Monthly Archives: January 2014

Sour Cream Noodle Bake

Sour Cream Noodle Bake – Sumitted by Sonia W.

Ingredients

1-1/4 pound Ground Chuck
1 can 15-ounces Tomato Sauce
1/2 teaspoon Salt
Freshly Ground Black Pepper
8 ounces, weight Egg Noodles
1/2 cup Sour Cream
1-1/4 cup Small Curd Cottage Cheese
1/2 cup Sliced Green Onions (less To Taste)
1 cup Grated Sharp Cheddar Cheese

Preparation Instructions
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.
Serve with crusty French bread.

Original: The Pioneer Woman

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Honey Orange Pork Loin

Honey Orange Pork Loin – Submitted by Terri S.

• 2 lbs pork loin (boneless)
• 1/4 cup honey
• 2 tablespoons apple juice
• 2 tablespoons olive oil
• 1/2 teaspoon thyme
• 1/2 cup chicken broth
• 2 Tbls orange zest

Honey Orange Marinade (with orange zest)
To bake this right away, you can mix the marinade ingredients and pour them over the pork loin in either your crockpot or a roaster.
For the crockpot, set the temperature on low and slow cook it for 6-8 hours.
To roast it in the oven, set oven to 375° and bake 1 to 1 1/2 hours.
To freeze: Place pork loin in gallon zip-top bag and pour marinade over the top. Seal the bag, removing as much air as possible. Label and freeze.
To cook from frozen: Place frozen loin and marinade in crockpot. Set temperature on low and cook

Cajun 16 bean soup with Ham

Cajun 16 bean soup with Ham – submitted by Jess D.

Ingredients
16 Bean and Cajun Spice package (from dry bean aisle at the grocery store)
2 onions, pureed
2 tbs. garlic powder
1 tbs. season all
1 bay leaf
2 cups chopped ham
1 ham hock

How to: Cook ham hock and 1 bay leaf submerged in water in crockpot on high overnight.

In the morning, stain broth, discard hock and remnants. Pour broth back into crockpot. Add remaining ingredients and cook on high 6-8 hours. Can add salt to taste.

Serves 12. Freezer portion is 1/3 a traditional batch.

To cook from freezer:

Thaw and cook on stove top until bubbling, stir often. OR, heat in crock pot on low 8 hours.

 

Curry-Citrus Chicken

Curry-Citrus Chicken – submitted by Michele D.

Ingredients

3 lbs of chicken pieces (I used thighs but wings, drumsticks, or breasts would work)
1/4 cup onion, finely chopped
2 cloves garlic, chopped
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup soy sauce
1 tsp curry powder
1 tsp ground cumin
1/2 tsp poultry seasoning

 

To cook: Take dinner out the night before and allow to thaw overnight in the fridge until ready to cook. Preheat oven to 375 degrees. Pour chicken and sauce in a baking dish and bake for 30-35 minutes until chicken is cooked through. Serve over rice.