Tender and Tangy Ribs

In slow cooker combine
1 ½ cup vinegar
1 cup ketchup
4 T brown sugar
4 T Worcestershire sauce
2 garlic cloves minced
2 tsp ground mustard
2 tsp paprika
Pepper
Cut 2-4 lbs pork spareribs in pieces. Brown in 1T oil. Put in slow
cooker. Cover and cook on low 4-6 hours. Makes 4-6 servings.

Sloppy Joes

1 lb hamburger
1 small onion
3 T ketchup
½ tsp mustard
1 can chicken gumbo soup
Hamburger buns
Brown meat, add rest of ingredients simmer 30 minutes and serve on
hamburger buns

Chili with Rice

1 small green pepper
1 package chili seasoning mix
2 cup water
1 15oz kidney beans (undrained)
1 15 oz tomato sauce
1 lb ground beef
1 7oz corn (drained)
2 cup Minute Rice

Cook and stir meat, pepper and seasonings mix in skillet on med high
heat until browned. Stir in water, beans and tomato sauce. Bring to
boil. Reduce heat, cover and simmer 10 minutes. Stir in corn. Return
to boil. Stir in rice. Cover remove from heat. Let stand five minutes.
Serve with cheese.

Lasagna

1 lb hamburger
½ cup onion
2 T parsley
½ tsp oregano
½ tsp salt
1 16 oz chopped tomatoes
2 6oz tomato paste
1 egg
2 cups cottage cheese
Lasagna Noodles
1 lb cheese

Brown hamburger, onion, parsley, oregano and salt. Add tomato and
paste and simmer 45 minutes. In bowl combine cottage cheese, egg and
salt and pepper. Layer noodles, cottage cheese, sauce and cheese.
Repeat. Bake 375 for 30 minutes.

Apricot Chicken

6 skinless, boneless chicken breast halves
1 1/2 (1 ounce) package dry onion soup mix
1 (10 fluid ounce) bottle Russian-style salad dressing
1 cup apricot preserves

Preheat oven to 350 degrees F (175 degrees C). Place the chicken
pieces in a 4 quart casserole dish. Mix the soup mix, dressing and jam
together, and pour over the chicken.

Tart and Tangy Chicken

Sauce:
1 c brown sugar
½ c ketchup
½ c vinegar
2 T onion
¼ tsp paprika

Combine all ingredients and heat over med heat. Boil chicken and cube.
Reduce heat and add chicken and cook and simmer chicken and sauce on
low for 10 mins. Serve over rice.

Mexican Turkey Roll-ups

2 ½ cups cubed turkey
1 ½ cups 12 oz sour cream
3 tsp taco seasoning
1 can cream mushroom soup
1 ½ cup shredded cheese
1 small onion
¼ cup olives
10 flour shells

In a bowl combine turkey, ½ c sour cream, 1 ½ tsp taco seasoning, half
soup, 1 cup cheese, onion and olives. Place 1/3 c filling on tortilla.
Roll up in greased 9 X 13 pan. Combine remaining sour cream, taco
seasoning and soup. Pour over rolled up tortilla shells. Cover and
bake 350 for 30 mins. Sprinkle with cheese. 5 to 6 servings.

King Ranch Chicken

4 chicken breast-boiled and diced
1 package tortillas- diced
2 c grated cheese
1 can cream chicken & mushroom
1 can diced tomatoes    ½ c chicken broth
Mix in bowl-sauces=soups, tomatoes, broth
Layer in casserole dish
Chicken, tortillas, cheese, sauce. Bake 350 for 1 hour.

Chicken and Dressing Casserole

1 whole chicken deboned (about 3 cups)

1 can cream of chicken soup

1 can cream of celery soup

1 cup sour cream

1 package Pepperidge Farm herb dressing

½ cup melted margarine

1 cup chicken broth

Place meat in bottom of 9X13 pan.  Mix soups and sour cream, spread over meat.  Press dressing evenly over casserole.  Pour margarine, then broth over dressing.  Bake 1 hour at 350 covered with foil.  Uncover foil last 15 minutes of baking time.

Roast Chicken with Potatoes and Butternut Squash

Ingredients

2 Tablespoons minced garlic

1 teaspoon salt

3/4 teaspoon freshly ground black pepper

1/2 teaspoon dried rubbed sage

1 (3 1/2 pound) roasting chicken

Cooking Spray

12 ounces red potatoes, cut into wedges

1 1/2 cups cuped peeled butternut squash (about 8 oz)

2 Tablespoons butter, melted

 

Preparation

1. Preheat oven to 400°.

2. Combine 1 1/2 tablespoons garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and sage in a small bowl. Remove and discard giblets and neck from chicken. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Lift wing tips up and over back; tuck under chicken. Rub garlic mixture under loosened skin. Place chicken, breast side up, on rack of a broiler pan coated with cooking spray. Place rack in broiler pan.
3. Combine potatoes, squash, butter, 1 1/2 teaspoons garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Arrange vegetable mixture around chicken. Bake at 400° for 1 hour or until a thermometer inserted into meaty part of thigh registers 165°. Let stand 10 minutes. Discard skin.

