Chicken Tikka Masala

I have made this recipe using tomato paste, just a spoonful, instead of the can of tomatoes. Also, in place of the heavy cream I have used Coconut Cream.


2 tsp Patrika
1 tsp Minced Garlic
1 tsp Garam Masala
1/2 tsp Ground Cumin
1/2 tsp Crushed Red Pepper
2 Tbsp butter
1 1/2 pounds boneless skinless chicken breasts, cut into 1 inch cubes
1 medium onion
2 Tbsp lemon juice
1 can (14 oz) diced tomatoes, undrained
1/3 cup heavy cream
1 Tbsp cornstarch
1/2 tsp salt

Melt butter in large nonstick skillet on medium heat. Add chicken, onion and lemon juice; cook and stir 10 minutes or until chicken is no longer pink. Add all of the spice except Red Pepper; cook and stir 1 minute.

Stir in tomatoes until well mixed. Stir cream into cornstarch and stal until smooth. Gradually stir into skillet. Stir in Red Pepper to taste, id desired. Bring to boil. Reduce heat to low; stirring frequently, simmer 5 minutes or until slightly thickened.

Serve with cooked rice or naan bread, if desired.

Three-Meat Stromboli Recipe

Originally from Taste of Home.

• 32 Servings
  
• Prep: 20 min. + rising Bake: 25 min.
  

Ingredients

• 4 loaves (1 pound each) frozen bread dough, thawed
  
• 1/2 pound thinly sliced deli salami
  
• 1/2 pound thinly sliced deli ham
  
• 1/2 pound thinly sliced pepperoni
  
• 1/2 pound thinly sliced provolone cheese
  
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
  
• 1/2 cup grated Romano or Parmesan cheese
  
• 1 tablespoon garlic powder
  
• 1 tablespoon dried oregano
  
• 1 teaspoon dried parsley flakes
  
• 1 teaspoon pepper
  
• 1 egg yolk, beaten
  

Directions

• Let dough rise until doubled, according to package directions.
  
• Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
  
• Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
  
• Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each).
  

Nutrition Facts: 1 serving (1 slice) equals 164 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 569 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Mexican Chicken Casserole

This little goodie was always made for Sunday dinner. Once we found a nail in it! True story.

1 large onion, chopped

1 Tbsp. vegetable oil

3 medium tomatoes, chopped

2 C. chopped cooked chicken

½ cup broth

2 tsp. chili powder

1 tsp. salt

1 tsp. dried oregano

1 tsp. ground cumin

6 corn tortillas, cut into fourths and divided

1 cup shredded sharp cheddar cheese

Cooked chopped onion, in oil over medium heat, stirring constantly until tender; add tomato and next 6 ingredients. Bring chicken mixture to a boil; reduce heat and simmer five minutes. Layer half of each of chicken mixture, tortillas, and cheese in a lightly greased 11x7 inch baking dish. Repeat procedure with remaining chicken mixture. Cover with foil and bake at 350º for 25 minutes. Uncover and sprinkle with remaining cheese and bake for 5 additional minutes.

Dad's Variation:

Dad's Mexican Casserole is essentially the same as the Chicken Enchilada recipe with this change: tomatoes rather than diced green chilies. This mixture is spread over one side of whole tortillas, (rather than cut up tortillas on the bottom of the pan) and rolled and placed with seam side down and mushroom soup (still condensed) poured over them and baked.

Dennis’ Macaroni and Cheese

Dad's the master of macaroni and cheese. This recipe never fails to please. It goes well with a tossed green salad and lemonade.

Preheat to 350º

In a large stockpot add:

½ gallon water

2 cups macaroni

In a large pan add:

4 Tbsp olive oil

Onion, chopped

Meat (sausage or ham are best)

When onion is translucent (not brown) add:

¼ cup flour

Stir until all oil is absorbed. Let it brown slightly, this is the roux, and then add:

About 2 cups milk

To avoid lumps, stir vigorously until the flour and liquid are smoothly mixed. When it has thickened, turn off the burner and add:

1-2 cups grated cheese

Let the cheese melt then add flavoring: (garlic powder, salt, coarse black pepper, bullion, Lawry's seasoning etc.). Drain macaroni then pour it into a large baking pan and cover with cheese sauce mixture. Stir until evenly distributed. Bake for 30 minutes. The last 5 minutes, sprinkle about a cup of shredded cheese over the top.

