recipe

KNR, p. 260 “Summer Macaroni Tuna Casserole”

 

We don’t grill on rainy days during the summer, but sometimes we want a hearty meal without heating up the oven. Sheila’s mom taught this recipe to her when she was learning how to cook. Easy, tasty, foolproof, and ready a few minutes after the macaroni is done. If you want to serve it absolutely cold, it takes a little longer, but we never wait that long.

Sheila laughed and pronounced it dead-body-proof as well, since she practiced the recipe on her mom and dad several times as a teen, and they lived.

 

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"Summer Macaroni Tuna Casserole"
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 - 6
 
Ingredients
  • 8 oz box small elbow macaroni uncooked – about 2 cups
  • 1/2 teaspoon butter/margarine for macaroni water
  • 1 teaspoon sea salt for water
  • 2 5oz cans tuna
  • 1 8oz can very young small sweet peas
  • 1 cup mayo
  • 1/2 cup crumbled, seasoned croutons
Instructions
  1. Fill 4 quart pot halfway with water and bring to a boil.
  2. Add teaspoon sea salt to water or to taste.
  3. Add uncooked macaroni to water, and return to boil.
  4. Add teaspoon margarine to water (keeps macaroni from sticking to itself).
  5. Boil for 8-10 minutes until ‘al dente’ (firm), stirring occasionally.
  6. Pour into colander, drain well, and return macaroni to the pot.
  7. Drain water/oil from the tuna cans and add tuna to the macaroni pot.
  8. Drain liquid from peas and add to the macaroni pot.
  9. Add mayo to the pot and lightly toss all ingredients together.
  10. Arrange contents of pot in serving dish and sprinkle crumbled croutons on top.
  11. Chill in refrigerator for up to an hour and serve.

Note: The versatility of this dish is that it can be served hot as well. The prep is exactly the same, except that once the ingredients are combined in the pot, they should be transferred to a baking dish. Bake at 350 for about 30 minutes or until heated through.

Tastes great hot or cold, but in the summer, we always serve it cold.


Enjoy!

 

*Photos by Patti Phillips

 

 

 

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KNR, p. 48 “Jalapeno Peach Chicken Drumsticks”

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Jalapeno Peach Chicken

It’s playoff time! Whether it’s the World Series, the Stanley Cup or the SuperBowl, this recipe works for all seasons.

It’s time for comfort food, snack food, food that’s easy to eat as we flip from channel to channel. Sometimes the neighbors host the gatherings, so we like to have food that is not going to spill during transport.

One of my buddies came up with this one. Spicy & sweet in the same mouthful. Depending on what kind of pepper jelly you are able to score at the grocery, it can be mild or fiery hot. We like jalapeno jelly, but even that comes in levels of fire. Habanero would light the grill all by itself.

Let the games begin!

 

5.0 from 1 reviews
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Kerrian's Favorite Jalapeno Peach Chicken
Author: 
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Easy to make. Great taste!
Ingredients
  • 3 pounds chicken drumettes and drumsticks with skin
  • 1 cup Progresso garlic & herb fine breadcrumbs
  • 1 cup unbleached flour
  • ½ cup jalapeno jelly
  • ½ cup peach preserves
  • ½ cup water
  • sea salt
  • 1/2 cup (no msg) chicken broth
Instructions
  1. Preheat oven to 425.
  2. Salt the chicken with sea salt, all surfaces
  3. Put chicken, flour and bread crumbs in a gallon zip-loc bag and shake until the chicken is coated evenly.
  4. Mix the jalapeno jelly, peach preserves and water in a bowl to make basting sauce.
  5. Arrange the chicken in one layer in a roasting (or grilling) pan and coat the chicken with the basting sauce.
  6. Place in oven for 25 minutes. Turn chicken and baste again if needed.
  7. Add chicken broth to pan and continue to bake for another 25 minutes, or until chicken is lightly brown.

 

Serve with sour cream, ranch dressing, or leftover basting sauce for dipping.

 

*Photo by Patti Phillips

 

 

 

 

 

 

 

 

 

 

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KNR, p. 201 “Black Bean Lentil Soup”

 

This year our football and baseball playoff parties may be at home, but it’s still time for great food, easy to make for a group of ten.

 

We both like black beans in several dishes, so we decided to make black bean soup, but added diced tomatoes and lentils for texture and color. This soup is so thick that it can be used as a topping for rice or pasta.

 

I ate it like chili, in a bowl, and there was very little soupy liquid. Don’t want it that thick? Just add water.

 

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"Black Bean Lentil Soup"
Author: 
Recipe type: soup
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 10 servings
 
Ingredients
  • 4 cups water (add another cup for a thinner consistency)
  • 1 ½ Tablespoons sea salt
  • 1 cup Bob’s Red Mill Vegi-soup Mix – dry (or 1 cup uncooked lentils)
  • 6 15 oz. cans black beans (not soy)
  • 1 15 oz. can fire roasted diced tomatoes with garlic
  • 1 4 oz. can chopped green chilies
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 2 teaspoons chili powder
Instructions
  1. Spray large soup pot with canola pan spray (for easier clean up).
  2. Add water, sea salt, and dry vegi-soup mix.
  3. Cover pot and bring to boil. Boil for 20 minutes, stirring occasionally.
  4. Remove from heat.
  5. Add black beans, diced tomatoes, chilies, garlic powder, onion powder, chili powder, and stir until well mixed, then return to heat.
  6. Cover pot and cook on medium for about an hour, until lentils are tender.
  7. Stir frequently to keep beans from sticking.

 

We made so much while testing the recipe, that I gave some to the neighbors to try. They lived. Promise!  🙂

 

This one bubbles and pops, so keep the lid on.

 

Optional garnish: sprinkle shredded cheese on top.

 

Options:
Add meat and/or serve over rice/pasta for a delicious, filling, main dish.
A scoop on top of a baked potato would be delish!

 

Watch the game, and enjoy!  🙂

 

 

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