#3863 - Tomato and Vinegar Chicken

(by Shirley McNevich)

3.5lbs. boneless/skinless chicken breasts
salt
fresh ground black pepper
2 TBSP canola oil
6 TBSP butter
8 garlic cloves (peeled and minced)
1 large onion (chopped)
1 cup cider vinegar
1 TBSP tomato paste (more if necessary)
2 cups chicken broth
1 TBSP fresh chopped parsley

Salt/pepper both sides of each chicken breast (to your taste). Cut each chicken breast into 4 pieces. In a large skillet over medium heat add the canola oil and 2 TBSP butter--cook/stir until melted and hot. Add about half of the chicken pieces--cook on both sides until chicken is almost done. Repeat with any remaining chicken. When all chicken has been cooked and removed from skillet, pour off all but a TBSP or two of the fat, then add the chopped onions and minced garlic to the remaining fat. Cook/stir until until onions and garlic are soft. Add the cider vinegar and 1 cup of the chicken broth--cook/stir for 5 minutes, then add the tomato paste--stir well. Add the other cup of chicken broth--stir. Add all of the cooked chicken pieces. Turn heat back to simmer--simmer mixture for 15-20 minutes or until chicken is completely done. Remove the chicken from the sauce and place it on a serving plate. Add the other 4 TBSP of butter and the chopped parsley to the sauce--cook/stir until sauce is thickened. Taste the sauce--if needed add more tomato paste and stir well. Serve chicken drizzled in the sauce. Note: if you want more bite, add more cider vinegar than listed but you may have to cook sauce longer until it thickens.

#3546 - Italian Salami Casserole

(by Shirley McNevich)

2 cups uncooked penne pasta OR ziti pasta
1 onion (chopped)
1 garlic clove (minced)
3 TBSP olive oil
1 - 14oz. can Italian style diced tomatoes
2 TBSP Hunt's tomato paste
salt and pepper (to your taste)
1 green bell pepper (chopped)
1/3 to 1/2lb. deli salami (cubed)
1 - 4oz. can sliced black olives (drained)
1 cup shredded Swiss cheese
1 cup shredded cheddar cheese

Cook/drain penne pasta according to box directions but do NOT drain. In a skillet over medium heat add olive oil, chopped onions and minced garlic--cook/stir until tender. Add diced tomatoes, tomato paste, green bell peppers, cubed salami, drained olives, salt and pepper--cook/stir until hot. Remove from heat--add drained pasta--stir to mix. Spread 1/2 of the pasta mixture into a greased 2qt. casserole dish. Sprinkle 1/2 of the Swiss cheese and 1/2 of the cheddar cheese over the top. Spread remaining pasta mixture over the cheese. Spread remaining Swiss cheese and cheddar cheese over the top. Bake at 350 degrees for 20-25 minutes or until bubbling hot. Let it rest a few minutes before serving.

#2416 - Crockpot Goulash

(by Shirley McNevich)

2 TBSP canola oil
2 lbs. chuck roast (cut into bite sized pieces)
2 onions (chopped)
2 garlic cloves (minced)
1 TBSP paprika
1 TBSP tomato paste (more if you wish)
1 red bell pepper (chopped)
2 cups chicken broth
1 tsp, salt
1/2 tsp. pepper
1/2 cup Breakstone's sour cream
egg noodles

In a skillet over medium heat add canola oil, chopped onions, minced garlic, salt, pepper, chopped red bell peppers and beef pieces--cook/stir until beef is browned. Pour off all the fat but reserve 2 TBSP of the fat. Add the beef mixture and the reserved fat to the crockpot.  Add paprika, tomato paste and chicken broth to the crockpot--stir well. Cook on low (covered) for 6 hours. A few minutes before the 6 hours is up make as many egg noodles as you need--cook/drain according to bag directions. Place egg noodles on plates, then top with the beef mixture and a little sour cream.

#492 - Baked Beef Goulash

(by Barbara Debo - friend)

1lb. dry macaroni
1lb. ground beef
1 diced onion
1 tsp. salt
1/2 tsp. pepper
2 - 10.75oz. cans Campbell's tomato soup
1 small can tomato paste
1 can water (use empty tomato paste can)
1 - 8oz. package shredded sharp cheese
1 envelope Spatini spaghetti sauce (NOTE: Spatini has been discontinued and has now been replaced with Lawry's Original Style Spaghetti Sauce)

Cook macaroni according to box directions. In a skillet, brown ground beef with salt, pepper and onion. Add the tomato soup, tomato paste, water, Spatini sauce mix to the beef and stir. Add the cooked macaroni and stir. Pour everything into a greased 3 quart baking dish. Bake at 325 degrees for 20-30 minutes. Remove from oven and sprinkle sharp cheese over the top--return to oven until cheese melts.

#312 - Impossible Lasagna Pie

(by Shirley McNevich)

1/2 cup small curd creamed cottage cheese
1/4 cup grated Parmesan cheese
1 lb. ground chuck, cooked with one small chopped onion and drained
1 tsp. oregano
1/2 tsp. basil leaves
1 - 6oz. can Hunt's tomato paste
1 cup shredded mozzarella cheese
1 cup milk
2/3 cup Bisquick
2 eggs
1 tsp. salt
1/2 tsp. pepper

Cook ground chuck with chopped onion until browned, then drain. Preheat oven to 400 degrees. Grease a 10" x 1.5" deep pie plate. Layer the cottage cheese, then Parmesan cheese in the pie plate. Mix the cooked ground beef with oregano, basil, tomato paste, and 1/2 cup mozzarella cheese. Spoon this mixture into the pie plate as the next layer. In a blender on high speed, add milk, Bisquick, eggs, salt, pepper and blend 15 seconds until smooth. Pour the dough on top of the ground beef mixture and make sure it's spread around to cover the top. Bake at 400 degrees for 30-35 minutes or until golden brown. Remove from oven, sprinkle mozzarella cheese on top and wait 5 minutes before cutting.