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Baked Chicken With Peaches
INGREDIENTS
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice
DIRECTIONS
Preheat oven to 350° F (175°
C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish,
and sprinkle with ½ cup of brown sugar.
Place peach slices over chicken, then
sprinkle with remaining ½ cup brown sugar,
ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated
oven, basting often with juices, until
chicken is cooked through and juices run
clear.
Baked Stuffed Shells
INGREDIENTS
1 Large package jumbo pasta shells
4 cups large curd cottage cheese
12 ounces mozzarella cheese, shredded
½ cup grated Parmesan cheese
2 eggs, lightly beaten
1 pinch garlic powder
1 teaspoon dried oregano
1 teaspoon dried parsley
1 (26 ounce) jar spaghetti sauce
¼ cup grated Parmesan cheese
DIRECTIONS
Cook shells according to package directions.
Place in cold water to stop cooking. Drain.
Mix together cottage cheese, mozzarella
cheese, ½ cup Parmesan cheese, eggs, and garlic powder.
Rub the dried herbs in the palms of your hands to pulverize
them, and stir into the cheese mixture. Stuff mixture into
the shells.
Spread ⅓ of spaghetti sauce in the bottom
of a 15 x 10 inch pan. Place shells open side up, and close
together in pan. Spread remaining sauce over top, and
sprinkle with remaining ¼ cup Parmesan cheese.
Bake at 350° F for 25 to 35 minutes,
or until bubbly. Let stand 10 minutes before serving.
Chicken A La King
INGREDIENTS
2 tablespoons butter
1 green bell pepper, chopped
1 cup sliced fresh mushrooms
1 cup chicken broth
2 tablespoons all-purpose flour
2¼ cups cooked, cubed chicken breast meat
1 cup sour cream
2 egg yolks
1 pimento, chopped
4 teaspoons cooking sherry
salt and pepper to taste
DIRECTIONS
Melt butter in a large skillet over medium
high heat. Sauté bell pepper and mushrooms
until tender, then stir in broth and flour
and cook, stirring, until thickened. Add
chicken, heat through and remove from heat.
In a small bowl combine sour cream, egg
yolks, pimento, sherry, salt and pepper and
mix together. Add this mixture to chicken
mixture in skillet and heat thoroughly,
stirring.
Chicken Fettuccini
INGREDIENTS
8 ounces Fettuccini pasta
2 tablespoons butter
3 skinless, boneless chicken breast halves - cut into chunks
8 ounces mushrooms, sliced
1 teaspoon garlic salt
⅛ teaspoon ground black pepper
1½ cups heavy cream
¼ cup grated Parmesan cheese
DIRECTIONS
Bring a large pot of lightly salted water to
a boil. Add fettuccine and cook for 8 to 10
minutes or until al dente; drain.
In a large skillet, brown chicken and
mushrooms in butter until chicken is cooked
through. Season with garlic salt and pepper.
Add whipping cream and cook until thick,
stirring constantly. Add parmesan cheese
when at desired consistency. Serve over
noodles.
Chicken With Mustard Sauce
INGREDIENTS
3 tablespoons Dijon mustard
2 tablespoons honey
2 tablespoons dried tarragon
2 teaspoons dried basil
2 teaspoons dried thyme
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
4 boneless, skinless chicken breast halves
1 cup white wine
DIRECTIONS
In a small bowl, blend Dijon mustard and honey.
Mix in the tarragon, basil, thyme, salt, and pepper.
Heat oil in a large skillet over medium
heat. Place chicken in the skillet, and brush on both sides
with the Dijon mustard mixture.
Pour ¼ cup wine around the chicken. Reduce
heat, cover, and simmer about 10 minutes, until liquid is
reduced. Pour another ¼ cup wine around the chicken, and
continue to cook about 5 minutes, until chicken is no longer
pink . Remove from heat, reserving remaining liquid. Mix
remaining wine into the skillet. Increase heat to medium,
and scrape up browned bits. Cook and stir until liquid is
reduced by about ⅓. Serve as a sauce over the chicken.
Country Style Barbequed Chicken
INGREDIENTS
½ cup chopped onions
1 cup ketchup
½ cup distilled white vinegar
¼ cup brown sugar
1 tablespoon dry mustard
¾ teaspoon salt
¼ teaspoon pepper
6 skinless, boneless chicken breast halves
DIRECTIONS
Mix the onions, ketchup, vinegar, brown
sugar, dry mustard, salt, and pepper in a
saucepan over medium heat. Cook 15 minutes,
stirring occasionally.
