General Information/Questions

I want to keep things as simple as possible for everyone, but my family has some allergy/intolerance issues that I'm hoping you will all be willing to work with.  I don't want anyone to change a meal or make it separately for my family but we cannot have artificial colors, flavors or preservative or gluten.  So, if you will post your recipes before you make them, I would love to be able to respond to you with any omission requests.  All I would ask is that you leave out any ingredients we cannot have, you do not need to buy anything special or change your ideas.  If it turns out that your chosen recipe just will not work with our diet restrictions; I'll just give it away as a freezer meal for one of those many Relief Society meal needs!  If this is going to be an issue for anyone, please send me an email or call to visit about it.  I don't want it to cause anyone stress!!!
Jen

Brown Gravy Swiss Steak

Brown Gravy Swiss Steak 2 lbs. Round Steak cut into serving size pieces 2 cans Campbell's Golden Mushroom Soup 1 can cream of mushroom soup 1/2 cup water Season meat with salt and pepper to taste Mix soup and water and pour over meat. Cook in crockpot on low 7 hours. Serve over rice. You can dip meat in flour and brown in a bit of oil first but I don't to save time and calories.

Korean Bulgogi

Korean Bulgogi

one pork or beef roast, sliced thin (have the meat dept. do this for you!)
one onion, sliced
mushrooms, sliced
Bulgogi marinade (ours came from a Korean market in Logan)

Combine ingredients and marinade several hours. Cook in skillet until meat is no longer pink. Serve with rice on lettuce leaves. Roll and enjoy!

*If anyone is interested, you can make the marinade from scratch - that's what I've always done until my husband bought the marinade from the market. Just let me know, and I'll post a recipe. :)

Information for Everyone

I am thinking we need to organzie the blog a little better. I noticed some people have posted a recipe for April which is great if that is what you are doing for April. Perhaps we can have a label for each month and you post your recipe along with your name on it so we know who is posting for what month etc. We just all need to be using the same labeling process on our posts so that they are uniform. Such as for questions like this I put a label of General Information/Questions/. This may all ready be in place and I just don't see it but I am confused with some of the posts. If it is me please someone help me learn how to read the blog.

Thanks,
Angela

FOR APRIL

I am making Enchiladas for April

Kendra Angell

Creamy Italian Chicken

1 pkg of Cream Cheese (8 oz)
1 can of Cream of Mushroom of soup
1 can of milk (use soup can)
1 1/2 to 2 lbs of Chicken breasts
1 pkg of Italian salad dressing (dry)

Cut up chicken in bite size pieces. Place in crock pot with Italian dressing. Cook for 2 hours. Add to crock pot the soup, cream cheese and milk and heat back up and simmer for 15 to 20 minutes to blend flavors. Serve over bow tie pasta.

Frozen meal instructions: Reheat and serve over pasta

Side dishes: Steamed vegetables or green salad

Johnny Carino's Bowtie Festival Pasta

(from diaryofarecipeaddict.blogspot.com)

2 oz. melted butter

2 tsp. minced fresh garlic

1/4 c. diced red onion

1/4 c. diced cooked bacon

1/2 c. diced Roma tomatoes, diced

1/2 lb. sliced, cooked chicken

2 oz. heavy whipping cream

6 oz. Alfredo sauce (recipe follows)

1/4 c. Asiago cheese

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. garlic salt

1 lb. bowtie pasta, cooked

In a heated saucepan, combine butter, garlic, onions, bacon, tomatoes, chicken, and spices.

When onions begin to turn translucent, and heavy cream and Asiago.

Once cheese and cream have reduced by half, add alfredo sauce and bowtie pasta. Toss until well-combined and remove from heat. Allow to cool for a few minutes so the cheese and sauce can thicken.

Alfredo Sauce

2 c. Heavy whipping cream

1/2 c. parmesan cheese

1/2 Tbsp. black pepper

1/8 c. whole milk

Bring heavy cream, milk, and black pepper to a consistent boil. Remove cream mixture from heat and fold in parmesan cheese. Store completed sauce in fridge until use.

If you have extra alfredo sauce (which you should) you may want to serve it as a dipping sauce for some french bread or breadsticks. (You could also half the recipe for the alfredo sauce.)