Dinner - GMCMI


>> Beef Stroganoff | Ken Frey
2018 Spring Convention Cooking Class | Tucson, Arizona

  • 1 lb. Wide egg noodles
  • ½ lb. Very thinly sliced roast beef (can be deli meat)
  • 1 medium sized sweet onion
  • ½ c. sour cream
  • l family size can Campbell’s Cream of Mushroom soup

DIRECTIONS: Prepare noodles as directed and set aside. Slice onion into strips rather than minced, and slice beef into strips. Saute briefly until onion is translucent. Add soup and sour cream and heat. Then add noodles, heat and serve. Optional—add sliced fresh mushrooms.

>> Citrus Cream Sauce with Shrimp and Pasta | Ken Frey
2018 Spring Convention Cooking Class | Tucson, Arizona

  • ½ lb. Rotini or favorite pasta
  • flour and butter for sauce
  • 1 jar of tropical fruit mix (diced)
  • 1 small can of small shrimp or fresh shrimp (cooked)
  • 1 pint half and half
  • 1/3 stick of butter, unsalted
  • flour

DIRECTIONS: Prepare pasta as directed and set aside. Combine juice from fruit and shrimp, and half of the half and half. On low heat, melt butter and add flour to make paste, stirring constantly. Add juice and half and half mixture, continuing to stir. Cook until it thickens. If too thick, add the remaining half and half to get a light sauce. Cook thoroughly. Add the pasta, remove from heat. Last, add shrimp and fruit and serve.

>> Chicken & Rice | Bea Newman | Cincinnati, Ohio

  • large can shredded chicken, semi drained
  • 1 or 2 pkg Uncle Ben’s ready rice (almost any flavor)
  • Shredded cheese (I used pepper jack)
  • 1 can great northern beans, semi drained
  • sliced black olives, drained (optional)
  • diced onion (optional)
  • diced red pepper (optional)

DIRECTIONS: Just heat and eat. I heat in microwave, add some shredded cheddar on top. Good to eat as a casserole or as a dip with tortilla chips.

>> Hamburger/Tomato/Pepper Casserole | Jaye Hodges |  Brownwood, Texas

  • 1/2 lb hamburger
  • 1/2 large onion, chopped
  • 1 can stewed tomatoes
  • 1/2 fresh green/red pepper, chopped
  • 1/2 cup elbow macaroni

DIRECTIONS: Brown hamburger and saute onion. Add tomoatores, peppers and macaroni. Cook until macaroni is soft.

>> Pasta Salad with Vegetables | Ken Frey
2018 Spring Convention Cooking Class | Tucson, Arizona

  • ½ lb. rotini or favorite pasta
  • 1 package stir fry vegetables (fresh)
  • olive oil and red wine vinegar, equal parts, about ¼ cup each
  • 1 tablespoon Cilantro paste

DIRECTIONS: Prepare pasta as directed and set aside. Slice vegetables to equal bite sized pieces. Add to pasta. Combine olive oil and vinegar and add to salad. Add cilantro and combine all ingredients and serve.

>> One Skillet Lasagna | Lucy Weidner | Menomonie, Wisconsin

  • 3/4 # ground beef
  • 2 garlic cloves minced
  • 1 15oz can diced tomatoes with basil, oregano and garlic, undrained
  • 2 jars (14oz) spaghetti sauce
  • 2/3 cup condensed cream of onion soup, undiluted
  • 2 eggs slightly beaten
  • 1&1/4 cups 1% cottage cheese
  • 3/4 tsp Italian seasoning
  • 9 no-cook lasagna noodles
  • 1/2 cup shredded colby-monterey jack cheese
  • 1/2 cups shredded part skim mozzarella cheese

DIRECTIONS: In a large skillet brown beef and garlic. Drain. Stir in tomatoes and spaghetti sauce. Heat through and transfer to a large bowl. In a small bowl, combine soup, eggs, cottage cheese and Italian seasoning. Return 1 cup meat sauce to the skillet; spread evenly. Layer with 1 cups cottage cheese mixture, 11/2 cups meat sauce and half the noodles, breaking to fit. Repeat layers of cottage cheese mixture, meat sauce and noodles. Top with remaining sauce. Bring to a boil. Reduce heat; cover and simmer for 15-17 minutes or until noodles are tender. Remove from heat, sprinkle with shredded cheeses; cover and let stand for 2 minutes or until melted.

>> Ham and Scallopped Potatoes | Lucy Weidner | Menomonie, Wisconsin

  • 2 # russet potatoes, clean and slice thin
  • 1 lg sweet onion, sliced thin
  • 1# (2 cups) ham, cubed
  • 3 cups sharp cheddar cheese
  • 12 oz milk
  • 1 cup 1/2 & 1/2
  • Salt and pepper

DIRECTIONS: Layer potatoes, onions, ham and cheese. Add milk and cream over potatoes. Cook on low 4-6 hrs. Add more cheese to the top if desired.

>> 8 Can Chicken Taco Soup | Lucy Weidner | Menomonie, Wisconsin

  • 1 – 15 oz can black beans rinsed and drained
  • 1 – 15 oz can sweet corn kernels – drained
  • 1 – 14.5 oz can diced tomatoes
  • 1 – 12.5 oz can chicken breast drain and shred
  • 1/2 – 15 oz can green enchilada sauce or 1 10 oz can
  • 1 – 4 oz can diced green chiles
  • 1 – 14 oz can low sodium chicken broth
  • 1 – packet of taco seasoning
  • 1/2 tsp cumin – optional
  • 1/2 tsp chili powder – optional
  • 1/2 tsp garlic powder – optional
  • 1/2 tsp onion powder – optional
  • Salt and pepper to taste

Garnish options: sour cream, shredded cheese, tortilla chips, avocado

DIRECTIONS: Place all beans, corn, tomatoes, chicken, enchilada sauce, chiles, and broth in a large pot. Cook over medium-high. Stir in taco seasoning and spices. Taste and adjust seasoning if desired. Bring to a boil, reduce heat to simmer for 30 minutes. If soup is too thick, add more chicken broth. Garnish and serve.

Can be made in a slow cooker. Cooker on low 4-6 hours.

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