Moneysaver
Treats, Treasures, & Traditions 2007 Recipe Book

SPINACH STUFFED PORK TENDERLOIN

Jerry Brown, Lapwai

1 pork tenderloin, about 1 pound
½ tsp celery salt, divided
½ tsp garlic powder, divided
½ tsp pepper, divided
4 slices Provolone cheese
2 cups fresh spinach
2 thin slices deli ham

Cut a lengthwise slit down the center of the tenderloin to within ½ in of bottom. Open tenderloin so it lies flat. Cover with plastic wrap. Flatten to ½ inch thickness. Remove plastic wrap. Sprinkle pork with ¼ tsp celery salt, ¼ tsp garlic powder, ¼ tsp pepper, layer with the cheese, spinach, ham. Press down gently. Roll up jelly roll style, starting with a long side. Tie the roast at 1 ½ inch to 2 inch intervals with kitchen string. Sprinkle celery salt, garlic powder, pepper on the outside of roast. Bake uncovered at 425 for 25-30 minutes or until meat thermometer reads 160. Let stand 10 minutes before serving.

BREAKFAST STRATA

Eileen Uhlenkott, Grangeville

1 2 pound bag tater tots
2 pounds sausage or ham
1 pound cheddar cheese grated or substitute 16 ounce cheese whiz
10 eggs
½ cup milk
1 can mushroom soup
1 cup chopped onion
1 cup chopped celery
4 ounce can mushrooms

Brown sausage or ham and drain. Sauté onion and celery. Mix eggs, milk, mushrooms, soup, onion, celery and cheese. Beat until thoroughly mixed. Butter 9x13 baking dish and place tater tots and meat in dish. Pour over liquid mixture. Bake 325 for 1 hour.

SAUERKRAUT HOT DISH

Daureen Thaves, Kamiah

Lightly grease 13x9x2 cake pan. Spread ground beef evenly in the bottom of cake pan. Then spread egg noodles on top of the ground beef. On top of egg noodles. Spread sauerkraut. Spread cream of mushroom on top of sauerkraut. Bake 350 1 to 1 ½ hours.

ORANGE APRICOT GLAZED HAM

Judy Parry Folk, Lewiston

1 cup dried apricots
1 cup chicken broth
½ cup brown sugar
1 fully cooked ham, 6-8 pounds
½ cup chopped shallots
2 Tbsp butter or margarine
2 jars apricot preserves
¼ cup mustard
2 tsp grated orange peel

Microwave apricots in broth for 2 minutes. Let cool. Remove and cut apricots into pieces. Reserve broth. Mix ¼ cup of broth, apricots and sugar together. Bake ham at 325 for approximately 2 hours. Top with mixture during last 30 minutes of baking. Separately cook shallots in butter until tender. Add apricot mixture, mustard, orange peel and remaining broth. Bring to a boil and simmer until thickened. Pour over ham.

SWEET AND SOUR CHICKEN FAJITAS

Liz Pierce, Lewiston

4 boneless chicken breast, sliced fine
2 Tbsp vegetable oil
¼ cup water
1 envelope fajita spice
4 Tbsp soy sauce
2- 16 ounce cans unsweetened chunked pineapple drained-liquid reserved
4 large green bell peppers, thinly sliced
2 medium yellow onions, sliced very thin
1 large red bell pepper, thinly sliced
2 Tbsp corn starch
6 Tbsp apple cider vinegar
4 medium tomatoes cubed
3 cups shredded cheese
sour cream, optional
large soft tortilla shells

In a sauce pan add ¼ cup water, fajita spice, soy sauce, reserved pineapple juice, vinegar. Boil. In a small bowl, 2 Tbsp corn starch with 4 Tbsp water, mix well. Slowly pour into the boiling liquid, this should be as thick as catsup. If not thick enough add more corn starch and water and pour slowly into the hot liquid. Turn off the burner. Cover. Slice and cube 4 large boneless chicken breast. In large pan, heat 2 Tbsp vegetable oil and cubed chicken stirring and cooking for 3-4 minutes. Add drained pineapples, green and red bell peppers, onions and tomatoes into the chicken. Cook 2-3 minutes. Pour prepared liquid, stir, simmer with cover 10 minutes. Serve on large soft tortilla shells, spoon onto shell, sprinkle with cheese and sour cream if wanted. Roll up shell.

