 Chef
John D Lyons Weekly Recipes
  
Chow Meain Cassarole
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---------- Recipe via Meal-Master (tm) v8.06
Title: Chow Mein Casserole
Categories: Main dish
Yield: 4 servings
1 lb Hamburger 3/4 c Celery; chopped
3/4 c Onion; chopped 1 1/4 c Boiling water
1/2 c Uncooked rice 1/2 ts Salt
1 ea Can chicken and rice soup 4 oz Mushrooms
1 tb Brown sugar 2 ts Soy sauce
1 ts Butter or margarine 1 1/2 c Chow mein noodles
Cook and stir hamburger, celery and onion until hamburger is light brown,
then drain. Pour water on rice and add salt in greased 2qt casserole. Stir
in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and
cook in 350f oven for 30 min; stir. Cook uncovered for 30 min longer. Stir
in noodles, serve immediately.
Note: Water chestnuts or bamboo shoots may be added if desired.
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Title: Cajun Meat Loaf
Categories: Cajun, Main dish, Meats
Yield: 6 servings
-------------------------------SEASONING MIX-------------------------------
2 ea Whole bay leaves 1 ts Salt
1 ts Ground cayenne pepper 1 ts Black pepper
1/2 ts White pepper 1/2 ts Ground cumin
1/2 ts Ground nutmeg
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Chef John's Mild Chili
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Title: Chef John's Mild Chili
Categories: Meats
Yield: 30 servings
2 ga No 10 Cans Dark Kedny Beans 6 tb Brown Sugar
2 x Large Gteen Peppers 1 pk Chili Powder (Mecormics)
5 lb Hambugar x Sevral dashes of Tabasco
4 Medium Size Onions x Salt and pepper to taste
4 oz 12 oz cans of tomato juice
First start browning hambugar,In a seprate skilet saute onions and green
peppers with a little butter or margine make sure the pan is coverd
with a lead.Cook until tender or the onions look trasparnt.Put the
hambugar in a large cooker,add onions and green peppers.
And last add the Tomato juice then stir mixing the ingretents.
Start heating until hot then add the Brown sugar.this takes the tartness
out of the tomato juice.Be carful not to geet it to sweet tasting as you
go along.Be very carful with the tabasco not everone likes it real hot.
You could skip this altogether and let them put a little in their
serving.Personaly i like it hot.This recipe is for Restraunt,but can
be cut down for home use. Update 1993 Chef J.D. Lyons Jr. Chef John.
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---------- Recipe via Meal-Master (tm) v8.06
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Mary Lyons
Linquini Salid
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--------- Recipe via Meal-Master (tm) v8.06
Title: LINQUINI SALAD
Categories: Salads
Yield: 8 servings
1 lb Package linquini noodles 1 lb Tomato chopped well
1 lb Chopped onion 1 lb Chopped green pepper
1/2 pt Salad seasoning 1 pk Itlian salad dressing
1 ea
Cook noodles as on pkg. and drain add tomato,onion,green pepper to noodles
mix very well. add 1/4 jar of salad dressing and 1/2 jar of itilian
dressing mix well and refrigate overnight. just before serving add another
1/4 of salad seasoning and rest of itilian dressing. add salt and pepper
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---------- Recipe via Meal-Master (tm) v8.06
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Scrambled Eggs Benedict
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---------- Recipe via Meal-Master (tm) v8.06
Title: Scrambled Eggs Benedict
Categories: Main dish
Yield: 4 servings
1 pk Hollandaise Sauce Mix * 8 ea Thin Slices Canadian Bacon
4 ea Large Eggs 1/4 c Milk
2 tb Chopped Green Peppers (Opt.) 1/8 ts Salt
1 ea Dash Pepper 2 ea English Muffins, Split
* Sauce packet should weigh 1 1/4 ounces.
Mix sauce as directed on package in 2-cup glass measure. Microwave
uncovered on high (100%), 1 minute; stir. Microwave until mixture boils
and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and
microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2
minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and
pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and
microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place
muffins, cut sides up on serving plate. Top each with bacon slices and
large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on
high (100%) until hot, 1 to 1 1/2 minutes. NOTE:
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Pepper Steak Strip
Main Dish
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---------- Recipe via Meal-Master (tm) v8.06
Title: Pepper Steak Strips
Categories: Main dish, Meats
Yield: 5 servings
1 ea Env. Meat Marinade * 1 lb Round Steak **
1 ea Med. Onion, Chopped 2 tb Butter Or Margarine
1 ts Bottled Brown Boquet Sauce 8 oz (1 can) Stewed Tomatoes
1/2 ts Dried Thyme Leaves 2 tb Unbleached Flour
1/4 c Red Wine Or Water 1 ea Med Green Pepper ***
8 oz (1 Can) Mushrooms **** 3 c Hot Cooked Rice
* Envelope of Meat Marinade From Store should weigh about .8 ozs. **
Steak should be cut into strips, about 1/8-inch thick and about *** Green
Pepper should be seeded and cut into strips. **** Mushrooms should be stems
and pieces, and should be drained.
Prepare marinade as diredcted on envelope. Marinate beef as directed on
envelope; drain well. Cover and microwave onion and margarine in 2-qt
casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and
thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on
medium (50%) 10 minutes. Shake flour and wine in tightly covered container.
Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce.
Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot
Rice.
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---------- Recipe via Meal-Master (tm) v8.06
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