Quick Kielbasa Casserole - Gigi Siguenza

Quick Keilbasa Casserole

--------------------------------

Type - Main Dish, Beef, Pork, Casserole

Creator - Gigi Siguenza

I've always liked making this recipe because you can prep everything ahead and put it in the fridge, then later just take 5 mins to build it and bake.

Ingredients:

-----------------

1 package of Polska Keilbasa Sausage (any flavor)

4 large baking potatoes

2 cups shredded mild cheddar

1 cup diced red onion

1 cup shredded carrots

2 tbsp olive oil

1 tbsp each of onion powder, garlic powder

1 tsp each of pepper, paprika

1/2 tsp salt

Preparation:

---------------------

Dice keilbasa to small/medium size cubes

Peel potatoes and shred with large shredder

Add 1 tbsp of the olive oil to shredded potatoes and toss til well coated

Add shredded carrots and spices to potatoes, toss again til well blended

Cook:

------------------

In a large skillet, put 1 tbsp of the olive oil on medium heat

Add onions, cook till they start to sweat (slightly clear)

Add keilbasa, saute til they get little crispy on the edges

Drain grease off of contents

Add meat mixture to potatoe mixture, toss til well blended

Pour the whole shabang into a large baking pan

Sprinkle with the shredded cheese

Bake at 425 degrees F, for bout 20-30 minutes (until cheese looks melted and starting to crisp

Serves anywhere from 4-8 people (depending on portion size) and goes well with a nice tossed salad.

Homemade Pizza - contributed by Deloris Ellis

Homemade Pizza

---------------------------

Type - Main Dish, Bread, Beef, Pork

Creator - Deloris Ellis' Friend

Dough Recipe

---------------------

• 1 1/2 pounds (5 cups) bread flour
• 1 1/2 cups water
• 1/2 cup extra virgin olive oil
• 2 teaspoons active dry yeast
• 1 teaspoon salt

In a stand mixer, mix together the water, oil and yeast until the yeast is fully dissolved.

Add the flour and salt. Mix on low until most of the flour has mixed with the wet ingredients.

Increase speed and knead until dough forms a cohesive ball and is smooth and silky, about 10 minutes.

Transfer dough to a large bowl and cover tightly with plastic wrap.

Allow dough to double in bulk, about two hours, punch it down and briefly knead it again to collapse all of the air bubbles.

Remove 1/3 of the dough and set aside. Place the remaining dough in bowl and cover.

OR BUY READY MADE PIZZA DOUGH

Filling Recipe

-------------------

• ½ Pound Ground Italian Sausage (cooked)
• 5oz.Pepperoni
• 2 pounds fresh spinach, washed, dried, and chopped
• 1/2 pound fresh mushrooms, washed and cut into 1/8" slices (optional)
• 1 small onion, cut into 1/8" slices (optional)
• ½ chopped green bell pepper
• 1 tablespoon extra virgin olive oil
• ¼ sliced black olives
• 4 cloves garlic, minced
• 1/2 teaspoon crushed red pepper flakes
• 10 ounces provolone cheese
• 16 ounces whole milk mozzarella cheese, shredded
• Salt & pepper, and Italian seasoning to taste

While the dough is rising, preheat oven to 500-degrees F.

Topping Recipe

---------------------------

• 5 to 6 fresh basil leaves, chopped
• 1/4 cup freshly grated Parmesan cheese

(Note: if you prefer, you can substitute your favorite pizza sauce in place of the crushed tomatoes).

Directions

--------------------------

• Remove 1/3 of the dough and place it back in the bowl, covering tightly.
• Roll the large portion of dough out into a 16" circle. Place the dough into a lightly greased 15" x 2" round deep-dish pizza pan. The dough should come up 2" on the sides.
• Layer the dough shell with the sausage, pepperoni, provolone cheese, spinach, onions, bell pepper, mushrooms, olives, garlic, and drizzle with olive oil.
• Add Italian seasoning and salt & pepper to taste.
• Roll out the remaining dough to top the pizza.
• Cover the pizza and cut small slits in the dough to release steam.
• Top with the tomatoes and chopped basil leaves.
• Sprinkle with the parmesan cheese and bake in the oven 25 minutes until crust is golden brown
• Carefully remove pizza from the oven by sliding a long wide metal spatula between the pizza and the pan, lifting the pizza out on to a cutting board.
• Cut and serve. Enjoy!