TEXAS HASH

Wes Showers, Lewiston

2 large onions
2 green peppers
3 Tbsp shortening
1 pound ground beef
2 cups canned tomatoes
½ cup uncooked rice
2 tsp salt
1 tsp paprika
¼ tsp pepper

Fry onions and peppers in shortening. Add meat and fry until mixture falls apart. Add tomatoes, rice, and seasonings. Mix well. Place in a greased casserole dish and cover. Bake at 375 for 45 minutes.

CROCK POT CHICKEN AND DUMPLINGS

Tyler Showers, Lewiston

2 whole chicken breasts
2 cans cream of mushroom soup
1 package of mixed peas and carrots, frozen
1 tube of biscuits

Place chicken breasts, soup and two cans of water into crock pot. Heat on high for four hours. Add vegetables and stir. Heat on low for two hours. Tear chicken apart into small pieces. Place biscuits on top of the mixture. Do not stir. Turn crock pot on high for about 20 minutes or until biscuits are firm to the touch.

SWEDISH PANCAKES

Patty Switzer, Lewiston

3 eggs
1 ¼ cups milk
¾ cup flour
1 Tbsp sugar
½ tsp salt

Combine ingredients, beat with wire whisk or mixer until mixed. Cook as thin pancakes on a medium heat setting. Brown on both sides, roll or fold. May put your favorite fruit inside or pour on the top of the pancakes. If desired, top with whipped cream and/or powdered sugar.

SWEET SOUR SPARE RIBS

Pamela Welch, Kooskia

2 ½ to 3 pounds pork steak or spare ribs
½ cup brown sugar
¼ cup sliced onion
2 Tbsp corn starch
½ tsp salt
1 tsp soy sauce
¾ cup pineapple juice
¼ cup vinegar
1 cup pineapple chunk
½ cup celery
½ cup green pepper

Cut meat in bite size pieces. Brown meat until done. Mix brown sugar, salt, and cornstarch together then add enough pineapple juice to make paste. Then add rest of juice, vinegar, soy sauce, pour over meat. Stir until it thickens. Then add pineapple, celery, pepper, onion. Let cook 5 minutes longer, serve over rice.

SHREDDED POTATO CASSEROLE

Pamela Welch, Kooskia

1 cup mushroom soup
1 cup sour cream
½ cup milk
1 cup shredded cheddar cheese
½ cup butter
1 package (30 ounce) frozen hash browns thawed
1 cup cornflake crumbs
¼ cup grated Parmesan cheese

In bowl mix soup, sour cream, milk, cheese, ¼ cup butter. Stir in hash browns. Pour in 13x9x2 baking dish, greased. Mix crumbs, butter, cheese. Sprinkle over top. Bake at 325. 45-50 minutes.

DEEP FRIED WONTONS

Cheryl Parodi, Kendrick

1 pound burger (beef or wild game)
1 large onion
finely chopped frying oil of your choice
soy sauce
sweet and sour sauce
refrigerated wontons

1-2 hours ahead mix and let marinate burger and onion in small bowl. Make flour/water paste (medium thin), put 1 tsp burger mix in center of wonton, doing 6 at a time, use a brush to put paste on wonton edges (not too thick). Fold into triangle and pinch edges together so wontons do not dry out. Get a clean flour sack cloth, wet, wring out and cover as you assemble. Heat oil to 350 in cast iron skillet or fryer. Fry 2 minutes or until golden. Turn and fry other side. Serve with sauces.

