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RB- Main Dish

RB- Main Dish

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Published by wendycharrison

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Published by: wendycharrison on Aug 13, 2009
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Sour Cream Enchiladas

16-18 soft flour tortillas 2 cans cream of chicken soup 2 cups green onions 1 ½ lbs. Grated cheese


2 cups sour cream 1 small can diced green chilies 4 cooked chicken breasts diced

Combine soup and sour cream in one bowl. Combine chicken, onions, and green chilies in another bowl. Put about 1 Tbsp. soup mixture in each tortilla, along with some chicken mixture and cheese. Roll and put in greased baking dish. Pour topping (soup and cream) on top along with onions, chilies, and cheese. Bake at 275° for 30 minutes.

Russian Chicken
6-10 Chicken breasts halved 1 bottle Russian dressing 1 package onion soup mix


1 jar apricot jam OR 1 can whole cranberry sauce

Place chicken in 9x13 dish and cover with remaining ingredients. Bake, uncovered, at 350° for about 45 minutes to and hour.

Hawaiian Haystacks
SO good!

This mixture of ingredients may sound funny, but it is

1 can cream of chicken soup 1 cup sour cream 1 cup vegetable or chicken broth 1 tsp. garlic salt Pineapple chunks Tomatoes Coconut Cheese Green onion

1 tsp. pepper Cooked, cubed or shredded chicken Toppings: Raisins Green and red peppers Peanuts, cashews or almonds Sunflower seeds olives

Combine sauce ingredients and chicken in saucepan and heat through. Serve like a salad bar over white rice. People can pile their plates as they wish.

Artichoke Chicken Wendy
8 Boneless, skinless chicken breasts 3 cups chopped artichokes, drained 3 cups grated parmesan 3 cups mayonnaise 3 cans green chilies

Preheat oven to 350. Mix ingredients (other than chicken) together. Arrange the chicken in a 9x13 pan. Spread mixture over chicken. Bake for about 40 minutes.

Company Casserole


perfect pair: breadsticks, green salad


1 (8oz.) Package of noodles 1 lb. Ground beef 3 cans tomato sauce OR 1 jar of spaghetti sauce 1 cup cottage cheese

1 (8oz.) Cream cheese ¼ cup sour cream 1/3 cup green onions 2 Tbsp. butter 1 Tbsp. green pepper

Boil noodles in salted water for 10 minutes. Brown beef. Stir in sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, onions, and green pepper. Spread half the noodles in buttered 9x13 dish. Cover with cheese and top with remaining noodles. Put meat mixture on top. Bake at 350° 20-25 minutes.

Chicken Vegetable Quiche
Good for breakfast 1 cup cooked, cut chicken, bacon, or sausage 1 cup chopped zucchini 1 cup chopped tomato ½ cup chopped onion 1/3 cup grated parmesan


1 cup milk ½ cup Bisquick or pancake mix 2 eggs 1 tsp. garlic salt ¼ tsp. pepper

Preheat oven to 400. Grease pie plate. Mix meat, zucchini, onion and cheese. Spoon evenly into pie plate. Beat remaining ingredients 15 seconds in a blender on high, or one minute with wire whisk, or hand beat until smooth. Pour evenly over chicken mixture. Bake about 35 minutes or until knife inserted in center comes out clean let stand 5 minutes before cutting. 8 servings

Crispie Chicken

Wendy perfect pair: wild rice , double stuffed potatoes

3-4 boneless, skinless Chicken breasts 1 envelope dry ranch dressing mix

1 cup mayonnaise 1-2 cups crushed Rice Krispies

Preheat oven to 350. Pat chicken dry and brush with mayonnaise. Mix powdered dressing mix and Rice Krispies together. Roll coated chicken in Krispie mixture and place on a cookie sheet that has been covered with tin foil (essential) and sprayed with cooking spray. Bake for 1 to 1 ½ hours.

Company Chicken
Boneless, skinless chicken Breasts (one per person) 1 slice bacon per piece (opt.) 1 small jar dried beef 1 can cream of mushroom soup 2 cups sour cream

Karen 1 - 4 oz can sliced mushrooms 1 cup cheddar cheese ½ tsp. paprika 1 Tbsp. cornstarch

Grease 9x13 pan. Line dried beef on bottom. Wrap chicken with bacon and put in pan. Mix mushroom soup and sour cream. Blend with one cornstarch. Pour 2

over chicken. Sprinkle with mushrooms. Add cheese and paprika. Bake 1 ½ hours at 325. Serve over rice.

