Moneysaver
Treats, Treasures, & Traditions 2009 Recipe Book
MAIN DISHES
GREEK CHICKEN SAUTE
Brianna Parry, Lewiston
2 tsp. flour
4 chicken breasts
2 tsp. olive oil
½ cup water
1 cup peppers
1 small sweet onion
1 cup tomatoes
2 tsp. garlic and lemon zest
½ cup feta cheese
3 Tbs. chopped dill
Combine flour with salt and pepper to taste, coat chicken. Heat half the oil in a large skillet, add chicken and cook through, about 10 minutes. Heat remaining oil in skillet and add peppers, onions and saute 5 minutes. Add water, tomatoes, garlic and lemon zest. Cook until tomatoes are soft. Remove from heat and sprinkle with feta and dill.
CROCK POT PORK CHOPS
Keri Trujillo, Lapwai
8 pork chops (can substitute elk or deer)
Salt
Pepper
2 Tbs. oil
2 cans cream of mushroom soup
1 can evaporated milk
¾ cup sour cream
Lighlty brown pork chops in oil, season with salt and pepper. Place pork chops in crock pot with the soup and milk. Cook on low for 6 to 7 hours. Add sour cream a half an hour before serving. Great served by themselves or over mashed potatoes or egg noodles as it makes a great gravy! Enjoy!
PORK POT
Lisa Robinson, Lewiston
3-4 lbs. pork chops
1 large onion
1 can condensed cream of mushroom soup
Slice the onion and spread out in the bottom of slow cooker. Place pork shops in the pot next and spread cream of mushroom soup over the top. Cook on low 8 to 10 hours or high 4 to 6 hours. Serve over noodles or rice. This is quick and easy while getting ready for the holidays.
SONARA CHICKEN
Lynette Nanninga, Lewiston
1 can chili without beans
1 can cream of mushroom soup
1 can cream of chicken soup
4 ounce jar taco sauce
½ cup milk
1 chicken, cooked and shredded
1 large bag chips
½ lb. Cheddar, grated
Mix first five ingredients together. In 13x9 pan, layer chicken, chips and sauce mixture. Repeat layers. Cover with foil and bake at 350 degrees for 45 minutes. Remove from oven, top with cheese and another layer of chips and bake 5-10 minutes more.
CHICKEN ADOBO
Helen Lorang, Lewiston
2 lbs. chicken chunks
1 Tbs. minced garlic
8 bay leaves
1 tsp. peppercorns
¾- 1 cup soy sauce
¼ cup vinegar
1 tsp. Johnny’s seasoning (or seasoning of your choice)
Put garlic, peppercorns and bay leaves in saucepan. Add chicken chunks, soy sauce, vinegar and seasoning. Bring to boil over medium high heat. When simmering, turn heat down to medium. Let simmer for 20 minutes. Stir before serving. Serve with steamed rice. Enjoy.
EASY STOVETOP GOULASH
Becky West, Lapwai
1 lb. hamburger or ground turkey
½ cup chopped onion
14.5 ounce can diced tomatoes
1 ½ cups elbow noodles
Salt and pepper
15 ounce can beef broth
Brown meat and onions in large skillet. Drain. Add in rest of ingredients. Bring to a simmer. Cook for 25 to 30 minutes on medium heat until pasta is tender.
PRIME RIB
John Wasem, Clarkston
Prime rib
Coarse salt and pepper
Cake whole prime rib with salt and pepper. Turn barbecue on full blast until the whole roast becomes a flaming ball. Remove and cover with foil. Place in oven at 250 degrees. Check for rareness with meat thermometer.
