Cooking With Tundra

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Table of Contents

Returns 6
Mounds Bars 6
Chai Tea Recipe 7
Cajun Meatball Stew 7
Best Ever Salsa 9
Inventory Control 10 Chicken Enchiladas in Cheese Cream 10 Warehouse 12 Coconut Curry Shrimp 12 Tuna Casserole 13 Crab Cakes ______________________________________________________ 14 Accounting Department 15 Super Easy Roast Beef BBQ 15 Salad Salsa 16 Wraps 16 Pineapple Cake 17 Cream Cheese Frosting 17 Crooked Neck Squash, Zucchini and Tomato Dish 18 Egg Breakfast Dish 18 Chili Rellanos 19 Accounts Receiveable 20 Chicken Fettuccine with Creamy Tomato and Mushroom Sauce 20 Old World Manicotti 20 Baked Chicken Lasagna Rolls 21 Baked Ziti Casserole 22 Chile Chicken Enchiladas 23 Stuffed Bell Peppers 23 Accounts Payable 25 Egg Casserole 25 Teenage Gourmet Meal 26 Pico de Gallo Surprise _____________________________________________27 Management 28 Bubble Cinnamon Rolls 28 Ginger Snaps 29 Whole Wheat Banana Nut Bread 30 Buttermilk Biscuits 31 Human Resources 31 Mexican Egg Brunch Casserole 31 Fool Your Kids Manicotti 32 Grannies Apple Kuchen 33 Monkey Clumps 34 IT Department 35 Veggie Pizza (appetizer) 35 Lemony Crusted chicken 36 Spritz Cookies ___________________________________________________36 Holly ___________________________________________________________ 37 Marketing 38 Better Than Your Moms Rice Crispie Treats 38 Chocolate Chip Cookies 39 Warm Cheese Dip 40 Pork Chops Supreme 40 Schram Torte 41 Cranberry Orange Bread 41 Applesauce Cake 42 Italy Chili 42 Mike Moody's Losers Lunch (Courtesy of Marty) 43 Best Chili Ever____________________________________________________43 Purchasing 45 Green Chile Stuffing 45 Wonderfully Hot Habanero Salsa 46 Souffle Glace 47 Famous Boulder Banana Bread 47 Steak and Guinness Pie 48 Receiving 49 Fish Tacos with Summer Salsa 49 Crab Salad 50 Chicken Dip 51 Sales 51 Candied Yams 51 Dessert Pretzel Sticks With White and Dark Chocolate 52 Fresh Vegetable Salad 53 Buffalo Omelet 54 Savory Mushroom Chicken 55 Pineapple Dressing 55 Green Beans with Toasted Pecans and Blue Cheese 56 Salsa Chicken Sauté 56 Maryann’s Corn 56 Garden Club Chicken Casserole 57 Chicken Chili 57 Spinach Dip 58 Paul’s Stuffed Chicken 58 Carne Asada 59 Teriyaki Chicken Thighs 60 Santa Fe Soup 61 Favorite Buttermilk Pancakes 61 Jay's 97 cent Lunch Special 62 Oriental Slaw Mix 62 Honey Prawns ___________________________________________________ 63 Pizza Soup ______________________________________________________ 64 Carrot Cake _____________________________________________________ 65 Carrot Cake Frosting ______________________________________________65 Taco Salad _______________________________________________________66 Cheese Ball ______________________________________________________ 66 Italian Sausage Soup ______________________________________________67 Shipping 68 Killer Conqueso 68

Returns Department

From Chris:

 

MOUNDS BARS

2 Cups Graham cracker crumbs ½ cup soft butter or margarine ¼ cup sugar
2 cups shredded coconut
1 can sweetened condensed milk 2 large economy size milk chocolate bars

Preheat oven to 350º f.

 

Mix together the Graham cracker crumbs, butter and sugar. Pat the mixture into a buttered 9 X 13 pan.

