French onion soup. 2 options

French Onion Soup

Slow cook sweet onions in small amount  of olive oil.  

Add a slosh of red wine.  Cook 15 - 20 minutes.

Add beef broth. Simmer and serve

Top with provolone cheese

add croutons/ texas toast/ Bruschetta if wanted.

French onion soup

6 cups low sodium broth (beef, chicken or vegetable)

1 tsp Herb De Provence*

2 medium yellow onions peeled

3 tbs butter

6 pieces Swedish Rusks or Bruschetta

6 oz  of Gruyere cheese (I prefer provolone) sliced

Heat broth slowly in large pot with Herbs

Slice onions thin. In large sauce pan heat butter and sauté onions until they begin to brown. Strain the broth over top of onions to remove Herbs.   Divide into oven proof bowls.  Divide soup into bowls, top with Rusks or Bruschetta and sliced cheese. Place bowls under broiler for 1-2 minutes until cheese melts. 

Perogies

Perogies

Dough:

  4 Cups flour sifted

1 egg

½ tsp salt

1 cup milk or water

Fillings:

Sauerkraut:

1 large can sauerkraut

1 med diced onion

4 slices bacon diced

Potato and farmers cheese:

5 or 6 med. Potatoes

½ stick of butter

1 med. Onion diced

1- 1 ½ pounds of farmers cheese

Dough:  Mix egg, salt and milk/ water gradually adding flour while stirring to form a stiff dough.  Turn onto floured board and knead as for bread. Roll into a ball. Place in plastic bag and place in refrigerator to chill while preparing filling.

Sauerkraut:   Place Kraut in pan cover with water and boil.  Simmer 5 minutes. Drain, rinse, squeeze out all water place kraut , onion, and bacon in a frying pan.  Fry until brown. Add a small amount of oil if needed.  Set aside to cool.

Potato and Cheese:   Prepare potatoes as for mashed. In sauce pan while potatoes cook sauté onion with butter until tender. Add onion mixture to potatoes and cheese. Mix well. 

Roll dough ½ at a time on a floured board. Cut in circles with a  glass or doughnut cutter. Roll each circle again maintaining circle shape to approximately ½ its size again. Place filling in each circle so full when folded in half but not over flowing. Travel around edge on both sides with a  fork to crimp and seal. Drop into simmering water until each pierogi  floats.  Spread out to cool or drop into cold water. Place in refrigerated or container in freezer until ready to serve.

Homemade Hot Pockets

These are fun because the kids can create their own if you prefer.  Or  you can make them to what each child prefers.

1  8 oz can Refrigerated Crescent Rolls
cooked meat  (chicken, beef, ham, pepperoni, etc)
shredded  cheese to your preference
pizza sauce  if  you like
mushrooms and onions are optional
we also like using cooked  broccoli  or  spinach

Preheat oven to 375 F.   Separate dough into 4 rectangles; firmly press perforations to seal.
On ungreased cookie sheet, press or roll each to for 7X5 rectangle.
place meat, sauce and cheese,  whatever fillings  you want on half of rectangle.
Fold dough over and press edges to seal.
Bake for 10-13 minutes

Chicken Quesadillas Cheesy!

1 pound skinless, boneless, chicken cut in strips
1 can condensed cheddar cheese soup
1/2 cup thick and chunky salsa
1 green pepper cleaned and sliced.
1 small  onion sliced
10  8 inch flour tortillas

Preheat oven to 424 F
In  nonstick skillet cook chicken, peppers, and onions  until done and juices evaporate,  stir often. and soup and salsa heat thoroughly.
Divide mix between tortillas. fold in half.  bake 5 minutes or until hot.
We like to dip them in ranch dressing.

Country This!

I  still love all the goodness of the bad for us fried foods. here is one of my favorites.

Country fried Streaks

2-4 cubed steaks sprinkled with season salt and light pepper
In flat pan  mix 1 cup flour (any kind)
with  2 tablespoons of Ms Dash garlic and herb seasoning
in seperate bowl  mix  1 cup milk with 2 eggs
pour 1/2-3/4 cup oil in large skillet over medium  heat.

coat both sides of cubed steaks in flour
Dip in milk and egg mix
then coat in flour once more
Place in Hot oil. cook  until golden brown on both sides.

We  serve these with mashed potatoes and white gravy over them.
But they are  also good with cheese on a sandwich.

DIG IN

This  recipe is good for  a group.  It is also good  to  make  ahead and  freeze  for quick  meals/ snacks.

2 pounds ground beef cooked and crumbled

1 medium onion

2-4 cans Red Kidney beans

1-2 cans black beans

1-2 cans chick peas

1-2 cans mexicorn 

1-2 cans diced tomatoes

1-2 cans water

2 packets of taco seasoning

2 packets dry ranch mix

 dump all contents  in a large pot  (do not drain any cans dump all  in pot)  

simmer  until beans are tender.  

serve hot  with shredded  cheese and  sour cream.

I use frito scoops  or tostido  chips

I freeze  extra in single serving containers for quick snack  or meal.

Enjoy!