FRANKFURTER STEW
Jerry Brown, Lewiston
1 ½ lbs stew vegetables cut into 1” pieces
14.5 ounces chicken broth
14.5 ounces stewed tomatoes with basil, garlic and oregano
4 frankfurters, cut into ½” slices
2 red potatoes, cut into 1” pieces
19 ounce can cannelli beans, rinsed and drained
In a large pot, heat 1 Tbs. oil over medium heat. Add vegetables, cook 5 minutes. Add broth, tomatoes and ½ cup water, bring to a boil. Cover, reduce heat. Simmer 10 minutes. Add frankfurters and potatoes. Cover, simmer until all vegetables are tender, 20 to 25 minutes, stirring occasionally. Mash half cup of beans and add to the stew with remaining beans.
SOUTHWESTERN SCALLOPS
Nancy Orton, Lewiston
2 tsp. chili powder
½ tsp. ground cumin
¼ tsp. salt
1/8 tsp. pepper
1 lb. sea scallops (about 12)
2 Tbs. Butter, divided
½ cup white wine or chicken broth
In small bowl, combine chili powder, cumin, salt and pepper. Pat scallops dry with paper towels. Rub seasoning mixture over scallops. In large, heavy skillet, over medium heat, melt 1 Tbs. butter. Cook scallops two minutes on each side until golden and opaque. Remove from skillet, keep warm. Add wine or chicken broth to skillet, stirring to loosen and browned bits form pan. Bring to boil, cook until liquid is reduced by half. Stir in remaining butter until melted. Serve with scallops. Makes 4 servings.
WILD TURKEY NUGGETS
Morgan Loughran, Kooskia
Wild turkey breast
Dry pancake mix
Salt
Pepper
Garlic
Little poultry seasoning
Olive oil
Paper bag to hold dry ingredients
Cut turkey breast into nugget size pieces. Add all dry ingredients to paper bag, shake to mix. Add cut up turkey breast to bag, close top, and shake for about 20 seconds to coat. Place pan on stove and add olive oil. Turn stove to medium high. When oil is hot, add turkey breast, cook until golden brown, flip over and cook the other side about the same. Serve on plate. Great for dipping in ranch or sweet and sour sauce or eat them plain.
MANICOTTI MAGS
Margaret Lindsey, Lewiston
12 large manicotti shells
4 cups shredded mozzarella cheese, divided
2 cups riccota cheese
2 Tbs. dried basil
½ cup grated Parmesan or romano cheese
26 ounce jar spaghetti sauce, divided
Cook pasta, drain, rinse, pat dry. In bowl, stir 3 cups mozzarella with ricotta and basil. Fill pasta shells with cheese mixture. Spoon two cups spaghetti sauceinto baking dish. Place pasta shells in dish. Pour remaining sauce on top. Bake 15 minutes in 350 degree oven. Sprinkle remaining cheeses on top. Bake 10 minutes longer.
SWISS BLISS
Tim Switzer, Lewiston
2 lbs. chuck steak, cut into one inch pieces
1 envelope onion soup mix
10 fresh mushrooms, sliced
1 green pepper, sliced
1 red pepper sliced
1 cup canned tomatoes (diced, sliced)
dash of salt and pepper
Spread butter in the center of a large piece of aluminum foil. Place ingredients on tin foil, fold up and seal. Cook for 2 hours in a 350 degree oven. 4 servings.
GERMAN STYLE POT ROAST
Tia Nestler, Lewiston
¾ cup cider vinegar
¼ cup ketchup
½ cup chopped onion
1 tsp. chopped garlic
2 (14 ounce) cans beef broth
12 ginger snap cookies
2 (.8 ounce) envelopes brown gravy mix
4 to 5 lb. boneless chuck or bottom round roast
Combine all ingredients, except meat, in crockpot. Stir well. Brown meat in frying pan, remove from heat. Add meat to crockpot mixture. Stir well to coat. Cover and cook on high for five hours.
