Waikiki Beach Chicken

Waikiki_Beach_Chicken_1

Ingredients:

1 whole broiler-fryer chicken, cut into parts
1 teaspoon salt
¼ teaspoon pepper
½ cup flour
cup salad oil
1 can undrained crushed pineapple
1 cup barbecue sauce
1 Tablespoon cornstarch
½ teaspoon ginger

Directions:

1. Wash chicken, pat dry with paper towels. Mix salt and pepper with flour in a shallow dish.

2. Dredge chicken with seasoned flour.

3. Heat oil in large skillet. Add chicken, a few pieces at a time and brown on all sides.

4. Drain off excess oil.

5. In a large bowl, combine pineapple, barbecue sauce, cornstarch and ginger. Mix until smooth.

6. Pour sauce over chicken in skillet.

7. Cover and simmer for 30 minutes. Makes 4 servings.

 

 

 

Johnny Marzetti's Immigrant Casserole

johnny-marzetti

Ingredients:

12 ounces rotini pasta (about 4½ cups)
salt
1 Tablespoon vegetable oil
2 celery ribs, finely chopped
1 onion, minced
1 green bell pepper, finely chopped
3 cloves garlic, minced
1 teaspoon dried oregano
⅛ teaspoon red pepper flakes
pepper
1 pound ground beef
½ pound bulk mild Italian sausage
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
2 Tablespoons fresh parsley, chopped
2½ cups shredded Italian cheese blend

Directions:

1. Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish.

2. Bring 4 quarts of lightly salted water to a boil in a large pot.

3. Add the pasta and cook, stirring often, until just al dente, 6 to 8 minutes. Drain the pasta and transfer to the prepared baking dish.

4. Meanwhile, heat the oil in a large skillet over medium heat until shimmering.

5. Add the celery, onion, bell pepper, and 1 teaspoon salt and cook, stirring occasionally, until softened (5 to 7 minutes).

6. Stir in the garlic, oregano, pepper flakes, and 1 teaspoon pepper and cook until fragrant, about 30 seconds.

7. Add the beef and sausage, increase the heat to medium-high, and cook, breaking up any large clumps with a wooden spoon until no longer pink, about 5 minutes.

8. Stir in diced tomatoes and tomato sauce, bring to a simmer, and cook until the flavors are blended, about 3 minutes.

9. Stir in the parsley and season with salt and pepper to taste. Remove from heat and set aside.

10. Sprinkle 1¼ cups of the Italian cheese blend evenly over the pasta. Pour the meat mixture over the pasta and cheese. Sprinkle the remaining 1¼ cups of the cheese evenly over the meat mixture.

11. Place the baking dish on a foil-lined rimmed baking sheet. Cover dish with heavy aluminum foil.

12. Bake in preheated oven for 45 minutes; until the sauce is bubbling. Remove the foil and bake an additional 8 minutes until the top is slightly browned. Cool for 10 minutes before serving.

 

 

Tart and Tangy Smoked Sausage Supper

Smoked Sausage Supper Recipe

Ingredients:

⅓ cup chopped onion
1 Tablespoon canola oil
½ cup water
½ cup ketchup
½ cup cider vinegar
1 Tablespoon Worcestershire sauce
1 Tablespoon honey
1 teaspoon ground mustard
1 teaspoon paprika
¼ teaspoon salt
¼ teaspoon sugar
⅛ teaspoon pepper
⅛ teaspoon hot pepper sauce
1 pound smoked sausage


Directions:

1. In a large skillet, saute the chopped onion in oil until tender.

2. Stir in the water, ketchup, vinegar, Worcestershire sauce, honey,mustard, paprika, salt, sugar, pepper and hot pepper sauce.

3. Add sausage and bring to a boil.

4. Reduce heat; simmer, uncovered, for 10-12 minutes or until sauce is slightly thickened and sausage is heated through,stirring occasionally and turning sausage once during cooking time. Makes 4 servings.

Creamy Chicken Potato Delight

 Creamy_Chicken_Potato_Delight_1

Ingredients:

½ cup chopped onion
2 Tablespoons butter
2 Tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon pepper
1 cup milk
1 cup half and half
2 cups cooked chicken breast, cubed
1 cup mixed vegetables (frozen or canned, drained)
2 cups hot mashed potatoes

Makes 4 servings


Directions:

1. In a large saucepan, saute the onion in butter until tender.

2. Sprinkle with flour, salt and pepper. Stir in the milk and half & half until well blended.

3. Bring to a boil; cook and stir for 2 minutes or until thick and bubbly.

4. Add the chicken and vegetables; cover and simmer until heated through.

5. Spoon over mashed potatoes to serve.

 

 

Every Kid's Favorite Pork Chops

Coke Pork Chops Recipe

We used to call this catsup meat growing up. It tastes great ( incredibly great); this recipe is a fantastic memory of kid food without guilt. Mama Shirley loved them as an easy supper on hectic nights, we loved them because...well...how can a kid not love something smothered in soda, catsup and brown sugar?