 

Bake for 10 minutes.

Sprinkle the coconut on top of the crust mixture. Slowly pour the condensed milk over the coconut. Bake for 10 more minutes.

Break the chocolate bars into pieces over the coconut. Put back in oven long enough to melt the chocolate. Spread the chocolate to cover the coconut mixture.

 

Cool in refrigerator and cut into small bars

 

Chai Tea Recipe

1 cup dry milk
1 cup powdered creamer
1 cup french vanilla powdered creamer
2 ½ cups sugar
1 ½ cups instant tea
2 teaspoons ginger
2 teaspoons cloves
1 teaspoon cardamom
1 teaspoon cinnamon

Mix together in a bowl, then put a cup at a time in a blender and blend on low speed (blender works better than a food processor)

 

To use: 2 heaping teaspoons per cup of hot water.

 

You can use decaf tea if you wish to make it a good evening drink Yummy, feel good, comforting.

 

From Robbie:

 

Cajun Meatball Stew

Ingredients – Meatballs
1 pound Ground Beef (doesn’t really matter what kind, round or chuck, or whatever is fine)
1 ½ cups soft bread crumbs (just take some slices of bread and tear them up. I prefer soft wheat. Don’t use the fancy heavy breads. The cheap soft kinds work best.)
4 Green Onions (dice the white onion-ee parts, save the tops for later)
2 tablespoons minced parsley
½ clove of garlic crushed
1 egg
2 teaspoons salt
¼ teaspoon cayenne
2 tablespoons cold water
¼ cup vegetable oil (use this when you brown the meatballs)

Ingredients – Gravy
Meatball dripping and vegetable oil (pour the drippings into a measuring cup and top off with oil to get to ¼ cup.)
2/3 cup all-purpose flour
5 cups cold water
4 cubes or teaspoons instant beef broth
pinch of pepper (season to your taste)
1/3 cup minced parsley
4 green-onion tops (remember these from earlier? Just slice them up so that they look like chives)

Ingredients – Other

 

Instant rice, wide egg noodles or Grandma’s frozen noodles

Time to Start Cooking
Make the meatballs. (Note: These are great meatballs. I don’t like most meatballs because they are pretty mushy and blah! You can use these in anything you use meatballs in or as appetizers all by themselves.)

1. Dump the beef, breadcrumbs, green onions ( not the tops), parsley, garlic, egg, salt, cayenne, pepper and cold water into a good-sized bowl. Mix it all together (get the kids to help, they like messy hands) and make about 24 meatballs (about ½ to 2/3 golf ball size). Place on a tray and chill for about 30 minutes.
2. Heat oil in a large skillet and brown the meatballs quickly. Mostly you want to brown the outsides well, but don’t over do it. Too much and they’ll get too tough. Put them on a paper towel to drain, but keep as much of the drippings as you can in the pan.
Make the Gravy
3. Put the drippings and oil in the same pan you used for the meatballs, and blend in the flour. Heat over a medium low heat and stir until flour starts to brown. (The first time I did this the heat was too low and it took 45 minutes. If the flour doesn’t start to brown after a couple of minutes, turn up the heat a little, but not too much). Keep browning until the roux (Cajun gravy base) is a rich topaz-brown, about 10-15 minutes. (If it takes longer, that’s okay. Some Cajun cooks do work the roux up to 45 minutes, but I’m not sure why. Bored I guess. And try not to smell it at this point. You’ll see why. It’s not really bad, it just doesn’t smell right, but keep going anyway, it’ll turn out okay. I promise.)

4. Scrape the roux into a good-sized saucepan. Add the water and instant beef broth gradually, whisking until thickened, about 5 minutes.
5. Add the meat balls to the gravy, reduce the heat to low and simmer uncovered (stirring occasionally of course) for about 45 minutes. Taste for seasoning and add salt and pepper to taste. (There’s an old Cajun saying, “If it’s salty enough, it’s done!” When adding the salt, just add a little at a time until it tastes right. Don’t worry, you’ll know when that is.) EXTRA TIP:
If you ever add too much salt to something, put a piece of raw potato in while it’s cooking. It will soak up some of the salt. Then toss the potato (unless you like salty raw potato, then Bon Appetite!)
Stir in the parsley and green onion tops and heat for 15 more minutes.

