PSB Family Recipes, Volume Five

PSB Family Recipes, Volume Five

This week, we have three hearty entrees, one presented from the actual PSB Family, Radix’ own! Sure sounds good! ~~Ed.

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Italian Creamy Chicken with Pasta

 Ingredients:

 4-8 thin boneless skinless chicken breasts, paper towel dried

½ C. flour

1 t. salt

¼ t. black pepper

1 t. garlic powder

2 t. Italian seasoning

2 T. olive oil

12-16 oz. pasta

4-8 T. butter

1 onion, chopped

4 garlic cloves, minced

1 (14 oz.) can petit diced tomatoes, drained

2 T. flour

¾ C. white wine

¼ C. water

1 C. chicken broth

1 pt. heavy cream (or vegan sour cream)

2 t. Italian Seasoning

1 t. salt, to taste

¼ t. crushed red pepper flakes

1 C. shredded Parmesan cheese

Preparation:

  1. Heat a pot of salted water for the pasta.
  1. In a large, flat bowl, combine flour, salt, black pepper, garlic powder and Italian seasoning; coat breasts pressing mixture into the chicken.
  1. Heat olive oil in a large skillet over medium-high heat; brown breasts 4-5 minutes on each side, until golden brown and cooked through. Remove chicken from pan; set aside.
  1. Add butter, onion and garlic to the skillet over medium high heat; sauté until translucent, 2 minutes.
  1. Stir in tomatoes; sprinkle with 2T. flour.
  1. Add white wine, then water, chicken broth and heavy cream.
  1. Season with Italian seasoning, salt, and red pepper flakes; whisk until smooth.
  1. Bring mixture to up to simmering, then reduce to low. Add shredded Parmesan cheese; whisk until smooth.
  1. Cook pasta, al dente; drain (do not rinse).
  1. Add cooked pasta to the skillet with the sauce; stir to combine over low heat, 2-4 minutes.
  1. Taste for salt, then return chicken to skillet on top of the pasta; cover and warm 5 minutes more.

Serve chicken on top or next to pasta; sprinkle with additional Parmesan cheese, if desired.

~~Submitted by Radix Verum on behalf of her family

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Best Darn Ham Sandwiches You’ll Ever Have

2 (12-roll) packages of sweet Hawaiian rolls (the small diner roll looking ones)

1 ½ pounds of Virginia ham (NOT honey ham)

12 slices Swiss cheese

1 stick of real butter

2 tsps Worcestershire Sauce

1 tsp garlic powder

1 tsp onion powder

1 tsp poppy seeds

Preheat oven to 375 F.

Place the bottom half of 12 rolls in a 9” x 13” pan. (You’ll need two 9” x 13” pans.) Place about 2 shaved slices of ham on each roll. Cut the cheese slices into 4 parts and place two small pieces on each sandwich. Put the dinner roll tops on.

In a saucepan, mix butter, Worcestershire Sauce, onion powder, garlic powder and poppy seeds. Wait until all butter is melted and then brush the melted mixture over the ham sandwiches. Cover with foil and let sit in fridge for 1 hour or overnight. (If you want to bake them right away, you can also.)

Bake sandwiches 15 minutes or until cheese is melted. Serve. They are great hot and even at room temperature.

Variation: Try turkey instead of ham.

~~Submitted by Galactic Flyer

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Hamburger Cabbage Soup

INGREDIENTS:

1 small head of cabbage

1 1/2 lbs hamburger

20 oz  or so Pace Picante sauce or Chunky salsa

1/2 med onion chopped

Garlic powder to taste.

Chop cabbage. Put in soup kettle and cover with water an inch above cabbage.

Cook over low to medium heat until tender.

While cabbage is cooking, brown hamburger in a large skillet with onion and garlic powder.

Add Picante sauce and let simmer for 15 minutes. Add hamburger mixture to the cooked cabbage and let simmer for a good hour.

You may need to add more liquid so I will usually add a 1/2 pint of water and more sauce.

Serve with heavy whip cream (or half and half if you prefer) and croutons.

Enjoy!

~~ Submitted by Terrie L

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