Family Reunion Archives - Page 11 of 19 - Tim & Victor's Totally Joyous Recipes

Rice with Chicken

Margie Scanlon Dineen

2 C Uncle Ben’s rice
2 cans onion soup
2 cans cream of mushroom soup
1 chicken, cut up

Place the uncooked rice at the bottom of a large casserole dish. Add the onion soup. Place chicken on top of the soup. Pour the cream of chicken soup over the top. Bake at 350 for 1-1/2 to 2 hours, uncovered. Serves 4-6.

Appetizers

Ricotta Stuffed Chicken Breasts

Debbie Barnett Dineen

2 C ricotta cheese
1-10 oz, package chopped spinach, thawed, drained, and squeezed dry
1 egg
1/2 C grated Parmesan cheese
1/2 C grated Swiss cheese
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
6-8 chicken breasts, boned, but skins intact

Combine all ingredients except chicken. Carefully pound chicken breasts. Separate skin from chicken and stuff with cheese mixture. Secure with toothpick. Dot with butter. Bake with skin side up at 350 for about 45-50 minutes. Baste 2-3 times while baking.

Sonora Chicken Casserole

Margie Scanlon Dineen

4 whole chicken breasts
1 can cream of mushroom soup
1 can cream of chicken soup
1 can (15 oz.) chili without beans
1 can (7-1/2 oz.) salsa
1/2 C milk
1 large onion, chopped
1/2 lb. cheddar cheese, shredded
1/2 lb. jack cheese, shredded
12 corn tortillas

Wrap chicken breasts individually in foil. Place on cookie sheet and bake for 1 hour at 350. When cool, slip meat off the bones and cut in 1 inch pieces.

Mix together soups, chili, salsa, milk, and onion. Tear tortillas into small pieces.

Put half of the chicken on the bottom of a large casserole dish. Top with half of the tortillas, half of the soup-chili mixture, and half of the cheese. Repeat layering, ending with cheese.

To bake immediately, bake at 350 for 45 minutes. If you freeze, bake 90 minutes at 350. Check the middle of the casserole before serving. When done, let stand for 10 minutes before serving.

Jalapeño Pumpkin Soup

Dick Kelly, the Leprechauno

(A Real Adventure)

2 tbsp butter or margarine
1 small white onion
2-4 (4 for the more adventurous) jalapeno chilies (for those North of the Rio Grande, use only 1/2 of one, seeded)
1 tsp white pepper
1-1/2 tsp curry powder
1 large (about 10 oz.) russet potato, peeled and chopped
Carrots (choose your own amount)
1/3 C chopped parsley
4 C regular strength chicken broth
1-16 oz. can pumpkin
1/4 C dry sherry (preferably California sherry)

Melt butter in a 4 to 5 quart pan over medium high heat. Add onion, chilies, pepper, and curry powder. Stir until onion is limp. Add potato, carrots, parsley, and two cups broth. Bring to a boil on high heat. Cover and simmer until vegetables are very tender when pierced with a fork, about 20 minutes.

In a blender or food processor, puree vegetable mixture. Return mixture to pan. Stir in pumpkin, remaining broth, and sherry. If made ahead, cover and chill up to three days. Stir over medium heat until hot.

Makes four servings, 1-3/4 cups each. Serve with French bread, a nice white wine, a tossed green salad. Sabroso.

Cheese Frenchee

Patty Dineen Reynolds

6 slices sandwich bread
6 slices American cheese
Mayonnaise
1 egg, well beaten
1/2 C milk
3/4 C flour
1/2 tsp salt
Corn flakes, crushed finely
Oil for deep frying

Prepare three sandwiches, using mayonnaise as desired. Cut off crusts off sandwiches and slice diagonally into quarters.

Beat together egg, milk, flour, and salt. Dip sandwiches into batter and roll in crushed cornflakes. Freeze. When ready to prepare, deep fry frozen sandwiches until golden brown.

Goulash Soup for 8 or 80

Kathleen Dineen Kelly

Bacon	1/4 lb	2 lb
Onions	1	5 lbs
Garlic	1 clove	10 cloves
Tomatoes (canned)	1 large	3 large
Potatoes	2 large	7 lbs
Lemons	1/4	2
Stew Beef	1 lb	8 lbs
Frankfurters	3	2 lbs
Beef Stock	1 1/2 qts	20 qts
Paprika	1 tsp	2 tbsp
Marjoram	pinch	2 tsp
Salt and Pepper to taste

Dice bacon. Chop onions. Crush garlic. Peel and dice potatoes. Juice lemon and grate rind. Cut stew beef into small chunks. Slice frankfurters. Saute onion and bacon in large pot until onions are golden. Stir in paprika and spices. Cook for 1 minute. Add beef stock (or water and bouillon cubes), beef, and tomatoes. Simmer for 20 minutes. Add potatoes. Simmer until potatoes and beef are tender. Add frankfurters. Add lemon juice and season to taste.