Ingredients:

8 medium sized pork chops
Salt and pepper to taste
1 cup catsup
1 cup Coca-Cola
Brown sugar for topping

Directions:

1. Place pork chops in a baking pan. Season with salt and pepper to taste.

2. In a medium bowl, mix the catsup and Coca-Cola and pour over the pork chops.

3. Sprinkle with tops of each pork chop with brown sugar.

4. Bake uncovered in a 350 degree F oven for 1 hour or until the pork chops are tender.

 

 

Millionaire's Parsley Meatballs

Parsley Meatballs recipe

Ingredients:

¾ cup dry bread crumbs
½ cup milk
2 onions, finely chopped
½ cup water
2 pounds ground lean beef
¾ cup finely chopped parsley
2 mint leaves, chopped
2 egg yolks
3 small cloves of garlic, minced
1½ teaspoons salt
¼ teaspoon pepper
1½ Tablespoons olive oil
1½ Tablespoons butter
¼ cup red wine vinegar or lemon juice
½ teaspoon crumbled dried oregano
cooked egg noodles, tossed lightly with butter

Directions:

1. Soak bread crumbs in milk until soft, beat until mushy.

2. Cook onions, covered in water, until water has evaporated.

3. Mix meat thoroughly with bread crumbs, onions, parsley, mint, egg yolks, garlic, salt and pepper.

4. Shape into balls the size of a walnut.

5. Heat oil and butter in frying pan; slowly brown meat well on all sides. Place meatballs in a serving dish.

6. Pour wine vinegar or lemon juice into pan. Heat a few minutes, scraping up browned drippings to form a sauce. Pour sauce over meatballs.

7. Serve over hot cooked noodles. Makes 3 dozen meatballs.

Home-Ec Class Ham Loaf

Home Ec Ham Loaf

Ingredients:

1 pound ground ham
½ pound fresh ground pork
2 eggs
½ cup milk
1 cup fine bread crumbs
⅛ teaspoon ground black pepper
2 Tablespoons prepared mustard
½ cup pineapple juice
½ cup brown sugar

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, combine the meats, eggs, milk, bread crumbs, and pepper.

3. Mix well and form into a loaf. Place loaf into a loaf pan.

4. Mix mustard, pineapple juice and brown sugar. Pour over loaf in pan.

5. Bake at 350° F for about 1 hour. Baste several times during baking.

Chicken Cacciatore

The Best Chicken Cacciatore!


Ingredients:

3 to 4 pounds chicken parts
salt and pepper
1/4 cup oil
1/2 pound mushrooms, sliced
1 medium onion, diced
1 teaspoon minced garlic
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 (28 ounce) can diced tomatoes
3/4 cup dry red wine
1 teaspoon dried basil
1 teaspoon dried oregano
3 Tablespoons all-purpose flour

Makes 4-6 servings

Directions:

1. Cut the chicken legs to separate the thighs and drumsticks. Rinse the chicken and pat dry with paper towels. Salt and pepper lightly.

2. Heat the oil in a large Dutch oven over medium-high heat. Add a single layer of chicken pieces to the pan, do not crowd pieces.

3. Cook until browned all over, about 5 minutes per side. Transfer the chicken to a plate and keep warm.

4. Add the mushrooms and diced onion to the Dutch oven and saute until the onion is softened (about 3 minutes).

5. Add the garlic and saute for 1 more minute.

6. Return the chicken to the Dutch oven.

7. In a separate bowl, mix the tomato sauce, tomato paste, tomatoes, wine, basil and oregano.

8. Add the flour and mix well. Season to taste with salt and pepper.

9. Pour the sauce mixture over the chicken. Cover and simmer for about 45 minutes, or until the chicken is tender.

Chicken Thighs with Brown Sugar Glaze

Brown-Sugar-Glazed-Chicken

Ingredients:

1 cup pineapple juice 
3 Tablespoons brown sugar
1 Tablespoon maple syrup
1 teaspoon cornstarch
3/4 teaspoon salt
1/2 teaspoon pepper
2 pounds boneless chicken thighs
3 Tablespoons all-purpose flour
1 Tablespoon butter 
Vegetable oil

 

Directions:

