Chicken Cordon Bleu       Katherine Rose

*sliced chicken breasts

bread crumbs

sliced ham

swiss cheese

butter, melted

*slice a slit in the chicken to fit ham & swiss cheese inside.

Roll cheese inside of ham and place it inside of the chicken.  Roll chicken in butter and then roll it in the bread crumbs.  Place chicken in casserole dish and bake at 425º for 35-40 minutes.  Place a slice of swiss cheese on top of chicken 5 minutes before the chicken is done.

Chicken Cordon Bleu Jared

4 large boneless chicken breasts

½ c. melted butter

1 block swiss cheese

2 c. crushed corn flakes

4 slices ham (semi-thick)

Sauce:  

1 c. sour cream

1 tsp. lemon juice

1 can cr. of chicken soup

Chicken Cordon Bleu

NOTE:  Use chicken coating packet in place of crumbs!

Goulash Aunt Vi

2 lb ground beef

½ lb sausage

2 med. Onions

1 c. tomato juice

2 cans spaghetti

1 med. can mushrooms

salt & pepper to taste

buttered bread crumbs

Cook meat & onions in fry pan – cook ‘til partially done.  Add tomato juice, spaghetti, & mushrooms.  Season.  Put in buttered casserole dish, put crumbs on top.  Bake at 350º for 30 minutes.

Beef Tenderloin – German Way Mom Rose

Take the whole beef tenderloin.  Allow 1/3 pound per person.  Rub good with onion salt then wrap it in handiwrap and let stand in the frig. for 3 or 4 hours.  Even overnight won’t hurt.  

Melt ¼ to ½ pound margarine (the amount depends on how much meat you have) in an electric frying pan at 300º.  Brown meat on both sides, then turn heat down to 250-275º.  Baste often with the butter you have in the pan.  Allow about 1 ½ to 2 hours to simmer then add some mushrooms and simmer for another 2 or 3 minutes.

Slice meat ¼ inch thick and put on a platter.  Pour mushrooms and butter over the meat and serve.

Meatballs over Rice Grandma Rose

Soak:

4 slices of bread

2 eggs

½ cup milk

½ tsp. baking powder  

Add:

1 lb hamburger

½ c. chopped onion

salt & pepper

Mix together.  Shape into balls and brown them.  

Mix together:

1 can cr. of mushroom soup

1 can cr. of chicken soup

1 can canned milk

Pour mixture over meatballs & bake 30 minutes at 350º.

Roast Mom Rose

Roast

2 cups water or enough to cover ½ of roast

Onion soup mix

3 beef bouillon cubes

Brown edges of roast & place in cooker with fat up.  Cook 1-2 hrs on high and 6-7 hrs on low.

Haystacks Mom Rose

Serves 6 to 8

1 ½ lb. Burger

5 c. shredded lettuce*

1 pkg. Lipton onion soup mix

1 carton sour cream

16 oz. can refried beans

1 pkg. corn chips

1 15 oz. can chili

3 c. chopped fresh tomatoes*

½ c. water

1 c. sliced green onions, diced*

2 ½ c. cheese

Brown burger, add onion soup.  Simmer 5 minutes (with a little water).  Combine beans, chili & water in pan, heat & stir until blended.  Prepare lettuce, tomatoes, & onion in separate bowls.  Stack your own starting with corn chip, then hot things, then others & sour cream on top.

*(Don’t cut as much lettuce, tomato, & onion as it calls for if serving just to my family)

Stuffed Burger Bundles Mom Rose

1 pkg. stuffing mix

1 lb ground beef

1/3 c. evaporated milk

1 can cream of mushroom soup

2 tsp. worchestershire sauce

1 tbsp. ketchup

Combine meat and evaporated milk together.  Make into patties.  Spoon stuffing on to each patty.  Form into balls.  Combine soup, worchestershire sauce and ketchup.  Put bundles into baking dish and cover with sauce.

Bake at 350º for 45 minutes.

