Fall Break....Kitchen is closed



I'm on vacation this week, but thought I would leave you with some comfort foods to try...


Ky Hot Brown…Good for leftover Thanksgiving turkey
Ingredients
  • 1/2 cup butter
  • 6 tablespoons all-purpose flour
  • 3 cups milk
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 egg, beaten
  • salt and pepper to taste
  • 1 tablespoon butter
  • 2 cups sliced fresh mushrooms
  • 1 tomato, thinly sliced
  • 1 pound thinly sliced cooked turkey
  • 8 slices bread, toasted
  • 8 slices bacon, cooked
Directions

  1. In a large skillet, melt 1/2 cup butter over medium heat. Stir in enough flour to absorb all of the butter. Slowly whisk in the milk, and 6 tablespoons of Parmesan cheese. Stir in the egg to thicken the sauce, but do not allow to boil. Remove from heat, and season with salt and pepper to taste. 
  2. Heat remaining tablespoon of butter in a small skillet. Saute mushrooms in the butter until soft. Set aside. 
  3. Preheat your oven's broiler. For each Hot Brown, place two slices of toast onto a heatproof plate or dish. Cover the toast with about 1/4 cup sauteed mushrooms and a couple of tomato slices. Place a liberal amount of turkey onto each Hot Brown, and pour an even more liberal amount of sauce over. Smother that baby. Sprinkle remaining Parmesan cheese over the top. Repeat with remaining ingredients. 
  4. Place the entire dish under the broiler until the sauce is speckled brown and bubbly. Remove from broiler, criss-cross two slices of bacon on top, and serve! 

Italian Vegetable Soup

1lb. lean ground beef or turkey
1lg can 46oz. chicken broth
1qt water
1pkg onion soup mix
2 stalks of celery, chopped
1 can 14.5oz. stewed tomatoes, cut up
1pkg 10oz. frozen mixed vegetables
1/2 c pasta (orzo or other small pasta)

In large pot, brown meat.
Add chicken broth, water, soup mix, & celery. Boil 20min
Add stewed tomatoes, frozen vegetables. Boil 15min
Add pasta & boil until pasta is done. 


Huge Ham Hoagie
1 loaf of French bread
1 pound of ham (I used Starnes BBQ ham – shaved)
10 slices of Deli Deluxe American cheese
Mayo
Mustard
1 stick of butter
1 T poppy seeds

Slice the loaf of bread so that it opens, but remains connected at the seam.  Spread mayo and mustard on the bottom, top with ham.  Lay slices of cheese on sandwich diagonally.  Melt butter and stir in a Tbsp of poppy seeds.  Drizzle over top of cheese.  Cover completely in foil.  Heat in oven until cheese melts.



Chicken and Dressing

INGREDIENTS

  • 3 pounds skinless, boneless chicken breast meat
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can milk
  • 1 1/2 cups chicken broth
  • 1 (6 ounce) package seasoned cornbread stuffing mix

DIRECTIONS
  1. Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is 
  2. cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole.
  5. Bake in the preheated oven for 45 minutes.
Breakfast Burrito's 

3 dozen eggs
2 one-pound packages Jimmy Dean sausage (I use regular flavor but sage or maple would also be good)
2 32-ounce packages Ore Ida frozen hash brown potatoes (shredded or cubed, your choice, I use cubed)
2 7-ounce cans Ortega diced green chiles
1 medium yellow onion
16 to 24 ounces shredded Cheddar cheese (depends on how much cheese you like)
salt and pepper to taste
24 large (burrito size) flour tortillas

Scramble the eggs. I beat the eggs with about half a cup of milk and a couple of tablespoons of water and salt and pepper to taste.

Cook the hash browns according to package directions. I chop one yellow onion up and add it to the hashbrowns as they cook.

Cook the sausage. I chop it pretty well, so it's crumbly, as it cooks.

Using the biggest mixing bowl you can find, place hash browns, scrambled eggs and sausage in the bowl and mix gently but thoroughly. Add the green chiles and gently stir into mixture.

Place the flour tortillas on your kitchen counter, just a couple at a time so they don't dry out (if they dry out, they break when you fold them), and sprinkle Cheddar cheese down the middle. Place a couple of big spoonfuls of the potato-egg-sausage mixture on top of cheese. Fold burrito, folding the short ends in first and wrapping the long ends around.

Wrap each burrito individually in aluminum foil and freeze. These last a couple of months in the freezer - maybe longer, but I don't chance it with the eggs being factored in.

Here's how I prepare them when we're ready to eat them. I take the number I need out of the freezer the night before and let them thaw in the refrigerator overnight. The next morning, since they're already wrapped in aluminum foil, I just pop them in a 350 degree oven for about 20 minutes until they're heated through. If they're not completely thawed, just heat them a little longer.

Banana Pudding

  • 1 (8 ounce) package cream cheese
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (5 ounce) package instant vanilla pudding mix
  • 3 cups cold milk
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 4 bananas, sliced
  • 1/2 (12 ounce) package vanilla wafers


  1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. 
  2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill. 


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