RECIPES
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1 cut-up fryer
1 beaten egg
2 TB butter
1 C Cracker Meal ( for breading)
1 Orange
1) Place the butter on your cookie sheet, and place in the oven which
has been pre-heated to 400 degrees ~ allowing the butter to melt
2) Place the cracker meal in a bowl, and add the Zest of the Orange
to the cracker meal.
3) Beat up the egg, and squeeze the juice of the orange into it
4) Dip each chicken piece into the egg & juice mix, and then dip into
the cracker meal & zest mixture to coat.
5) Place each coated piece on the cookie sheet upon which the
butter has melted
6) Put filled cookie sheet into the hot oven, and bake, turning
the chicken in 15 min.
Bake for 1 hr, or less depending upon your particular oven
Delicious, crispy and moist chicken!!
100g/4oz streaky bacon
250g/9oz Carrots
250g/9oz Swede
150g/5oz button mushrooms
1 garlic clove
8 button onions
2 tbsp vegetable oil
8 skinless chicken thighs
2 tbsp plain flour
400g/4oz can chopped tomatoes
450ml/15floz chicken stock
200g/7oz can sweetcorn
salt and black pepper
1/ Snip the bacon into pieces with scissors, peel and chop the carrots & Swede into 1cm/ 1/2 in cubes,
wipe mushrooms with kitchen paper and cut in half, peel and crush the garlic, and peel the onions.
2/ Heat the oil in a large casserole dish, add chicken and fry for 5 mins over a medium heat until golden,
remove the chicken from the pan and set on one side
3/ Add the peeled onions and chopped bacon to the dish, fry for 5 mins until the onions soften.
4/ Sprinkle with the flour, add the garlic, carrots and Swede and stir together to combine
5/ Add the tomatoes and chicken stock and bring to boil, stirring occasionally
6/ Return the chicken to the dish and add the sweetcorn with the juices, and bring back to the boil and season to taste.
7/ Cover with a lid and simmer for a hour on medium heat, until the chicken and vegetables are cooked thoroughly.
8/ Serve the casserole with crusty bread and green vegetables
Hope you all enjoy! My family and self really like this recipe specially when its cold brrrrrrrrr
1 pound lean ground beef
3/4 cup quick-cooking oats
1/4 cup finely chopped onion, or about half of a small onion
1 teaspoon garlic powder
1/2 teaspoon seasoned salt
1/8 teaspoon pepper
2 large eggs
1 1/2 cups milk, divided
1 tablespoons butter
1 tablespoon olive oil
1 can (10 3/4 oz) condensed golden mushroom soup
Directions:
In a large bowl combine beef, oats, onion, garlic powder, seasoned salt,
pepper, eggs, and 1/2 cup milk (mixture will be soft). Using about 2
tablespoons of mixture per meatball, shape 18 to 20 meatballs. In large
skillet melt butter and oil and brown several meatballs at a time,
turning carefully with spatula. As meatballs brown, remove to a
13x9x2-inch baking dish.
To the drippings in skillet add the remaining 1 cup milk and the soup;
cook and stir just until mixture begins to boil. Pour over meatballs.
Cover and bake at 350° for about 60 minutes or until meatballs are
thoroughly cooked. Serve over mashed potatoes or noodles.
Ingredients:
1 to 1 1/2 pounds coarsely ground pork butt
1/2 cup spicy tomato barbecue sauce
1/4 cup chopped pistachios
1 tablespoon chopped parsley
1 clove garlic, minced
Directions:
Combine all ingredients and shape into 4 patties, about 1/2 inch thick.
wrap in plastic wrap and refrigerate for 30 minutes to allow them to firm up.
Prepare a hot fire. Grill pork burgers for about 5 minutes on each side until charred on the outside and done on the inside.
1/4 c. butter 1 tsp. season-all seasoned salt
2 tsp. parsley flakes 1 tsp. dry mustard
1/4 c. minced onion 1/8 tsp. ground red pepper
1/4 c. minced celery 1/3 c. flour
1/2 - 1 tsp. salt (to taste) 4 c. milk
3/4 tsp. old bay seasoning (to taste) 1 pound fresh crab meat
Melt butter in 3 qt saucepan ...saute onion, parsley and celery .
Rmove from heat, add next six ingredients.
With a whisk, stir until well blended.
Return pan to heat and slowly add milk stirring constanly til thickened.
