Ro-Gay Recipes

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Entrees Page One go to page two Appy's Crock Pot Stew Lord's Leg of Lamb Dill's Oven Fried Chicken Gumby's Favorite Unfried Chicken Dodge's Lamb Chops Mona's Turkey Buck's Pepper Steak Entrees, page two CROCKPOT STEW Take one can of vegetable beef, or any beef based soup, pour directly into the crockpot. Cut up one good sized onion, add that, chopped carrots and celery stalks to the crockpot. When adding carrots and celery, add as much or as little as is desired. Add one package of stew meat, not necessary to brown first. Take 6 good sized potatoes, cut up, and add those. Take two cans of vegetables, your choice, and add those. Simmer on low heat for at least 4 hours, or until potatoes are soft and stew meat is brown. Serve, season to taste, and eat hearty! back to the top OVEN FRIED CHICKEN Take Two cups of flour in a plastic bag. Add salt, pepper, and garlic powder to taste. Coat the chicken, shaking in the bag, and put it on a broiler for an hour! But, save the coating! Bring a few Idaho Russets to boil till done, and mix 'em with butter and milk! But save the water...cuz the starch thickens the gravy! After the chicken is done..you have a few options! Use 3 Tbsp of drippings to mix the gravy, or you can mix two tbsp of flour mix into the drippings... mix til smooth, add the potato water..or regular water with corn starch, and evaporated milk while boiling..to make good gravy. Don't forget the veggies! back to the top LAMB For each lamb chop use one pouch of Lipton onion soup, dry mix, over the meat. Then use two cans of cream of mushroom soup, one on bottom and one over meat in a baking pan, and then cook it. It is awesome. Need nothing else. back to the top Roast Turkey You will need: 15 - 20 pound turkey Butter flavored Pam Salt and Pepper 1 cup Popcorn Set oven to 425F Directions: Remove parts from cavity Thoroughly wash turkey, inside and out Pat dry thoroughly with paper towel Spray Pam liberally inside the cavity; lightly spray on outside Sprinkle Salt and Pepper to taste Carefully pour Popcorn into turkey cavity Tightly sew closed cavity Place in Roasting pan Cook: 3 - 3 1/2 hours, or until skin is golden brown, and turkey has at least doubled in size. Cool: 15 - 20 minutes before serving, for your safety. back to the top   Oprah's UN-Fried Chicken (boneless, skinless breasts and thighs) - Breading - 1 cup dried Italian Bread Crumbs 1 cup flour 1 Tlbs. Old Bay Seasoning 1/2 tsp. Garlic Powered 1/2 tsp. Creole Seasoning 1/2 tsp. Dry Tyme 1/2 tsp. Dry Basil 1/2 tsp. Oregano Dash Black Pepper Dash Cayenne Pepper (I make a double batch of this and keep it in a Tupperware at all times for immediate making. Good for fish too!) - Bake - Preheat Oven to 400* Coat baking pan with 3 coats of PAM Pour 1 carton of plain yogurt in a bowl Pour breading mix into another bowl Roll Chicken in yogurt, and the breading (I use a spoon to guarantee coverage) Put breaded chicken on sheet- spray LIGHTLY one coat of PAM Place on bottom shelf (gets it really crispy) Bake 40 - 60 min, turning every 15 min for even browning. back to the top LEG OF LAMB Trim the excess fat, make small slits in about 10 places & put small cloves of garlic in slits. Rub with salt, pepper, mustard seed and ginger. On grill cook at low, in oven put on a rack in a pan and bake at 325 about 1 hour per lb; with a meat thermometer it should have 175 -180 interior temp when done. After about 1 hour glaze, every 16 mins. If doing in oven, cut a baking potato into 1 inch cubes and roast in the same pan for the same time. GLAZE: Heat 1/2 cup of white wine, some jelly, ( I like mint jelly but your favourite is o k ), 1/4 cup of lemon juice, pinch of ginger and stir well. Brush this over the lamb Serve with Mint Sauce ( The brits know how to make it with fresh mint, U S buy Cross & Blackwells), new potatoes, and your favourite steamed veggies ( I like Asparagus with Hollandaise, and Birds eye peas and onions) ENJOY back to the top SLICED PEPPER STEAK SKILLET Serves 4 1 round steak (about 1lb), trimmed and cut into thin strips 1 Tbsp vegetable oil 1 small green bell pepper, cut into thin strips about (3/4 cup) 1 small red bell pepper, cut into thin strips (about 3/4 cup) 1 small yellow bell pepper, cut into thin strips (about 3/4 cup) 1 cup chopped celery 1/2 cup chopped green onion for the marinade: 1/4 cup reduced sodium soy sauce 1/4 cup dry sherry or reduced sodium chicken broth 1 clove garlic, minced 1 tsp minced fresh ginger or 1/2 tsp ground ginger 1/8 tsp freshly ground black pepper 1. To prepare marinade, in a shallow glass or ceramic dish, combine soy sauce, sherry, garlic, ginger and pepper. Set aside 1/4 cup of the mixture. Add beef to the dish and toss to coat. Cover with plastic wrap and refrigerate for 30 minutes. 2. Drain beef; discard marinade in dish. In a large, heavy skillet, heat oil over medium high heat. Add beef; cook, stirring, until no longer pink, about 2 to 3 minutes. Using a slotted spoon, transfer beef to a plate. 3.Add bell peppers, celery, and green onion to skillet and cook, stirring, over medium high heat until just crisp-tender, about 4 minutes. Stir in reserved marinade. Return beef to skillet; cook until heated through, about 1 minute. Serve immediately. ~Can serve with white rice or chinese noodles~ back to the top click for more great entrees