Shish-K-Bobs

this is a picture of the meat and vegetables strung on a skewer, ready for the broiler. If you crowd them a little, they will stay put when your turn them and not roll over, don’t over cook, you want them tender~

A few days ago, I put Pinto Beans on my blog and for less that $10, there were enough beans and tortillas, cantaloupe and iced tea for 6 people. (some left for the freezer too) Today I want to show you my Shish-K-Bobs. This is a great company dinner. I served them with Armenian rice, cantaloupe, homemade French bread, and for dessert, I made a cherry cobbler with ice cream. My kids come for church and dinner on Sundays, so there were five of us~My grocery bill for  this meal  was $66. (gulp) It takes sirloin steak, lamb, red and green bell peppers, mushrooms, and a few other things. Give yourself plenty of time, it takes some preparation. You can cut up the meat, vegetables, and the cantaloupe the day before, and have all of this in the refrigerator.

I got the skewers 50 years ago, If you don’t have any, go buy them. You will want at least 10. This recipe makes enough for dinner and left overs, I always cook enough so that everyone takes a plate home for supper

 It makes a wonderful meal and is something everyone looks forward to. I call this my Greek Dinner. Anyway, I hope you will try it some time if you have an unexpected windfall~

The nutty flavor of the wine , the curry and the grated onion,makes this something you will remember. The vegetables stay crisp and the lamb and steak are tender from having been marinaded for hours..

Shish-K-Bobs

 2 to 3 lbs sirloin steak
1 lb lamb chops
6 slices thick sliced bacon
2 pkg mushrooms
3 green bell peppers
2 red pimento peppers
6 Roma tomatoes, quartered (or 20 cherry tomatoes)
2 onions, cut in quarters and separated
cut loin and lamb into 1 1/2 inch  cubes
cut vegetables  in nice size chunks
Marinade
1 large grated onion
1 1/2 tsp curry powder
1 tsp oregano
1 tsp garlic powder
1 tsp salt
1/2 cup dry white wine
1/3 cup Canola oil
Place meat in large bowl, cover with marinade and refrigerate 12 hours or overnight, stirring several times. String meat, mushrooms and vegetables on skewers, in the same order on each one until everything is used. Drizzle any marinade left in the bowl over the shish-k-bobs. Broil in oven, 4 inches from burner. Turn after 5 minutes, then turn twice more until all sides are cooked, watch carefully and don’t over cook then. Place skewers on platter, scrape up juices left in pan,  heat and serve it in a small pitcher.
Armenian Rice
 4 cups rice
1 stick real butter
1/2 tsp celery seeds
1 1/2 tsp salt
8 cups hot chicken broth with about 1/4 cup of white wine. 
In 4 qt pan, brown rice in butter with salt and celery seeds, stir constantly until rice starts to brown,  add heated chicken broth, (careful, it will spatter when you put it in the hot rice) put tight lid on and leave for 20 to 25 minutes on med heat.

Chicken Pasta

A good summer time dinner

This dish is bursting with flavor, you can spread garlic butter on the bread and toast it, everything just goes together~

I got this recipe from my friend Christy Brown. It is one of the very best. She told me later that she only made it once but it is listed in my recipes as Christy Brown’s Famous Chicken Pasta.  I serve it with hot rolls or French Bread and a big vegetable salad, it is all you need for a great company meal. Make a list of the ingredients and pick them up at the store so you will always be ready. This recipe serves six or more~

CHICKEN PASTA

6 oz. cooked egg noodles (med. size)
3 c cooked chicken
1 can Cream of Celery Soup
1 can Pet Milk
½ tsp salt  (or to taste)
½ can black olives, cut in halves
1 c diced celery
1 c Longhorn Cheddar cheese
¼ c pimentos
1 small can green chilies
1 small can water chestnuts
1 c toasted slivered almonds (save half for topping)
Mix these ingredients and put in a Pyrex baking dish
that has been sprayed with Pam.
Top with remaining almonds and some buttered breadcrumbs.
Heat in 325 oven, loosely covered with foil for 15 min.
then remove foil and heat another 15 minutes or until it is bubbling hot.

Chicken Fried Steak

Some people who check my blog every few days complain when I post a recipe, they accuse me of slacking or goofing off. They may be right but today I started out with thunder and lightning and two scared dogs. Jitter was digging in my pillow and walking all over me. Then I checked the live trap to see if I had a coon that had been getting into my almost ready apricots, and there was the pasture cat that has been bothering my two house cats. I called the animal control to see if they could come and relocate this cat and waited  and no one came, there had been a water main break in town and those men were all working on that. Finally I called back at 3:00 and was told that I should go check the trap. Sure enough the trap was gone and the cat was gone. Now I have to try to get my trap back so I can set it. You can see that I didn’t have time to post a new blog today. I am fixing to goof off and go to bed.

this was a colorful meal and everyone liked it~

Chicken fried steak is a great once in a while meal. If you cook it at home, you can make it healthy. It goes good with fresh vegetables and salads, a nice summer time treat. I served it to my visiting family after church a while back. (I had prepared it all before church and had it in the warming oven, I only had to bake the biscuits.) Mashed potatoes,  green beans, and scraped corn casserole, a big salad and cantaloupe. Cantaloupe makes any meal better.

Chicken Fried Steak
Thin cut round steak cutlets
Seasoned flour (1 1/2 c. flour, 1 tsp salt, some garlic powder and pepper.)
Canola oil
Each cutlet is about the size of a slice of bread, it has been run
through a machine that scores it and makes it tender, you will need
one for each serving. Wet the meat, dredge it in the seasoned flour,
wet it again and then into the flour again.Heat about 1/2 inch of oil in
large skillet until it is medium hot. Lay each piece in hot oil. Don’t crowd
them. Cook each cutlet for  three or four minutes on each side.
Drain on several paper towels that are laying on folded newspaper. Pat the tops
with more paper towels to get the grease out.  Keep them warm as
you cook the rest of them.
For cream gravy, pour off all but about 3 T grease, add 3 T flour and cook
for a minute, then add enough milk to make it the thickness you like. Season
salt and pepper.