Fay - Lunch: 165+ recipes Family

REUBEN SANDWICH........................................................................................................................................... 10
HEARTY CHICKEN AND RICE SOUP ............................................................................................................... 83
SPICY GRILLED CHEESE SANDWICH............................................................................................................. 96

Calories: 229 | Carbohydrates: 4.2g | Fat: 15.1g | Protein: 15g | Cholesterol: 78mg

2 (3 pound) corned beef briskets with spice packets
1/4 cup peppercorns
2 (12 fluid ounce) bottles beer
1 bulb garlic cloves, separated and peeled
2 bay leaves

Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.

Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

Calories: 555 | Carbohydrates: 26.7g | Fat: 45.6g | Protein: 11.3g | Cholesterol: 315mg

6 medium potatoes
1 teaspoon cornstarch
1 small onion, finely chopped
salt to taste
1 cup celery, chopped
1/2 cup vinegar
1 teaspoon salt
1 (5 ounce) can evaporated milk
6 hard-cooked eggs, diced
1 teaspoon prepared yellow mustard
2 eggs, beaten
1/4 cup butter
1/2 cup white sugar
1 cup mayonnaise

Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 20 minutes, or until easily pierced with a fork. Drain. Cool, peel and dice. Transfer to a large bowl, and toss with the onion, celery, 1 teaspoon of salt, and hard-cooked eggs.

While the potatoes are cooking, whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk, and mustard. Cook over medium heat, stirring frequently, until thickened, about 10 minutes. Remove from heat, and stir in the butter. Refrigerate until cool, then stir in the mayonnaise.

Stir the dressing into the bowl of potato salad gently until evenly coated. Chill several hours or overnight before serving for best flavor. Calories: 199 | Carbohydrates: 30.2g | Fat: 2.9g | Protein: 14.1g | Cholesterol: 10mg

6 cups water
8 ounces diced ham
1 cube chicken bouillon
4 slices bacon, chopped
1 pound dried black-eyed peas, sorted and rinsed
1/2 teaspoon cayenne pepper
1 onion, diced
1 1/2 teaspoons cumin
2 cloves garlic, diced
salt, to taste
1 red bell pepper, stemmed, seeded, and diced
1 teaspoon ground black pepper
1 jalapeno chile, seeded and minced

Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the blackeyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.

Calories: 144 | Carbohydrates: 30.2g | Fat: 0.4g | Protein: 3.8g | Cholesterol: 0mg

1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 cups whole wheat flour
1/3 cup packed brown sugar
4 1/2 teaspoons baking powder
1 (12 fluid ounce) can or bottle beer

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until a stiff batter is formed. It may be necessary to mix dough with your hands. Scrape dough into prepared loaf pan.
Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

Calories: 557 | Carbohydrates: 80.8g | Fat: 16g | Protein: 22.9g | Cholesterol: 30mg

2 cups uncooked brown rice
1 (10 ounce) can whole kernel corn
4 cups water
1 (10 ounce) can diced tomatoes and green chiles
4 (15 ounce) cans black beans 16 (10 inch) flour tortillas
2 (15.5 ounce) cans pinto beans 1 pound shredded pepperjack cheese

Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool.
Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese.
Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.

Calories: 112 | Carbohydrates: 4.8g | Fat: 6.7g | Protein: 7.5g | Cholesterol: 191mg

1 cup chicken broth
1 egg, beaten
1/4 teaspoon soy sauce
1 drop yellow food coloring (optional)
1/4 teaspoon sesame oil
1 teaspoon chopped fresh chives
1 teaspoon cornstarch (optional)
1/8 teaspoon salt (optional)
2 teaspoons water (optional)
1/2 teaspoon ground white pepper (optional)

In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

Calories: 108 | Carbohydrates: 10.3g | Fat: 7.4g | Protein: 1.1g | Cholesterol: 4mg

1/2 cup mayonnaise
salt and pepper to taste
1/3 cup white sugar
9 1/2 cups shredded cabbage
1/4 cup milk
1/2 cup grated carrots
2 1/2 tablespoons lemon juice
1/4 cup minced sweet onion
1 1/2 tablespoons vinegar

Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl.
Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.

Calories: 657 | Carbohydrates: 43.5g | Fat: 40.3g | Protein: 32.1g | Cholesterol: 115mg