Add crab meat and simmer uncovered for 20 minutes stirring occasionally.
POLLY's CHEESY BROCCOLI POTATAO SOUP
2 cups chicken broth
1/3 c. chopped onions
1 large broccoli crown
1/3 c. dry instant potatoes
2 c. cut up cooked chicken
2 c. shredded swiss cheese 8oz's.
2 c. milk
1/2 tsp. salt
Heat broth, onion and broccoli to boiling in 3 qt. saucepan.
Reduce heat, cover and simmer 5 minutes, stirring occasionally.
Stir in potatoes until well blended, stir in remaining ingredients.
Heat over low heat about 5 minutes, stirring ocassionally until hot,
and cheese is melted.
1cup Ketchup
1/2 cup beer or non-alcoholic beer
1/2 cup light brown sugar
1/2 cup finely chopped onion
1/4 cup red wine vinegar
1/4 cup Worcesteshire sauce
1 Tbsp. steak seasoning
2 tsp. garlic powder
1 tsp. Cajun seasoning
Combine all ingredients in a medium saucepan.
Bring to a boil over high heat, reduce heat and simmer 10 minutes.
Use as a basting sauce while grilling.
Makes about 3 1/2 cups.
3 lb frying chicken, disjointed
2 onions, finely chopped
3 tablespoons fat
1 tablespoon paprika
1 teaspoon salt
1 cup sour cream
soft noodles
Directions:
Wash the chicken well and drain., Brown the onion
lightly in the fat; add thepaprika and the chicken.
Sprinkle with salt. Cover and cook slowly about
1 hour or until tender. Pour the cream over the
chicken. Heat if for a minute or so, only. Serve
with freshly boiled soft noodles. {6 servings}
2 to 3 eggs 1 clove garlic, chopped
1 loaf Italian bread shredded parsley
1 (8oz) pkg. Parmesan cheese 1/2 tsp. oregano
1/2 C. water Olive oil
Tomato sauce
In a bowl, combine 2 eggs, cheese, water, garlic and
Tear bread with your hands into small pieces and add to bowl.
You will need to use your hands to mix the ingredients.
The bread should stick together with the cheese, if not, add the other egg. Add some shredded parsley (as much as you desire). Mix.
Then take mixture and shape into balls approximately 1 1/2 to 2 inches in
diameter. Fry in olive oil. Serve with tomato sauce over pasta or by itself.
Serves 2 to 4.
2lbs of hamburger browned
1 med onion chopped
1 package of froxen peas and carrots
3 beef buillon cubes or 2 tsp of the powdered
pkg of brown gravy mix
3-5 lbs of potatoes mashed and creamed..
1-2 cups grated cheddar cheese...
Directions:
After you have browned the hamburger...
add the onion-- cook till tender-- add the peas and carrots..
Take 1/12 c. of water with the buillon cubes and gravy mix...
simmer till thick, then add to meat mixture.
Simmer another 5 mins....
Put this mixture into a pyrex pan --13. x 9 size
Top the mixture with the mashed potatoes and then the cheese on top..
Bake in an oven set @ 350 for 20 mins....
Serve with warm french crusty bread with lotsa butter on top
and a green salad......
3/4 cup apple juice
3 1/2 teaspoons Equal® for Recipes or 12 packets Equal® sweetener or 1/2 cup Equal® Spoonful™
1 tablespoon cornstarch
1 teaspoon grated lemon peel
4 cups sliced peeled apples
Crispy Topping (see below)
Combine apple juice, Equal®, cornstarch and lemon peel in medium saucepan; add apples and heat to boiling. Reduce heat and simmer, uncovered, until juice is thickened and apples begin to lose their crispness, about 5 minutes.
Arrange apples in 8-inch square baking pan; sprinkle Crispy Topping over apples. Bake in preheated 400*F (205*C) oven until topping is browned and apples are tender, about 25 minutes. Serve warm. Makes 6 servings.
Crispy Topping
1/4 cup all-purpose flour
2 1/2 teaspoons Equal® for Recipes or 8 packets Equal® sweetener or 1/3 cup Equal® Spoonful™
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
3 dashes ground allspice
4 tablespoons cold margarine, cut into pieces
1/4 cup quick-cooking oats
1/4 cup unsweetened flaked coconut*
Combine flour, Equal® and spices in small bowl; cut in margarine with pastry blender until mixture resembles coarse crumbs. Stir in oats and coconut.
