Southern Sunday Chicken
1/2 cup flour
1 tsp. paprika
1/4-1/2 tsp. dried thyme
1/4 tsp. celery seed
1/4 tsp. pepper
1/8 tsp. garlic powder
4 boneless skinless chicken breast halves, 1 lb.
2 tsp. butter
1/4 cup chopped onion
1/4 cup chopped celery
3 fresh mushrooms, sliced
14-1/2-oz. can chicken broth
3 Tbsp. flour
1 cup evaporated milk
hot cooked noodles
In large zipper-top bag, combine flour, paprika, thyme, celery seed, pepper and garlic powder. Cut chicken pieces into thirds; place in bag and shake to coat. In large nonstick skillet, melt butter. Brown chicken on all sides; remove and keep warm. Add onion, celery and mushrooms; cook until tender. Return chicken to pan; add broth. Cover and simmer 15 minutes. In small bowl, whisky flour and milk until smooth. Add to pan; cook and stir 2 minutes or until thickened and bubbly. Serve over noodles. Serves 4.
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Southwest Pork Packets
2 cups uncooked instant rice
14-1/2-oz. can chicken broth
1 Tbsp. Mexican seasoning
15-oz. can whole kernel corn, drained
1 small bell pepper, chopped (1/2 cup)
4 medium green onions, sliced (1/4 cup)
4 pork boneless rib or loin chops, 3/4-1” thick (1-1/4 lbs.)
2 tsp. Mexican seasoning
salsa, optional
Heat coals or gas grill. Spray half of one side of four 18x12” sheets of heavy-duty foil with Pam. Mix rice, broth and 1 Tbsp. Mexican seasoning in large bowl; let stand 5 minutes or until broth is absorbed. Stir in corn, bell pepper and onion. Sprinkle each pork chop with 1/2 tsp. Mexican seasoning; place in center of sprayed foil. Spoon rice mixture over pork. Fold foil over pork and rice so edges meet. Seal edges, making tight 1/2” fold; fold again. Allow space on sides for circulation and expansion. Grill packets 4-6” from medium heat 15-20 minutes or until pork is slightly pink when cut near bone. Place packets on plates. Cut a largexacross top of packet; fold back foil. Serve with salsa. Serves 4.
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Southwest Stuffed Chicken
from Quick Cooking magazine
6 boneless chicken breast halves
6 oz. Monterey jack cheese, cut into 2x1/2" sticks
2 cans (4 oz. ea.) chopped green chilies, drained
1/2 cup dry bread crumbs
1/4 cup parmesan cheese
1 Tbsp. chili powder
1/2 tsp. salt
1/4 tsp. ground cumin
3/4 cup flour
1/2 cup butter, melted
Flatten chicken to 1/8" thickness. Place a cheese stick down the middle of each; top with chilies. Roll up and tuck in ends. Secure with a toothpick. In a shallow bowl, combine the bread crumbs, parmesan cheese, chili powder, salt and cumin. Coat chicken with flour, then dip in butter and roll in crumb mixture. Place roll-ups, seam side down, in a greased 13x9” baking dish. Bake, uncovered, at 400ºF. for 25 minutes or until chicken juices run clear. Discard toothpicks.
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Spare Ribs
Rub ribs with following: seasoned salt, black pepper, garlic powder, onion powder, cayenne pepper, Worcestershire sauce, dry mustard, and oregano. Bake at 200-225ºF. degrees for 1-1/2 to 2 hours or until fork tender. Remove and slather on favorite barbecue sauce. Return to oven, turn up heat to 300ºF. degrees and bake for 15 minutes.
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Spicy Barbecue Sauce
1 cup ketchup
1/2 cup water
1/4 cup finely chopped onion
2 Tbsp. sugar
1 Tbsp. vinegar
1 Tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
Combine ingredients in small saucepan. Simmer 15 minutes. Makes 1-3/4 cups.
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Spicy Buttermilk Grilled Chicken
from "The All New Good Housekeeping Cookbook"
1/2 cup buttermilk
1 Tbsp. hot pepper sauce
1 tsp. paprika
1/2 tsp. salt
3-1/2 lb. chicken, cut into 8 pieces, skin removed from all but wings
In airtight plastic bag, combine buttermilk, hot pepper sauce, paprika and salt. Add chicken, turning to coat. Seal bag, pressing out as much air as possible. Refrigerate chicken 1 hour to marinate, turning once. Prepare grill. Remove chicken from bag; discard marinade. Arrange chicken on grill over medium heat. Grill, turning occasionally, until juices run clear when thickest part of chicken is pierced with tip of knife, about 20-25 minutes. Serves 4.
Each serving: 222 calories, 39g protein, 1g carbohydrate, 6 g total fat (2g saturated), 125mg cholesterol, 454mg sodium
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Spike-Roasted Chicken Breasts
Recipe by Linda W.
