PASTA WITH QUICK CHERRY TOMATO SAUCE

 PASTA WITH QUICK CHERRY TOMATO SAUCE

From Jessie Lee Troyer and Vicki Troyer Bernardi

A quick Italian pasta dish that we enjoyed very much! 

pasta 12 oz. - 1 lb. penne or other favorite

salt

½ cup olive oil

2 large garlic cloves, finely chopped

3 pints cherry tomatoes

½ teaspoon freshly ground black pepper

Pinch of sugar

1 cup coarsely chopped fresh basil

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl. Set aside.

Heat oil in a large skillet or heavy saucepan over medium-high heat. 

Add garlic, then tomatoes, pepper, sugar, and 1 tsp. salt. 

Cook, stirring occasionally, until tomatoes open and release their juices to form a sauce, about 6–8 minutes.

Next toss the cooked pasta with the tomato sauce and basil. 

Top with Parmesan and serve.

LASAGNA

 LASAGNA

Jessie Lee Troyer

Serves 4

Lasagna noodles

1/2 lb. ground beef

1/2 lb. ground pork

28 0z. canned tomatoes

salt

boullion cube

1/8 t. Italian seasoning or poultry seasoning

pepper

powdered garlic

4 oz. boiled ham or mortadella, cut in tiny pieces

ricotta

shredded mozzarella

shredded parmesan

Prepare lasagna noodles

For the lasagna, have a deep pan of hard boiling water, salted enough that it tastes salty, in which you cook about eight strips at a time. It will depend somewhat on the size of the strips, but be sure there is room for plenty of movement of the pasta in the water. 

Stir it often; it will need to cook about eight minutes, but follow the directions for cooking on the box. You might need to add a couple of minutes, although you don't want it really done, and also, it will cook more while it's in the oven. 

Rinse each batch in cold water and drain well on a towel.

Sauce (Ragu)

Prepare the sauce as noodles are cooking:

1  28 oz. can of pelati (peeled tomatoes) or already prepared spaghetti sauce. If using prepared sauce, ground 1/2 lb, ground beef and 1/2 lb. ground pork and add to the sauce.

If you are making the sauce and not using prepared spaghetti sauce, do it like this: 

Use enough oil to cover the bottom of skillet.

Saute 1 finely shaved onion (optional) in oil until onion is transparent.

Next, add 1/2 lb. ground pork and 1/2 lb. ground beef; brown.

Add canned tomatoes or tomato sauce

Add 1 teaspoon salt

one bouillon cube

1/8 teaspoon Italian seasoning (or poultry seasoning)

dash of pepper.

Sprinkle powdered garlic on tomatoes

Simmer on low heat for 30-40 minutes.  Taste for salt.

Assemble the lasagna

Abundantly grease the bottom and sides of pan. It helps to keep the lasagna  from sticking to the pan.

For layering the lasagna, spread a layer of sauce all over the bottom of the pan. Skim your spoon from the top of the sauce so it has extra fat/oil in this first layer.  

Add strips of lasagna, overlapping only very slightly. 

Add enough tablespoons of sauce to moisten well every strip of lasagna, particularly in the

corners and sides. 

Sprinkle a bit of mortadella.

Crumble a bit of ricotta.

Add a bit of mozzarella and sprinkle over everything a tablespoon or so of parmigiano. 

Sprinkle a dash of Italian seasoning.

Repeat the layers in the same way--you should have 4-6 layers.

 If you run out of some ingredient, use whatever is left in the next layer, but try to make

it somewhat equal in every layer.

You can leave out any ingredient you choose, but these particular ingredients make a splendid tasting dish.

Pour plenty of sauce on top, and if you like, use several  slices of American cheese before adding the parmigiano. 

Sprinkle black pepper over the top. 

Add tidbits of butter or margarine.

Place in preheated oven--375 to 400° for about forty-five minutes. Check to see if the juices are bubbling well. 

