Chinese Broccoli Beef

Misha

1 bunch fresh broccoli, sliced lengthwise
1 lb. lean steak
1/4 cup oil
1 bunch green onions, sliced
3 Tbs. soy sauce
1/2 cup water
1/4 cup beef broth or bouillon
1 Tbs. sugar
1/4 tsp. powdered ginger
2 tsp. cornstarch

Heat 2 Tbs. of the oil in skillet. Add beef and saute; remove beef and set aside. Add remaining 2 Tbs. of oil to the skillet. Saute the onions for 5 minutes. In a small bowl add the 1/4 cup water, soy sauce, cornstarch and ginger. Pour mixture over vegetables; add meat and cook. Reduce heat to a simmer; cook until broccoli is tender, 10 minutes. Serve over cooked rice. Serves 4.

Creamy Chicken Tacos

Misha

3-4 chicken breasts
16 oz jar salsa
1 pkg cream cheese
tortillas and taco fixings

Put chicken and salsa in crock pot. Cover and cook on low for 6-8 hours (or high for 4 hours). Remove chicken and shred. Return to crock pot and stir in cream cheese. Cook until cream cheese has melted.
Use as filling for tacos.

Chicken Pot Pie

Misha

2 cans cream of chicken soup
2 pkgs frozen mixed veggies, thawed (or boil some carrots, celery, onion, peas, whatever you want)
2 cups chicken, cooked and cubed

Mix together and pour in 9x13 pan. Top with biscuit recipe and bake 450 for 10-15 min or golden brown.

Biscuits
2 cups flour
1 Tbs. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup oil
3/4 cup buttermilk

Combine flour, baking powder, salt, and soda. Mix. Stir in oil. Add buttermilk and stir until blended. Drop by spoonfuls on top of soup/chicken mixture.

Fiery Island Pineapple Pork Chops

Misha

4 boneless pork chops 1/2 inch thick
4 tsp. Jamaican Jerk seasoning (or Caribbean)
1/2 cup hot pepper jelly
2 Tbs. pineapple juice
1 tsp. minced fresh ginger
fresh pineapple or canned pineapple rings

Coat chops with jerk seasoning; set aside for 5 minutes.  Meanwhile, microwave jelly, pineapple juice and ginger on high for 30-60 seconds or until melted.  Grill pork over medium-high heat for 5-6 minutes per side, turning once.  Baste frequently with glaze.  During last 3 minutes of grilling time, place pineapple rings on the grill.  Baste with jelly mixture.  Grill pineapple until heated through.  Serve pork chops with pineapple.

Tater Tot Casserole

Ida

1 lb. ground beef
2-3 cans cream of mushroom soup
2 cans green beans
1 can corn
1 bag bag frozen tater tots (32 oz.)

Brown ground beef, add onion or minced onion to flavor.  Mix all ingredients together in 9X13 pan.  Cover the entire top with tater tots.  Cook at 400 until tater tots are browned.

Whole Wheat Tortillas

Ida

3 c. whole wheat flour
2 tsp. baking powder
1 tsp. salt
⅓ c. butter or margarine
1 ¼ c. warm water

Mix flour, baking powder and salt in a non-metallic bowl. Use a pastry blender or fork to mix in butter (or use kitchen aid) until consistency is like coarse sand. Stir in warm water and knead by hand until it cleans the bowl and feels like playdough.  Cover with a damp cloth and let sit for 10-60 minutes.  Preheat pan to medium/med-high.  Roll out and fry on pan.  Don’t leave on for too long or tortillas end up dry and brittle.  

Sanpete Chicken Marinade

Rachel

1 cup sprite (or other lemon-lime soda)

1/2 cup soy sauce

1/2 cups canola/olive oil

1/2 tsp garlic salt

 

Stir together.  Put in a sealable container with 2-3 chicken breasts or more tenderloins.  

Allow to sit overnight or all day.  

Barbeque!

Chicken Broc-Broc

John

4-5 chicken breasts
broccoli
2 cans cream of chicken soup
2/3 c. mayo
1-2 T. lemon juice
cheddar cheese
lemon pepper to taste

Cook (fry) the chicken and cut up into cubes (can season with lemon pepper).  Cut up and boil the broccoli.  Mix together soups, mayo, lemon juice, chicken, broccoli together in a 9X13 pan.  Top with shredded cheddar cheese.  Bake at 350 for 20 min or untill cheese is melted.  Turn up the heat for a couple of min at the end if you want the cheese crispier.  Top with yummy lemon pepper to taste.

Scrumptious Sloppy Joes

Ida

1 1/2 lb. ground beef

1/2 c. green pepper (finely chopped)

1/2 c. celery (finely chopped)

1/4 c. onion (finely chopped)

Put ground beef, green pepper, celery, and onion in frying pan and brown.

1 c. BBQ sauce

1 c. ketchup

6 oz. can tomato paste

1/4 tsp. salt

1 T mustard

1 T. brown sugar

Add all ingredients to the beef. Simmer on low for 1 hour.

Fall-Apart Chicken

2 cans cream of chicken soup

8 oz cream cheese

1 pkg. dry Italian salad dressing mix

chicken breasts or tenderloins

Mix all ingredients in crock pot.  Cook on low for 5-6 hours or until chicken is tender.

Serve over red potatoes or rice.

Easy Apricot Chicken

Ida

1 c. Russian dressing (similar to Catalina)
1 c. apricot jam (or preserves)
1 pkg. onion soup mix
4-5 chicken breasts or 10+ chicken tenders

Mix together dressing, jam, and soup mix in 9x13 pan.  Arrange chicken in single layers in pan- make sure to cover the chicken in the sauce.  Bake at 350 for 60 min (or less if using tenders)

Serve with Rice!

