Ranch Burgers  from Rebecca/Patchy
For the Sauce: In a medium sauce pan combine
4 tbl Chopped onion
4 tbl Chopped celery
1 1/2 cups of ketchup
2 tsp mustard
3 cups water
1/2 tsp oregano
2 tsp lemon juice
2tbl Worcestershire sauce
1/2 cup brown sugar
1 tsp garlic powder
Simmer on medium until it becomes mixed thoroughly. (ap. 10 to 15 minutes) Turn
down on low & cover.
Combine 1 to 2 lbs. of hamburger with 1/2 cup chopped onion, 1 to 2 eggs and
enough smashed cracker crumbs to make the meat combination into large patty
shapes.
Brown the patties on low/med high until lightly brown, add a bit of water to aid
the cook through process, if your patties are thick. Drain off fat/oils and pour
the Sauce combo over the patties. Simmer this for 20 to 30 minutes on medium
heat. Best served with mashed or baked potatoes. The sauce is actually sweet
tasting, therefore my children love it!
TIP: I double the sauce recipe. Especially if you have a family of 4 or more.
The sauce is the best part.
Angel Hair Pasta with Chicken from AndrewsMommy/Chauntae
Ingredients:
2 Tablespoons olive oil, divided
2 skinless, boneless chicken breast halves, cut into 1-inch cubes
1 carrot, sliced diagonally into 1/4-inch pieces
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
12 ounces angel hair pasta
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
Heat 1 tablespoon oil in a medium skillet over medium heat; add chicken. Cook,
stirring, until chicken is cooked through, about 5 minutes. Remove from skillet
and drain on paper towels.
Heat remaining oil in same skillet. Begin heating water for pasta. Add carrot to
skillet; cook, stirring, for 4 minutes. Add broccoli and garlic to skillet;
cook, stirring, for 2 minutes longer.
Cook pasta according to package directions.. While pasta is cooking, add chicken
broth, basil and Parmesan to skillet. Stir to combine. Return chicken to
skillet. Reduce heat and simmer for 4 minutes.
Drain pasta. Place in a large serving bowl. top with chicken and vegetable
mixture. Serve immediately.
Butterscotch Brownies from AndrewsMommy/Chauntae
Ingredients:
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter or margarine
2 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup chopped pecans or walnuts (optional)
Confectioners' sugar
Preheat oven to 350degrees. Grease a 9 x 13 inch baking pan. Sift together
flour, baking powder and salt in a medium bowl.
Melt butter in a large saucepan over medium heat; remove from heat. Add brown
sugar and mix until well blended.
Add eggs; mix well. Stir in vanilla.
Add flour mixture to saucepan; mix well.
Stir in pecans. Pour into prepared baking pan, spreading evenly.
Bake for 30 minutes or until cake pulls away from sides of pan. Cool in pan for
10 minutes. Cut into squares while till warm.
Dust with confectioners' sugar.
Cheesy Mixed Vegetable Bake from AndrewsMommy/Chauntae
Ingredients:
1 (16-ounce) package frozen mixed broccoli, carrots and cauliflower
1 (4-ounce) can chopped pimiento, drained, divided
1 (10-ounce) can golden mushroom soup
1/3 cup sour cream
1/4 teaspoon pepper
1 (3-ounce) can French-fried onions, divided
1 cup shredded Swiss cheese, divided
Preheat oven to 350degrees. Grease a large casserole dish. Combine vegetables,
half of the pimiento, soup, sour cream, pepper, half of the friend onions and
half of the cheese in a bowl; mix.
Spoon mixture into prepared casserole. Bake for 20 minutes.
Sprinkle remaining fired onions and cheese on top of casserole. Bake casserole
for 5 minutes longer.
Remove casserole from oven. Sprinkle with remaining pimiento. Let stand for 5
minutes before serving.
Manicotti with Three Cheeses from AndrewsMommy/Chauntae
Ingredients:
12 manicotti shells
4 cups shredded mozzarella cheese, divided
8 ounces soft cream cheese with onions and chives
3 cups marinara sauce
1/2 cup grated Parmesan cheese
Cook manicotti in a large pot of boiling water according to package directions.
Drain and rinse with cold water; drain again.
Preheat oven to 350 degrees. Spray a baking dish with cooking spray. Mix 3 cups
mozzarella with soft cream cheese. Stuff the manicotti; place in prepared baking
dish.
Spoon marinara sauce over manicotti.
Sprinkle manicotti with remaining mozzarella. Bake for 15 minutes. Sprinkle with
Parmesan. Bake for 10 minutes longer.
Wild-Rice Stuffed Chicken from AndrewsMommy/Chauntae
Ingredients:
1 cup long-grain and wild-rice mix
3 green onions, thinly sliced
1/4 cup raisins
1/2 cup coarsely chopped walnuts
1 (3 pound) roasting chicken
2 tablespoons melted butter or margarine
Prepare rice mix according to package directions. Add green onions, raisins and
walnuts to cooked rice; mix gently. Preheat oven to 400 degrees.
Spoon stuffing into chicken cavity; do not pack.
Close chicken cavity with skewers. Place chicken in roasting pan. Add enough
water to cover bottom of pan.
Brush chicken with butter. Roast, basting occasionally with pan juices, until
juices run clear when meat is pierced with a knife, about 55 minutes. Let
chicken stand, then carve. Serve with stuffing.
Raspberry Parfaits from AndrewsMommy/Chauntae
Ingredients:
1 quart fresh or frozen raspberries, divided
1/4 cup sugar
1 cup whipping cream
1 cup vanilla ice cream, softened
Chill a large mixing bowl and beaters in freezer for 10 minutes. Rinse
raspberries; carefully pat dry. Place in a medium bowl, reserving 1/3 cup.
Sprinkle with sugar.
Crush raspberries lightly with the back of a spoon to release a small amount of
juice. Let stand at room temperature while preparing ice cream mixture.
Combine whipping cream and ice cream in chilled mixing bowl. Beat with an
electric mixer at low speed until blended, about 1 minute.
Alternate layers of raspberries and ice cream mixture in parfait glasses or tall
beverage glasses.
Top with reserved raspberries.
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