/2 cup water
1 Tbsp dry mustard
1 tsp thyme
1 Tbsp brown sugar
2 Tbsp wine vinegar
Salt and Pepper to taste

Brown hamburger and drain off any fat. Mix all ingredients together in order given. Season to taste. Bake at 350 for 1 1/2 hours.

Submitted by Jennifer Chase

Spaghetti Pie

12 oz. lite cream cheese
6 Tbsp low fat cottage cheese
3/4 cup lite sour cream
1 lb lean ground beef
4 to 8 oz angel hair pasta or 8 to 12 oz spaghetti noodles
1 jar spaghetti sauce
1/2 to 1 cup Mozzarella cheese

Mix cream cheese, cottage cheese, and sour cream together and spread in 9x13 inch pan. Brown ground beef and put on top of cheese mixture. Cook angel hair or spaghetti noodles as directed on package. Drain noodles and place on top of meat. Cover all with spaghetti sauce and top with grated cheese. Bake at 325 for 30 to 60 minutes, depending on whether it is cold or partially warm. (If it was made ahead and
refrigerated, it will need to be cooked for the longer amount of time.)

Submitted by Jennifer Chase

Spanish Chicken Kiev

4 boneless chicken breasts pounded flat
3 Tbsp cheese whiz
2 tsp instant minced onions
2 Tbsp chopped green chilies

Beat together cheese, onion, and chilies. Divided the mixture equally among the chicken breast, Place mixture toward one end of the chicken and roll up so to completely enclose filling.

1/4 cup butter
1 cup crushed cheddar cheese crackers
1 1/2 Tbsp taco seasoning

Dip each roll in butter then coat with mixture of crackers and seasoning. Cook at 350 for 30 to 40 minutes.

Submitted by Jill Laws

Bulgogi

2 lbs sirloin steak (sliced very thin; it's easier to cut if meat is slightly frozen)
3 scallions, chopped
4 cloves garlic, minced or pressed
5 Tbsp soy sauce
2 Tbsp sesame oil
1/4 cup sugar

Combine ingredients and marinate overnight. Stir fry
beef until cooked through.

For lettuce wraps. Take a piece of romaine lettuce (torn into 4 to 5 inch pieces), add soy pepper paste, rice, and then a piece of meat. Wrap and enjoy.

Submitted by Katie Laws