Main Dishes
Fuddruckers Bacon Wrapped Tuna a la
Fud
2 (8 oz. ) yellowfin tuna fillets
4 slices bacon, thinly sliced
1/2 C. soy sauce
1/4 C. Worcestershire sauce
4 Tbsp. honey
black pepper, to taste
Wrap portions of fresh tuna with
thinly sliced bacon using toothpicks to
secure the bacon to the tuna. Place on the grill.
Make a basting sauce by combining
the soy sauce, worchestshire,
and honey and brush onto the tuna.
Cook until the edges appear done or
until tuna begins to lighten in color
and bacon begins to sizzle.
Turn. Be very careful when turning
fish over as it may fall apart.
Cook until done to your personal taste.
Medium-rare to medium is recommended.
Brush once again with basting sauce.
Dust tuna lightly with black
pepper before serving.
This is my favorite casserole,
it's easy, but fancy enough for company.
It's also always a hit at pot lunch dinners.
The recipe was given to me by mother;
I hope you enjoy it.
Chicken Spectacular
1 med onion, chopped
3 cups cooked chicken, cut into bite sized pieces
1 pkg. wild rice cooked
(I use uncle ben's wild & white rice blend)
1 med jar sliced pimentos
2 cups french styled green beans, drained
1 cup mayonnaise
1/2 cup celery, chopped
salt and pepper to taste
1. Saute onions in skillet, until soft.
Combine with other
ingredients and mix well.
2. Pour into large casserole dish.
Sprinkle with bread crumbs, if desired.
Bake at 350 for 25-30 mins.
This recipe is simply easy to prepare
and delicious to eat. It was recently
given to me by a friend from Canton, China.
SWEET AND SOUR SPARERIBS
*Ask your Butcher for 3 cut spareribs
"He will be happy to cut them for you"
1 Tablespoon oil
(canola, or any type cooking oil)
2 pounds spareribs
(1 and 1/2 inch pieces or 3 cut)
Sauce
3/4 Cup Water
2 Tablespoons Cornstarch
2 Tablespoons Soy Sauce
3 Tablespoons Rice Vinegar
2/3 Cup Sugar
Garnish with
Tomato pieces or slices;
Green Pepper slices;
Pineapple Chunks; and
or Toasted Sesame Seeds
Directions:
1. Brown ribs in oil for approximately 5 minutes
and drain. I use an electric skillet on very high heat.
2. Mix together the Sauce ingredients and add
to the spareribs after placing them back in pan.
Cook over medium heat until sauce thickens-
constantly stirring them.
(You can add a little water - 1/2 cup
or a little more to keep sauce thin.)
Cover and simmer for 25 to 30 minutes
on low to medium heat.
Garnish, your choice above.
Serve with white rice and vegetables.
Yummmmmm!
Haloopsey
1 large head of cabbage
1 cup long grain white rice, uncooked
1 1/2 pounds ground beef,
(use no leaner than 16% fat)
salt and pepper to taste
1 15 ounce jar of sauerkraut,
(drain & reserve juice)
1/2 - 3/4 cup catsup
Place whole head of cabbage
in boiling salted water and as leaves soften,
remove them to plate and cool.
Cook rice according to packagedirections, then cool.
If you have rice that flops, the nice thing here is
that it can be under cooked due to baking time!
Mix ground beef, salt and pepper.
Place mixture in leaves and roll tucking sides under.
Place rolls in a casserole, spread sauerkraut
over top and catsup over top of sauerkraut.
Cover with a tightly fitting lid.
(Aluminum foil works in a pinch)
Bake in 300 degree oven for 3 or 4 hours.
Do not let it dry out, add a little
of the reserved sauerkraut juice if necessary.
When I make it,
I use a lot of the juice from the start.
Oh! And about ground beef fat content,
I tried using the leanest available
and it doesn't cook or taste the same.
A good ole South Louisiana recipe for a
shrimp dish to have your guests begging for more.
This recipe will feed four hungry southerners and,
from experience, 6 to 8 of my northern relatives.
It is rich but ummmmmm good.
LEMON SHRIMP
4 pounds large fresh shrimp with heads if possible.
3 bunches shallots (green onions)chopped
2 bunches fresh parsley chopped
1 bunch celery
6 lemons sliced and put aside
2 tbs. Tony's Cajun seasoning
fresh ground pepper, a whole lot
granulated garlic
Olive Oil
butter
Fresh hard crust French Bread
Pre heat oven to 350f
Rinse shrimp and place in baking dish
curve to curve one layer.
