Tag Archives: prairie pak

Unstuffed Cabbage #plfrecipe

Recipes 03/03/2012 Leave a comment

Un-stuffed Cabbage

Recipe from June Glasgow 

June told us in an email that her husband doesn’t like cabbage but loved this recipe when she made and served it to him. A departure from many cabbage recipes of the past. Sounds good, let’s give it a whirl!

Ingredients

1 cup long grain white rice, uncooked
1 can (14 oz) chicken broth
6 cups chopped green cabbage
1 lb ground beef
1 cup frozen onion (I used fresh chopped onion)
1 can (14.5 oz) Stewed tomatoes, undrained
1 can (8 oz) Tomato Sauce
2 tsp granulated sugar
¼ tsp ground black pepper

Directions

1 – Place rice and broth in 3 quart saucepan. Bring to a boil over medium-high heat, stir.
2 – Place cabbage on top; DO NOT STIR. Cover, reduce heat to medium-low. Cook 15 minutes or until rice and cabbage is tender.
3 – Meanwhile, cook beef and onion in large skillet over medium-high heat until beef is crumbled and no longer pink, stirring occasionally. Drain.
4 – ADD undrained tomatoes, tomato sauce, sugar, and pepper to meat.
5 – Break up tomatoes with spoon.
6 – Reduce heat to medium-low, simmer about 10 minutes.
7 – When rice mixture is done, add to skillet, toss together.

Note: In February we all received fresh cabbage in the Prairie Pak, discount food package from Prairieland Food.

It can actually make us better cooks to take an ingredient we might not normally buy at the local grocery and hunt for or make up our own recipes. Experimentation can really be the “spice” of life, eh?

Enjoy!

😀

Microwave Potato Chips #plfrecipe

Recipes, Recipes - Derby KS 12/28/2011 Comments: 5

Microwave Potato Chips

Recipe Submitted by Eileen Brown Derby KS

This can be found all over the internet however, we’ve been making these on New Year’s Day, when time in the kitchen is easy and not rushed. Not exactly a traditional food item but so much more healthy than packaged potato chips.  And of course, no matter how we want to eat right, there is nothing quite as good as potato chips with a sandwich for lunch.

It’s been many years ago that I found this online.  I printed it out and put it in my big kitchen notebook where I keep recipes from magazines and now those I find on the web that I actually like and make in my own kitchen.

Blurry photo but snapped just a few minutes ago.  I guess I should have taken several to make sure one was sharp and clear. At any rate, my recipe is two printed pages with photos.

As you can see in the second pic down at left they use a mandolin to slice the potatoes.  I do too, and it is the best way to get uniformly sliced potatoes for this effort.

A Note here: This can be a tad time consuming if you have a small microwave for heating only.  In my kitchen there is a large microwave for cooking so I have a bit of  an advantage.  But, if you are making potato chips for one or two people, the time is cut down considerably.

This is also a great thing to do with kids.  They love to spend time helping in the kitchen so you can task them with this as “little kitchen helpers.”

Preparations:
Yukon Gold or red potatoes, unpeeled, scrubbed.
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt

01 – Slice potatoes into thin (1/8-inch) rounds.
02 – Toss the slices in a medium bowl with oil and salt to coat evenly.
03 – Coat a large microwave-proof plate with cooking spray.
04 – Arrange some potato slices in a single layer on the plate.
05 – Microwave, uncovered, on High until some slices start to brown, 2 to 3
minutes depending on potato thickness and microwave power.
06 – Turn the slices over and continue microwaving until they start to
crisp and brown around the edges, 2 to 4 minutes more.
07 – Check frequently and rearrange slices as needed to prevent scorching.
08 – Transfer the chips to another plate and allow to cool completely.
09 – They will crisp more as they cool.
10 – Repeat with the remaining potato slices.

Potatoes should be golden or slightly browned to be really good, so be sure to adjust cooking times after the first batch.  I almost always overcook the first batch!  Also, I sometimes do peel the potatoes, depending on which type of potatoes I have on hand.

