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Baked Potato Soup
4 Large baking potatoes
2/3 cup butter/margerine(butter makes everything taste better)
2/3 cup all purpose flour
6 cups milk
3/4 teaspoon salt (I like sea salt)
4 green onions chopped and divided (optional, I dont care for the onions)
12 slices cooked bacon crumbled and divided
1 1/4 cup shredded cheddar cheese divided
1 8 ounce container sour cream ( get a large one so you can top your bowl with more : ) )
Bake potatoes and let cool. Cut in half lengthwise and scoop out pulp, or peel potatoes.discarding skins.
Melt butter in heavy saucepan over low heat; add flour stirring until smooth and cook for 1 min stirring constantly. Gradually add milk; cook over medium heat stirring constantly (this takes a while dont turn heat high to quicken process or you will scorch your milk)until mixture thickens and bubbles. Add potato pulp salt, pepper 2 tlbs onoins 1/2 cup bacon 1 cup of cheese. I use a potato masher to mash and mix ingredients or you can use a pastry cutter. Cook till thoroughly heated stir in sour cream.add extra milk for desired thickness.
Place in bowls and top with cheese sour cream bacon and onions. Goes great with yeast rolls : )
Submitted By Jeanette Lincoln
Served In Henn
2 Quart Casserole
(lid not shown)
Chicken Chinese
1 (28 oz.) can of cooked chicken & broth (or ½ c. broth and 3 c. cooked, diced chicken)
1 can cream of mushroom soup
1 can cream of chicken soup
¼ c. chopped onion
1 c. diced celery
2 c. Bok Choy, cut into 1/2 inch chunks, with leaves
1 large can Chinese Stir-fry vegetables, drained
1 c. sliced fresh mushrooms
1 can sliced water chestnuts, drained
1 (5 oz.) can chow mein noodles, divided
Combine ½ the noodles and the rest of the ingredients in a large mixing bowl. Mix well, breaking up the chicken. Place in a 9 x 13-inch casserole pan. Sprinkle the rest of the noodles on top. Bake at 325 degrees for 45 to 60 minutes until bubbly and golden brown.
Submitted By Mary McNaull
Baked and Served
In Henn 9x13 Casserole
Tomato Pie
Use a Pie Crust Of Your Choice
3 lbs. ripe tomatoes (thinly sliced)
1 8oz block of cream cheese
Fresh Basil (as much or as little as you like)
fresh ground pepper to taste
1 cup mayo
4 cups shredded cheese divided ( I used a blend of colby and cheddar)
1 cup of thinly sliced red onions
Preheat the oven 350 degrees. Bake the pie shells for 5 minutes. Stir together in a large bowl the cream cheese, 2 cups of shredded cheese, mayo, basil, and pepper. Dollop spoonfuls of cheese mixture here and there into partly baked pie shells. Top each dollop with a tomato slice, layer onions over tomatoes. Repeat the layering over each pie shell. Top each pie with one cup of cheese. Bake for about 40 minutes or until golden brown. If you have fresh chives...sprinkle the chives over with hot pie!
Submitted By Janice Weyand
Baked and Served
Wavy Pie Plate 10"
Chunky Chicken Salad
It doesn't have to be a special occasion for this yummy chicken salad & other apps to make a meal...here's the recipe for the chicken salad, which is especially good on a hot summer day!
10 oz poached chicken, cut into chunks
1 cup halved seedless grapes
1/2 cup pecans or walnuts
1/2 cup mayo
salt & pepper to taste
Mix all ingredients, spread onto croissant w/ bib lettuce & serve it on a beautiful Henn dish of course!
Variations: add desired amount of diced celery or water chestnuts & or 1/2 tsp curry powder. Also, dried cranberries or raisins are a nice addition too.
Submitted By Wendy Haslet
On a SPREAD of Henn
Mexican Steak
Steak (any steak will do also stew meat cut doesn't seem to matter)
3-4 lbs (this... is for a large family) of steak cut in to strips as for stir fry
3 lg cans tomatoe sauce
2 lg cans whole peeled tomatoes
1 lg jar salsa (to your taste)
2 packages taco seasoning
1 lg onion
flour to dredge the steak in.
Adjust amounts according to how many people are being served.
Chop onion and put in pan saute till shiny and soft.
Cut and dredge steak in flour then brown steak in the onions. When brown add taco seasoning and water (as per package instructions) let simmer about 5 min or so.
put all in a dutch oven or crockpot can also slow cook in oven in casserole at 200 for several hours. ( you have to watch it closer that way.
add tomato sauce tomatoes and salsa.( I leave tomatoes whole until hot and fat and juicy then cut into bite size piecs before serving.)
Let it all cook on a low temp for several hours the longer it cooks the more of the sesoning flavors the meat. Can cook for less time if in a hurry apx 2 hours minimum. Make rice according to package directions and serve sauce over rice sprinkle with mexican mix cheese and sour cream if you wish. Serve with bread or have served with plain salted tortilla chips
Tastes amazing served over eggs with cheese for breakfast/brunch.
can be as mild or spicy as you want. ENJOY!