Preheat oven to 350° F. Lightly
grease a baking dish.
Arrange chicken in the baking dish. Pour
sauce over the chicken.
Bake 25 minutes in the preheated oven, or
until chicken is a nice gold color.
Country Summer Beans
INGREDIENTS
2 cans of pork and beans (drained)
1 pound good quality bacon
2 onions
Ketchup
Brown sugar
Hint: if you're like me you can add garlic
too, about a tablespoon or so.
DIRECTIONS
Cut up a pound of bacon into 1 inch pieces.
Cook in large skillet till done, then add in
the two onions sliced and diced. Cover with
lid for about 8 minutes. Add ⅓ cup or so
of brown sugar. Stir in generously, then add a
cup to a cup and a half of ketchup. Stir and
let simmer for 10 - 15 minutes.
These are some really good beans.
Goes great with burgers and dogs on the
grill and potato salad.
Dutch Apple Bundt Cake
Ingredients
3 apples - peeled, cored and cut into thin wedges
5 tablespoons white sugar
2 teaspoons ground cinnamon
3 cups all-purpose flour
3 teaspoons baking powder
2 cups white sugar
4 eggs
1 cup vegetable oil
2 ½ teaspoons vanilla extract
⅔ cup fresh orange juice
DIRECTIONS
1. Preheat oven to 350° F. Grease and
flour a 10 inch Bundt pan. In a medium bowl,
combine the apples, 5 tablespoons sugar and
cinnamon. Set aside.
2. Sift together the flour and baking
powder; set aside. In a large bowl, mix
together the eggs and sugar. Stir in the
oil, vanilla and orange juice, mixing until
blended. Make a well in the center of the
dry ingredients and pour in the orange juice
mixture. Stir just until combined.
3. Layer batter and apple mixture in the
prepared pan, beginning and ending with the
batter. Bake in the preheated oven for 70
minutes, or until a toothpick inserted into
the center of the cake comes out clean.
Allow to cool.
German Potato Salad
INGREDIENTS
4 cups cubed peeled potato
4 slices bacon, diced
½ cup chopped onion
½ cup chopped green pepper
2 eggs, beaten
¼ cup sugar
¼ cup vinegar
¼ teaspoon pepper
2 hard-cooked egg, sliced
DIRECTIONS
Cook potatoes in a covered saucepan in an
inch of boiling salted water until tender,
about 20 minutes. Drain. In a large skillet,
sauté bacon until almost crisp. Add onion
and green pepper; cook 3 minutes longer.
Combine beaten eggs with vinegar, sugar, and
pepper; mix to blend well. Gradually add egg
mixture to the bacon mixture, stirring and
cooking until mixture thickens. Remove from
heat and toss gently with potatoes.
Great Chicken Dish
Marinate chicken breast pieces in a zip lock bag with
Kraft Italian dressing and ½ cup of extra
virgin olive oil
Marinate overnight.
Bake next day in 350° oven for 45 minutes to 1
hour. Finish off in broiler to give a nice
crisp.
Spanish rice goes well with this dish:
INGREDIENTS
2 tablespoons vegetable oil
1 cup uncooked white rice
1 onion, chopped
1 green bell pepper, chopped
2 cups water
1 (10 ounce) can diced tomatoes and green chilies
2 teaspoons chili powder, or to taste
1 teaspoon salt
DIRECTIONS
1. Heat oil in a deep skillet over medium
heat. Sauté rice, onion, and bell pepper
until rice is browned and onions are tender.
2. Stir in water and tomatoes. Season with
chili powder and salt. Cover, and simmer for
30 minutes, or until rice is cooked and
liquid is absorbed.
*Note: If in a hurry try this: 2 boxes of
rice-a-roni Spanish rice and 2 - 14 oz. cans of
stewed tomatoes squished with hands, 1
teaspoon ground cumin and 1 teaspoon chili
powder, then just follow directions on
rice-a-roni box ... Very easy to do.
Grilled Lobster Tail
INGREDIENTS
1 tablespoon lemon juice
½ cup olive oil
1 teaspoon salt
1 teaspoon paprika
⅛ teaspoon white pepper
⅛ teaspoon garlic powder
2 (10 ounce) lobster tails
DIRECTIONS
Preheat grill for high heat.
Squeeze lemon juice into a small bowl, and
slowly whisk in olive oil. Whisk in salt,
paprika, white pepper, and garlic powder.
Split lobster tails lengthwise with a large
knife, and brush flesh side of tail with
marinade.
