SESAME CHICKEN BREASTS

3 whole chicken breasts,boned, skinned, and split
3 TBsp. soy sauce
2 TBsp. lemon juice
2 TBsp. sugar
1/4 tsp. red pepper flakes
1 large garlic clove, minced
1 TBsp. ginger root, minced
1/8 tsp. cumin seed
1 or 2 oz. sesame seeds
3 TBsp. oil

Prick each chicken halves several times with fork.
In shallow dish, combine remaining ingredients.
(Except for sesame seeds and oil).
Add chicken, let stand 10 minutes, turning once.
Spread seeds on waxed paper; coat chicken
Heat oil in skillet, and on medium high
Brown chicken. Cover; reduce heat to low and
simmer about 5 minutes.
serves 6

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CHICKEN - BROCCOLI CREPES

Crepes:
1/4 cup margarine
1/4 cup Bisquick
1/2 tsp. salt
1/4 tsp. pepper
2 cups milk
2 cups cut up, cooked chicken
1 TBsp. chives
1 lb. Broccoli, cooked and drained.

Prepare Crepes. Heat butter til melted
Stir in Bisquick, salt and pepper.
Cook over low heat, stirring constantly,
til smooth and bubbly.
Remove from heat, stir in milk.
Heat to boiling. Boil and stir one minute.
Stir in chicken and chives and heat til just hot.
Place on stalk of Broccoli on each crepe
Roll up. Place 2 crepes, seam down on each plate.
Top with about 1/2 cup chicken mixture.
serves 6

CHICKEN ROMANO

2 - 2 1/2 lb. fryer chicken
2 TBsp. oil
salt and pepper to taste
1 medium onin, halved and sliced
1 bottle ( 12 Oz.) Heinz Chili Sauce
1 tsp. oregano
Grated Parmesan cheese.

In Large skillet, brown chicken in hot oil.
Drain, season, add onion.
Cover and cook 30 minutes.
Stir in chili sauce and oregano.
Cook, uncovered 10 minutes, basting often.
Skim excess fat from sauce.
Serve sauce over chicken. Sprinkle with cheese.
serves 4 - 5

MOIST n CRISPY CHICKEN

3 cups Rice Krispies, crushed
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. pepper
1 Chicken, cut up
1/2 cup Best Foods Mayonnaise

Place all the ingredients in bag, shake to mix.
Brush chicken with the mayo on all sides.
Place one piece at a time in bag, shaking to coat.
Put chicken in broiler pan, and bake at 425 degrees
for about 40 - 45 minutes or til golden brown.

OVEN-FRIED CHICKEN

1 Tbsp. margarine
2/3 cup Bisquick
1 1/2 tsp. Paprika
1/4 tsp. salt
1/4 tsp. pepper
2 1/2 - 3 lb chicken

Heat oven to 425 degrees
Melt margarine in rectangular pan, (13x9x2") in oven
Mix the dry ingredients and coat chicken.
Place in pan, skin sides down
Bake for 35 minutes. Turn; bake 15 minutes more.

Sheeesh... I got stuck on Chicken huh?? LOL...

PORK CHOPS a La ORANGE

4 pork chops
1 1/2 Tbsp. flour
2 tsp. seasoning salt
1 tsp. curry powder
1/2 tsp. salt
1/2 tsp. paprika
1/4 tsp. pepper
1 TBsp. Oil
1/2 cup Orange juice
4 whole cloves
4 thinly slices orange
2 Tbsp cold water


Trim fat off chops. Combine flour,
and seasonings. Coat chops evenly
in mixture and brown in oil.
Add Orange juice and cloves, let simmer
covered for 45 minutes or til tender
turning occasionally.
Add orange slices the last 5 minutes.
Blend reserved flour into 2 TBSP.water
Pour slowly into pan, stirring constantly.
Cook and stir til thickened.
Spoon sauce over chops, serve with
Rice and broccoli for a complete meal.

PEPPER STEAK


1 medium onion
1 large green pepper
1 lb stir fry beef (or London broil sliced in strips)
1 clove of minced garlic
1 12 oz can of stewed tomatoes
(or tomato sauce if you don't like bits of tomatoes)
1 Tbsp olive oil

Heat olive oil in skillet.
Add steak, peppers, garlic, and onions
simmer until meat is cooked to your liking.
Add tomatoes or tomato sauce and reduce heat
and simmer for 15 minutes.
Serve over white rice.

