Ground Beef American Goulash

1-1/2 LBS ground beef
1 large chopped onion
1 TBS minced garlic
1/2 TBS dried Italian seasoning
1 tsp salt
1/2 tsp pepper
1 tsp seasoned salt
1-1/2 cups water or beef broth
1 - 14.5 oz can tomato sauce
1 - 14.5 oz can diced tomatoes UN-DRAINED
2 bay leaves
1-1/2 cups dry elbow macaroni

Saute ground beef until no longer pink.
Add onions and garlic and continue cooking about 5 minutes.
Add seasonings.
Add water (or beef broth) and stir well.
Add tomato sauce, diced tomatoes, and bay leaves.
Bring to a boil; reduce heat to simmer, cover and cook for 20 minutes, stirring occasionally.
Add macaroni.
Stir, cover, and continue simmering/cooking for 15 to 20 minutes.
Adjust seasonings if necessary.
Let stand for 5 minutes.
Remove bay leaves and serve.

LUMPIA

16 oz. Lumpia wrappers (or large wonton wrappers)
1 lb. ground pork or ground turkey
Oil
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp soy sauce (or to taste)
1/2 cup chopped onions
1/2 cup shredded carrots
1/2 - 1 cup shredded cabbage
1/2 cup green onion, diced

Heat about 1 TBS oil in a frying pan and brown the ground pork until no longer pink.
Add in vegetables (chopped onion, carrots, cabbage, and garlic.) DO NOT add green onions.
Add seasonings.
Cook and stir with meat until vegetables begin to cook and wilt... Do not overcook.
Cool mixture for a few minutes.

Place a wrapper on a plate or surface in diamond fashion.
Place about 2 TBS of mixture on a wrapper near the bottom corner.
Fold bottom corner up over mixture and roll tightly until roll meets the 2 side corners.
Fold side corners toward center.
Continue rolling until about 1 inch from top corner.
Spread a little water on top corner triangle and roll, sealing tightly.
Continue until all mixture is used.
Fry in medium-hot oil, turning until all sides are golden brown.
Drain on paper towels.
Serve with sweet chili sauce or Lumpia sauce for dipping.

Lumpia Sauce
1 cup water
1 cup brown sugar
1 1/2 TBS corn starch
2 TBS minced garlic
1/4 tsp red pepper flakes

Stir together the water, brown sugar, and cornstarch in a small saucepan. Bring to a simmer over medium-high heat, and stir until the sugar has dissolved and the sauce has thickened. Remove from the heat, and stir in the garlic and red pepper flakes.

• OR
• 1/4 cup packed brown sugar

  1 TBS cornstarch

  1/3 cup red wine vinegar

  1/3 cup unsweetened pineapple juice

  1/4 chopped bell pepper

  1 TBS soy sauce

  1/4 tsp garlic powder

  1/4 tsp ground ginger

In a small saucepan, combine brown sugar and cornstarch.

Stir in vinegar, pineapple juice, bell pepper, soy sauce, garlic, and ginger.

Cooks and stir until thickened and bubbly.

Serve over spare ribs, egg rolls, won tons, or with chicken chunks and rice.

Makes about 1 1/4 cups sauce.
(From:  Barbara Peterson)

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Pizza Dough

Ingredients:

2 cups all-purpose flour

2 1/4 teaspoons instant dry yeast 

1 teaspoon sugar

1/2 teaspoon salt

2/3 cup lukewarm water (105-115 F or 40-45 C)

1 tablespoon extra virgin olive oil

Instructions:

Combine warm water with olive oil. Set aside. 

In stand mixer, whisk together flour, yeast, sugar and salt. 

Pour in water mixture and mix until all the flour has been incorporated and the mixture pulls together into a dough 

(If the dough is too sticky, add a little more flour, if it's too dry, add more water, a little at a time).

Knead until it is smooth, elastic, and springs back when pressed (about 5-7 minutes). 

Shape the dough into a ball and place in large greased bowl, rolling the dough around the bowl to coat with oil. 

Cover tightly with plastic wrap and allow to rise in a warm place for about 1 hour, or until it doubles in size.

Punch the dough down to release the air. 

Turn the dough out onto a lightly floured sheet of parchment paper and shape it into a 12-inch round or into 3 circles for 3 pie tin individual pizzas.

Now your pizza dough is ready for your favorite toppings!

Preheat oven to 450 for at least 30 minutes.

Bake for about 10 minutes until crust is browned and toppings are melty and cooked.

