 Tequila Baby-Back Ribs

 Hawaiian Aloha Pork

 One Dish Pork and Peas
 Pineapple Pork Chops
 Oven Pork Chops
 Peachy Glazed Ham
 Pineapple Sauce for Ham
 Sunday Chicken
 Sweet-and-Sour Chicken Breasts
 Chicken and Wild Rice Special
 Lemonade Baked Chicken
 Grilled Chicken Cordon Bleu
 Best Smoked Chicken
 Italian Chicken and Rice
 Chile Pepper Chicken
 Lemony Chicken and Noodles
 Crispy Nutty Chicken
 Fry Chicken Spaghetti
 Honey Baked Chicken
 Hawaiian Chicken and Sauce
 Tequila Baby-Back Ribs

Ingredients

 4 pounds baby-back pork ribs

 1 (12 ounce) bottle tequila-lime marinade, divided

Directions

1. Slice the ribs into lengths that can fit into a resealable plastic bag.
2. Pour 3/4 cup of the marinade into the bag with a little pepper. Shake to coat and then chill
overnight.
3. Preheat the oven to 375 degrees Fahrenheit. Arrange the ribs in a shallow pan and bake covered
for 30 minutes.
4. Pour the remaining marinade over. Reduce the oven to 300 degrees Fahrenheit. Bake covered
for 1 hour. Uncover and continue baking for 30 minutes to brown the ribs.
 Hawaiian Aloha Pork

Ingredients

 1 (2 pound) lean pork tenderloin, cut into 1-inch cubes

 1 (15 ounce) can pineapple chunks with juice
 1 (12 ounce) bottle chili sauce
 1 teaspoon ground ginger

Directions

1. Season the pork with salt and pepper. Combine with the remaining ingredients in a skillet. Cover
and allow to simmer for 1 hour and 30 minutes.
 One Dish Pork and Peas

Ingredients

 2 pounds pork tenderloin

 2 tablespoons canola oil, divided
 1-1/2 cups celery, sliced
 1 large onion, chopped
 2 red bell peppers, seeded and chopped
 1 (12 ounce) package small egg noodles, cooked and drained
 1 (10 ounce) can cream of chicken soup
 1 (10 ounce) can chicken broth
 1 (8 ounce) carton whipping cream
 1 (10 ounce) package frozen green peas, thawed
 1-1/2 cups seasoned breadcrumbs
 3/4 cup chopped walnuts

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 10x15inch baking dish.
2. Chop the pork into 1/2-inch cubes. Brown in 1 tablespoon of oil. Reduce the heat and cook for
25 minutes. Remove and set aside.
3. In the same skillet, add the remaining oil along with the celery, onion and bell pepper. Saute. Stir
in the pork, noodles, broth, whipping cream, peas and 1-1/2 teaspoons salt and 1 teaspoon of
pepper. Mix well before spreading in the prepared pan.
4. Sprinkle the breadcrumbs and walnut over top. Bake for 35-45 minutes or until bubbly and
lightly browned.
 Pineapple Pork Chops

Ingredients

 6-8 thick, boneless pork chops

 Canola oil
 1 (6 ounce) can frozen pineapple juice conentrate, thawed
 3 tablespoons brown sugar
 1/3 cup wine or tarragon vinegar
 1/3 cup honey
 Rice, cooked

Directions

1. Preheat the oven to 325 degrees Fahrenheit.

2. Brown the pork chops in the oil. Arrange in a shallow baking dish.
3. Mix together the remaining ingredients and pour over the chops.
4. Bake covered for 50 minutes. Serve hot over the rice.
 Oven Pork Chops

Ingredients

 6-8 medium-thick pork chops

 Canola oil
 1 (10 ounce) can cream of chicken soup
 3 tablespoons ketchup
 1 tablespoon Worcestershire sauce
 1 medium onion, chopped

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Brown the pork chops in the oil with a little salt and pepper. Drain and arrange in a shallow
baking pan.
3. Combine the remaining ingredients in a saucepan and cook until heat through and mixed well.
Pour over the pork chops.
4. Bake covered for 35 minutes. Remove the cover and bake for 15 more minutes.
 Peachy Glazed Ham

Ingredients

 1 (15 ounce) can sliced peaches in light syrup with juice

 2 tablespoons dark brown sugar
 2 teaspoons dijon-style mustard
 1 (1 pound) center-cut ham slice
 1/3 cup sliced green onions