STEAK PHILIPPINE STYLE

Dolores Meisner, Lewiston

1 pound flank steak
2 Tbsp soy sauce
3 Tbsp salad oil
2 tsp fresh lemon juice
¾ tsp sugar
¾ tsp salt
2 cups sliced celery, diagonally
½ cup chopped onion

Cut steak into crosswise strips ¼ inch wide. Mix soy sauce, sugar, salt, lemon juice, and pour over steak strips and let marinate for 2 hours. Sauté meat in hot oil for about 5 minutes to cook on all sides. Add sliced celery and sauté for about 5 minutes or until tender. Add remaining marinate mix and cook 1 minute. Serve hot over cooked rice.

KIELBASA AND CHICKEN GUMBO

Heather Frazier, Lewiston

6 slices bacon
1 pound Kielbasa or smoked sausage (cut into 1 inch slices)
½ pound boneless chicken breast (cut into 1 inch chunks)
¼ cup all purpose flour
1 (12 ounce) can tomato juice
1 cup water
1 (28 ounce) can whole tomatoes (cut up)
2 chicken bouillon cubes
1 (8 ounce) can tomato sauce
1 ½ cups sliced okra or 1 (10 ounce) package frozen cut okra (thawed)
1 medium onion (coarsely chopped)
2 bay leaves
½ tsp salt
½ tsp ground red pepper
1/8 tsp. ground allspice
1 pound medium shrim (peeled and deveined)

In a Dutch oven cook bacon until crisp; remove. Drain and crumble on paper towel; set aside. Cook kielbasa and chicken in hot bacon drippings until chicken is browned. Remove kielbasa and chicken, reserving 3 Tbsp drippings in Dutch oven. Add flour to drippings; cook over medium heat, stirring constantly, for 12-15 minutes or until a reddish brown roux forms. Gradually stir in tomato juice and water. Add tomatoes and bouillon, stirring well. Add kielbasa, chicken, tomato sauce, okra, onion, green pepper, bay leaves, salt, red pepper and allspice; mix well. Bring to a boil. Reduce heat; cover and simmer 1 hour, stirring occasionally. Add shrimp and simmer, covered for 10 minutes. Remove and discard bay leaves. Stir in bacon, mix well and enjoy! Yield 10 servings. You can serve this dish over hot cooked rice if desired.

GINGERED HAM SLICE

Michelle Knie, Riggins

1 fully cooked center cut ham sliced, 1 inch thick
½ cup ginger ale
½ cup orange juice
¼ cup brown sugar
1 Tbsp salad oil
1 ½ tsp wine vinegar
1 tsp dry mustard
¼ tsp ground ginger
1/8 tsp ground cloves

Oven temperature 350. Cut fat off edge stet ham. Combine remaining ingredients; pour over ham in shallow dish. Refrigerate overnight or let stand at room temperature for 2 hours, spooning marinade over ham several times. Heat in oven for 30 minutes, brushing frequently with marinade. Serve with remaining marinade.

FLEISH KIECHLA (GERMAN)

Jan Knittel, Clarkston

Dough:
3 cups sifted flour
2 eggs, beaten
¼ cup cream
½ cup milk
dash of salt

Filling:
Onions
Hamburger
Your choice of seasonings

Mix thoroughly. Dough should be stiff enough to roll. Roll and cut in squares 2x2. Fill with seasoned hamburger and onion. Pinch edges of dough together so filling is sealed in. Deep fry until golden brown.

MOM’S WILD STEW

Katherine Haller, Kamiah

1-1/2 pounds deer or elk meat
2 large onions
10 small red potatoes, whole
1-1/2 tsp salt
3 Tbsp butter
1-1/2 tsp pepper
2 packs brown gravy mix
2 packages au jus mix
1 can whole corn
4 diced carrots
1 tsp Mrs. Dash

Boil 12 cups water. Add onion, salt, pepper, butter, red potatoes, corn, carrots, and Mrs. Dash to water. Cook meat in a pan with oil, until golden brown. Add meat to boiling water. Boil 1 hour. Turn heat down to simmer and add gravy mix and au jus mix to half cup water. Mix well. Pour into stew, cover and simmer 30 minutes.