Will need more than one dish/pan.
Saute veggies in a little butter with salt,
pepper and garlic, to taste,in skillet till onions
and celery are clear. Remove from heat.
Spoon sauteed veggies over shrimp.
Sprinkle with lots of fresh cracked black pepper,
garlic and Tony's seasoning.
Pour 1/2 cup Olive Oil over shrimp,
place 1/2 stick of butter in center
and cover shrimp with the sliced lemon.
Place in pre-heated oven and bake for 20 minutes.
Serve with a light salad and
lots of French bread for dipping.
Have a very large bowl in the
center of the table for the shrimp shells.
We use towels instead of paper napkins
or cloth napkins cause it does get messy,
but it is so very very good.
Bon appetite!
Boiled Beef and Noodles
3-4 pounds beef chuck roast
(or other cheap cut)
1 package noodles
water
It is important that you use a cheap piece of beef
with a fair amount of fat, etc.
Cut beef in 3 or 4 pieces.
Place beef in large pot.
Add two quarts water - NOTHING ELSE.
Bring to boil, reduce heat and simmer 7-8 hours,
adding more water if required.
Break up any large remaining chunks of beef
and remove any bones or
remaining large pieces of fat or gristle.
In a separate pot, prepare noodles,
al dente, according to package directions.
Drain noodles and add to beef.
Simmer another 20 minutes.
Serve in large bowls, seasoning to
taste with salt and pepper.
Note that this is one of those things
which is better the next day.
You may interrupt the process at any stage,
but best to do so before
adding noodles to beef and broth.
Sharp Cheddar Cheese & Mushroom
Pie
3 Tbs. butter or oleo
1 cup thinly sliced onion - 1 large
1 1/2 lbs. mushroom, sliced
1 tsp. salt
dash pepper
1/2 tsp Worcestershire sauce
1 Tbs. lemon juice
1/2 lb. sharp cheddar cheese, shredded
(I buy it in the package already shredded)
1 egg yolk
1 Tbs. water
9 inch pastry shell & top -
(I buy that ready made too)
Melt butter in large skillet over med. heat.
Add onion; cook 2 min.
Add mushrooms, salt, pepper,
Worcestershire sauce and lemon juice.
Cook 5 minutes stirring occasionally.
Drain mushroom mixture.
Heat oven to 375.
Combine mushroom and cheese.
Mix well. Turn into pastry shell.
Arrange pastry strips, lattice fashion on top
of filling. (I use full top and cut design in it)
Moisten and fold overhang over strip ends.
Flute edges. Beat egg yolk and water.
Brush over pastry.
Bake 35 to 40 minutes or until pastry is golden.
Cool 10 minutes before cutting.
6 servings - Serve hot or cold.
Venison Chili
3 lbs venison
3 cherry peppers
6 strips bacon
1 green pepper
2 large onions
1 tsp salt
3 cloves garlic
2 cans stewed tomatoes
whole & half drained
4 tbs. chili pepper
3/4 cup catsup
2 bay leaves
1 large can kidney beans (drained)
Grind venison and bacon together.
Brown the meat with diced onions,
garlic, cherry peppers, and green peppers
in oil in a large pot.
Add everything but the kidney beans
and simmer uncovered pot for 2 hrs.
Add kidney beans and simmer 10 min longer
Note:Serve with sweat towels
BROILED SHRIMP WITH LEMON BUTTER
from Mozambique
1+1/2 to 2 lbs uncooked jumbo shrimp,
peeled (with the tail section left on) and deveined
2 Tbs coarsely crumbled hot pepper flakes
3 to 4 cloves garlic, peeled and coarsely chopped
1 cup peanut or vegetable oil
1 tsp salt
8 Tbs unsalted butter
1/4 cup strained fresh lemon juice
Rinse the peeled and deveined shrimp
and pat completely dry with paper towels.
Combine the pepper flakes, garlic, oil, and salt
in an electric blender or food processor
and process until the seasonings are pulverized.
Combine the marinade and the shrimp in a bowl,
and toss to thoroughly cover the shrimp.
Marinate at room temperature for 2 hours,
or in the refrigerator for at least 4 hours.
Cook the shrimp over charcoal, or under the broiler,
turning them over once, until
they are pink and firm to the touch.
Meanwhile, melt the butter in a saucepan
over moderate heat stir in the lemon juice.
Place the cooked shrimp on a serving platter
and pour the lemon butter over them,
or you may prepare individual servings and
serve the lemon butter in small bowls on the side.