CHEESBURGER PIE
Sherry Cox, Lewiston
1 lb. ground lean beef
½ tsp. oregano
½ tsp. pepper
¼ cup chopped onion
¼ cup chopped green pepper
½ cup fine dry bread crumbs
8 ounces tomato sauce
Cheese topping:
8 ounces grated Cheddar
1 egg, beaten
¼ cup milk
½ tsp. each- salt, dry mustard, Worchestershire sauce
Brown beef and mix in rest of first ingredients in skillet. Spread in 9” pastry lined pie pan. Mix cheese topping ingredients and spread on the meat mixture. Bake at 425 degrees for 30 minutes.
PORK CHOP POTATO BAKE
Ann Bezona, Asotin
6 boneless pork chops
2 Tbs. oil
2 cans cream of mushroom soup
8 ounce container sour cream
½ cup milk
32 ounce package hash browns, thawed
2 cups shredded cheddar cheese
1 can French fried onions
Brown chops in oil. Combine soup, sour cream and milk. Stir in potatoes and 1 cup cheddar cheese. Spread mixture in greased 9x13 pan and put pork chops on top. Bake, uncovered, at 350 degrees for 1 hour and 30 minutes. Sprinkle rest of the cheese and the onion rings on top. Bake another 5 minutes, uncovered, until cheese melts and rings begin to brown. You can add some drained green beans to this casserole and make a whole meal in one.
PORK CHOPS AND CABBAGE
Kristi Kelley
2 Tbs. olive oil
4 bone in pork chops
Coarse salt and ground pepper
4 strips bacon (coarsely chopped)
1 medium onion, cut into ½ inch slices
1 head green cabbage (about 2 ½ pounds)
3 Tbs all purpose flour
3 cups whole milk
Preheat oven to 400 degrees. Set a large heavy roasting pan across two burners over high heat; add oil and heat. Add pork (seasoned with salt and pepper). Brown about 3 to 5 minutes. Transfer to plate. Reduce heat to medium. Add bacon, cook about 5 minutes. Add onion, cook five more minutes. Add cabbage, cut side down about 6 minutes. Flip and cook 3 minutes. Add flour and stir until lightly coated. Add milk and cook, stirring constantly until thickened, about 4 minutes. Add chops in sauce. Transfer to oven. Bake until pork is cooked through.
MACARONI GOULASH
Shirley Taylor, Clarkston
Package elbow macaroni
Large can stewed tomatoes
Small can mushrooms
Salt
Pepper
Italian seasoning
Chopped onion
Hamburger
Brown hamburger with chopped onions. Drain excess grease. When done, add seasonings, mushrooms, tomatoes. Cook and drain the macaroni, then add to the rest of the ingredients. Optional: Add a packet of taco seasoning for extra flavor.
GRILLED CEDAR PLANKED SALMON
Ken Pepper, Lewiston
1 untreated cedar plank
½ cup sun dried tomato dressing
¼ cup chopped fresh parsley
¼ cup chopped sun dried tomatoes
1 Tbs. oil
2 lbs. salmon fillet
Immerse plank in water, soak at least 4 hours. When finished soaking, brush plank with oil, preheat grill to medium heat. Mix parsley, dressing and tomatoes and spread on fish. Grill until fish flakes easily with fork, about 10 minutes. Serves up to 8.
MARMALADE GLAZED HAM
Judy Parry Folk, Lewiston
10 lb. precooked ham
½ cup orange marmalade
3 Tbs. sherry
1 Tbs. lemon juice
1 orange
Preheat oven to 350 degrees. Cover ham with foil and bake 1 hour. Heat marmalade, sherry, lemon juice and juice of the orange over medium heat about 5 minutes. Score ham in a diamond pattern. Brush glaze over ham and continue cooking 30 minutes.
STUFFED CHICKEN
Krystal Lawrence, Lewiston
Chicken breasts
Prepared stuffing
Swiss cheese
Cream of chicken soup
White Zinfandel wine
Seasoned salt
In a 9x13 inch baking dish, put chicken to rough side. Sprinkle seasoning salt. Place stuffing on chicken, then a slice of Swiss cheese. Mix soup and wine until smooth. Pour over chicken. Heat oven to 400 degrees and cook until golden brown.
