Ham Chowder

Shared By Anna

8 oz. cream cheese
2 cans potato soup
2 cans cream corn

Melt above ingredients together on low heat.

Then Add:
2 cups diced ham
1 1/2 cans milk

Keep on low stirring often. Serve when to desired temp.

Cheesy Potato Soup

Cheesy Potato Soup
From the kitchen of Christa James

Ingredients:
1 stick Butter
½ Onion
8 cups Water
7-8 Potatoes (diced)
½ c All-Purpose Flour
2 c Shredded Sharp Cheddar Cheese (plus extra cheese as a topper)
1 pint Heavy Whipping Cream
1 lb Fried Bacon (crumbled)
Salt and Pepper to taste

Directions:
*Boil potatoes with 8 cups of water and salt to taste until tender
*Reserve 4 cups of potato water
*Sautee onion and butter until onions are transparent
*Add flour to make a rue (pasty but clear)
*Add potato water and cook on medium heat until thick
*Add potatoes, cheese, cream, ¾ lb of bacon, and salt and pepper to taste
*Add milk if needed to thin out
*Serve with cheese and bacon on top and ENJOY!!

Salads/Sandwiches/Soups

Please add your favorite recipe for Salads, Sandwiches, and Soup! Thank you!

Panko porkchops

Ingredients

* 2 eggs
* 1 teaspoon milk
* 1 clove garlic, minced fine
* salt and pepper
* 1 1/2 cups panko crumbs (found in the asian food isle or baking area)
* 8 thin cut pork chops (you can use any pork with bone, tenderloin etc)
* 1 cup vegetable oil (for frying)

Directions


1. Mix together eggs, milk and garlic and let set for flavors to mix.

2. Place panko crumbs in a shallow dish.

3. Salt and pepper pork chops to taste and dip in the egg mixture.

4. Coat with Panko crumbs, then dip in egg again and coat with another layer of crumbs.

5. Place chops on a plate and let them set for at least 10 minutes to set the coating.

6. Heat oil in large skillet over medium high heat.

7. Fry chops for about 3 to 4 minutes per side or until golden brown.
Do not overcook; these will cook very quickly.

Roasted Garlic Chicken

Ingredients

Shared by sky
source

1/2 cup roasted garlic cloves
2 cups water
1 Tbsp salt
1/2 teaspoon freshly ground black pepper
1 Tbsp olive oil
1/2 lemon, cut into 4 wedges
2 bay leaves
1 (3-4 pound) whole roasting chicken
Method

1 Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves.

2 Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours.

3 Preheat the oven to 375°F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)

Let the chicken rest for 10 minutes before carving and serving.

Mom's Roast Turkey Recipe

I got this recipe from simply recipes a long time ago, it is a family favorite and a very juicy perfect tasting turkey. The key really is cooking breast side down, and basting often. Even if your tempted too do it the other way, don't, you won't be sorry.

Preparation time: About 5 hours.

Ingredients

* 1 turkey, approx. 15 lbs.*
* Juice of a lemon
* Salt and pepper
* Olive oil or melted butter
* 1/2 yellow onion, peeled and quartered
* Tops and bottoms of a bunch of celery
* 2 carrots
* Parsley
* Sprigs of fresh rosemary, thyme

* Need help figuring out how big a turkey to get? Butterball has a turkey calculator that helps you figure out just how many pounds you need. In general, plan for:

12-15 lb turkey for 10-12 people
15-18 lb turkey for 14-16 people
18-22 lb turkey for 20-22 people

Method

1 To start, if the turkey has been refrigerated, bring it to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While in the refrigerator, and or while you are bringing it to room temp, have the bird resting in a pan, so that if the plastic covering leaks for any reason, you are confining the juices to the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Allow approximately 5 hours of defrosting for every pound. So, if you have a 15 pound turkey, it will take about 75 hours to defrost it in the refrigerator, or around 3 days.

Handle a raw turkey with the same amount of caution as when you handle raw chicken - use a separate cutting board and utensils to avoid contaminating other foods. Wash you hands with soap before touching anything else in the kitchen. Use paper towels to clean up.

Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup.


Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together.

2 Preheat the oven to 400 degrees F.

3 Wash out the turkey with water. Pull out any remaining feather stubs in the turkey skin. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey.


4 In this method of cooking a turkey, we don't make the stuffing in the turkey because doing so adds too much to the cooking time. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string (not nylon string!) or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close.

The neck cavity can be stuffed with parsley and tied closed with thin skewers and string.

5 Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey (or have had it soaking in salt-water brine before starting this process). Sprinkle pepper over the turkey.


6 Place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference between the way mom makes turkey and everyone else. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. And the resulting bird will have the most succulent turkey breast imaginable.

Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey.

7 Chop up the turkey giblets (gizzard, heart). Put into a small saucepan, cover with water, add salt. Bring to simmer for an hour or so to help make stock for the stuffing (see stuffing recipe).

8 Put the turkey in the oven. Check the cooking directions on the turkey packaging. Gourmet turkeys often don't take as long to cook. With the turkeys mom gets, she recommends cooking time of about 15 minutes for every pound. For the 15 lb turkey, start the cooking at 400 F for the first 1/2 hour. Then reduce the heat to 350 F for the next 2 hours. Then reduce the heat further to 225 F for the next hour to hour and a half.

