Ingredients:
4 boneless chicken breasts, eut
into quarters
16 cubes Cheddar or Swi cheese
8 slices bacon, cut into hah es
1 cup Italian dressing, any brmd
Instructions:
Butterfly each chicken breast quarter and stuff wicb L cube of cheese and 2 jalapeno slices. Wrap a half-piece of bacon around the chicken and secure with a toothpick. Marinate in Italian dressing for 20 minutes. Cook about 20 minutes on an outdoor grill or 45 minutes in a 3500 oven. Serves 8.
Ingredients:
whole-wheat bad sliced ham & chicken frozen brtk”l’Oli
Instructions:
cream o: r chicken soup (8-oz.) ‘,+nta chttSe mushrooms Toast brt!ad. Ccx)k broccoliheal soup with chc!ese and mushrooms; put bread on a plate, broccoli and sauce on top.
Ingredients:
Southern Style Chicken:
1/2 lbs. chicken, cut up
salt and pepper to taste flour
Instructions:
Season chicken, coat with flour. In heavy skillet, beat at lea., t 2 shortening until very hot. Add chicken. largest pieces f and brown on both sides, about 25 minutes. Serves 4. Serve with Cream Gravy and Biscuits or Rolls.
Ingredients:
1 large chicken, cut up
4 Tbsp. cooking oil
I large chopped onion
2 qt. chicken stock, heated
2 Tbsp. parsley, minced
2 Tbsp. chopped green onion
Instructions:
Thyme, fresh if available salt and pepper to taste 1 lb. smoked sausage 1 Tbsp. file powder I clove minced garlic Using a heavy pot, brown the chicken slowly in oil. Remove the chicken. Saute the onion until soft. Return chicken and any juice that has run from it to the pot with the onions. cover and cook on low heat for about.10 minutes, stining occasionally to prevent burning. Add the heated stock, parsley, green onion and garlic. Season generously with thyme. Add salt and pepper to taste. Cook over low heat until chicken is tender. Add sausage and cook for 10 minutes. Add oysters and oyster-water andcook for 10 minutes more. Skim off excess fat. Remove from the fire and immediately add the file powder, stirring while adding. Serve over steamed ‘rice.
Ingredients:
1 Tbsp. butter or margarine
1/2 large onion
1 (101/2-oz.) can reduced-fat c rcam or chicken soup, undiluted
l (10-oz.) container refrigerated reduced-fat Alfredo sauce
1 (7-oz.) jar diced pimiento, undrained
1 (6-oz.) jar sUced mushrooms, drained
1/2 cup dry white wine
111 tsp. dried basil
1 (10-oz.) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
11.?cup grated Parmesan cheese
1 large egg lightly beaten
9 cooked lasagna noodles
1/2 cups chopped cooked chicken
3 (12-oz.) cups shredded sharp Cheddar cheese, divided
Instructions:
Melt butter in skillet over medium high heat. Add onio and saute 5 minutes or until tender. Stir in soup and next 5 ingredients- Reserve 1 cup sauce. Drain spinach well, pressing between layers of paper towels. Stir together spinach, cottage cheese, and next 3 ingredients. Place 3 lasagna noodles in lightly greased 13 X 9″ baking dislL Layer with half each of sauce, spinach mixture. and chicken. SpriokJe with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to I day ahead. Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar chse? and bake 5 minutes or until cheese is melted. Let stand JO minutes before serving. Yields 8-10 servings.
Ingredients:
Tenderloin of Beef
8 boxes of table salt
4 cups butter garlic to taste
Instructions:
Empty salt into large pan. Start fire. Put a piece of brown wrapping paper, large enough to wrap around meal twice, on work area. Place meat on paper. Dampen hands lightly with water, and mold a salt casing around entire tenderloin, one inch or more thick. Wrap salt encased meat with brown paper and moisten whole sufficiently to hold in place. Put meat package on grate over hot fire. Melt butter near meat. Let meat cook 45 minutes within salt shell. Judge time by paper which will become dark and brittle. When ready, break open with a hammer. Slice into 1112″ slices and drop in warm butter. Tbsp. is the juiciest steak ever!!!
Ingredients:
1/4 cup flour
1/! tsp. baking po”der salt and pepper to taste
1 (3 pound) fryer, cut up
1/3 cup salad oil
1 choppt!d onion
1 crushed garlic don-s
11! pound mushrooms slked
1 (1/4 oz.) package spaghetti sauce mi’
1/2 cups tomatoes drained, chopped
1/-i cup “bite wine
Instructions:
Combine flour, baking powder, salt and pepper. Dredge chicken in flour mixture and brown in hot oil. Remove chicken from skillet and set aside. Saute onion, garlic and mushrooms in drippings; stir in spaghetti sauce; mix 4 tomatoes. Bring to a boil. Place chicken in a shallow baking pan and cover with sauce. Bake at 325° for 1 hour. Add wine, and bake an additional 10 minutes. Serves 6-8.
Ingredients:
J pound lean ground beef
1 egg ‘/., tsp. salt
1/-, tsp. pepper
1 Tbsp. Worcestershire sauce
3 to
4 shakes Pick-a-Peppa garlic powder to taste J Tbsp. chopped parsley;., cup green pepper
1 cup chopped onion
11! cup V-8 Juice or catsup
112to
2/. J cup oatmeal or bread crumbs
Instructions:
Mix ingredients together and bake 30 minutes at 3500. Add topping. Topping for Meat Loaf:;., cup catsup 1 tsp. dry mustard 6 Tbsp. brown sugar;., tsp. nutmeg Mix together and add to top of meat loaf. Balce for additional 15 minutes.
Ingredients:
1/2 cups all-purpose flour
1 tsp. salt
1/3 cup chilled butter, cut into pieces
I large egg
2-3 Tbsp. ice water
Instructions:
To prepare pastry, in a medium bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form. In small bowl, beat together egg and water. Add to the flour mixture; mix lightly until a soft dough fonns. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for l hour.
Ingredients:
4 skinned and boned chicken breast halvl!S;., tsp. salt
1 (16-oz.) can apricot halves, undrained
1/2 cup orange juke
2 Tbsp. lite soy sauce
1 minced garlic clove
1 tsp. dark sesame oil
3/4 cup all-purpose
1/2, to
1/2 tsp. ground rYd pepper
2 tsp. l’egetable oil
6 grttn onions. thinly slked
1/2, cup chopped fresh cilantro Roasted Potato Thins (see recipe in side dish section)
Instructions:
Place chicken l:: x!tween 2hets of plastic wmp. Flatten to 1/2″ thickness, using a meat mallet or rolling pin. Sp1inkle with salt. Drain apricots, reserving liquid. Coarsely chop apricots. Stir together reserved liquid,. apricots, juice, and next 3 ingredients. Combine flour and pepr; dredge chicken in flour mixture. Cook chicken in hot oil in large skillet over medium high heat 3 minutes on each side. Reduce heat to medium; stir in apricot mixture. Cook 3 to 5 minutes. Add onions, and cook 1 minute. Sprinkle with cilantro. Serve with Roasted Potato Thins. Makes 4 servings.