Lightly oil grill grate. Place tails, flesh
side down, on preheated grill. Cook for 10
to 12 minutes, turning once, and basting
frequently with marinade. Discard any
remaining marinade. Lobster is done when
opaque and firm to the touch.
Honey Pecan Pork Chops
INGREDIENTS
1 ¼ pounds boneless pork loin, pounded thin
½ cup all-purpose flour for coating
salt and pepper to taste
2 tablespoons butter
¼ cup honey
¼ cup chopped pecans
DIRECTIONS
In a shallow dish, mix together flour, salt
and pepper. coat pork cutlets in the flour
mixture.
In a large skillet, melt butter over
medium-high heat. Add chops, and brown both
sides. Transfer to a warm plate.
Mix honey and pecans into the pan drippings.
Heat through, stirring constantly. Pour
sauce over cutlets.
Italian Herb Bread
INGREDIENTS
2 packages active dry yeast
2 cups warm water
2 tablespoons white sugar
¼ cup olive oil
1 tablespoon salt
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
½ cup grated Romano cheese
6 cups bread flour
DIRECTIONS
1. Mix yeast, warm water, and white sugar
together in a large bowl. Set aside for five minutes, or until mixture
becomes foamy.
2. Stir olive oil, salt, herbs, garlic
powder, onion powder, cheese, and 3 cups flour into the yeast mixture.
Gradually mix in the next three cups of flour. Dough will be stiff.
3. Knead dough for 5 to 10 minutes, or until
it is smooth and rubbery. Place in an oiled bowl, and turn to cover
the surface of the dough with oil. Cover with a damp linen dish
towel. Allow to rise for one hour, or until the dough has doubled in
size.
4. Punch dough down to release all the air.
Shape into two loaves. Place loaves on a greased cookie sheet, or
into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in
size, about a 30 minutes.
5. Bake at 350° F for 35 minutes.
Remove loaves from pan(s), and let cool on wire racks for
at least 15 minutes before.
Kielbasa with Peppers and Potatoes
INGREDIENTS
1 tablespoon vegetable oil
1 package smoked kielbasa sausage, diced
6 medium red potatoes, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
DIRECTIONS
Heat the oil in a saucepan over medium heat.
Place kielbasa and potatoes in the saucepan.
Cover, and cook 25 minutes, stirring
occasionally, until potatoes are tender.
Mix red bell pepper and yellow bell pepper
into the saucepan, and continue cooking 5
minutes, until peppers are just tender.
Mom's Homemade Raisin Cake
INGREDIENTS
1 box of seedless raisins
2 cups water cook 15 min take off med heat
Add ½ cup of shortening.
2 cups sugar
2 tsp. cinnamon
2 tsp. ginger
1 tsp. nutmeg
⅛ tsp. cloves
2 tsp. baking soda
Dissolve in hot water than add enough cold water to fill cup.
4 cups flour
Dash of salt
DIRECTIONS
Cook raisins in the 2 cups of water to a
slow boil for 10 minutes transfer to mixing
bowl, add shortening and let it melt in, add
sugar and spices. add the 2 tsp backing soda
to enough hot water to dissolve then add
cold water to equal a total of 1 cup.
slowly start mixing in sifted flour and mix
well, pour into a tube pan or large round
cake pan and bake for approximately 1½
hours in preheated 325° oven.
Mississippi Mudd Pie
INGREDIENTS
2 cups graham cracker crumbs
¼ cup white sugar
½ cup butter, softened
1 container frozen whipped topping, thawed
¾ cup white sugar
8 ounces cream cheese, softened
1 package instant chocolate pudding mix
1 package instant butterscotch pudding mix
3 cups milk
DIRECTIONS
1. Thoroughly blend graham cracker crumbs,
¼ cup sugar, and butter. Press firmly in
bottom of 9x13 inch pan.
2. Blend together half the whipped topping,
¾ cup sugar, and softened cream cheese.
Spread mixture on top of crust.
3. Whip together the puddings and milk and
spread on top of cream cheese mixture. Top
with remaining whipped topping.
Quiche
INGREDIENTS
8 slices bacon
4 ounces shredded Swiss cheese
2 tablespoons butter, melted
4 eggs, beaten
¼ cup finely chopped onion
1 teaspoon salt
½ cup all-purpose flour
1½ cups milk
DIRECTIONS
Place bacon in a large, deep skillet. Cook
over medium high heat until evenly brown.
Drain, crumble and set aside.
Preheat oven to 350° F. Lightly
grease a 9 inch pie pan.
Line bottom of pie plate with cheese and
crumbled bacon. Combine eggs, butter, onion,
salt, flour and milk; whisk together until
smooth; pour into pie pan.