Serve at once. Serves 4 to 6.
Rodeo Chicken
1 3 to 3 1/2 pound broiler-fryer chicken,
cut up and skin removed if desired
1/3 cup all purpose flour
1/4 teaspoon salt
Dash pepper
2 tablespoons cooking oil
1 medium onion, sliced
1 8-ounce can tomato sauce
1/4 cup vinegar
2 tablespoons molasses
2-3 dashes bottled hot pepper sauce
1/4 teaspoon celery salt
1/4 teaspoon pepper
1/4 teaspoon dry mustard
1 bay leaf
1/8 teaspoon dried rosemary, crushed
Step 1:
Combine flour, salt, and pepper in a plastic bag.
Add chicken pieces; toss to coat.
Step 2:
Brown chicken in a 12-inch skillet in the hot oil.
Drain off fat.
Place onion slices on top of the chicken.
Step 3:
Combine remaining ingredients;
pour over chicken and onions.
Cover and cook over low heat
for 35 to 40 minutes or till chicken is tender.
Remove chicken to platter.
Remove and discard bay leaf.
Skim any fat from sauce; serve sauce with chicken.
Makes 6 servings.
Chicken Pasta
1 box rotini
chicken breast (cooked)
cherry tomatoes
cucumber
red onion
Hidden Valley Ranch dressing (dry packaged kind)
buttermilk
Cook chicken and rotini.
Dice chicken and add to cooled rotini.
Cut cherry tomatoes in half,
cut cucumbers in half and then slice,
cut red onion into medium-sized pieces.
Add all this to the rotini and mix.
Use buttermilk in the ranch dressing recipe
in place of the amount of milk oit calls for.
Add enough ranch dressing to cover when mixed.
May need to add more dressing before serving
as it tends to be absorbed by the rotini.
Sorry measurments are not exact
but I just throw this together. ENJOY :)
Steak (or Filet Mignon) Marinade
Juice of 1 lemon
6 oz. Worcestershire Sauce
1/2 tsp. pepper
1 tbsp. BullsEye BarBQ sauce
1 1/2 tsp. Garlic Salt
2 tsp Lemon Pepper
2 tbsp Ketchup
1 tsp Carne Asade Seasoning
Poke holes in the steaks with a fork
to allow marinade to soak in.
Marinade is good for 5 Filet Mignon Steaks.
This was created by the man of the house
& he did not measure anything,
but above is his approximation.
The steak is good enough to eat without sauce.
NACHO STUFFED SHELLS
36 jumbo shells
3/4 lb ground beef extra lean
1 1.25 oz package low sodium taco seasoning
1 cup water
1 16 oz can refried beans with chilies
1 cup reduced fat Cheddar cheese, shredded
3/4 cup picante sauce
1 8 oz can tomato sauce low sodium
1 2 oz can sliced olives
1/2 cup green onion, thinly sliced
Preheat oven to 350° F.
Prepare pasta according to package directions.
While pasta is cooking, saute beef in a large skillet
until browned; drain well.
Add taco seasoning mix and water;
simmer 5 minutes or until thickened.
Stir in beans and cheese and cook until smooth
and well mixed.
When pasta is done, drain well.
Fill shells with beef mixture (1-2 tbsp. per shell).
Combine picante sauce and tomato sauce in a saucepan.
Cook until heated, stirring occasionally.
Spread 1/2 cup sauce over the bottom of a 9 x 13-inch
baking pan that has been coated with cooking spray.
Place filled shells side by side on top of sauce;
pour remaining sauce evenly over shells.
Sprinkle with olives. Cover with aluminum foil;
bake 35 to 40 minutes or until thoroughly heated.
Sprinkle with green onions.
Cover and let stand 5 minutes before serving.
Serve immediately and garnish with any of the following:
low-fat sour cream,
low-fat grated Cheddar cheese,
chopped jalapeños,
chopped cilantro,
salsa, guacamole.
"Butterflied Pork with
Mangoes"
Ingredients:
4 pork butterflied steaks
1 tbsp oil
30g butter
1 finely diced onion
3 mangoes, peeled, stoned and roughly chopped
1 cup dry white wine
1/4 cup brandy
3/4 cup beef stock
100g unsalted butter cubed
1/2 cup cream
salt and pepper to taste
mango slices and fresh herbs for garnish
Method:
Trim pork of any excess fat.
Heat oil and butter in a frying pan over a medium heat
and seal on both sides.
Cook for a further 6-8 minutes or until tender.
