Meats & Main Dishes...
2007
Recipes
Appetizers
Desserts
Main
Dishes
Vegetables
New Recipes
Teriyaki One Pan Chicken and Potatoes
March 20, 2007
4 medium potatoes, cut into thin wedges
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2 tbsp oil
1/2 cup green onions, sliced
1/4 cup teriyaki sauce
Microwave potatoes 8-10 minutes. In a large skillet, toss and brown
chicken in oil over high heat 5 minutes. Add potatoes; sauté and toss
until potatoes are lightly browned. Add onions and teriyaki sauce.
Toss until heated through. Serves four.
Pepsi Chicken
May 1, 2007
1 cut up chicken
1--16 ounces Pepsi
1 bottle your favorite Bar-B-Q sauce
salt and pepper to taste
Salt and pepper chicken. Add BarBQ sauce and cola.. enough that chicken is
covered. cover and simmer on top of stove 45-60 minutes.
Chicken Velvet Soup
July 23, 2007
6 tablespoons margarine
1/3 cup all-purpose flour
1/2 cup milk
1/2 cup light cream
3 cups chicken broth
1 cup finely chopped cooked chicken
Dash of pepper
Melt margarine in saucepan. Blend in flour; add milk, cream and broth. Cook and
stir until mixture thickens and comes to a boil; reduce heat. Stir in chicken
and a dash of pepper. Heat again just to boiling and serve immediately.
Barbecued Hamburgers
July 5, 2007
5 lb. hamburger
2 1/2 cups oatmeal
3 1/3 cup milk
1 cup onions, chopped
5 tsp. salt
1 tsp pepper
Sauce
1/3 cup Worcestershire sauce
1/3 cup sugar
1 cup vinegar
5 cups catsup
2 1/2 cups water
1 3/4 cups onions, chopped
Make hamburger mixture into patties and fry until brown. Mix sauce and pour over
patties. Bake slowly for 1 hour.
We kept them warm in the oven and they turned out really well. Everyone liked
them.
Makes a lot.
Barbecued Shredded Chicken Sandwiches
August 5, 2007
8-10 Servings
2 broiler fryer chickens about 3-3 1/2 lbs each cooked and shredded.
I usually throw these in the slow cooker very early in the morning for about 4
hours in high.
1 large onion, chopped
2 cups water
1-1/4 cups ketchup
1/4 cup brown sugar, packed
1/4 cup Worcestershire sauce
1/4 cup red wine vinegar or cider vinegar (I prefer the red wine vinegar)
1 tsp salt
1 tsp celery seed
1 tsp chili powder
1/4 tsp hot pepper sauce
Combine all the above ingredients including the shredded chicken in your slow
cooker and mix well. Cook on low for 6-8 hours.
Serve on hamburger or hot doll rolls.
Easy Barbecue Pork Sandwiches
February 7, 2007
1 boneless pork shoulder roast, about 2 1/2 to 3 pounds
1 cup chopped onion
1 bottle (12 ounces) barbecue sauce, your favorite
3 to 4 tablespoons honey, or to taste
dash hot pepper
sandwich rolls
coleslaw, optional
Place pork roast in a lightly greased 3 1/2 to 5-quart slow cooker. Combine
onion, barbecue sauce, honey, and hot pepper; pour over roast. Cover and cook on
LOW setting for 7 to 9 hours. Serve on buns, topped with slaw, if desired.
Delicious with beans and coleslaw.
Onion Bread November 1, 2006
1
loaf French bread, cut into 1/2-inch slices
2 cups (8 ounces) shredded Swiss cheese
1 envelope onion soup mix, prepared according to package directions (from a
2.75-ounce box)
Preheat the oven to 425°F. Arrange
bread slices on baking sheets and bake for 5 minutes per side, until dry and
golden brown.
Reduce the oven temperature to 350°F. Coat a 9" x 13" baking dish
with nonstick cooking spray.
Arrange half the bread slices in a single layer over the bottom of the baking
dish. Sprinkle with 1 cup cheese and top with the remaining bread slices. Pour
the prepared onion soup over the bread and sprinkle with the remaining 1 cup
cheese.
Bake for 25 to 30 minutes, or until the bread has absorbed most of the soup and
the cheese is golden
Meatless Breakfast
October 12, 2006
2 c. sliced cooked potatoes
1 c. cooked green peas
1/4 c. finely chopped onion
1 1/2 c. shredded Cheddar cheese
6 strips of cheese, 3" x 1"
6 eggs
1/2 t. salt
1/4 t. pepper
1 T chopped parsley
1/2 c. evaporated milk
Grease 8"baking dish. Place potatoes in bottom. Top w/peas, onion &
shredded cheese. Arrange strips of cheese to outline 6 servings. Break eggs one
at a time, placing one egg on vegetables & cheese in each section. Sprinkle
w/salt, pepper, & parsley. Pour evaporated milk over eggs. Bake 350 - 20
min. or until eggs set. Serves 6.
Crock-pot &
Cornbread Dressing
September 29,2006
1/2 C. butter or margarine (1 stick)
1 C. finely chopped onion
1 C. finely chopped celery
1/4 C. minced parsley
1 1/2 to 2 tsp. poultry seasoning
1/2 tsp. salt
1/8 tsp. pepper
6 C. crumbled cornbread
2 eggs well beaten
1-1/2 C. chicken broth
Melt butter in skillet. Add onion and celery and sauté' until tender. Put the crumbled cornbread in a large bowl. Combine seasonings and sprinkle over cornbread. Add eggs, broth and onion mixture and mix well. If you like a moist dressing more broth may be used. Spoon mixture into crock pot, cover and set on high for 1 hour then reduce heat to low and cook for 2 hours.
2-3 lbs pork spare-ribs August
8, 2006
1 cup strong coffee
1 cup ketchup
1/2 cup Worcestershire sauce
1/3 cup vinegar
1/2 cup brown sugar
1/2 cup margarine
juice of 1/2 lemon
Combine sauce ingredients and simmer 5 minutes. Set aside. Line a shallow pan
with foil. Cut ribs into serving sized pieces. Cover with foil and bake for one
hour and 15 minutes at 350F. Remove foil covering and pour off excess grease.