4 chicken cutlets
Dijon Mustard
bread crumbs
1 stick melted butter
Preheat oven to 450...cut cutlets almost in half to butterfly them........pound them...or tenderize as some say....
brush on Dijon Mustard...both sides...put in bread crumbs......put on cookie sheet........drizzle with butter.......
cook 15 min...then switch oven to broil for about 10 more...just look at it...when golden brown its done! Enjoy!
4-6 sweet pickles 3 lg cucumbers
12 cherry tomatoes 12 baby carrots
5 stalks celery 4 bunches green onions
1 pkg cubed ham 1 pkg cubed cheese
2 lg green pepper 1 red pepper
6-8 radishes 2 tsp bacon bits (if desired)
broccoli 3-4 large bunches cauliflower large head
1/4 c. mushrooms (if desired) 1/4 c. black olives (if desired)
1 lg bottle ranch dressing 2 c mayonaise
16oz sour cream 18 oz bag salad macaroni
2 envelopes hidden valley ranch dressing
1 small purple onion
1 small can water chestnuts (if desired)
1c shredded cabbage (if desired)
Directions:
Chop: pickles, tomatoes, green peppers, red pepper, cucumber, celery, broccoli, cauliflower, purple onion.
(chop part of greens from green onions)
Slice: baby carrots, green onions, radishes, mushrooms, black olives, water chestnuts
Cut ham and cheese cubes in half.
Cook macaroni like normal, drain, run cool water over macaroni till cool.
Place all ingredients in very large bowl. add mayonaise, ranch dressing envelopes,
ranch dressing, and sour cream
Stir well and chill for at least 1 hour.
~Appetizer~
1 Stick of butter, cut in half
12 Oz. Shredded Sharp Cheddar Cheese
3 Medium/Large Onions, chopped and diced
1 1/4 Cup of Bisquick
1 Egg
1 Cup Milk
Directions:
Saute onions in 1/2 stick of butter until clear.
Put other 1/2 stick of butter into 13" x 9" pan and melt in a 400-degree oven.
Mix Bisquick, egg and milk. Stir in onion. Stir in 1/2 the shredded cheese.
Pour into the buttered pan and top with the rest of the cheese.
Bake at 400 degrees for 25 minutes. Cut into squares and serve warm.
Yields: 24
NOTE: You can add Chicken, Ham, Tuna or Ground beef
if ya want to have meat in your casserole
2 TBL of melted butter in casserole dish
2 cups of uncooked Macaroni
Stir to coat Macaroni with butter
2 or 3 cups Cubed Velveeta Cheese
Cover with milk
Bake in Oven for one Hour at 325 degrees.
DO NOT stir while baking.
After one hour stir. yummmmmmmmy!
(ICING IN THE CAKE)
Note: There are many variations to this cake, but this has been a
favorite of my family. This is a very moist and delicious cake!
1 (18.25oz) German Chocolate Cake Mix
1 (15oz) can Coconut-Pecan Frosting
4 eggs
1/2 cup oil
1 cup water
Preheat oven to 350º. Grease and flour 12 cup tube or Bundt pan.
Mix all ingredients (including the icing), in mixer at medium speed 2 minutes. Pour into prepared pan and bake 55-60 minutes.
Remove from oven to wire rack and allow cooling for 10 minutes.
Invert onto serving plate and dust with powdered sugar.
Note: This makes a large cake, be sure to use the large 12 cup pan.
1/2 cup chopped onion
2 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
2 1/2 cups milk
1 cup water
3/4 cup cubed american cheese
1 pkg. (10 oz.) frozen spinach...thawed and drained
Directions:
In a 3 quart sauce pan, saute onion in butter til tender.
Stir in flour, salt, nutmeg until smooth. Gradually whisk in milk and water. Add cheese and cook over medium heat until the cheese is melted.
Add spinach and cover.
Simmer 4-5 minutes or until heated thru.
1 lb. box of 10x confectioner's sugar
1/4 lb butter (1 stick)
1/4 c. milk
1 TBLSP Hershey's cocoa
1 tsp. vanilla
1 1/2 c. creamy peanut butter
Melt butter in a 2 qt casserole dish in microwave.
Add sugar, milk, cocoa, vanilla and stir until well blended. Microwave on high power 2 minutes 10 seconds.
Add peanut butter and stir til well blended.
Pour into buttered 2 qt. casserole dish and chill until set.
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