Predictably, when I open up a package or a jar, I see a really remarkable recipe that I know has been tried, tested and found to be one of the best. I know this because the manufacturer of the product endorses the recipe using their product.
I think to myself – “Jeanne, let’s write this one down or cut it off the packaging and take a crack at giving this one a try.” My problem is probably your problem too! In my haste to get dinner on the table and everything cleaned up, I often throw away the jar or box that had the recipe on it.
Truth be told, almost every recipe I have tried from a box, jar or package has been a fabulous recipe. Remember it’s been tried, tested and found good enough to help keep you interested in the product you just bought.
If this is a recipe I plan on using again, I can enter it in DVO’s awesome
Cook’n Recipe Organizer or a
recipe card binder. If I don’t have time to enter it right then and there, I save up a few recipe labels, put them in a marked envelope or box and input them later. If I find one to be a real treasure, I want it at my fingertips.
Just to make a point – haven’t you ever made your pumpkin pie recipe with the directions off of the pumpkin can? How about the cookie recipe off of the chocolate chip package or the recipe from off the pasta box or how about those great recipes on the Bisquick box?
I am sure there have been many first-rate recipes that I have passed up just because I wasn’t willing to take the time to cut them off the packaging and put them in a safe place.
Here are some excellent recipes I’ve found on boxes, and cans. I thought it might get you interested in checking the packaging on your store purchases before you toss them out.
Tamale Pie
From Albers Corn Meal
Filling:
1 ½ pounds of ground beef
1 small onion chopped
2 cloves of garlic finely chopped
2 cups enchilada sauce
1 cup whole kernel corn
1 can (2 1/2ounce) sliced olives (drained)
1 Teaspoon salt
Crust:
2 1/4 cups Albers yellow corn meal
2 cups water
1 can (12 ounces) Carnation Evaporated milk
1 Teaspoon salt
1 can (4 ounces) diced green chilies
Sliced jalapenos (optional)
½ cup of shredded cheddar Cheese
For Filling:
Cook; beef, onions, and garlic in a skillet until the beef is browned, drain and pour in enchilada sauce, corn, olives and salt.
For Crust:
Preheat the oven to 425 degrees. Grease 12x8 baking dish. Combine: corn meal, water, evaporated milk, and salt in a medium sauce pan. Cook over medium high heat stirring frequently, for 5 to 7 minutes or until thickened. Stir in chilies. Reserve 2 cups of corn meal mixture, cover with plastic wrap. Spread remaining corn meal mixture on the bottom and up the sides of the prepared baking dish.
Bake:
Bake for 10 minutes. Cool in dish on wire rack. Spread meat filling onto corn meal crust. Spread reserved cornmeal over the top of the meat mixture. Bake for 15 to 20 minutes more. Sprinkle with cheese. Bake for an additional 5 to 10 minutes or until the cheese is melted. Garnish with jalapenos.
Download this recipe.
Slow Cooker Pot Roast
Lipton Secrets
1 Tablespoon oil
3 – 3½ pounds boneless pot roast
4 carrots, sliced
¾ cups water
4 medium all purpose potatoes, cut into one inch pieces
2 envelopes Lipton onion soup mix
In a large skillet, heat oil and brown roast. In a slow cooker, arrange vegetables; top with roast. Combine Soup Mix with water and add to slow cooker. Cook covered for 8 to 10 hours or on high setting for 4 to 6 hours. Remove roast and vegetables.
To thicken gravy, stir in ¼ cup water blended with 2 Tablespoons all-purpose flour.
Cook on high until thick.
Download this recipe.
Wedding Soup
Ronzoni Orzo
½ pound extra lean beef
5 ¾ cups (46 ounce can) chicken
1 egg, slightly beaten
2 cups thinly sliced fresh escarole or Spinach
2 Tablespoons fine dry bread crumbs
1 Tablespoon grated Parmesan cheese
½ cup (about 3 ounces) Ronzoni Orzo, uncooked
½ teaspoon EACH dried basil leaves and onion powder
1 cup finely chopped carrots
Grated Parmesan cheese
In a medium bowl, combine the meat, eggs, bread crumbs, cheese and seasonings; shape into ¾ inch balls. In a large saucepan, heat broth to boiling; stir in meatballs, escarole, pasta and carrots. Return to a boil; reduce heat to medium. Cook at a slow boil 10 minutes or until pasta is tender, stirring frequently. Serve sprinkled with cheese.
Download this recipe.
Sassy Chicken Salad
Kirkland Canned Chicken
10 ounce can diced tomatoes and green chilies (drained)
½ cup mayonnaise
1 Tablespoon honey
1 12.5 can Kirkland Signature Premium Chunk Chicken Breast
1 cup celery, thinly sliced
1 cup grapes, halved
1 cup toasted pecans, chopped
In a medium bowl, combine tomatoes, mayonnaise and honey. Stir in chicken, celery, grapes, and pecans. Cover and chill. May be served in a hallowed out melons, avocados or papayas.
Download this recipe.
The next time you open a box, can, or bag pay attention to the recipes that are included. They will add variety to your menu and you just might get a few new, favorite recipes.
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