Spaghetti Sauce

Beth Dineen Engel

  • 1 lb. hamburger
  • 1 lb. hot sausage
  • 1 onion (chopped)
  • 3 cloves garlic (chopped)
  • 3 cans Italian style tomato paste
  • 15 oz. tomatoes (I use home canned)
  • 1 tsp. salt
  • 1 tablespoon olive oil.

1 teaspoon each:

  • oregano
  • marjoram
  • rosemary
  • basil
  • 2 bay leaves

Cook onion and garlic in oil until onion is clear. Add meat and brown. Add all other ingredients and bring to a boil. Simmer on low for two hours. If you are going to be gone simmer in slow cooker. This makes a lot of sauce for more than two people so I freeze half. Cook any kind of pasta and pour hot sauce on top. I use this sauce with Mozzarella cheese, parmesan cheese, fat free ricotta, and cottage cheese to make lasagna.

by Tim Dineen

Amaretto Chicken

Tim Dineen

  • 5 boneless chicken breasts
  • 3 tablespoons flour
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground pepper
  • 2 teaspoons paprika
  • 1 tablespoon vegetable oil
  • 3 tablespoons butter
  • 1 1/2 tablespoons Dijon mustard
  • 1 frozen orange juice concentrate, 6 1/4 oz
  • 1 cup amaretto

Mix the can of frozen orange juice with a half can of water. Preheat oven to 350 degrees. Combine flour, salt, pepper, paprika and garlic salt. Coat chicken with this mixture. Heat oil and butter in skillet and saute chicken until brown. Remove and put in casserole. To skillet, add mustard, orange juice and Amaretto. Increase heat and boil, stirring constantly, until thick. Pour sauce over chicken and bake, covered, for 45 minutes. This can be frozen and reheated later.

by Tim Dineen

Randy's Pork Chops

Marcy Dineen Medeiros

  • 1 tsp salt
  • 1 tsp Olive Oil
  • l/2 Cup Soy Sauce (mucho)
  • l tsp Garlic
  • l/2 tsp of Sugar
  • l/2 tsp of Chicken & Fish Seasoning (by Shillings)
  • 4 meaty Pork Chops (boneless preferable)

Cook at 325 -350 degrees for l hour (turn over after half hour)

by Tim Dineen

Block Party Beans

Margie Scanlon Dineen

  • 2 pounds ground beef
  • 2 cups chopped onion
  • l cup chopped celery
  • l can cream of tomato soup (undiluted)
  • l can (6 oz.) tomato paste
  • l/2 cup ketchup
  • l can (l6 oz.) green beans, drained
  • l can (17 oz.) Lima beans, drained
  • l can (l5 l/2 oz.) wax beans, drained
  • l can (l5 oz.) chili beans, undrained
  • l can (l6 oz.) pork and beans, undrained
  • l/2 cup packed brown sugar
  • 2 tabl. prepared mustard

In a large Dutch oven, brown beef over medium-high heat. Drain fat. Add onion and celery; cook until tender. Stir in soup, tomato paste and ketchup; simmer 15 -20 minutes. Spoon into a large kettle or roaster. Add all remaining ingredients; stir well. Bake, uncovered at 350 for l hour. Serves about 25!

by Tim Dineen

Beth's Quick Potato Casserole

Beth Dineen Engel

I made this up after eating potato casseroles at a local restaurant.

  • 1 bag hashbrown potatoes or diced potatoes
  • oil
  • 1 whole tomato
  • 1/2 onion
  • 1 package of polish kielbasa (I use lite) You could also use ham or sausage of your choice.
  • vegetables of choice. ( I usually use broccoli partially cooked, carrots, zucchini, or whatever I have on hand)
  • 3/4 cup cheese of choice (I have used monterey jack, cheddar, and mozzarella)

Brown kielbasa and remove from pan. Cook hashbrowns in a small bit of oil until almost done. Add all remaining ingredients and cover. Cook on medium heat until the cheese melts which is not long. I sometimes top the plate of potatoes with a fried egg depending on how much cholesterol we want that night.

by Tim Dineen

Esau's Birthright

Kathleen Dineen Kelly

Put 1½ cups lentils to soak. Next day, place lentils in large kettle & boil in 4 cups salted water. Stir occasionally

Meanwhile, lightly saute 2 cups chopped onion in butter. Place 2 tbsp. butter in pan and add ½ cup raw rice and saute 5 minutes. Add onion & rice to thickened lentils. Continue to simmer.

This recipe is reported to be the actual pottage for which Esau sold his birthright. In the Holy Land, the traditional method of serving this dish is with a layer of marinated tomatoes over the top. Marinade is made with half oil and half vinegar.

by Tim Dineen

Vegetable Parmesan Pie

Kathleen Dineen Kelly

  • 1½ cups cooked rice
  • 1 egg
  • ½ cup grated parmesan
  • ½ cup chopped onion
  • 3 tbsp butter
  • 3 tbsp flour
  • 1 cup milk
  • salt & pepper
  • 1 cup cooked carrots
  • 1 pkg chopped broccoli, cooked & drained

(any combo of veggies can be used).

