ABC Recipes-Let's start all recipes with the letter M

Mandarin Chicken Salad with Peanut Flavor Dressing

from the Milwaukee Grill, Greenfield, WI

Salad:
4 chicken breast halves (about 6-oz each)
24 ounces mixed red-leaf romaine and romaine hearts, washed and sliced
1 cup sliced celery
1 to 1 1/2 cups drained canned mandarin oranges in light syrup
1/2 cup slivered or sliced almonds, roasted until fragrant
1 cup crisp rice noodles or chow mein noodles
1/4 cup sliced green onions
1 Tablespoon sesame seeds
Sliced cucumbers for garnish

Mandarin Peanut Flavor Dressing:
1 cup mayonnaise
1 1/2 Tablespoons granulated sugar
1 1/2 Tablespoons balsamic vinegar
3 Tablespoons hoisin sauce
2 1/2 teaspoons sesame oil
1 teaspoon soy sauce

(all of the above dressing ingredients, together, make a
mock peanut flavor)

Grill chicken breasts until done and slice into strips.

Just before serving, combine lettuces, tossing well in
large serving bowl. Divide greens among serving plates.
Attractively layer celery, chicken, oranges and almonds
over greens. Top with noodles and green onions.
Sprinkle sesame seeds over top of salad and garnish plate
with sliced cucumbers.

Combine all dressing ingredients and mix well. Makes 1 1/2 cups.

Serve dressing on side, about 4 ounces per main dish serving.
Refrigerate any unused dressing.

Makes 4 main dish servings or 8 to 10 side-dish servings.

Source: Milwaukee Journal Sentinel newspaper, September 17, 2003

Mashed Potato Refrigerator Rolls, 1937 recipe

1 cup mashed potatoes, fresh
2 cups milk
1/2 cup fat
2 teaspoons salt
1/4 cup granulated sugar
1 cake compressed yeast (or 1 packet active dry yeast)
1/3 cup lukewarm water
1 teaspoon baking powder
1 teaspoon soda
8 cups flour

Cook potatoes. Mash and add to the milk which has been warmed slightly. Add fat (melted), salt and sugar. Crumble yeast and add to the water. After 5 minutes add the yeast to the potato mixture. Add
the rest of the ingredients and place on a floured board. Knead 5 minutes. (The exact amount of flour cannot always be determined, but the dough should be stiff enough not to stick to the board.) 

Place the dough in a greased bowl. Grease the top of the dough to prevent a crust from forming. Cover tightly and store in  the coldest part of the refrigerator. When it it time to bake rolls, break off bits of the dough and shape into rolls. Let them rise 2 hours. Bake 10 minutes in a moderate oven. (350-F).

Source: San Jose News, Tuesday, June 1, 1937

Microwave Velveeta Polenta 

Cooking time: 12-minutes total on high (1100-watts)

Ingredients:

4 cups cold water
1 cup cornmeal
2 Tbs chicken bullion powder (or 2 cubes)
1 tsp granulated garlic powder
1 tsp onion powder
dash pepper to taste
1 egg, beaten
3 Tbs butter or margarine, melted
1/3 to 1/2 cup Velveeta cheese, cubed

1. In an 2 qt covered casserole dish, whisk together the water, cornmeal, chicken bullion powder, garlic powder, onion powder and pepper. Mix well.

2. Now whisk in the beaten egg, mix well.

3. Whisk in the melted butter, mix well.

4. Cover and microwave 4-minutes on high.

5. Whisk well, stir to bottom and mix until polenta is uniform without lumps. 

6. Stir in cubed Velveeta cheese. Mix well.

7. Cover and microwave 4-minutes more on high.

8. Whisk well, stir to bottom and mix until polenta is uniform with out lumps. 

9. Cover and microwave a final 4-minutes more on high.

10. Whisk well, stir to bottom and mix until polenta is uniform with out lumps.

11. Serve warm.

MMM Mousse Au Easy
1 c. milk
2 pkgs German Sweet Chocolate
1/2 c. sugar
1/2 c. cocoa
1 (8oz) pkg cream cheese
2 large containers Cool Whip (8oz each)
Combine in a small saucepan over medium heat the milk, chocolate, sugar, and cocoa. If you stir the sugar and cocoa together first it will dissolve more quickly. When the chocolate is melted, this mixture should be combined with the cream cheese in a large mixing bowl. Beat this well and scrape bottom and sides of bowl a few times to be sure all lumps are dissolved. When this mixture looks like rich chocolate syrup, add the cool whip; mix well. Do not over beat but scrape bottom and sides of bowl often.Place in clear glass bowl and top with chocolate shavings or put in a chocolate pie crust and keep in freezer for 1 hour before serving.