Baste with sauce and bake uncovered another 25 minutes basting with sauce every
5 minutes.
Beef Short Ribs
May 17, 2006
2 tbsp. fat
1 envelope Lipton onion soup mix
2 to 3 lb. beef short ribs
1 to 1 1/2 c. catsup
1/4 c. water
2 tsp. prepared mustard
1/2 to 1 c. diced celery
1 tsp. salt
4 tbsp. brown sugar
Heat fat (or oil) in a Dutch oven or a large skillet; brown
ribs well on all sides. Combine remaining ingredients. Pour
over meat. Simmer covered, turning occasionally (1 1/2 to 2
hours), or until meat is fork tender.
Chicken Marcela
May 15, 2006
1/2 cup all-purpose flour for coating
1 teaspoon salt
1/2 teaspoon ground black pepper
1 teaspoon dried oregano
8 skinless, boneless chicken breast halves - pounded 1/4 inch thick
1/2 cup butter
1/2 cup olive oil
2 cups sliced mushrooms
1 cup Marcela wine
1/2 cup dry sherry
In a shallow dish or bowl, mix together the flour, salt, pepper and
oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat
Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add
mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes,
turning once, until no longer pink and juices run clear.
Slow Cooker Spaghetti Dinner
March 12, 2006
1 lb lean ground beef
1 envelope. spaghetti sauce mix (dry mix)
2 TBSP instant minced onion
8 oz can tomato sauce
4 1/2 cups tomato juice or V-8 (I prefer V-8)
4 oz can mushrooms, drained
4 oz dry spaghetti noodles broken into thirds
Brown ground beef, drain off fat, and transfer to slow cooker. Combine all
remaining ingredients, except spaghetti, in slow cooker; stir to mix well. Cover
and cook on low 6 to 8 hours. Turn to HIGH for last hour and add broken
spaghetti noodles. Stir frequently. If you prefer, you may cook spaghetti
noodles on stove top, drain, and add to finished sauce.
Hotdog Chili February 26, 2006
1 1/2 pounds lean ground beef
1 small onion, chopped
3/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
1 1/2 cups catsup
1 1/3 cups water
Brown beef & onion; drain. Add spices, catsup & water.
Bring to a boil; turn heat to low & simmer for 1/2 hour,
stirring often. Great for hotdogs, hamburgers or anything you like chili
on.
Mini-Burgers February 8, 2006
1 pound lean ground beef
1 package dry onion soup mix
1 cup sharp cheddar cheese, shredded
1 package dinner rolls
Various condiments
Mix 1 packet dry onion soup mix with ground beef. Stir in shredded cheese.
Make small patties, approximately 2 1/2 inches in diameter.
Grill, or broil, over medium-high heat approximately 4 minutes per side, until
meat thermometer registers internal temperature of 160ºF.
Place in sliced dinner rolls. Serve with condiments, such as pickles, Swiss
cheese, mayo mixed with hot pepper sauce, BBQ sauce, and sautéed' mushrooms.
Makes 10 appetizers
Betty's Vegetable Beef Soup January 15, 2006
1 lb. ground beef
1 onion, chopped
4 cans tomato soup + 3-4 soup cans of water
1 can small lima beans or peas (or may use both)
1 can corn
1 can cut green beans
potatoes, cut-up (as many as you want) or may use small macaroni noodles
carrots, as many as you want (optional)
5-6 bacon slices, chopped OR 1 large tablespoon bacon grease
Cook beef & onion until brown, drain. Add remaining ingredients,
bring to a boil & let
simmer for one hour. Serve with crackers, grilled cheese sandwiches or
peanut butter mixed with honey sandwiches.
Ground Beef and Biscuit Casserole
January 10, 2006
1 lb. ground beef
1 (16 oz.) can pork and beans
3/4 c. barbecue sauce
2 tbsp. brown sugar
1 tbsp. minced onion
1 pkg. 10 flaky biscuits, halved
1 c. Cheddar cheese, shredded
Brown hamburger. Add beans, barbecue sauce, brown sugar and minced onion. Cook
until bubbly. Place in greased 2 quart casserole. Place biscuits (cut side down)
on beef mixture. Sprinkle Cheddar cheese over the top. Cook at 375 degrees for
20-25 minutes or until biscuits are golden brown.
Corned Beef and Cabbage Dinner
February 27, 2006
2- 2-1/2-pound corned beef brisket*
1 teaspoon whole black pepper
2 bay leaves
3 medium carrots, quartered lengthwise
1 medium rutabaga, peeled and cut into chunks
2 medium red onions, cut into wedges
10 to 12 new potatoes (1 pound)
1 small cabbage, cut into 6 wedges (1 pound)
Trim fat from meat. Place in a 4- to 6-quart pot; add juices and
spices from package of beef. Add enough water to cover meat. Add pepper
and bay leaves. Bring to boiling; reduce heat. Simmer, covered, about 2
hours or until meat is almost tender.
Add carrots, parsnips or rutabaga, and onions to meat. Return to
boiling; reduce heat. Simmer, covered, for 10 minutes. Scrub potatoes;
halve or quarter. Add potatoes and cabbage to pot. Cover and cook about
20 minutes more or until vegetables and meat are tender. Discard bay
leaves. Remove meat from pot. Thinly slice meat across the grain.
Transfer meat and vegetables to a serving platter. Makes 6 servings.
*Note: If your brisket comes with an additional packet of spices, add it
instead of the pepper and bay leaves called for in the ingredient list.
Hotdog Chili
February 26, 2006
1 1/2 pounds lean ground beef
1 small onion, chopped
3/4 tsp. chili powder
1/2 tsp. black pepper
1/2 tsp. salt
1 1/2 cups catsup
1 1/3 cups water
Brown beef & onion; drain. Add spices, catsup & water.