Diana's Sunday Pot-Roast

Mom always prepared the roast in the morning and let it slow-cook while we attended church. Then by the time we got home, and out of our Sunday best, it was ready. There's nothing quite like coming home to the smell of a Sunday roast.

Meat (beef or pork, or chicken)

BBQ sauce

Potatoes, quartered

Carrots, whole or cut in half length-wise

Onions, quartered

Put meat into a Dutch oven/cast iron pan with a lid. Pour BBQ sauce on the meat and arrange potatoes, carrots and onions around the side. Cook at 250º for at least 4 hours (use less time for chicken, or 200º). The slow-cooking/cast iron method makes the meat very tender and tasty.

Emily‘s Green Chili Tacos

3 lbs. hamburger

1 onion

2 bottles medium green chili salsa

2 cans tomatoes

Lettuce, chopped

Cheese, shredded

Sour cream (optional)

Taco shells or flour tortillas

Sauté meat with onion. Add green chili salsa and tomatoes. Cook with lid on for an hour or so. Take lid off and simmer till nearly dry, stirring often. Fill shells and top with lettuce, cheese and sour cream. Serve with ambrosia.

Grandma Cluff's Hungarian Goulash

This delicious recipe has many variations and can be cooked in many ways. "It brings back a lot of great memories," Dennis says. "It is the best dish my mom cooked. She always cooked it with pasta, but many serve and cook the pasta separately."

2 lbs. lean beef, veal or pork, cut into 1 inch cubes

In a heavy pot melt:

¼ cup butter or cooking oil

Brown meat in hot oil then add and sauté:

1 ½ cups chopped onion

2 or 3 cloves chopped garlic

1 cup boiling beef stock

1 tsp. salt

½ tsp. paprika

Use just enough stock to keep the meat from scorching and add more gradually during the cooking, as necessary. Cover pot and simmer meat for 1 ½ hours.

Add:

1 Tbsp. Basil

Dash Marjoram

Cracked black pepper

Remove meat from the pot and thicken the stock for gravy. Start with 2 Tbsp. flour and whisk till it begins to thicken. Then depending on the thickness you prefer, add more stock or flour till it's to your liking. Return meat to pot and add:

1 cup chopped celery

1 cup chopped carrots

1 cup corn

1 cup macaroni or egg noodles

Return to medium low heat and simmer till vegetables are all tender. You can add more vegetable is so desired. You can also add 6 small peeled potatoes during the last half-hour of cooking, however, they soak up a lot of the gravy--which is the best part.

Chicken Delight

Layer in buttered 9X13 pan:
10 oz. pkg. frozen broccoli
6 chicken breasts, cooked and cubed

Mix and pour over chicken:
2 cans cream of chicken soup
1 cup mayo
1 tsp. curry powder
1 T. lemon juice
1 small pkg. sliced almonds

Top with 2 cups shredded cheddar. Cover loosely with foil. Bake at 350 for 30 minutes taking the foil off the last 10 minutes.

Bierrocks

Basic Roll Dough

1 T. yeast

1/4 cup warm water

1 egg

1 cup milk, scalded

1/4 cup sugar

1 tsp. salt

1/4 cup shortening or margarine

3 1/2 cups flour



Soften yeast in water. Combine egg and milk, sugar, salt and shortening. Cool to lukewarm. Add 1 1/2 cups flour. Add yeast mixture. Add remaining flour.
Rise 1 1/2- 2 hours.



Filling

3 cups chopped cabbage

1 cup onions

1/2 pound ground beef

1 T. bacon drippings (optional)

1 cup sharp cheddar, grated



Brown beef in drippings. Add onions and cabbage. Cover and cook for 15 minutes. Add salt and pepper, fold in cheese. Cool.



Roll dough 1/4" thick, cut into squares. Put filling in each square. Pinch sides down and shape like a bun. Set on greased cookie sheet. Let rise 20 minutes. Bake 20 minutes at 350.