Cajun Turkey Burger Skillet - Aline Sauve

Cajun Turkey Burger Skillet

--------------------------------

Type - Main Dish: Turkey

Creator - Aline Suave

Ingredients:

---------------------

1 lb (500 g) lean ground turkey

1 small red bell pepper, chopped (about ½ cup/125 mL)

2 tsp (10 mL) Cajun seasoning

2 cups (500 mL) hot water

1 cup (250 mL) milk

1 box (166 g) Hamburger Helper* Cheeseburger Macaroni

1 cup (250 mL) shredded Cheddar or Monterey Jack cheese

Directions:

-------------------------

• In large, nonstick skillet, cook turkey, bell pepper and Cajun seasoning over medium-high heat, stirring frequently, until turkey is no longer pink; drain.

• Stir in hot water, milk and contents of uncooked pasta and sauce mix pouches (from Hamburger Helper box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 13 to 15 minutes, stirring occasionally, until pasta is tender. Sprinkle with cheese.

Fruit Sushi Rolls - Aline Sauve

Fruit Sushi Rolls (for the lil ones)

-------------------------------

Type - Appetizer, Snacks

Creator - Aline Suave

Ingredients:

----------------

1 1/4 cups (300 mL) Rice Chex* cereal

1 cup (250 mL) white vanilla baking chips

4 rolls Betty Crocker* Fruit Roll-Ups* chewy fruit snack (any favourite flavour), unwrapped

12 candy worms

Directions:

--------------------

•Place cereal in resealable food-storage plastic bag; seal bag and crush with fingers to make 3/4 cup.

•In medium microwavable bowl, microwave baking chips as directed on package until melted and stirred smooth. Add crushed cereal; stir until well coated.

•Unroll fruit snack rolls. For each sushi roll, spread 1/4 of cereal mixture on snack roll to within 1/2 inch of one short side. Arrange 3 candy worms, side by side, on cereal-covered short side.

•Starting with short side topped with candy worms, roll up each snack roll tightly, pressing unfilled short side of roll to seal. Let sushi rolls stand 5 to 10 minutes or until firm. Cut each roll into 4 slices. Store loosely covered.

Fried Chicken - Deloris Ellis

Fried Chicken

----------------------------

Type - Main Dish: Chicken

Creator: Deloris Ellis

Ingredients:

------------------

Chicken

Salt

Pepper

Spanish Paprika

Cayenne Pepper

Flour

Vegatable Oil

Directions:

---------------------

Wash Chicken (pat dry w/paper towel)

Season to taste ( be careful w/ the Cayenne pepper)

Heat oil 350 degrees in skillet ot deep fryer

Flour the chicken

Fry chicken until golden brown and juices run clear

Chicken Spaghetti - Lindsay Hinderman

Chicken Spaghetti

-----------------------------

Type - Main Dish: Chicken

Creator - Lindsay Hinderman

Ingredients

------------------------

1. 3-4 Chicken Breast (Boneless Skinless)
2. 2 pounds of Spaghetti
3. 2 pounds of Velvetta Cheeses
4. 2 cans of mild Rotel Tomatos with chilies
5. 1 Large Onion
6. 1 stick margarin
7. 2 cans of chilies

Directions

-----------------

Boil Chicken Until Done

Drain chicken in colander to cool, Reserving the liquid

Boil spaghetti noodles in reserved liquid

Pull Chicken Into Small Pieces

Dice Velvetta

Melt Butter In skillet

Dice Onion and Sautee Onion in Melted Butter

Add rotel and Chilies into Skillet- Cook down for about 20 minutes

Then Combine Chicken, Spaghetti And Diced Velvetta and Skillet Mixture into crockpot

Keep on Warm Until Ready To Serve

Seafood Gumbo - Deloris Ellis

Seafood Gumbo

------------------------

Type - Main Dish: Fish

Creator - Deloris Ellis

Ingredients

• 1 batch of light roux, recipe follows
• 3 quarts of seafood broth
• 1 pound of shrimp (35) count skinned and deveined
• 1 pound lump crabmeat
• 2 pounds of crab claws
• 10 chicken wings
• Approx. 6 hotlinks sliced
• 1 small can of tomato paste
• 2 cups chopped onions
• 1 cup chopped celery
• 1 cup chopped green peppers
• 1 cup chopped green onions
• 1 /2 cup chopped parsley
• Salt, pepper, and cayenne pepper to taste
• 2 cups steamed rice
• File powder to taste

Directions

In a large cast iron pot, make the roux.

Season onions, celery, and green peppers with 1 teaspoon cayenne pepper, and 2 teaspoons salt. Add to the roux and cook for 5 minutes, or until the vegetables are wilted.

