Meatball & Rice Casserole, by Monica

Meatball and rice casserole

16 to 20 oz ground beef

2T soy sauce

1T Worcestershire sauce

1 t chilli powder

1 t onion powder

1/2 t garlic powder

1 can cream of mushroom soup

2 cups chicken or vegetable stock

1cup rice

Heat oven to 375

1. Mix and beef together with the soy sauce, Worcestershire sauce and spices. 

2. Grease a 13 by 9 baking pan. In a separate Bowl combine the mushroom soup and stock. Stir in the rice. Do not use Minute Rice.

3. Pour the rice mixture into the baking dish. Form meat into tablespoon sized meatballs. Place evenly spaced throughout the rice. There should be about 16.

4. Cover with foil and bake in the oven for 40 minutes. Takes oil off and bake for another 15 to 20.

we served with sour cream and a big pretty vegetable tray

Crock Pot Italian Beer Chicken, from Monica

Scored a win with this today. Bacon flavored pork loin we're on sale and I had random stuff on fridge. I gave it the name because John Paul decided he doesn't want to eat work anymore because he likes pigs and because the kids think they're drinking beer.

1 cheap Hormel pork loin with bacon

1 bottle cheap beer

28 oz can diced tomatoes

2 T lemon juice

1/4 c soy sauce

1. Brown pork on all sides and transfer to the crock.

2. Pour in remaining ingredients and cook on high for 4-5 hours.

3. Take out and slice up. 

4. Put 1.5 c the tomato juice crock pot stuff into a blender and puree. Pour back into tomatoes in the crock pot and stir. 

Serve sauce over pork with roasted broccoli and baby potatoes

Creamy Lemon & Fresh Tomato Salmon Pasta, from Ruby

Creamy Lemon and Fresh Tomato Salmon Pasta

 Prep Time 5 minutes

 Cook Time 15 minutes

 Total Time 20 minutes

Ingredients

• 4 ounces uncooked spaghetti (or other pasta)
• 1/2 pound fresh salmon
• Italian seasoning
• Salt & pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/2 cup freshly grated parmesan cheese
• 2 medium tomatoes chopped
• 3/4 cup heavy/whipping cream
• Juice and zest of 1/2 medium lemon (about 1 tbsp juice)
• 3 cloves garlic minced
• 1 teaspoon Dijon mustard
• Chopped parsley (optional)

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Instructions

1. Boil a salted pot of water and cook pasta according to package directions.
2. Sprinkle both sides of the salmon with Italian seasoning and salt & pepper, to taste
3. Add oil and butter to a skillet on medium heat. Sear salmon for 3 minutes/side. Remove salmon from pan and set aside.
4. Add the tomato, cream, lemon juice and zest, garlic, and Dijon mustard. Stir until smooth and cook for 2 minutes, then stir in the parmesan.
5. Add the salmon back into the pan, and use a spoon to break it up into smaller pieces. Reduce heat to medium-low and cover. Cook for another 5 minutes, or until the salmon is cooked through. Season with more salt and pepper if needed.
6. Once the pasta is cooked, toss it with the sauce. Serve with parsley and some extra grated parmesan cheese if desired.

Thai Chicken & Coconut Soup, Ruby's recommendation.

https://www.foodandwine.com/recipes/thai-chicken-and-coconut-soup---qfs-herbs-and-spices

Italian Sausage & Bean Soup, Ruby's Recommendation, April 2019.

3/4 # bulk Italian sausage
3 stalks celery, chopped
1 onion, chopped
3 T. tomato paste
3 Cloves Garlic, chopped
2 tsp. chopped fresh rosemary
4 c. chicken stock
1 can (15 oz.) cannellini beans, rinsed
1/2 white wine
shaved Parm and torn basil for garnish

1. cook first 6 ingredients over medium-high, stirring often, until sausage is crumbled, 5 mins.
2. Add stock, beans, and wine.
3. Simmer until thick, 10 minutes.
4. season; garnish; 

Serves 6.

Happy 30th, today, RUBY!!

Petra, 2/23/19.

Mom's Bread, aka: Aunt Lu's Whole Wheat Bread Recipe

Aunt Lu's Whole Wheat Bread Recipe -makes 2 large loaves or 3 small loaves

2 and  3/4 cup water               1/2 stick butter(1/4 c)

1 T salt                                    1/2 c brown sugar

1/4 c molasses                         1/4 c honey

5-6  cups white flour         2 cups whole wheat flour        2 packages yeast 

**Ruby's note: start in the morning; it takes a while for completion.

1.  Combine   water, butter, salt, brown sugar, molasses, and honey in saucepan and heat on stove until pleasantly warm - usually butter is melted.  (115-120 degrees)   If it is too hot to leave your finger in the water, it is too hot.  I use a thermometer if in doubt.

2.  While this is heating combine 3 and 1/2 cups of white flour with 2 packages of yeast in a large bowl, mixing it with electric mixer to disperse.  (Use regular, not quick rise-yeast.)

3.  When heated,  pour liquids into the flour & yeast and beat in  very well with electric mixer...it says 2 minutes, but I do not do it that long.  

4.. Add whole wheat flour (And Briess Dough enhancer if you have.)  and beat.  Then add rest of flour a little at a time until you can no longer do with your mixer.  At that point pour dough onto a floured surface and knead the rest in...enough to make a good dough that forms a ball..

5.  Using the same bowl as you mixed in, grease the bowl well and put ball of dough in to rise.  Flip over so all bread is butter.  Cover with a cloth napkin or dishtowel and put in warm place until it doubles in size which could take 1-3 hours.  Sunny windows are nice for this.

6.  When doubled, punch into the dough and it will fall.  Then pour dough back on to floured surface and divide into the separate loaves with a knife.  Cover up with towel and let set for 20 minutes.  During this time, grease your bread pans very well.

7.  At end of 20 minutes. shape each loaf and put in pans.  Set in warm area and cover until bread rises tot he size you desire.  This could take 1-2 hours or whenever it rises to your loaf size.

8.  Preheat oven to 365 degrees.  Bake 25 minutes and then change direction in oven.  Bake another 10-15 minutes and then check for brown color and knock on loaf.  It should sound kind of hollow if done.  I am always guessing at this.  You can go more by the golden brown color of the loaves.  

10.  When done, pop out loaves and set upright on cooling racks.  Take a butter wrapper or a stick of butter and go over top of loaf.  Leave until thoroughly cooled.  then bag.  You know how I do this.  I often let set one day and then slice for freezing.  Double bag for that.  

Good luck!!!!! (I hope these are what you ordered!!!!!)

Love,

Mother