Tourtiere Meat Pie. Elsie

Tourtière.      (Elsie)

1Tbsp olive oil
1/2 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
1 cup finely diced onion
1 tsp salt
1 tsp pepper
1 tsp dry mustard
Pinch of ground cinnamon. ( 1/16 tsp ?)
Pinch of ground cloves
Pinch of ground nutmeg
1/2 cup finely diced carrot. (1 medium carrot)
3 cloves minced garlic, I used 1/4 to 1/2 tsp garlic powder
1/2 tsp ground sage
Pinch of thyme. I don't really care for it so I omit it
1/4 cup water
1 Tbsp cornstarch

Cook ground meat in large skillet. Once done, drain liquid. It gets too soggy in the pie.
Cook onion with salt,pepper,dry mustard,cinnamon,cloves and nutmeg.Stir in carrot,garlic,sage and thyme and cook 1 to 2 minutes until spices become fragrant. Add to meat mixture and cook a few minutes. Blend cornstarch with water and stir into meat mixture and simmer 5 to 10 minutes.
Remove from heat and cool.Meat may be made a day ahead and refrigerated in an airtight container.
Spoon cooled meat into unbaked pie shell. Spread filling out evenly in shell. Brush edge of filled pie shell with egg wash. Top with pie shell, crimp edges to seal. Brush top shell with remaining egg wash.Cut steam vents into top crust. Bake @ 400 for 30 to 40 minutes.Let rest 10 minutes before slicing.

Egg wash
1 egg fork beaten with 1 Tbsp water

Easy Enchilada Pie. Elsie

1 lb. lean ground beef
1 onion chopped
1 1/2 cups salsa
1 Tbsp taco seasoning mix (I used whole package )
1 cup corn
1 cup rinsed canned black beans
3 large flour tortillas
1 1/2 cups tex mex shredded cheese ( I used more)

Heat oven to 400
Brown meat and onions. Add taco seasoning,salsa,corn and beans.
Mix well, cover and simmer for 5 minutes
Remove from heat

Place 1 tortilla in a deep dish 9" pie plate that's been sprayed with Pam
Top tortilla with 1/3 of each meat mixture and cheese. Repeat 2 more layers
Cover with foil sprayed with cooking spray.
Bake 30 minutes uncovering dish for last 5 minutes.
Let stand 5 minutes before cutting to serve.

Balsamic Roast Chicken (Sandra)

(from Style at Home Magazine)- I use regular bacon and boneless chicken thighs..and I sprinkle some goat cheese on top after it comes out of the oven.
Ingredients

• 1 3-lb whole free-range organic chicken, cut into 8 parts
• 1 tsp Maldon sea salt
• ½ tsp freshly ground black pepper
• 2 tbsp extra-virgin olive oil
• 1 4-oz slab smoked bacon, cut into large cubes
• 1 cup pearl onions, peeled and halved
• 1 tbsp each: chopped fresh rosemary and thyme
• 2 tbsp aged balsamic vinegar
• ½ cup white wine
• ½ cup small green olives
• ½ pint grape tomatoes

Directions
1  Preheat the oven to 350°F. Season the chicken pieces all over with salt and pepper. 
2  Heat the olive oil over high heat in a large cast-iron casserole pan or Dutch oven and sear the chicken pieces in two batches, turning occasionally, until well browned all over. 
3  Remove the chicken from the pan. Turn the heat down to medium and add the bacon and pearl onions; cook until the onions are caramelized.
4  Drain all but 1 tablespoon of the oil from the pan and return the chicken pieces. Add the herbs, vinegar and wine and bring to a boil. 
5  Add the olives and tomatoes and bake, covered, for 45 to 50 minutes, until the chicken is cooked through.

Serves 4 to 6.

Boneless Pork Loin Roast (Selina)

31/2 to 4lb.pork loin
1 can whole cranberry sauce
1/4 cup chopped onion
3/4 cup orange juice
1/4 tsp.ground ginger
1/4 tsp.cinnamon
Roast meat at 325 degrees for 21/2 to 3 hours.Let stand 20min.before slicing into serving dish.Pour sauce over meat and return to oven 10-15 min.

Boneless Chicken Thigh Casserole (Selina)

16 boneless skinnless thighs
1 sm.bottle of Kraft Catalina Dressing
1 envelope of Lipton onion soup mix
1  can whole berry cranberry sauce
Mix all these ingred.together pour over chicken thighs in 9x13 baking dish.Bake at 350 degrees for 1hour to 1hour 1/2.

