Chicken Franks & Sauerkraut Skillet Stew

by Mrs Marvel
ChickenFranksSauerkrautStew

Ingredients for Chicken Franks and Sauerkraut Skillet Stew

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Method, continued

This dish is a mouthful, both in title and in contents. Franks and sauerkraut, or sausage and sauerkraut more specifically, was a sometimes dinner when I was growing up, although I think my mother used Polish sausage or kielbasa sausage. These days it is so loaded with sodium we try to stay away from it, but about once a year I think about it.

The method below this recipe is a little confusing. Anyone care to guess what is going on here? Should the franks be added instead of the kraut at some point? Is “pot” potatoes (I think so)?

Chicken Franks & Sauerkraut Skillet Stew

1 lb chicken franks

1 can sauerkraut, drain

2 T oleo

1 tsp caraway seeds

1 onion sliced

2 T brown sugar

1 clove garlic (chopped)

1/2 c beer

Salt & Pepper

1/4 c chopped parsley

Cut franks into thirds. Melt oleo in large skillet & cook onion & garlic until soft, add drained kraut, caraway seeds & brown sugar. Stir well. Top with kraut (??). Pour beer over all. Cover skillet & cook 30 minutes on low heat. Meanwhile boil pot. Drain & turn into the skillet & dry off. Roll pot in chopped parsley & serve with skillet stew.

 

 

Cheese Filled Pasta Shells

by Mrs Marvel
CheeseFilledPastaShells

Cheese & pasta, yum

CheeseFilledPastaShellsBack

Bake and enjoy

A good friend of ours makes cheese filled pasta shells on occasion and they are amazing and delicious. These feature spinach, which I know my friend would not use, but sound very good.

Cheese Filled Pasta Shells – 350º oven 25-30 min – serves 4-6

Cook 8 oz large pasta shells as directed on box. Drain one 10 oz pkg frozen chopped spinach. Combine with 2 cups (1 pt) Ricotta cheese, 1/2 c Parmesan cheese, & 1/8 tsp pepper. Fill shells with cheese mixture. Place in one layer in 13x9x2 baking dish. Combine 1 1/3 c (2 6oz cans) Contadina Italian tomato paste and 1 1/3 cups water. Pour over & around the stuffed shells. Sprinkle 1/2 c grated mozzarella cheese on top. Bake 25-30 min in 350º oven.

 

Sloppy Lasagna

by Mrs Marvel
SloppyLasagna

Same tastes, different noodles

This isn’t even a recipe card, it’s just cut out of a piece of card stock. Thrifty lady! It’s one of my favorites though, because I love the phonetic spellings of the cheeses. This is more of what my mother would call a rigatoni bake.

Sloppy Lasagna – 375º

1 box rigatonni

1 lb rogatta cheese (ricotta)

1 jar lg marinara sauce

3 eggs

1 lb motcherella shredded (mozzarella)

Cook noodles ardent, combine regatta cheese with 3 eggs, beat well. Add a little sauce to bottom of pan. Layer noodles, cheeses and sauce. Finish w/ shredded cheese and some parmesan. Bake.

 

Mushroom Stroganoff

by Mrs Marvel
MushroomStroganoff

A veggie stroganoff

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This part confuses me

 

Usually when I think of stroganoff, I think of that creamy, beefy dish my mother used to make, served over noodles. This recipe for mushroom stroganoff has no meat in it. If you needed to you could make it completely vegan.

This is another recipe that has left out some information. I suggest that after you set the mushrooms and onions aside, you bring the broth to a boil, add the sour cream, then the rest of the ingredients, reduce the heat to thicken and then return the mushrooms and onions to the pan. Serve over the cooked noodles.

Mushroom Stroganoff

1 med onion

3 Tbs butter

1 pkg or 1 large portabello mushrooms

1 1/2 c chicken broth

1 1/2 c sour cream

3 Tbs flour

salt & pepper to taste

8 oz medium egg noodles (cooked)

1 bunch fresh chopped parsley

In a skillet over low flame, sauce onion in butter until soft. Raise heat, add mushrooms & continue to cook mushrooms until browned. Remove these to a bowl. In the same skillet, add chicken broth. Bring to a boil, add [remaining ingredients?] to broth. Bring to a boil. Reduce heat.

 

Individual Chicken Pot Pies

by Mrs Marvel
IndividualChickenPotPies

A recipe from Jeanne

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Details, details

 

Chicken pot pie sounds really good right now. Let’s go make some! After reading the instructions, I think Jeanne is pretty tightly wound, don’t you?

Individual Chicken Pot Pies – Jeanne

1 8 oz bag frozen mixed vegetables

2 refrigerated pie crusts (Pillsbury)

1 10 3/4 oz can cream of chicken soup

1/2 cup milk

2 cups chopped cooked chicken (or turkey)

1/2 tsp garlic salt

1/2 tsp black pepper

Preheat oven to 375º – defrost the vegetables in a microwave for about 3 min. Cut 2 pie crusts into quarters, to yield 8 equal pieces. Coat the inside of 4 small aluminum foil pans (4 1/2″ in diameter, 1 1/4″ deep)  or 4 ramekins with vegetable cooking spray. Line the bottom of all with a quarter of crust, moulding it with your fingers to fit. In a large bowl, stir the soup & milk; add remaining ingredients. Spool 2/3 cup mixture into each pie. Top with piecrust quarter. Pinch edges & cut vents in top. Put on baking sheet & bake 35-45 min till brown.