Bring to a boil; turn heat to low & simmer for 1/2 hour,
stirring often. Great for hotdogs, hamburgers or anything you like chili
on.
Fried Potatoes and Hot Dogs
October 7, 2005
2 or 3 potatoes, peeled and sliced
1 small onion, chopped
Small amount of oil for frying
5 or 6 hot dogs, sliced about 1/2 " thick
5 or 6 eggs, beaten
Salt and pepper to taste
Brown potatoes and onion in oil. Add hot dogs and fry until lightly browned. Add
eggs and stir until set. Salt and pepper to taste.
Chicken & Stuffing
October 1, 2005
4 chicken breasts
8-oz container Stove Top stuffing, prepared
4 cups chicken broth
1 stick butter
1/2 cup flour
6 eggs
Gravy:
2 cups sour cream
1 large can cream of mushroom soup
Cover chicken breasts with water and cook until tender. Cube and set
aside. Save broth. Prepare Stove Top stuffing. To make roux, melt one
stick of butter and stir in flour. Add chicken broth and stir until
thickened. Whip 6 eggs. Add a small amount of the roux to the eggs
and then add all to broth. In a 13 x 9 greased pan, layer stuffing,
chicken and then pour roux over all. Bake uncovered at 350 for 50
minutes to one hour. Cut in squares. To make gravy, heat sour cream
and soup; ladle gravy on top of serving. Sprinkle with parsley. Note:
If you don't have 4 cups of broth, add water to the broth to make 4
cups.
Cornmeal Cheese Wedges September
20, 2005
2/3 cup whole cornmeal
2 cups milk
1 cup grated Cheddar cheese
1 T butter
3/4 teaspoon baking powder
1/2 teaspoon salt
2 eggs, separated
Preheat oven to 350 F. In medium saucepan, stir cornmeal into milk
and heat slowly, stirring constantly until thickened. Stir in cheese,
butter, baking powder and salt. Remove from heat. Gradually add
a little of the hot mixture to slightly beaten egg yolks in small bowl;
beat well and return to saucepan (this is to prevent curdling). Beat
egg whites until stiff; fold into cornmeal mixture. Turn into greased
9-inch pie pan. Bake 40-45 minutes. Cut into wedges to serve.
Fantastic Chicken September 11, 2005
8 oz. jar Apricot Preserves
1 pkg. dry onion soup mix
1 bottle thick red salad dressing, like Russian or Catalina
2 chickens, quartered
Mix together preserves, onion soup mix & salad dressing. Pour over chicken in a baking pan. Bake at 350 degrees for 1 1/2 hours.
Beans and Hot Dogs
August 31, 2005
3 cans (16 ounces each) pork and beans
1 pound hot dogs, cut into 1-inch pieces
1/2 cup ketchup
1 small onion, chopped
1/4 cup molasses
1 tablespoon prepared mustard
In crock-pot, combine beans, hot dogs, ketchup, onion, molasses, and
mustard.
Cover and cook on LOW for 6 to 8 hours.
Baked Pork Chops
August 2, 2005
2 to 4 center cut boneless chops
1/2 cup Italian-style salad dressing or cooking oil
1 cup bread crumbs
salt and pepper to taste
Place salad dressing or oil in a small flat dish.
Place bread crumbs in another flat dish. Dip both sides of pork chops into
dressing or oil. Coat pork chops on both sides with crumb, salt and pepper
mixture. Place coated pork chops into an oven proof glass pan.
Bake at 400° for 25 to 30 minutes or until pork chops are fully cooked.
Bacon Wrapped Hamburgers
June 17, 2005
1/2 cup shredded Cheddar cheese
1 tablespoon grated Parmesan cheese
1 small onion, chopped
1 egg
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
6 slices bacon
6 hamburger buns, split
1. Preheat a grill for high heat.
2. In a large bowl, mix together the Cheddar cheese, Parmesan cheese, onion,
egg, ketchup, Worcestershire sauce, salt and pepper. Crumble in the ground beef,
and mix together by hand. Form into 6 patties, and wrap a slice of bacon around
each one. Secure bacon with toothpicks.
3. Place patties on the grill, and cook for 5 minutes per side, or until well
done. Remove toothpicks before serving on hamburger buns.
Baked Cornbread May
12, 2005
By: Rennie
Hamburger/Potato Casserole April 1, 2005
1 lb ground beef or chuck
1 package Lipton onion soup mix
1 1/2 cups water (in 2 cup measuring cup)
1 pkg. instant potato mix or homemade mashed potatoes approx. 2 cups
In the measuring cup, mix the Lipton onion soup mix and water. Stir
well. In a large bowl, pour 1/2 cup of the mixture into the beef or
chuck. Mix well and shape into medium size balls and place around the
sides of a large skillet. Pour the remaining soup mix (the 1 cup) over the
meatballs and bring to a boil until the meatballs are done and no longer pink in
the center.
Meanwhile, make the mashed potatoes the way you like them to taste. When
the meatballs are done, scoop the mashed potatoes into the center of the
meatballs into a mound. drizzle juices from the meatballs over the
potatoes and simmer about 5 minutes.
Note: While placing the meatballs in the skillet, you can put
some in the center to cook. As they cook, they will shrink some anyway,
and when all is done, you can rearrange the meat on the sides to add the ones
from the center or just push them closer to the other ones, as long as you leave
a good center for the potatoes. The juice makes a great gravy for the
potatoes.
BBQ Hamburgers
March 19, 2005
2 lbs ground beef
Medium onion Chopped (optional)
1 bottle of your favorite BBQ Sauce
Brown the beef and onion. Drain and return to the pan.
Add BBQ Sauce to taste. Simmer on low for about 15 minutes, Stirring often.
Serve on Hamburger buns. Top with with cheese if desired. Serve with Cole slaw,
and/or French Fries.