1/2 Tbsp. Spike seasoning
1 tsp. freshly grated lemon peel
1 tsp. dried thyme leaves, crushed (using fresh herbs; see below)
1 Tbsp. finely minced onion (cutting in half)
1/4 tsp. freshly ground black pepper
1/2 Tbsp. olive oil, or more as needed
2 chicken breast halves, with skin
Mix all seasoning ingredients together until it forms a paste. Using your fingers, spread seasoning mixture over chicken breasts, rubbing into the chicken until well covered (tuck some up under the skin by loosening the skin with your fingers). Place chicken skin side up in a glass baking dish and cover with plastic wrap; refrigerate for up to 2 hours, removing dish from the fridge about 15 minutes before placing in oven. Preheat oven to 400ºF. Put uncovered chicken on middle rack of the oven and roast for 15 minutes. Turn temperature down to 350ºF and continue roasting for another 30 minutes, or until chicken is done and skin is crispy brown.
Linda's Notes: 10/28/01: Added 1 Tbsp. of lemon juice to herb mixture. 09/29/02: Chopped fresh thyme, oregano, and rosemary and mixed in Spike seasoning for herb mixture.
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Spinach-Stuffed Meatloaf
recipe by Teresa, shared by Lynda
1 pound ground beef
1/2 pound ground pork
2-3 garlic cloves, crushed
1/4 cup bread crumbs, plain
1/4 cup parmesan cheese
1 egg
10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
1/4 cup minced onion
1 egg
1/4 cup Italian bread crumbs
1 cup cheddar cheese, shredded
1/8 tsp. kosher salt
1/4 tsp. freshly ground black pepper
Cheesy Mashed Potatoes:
5 medium potatoes, peeled and cut into 8 pieces
1/2 cup whole milk, up to 1/4 cup more
Salt and pepper, to taste
1 cup cheddar cheese, shredded
Meatloaf: Mix beef, pork, minced garlic, 1/4 cup bread crumbs, parmesan cheese, and 1 whole egg. On a piece of waxed paper, pat meat mixture into a rectangle (about 9x15"). Mix spinach, onion, egg, 1/4 cup bread crumbs, cheese, salt, and pepper. Spread over patted meat mixture. Starting at a narrow end, roll meatloaf up in a jelly roll fashion. Place in a loaf pan (one with a fat drip insert). Bake in a preheated 400ºF. oven 1 hour. About half way through cooking time top meatloaf with potatoes (like frosting a cake). Continue cooking (30 minutes) until potatoes are nice and browned and meatloaf is cooked through. Allow to sit for 5 minutes before slicing. Serves 4-6
Cheesy Mashed Potatoes: Place potatoes in a large pot with enough water to cover. Bring potatoes to a boil over high heat, reduce heat to med. and cook until tender. Remove from heat, drain, add milk (or you can use chicken broth of equal amount). Mash potatoes until smooth. Add salt and pepper to taste. Gently stir in shredded cheese, cover and let sit until cheese melts, about 3 to 5 minutes.
Pam's Note: Although I've verified my oven temperature with an oven thermometer, the beef right next to the stuffing remained pink when cooked according to the recipe. I now cook the unfrosted' meatloaf for a full hour, and then frost with the potatoes and bake for the additional 30 minutes.
Per Serving (excluding unknown items): 673 Calories; 44g Fat (59.4% calories from fat); 38g Protein; 30g Carbohydrate; 4g Dietary Fiber; 199mg Cholesterol; 670mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat.
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Standing Rib Roast
4-6 lb. standing beef rib roast
Heat oven to 325ºF. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so bulb reached center of thickest part of meat but does not rest in fat or bone. Bake 2-4 hours or until of desired doneness (140ºF for rare; 160ºF for medium and 170ºF for well-done). Let stand covered 10-15 minutes before carving. To carve, slice from outside toward rib bone and then cut along bone to remove slice of meat. Season to taste with salt and pepper. Serves 10-12.
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Sticky Bones
from Teri
1 cup vinegar
1/2 cup ketchup
1/2 cup honey
2 Tbsp. Worcestershire sauce
1 tsp. salt
1 tsp. ground mustard
1 tsp. paprika
1 garlic clove, minced
1/4 tsp. pepper
4 lbs bone-in beef short ribs
In a saucepan, combine vinegar, ketchup, honey, Worcestershire sauce, salt, mustard, paprika, garlic and pepper. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Set aside 1 cup for basting. Place ribs in a greased roasting pan; pour remaining marinade over ribs. Cover and refrigerate at least 2 hours. Drain and discard marinade. Bake, uncovered at 325ºF for one hour or until meat is tender, basting frequently with the reserved marinade. Yields: 4 servings.
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Stroganoff Meatballs
1 cup sour cream
1 cup water
3 Tbsp. flour
1 tsp. beef bouillon granules
1/2 tsp. dried dill weed
242 cooked meatballs (frozen or thawed)
9-oz. pkg. egg noodles, cooked and kept warm
In medium saucepan, blend sour cream, water, flour, bouillon and dill. Cook over medium heat until thick and bubbly, stirring occasionally. Add meatballs. Cook 15-20 minutes or until meatballs are hot, stirring occasionally. Serve over hot egg noodles. Serves 4.
