Saturday, April 30, 2011

"Chicken" Fried Dinner Patties

I got this recipe from an old ward we were in. I really wish I remembered the name of the woman who gave it to me. Maybe I'll be able to find a note around here somewhere. Anyway, this is a pretty good recipe for using up food storage items. It's also pretty tasty. I will say that I didn't think it tasted much like chicken, but for oats, I imagine it's about as close as I could get!

I will also say that I liked this recipe a little different from the way outlined here, so I'll give the directions to make the patties and then I'll tell you the alternate directions to make a "chicken" fried dinner.

"Chicken Fried" Dinner Patties
Servings: Approx. six "chicken" patties

3/4 c. finely chopped onion
1 small clove garlic, mince
3/4 c. quick oats
2 large eggs
1 1/2 tsp. Montreal steak seasoning
1/2 tsp. ground sage

1/2 can cream of mushroom soup
1/4 c. milk or yogurt
1/8 to 1/4 tsp. garlic salt

For frying:
3 Tbsp. oil

1/2 can cream of mushroom soup
1 cup milk
1 packet chicken gravy mix or some other form of gravy mix.

Mix finely chopped onions, garlic, quick oats, eggs, seasonings. In large fry-pan, heat oil on medium high. Using a large spoon place a large spoonful of mixture at a time into hot oil and smooth mixture with back of spoon to create a patty. You could also your hands to try to create a patty before putting the mixture into the pan. This is kind of messy and sometimes the patties won't hold together very well {this is where I found my alternate method helpful}.
Brown well on both sides, turning only once {the more often you turn them, the more likely they are to fall apart}. Patties will be lightweight at this point.
Turn heat to lowest simmer. Mix soup, milk or yogurt and garlic salt in a medium sized bowl; spoon over patties, turning to coat both sides. Cover and simmer 30 to 40 minutes until all liquid is absorbed. {Carefully turn patties a time or two while they are simmering/absorbing liquids.}
Serve with rice or pasta and gravy.

Combine the soup, milk, and chicken gravy mix together. Bring to a boil in a medium sauce pan then turn down heat and simmer for 10-15 minutes, or until thickened. If the gravy doesn't thicken enough, add about a tablespoon of flour and mix until fully incorporated.

Alternate Cooking Method:
Place the entire oat mixture into the pan with hot oil. Cook as if browning ground beef, just not quite as long. It only takes a couple of minutes. Then add the sauce to it and simmer for 30 minutes, stirring occasionally. While the oat/sauce mixture is simmering, make some rice. When both the rice and the "chicken" fried dinner are finished, combine them together and top with gravy. 

Monday, April 4, 2011

Hash Brown & Pepper Jack Quiche

The first exposure I had to quiche was this recipe. I actually hadn't had the "real" quiche, you know, with a pie crust, for several years after trying this recipe. Now, don't get me wrong, I actually really like "real" quiche, but I love this recipe using hash browned potatoes as the crust instead. Sooo yummy. This is a recipe my husband's family makes and we all love it!

Hash Brown and Pepper Jack Quiche
Recipe from Olive Harwood

20 oz frozen hash brown potatoes, thawed
1 cup shredded pepper jack cheese
1 cup shredded Swiss cheese
1 cup diced ham
4 eggs
1/2 cup milk
1/4 tsp salt

Press the hash browns into a well greased pie tin or round cake pan. Bake for 20-25 minutes at 425 degrees.
Put the cheeses and the ham on top of the potatoes.
In a small bowl, mix the eggs, milk and salt together. Pour over the rest and bake for 25-30 minutes at 425 degrees. It is done when a knife inserted half way from the edge to the center comes out mostly clean. Let stand for a few minutes and serve.
We like to eat this with fruit. Mmmm. :)

Saturday, April 2, 2011

Country Potatoes

Many in my church call these "funeral potatoes". I guess it's because this is an easy, quick meal to take to a funeral. However, regardless of what you call these potatoes, they are scrumptious! One of my favorite ways to prepare potatoes. The corn flakes on top do make it hard to store these but I have found that if I need to store leftovers in the refrigerator that I just add some extra corn flakes right before reheating and then I don't have to worry about losing that crunch that comes from the flakes.

Country Potatoes
Recipe from Diane Bingham
6 potatoes, baked and cooked, peeled and shredded
1 can cream of chicken soup
1/3 cup chopped onion
1/4 cup melted butter
1 cup sour cream
1 cup cheddar cheese, shredded
1 cup crushed corn flakes

Mix the chicken soup, chopped onion, butter and sour cream together until creamy. Add the potatoes and cheese and stir until well incorporated. Put in a well greased 9x13 baking pan. Top with the crushed corn flakes. Bake at 350 degrees for 45 minutes or until the inside is warm. Serve topped with extra cheese and sour cream.



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