Mix rice, egg, ½ cup parmesan & onion. Press into pie pan. Make white sauce with margarine, flour , milk & salt. Add cheese and stir in veggies. Pour into rice shell. Bake 35 minutes. Sometimes I add ham or chicken.

by Tim Dineen

Mandarin Salad

Colleen Gentleman Minturn

  • 1/2 cup sliced almonds
  • 3 tbsp sugar
  • 1 cup chopped celery
  • 2 whole green onions, chopped
  • 1 11oz drained mandarin oranges
  • Head green leaf lettuce
  • Head red leaf lettuce

Cook almonds and sugar over medium heat stirring constantly until light brown. Mix all dressing ingredients and chill.

Mix lettuce, celery and onion. Just before serving, add almonds and oranges. Toss with dressing.

Dressing:

  • 1/2 tsp salt
  • dash of pepper
  • 1/4 cup oil
  • 1 tbsp chopped parsley
  • 2 tbsp sugar
  • 2 tbsp white wine

I got this recipe from a gal I worked with. My son and his wife now serve it in their Victorian Tearoom here in Omaha. Everyone loves it!!

by Tim Dineen

Broccoli Bean Salad

Kate Kelly Hodsdon

  • 2 c blanched broccoli florets
  • 1 ½ c cooked or canned (drained and rinsed) cannellini beans
  • ½ c slice zucchini
  • ½ c chopped red pepper
  • 3 T chopped red onion
  • 1 ½ T olive oil
  • 1 T balsamic vinegar
  • 1 t honey mustard
  • ½ t salt
  • 1/8 t pepper

In a large bowl, toss together the broccoli, cannellini beans, zucchini, bell pepper, and onion. In a small bowl, mix the oil, vinegar, mustard, salt and pepper. Pour the dressing over the salad and toss to combine. Let stand at least 10 minutes to let the flavors meld. Serves 4-6

by Tim Dineen

Lentil Soup

Tim Dineen

  • 5 cups chicken broth
  • 1 1/2 cups lentils
  • 1 cup brown rice
  • a 32-to 35-ounce can tomatoes, chopped
  • 3 carrots, chopped
  • 1 onion, chopped
  • 1 stalk of celery, chopped
  • 3 garlic cloves, minced
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/2 cup minced fresh parsley leaves
  • 2 tablespoons cider vinegar, or to taste

In a heavy kettle combine the broth, 3 cups water, the lentils, rice, tomatoes with the reserved juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf, bring the liquid to a boil, and simmer the mixture, covered, stirring occasionally, for 45 to 55 minutes, or until the lentils and rice are tender. Stir in the parsley, the vinegar, and salt and pepper to taste and discard the bay leaf. The soup will be thick and will thicken as it stands. Thin the soup, if desired, with additional hot chicken broth or water.

by Tim Dineen

Crab Cioppino

Tim Dineen

  • 4 garlic cloves, minced
  • 1/4 cup olive oil
  • 1 medium onion, chopped fine
  • 1/2 teaspoon red pepper flakes
  • 1 green bell pepper, chopped
  • 1 tablespoon red-wine vinegar
  • 750ml bottle Red wine
  • 1 teaspoon oregano
  • 1 bay leaf
  • a 28-to 32-ounce can whole tomatoes including juice, pureed coarse
  • 1 tablespoon tomato paste
  • 1 lb fresh tomatoes, coarsely chopped
  • 2 live Dungeness crabs
  • 12 small hard-shelled clams
  • 1/2 pound medium shrimp
  • 1/2 pound sea scallops
  • 1 pound scrod or other white fish fillet, cut into 1-inch pieces
  • 2 tablespoons minced fresh parsley leaves

In a heavy kettle cook garlic in oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Add pepper flakes and bell pepper and cook, stirring, until softened. Add vinegar and boil until evaporated. Add wine, oregano, and bay leaf and simmer 15 minutes. Stir in tomato puree and tomato paste, fish stock or water and bring to a boil. Add tomatoes.

Add crabs and clams and simmer, covered, 15 to 20 minutes, transferring clams as they open to a bowl (discard unopened ones).

Transfer crabs to a cutting board and remove top shells, adding any crab liquid to soup. Halve or quarter crabs (depending on size) and reserve, with any additional liquid, in a bowl.

Add shrimp, scallops, and fish to soup and simmer, covered, 5 minutes, or until seafood is just cooked through. Stir in crabs, their liquid, and clams and sprinkle with parsley.

Serve with warm, crusty sourdough french bread.

by Tim Dineen

Taco Soup

Julie Dineen Swartz

  • 2 lb hamburger (browned)
  • 2 cans red kidney beans
  • 2 cans no bean chili
  • 1/2 lb. Velveeta Cheese ( mild or mexican)
  • 24 oz. Pace Picante Sauce
  • 1 can diced green chilis
  • 2 cups milk

Heat until mixed.

Optional toppings: onions, black olives.

Serve with corn chips.

Be careful -this makes A LOT!!!!

by Tim Dineen