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Stuffed Chicken Breasts
4 chicken breast halves (about 1-1/4 lbs.)
Apple-Hazelnut Stuffing, below
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. butter
Heat oven to 375ºF. Grease 9" square pan with shortening. Remove bones from chicken. Loosen but do not remove skin. Prepare stuffing. Spread 1/4 of the stuffing evenly between meat and skin of each chicken breast. Smooth skin over breasts, tucking under loose areas. Place chicken, skin sides up, in pan. Sprinkle with salt and pepper; drizzle with butter. Bake uncovered 45-55 minute or until juice of chicken is no longer pink when centers of thickest pieces are cut. Serves 4.
Apple-Hazlenut Stuffing: Chop 1 medium apple (should have 1 cup). Mix 1/4 cup chopped hazelnuts with chopped apple and 3 oz. softened cream cheese.
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Stuffed Chicken Rolls
from Taste of Home magazine
6 large skinless boneless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
1/4 cup all-purpose flour
1/4 cup parmesan cheese
1/2 tsp. rubbed sage
1/4 tsp. paprika
1/4 tsp. pepper
1/4 cup vegetable oil
1 can condensed cream of chicken soup, undiluted
1/2 cup chicken broth
chopped fresh parsley, optional
Flatten chicken to 1/8" thickness. Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick. Combine the flour, parmesan cheese, sage, paprika and pepper; coat chicken on all sides. Cover and refrigerate for one hour. In a large skillet, brown chicken in oil over medium-high heat. Transfer to a 5-qt slow cooker. Combine soup and broth; pour over chicken. Cover and cook on low 4-5 hours. Remove toothpicks. Garnish with parsley if desired.
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Stuffed Flank Steak
from Quick Cooking magazine
8 oz pkg crushed corn bread stuffing
1 cup chopped onion
1 cup chopped celery
1/4 cup minced fresh parsley
2 eggs
1-1/4 cups beef broth
1/3 cup butter or margarine, melted
1/2 tsp. seasoned salt
1/2 tsp. pepper
1-1/2 pounds flank steak
In a large bowl, combine stuffing, onion, celery and parsley. In a small bowl, beat the eggs; stir in broth and butter. Pour over stuffing mixture. Sprinkle with seasoned salt and pepper; stir well. Pound steak to 1/2-in thickness. Spread 1.5 cups stuffing mixture over steak. Roll up, starting with a short side; tie with string. Place in a 5-qt slow cooker. remaining stuffing can be wrapped tightly in foil and placed over the rolled steak. Cover and cook on low for 6-8 hours or until a meat thermometer inserted in stuffing reads 165 degrees. Remove string before slicing.
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Stuffed Meatloaf
2 lb. ground beef or turkey
1/2 cup bread crumbs
1 egg
1 Tbsp. A-1 sauce
1/4 cup milk
1 small onion, chopped
1/4 cup shredded Monterey jack cheese
1/4 cup shredded provolone cheese
1/2 cup shredded cheddar cheese
2 Tbsp. ketchup
1 tsp. garlic powder
1/2 tsp. dried basil
1 Tbsp. barbecue sauce
Preheat oven to 350ºF. Mix meat, bread crumbs, eggs, A-1, ketchup, garlic, basil, milk, onion and BBQ sauce together. Make large ball; divide in half. Put first half in non-stick pan sprayed with Pam. Create a valley in center, not too close to the edges. Combine cheeses; place in "valley". Flatten second ball of meat mixture and place over top; seal edges well. Bake 60-90 minutes or until done. Serves 6.
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Stuffed Pork Chops
1/3 cup chopped celery (with leaves)
3 Tbsp. finely chopped onion
1/4 cup butter
2-1/4 cups soft bread cubes (about 4 slices)
1/2 tsp. salt
1/4 tsp. rubbed sage
3/4 tsp. chopped fresh OR 1/4 tsp. dried thyme leaves
1/8 tsp. pepper
4 pork loin chops, about 1" thick (with pocket cut into the chops)
2 Tbsp. vegetable oil
1/4 cup apple cider or juice
Cook and stir celery and onion in butter in 2-quart saucepan over medium heat, stirring frequently, until celery is tender; remove from heat. Stir in bread cubes, salt, sage, thyme and pepper. Stuff each pork chop pocket with about 1/3 cup of the bread mixture. Fasten by inserting 2 toothpicks in X shape through edges of chop. Fry in oil in 10" skillet over medium heat until brown on both sides, about 15 minutes; drain. Add apple cider; reduce heat. Cover and simmer until pork chops are done, about 1 hour. Remove toothpicks before serving. Serves 4.