On New Year’s day (this time) I’m gonna write down the time it takes on the recipe I already have in my kitchen notebook. I don’t know why I’ve not done this before!

Enjoy!

Eileen Sig - Fall

Christmas Morning Casserole #plfrecipe

Recipes, Recipes - Derby KS 12/06/2011 Leave a comment

The Christmas Morning Casserole – A Make Ahead Recipe

Recipe submitted by Eileen Brown – Derby KS

Ingredients
6 eggs, slightly beaten
1 cup shredded cheddar cheese
1 tsp. dry mustard
1 lb. pork sausage, browned and drained.
1 cup biscuit baking mix
2 cups milk
1 tsp oregano

Directions:
1 – Brown the sausage and drain.
2 – Mix together all ingredients.
3 – Pour into a 13 x 9 x 2 casserole dish.
4 – Cover and refrigerate overnight.
5 – Bake uncovered in preheated 350 oven.
6 – Bake about one hour.

Notes:

We like to have hash browns or American country
fries with this breakfast casserole and there is
plenty of time to do this while the casserole is in the
oven. Serves about 10 or 6-8 if you overeat. 😉
An easy thing to do with this yummy recipe.

The Prairie Pak often comes with pork sausage or
turkey sausage and the turkey sausage is also
perfect in this recipe. Prairieland Food discount
food packages cover a lot of area with this type of dish,
at our home.

Enjoy your Christmas morning more by preparing ahead!

🙂

Christmas Eve Salad #plfrecipe

Recipes, Recipes - Derby KS 12/06/2011 Comments: 2

Christmas Eve Salad

Recipe Submitted by Eileen Brown – Derby KS

I’m not sure where this recipe came from.  I’ve had it among my favorites for so long but with no notes as to whom might have passed it along.  A variation does say you can substitute jicama for the apples but we always have plenty of apples so apples have always been used.

Ingredients
1 head romaine lettuce, torn in bite-size pieces (about 6 cups)
1 (13 1/4 oz) can pineapple chunks, chilled.
2 unpared apples cored and sliced.
2 bananas, sliced.
2 oranges, peeled and sectioned.
1 (8 oz can) whole beets, chilled, drained and sliced.
3/4 cup coarsely chopped peanuts.
Seeds from one pomegrante.
1/2 cup salad or olive oil.
3 Tblsp. Lime juice or vinegar. (I sometimes use wine vinegar).
1/2 tsp. sugar. (large pinch)
1/4 tsp. salt. (small pinch)

Directions
1 – Use a shallow but large salad bowl.
2 – Place romaine in salad bowl.
2 – Drain pineapple but reserve juice.
3 – Dip apple and banana slices (as you go) in pineapple juice to
prevent darkening.
4 – Place pineapple chunks, apple, banana, orange and beet slices
on top of romain.
5 – Sprinkle with peanuts and pomegranate seeds.
6 – Shake together oil, lime juice (or vinegar), sugar and salt.
7 – Pour over salad and toss gently.

Recipe Notes:
– I have also substituted the fresh oranges with canned, drained
mandarin oranges.
– Another substitution is sweetener for sugar, which makes this
a good diabetic recipe.
– I have added red onion rings to this and thought that quite a
good addition. Little kids don’t much like the onions though.
– The suggested substitution of jicama leads me to believe this may
be a Mexican recipe of origin. At any rate it is a nice refreshing
fruit and vegetable salad that does not include whipped topping.

Enjoy!

