The write ingredients, p.7
The Write Ingredients, page 7
Heather Grothaus
www.HeatherGrothaus.com
Cincinnati Chili
Ingredients:
1 lb. ground beef
1 medium onion, chopped
1/4 tsp. garlic powder
8 oz. tomato sauce
2-4 cup water
1 tbsp. chili powder
1/2 tbsp. paprika
1 tsp. pepper
1/2 tsp. sugar
1/2 tsp. cumin
1/4 tsp. cinnamon
1/2 small bay leaf
1 tbsp. cocoa
Directions:
Sprinkle some salt in the bottom of a large pot and add beef, onion, and garlic powder. Brown, drain, and blend in processor or blender (in batches—it’s messy) for a few seconds. Return to pot and add 1 cup of water and remaining ingredients. Simmer at least 2 hours, uncovered, adding remaining water, 1 cup at a time, as it simmers down. Remove bay leaf before serving—over spaghetti or hot dogs, of course! Top with lots of finely shredded cheddar.
C. J. Winters
www.cjwinters.com
Shrimpburgers
Ingredients:
12 oz. frozen cooked shrimp (I use up to 16 oz.)
3 tbsp. butter or margarine
3 tbsp. flour
3/4 cup milk
1 cup cooked rice
1/2 cup grated processed cheese
2 tbsp. grated onion
1/2 tsp. salt
1/8 tsp. pepper (I use more as the flavor is quite bland)
Dash cayenne powder (I use a heavy dash)
Dry breadcrumbs
Directions:
Cut shrimp into small pieces. Melt butter, stir in flour, add milk gradually. Cook until thick, stirring, then cool and combine with remaining ingredients.
Chill for easier handling.
Shape into 6 flat patties and coat with breadcrumbs. Fry in hot oil, browning on both sides. Serve in toasted hamburger buns.
NOTE: These are very soft ‘burgers and tend to fall apart.
Catherine Mann
www.CatherineMann.com
Chicken Curry Casserole
Ingredients:
2 pkgs. (10 oz. each) frozen broccoli, cooked, patted dry
6 boneless chicken breasts, boiled & cubed
1 can cream of chicken soup
1 can cream of celery soup
1 cup Miracle Whip
1 tsp. lemon juice
1 tsp. curry powder
TOPPING:
1 cup bread crumbs
2 tbsp. butter or margarine
6 oz. grated cheese
Directions:
Preheat over to 350 degrees. Place cooked broccoli on bottom of a 13X9 pan. Place cubed chicken on top. Mix soups, juice, powder and Miracle Whip. Pour over top. Sprinkle bread crumbs and cheese of tops. Dot with butter/margarine. Cook at 350 degrees for 30 minutes. Can prepare the casserole earlier in the day, cover with tin foil and store in the refrigerator until ready to bake. Simply bake an extra 10 minutes.
Monica Flowers, Lori Foster’s sister
“Our mother altered this once while visiting, and I’ve used her altered recipe ever since.”
Cheesy Chicken Bake with Vegetables
Ingredients:
10 chicken tenders or 4 boneless, skinless chicken breasts
10.5 oz. can of cream of mushroom or cream of chicken soup
16 oz. bag of frozen peas or any frozen vegetable or combination you prefer
8 oz. sour cream
8 oz. (approx. 2 cups) shredded cheddar, sharp or mild
1 1/2 cup all purpose baking mix (Jiffy, Bisquick, or any generic store brand will do)
Milk
Directions:
Preheat oven to 450 degrees.
Boil chicken until tender. Add frozen vegetables approx. last 8 minutes of cooking.
In a large, deep, cast iron skillet, add soup, sour cream, and about 1/2 cup of milk. Add more milk if necessary to make a soupy mix.
Drain chicken and peas when done, and add to mixture in skillet.
Sprinkle shredded cheese evenly over top of that.
In a separate bowl, add just enough milk to the baking mix to make it thick but pourable.
Drizzle over cheese and put into oven.
Bake until top is crusty and browned.
Jill Shalvis
www.jillshalvis.com
Yummy Breakfast Casserole
Ingredients & Directions:
1 layer of tater tots
1 layer of ham or sausage cubes
1 layer of grated cheddar cheese
Pour this over the layers:
6 beaten eggs
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. dry mustard
1/2 cup chopped onion
3 cups of milk
2 tsp. Worcestershire sauce
Add 1/2 cup melted butter over all that. Cook 1 hour at 350 degrees uncovered
Jaci Burton
www.jaciburton.com
Spaghetti with Meat Sauce
Ingredients:
1-2 lbs. Hamburger (depends on how thick you want your meat sauce)
1 16 oz. can tomato sauce
1 16 oz. can tomato paste
1 stick margarine or butter
4 tbsp. Extra Virgin Olive Oil
1 clove garlic, chopped fine
1/4 onion
1 tsp. salt
1 tsp. pepper
1 tbsp. Italian Seasoning
1 lb. spaghetti noodles
Fresh parmesan cheese
Directions:
Brown hamburger and pour off fat. Set it aside.