Meatballs (Selina)

Cook meatballs in oven at 350 degrees for 30 min.
Sauce
small jar hot ketchup
jar apple jelly
put in saucepan and simmer on stove,while meatballs are cooking.
Put together.  Bake in oven.

Skillet Herb Roasted Chicken (Selina)

2 tbsp.all purpose flour
1/4 tsp.each ground sage and dried thyme
4 skinless boneless chicken breast or thighs About 1 lb.
2 tbsp.margarine
1 can cream of chicken soup
1/2 cup water
hot cooked rice
1.On wax paper combine flour,sage and thyme.Coat chicken lightly with flour mixture.
2.In skillet over med.-high heat,in hot margarine,cook chicken 10 min.or untill browned on both sides,push chicken to one side.
3.Stir in soup and water,stirring to loosen browned bits.Reduce heat to low.Cover,simmer 5 min.or until chicken is fork-tender.Serve over rice.
4 servings prep time 5min. cook time 15 min..

Turkey Stuffing (Hilda)

12 c            bread                                            1 tsp salt
1 c              chopped celery                           1/2 tsp pepper
1 c              chopped onion                           1 tsp poultry seasoning
2/3c            butter                                            1/2 tsp sage
                                                                       2-2 1/2 c  liquid  - usually 1 - 1 1/2 c drippings from turkey
                                                                                                    and the rest water        
                                                                                                 
If you don't have enough drippings, use some liquid concentrate chicken bouillon - it adds good flavour.
Cut bread into cubes at least a day ahead to let dry a little.  Saute celery and onion in butter until soft.  Add seasonings and drippings and stir.  Put bread in foil pan or roasting pan and pour mixture over bread.  Mix really well.  Mixture should be moist - add water if it's too dry.  Cover and bake at 325 for approx 30 - 40 min stirring occasionally.



                                                                                         

Sloppy Joes (Hilda) The better recipe!

3 lbs     Lean Ground Beef
2          Small Onions chopped
2          Stalks celery chopped
1          Green Pepper chopped or cut in quarters
             Salt and Pepper to taste
2           Tins Tomato Soup - undiluted
1           Tin Cream of Mushroom Soup - undiluted
1 tsp     Chili Powder
1/2 c     Ketchup

Saute onion and celery in a little butter until soft.  Add ground beef, salt and pepper and cook until meat is browned.  When done drain well.  Add green pepper, soups, chili powder, and ketchup.  Let simmer for at least 1/2 hour. Serve on buns.

Easy Mexican Pulled Chicken - Crockpot (Suzanne)

3-4 boneless skinless chicken breasts
2 jars salsa ( I use 2 containers of Garden Fresh Salsa found in the deli section)
1 can black beans
1 can corn (peaches and cream)

Place chicken in crockpot, pour ingredients over, put lid on and set crockpot for 6-8 hours on low if chicken is fresh and high if chicken is frozen.  When done pull chicken apart with fork and serve over rice with grated cheese and sour cream.

Greek-Style Burgers with Feta Aioli (Suzanne)

Aioli:
1/2 cup crumbled feta cheese
2 tbsp light mayonnaise
2 tbsp plain fat-free yogurt
1/4 tsp pepper
1 garlic clove, minced

Burgers:
1 slice white bread
5 slices red onion (1/2 inch thick)
cooking spray
1 pound ground beef
1/3 cup chopped bottled roasted red bell peppers
1/4 cup chopped fresh parsley
1 tsp dried oregano
1/4 tsp coarsely ground black pepper
1 (10-ounce) package frozen chopped spinach, thawed,drained, and squeezed dry
1 large egg, lightly beaten
2 garlic cloves, crushed
5 sourdough buns
5 lettuce leaves
5 tomatoe slices

1.  Combine first 5 ingredients in a blender or food processor, and process 1 minute or until smooth.
Cover and chill.

2.  Prepare grill or boiler.

3.  To prepare burgers, place 1 bread slice in blender; process until course crumbs form to measure 2/3 cup.  Set aside.  Place onion slices on grill with cooking spray and cook for 2 min on each side.  Set aside.

4.Combine breadcrumbs, beef, and next 8 ingredients in a large bowl.  Divide beef mixture into 5 equal portions, shaping into 1/2 inch thick patties. Cook patties on grill until done.
Spread 1 1/2 tbsp aioli over bottom halves of buns. Place patties on bottom half of bun, top each with one onion slice, lettuce and tomatoe and top half of bun.