Remove and keep warm.
Drain all but 1 tbsp of oil from pan.
Heat over medium heat and cook onion
and magoes for 1 minute.
Add wine and boil for 5 minutes.
Stir in brandy and stock and boil until reduced by half.
Seive or puree sauce and return to pan.
Gradually whisk in butter, add cream and season to taste.
Reheat without boiling.
Drizzle sauce over the centre of pork
and garnish with mango slices and herbs.
Oven Chicken Parmigiana
3/4 c Bisquick baking mix
1/2 c grated Parmesan cheese
1 tsp paprika
2 1/2-3 1/2 lb broiler/fryer chicken, cut up
1 can (5 oz) evaporated milk
1/4 c margarine or butter, melted
Mix Bisquick, cheese and paprika.
Dip chicken into evaporated milk;
coat with cheese mixture.
Place skin sides up in ungreased rectangular pan,
13 x 9; drizzle with margarine.
Bake until done, about 1 hour.
6 servings.
(I always use skinless chicken, prefer it that way!
Also sometimes use boneless chicken breasts,
so cook it for a little less)
Parmesan Chicken
1 lb. chicken breasts
(I buy the kind that's sliced into "tenders")
bread crumbs (maybe about a cup?)
parmesan cheese (maybe about 1/2 cup?)
dried basil (maybe a tablespoon or so?)
Preheat oven to 400.
Spray a 9/13 casserole pan with cooking spray.
Rinse the chicken breasts.
Make a mixture of bread crumbs, parmesan,
and basil in a plate
(I just eyeball this, so I don't know how much
I'm using, but it's mostly bread crumbs,
a good dose of parmesan, a sprinkling of basil).
Coat each chicken piece in the mixture and place in pan.
Cook in 400-degree oven for 10 minutes,
turn each chicken piece over, pop it back
into the oven for another 10 minutes.
How to make this taste even better:
Marinate the chicken overnight before cooking.
I make a marinade out of a splash of oil,
a splash of lemon juice, about 1/3 of a packet of
Good Seasons Italian salad dressing mix (the dry mix),
and enough water to cover the chicken.
*Really* adds to the flavor.
CHICKEN EASY
4 cups cubed cooked chicken
2 cans Healthy Request Cream of Chicken Soup
2 cans Healthy Request Cream of Mushroom Soup
2 cups chicken broth, defatted
Mix the soups and broth and simmer
until cooked down a bit.
Add chicken and cook 8 minutes.
Yummy and low fat.
This serves my family of four 2 meals,
but we're all dieting except the baby!
Skillet Sweet & Tangy Chicken
1 tablespoon vegetable oil
4 skinless, boneless chicken breast halves (about 1lb.)
1 can (10 3/4 oz.) Campbell's® Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons vinegar
1 tablespoons Worcestershire sauce
4 cups hot cooked rice
1. In medium skillet over medium-high heat, heat oil.
Add chicken and cook 10 minutes or until browned.
Set chicken aside. Pour off fat.
2. Add soup, sugar, vinegar and Worcestershire.
Heat to a boil.
Return chicken to pan. Reduce heat to low.
Cover and cook 5 minutes or until chicken is no longer pink.
Serve with rice.
Serves 4.
VEGETABLE BURRITO CASSEROLE
2/3 cup parboiled rice
1 tablespoon salad oil
1 large green pepper, diced
1 medium-size onion, chopped
1 8 3/4-ounce can whole-kernel corn, drained
1 cup salsa-style ketchup
1/4 pound queso blanco or Monterey Jack cheese, shredded
8 8-inch flour tortillas
1 16-ounce can refried beans
1/2 cup sour cream
1 tablespoon chopped cilantro or parsley
1/4 cup pitted ripe olives, sliced
In small saucepan, prepare rice as label directs
but do not add salt or margarine or butter.
Meanwhile, in 10-inch skillet over medium heat,
in hot salad oil, cook green pepper
and onion until vegetables are tender.
Remove skillet from heat;
stir in corn and 1/2 cup salsa-style ketchup.
Preheat oven to 400 degrees F.
When rice is done, stir into
vegetable mixture with cheese.
Spread each tortilla with a scant 1/4 cup refried beans.
Spoon one-eighth of rice mixture
(about 1/2 cup) along center of each tortilla.
Roll up tortillas to enclose filling and arrange seam-side
up in 13" by 9" glass or ceramic baking dish.
Spoon remaining salsa-style catchup along center of rolled
tortillas;
spoon sour cream over salsa-style ketchup.
