The Shulers - Recipes

Recipes

Baked Potato Soup

4 large potatoes, baked
2/3 C butter
2/3 C flour
6 C milk
3/4 tsp salt
1/2 tsp pepper
4 green onion, chopped and divided
1 1/4 C grated cheddar cheese, divided
12 slices bacon, cooked, crumbled, divided
1 8 oz carton sour cream or yogurt

Cur potatoes in half, scoop out pulp, discard skins, and set aside. Melt butter in a heavy saucepan; add flour, stirring until smooth. Cook 1 minute, stirring constantly and gradually add milk. Cook over medium heat, stirring constantly, until thick and bubbly. Add potato pulp, salt, pepper, 2 tbsp onion, 1/2 C bacon, and 1 C cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk for desired consistency. Garnish with remaining onion, bacon, and cheese. Yields 10 cups. Takes approximately 2 hours of prep but well worth it. Variations: Saute onions and celery prior to adding to soup.

Calabacita
6 slices bacon 1 lb ground beef or turkey 1 large onion, chopped 1 tbsp oil 1 18 oz can of stewed tomatoes 1 tsp crushed red pepper 1 lb zucchini, squash, or eggplant Salt Pepper Rice	Cook bacon. Brown meat and drain. Saute onion in oil. Combine bacon, meat, onion, tomatoes, spices, and vegetables in pot. Heat to boiling. Turn to low and cook. Serve over hot rice.

Chicken Florentine Casserole

4 skinless, boneless check breast halves
1/4 C butter
3 tsp minced garlic
1 tbsp lemon juice
1 10.75oz can condensed cream of mushroom soup
1 tbsp Italian seasoning (e.g. oregano, basil, etc.)
1/2 C half-and-half
1/2 C grated Parmesan cheese
2 13.5oz cans spinach, drained
4 oz fresh mushrooms, sliced
2/3 C bacon bits
2 C shredded mozzarella cheese

Preheat oven to 350 degrees F. Place chicken breast halves on a baking sheet and bake 20-30 minutes until no longer pink and juices run clear. Remove from heat and set aside. Increase the oven temp to 400 for the final cooking step.

While the chicken is cooking melt the butter in a saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and the Parmesan cheese.

Arrange the spinach in the bottom of a 9"x9" baking dish. Cover the spinach with the mushrooms. Pour half the mixture from the saucepan over the mushrooms. Arrange the chicken breasts in the dish and cover with remaining sauce mixture. Sprinkle with bacon bits, and top that with the mozzarella cheese.

Bake 20 to 25 minutes in the 400 degree F oven, until bubbly and lightly brown. Do not let the cheese burn!

This dish is simply awesome!

Creamy Scallops And Mushrooms

1/2 lb fresh mushrooms
1 med. onion, sliced
1 T butter
1 lb fresh scallops
1/4 C dry sherry
3 T butter
1/4 C flour
1 C half & half
1/2 tsp white pepper
4 frozen patty shells, baked
-or-
your favorite pasta

Saute mushrooms and onions in 1 T butter. Add scallops and sherry, bring to a boil. Reduce heat and simmer uncovered 8 minutes. Melt 3 T butter in medium saucepan over low heat. Add flour, stir until smooth. Cook 1 minute. Gradually add half & half. Cook, stirring constantly until mixture is thickened. Stir in salt & pepper. Add scallops. Stir gently, cook uncovered just until heated. Spoon filling into patty shells. Yields 4 servings. If putting over pasta, add milk or water to thin somewhat.

Hashbrown Casserole
1 2 lb package frozen hash brown potatoes 2 cans creamy onion soup 8 oz sharp cheese, grated 8 oz sour cream 1 tsp garlic powder 1/2 C parmesan cheese Salt and pepper to taste 1 onion, chopped	Mix all ingredients except cheese. Spread in well greased pan. Top with cheese. Bake at 350 for 1 hour (longer if potatoes are frozen).

Hoppin' Johns
4 slices bacon 2 C back eyed peas 1 small onion, chopped Salt Pepper 1 C raw rice Water for rice	Combine black eyed peas, onion, salt, and pepper. Cook slowly 1 hour. Cook rice. Cook bacon. Add crumbled bacon just before serving.