Now you’re just about ready to serve. While you’re doing all this other stuff, cook up some instant rice or the noodles. I prefer using the rice. And if you’re going to use noodles, I’d use the Grandma’s Frozen noodles before I’d use the wide egg noodles. But any of them will work okay. But I say do yourself a favor and try the rice first time.
Put a bed of rice (or noodles) on a plate, then ladle the gravy and meatballs over it and serve. I hope you’ll love this recipe as much as I do.

Best Ever Salsa

 

Ingredients

2 big cans of tomatoes diced
2 small cans green chilies (Ortega brand works well)
1 medium onion diced
1 clove garlic
2 tablespoons sugar
2 tablespoons salt
½ cup white vinegar
½ teaspoon cilantro

Pinch of cumin (use very little. A little of this goes a long way. Use maybe ½ a pinch) In a bowl, mix everything up and chop it up until it looks like salsa. Put it in the refrigerator to chill. Once it’s chilled, serve it with chips. Or try it on scrambled eggs. Or with tacos and burritos. Or anything else you like with salsa.

Inventory Control

From Ty

 

Chicken Enchiladas in Cheese Cream

1 pound cooked chicken, cut into bite size pieces
1 package corn tortillas (12)
1 cup onion finely chopped
1 clove garlic, finely chopped
7 ounces green chilies, chopped
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper
1/4 cup flour
1 1/2 cup chicken broth
1 cup cream (or half and half)
1/2 pound Monterey jack cheese, shredded
6 green onions, trimmed and sliced
Jalapeño peppers

Preheat oven to 400º f.

 

Sauce:

 

Saute onion with olive oil until soft. Add garlic and saute 1 minute.

 

Add chilies, chili powder, cumin, salt, oregano and pepper. Cook for 1 minute.

 

Mix flour with chicken broth and add to above mixture. Add cream and cook over medium heat, stirring frequently until mixture thickens, about 10 minutes.

 

Remove from heat and add 1 cup of shredded cheese until melted.

 

Combine 1 cup cheese sauce with cooked chicken. Divide filling equally along center of each tortilla. Top with green onions. Roll up tortillas and place seam side down in 19X9 inch baking dish.

Extra Tip: Soft cook your corn tortillas before adding mixture and rolling. Uncooked tortillas tend to break when trying to roll them. To cook soft shell corn tortillas, fill a small frying pan (try to use one just a little bigger than the tortillas if possible) about half way full with cooking oil. Heat to a medium temperature. Too hot and it will hard shell cook them, too cold and they won't cook. (I use a small piece of lettuce to test the temp. Lettuce should start to fry within a second of hitting the oil.) Put shell in oil and let cook for a few seconds. Using tongs, flip over and cook for a few more seconds. Remove from oil and place on a plate covered with paper towels to remove excess oil.

Extra EXTRA tip: Next time you cook taco's, cook some of these soft shell corn tortillas and use them. What a treat!

 

Pour remaining cheese sauce evenly over tortillas. Sprinkle with remaining cheese.

 

Optional: You may also add some sliced olives and some green onions over the top. Bake for 20 or until bubbly.

WAREHOUSE

Order Pullers

 

From Matt:

 

Coconut Curry Shrimp

2 tablespoons olive oil
1 pound shrimp (you can also use chicken)
3 medium cloves of garlic
1 tablespoon of sweet basil
1 small can of coconut milk
fresh basil, chopped
curry paste
salt and pepper

In a pan, add olive oil, shrimp and heat. Add garlic, sweet basil, salt and pepper (add salt and pepper to taste) to the shrimp. Let simmer.

