Some recipes for sharing

Here are some recipes I have used at work for an Adult Foster Care Home. They were all well received. They also tend to be very frugal.

Carrot Bisque

3 tbls. butter
1 lb. carrots, peeled and sliced
1 onion, chopped
1tbls. fresh ginger
1 tsp. grated orange peel
1/4 tsp. ground coriander
2 1/2 cups chicken stock
1/2 cup cream or half & half

Melt butter in a saucepan over medium heat, then add carrots and onions. Cover pan and cook until vegetables begin to soften, stirring occasionally (about 15 minutes). Stir in ginger, orange peel, coriander, and half the chicken stock. Reduce heat to medium-low. Cover and simmer for 30 minutes. Puree soup. Return to saucepan and add remaining stock and cream. Season with salt and pepper, cook over medium heat until hot. May be served topped with toasted pumpkin seeds.

German Purple Cabbage

2 Tbls. butter
2 Tbls. olive oil
4 c. thinly sliced purple cabbage
1 clove garlic, minced
3/4 c. sweet onion (burmuda or walla walla)
1 apple, peeled, cored and diced
1/2 c. chicken stock
1 1/2 Tbls. red wine vinegar
2 Tbls. brown sugar
1 bay leaf

In oil/butter, saute onion 5-10 minutes on med. high. Add cabbage, garlic and apples and continue to saute until cabbage is wilted. Add remaining ingredients and cover, reduce heat to simmer and cook 45 minutes, stirring occasionally.

Biscuit-topped Creamed Chicken & Broccoli Casserole

2 onions, chopped
4 Tbls. butter
1 c. chopped red bell pepper
3 chicken breasts, cooked and deboned
2 cans cream of chicken soup
1 c. sour cream
2 c. chicken broth (from cooking the chicken?)
2 c. frozen broccoli
1 recipe biscuits (20-24) -OR- 2 cans refrigerator biscuits

Pre-heat oven to 350*F. Saute onion and bell pepper in butter for 5-10 minutes on med. high heat. Mix in remaining ingredients EXCEPT biscuits. Heat through (either on the stove top watched carefully and stirred often, in the microwave or in the oven).
Put heated chicken mix into an oven-proof dish and top with biscuits.
Bake in 350*F oven for 20-30 minutes or until the biscuits are golden and the filling is bubbly.

Hungarian Pork & Cabbage

3 cups egg noodles, cooked

1 1/2 # pork sirloin roast or steak, cut in cubes
1/4 cup flour
1 generous tablespoon celery seed

Dredge pork cubes in flour/celery seed mix. Saute for 10 minutes or until lightly golden.

Add:
1 generous tablespoon paprika
1 medium onion, chopped

Saute 5 minutes. Add:
1/2 shredded purple cabbage
1 can petite diced tomatoes
2-3 tablespoons wine vinegar
1 cup cold water
1/2 teaspoon salt

Bring to a rapid simmer, reduce heat. Cook covered for 1 hour or until cabbage is tender. Add:
3/4 cup sour cream

Mix in well and heat gently until serving temperature. Serve over egg noodles with extra sour cream to pass.

Tomato, Corn & Cucumber Salad

3 tomatoes, peeled & wedged
1 cucumber, peeled & sliced
2 cobs cooked corn, cut off cob*
1/4 cup Asian sesame dressing

*When cutting corn off cob, leave kernels in “planks”

Toss together all ingredients. Chill. Serve.

Baked Fish

2# white fish fillets
1-2 lemons, juiced
1 1/2 sleeves Ritz crackers, crushed
3/4 cup butter, melted
1 6oz. can crab meat or shrimp
dill, parsley, chives

Grease metal 9x13 pan. Lay out fish in an even layer. Sprinkle with lemon juice.
In a medium bowl, combine remaining ingredients. Spread in an even layer over fish.
Bake at 350*F for 20 minutes or until fish flakes. May be broiled to get the top nice and crunchy.

Creamy Rotini with Garden Marinara

3 Tbls olive oil
1 onion, chopped
1 bell pepper, chopped
2 cloves garlic, minced
1 zucchini, grated
1 lb. ground beef
1 jar spaghetti sauce

2 eggs
6 oz. creamed cheese
1/3 cup Parmesan cheese
2 cups rotini, cooked and drained

2 cups mozzarella cheese, grated

Saute onion, bell pepper, garlic and zucchini in oil over medium heat until beginning to soften. Add crumbled beef and brown well. Add spaghetti sauce and bring to a slow boil, reduce heat to simmer and simmer for 30-40 minutes, allowing to thicken.

In a med. size bowl, mix cream cheese, eggs and Parmesan until well blended. Add cooked rotini and toss to coat thoroughly.

To assemble: in a sprayed 10x10 casserole, spread all rotini mixture. Over this, spread thickened, chunky marinara sauce. Top with mozzarella cheese. Bake at 400*F for 20-30 minutes.