Bake in preheated oven for 35 minutes, until
set. Serve hot or cold.
Really Rich Cream of Crab Soup
INGREDIENTS
3 tbsp. all-purpose flour
1 - 1 oz. pkg. dry Hollandaise sauce mix
½ tsp. dry mustard
4 cups half-and-half
¼ cup butter
2 tsp. Old Bay seasoning
¼ tsp. celery seeds
1 cup whipping cream
1 ½ tbsp. cooking sherry
1 lb. Maryland crab meat
DIRECTIONS
In medium bowl, blend flour, Hollandaise
sauce mix, and dry mustard with two cups of
half-and-half. Melt butter over medium heat
in a 4-quart saucepan. Slowly add above
mixture to melted butter, stirring
constantly to ensure smooth consistency. As
mixture begins to thicken, add remaining
half-and-half, Old Bay seasoning, celery
seeds, and whipping cream. Heat to simmer,
stirring constantly. Reduce heat to low, add
crab meat and sherry. Stir gently until
heated through, and serve. Top each bowl
with freshly ground pepper to taste.
Salisbury Steak
INGREDIENTS
1 (10.5 ounce) can condensed French onion soup
1 ½ pounds ground beef
½ cup dry bread crumbs
1 egg
¼ teaspoon salt
⅛ teaspoon ground black pepper
1 tablespoon all-purpose flour
¼ cup ketchup
¼ cup water
1 tablespoon Worcestershire sauce
½ teaspoon mustard powder
DIRECTIONS
In a large bowl, mix together ⅓ cup
condensed French onion soup with ground
beef, bread crumbs, egg, salt and black
pepper. Shape into 6 oval patties.
In a large skillet over medium-high heat,
brown both sides of patties. Pour off excess
fat.
In a small bowl, blend flour and remaining
soup until smooth. Mix in ketchup, water,
Worcestershire sauce and mustard powder.
Pour over meat in skillet. Cover, and cook
for 20 minutes, stirring occasionally.
Shepherds Pie
INGREDIENTS
1 tablespoon vegetable oil
1 onion, chopped
1 pound lean ground beef
1 teaspoon dried basil
1 clove garlic, minced
1 cup green beans
1 cup tomatoes, diced
2 potatoes, cooked and mashed
1 egg, beaten
½ cup water
¼ cup shredded Cheddar cheese (optional)
DIRECTIONS
Preheat oven to 350° F. Coat a 2
quart casserole dish with cooking spray.
Heat oil in a large skillet over medium
heat. Cook onion in oil for 5 minutes,
stirring frequently. Stir in the ground beef
and basil, and cook and stir for 5 more
minutes. Mix in the garlic, green beans, and
tomatoes, and simmer for 5 minutes. Transfer
beef mixture to prepared dish.
In a mixing bowl, mix together the mashed
potatoes, egg, and water. Spread evenly over
meat mixture.
Bake in a preheated oven for 15 to 20
minutes, or until potatoes start to brown on
top. Sprinkle with cheese, and continue
cooking for 5 minutes.
Shrimp Creole
INGREDIENTS
3 tablespoons all-purpose flour
3 tablespoons rendered bacon fat
2 cups chopped stewed tomatoes
⅛ cup tomato sauce
6 tablespoons minced onion
6 tablespoons chopped green bell pepper
1½ tablespoons chopped fresh parsley
1 clove crushed garlic
1½ cups hot water
2 teaspoons salt
¼ teaspoon ground black pepper
7 ounces frozen, peeled and deveined shrimp
DIRECTIONS
In a large frying pan brown flour in bacon
drippings. Stir tomatoes, tomato sauce,
minced onion, green pepper, parsley, garlic,
water, salt and pepper into flour/oil
mixture. Bring sauce to a boil and reduce
heat to simmer. Cook 20 minutes. Add shrimp
to mixture and cook 10 minutes longer.
Shrimp Scampi
INGREDIENTS
1 package angel hair pasta (rice works great too in place of pasta)
½ cup butter
4 cloves minced garlic
1 pound shrimp, peeled and deveined
1 cup dry white wine
¼ teaspoon ground black pepper
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh parsley
DIRECTIONS
Bring a large pot of salted water to a boil.
Stir in pasta and return pot to boil. Cook
until tender. Drain well.
Melt butter in a large saucepan over medium
heat. Stir in garlic and shrimp. Cook,
stirring constantly, for 3 to 5 minutes.
Stir in wine and pepper. Bring to a boil and
cook for 30 seconds while stirring
constantly.