In a large pot boil the chicken wings for approx. 30 mins. Add the links bring to boil. Add the tomato paste, the roux mixture and stir. Add the crab, shrimp and the seafood stock and bring to a boil. Reduce heat and simmer for 30 minutes. Add lump crabmeat and season the gumbo to taste. Add the file powder to your liking and thickness. Serve over steamed/cooked rice

ROUX

• 1 cup flour
• 1 cup vegetable oil

In a black iron skillet, heat the oil over medium high heat until it registers approximately 300 degrees on a deep fat fryer thermometer, approximately 300 degrees. Using a wire whisk , slowly add the flour, stirring constantly until the roux is nutty colored. At this point, the roux is ideal for thickening a light seafood gumbo. (Recipe Below) Continue to cook this roux over medium heat and you will begin to see it change in color, getting darker. Make sure you constantly stir it so it doesn't burn.

Clam Sauce - Cheryl Lynn Cain

Clam Sauce

-------------------------

Type - Pasta Sauce

Creator - Cheryl Lynn Cain

Ingredients

---------------------

1lb frozen clams (thawed and rinsed)

water to cover all clams + 1/2 inch

1/8 cup lemon juice

1 bullion cube fish or chicken flavor

1 half large white onion

1/4 cup white wine

1/4 cup olive oil

1/2 tsp italian season

galic to taste

salt to taste

pepper to taste

1 tsp cornstarch to thicken (cornstarch diluted in water)

Pasta - up to 12 ounces of raw pasta cooked

Directions

------------------

Combine all and simmer

Cook pasta

After pasta is ready, add water to moisten 1 teaspoon of cornstarch

Then add to clam sauce to thicken

Serve with pasta, parmesan cheese, rolls and salad

Teriyaki Chicken Wings - Deloris Ellis

Teriyaki Chicken Wings

---------------------------------

Type - Main Dish: Chicken

Creator - Deloris Ellis

Ingredients

-----------------

3 pounds chicken wings

1 large onion, chopped

1 cup packed brown sugar

1 cup low sodium soy sauce

1/4 cup dry sherry or chicken broth

2 teaspoons ground ginger

2 cloves garlic, minced

Directions:

-----------------------

Rinse chicken and pat dry. Cut off and discard wing tips. Cut each wing at joint to make two sections. Place wing parts on broiler pan.

Broil 4 to 5 inches from heat for 20 minutes, 10 minutes a side or until chicken is brown. Transfer chicken to crockpot.

Mix together onion, brown sugar, soy sauce, cooking sherry (or chicken broth), ginger and garlic in bowl. Pour over chicken wings.

Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 to 3 hours. Stir chicken wings once to ensure wings are evenly coated with sauce.

Low Country Shrimp Bowl - Richard Darrell Cordle

Low Country Shrimp Boil

-------------------------

Type - Main Dish: Fish

Creator - Richard Darrell Cordle

Ingredients

------------------------

Liquid Crab and Shrimp boil seasoning

1/4 - 1/2 lb uncooked shrimp per person deveined but not shelled

1/4 lb sliced smoked sausage per person

2-3 small red potatoes per person

1 ear or 2 half ears corn per person

2 onions - quartered

Cajun Seasoning such as Zatarans

4 lemons 2 sliced 2 reserved

Directions

--------------------

In large pot of water add shrimp BOIL, onion ,lemon slices and smoked sausage

Boil 20 minutes

Add potatoes whole with skin and 2 or more tablespoons cajun seasoning depending on taste

Boil 10 minutes

Add corn

Turn heat to low and simmer for 8 minutes

Add shrimp

Cover and turn off heat

Allow shrimp to steam for about 10 miutes until opaque

DO NOT overcook shrimp

Drain and pour in large bowl or large serving platter, squeeze the juice from two remaining lemons over the top

Homemade Potato Soup - Tina Shelton

Homemade Potato Soup

--------------------------------

Type - Appetizer or Soup

Creator - Tina Shelton

Yields - 4-6 Servings

Ingredients

-----------------

10-15 decent size potatoes peeled and cubed

1 cup chopped bacon (crunchy imitation bacon bits are a great substitute)

2-2 1/2 cups milk

2 tbsp instant potatoes

1 medium onion chopped

2 tbsp butter

Directions

-------------------

Add cubed potatoes to pan with onions. Fill with water just until potatoes are covered. Boil until potatoes are tender enough to cut with fork. DO NOT drain. Stir potatoes till potatoes almost looked lightly mashed in the water. Add milk, bacon and butter. Bring to simmer and simmer about 15-30 minutes. If soup is still a little thin add instant potatoes and allow to simmer an additional minute or 2.

Feeds 4-6 people

NOTES

-----------------

*Kid pleaser option* after adding milk butter and bacon, add 1 cup cubed Velveeta cheese and allow to simmer till blended well

*Restuarant "Loaded" option* add 1/2 cup sour cream to finished soup and top with shredded cheddar cheese