Chicken Wraps Melissa Sanders

1 pkg. 8 oz cream cheese

2 cans chicken (tuna size)

12 Pillsbury crescent rolls (uncooked)

1 can cr. of chicken soup

½ c. milk

Mix softened cheese w/ chicken.  Open rolls & separate.  Put approx. 1 heaping tbsp. of chicken mixture on flat dough; fold dough over top.  Bake at 350˚ for 15 min. or until golden brown.  Combine soup w/ milk & heat.  Serve cooked chicken wraps on a plate w/ the soup over the top like gravy.

Chicken Cashew Casserole Sister Thacker

2 ½ cups diced chicken (1 lb b/s breasts)

2 cups diced celery

1 cup chopped onion

2 cans cream of chicken soup

½ can water

½ - ¾ can cashews

1 cup Chinese noodles - topping

Brown chicken chunks on stove top in 2 tbsp oil.  Add celery & onions – cook until tender.  Add soup & water.  Mix.  Pour into casserole dish & top with nuts.  Stir them in.  Bake at 325 for 15-20 minutes until bubbly.  Top with noodles & serve.

Mexican Casserole Mom Rose

1 lb ground beef

1 15 oz. can refried beans

1 15 oz. can tomato sauce

½ c. cheese

½ package taco seasoning

2 ½ c. frittos

In skillet, brown beef, add 1 ½ cans of tomato sauce and the taco seasoning, stir to mix well.  Line bottom of dish with 2 c. fritos, crunch remaining chips and set aside.  Spoon meat mixture over corn chips in dish.  Combine remaining tomato sauce and beans, spread over cooked meat mixture.  Bake 375º oven for 25 minutes.  Sprinkle with fritos and cheese.  Bake 5 minutes more or until cheese melts.

Cheesy Mexican Casserole Melissa Sanders

Brown:

1 ½ lb. ground beef

Add:

¼ c. chopped gr. Onion

½ tsp. salt

4 tsp. flour

4 tsp. chili powder

Mix & Cook until flour is not visible.

Add:

8 oz. can tomato sauce

15 oz. can chili beans

1 c. evaporated milk

Cook until bubbly & remove from heat.

Add:

olives 3 oz cream cheese, cubed

Butter bottom & sides of 9x13 pan.  Cover bottom w/ 7 oz. pkg. crushed Doritoes.  (Reserve some for top.)  Add mixture – top with remaining Doritoes.  Sprinkle with 1 c. grated cheddar cheese.  Bake at 375˚ until cheese melts.

Pork chops & Rice Sharon Crockett

4 pork chops 2 chicken bullion cubes

1 tsp. chopped onion 2 c. water

1 c. long grain rice (uncooked)

Brown pork chops – salt & pepper (set aside).  Cook onion in pork chop fat until limp.  Dissolve bullion cubes in water.  Pour broth into 9x13 pan.  Place uncooked rice in water evenly.  Pour onions on rice.  Put pork chops on top.  Cover with foil.  Bake 350˚ for 1 hour.

Baked Spaghetti Jenny Thueson

Make noodles & sauce as normal.

Add more veggies to sauce (peppers, onions, mushrooms, olives, pepperoni).

Layer noodles and sauce along with cheddar and parmesan cheese.

Bake until bubbly.

Jan’s Crockpot Chicken Jan Carter

Boneless, skinless chicken breast - cubed

½ cube melted butter on top

1 pkg “good seasons” italian dressing mix

1 can cream of mushroom

½ to 1 cube cream cheese

Put chicken in bottom of crockpot, then pour butter on top and then sprinkle dressing mix.  Cook on low for 4 hours.  Thirty minutes before eating pour in soup/cream cheese mixture.  Serve over potatoes or rice.

Chicken Breast Supreme Sally Cook

6 Chicken Breasts

1 Envelope dry Italian Dressing mix

2 cans cr. of mushroom soup

2 (8 oz) pks cream cheese

Place chicken breasts in greased 9x13 pan.  Sprinkle with dressing mix.  Cream together soup and cream cheese.  Spread over chicken.  Bake at 350 for 50-60 minutes.  Server over spaghetti pasta.