Amish Meatloaf
February 27, 2005
2 pounds ground beef
2 1/2 cups crushed butter-flavored crackers
1 small onion, chopped
2 eggs
3/4 cup ketchup
1/4 cup brown sugar
2 slices bacon
1 cup ketchup
2 tablespoons vinegar
3/4 teaspoon salt, or to taste
2 tablespoons prepared yellow mustard
1/2 cup brown sugar
Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, mix together ground beef, crushed crackers, onion, eggs, 3/4
cup ketchup, and 1/4 cup brown sugar until well blended. Press into a 9x5 inch
loaf pan. Lay the two slices of bacon over the top.
Bake for 1 hour in the preheated oven, or until cooked through. While the loaf
bakes, mix together the remaining 1 cup ketchup, vinegar, salt, mustard and 1/2
cup brown sugar. Spread over the top of the meat loaf for the last 15 minutes of
baking.
Beefy Spanish Rice
February 27, 2005
2 tablespoons vegetable oil
1 cup uncooked converted white rice
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 pound ground beef
1 cup canned corn
1 (6 ounce) can tomato sauce
1/2 cup ketchup
1 cup water
salt and pepper to taste
garlic powder to taste
In a large saucepan over medium heat, heat the oil. Add the rice, onion and bell
pepper and sauté' for 5 minutes, or until onions are tender. Add the ground beef
and sauté' until browned. Drain excess oil and fat.
Add the corn, tomato sauce, ketchup and water. Reduce heat to low, cover and
simmer for 20 minutes or until rice is cooked, stirring occasionally. Season
with salt, pepper and garlic powder to taste.
Black Pepper Beef and Cabbage Stir Fry
February 27, 2005
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons soy sauce
1 teaspoon cornstarch
1/2 cup water
1 teaspoon ground black pepper
Heat a wok or large skillet over medium-high heat, and add oil. Sauté' garlic
for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown.
Stir in cabbage and pepper, and cook until vegetables are tender, and beef is
fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in.
Season with pepper. Cook, stirring, until sauce has thickened.
Cheesy Goulash
February 27, 2005
1 (10 ounce) package broad egg noodles, cooked, rinsed, drained
1 pound ground beef
3 tablespoons vegetable oil
5 medium potatoes, cubed
1 medium onion, minced
1 (10 ounce) can tomato sauce
16 ounces processed cheese, cubed
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to
10 minutes or until al dente; drain, and set aside.
Brown ground beef in a large skillet over medium high heat, stirring to crumble;
drain, and set aside. Heat oil in a separate skillet over medium high heat. Cook
potatoes for 2 minutes, then stir in onion. Continue cooking until well browned,
then carefully drain excess oil.
Combine potatoes with ground beef mixture, and stir in tomato sauce and cubed
cheese. When cheese has melted, stir in noodles and continue cooking 15 minutes
more. Serve immediately.
Meat Loaf
February 9, 2005
2 pounds ground beef
1 & 1/2 cup cracker crumbs
2 eggs (slightly beaten)
1 medium chopped onion
1 & 1/2 cups catsup
1/2 cup chopped green peppers (optional)
TOPPING: (optional) Sometimes I just spread catsup over the top
before baking
1/4 cup brown sugar (be sure to pack down in measuring cup)
2 level teaspoons dry mustard
1/2 cup catsup
Mix first 6 ingredients. Form into a loaf and put into pan. Mix
topping ingredients and spread it over meat loaf. Bake 350° for 1 and
1/2 hours.
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Left-over Pork
February 9, 2005
Shred pork from yesterday's pork chops. Heat purchased barbecue sauce in small saucepan; stir in shredded pork and heat thoroughly. Split yesterday's remaining biscuits; spoon pork over biscuits and serve open-face.
Heavenly Hash Brown Casserole
January 2, 2005
1/2 cup chopped onion
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups crushed potato chips
1/2 cup melted butter
In a large mixing bowl combine onion, sour cream, soup, cheese, salt
and pepper. Press the excess water out of the hash browns and then
add them to the soup mixture and mix well. Transfer to a 9x12 inch
casserole dish. Sprinkle potato chips on top, then drizzle with
butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until
golden brown.
Easy Cube Steak
December 10, 2004
4 or amount needed cube steaks
1/4 to 1/3 cup all purpose flour
1/4 to 1/3 teaspoon salt
1/4 teaspoon pepper
4 tablespoons oil
1 medium onion, sliced thin
2 to 4 tablespoon oil
Take the flour, salt and pepper and put into a zip lock bag. Shake a
couple of times and add 1 cube steak at a time and shake. Remove the
cube steak and shake off the loose flour mixture. In a skillet that is
medium to hot with hot oil add the cube steaks and brown on each
side. Remove the cube steaks and put into a warm cock pot.
If you need more oil, add to the skillet, and let it get warm to hot,
then add the sliced onions and cook for about 2 minutes. When they
are almost done, add to the cube steak in the crock pot. Cook all of this on
low for about 4 to 6 hours. When done they are fork tender.
Broccoli
Chicken
October 1, 2004
Chicken breasts, de-boned and flattened to preferred thickness with
meat mallet (4-6 breasts)
salt, pepper
whatever other seasoning you like, to taste
olive oil or other oil you prefer
Ritz or Ritz type crackers, ("dollar" store brands good)
2 sticks butter or margarine (1/2 pound)
2 cups of any of the following that you prefer: heavy cream, half and
half, milk; 4 tablespoons flour
3/4 cup grated cheddar cheese (you can use Velveeta type cheese if
you like, cut into small cubes) You may want more cheese, add to your
taste.
Fresh broccoli florets cooked to tender crisp or 1 pound bag frozen
broccoli florets cooked to tender crisp.
Wash and de-bone and remove the skin from the chicken breast. Dry meat
with paper towels. Rub both sides of chicken breasts with small
amount olive oil (or other oil you prefer.) season both sides of
chicken breasts with salt, pepper, seasonings you prefer.
Roast chicken in covered dish in oven at 350 degrees until tender and
no blood runs from meat when pierced with a fork. Place cooked
chicken breasts in another baking dish.
Cover with crushed/ broken/crushed crackers.