FETTUCCINE ALFREDO

1 pkg Noodles
1 to 1 1/2 cups soft or melted butter
2 cups freshly grated parmesan cheese
2/3 cup heavy cream
Freshly ground black pepper

Cook noodles al dente & drain.
Place noodles in hot casserole over low heat.
Add butter, cheese & cream a little at a time,
tossing gently after each addition.
Season with fresh pepper.

CHICKEN BROCCOLI HOT DISH

( This is from Cayne in Minnesota )

1- 10 oz. pkg frozen broccoli
1 whole chicken, cooked, deboned,
and cut into bite-size pieces
1 can Cream of Mushroom soup
3 cups of Cheddar Cheese, grated
1 can french fried onion rings

Layer in order starting with the broccoli
Bake at 350 degrees for about 45 minutes

BREAKFAST TACOS

( I know..I know..BUT...
Some ppl LIKE breakfast for dinner!
Like Me !! :-) )

1 pkg Jimmy Dean sausage
12 eggs
6 potatoes
10 tortillas
1 pkg mozzarella cheese
1 jar salsa
Cook sausage.
Fry potatoes in the sausage grease.
Add onions, if you want.
Scramble eggs with cooked sausage.
Spoon egg & sausage combo on tortilla
then add potatoes & sprinkle with cheese.
Wrap up tortilla and then add salsa.
You can individually wrap each breakfast
taco in foil and freeze. Just add salsa when you reheat them.

SPAGHETTI & SAUSAGE CASSEROLE

1 pound of spaghetti, cooked and drained
1 pound of smoked sausage, cut into coins
1 jar of Ragu (28-32 ozs)
8 ozs of grated Mozzarella

Take a 13 x9 casserole pan.
Dump the spaghetti into the pan and spread it around.
Spread the sausage in a layer over the spaghetti.
Pour the Ragu over the whole thing.
Sprinkle with the Mozzarella.
Cover. Refrigerate.
Bake at 400 for 45 mins.

TEN-LAYER CASSEROLE

This is vegetarian!!

2 8 oz cans tomato sauce
2 Tbsp firmly packed brown sugar
2 tsp sweet pickle relish
1/2 tsp garlic powder
1 tsp dry mustard
2 cups cooked rice
1 16 oz can whole kernel corn, drained
2 16 oz cans kidney beans, rinsed and drained
1 cup chopped onions

Lightly oil a 1 3/4 quart deep-sided baking dish,
or spray with a nonstick cooking spray.
In a small bowl, combine tomato sauce, brown sugar,
relish, garlic powder, and dry mustard.
Mix well.
Spread half of the rice in the bottom
of the prepared baking dish.
Top with half of the corn.
Spoon half of the beans evenly over the corn.
Top with half of the onions and then half of the sauce.
Top with remaining rice, then corn, then beans,
then onions, then remaining sauce.
Cover and bake 1 hour at 350 degrees.
This is also good with grated cheese
or top with sour cream.

BEEF STIR-FRY W/ MUSHROOMS

1-3 lb. boneless beef eye or round
1/3 cup water
1/4 cup soy sauce
2 Tbsp. dry red wine
1 Tbsp. molasses (or honey)
4 tsp. cornstarch
2 Tbsp. oil
3 cups mushrooms, sliced
1 cup green onion, bias sliced
into 2-inch lengths
Hot cooked rice

Cut off one pound of the beef;
cut and wrap the rest and freeze for another time.
Partially freeze the one-pound piece of beef,
slice thinly across the grain, into bite-size strips.
For marinade, combine water, soy sauce, wine,
and molasses. Stir in cornstarch. Place beef in a
medium bowl; pour marinade over top.
Let stand at room temperature for 30 minutes.
Drain meat well, and reserve marinade.

Preheat a wok or frying pan over high heat.
Add oil, mushrooms, and onion. Stir-fry 2 minutes.
Remove, and add half of the meat, stir-fry 2-3 minutes
or until browned. Remove the meat.
Finish doing the rest of the meat. Then add meat
to the wok again, and stir in reserved marinade.
Cook and stir til thick and bubbly, then add
the veggies, and heat thoroughly. Serve over hot rice.