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Stuffed Pork Chops #2
from Taste of Home magazine
1/4 cup chopped celery
1/4 cup chopped onion
4 Tbsp. butter or margarine, divided
1 cup seasoned bread stuffing
6 Tbsp. milk
2 tsp. fresh parsley, minced
1/2 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
4 boneless pork loin chops, 1" thick
1-1/2 cups beef broth
2-4 Tbsp. cornstarch
4 Tbsp. cold water
In a skillet, sauté celery and onion in 2 Tbsp. butter until tender. Transfer to a bowl. Add stuffing mix, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing. In a skillet, brown chops in remaining butter. Transfer to a greased 9" square baking dish. Pour broth into dish. Cover and bake at 350ºF for 30-35 minutes or until a meat thermometer reads 160º. Remove chops and keep warm. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
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Stuffed Steak Rolls with Whipped Potatoes
1-1/2 lb. boneless beef round steak
3 slices bacon, halved crosswise
9-oz. pkg. frozen whole green beans, thawed
3 small carrots, cut into julienne strips
10-1/4 oz. can beef gravy
packaged instant potatoes to make 6 servings
1/4 cup snipped parsley
Cut steak into 6 portions; pound to 1/4” thickness. In large skillet, cook bacon until crisp; remove from skillet, reserving drippings. Place 1 piece of bacon and several green beans and carrot strips on each meat portion. Roll up jelly-roll style. Secure with wooden toothpicks. Brown meat on all sides in hot drippings; drain. Add gravy; cover and simmer about 45 minutes or until meat is tender. Remove picks. Meanwhile, prepare potatoes according to package directions; stir in parsley. Cool. Place meat rolls in 6 individual casseroles. Spoon potato mixture in mounds next to meat. Pour gravy over meat and around potatoes. Seal, label and freeze.
To serve: Bake one frozen casserole, covered, at 375ºF. for 60-70 minutes or until hot.
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Sunshine Barbecue Chicken
1 Reynolds Oven Bag, large size
2 Tbsp. flour
1 cup barbecue sauce
1/4 cup orange juice
8 skinless chicken pieces
Preheat oven to 350ºF. Shake flour in oven bag; place in a 13x9" baking dish. Add barbecue sauce and orange juice to bag. Squeeze the bag to blend ingredients. Add chicken to bag. Turn bag to coat chicken with sauce. Arrange chicken in an even layer. Close bag with nylon tie; cut 6 half" slits in top. Bake until chicken is tender, 45 to 50 minutes. To serve, stir sauce and spoon over chicken. Yield: 4 servings.
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Superfast Salisbury Steak
from Cooking Light magazine
3/4 lb ground turkey breast
3/4 lb ground round
1/3 cup dry breadcrumbs
2 large egg whites
cooking spray
3/4 cup water
3 Tbsp. tomato paste
2 Tbsp. Madeira wine or dry sherry
1-1/2 tsp. Worcestershire sauce
1/4 tsp. freshly ground black pepper
10-1/2 oz. can condensed French onion soup (such as Campbell's)
Combine first 4 ingredients. Divide meat mixture into 6 equal portions, shaping each into a 1/2" thick patty. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add patties; cook 6 minutes or until browned, turning after 3 minutes. Remove patties from pan; keep warm. Stir in water and remaining ingredients. Bring to a boil; add patties. Cover, reduce heat, and simmer 10 minutes. Uncover and cook until wine mixture is reduced to 3/4 cup (about 10 minutes). Serves 6, 5 WW points/serving.
Per serving (serving size = 1 patty and 2 Tbsp. sauce): 210 calories, 5.9 gr. fat, 27.4 gr. protein, 10 gr. carbohydrates, 0.9 gr. fiber, 64 mg cholesterol, 2.4 mg iron, 621 mg sodium, 38 mg calcium
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Swedish Meatballs
from Chris
1-1/2 lbs ground beef
2 eggs beaten
1/4 cup minced onions
1 piece of bread, crumbled
3 Tbsp. chopped parsley
1 1/4 tsp. salt
1/4 tsp. paprika
1 tsp. lemon juice
1 tsp. Worcestershire sauce ( I use a lot more)
1 can beef consommé
3 Tbsp. Wondra flour
Egg noodles
Combine all ingredients except for beef consommé. Form meatballs and place in frying pan and brown. Add beef consommé and simmer for 15 minutes. Remove meat and thicken juice with 3 Tbsp. Wondra flour. Cook egg noodles and pour meat and juice over them. (My family prefers them separate at serving time)
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Swedish Meatballs with Cream Gravy
1-1/4 lb. bread
3 cups milk
6 1/2 lb. ground beef
6 eggs, lightly beaten
3/4 lb. raw potatoes, grated
1/2 lb. onions, chopped
6 tsp. salt
1-1/2 tsp. pepper
1-1/2 tsp. ground nutmeg
Cream Gravy, below
Preheat oven to 400ºF. In large bowl, break bread into small pieces and soak in milk; set aside. In large Dutch oven or kettle, combine ground beef, eggs and soaked bread. Add potatoes, onions, salt, pepper and nutmeg. Combine lightly. Form into 1-1/2" balls. Place in baking pan and brown in oven for 15 minutes. Reduce oven temperature to 350ºF; bake meatballs 1 hour longer. To serve, pour Cream Gravy over meatballs and sprinkle lightly with chopped chives. Serves 25.