Make sauce:
Over medium heat melt the margarine/butter in saucepan. Whisk in the
flour until well blended and smooth. Add the cream/half and half/
milk to this and whisk until smooth.
Add cheese to this while whisking smooth. When sauce smooth add
broccoli and STIR gently with spoon to blend broccoli and sauce
evenly. Pour sauce over chicken breasts and crackers. Put back in
oven for a few minutes to heat through and allow sauce to melt/cook
into crackers. Serve with salad, favorite vegetables.
Smothered
Chicken
September 30, 2004
1/3 cup flour
1/4 teaspoon paprika
salt and pepper to taste
2 1/2 to 3 pound broiler fryer chicken
1/4 cup vegetable oil
1 1/2 cup water
1 small onion, sliced
Combine flour, salt, pepper and paprika. Coat chicken with flour mixture. Heat
oil in large heavy skillet. Brown chicken on all sides, remove from skillet.
Brown remaining flour mixture in oil until golden brown, stirring constantly.
Slowly stir in water. Return chicken to skillet, add onion. Cover and cook over
low heat until done, about 25 to 30 minutes. Serves 4.
To Die for Pot Roast July 12, 2004
1 beef roast, any kind, sized to fit your crock pot
1 pkg. hidden valley ranch dressing mix
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1/2 cup warm water
Place roast in crock pot. Mix all 3 envelopes of mixes together & sprinkle on top
of roast. Pour about
1/2 C of warm water in the bottom of the crock pot. Cook on low for 6 to 7 hrs.
Comments:
I have used many different recipes for cooking roasts through the years, but
have never had
one as delicious as this! Don't let the simplicity fool you, try it! You will be
glad you did!! Use
any leftovers for hot roast beef open-faced sandwiches when the weather cools!
Also, the
"gravy" is wonderful on mashed potatoes!!
Crock-Pot Pork Chops
July 12, 2004
1 1/2 cups Small bite size pieces of carrot
2 1/2 cups Small bite size pieces of potato
1 cup Small bite size pieces of onion
1 cup small bite size pieces of parsnip
6 pork loin chops, trimmed pf fat
1 tsp liquid gravy browner
10 oz can Condensed cream of mushroom soup
1/2 cup water
Put carrot in 5 qt slow cooker. Layer potato, onion and parsnip over top.
Brush both sides of pork chops with gravy browner. Lay over parsnip.
Stir soup with water together in bowl. Pour over all. Cover.
Cook on Low for 9
to 10 hours or High for 4 1/2 to 5 hours. Serves 6.
Crock-Pot Hamburger Soup July 12, 2004
Tomato soup
Stewed Tomatoes (Italian style)
Hamburger (browned)
Corn
Carrots
Green Beans
Parmesan Cheese
Use 1 can of Soup for each person. 1/4 lb. Hamburger for each person, and 1/4
can veggies for each person.
Brown meat, I usually do it ahead of time and freeze it.
Add everything into
Crock Pot and leave it on low for about 3 hours (stir occasionally).
Top
each bowl with parmesan cheese, and for the kids add parmesan Goldfish crackers.
Crock-Pot Ham & Potatoes July 2, 2004
6-8 slices ham
8-10 med. potatoes, peeled and thinly sliced
1 med. onion, peeled and thinly sliced
Salt and pepper
1 c. grated Cheddar cheese
2 cans cream of celery or mushroom soup
Paprika
Put half of ham, potatoes and onions in crock pot. Sprinkle with salt and
pepper, then grated cheese.
Repeat with remaining half. Spoon undiluted soup
over top. Sprinkle with paprika.
Cover and cook on low 8-10 hours or on high 4
hours.
Note: Last time I made this, I only cooked the potatoes for about 6 hours and it
was done.
I think a lot depends on the thickness of the potato slices. I also
poured one can of soup on top
of the first layer and the second can on top of
the second layer instead of both on top.
Corn Dog Casserole
June 10, 2004
3/4 lb. hot dogs
1 egg
3/4 c. milk
1 tsp. thyme
1/4 tsp. pepper
1 pkg. (8.5 oz.) cornbread mix
PAM cooking spray
ketchup & mustard
Slice hot dogs. Spray skillet with PAM & sauté' hot dogs for 5 minutes.
Reserve 1 cup of the
hot dogs & put the rest in a bowl. In a separate bowl, combine eggs,
milk, thyme & pepper.
Add hot dogs. Stir in cornbread mix. Spread mixture in shallow 1-1/2
qt. dish. Top with
reserved hot dogs. Bake at 400 for 30 minutes. Cut into squares and
serve with ketchup and
mustard for dipping. Serves 6.
Ham & Cheese Strata May 3, 2004
8 slices of white sandwich bread
4 slices of ham
4 slices of sharp cheddar cheese (or enough to cover the ham slices)
5 eggs
1/2 cup milk
1 teaspoon dry mustard
1/4 teaspoon salt, pepper to taste
1 (4 oz) can mushrooms chopped (optional)
1/2 cup crushed corn flakes
1/4 cup melted butter
Remove crust from all bread; cut four slices into cubes (approx. 3/4" to
1" cubes).
Place cubed bread on bottom of a buttered 8x8 inch glass baking
pan.
Place ham, cheese and optional mushrooms on top of cubed bread. Top with
remaining whole slices of bread.
Beat together eggs, milk, mustard, salt and pepper. Pour mixture over whole
slices of bread.
Cover tightly with plastic wrap and refrigerate overnight.
When ready to bake, place crushed corn flakes on top of bread and pour melted
butter evenly over corn flakes.
Bake at 325° for 1 hour.
Makes 4 to 6 servings. May be served warm or cold.
Cream Cheese Chicken
January 22, 2004
4 boneless, skinless chicken breasts
1/2 cup butter
1 pkg. Italian seasoning mix, or make your own
1 8 oz package cream cheese
1 can of cream of chicken soup
Cooked rice, noodles or other pasta
Cube chicken into bite size pieces. (I have cooked whole breasts.) Combine
chicken, butter and Italian seasonings, stir together in the crock-pot, cover
and cook on low for 6-8 hours. After that, add cream cheese and soup, and
cook on high until cheese melts. Stir together and serve over rice or
favorite pasta.