Note: If you should have to prepare it in advance and then need to put it in the oven to bake at a later hour, add two tablespoons of water for every four portions.

CHOPPED STEAKS

CHOPPED STEAKS

From Mabel Reid

Roll chopped steak in flour and fry it. 

Put it in a bowl and cover it with a thin gravy made from the fryings. 

Put it in the oven at 250 degrees for two hours.

Season to suit taste.

This is my way of having meat ready to eat when I get home from church. I seldom have steak other than on Sunday when I am expecting company.

MAHI STEAK with CHEESE GRITS

MAHI STEAK WITH CHEESE GRITS

From Jonathan Troyer

Thaw Mahi steak.

Let fish sit on counter for 30 minutes to allow it to come to room temperature.

Liberally coat both sides with Kosher salt and ground pepper.

Heat pan to medium heat. 

Once pan is heated, oil pan, just enough to coat surface of pan.

Place fish in pan and leave it alone until you see the fish is cooked halfway through, normally 3-4 minutes.

Flip fish to cook 3-4 more minutes and squeeze 1/2 lime over each Mahi steak. Then place the lime in the pan. 

Place 1/8-1/4 T. of butter per Mahi steak in pan. Once butter melts, spoon the liquid over the fish for the rest of the cooking time, equally coating all steaks.

Serve that magic!

Salt and half some more limes, if desired.

JT: I use Alton Brown's recipe for Cheese Grits to serve with this Mahi steak.

https://www.foodnetwork.com/recipes/alton-brown/cheese-grits-recipe-1915972

DORITO HAMBURGER CASSEROLE

DORITO HAMBURGER CASSEROLE

From Kristin Troyer

1 1/2-2 lbs. ground beef

1 small onion, chopped

2 small cans tomato sauce

1 pkg. taco mix

2 cans cream of chicken soup

16 oz. carton sour cream

1 large bag Nacho Cheese Doritos, crushed

2 cups shredded cheddar cheese

Brown the beef and onion; drain.

Stir into beef mixture the tomato sauce and taco mix.

In a bowl, mix 2 soups and sour cream together.

Spray a 9x13 pan with pam.

Sprinkle a layer of Doritos on the bottom, then a layer of beef mixture, then a layer of sour cream mixture.

Repeat layers finishing with beef mixture.

Top with cheese and bake at 350 for 30 minutes.

HOT BROWN

 

Zino's firehouse in Clifton in the 70s - this was John's favorite dish to order there.

HOT BROWN

From Judi Troyer*

1/2 stick butter

1/3 cup flour

1 quart heavy cream

1 bay leaf

1/2 t. nutmeg

1/2 cup Parmesan cheese, plus 1 T. for garnish

Salt, pepper to taste

14 ounces sliced Roasted Turkey Breast

2 slices Texas Toast with the crust trimmed

4 pieces crispy bacon

2 Roma tomatoes, sliced in half length-wise

1 t. paprika

2 t. chopped parsley

Over medium heat in a pan, melt the butter and then add the flour to make a roux.

Cook for 2 minutes while stirring then whisk in the cream.

Add the bay leaf and nutmeg to the cream and bring the cream to a simmer. Stir often to keep the mixture from burning.

Once it simmers, cook for 2 more minutes. 

Take it off the heat and add the 1/2 cup parmesan and season with salt and pepper.

In two oven safe dishes, place a slice of bread and half the turkey in each.

Cover each with half the cream sauce.

Place the tomato halves alongside the toast and turkey.

Sprinkle each dish with the remaining parmesan and broil until golden and
bubbly.

Remove from the broiler and place 2 slices of bacon on top of each hot brown.

Top with parsley and paprika.

*from GE Monogram newsletter

 

 

 

 

SANTA FE SOUP

 

SANTA FE SOUP - TACO SOUP, MY MOM'S RECIPE

From Kristin Troyer

1 lb. ground beef

onion, about half, diced

1-3 cans beans Note: can be a mixture depending on your taste - I use  kidney, black, pinto or chili beans. Drain all except the chili beans.