TURKEY BISCUIT STEW

Charlotte Baldwin, Lewiston

1/3 cup chopped onion
¼ cup butter
1/3 cup all purpose flour
½ tsp salt
1/8 tsp pepper
1 can (10 ½ ounce) condensed chicken broth, undiluted
¾ cup milk
2 cups cubed cooked turkey
1 cup cooked peas
1 cup cooked whole baby carrots
1 tube (10 ounce) refrigerated buttermilk biscuits

In a 10” oven proof skillet, sauté onion in butter until tender. Stir in flour, salt, and pepper until smooth. Gradually add broth and milk. Cook, stirring constantly, until thickened and bubbly. Add the turkey, peas and carrots. Heat through. Separate biscuits and arrange over the stew. Bake stew at 375 for 20-25 minutes or until the biscuits are a golden brown. Yield 6-8 servings.

EASY STUFFED BELL PEPPERS

Judy Cantrell, Lewiston

4 green peppers
1 box (6.8 ounce) Rice-a-Roni Spanish rice
1 pound hamburger
¼ cup chopped onion

Brown hamburger with ¼ cup onions. Drain grease. Cook the Rice-a-Roni. Combine cooked hamburger and Rice-a-Roni. Cut tops off peppers and remove seeds. Put peppers in a large sauce pan and cover with water. Bring to boil; cook for 3 minutes. Drain and rinse in cold water. Invert on paper towel. Fill pepper and bake at 350 for 25 to 30 minutes.

DALE’S PORCUPINE MEATBALLS

Lauraine Cox, Clarkston

1 pound hamburger
2 beef Rice-a-Roni
1 egg
4 cups egg noodles
1 can mushrooms, sliced
1 can olives, sliced

Mix hamburger, egg and rice together thoroughly form into medium sized balls, brown in skillet. Drain. Add water to season packs. Mix. Pour over meatballs, add mushrooms and olives. Cover heat to boil. Reduce. Simmer for 15 minutes. Boil noodles in separate pan until transparent. Drain. Spoon meatballs and sauce over noodles.

MIGHTY FINE MEAT LOAF

Pam Richel, Lewiston

2 pounds hamburger
1 can sliced mushrooms
½ cup shredded cheddar cheese
½ cup mozzarella cheese

Press ¾ cup hamburger in the bottom and up the sides of a loaf pan. Fill the center with mushrooms and cheeses. Pack the rest of the meat on top. Bake at 375 for 45-60 minutes.

CHICKEN PICANTE

Catherine Dillon, Lewiston

6 chicken breast halves, skinned and boned

Marinade:
½ cup med. chunky taco sauce
¼ cup Dijon mustard
2 Tbsp lemon juice

Other Ingredients:
2 Tbsp butter
6 Tbsp plain yogurt divided
1 lime, peeled sliced into 6 segments cilantro

In large bowl make marinade. Add chicken, turning to coat. Marinate at least 30 minutes. In large fry pan, place butter and melt over medium heat until foamy. Remove chicken from marinade and place in fry pan. Cook, turning about 10 minutes or until brown on both sides. Add marinade and cook 5 minutes more until fork inserted with ease and marinade is slightly reduced and beginning to glaze. Remove chicken. Raise heat to high and boil 1 minute. Pour over chicken. Place 1 Tbsp yogurt on each piece. Top with lime and cilantro.

CHICKEN STUFFED PEPPERS

Anissa Jackson, Clarkston

4 large green peppers 1 package stuffing mix (chicken flavor) 2 cups chicken, cooked and chopped 1 can cream mushroom soup ½ cup shredded cheddar cheese

Cut tops off green peppers. Remove seeds and veins. Rinse and invert into a 9x12 baking dish. Fill dish with ¼ cup water. Microwave on high for 5 minutes or until tender/ crisp. Cook stuffing according to package directions. Add the chicken and soup. Stir until well blended. Fill each pepper with the mixture. Stand peppers upright in the dish. Bake uncovered for 50 minutes. Top with cheese. Bake 10 minutes or until cheese is melted.