Swiss Chicken Casserole
January 22, 2004
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 cup milk
2 cups stuffing mix
1/2 cup butter or margarine, melted
Lightly grease crock-pot or spray with cooking spray. Place chicken breasts
in pot. Top with cheese. Combine soup and milk, stirring well.
Spoon over
cheese, sprinkle with stuffing mix. Drizzle melted butter over stuffing
mix. Cook on low 8-10 hours or high 4-6 hours.
Turkey Pie
October 29,2003
makes its own crust
4 cups leftover turkey-cut in bite-size pieces
1 1/2 cups chicken or turkey broth
1 can of cream of chicken soup with mushrooms
1 cup self-rising flour
1 stick melted butter
1/2 tsp. salt
1/4 tsp. pepper
1 cup buttermilk
Place turkey in a greased 9-by-13-inch dish. Put broth and soup in a pot and
bring to a boil. Pour over the turkey.
Combine remaining ingredients. Slowly
spoon over the turkey.
Bake at 425 degrees for 30 minutes until browned and
bubbly.
Crispy Oven Fried Chicken with
Sour Cream Gravy
October 29, 2003
1/4 cup skim milk
6 boned and skinned chicken breast halves
1/4 cup all-purpose flour
1 1/4 cups corn flakes -- finely crushed
1/2 cup dry bread crumbs (unseasoned)
butter-flavored cooking spray
salt and pepper -- to taste
coat generously with combined corn flakes and bread
crumbs.
Spray baking pan with cooking spray. Place chicken, meat side up, in baking pan;
spray
generously with cooking spray and sprinkle lightly with salt and pepper.
Bake at 350 until chicken is browned and juices run clear, 45 to 60
minutes.
Creamy Gravy
2 tablespoons margarine
1/4 cup all-purpose flour
2 cups skim milk (or fat free half and half)
1 teaspoon chicken bouillon
1/4 cup nonfat sour cream
salt and pepper -- to taste
Melt margarine in medium
saucepan; stir in flour and cook over medium low heat 1 minute,
Crabmeat Canoes
A
From my sister, Dee
6 med. baked potatoes
1 tbsp grated onion
1/2 c. milk
1 1/2 c. fresh or canned crabmeat
2 tbsp butter
1 c. grated cheese
salt & pepper to taste
Cut slice off top of each
potato & scoop out the potato into a bowl. Add butter, milk, onion, salt
& pepper & mash until smooth. Add crabmeat &
Slow Cooked Eight-Layer
Casserole
April 21, 2003
1/2 Ib. lean ground beef
2 tbsp. imitation bacon bits
1 small onion; chopped
1 8 oz can tomato sauce
1/2 cup water
1/2 tsp chili powder
1/4 tsp salt
1/4 tsp ground black pepper
2/3 cup long-grain rice
1 15 oz can whole-kernel corn; drained
1/2 cup chopped bell pepper
Crumble ground beef evenly
over bottom of a 3 1/2-quart slow cooker.
Sprinkle with bacon bits, then onion. In a medium bowl, combine tomato
sauce, water, chili power, salt, and black pepper; pour half over beef and
onion layers. Sprinkle rice evenly over top, then corn. Top with remaining
tomato sauce mixture, then bell pepper. Cover and cook on LOW about 5 hours
or until rice is tender. Yield: 4 servings.
Homemade BBQ
From Velma
Place a pork roast in the crock-pot
& cook overnight until meat is very tender.
Pull meat off of the bone & cut into small pieces (I use scissors to cut it
with)
Place into a 9x13" pan & pour about 1/3-1/2 bottle of "George's
BBQ Sauce" over it.
Bake about 15-25 minutes; spoon into hamburger buns & add slaw or serve
as a BBQ plate. Very good!
Chicken Potato Bake
October 2, 2002
vegetable oil spray
4 large potatoes, peeled and sliced 1/4-inch thick
1 large can cooked, chunked chicken
2 large onions, sliced thin
seasoned salt OR salt and pepper to taste
1 stick margarine, melted
1 can cream of celery soup
Spray a deep casserole dish with vegetable oil spray. Layer the potatoes,
chicken and onions in the prepared dish. Season to taste with seasoned salt.
Pour melted margarine over top. Spread undiluted soup over the top. Cover
with lid or aluminum foil and bake at 400* for 35 to 45 minutes or until it
forks tender. Makes 4 to 6 servings.
Breakfast Casserole
July 9, 2002
1 pound bulk breakfast sausage
3 cups shredded potatoes, drained and pressed
1/4 cup butter, melted
12 ounces mild Cheddar cheese, shredded
1/2 cup onion, shredded
1/2 cup green pepper, chopped
1 pound small curd cottage cheese
6 jumbo eggs
Preheat oven to 375 degrees. Place sausage in a large,
deep skillet. Cook over medium-high heat until evenly
brown. Drain, crumble and set aside. Stir together
shredded potatoes and butter. Line bottom and sides of
a medium glass baking dish with potato mixture. Combine
sausage, cheddar cheese, onion, pepper, cottage cheese
and eggs; pour mixture into baking dish. Bake for 60
minutes, until a toothpick inserted into center of the
casserole comes out clean. Let cool for 5 minutes before
serving.
Barbecue Ribs
June 10, 2002
3 to 4 lbs spareribs
1 onion, sliced
1/2 tsp salt
16 oz bottle barbecue sauce
1/2 tsp pepper
Sprinkle ribs with salt and pepper. Place ribs in a broiler pan under
broiler for 15 minutes to brown. Put sliced onion in crock pot. Slice ribs
into serving pieces and put in crock pot. Pour in barbecue sauce. Cover;
cook on low 8 to 10 hours, high 4 to 5 hours.