Mix shrimp with drained pasta in a serving
bowl. Sprinkle with cheese and parsley.
Serve immediately.
Spicy BBQ Chicken
INGREDIENTS
2 tablespoons vegetable oil
¼ cup onion, finely chopped
1 clove garlic, minced
¾ cup ketchup
⅓ cup vinegar
1 tablespoon Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon dry mustard
½ teaspoon salt
¼ teaspoon black pepper
¼ (5 ounce) bottle hot pepper sauce
1 whole chicken, cut into pieces
DIRECTIONS
1. Heat the oil in a skillet over medium
heat and cook the onion and garlic until
tender. Mix in ketchup, vinegar,
Worcestershire sauce, brown sugar, dry
mustard, salt, pepper and hot sauce. Bring
to a boil. Reduce heat to low and simmer 10
minutes, stirring occasionally. Remove from
heat and set aside.
2. Preheat grill for high heat.
3. Lightly oil grill grate. Place chicken on
grill. Brush consistently with the sauce and
cook 8 to 15 minutes on each side, depending
on size of piece, until juices run clear.
Discard any remaining sauce.
Sweet And Sour Meat Balls
INGREDIENTS
2 pounds ground beef
1 egg
1 onion, chopped
1 pinch salt
1 can or bottle chili sauce
2 teaspoons lemon juice
1 cup grape jelly
DIRECTIONS
1. In a large bowl, combine beef, egg, onion
and salt. Mix together, then shape into little balls.
2. In a slow cooker combine chili sauce,
lemon juice and grape jelly. Stir in meatballs and
cook on high for 4 to 5 hours.
Sweet Potato Pie
INGREDIENTS
3 potatoes
3 sweet potatoes
6 eggs
4 stalks celery, chopped
1 large onion, chopped
1 cup cup mayonnaise
1 tablespoon prepared mustard
1 teaspoon salt
1 ½ teaspoons ground black pepper
DIRECTIONS
Bring a large pot of salted water to a boil.
Add potatoes and cook until tender but still
firm, about 30 minutes. Drain, cool, peel
and chop.
Place eggs in a saucepan and cover with cold
water. Bring water to a boil. Cover, remove
from heat, and let eggs stand in hot water
for 10 to 12 minutes. Remove from hot water;
cool, peel and chop.
Combine the potatoes, eggs, celery and
onion.
Whisk together the mayonnaise, mustard, salt
and pepper. Add to potato mixture, toss well
to coat. Refrigerate and serve chilled.
Swiss Steak
INGREDIENTS
1 pound round steak, cut into pieces
3 tablespoons all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
3 tablespoons vegetable oil
¾ cup chopped onion
2 large jars spaghetti sauce, may substitute
with Chefy's homemade sauce
½ cup red wine
2 cups thinly sliced celery
1 cup sliced green bell pepper
1 package egg noodles or thin spaghetti
DIRECTIONS
1. Dredge steak in flour, salt and pepper.
Heat a large skillet on medium high heat.
Add oil to hot pan. Add meat and sauté until
browned. Stir in onion and sauté. Stir in
marinara sauce and wine and bring to boil.
Add celery and green pepper; stir. Reduce
heat, cover and simmer for 45 minutes.
2. Heat a large pot of water to a boil and
cook noodles until tender Remove from heat
and drain.
3. Serve meat sauce over noodles.
Vanishing Oatmeal Raisin Cookies
INGREDIENTS
½ lb. margarine or butter
1 cup firmly packed brown sugar
½ cup granulated sugar
2 eggs
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
3 cups Quaker oats (quick or old fashioned)
1 cup raisins
DIRECTIONS
Heat oven to 350°.
Beat together margarine and sugars until creamy.
Add eggs and vanilla; beat well.
Add combined flour, baking soda, cinnamon and salt; mix well.
Drop rounded teaspoonfuls on ungreased cookie sheet.
Bake 10-12 minutes until golden brown.
Place on wire rack for cooling.
Zucchini Parmesan
INGREDIENTS
2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 large jar spaghetti sauce or homemade sauce
1 cup shredded mozzarella cheese
DIRECTIONS
1. Preheat oven to 325° F.
2. In a large pot boil the zucchini until
tender; drain. Meanwhile, in a medium frying
pan heat the olive oil over medium heat and
sauté the onion and garlic until the onion
is tender.
3. Combine the zucchini, onion and garlic in
a 9x12 inch casserole dish, and mix well.
Pour the spaghetti sauce over the mixture
and stir well. Top with mozzarella cheese.
4. Bake in preheated oven for about 20
minutes, or until heated through and cheese
is bubbly.
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