meat & poultry

Not yet revised

Makes 4 servings.

• 2 large green peppers

• 3/4 lb ground beef

• 1/3 cup chopped onion

• 1 7-1/2 oz. can tomatoes, cut up

• 1/3 cup long grain rice

• 1 Tbsp Worcestershire sauce

• 1/2 tsp dried basil or dried oregano, crushed

• 1/2 cup (2 oz.) shredded American cheese

1. Halve peppers lengthwise, removing stem ends, seeds, and membranes. Immerse peppers into boiling water for 3 minutes. Sprinkle sides with salt. Invert on paper towels to drain well.

2. In a skillet, cook meat and onion till meat is brown and onion is tender. Drain fat. Stir in undrained tomatoes, uncooked rice, Worcestershire sauce, basil, 1/2 cup water, 1/4 tsp salt, and 1/4 tsp pepper. Bring to boiling, reduce heat. Cover and simmer for 15-18 minutes or until rice is tender.

3. Stir in 1/4 cup of the cheese. Fill peppers with meat mixture. Place in an 8x8x2 inch baking dish with any remaining meat mixture.

4. Bake at 375F about 15 minutes or until heated through. Sprinkle remaining cheese. Let stand 1-2 minutes.

Not yet revised

Yield 4 servings.

• 1 large eggplant, sliced

• Cooking fat

• 2 onions, chopped

• 1 cup olive oil

• 1 lb ground round beef

• 2 cloves of garlic, crushed

• 1 8 oz. can tomato sauce

• 1 tsp cinnamon

• Salt and pepper to taste

• 1/3 cup grated cheddar cheese

• 2 eggs

• 1 cup milk

1. Fry eggplant in deep fat until golden. Arrange half the eggplant in 1/2-qt casserole dish.

2. Saute onions in olive oil; remove from pan.

3. Cook beef in drippings until redness disappears; add onion, garlic, tomato sauce, cinnamon, salt and pepper. Pour over eggplant in casserole. Layer remaining eggplant over beef mixture; sprinkle with cheese.

4. Beat eggs; add milk. Pour gently over casserole.

5. Bake at 350F for 45 minutes. Cut in squares to serve.

Not yet revised

Serves 6-8. 3 Tbsp of sherry adds to flavor.

• 2 10-oz. packages frozen or 2 bunches fresh broccoli, cooked

• 5 chicken breasts, cooked and boned

• 2 cans cream of chicken soup

• 1 cup mayonnaise

• 1 tsp lemon juice

• ½ tsp curry powder

• ½ cup sharp cheese, shredded

• ½ cup soft bread crumbs

• 1 tsp butter, melted

1. Arrange broccoli in casserole, place chicken pieces over it and add mixture of other ingredients. Top with cheese and bread crumbs.

2. Heat until bubbly at 350 degrees for 30 minutes, covered with foil.

Not yet revised

1. Dip thin slices of chicken breasts in flour then dip into beaten egg. Saute in melted butter for a few minutes on each side. Drain on paper towel.

2. Wipe saute pan clean, then melt one stick butter. Add juice of one lemon, pepper, salt, and 1/4 cup dry white wine. Stir until cloudy.

3. Add chicken breasts and heat thoroughly.

Not yet revised

• 4 chicken breast halves, skinned and boned

• 1 egg

• 3 Tbsp lemon juice

• 1/4 cup unsifted flour

• 1/8 tsp garlic powder

• 1/8 tsp paprika

• 1/4 cup butter or margarine

• 2 tsp chicken bouillon or 2 cubes

• 1/2 cup boiling water

1. Beat egg with 1 Tbsp lemon juice. Combine flour, garlic powder, and paprika. Dip chicken in egg mixture, then flour mixture. Brown chicken in margarine in skillet.

2. Dissolve bouillon in water. Add with remaining lemon to skillet, cover, and simmer 20 minutes or until tender.

3. Garnish as desired. Refrigerate leftovers.

Not yet revised

• 5-6 lbs cooked turkey or chicken breast, cubed

• 2 cups chopped celery

• 2 - 12 oz. cans water chestnuts, chopped

• 1 lb white seedless grapes, small or slice in half

• 2 cups slivered almonds

• 3 cups mayonnaise

• 2 Tbsp soy sauce

• 2 Tbsp lemon juice

• 1 Tbsp curry powder

• Pineapple bits (optional)

1. Mix together curry powder, lemon juice, soy sauce, mayonnaise; add to salad.

Not yet revised

Description. Yield amount.

• 4 boned chicken breasts

• ½ tsp minced onion

• Swiss cheese

• White wine

• Ham

• ½ cup bouillon soup

• Salt

• ¾ tsp paprika

• Pepper

• Worcestershire sauce

• 3 Tbsp sesame seed

• Tabasco sauce

• ⅓ package dried bread crumbs

• ¼ cup sour cream

1. Cut 4 boned chicken breasts in half, filling pocket with 1/2 slice Swiss cheese, folded twice, and 1 slice of ham. Sprinkle with salt and pepper. Dip in flour, then beaten egg, then in mixture of 3 Tbsp sesame seed and 1/3 package dried bread crumbs.