Tomato Thyme Tarts

Filling (Mix ingredients well)

2 cup. Seeded, diced Roma tomatoes (remove as much liquid as possible)

1 cup grated Jack cheese

1/3 cup sliced green onion

½ cup mayo

¼ cup chopped thyme

salt & pepper

Pastry:

1 12 ox can Pillsbury country biscuits

Cut each biscuit in half and roll into small balls.  Roll out each ball into 3 inch disks (use flour to keep from sticking).  Put a little filling on each disk, fold in half, seal edges with fingers, and crimp with edge of fork.  Bake at 375º for 12-15 minutes.  

*Tarts will leak a little, so line your pan   Makes 20 tarts.  

Supper Nachos Melissa Sanders

Brown & drain:

1 lb ground beef

1 chopped onion

Add:

Salt & Pepper

1 can Green Chilies

1 can refried beans

¾ c. taco sauce (in a can)

(extras like: olives, black beans etc.)

Top with ½ c. cheddar cheese & bake 325˚ for 30 minutes

Stir in:

2 diced avocados

1 lg. tomato, diced

1 c. sour cream

Serve with Tortilla chips!

Sesame Baked Chicken Mom Rose

2 eggs, slightly beaten

2 tbsp. water

2 tbsp. soy sauce

2 tbsp. salt

1/8 tsp. pepper

12 lg. chicken breast halves

½ c. flour

¾ c. sesame seeds

¾ c. butter

Preheat oven to 400˚.  Blend eggs, water, soy sauce, salt & pepper.  Dip chicken into flour, then into egg mixture; sprinkle on both sides w/ sesame seeds.  Divide butter between two 9x13 dishes (or all in a larger pan) & place in the oven to melt.  Arrange half the chicken breasts in each baking dish (or all in one), turning to coat with butter.

Bake for 40-50 minutes.  Serve w/ mushroom sauce.

Mushroom sauce:

½ c. butter

½ c. + 2 tbsp. flour

2 (10 ¾ oz) cans chicken broth

1 c. heavy cream

1 c. parsley, chopped

½ tsp. salt

white pepper (or black)

1 (8 oz) can mushrooms, drained (fresh are really good!)

Melt butter in saucepan.  Stir in flour.  Remove from heat & add chicken broth & cook until thick; stir frequently.  Add cream, salt, pepper, mushroom, & parsley.

Tuna Noodle Casserole Melissa Sanders

8 oz pkg. sea shells noodles

12 oz pkg. egg noodles

2 cans cr. of chicken soup

2 tbsp. onion flakes

1 c. grated cheddar cheese

1-2 cans water

1 can tuna

Half cook the sea shell & egg noodles.  Mix in remaining ingredients & cook at 350˚ for 30-45 min.  

Chalup Recipe Heath & Michelle

4 lb. pork roast – BONELESS (5+ lbs is too big)  

1 lb. of pinto beans

4 c. water

1 tbsp. salt

1 can (sm) green chilies

1 tbsp. cumin

2 tbsp. chili powder

2 cloves of minced garlic

Put the meat in the crock pot.  Then put in the water.  Then put all other ingredients on top.  Don’t worry about mixing them in, just pour it all on top or in the water, whatever you feel like and that’s it!  

Turn the crock pot on high and let it cook 12 hours or more.  Don’t stir it more than 2-3 times.  If you stir it too much it’ll get mushy.  Stir it once about half way through and then once or twice more right before eating it.

Serve on chips or tortillas.  

Sweet and Sour Chicken Mom Cook

½ c. water

5 tbsp. cornstarch

¾ c. packed brown sugar

1 tsp. salt

1 can pineapple chunks (reserve juice)

2 c. cubed chicken

2 tbsp. soy sauce

¼ c. white vinegar

2 c. chicken broth

2 c. water

2 c. uncooked long-grain rice

½ c. thinly sliced onion

¾ c. thinly sliced green peppers

2 large tomatoes, cut in wedges

In small bowl, combine ½ c. water, cornstarch, brown sugar & salt.  Stir until smooth.  Combine w/ reserved pineapple juice & brown sugar mixture in a large saucepan.  Cook over medium heat about 5-7 minutes, until mixture starts to thicken.  Add cubed chicken, soy sauce, & vinegar.  Cover & simmer 15 minutes, stirring occasionally.  Put chicken broth & 2 cups water in a large saucepan.  Add rice.  Cover & cook about 25 min.  Add pineapple chunks, onion slices & green peppers to cubed chicken mixture.  Cook until veggies are slightly tender.  Just before serving, stir in tomato wedges.  Serve over the hot cooked rice.   Serves 8-10