Cashew Chicken
2 cups cut chicken 1 cup whole cashews 2 cloves garlic 1 onion 4 Tbsp. oyster sauce (Lee Kum Kee brand) 2-3 green onions

Michelle W.

perfect pair: sesame asparagus

4 tsp. sugar 1 bouillon cube + 2/3 cup water A few shakes of red Pepper flakes

Put oil in frying pan. Cook garlic and brown. Add chicken and cook. Add water and other ingredients except green onions and cashews. Cook until onion is medium done. Add green onions and cashews, serve over rice.

Honey-Mustard Chicken
6-8 chicken breasts ½ stick butter or margarine, melted ½ cup honey

Karen ½ cup yellow mustard 1 tsp. curry powder 1 tsp. salt

Mix and spoon over chicken. Cook, uncovered about 1 hour at 350.

Butter Chicken
1 28 oz. can diced tomatoes ¼ tsp. powdered ginger 2 cloves garlic 3-4 jalapeno peppers 1 stick butter 1 pint cream (larger carton) ¼ tsp. cardamom 1 Tbsp. cornstarch


perfect pair: cucmber salad, naan/rolls 1 ¼ tsp. salt ½ tsp. black pepper 1 tsp. Kasoori Methi Tandoori Chicken: About 5 boneless skinless Chicken breasts cut into Bite size pieces. About 1/3 cup tandoori paste

Marinate chicken pieces in about ¼ of a jar of tandoori paste and a bit of water for a few hours or over night. Place chicken on foil in one layer, bake for 20 minutes at 400, turning once. Put partially drained tomatoes in a blender along with peppers. Blend until smooth. Melt butter in a deep pan over low heat. Add the ginger and garlic and continue heating. Add tomato mixture, cornstarch, cream, cardamom, salt, pepper, and Kasoori Methi. Bring to a boil, then lower heat and cook for 20 min. Add the tandoori chicken and cook for and additional 10 min. Serve over rice.

Chicken Taco Casserole
1 cup chopped onions 2 Tbsp. oil 2 Tbsp. Taco seasoning

Wendy perfect pair: cornbread, corn 1 ¾ tsp. chili powder 1 tsp. salt ¼ tsp. pepper 3

3 cans cream of mushroom soup 1 ½ cup sour cream 3 cups cooked chicken

6-8 tortillas 1 cup Monterey Jack cheese

Saute onion in oil. Add seasoning, soup, and sour cream. Heat and stir until smooth and warm. Add chicken. Cover. Butter tortillas and grease casserole dish. Rip up tortillas and layer on bottom of pan the mixture, tortillas, mixture, cheese. Bake at 350 for 20 minutes.

Chicken Divan

Karen (chicken-broccoli casserole) 4 chicken breasts, cooked ¾ cup mayonnaise and cut into small pieces 1 tsp. lemon juice 2 bunches broccoli, steamed 1 tsp. curry 1 can cream of mushroom soup Grated cheddar cheese Put cooked broccoli in bottom of baking dish. Layer chicken on top of broccoli. Combine last 3 ingredients and spread over meat. Grate cheddar cheese on top. Bake at 350 for 20 minutes.

Chicken in Lemon and Cream on Pasta


perfect pair:

6 small boneless, skinless chicken breasts, pounded Salt/pepper to taste ¾ cup butter, divided 2 tsp. grated lemon zest

3 Tbsp. lemon juice 1 cup heavy cream Grated fresh Parmesan Spinach pasta

After pounding, salt and pepper the chicken. Saute 5-8 minutes in about ¼ cup of butter, turning once. Remove from heat. Combine zest and juice in small sauce pan. Cook one minute, stirring constantly. Season with salt and pepper. Add cream slowly and stir. Remove from heat. Prepare pasta and spread it in a 9x13 pan. Lay Chicken on top. For extra flavor , add a pat of butter to each piece of chicken if desired. Pour sauce over the chicken and sprinkle Parmesan cheese. Place under broiler to melt cheese.