1 large can of diced tomatoes, or Rotel

1 can corn, drained

1 pkg. taco seasoning

1 pkg. ranch seasoning

Water

In a large pot, brown ground beef and cook onions. Drain.

Add beans, tomatoes, corn, both seasoning packets and add water as desired to make it like soup.

Simmer until everything is warmed.

Serve with shredded cheddar cheese, sour cream and tortilla chips.

TACO RING

TACO RING

From Lucy Reid

2 tubes crescent rolls

1 lb. ground beef

1 pkg. taco seasoning mix

shredded lettuce

cheese

onions

diced tomatoes

sour cream

taco sauce

This one is a pampered chef recipe.

It is so easy and quick.

Take 2 tubes of crescent rolls and lay them around the edge of a round pizza pan with the points hanging over the edge.

Roll the dough to blend together and form a ring.

Prepare 1 lb. ground beef and add a package of taco seasoning.  Prepare as per package instructions.

Spread taco meat on prepared dough and bring the points of the dough to the center of the pan covering the meat mixture.

Bake according to roll instructions.

Cut in slices and serve with shredded lettuce, cheese, onions, diced tomatoes, sour cream and taco sauce.

KOREAN BEEF

 

KOREAN BEEF

From Rachel Brown

1 T. sesame oil

1 lb. ground beef

3 cloves garlic, minced

1/4 cup brown sugar

1/4 cup soy sauce (or coconut aminos or Bragg's Liquid Aminos)

1/2 t. fresh ginger, minced (or a few shakes of ground ginger)

1/2 - 1 t. crushed red pepper to taste

salt, pepper to taste (not much salt needed, taste first!)

1/2 cup sliced green onions

Heat a skillet over medium heat. Brown the ground beef in the sesame oil. 

Add the garlic toward the end of browning and cook for a couple of minutes.

Drain the fat.

Add the brown sugar, soy sauce, ginger, salt and pepper and red pepper. 

Simmer for a few minutes to blend the flavors. 

Serve over steamed rice and top with green onions.

Note: we use quinoa instead of rice - you can also make this into lettuce wraps!

SKILLET SPANISH RICE

Aunt Barbara and Uncle Bill

 

SKILLET SPANISH RICE

From Aunt Barbara Thompson

1/4 cup pure vegetable oil

1 medium onion, sliced

1/2 medium green pepper, chopped

1/2 lb. ground beef

1 cup regular rice, uncooked

2 (8 oz.) cans tomato sauce

1  3/4 cups hot water

1 t. prepared mustard

1 t. salt

dash pepper

Heat oil in skillet. Add onion, green pepper, beef and rice.  Stir over high heat until lightly browned.

Add tomato sauce and other ingredients.  Mix well,

Bring quickly to a boil. Cover tightly and simmer 25 minutes.

Makes 4 servings.

1/2 cup grated cheese may be added just before serving.

Note: If using packaged, pre-cooked rice, use only 1  1/2 cups water for 1 1/2 cups rice and simmer uncovered, only 5 minutes.

This is one of those recipes that tastes better the next day!

NIKI'S CHEESEBURGER RING

NIKI'S CHEESEBURGER RING

From Niki Reid

1 lb. ground beef

2-3 Tablespoons of Mustard

1 cup shredded Cheddar cheese (4 oz)

Dill pickle slices

2 cans (8 oz. each) Pillsbury™ refrigerated crescent dinner rolls

Shredded lettuce, chopped tomatoes, onion

Sesame Seeds

Heat oven to 375°F. 

In 10-inch nonstick skillet, cook beef until no longer pink. 

Add 2-3 Tablespoons of mustard.

Unroll both cans of dough; separate into 16 triangles. 