Chili Pizza Maceys

1 lb. ground beef 2 cups shredded cheddar cheese

1 pkg. Chili Seasoning Mix 1 can sliced black olives

1 can (14 ½ oz) stewed tomatoes, cut up Pizza dough

1 can (14 ½ oz) pinto or kidney beans

Prep pizza dough.  Brown beef & drain.  Stir in seasoning mix & tomatoes, cook 5-10 min.  Spoon mixture onto dough & top w/ cheese & olives.  Bake 400˚ or until cheese is melted & dough cooked through.  (Sometimes we pre-cook the dough so it’s not so doughy later.)

Chicken & Dumplins KSL

Brown in a pot:

2 tbsp. butter

2 lbs chicken (cubed)

Add:  

2 c. milk w/ chicken or turkey gravy mix

½ c. sour cream

1 – 4 oz can mushrooms (w/ or w/out juice)

1 bag frozen mixed vegetables

Top w/ cheap refrigerator rolls/biscuits.  Bake in oven 400˚ for 15 min. OR on stove (w/ lid) for 15 min.

Chicken Casserole Millie May Price

2 chicken breasts – boil & stain

1-2 cans cream of mushroom soup

2 bags egg dumpling noodles

Directions

Boil chicken for about ½ hr & cool.  Shred chicken into thin strips in a large bowl.  Add soup & noodles.  Mix & put in casserole dish w/ salt & pepper.  Bake at 350° for ½ hour.

Hawaiian Haystacks Mom Cook

2 cans cream of chicken soup

1 c. chicken broth

2 c. chicken – diced

4 c. cooked long grain rice

1 can chow mein noodles

3 medium tomatoes, sliced

2 c. celery, chopped

½ c. green pepper, chopped

½ c. green onion, chopped

1 can pineapple chunks

1 c. grated cheddar cheese

½ c. coconut

Combine soup & chicken broth in a medium saucepan to make gravy.  Stir to blend.  Add diced chicken.  Simmer about 8-10 minutes, until heated through.  On 8 individual serving plates layer all ingredients.  First stack rice, chow mein noodles and chicken and gravy.  Add tomatoes, celery, green pepper and green onion.  Top this with pineapple chunks, grated cheddar cheese and more chicken and gravy, if desired.  Stack almonds and coconut on top.

Allyson’s Salsa Chicken tenders

Fry chicken tenders in olive oil with paprika, garlic salt, onion powder, salsa, salt, and pepper on top over medium heat until cooked through and tender.  (I cooked it for about 30 minutes on medium and low at the end.  I also had to add a little bit of water as the sauce started to dry out.  I used a lid on the frying pan and turned the tenders multiple times.)

Serve with Zatarain’s New Orleans Black Beans and Rice & steamed veggies on the side.

Sausage and Rice Casserole Grandma Thompson

1 lb sausage

1 med. Onion

2 carrots

2 or 3 stalks celery

½ c. rice (long grain)

1 pkg. lipton noodle soup mix

Cook sausage, then drain off grease.  Add chopped onion and ½ c. water and simmer covered.  Peel & grate carrots and dice celery.  Add to sausage and onion.  Add rice.  Combine noodle soup with 3 cups hot water and add to sausage mixture.  Bake in covered casserole dish at 350˚ for 1 hour, stirring occasionally if desired.

Candy Chicken Sally Cook

12-14 Chicken tenderloins

2 beaten eggs

flour

1 ½ c. brown sugar

½ c. sweet onions chopped

½ c. ketchup

½ tsp. salt

¼ c. mustard

1 tbsp. worcestershire sauce

¾ c. water

Dip chicken in eggs & flour & fry in oil until brown.  Lay in a single layer in a 9x13 pan.  Mix remaining ingredients into a sauce.  Pour sauce on top & bake at 350˚ for 30 min.