Beef and Parmesan Pasta
1 lb. Ground beef 1 14 oz can beef broth 1 14.5 can Italian style diced tomatoes 2 cups uncooked farfalle bow tie) pasta

Wendy 2 cups zucchini, cut ¼ inch thick (about 1 medium) ¾ cup grated parmesan cheese, divided (I sprinkle shredded over top to serve)


In a large skillet, brown meat over medium-high heat. Break up into ¾ inch pieces. Remove beef with slotted spoon to a bowl. Pour off the drippings. Return the skillet to the heat and add broth, tomatoes, and pasta. Stir to coat all the pasta. Bring to a boil and reduce to medium heat. Cook uncovered, for 15 minutes stirring frequently. Add zucchini and continue cooking for and additional 5 minutes or until pasta is tender. Return beef to skillet and stir in ½ cup of cheese. Heat through. Sprinkle remaining cheese over each serving.

Ritz Chicken

Karen 4 cooked, cut chicken breasts 6 oz wide egg noodles cooked according to box

½ lb. velveeta 4 Tbsp. butter 1 cup milk 32 ritz crackers (1 pack)

Place cooked noodles and chicken in 9x13 pan. Preheat oven to 350. Combine cheese, 2 Tbsp. butter, and milk and melt together in microwave, stirring every so often. Pour over noodles and chicken. Crumble the crackers and mix with the other 2 Tbsp. of melted butter. Spread over top and cover with foil. Bake 20 min. Remove foil, and bake 10 more minutes.

Baked Southwest Sandwiches
1 4.25 oz can chopped ripe olives ½ tsp. chili powder ½ tsp. ground cumin ¼ tsp. salt ½ cup mayonnaise 1/3 cup sour cream 1/3 cup chopped green onions

Wendy 8 slices Italian bread ¾ -1 lb thinly sliced ham or turkey 2 medium tomatoes 2 ripe avocados, pitted peeled and sliced ¾ cup shredded cheddar ¾ cup shredded Monterey Jack cheese

In a bowl, combine olives, chili powder, cumin and salt; set aside two tablespoons. Add the mayo, sour cream and onions to the remaining olive mixture. Place bread on ungreased baking sheet; spread 1 Tbsp. mayonnaise on each slice. Top with ham and tomatoes. Spread with another Tbsp. of mayonnaise mix. Top with avocados and cheeses. Sprinkle with reserved olive mixture. Bake at 350 for 15 minutes or until heated through. 8 servings

Salami Pita Sandwiches
1 12 oz. salami, cut into chunks 2-3 large tomatoes chopped 2 cucumbers chopped 1 large onion chopped 2-3 stalks celery chopped 1 can chick peas, drained

Mom 1 15 oz. can sliced black olives, drained 1 large green pepper chopped 1 large avocado chopped 1 cup slivered almonds 1 8 oz bottle Italian dressing 5

Pour Italian dressing over all ingredients and marinate a few hours in fridge. Pour off excess dressing and spoon mixture into pita bread.

Sausage Casserole
1 lb. sausage, fried and drained 1 cup uncooked rice 1 stalk celery 3 cups boiling water

Mom 2 packages Lipton chicken noodle soup cooked 7 minutes slivered almonds

After cooking the soup, add to the first three ingredients. Put in 9x13 pan. Cook for 1 hour at 350. Stir in slivered almonds before serving (if desired).

Bolognese Bread Pizza
1 long loaf, 20-24 in/4 in, Italian bread 1 Tbsp. olive oil 2 slices bacon/pancetta 2 lbs ground beef 2 cloves chopped garlic 2 med. Yellow onions chopped 1 small carrot chopped

Wendy and Dad 1 Tbsp Worcestershire sauce 1 tsp allspice 1 cup beef stalk 1 14oz can crushed tomatoes handful flat leaf parsley, chopped 1 lb. mozzarella shredded 4 handfuls Parmesan grated 1 cup fresh basil, 20 leaves, shredded

Heat oven to 450. Cut bread in half. Then split sandwich like. Line the four pieces on pan. Hollow out some of the insides of the bread. Lightly crisp bread in the oven, 5-8 minutes. Remove bread, and switch broiler on. Heat a non-stick skillet over med-high heat. Add oil. Add bacon and cook a minute or so, add the meat and break up in even layer. Let meat sit without stirring 1-2 minutes. Break into bits and brown well. Add garlic, onions, carrots and season with salt and pepper, Worcestershire sauce and allspice. Cook 10 minutes, stirring frequently. Add beef stalk and stir. Add tomatoes and parsley, heat through, 1-2 minutes. Fill breads with meat mixture and top with mozzarella and parmesan. Broil until cheese melts. Top with basil and serve with a fork and knife.

