Main dishes

Spicy Noodle Dish

Sunday, 26 June 2011 20:39 Written by Barbara Blyth

Red pepper and peanuts give this pasta side dish a little pizzaz and hint of Africa.

2 Tbsp corn oil
3 Tbsp sesame oil
1 teaspoon crushed red pepper
3 Tbsp honey
2 Tbsp soy sauce
8 ounces angel hair or Capellini, uncooked
2 Tbsp chopped cilantro
¼ cup sliced green onion
1 cup peanuts, chopped
1 Tbsp toasted sesame seeds

Heat pepper in oils over medium hi heat for 2-3 minutes. Don't overcook! Cool oils; add honey and soy sauce. Cook pasta. Drain. Pour sauce over noodles. Add cilantro and onions. Refrigerate 24 hours. Before serving, add chopped peanuts and toasted sesame seeds.

Servings: 5

Cooking Times
Preparation Time: 30 minutes
Inactive Time: 24 hours
Total Time: 24 hours

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No Boil Lasagne

Saturday, 15 September 2007 09:19 Written by beth cunningham
NO BOIL LASAGNE

1 tbsp veg oil
1 med onion, chopped
1 clove garlic, minced
1 lb ground beef
3 ½ cups  spagetti sauce
1 10 oz can sliced mushrooms
½ c water
1 tsp oregano
1 ¼ c yogurt
1/3 c grated parmesan cheese
1/3 c dried or fresh parsley
1 egg, slightly beaten
2 tbsp veg oil
1 tsp salt
6 oz sliced or grated mozzorella cheese
½ package lasagne, uncooked

Saute onion and garlic in oil.
Add meat and brown.  Remove excess fat.
Stir in spaghetti sauce, mushrooms with juice, water, and oregano.  [You want to end up with 4 cups of liquid that is the consistency and flavour of spaghetti sauce.  You can do this by using tomato paste, homemade tomato sauce or fresh tomatoes to which you have added your regular seasons for spaghetti sauce.  I use the mix from Sam's Warehouse.]   Bring to a boil and remove from heat.
Combine yogurt, egg, oil, parmesan cheese, parsley and salt.
Place ingredients in 9/13 baking dish in this order:
    sauce                                                   
    noodles
    sauce
    noodles
    yogurt
    noodles
    sauce
    cheese
Cover with foil paper and bake at 375° for 45 min.
Uncover, bake for 15 min.
Serves eight
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Barbecue Pork Sandwiches

Thursday, 16 August 2007 17:47 Written by beth cunningham
  • 2 pounds leftover pork shredded
  • 1/3 cup juice from previous day (Pork Roast in Crock Pot)
  • 2/3 cup ketchup
  • 2/3 cup diced celery
  • 2 TBS Worcestershire sauce or other steak sauce
  • 1 ½ TBS brown sugar
  • 1 TBS vinegar
  • ¾ tsp lemon juice

Mix together and cook over medium-low heat 1 ½ hours or 2 hours in crock pot. Serve on buns. Serves 6
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Oriental Chicken Drumettes

Friday, 07 September 2007 12:59 Written by Mike Blyth
These are always a favorite when Barb makes them for the monthly potluck.

1/8 cup red wine vinegar (don't know if she actually uses that …)
½ cup soy sauce
½ cup sugar
½ teaspoon ground ginger
1 ½ teaspoons ground garlic
2 pounds chicken drumettes

Combine red wine vinegar, soy sauce, sugar, ginger and garlic. Stir well to blend. Pour over drumettes in large, shallow glass baking dish. Bake at 250 degrees F 2 to 3 hours. (Barb uses an electric skillet rather than baking). Makes about 4 servings.
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Pork Roast in Crock Pot

Thursday, 16 August 2007 17:43 Written by beth cunningham
  • 4-7 lb pork roast with skin and excess fat removed.
  • 2 cups water
  • 1 tsp salt
  • 1 tsp thyme, crumbled
  • 1 tsp ground sage
  • 1 tsp garlic powder
  • 1 tsp black pepper
  • 3 onions pealed and quartered

Place roast in large bowl. Pour water over; add spices. Cover and refrigerate several hours or overnight. Turn meat two or three times if possible. Transfer meat and ¼ cup marinade to slow cooking pot. Add onions. Cover and cook on low for 10 to 12 hours or until meat is done. After 4 hours, add pealed potatoes, carrots and turnips if desired. If possible, turn meat in pot once during cooking. Drain and slice. Use leftover pork for day 11 along with juice (if following Beth's One Month Menu Plan)
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