Mom's Enchiladas Mom Rose

Brown:

1 lb ground beef, drain

Add:

1 can tomatoes

1 can olives

1 can corn

1 can black beans

1 can green chilies

1 – 1 ½ c. grated cheese

Simmer and then put in tortilla shells, roll, & put in a pan.  Put more grated cheese on top.  Pour 1 lg. can enchilada sauce over filled tortillas.  Bake covered at 350° for 20-30 minutes.

Ritz Cracker Chicken Stephanie Blackburn

2 chicken breasts cooked & shredded

1 c. (uncooked) rice

1 can creamed soup (chicken or mushroom)

1 c. sour cream

½ c. milk

salt

Pepper

onion powder

2 tsp. lemon juice

poppy seeds

1 tube Ritz Crackers

1 cube margarine or butter

Cook & shred chicken.  Meanwhile, cook rice.  In a 9x13 pan, pour cooked rice on bottom.  In a bowl mix soup, sour cream, milk, salt, pepper, onion powder, lemon juice, & chicken.  Pour on top of rice in 9x13 pan.  Sprinkle poppy seeds over the top of this mixture.  Crush Ritz (or Club) crackers (this can be done in the package) and mix with a whole cube margarine or butter and sprinkle on top.  Bake covered for 350˚ for 30 minutes.

Tomato Mushroom Stroganoff

1 lb sirloin steak, cut into 1/4” strips

1 tbsp. olive oil

¼ c. white vinegar

2 c. sliced fresh mushrooms

1 (15 oz) can tomato sauce

½ c. sour cream

4 cups hot cooked wide noodles

In a large skillet, brown beef & set aside.  Add vinegar & mushrooms to skillet; cook until liquid is almost evaporated.  Add tomato sauce & reserved beef.  Bring to a boil; reduce heat, simmer 5 minutes.  Remove from heat.  Gradually stir in sour cream.  Server over hot, cooked noodles.

Stroganoff Mom Cook

1 lb Beef

½ onion

3 tbsp. tomato paste

1 beef boulion cube

1 can cream of mushroom soup

Mushrooms

Salt/Pepper

Brown beef and onions.  Mix in the rest.  Serve on top of egg noodles.

Roulade of Beef

2 lbs top round of beef, cut ½ inch thick

Salt

Pepper

1 medium onion, finely chopped

1 small clove garlic, pressed or minced

¼ lb lean ground beef

¼ lb lean ground pork

¼ lb lean ground veal (optional)

1 tbsp finely chopped parsley

1 slice bread soaked in ¼ c. milk

¼ tsp powdered cloves

½ tsp thyme

½ tsp salt

1/8 tsp pepper

3 tbsp flour (about)

6 slices bacon

1 to 2 tbsp cooking oil

2 medium onions, sliced

1 bay leaf

1 can (16 oz) tomatoes and juice

1 c. chicken stock, or 1 ½ tsp chicken soup base and 1 c. water

2 tbsp lemon juice

1 tsp sugar

Cut beef round into 6 pieces, about 2 ¼ x 4 inches.  Sprinkle each piece with salt and pepper.  Pound with meat cleaver or rolling pin to flatten slightly.  Add chopped onion and garlic to ground beef, pork, and veal along with parsley, break and milk, cloves, thyme, salt, and pepper.  Mix well.  Spoon a generous spoonful on each slice of round steak.  Roll up jelly-roll fashion and fasten roll with skewers or toothpicks.  Sprinkle each roll with flour, then wrap one slice bacon around each.

Brown roulades on all sides in hot oil in a 6 qt. dutch oven.  Add the 2 sliced onions and remaining ingredients to the pot.  Cover pot, place in a 325˚ oven, and bake until roulades are fork tender, about 1 ½ hours.  

Remove roulades to warm serving dish.  Set pot on high heat and boil rapidly a few minutes to reduce sauce.  Thicken, if necessary, with a little roux, 1 to 2 tbsp.  Taste to correct seasonings, then strain and pour over roulades.  Makes 6 servings.