Italian Crock Pot Chicken Michelle
4-6 chicken breasts 1 10 ¾ can cream of chicken soup 1 8 oz cream cheese, softened 1 pack dry Italian seasoning dressing mix Italian seasoning to taste

Combine soup, cream cheese and dressing mix. Pour over chicken in the crock pot and cook on low for 6 hrs. Serve over noodles or rice.

Mimi’s Stew


1 lb. Stew meat, cut in bite size pieces 1-2 carrots, sliced

3-4 potatoes, but in bite size pieces 1 can cream of mushroom soup


Mix together and place in covered casserole dish. Bake at 250 for 4-5 hours. Check once an hour and stir. Salt and Pepper to taste.

The Mighty Mo

Mom – Hot Shoppes For Each Serving: 1 slice American cheese 1 sesame seed hamburger roll, uncut 4 tsp. Mighty Mo sauce 1 Tbsp. margarine 2 dill pickle slices 2 oz. ground beef per pattie Salt and pepper to taste 1 Tbsp. shredded lettuce Mighty Mo Sauce ¼ cup catsup 1/8 cup chili sauce ¾ tsp. steak sauce ¼ tsp. Worcestershire sauce 1 drop Tabasco sauce ¼ cup sweet pickle relish ½ +1/8 cup mayonaise

Cut bun in three slices. Spread bottom, top and one side of center bun with margarine. Grill bun until lightly browned and heated through. Shape burgers into thin, four inch patties. Grill patties, flip and top patties with the cheese. Place toppings in this order: bottom bun, sauce, lettuce, burger, middle bun, sauce, cheeseburger, dill pickles,top bun

Chicken Fried Rice
1 cup diced cooked chicken 1 Tbsp. soy sauce 1 cup uncooked long grain rice 1/3 cup oil 2 ½ cups chicken broth ½ cup coarsely chopped onion

Mom ¼ cup finely chopped green pepper ¼ cup finely sliced celery 2 slightly beaten eggs 1 cup finely shredded lettuce or cabbage

Combine chicken, soy sauce, and ½ tsp. salt. Let stand 15 min. Meanwhile, cook rice in hot oil in skillet on medium, till golden brown. Stir frequently and watch. Reduce heat, add chicken mixture and broth. Simmer, covered, 20-25 minutes. Stir in onion, green pepper, and celery. Cook uncovered, over medium, till liquid is absorbed. Push rice mixture to sides of skillet. Add eggs, cook till almost set and blend into rice. Stir in lettuce or cabbage, serve with soy sauce. Serves six.

Chicken Fried Rice
1 cup diced cooked chicken 1 Tbsp. soy sauce 1 cup uncooked long grain rice 1/3 cup oil 2 ½ cups chicken broth ½ cup coarsely chopped onion

Mom ¼ cup finely chopped green pepper ¼ cup finely sliced celery 2 slightly beaten eggs 1 cup finely shredded lettuce or cabbage

Combine chicken, soy sauce, and ½ tsp. salt. Let stand 15 min. Meanwhile, cook rice in hot oil in skillet on medium, till golden brown. Stir frequently and watch. Reduce heat, add chicken mixture and broth. Simmer, covered, 20-25 minutes. Stir in onion, green pepper, and celery. Cook uncovered, over medium, till liquid is absorbed. Push rice mixture to sides of skillet. Add eggs, cook till 7

almost set and blend into rice. Stir in lettuce or cabbage, serve with soy sauce. Serves six.

Spicy Penne
¼ Olive oil 6 cloves garlic Several shakes of: Red pepper flakes Oregano Basil

Michelle 28 oz can crushed tomatoes 3 Tbsp. parmesan cheese ½ tsp. salt ½ tsp. pepper Penne pasta

Heat oil in pan over medium, not too hot or garlic will become bitter. Add garlic, spices and sauté until garlic is tender. Add tomatoes and simmer for about 10 minutes, or until some of the tomato liquid has evaporated. Add the cheese, salt and pepper, then serve over penne pasta (or any other kind you like). Two variations of this recipe: Grilled Chicken Parmesan Variation: Filet 4 chicken breasts in half so they are thin. Coat in olive oil, salt and pepper then grill them. Put in casserole dish and cover with the sauce. Smother in Mozzarella and put under broiler until cheese is slightly browned. Serve with pasta. Chicken with Blush Sauce Variation: Sprinkle 8-10 chicken tenders with garlic salt and black pepper. Then pan fry them in olive oil and lower the heat if needed so that the garlic won’t burn. Make the basic sauce recipe from above, but add the chicken back after the tomatoes. At the end, lower the heat and ad ½ cup of cream and stir.

