Test Kitchen Notes; if you are in a rush you can omit cooking the onions and garlic, add in some cooked chicken with the broth and condensed soup then simmer for 15-20 minutes

Servings 8

INGREDIENTS:

4 tablespoons olive oil (can use more)

1 small onion, chopped

6 garlic cloves, finely chopped

6 cups chicken broth

1 (10-3/4 ounce) can condensed cream of chicken soup, undiluted

juice of 1 whole lemon (about 1/4 to 1/3 cup depending on how much lemon flavor you desire)

1 teaspoon grated lemon zest

1 teaspoon fresh ground black pepper, or to taste

2 cups cooked cubed chicken (can use more)

salt, to taste

1-1/2 cups cooked white rice (can use more)

INSTRUCTIONS:———————————

In a medium pot heat oil over medium-high heat.

Add in onion and saute for 4 minutes or until softened.

Add in chopped garlic and cook stirring for 2 minutes.

Add in chicken broth, condensed soup, lemon juice, lemon zest and black pepper; bring to a boil.

Reduce heat to low and simmer uncovered for 15 minutes.

Add in the cubed chicken and season with salt and more black pepper if needed, then continue to simmer uncovered for another 15-20 minutes.

Mix in the cooked rice until hot.

You will also find this recipe on Recipezazz.com

Kids of all ages love these, sure go ahead and add in some cayenne pepper if you like, I always do!

Plan ahead these have a minimum 2 hour refrigeration time

Servings 4

Ingredients:

1 pound boneless sirloin steak (sliced into thin strips across the grain)

1 large egg

1 cup milk

1-1/4 cups all-purpose flour

1 teaspoon seasoned salt or white salt

1 teaspoon sugar

1 teaspoon baking powder

1-1/4 teaspoons garlic powder

1/4 to 1/2 teaspoon onion powder

1/2 teaspoon fresh ground black pepper

oil for frying

Instructions:———————————–

In a large bowl beat the egg with milk; add in all the next 7 dry ingredients and stir until smooth.

Add in the beef strips and toss to coat thoroughly.

Refrigerate for at least 2 or more hours.

Heat a generous amount of oil in a heavy skillet.

Fry the strips a few at a time until light brown (about 2-3 minutes).

Drain on a rack.

A family favorite side dish,  these are delicious!

Notes from our test kitchen; do not add in any milk of cream to the mashed potato mixture and 2-3 tablespoons finely chopped yellow onion may be replaced for the onion powder

also see my recipe for potato patties made with instant potato flakes posted HERE

Servings 4

Ingredients:

4 large russet potatoes, peeled

2 tablespoons butter

1/4 cup sour cream

2 teaspoons dried parsley

1 teaspoon onion powder

1 teaspoon seasoned salt

1/2 teaspoon fresh ground black pepper (can use more)

pinch cayenne pepper

all purpose flour for coating (start with 1/2 cup you may need more)

oil for frying ( for flavor I add in 2 tablespoons bacon fat in with the oil when frying)

Instructions:————————————

Boil potatoes in water until fork tender; drain and place into a bowl.

Add in the next 7 spices then mash with a potato masher or for a smoother texture an electric mixer; cool the mixture slightly.

Place the flour on a plate.

Shape in small patties then dust lightly in flour.

Fry in hot oil until browned on both sides.

This is not a fancy chili recipe but it’s got lots of flavor and is best when made 1-2 days ahead to blend the flavors, I make this using half chili powder and ancho chili powder, adjust the chili flakes to suit your heat level I have left the jalapeno pepper as optional, feel free to use penne or rigatoni pasta in place of spaghetti

Servings 6

Ingredients:

1-1/2 pounds ground beef

1 large onion, chopped

1 teaspoons crushed red chili flakes, or adjust to heat level

1 large celery rib, diced

1 large green bell pepper, seeded and chopped

6 large garlic cloves, finely chopped

1 jalapeno pepper, seeded and finely chopped, optional

1/4 cup chili powder, can use more

2 tablespoons cumin

1-2 tablespoons beef bouillon powder

1 (28-ounce) can diced tomatoes, undrained

1 (28-ounce) can crushed tomatoes (or can use two 14-ounce cans tomato sauce)

2 (7-ounce) bottles red taco sauce (such as Old El Paso taco sauce, in Canada use 215-ml bottle)

1-2  (15-ounce) cans red kidney beans (undrained do not rinse)

2 teaspoons seasoned salt or white salt, or to taste

fresh ground black pepper, to taste

cooked spaghetti (use amount desired)

shredded cheddar cheese

Instructions:————————————

In a large pot or Dutch oven cook the ground beef with onion, chili flakes, celery, bell pepper, garlic and jalapeno pepper until meat is no longer pink; drain fat and continue cooking until meat is lightly browned (this may take about 12 minutes or more, the meat must be lightly browned).

Add in chili powder, cumin and beef bouillon powder; cook stirring with a wooden spoon for 5 minutes to release the flavors from the spices.

Add in diced tomatoes, crushed tomatoes, taco sauce, kidney beans and  teaspoon salt( starting with 1 teaspoon salt) bring to a boil stirring constantly.

Reduce heat to low and simmer partially covered for about 2 hours stirring frequently and seasoning with black pepper and more salt about halfway through cooking time.

Serve the chili on top of cooked spaghetti, then top with cheddar cheese.