In a large sauce pan, Melt butter
Add Olive oil
Sauté garlic and onions in butter and oil until lightly browned
Add tomato sauce and tomato paste
Add salt, pepper and Italian Seasoning
Add 1 can of water, bring to a boil, then simmer for 30 minutes.
After sauce has simmered, add hamburger to sauce and continue to simmer.
Cook noodles according to package directions. (You can do this while you’re simmering sauce)
Pour meat sauce over cooked noodles. Sprinkle parmesan cheese over top and serve.
Side dishes – Fresh garden salad and Italian bread or French bread
Bon Appetite!
Karen Harper
www.karenharperauthor.com
Pasta Putanesca
Ingredients:
1/4 cup olive oil
1 clove garlic, crushed
1/4 cup (or less) chopped red onion
1 tbsp. red wine vinegar
2 tbsp. (or less) sugar
1 1/2 cups (or more) chopped tomatoes (or canned, not drained)
1/4 cup sliced black olives
Parsley, fresh or dried
Oregano & basil to taste
1 can of drained tuna, shrimp or other seafood
Directions:
Simmer garlic in olive oil, add other ingredients and let simmer for 5-10 minutes. Prepare pasta (I use fettuccini). Pour sauce over pasta. Makes 2 large servings.
Karin Tabke
www.karintabke.com
Karin’s mom’s fabo Maryland crab cakes!
Ingredients:
8 oz. of crabmeat. This recipe is best if you use Maryland blue crab meat, or the jumbo lump.
Strain crab meat and set aside.
In a large bowl mix:
1 egg
2 tsp. Worcestershire sauce
1/2 tsp. dry mustard
2 tbsp. mayo, set a tad aside (don’t use the salad dressing *bleck*, or the fat free stuff *double bleck*, use Kraft)
1 tsp. lemon juice
2 tsp. yellow mustard
3 tsp. melted butter (don’t use margarine, use the real stuff)
1 tsp. parsley
1 tsp. Old Bay, I usually sprinkle in 2
Directions:
With a wire whisk mix thoroughly, then add the crab and mix again (use your hands and dig in) then add 1/3 cup regular bread crumbs. Form into crab cakes. Brush the tops with a swipe of the mayo and then sprinkle a light dusting of paprika on cakes (makes them purdy). Some people like to pan fry, I like mine baked. Heat oven to 350 degrees, put cakes on a cookie sheet and bake for 12-15 min.
Then enjoy!
(Oh, and these are great heated up the next day on fresh white bread with a smattering of tartar sauce.)
Mary Campisi
www.marycampisi.com
Penne Pasta with Spinach
Ingredients:
4 Cloves finely chopped Garlic
1 medium Onion finely chopped
3-4 tbsp. Olive Oil
4 large Tomatoes (Chopped) or 1 1/2 large cans diced tomatoes (32 oz. Cans)
1 can Garbanzo beans (Cici beans), drained and rinsed
1 lb. of fresh spinach with stems removed and steamed (may sub frozen cooked spinach)
1 lb. Penne pasta
Romano Cheese
Salt & Pepper
Directions:
Sauté onion in olive oil over low/medium heat until clear. Add garlic and simmer 1-2 minutes. Add tomatoes and cook until softened. Salt and Pepper to taste. Add garbanzo beans. Add cooked spinach to hot mixture. Add cooked pasta, mix well. Serve with Romano cheese.
Susanne Marie Knight
www.susanneknight.com
Chicken Pad Thai to the Max!
Ingredients:
1 tbsp. peanut butter, creamy
1 tbsp. soy sauce
1 tsp. Asian chili paste
1 tbsp. water
3 tbsp. peanut or cooking oil
1 tsp. garlic powder
1 tsp. ginger powder
1 cup carrots
1 boneless, skinless chicken breast, cut into thin strips
3/4 lb. linguine, cooked
1 tbsp. brown sugar
1 tbsp. cider vinegar
2 cups bean sprouts
Chopped peanuts for topping
Directions:
Mix peanut butter, soy sauce, chili paste and water together until smooth. Set aside.
Heat pan or wok over medium heat, then add oil.
Once hot, stir in ginger and garlic and cook for one minute.
Add carrots and chicken to stir-fry for about three minutes.
Add noodles. Stir, and continue to cook.
Add peanut/chili sauce, brown sugar and cider vinegar. Stir to coat.
Serve with bean spouts and top with chopped peanuts.
Note: In my paranormal romantic suspense COMPETITORS!, both Vivianne and Max enjoy Chicken Pad Thai. Try this different version of this classic dish from Thailand and see if you don’t fall in love with it, too!
Susanne Marie Knight
www.susanneknight.com
Timeless Brunch or Ham and Egg Casserole
Ingredients:
10 slices white bread, decrusted and cut into cubes
3 cup cubed ham
3 cup milk
1 cup Velvida Cheese
1/2 cup onion, chopped
3/4 tsp. dry mustard
1 cup cheddar cheese, shredded
Pinch pepper
1/2 tsp. salt
Directions:
Preheat oven to 325 degrees.