In a bowl, mix coconut milk, fresh basil and curry paste. For basil, start with smaller amounts and add to it until you have the desired amount. Tastes will vary with each person, so the amount you use is up to you. Now add the curry paste. Again, start with a small amount and add to it until you reach the flavor and heat that is comfortable for you.

Pour the contents of the bowl into the pan with the shrimp and let simmer.

 

From Travis

 

Tuna Casserole

1 lb egg noodles
1 can tuna
2 cans cream of mushroom soup ½ cup milk
salt
pepper

Cook egg noodles according to directions on package.

 

Mix together tuna, mushroom soup and milk. Pour over cooked noodles and mix. Add salt and pepper to taste.

 

Warehouse Manager

 

From Chris H.

 

Crab Cakes

1 pound crab meat
2 teaspoons butter or margarine
1 tablespoon green pepper, minced
2 slices bread, crumbled
1 teaspoon dry mustard
2 tablespoons parsley, minced
1/8 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 egg beaten

Mix all ingredients together well and shape into patties. Fry in small amount of shortening or oil in a hot skillet.

Accounting Department

From Connie

 

Super Easy Roast Beef BBQ

1 3-5 lb Rump Roast (or other type of roast)
1 large bottle of Ketchup
1 cup of Coca Cola
1 package onion soup mix

Put roast in Crockpot.
Mix together ketchup, coke and soup mix. Pour into Crockpot. Let cook all day (up to about 10 hours).
Shred any beef that hasn't shredded on it's own. Serve on buns or rolls.

From Ginnie

 

Salad Salsa

2 cans black beans, drain and rinse
1 can black beans with flavor
1 can corn drained
1 purple onion, diced
1/4 cup cilantro, chopped
1 teaspoon olive oil
red wine vinegar
Salt and Pepper
Lime juice

Mix all together in a large bowl. Add red wine vinegar, salt, pepper and lime juice to taste. Can be used as a salad or a salsa.

 

Wraps

1 flour tortilla
1 tomato sliced
3-4 fresh basil leaves
2-3 slices pepperjack cheese

Layer tomatoes, basil leaves and cheese on tortilla and wrap. Roll wrap in damp paper towel and put in microwave for 1 minute.

 

Pineapple Cake

2 cups sugar
2 cups flour 2 teaspoons baking soda
2 eggs beaten
1 can crushed pineapple
1 cup pecans
1 teaspoon vanilla

Preheat oven to 350º f.

 

In a bowl, mix together. Put batter in a 9X13 greased and floured pan.

 

Bake for 40-45 minutes.

 

Remove and let cool. Top with Cream Cheese Frosting

 

Cream Cheese Frosting

1 8 oz package cream cheese
1 3/4 cups powdered sugar
1 teaspoon vanilla
1 stick margarine

Mix together and blend until smooth.

 

Crooked Neck Squash, Zucchini and Tomato Dish

4 yellow crooked neck squash (sliced 1/4 inch thick)
4 zucchini (sliced 1/4 inch thick)
4 medium tomatoes (sliced 1/4 inch thick)
2 green onions, chopped
4 teaspoons olive oil
2 teaspoons wine vinegar
1 teaspoon Dijon style mustard
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Preheat oven to 400º f.

Lightly oil baking dish. Alternate yellow squash, tomatoes and zucchini (all about the same diameter). Sprinkle with green onions.

 

Combine oil, vinegar, mustard, salt and pepper. Drizzle over vegetables.

 

Bake for 25 minutes.

 

After backing, let cool 10-15 minutes before serving. You may also add fresh Parmesan cheese after taking out of oven.

 

Recipe may be halved.

 

Egg Breakfast Dish

7 eggs
12 slices of bread
1 pound of sausage
1/2 cup of butter
3 cups of mild cheddar cheese
1/2 teaspoon onion salt
salt and pepper to taste
3 cups of milk

Brown sausage. When sausage is done, mix butter and cheese together with the sausage.