No more runny watery whipped cream, this will hold up for days and works wonderful to frost cakes or top pies, I sometimes use this on top of a lemon meringue pie instead of using an egg white meringue

For 2 cups whipping cream use 2 teaspoons gelatin in 2 tablespoons cold water, for best results 1 hour before starting place your mixing bowl and beaters in refrigerator to chill, then place the whipping cream in the coldest section of your refrigerator

Yield 2 cups

Ingredients:

1 teaspoon unflavored gelatin powder

4 teaspoons cold water (1 tablespoon)

1 cup heavy (35%) whipping cream (the whipping cream, mixing bowl and beaters must be very cold)

1/4 to 1/3 cup sifted confectioners sugar (must be sifted)

Instructions:————————————-

In a small saucepan combine the gelatin with cold, then allow to stand until thick.

Place over low heat stirring constantly just until the gelatin dissolves; remove from heat cool but do not allow to set.

In a well chilled bowl using chilled beaters whip the cream with confectioners sugar until slightly thickened.

While beating on low speed add in in the geatin mixture to the whipping cream then increase speed to high and continue beating until stiff.

You will also find this recipe on Recipezazz.com

Taken from my “Favorites” folder… when I make a blueberry pie using fresh blueberries this is the recipe I use and I have always had great results!

Make certain to pick out and discard any white or discolored berries before using for the pie, this recipe was tested using only fresh blueberries, using frozen unthawed may effect the texture, berries must be thoroughly rinsed under cold water and well drained, I use my veggie wash for soaking the berries

Servings 8

INGREDIENTS:

pastry for an 8-inch  crust pie

2 pints fresh blueberries (4 cups)

1 tablespoon fresh lemon juice

3/4- 1 cup sugar

2 teaspoons grated lemon zest

1/4 cup all-purpose flour (or can use 3 tablespoons cornstarch)

1/2 teaspoon cinnamon

1/4 teaspoon ground nutmeg

pinch salt (about 1/8 teaspoon)

2-1/2 tablespoons cold butter, finely cubed

heavy whipping cream (may use up to 2 tablespoons)

sugar (about 3-4 teaspoons or use as much as desired)

INSTRUCTIONS:———————————————

Preheat oven to 450 degrees F (set oven rack to lowest position).

Fit bottom pasty into pie plate.

Place the washed and  well drained blueberries into a bowl, then drizzle the lemon juice over and toss gently.

In a small bowl combine the sugar with lemon zest,  flour, cinnamon, nutmeg and salt; sprinkle over the blueberries and toss gently to coat.

Transfer the berries to pie plate.

Dot with cubed cold butter.

Top with remaining pastry then seal the edges tightly.

Using a small sharp knife make 2-3 cuts in the top pastry to allow steam to escape.

Brush the top crust lightly with whipping cream then sprinkle sugar on top.

Place the pie onto a baking sheet to avoid any spills.

Bake (450 degrees) for 10 minutes.

Reduce oven temperature to 350 degrees F and continue baking for about 30-35 minutes.

Cool pie before slicing.

You will also find this recipe on Recipezazz.com

A good red sauce needs time to “ripen” so make this sauce 1-5 days ahead and refrigerate, warm on top of the stove before using, the flavors will intensify after refrigeration time and the longer refrigeration time the better!

Make this as spicy as you like by adjusting the chili flakes and for the best results it is advised  not change/substitute any ingredients except the salt, pepper and chili flakes and for a creamy sauce add in 3/4 cup heavy whipping cream the last 30 minutes of cooking time

This sauce freezes excellent so make a double recipe and freeze to have ready for your next meal, defrost in the microwave or overnight in the refrigerator

Servings 6-8

INGREDIENTS:

olive oil (use enough oil to generously coat the bottom of the pot)

3 teaspoons dried oregano (rubbed between fingers to release the flavor, do the same for the basil)

3 teaspoons dried basil

1 teaspoon crushed chili flakes, or adjust to taste (I like spicy so I use 1 tablespoon!)

1 large bay leaf

1 large onion, chopped

6 large garlic cloves, finely chopped (do not finely mince)

1 (6-ounce) can tomato paste

1 pound lean ground beef

1/2 pound Italian sausage meat

1/2 cup dry red wine

1 (28-ounce) can crushed tomatoes

1 (8-ounce) can tomato sauce

1-1/2 cups canned beef broth

1 tablespoon Worcestershire sauce

1 tablespoon salt (or to taste, a good tomato sauce needs lots of salt!)

2 teaspoons fresh ground black pepper, or to taste

1-2 teaspoons sugar, optional or to taste

water (use only if needed to thin the sauce)

INSTRUCTIONS:—————————————–

In a Dutch oven or heavy pot heat oil over medium-high heat.

Add in dried basil, oregano, chili flakes, bay leaf and onion; cook stirring for about 4-5 minutes or until the onion has softened.

Add in chopped garlic and cook 2 minutes.

Add in tomato paste, cook stirring 2 minutes.

Add in ground beef and sausage meat; cook stirring until the the no longer pink; drain fat and continue cooking until browned (this may take about 12-15 minutes).

Add in wine and simmer for about 5 minutes.

Add in crushed tomatoes, tomato sauce, beef broth, Worcestershire sauce, 1 tablespoon salt and black pepper; bring to a simmer over medium heat stirring constantly.

Reduce heat and simmer partially covered for about 2 to 2-1/2 hours stirring frequently.

About halfway through cooking time if the sauce is too thick add in a little water if needed and season with more salt, if desired add in a little sugar.

Remove the bay leaf, cool to room temperature cover and refrigerate for at least 1 day of up to 5 days.

After refrigeration time warm on top of the stove or freeze in plastic containers.