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""Spaghetti Crust Pie"" 6 oz spaghetti 2 beaten eggs 2 Tbsp mayonnaise 1/3 c grated Parmesan cheese 1 lb ground beef 1 (6 oz) can tomato paste 1 tsp sugar 1/2 tsp garlic 1/2 c onion 1 (7 1/2 oz) can tomatoes, cut up 1 tsp oregano Cook spaghetti. Sir in mayonnaise, egg and Parmesan cheese. Form mixture into a crust in a 10 inch pie plate. Cook ground beef with onion until brown. Stir in tomatoes, tomato paste, sugar, oregano, and garlic. Heat. Turn into spaghetti crust, cover edges with foil. Bake 20 minutes at 350 degrees. Sprinkle with mozzarella cheese and bake 5 minutes more until cheese melts.

""Aloha Chicken"" 4 boneless skinless chicken breast halves (1 pound) 1 tbsp all-purpose flour 1 tbsp vegetable oil 2 cans (8 oz each) unsweetened pineapple chunks 1 tsp cornstarch 1 tbsp honey 1 tbsp light teriyaki sauce or light soy sauce 1/8 tsp pepper Hot cooked rice Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and shake to coat. In a skillet over medium heat, brown chicken in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add to skillet. Stir in honey, teriyaki sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve over rice

Barbecue Beef Short Ribs with Vegetables --------  ------------  -----------------------      3 1/2 pounds       Beef short ribs   1     tablespoon   Vegetable oil      1                   Large onion -- cut into wedges   1     cup           Water      1     cup           Tomato ketchup     1/3 cup           Red wine vinegar      1     tablespoon   Paprika   1     teaspoon     Curry powder          1/2 teaspoon     Chili powder     1/2 teaspoon     Dry mustard      2     teaspoons     Salt      4                   Medium potatoes -- peeled   4                   Medium carrots; pared -- cubed   1     tablespoon   Cornstarch -- optional          1/4 cup           Water Mix all ingredients at cook on low for 6-8 hours.

""Brunch Casserole"" -------- ------------ -------------------------------- 1 1/2 pounds Ground beef 1 large chopped onion 2 tablespoons Olive oil or butter 2 each Garlic;cloves -- minced 1 can Mushrooms;sliced;drained -- 4oz 2 teaspoons Salt 1/2 teaspoon Nutmeg 1/2 teaspoon Oregano -- leaf 1/2 package Spinach;chopped -- frozen* 3 tablespoons Flour 6 each Eggs -- beaten 1/4 cup Milk -- scalded 1/2 cup Cheddar cheese;sharp -- grated *thawed;drained In skillet, lightly brown ground beef and onion in olive oil; drain well. Place in well-greased crock-pot. Stir in remaining ingredients except eggs, milk and cheese until well blended. Beat eggs and milk together. Pour over other ingredients; stir well. Dust with additional nutmeg. Cover and cook on LOW setting for 7 to 10 hours or until firm. Just before serving, sprinkle with grated cheese. 6 to 8 servings.

""Chicken..... Good Pork Chops"" --------  ------------  -----------------------      8                   Lean pork chops -- 1" thick     1/2 cup           Flour      1     tablespoon   Salt     1/2 teaspoon     Garlic powder      2     tablespoons   Oil      1     can           Chicken and rice soup     Dredge pork chops in mixture of flour, salt, and garlic powder. Brown in oil in large skillet. Place browned pork chops in crockpot. Add can of soup.  Cover and cook on low for 6 to 8 hours.

""Chicken a la King"" -------------------------------- 1/4 cup Onion -- finely chopped 1/4 cup Celery -- finely chopped 1/4 cup Green pepper -- finely chopped 1/4 cup Pimento -- chopped 4 ounces Mushroom stems and pieces 3 cups Chicken or turkey -- cooked 1/2 teaspoon Seasoned salt 1/8 teaspoon Pepper 10 ounces Can cream of mushroom soup 13 ounces Can evaporated milk -- drained and cubed Put all ingredients into an electric slow cooker; mix. Cover and cook on low for 2 to 3 hours, or until thoroughly heated; stir once. Serve in patty shells or over hot fluffy rice. To reduce fat in this dish, use Campell's Healthy Choice Cream of Mushroom Soup, chicken breast meat cooked without fat, nonfat evaporated milk and serve over white or brown rice cooked without added fat.