2. Saute in 3 Tbsp butter until golden on both sides, then cook covered 10 minutes or until tender.

3. Meanwhile saute 1/2 tsp minced onion in 1 tsp butter until golden. Add 2 Tbsp white wine, 1/2 cup bouillon soup and 3/4 tsp Worcestershire sauce, Tabasco sauce, and 1/4 cup sour cream. Heat and serve over chicken.

Not yet revised

• Boneless chicken breast

1. Dip in flour then dip in egg wash with salt and pepper in it, roll in Italian bread crumbs, fry in olive oil until cooked

2. Add to casserole dish lined with spaghetti sauce, cover chicken with more sauce top with mozzarella cheese slices

3. Bake at 350F until hot and bubbly, serve over pasta

Not yet revised

1. Brush mayo all over chicken, roll in bread crumbs (any type you like). Sprinkle salt and pepper in your crumbs.

2. Bake at 350F for 1 hour.

Not yet revised

• 4 oz. soy sauce

• 2 oz. sesame oil

• 6 oz. brown sugar

• 6 oz. ginger

• lime juice

• garlic

• 8 Tbsp honey

• 1 pint soy

• 8 Tbsp peanut oil

Not yet revised

• 4-5 lbs hamburger

• 2 cans cream of mushroom soup

• Minced onions

• Bread crumbs

• Parsley flakes

• 2 eggs

• Salt and pepper

1. Mix all ingredients including 1 can of soup and make meatballs, bake until brown.

2. Crush potato chips on top. Bake until done.

3. Put in large long baking dish, return to oven, cook until done - about 30 minutes.

Not yet revised

Yields 4-5 servings.

• 6 chicken breasts

• 2 Tbsp oil

• 1 small onion, sliced thin

• 1 can mushroom soup

• 1 cup white wine

• 1/2 soup can of water

• Salt and pepper to taste

1. Saute chicken in oil in heavy skillet until lightly browned. Remove from skillet. Add onion, soup, wine, and milk. Replace chicken in pan; season.

2. Bake, covered, at 300F for 1 hour or until tender.

3. Serve over rice or noodles.

Not yet revised

• 6 loin pork chops

• 1 beef bouillon cube

• ½ cup water

• 2 Tbsp flour

• 2 Tbsp brown sugar

• ¼ cup water

• 2 Tbsp finely chopped onion

• ½ cup sour cream

• 2 Tbsp ketchup

• 1 garlic clove, minced

1. In large skillet brown pork chops. Add 1/2 cup water, brown sugar, onion, ketchup, garlic, and bouillon cube. Cover; simmer 30-40 minutes or until tender. Remove chops to serving platter; keep warm.

2. In a small bowl, combine flour with 1/4 cup water slowly add to cooking liquid, stirring constantly. Cook until thickened, stir in sour cream, heat thoroughly DO NOT BOIL. Serve sauce over chops.

Not yet revised

Makes 6 servings.

• 6 pork chops

• 1 tsp salt

• 1/4 tsp pepper

• 2 Tbsp butter

• 1/3 cup chopped onion

• 4 cups thinly sliced potatoes

• 1 can cream of mushroom soup

• 1-1/4 cup of milk

1. Rub chops with salt and pepper. Melt butter in skillet, add chops, brown lightly on both sides. Remove chops and add onions, brown lightly.

2. Put sliced potatoes in buttered 2-qt baking dish. Arrange pork chops. Cover.

3. Bake at 350F for 25-30 minutes. Uncover. Cook 30 minutes more until potatoes are done.

Not yet revised

• Ribs, any number needed

Barbecue sauce:

• ½ cup ketchup

• 1-½ tsp salt

• ¼ tsp Tabasco sauce

• ½ tsp chili powder

• 1 cup water

• ½ tsp dry mustard

• 1 Tbsp brown sugar

1. Put the ribs in an oven pan and put into a slow oven 250-275F for a couple of hours. Then pour off grease. Pour sauce over ribs and bake at 350F until done, basting occasionally.

We cooked this way and it was great. Used Kraft barbecue sauce.

Not yet revised

1. 1 onion sliced on top

2. 2 tsp dry mustard mix with a little water

3. 1/2 cup soy sauce - mix with mustard, pour on top

4. Wrap in tight foil

5. Bake at 225F

Not yet revised

• 3 lbs baby back ribs

• Kosher salt and freshly ground black pepper

• 2 slices of smoked bacon

• 2 bunches of fresh thyme

• Extra-virgin olive oil

• 1/2 onion, peeled

• 2 garlic cloves, peeled

• 2 cups ketchup

• 1 cup peach preserves

• 1/4 cup brown sugar

• 1/4 cup molasses

• 2 Tbsp red wine vinegar

• 1 Tbsp dry mustard

• 1 tsp ground cumin

• 1 tsp ground paprika

• Freshly ground black pepper

1. Preheat oven to 250F. Put 2 slabs of baby back ribs (about 3 lbs) on a baking sheet. Season the 2 slabs of ribs with salt, pepper, fresh thyme adn some olive oil. Place them in the oven and bake - low and slow - for 2 hours 30 minutes.