SHRIMP PACIFIC

1 1/2 lb. fresh or frozen, shelled shrimp
2 oranges, peeled, sectioned, and halved
1 cup frozen small onions, thawed
1 tomato, peeled, seeded, and cut
into 8 wedges and halved.
3/4 cup vinegar
1/3 salad oil
1/3 cup lemon juice
1/4 cup catsup
1 Tbsp. capers
1 Tbsp. snipped parsley
1 clove garlic, crushed
1 tsp. sugar
1 tsp. mustard seed
1/2 tsp. celery seed
1/4 tsp. pepper

In a pan cook the shelled shrimp,
uncovered, in boiling salted water,
for 1 to 3 minutes or til shrimp turn pink.
Drain. In a large bowl, combine the shrimp,
orange pieces, small onions, and tomato.
Stir together, the remaining ingredients.
Pour this over the shrimp. Cover and marinade
in the refrigerator overnight, stirring occasionally.
To serve, remove shrimp mixture with a slotted
spoon, and place in a serving bowl.

TANGY PASTA NESTS & VEGETABLES

2 cups frozen cauliflower, broccoli and carrots
6 oz. fettuccine
3 Tbsp. butter or margarine
2 Tbsp. flour
1 tsp. lemon peel, finely shredded
1/2 tsp. salt
dash of pepper
3/4 cup milk
1 cup sour cream
1 beaten egg
1/4 cup Parmesan cheese

In separate pans cook veggies and
pasta according to directions on package.
Drain; and cut up any large pieces.
In pan melt butter, stir in flour, lemon peel,
salt and pepper. Stir in milk all at once
Cook and stir til thickened and bubbly.
Stir in sour cream and veggies, and heat
til almost boiling. Spoon half the sauce into
a large baking dish. ( 12 x 7 x 2-inch )
Toss together the pasta, egg, and Parmesan.
Using a long tined fork, twirl a few strands
of the fettuccine around the tines.
Remove the pasta from the fork, standing
pasta upright in baking dish to form nests.
Continue forming nests and arranging in dish
to make six portions with three nests each.
Spoon remaining sauce over pasta, and bake

SUPPER POPOVER

1 lb. ground beef
1 can ( 15 oz.) tomato sauce
1/4 cup chopped green pepper
2 Tbsp. flour
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. parsley flakes
2 cups Cheddar cheese, shredded
2 eggs
1 cup milk
1 Tbsp. vegetable oil
1 cup flour
1/2 tsp. salt
2 Tbsp. green onions, chopped

Heat oven to 425 degrees. Cook gr. beef
til brown, then drain. Stir in tomato sauce,
green pepper, 2 Tbsp flour, 1/2 tsp salt,
the pepper, and parsley flakes.
Heat til boiling, and boil 1 minute.
Pour into a baking pan, ungreased,(13x9x2-inch)
Sprinkle cheese on top.
Beat eggs, milk, oil, 1 cup flour and 1/2 tsp salt
then pour over cheese. Sprinkle with onions.
Bake til puffy and golden brown, 25 to 30 minutes.

BEEF PASTIES

**Pastry** (below)
2 cups potatoes, diced
1 lb. beef chuck or top round steak,
cut into 1/2 inch pieces.
2 cups carrots
1 cup onion, chopped
1 cup mushrooms, sliced
**seasoning** (below)
4 Tbsp. margarine
4 Tbsp. water
Milk
**wine sauce**(below)

Heat oven to 350. Prepare pastry; divide
into 4 equal parts. Roll each into a 12-inch circle.
Place pastry on ungreased cookie sheet.
Layer 1/4 each with, beef, mushrooms,
carrots and onion on half of the circles.
Sprinkle 1/2 tsp seasoning; dot with margarine
Sprinkle 1 Tbsp water over filling.
Brush edge of pastry with water, and fold.
Turn edge of lower half over top; seal. Flute.
Prick the top with fork; brush with milk.
(use on cookie sheet for 2 pasties.)
Bake until golden brown, 55 to 60 minutes.
Serve with wine sauce.


PASTRY
1 1/2 cups shortening
4 cups flour
2 tsp. salt
1/2 cup water

Cut shortening into flour and salt
Sprinkle in water, 1 Tbsp. at a time.
Toss with fork till all flour is moistened.
Gather into a ball.

Seasoning
Mix 1 tsp. salt, 1/2 tsp. dried dill weed,
1/2 tsp. basil leaves, 1/4 tsp. pepper.

Wine Sauce
1/4 cup margarine
1/4 cup flour
1 1/2 cup beef broth (bouillon)
1/2 cup red wine
1/2 tsp. parsley

Heat margarine over low heat til browned.
Stir in flour. Cook, stirring constantly
til a deep brown. Remove from heat,
stir in broth and wine. Heat til boiling
stirring constantly, for 1 minute. Stir in parsley.