Cover baking dish with foil and bake
casserole 30 minutes or until hot.
To serve, sprinkle with chopped cilantro
and sliced olives.
Spicy Cajun Chicken
Another Delight for the Spice Lovers!
1 teaspoon ground cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1 teaspoon crushed red pepper
1 teaspoon dried thyme leaves, crushed
1 teaspoon dried basil leaves, crushed
1/2 teaspoon dried oregano leaves, crushed
1/3 cup margarine
11/2 teaspoons garlic, minced
1 teaspoon Worcestershire sauce
1 large tomato, diced coarsely
1 pound medium shrimp, thawed, peeled and deveined
1/4 cup beer, room temperature
3 cups cooked rice
In a small bowl, combine the seasonings.
Clean and devein the shrimp under cold running water.
Drain well, set aside.
In a large skillet over high heat, combine the margarine,
garlic and Worcestershire sauce; add seasoning mix.
When the margarine is melted,
add the tomato, then add the shrimp.
Cook for 2 minutes, stirring evenly.
Add the beer and cover; cook for 1 minute longer.
Remove from heat; serve over rice.
Makes 3 servings.
This recipe is good because you can make it
with leftover mashed potatoes or use instant potatoes.
Potato Hamburger Casserole
1 pound ground beef
1 medium onion, chopped
1/2 tsp. salt
Dash pepper
1 can green beans
1 can tomato soup
Leftover Mashed potatoes or 1 1/3 cup instant
1 egg
1/2 cup shredded cheese
Heat oven to 350F.
In skillet, cook ground beef and onion
until meat is no longer pink; drain.
Stir in 1/2 tsp. salt, pepper, green beansand soup.
Spoon into 1 1/2 quart casserole. Set aside.
Mix mashed potatoes with egg.
Spoon the potatoes in mounds over meat mixture.
Sprinkle with cheese.
Bake at 350F for 25-30 minutes.
Mozzarella Chicken
1 lb. boneless, skinless chicken breasts
1 tsp. Italian seasoning
1 tsp. oregano
4 oz .lowfat mozzarella cheese
1.5 cups spicy V-8 juice
1-2 cloves garlic, minced
1/2 cup chopped onion
1/2 cup chopped green pepper
Pound chicken breasts until flat.
Sprinkle with Italian seasoning and oregano.
Place 1 oz. cheese in center of each chicken breast;
roll up jelly- roll style.
Spray a baking dish with vegetable cooking spray
and carefully place chicken roll-ups in dish.
In a small bowl combine V-8 juice, garlic,
onion and green pepper.
Pour over chicken and bake in preheated
350 degree F oven approximately 40 minutes.
Makes 4 servings.
ALL-DAY-LONG CROCKPOT BEEF
Yield: 6 servings
1 1/2 lb Beef roast; * see note
1/2 ts Black pepper
2 Garlic cloves; minced
1/2 pk Onion soup mix
2 ts Worcestershire sauce
1 ts Steak sauce
3 Carrots; sliced
2 Celery stalks; diced
1 Green bell pepper; chopped
1 Yellow onion
1/2 c Water
1/2 c Tomato juice
Preparation Time: 8:00
* Use any cut of beef roast desired.
1. Cut beef roast into serving-sized portions.
Use more beef if you need more than 6 servings.
Brown beef in a bit of vegetable oil,
although you can skip this step if rushed for time.
2. Slice onion and separate into rings.
Dice the peeled carrots, dice the celery
and slice the peppers into thin strips or circles.
Place these into bottom of crockpot.
Sprinkle the beef pieces with fresh ground black pepper,
minced garlic and the onion soup mix.
Place on top of the vegetables.
3. Mix the steak sauce and Worcestershire sauce
in a small bowl with about 1/2 cup water and 1/2 cup tomato
juice.
Pour this over the meat.
4. Turn the crockpot to high for 30 minutes,
or, if you're in a hurry, skip this step.
Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout
cooking time.
A crockpot can be used to cook this type of meal for
a varied amount of time, depending on your schedule.
It is not important that you take the meat
and vegetables out at a specific amount of time.
One or two hours either way usually makes no difference.
When ready to serve, dip meat and
vegetables out of pot with a slotted spoon.
Use the liquid as is or turn crockpot to high
and thicken liquid with a little flour or cornstarch.
ANNIVERSARY CHICKEN FOR TWO
4 Chicken breasts
1 c White wine
2 ts Garlic powder
3 tb Cardini's lemon herb dressng
1 Lemon
2 ts Pepper
1/2 ts Paprika
Marinate chicken in white wine, garlic powder,
and dressing for 1 hour.
