Saturday, February 26, 2011

One Hour Challenge Recipes

Woo-hoo!  My carpenter only has a couple of minor touch ups to do on Monday and he's completed his part of our remodel project!

On Wednesday, I will EMPTY OUT MY CRAFT ROOM COMPLETELY! And the new floor tile will get installed on Thursday.  I'm so anxious to get this all behind me so I can enjoy my room better.  Right now there's carpet on the floor. (who knew I'd be scrapping back here? lol!) The carpet has been damaged by my never ending supply of glue boogers I seem to have when I use my ATG gun.  I chose commercial tile to replace it so I can just sweep up paper scraps instead of getting down on my hands and knees to pick them up!

Friday, the rest of the house will get new floor coverings too.  It's going to be so very nice to have nice clean carpeting again in the living room and bedrooms!

Knowing that I'll not have computer access or a room to craft in for at least three days, I got my challenge recipes done a little early and decided to just post them now.

 I downloaded the Stove Top image and resized and printed it.  The blue swirl is from Cindy Loo, the chicken and the lettering is from Block Party.


The carrot and onion on the next page is from the Savory cartridge.



PORK CHOPS AND STUFFING
3 bone-in pork chops
1 jar Heinz pork gravy
½ cup chopped onion
2 stalks celery, sliced
1 box Stovetop Cornbread stuffing

Pat pork chops completely dry.  Brown on both sides in
a tiny bit of oil.  Remove from skillet and place into a
greased 9 x 13 casserole dish.  Pour gravy over chops.

Saute onion and celery in drippings left from pork chops.

Prepare stuffing mix according to box directions, adding
about an extra ½ cup water.

Spoon mounds of stuffing mix onto pork chops and bake
uncovered at 350° until the chops are tender.

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CHICKEN AND NOODLE SOUP

1 Smart brand chicken
3 cans Swanson chicken broth
dried parsley

Place in pressure cooker and cook at 10 lbs. Pressure
for at least 30 minutes.  Or, place in stockpot and cook
until chicken is tender.

Remove from the pot, cool and debone.  Add meat
back to broth and add:

1 onion, chopped
2-3 carrots, sliced into rounds
2-3 stalks celery, sliced

Simmer just until vegetables are almost done.  Add
about ½ package of dried egg noodles and cook
until noodles are tender.










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CARROT-SQUASH CASSEROLE

1 ½ cups sliced, cooked carrots
1 ½ lb. Squash, diced and cooked—I use yellow squash or zucchini
1 small onion, diced
1 small package cornbread dressing mix
1 can cream of chicken soup
8 oz. sour cream
½ cup milk
1 stick oleo, melted

Mix together the soup, sour cream and milk.
Layer squash, carrots and onions, and ½ of the dressing mix
In a greased casserole dish.
Pour ½ of the soup mix over this layer and repeat –reserving
a little bit of the dressing mix.
Put remaining dressing mix on top and sprinkle with melted
oleo.
Bake at 350° for 30 minutes.

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LEBANESE GREEN BEANS

1 lb. ground beef
1 onion, chopped
2 cans green beans, undrained
1 large can tomato sauce
Allspice

Brown meat with onions.  Add green beans, tomato sauce and a generous
dash of Allspice.

Simmer for 15-20 minutes for flavor to develop.

3 comments:

Love That Bug said...

Linda,
LOL @ glue boogers. I know exactly what you are talking about.
These recipes sound so yummy
Thanks for shairng
Hugs
Stacy

Mindy said...

My two favorit things, recipes and paper crafting! I love all your recipe layouts and have tried some of your recipes. yummmmmmmy. Ive now included a lot of them in my recipe folder. Thanks for sharing all your great ides and recipes to. Mindy1qc@msn.com

Linda said...

Thanks! I love to cook and make cards so the recipe layouts are a challenge for me to complete.

Back in October I posted a 38 page recipe book and some of the pages I've shared on the 1 Hr. Challenge are from that.