Okinawa Stir-fry
½ small head of cabbage 1 can of Spam 4 eggs 3 Tbsp. sugar

Matt 3 Tbsp. soy sauce 1 small onion (or however much you want) Hot rice

Chop/shred cabbage , onion and Spam. Saute over medium heat until tender. Meanwhile scramble eggs then add the sugar, and soy sauce. Pour egg mixture in and stir until egg has cooked. Serve over rice.

The Teen Twist

Mom- Hot Shoppes For each serving: A few thin slices of ham One sandwich roll, cut in half 2 slices of tomato Margarine shredded lettuce 1 slice American cheese 1 Tbsp. tartar sauce


Spread both side of roll with margarine. Place cheese on bottom half then, place desired amount of ham to cover cheese. Place sandwich on grill, ham side down. Place top bun on grill as well. Remove when ham is hot, top with tomatoes and shredded lettuce. Spread sauce on top half and cut sandwich diagonally.

Bruschette Chicken
½ cup flour 2 eggs, lightly beaten 4 chicken breasts ¼ cup grated Parmesan cheese ¼ cup dry bread crumbs 1 Tbsp. melted butter

(otherwise known as exploding chicken!) 2 large tomatoes, seeded and chopped 3 Tbsp. minced fresh basil 2 cloves garlic, minced 1 Tbsp. Olive oil ½ tsp. salt ¼ tsp. pepper

Place flour and eggs in separate bowls. Dip chicken in flour, then in the eggs and place in a greased 9x13 dish. Combine the Parmesan cheese, bread crumbs, and butter; sprinkle over chicken. Loosely cover dish with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes longer or until top is browned. Meanwhile, in a bowl, combine the remaining ingredients. Spoon over chicken. Return to the oven 3-5 minutes or until tomato mixture is heated through.

Korean Beef
2 lbs. Beef sirloin or tenderloin sliced very thin (easier to slice when partially frozen) ¾ cup soy sauce ¼ cup sugar 2 Tbsp. sesame oil 1 tsp. black pepper 3 cloves garlic, crushed ½ bunch green onions, chopped 2 Tbsp. water

Mix ingredients and pour over meat. Let soak in refrigerator for a few hours or over night. When ready to eat, pan fry, BBQ, or broil. (They cook quickly!)

Taco Buscuits

These bake in ramekins or baking cups. You can alter the recipe for a pie plate or small baking dish. ¼ lb. ground beef 1 medium tomato, sliced ¼ tsp. chili powder ¼ cup chopped green pepper 1/8 tsp. salt 2 Tbsp. sour cream 1/8 tsp. pepper 2 Tbsp. mayonnaise ¾ cup Bisquick 2 Tbsp. shredded cheddar cheese 3 Tbsp. cold water 1 Tbsp. chopped onion In a skillet, cook beef over medium heat until no longer pink; drain. Stir in the chili powder, salt and pepper. Remove from heat and set aside. Combine Bisquick and water to form soft dough. Press onto bottom and sides of two greased ramekins. Fill with meat mixture and top with tomato and green pepper. Combine sour cream, mayo, cheese and onion; spread evenly over top. Bake uncovered at 375 for 20-25 minutes or until heated through.

Route 66 Truck Stop Chili
3 lbs. Coarse ground beef 2 Tbsp. Famous Dave’s

Dad steak seasoning ¼ cup + 1 Tbsp. chili powder


1 tsp. black pepper 4 tsp. cumin 2 tsp. Maggi seasoning 1 Tbsp. Basil 1 tsp. garlic powder 1 cup chopped celery 1 cup chopped onion 1 cup chopped green pepper

1 large jalepeno, finely chopped 2 16 oz cans hot chili beans, undrained 1 22 oz can tomato juice 1 15 oz can diced tomatoes, undrained 1 10 oz can beef broth 3 Tbsp. Famous Dave’s BBQ sauce 2 Tbsp. Kahlua (opt.) 2 Tbsp. Worcestershire sauce

Combine first 8 ingredients (up to garlic powder) in a large stock pot. Stir frequently until ground beef is crusty brown. Add celery, onion, and peppers and cook until tender. Add the rest of the ingredients and mix well. Simmer to desired consistency, stirring occasionally. Serve with shredded cheddar cheese, minced onion, and cornbread.