Cheesy Chicken and Broccoli Casserole
March 3, 2002
Two boxes frozen broccoli … thaw or cook in microwave
Three large or four medium boneless, skinless chicken breasts
One can cream of chicken soup
One can cream of celery soup
¾ cup milk
Three slices Velveeta cheese
Preheat oven to 350 degrees
Cut chicken breasts into halves or thirds
Brown each side of chicken
Line the casserole dish with broccoli
Place chicken pieces on top
Combine both soups, milk, and cheese over warm stove
Pour soup mixture over casserole
Bake in 350° oven for 50 min – 1 hour
Chinese Style Spareribs
January 4, 2002
3-4 lbs. ribs
2 4-oz jars baby peaches or apricots
1/3 c. catsup
1/3 c. vinegar
2 tsp. ginger
2 tsp. soy sauce
1 tsp. salt
¼ tsp. pepper
1/3 c. brown sugar
2 cloves garlic, minced
Preheat oven to 450-degrees. Rub ribs with salt. Combine remaining ingredients.
Place ribs in a shallow foil-lined pan & bake for 15 mins. Pour off grease. Lower oven
temp. to 325.
Pour sauce over ribs & bake 1 hour & 30 mins, basting several times with sauce.
Serve sauce that collects in the pan over the ribs.
Cornbread Dressing
November
21, 2001
2 (16 ounce) packages dry corn bread mix
Note: Do not use "Jiffy" mix......too sweet
or 2 batches of your favorite recipe
8 slices white bread, all torn up
1 onion, diced
1 clove garlic, minced
1/2 bunch celery, chopped
6 hard-cooked eggs, chopped
1 teaspoon rubbed sage
2 (14 oz) cans chicken broth (buy an extra can or 2 just in case)
2 cups turkey stock
(Use all the turkey juice you can salvage, then resort to broth)
salt and pepper to taste
1/2 cup butter (Use margarine if you must)
Prepare cornbread according to directions on package.
Cool and crumble, place with torn up white bread and
leave out overnight to dry. Preheat oven to 350F
Sauté' the celery, onion and garlic in ALL the butter, just until almost soft
In a large bowl, combine the crumbled corn bread,
onion, garlic, celery and eggs along with all the butter.
Gently stir. Sprinkle with salt, pepper and sage.
Add the chicken or turkey broth 1 cup at a time until
the cornbread becomes very moist but not wet.
Better wetter than dryer. Don't want to have to slice it.
Place stuffing into a large baking dish or casserole dish
Bake for 1 hour. Should still be moist, but cooked.
Note: I normally cook mine for 45 minutes or so covered, then
15-20 minutes uncovered to put a little crust on top without
drying it out, but then I like very moist dressing
Chili Special
November 7, 2001
1 pound ground beef (drain grease)
1can Hormel chili with beans
1can kidney beans (drain)
1 can refried beans also
1can pork& beans (drain)
1 can whole kernel corn (drain)
1/2 onion chopped (I use white)
Brown ground beef with onion add chili and cook for at least 5 minutes, add other liquid
ingredients,
and cook thoroughly; add crushed Fritos and shredded cheese and bake at 350 for 15
minutes..
You can also put this into tortillas and add more shredded cheese and sour cream.
Halloween Hash
October 24,
2001
1 lb ground beef
1 lg onion, chopped
1 tsp salt
1/4 tsp pepper
1 c stewed tomatoes
1 can Whole Kernel Corn-(2 1/2 C)
1/4 lb Cheddar cheese, cubed
Place ground beef, onion, salt and pepper in skillet.
Cook and stir over heat until meat is lightly browned
and onion is soft. Drain off grease before adding other
ingredients. Add tomatoes and corn.
Cover and simmer over low heat about 30 minutes.
Stir in cheese cubes. Cover skillet and let stand
a minute or two until cheese melts. Serve with nacho chips.
Chicken and Pasta Primavera
September 19, 2001
1 can (10 3/4 oz.) Cream of Mushroom Soup
3/4 cup milk
1/4 cup grated Parmesan cheese
1/8 tsp. garlic powder
1/8 tsp. pepper
2 cups broccoli flowerets
2 medium carrots, sliced
2 1/2 cups cooked elbow or corkscrew pasta
2 cans (5 oz. each) Chunk White Chicken, drained
Mix soup, milk, cheese, garlic, pepper, broccoli and carrots
in saucepan. Heat to a boil.
Cover and cook over low heat 10 min. or until vegetables are
tender-crisp. Stir in pasta and chicken and heat through.
Beef and Cornbread Casserole
September 5, 2001
1 pound ground beef
1 onion -- chopped
1/2 green bell pepper -- chopped
2 10 oz. cans cream of celery soup - condensed
1 tablespoon prepared mustard
salt and pepper, to taste
1 package Jiffy cornbread mix
Crumble meat and brown in skillet with onion and green pepper.
Drain off fat. Add soups and mustard. Stir to mix well.
Add salt and pepper to taste. Pour into greased 9x9 pan.
Preheat oven to 400 degrees. Prepare cornbread mix according
to pkg. directions and pour over meat mixture spreading evenly
to edges of pan. Bake approximately 30 minutes or until top of
cornbread is golden brown. Check by inserting toothpick or
knife for doneness.
Bacon Wrapped Barbeque Shrimp
August 22, 2001
16 large shrimp, peeled and de-veined
8 slices bacon
barbeque seasoning, to taste
Preheat oven to 450 degrees F (230 degrees C).
Wrap shrimp with 1/2 slice of bacon, securing with a toothpick.
Be sure and use the large shrimp--the cooking time for the
shrimp and the bacon is similar. If you use medium-sized shrimp,
you might want to precook the bacon a little--over cooked
shrimp are tough and rubbery--and a real shame. Line a
jellyroll pan with extra heavy duty foil, and place baking rack
in pan. Place the shrimp on the rack, and sprinkle heavily with
the barbeque seasoning, turn and sprinkle second side. Let the
shrimp sit for 15 minutes. The bacon will turn from creamy
white to a little opaque, and the seasonings will soak in.