TACO SALAD

1 pound ground beef
1 package (1 1/4 ounces) dry taco seasoning mix
1 medium head of iceberg lettuce, shredded
2 cups (8 ounces) shredded Cheddar cheese
1 can (16 ounces) dark red kidney beans, rinsed and drained
2 large tomatoes, diced
2 cans (2 1/4 ounces each) sliced black olives, drained
1 bag (14 1/2 ounces) ranch-flavored tortilla chips, crushed
1 bottle (16 ounces) sweet-and-spicy French salad dressing
In a medium skillet, brown ground beef with taco seasoning
mix over medium-high heat, stirring to break up
the meat; drain and cool.
In an extra-large salad bowl, layer half of the lettuce
, then half of the cheese, beans, ground beef,
tomatoes, and olives. Repeat layers once more,
then top with crushed tortilla chips.
Before serving, add dressing and toss well to coat.

RANCH STEAK

1/3 cup frozen margarita drink mix concentrate, thawed
2 tablespoons vegetable oil
2 tablespoons chopped fresh cilantro
4 cloves garlic, minced
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
One 1-inch-thick beef top round steak (about 1 1/4 pounds)
1 ripe avocado, peeled, pitted, and diced
1 large ripe tomato, diced
1 small red onion, chopped

In a medium bowl, combine margarita mix, vegetable oil,
cilantro, garlic, cumin, salt, and pepper; mix well.
Reserve 3 tablespoons of the marinade and set aside.
Place steak and remaining marinade in a resealable
plastic storage bag, turning to coat.
Marinate in the refrigerator for 2 to 4 hours, turning occasionally.
Meanwhile, combine avocado, tomato, onion,
and reserved 3 tablespoons of marinade; mix well.
Cover and chill until steak has finished marinating.
Preheat the grill to medium-high heat.
Remove steak from the marinade, discarding excess marinade.
Grill steak for 8 to 9 minutes per side
for medium doneness, or until desired doneness.
Slice steak across the grain and serve with the chilled avocado salsa.

ITALIAN ROLL-UPS

3 cups Italian-flavored bread crumbs
1/2 cup grated Romano cheese
1/2 pound Genoa or other salami, finely chopped
4 eggs
1 cup water
1/2 teaspoon black pepper
1 1/2 pounds boneless beef round or rump roast,
cut into 1/8-inch slices (about 12 to 15 slices)
1/4 cup olive oil
1 jar (28 ounces) spaghetti sauce
In a small bowl, combine bread crumbs, cheese,
salami, eggs, water, and pepper; mix well.
Spread mixture evenly over beef slices;
roll up and secure each with a toothpick.
In a large pot, heat oil over medium-high
and brown beef rolls in batches for 6 minutes,
turning to brown on all sides.
Reduce heat to low and add spaghetti sauce;
cover and simmer for 35 to 40 minutes,
or until beef is tender.
Remove toothpicks before serving.
Note: Why not ask the butcher to cut the rump roast
into thin slices for you? It sure makes this easier!

SPICY BAKED LINGUINE

1 pound linguine
1 tablespoon sunflower or vegetable oil
1 medium zucchini, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
1 jar (26 ounces) light spaghetti sauce
1 cup salsa
1/4 cup shredded reduced-fat mozzarella cheese

Preheat oven to 350 degrees F.
Coat a 9- by 13-inch baking dish with cooking spray.
Cook linguine according to the package directions;
drain, rinse, drain again, and set aside.
Heat oil in a soup pot over medium-high heat;
add zucchini and bell pepper. Sauté for 6 to 8 minutes, or until tender.
Stir in the spaghetti sauce and salsa,
then add the linguine and mix well.
Place in baking dish and top with mozzarella cheese.
Bake for 25 to 30 minutes, or until the cheese is melted.

SKILLET MEAT LOAF

1 pound ground beef
1/2 cup stuffing mix
1 small onion, finely chopped
1 egg
1 can (11 1/8 ounces)Italian tomato soup, divided
1/4 teaspoon salt
1 tablespoon vegetable oil
1/4 cup water

In a large bowl, combine beef, stuffing mix, onion,
egg, 1/4 cup soup, and the salt; mix well.
Shape into four oval patties about 1/2-inch thick.
Heat the oil in a medium skillet over medium heat.
Add the patties and brown on both sides; drain if necessary.
Stir the water into the remaining soup and pour over the patties.
Reduce the heat to medium-low, cover, and cook
for 15 to 20 minutes, or until done, stirring the sauce occasionally.

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