Pizza Sauce

Pizza Sauce
adapted from the recipe at gimmesomeoven.com


Ingredients:
1 (15oz) can tomato sauce (the no salt added type, when I can find it)
1 (6oz) can tomato paste (the no salt added type, when I can find it)
2 cloves garlic, finely minced
1 Tbsp chopped fresh basil
1 tsp dried basil (yes, I use both dried AND fresh)
2 tsp dried oregano
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried marjoram
1/2 tsp kosher salt
1 tsp red wine vinegar
splash of cranberry-pomegranate juice
sugar, to taste

Directions:
Combine all ingredients in a small saucepan. Cook over medium heat just until it starts boiling. Reduce heat, cover, and let simmer for another 15 minutes.

This also freezes well.

Cheese-topped Lemon Chicken Breasts

Cheese-topped Lemon Chicken Breasts
from the magazine Simple & Delicious (Oct 2009) from tasteofhome, credited to Renee Mitchell at McChord AFB, WA

Prep/total time: 20 minutes


4 boneless, skinless chicken breast halves (4oz each)
1/4 tsp salt
1/4 tsp pepper
3 tbsp butter
1/4 cup lemon juice
2 tbsp soy sauce
3/4 cups shredded Colby cheese

Sprinkle chicken with salt and pepper. In a large skillet, brown chicken in butter on both sides over medium heat. Stir in lemon juice and soy sauce. Bring to a boil. Reduce heat; cover and cook for 4-5 minutes or until meat juices run clear.

Remove from heat. Sprinkle each chicken breast with cheese. Cover and let stand for 2-3 minutes or until cheese is melted.

Yield: 4 servings

**MY NOTES** - It always seems to take longer to prep and cook these than the 20minutes the magazine said. I don't know, maybe I work slow and cook my chicken more thoroughly than is called for. Other than cooking the chicken longer than what the recipe calls for, I haven't found a need to alter this one. I think that might be the mark of a truly awesome recipe.

Chopped Beef Stroganoff

Chopped Beef Stroganoff
Serves 4

1 1/2 pounds ground beef
1 small onion, chopped
1 envelope Beefy Mushroom Recipe Soup Mix
2 tbsp all-purpose flour
2 cups water
1/2 cup sour cream
Hot cooked noodles (optional)


Cook and stir ground beef with onion in large skillet over medium-high heat until onion is tender. Stir in soup mix, flour and water. Bring to a boil over high heat. Reduce heat to low. Cover and simmer 10 minutes. ** Stir in sour cream; heat through. Do not boil. Serve over noodles or as baked potato filling.


** Can be frozen at this point for later use. Thaw then warm over low heat until heated all the way through, then proceed with recipe.

Simple Taco Meat

[adapted from The Hillbilly Housewife's recipe here]

1 lb ground beef
2 tbsp flour
1/4 - 1/2 cup chopped onion
1/2 - 3/4 cup water
1/2 tsp chili powder
1 tsp salt
1/4 tsp pepper
4 cloves garlic, chopped
1/8 - 1/4 tsp baking cocoa
1/4 - 3/4 tsp ground cinnamon
1/8 - 1/4 tsp sugar
1/8 - 1/4 tsp ground allspice


Brown a pound of ground beef and use a fork to smash it into small bits. When it is brown drain off the fat. Add flour and stir until the meat is sort of dusty looking. Add chopped onion, garlic, and water. Sprinkle in chili powder, salt, pepper, baking cocoa, cinnamon, sugar, and allspice. Stir through and simmer until thickened.


***please note that ranging quantities for ingredients are estimates. Those should be added according to your tastes.

Ginger Pork

[adapted from Weight Watchers International Cookbook ISBN: 0-45301004-0]

3/4 - 1 cup chicken bouillon
1/4 cup soy sauce
2 teaspoons apple juice OR orange juice OR pineapple juice, or 1/2 - 1 teaspoon vanilla extract*
2 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon ginger
1 pound cooked pork, cut in 1-inch cubes**
2 cups cooked rice


In saucepan, combine chicken bouillon, soy sauce, juice, garlic, sugar, ginger, and pepper. Simmer covered for 15 minutes. Turn off heat. Add pork. Stir well. Serve over rice.

* the recipe calls for sherry extract, but since I can't find it in local stores and refuse to spend the money to order such a specialty item on line, I substitute!

** I use leftovers when I can, or just cook the pork ahead when I have time

Also, please note that this recipe is still in the tweaking stages.

Shepherd's Pie (a la my mom)

[This is (sort of) how my mother has been making Shepherd's Pie since I was a little kid. The basic recipe is still there, I just sort of tweaked it a bit.]


1 pound ground beef
1 pound frozen mixed veggies (we prefer a carrot/green pea/corn/lima bean mix)
1/2 cup water (approximately)
1 tsp minced garlic
4 - 6 servings mashed potatoes
grated cheddar cheese (enough to cover)

Brown ground beef; drain. Return to pan. Add mixed vegetables and garlic. Stir to mix. Add enough water to keep from sticking to pan. Cover and cook on medium heat until vegetables are done to liking. Transfer beef/vegetable mixture to a baking dish. Top with mashed potatoes (cover completely). Top with grated cheddar cheese. Put in oven with low heat until cheese melts.

Easy Pork Chop Packets

[adapted from a Reynolds foil recipe I got in the mail ages ago]

4 sheets (12x18 inches each) heavy duty aluminum foil
1 small onion, sliced
4 boneless pork chops, about 1/2 inch thick
1 can (10 3/4 ounces) condensed cream of mushroom soup, undiluted
1 1/2 tablespoons soy sauce
1/4 teaspoon sugar
1/2 teaspoon minced garlic
salt and pepper to taste

Preheat oven to 450F. Center onion slices on each sheet of aluminum foil. Top with pork chops; sprinkle with salt and pepper. Combine cream of mushroom soup, sugar, garlic, and soy sauce; spoon over pork chops. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 18 minutes (or until done) on a cookie sheet in oven. Serve over rice.

***note: sometimes I leave out the onion
***note2: this works well with chicken, too