Chicken Tikka Masala (Yummy Indian Food)

Ida

1 cup yogurt

1 T. lemon juice

2 tsp. cumin

1 tsp. ground cinnamon

 ¼ tsp. cayenne pepper

½ tsp. black pepper

1 T. minced fresh ginger

1 tsp. salt

3 boneless skinless chicken breasts, cut into bite-sized pieces

   

1 T. butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 tsp. ground cumin

2 tsp. paprika

1 tsp. salt

1 (8 oz.) can tomato sauce

1 cup heavy cream

¼ cup fresh cilantro, chopped

basmati rice

Directions:

In a large bowl, combine yogurt, lemon juice and 2 tsp. cumin, cinnamon,

cayenne, black pepper, ginger, and 1 tsp. salt. Stir in chicken, cover and

refrigerate for 1 hour (or longer).

Discard marinade. Cook chicken on frying pan.  Continue to discard marinade until chicken is cooked.  Set chicken aside.

Melt the butter in a large skillet over medium heat. Saute garlic and jalapeno

for 1 minute. Season with 2 tsp. cumin, paprika, and 1 tsp. salt. Stir in tomato

sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes.

Add chicken and simmer for 10+ minutes. Transfer to a serving platter and

garnish with fresh cilantro. Serve with basmati rice.

Chili Corn Bread

Ida

Pour 2-3 cans chili in bottom of 9X13 pan. Make corn bread recipe below and pour over chili.  Bake at 350 for 30 min. or until toothpick comes out clean.

Corn Bread:

2 1/4 cups all-purpose flour

1 cup granulated sugar

3/4 cup Yellow Corn Meal

1 1/2 Tbsp. baking powder

1 1/2 tsp. salt

1 2/3 cups milk

3 large eggs, lightly beaten

1/2 cup vegetable oil

5 Tbsp butter or margarine, melted

Combine flour, sugar, corn meal, baking powder and salt in medium bowl. Combine milk, eggs, vegetable oil and butter in small bowl; mix well. Add to flour mixture; stir just until blended. 

Wild Rice & Baked Chicken

2 Boxes Uncle Ben's Long Grain & Wild Rice (Original Recipe)

2 cans cream of mushroom soup

2 cans milk (fill up the empty soup cans)

1 pkg. Onion Soup Mix

Chicken Breasts

Mix ingredients together in 9X13 casserole dish, cover chicken slightly with sauce.

Cover with tin foil, bake at 350 for 1 hour.

Remove cover and bake an additional 15-20 min. or until done.

*Make sure chicken is defrosted before baking.

White Sauce

2 Tbs. butter or margarine                                           ¼ tsp. salt

2 Tbs. flour                                                                  1/8 tsp. pepper

                                                                                    1 cup milk

Melt butter in saucepan over medium heat, add flour, salt and pepper with a wire wisk. Gradually add milk and stir with wire wisk until smooth.  Bring to a boil and remove from heat.  Makes 1 cup of sauce.

Tortilla Casserole

Selma

2-4 chicken breasts, cooked & cut in small pieces      1 cup milk

2 Tbs. chicken broth (bouillon cubes)                         1 small onion, chopped

1 dozen tortillas, cut into squares (flour)                    grated cheese

1 can cream of mushroom                                           8 oz. sour cream

1 can cream of chicken                                               4 oz. chopped green chilies (opt)

Mix all ingredients except cheese and pour into 9x13 pan.  Top with cheese.

Bake at 350 F for 60 min.  Serves 8-10.

Broccoli Casserole

Selma

Make 1 box stove top stuffing as directed and place on bottom of 9x13 pan. 

Cut up 2 chicken breasts and cook in small frying pan with 1 Tbs. oil.  Place over stove top.

Place chopped up broccoli (2-4 cups) or frozen package over chicken. 

Combine: 1 can cream of chicken soup

            1 cup sour cream

            1 Tbs. lemon juice

Pour over all ingredients in pan.  Sprinkle grated cheese on top.

Bake at 350 F for 30 min-2 hours depending on how well done you like the broccoli.

Chicken Crescent Rolls

Misha

Filling: 8 oz. cream cheese

            2-2 ½ cups cooked diced chicken (boiled 1 hour and shredded)

Optional: 1 cup chopped celery

            ¼ cup diced onion

2 cans crescent rolls (or make your own)

Put one spoonful on large end of roll and roll up.  Roll in melted butter and then in crunched up Stove-top.  Bake at 375 F for 20-25 min. 

Gravy: 1 can cream of chicken soup

            1 large spoonful sour cream

            milk to desired consistency (a few Tbs.)

Chicken and Rice

Teresa

2 cups instant rice

2 cups milk

Place 2-4 chicken breasts on top (not cooked)

Stir in bowl: 1 can cream of chicken

            1 can evaporated milk

Pour over chicken and rice.  Sprinkle one envelope dry Lipton Soup Mix of choice (onion is good) all over chicken and rice.  Cover with tinfoil.  Bake at 350 F for 45-60 min. if chicken is frozen in 9x13 pan (30 min. if chicken is thawed).

Sweet and Sour Chicken

Selma

Cut chicken breasts into strips.  Dip into pancake batter and fry in hot oil until browned. 

Boil: ¾ cup sugar                                                        3 ½ Tbs. ketchup

            ½ cup vinegar                                                  1 Tbs. soy sauce

            ½ cup chicken broth (bouillon)                       1 tsp. accent salt

Serve with rice.  Pour sauce over chicken and rice, but if leftovers save sauce and only pour on chicken when ready to eat or chicken gets soggy.  Enough sauce for 2-3 chicken breasts if more chicken used, double sauce recipe.  (Can add pineapple to sauce).