ZESTY PORK CHOPS
Tina McLean, Lewiston
6 pork chops
2 Tbs. oil
1 tsp. salt and black pepper
½ cup maple syrup
½ cup ketchup
1 tsp. hickory smoke flavoring
2 Tbs. lemon juice
2 Tbs. Worchestershire sauce
1 unpeeled large tart apple, cored and cut into 6 rings
1 Tbs. cornstarch
1/3 cup water
Brown pork chops in salad oil, season with salt and pepper. Drain off oil. Combine syrup, ketchup, hickory flavor, lemon juice and Worchestershire sauce. Reserve ½ cup mixture, pour remaining over chops. Simmer, uncovered, over low heat for 25 minutes. Place an apple slice on each chop, top with remaining ½ cup sauce. Cover, simmer 25 minutes longer. Remove chops to a hot platter. Blend cornstarch and water and stir into sauce in skillet. Cook, stirring, until sauce comes to a boil and thickens. Serve over pork chops. Makes 6 servings.
CHICKEN ZUCCHINI CASSEROLE
Beverly Lang, Lewiston
1 package Stovetop chicken stuffing, 6 ounces
¾ cup butter, melted
2 cups diced zucchini
2 cups cubed chicken
½ cup chopped onion
1 can cream of chicken soup, undiluted
1 medium carrot, shredded
½ cup sour cream
Heat oven to 350 degrees. In a large bowl, combine stuffing mix and butter. Set aside half cup for topping. Add zucchini, chicken, soup, onion, carrot and sour cream to remaining stuffing mixture. Transfer to a greased 2 quart baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, for 40-45 minutes or until golden brown and bubbly. Serves 6.
MON CHERRY CHICKEN
Wendy Boyer, Lewiston
1 medium chicken
3 ounces orange juice concentrate
½ cup orange marmalade
2 (8 ounce) cans sweet cherries in syrup
½ cup red wine
3 Tbs. brown sugar
2 Tbs. cornstarch
Salt and pepper
Season chicken and put in pan. Poke holes in chicken with fork. Bake at 350 degrees at 20 minutes per pound of chicken. Raise temperature to 425 degrees for last half hour. Mix orange juice concentrate and marmalade. Brush over chicken. In blender, blend 1 can of cherries, put in pan over medium heat. Add other can of cherries, brown sugar and cornstarch. Add wine and stir. Simmer until sauce thickens. Pour sauce over chicken. Serve with rice and veggies.
HAMBURGER STEW
Mary Hecox, Clarkston
¼ lb. hamburger or hamburger pattie
½ onion, diced
1 tsp. oil
salt and pepper
garlic powder
paprika
1 can Veg-all
1 small can V-8 juice
Macaroni/ potatoes, other vegetables
Brown meat in oil with onion. Shake in spices, cover and set aside. In 2 quart sauce pan, mix Veg-all with V-8 juice, bring to boil. Add potatoes or other veggies. Bring to boil again, reduce heat. Add water as required to cover veggies and then add macaroni noodles. Cook covered for 15 minutes. Add meat mixture. Simmer until ready to serve- 20 minutes or up to several hours for great taste. You can also rinse out a ketchup bottle to add to the stew or any other spices of choice.
NACHO SKILLET
Kyra Stolworthy, Spokane Valley
1 ½ lbs hamburger
1 large green pepper, chopped
1 small onion, chopped
2 Tbs. minced garlic
15 ounce can kidney beans, rinsed
1 can diced tomatoes
1 package taco seasoning
2 cups cheese
Optional:
Can corn
Can black beans, drained
Cook hamburger and drain grease. Add taco seasoning and the rest of desired ingredients. Mix well and sprinkle 1 cup cheese, let cheese melt. Melt the rest of the cheese over tortilla chips and serve with nacho mix.