 

Cube bread and put in the bottom of a 11X13 baking dish. Mix in sausage mixture with the bread.

 

Mix eggs, milk and seasonings. Add over the top of the bread and sausage mixture. Refrigerate overnight.

 

Bake at 350º f for one hour or until done.

 

Chili Rellanos

1 large can of WHOLE green chilies
1 brick of Monterey jack cheese
1 brick of Cheddar cheese
3 eggs 1/4 cup flour
3/4 cup milk

Preheat oven to 350º f.

 

Cut Monterey jack into strips and stuff into each chili. Place in baking dish sprayed with non stick cooking spray.

 

Shred cheddar cheese and spread over the top.

 

Mix egg, milk and flour together. Sprinkle over the top.

 

Bake for 20 minutes or until cheese is melted to your taste.

 

Accounts Receivable
From Sherry

 

Chicken Fettuccine with Creamy Tomato and Mushroom sauce

Pam Olive Oil no-stick cooking spray
1 package boneless, skinless chicken breasts (about 1 ¼ pounds)
1 can (26 ½ oz) Hunts with mushrooms spaghetti sauce
1 can (14 ½ oz) Hunts diced tomatoes with mushrooms or Hunts Diced tomatoes in juice
1 package (9 oz) refrigerated fettuccine pasta
¼ cup heavy cream
2 tablespoons grated Parmesan cheese

Spray large skillet with cooking spray. Cook chicken breasts until browned on both sides and no longer pink, about 8 to 10 minutes. Remove from skillet and keep warm.

 

Stir together spaghetti sauce and tomatoes in skillet. Add pasta. Bring to a boil. Reduce heat and simmer over low heat for 10 minutes or until pasta is tender.

 

Add cream and stir until blended. To serve, position pasta onto individual serving plates. Slice each chicken breast into strips and place on top of the pasta. Sprinkle with Parmesan cheese.

 

Old World Manicotti

12 large manicotti shells
4 cups mozzarella cheese
2 cups ricotta cheese
6 tablespoons chopped fresh basil or 2 tablespoons dried basil
1 26 ounce jar of prepared spaghetti sauce
½ cup Parmesan or Romano cheese

Preheat oven to 350° F. Spray 13 x 9 inch baking dish with nonstick cooking spray.

 

Cook pasta according to directions. Drain and rinse with cool water. Let pasta dry on paper towel.

 

For filling, in a medium bowl, stir together 3 cups mozzarella with the ricotta and basil. Using a teaspoon, carefully stuff pasta shells with prepared cheese mixture.

Spoon 2 cups of spaghetti sauce into the prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over to of pasta. Sprinkle with the remaining mozzarella.

Bake manicotti for 15 minutes. Sprinkle with the Parmesan or Romano cheese. Bake for 10 minutes longer. Serve immediately.

 

Baked Chicken Lasagna Rolls

2 cups ricotta cheese
1 1/4 cups Mozzarella cheese, shredded
1/4 cup Parmesan cheese
1 egg
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded baked chicken breasts
8 cooked lasagna noodles
1 1/2 cups tomato sauce

Preheat oven to 375º f.

 

Mix ricotta cheese, 1 cup mozzarella cheese (save 1/4 cup for baking), Parmesan cheese, egg, garlic powder, parsley, salt and pepper together.

 

Lay a large piece of plastic wrap on the counter top. Lay noodles flat atop plastic wrap. Top each noddle with a layer of the mixture you made and 1/4 cup of chicken.

 

Starting at one end, roll the noodles one at a time.

 

Fill the bottom of a baking dish with 1/2 cup of tomato sauce.

 

Lay rolls seam side down into baking dish. Cover with remaining tomato sauce and sprinkle with the 1/4 mozzarella cheese you saved.

 

Bake at 375º f for 2