Preheat oven to 325 F.
Spread chicken in casserole,
and squeeze fresh lemon juice on top.
Spoon marinade over each piece of chicken.
Sprinkle with pepper and paprika.
Bake for 30 minutes.
Seafood Casserole
1 can shrimp
1 can tuna
1 can crabmeat
1 can lobster
1/2 box converted long grain rice
1/2 green pepper, chopped
1/2 onion, chopped
1 can mushrooms
1 can cream of mushroom soup
Mix all ingredients in a casserole.
Bake at 350 degrees for 1 hour..
Macaroni Casserole
1/2 lb. elbow macaroni
1/2 lb. sharp cheese
1/2 can cream of mushroom soup
1 small jar pimento, chopped
1/2 cup mayonnaise
1 small onion, grated
1/2 cup mushroms (stems, pieces and liquid)
salt
pepper
Ritz crackers
Cook macaroni and drain.
Add cheese, mushroom soup, pimento,
mayonnaise, onion and mushrooms.
Salt and pepper to taste.
Mix all together and place in casserole dish.
Crumble Ritz crackers on top.
Bake at 350 degrees until crackers are brown.
Serves 10-12.
Chicken Supreme
Freezes well, but don't put crackers
and margarine on top till ready to bake.
2 lbs. chicken or turkey
1 c. cubed Velvetta Cheese
1 c. diced celery
1 sm. diced onion
1 can Cream of Mushroom Soup
2 c. Crushed Ritz Crakers
1 c. broth
2 egg whites (large)
4 pats margarine
Cook chicken, debone
Combine chicken, cheese, celery, onion, soup,
1 3/4 c. of crackers, broth and egg whites.
Pour into buttered baking dish.
Add remaining crushed crackers on top.
Put about 4 pats of margarine on top.
Bake at 350* for 45 min.
Easy Chicken Cordon Bleu
I suggest doing away with the complex
and difficult stuffing, rolling, and deepfrying,
and instead make a cassarole type dish.
I have actually tried this, and it's pretty good:
2-3 parts diced cooked chicken
1 part diced ham
1 part diced or grated swiss cheese
cream, salt, pepper, etc
optional bread crumbs.
Combine the chicken, ham, and chese, along
with some cream to moisten, and seasoning to taste.
Top with crumbs, and bake until hot,
bubbly, and slightly browned on the top
(or brown at the end with a broiler.)
Alternately, combine ham and chicken,
and top with sliced swiss cheese.
Here's a recipe I make on busy days.
It's quick to prepare, but you must still plan ahead,
because it takes an hour to bake.
It actually tastes better if made ahead,
earlier in the day, or the day before,
and reheated in the microwave.
Serve with crusty bread and a green salad.
Baked Chicken in Cream Sauce
4 boneless chicken breasts
4 slices thinly sliced deli ham
4 slices thinly sliced provolone cheese
8 oz. sour cream (low or no fat variety)
1 can cream of mushroom soup
(I use cream of chicken since I don't like mushrooms)
1/3 cup dry white wine or sherry (not cooking wine)
Wrap 1 piece of ham around each pc. of chicken.
Arrange in baking/casserole dish sprayed with Pam.
Top with cheese.
Mix sour cream, soup, & sherry & pour over chicken.
Bake uncovered, at 375 deg. for 50 minutes.
Serve over cooked noodles (egg noodles or fettucini).
Sherried Chicken
1 large fryer, cut into pieces
1 can cream of mushroom soup, undiluted
1 can cream of celery soup, undiluted
1 cup sherry
1/4 cup parmesan cheese
Place chicken in ungreased casserole.
Mix soups and sherry together and pour over chicken.
Top with cheese.
Bake for 2 hours at 300 degrees uncovered.
Serve over rice.
Serves 4.
Gourmet Chicken
1/4 cup (4 tablespoons) butter
4 chicken breasts
1/2 cup dry white table wine
2 tablespoons butter
1/2 medium sized onion, finely chopped
1/4 cup dry white table wine
1/2 pint (1 cup) commercial sour cream
salt and pepper to taste
Melt the 1/4 cup butter in frying pan,
add the chicken breasts and cook
until just delicately brown, turn occasionally.
Sprinkle the 1/2 cup wine over the chicken,
cover and steam until tender, 20 to 25 minutes.
Melt the 2 tablespoons butter in another pan
and cook onion in it but do not allow it to brown.
