Thursday, October 11, 2012

Day #11 Recipes I Enjoy

Dana's Special Fried Rice (from Dana Meeker Thornhill, via Becky Meeker)
2 eggs
5 T peanut oil
1 bunch green onions, chopped
4 c cooked rice
Chicken or beef pieces marinated in soy sauce
Chopped veggies: green pepper, mushrooms, carrots, snow peas, broccoli, water chestnuts, onions, bean sprouts [any combo, finely chop]
Sauce: 1/4 c chicken broth
3 T soy sauce
1/2 tsp cayenne pepper
1 tsp LaChoy brown gravy sauce (I used a different brand & it was fine)

Cook beaten eggs in peanut oil, separating into small pieces while cooking. Remove. Stir fry meat and remove. Stir fry veggies (carrots first as they take longest).  Add meat, green onions and rice.  Mix together, then add sauce.  Stir in eggs. Add additional soy sauce and cayenne to taste.

Shirley's Fried Rice (from Shirley Sears)
Cook some rice - I use my rice cooker, and most recipe's I've seen say to cool the rice, but I never have. In a large skillet, I fry a pound of bulk sausage and a large onion (or whatever size onion you have) chopped. When sausage is done, and onions, too, spoon out most of the fat from the sausage, and add from 3 to 5 eggs, and scramble them in the meat mixture for a while. Before they're completely cooked, start adding the cooked rice. I just put several cups of rice in, mix it up, and add more until I feel it's about the right amount, mixing after each addition. That's where it's hard to say how much to put in. As you add the rice, mix up everything (over a low heat) and then add soy sauce. Sometimes I use regular, and sometimes low sodium. It will start turning it somewhat brown. If I get too much soy sauce in it (taste it), I just add more rice. That's it.

I have also added, with the meat and onion mixture, carrots that I used a potato peeler on and have slivers of cooked carrots in it, too. This fried rice recipe is also the same mixture that I add to egg roll or spring roll wrappers, and then I deep fry them. When I make egg or spring rolls, I usually add some bean sprouts or cook a little bit of chopped cabbage with the meat mixture, too, before adding the rice and rolling them up and frying.

Easy Etouffee (courtesy of Amy Williams' fireman dad)
1 onion, chopped
1 green bell pepper, chopped
¼ c oil
1 can cream of shrimp soup
1 can cream of celery soup
1 can cream of mushroom soup
1 can rotel tomatoes
1 pound raw shrimp, peeled & deveined
Salt and pepper, Tony’s Cajun seasoning, cayenne, garlic power, onion powder (I just sprinkle these in, go lightly with the cayenne, or leave it out. It’s got a good kick with the rotel & Tony’s.)

Saute onion & pepper in oil. Add shrimp. Stir while cooking over medium heat 3-4 minutes. Add all soups & rotel & spices. Simmer on low 25 minutes or so & then serve over cooked rice.

Shrimp Fettuccini (courtesy of my former neighbor, Sharon)
½ stick butter
1 pound shrimp, peeled & deveined
1 onion
1 bunch green onions (I leave these out)
1 can cream of shrimp soup
1 can cream of mushroom soup
1 can rotel
1 pound velveeta cheese
1 box fettuccini pasta
celery salt & Tony’s seasoning
Boil pasta & pour into greased 9x13.
Saute onions in butter. Add shrimp. When they are pink add the rest of the ingredients. Heat until cheese is melted. Pour mixture over pasta & bake at 375 for 30 minutes.

Chicken Pot Pie (thanks to Sandy Hall)
2 pie crusts
2 cups cooked chopped chicken
1/2c milk
2 cans cream of potato soup
1 can veg-all (drained & rinsed) 
1/4 tsp pepper

Stir together all ingredients (except pie crusts). Pour into crust. Top w the other. Bake at 375 for 1 hour. I cover the edges with foil for first 45 min.

I just tried Pioneer Woman's Twice Baked Potatoes recipe and they were delicious and have done well in the freezer also.  I used half the amount of butter it calls for and they were fine. Here's the link.



  1. Yum!!! Need these and will get my Mary Margaret to write them onto index cards. I love to see her writing when I open my new favorites cook book ~ so much fun to capture something I treasure.

  2. hey friend! i needed my mom's fried rice recipe for something at the boy's school, so i asked her for it and she sent me to your blog. ha! so i am here copying my mom's recipe. thanks! smile. have a happy monday!! angie