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PostHeaderIcon Sweet Sour Chicken on Rice

Sweet Sour Chicken

American FlagThis can be ready to eat in less than an hour so it’s an easy recipe for the busy woman. Using La Choy Sweet Sour sauce is the short cut here, but I did add sauteed onion and yellow bell pepper just to liven it up a bit but is not necessary. 

Serves 6

Cooked rice

  • 4  boneless chicken breasts
  • 1/2 yellow bell pepper
  • 1/2 onion wedged
  • 2 jars La Choy Sweet Sour Sauce
  • 1 C water
  • Soy sauce 

Do this:

Cut yellow pepper and onion into wedges and saute in 2 T of oil for 3-4 minutes. Do not over cook as you want some crunch. Place in bowl and add to chicken when browned.
Cut chicken into small cubes and shake in flour to coat. Brown half of the chicken at a time in oil. Combine all browned chicken in pot and add the bell peppers, onions, sweet sour sauce and water. Simmer for 10 minutes and serve on cooked rice with soy sauce.

Peppers and OnionsSauté bell pepper and onion wedges in oil. Place in bowl to be added later.

Cut ChickenCut chicken into small cubes

Floured chickenFlour chicken and brown in oil

Chicken and PeppersAdd bell peppers and onions to browned chicken

La ChoyLa Choy Sweet Sour Sauce

Sweet Sour ChickenAdd 2 jars sweet sour sauce and 1 Cup water

SimmeringSimmer for 10 minutes

Sweet Sour ChickenBon appetite!

PostHeaderIcon Lasagna

Printable Recipe



American FlagI wanted to share my lasagna recipe with you so this is what we had today for Sunday dinner. Please allow 3-4 hours preparation time as the meat sauce needs to simmer 2-3 hours. We all have our favorite meals that we make often and when I can’t get my creative juices flowing I fall back on lasagna!
I broke tradition today and did not have a tossed green salad with the lasagna – instead I made variation #2 of the Fruit Salad with Creamy Citrus Salad Dressing and it got rave reviews from the family!

This recipe has been in my family for 40+ years and is the only lasagna recipe I use. You know the saying   “if it ain’t broke don’t fix it! ”

Serves 10

  • 1 lb. lasagna noodles
  • 1 C small curd cottage cheese
  • 2 C mozzarella grated cheese
  • 1/2 C romano grated cheese
  • meat sauce

Meat sauce:

  • 3 lb. ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, crushed and minced
  • 3 cans tomato paste (small cans)
  • 2 C water
  • 2 tsp. dried or fresh chopped parsley
  • 2 tsp oregano if desired
  • salt/pepper

Do this:
In large pot saute onion and garlic in 2 T margarine until onions are clear then add the ground beef and brown. After meat is browned add the tomato paste, water and parsley, stir to blend all ingredients. Cover and simmer for 2-3 hours allowing the meat sauce to evaporate some of the water.
Boil the lasagna with a one tablespoon of oil for 15 minutes and drain. Use a 11×17 greased baking dish and start with a layer of noodles, then half of the cottage cheese, half of the mozarella, half of the meat sauce and half of the romano cheese. Repeat layers. Bake in 375º oven for 1 hour or until bubbly and brown on top. Serve with a salad and garlic toast.

LasagnaCover and simmer meat sauce for 2-3 hours

LasagnaStart with a layer of lasagna noodles and half of the cottage cheese

LasagnaSprinkle half of the mozzarella over the cottage cheese

LasagnaUse a ladle to spread half of the meat sauce evenly over the mozzarella layer

LasagnaFinally, sprinkle half of the romano cheese on the meat sauce layer and repeat layers one more time

Lasagna Bake in 375º F oven for 1 hour


Printable Recipe

PostHeaderIcon Lola’s Never Fail Pie Crust

Printable Recipe

Never Fail Pie Crust  American FlagI don’t make pies very often but when I do this is the only pie crust recipe I have used since it was given to me many years ago. Why? Because it makes a crust that is extremely flaky and tender. Don’t believe me? Then try this recipe the next time you make a pie and see if you don’t agree.

Makes 2 crusts

  • 2 C flour*
  • 1 C Crisco
  • 1/2 tsp salt
  • 1 tsp vinegar
  • 1/3 C cold milk

Do this:
Cut the Crisco into the flour and salt with a pastry cutter until the flour is completely blended into Crisco. Now add the remaining ingredients and mix with a fork… do not over stir or overwork the dough.
Form into a ball and cut in half for each crust. Roll out with rolling pin on a floured pastry form with cloth to a size larger that the pie pan. Place in pie pan. The pie dough will freeze nicely if you are only making a single crust shell. Saves you the mess the next time you make a single shell pie.

Single pie shell:
Prick sides and bottom with fork and bake at Bake at 350º for 25-30 minutes.

*I use only unbleached flour for the reason being that it does not have all the nutrients taken out. Much healthier!

Never Fail Pie Crust Combine flour,salt and Crisco in bowl

Never Fail Pie Crust Work the Crisco into the flour with a pastry cutter

Never Fail Pie Crust Add the cold milk and vinegar. Combine with fork and do not over stir.

Never Fail Pie Crust Form the dough into a ball and cut in half

Never Fail Pie Crust You can safely freeze the remaining dough

Never Fail Pie Crust Roll out the dough into a circle on a floured pastry cloth

Never Fail Pie Crust The dough should be rolled out 2-3 inches larger than your pie pan

Never Fail Pie Crust Place the rolled out dough into your pie pan and turn under the edges for a single crust pie then crimp around the edge.
If you are making a two crust pie you will now fill the pie with the filling of your choice and then lay the top crust on, turn the edges under and flute or crimp edges. It can be a real challenge to flute the edges if you have long fingernails…  I  use the knuckles on my index fingers!

Never Fail Pie Crust Prick the sides and bottom using a fork for a single crust pie before baking. Bake in a 350º oven for 25-30 minutes – cool and fill.

Printable Recipe

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