Chicken (Red Sauce) Enchiladas Rachelle Rice

3-4 Chicken Breasts

1 – 8 oz sour cream

2 cans cr. of chicken soup

1 can green chiles

1 – 1 ½ c. cheese

1 can red enchilada sauce

tortillas

Boil & shred chicken breasts.  Mix all ingredients (except enchilada sauce and tortillas) together to form filling.  Reserve ¼ of mixture.  Fill tortillas with filling.  Top with reserved filling mixture, enchilada sauce, and cheese.  Bake at 350˚ for 30 minutes.

Brown Sugar Chicken TastyCrockpotRecipes.com

2 lbs. boneless chicken pieces
1 cup packed brown sugar
2/3 cup vinegar
1/4 up lemon lime soda
2-3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon black pepper

Place chicken pieces in your slow cooker. Combine remaining ingredients and pour over the top of chicken. Cover and cook on low for 6 to 8 hours. Serve with rice.  Yields 4 servings.

Sweet and Sour Drumettes AllRecipes.com

8 chicken drumettes (Try all white meat chicken)

2 eggs, beaten

1/4 cup all-purpose flour for coating

3 tablespoons soy sauce

3 tablespoons water

1 cup white sugar

1/2 cup vinegar

Dip chicken in egg beat, then flour. Fry in a large skillet until crispy, about 15 minutes. Drain and place in a 9x13 inch baking dish.  Preheat oven to 350 degrees F.  

To Make Sauce: In a small bowl combine the soy sauce, water, sugar and vinegar. Mix together and pour over chicken.

Bake in the preheated oven for 30 minutes, or until cooked through and juices run clear.

Sharon’s Casserole Sharon Crockett

2 medium onions

2 pounds zucchini and yellow squash (about 4 of each)

1 box stuffing

½ cup butter

1 can cream of chicken soup

1 cup sour cream

Cut up onion, zucchini, and squash.  Place in pot and add a little water.  Bring water to a boil and simmer for 5 minutes.  Melt butter and add it to stuffing.  Set aside one-half cup of stuffing.  In a separate bowl mix together the cream of chicken soup and the sour cream.

Lightly grease 9x13 pan.  Mix all ingredients together (except the one-half cup of stuffing) and place mixture in the pan.  Sprinkle the one-half cup of stuffing over the top.  Bake at 350 for 30-40 minutes.

Parmesan Chicken Grandma Rose

6 chicken breasts

2 Tbsp. margarine

1 c. bread crumbs (or) 12 salted crackers

3 Tbsp. parmesan cheese

Melt margarine and set aside.  Combine crumbs and cheese.  Dip chicken in margarine and then into the crumb mixture.  Place chicken in foil lined baking pan.  Salt and pepper.  Bake covered at 350˚ for 45 minutes or until done.  Uncover and bake for additional 15 minutes.  Serves 6.

Spicy Grilled Shrimp Suz

1 large clove garlic

1 tablespoon coarse salt

1/2 teaspoon cayenne pepper

1 teaspoon paprika

2 tablespoons olive oil

2 teaspoons lemon juice

2 pounds large shrimp, peeled and deveined

8 wedges lemon, for garnish

Preheat grill for medium heat.  In a small bowl, crush the garlic with the salt. Mix in cayenne pepper and paprika, and then stir in olive oil and lemon juice to form a paste. In a large bowl, toss shrimp with garlic paste until evenly coated.  Lightly oil grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque. Transfer to a serving dish, garnish with lemon wedges, and serve.

Flank Steak – Mortensen style Mitch & Avery

Unfold it and heavily salt it on both sides

Grill at about 375˚ for about 7 min. per side

Slice thinly and serve

Stuffed Green Peppers Grandma Thompson

 

Combine:

1 lb. ground beef

2 eggs

1 c. cooked rice

1 tsp. salt

1 c. chopped onion

½ tsp. pepper

¼ tsp. garlic powder

Other ingredients:

2 cans tomato soup

1 c. tomato juice

4 lg. green peppers (cut in half & cleaned)

Cut peppers – combine all other ingredients plus 1/3 c. tomato juice.  Fill peppers & arrange in baking dish.  Combine tomato soup (2 cans) & remaining 2/3 c. of juice.  Pour evenly over peppers.  Cover & bake 15 min. at 375˚ - then reduce heat to 350˚ and continue to bake for another hour.  

