Replies to This Discussion

Permalink Reply by Rob on January 29, 2009 at 6:54pm

Pork Roast
Large enough roast or whole pork loin for the crew
Potatoes
Celery
Onion
Garlic
Carots
Liquid (I use chicken stock)
Salt, Pepper, and/or seasoning of choice
Place meat in baking dish (on a rack if you wish). Chop vegies and place in baking dish. Season meat as needed. Add liquid. Cover and bake till meat is at appropriate temp. Let stand and serve.

Beef Roast
Large enough roast or large piece of beef of choice for the crew
Potatoes
Celery
Onion
Garlic
Carots
Liquid (I use beef stock and add a small can of tomato sauce)
Salt, Pepper, and/or seasoning of choice
Place meat in baking dish (on a rack if you wish). Chop vegies and place in baking dish. Season meat as needed. Add liquid. Cover and bake till meat is at appropriate temp. Let stand and serve.

Swiss Steak
Enough chopped steak patties for the crew
Brown Gravy (mix or your own recipie)
Onion (sliced)
Mushrooms
Seasoning of choice (if needed depending on gravy)
Buns for the cooked meat to be served on

Spaghetti (No explanation needed here, I hope)

Baked Ziti (or pasta of your choice)
Enough pasta for crew size
Enough spaghetti sauce for pasta
Mozzarella Cheese
Garlic
Boil pasta till still a little more firm than aldente, drain, and place in baking dish. Add sauce and garlic. Cover with shreaded cheese. Bake till aldente while covered with lid or foil. Remove lid or foil and and place under broiler to brown the cheese. Serve with some garlic bread and a salad to complete the meal.

Chicken & Broccoli Casarole
Noodles of choice
Enough boneless chicken breasts for the crew
Enough broccoli to make correct ratio
Cream of Mushroom Soup (mix soup as directed by label)
Shreaded Cheese of choice
Boil nooldes till a little more firm than you would normally serve. Mix noodles and about half of the soup and place in bottom of baking dish. Place broccoli (trimed to eating size) on top of noodle / soup mix. Place chicken on top of this. Pour enough soup on top to bring up to bottom of chicken. Cover with shreaded cheese. Cover dish with lid or foil and bake till chicken and noodles are done. If you want you can remove the cover for the last few minutes and brown the cheese.

I have to guess at amounts of ingredients since I cook the way my grandma did, without recipies. If you need a character witness on the food quality, and Dale, Dink, or Tonya.

Permalink Reply by Dan Wolfe on January 30, 2009 at 8:07am

thanks man. Im always looking for new things to cook at the station

Permalink Reply by Beverly on February 6, 2009 at 9:34am

Sorry for the generalities , I don't use measurements when I cook:

Package of boneless/skinless chicken breast (I usually use a bulk pack)
Large jar of spag. sauce
1 lb bag of shredded mozzarella cheese
2 or 3 packs of flavored rice mix ( I like the Lipton rice and sauce)

In a 13x9 baking dish put down a thin layer of spag. sauce,
open the packs of flavored rice on top of the spag sauce.
pour in the amount of H2O (or chicken stock) per package directions.
Place chicken breasts on top of rice mixture, pour on half of remainin spag sauce.
Bake on 350 for approx 35 minutes.....until chicken is just about cooked.
Pour on remaining spag sauce, cover with cheese and put back in oven.
Finish baking until cheese is bubbling and slightly brown.

Serve with garlic bread and salad.

Easy way to make garlic bread...

Cut open load of italian bread
lay bread face up on cookie sheet.
In bowl melt one stick of butter
add 2 tablespoons of garlic in water or oil (find in the produce section)
sprinkle in some dill, paprika, ground mustard
Brush bread with a little oil to seal it
spread butter mixture on bread
Broil on low until just lightly brown
You can also sprinkle with mozz or parmesan cheese

Permalink Reply by Jason Brooks on February 22, 2009 at 11:30am

This one is a perrenial favorite with our guys. Feel free to use lower fat items as subsititutes.

Chicken Enchiladas

2-2 ½ pounds boneless skinless chicken breasts
One bunch scallions, chopped
7oz. bottle green taco sauce
8oz. cream cheese
8oz. Sour cream
1 ½ tsp Cumin
Shredded cheddar cheese
Enchilada shells

Combine scallions, cream cheese, sour cream and taco sauce.
Bake chicken for 20-25 minutes at 325. Shred when cooked. Add to above mixture.
Makes 12-14 enchiladas.
Top with shredded cheese and bake for 30 minutes at 350 degrees.

Permalink Reply by Tony on April 14, 2009 at 4:23pm

I have got a Chicken Encilada recipe that has been in the family for many years.

Chicken Enchiladas II

2-2 1/2 pounds chicken breast
2 cans cream of chicken soup
1 medium sour cream (12 oz. or so)
2-3 tbls olive oil
1 bag mexican/colby cheese (4 Cup)
1 small can chilies
1 can sliced black olives
12 flour tortillas

Cube and cook chicken in olive oil with a little salt, pepper, maybe some garlic.
Mix chicken soup and sour cream
Spread about 1 cup of sauce on bottom of sprayed 9x13 pan
spread spoonfull on tortilla sprinkle with cheese and cooked chicken roll into enchilada.
After all sauce and chicken has been used spread remaining sauce on top of enchiladas and spread cheese over. (my guys like a lot of cheese so the remainder goes on top)
Bake at 350 for 30 min

I like to get a large can of refried beans and a can of black beans with about a 1/2 cup salsa. heat that up with some mexican or spanish rice on the side.

Permalink Reply by Jake Fireman on April 24, 2009 at 1:54pm

Man my crew needs some of these!!!!