Easy Chicken Pot Pie Wendy
1 10 oz can chicken 1 10 oz bag frozen mixed veggies 1 can cream of chicken soup

seasoning to taste 2 prepared pie crusts (find next to the canned biscuits/rolls)

Put pie shell in pie pan. Mix chicken, veggies, soup and seasonings together and put in pie shell. Unroll top crust and put over mounded mixture. Pinch the edges of the shell together to seal. Bake at 400 for 35 to 45 minutes. (The pie crusts usually come in a box of two and can be kept in the fridge. I also freeze them so I can have them on hand. Remember if you freeze them to take them out to thaw an hour before you make them, or put them in the fridge the night before.)

Cheese-Stuffed Beef Rol ls
1 15 ½ oz can spaghetti sauce 1 egg, slightly beaten ¼ tsp. oregano ¼ tsp. garlic powder 1 15 oz container ricotta cheese

¼ cup grated Parmesan cheese 1 cup shredded Mozzarella cheese 1 2.8 oz container French fried onions 6 thin slices deli roast beef ( ½ lb.) 2 medium zucchini sliced

Preheat oven to375. Spread ½ cup sauce in 9x13 dish. In large bowl , combine egg, seasonings, ricotta and parmesan and ½ cup of mozzarella and ½ cup onions. Mix well. Spread equal amounts of cheese mixture on each beef slice and roll. Place seam-side down in dish. Place zucchini around the sides of the dish. Pour remaining sauce over everything and place in oven. Bake 40 min. Top beef rolls with remaining cheese and onions. Bake 3 more minutes or until cheese melts.

Yaki Soba (Mocki Soba)

My version of a Japanese classic Thin spaghetti or angel hair pasta Carrots Yaki Soba sauce (asian market) Onion Green cabbage Beef or pork Cook Pasta according to package directions. Put some oil in a pan an fry veggies until tender. Combine pasta, sauce, and cooked meat and stir until well integrated. Serve hot


Chinese Orange Chicken
2 Tbsp. cornstarch 1 tsp minced ginger root 1-2 cloves minced garlic several shakes of crushed red pepper (to desired hotness) 1/4 cup chopped green onions 2 Tbsp. rice wine (mirin) 1/2 cup water 1 - 11/2 tsp sesame oil (Taste it at 1tsp

and see if it needs more. It called for too much originally.) Orange Sauce(Stir and mix until heated through) 3 TBSP soy sauce 3 TBSP water 2/3 cup and 2 tsp brown sugar 1/2 cup white vinegar zest and or juice of an orange (optional)

Easy Directions: Buy battered and cooked popcorn chicken. Just put desired amount on

baking sheet and cook how the package instructs. While baking only make the orange sauce (the rest of the ingredients are for the “scratch” directions. Stir ingredients until thickened and heated through. Scratch directions: In a frying pan or wok add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant. Add and stir-fry crushed red pepper and green onions. Add rice wine (mirin) and stir 3 seconds. Add "Orange Sauce" and bring to boil. In new dish stir the 1/2 cup water into 2 tablespoon cornstarch until smooth. Add to sauce and heat until sauce is thickened. Stir in sesame oil. Stir in chicken. Serve at once.

Coconut Curry Chicken
2 Tbsp. oil 1 ½ lbs. Chicken pieces salt and pepper to taste 2 cups frozen green beans 2 cups frozen pepper strips 1 tsp. seasoning salt 1 ½ cups coconut milk ½ cup chicken broth 1/3 cup chunky peanut butter 2 Tbsp. packed brown sugar 2 Tbsp. lime juice 1 Tbsp. red curry paste

In a large skillet, heat oil on medium. Salt and pepper the chicken pieces and cook through. Add the beans and peppers and cook 3 more minutes. In a medium bowl, whisk coconut milk, broth, peanut butter, brown sugar, lime juice, and the curry paste, pour over chicken and stir to combine. Boil and lower heat to a simmer. Simmer and cook for 10 minutes. Serve over rice.

Pineapple Curry
1 can coconut milk 1 Tbsp. red curry paste 1-2 chicken breasts, cut into bite-size pieces

2 tsp. brown sugar 2 Tbsp. fish sauce 1 large can pineapple tidbits ½ tsp. salt

Heat ½ the can of coconut milk over med-high heat until boiling. Add curry paste stirring constantly. Once curry paste is mixed in, add brown sugar. Add chicken and cook until almost done. Add fish sauce and pineapple with juices. Boil partially covered for 5-10 minutes. Add remaining coconut milk and salt. Serve over rice.