Cream Gravy: Measure 3/4 cup pan drippings into cup. Pour remaining drippings into heatproof glass container. Clarify drippings by submerging the container in cold water. (The fat will rise to the top and can be spooned off.) Put the 3/4 cup drippings in a large skillet over low heat; stir in 8-9 Tbsp. flour with wire whisk until mixture is smooth and bubbly. Measure degreased pan drippings and add enough milk to make 6 cups. Add this mixture slowly to flour mixture, stirring, until gravy begins to thicken. Season gravy with salt and pepper to taste.
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Swedish-Style Meatballs
from Janet
2 pounds lean ground beef
2 eggs
1 cup bread crumbs
salt and pepper to your liking
1 medium to large onion, finely chopped
8 oz. mushrooms, finely chopped
1 Tbsp. parsley flakes
Mix ingredients together in large bowl. (If mixture feels too wet, add additional bread crumbs.) Make small meat balls, fry in small amount of olive or vegetable oil; drain well on paper towels. Place cooked meatballs into casserole dish. To make the gravy, I use at least 2 cans of cream of mushroom soup (sometimes 3), a little bit of gravy browner(basically to color the gravy) and about 2/3 of a can of water. I whisk this mixture together, then pour over meatballs in casserole dish. Bake at 350ºF for about an hour.
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Swiss Chicken Casserole
from the What's for Dinner? message board
6 chicken breasts, boneless and skinless
6 slices Swiss cheese
1 can cream of mushroom soup, undiluted
1/4 cup milk
2 cups herb stuffing
1/2 cup melted butter or margarine
Spray crockpot with cooking spray. Arrange chicken breast in crockpot. Top with cheese, layer the breasts and cheese if need be. Combine soup and milk. Stir well. Spoon over the chicken. Top with the 2 cups of stuffing mix. Drizzle melted butter over stuffing mix. Cook on low 8-10 hours. Should serve six.
NOTE: I find that the recipe doesn't make enough stuffing for my family. You may want to increase the stuffing or make additional on the stove!
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Swiss Meatloaf
from "Cooking from Quilt Country"
1 egg
1/2 cup evaporated milk
1 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
1-1/2 lb. lean ground beef
1 cup Ritz cracker crumbs
3/4 cup grated Swiss cheese
1/4 cup finely chopped onion
2-3 strips of bacon, cut in 1" strips
Preheat oven to 350ºF. Beat the egg in a large bowl. Add evaporated milk, sage, salt and pepper, and mix. Add meat, cracker crumbs, 1/2 cup of cheese, and the onion; blend. Form into a load and place in a rectangular baking dish. Arrange bacon pieces on top of loaf. Bake for 40 minutes. Sprinkle with remaining cheese on top and bake for 10 more minutes.
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Swiss Steak
from Kay
2 Tbsp. flour
1 Tbsp. brown sugar
1 Tbsp. mustard
1 Tbsp. Worcestershire sauce
2 Tbsp. tomato paste
2 cans diced tomatoes
3 stalks celery, thinly sliced
1 small onion, chopped
1-2 carrots, sliced thin
1 to 1-1/2 pounds round steak
Mix all ingredients except steak and fresh vegetables in a cooking bag. Gently squeeze to mix. Add vegetables and meat. Close up the cooking bag and cut 2 small slits in the top to vent. Cook on low in the crockpot for 7-9 hours.
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Taco Chicken
2 Tbsp. dry taco seasoning mix
1 tsp. chili powder
1/4 tsp. salt
1-1/4 to 1-1/2 lbs. boneless, skinless chicken thighs
Pam spray
Preheat grill to medium-high heat. In small bowl, combine taco seasoning mix, chili powder and salt. Lightly spray each thigh with Pam. Sprinkle seasoning mixture onto each thigh and rub evenly to coat well. Grill, turning over occasionally, 15-18 minutes, or until chicken is no longer pink and juices run clear.
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Taco Meatloaf
from Julie
1-1/2 to 2 pounds ground beef
1 small chopped onion
1/2 tsp. taco seasoning
1-1/2 cups taco sauce
1 cup bread crumbs
1 cup tortilla chips, crushed fine
1 egg, beaten
1/4 cup catsup
1/3 cup shredded taco cheese
Combine all ingredients and pack firmly into loaf pan. Bake at 350ºF. for 1-1/2 hours. Let stand about 5-10 minutes before slicing.