""Steak Diane with Parslied Potatoes"" One reason why this restaurant classic was cooked by waiters at tableside—other than to create a sense of theater—was it didn't take a lot of time. You can do the same at home, and you don't need to wear a tuxedo. Just be careful when you flame the liquor. Ingredients 16 very small new potatoes, about 11/4 pounds 1 tablespoon vegetable oil 4 tablespoons unsalted butter Two 13 to 15-ounce boneless sirloin steaks, pounded to half their normal thickness (by the butcher if possible) Salt and freshly ground black pepper 1/4 cup cognac or good brandy 1/4 cup Madeira or sherry 2 shallots 8 chives 8 sprigs parsley, preferably flat-leaf 1/2 cup beef stock 1)While the hot water tap runs, halve the potatoes and put in a 2-quart saucepan. Barely cover them with hot tap water and cook, covered, over high heat, for 12 minutes or until easily pierced with a knife. (Or put the potatoes and 1/4 cup hot tap water in a microwave-safe container. Cover and cook in a microwave oven on high power for 10 minutes. 2)Meanwhile, put the oil and 1 tablespoon of the butter in a large heavy skillet over high heat. Season the steaks with salt and pepper. (If the butcher hasn't done so, pound the steaks between two sheets of aluminum foil or wax paper with the side of a cleaver or a meat pounder before seasoning.) Add the steaks to the skillet and cook for about 5 minutes (depending on thickness), turning once halfway through, for medium rare. 3)While the steaks cook, put the cognac and Madeira in a small saucepan over low heat. Peel and chop the shallots. Chop the chives and the leaves from the parsley sprigs. 4)When the steaks are cooked on both sides, remove the skillet from the heat and add the warm liquor. Making sure not to lean over the skillet, ignite the liquor with a match, preferably a long fireplace-type. (The flames will shoot up briefly and die down rather quickly. Have a skillet cover ready just in case.) 5)When the flames subside, increase the heat to high, turn the steaks to coat both sides, then remove them to a cutting board. Add the stock and shallots to the skillet. Cook for 2 minutes, or until the sauce begins to reduce and lightly thicken. Reduce the heat and swirl in 1 tablespoon of the remaining butter. 5)While the sauce comes together, slice the steaks and arrange the slices on a platter. Spoon the sauce over them and sprinkle with the chives. Drain the cooked potatoes and toss with the remaining 2 tablespoons of butter, the parsley, and salt and pepper to taste. Put the potatoes in a small serving bowl. Serves 4

""Shepard's Pie"" 3 / 4 cup milk 1 cup quick oats 1 tbsp beef soup mix (or crushed bouillon cube) 1 egg 1 tbsp onion flakes 2 tsp parsley 1 / 4 tsp thyme 1 / 4 tsp gr. pepper 1 cup diced, cooked carrots (or raw shredded) 1 lb lean ground beef 4 cups hot mashed potatoes 1 tsp onion powder 1 / 4 tsp black pepper 8 oz shredded cheese Heat oven to 350°. In a large bowl, mix together the milk, oats, soup mix, and egg. Add the onion flakes, parsley, thyme, pepper, carrots, and beef. Mix well. Turn the mixture into an 11 inch pie plate and bake for 45 minutes. Meanwhile, mix the potatoes with onion powder and 1 / 4 tsp of black pepper. Remove the baked meat piecrust from the oven and drain the grease. Sprinkle the meat with most of the cheese. Then spoon the potatoes on top and dot with the remaining cheese. Broil until the potato peaks brown and the cheese melts. Serves 6 to 8

""Easy Stove-top BBQ Chicken, Chops & Ribs"" 3-4 pounds chicken, pork chops &/or Ribs 1 bottle Bullseye BBQ Sauce 1 can Sprite/Ginger Ale (anything carbonated & clear) Wash meat (any combination of chicken, ribs or pork chops) and place in large pot, pour BBQ sauce over meat, use some of the soda of your choice to rinse the bottle, pour rest of can and add water until meat is covered. Boil on Medium to Medium-High partially covered for 45 minutes to an hour. Meat will be very tender. Serve sauce over rice with meat on the side.

""Taco Pie"" 1 frozen deep dish pie crust 1 lb ground beef 1 small onion chopped 1 can refried beans 1 small jar taco sauce 2 cups shredded cheddar cheese, divided 12 restaurant style tortilla chips, crushed shredded lettuce chopped tomato sour cream Preheat oven and cookie sheet to 400 degrees. Thaw pie crust 10 minutes. Prick bottom and sides of pie crust thoroughly with fork. Bake pie shell on cookie sheet for 10 minutes. Remove from oven and reduce oven temperature to 350°. In skillet, cook ground beef and onion until meat is browned; drain excess fat. Add 1/2 taco sauce. In a small mixing bowl combine refried beans and 1/2 taco sauce; mix well. Layer half of refried bean mixture in bottom of pie crust. Top with half meat, 1 cup cheddar cheese and all of crushed chips. Repeat layers (except chips). Bake on preheated cookie sheet 20-25 minutes. Remove from oven. Top with lettuce, tomato and sour cream.