Mix ingredients together, then pour into greased 9x13 in. pan.
Refrigerate.
Bake for one hour until firm.
Note: In my 5 star, PEARL award nominee time-travel Regency TIMELESS DECEPTION, Alaina often breakfasted on ham and eggs. Here is a delicious recipe that includes just about everything you need for a hearty morning meal.
Susanne Marie Knight
www.susanneknight.com
Fowl Indigestion or Roast Cornish Hens
Ingredients:
2 Rock Cornish Game hens
2 tbsp. butter, melted
1 pkg. (6 oz.) wild rice mix
1/4 cup honey
2 tbsp. orange juice
1/4 cup barbecue sauce
1 tsp. salt
Directions:
Prepare rice as directed.
Rinse birds and pat dry.
Sprinkle cavity with 1/2 tsp. salt and stuff loosely 3/4 full with rice.
Tie legs together and place in roasting pan.
Brush with butter and roast at 400 degrees for 30 minutes.
Combine honey, juice, and sauce.
Baste every 5 minutes for 15 to 20 more minutes.
When done, place birds on platter, untie legs and surround with remaining rice.
Note: In my five-star time-travel Regency LORD DARVER’S MATCH, Hillary fears her strange predicament is really just a nightmare: indigestion caused by a Cornish hen dinner. Not to worry; this delicious recipe is too tasty to give you anything but a full belly!
Cheyenne McCray
www.cheyennemccray.com
Sour Cream Chicken Enchiladas
Sauce Ingredients:
2 cans cream of chicken soup
1/2 cup sour cream
1 or 2 cans diced peeled green chilis
1/2 tsp. salt
Combine and heat until sauce is smooth.
Enchilada Ingredients:
1 dozen corn tortillas
2 cups grated cheese
1 can white meat chicken
1 cup chopped olives (optional)
1/2 cup chopped onions (optional)
Directions:
Dip corn tortillas into hot oil. (Dab off excess oil with a paper towel) Put cheese, onions, olives, and chicken in a tortilla and roll. Place in a 13" x 9" pan. Continue until all tortillas have been filled. Pour sauce over the top. Bake 325 degrees for 25 minutes. Makes great re-heated leftovers. Even better the second time!
Tonya Ramagos
www.tonyaramagos.com
Balsamic Chicken
Serves 6
Ingredients:
6 boneless, skinless chicken breast halves
1 1/2 tsp. fresh rosemary leaves, minced, or 1/2 tsp. dried
2 cloves garlic, minced
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
2 tbsp. extra-virgin olive oil
4-6 tbsp. white wine (optional)
1/4 cup balsamic vinegar
Directions:
Rinse the chicken and pat dry. Combine the rosemary, garlic, pepper, and salt in a small bowl and mix well. Place the chicken in a large bowl. Drizzle with the oil, and rub with the spice mixture. Cover and refrigerate overnight.
Preheat the oven to 450 degrees. Spray a heavy roasting pan or iron skillet with cooking spray. Place the chicken in the pan and bake for 10 minutes. Turn the chicken over. If the drippings begin to stick to the pan, stir in 3-4 tablespoons water or white wine (if using).
Bake about 10 minutes or until a thermometer inserted in the thickest portion registers 160 degrees and the juices run clear. If the pan is dry, stir in another 1-2 tablespoons of water or white wine to loosen the drippings. Drizzle the vinegar over the chicken in the pan.
Transfer the chicken to plates. Stir the liquid in the pan and drizzle over the chicken.
Janice Maynard
www.janicemaynard.com
Lasagna For Picky Eaters
Ingredients & Directions:
Brown one pound of ground beef and drain well. Salt with a bit of garlic salt, regular salt, and pepper. Add one can of tomato paste and one can of tomato sauce and two paste cans of water. Mix well. Cook 6 ounces of Ronco wide egg noodles (or equivalent) according to directions—drain. In baking dish (I use my 9 1/2 inch square white Pyrex one) put half of the meat sauce, all of the noodles spread evenly, 12 ounces of cottage cheese spread in a thin layer, and one 8 ounce package of sliced Swiss cheese placed over all... add the rest of the meat sauce. Cover the top with a generous covering of parmesan cheese. I put enough that I can no longer see the meat sauce.
Bake uncovered one hour at 350 degrees. Sometimes this will bubble over a tiny bit, so you might want to put the dish on a layer of foil to protect your oven. This lasagna is especially good the second day as leftovers... if there is any left!
Toni Leland
www.tonileland.com
Deadline Crockpot Chicken
Serves 6
Prep Time: 5 hrs
Ingredients:
4 lbs. whole fryer chicken
2 tbsp. Grill Mate Citrus Garlic Seasoning (or other flavor)
Directions:
Rinse the chicken and set into the crockpot tail first; adjust chicken so that breast is not touching the sides of the pot.
Sprinkle the seasoning over and cover. Do not add liquid.
Cook on high for 1 hour, then turn to low and cook for 3-4 more hours.
