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Coleman Recipes

Tuscan Chicken
Chop Suey Meatballs
Country Chicken
Cream Cheese Frosting
Cucumber Slices
Suncakes
Runzas
Tastees and Onion Chips and Dip
Amazing Lasagna
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Copyright 1997 and 1998 Suzi Coleman
Updated 7/10/98

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Tuscan Chicken

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(Mark's new Favorite!)
  • 1 pound boneless chicken breasts, cubed to 1 inch
  • 2 T. Olive oil
  • 2 cloves garlic, minced
  • 4 medium potatoes, cubed to 1/2 inch (about 4 C.)
  • 1 medium bell pepper, diced
  • 1 jar Pasta or Spaghetti Sauce
  • 1 pound fresh or frozen cut green beans (may substitute canned)
  • 1 tsp. dried basil
  • Salt and pepper to taste

Saute chicken and garlic in olive oil till chicken is brown. Add potatoes and peppers; continue to cook about 5 minutes, stirring occasionally. Add sauce, basil, green beans, salt and pepper; bring to boil. Reduce heat to medium; cover and simmer for 35 minutes or until chicken is thoroughly cooked and potatoes are tender. Stir occasionally. Cooking time: 40 minutes. Serves 6. (Or 2 boys) Double as needed. :-)

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Chop Suey Meatballs

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Yum!
  • 1 1/2 Lbs. Hamburger
  • 3/4 C. Crackers
  • 1 5oz. can chopped water chestnuts
  • 1 tsp. Accent
  • 1/2 tsp. onion salt
  • 1/2 tsp. garlic salt
  • 3 T. soy sauce
  • 1 egg
  • 1/2 C. milk

Make small balls and bake at 375 degrees on cookie sheet until done.

Sauce

  • 1 8 1/2 oz. can crushed pineapple
  • 1 C. Brown sugar
  • 4 tsp. corn starch
  • 1 C. beef boullion
  • 3 tsp. Soy sauce
  • 1/2 C. white vinegar
  • 1 C. chopped green pepper

Boil the first six ingredients, then add peppers and meatballs. Serve hot with rice or noodles

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Suncakes

(Suzi's Favorite)
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  • 2 eggs slightly beaten
  • 2 T. Sugar
  • 1 dash Salt
  • 1 C. Milk
  • 3/4 C. Flour

Mix well, cook thin amount of batter in preheated skillet on both sides till done. Looks similar to crepes when cooked. Butter, and lightly sugar to taste or spread with jelly. Original recipe came from Great Aunt Helen Anderson in Idaho.

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Cream Cheese Frosting

(Christina's Favorite)
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  • 1 8-ounce package cream cheese
  • 1 box powdered sugar
  • 2 tsp. vanilla
  • 1 1/2 stick butter
  • 1 tsp. milk

Soften and blend butter and cream cheese together, then add the sugar, vanilla and milk. No cook recipe!

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Cucumber Slices

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  • 3-4 large cucumbers, sliced thin
  • 1 medium onion, also sliced thin, or substitute 1 bunch green onions
  • 2 T. minced fresh dill or 1 T dill weed
  • 1 C. sugar
  • 1/2 C. vinegar
  • 1/2 C. water
  • 1 tsp. salt

Combine sugar, vinegar, water and salt in a saucepan and bring to a boil. Pour over remaining ingredients and chill 3 hours, or overnight.

Runzas

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Wonderful!
  • 2 lbs. Ground beef
  • 2 Large onions
  • 2 to 3 Cabbage heads
  • Salt and pepper to taste

Brown the meat with a little bit of the chopped onion. Salt to taste. Set aside.

Shred cabbage and onions. Using a large kettle steam cabbage and onions until tender, about 15 minutes. Add meat and steam another 10 minutes.

Cool. While cooling drain juices off mixture. This is important or you'll end up with soggy dough.

