Send in your best
Less-than-Fivers
altmartha@aol.com
Your recipes will appear just as you send them in, my typos included, so please come back to check. It's ok to "cheat" - the less-than-five rule applies to the main ingredients, not the stuff that might ordinarily be around.
*******************************************
Family favorites from RJRJandRJ@aol.com
Rasberry Chicken
3 lbs. chicken leg/thigh combo
1/4 cup butter melted
1 cup rasberry jam (seedless)
2 T balsamic vinegar, 1 T soy sauce
1/2 tsp crushed red pepper
Place chicken in shallow pan, drizzle with butter and bake at 350 for 45 min. Combine remaining ingredients and spoon over chicken, bake another 15 to 20 minutes. Serve with a salad and Italian bread.
No Time to Cook Casserole
1 lb. ground beef
15 oz. jar spaghetti sauce
1 cup water
1 1/2 cups elbow macaroni
1 cup shredded mozzarella
Brown beef and drain. Mix in spag. sauce, water and macaroni. Put in a greased casserole and bake at 350 for 30 to 35 minutes. Put cheese on top and bake till melted.
Hobo Stew
1 lb. each ground beef and sliced hot dogs
1 envelope onion gravy mix
8 oz. can tomato sauce
1 lb. can mixed veggies
1 cup water
salt to taste
Brown beef in a large skillet, drain. Stir in remaining ingredients and cook till hot and bubbly.
Ham Hot Dish
2 cups cooked macaroni
1 1/2 cups diced ham
1/2 lb. Velveeta
2 cans cream of celery soup
2 cans milk
Combine all ingredients and place in greased casserole. Bake at 350 for 45 minutes.
I just don't have time for a lot of fancy ingredients so here's one of my old standbys. Peel up some carrots and potatoes (enough for however many are eating, I always make a bunch cuz then I can eat it for lunch again the next day and not have to cook!!). Put them in the bottom of a big roaster or crock pot. Throw a little salt and pepper on 'em. Put a big chuck roast on top and last pour on a can of Campbells French Onion Soup over all. Cook all day on low in crock pot. If I use my oven I cook it about 7 hours on 275 degrees.
***********************************************
From Aussie@compassnet.com
Pink Shrimp Dip
Maybe a quarter cup mayo with just a spoonful of ketchup to turn it pink and just a spoonful of cognac or brandy to make it delish, mix thoroughly. Sounds pretty weird, but tastes lovely - the original recipe from the New York Times called for tomato puree - I don't think so.
At the risk of sounding like a total ketchup-head, my roast beef hash depends on burnt ketchup (or should I say "carmelized tomato puree") to give it its flavor. The good thing is you don't have to roast a beef first - you can dice up a slab of round steak. So, a couple of cups of roast beef or round steak, diced up, a not too big onion diced up, a green bell pepper diced up, 2 or 3 small potatoes, diced and boiled 10 minutes (I use red or white ones so I don't have to peel 'em). Toss those four items in a big bowl and mix in enough ketchup to make everything stick together, then fry in batches in a lightly oiled skillet, and let it cook a little too long, because the burnt ketchup flavor is the selling point.
************************************************
From Stephen Richardson 105676.3655@compuserve.com
Addictive Chicken Salad
Here's my recipe for some chicken salad that is not good for you (calorie/cholesterol-wise), but will make for frequent trips to the refrigerator. You will need:
Roughly 3 lbs. chicken breast (I've bought boneless split breasts and boiled them until until the meat could be easily separated, but you can buy boneless, skinless breasts for slightly more moola.)
One 32 oz. jar mayonnaise
one big white onion
two bunches green onions
Big mixing bowl
Some sorta coverable cooking crock
Start the chicken cooking in the crock in just enough water to cover it. Add 2 heaping tablespoons of salt. Not too much salt or it'll be gross. Bring it to a boil, cover, and let it simmer. While this is slowly cooking, mince the white onion. This is a crying shame, but it has to be done. Next, wash the green onions, because they've probably just been pulled from the ground, and after removing the roots and the yucky leaves(?), slice each stalk down the middle and then slice them fine (another cryin' shame). By this time the chicken should be ready, unless you're faster than I am, so drain the chicken, and slice a large piece in two. If the center's pink, it ain't done yet. When fully cooked, the chicken should be white throughout ... and dry. If you're using split breasts, you'll need to remove the bones, so cool the chicken off first by running cold water into the crock. Next, separate the meat from the bones, and then mince the meat very fine, both to make the chicken mixable and to detect tiny bones hidden deep in the meat. Be very careful here as the chicken bones will not add to your eating pleasure. After mincing the chicken, combine it with the onions and the full jar of mayo in the mixing bowl and mix everything thoroughly. Store the salad in the refrigerator in 2 - 3 32 oz. mayo jars. A delicious sandwich can be made by spreading this liberally on wheat bread, sprinkling same with ground black pepper, and topping off with a slice of American or Swiss cheese. Enjoy!
************************************************
E-mail your recipe(s) altmartha@aol.com