Directions

1. Drain the peaches, reserving 1/2 cup of juice. Add the juice to a skillet and mix in the brown
sugar and mustard. Bring the mixture to a boil over medium-high heat and cook for 2 minutes.
2. Stir in the ham and cook for 2 minutes per side. Add in the peaches and green onions. Cover and
reduce the heat to low. Cook for 3 minutes or until the peaches are heated through.
 Pineapple Sauce for Ham

Ingredients

 Pre-sliced, cooked honey-baked ham slices

 1 (15 ounce) can pineapple chunks with juice
 1 cup apricot preserves
 1-1/4 cups packed brown sugar
 1/4 teaspoon cinnamon

Directions

1. Arrange the ham slices in a shallow baking pan.

2. Combine the remaining ingredients in a saucepan and cook until heated through. Pour over the
ham slices. Bake until heated through.
 Sunday Chicken

Ingredients

 5-6 boneless, skinless chicken breast halves

 1/2 cup sour cream
 1/4 cup soy sauce
 1 (10 ounce) can French onion soup

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan.

2. Arrange the chicken in the bottom of the prepared pan. Combine the remaining ingredients in a
saucepan and heat through. Pour over the chicken.
3. Bake covered for 55 minutes.
 Sweet-and-Sour Chicken Breasts

Ingredients

 6-8 boneless, skinless chicken breast halves

 Canola oil
 1 (1 ounce) packet onion soup mix
 1 (6 ounce) can frozen orange juice concentrate, thawed
 2/3 cup water

Directions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9x13-inch dish.

2. Brown the chicken in the oil. Arrange in the prepared pan.
3. Mix together the remaining ingredients and pour over the chicken.
4. Bake for 45-50 minutes.
 Chicken and Wild Rice Special

Ingredients

 1 (6 ounce) package long grain-wild rice mix

 4-5 boneless, skinless chicken breast halves
 Canola oil
 2 (10 ounce) cans French onion soup
 1 red bell pepper, seeded, julienned
 1 green bell pepper, seeded, julienned

Directions

1. Prepare the rice according to the package instructions. Set aside and keep warm.
2. Brown the chicken in the oil over medium-high heat. Stir in the soup, bell peppers and 3/4-cup
water. Reduce to medium-low heat and cook covered for 15 minutes.
3. Serve the chicken over the rice with the sauce over top.
 Lemonade Baked Chicken

Ingredients

 6 boneless, skinless chicken breast halves

 1 (6 ounce) can frozen lemonade concentrate, thawed
 1/3 cup soy sauce
 1 teaspoon garlic powder

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch dish.

2. Arrange the chicken in the prepared pan. Mix together the remaining ingredients and pour over
the chicken.
3. Bake covered for 45 minutes. Baste with the juice and bake uncovered for 10 more minutes.
 Grilled Chicken Cordon Bleu

Ingredients

 6 boneless, skinless chicken breast halves

 6 slices Swiss cheese
 6 thin slices deli ham
 3 tablespoons canola oil
 1 cup seasoned breadcrumbs

Directions

1. Pound the chicken breasts until flattened to 1/4-inch thickness. Place a slice of cheese and ham
on top of each breast, coming only with 1/4-inch of the edges. Fold in half and secure with
toothpicks. Brush the oil over the breast and coat in the breadcrumbs.
2. Cover and grill over medium heat for 15-18 minutes.
 Best Smoked Chicken

Ingredients

 3 whole chickens, cut in half

 1/2 cup butter
 2 teaspoons Worcestershire sauce
 2 dashes hot sauce
 2 tablespoons lemon juice
 1/2 teaspoon garlic salt
 1 (12 ounce) can lemon-lime carbonated drink

Directions

1. Sprinkle the pepper over the chicken and let set at room temperature for 1 hour.
2. Add the butter to a saucepan and melt. Stir in the remaining ingredients.
3. Cook the chicken over a charcoal fire with hickory or mesquite chips. Turn and baste with the
sauce often. Continue until the chicken has cooked, about 1 hour. Baste before serving to retain
moisture.
 Italian Chicken and Rice

Ingredients

 3 boneless chicken breasts halves, cut into strips

 1 (14 ounce) can chicken broth seasoned with Italian herbs
 3/4 cup rice
 1/4 cup grated parmesan cheese

Directions

1. Brown the chicken in a skillet, stirring often. Remove and set aside.
2. Combine the broth and rice in the skillet and bring to a boil. Cover and reduce to a simmer for
25 minutes.
3. Stir in the chicken and cheese. Cook for an additional 5 minutes.
 Chile Pepper Chicken

Ingredients

 5 boneless, skinless chicken breasts halves

 1 (1 ounce) package hot-and-spicy coating mixture
 1 (4 ounce) can diced green chilies
 Chunky Salsa

Directions

1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9x13-inch dish.