Crockpot Ribs (Tara)

3lbs of ribs cut into riblets, put in crockpot
Wisk together:
2 cups brown sugar
1/4 cup flour
1/3 cup  water
1/2 cup vinegar
2 tbsp soy sauce
2 tbsp ketchup
1/4 tsp ground ginger
1/4 tsp garlic
Boil in microwave until thick (check on it a few times so it doesn't boil over). Pour over ribs.  Cook on low 10-12 hrs or high 5-6 hours.

Cranberry Chicken (Tara)

16-18 boneless thighs
1 small bottle Catalina dressing
1 envelope Onion soup mix
1 can whole berry Cranberry sauce
Mix dressing, soup mix and cranberry sauce together, pour over chicken in a 9x13 pan. Bake 350 degrees for 45mins to 1hr.

Crock Pot Ginger Roast (Kim)

I don't even eat beef but walked into a house where it was cooking and asked for the recipe because it smelled so awesome! And apparently it tastes just as good ; )

2 tbsp. oil
2 c. onions, sliced
1 c. red wine
1/2 c. ketchup
6 tbsp. brown sugar
3 tbsp. balsamic vinegar
fresh sliced ginger pieces
4 cloves crushed garlic
1/2 c. beef broth
a roast

1. Heat oil and brown roast in a frying pan.
2. in crock pot place sliced onions, then roast. Mix remaining ingredients and pour over roast. Cover and cook on low 6-8 hours (high: 3-4).

Tasty, quick chicken marinade (Kim)

Don't let the hot sauce scare you. The chicken turns out delicious.

1/2 c. Frank's hot sauce
1 c. oil
1/2 c. vinegar
2 tbsp. lemon juice
1/2 tsp. garlic powder

Less-Mess Bacon ( Elsie)

This spatter free technique works perfectly.
Preheat oven to 400 degrees.
Line a rimmed baking sheet with parchment paper.
Lay bacon strips flat onto paper making sure pieces do not overlap. Bake until crisp and brown 15-18 minutes, rotating sheet once. Transfer bacon strips to a paper towel to drain.

Texas Country Ribs (Kim)

I found this in a magazine once and it is no-fail.

Good quality ribs

Sauce:
1/4 c. oil
1 clove minced garlic
1 medium onion, chopped
1 14 oz. bottle ketchup
1/4 c. dark molasses
2 tbsp. cider vinegar
2 tsp. worcestershire sauce
1 tsp. dried mustard
1 tsp. hot pepper sauce
1/2 tsp. salt

Mix this sauce and coat your ribs. Put in roaster and bake. Slow and long is best!

Pork Loin Roast with Cold Mustard Sauce (Harry)

3 lbs pork loin roast with bone (remove fat)

Rub roast with:
1/2 tsp. garlic powder
1/2 tsp. dry mustard
1 tsp. thyme

Place in roaster with:
1 medium carrot sliced 1/4 thick
1 zucchini sliced
1/2 c. chopped leeks or onions
1 stalk celery
2 c. beef stock

Bake 1 1/2 hours at 350˚.

Serve with cold mustard sauce.

Mustard Sauce
Mix and chill:
1/4 c. dijon mustard
1/4 c. lemon juice
2 tsp. soya sauce
1 tsp. salt
1 tsp. pepper
2 cloves crushed garlic.

Honey Mustard Chicken (Elsie)

1/2 cup honey
1/4 cup prepared mustard
1 tsp salt
1 tsp curry powder
2-3 pounds of chicken pieces, skinless works best
Place chicken pieces in a single layer in a baking dish. Heat honey, mustard, salt, and curry just enough to mix ingredients together. Pour over chicken. Bake @ 350 for 30-40 minutes. Turn chicken once during baking to make sure both sides are well coated.

Chili (Elsie)

1 pound lean ground beef
1 large onion chopped
1 green pepper chopped
4 cups canned whole tomatoes
2 small bay leaves
2 tbsp chili powder
1/8 tsp paprika
1/8 tsp cayenne pepper
1 tsp cumin
1 15 oz can of kidney beans, drained & rinsed
2 cups water , if needed
Brown ground beef, onion, and green pepper. Drain off any fat.
In a large pot combine remaining ingredients. Add beef mixture. Simmer slowly for 1-2 hours, stirring occasionally . Add water if chili seems too thick.
Serve with corn bread.