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Tangy Grilled Chicken
from Cooking Light magazine
1/2 cup orange juice
1/4 cup red currant jelly
2 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
1/2 tsp. minced peeled gingerroot
1/4 tsp. hot sauce
2 garlic cloves, minced
4 small chicken leg quarters (about 1-3/4 lb), skinned (I use chicken breasts)
Vegetable cooking spray
Orange slices, optional
Cilantro sprigs, optional
Combine first 7 ingredients in a small saucepan and cook over medium heat 2 minutes or until jelly melts, stirring frequently. Combine juice mixture and chicken in a large Ziploc heavy-duty plastic bag. Seal bag, and marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from bag, reserving marinade. Prepare grill. Place chicken on grill rack coated with cooking spray, and grill 45 minutes or until done, turning occasionally and basting with reserved marinade. Garnish with orange slices and cilantro, if desired. Good served with Mexican Rice. Serves 4
Per serving: 272 calories, 9.6 g fat, 18.8 g carbohydrates, 0.2 g fiber, 88 mg cholesterol, 1.4 mg iron, 282 mg sodium, 29 mg calcium
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Tangy Pork Chops
from Taste of Home magazine
4 pork chops, 1/2" thick
1/2 tsp. salt, optional
1/8 tsp. pepper
2 medium onion, chopped
2 celery ribs, chopped
1 large green pepper, sliced
14-1/2 oz. can stewed tomatoes
1/2 cup ketchup
2 Tbsp. cider vinegar
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. lemon juice
beef bouillon cube
2 Tbsp. cornstarch
2 Tbsp. water
hot, cooked rice, optional
Place chops in a slow cooker; sprinkle with salt if desired and pepper. Add the onions, celery, green pepper and tomatoes. Combine ketchup, vinegar, sugar, Worcestershire sauce, lemon juice, and bouillon; pour over vegetables. Cover and cook on low for 5-6 hours. Mix cornstarch and water until smooth; stir into liquid in slow cooker. Cover and cook on high for 30 minutes or until thickened.
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Tender Barbecued Chicken
from Carrie
1 broiler chicken, about 3-1/2 pounds
1 medium onion, thinly sliced
1 medium lemon, thinly sliced
18 oz. barbecue sauce
3/4 cup regular cola
Place chicken in a slow cooker. Top with onion and lemon slices. Combine barbecue sauce and cola; pour over all. Cover and cook on low for 8 - 10 hours or until chicken juices run clear. Serves 4 to 6.
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Teriyaki Grilled Chicken Kabobs
Marinade:
2 Tbsp. brown sugar
3 Tbsp. soy sauce
2 Tbsp. dry sherry
1 Tbsp. oil
1/4 tsp. ginger
1/8 tsp. garlic powder
Kabobs:
8 boneless, skinless chicken thighs
1 large red bell pepper, cut into 8 pieces
1 medium zucchini, cut into 8 pieces
8 chunks fresh pineapple or 8 canned pineapple chunks
In ungreased 12x8" baking dish or zippered plastic bag, combine all marinade ingredients. Cut chicken thighs in half; add to marinade. Cover dish or seal bag. Refrigerate at least 2 hours to marinate, turning chicken once. Heat grill. Drain chicken, reserving marinade. Alternately thread chicken, pepper, zucchini and pineapple onto four 12" metal skewers. When ready to grill, place kabobs on gas grill over medium heat or on charcoal grill 4-6" from medium-high coals. Cook 15-20 minutes or until chicken is no longer pink, turning often and brushing frequently with reserved marinade. Discard remaining marinade when done cooking. Serves 4.
NOTE: To broil chicken, place on broiler pan; broil 4-6" from heat using time above as a guide.
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Teriyaki Peach Pork Tenderloin Wrapped in Bacon
from Sandy
2 pork tenderloins
1 Tbsp. butter
1/2 cup teriyaki sauce
1/2 cup peach preserves, plus extra for later
pepper and garlic powder to taste
6 slices bacon (3 per tenderloin)
Mix butter with peach preserves in a small pan and heat until melted. Remove from heat and add teriyaki sauce. Sprinkle tenderloins with pepper and garlic powder. Put in a pan or plastic bag and marinate 3 hours or overnight. Remove tenderloins from marinade and wrap each with 3 slices of bacon. Secure with toothpicks. Put in roasting pan and spoon more peach preserves over them (don't use the marinade). Roast at 400ºF. for 35 to 45 minutes.
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Texas-Style Barbecued Brisket
fom "Easy Home Cooking Slow Cooker Recipes"
1 beef brisket (3-4 lbs), cut into halves if necessary, to fit crockpot
3 Tbsp. Worcestershire sauce
1 Tbsp. chili powder
1 tsp. celery salt
1 tsp. black pepper
1 tsp. liquid smoke
2 cloves garlic, minced
2 bay leaves
BBQ Sauce (recipe follows)
Trim excess fat from meat and discard. Place meat in a large freezer Ziploc bag. Combine remaining ingredients, except BBQ and mix in a small bowl. Spread mixture on all sides of the meat. Seal bag. Refrigerate 24 hours. (I turned the bag over every once in awhile) Place meat and marinade in crockpot. Cover and cook on LOW for 7 hours. Meanwhile, prepare BBQ Sauce. Remove meat from crockpot and pour juices into a 2-cup measuring cup. Let stand 5 minutes. Skim fat from juices. Remove and discard bay leaves. Stir in 1 cup of defatted juices into BBQ sauce. Discard remaining juices. Return meat and BBQ sauce to crock. Cover and cook 1 hour or until meat is fork-tender. Remove meat to cutting board. Cut across grain into 1/4" thick slices. Serve 2 to 3 Tbsp. BBQ sauce over each slice. Serves 10 to 12.
