Cheesy Chicken and Broccoli Calzones

Serves: 4
Time: 30 min
"This is so Blog-worthy" "I could eat this everyday!" "We should make these to impress our friends." "Everytime you make this meal it is good for 3 free footrubs." These are just a few of the things that Dave said about this meal. And it is so quick and easy to do!

2 (13 oz) pakages of pizza dough
2 cups cooked and cubed chicken
1 cup chopped broccoli
1 cup shreded cheddar cheese
1 can cream of chicken
2 garlic cloves minced
Cornmeal

Preheat oven to 425*. Cook and cube chicken (I cooked mine in the microwave for 10 min from frozen.) In a bowl mix all ingredents (not dough). Separate pizza dough into 4 eaqual parts. Roll out to make 4, 8" circles. On a cookie sheet lined with tin foil (for easy clean up) and sprinkle cormeal around sheet. Fold each circle in half and transfer to sheet. Open each and fill with 1/4 of mixture in center and away from edges of dough. Fold each in half again and pinch around edges to seal. Bake in oven for 15 min or until crust is a nice golden brown. Serve hot.

Spinich Meatball Sandwiches

Prep: 15 min

Bake: 35 min

Serves: 4 per pound

Meatballs:

1 lb ground beef

1 egg

2/3 c bread crumbs

1 garlic clove minced

2/3 c finley chopped fresh spinich

2/3 c finley chopped onion1 tsp salt

1/2 tsp pepper

1 T BBQ sauce

Sauce:

1 lb Prego Meat Spaghetti sauce

1/3 c BBQ sauce

2 T white vinigar

4 Sub rolls 6 in

Preheat oven to 400*. Mix all ingredients in a large bowl with your hands until evenly mixed. Roll into 1 1/2 in balls and drop onto tin foil covered 9 x 9 in pan. Bake for 25 min or until thouroughly cooked. Drain fat out of pan. Mix sauce ingredients in a med bowl an pour over meatballs in pan. Bake for another 10 min. I like to toast the sub rolls. Put meatballs in sandwich and serve. Its also good with some swiss or munster or mozzerella cheese.

Blueberry and Blackberry Muffins

makes: 15 muffins
Prep: 15 min
Cook: 20 min

3/4 c butter
1/2 c sugar
1/2 c applesauce
1/3 c milk
1 egg
1 tsp vanilla
1 3/4 c flour
2 1/2 c baking powder
1/2 tsp salt
3/4 c blueberries
1/2 c blackberries chopped
1 T flour

Preheat oven to 400*. Cream butter and sugar together. Add applesauce, milk, vanilla and egg and beat until smooth. Sift together flour, baking powder, and salt. Add to creamed mixture. (only mix till blended or youll get coned and tough muffins). Toss blueberries and blackberries in T flour and fold into batter. Spoon into well greased muffin pan 2/3 full or use muffin cups. Bake at 400* for 20 min.

Shepards Pie

Time: 45 min
Serves: 4-6
1 T Butter
1/2 c chopped carrots
1 med onion chopped
salt and pepper
2 garlic cloves minced
1 lb ground beef
2 T Worcestershire sauce
1/2 c spaghetti sauce
1 pkg gravy mix
1/3 c worcestershire sauce
1 c water
1 c frozen peas
4 c mashed potatos
2 c cheddar cheese grated
preheat oven to 400*

Add butter to skillet and saute onions and carrots till soft (4 min). Season to taste with salt and pepper. add garlic, 2 T warcestershire sauce and ground beef, and brown. add spagetti sauce, water, gravy mix, and 1/2 c worcestshire sauce and mix. simmer for 10 min. Add peas. in a separate bowl Make mashed potatos (I use instant) and mix in 1 cup cheese. In a 9 in round 3 in high pan pour in meat mixture to bottom of pan. Sprinkle 1/2 c cheese on top of that then layer with mashed potatoes, spreading evenly. Rake through potatoes with fork to make peaks that will brown. Sprinkle on rest of cheese. Bake in oven for 20 min. Spoon out Shepards pie and serve.

van's Famous Egg Rolls- Cha Gio

( Tina Wilson helped me write this recipe down)



1 pound fresh or frozen uncooked shrimp- peeled
1 pound uncooked chicken drumstricks- skinned & boneless
1 1/2 cups chopped carrots
1/2 cup white onion
1/2 cup black dried fungus strips - soak in water to soften
2 cans (6oz) white crab meat- drained and water squeezed out
2 packages ( 2oz bags) sunny bean threads - boiled

2 1/2 tablespoons fish sauce- any kind
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon sugar
1 1/2 teaspoon fresh garlic clove
1/2 teaspoon garlic powder
4 eggs

Menlo Chinese Spring Roll Wrappers



1 egg white- throw away yolk
2 tablespoons of rice flour

On stove---

Boil Sunny Bean Threads. After cooking allow to cool.

