Simple Food Recipes™

Campfire Burgers Recipe

Potato Dumplings Recipe

1 cup cold mashed potatoes
1 cup flour
1 large egg
2 tbsp. seasoned bread crumbs
3 tsp. salt, divided
1/2 tsp. seasoned salt
1/2 tsp. dried parsley

In large bowl, combine potatoes, flour, egg, bread crumbs, 1/2 teaspoon salt, seasoned salt and parsley; mix well.

In large saucepan, combine 2 quarts water and remaining salt. Bring to boiling on high heat.

Shape potato mixture into balls, about 1 inch diameter. Roll each ball into a oblong shape.

Drop a few at a time into boiling salted water.

Cook 2 minutes or until dumplings rise to surface. Drain.

Makes 30 dumplings

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Cottage Cheese Potatoes Recipe

6 potatoes, peeled
2 large onions, sliced
4 tbsp. butter, divided
16 oz. mushrooms, sliced
2 cups cottage cheese
2 cups yogurt
2 cups Cheddar cheese, shredded, divided
2 tsp. dried thyme
2 tsp. salt
1 tsp. black pepper

In large saucepan, cover potatoes with water. Bring to boiling on medium high heat. Cook until tender; drain. Cut into thin slices.

In medium skillet, saute onions in 2 tablespoons butter until tender. Transfer to small bowl. Saute mushrooms in remaining butter until tender; drain.

Preheat oven to 350°F. Grease a 13×9 inch baking dish.

In medium bowl, combine cottage cheese, yogurt and 1 1/2 cups Cheddar cheese.

Layer potatoes, onions, mushrooms and cottage cheese mixture in baking dish. Sprinkle each layer with thyme, salt and black pepper. Sprinkle with remaining Cheddar cheese. Bake 30 minutes.

Garlic Chicken Recipe

INGREDIENTS

1 chicken

1 tsp. salt

1/4 tsp. black pepper

2 tbsp. olive oil

1 tbsp. butter

40 cloves garlic

1/4 cup apple cider

1/4 cup chicken broth

1/2 cup chicken broth

DIRECTIONS

Cut chicken in 8 pieces. Sprinkle with salt and black pepper.

Heat olive oil and butter in large skillet over medium high heat until butter is melted. Saute chicken in hot butter mixture until browned, about 5 minutes per side. Remove chicken to plate, keep warm. Drain fat from skillet.

Reduce heat to medium. Add garlic to skillet.

Cook garlic, stirring constantly, until lightly browned, about 10 minutes.

Add apple cider and chicken broth to skillet, stir. Return chicken to skillet; cover. Cook until done, about 15 minutes. Serve garlic sauce with chicken.

Serves 8

Mexican Bow Ties Recipe

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Potato Latkes Recipe

3 baking potatoes
1 large onion
2 large eggs, beaten
1/4 cup matzo meal
3/4 tsp. salt
1/4 tsp. black pepper
2 tbsp. vegetable oil, divided

Scrub potatoes. Peel and shred; set aside.

Peel and shred onion; set aside.

In large bowl, combine potatoes and onion. Add eggs, matzo meal, salt and pepper; mix well.

Preheat oven to 200°F.

In large skillet, heat 1 tablespoon oil on medium heat. Add potato mixture, 1/4 cup at a time. Flatten potato mixture into patties.

Cook 5 minutes per side or until golden brown.

Biscuits and Chicken Casserole Recipe

INGREDIENTS

4 boneless, skinless, chicken breast halves

4 tbsp. butter

1/2 cup onion, chopped

1/2 tsp. dried thyme

1/2 tsp. paprika

1/4 tsp. black pepper

1 (14 1/2 oz.) can chicken broth, divided

1/3 cup all purpose flour

1 (10 oz.) package frozen peas and carrots

1 (12 oz.) can refrigerated biscuits

DIRECTIONS

Preheat oven to 375°F. Cut chicken breasts into 1/2 inch pieces

Melt butter in large skillet over medium heat. Add chicken, onion, thyme, paprika and pepper.

Cook until chicken is browned, about 5 minutes. Combine 1/4 cup chicken broth with flour in small bowl; stir until smooth. Set aside.

Add remaining chicken broth to skillet; bring to a boil. Gradually add flour mixture, stirring constantly. Simmer 5 minutes.

Add peas and carrots; continue cooking 3 minutes. Transfer to 1 1/2 quart casserole; top with biscuits.

Bake until biscuits are golden brown, about 25 to 30 minutes. Remove casserole from oven.

Serves 4

Tortilla Soup Recipe

1 large red bell pepper
1 large onion
5 to 7 medium tomatoes
5 medium cloves garlic, skins on
2 Chipotle chiles (canned or otherwise)
3 pounds chicken meat, cut into bite-sized strips
4 cans chicken broth
8 Cups water
2 tbsp. vegetable oil
2 pounds Monterey Jack cheese, shredded
1/2 tsp oregano
1/2 tsp pepper
1/8 tsp ground cumin
Salt, to taste
fresh cilantro, washed and chopped (for garnish)
several serrano chiles, sliced (for garnish)
several fresh limes, halved or cut into wedges (for garnish)
crispy tortilla strips or chips (for garnish)
optional garnish: fresh chopped avocado
optional garnish: dairy cream of your choice

Preheat oven to 350° F. Lightly oil the bottom of a roasting pan or casserole dish. Place the whole bell peppers, Roma tomatoes,and garlic cloves in the dish. Halve the onions, removing the skin,and place them in the dish. Roast in oven for 30 minutes, or until the bell peppers are lightly browned. Increase temperature to400 degrees, and roast for about 15 more minutes. Turn the oven off, remove the dish and allow the vegetables to cool enough to handle, about 15 or 20 minutes. Using a paring knife, remove the stems and seeds from the bell pepper. Remove the stems from the tomatoes, squeeze the garlic cloves out of their skins, and place all of the roasted vegetables into a blender, with some of the chicken broth. Put the Chipotle chiles in the blender, too. Use some chicken broth to deglaze the roasting dish (let it soak for a few minutes and get the caramelized juices off of the bottom,) then pour that into the blender. Add more chicken broth,
if necessary, to help everything blend. Blend until smooth. Pour the blended mixture into a pot. Add the water, any remaining chicken broth, the chicken meat, oregano, black pepper, and cumin. Stir. Cover and place on Medium heat until it starts boiling. Reduce heat and simmer for 20 minutes, stirring occasionally. Salt to taste. Serve hot in large soup bowls. Garnish
with cilantro, sliced serrano chile, lime juice, shredded cheese, and crispy tortilla strips (or chips,) as desired. Any or all of the garnishes may be omitted.