BBQ Pork Loin Chops or Ribs Joan Ostler

6 pork loin or ribs

1/3 c. flour

2 tbsp. olive oil

Salt and pepper to taste

Put flour, salt and pepper into a bag.  Shake to mix and add chops and shake until well coated.  Heat olive oil in a fry pan and sear meat on all sides until brown.  Put the chops into a baking pan with a lid.  Make sauce and pour over the ribs.  Put lid on and bake at 200˚ for 4-5 hours.  Great to bake during church.

BBQ sauce for chops or ribs:

½ c. catsup

1 tbsp vinegar

½ c. brown sugar

½ c. finely chopped onion

¼ c. garlic

½ tsp mustard

½ water

Stir all ingredients until well mixed and pour over the chops.

Shredded Beef Enchiladas AllRecipes.com –Christy Campbell

3 pounds beef chuck roast

1/4 cup water

1 1/2 cups beef broth

3 tablespoons red wine vinegar

2 tablespoons chili powder

1 tablespoon ground cumin

1 large onion, chopped

2 (4 ounce) cans chopped green chile peppers

1 tablespoon all-purpose flour

2 cups sour cream

3 cups shredded Monterey Jack cheese, divided

1 cup oil for frying

20 (6 inch) corn tortillas

Place roast in a large saucepan that has a tight-fitting lid. Pour in water, cover, and simmer on low for 30 minutes. Increase heat to medium/high, and brown the roast on all sides. Once the water has boiled away, pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and reduce heat to low. Simmer for 1 1/2 to 2 hours or until the beef falls apart when you try to pick it up. Shred the beef, using 2 forks or your fingers. Place shredded beef back into the saucepan with all the juices, and let cool to room temperature.  In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.  In a large heavy skillet, heat the olive oil. Using tongs dip the tortillas, one at a time, into the oil for 30 seconds each side. Drain on paper towels.  Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.  Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.

Summer Crab Tacos Good Things Utah – Chef Dave Prows

8 Small Corn or Flour Tortillas
8 oz Jumbo Lump Crab Meat
2-cup Spring mix lettuce or micro greens
2-cup Mango strawberry salsa
1 cup Fresh Cilantro leaves
½ cup Fresh Mint leaves
1 cup Chong’s Dipping Sauce - Recipe Below
GarnishFresh Lime Wedges

Preparation Take the tortilla in your hand and fill it with each of the ingredients and drizzle lightly the Chong’s sauce over the top.
Squeeze the lime wedge over the taco fro added flavor
Mango Strawberry Salsa Ingredients:

1 cup Diced fresh strawberries
½ cup Diced fresh Mangos
1 Tbs Vegetable Oil
1 Tbs Minced fresh Jalapeno
2 Tbs Sliced Green Onions

Preparation Mix all ingredients together and set aside.
It is important to make this salsa fresh and use with in one hour of preparation
Chong’s Dipping Sauce Ingredients:

¼ cup Soy Sauce
5 TBSVegetable Oil
3 TBSSeasoned Rice Vinegar
5 tspMinced, peeled fresh ginger
1 Fresh garlic clove minced
3 TBS Brown Sugar

Preparation Heat together all ingredients over a low heat until the sugar has dissolved.
Serve hot or cold. This sauce may be prepared ahead of time

Chicken Tortilla Casserole

Cajun Chicken

Chicken a’la King

Curry Chicken

Honey Barbequed Ribs

Honey Lime Chicken

Lazyday Beef Stew

**Maybe try doubling the sauce next time.

“One Hearty” Dinner

Taco Salad Ole

Zesty Joes

Burritos ala Beckie

Sweet ‘N Sour Meatballs Shelly Rose

Mix together & form meatballs:

1 lb hamburger

Onion salt

1 pkg saltines

1 egg

Cook 400˚ for 20 min.

Sauce:

2 c. crushed pineapple (big can – drained)

1 can tomato sauce

1 c. brown sugar

1 tsp chili powder

2 tsp liquid smoke

Simmer.  Drain grease of meatballs.  Pour sauce over.  Bake 20 minutes more at 350˚.