In Large Bowl----

Chop 1/4 pound of peeled raw shrimp into 1/4 size pieces. Then shread or finely chop the rest of the shrimp.
Remove skin and bone from raw chicken meat. Finely chop chicken into 1/4 size pieces.
Finely chop carrots, onion, and black dried fungus strips.
Add the crab meat
Chop cooled bean threads.
Add fish sauce, salt, pepper, sugar, garlic cloves, garlic powder and the 4 eggs.
Mix everything together -- Set aside

In small bowl---

Mix 1 egg white and 2 tablespoons of rice flour together to make a goopy mixture.



Using Menlo Chinese Spring Roll Wrappers--- Place one egg roll wrapper on a flat surface with one corner toward you. ( wrapper looks like diamond not square) Spoon about 1 1/2 to 2 Tablespoons of the filling just below the center of egg roll wrapper. Fold the corner closest to you over the filling, tucking the corner under the filling. fold side corners over top of filling to touch the opposite sides,like an envelope. Roll up toward the remaining corner. Moisten the the point with the egg white/rice flour mixture and press up firmly to seal. Lay on cookie sheet.

Directions for freezing---

Freeze 15 egg rolls in Ziploc freezer bag. Single layer per bag. Lay flat on shelf in freezer.

Cooking Frozen Egg Rolls---

Heat enough oil in pan to cover the WHOLE frozen egg roll. Do not let the egg rolls defrost. Bring egg rolls from freezer straight to hot pan. Return any egg rolls back to freezer that do not fit in pan. Cook about 30-45 minutes(it's depends on how many egg roll do you cook ) Turn egg rolls every 5 minutes. Do not boil--nicely simmer.

******HINT******
If two egg rolls are stuck together loosen them before cooking. Break apart like breaking ice cubes apart. Hit egg roll on the counter or while still in the bag throw down against the floor.

You can deep the egg roll with this sauce, it's a sweet chilli sauce or you can just eat it.

WV Dogs

Cook hot dogs like you normally would (the preferable way to to boil them) To authenticate it more than how I did it for reunion, you would then put the dog in the bun after you line the bun with chili; wrap it in wax paper or tin foil, and place it over boiling water so it gets steamed--steam it until the bun is damp and wrinkly looking. A lot of true WV folk like it that way (makes it easier to eat it without teeth).

1. Line bun with either "beanless chili" or "hot dog sauce" (hot dog sauce is sold EVERYWHERE in WV, but I've had a hard time finding a good quality sauce here in MO. The meat in the beanless chili is suppose to be finely ground, so you can blend it in a blender. I didn't bother doing that for reunion though and it turned out okay. When it is finely ground it holds up the dog better in the bun)
2. Put dog in bun, and layer on:
3. Sweet Creamy Coleslaw (I just use the Marie's Cole Slaw Sauce and chopped cabbage, approx. 1 tablespoon white sugar, pepper to taste). An elder in the mission promised to get me his slaw recipe, but I never got it--I'm sure you could find a cheap, good one online somewhere. Just search for "Sweet Creamy Coleslaw"
4. on top of coleslaw layer on chopped white onion and mustard to taste.
5. ENJOY! (put on some bluegrass music while you eat to get the full effect ;) )

Leighann

Pot Stickers with soy-ginger sauce

Makes: 50-60
Time: 60 min

1 pound ground pork
1 cup finely chopped scallions
3 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ginger
1/2 pound green cabbage,* finely chopped (use a food processor or blender)
1 1-pound package round dumpling wrappers (gyoza), 3 inches in diameter
Soy-Ginger Sauce

In a large bowl, combine the pork, scallions, soy sauce, olive oil and ginger. Mix well so that the flavors will penetrate the meat. Then add the cabbage and mix until all the ingredients are thoroughly combined. The filling will not taste right if you try to combine all the ingredients at once. Place 1 dumpling wrapper on a plate or a board. Place 1 scant tablespoon of pork mixture in the center. Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half-moon shape then pinch the sides like a pie to seal. Or you can get a dough press and use that. (Recommended when you do a batch of 60 like this. They are inexpensive and so worth the trip to the kitchen store in your area). You can freeze (uncooked) what you dont use for up to 3 months. So you can make a big batch and just pull out what you want for dinner. (Freeze individually on baking sheets on waxed paper then place in bags. Its worth the extra effort.) To pan fry heat a nonstick pan with 1/3 c oil on a little hotter than med high heat. Place dumplings in pan (not touching) and brown one side for 3 or 4 min. Flip dumplings with chopsticks or tongs, put in 2 TBL water and cover with lid to steam dumplings. watch out it will splatter. Cook for 5 min or until browned. Use tongs to remove from the pan and place on paper towels to drain. You will have to to a few batches. Add oil as needed so they wont burn. Serve Hot with ginger sauce for dipping.

Soy-Ginger Sauce:

1/4 cup soy sauce
1/4 cup balsamic vinegar
2 tablespoons water
1 teaspoon ginger

Combine all the ingredients in a small bowl. Mix thoroughly and serve. This sauce will keep for up to a week in the refrigerator.