2. As the ribs are baking, make the BBQ sauce. Start by wrapping the bacon slices around 1 bunch of fresh thyme and tie off with kitchen twine to make a nice bundle. Pour 2 Tbsp olive oil into a large saucepan over medium heat. Add the bacon and thyme bundle and cook for 3-4 minutes to render the bacon fat and give the sauce a nice smoky taste.

3. Peel 1/2 onion and 2 garlic cloves, and add to pan. Cook for 5 minutes. Add 2 cups ketchup, 1 cup preserves, 1/4 cup brown sugar, 1/4 cup molasses, 2 Tbsp red wine vinegar, 1 Tbsp dry mustard, 1 tsp ground cumin, 1 tsp ground paprika, and some freshly ground black pepper to saucepan. Give the sauce a stir and turn the heat down to low. Cook for 15-20 minutes to meld the flavors.

4. Baste the ribs with BBQ sauce and let them continue cooking, basting once every 15 minutes until the 2-1/2 hour cooking time is finished. When the ribs are cooked, take them out of the oven. Cut ribs straight through on an angle. Pick the onion and garlic out of the BBQ sauce and serve the ribs.

Not yet revised

Yields 6-8 servings.

• 6-8 lb fresh spareribs, cut in individual servings

• 2 Tbsp corn starch

• 1 cup sugar

• 2 cup white vinegar

• 3/4 cup pineapple juice

• 4 Tbsp soy sauce

1. Place spareribs in pan. Bake at 450F for 30 minutes; pour off fat.

2. Combine remaining ingredients in pan; cook over low heat, stirring constantly until thick and clear.

3. Pour sauce over spareribs; cover tightly with aluminum foil. Bake at 350F for 60-90 minutes.

Not yet revised

If sloppy add bread crumbs, if dry add milk.

• 2 lbs hamburger, lean

• 1 to 1-1/2 cup bread crumbs

• Salt and pepper sprinkle

• Garlic powder sprinkle

• 1/2-3/4 cup parsley flakes

• Sprinkle onion powder

• 1/2 cup grated cheese

• 3 eggs

• 2 tsp dry mustard

1. Fry in oil, cook for hours in sauce. Scoop off oil if on top.

Not yet revised

Yield 5-6 servings.

Sauce:

• 1 Tbsp flour

• 1 can chunk pineapple, drained and ½ cup juice reserved

• 2 Tbsp vinegar

• 1 tsp soy sauce

1. Cut meat from chops into 1-inch square pieces; sprinkle with salt and soy sauce. Mix eggs and flour; roll pork in egg mixture. Fry in deep oil until pork floats. Remove from oil; place in bowl and keep warm and crisp.

2. Dissolve flour in reserved juice. Add flour, vinegar, sugar, and soy sauce; bring to a boil, stirring constantly. Cook until thick; add pineapple. Pour over pork, serve with rice.

Not yet revised

Yield 8 servings.

• 3 cups diced celery

• 1 onion, sliced

• 2 cloves of garlic, minced

• 1 large can mushrooms, diced

• 2 cans bean sprouts

• 2 cans water chestnuts, diced

• 2 cans bamboo shoots, diced

• 1 Tbsp sugar

• 1 Tbsp salt

• Freshly ground pepper

• ½ cup oil

• 3 cups chicken bouillon stock

• 3 Tbsp cornstarch

• ½ cup soy sauce

• 4 cups diced cooked chicken

• Chow mein noodles

• Toasted almonds

1. Fry vegetables, sugar, salt, and pepper in oil for 1 minute, stirring briskly.

2. Add bouillon; bring to a boil.

3. Reduce heat, cover. Simmer for 10 minutes.

4. Combine cornstarch, soy sauce, and ¼ cup water; add to vegetables. Cook until thickened, stirring constantly.

5. Add chicken, cook 5 minutes.

6. Serve with noodles; garnish with almonds.

Not yet revised

• 1 lb chicken breasts/thighs - bone/skin - cut in 1 to 1-½ lengths or squares

1. Place chicken in large mixing bowl

2. Add - sprinkle black pepper, sprinkle garlic powder, sprinkle ginger powder

3. Add brown sugar - maybe ½ or 1 tsp

4. Add soy sauce - maybe ½ or 1 tsp

5. Add “Oyster Sauce” KEY ITEM 2-3 Tbsp or more

6. Sprinkle a little cornstarch - 1 tsp

7. Mix/turn over - marinate couple hours if desired. Don’t have to.

8. Heat up the wok - HOT! Add vegetable oil.

9. Drop chicken into wok (should sizzle). Let stand for a few seconds - turn over. Don’t let it burn, lower fire if too hot. Let it brown for “looks”.

10. Dice green leaf onion finely - add to chicken turn and remove chicken - serve

11. You can also use “round onion”, canned water chestnuts