Cook the bacon for 10 to 15 minutes.
Crock-pot Pork Chops
July 4, 2001
6 pork chops
1 can chicken noodle soup or chicken with rice (Campbell's, regular size)
1 can mushroom soup (reg. size)
Brown pork chops. Place chops in crock-pot. Add can of mushroom soup.
Add can of chicken noodle or chicken rice soup.
Cook in crock-pot approximately 6 to 8 hours.
Note: You can cook twice as much by doubling everything.
You may substitute pork chops with country style pork ribs.
Sixteenth Street Stew
May 30, 2001
1-1/2 pounds ground beef
1 medium onion, chopped
4 bacon strips, diced
1 green pepper, chopped
3 potatoes, peeled and diced
2 teaspoons prepared mustard
3 beef bouillon cubes
1/4 teaspoon pepper
2 cups boiling water
6 T vinegar
In a skillet, brown ground beef with onion, bacon and green
pepper; drain. Add potatoes, mustard, bouillon and pepper. Stir
in water and vinegar. Simmer, uncovered, over medium-low heat
for 45 minutes or until the potatoes are tender.
Crock-pot Teriyaki Chicken
May 16, 2001
15 ounce can pineapple chunks in juice or light syrup
3/4 cup teriyaki sauce
4 boneless skinless chicken breast halves
Pour pineapple chunks (along with the juice) into the crock-pot. Stir in the
teriyaki sauce.
Add chicken breasts. Cover and on low for 6-8 hours, or high for 4-6 hours.
Serve over rice.
Optional: thicken the sauce by dissolving 1 1/2 tablespoons cornstarch in 1/4
cup water and adding to crock-pot.
Cook on high, stirring occasionally, until thickened.
Stewed Hard Crabs
May 2, 2001
1 dozen live hard crabs
water
3 strips bacon
1 med. onion
6 med potatoes
salt & pepper
flour to thicken
Completely clean hard crabs down to just the body and cut in half. Add water to
cover crabs in cook pot.
Add bacon. Cover and simmer for 15 minutes. Add onion, potatoes, salt and pepper
and cook until potatoes are tender.
Stir in thickening made with flour and water. Stir until thickened.
May cook the crab biters separately for just a few minutes in hot boiling water
with a little bit of bacon drippings & salt.
Pork Chop Casserole
April 25, 2001
4 pork chops
1/2 cup chopped onion (optional)
salt and pepper (to taste)
1 cup rice, uncooked
1 can cream of mushroom or cream of chicken soup
milk
Trim fat from meat. Brown in hot oil. Place in a casserole dish. Sprinkle with
salt and pepper;
place chopped onion on top. Place rice on top.
Heat soup (combined with 1 can milk) in the pan used to fry the pork chops.
Pour into the casserole dish.
Bake covered at 350 F for 1 hour.
Porcupine Meatballs
March 21, 2001
1 and 1/2 pounds ground beef
3/4 cup rice (uncooked)
1/2 cup onion (chopped fine)
2 (8 oz.) cans tomato sauce
2 cups water
salt and pepper to taste
In large bowl, combine ground beef, rice and onion; mix
well. Form meat mixture into small balls and put into
large skillet. Brown lightly and remove from heat. Add
tomato sauce, water, salt and pepper; cover skillet and
return to medium heat. After 15 minutes, uncover and stir,
continue cooking over low heat for 1 hour or until rice
is falling out of meatballs.
Hawaiian Pork Chops
March 14, 2001
4 (1/2 inch) pork chops
1 ( 8 ounce) can pineapple slices
2 tablespoon brown sugar
1/2 teaspoon ground nutmeg
Drain and reserve juice from canned pineapple. Place pork chops on baking
dish that is lightly sprayed with cooking spray. Mix 2 tablespoons of the
reserved pineapple juice with brown sugar and nutmeg. Spoon half of the
mixture over the pork chops. Top with pineapple slices and spoon remaining
mixture over the pineapple. Cover and bake 30 minutes at 350 degrees.
Uncover and bake 20 minutes longer, sauce over chops occasionally.
Hot Dog Chili Sauce
February 14, 2001
4 strips of bacon fried, for the fat
1 medium onion, chopped fine
1 lb. hamburger
2-1/2 oz. chili powder
Brown hamburger and onion in bacon fat. Rinse off with water. Take the
hamburger mixture and put into a food processor and grind fine. Put back
into saucepan, add the chili powder and enough water to cover, let simmer
for 1 hour. It will get thick and then divide into small freezer bags, enough
for eight or ten hot dogs and freeze. When ready to use, thaw add a few
drops of water and heat in the microwave.
To make the hot dog, add a slice of American cheese, softened chopped onions,
French's yellow mustard and then the sauce and you have a great chili dog.
I always double or triple this recipe, so I have enough whenever I need the
hot dog sauce.
Cheesy Crock-pot Chicken
January 31, 2001
2 pounds boneless, skinless chicken breasts
2 cans condensed cream of chicken soup
1 can condensed cheddar cheese soup
1/4 teaspoon garlic powder
Place chicken breasts in the crock-pot.
Mix the undiluted soups together with the garlic powder and pour over chicken.
Cover and cook on low 6 to 8 hours, until chicken is tender.
Serve with the delicious sauce over rice or noodles. This freezes well.
Hamburger Casserole
January 3, 2001
2 lbs. hamburger (browned and drained)
1 large onion (chopped)
2/3 cup Minute Rice (cooked according to package directions)
2 cups sliced potatoes
2 cups sliced carrots
1 (10 3/4 oz.) can tomato soup
1-1/2 cups hot water
Salt and pepper to taste
Preheat oven to 350 degrees. In a 9x13-inch greased baking
pan, place cooked rice, then layer carrots, onions and
potatoes; salt and pepper to taste. Top with browned meat.
In a separate bowl, dilute soup with hot water and mix well.
Pour over casserole and bake for 1 and 1/2 hours or until
vegetables are tender.
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