Recipes - P2

Cheeseburger Broccoli Chowder
Ingredients:
6 c chicken stock
1 1/2 lb ground beef, browned and drained
2 tbsp Worchestershire Sauce
1 c milk
1 bag frozen broccoli
8 potatoes, peeled and cubes
1/2 of a large block of Velveeta, cubed*
1/2 medium onion, chopped
flour to thicken

*In place of the Velveeta, you can use 2 cans condensed cheddar cheese soup.  If you use this method, only use 3 cups chicken stock and increase the milk to 4 cups.

Combine hamburger, Worchestershire sauce, milk, and chicken broth in 4 qt soup pot.  Add potatoes and simmer about 15 minutes.  Add remaining ingredients except flour.  Simmer another 15 minutes or until cheese is melted and potatoes are tender.  Remove some of the broth to another bowl, whisk with flour, and use as a thickener.  Serve.

Apple Butter
Ingredients:
Apples - peeled, cored, and chopped (approx 2 qts after prepped)
Water
Ground cinnamon
Ground nutmeg
Sugar
Salt
Ground cloves

Once the apples are peeled and cored, I cut them into quarters (since they're small apples), add a little sugar, cinnamon, nutmeg, and a little water, and cook covered about 15-20 minutes, stirring occasionally.  After that, I remove the lid and cook until desired tenderness, mash with my potato masher, and cook until desired thickness.  A little taste test here and there and maybe a little more sugar or cinnamon.  I don't have a preference for a type of apples (besides free - that always works good for me!!), but I have been getting Wealthy windfalls from FM.  They are a little bruised, but that doesn't matter.  If it's too bad I might cut it out, but so far it's been pretty good!!

Salsa Chicken
4 small chicken breasts or 2 large, cut in half
6 tbsp cream cheese
1/2 pint salsa (I use homemade)
1/2 c shredded cheese - cheddar, colby jack, or whatever your favorite is

Place chicken breasts in 8x8 casserole or similar sized baking dish.  Spread 1 1/2 tbsp cream cheese on each chicken breast.  Top with salsa.  Cover with foil and bake approx 30 minutes at 350.  Remove foil, sprinkle with shredded cheese, and continue to bake until chicken is no longer pink and cheese is melted, about 5 minutes.  Serve over rice.

Chicken and Mushroom Sauce
2 medium chicken breasts, cut into cubes
2-3 tbsp garlic flavored olive oil
1/2 stick butter
1/4 c diced onion
1 clove garlic, minced
1/2 c sliced white button mushrooms
1/4 + 1/2 c milk
2 tbsp flour
1/2 block cream cheese, cubed
salt and pepper to taste
3 tbsp parsley

Heat olive oil in a deep skillet.  Add cubed chicken breasts.  Sautee until chicken is no longer pink.  Remove from pan and set aside.  Add butter to pan.  When melted, add onion, garlic, and mushrooms.  Cook, stirring occasionally, until mushrooms are thoroughly cooked and tender and onions are translucent.  Remove from pan and set aside.  Add 1/4 c milk to pan and heat to simmering, scraping up all tidbits from bottom of pan. Add cream cheese and gently whisk until well incorporated and melted.  Gradually add in remaining milk and bring to simmer.  Whisk in 1 tbsp flour.  Add mushroom mixture and chicken back into sauce.  Simmer approximately 10 more minutes.  Add more flour if necessary to thicken sauce. Stir in parsley.  Season with salt and pepper to taste.  Serve over mashed potatoes.

Taco Salad
1 lb hamburger
1/4 c diced onion
1 packet taco seasoning
1 head lettuce, chopped
3-4 medium tomatoes, chopped (more if desired)
1 can black beans, drained and rinsed
tortilla chips
Salsa or French dressing

Cook hamburger with onion.  Use taco packet to make taco meat (follow packet directions).  Be sure to drain grease from hamburger before adding seasonings.  Combine meat, lettuce, tomatoes, and black beans in large mixing bowl.  Mix thoroughly.  Crush up some chips and put on a plate or in a bowl.  Top with meat/veggie/bean mixture.  Top with salsa or French dressing.