A day late- but still tasty! Many of you asked me to post the recipes for the dishes featured in my blog yesterday from last weekend's Cook-A-Palooza- here they are!! These are especially great because you can 3 or 4 times them and freeze the leftovers so you have homemade meals all ready to go!
Meatball Recipe
INGREDIENTS:
1 pound ground beef
1/2 cup chopped white onion
1 egg
1/2 cup Italian spice bread crumbs
2-3 dashes soy sauce
Salt and pepper
A dash of milk
COOKING INSTRUCTIONS:
*Pre-heat oven to 350 degrees
*Mix all ingredients in a bowl with your hands. The mixture should be moist yet sticky enough to form the meatballs. (add extra milk or bread crumbs if you need to firm or soften)
*Line a cookie sheet with tin foil and spray with non-stick spray.
*Roll mixture into balls, place on cookie sheet.
*Cook for 30min. Cut into a meatball to make sure they’re cooked through.
(if you’re freezing- let cool then place in ziplock bag and freeze.)
To Serve-
*Defrost meatballs if frozen or take them from the cookie sheet and place in a casserole dish.
*Add desired topping (gravy, bbq, sweet and sour sauce, ect.)
*Cover, place back in oven for another 5 to 10 minutes until hot and ready to serve.
CHICKEN BREAST AND WILD RICE
-1 cup uncooked wild rice.
*Rinse rice using a strainer under running water.
*Boil rice in 4 cups of water.
-1tsp salt
*Reduce heat & simmer. Cover until kernels are open and tender but not mushy- 40 to 55 minutes- then drain.
*Saute 1/4 cup butter, 1 chopped onion, 1 cup chopped celery and 1/2 of a container fresh, sliced mushrooms until tender.
-Add 1 can of sliced water chestnuts & wild rice.
*Spread rice mixture in buttered 8x12 baking dish.
*Combine 1 can of mushroom soup, 1- 8oz sour cream, the rest of your fresh mushrooms, sliced and 1/4 cup dry sherry.
*Pour about 1/2 of soup mixture over rice in baking dish.
*Arrange approximately 6 or more boneless, uncooked chicken breasts over soup. (do not stack chicken)
*Spoon remaining soup over chicken.
*Spread 1 cup- freshly grated parmesan cheese on top.
*Bake at 350 covered for 30 minutes and another 30 minutes uncovered.
CHICKEN ALA KING
INGREDIENTS:
Bacon 2 strips (diced n fried)
1/4 cup chopped onion
12oz. can sliced mushrooms
*save 1/4 cup liquid from mushrooms
1/4 cup chopped, green pepper
1 TBSP. Butter
1/4 cup flour
1 tsp salt
1/4 tsp. pepper
1 cup fat free half and half
2/3 cup chicken broth
1 cup cooked diced chicken (I boil the chicken until cooked through)
1 TBSP pimentos
1/2 frozen peas
1 chicken bullion cube (crushed)
COOKING INSTURCTIONS:
1. Cook chicken (boil)
2. Fry bacon. Combine peppers and onion-fry until soft. Drain.
*Melt butter & add flour to make paste (try to get rid of the lumps) combine with 1/2 &1/2 and chicken broth to thicken. Heat the mixture, stirring slowly making sure it does not boil. This may take some time but really makes the dish good!
* Add other ingredients and heat. Serve over biscuits.
(If you’re going to freeze, let cool and then place in ziplock bags and put them in the freezer)
