Menu for January 27th, 2010

Here's the menu for the upcoming group cooking. I'll only post new recipes - check out earlier posts for the other recipes we've done in the past. I'll need everyone to have a job this time including: snack bringer, vegetable chopper (getting it done before the cooking time starts - using a food processor), shoppers (at Costco, Walmart and Fred Meyer), early helpers and clean-up helpers. You can give me an idea of what you'd like to do for your job and I'll try to give you your first choice. Thanks!
Menu (bold ones are new recipes that are listed below):

Tomale Pie
Salmon Pasta Skillet
Beef Stroganoff (tomato based)
Honey Baked Chicken
Mini Cheddar Meatloaves
Manicotti
Taco Soup
Barbecue Chicken

Tomale Pie
1 1/2 Pounds Ground Turkey, browned and drained
1 Large Green Pepper, chopped
1 Onion, chopped
1 Clove Garlic, minced
24 Ounces Tomato Sauce
3 Cups Corn
4 Ounces Black Olives, drained and sliced
2 Teaspoons Chili Powder
3/4 Teaspoon Salt
Topping Crust
1 1/2 Cups Water
1/2 Teaspoon Salt
1 Tablespoon Butter
1 Cup Cold Water
1 Cup Cornmeal, stone-ground
To Assemble:
Brown turkey and sauté pepper, onion and garlic. To turkey mix add tomato sauce, corn, olives, chili powder and salt. Simmer for a few minutes. Pour mix into a 9x13 dish. For topping: bring 1 c. water, salt and butter to a boil in a saucepan. In a separate bowl, blend cornmeal and 1 c. cold water. Gradually stir cold water-cornmeal mix into boiling water, stirring to thicken, about 2 minutes. Spread cooked cornmeal mixture evenly to edges over top of casserole. Cover with plastic wrap and freeze.
To Prepare:Thaw. Bake uncovered for 50-60 minutes at 250 or until crust is lightly crisp and golden brown.
Additional items needed:none
Serving ideas:salad, chips and salsa, cheese for topping

Salmon Pasta Skillet
2 Cups Chicken Broth
3 Carrots, chopped
3 Stalks Celery, diced
1 Cup Green Beans, cut 1/2" thick
8 Ounces Cream Cheese
3/4 Cup Milk
1/2 Cup Parmesan Cheese
1 Tablespoon Mustard
1 Teaspoon Basil
1 Box Noodles, Spiral
16 Ounces Salmon
To Assemble:
Put chicken broth in a quart Ziploc. Put veggies in a gallon bag. Combine cream cheese, milk, Parmesan cheese, mustard and basil in another quart bag and mix by squeezing bag.
To Prepare:Thaw. In a large skillet bring chicken broth to boiling. Add pasta and vegetables. Cover and simmer for 15 to 20 min. or till pasta is just tender. Stir in milk/cheese mixture until evenly coated. Add salt and pepper to taste. Gently stir in drained salmon. Serve hot/warm.
Additional items needed:none
Serving ideas:salad, boiled and buttered red potatoes

Taco Soup
2 cups Ground Beef, browned and drained
16 Ounces Diced Tomatoes
1 Cup Corn
3 Tablespoons Ranch-style Dressing Mix
4 Ounces Green Chilies, diced, drained
2 Cloves Garlic, minced
4 cups Chicken Broth
6 Ounces Sliced Black Olives
1/3 Cup Cilantro, chopped
3 Green Onions, chopped
2 Tablespoons Taco Seasoning, to taste
2 Teaspoons Salt
To Assemble:
Put all ingredients into a gallon Ziploc (or two if it doesn’t fit in one).
To Prepare:Thaw. Simmer on the stove until hot and seasonings are mixed. Top with desired toppings.
Additional items needed:
Optional (but really good!) toppings: cheese, corn chips, avocado slices and sour cream.Serving ideas:Chips and salsa, salad, side dish of beans