Take the triangles and lay them around the edge of a round pizza pan with the points hanging over the edge and the other ends facing the center. They will form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun.

Spoon beef mixture on the half of each triangle closest to center of ring. 

Top with shredded cheese and pickles. 

Bring each triangle tip up over filling, tucking dough under center layer of dough to secure it. 

Repeat around ring until entire filling is enclosed (some filling might show a little).

Brush top with an egg wash and sprinkle with sesame seeds.

Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. 

Cool 5 to 10 minutes before cutting into serving slices.

Serve with choice of toppings…diced onion, shredded lettuce, diced tomatoes.

PIZZA STUFFED PEPPERS

PIZZA STUFFED PEPPERS

From Kristin Troyer

3-4 bell peppers (any color), cut in half longways and deseeded

Mozzarella cheese

Pizza sauce

Various toppings, prepared (we like sausage and pepperoni)

Parmesan cheese

Italian seasoning

Preheat oven to 400 degrees. 

Line baking sheet with parchment paper.

Place bell pepper halves on baking sheet and bake 20 minutes.  Dump out any liquid after this first bake and return peppers to pan.

Layer each cup with toppings, sauce, parmesan, Italian seasoning and mozzarella. I like to try to squeeze two layers of each. Top last layer with mozzarella.

Bake 20 more minutes until cheese is golden brown.

KETO FRIENDLY DELISH RECIPE CHEESY BACON RANCH CHICKEN

CHEESY BACON RANCH CHICKEN from DELISH

From Lyn Sewell

4 slices thick-cut bacon

4 boneless skinless chicken breasts (about 1 and 3/4 lbs.)

Kosher salt

Freshly ground black pepper

2 t. ranch seasoning

1 and 1/2 cups shredded mozzarella

chopped chives, for garnish

In a large skillet over medium heat, cook bacon til crispy.  Place cooked bacon on a paper-towel-lined plate for use later. Drain all but 2 T. of bacon fat from the skillet.

Season chicken with salt and pepper. Return skillet to medium-high heat; add chicken and cook til golden and just cooked through, about 6 minutes per side.

Reduce heat to medium and sprinkle chicken with ranch seasoning. Top with mozzarella. 

Cover the skillet and cook until the cheese is melted and bubbly.

Crumble and sprinkle bacon and chives on top before serving.

SLOW COOKER BARBACOA

SLOW COOKER BARBACOA

From Abby Reid

1 T. olive oil

3 lbs. boneless chuck roast*

1/2 cup beef broth 

1 T. salt

1 T. chili powder

1 t. garlic powder

1 t. onion powder

1 t. paprika

1 t. black pepper

Season roast with salt and pepper. 

Heat oil in large skillet; sear roast on all sides.

Place roast in slow cooker and season on all sides.

Add beef broth - adjust amount to cover bottom of pot, not the roast.

Cover. 

Cook on low for 7-8 hours or until tender.

Shred meat; add lime and cilantro, if desired.

Serve & enjoy!

We like eating it on tacos with salsa, cheese, and sour cream or homemade nachos.

*3 lbs. roast - adjust size to servings needed - this lasts the 2 of us several days' worth of leftovers!

TAMALE VEGETABLE PIE 1964

TAMALE VEGETABLE PIE 1964

From Barbara Thompson (copied from Lora Chambers 4-19-66)

Preheat oven to 400 degrees.

2 cups chopped onion

2 T. salad oil

1 can mushrooms

3/4 cup chopped bell pepper

2 t. salt

4 t. chili powder

1 lb. ground beef

2 T. flour

1 can ripe olives

1 can whole kernel corn

1 can tomatoes

1 T. sugar

1  1/2 cups cornbread topping

Cook onion, meat, pepper, chili powder, flour in oil in skillet for a few minutes.

Put in large casserole (everything but topping).

Cook in 400 degree oven 30 minutes without topping - then 30 minutes with topping.