Sir in the 1/4 cup wine and the sour cream,
remove from heat.
When chicken is tender, pour sour cream sauce over it.
Add salt and white pepper to taste and heat
together only long enough to warm the cream again.
Serves 4.
St. Andrew's Chicken Special
6 pieces of chicken
1 can condensed cream of mushroom soup
1 cup cream
salt
garlic salt
paprika
chopped parsley
Take your chicken and salt and garlic salt it a bit,
then paprika it thoroughly.
Next spread it out, in one layer,
in a shallow baking pan.
Dilute the soup with the cream
(don't cheat, cream makes a lot of difference,
only use milk if you must!),
pour over the chicken, and sprinkle
the chopped parsley prettily on top.
Bake, uncovered, at 350 degrees for 1-1/2 hours.
Serves 4-6.
Chick-A-Biddy Casserole
1 frying chicken, cut up
1 package dry onion soup mix
1 cup long-cooking rice, uncooked
1 can cream of chicken soup
1 soup cans boiling water
Grease large baking dish.
Spread rice evenly in bottom and then
shake onion soup mix over rice.
Remove skin from chicken
and place chicken on top of rice.
Slowly combine boiling water with the can of soup
and pour over chicken and rice.
Cover and bake for 1-1/2 to 2 hours
in 350 degree oven.
Uncover for last 1/2 hour.
Chicken Caesar Wraps
Marinade:
3 tablespoons olive oil
1 tsp McCormick® Lemon Pepper Seasoning
1 tsp McCormick® California Style Crushed Garlic
1/2 tsp McCormick® Italian Seasoning
1 pound boneless, skinless chicken breasts
Flour tortillas
Romaine lettuce, chopped
Caesar Dressing:
1 container (8 oz.) sour cream
2 tablespoons milk
3 tablespoon grated Parmesan cheese
1/2 tsp McCormick® Italian Seasoning
1/2 tsp McCormick® Seasoned Pepper
1/2 tsp McCormick® California Style Crushed Garlic
1. In a large self-closing plastic bag,
combine first 4 ingredients.
Add chicken to bag and seal tightly.
Turn bag gently to distribute marinade.
Refrigerate 15 minutes.
2. Preheat grill to medium heat.
Remove the chicken from marinade
and arrange on the rack.
Grill 10-14 minutes, turning occasionally.
Remove chicken and cut into strips.
3. In a small bowl, combine dressing ingredients.
Place Romaine and sliced chickened in warmed tortilla.
Top with dressing. Fold tortilla.
Substitutions:
Flank or Sirloin Steak
Goes Great With:
Pasta salad and chopped grilled vegetables
Quantity: Makes 4 servings
Taco Salad:
1 pound ground beef or turkey
1 pkg. (1.25 ounce) McCormick® Taco Seasoning
3/4 cup water
Shredded lettuce
Chopped tomatoes
Shredded Cheddar cheese
Tortilla chips
Sour Cream, Yogurt, or Salsa, if desired
1. Brown ground beef or turkey; drain fat.
Stir in Taco Seasoning and water.
Simmer 5 min., stirring occasionally.
2. Prepare salad by layering shredded lettuce,
beef mixture, chopped tomatoes,
and shredded Cheddar cheese.
Top with sour cream, yogurt or salsa, if desired.
Ring with tortilla chips.
Makes 4 servings.
EASY NACHO SKILLET DINNER
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
1 lb. lean ground beef
1 (15 .5 oz) can Kidney Beans, rinsed and drained
1 (15.5 oz) can Tomato Sauce
1 (11 oz.) can Mexicorn corn with Red and Green Peppers
1 tsp. chili powder
2 cups baked or regular tortilla chips
4 oz. (1 cup) shredded cheddar cheese
In a large skillet, brown ground beef
until thoroughly cooked; drain.
Stir in beans, tomato sauce, corn, and chili powder.
Simmer 10 minutes, stirring occasionally.
Sprinkle tortilla chips evenly over mixture,
top with cheese.
Serve with green salad.
CATALINA CHICKEN STIR-FRY
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
2 cups MINUTE original Rice, uncooked
1 lb. boneless skinless chicken breasts, cubed
3/4 cup Kraft Catalina Dressing
1/4 cup Kikoman Soy Sauce
1/2 tsp. garlic powder
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
Prepare MINUTE Rice as directed on packages.
Cook chicken in dressing,
soy sauce and garlic powder for 5 minutes.
Add vegetables, cover.