BBQ Sauce
2 Tbsp. oil
1 med onion, chopped
2 cloves garlic, minced
1 cup ketchup (try using Chinese ketchup)
1/2 cup molasses
1/4 cup cider vinegar
2 tsp. chili powder
1/2 tsp. dry mustard
Heat oil in medium saucepan over medium heat. Add onion and garlic. Cook until onion is tender. Add remaining ingredients. Simmer 5 minutes. Makes 2-1/2 cups of sauce.
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The Best Oven-BBQd Ribs
3-4 lb. country style ribs
1-1/2 cup water
1 cup ketchup
1/3 cup Worcestershire
1 tsp. salt
1 tsp. chili powder
1/2 tsp. onion powder
1/8 tsp. hot pepper sauce
Place ribs in a greased roasting pan. Bake, uncovered, at 350ºF. for 45 minutes. Meanwhile, in a saucepan, combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1-1/2 hours. Uncover; bake 30 minutes longer, basting once. Yield: 4-6 servings.
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The Best Roast
from The Hole In The Wall
1 rump roast, about 3 to 4 lbs
1/3 cup flour
1 tsp. garlic powder
1/4 tsp. pepper
1/2 tsp. kosher salt
1 Tbsp. olive oil
3/4 cup espresso or strong coffee
2 Tbsp. red wine vinegar
10-3/4 oz. cream of mushroom soup
2-3 cloves garlic, minced
1 onion, chopped
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil. (You can skip browning, but it adds flavor and helps thicken the gravy) Combine remaining ingredients in crockpot. Add browned roast, turning to coat with liquids. Cover and cook on LOW for 8 to 10 hours. Serves 6 to 8.
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Thyme-Baked Chicken with Vegetables
3 to 3-1/2 lb. whole broiler-fryer chicken
6 medium carrots, cut into 1” pieces
4 medium stalks celery, cut into 1” pieces
3 medium baking potatoes, cut into 1-1/2” pieces
2 medium onions, cut into wedges
2 Tbsp. butter, melted
4 tsp. chopped fresh or 1 tsp. dried thyme leaves
Heat oven to 375ºF. Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken, breast side up, in shallow roasting pan. Insert meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone. Bake uncovered 45 minutes. Arrange carrots, celery, potatoes and onions around chicken. Mix butter and thyme; drizzle over chicken and vegetables. Cover and bake 45 to 60 minutes or until thermometer reads 180 and juice of chicken is no longer pink when center of thigh is cut.
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Thyme-Roasted Chicken & Vegetables
from "The All New Good Housekeeping Cookbook"
3-1/2 lb. chicken, cut into 8 pieces and skin removed from all but wings
1 lb. potatoes (3 medium), not peeled, cut into 2” pieces
1 large fennel bulb (1-1/2 lbs.), trimmed and cut into 8 wedges
1 large red onion, cut into 8 wedges
1 Tbsp. chopped fresh thyme or 1 tsp. dried thyme
1 tsp. salt
1/2 tsp. ground black pepper
2 Tbsp. olive oil
1/3 cup water
Preheat oven to 450ºF. In large roasting pan (17x11-1/2”), arrange chicken, skin side up, and place potatoes, fennel and onion around it. Sprinkle chicken with thyme, salt and pepper. Drizzle oil over chicken and vegetables. Roast 20 minutes; baste with drippings in pan. Roast, basting once more, until juices run clear when chicken breasts are pierced with tip of knife, about 20 minutes longer. Transfer breasts to platter; keep warm. Continue roasting remaining chicken pieces until juices run clear when thickest part of chicken is pierced with tip of knife and vegetables are fork-tender, about 10 minutes longer. Transfer chicken and vegetables to platter with breasts; keep warm. Skim and discard fat from drippings in pan. To drippings, add cold water. Heat to boiling over medium heat, stirring until browned bits are loosened from bottom of pan. Spoon pan juices over chicken and vegetables. Serves 4.
Each serving: 401 calories, 43g protein, 28g carbohydrate, 13g total fat (2g saturated), 124mg cholesterol, 870mg sodium
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Too-Easy BBQ Chicken
from Carrie
4 boneless skinless chicken breasts
1 cup any BBQ sauce
1 cup crushed pineapple
Cook on low in crockpot 5-6 hours. Shred cooked chicken with a sharp knife and a fork (or chop finely), mix well with the sauce in the crockpot. Serve on rolls or in pita pockets.
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Tracy's Barbecued Chicken Wings
from Carrie
4 lb. chicken wings
2 large onions, chopped
12 oz. tomato paste
2 large garlic cloves, minced
1/4 cup Worcestershire sauce
1/4 cup cider vinegar
1/2 cup brown sugar
1/2 cup sweet pickle relish
1/2 cup red OR white wine
2 tsp. salt
2 tsp. dry mustard
Cut off wing tips; cut wings at joint. Place in slow cooker Combine remaining ingredients. Add to crockpot. Stir; cover and cook on low 5-6 hours.
