RECIPES

COYOTE GULCH TACOS 

     - Recipe Created by Shelle

(2-4 Servings) - 29 May 2017

0.75   Lb     Top Sirloin Steak (about 2 small ones)

1     tsp   Olive oil

1     Tbsp  Onion flakes

1       tsp    Beef bouillon paste

¼      cup    water

1     pkg    Small Corn Street Tacos (Mission)

1     ~       Cheese Shredded

½      ~       Onion (thinly sliced into rings)

1     ~       Lettuce (thinly shredded)

1     ~       Ketchup

1     ~       Onion salt

1     ~       Garlic salt

1     ~       Salt and Pepper

½     cup     Pinto or black beans (cooked soft and tender)

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DIRECTIONS: slice the steak into small thin strips and sear in olive oil. Add ¼ cup of water, bouillon paste and onion flakes and simmer until the meat is tender. Lightly season with salt and pepper, onion and garlic salt. Sauté the onion rings in a little butter until soft and tender. Lightly fry the corn tacos in a little olive oil. Flip the taco over and sprinkle cheese over top so that it melts while the other side is browning.

Put a little steak, sautéed onion, lettuce, a few beans and ketchup on the warmed, cheese-covered taco shell, pinch the sides together and enjoy! If you added a little kiwi/mango salsa this would be “to die for”!       

CARROT COOKIES

     -From Shelle's Mom

(Makes 3 dozen cookies)

1 cup shortening

3/4 cup sugar

2 eggs

1 to 2 Tbsp milk

1 teas vanilla

1 cup cooked mashed carrots

2 cups flour

2 tea baking powder

1/2 tea salt

FROSTING

2 Tbsp butter

1 pinch salt

1 tea orange extract

3 Tbsp juice from an orange

1 1/2 cup powdered sugar

1 tea orange zest (grated orange rind)

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Directions

Cream shortening and sugar. Add eggs and beat well. Add vanilla. Shift flour, baking powder and salt together. Add the milk, carrots and flour a little at a time. The mixture should not be too dry or stiff but should be soft and hold up well on the cookie sheet. Drop by small spoonfulls on to a cookie sheet sprayed with a cooking spray. Bake for 350° for 15 minutes until cookies are slightly brown on the bottom. Frost after the cookies have cooled.

FRUNOLA 

          - Highland Inn/San Juan Island modified by Shelle

(4-6 Servings)

1-2     ~        Apples (Pink Crisp, Gala) shredded

1        can    Apple Juice 6oz

1        cup    Yogurt (vanilla, strawberry, blueberry….)

½-1    cup    Granola (Quaker, Costco….)

1        ~        Banana (sliced)

1        cup    Berries (Strawberries, blueberries, raspberries…)

4-6     ~        Baking ramekins

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DIRECTIONS:

Peel and grate apples and place in a glass dish.  Add just enough apple juice to the shredded apples to keep them from drying out.  Sprinkle with sugar and cinnamon to taste, cover and microwave until the apples are tender (about 4-5 minutes).  Divide the apples equally among the ramekins.   Add yogurt (2-3 tablespoons), sprinkle with granola (2 tablespoons) and top with the fresh fruit.  At the Highland Inn, this was served with 7-grain French toast, a dollop of whip cream, powdered sugar and fig syrup.

Note:  The apples can be cooked individually in the ramekins but be careful not to add too much apple juice.  Cool the ramekins before adding the yogurt and fruit.      

GOULASH in 20 minutes!       

          -Recipe created by Shelle

(4-6 servings)

1        lb       Hamburger

1        cup    Frozen corn

1        can    Tomato Soup

1        can    Cream of Chicken Soup

1/2    cup    Milk

1/4    cup    Ketchup

1/2    cup    Dry macaroni        

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DIRECTIONS:

Boil 1/2 cup dry macaroni in 2-3 cups of water (add a teaspoon of butter) and stir for 3 minutes.  Put a lid on and let it sit or simmer slightly for 15 minutes.  Brown hamburger in a skillet, salt and pepper.  (You can add onions and celery if you have them) Add the soups, milk and ketchup.  Drain the corn and drain the macaroni.  Add them to the mixture and simmer until everything is warm and bubbly.  Serve with toast and jam!

