Recipes

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From the kitchens of RealArmyWives!

This is a small collection of my favorite recipes. I am always looking for new dinner ideas, potluck type dishes and holiday favorites, so please feel free to submit your favorite recipes too!

Want more ideas? Visit this great site:

Allrecipes.com

Recipe of The Week
Pot Roast

3-5 lb beef (pref. shoulder cut)
1 lb carrots sliced
6-7 Celery stalks sliced
1 Large onion cut up
1 Can beef broth (Swansons)
10 Small red potatoes cut up
Paprika,Garlic Powder, Parsley,
Salt & Pepper to taste

Put meat in the crock pot and sprinkle seasonings generously over both sides of the meat. Add all other ingredients and cook on low setting for 8 hours

Recipe: for a Military Wife

1 ½ cups of Patience
2 tablespoons of Elbow Grease
1 Pound of Courage
1 ¼ cups of Tolerance
Dash of Adventure

Marinate frequently with salty tears. Pour off excess fat and sprinkle ever so lightly with money. Knead dough until payday. Season with international spices. Baste with a lot of good memories and friendship. Bake for twenty years or longer until done. Serve with pride!

Appetizers & DIPS

SOUPS & SALADS

Main Dishes

Dill Dip

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried parsley
1.5 tablespoons grated onion
1.5 tablespoons dill weed
1 1/2 tablespoons seasoning salt

In a medium bowl combine the mayonnaise, sour cream, parsley, onion, dill weed, and salt. Mix all together, cover, and refrigerate overnight. Best served with Pumpernickel Bread or Rye Bread. You can cut out the center of the bread and fill it with the dip and then cut up the center into bite sized pieces.

Homemade Chicken Soup

1 (4 pound) whole chicken
2 (14.5 ounce) cans chicken broth
1 onion, quartered
7 stalks of celery sliced
11 carrots sliced
1 small box of Orzo Pasta
Salt and Pepper to taste

Rinse chicken and place into large pot. Add water to cover. Put in the onion, 1 celery stalk and 1 carrot. bring to a boil, reduce heat and simmer until the chicken is falling off the bones, about 45 minutes. Remove chicken and set aside to cool. Discard onion, celery, carrot and water. Separate the chicken meat from the bones and skin. Shred and return to the pot along with the broth. Add remaining carrots and celery and cook for 2 hours or until carrots are tender. Next add pasta and let simmer until the pasta cooked.
Serve with fresh bread.

Chili

2 lbs Ground Beef
2 cans Light Red Kidney Beans
2 cans Stewed Tomatoes
1 (4 oz.) Can Diced Chilis
1 Red Bell Pepper -Chopped
1 Green Pepper -Chopped
1 Yellow or Orange Pepper -Chopped
1 Large Onion -Chopped
2 Chili Seasoning Packets
2 Tbsps Olive Oil

Brown ground beef in skillet and drain off excess fat. Put meat in Crock pot. Add both seasoning packets, kidney beans, stewed tomatoes and diced chilis. Heat oil in skillet add all peppers and the onion and cook on medium heat until onions start to caramelize. Add mixture to the pot.
Cook on low for 6 hours.

Roasted Pepper & Artichoke Spread

1 c grated Parmesan cheese
1/2 c mayonnaise
8 oz pkg cream cheese, softened
1 garlic clove, minced
14 oz can artichoke hearts,
(drained and finely chopped)
1/3 c finely chopped roasted red bell peppers (from 7 1/4 oz jar)

Combine Parmesan cheese, mayonnaise, cream cheese, and garlic in food processor. Process until smooth. Place mixture in slow cooker. Add artichoke hearts and red bell pepper. Stir well. Cover. Cook on low for one hour. Stir again. Use as spread for crackers, cut-up veggies, or snack bread slices.

Easy Beef Stew

2 tablespoons vegetable oil
3 1/2 pounds beef stew meat, cut into 1 1/2 inch pieces
1 cup all-purpose flour
2 Cans of stewed Tomatoes
2 large potatoes, chopped
1 bag of frozen mixed vegetables(corn, carrots, peas etc.)
2 packages of stew seasoning (McCormick)

Salt & Pepper to taste

Heat the oil in a skillet over medium heat. Put the flour and meat in a resealable bag and shake well to coat. Transfer coated meat to the skillet, and cook about 1 minute, until browned. Transfer the meat to the crock pot, add all remaining ingredients. Cover slow cooker, and cook 8 hours on Low.

Pork Chop Casserole

6 pork chops
4 celery stalks
1 onions
1 egg
1 can biscuits
1/8 tsp. of sage
1 can of cream of mushroom (or cream of chicken) soup
salt & pepper to taste

Oven @ 350*
Brown pork chops in skillet
Mix ingredients & spoon over pork chops
Bake 45-60 min

Stuffed Rye Loaf

1 pint sour cream
1 1/2 c. mayo
2 tsp. celery salt
2 tsp. dill weed
2 Tbsp. dried minced onion
2 Tbsp parsley
6 oz. corned beef (finely chopped)
2 loaves bread (pumpernickel, rye, italian, etc)

I like to buy a round loaf to put the dip in and with the other loaves, cube the bread and dry in the oven at 250* for about 5-10 minutes

Broccoli & Cheese Salad

8 slices bacon cooked & chopped
2 heads fresh broccoli, chopped
1 1/2 cups sharp Cheddar cheese, shredded
1/2 cup Craisins,
1/2 cup walnuts, chopped
1/4 cup red wine vinegar
1/8 cup white sugar
2 teaspoons ground black pepper
1 teaspoon salt
2/3 cup mayonnaise
1 teaspoon fresh lemon juice

In a large bowl, combine bacon, broccoli, cheese, Craisins and walnuts. Prepare the dressing in a small bowl by whisking together the remaining ingredients. Toss salad with dressing. Cover, and refrigerate until ready to serve.