Apple Crisp

Topping:
1/2 cup flour
1/2 cup dry oatmeal
1/2 cup brown sugar
1/8 tsp baking soda
1/8 tsp baking powder
1/8 tsp salt
1/4 cup butter (1/2 stick), cut in chunks

Blend all ingredients together with pastry cutter until crumbly.

Filling:
4 cups peeled, sliced apples
1/3 cup sugar
1/2 tsp cinnamon
2 TBS butter

Mix all ingredients and place in a buttered baking dish.
Sprinkle topping over apple mixture.
Bake at 350 for 45 minutes.
Serve with whipped cream or vanilla ice cream.

Recipe from Eleanor Bartholomew (Family friend from Raleigh - Carol Hunter's mom)
My mom made this quite often when we were growing up.

Ham & Onion Quiche

1 TBS butter
1/2 onion, diced
1 cup heavy cream 
5 eggs
1/4 tsp salt
1/4 tsp pepper
1-1/2 cups ham, diced
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
1 deep dish pie crust (Store-bought or homemade**)

Preheat oven to 375.
**If making your own pie crust (recipe below), prepare dough and divide in half.
Roll out and place in a deep dish pie pan.  (Extra crust may be frozen for future use.)
Lightly prick bottom and sides of crust with a fork.
Par-bake for 7 - 10 minutes, or just until crust begins to change.

Melt butter in small non-stick pan and saute onion until just barely soft.
In a large bowl, whisk together eggs, cream, salt & pepper.
Stir in ham, onion, and both cheeses.
Set prepared pie shell on a baking sheet and carefully pour filling into pie shell.
Bake for 40 - 45 minutes or until set and knife inserted in the middle comes out clean.
Knife may appear wet, but moisture should be clear, not milky/eggy.
Allow finished quiche to rest at room temp about 10 minutes.
Serve warm or chilled.  6-8 servings


Pie Dough (Pate Brise)

Makes enough for 2 Pie Crusts or 1 Double-crust Pie

2 1/2 cups flour
1 tsp salt
1 tsp sugar
2 sticks COLD butter, cut into chunks
1/4 - 1/2 cup ice cold water


Place flour, salt, and sugar in food processor. Drop in cubed butter.
Pulse until butter is chopped into small, pea-sized pieces.
With machine running, SLOWLY drizzle in ice water until mixture *just* comes together and forms a ball.

Shape into 2 discs, wrap each in plastic, and refrigerate at least 30 minutes or until ready to use.

May be frozen for later use.

Divide in half, roll out on floured surface OR on parchment paper with a little flour.

Mini Chicken Chimichangas

INGREDIENTS

·         1 (8 ounce) package cream cheese, room temperature

·         1 Tablespoon Old El Paso taco seasoning

·         8 ounces Pepper Jack , shredded (about 2 cups)

·         3 cups shredded cooked chicken (rotisserie works well)

·         16-20 Old El Paso™ Flour Tortillas, street taco size

·         1 tablespoon butter , melted

·        Toppings: sour cream, guacamole, and pico de gallo or salsa

   

INSTRUCTIONS

1.   Preheat oven to 350 degrees and line a baking sheet with parchment paper

(or spray with cooking spray).

2.   In a large bowl, add the cream cheese, taco seasoning, Pepper Jack, and chicken. Stir until well combined.

3.   Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold the sides in and then roll the tortilla up and place on the baking sheet seam side down. Repeat for remaining tortillas and fillings. Brush with the melted butter.

4.   Bake for 15-20 minutes or until chimichangas are golden brown and crispy.

5.   Top with desired toppings such as sour cream, guacamole, and pico de gallo.

Baked Chicken Chimichangas

INGREDIENTS

·         2 cups cooked chicken, chopped or shredded

·         1 cup of your favorite salsa

·         1 teaspoon ground cumin

·         1/2 teaspoon dried oregano leaves, crushed

·         1 cup shredded cheddar cheese

·         2 green onions, chopped (about 1/4 cup)

·         6 (8 inch) flour tortillas

·         2 tablespoons butter, melted

·         diced tomato, sour cream, guacamole, salsa, and shredded cheddar cheese for topping

INSTRUCTIONS

1.   Preheat oven to 400°F.

2.   Mix chicken, salsa, cumin, oregano, cheese and onions. Place about 1/3 cup of the chicken mixture in the center of each tortilla.

3.   Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet.

4.   Brush with melted butter. Bake at 400°F for 25 minutes or until golden brown and crispy.

5.   Garnish with desired toppings and serve with salsa on the side.