Almond Crusted Halibut with a Beurre Blanc sauce

2 tbls cider vinegar

1/3 c dry white wine (can substitute with same amount of chicken broth or white grape juice)
2 tbls minced shallots
1 sprig fresh thyme
1 bay leaf
1/3 c heavy cream
10 tbls unsalted butter- chilled and cut into 10 pieces
3 tbls chopped fresh chives
2 teas fresh lemon juice
Salt and pepper to taste
6 fillets halibut
2 tbls vegetable oil
1 tbls unsalted butter
1/4 c fresh bread crumbs
2/3 c minced blanched almonds
1 tbls unsalted butter
1 egg lightly beaten

Over medium heat combine vinegar, wine, shallots, thyme and bay leaf.  
Boil until liquid has evaporated. Stir in cream and boil until reduced  
by half. Decrease heat to low. Whisk in 10 tbls butter, one piece at a  
time. Do not allow to simmer.

Strain sauce through fine sieve. Stir in chives, lemon juice and salt  
and pepper. Keep warm by setting boil in large container of warm water.

Preheat oven to boiler. Pat fillets dry and salt and pepper. Heat oil  
and 1 tbls butter in skillet. Sauté halibut until lightly brown (1 to  
2 mins). Transfer to making sheet. Cool 5 mins Mix bread crumbs,  
almonds and 1 tbls melted butter together. Brush tops of fillets with  
egg and spread almond mixture over. Broil fillets until done.

White Chicken Chili

2 cans white beans
3 cups chicken broth
2 cloves green chilies (chop)
1 small onion diced
2 tsp cumin
4 cup chicken that is diced
white pepper
½ tsp oregano

Mix all together and simmer ½-1 hour. Stirring. Add more broth if gets
too thick. Serve with corn chips, grated cheese, salsa and sour cream,
chopped olives and green onions.

Chicken Soup

Ingredients:

1/2 medium yellow or red onion, sliced
1    medium carrot, cut into thirds
1    celery stalk, cut into thirds
2    garlic cloves, peeled and sliced
1/2 lemon (optional)
1    teaspoon coarse salt or regular salt
1    teaspoon black pepper
2-3 sprigs of thyme or parsley (1 teaspoon)
4    boneless, skinless chicken breast, sliced
1/3 cup butter or margarine

In a straight-sided skillet or pot, melt the margarine and on medium heat, fry the onions a little.
When the onions start to become soft, add the chicken and cook until exterior is white.  Cover with water by 1/2 inch.
Bring to a boil over high. Cook for three minutes, then add all over ingredients.  Cook until celery is tender, stir occasionally.
Let stand for 10 minutes then serve.

Taco Salad

Brown:

          1 pound ground beef

          1 medium onion, chopped

          in 2 T. olive oil

Season with:

          Garlic

          Salt and pepper

Add:

½ C. red chili sauce or mild enchilada sauce

1 C. salsa

1 can refried beans

1 can kidney beans or black beans

Simmer 30 to 60 minutes.

Serve over:

          Corn tortilla chips

Top with:

          Shredded lettuce

          Grated cheddar cheese

          Chopped tomatoes

          Salsa

          Guacamole

          Sour cream

          Chopped olives

          Raisins, optional

Chicken Pasta Salad

Cook & drain:

1 12 oz. bag tri-colored spiral pasta

Add:

1 1/2 C. cooked chicken, chopped

1 C. broccoli, chopped

1 C. Italian zucchini, sliced

1 C. green onion, sliced

1/2 C. red bell pepper, chopped

1 small jar marinated artichokes

1/2 C. grated Parmesan cheese

Dressing:

2/3 C. safflower oil

1/2 C. mayonnaise

4 T. olive oil

1/3 C. red wine vinegar

2 t. salt

1 t. dill

1/2 t. oregano

1/2 t. basil

1/4 t. tarragon

Taco Salad

Taco Salad

1 package Frito lay chips
1 can kidney beans
1 can black beans
2-3 roma tomatoes
1 green pepper
1 can olives chopped
1/2 bottle Kraft Creamy French dressing

Mix together everything but Frito's when ready to serve add. Serve cold

Ziti Macaroni

Cook & drain:
½ pound ziti macaroni
Fry:
½ pound Italian sausage
Melt:
½ C. butter or margarine
Add and stir until smooth:
¼ C. flour
1 t. salt
½ t. pepper
Stir in:
2. C. milk
Bring to a boil, stirring constantly.
Remove from heat.
Add:
¼ C. grated Parmesan cheese
Toss into macaroni. Pour ½ macaroni mixture into a 2 ½ quart casserole.
Mix in bowl:
1 pound cottage cheese
¼ C. grated Parmesan cheese
1 egg
1 T. chopped parsley
½ t. salt
1/8 t. pepper
Spread cheese mixture on top of macaroni.
Top with remaining macaroni.
Slice sausage and tuck in to top of macaroni.
Top with:
¼ pound grated mozzarella cheese
paprika
Bake, uncovered, 30 minutes at 350 degrees.