MEXICAN PORK CHOPS

OMGoodness, this is one tasty dish! My family loved this dish! It was perfect, everything was perfect about the dish! To spice the chops before browning, I used garlic salt, fresh ground peppercorn and Lawry's season salt! I also grated the colby jack instead of buying the pre-packed cheese! If you are looking for a new way to make pork chops, this is the recipe! Delicious! I also want to thank Lyn (sugartowngirl) for the rice! She sent me a very nice box with different rices in it!

6 pork chops
2 TBSP oil
1 1/2 cups water
3/4 cup uncooked long grain rice
1 (8 oz) can tomato sauce
2 1/2 TBSP taco seasoning
1 medium green pepper, chopped (I used red bell pepper)
1 cup shredded cheese (I used colby jack)

Brown pork chops in large skillet with oil. Sprinkle with salt and pepper.

Combine water, rice, tomato sauce and taco seasoning in a greased 9 x 13 baking pan; mix well. Arrange browned chops over rice mixture and top with green pepper.

Cover and bake at 350 for 1 hour. Sprinkle with cheese and continue baking uncovered 15 minutes.

Link to recipe on Heidi's blog:

http://tried-and-truecookingwithheidi.blogspot.com/2010/02/mexican-pork-chops.html

When we visit Myrtle Beach, South Carolina, our first stop is Mr. Sub which is located right on the beach and we have never found any other sub shop like this anywhere! We stop at Mr. Sub even before checking into the condo! When I googled Mr. Sub, there were several in different states but they were all different! My DH likes #10 and I like #9, I decided to make a sub with a little of both on one sub! The sub I made was crazy good but nothing compares to the original which is baked in a stone oven!

Makes 4 subs

Mr. Sub Italian #9

16 thin slices fresh deli Pepperoni, larger size
16 thin slices fresh deli Hot Capicola, can use original for less spice
16 thin slices fresh deli Genoa
12 slices bacon, fried and drained
1-1/2 cups shredded provolone cheese
3/4 cups shredded lettuce
1 small onion, thinly diced
1 large tomato, sliced
24 banana pepper ring slices
1/2 stick of butter
1 Tbls. minced garlic, from a jar
Mayo, enough to spread on hoagie buns
Zesty Italian salad dressing, enough to drizzle on each sub
4 hoagie buns, I used Asiago Cheese hoagie buns

Preheat toaster oven.

Combine butter and garlic and melt in microwave oven, 1-1/2 minutes or so. When melted, brush mixture on the bottom of hoagie buns and the tops.

Layer the deli meats on the bottom half of bun, then the cheese, bacon and then onion.

Place in toaster oven open faced with top bun facing upwards. Toast until cheese is melted.

Remove from oven and spread mayo, drizzle Italian dressing, add tomato, banana peppers and lettuce.

Serve with pickles and chips.

Mini Pudding Pies

If you are looking for an easy dessert this is the one and they are cute as well!

You can use any flavor of pudding that you like and the Keebler Mini Ready Graham Crusts are perfect for these little pies! My mom even uses the sugar free/fat free pudding and they are just as good!

I made Chocolate Fudge and Pistachio Instant Pudding this time and they are delicious!

So pick your flavor and make some Mini pudding pies!

1 (1.4 ounce) box instant pudding, flavor of your choice
2 cups cold milk
1 (6 count) mini graham cracker pie crusts
Whipped topping

In a mixing bowl, add pudding mix and milk. Whisk or use a mixer and mix until thickened. Put into freezer for 4-5 minutes to chill.

Pour pudding into mini pie crusts and add a dollop of whipped cream.

Serve.

Mini Chicken Pot Pies

Paige (jellybeans_NC) posted this recipe which led me to an awesome blog, The Country Cook! I've never made pot pies before because I am dough challenged but I can make a mean canned biscuit!  :)

These little babies were delicious and my family loved them! I made 2 cups of chicken and used Grands Butter Tastin' biscuits, cut them in 1/2 and then put them in the muffin tins and they worked perfect! That made 16 mini pot pies for us, a family of 5!

1 (7.5 oz.) tube refrigerated biscuits
1 cup cooked chicken, diced (I used 2 cups)
1 (10.75 oz.) can Cream of Chicken Soup
2/3 cup cheddar cheese, shredded
1/2 cup frozen peas & carrots (optional)
Lawry's Seasoned Salt & cracked black pepper (this is what I seasoned the chicken with while cooking)

Preheat oven to 350F degrees.

Spray 10 muffin cups with nonstick vegetable spray. Place a biscuit in each muffin cup; press down and 1/4 of the way up the sides.

In a bowl, combine remaining ingredients; stir until well blended. (I cooked it all together for 15 minutes)

Spoon chicken mixture into biscuit cups, filling about 3/4 full.

Bake for about 15 minutes (until bubbly and biscuits are golden).

Makes 4 to 5 servings (2 pot pies each).