2. Coat the chicken breasts in the hot and spicy mixture and place in the prepared pan. Bake for 22
minutes.
3. Spread the green chilies over the chicken and bake for 5 more minutes. Serve with the salsa
over.
 Lemony Chicken and Noodles

Ingredients

 1 (8 ounce) package wide egg noodles

 1 (10 ounce) package frozen sugar snap peas, thawed
 1 (14 ounce) can chicken broth
 1 teaspoon grated lemon peel
 2 cups cubed, skinless rotisserie chicken meat
 1/2 cup whipping cream

Directions

1. Prepare the noodles according to the directions, adding in the peas 1 minute before they are
finished cooking. Drain and return to the pan.
2. Mix in the broth, lemon peel, chicken and 1/2-teaspoon of salt and pepper. Stir constantly until
heated through.
3. Slowly stir in the cream over low heat. Serve while still hot.
 Crispy Nutty Chicken

Ingredients

 1/2 cup dry-roasted peanuts, minced

 1 cup corn flake crumbs
 1/2 cup ranch-style buttermilk salad dressing
 6 boneless, skinless chicken breasts

Directions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 9x13-inch pan.

2. Mix together the peanuts and crumbs on a sheet of wax paper.
3. Coat the chicken in the dressing and roll in the crumbs until well coated.
4. Arrange in the prepared pan and bake for 50 minutes, or until lightly browned.
 Fry Chicken Spaghetti

Ingredients

 1 pound of boneless, skinless chicken breast halves

 Canola oil
 1-1/2 cups sliced mushrooms
 1-1/2 cups bell pepper strips
 1 cup sweet-and-sour stir-fry sauce
 1 (16 ounce) package spaghetti, cooked
 1/4 cup butter

Directions

1. Sprinkle salt and pepper over the chicken and cut into thin slices. Brown in the oil for 5 minutes
per side over medium-low heat. Set aside.
2. Add the mushrooms and bell peppers to the same skillet with a little more oil. Heat for 5
minutes. Add the chicken back in along with the sweet-and-sour sauce. Cook until heated
through.
3. Drain the cooked spaghetti, and mix in the butter while still hot, stirring until melted. Toss the
noodles with the chicken mixture and serve hot.
 Honey Baked Chicken

Ingredients

 2 whole chickens, quartered

 1/2 cup butter, melted
 2/3 cup honey
 1/4 cup dijon-style mustard
 1 teaspoon curry powder

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Arrange the chicken, skin side up, in a shallow baking pan. Season with salt.
3. Blend the remaining ingredients together and pour over the chicken.
4. Bake for 65 minutes, basting every 20 minutes
 Hawaiian Chicken and Sauce

Ingredients

 2 small whole chickens, quartered, washed

 Flour
 Canola oil
 1 (20 ounce) can sliced pineapple with juice
 2 bell peppers, cut in strips
 Rice, cooked
 Sauce Ingredients:
 1 cup sugar
 3 tablespoons cornstarch
 3/4 cup vinegar
 1 tablespoon lemon juice
 1 tablespoon soy sauce
 2 teaspoons chicken bouillon granules

Directions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Dry the chicken with paper towels. Combine the flour with some salt and pepper and coat the
chicken pieces. Brown in a little oil.
3. Drain the pineapple, retaining the liquid. Add water to the juice to create 1-1/2 cups liquid.
4. Combine the pineapple juice with the sauce ingredients in a saucepan. Bring to a boil while
stirring consistently. Heat until thick and clear.
5. Arrange the chicken in a baking dish and pour the sauce over. Cover and bake for 40 minutes.
6. Uncover, and add the pineapple and bell peppers to the top of the chicken. Bake for 10 more
minutes. Serve with the cooked rice.