Sweet Pork

For “Café Rio” like enchiladas or salad


2 ½ lbs. Pork shoulder ½ tsp. cumin ½ tsp. coriander ½ tsp. chili powder ½ tsp. cayenne pepper ½ tsp. garlic powder ½ tsp. oregano ¾ cup beef stock 5 dashes Worcestershire sauce Cheddar cheese

tortillas 1 can green enchilada sauce Sauce 2 small cans tomato sauce 1 can El Pato tomato sauce 2 cups brown sugar a few shakes of: Worcestershire sauce Soy sauce Garlic salt

Cut larger fatty parts off of roast. Rub spices over roast and place in crock pot. Pour beef stock (boullion granules and water), and Worcestershire sauce over roast then cook on low for at least 6 ½ hours. You can cook all day if needed and it will be fine. It’s done when it falls apart when you stir it with a fork. Remove the bone if there is one. Shred with a fork and leave in liquid for another hour or so. For the sauce: In a large pot, combine the tomato sauce and brown sugar. Strain out the liquid from the crock pot and put ice cubes in to harden fat, then remove. Pour the strained liquid in with the tomato sauce. Heat over stove and let boil for about 15 minutes to thicken. Add some more Worcestershire sauce, soy sauce and garlic salt. Then add sauce back to the pork. For Enchiladas: put some of the pork on tortilla, green enchilada sauce and some cheese. Roll up, cover with more sauce and cheese and broil until melted.

Sandwich for 12


Bread: (or you may purchase a flat, round loaf of bread - or use any recipe) 1/2 cup old-fashioned oats 1/2 cup boiling water 2 Tbs butter or margarine 1 package (16 ounces) hot roll mix 3/4 cup warm water 2 eggs beaten 1 Tbs dried minced onion Topping: 1 egg 1 tsp garlic salt 1 Tbs dried minced onion 1 Tbs sesame seeds

Spread: (I like doubling this and really slathering it on the sandwich) 1/2 cup mayo 4 tsp prepared mustard 1/2 tsp prepared horseradish Filling: Lettuce leaves 8 oz thinly sliced fully cooked ham 8 ounces thinly sliced cooked turkey 1 medium green pepper, thinly sliced 1 medium onion, thinly sliced 6 ounces thinly sliced Swiss cheese 2 large tomatoes, thinly sliced

In a large bowl, combine oats, boiling water and butter; let stand for five minutes. Meanwhile, dissolve yeast from hot roll mix in warm water. Add to the oat mixture with eggs and onion. Add flour mixture from hot roll mix; stir well (do not knead). Spread dough into a 10 inch circle on a well-greased pizza pan. Cover with plastic wrap coated with nonstick cooking spray; let rise in a warm place until doubled, about 45 minutes. Beat egg and garlic salt; brush gently over dough. Sprinkle with onion and sesame seeds. Bake at 350 degrees for 25-30 minutes or until golden brown. Remove from pan; cool on a wire rack. Split lengthwise. Combine mayonnaise, mustard and horseradish; 12

spread over cut sides of loaf. Layer with remaining filling ingredients. Cut into wedges. Yield 12 servings.

Savory Chicken Vegetable Strudel
2 cups diced cooked chicken ½ cup shredded carrots ½ cup finely chopped broccoli 1/3 cup finely chopped sweet red pepper 1 cup (4oz) shredded sharp cheddar cheese ½ mayonnaise 2 cloves garlic, minced ½ tsp. dill weed ¼ tsp. salt ¼ tsp. pepper 2 tubes (8 oz each) refrigerated crescent rolls 1 egg white, beaten 2 Tbsp. slivered almonds

In a bowl, combine the first 10 ingredients; mix well. Unroll crescent roll dough and place in a greased 15x10x1 baking pan. Press seams and perforations together, forming a rectangle that will slightly hang over edges of pan. Spread filling lengthwise down center of dough. On each long side, cut 1 ½ inch – wide strips 1 ½ inches into the center. Starting at one end, alternate strips twisting twice and laying at an angle across filling. Seal ends. Brush dough with egg white and sprinkle with almonds. Bake at 375 for 3035 minutes or until golden brown. Cut into slices. Serve warm. Yeild: 12


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