Zucchini Sour Cream Soup

Rita Dineen Roberts

1-1/2 lbs. chopped zucchini
1/2 C chopped onion
2 tbsp butter
5-1/2 C chicken broth or stock
1-1/4 tsp vinegar
3/4 tsp dill
4 tbsp Cream of Wheat
3/4 C sour cream

In a large saucepan, mix zucchini, onion, butter, chicken broth, vinegar, and dill. Bring to a boil. Add Cream of Wheat, stirring rapidly. Simmer slowly for 25-30 minutes. Pour into blender or food processor and process until smooth. Just before serving stir in sour cream. Serves 5.

Family Reunion Recipes

Family recipes from our first Family Reunion at Fort Robinson, Nebraska in 1986.

They run the gamut from savory to sweet – with something for everyone.

Compiled by Kate Hodsdon

Acknowledgements

Special thanks to: Margaret Dineen Prendergast for her creative artwork, Rita Dineen Nelsen for her great ideas and price comparisons, Kathleen Dineen Kelly for her help with mailings, Peter Hodsdon for his assistance at the computer, and all who contributed recipes. Your enthusiasm made this book possible.

This cookbook is dedicated to Grandma Dineen (Mother, Margaret, Gram, Naneen, Magee). Your spirit and love are always with us.

Appetizers

Breads and Rolls

Desserts

Melting Pot

Meats

Seafood and Poultry

Soups and Sandwiches

by Tim Dineen

Spicy Chicken Bites with Cucumber Dip

Victor Martorano

1 lb boneless chicken breast
1/4 cup minced onion
1 large clove garlic, minced
1 egg, lightly beaten
1/3 cup fine, dry bread crumbs
1 tsp. ground ginger
1/2 tsp salt
1/2 tsp ground red pepper
1/2 tsp ground cumin
1/2 tsp curry powder
1/4 tsp pepper
2 tsp vegetable oil
1/4 tsp. paprika
Cucumber Dip (recipe follows)

Using food processor, process half of chicken until coarsely chopped. Spoon into bowl. Continue with second half. Add onion, garlic, and egg. Stir well. Combine breadcrumbs with next 6 ingredients. Add chicken mixture and mix well. Shape into 40 1-inch balls. Place flour in bowl. Roll each ball in flour. Combine oil and paprika in skillet over medium heat. Add balls and cook about 10 minutes. Serve warm with cucumber dip.
Cucumber Dip

1 cup peeled, seeded and grated cucumber
1 cup plain, lowfat yogurt
1 teaspoon dried dill
1/2 teaspoon lemon juice.

Place cucumber on several layers of paper towels; cover with additional towels and let stand 15 minutes, pressing down occasionally. Combine cucumbers with remaining ingredients. Stir well and chill.

Appetizers

Soups and Salads

Vegetables, Starches, and Sides

Kids Recipes

by Tim Dineen

Hot Artichoke Dip

Margie Scanlon Dineen

l small can chopped green chilies
l can chopped artichokes
l cup mayonnaise
1 cup Parmesan cheese

Mix all ingredients together and bake in a 300 oven for 15 -20 minutes. The dip should be hot and bubbly. Top with paprika and serve with crackers.

I don’t remember the origin of this recipe but I believe that it originally came from Jan or Annemarie’s kitchen. This is a quick recipe and really tasty.

Appetizers

Soups and Salads

Vegetables, Starches, and Sides

Kids Recipes

by Tim Dineen

Chicken Roll-ups

Margie Scanlon Dineen

Spread:

8 oz. soft cream cheese
3 tabl. basil
3 tabl. milk

Filling:

3 tabl. lemon juice
7 chicken breasts -cooked and cut into bite size pieces
2 cups artichoke hearts -diced
l cup chopped green onions
l l/2 cup mayonnaise
l l/2 cup peanuts -coarsely chopped

Mix the first three ingredients together and spread thinly on flour tortillas. Add approx. 2 tablespoons of the filling to each tortilla. Roll the tortilla and then trim the ends off. Slice the remaining tortilla into 5-6 pieces.

This is a little bit of work but well worth it. Whenever I have brought this to parties I have always been asked for the recipe. This can be made ahead of time and just spread on the tortillas right before the party. Try it sometime and I guarantee that you’ll get great results!

Appetizers