Baked manicotti Shelly Rose

1 8-oz box manicotti shells

1 tbsp veg. oil

15 oz ricotta cheese

8 oz cottage cheese

1 cup grated mozzarella cheese

¾ cup grated Monterey jack cheese

1/3 c. grated parmesan cheese

¼ tsp pepper

1 tbsp fresh or dried parsley

1 tsp salt

2 eggs

3 ½ c. spaghetti sauce

½ c. water

Mix together all ingredients except spaghetti sauce and water.  Stuff each uncooked manicotti shell with cheese mixture.  Pour half of the sauce in baking dish.  Place filled shells on sauce.  Pour remaining sauce over shells.  Freeze.  

When thawed bake, covered for 1 hour at 350˚, then uncovered for 15 min.  Sprinkle cheese on top, if desired.

Grilled Chipotle-Rubbed Chicken Rachael Ray Show

1 1/2 pounds chicken (or however many breasts you want to cook)

2 tablespoons ground chipotle powder, if you can’t find chipotle powder, use chili powder and increase the amount of cumin to 2 teaspoons

1 teaspoon cumin

2 teaspoon coriander

1 teaspoon paprika

1 tablespoon grill seasoning

1/2 tablespoon salt

Vegetable or extra-virgin olive oil (EVOO) for drizzling

Preheat an indoor or outdoor grill to medium.

In a bowl, combine the chipotle powder, cumin, coriander, paprika, grill seasoning and salt. Coat the chicken legs in the chipotle mixture, rubbing it into the legs. (You can also do this the day before, the morning of or a half-hour before you want to cook them.)

When you are ready to cook them, drizzle the chicken pieces with a little vegetable oil or EVOO and transfer them to the grill. Cook, turning frequently, for 15-25 minutes, or until cooked through and there is no pink left inside.

Chicken parmigiana online – from “candy”

1 egg, beaten

2 ounces dry bread crumbs

2 skinless, boneless chicken breast halves

3/4 (16 ounce) jar spaghetti sauce

2 ounces shredded mozzarella cheese

1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.

Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.  Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Spam, Cheese, & Potatoes Mom Rose

2-4 potatoes, peeled & Grated

1 can grated spam

~1 ½ c. grated cheese

Spray frying pan with non-stick cooking spray.  (If you soak the grated potatoes in water and then squeeze them it will get rid of some of the starchiness.)  Put potatoes in frying pan first over medium heat and turn 2-3 times.  Then throw in spam and mix.  Cook for another 3-5 minutes.  Top with cheese & put a lid on the pan.  Serve when cheese is melted.

Chicken Katsu Allrecipes.com – SAKURAGIRL1

4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

salt and pepper to taste

2 tablespoons all-purpose flour

1 egg, beaten

1 cup panko bread crumbs

1 cup oil for frying, or as needed

Season the chicken breasts on both sides with salt and pepper. Place the flour, egg and panko crumbs into separate shallow dishes. Coat the chicken breasts in flour, shaking off any excess. Dip them into the egg, and then press into the panko crumbs until well coated on both sides.

Heat 1/4 inch of oil in a large skillet over medium-high heat. Place chicken in the hot oil, and cook 3 or 4 minutes per side, or until golden brown.

Japanese Steakhouse Ginger Dipping Sauce - From Recipezaar.com – submitted by Dropbear

1/4 cup chopped onion

1 piece gingerroot (small)

1/2 cup soy sauce

1/4 cup rice wine vinegar

Combine all ingredients in blender.  Process until smooth.  (Jared likes to decrease the onion & the ginger slightly and add a little brown sugar.)

Tonkatsu Sauce - From Frantichomecook.com – submitted by Francie

1/2 cup Worcestershire sauce
1/4 cup granulated sugar
1/4 cup soy sauce
1/4 cup tomato ketchup
1/4 teaspoon ground fresh ginger

In a small saucepan, combine and stir until sugar dissolves.  Store in refrigerator.  (Jared halves this recipe and cooks it in the microwave.)