If you want the breast to be browned as well, you can turn over the bird for the last 15-20 minutes of cooking, at an oven temp of 300°F. (Oven must be at least 250°F for browning to occur.) Note that if you do this, you will have a higher risk of overcooking the turkey breast. We never worry about browning the breast.

Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F. The white meat in the breast should be 160°F to 165°F. If you don't have a meat thermometer, spear the breast with a knife. The turkey juices should be clear, not pink.

9 Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it. (See Epicurious video on carving a turkey.)


Making Turkey Gravy

Scrape all the drippings off of the bottom of the roasting pan. Pour drippings into a smaller skillet. Ladle off excess fat with a gravy spoon and save for possible use later. In a separate small bowl take a quarter cup of corn starch and add just enough water to dissolve the corn starch. Beat cornstarch with a spoon to remove lumps. Slowly add the cornstarch mixture to the drippings, stirring constantly. You may not end up using all of the cornstarch mixture. Only add as much as you need to get the desired thickness. Allow time for the cornstarch to thicken the gravy. Add salt, pepper, sage, thyme, or other seasonings to taste.


Save Bones for Stock

When you are finished with your turkey, save the bones from the carcass to make a delicious turkey soup.

America's favorite pot roast

I do my roast fairly often like Anna's but once in awhile I do it this way. This is a weight watchers friendly recipe at 7 pts per serving.

Shared by Sky

* 3 1/2 Pounds sirloin tip roast, trimmed
* 1/4 Cup flour
* 2 Teaspoons salt
* 1/8 Teaspoon pepper
* 3 Carrot -- , Peeled and sliced
* 3 potatoes -- peeled and quartered
* 2 Small onions – sliced
* 1 Stalk celery -- cut in 2" pieces
* 1 2 Oz Jar mushrooms – drained or 1/4 Cup mushroom gravy
* 3 Tablespoons flour
* 1/4 Cup water

Trim all excess fat from roast; brown and drain if using chuck or another highly marbled cut. Combine 1/4 cup flour, the salt and pepper. Coat meat with the flour mixture. Place all vegetables except mushrooms in Crock-Pot and top with roast (cut roast in half, if necessary, to fit easily). Spread mushrooms evenly over top of roast. Cover and cook on Low for 10 to 12 hours. If desired, turn to High during last hour to soften vegetables and make a gravy. To thicken gravy, make a smooth paste of the 3 tablespoons flour and the water and stir into Crock-Pot. Season to taste before serving. Serves 4 to 6

Crockpot Rotisserie Chicken

shared by Sky

This comes out very moist and falls off the bone. I usually do one meal of chicken with sides, and then save the rest for something like shredded chicken burritos, or some other chicken dish.

• 1 Whole Chicken (I cooked a 6 pound chicken)
• Olive Oil cooking spray (or just olive oil from a bottle)
• Lawry's Seasoned Salt (no substitutes)
• Aluminum foil

Directions

Clean chicken inside and out. Spray with olive oil spray. Sprinkle with Lawry's. Spray inside of crockpot with cooking spray. (Do not put any water in the crockpot). Roll some wads of aluminum foil into balls and put them in the bottom of the crockpot. The chicken is going to sit on these. Put chicken back side down in crockpot on top of aluminum balls. Cook on High (will not come out the same on low), 4-6 hours.

1 ounce of cooked chicken with the skin removed equals 1 point . You’ll need to weigh the chicken before serving to figure out how many ounces you have.

Rump Roast ~ Shared by Anna

1 rump roast
1 can condensed cream of mush. soup
1 can condensed french onion soup

Cook on low 8 to 10 hours. Very good and easy. Could add potatoes and carrot too.

Shredded Pork ~ Shared by Anna

3 1/2 lbs pork boneless loin roast
salt/pepper to taste
1 cup water

Spray skillet. Cook roast over med/high heat for 5 min turning once until a little brown. Place in crock pot with water cover and cook on low for 8 to 9 hours.

Take out and pull apart with forks to make it shredded. Add BBQ sauce or sauce of choice. Put on buns or whatever.

Pot Roast ~ Shared by Anna

3 to 4 lbs boneless pot roast
1 pkg au jus mix
1 pkg Good Season Italian mix
1 can beef broth
1/2 soup can water

Combine, cook on low in a crock pot for 9 to 11 hours. Enjoy the smell all day!

Meat ~ Meat ~ Meat

Please add your most delicious meat recipes!

Chicken Alfredo ~ Shared by Anna

1 pkg. Good Seasoning Italian Mix
1 Can cream mushroom soup
1 8oz pkg of cream cheese
1/2 cup soften butter
8 chicken breasts
angle hair pasta, cooked

Mix Italian Seasoning mix, soup, cream cheese, and butter in a saucepan. Heat stirring often until smooth. Arrange chicken in a backing dish, and pour soup mix over the top. Bake at 350 degrees for 1 hour. Serve over pasta. Yummy!

5 Can Chili ~ Shared by Anna

1 can condensed tomato soup
1 cans pork and beans
1 can kidney beans
2 cans chili
1 lb ground beef, cooked and drained

Combine ingredients and cook over medium heat for 45 min. Add salt/pepper/chili seasoning to taste.