Simmer 5 to 7 minutes or until vegetables are tender,
stirring frequently.
Serve over rice.
Makes 4 to 6 servings.
Coconut Beer-Battered Shrimp
1/2 cup Creole mustard
1/2 cup honey
3 pounds unpeeled, large fresh shrimp
1 1/2 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
4 large eggs, lightly beaten
3/4 cup beer
1 (14-ounce) package flaked coconut
Vegetable oil
Garnish: fresh Italian parsley sprigs
Stir together mustard and honey; set aside.
Peel shrimp, leaving tails on, and devein, if desired.
Combine flour, salt, and pepper.
Stir together eggs and beer.
Dredge shrimp in flour mixture; dip in egg mixture,
and dredge in coconut, pressing firmly to coat well.
Pour oil to a depth of 1/2 inch into a skillet;
heat to 350°. Fry shrimp, a few at a time,
1 to 2 minutes on each side or until golden.
Drain on paper towels; serve immediately
with mustard mixture. Garnish, if desired.
Yield: 6 to 8 servings.
This dish originally went by the name of Welsh Rabbit,
possibly because cheese was often available
when rabbits were not. It came to be called
Welsh Rarebit in the late 18th century, as it frequently still
is,
but the correct designation is rabbit.
Welsh Rabbit
4 slices homemade-type white bread,
trimmed of crusts and toasted
2 cups freshly grated sharp Cheddar cheese
(approx. 1/2 lb)
combined with 1 Tbs flour
1/4 cup beer
1 Tbs butter
1 tsp Worcestershire sauce
1/4 tsp dry English mustard
A pinch of cayenne pepper
Combine in a heavy 2 to 3 qt saucepan
the cheese and flour mixture, beer, butter,
Worcestershire sauce, mustard, and cayenne pepper.
Cook over moderate heat, stirring constantly and
not allowing the mixture to boil, until it is smooth.
Place the slices of toast in a shallow ovenproof dish
just large enough to hold them
(you may use more than one dish if you do not
have one the right size to fit all four pieces snugly)
and pour the rabbit evenly over them.
Place the dish under the broiler for one or two minutes
to brown the cheese lightly and serve immediately.
Serves 2 to 4.
I make a salad like this but add pinto beans
and mexicorn. I use Fiesta Ranch dressing
made by Hidden Valley for a dressing.
Just thought I would pass this on.
Taco Salad
1 pound ground beef or turkey
1 pkg. (1.25 oz) McCormick® Taco Seasoning
3/4 cup water
Shredded lettuce
Chopped tomatoes
Shredded Cheddar cheese
Tortilla chips
Sour Cream, Yogurt, or Salsa, if desired
Instructions:
1. Brown ground beef or turkey; drain fat.
Stir in Taco Seasoning and water.
Simmer 5 min., stirring occasionally.
2. Prepare salad by layering shredded lettuce,
beef mixture, chopped tomatoes,
and shredded Cheddar cheese.
Top with sour cream, yogurt or salsa, if desired.
Ring with tortilla chips.
Makes 4 servings.
Swedish Meatballs and Sauce Recipe
Start with your favorite meatball recipe, or the following,
which is the most basic of meatball recipes.
Remember you can add garlic, Worcestershire sauce,
Tabasco sauce, mustards of any type, green peppers,
grated/shredded carrots, parsley, chopped watercress,
spinach, shredded cheese, chili powder, and on
and on and on to any meatball/meatloaf recipe.
Tomato, V-8 juice, or milk may be used
to moisten the meatballs and meatloaf.
It is a matter of taste and availability.
I also often use oatmeal in place of bread crumbs.
2 lb hamburger
1 cup bread crumbs
1/4 cup water
1 small onion, chopped
2 eggs,
salt and pepper to taste
Sauce:
1 (16 oz.) cranberry sauce or grape jelly
1 (12 oz.) bottle chili sauce
1 TBsp brown sugar
1 TBsp lemon juice
Alternative Sauce:
2 cups catsup
1 cup brown sugar
1 TBsp Worcestershire sauce
Alternative Sauce:
2 bottles chili sauce
2 TBsp brown sugar
1/8 Cup Vinegar
Mix meatballs, form into small balls,
refrigerate for 2 hours or so to firm up.
Mix sauce ingredients, put in large saucepan.
Add uncooked meatballs and simmer
for 45 minutes to 1 hour.
(Approximately 85 meatballs)
May also be cooked in a slow-cook crock pot
while at work or play.
Go to the Kitchen page.