Meatloaf
1 1/2 lb ground beef 2 beaten eggs 3/4 C milk 1/2 C fine dry bread crumbs 1/4 C finely chopped onion 2 tbsp snipped parsley 1/2 tsp ground sage 1/4 C ketchup 2 tbsp brown sugar 1 tsp dry mustard Salt and pepper	Combine eggs and milk; stir in crumbs, onion, parsley, salt, pepper, and sage. Add ground beef; mix well. Pat into an appropriate greased mold; unmold into a shallow baking pan. Bake at 350 for 1 hour and check. Combine ketchup, brown sugar, and dry mustard; spread over meat loaf. Return to oven for 10 minutes.

Mexican Pork Chops

1 tbsp oil
4 boneless pork chops
2 14.5 oz cans stewed tomatoes, with juice
1 8 oz can whole kernal cord, drained
1 8 oz can red kidney beans, drained
1/2 C uncooked long grain white rice
1 4 oz can dices green chilies, drained
1/2 tsp cumin
2 tsp chili powder
salt to taste

Preheat oven to 350 degrees.

Heat oil in skillet and brown pork chops on both sides. Remove chops and drain oil.

Drain everying except tomatoes. Mix tomatoes, corn, beans, rice, chilies, chili powder, and cumin in skillet. Bring to boil while stirring to heat everything through. Transfer to a baking dish. Arrange pork chops on top of mixture.

Bake covered 30 minutes in preheated oven. Uncover and continue baking 10 minutes until rice is tender.

Pork Chalupas

2 lb pork roast
1 lb uncooked pinto beans
2 cloves garlic
2 tbsp chili powder
1 tbsp cumin seed
2 large onions
2 1/2 C canned tomatoes
Picante sauce to taste (try 1 tbsp first)
Tabasco sauce to taste (try 1 tbsp first)
Salt
Tortilla chips
Shredded lettuce
Grated cheese (try cheddar)
Chopped tomato
Sliced avocado

Place a roast in a large pot and cover with water. Add washed pinto beans, garlic, chili powder, cumin seed, Tabasco sauce, picante sauce, onion tomatoes, and salt. Cover and cook at least 8 hours over low heat, stirring occasionally. Adjust or correct and seasonings to taste during last 2 hours of cooking. Remove bone. Cook down liquid, uncovered, if a thicker consistency is desired. Server over tortilla chips garnished with lettuce, cheese, tomato, avocado and hot sauce as desired. Serves 10 generously.

Scalloped Potatoes
4 C thinly sliced potatoes 1 onion, chopped 1 can cream of celery soup 1/3 C milk 1 green pepper, chopped 1 tbsp butter 1 C grated cheddar cheese Salt and pepper to taste	Saute onion and pepper in butter. Layer potato slices in well greased casserole. Mix other ingredients and pour over potatoes. Bake at 350 for at least an hour.

Stew Beef And Noodles
1 1/2 lb lean stew beef 2 large onions, chopped 2 tbsp cooking oil 1 tsp Kitchen Bouquet 4 beef bouillon cubes Salt and pepper to taste 1 package of noodles	Heat large pot on medium high with cooking oil. Add stew beef and brown on all sides Add approximately 8 cups hot water, onion, salt, pepper, and beef bouillon. Cover and simmer 1 hour. Add noodles and Kitchen Bouquet. Bring to a boil, reduce to simmer and cook approximately 10 minutes or until noodles are tender. You may need to thicken with corn starch and water.

Stroganoff Shrimply Elegant
3 tbsp butter 1/2 C chopped onion 1 clove garlic, minced 1/4 C flour 1 tsp salt 1/2 tsp dill weed 1 can condensed beef broth 1 2 oz can sliced mushrooms 2 C sour cream at room temperature 2 C cooked shrimp	Saute onion and garlic in butter. Stir in flour, salt, and dill. Remove from heat. Gradually stir in broth and mushrooms. Cook over medium heat stirring until thickened. Add shrimp, heat 5-10 minutes. Stir in sour cream. Heat to serving temperature. Do not boil!

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