""Southwest Meatloaf"" 1 lb lean ground beef 1/2 lb Italian sausage 1/2 cup quick cooking or regular rolled oats 1/2 cup chopped onion 2 eggs, beaten 1 (16oz) jar salsa, divided 1 1/2 cup refried beans 1 cup shredded cheddar cheese 2 tbsp diced green chilies Heat oven to 350°. Line 9x5 inch loaf pan with enough foil so that it extends beyond the pan edges. Coat foil with nonstick cooking spray. In medium bowl, combine ground beef, sausage, oats, onion, eggs and 2 tbsp salsa. Press half of the mixture into prepared pan. Form a 1 inch deep indentation down center of meat mixture, leaving a 1 inch border of meat on all sides. In a small bowl, combine refried beans, cheese and chilies. Mix well. Spoon bean mixture into indentation, mounding mixture if necessary. Press remaining meat mixture evenly over beans and meat, sealing edges. Bake 1 1/4 hours or until well done. Let stand 15 minutes. Lift loaf from pan using foil. Remove foil. Spoon remaining salsa on top of meatloaf. Serves 6

""Chicken Vegetable Pasta"" 2 cups elbow macaroni, uncooked 1/2 cup olive or vegetable oil 2 tbsp red wine vinegar 2 tbsp fresh lemon juice 1/2 tsp tarragon leaves 1/4 tsp dry mustard 1/4 tsp pepper 2 cups sliced fresh mushrooms 1 cup frozen green peas, thawed and drained 1 cup sliced pitted ripe olives 1 small red bell pepper, cut into small julienne strips 1/3 cup sliced green onions 2 tbsp chopped fresh parsley 2 (5 oz) cans chunk chicken, drained and flaked Prepare macaroni according to package directions; drain. In large skillet heat oil, vinegar, lemon juice, tarragon, dry mustard and pepper. Add macaroni and remaining ingredients; toss to coat. Heat through. Serve immediately. Serves 6-8

""Grecian Chicken Breasts"" 6 boneless chicken breasts 1 (10oz) pkg frozen chopped spinach, thawed 1 (8oz) pkg feta cheese, crumbled 1/2 cup mayonnaise 1 clove garlic, minced 1/4 cup all purpose flour 1/2 tsp paprika 12 strips bacon Preheat oven to 325°. Cut pocket into each chicken breast. Salt and pepper to taste; set aside. Thoroughly drain and squeeze any liquid from thawed spinach. Do not cook. Combine with feta cheese, mayonnaise and garlic; stuff into chicken breast pockets. Combine flour and paprika and lightly coat stuffed chicken breasts. Wrap 2 strips of bacon around each and place on a baking rack in baking dish. Bake uncovered for 1 hour or until chicken tests done. Serves 6

""Creamy Pork Tenderloin"" 2 pork tenderloins (about 1 pound each) 1 egg 1 tbsp water 1/2 tsp dried rosemary, crushed 1/4 tsp pepper Dash garlic powder 1 cup Italian seasoned dry bread crumbs 3 tbsp cooking oil 1/2 lb fresh mushrooms, sliced 2 tbsp butter or margarine 1 can (10 3/4oz) cream of chicken soup undiluted 1 cup (8oz) sour cream 1/4 cup chicken broth Cut each tenderloin into eight pieces. Place each piece between two pieces of plastic wrap or waxed paper and flatten to 3/4 inch thickness. In a shallow dish, combine the next five ingredients. Dip pork into egg mixture, then into bread crumbs. In a large skillet over medium heat, brown pork in oil for 5 minutes on each side. Remove to a 13 x 9 x 2 inch baking dish; keep warm. In the same skillet, saute mushrooms in butter until tender. Stir in soup, sour cream and broth; pour over pork. Cover and bake at 325° for 1 hour or until pork is tender.

Southern Skillet BBQ Pork Tip: For an interesting variation on this recipe, substitute meaty country-style ribs for the pork chops. Country-style ribs are cut from the blade end of the pork loin, and are much meatier than either spare or back ribs. Menu Ideas: Serve with coleslaw and baked beans or potato salad. 4 boneless pork chops, 3/8-inch thick 1/4 cup bottled reduced-calorie Italian dressing 1/4 cup bottled barbecue sauce 1 teaspoon chili powder Combine Italian dressing, barbecue sauce and chili powder. Pour over pork chops in shallow dish or plastic bag. Marinate from 30 minutes to overnight in the refrigerator. Heat nonstick skillet over medium-high heat; drain pork chops and place in skillet. Brown chops on both sides; add remaining marinade. Cover pan and simmer over medium heat for 4-5 minutes. Servings: 4Nutrient Information per Serving:Calories: 194Protein: 23 gFat: 8 gSodium: 312 mgCholesterol: 71 mg