These have not been tested in my kitchen due to some of the ingredients such as onions, sherry, and garlic. They are all not part of my pantry. Remember I cook simply and it still tastes good.
Apple Oatmeal Squares
8 Cups skim milk
3/4 Cup brown sugar
4 Tbsp. margarine
1 Tbsp. salt
1 Tbsp. cinnamon
4 Cups uncooked oatmeal
4 Cups apples, diced
2 Cups raisins
Heat to boiling the milk, brown sugar, margarine, salt, and cinnamon.
Stir in oats, apples, and raisins. Heat without stirring until bubbles appear at the edges. Spread evenly in a greased 12x20x2 inch baking pan. Bake 30 minutes at 350˚.
Cut into squares. Serve warm, reheating if necessary.
Baked Ziti
1 pound 4 ounce ziti
4 Tbs. vegetable oil
3 pounds slice zucchini
2 cloves garlic, peeled & crushed
10 ounces fresh mushrooms
3 Cups tomato sauce
1/2 pound shredded mozzarella
2 Tbs. margarine, melted
Cook macaroni; drain. Toss with 2 tablespoons oil to prevent sticking.
In large saute pan, saute zucchini in oil. Cook, tossing for five minutes. Add garlic and mushrooms. Cook and stir for two minutes. Add tomato sauce and cook an additional three minutes.
Combine ziti with tomato-zucchini mixture. Spread evenly in a greased baking pan.
Sprinkle with cheese. Dribble margarine over top. Bake 30-35 minutes.
Chicken With Raisins and Oranges
1 Cup raisins
1 Cup dry sherry
3 Cups onions, sliced
3 Tbs. vegetable oil
24 chicken pieces
1 Tbs. thyme
2 tsp. ground pepper
2 Cups orange juice
2 Cups chicken stock
1/4 Cup cornstarch
1/4 Cup cold water
12 slices oranges, 1/2" slices,
halved
Soak raisins in sherry for 20-30 minutes. In large pan, saute onions slowly in oil until softened. Do not brown.
Transfer onions to baking pan. Arrange chicken pieces on top of onions. Bake in 425˚ oven for 20 minutes.
Bring raisins, sherry, thyme, pepper, juice and stock to a boil. Pour over chicken. Cover and bake at 350˚ for 45 minutes or until tender. Thoroughly mix cornstarch and water. Add to baking pan, mix thoroughly. Garnish with orange slices.
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This recipe is for a large group. You make it and then share with ALL your family and friends.
Steamed Chicken With Spinach Pesto
2 pounds chopped spinach
1 Cup chopped walnuts (optional)
1 Cup Parmesan cheese, grated
1/2 Cup fresh parsley
1/4 Cup bread crumbs
3 cloves garlic, peeled & crushed
2 Tbsp. vegetable oil
1 Tbsp. salt
12 Cups cooked macaroni
5 pounds skinned and boneless
chicken, 1 1/2 inch cubes
4 Cups carrots, 1/4 in. slices
Steam spinach until tender but not mushy.
Preparing Pesto sauce: puree spinach with walnuts, if using, cheese, parsley, bread crumbs, garlic, oil, and salt.
Mix pesto sauce with cooked macaroni. Transfer to serving pan.
Steam chicken and carrots until done, approximately 5 minutes. Layer chicken and carrots on top of Pesto macaroni mixture or place chicken and carrots in serving pan and toss with Pesto- macaroni mixture.
Next week we will get back to basics with fast and easy breakfast fixes, especially for the summer months.