Submitted By Jeanette Lincoln
On a Henn Frypan and
12" Oval Serving Bowl
In 1010 Iron Stand
Hawaiian Pork Stir Fry
1 egg
1 Tbsp. water
¼ c. flour
¼ tsp. salt
1 - 1 1/4 lb. pork loin country style rib boneless, cubed
1 Tbsp. vegetable oil
2 Tbsp. cornstarch
1 can (20 oz.) pineapple tidbits, drained and syrup reserved
3 Tbsp. vinegar
3 Tbsp. soy sauce
1 Tbsp. sugar, if using unsweetened pineapple
1 medium green pepper, or part red pepper, chopped or sliced
1 can sliced water chestnuts, drained
1 c. sliced mushrooms
1 tsp. ginger (optional)
4 servings rice
Beat the egg in a medium bowl and add the water, flour and salt. Stir until smooth. Mix in the meat cubes until coated. Heat the oil in a large skillet. Add meat and cook on medium heat until no longer pink, stirring occasionally. Cook the rice and set aside.
Blend cornstarch, reserved pineapple syrup, vinegar, soy sauce, sugar and ginger, if desired, in a medium bowl. When meat is done, add the sauce; cook slightly to thicken. Add the peppers, mushrooms and water chestnuts. Cook slowly until peppers and mushrooms are mostly done. Add the pineapple and heat through.
Serve over rice.
Submitted By Mary McNaull
Baked and Served
In Henn
Chicken Divan
1 16oz bag of broccoli florets (it says cook it I don't makes it too soggy)
1 C shredded cheddar cheese
2 cans cream of mushroom soup ( I use cream of chicken and have used broccili cheese)
1 C mayonaise
salt/pepper to taste
oil to saute chicken
2 Tlbs of lemon juice
4 boneless, skinless chicken breasts
Rice
Preheat oven to 350 ( if I make it ahead I put the dish in the cold oven so the oven and dish heat up together) Cook broccoli as per package directions. Cut up chicken into bite size pieces and saute until cooked through reserve the liquid. Can also use left over chicken and turkey( 3c. diced) in your Henn 9x13 put your broccoli first. Put chicken on top of broccoli and sprinkle 1/2 cup of cheese over chicken. In your batter bowl, combine mayonaise 2 cans of soup lemon juice and juice from chicken . Pour over chicken broccoli and cheese then top with remaing cheese ( I add more cheese) Bake 350 for 45 minutes. While baking make rice per package instructions an according to how many servings you need.
Submitted By Jeanette Lincoln
Served In Henn
Quick & Easy Hearty Vegetarian Chili
2 TBS. olive oil
1 large diced onion
4 or 5 cloves diced garlic
1 6 oz. can of tomato paste
1 28 oz. can of diced tomatoes
2 16 oz. cans of beans in chili sauce
1 can rinsed red beans
2 cups vegetable broth
2 TBS. chili powder
1 tsp. Cajun seasoning
1/2 tsp. salt & pepper
Optional: 1 12 oz. bag fully cooked, non-meat crumbles (found in freezer section, Morning Star or Boca brands) or 1 lb. cooked ground meat
Preparation:
Saute onion & garlic in olive oil for a couple of minutes at med. to high heat, add the tomato paste & cook for a couple of minutes more to cook off the bitterness. Watch this & stir frequently to prevent from sticking or burning the bottom of pan. Add the diced tomatoes & cook for 5 more more minutes. Add the 'meat crumbles', cook for 5 more minutes. Add 1/2 tsp. salt & pepper. Add vegetable broth, beans in chili sauce, red beans, chili powder & Cajun seasoning. Taste to see if you need to add more chili powder & Cajun seasoning depending on how spicy you like it.
Pour chili in Henn Bean Pot & simmer in 350' oven for 30 to 35 minutes.
Serve with chopped onions, shredded cheddar cheese & sour cream
Can be served over baked potato or elbow macaroni
Serves 6 to 8
My daughters became vegetarians a few years back & I had to re-invent alot of our recipes. This is an old recipe that we changed up the ground beef for non-meat substitute, very hearty chili, with or without the 'meat'.
I make this recipe because everyone loves it (even my husband who eats meat). It goes a long way & can be served with baked potatoes, salad, macaroni, cheese nachos...
Submitted By Cathy Brnicevic
Baked in Henn Bean Pot
Stuffing Casserole
Leftover chicken or turkey or use 2 boneless chicken breasts cut into strips
Leftover stuffing or 1 box stovetop made per box instructions (This pic was stovetop)
1 can cream of whatever you want! (chicken, celery or mushroom is what I use but have wondered about broccoli)
1/2 pound more or less shredded cheddar cheese. You can try others!
1 steamer bag of broccoli (or any veggies you love..canned froze or fresh)
And whatever seasoning you like. A bit of sea salt and pepper is good.
Start out by making the stuffing if you don't have homemade and steaming your veggies and set aside. Veggies don't have to be hot, just thawed so you omit all that moisture. Put your chicken or turkey in the bottom of your baker. Spread the creamed soup over the top. Cover with shredded cheese and then your veggies. Cover with stuffing. Bake at 375 for 60 to 75 minutes for raw meat or 350 for about 45 minutes for cooked meat. I have even boiled some spiral pasta and added that in also. You can change it up so many ways! It is an awesome way to use up leftover turkey and stuffing from Thanksgiving!
Submitted By Janet Slagle
Baked in 12" Oval Baker
ENTREES Part I