— To make this even more convenient, we receive apples,
oranges and sometimes bananas in our Prairie Paks from
the Prairieland Food discount food program. Nice 🙂


Spicy Bratwurst Supper #plfrecipe

Recipes, Recipes - Larned KS 11/17/2011 Comments: 3

Spicy Bratwurst Supper

Recipe Submitted by Connie F. Larned KS

Ingredients
6 Bacon Strips, diced
1/3 Cup Chopped Onion
5 Fully Cooked Bratwurst links, cut into 1/2″ slices
1/2 lb. Sliced Fresh Mushrooms
1 T. Diced Jalapeno Peppers
2 Cups Meatless Spaghetti Sauce
2 oz. Gouda Cheese, shredded
Hot Cooked Rice

Directions
01 – In a large skillet, cook bacon and onion over medium heat
until bacon is almost crisp.
02 – Remove to paper towels to drain.
03 – In the same skillet, sauté the bratwurst, mushrooms and
jalapeno for 3-4 minutes or until mushrooms are tender.
04 – Stir in spaghetti sauce and bacon mixture.
05 – Cover and cook for 4-6 minutes or until heated through.
06 – Sprinkle with cheese.
07 – Serve with rice.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive Bratwurst
in the Prairie Pak sometimes.
See Prairieland Food Derby for archived Prairie Pak contents!

:)

Apple and Pear Oatmeal Crisp #plfrecipe

Recipes, Recipes - Derby KS 11/15/2011 Comments: 2

Apple and Pear Oatmeal Crisp

Recipe Submitted by Eileen B. Derby KS

Recipe Body Ingredients:
2 cups cooking apples, peeled and sliced
2 cups pears, peeled and sliced
2 tablespoons brown sugar
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 -2 tablespoon lemon juice
3/4 cup water

Recipe Crisp Topping:
1 cup oats
1/3 cup all-purpose flour
3/4 cup brown sugar
1/4 teaspoon salt
1/2 cup butter or margarine, melted

Directions:
01 - Peel apples and pears, rub them with the lemon juice
so they don't turn brown.
02 - Place apples and pears in a greased shallow 9”
square baking dish.
03 - Mix together 2 tbsp. brown sugar, ground cinnamon, nutmeg
and water.
04 - Sprinkle this mixture over the top of the apples and pears.
05 - Combine remaining dry ingredients in a separate bowl,
add melted butter, mixing until crumbly.
06 - Sprinkle crumb mixture on top of the apples and pears.
07 - Bake at 375°F for 30-40 minutes or until apples are tender.
08 - Serve with vanilla ice cream, yogurt, or whipped topping.
Great by itself too.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; Participants receive fresh apples 
almost every month in the Prairie Pak, and during the season a 
lot of pears too.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

:)

Hawaiian Pork #plfrecipe

Recipes, Recipes - Wichita KS 11/07/2011 Leave a comment

Hawaiian Pork

Recipe Submitted by Sonja H. – Wichita KS

Prepare on the stove; crock pot or using a pressure cooker. 
Recipe Ingredients:
2 1/2 LBS lean Pork Roast, cut in to cubes
1/4 c. Fat
8 slices Onion
1 1/2 Cups Pineapple Juice
1/2 Cup Water
1/2 Cup Vinegar
1/2 Cup Brown Sugar
1 1/2 tsp. Salt

1 cup Green Pepper, diced
2 (#2) cans Pineapple Chunks
2 TLB. Soy Sauce
5 TLB. Cornstarch
1/2 Cup Water

Pressure Cooker Directions:
01 - Brown pork cubes and onion slices in hot fat.
02 - Add pineapple juice, water, vinegar, brown sugar and salt.
03 - Cover, set control and cook 12 minutes after the control jiggles.
04 - Reduce Pressure instantly.
05 - Add diced green peppers, pineapple chunks and soy sauce.
06 - Add cornstarch mixed with water and cook until thickened,
stirring constantly.
07 - Serve over rice.
Serves 6 to 8 guests.

Enjoy!

Eileen's Note: In case you (the reader) are not currently a 
Prairieland Food participant; we often have Pork roast as a
special package and often in the Prairie Pak, pork chops.
See Prairieland Food Derby for archived Prairie Pak contents!
This recipe from the PLF Derby KS recipes archives.

Sounds Yummy, eh?

:)
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