| Cinnamon Bun Scones |
Ingredients:
Scones
2 cups all purpose flour
1 cup Quaker Oats (quick or old fashion, uncooked)
10 tablespoons of granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
8 tablespoons butter of margarine, chilled and cut into pieces.
¾ whole milk
1 egg, lightly beaten
1 teaspoon vanilla
½ cup toasted, chopped pecans
2 teaspoons ground cinnamon
Glaze
¾ cup powdered sugar
3 teaspoons orange juice or milk, or as needed | Directions:
1. Heat over to 425 degrees F. Spray cookie sheet with cooking spray.
2. In large bowl, combine flour, oats, ¼ cup granulated sugar, baking powder and salt mix well. Cut in butter with pastry blender or two knives unit mixture resembles coarse crumbs, In small bowl combine milk, egg and vanilla: blend well. Add to dry ingredients all at once. Stir with fork or rubber spatula until dry ingredients are moistened. in a small bowl, combine remaining 2 tablespoons granulated sugar with the pecans and cinnamon; mix well. Sprinkle evenly over dough in bowl; gently stir batter to swirl in cinnamon mixture (do not blend completely) drop dough by ¼ cupfuls 2 inches apart on cookie sheet.
3. Bake 11 to 13 minutes or until golden brown. Remove to wire rack cool for 5 minutes. In small bowl combine powered sugar and enough orange juice for desired consistency, mix until smooth. Drizzle over top of warm scones. Makes 12 Servings
4. Leaves of lettuce (optional) |
| Tasty Tuna Burgers |
Ingredients:
1 (6 ounce) can tuna, drained
1 egg
1/2 cup Italian seasoned bread crumbs
1/3 cup minced onion
1/4 cup minced celery
1/4 cup minced red bell pepper
1/4 cup mayonnaise
2 tablespoons chili sauce
1/2 teaspoon dried dill weed
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 dash hot pepper sauce
1 dash Worcestershire sauce
4 hamburger buns
1 tomato, sliced | Directions:
1. Combine tuna, egg, bread crumbs, onion, celery, red bell pepper, mayonnaise, hot chili sauce, chili sauce, dill, salt, pepper, hot pepper sauce and Worcestershire sauce. Mix well. Shape into 4 patties (mixture will be very soft and delicate). Refrigerate for 30 minutes to make the patties easier to handle, if desired.
2. Coat a non-stick skillet with cooking spray; fry tuna patties for about 3 to 4 minutes per side, or until cooked through. These are fragile, so be careful when turning them.
3. Serve on buns with tomato slices and lettuce leaves, if desired.
Makes 4 servings |
| Chicken and Biscuit Casserole |
Ingredients:
¼ cup butter
2 gloves garlic, minced
½ cup chopped onion
½ cup chopped celery
½ cup chopped baby carrots
2 teaspoons white sugar
1 teaspoon salt
1 teaspoon dried basil
½ teaspoon ground black pepper
4 cups chicken broth
1 (10 ounce) can peas, drained
4 cups diced, cooked chicken meat
2 cups Buttermilk baking mix
2/3 cup milk | Directions:
1. Preheat oven to 360 degrees. Lightly grease a 9x13 inch baking dish.
2. In a skillet, melt the butter over medium heat and stir the garlic, onion, celery, and carrots in butter until tender. Mix in the flour, sugar, salt and pepper, stir in broth, and bring to a boil. Stirring constantly, boil 1 minute, reduce heat, and stir in peas. Simmer 5 minutes, then mix in chicken . transfer mixture to the prepared baking dish.
3. In a medium bowl, combine the baking mix and 2 teaspoons of dried basil. Stir in milk to form a dough. Divide the dough into 6 to 8 balls. On floured wax paper, use the palm of your hand to flatten each ball of dough into a circular shape; place on top of chicken mixture.
4. Bake in preheated oven for 30 minutes. Cover with foil, and bake 10 more minutes. To serve, spoon chicken mixture over biscuits.
Makes 6 servings |
| Homemade Crispy French Fries |
Ingredients:
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying | Directions:
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper towels.
Makes 8 servings |
| Meat Loaf |
Ingredients:
1 cup tomato sauce
1 ½ tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 ½ pounds of ground sirloin
6 tablespoons all-purpose flour
¾ teaspoon of salt
½ teaspoon onion powder
¼ teaspoon ground black pepper
dash of garlic powder | Directions:
1. Preheat oven to 400 degrees
2. Combine the tomato sauce, barbecue sauce, and sugar in a small sauce pan over medium heat. Heat mixture until it begins to bubble, stirring often, then remove from heat
3. In a large bowl add all but 2 tablespoons of the tomato sauce to the meat. use a large wooden spatula to work the sauce into the meat until it's well combined.
4. Combine the remaining ingredients with the ground sirloin- flour, salt, onion powder, ground pepper, garlic powder. Use the wooden spatula or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan. Wrap foil over the pan and place into the oven for 30 minutes.
6. After 30 minutes take the meatloaf from the oven, remove the foil, and drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it's still in the pan. This will cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meat stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25-30 minutes or until its done. Remove it to cool for a few minutes before serving.
