Famous Recipes - A few recipes to try out

Table of Contents:

Orange Chicken Pasta Salad Mushroom and Onion Quesadillas Quick and Easy Meatball Supper Steamed Penn Cove Mussels Pork Chops w/Onion, Bacon, and Mushrooms Super Easy Spinach Feta Pie Appetizers Duchess Potatoes Stuffed Peppers

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Orange Chicken Pasta Salad

1 C. Miracle Whip (Regular or Light) 1/2 C. Orange Juice 2 tsp. dried basil leaves 1/4 tsp. ground ginger 1 1/4 lb. boneless/skinless chicken breast, cooked and cubed 2 C. (8 oz.) Rotini pasta, cooked and drained 1 can (11 oz.) Mandarin orange pieces, drained 1/2 C. chopped pecans

Mix Miracle Whip, juice, and seasonings in a large bowl. Add remaining ingredients; toss lightly. Refrigerate before serving. Makes 6 servings. Only has 13 grams of Fat and only one of them is saturated fat. _______________________________________

MUSHROOM & ONION QUESADILLAS

Fajita-size flour tortillas (1 or 2 per person) 8-16 oz fresh mushrooms, wiped clean, sliced using stems, as many as you like 1 large white or yellow onion, sliced thin margarine or butter and/or olive oil 1 - 2 cups shredded Mexican blend cheeses Sour cream, salsa, guacamole for garnish

Saute' the onions in a small amount of butter and/or olive oil. When onions are opaque add mushrooms and continue cooking until onions begin to caramelize. Keep warm but don't let get "mushy". Butter one side of each tortilla -- place butter-side down on a hot griddle. Sprinkle some of the cheese onto half of each tortilla. Spoon some of the onion mixture over the cheese. Add another layer of cheese. Fold the tortilla over the filling. Grill on each side until golden brown and cheese has melted. Garnish as you like. _______________________________________

Quck and Easy Meatball Supper

1 can each chicken and beef gravy 15 - 20 meatballs (I used ready to use frozen by Armour) 1/4 tsp black pepper (or to taste) 3/4 tsp dried tarragon fresh parsley Egg noodles or rice

Combime first four ingredients in a suacepan. Heat gently until meatballs are heated through. Serve over buttered rice or egg noodles tossed with a teaspoon of fresh chopped parsely. Serve with a salad and bread. This can go from pantry to table in less than 20 minutes!!! _______________________________________

Steamed Penn Cove Mussels

4 lb mussels 1 C dry white wine 4 T butter 2 T basil or thyme or other herbs of choice 1/4 C scallions or shallots, chopped 2 cloves garlic, minced 1 T parsley, chopped

Store mussels in your refrigerator, covered with ice or a damp cloth to keep moist. The should not stand in water so drain liquid from the container often until you are ready to cook them.

Usually the mussels will be de-bearded when purchased, however if they have not been removed wait until within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh running water before cooking. Set aside. If any mussels are gaping open they are getting weak. If they do not attempt to close after squeezing their shell shut or if they have broken shells or an off odor discard them.

Melt butter in a large sauce pan and sauté scallions, garlic and herbs over medium high heat. Add wine and mussels to the sauce pan, cover and bring to a steam. Steam mussels 7 to 8 minutes or until shells open and meats are not translucent. Remove from heat and pour mussel liquor into a bowl. Discard any unopened shells. Serve mussels immediately in large bowls and add mussel liquor. Accompany with French bread, green salad, white wine or ale

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Pork Chops with Onions, Bacon and Mushrooms

2 T. Butter 6 - 3/4" thick pork loin chops (I used boneless sirloin chops) 2 C. mushrooms, quartered or sliced 2 onions, chopped 1/4 lb. bacon, diced 2 T. flour 1 1/2 t. paprika 1 C. heavy cream (I use 3/4 c. half & half, 1/4 c. heavy cream) 1 C. beef broth (or a little more) 2 T. tomato sauce (I used Open Pit barbecue sauce for flavor)

Preheat oven to 375F.

Season meat with salt & pepper. Melt 2 T. butter in large skillet over high heat. Add meat and sear until brown, about 2 minutes per side. Transfer to baking dish (9 x 13 pan works well). Top with mushrooms.

Add onions & bacon to same skillet and cook over medium heat until onions are transparent and bacon is crisp, stirring frequently, about 10 - 15 minutes. Mix in flour and paprika. Increase heat to medium- high. Stir in cream and broth and bring to boil, stirring constantly. Mix in tomato sauce. Season with salt & pepper. Pour sauce over mushrooms and chops. Transfer to oven and bake until chops are tender, 20 - 25 minutes (or longer).

This tastes great with potatoes, rice, or noodles. The sauce is rich and delicious. _______________________________________

Super Easy Spinach Feta Pie Appetizers

This is SO easy! and so good!

1 package frozen phllyo mini Shells( in the freezer section by pie crust, I find mine at Super Walmart) 1 10 ounce package frozen spinach, thawed and VERY well drained(I push mine thru a colander with paper towelling) small brick or package of Feta cheese(or crumbles) garlic salt fresh black pepper

place the frozen phyllo shells on a foil lined cookie sheet and preheat oven to 400

season spinach with black pepper and garlic salt to taste.

place each shell about half full of spinach, then fill the rest with the feta cheese

bake untill the feta is nicely browned. around 20 minutes.

your friends and family will think you spent alot of time on this appetizer! *note you will have extra spinach and feta.. dont try to over stuff the shells tho! they wont melt properly!

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Duchess Potatoes

4 cups mashed potatoes 1/4 cup melted butter 2 egg yolks - beaten 1 tsp. dijon mustard - or the "flavored" mustard of your choice pepper to taste

Place all the ingredients in a bowl and stir until thoroughly combined. Make patties and place on a lightly greased baking sheet. Bake in a preheated 400° F oven until golden brown. Serves 6 to 8. _______________________________________

Stuffed Peppers

4 large [or 5 medium] bell peppers 1-8 oz. can tomato sauce 1 1/4 - 1 1/2 c. water 2 T margarine ½ medium onion, sliced 8 oz. summer sausage, diced 1-7oz. pkg. Brownberry sage and onion stuffing mix

Halve peppers lengthwise and remove seeds. Place in boiling water for 3-4 minutes. Drain well.

In 9 x 13 Pammed baking dish, combine tomato sauce and 1/2 can water. Arrange peppers on tomato sauce.

Saute onion in margarine until translucent. Add sausage and cook until heated through. Add 1 1/4 c. water.

Remove from heat and add stuffing, tossing lightly until the moisture is absorbed. [ Add remaining 1/4 c. water, if needed.]

Fill pepper shells with stuffing mixture.

Bake at 400* for 30 minutes. _______________________________________

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