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Traditional Prime Rib
8-10 lb. boneless beef rib eye roast or bone-in beef rib roast, fat cover trimmed to 1/8" thick
Rub:
1/4 cup black pepper
2 Tbsp. white pepper
2 Tbsp. salt
1-1/2 tsp. ground thyme
1-1/2 tsp. garlic powder
1 tsp. onion powder
Combine rub ingredients. Rub evenly over surfaces of rib roast. Place roast in preheated oven, fat side up, on rack in shallow roasting pan. Do not cover or add water. Insert meat thermometer in thickest part of roast, not touching bone or fat. Remove roast from oven when thermometer reaches desired doneness (see chart below.) Let stand tented with foil for 15 min. before carving. Roast temperature will rise 5-10ºF while standing. Serves 16-20.
8-10 lb. beef rib roast at 325ºF: For medium-rare, remove when meat temperature reaches 135ºF (19-21 minutes per lb.). For medium, remove when meat temperature reaches 150ºF (23-25 minutes per lb.)
8-10 lb. beef rib eye roast at 350ºF: For medium-rare, remove when meat temperature reaches: 135ºF (13-15 minutes per lb.). for medium, remove when meat temperature reaches 150ºF (16-18 minutes per lb.).
NOTES: Make sure you let the prime rib sit out an hour so it comes closer to room temperature. Putting the meat straight from the fridge to the over makes it drier because it has to cook longer. *** If you're preparing a smaller prime rib, make the rub as directed, use what you need and then put the leftovers in a baggie for later use.
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Turkey Breast in the Crockpot
1 frozen boneless turkey breast
white wine
dry parsley flakes
paprika
rosemary
sliced onions, or chopped
Unwrap frozen breast and place, still frozen in crockpot. Pour a split of good white wine over breast. Sprinkle with rest of ingredients. Cook on high about 6 hours.
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Turkey Divan
1/2 cup butter
1/3 cup flour
salt & black pepper
3 cups whole milk
1/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1 cup cheddar cheese, grated
20 oz. frozen broccoli
6 large slices leftover turkey
2 egg yolks, beaten
6 tomato slices, thick cut
Preheat oven to 375ºF and lightly butter a 9x13" glass baking dish; set aside. Melt butter in a saucepan over moderate heat. Sprinkle in flour, about 3/4 tsp. of salt, and 1/4 tsp. of black pepper; stir until bubbling. Remove from heat and add milk all at once. Stir in dry mustard and Worcestershire sauce and blend well. Return to moderate heat and cook until thick and smooth, stirring constantly. Remove from heat and stir in 3/4 cup of grated cheddar cheese. Meanwhile, prepare frozen broccoli as directed on package. Drain, and place vegetable pieces in an even layer on the bottom of prepared baking dish. Sprinkle on a bit of salt and pepper for seasoning. Add a single layer of turkey slices over broccoli. Beat egg yolks into cheese sauce, and pour over turkey slices. Place tomato slices on top of sauce and sprinkle remaining grated cheddar cheese over all. Bake for about 20 to 25 minutes, or until bubbling and heated through. Switch oven setting to broil, and lightly brown the top of the dish. Watch closely so the top does not burn. Serve warm. Serves 6.
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Turkey Gravy
fat, drippings from turkey
milk
4 Tbsp. flour
1/2 tsp. salt
dash pepper
Pour drippings from roasting pan into large liquid measure. Spoon 2 Tbsp. of fat from top of drippings and return them to roasting pan. Spoon any remaining fat from drippings. To the drippings, add enough milk to make 2 cups. Blend flour into fat in pan; stir and heat to brown. Gradually add liquid, stirring to blend. Stir and heat to make a smooth gravy. Add finely chopped cooked giblets, if desired. Season with salt and pepper. Bring to a boil. Stir and cook 5-10 minutes. Makes 2 cups.
NOTE: To prepare gravy in microwave, use 1-quart glass casserole. Place fat into casserole; blend in flour. Microwave on high for 5 minutes, stirring several times, while flour lightly browns. Stir liquid into flour mixture. Season with salt and pepper. Microwave on high 5 minutes more, stirring every minute to make a smooth gravy.
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Turkey Meatballs
from Jacki
1 to 1-1/2 lbs. ground turkey (or beef if you prefer)
1/2 cup bread crumbs, moistened with ginger ale or seltzer
approximately 1/4 cup tomato sauce (saved from the rest of the sauce you're making for your pasta)
approximately 1/4 cup ginger ale
Seasonings of your choice - I use Italian seasoning, garlic powder, black pepper, crushed red pepper and parsley
Lightly salt the turkey, then mix in the moistened bread crumbs. Add the tomato sauce and the ginger ale (amounts are approximate depending on how much meat you have--just add enough to moisten, not to make it soggy) and seasonings. Mix and form meatballs. Add to tomato sauce in pot and cook over medium heat for approximately 30 minutes or until done.
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