Runza Dough

  • 1/2 C Sugar
  • 1/2 C Shortening or oil
  • 1 tsp. salt
  • 2 cakes yeast softened in 1/2 C warm water.
  • 1 C scalded milk
  • 1/2 C warm water
  • 2 eggs
  • 5 to 6 C Flour

Scald milk. Combine milk, 1/2 C warm water, sugar, oil and salt. Cool.

Add 2 beaten eggs. Add softened yeast.

Add flour until dough leaves sides of bowl. (Not too sticky or too stiff)

Place on bread board. Let rest 5 minutes. Knead until elastic, about 10 minutes. Let rise until double, about 1 1/2 hours. Punch down and let rise again. Punch down and roll dough into 3/8 inch thick 5 to 6 inch squares.

Place about 1/2 cup filling on each piece of dough. Seal edges. Oil tops. Bake immediately at 425 degrees about 20 to 25 minutes.

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Tastees

(Childhood Memories)
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  • 5 lbs. Lean ground beef
  • 8 oz. onions (finely chopped)
  • 1 tsp. Accent
  • 3 tsp. Mustard
  • 3 tsp. Creamed horseradish
  • 3 tsp. Worcestershire sauce
  • 5 tsp. Salt
  • 1/4 tsp. Pepper
  • Ketchup

Put mustard, horseradish, worcestershire sauce, salt and pepper in an 8 oz. jar; add enough ketchup to fill jar. Put lid on jar and shake. Brown ground beef. Add seasonings from jar. Add onions and accent. Let mixture boil down. Spoon mixture on buns. Squirt on a little mustard and place a few dill pickles on top. Put on top bun. Enjoy!

Tastee Onion Chips

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  • Onions (cut into chips)
  • BATTER:
  • 1 1/2 lbs. Flour
  • 1 1/2 C Water
  • 4 1/2 tsp. Sugar
  • 1 3/4 T Salt
  • 1 1/2 C Milk
  • 1 T Melted Shortening
Mix ingredients together. Dip onion chips into batter. Deep fry in hot oil until golden brown.

Tastee Onion Dip

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  • 16 oz. Cottage Cheese
  • 16 oz. Sour cream
  • 1/4 tsp. Celery salt
  • 1/4 tsp. Onion salt
  • 1/4 C Milk
  • 1/6 tsp Pepper
  • 1/2 tsp Salt
  • 1/2 tsp Accent
  • 1/2 Envelope dry onion soup mix
Mix ingredients together.

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Amazing Lasagna

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(Easy to make and delicious!)
  • 1 jar store bought spaghetti sauce
  • 6 dry spaghetti noodles
  • 1 15 oz. container Ricotta cheese
  • 2 C. grated mozzarella cheese
  • 1/4 C grated Parmesan cheese
  • 1 lb. ground beef or turkey, cooked and drained

In 2 qt. baking dish spread 1 C sauce. Top with 3 dry noodles, ricotta cheese, meat, 1 C mozzarella cheese, Parmesan cheese and 1 C sauce. Top with remaining dry noodles and sauce. Cover and bake at 375 degrees for 1 hr. Top with remaining mozzarella cheese. Let stand 5 minutes or until melted. Yum!

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Country Chicken

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(Christina's favorite!)
  • 3 boneless chicken breast halves, skinned and cubed
  • 1/2 tsp. thyme (optional, but delicious!)
  • 1 Tbsp. olive oil
  • 1 can (10 3/4 oz.) condensed cream of chicken soup
  • 1/2 C. milk
  • 1 can (14 1/2 oz.) cut green beans, drained
  • Serve over cooked noodles, rice or mashed potatoes.

Saute chicken and thyme in oil for 5 minutes or until the chicken is cooked. Blend soup with milk, add to skillet with vegetables and heat through. Serve over hot-buttered noodles or mashed potatoes and garnish with chopped parsley, if desired. If you have a big family, double EVERYTHING!

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