Albert |
| Buffalo Chicken Rolls |
Ingredients:
4 skinless, boneless chicken breast halves – pounded to ¼ inch thickness
4 tablespoons butter, melted
½ cup hot sauce
½ cup shredded Provolone cheese | Directions:
1. In a small bowl, stir together the melted butter and hot sauce. Place chicken breast in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
2. Preheat oven to 400 degrees. Remove chicken breast from the hot sauce and place 1 tablespoon of cheese in the center of each one. Roll up and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
3. Cover the dish and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the over to 450 degrees, and place the chicken 8 inches from the heat. Uncover and bake for 5 minutes, until browned. Garnish with remaining shredded cheese.
4. Remove toothpicks and serve with ranch or blue cheese dressing.
Makes 4 Servings |
| Navy Creamed Ground Beef |
Ingredients:
1 pound ground beef
¼ cup all-all purpose flour
1 cube beef bullion
¾ teaspoon salt
1 pinch ground pepper
2 ¼ cups milk
¼ teaspoon Worcestershire sauce | Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready: 30 Minutes
Directions:
1. Brown beef in a large skillet over medium heat.
2. Stir in flour, bouillon, salt and pepper.
3. Sauté all together for about 5 minutes or until flour is absorbed.
4. Gradually stir in milk and Worcestershire sauce.
5. Bring all to a simmer, stirring constantly.
6. Cook until thickened, about 5 to 10 minutes.
Serve hot!!! Over Toast, Biscuits, Hash Browns, Rice…
Makes 6 to 8 servings |
| Chocolate Chip Oatmeal Cookies |
Ingredients:
2 cups all purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup rolled oats
1 cup unsalted butter, softened
1 1/3 cups packed dark brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups semisweet chocolate chips | Directions:
1. Preheat oven to 300 degrees. Grease cookie sheets. Stir together the flour, baking soda, salt and oats; set aside.
2. In a medium bowl. Cream together the butter and brown sugar until smooth. Beat in eggs one at a time then stir in vanilla. Mix in the dry ingredients until well blended before stirring in the chocolate chips. Drop by heaping spoonfuls onto cookie sheets at least 3 inches a par
3. Flatten cookies to ½ inch thick.
4. Bake for 21 minutes in the preheated oven , until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Makes 15 Cookies |
| Buffalo Chicken Rolls |
Ingredients:
4 skinless, boneless chicken breast halves – pounded to ¼ inch thickness
4 tablespoons butter, melted
½ cup hot sauce
½ cup shredded Provolone cheese | Directions:
1. In a small bowl, stir together the melted butter and hot sauce. Place chicken breast in a glass bowl, and pour the sauce over. Turn to coat, cover and refrigerate for 15 to 20 minutes.
2. Preheat oven to 400 degrees. Remove chicken breast from the hot sauce and place 1 tablespoon of cheese in the center of each one. Roll up and secure with a toothpick. Repeat with remaining breasts, and place them seam side down in a glass baking dish.
3. Cover the dish and bake for 30 minutes, or until chicken is fork tender. Increase the temperature of the over to 450 degrees, and place the chicken 8 inches from the heat. Uncover and bake for 5 minutes, until browned. Garnish with remaining shredded cheese remove toothpicks, and serve with ranch or blue cheese dressing.
Makes 4 Servings. |
| Spaghetti Sauce |
Ingredients:
1 pound lean ground beef
2 (28 ounce) cans whole peeled tomatoes
2 (6 ounce) cans tomato paste
1 large onion, chopped
4 stalks celery, chopped
2 green peppers, chopped
15 fresh mushrooms chopped
5 tablespoons Italian seasoning
1 teaspoon dried red pepper flakes
4 bay leaves
2 tablespoons chopped fresh basil
3 cloves garlic, minced
1 pound spaghetti | From the Galley of the USS Benewah
Directions:
1. In a large skillet, brown beef over medium heat until no longer pink.
2. In a large saucepan, combine whole tomatoes and paste ; mash until smooth. Cover and heat on low heat.
3. In a large skillet over medium heat, quickly sear onion and celery until tender; add to tomato sauce in saucepan. In same skillet, sauté bell peppers, and mushrooms for a few minutes, but do not allow them to become soft; add to tomato sauce.
4. Add Italian seasoning, dried red pepper flakes, bay leaves, basil and garlic to tomato sauce; add beef and mix. Simmer over low heat and continue to simmer all day, stirring occasionally.
5. Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8-10 minutes or until done. Drain…
6. Add sauce to spaghetti; and serve.
Makes 7 servings |
| Fried Rice |
Ingredients:
1 ½ cups uncooked white rice
3 tablespoons sesame oil
1 small onion chopped
1 clove of garlic chopped
1 cup small shrimp – peeled and de-veined
½ cup diced ham
1 cup chopped chicken cooked chicken breast
2 stalks celery chopped
2 carrots peeled and diced
1 green bell pepper chopped
1 egg beaten
¼ cup soy sauce | Directions:
1. Cook rice accordingly to package. While rice is cooking , heat a large skillet over medium –high heat. Pour in sesame oil and stir in onion, fry until golden, then add garlic, when garlic is lightly browned, mix in shrimp, ham, and chicken. Fry until shrimp is pink.
2. Lower heat to medium and stir in celery, carrot, green pepper, fry until vegetables are crisp-tender. Stir in beaten egg and cook just until egg is scrambled and firm.
3. When rice is done, mix thoroughly with vegetables and stir in the soy sauce. Adjust seasoning to you preference and serve immediately. |