Notes 6-7-94:  Since can sizes aren't indicated, please assume regular sized corn and tomatoes, 4 or 6 oz. black olives (your preference) and 4 oz. mushrooms (or 2 oz. depending on your choice).   I drained cans somewhat.

TACO FLATS

TACO FLATS

From Allie Toms Troyer

1 lb. ground beef or turkey
refried beans
shredded cheddar cheese 1-2 cups
Salsa con queso from Aldi
4  6-inch tortillas
tomatoes and lettuce for toppings
sour cream to taste

Prepare meat with taco mix per instructions on the package.

Begin heating tortillas, browning in pan on each side until crisp. After crisp on both sides, I place them in our unplugged toaster slats to cool.

Spread a thin layer of warm refried beans on one crisp tortilla.  Spread queso salsa over beans. 

Add 2-3 T. meat mixture.

Add queso sauce and sprinkle with shredded cheese.

Top with tomatoes, drizzle of sour cream and then lettuce.  I find that if you put the sour cream on before the lettuce, it keeps the shredded lettuce from falling off.

Enjoy!

JEFF'S FAVORITE MEATBALLS

JEFF'S FAVORITE MEATBALLS

From Allie Toms Troyer

1 lb. ground beef or ground turkey
1/2 cup onion, finely chopped
1/4 cup dried bread crumbs*
2 garlic cloves, minced, optional
1 egg
1/4 cup mozzarella* cheese, finely grated
3 T. ketchup
1 t. salt
1/4 t. pepper
1/2 T. dried parsley or 1 T. fresh parsley

Preheat oven to 400 degrees.

Combine all ingredients minus the meat and slightly mix them together before adding the meat.

Add meat and mix all together. 

Form mixture into one-inch balls.  Makes 24 one-inch balls. 

Place on greased baking sheet and bake for 15-20 minutes.   Makes 24 one-inch balls.  I bake 12 at a time and freeze the other 12 for a quick easy dinner for the following week.

*Allie's note:  I use Italian style bread crumbs - you can use whatever kind you wish. For the cheese, I use mozzarella but you can use whatever kind you like.

COLD DAY CHILI

COLD DAY CHILI

From Allie Toms Troyer

1 lb. ground beef or ground turkey
1 onion, finely chopped
1 green pepper, finely chopped
1 T. jalapeno, finely chopped
1 can whole kernel corn, drained
2 cans Mexican style tomatoes, like Rotel (undrained)
2 (8 oz.) cans tomato sauce
2 T. chili powder
2 T. cumin
1 t. salt
1/2 t. ground red pepper (cayenne)
1/2 t. paprika
1 can kidney beans, drained, rinsed
1 can black beans, drained, rinsed
1 cup water

Cook ground meat with onions and peppers; drain excess grease.

Add corn, tomatoes, jalapeno, sauce, seasonings and water and bring to a boil.

Add beans.  Cover and simmer for 2 hours.

Serve with toppings and some corn muffins!  Enjoy!!

Toppings:  
Sour cream
Shredded cheese of your choice
Green onion, if desired

Makes 6-8 servings.

CALYPSO BEANS

CALYPSO BEANS

From Angie Reid (From Mom, Nancy Ionoff)

1 lb. hamburger
1/2 lb. bacon
1/2 cup onions
1/2 cup brown sugar
1 T. mustard
2 T. vinegar
1 large can pork n beans
1 large can kidney beans
1 large can butter beans

Brown bacon, hamburger, and onion; drain.

Add remaining ingredients.

Cook in crockpot for 6 hours on high or 1  1/2 hours in oven.

BAKED CHEESE SQUARES

BAKED CHEESE SQUARES

From Angie Reid  (From Aunt Tammy Flowers)

9 eggs
1/2 t. salt
1  1/2 lbs. shredded cheddar cheese
1 can Green chiles

Mix together.

Bake in greased 9 x 13 pan at 350 degrees for 25 minutes.