HOMEMADE CHICKEN ALA KING  

          -Recipe created by Shelle

(8-10 servings)

3          ~          chicken breasts with ribs

2          cups     water

1          Tbsp     dried chopped onion

1          can       chicken broth

2          tsp       powdered bouillon or chicken paste

3/4       cup       celery (diced)

1/4       cup       carrots (shredded or diced)       

1          can       canned milk (up to 12 oz)

2          cups     milk

3          Tbsp     flour

1          ~          fresh cracked pepper to taste

1/2       tsp       onion salt

1/4       tsp       garlic salt

            ~          Salt to taste

3/4       cup       frozen peas

1          Tbsp     bottled pimento for color

2          can       refrigerated jumbo buttermilk biscuits

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DIRECTIONS: In a large sauce pan boil chicken breasts in two cups of water and dried onion for 25 minutes.  Reserve chicken stock.  Cut the meat from the bone and chop into bite-size pieces.  (Cooking the meat on the bone gives the meat a better flavor and keeps it from tasting too dry.)  Add the canned broth and powdered bouillon to the reserved chicken stock and bring to a boil.  Add diced celery, carrots and simmer until tender crisp.  Add canned milk.  Shake flour and 2 cups of milk until no lumps remain.  Add to simmering mixture and thicken then season with pepper, onion salt, garlic salt and regular salt.  Other fresh herbs can be added like parsley, etc.  Add chicken and pimento.  Add frozen peas at the very end so that the peas do not overcook.  Serve over prepared jumbo biscuits.  Serve with tossed salad and crisp vegetables.

Quick Method:  Substitute left-over Costco Chicken for the fresh chicken breasts.

ORIENTAL CHICKEN WRAP

      -Recipe created by Shelle    

(6 Servings) 6/42 = 7 points per serving

3          ~          Chicken Breast (boneless) (3 pt per 3oz)

1          can       Chicken Broth (14.5 oz) (reserve 1/3 cup) (0)

1/2       cup       Long Grain White Rice (1.25 pt per ¼ cup)

1          cup       Water

¼          tsp       Salt

1          Large    Tomato (diced) (0)

1          cup       Cheese (finely shredded) (1.5 pt per 1 ½ Tbsp)

1          can       Crushed Pineapple (4 oz) (0)

1          cup       Lettuce (shredded) (0)

1          pkg       Flour Tortillas Costco (4 pt per tortilla

)

Oriental Sauce

½          cup       Brown Sugar (packed) (1.6 pt per serving)

1 ½       Tbsp     Cornstarch(0)

1/3       cup       Cider Vinegar(0)

1/3       cup       Pineapple Juice(0)

1/3       cup       Chicken Broth(0)

1          Tbsp     Soy Sauce(0)

¼          tsp       Garlic Powder(0)

Total Weight Watchers (New)  11.35 points per Serving              

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DIRECTIONS:  Cube or thinly slice fresh chicken.  Add a little olive oil or cooking oil in a skillet and lightly brown the chicken.  Reserve 1/3 cup of Chicken Broth for use in the Oriental Sauce and add remaining broth to the chicken.  Simmer while preparing the rice.  Add ½ cup long grain white rice to 1 cup of water and ¼ tsp salt.  Cover with plastic wrap and cook in the microwave 5 minutes on high, 12 minutes on medium low and 3 minutes on high.  Prepare tomato, cheese, pineapple, and lettuce.  Prepare the Oriental Sauce by adding all of the ingredients in a microwave-safe bowl.  Mix thoroughly with a wire whisk and microwave on high for one minute –   Mix again and cook until slightly thickened.  To serve – warm a tortilla in the microwave or in a pan with a little olive oil added.  Fill the tortilla with chicken (use a slotted spoon).  Add rice and top with cheese, pineapple, tomato, lettuce and Oriental Sauce.  Wrap or leave open face.  Compliment with chips and salsa.   Optional vegetables would be celery, green pepper, chopped pimiento etc.          

MEAT LOAF MINIATURES

            -Taste of Home Magazine

(8 servings)

1          cup      ketchup

4          Tbsp    brown sugar

1          teas      ground mustard

2          ~          eggs

4          teas      Worcestershire Sauce

3          cups     Crispix Cereal (slightly crushed)

                        or use comparable corn and rice cereals

1          teas      onion powder

½         teas      seasoned salt

½         teas      garlic powder

½         teas      pepper

3          lbs       lean ground beef

DIRECTIONS:  Combine ketchup, brown sugar and mustard.  Remove ½ cup for topping;  set aside.  Add eggs, Worcestershire sauce, cereal and seasonings to remaining ketchup mixture;  mix well.  Let stand for 5 minutes.  Crumble beef over cereal mixture and mix well.  Press meat mixture into 18 muffin cups (about 1/3 cup each.  Bake at 375◦ for 18-20 minutes.  Drizzle with reserved ketchup mixture.  Bake 10 minutes longer.  Serve with a side of applesauce, rolls, tossed salad, a warm vegetable like peas or corn