1. Whisk together pineapple juice, brown sugar, maple syrup and cornstarch until smooth; set aside.

2. Sprinkle chicken with salt and pepper, then dust with flour.

3. Over medium high heat, melt butter in a large nonstick skillet coated with vegetable oil.

4. Cook chicken 6 to 8 minutes on each side, or until no longer pink inside. Remove chicken from pan.

5. Turn heat to high. Add pineapple juice mixture to skillet, and cook, whisking constantly, until thickened and bubbly.

6. Pour over chicken and serve immediately.

 

 

 

 

 

 

 

 

 

Shirley’s Famous Meatloaf

Mama Shirley's meatloaf recipe

Ingredients:

1 lb. ground beef
6 oz. loose sausage meat
1 ¼ cups chopped onion
1 cup fine bread crumbs
2 large eggs
1 teaspoon salt
½ teaspoon coarsely ground black pepper
¼ teaspoon poultry seasoning
1 (10 ¾ oz) can tomato soup
2 ½ strips uncooked bacon
4 strips green pepper (½ inch wide, cut vertically)

Makes 10 slices


Directions:

1. Set the oven rack in the middle position. Preheat the oven to 400 degrees F. Line the bottom and narrow ends of a 9-inch by 5-inch by 3-inch loaf pan with a single strip of parchment, allowing 1 to 2 inch overhang at each end. Coat pan and liner with vegetable spray.

2. Combine ground beef and sausage meat in a large bowl. Set aside.

3. In a smaller bowl, combine onion, bread crumbs, eggs, salt, pepper, and poultry seasoning.

4. Working quickly  with your hands, add bread crumb mixture to meat and mix to combine. Do not overwork or meatloaf will be tough. Add half of the tomato soup and quickly combine.

5. Place the meatloaf in prepared pan. Spread remaining tomato soup over top. Cut strips of bacon in half and arrange alternating strips of bacon and green pepper over top of meatloaf. Bake 1 hour.

6. Turn off oven and let meatloaf stand in oven another 30 minutes, or until an instant read thermometer inserted in the center of the meatloaf registers 160°F.

7. Remove meatloaf from oven and cool in a pan on a rack for 30 minutes. Grasp both ends of parchment liner and lift meatloaf from pan.

8. To serve, cut meatloaf into slices, place on a baking pan, cover with foil and set in 350 degree F oven until heated through, 5 to 10 minutes.

 

 

 

Mama's Hearty Beef Stew

Mamas Hearty Beef Stew

Ingredients:

3 lbs. boned chuck or round beef
1/3 cup flour
½ teaspoon pepper
½ teaspoon celery salt
¼ cup vegetable oil
¼ cup minced onion
1 minced, peeled clove garlic
3 ¾ cups boiling water
4 teaspoons beef broth
½ teaspoon salt
½ teaspoon Worcestershire sauce
1 bay leaf
1 teaspoon dried thyme
4 medium onions, coarsely chopped
6 small white potatoes. peeled and cut into cubes
4 large carrots, peeled and sliced 1/4 inch thick
1 cup frozen peas, thawed

Directions:

1. Trim meat of most fat; cut into 1 ½” pieces.

2. Combine flour, pepper, and celery salt in large bowl. Drop in meat, few pieces at a time; toss until well coated. Reserve leftover flour.

3. Heat oil in Dutch oven or deep kettle. When hot, slowly sauté floured meat in it - a few pieces at a time - until richly browned on all sides. Remove each piece as it browns.

4. Add minced onion and garlic to oil in kettle and simmer until just tender; stir in leftover flour, until smooth and blended.

5. Slowly stir in boiling water, beef broth, salt, Worcestershire sauce, bay leaf and thyme.

6. Add meat, cover; simmer about 2 hours, or until meat cuts easily.

7. When stew has simmered 2 hours, add onions, potatoes, carrots and peas. Cover, simmer 15 minutes longer or until all vegetables are tender.

8. Discard the bay leaf, then let the stew stand for five minutes before serving.

 

 

Beef Pot Roast

Beef_Pot_Roast_2

Ingredients:

4 pound beef rump roast
1/2 cup all purpose flour
3 Tablespoons vegetable oil
2 teaspoons salt
1/4 teaspoon pepper
3 peeled, sliced, small onions
1/2 cup water
1/4 cup ketchup
1 garlic clove, minced
1/4 teaspoon dry mustard
1/4 teaspoon thyme
1 bay leaf
additional 1 Tablespoon all purpose flour
additional 1/4 cup water

Makes 6 servings

Directions:

1. Dredge the roast in 1/2 cup of flour. Heat the oil and brown the meat on all sides in Dutch oven or heavy kettle, over medium heat, turning as each side is browned, and sprinkling with salt and pepper. This may take up to 20 minutes.

2. Add the onions, 1/2 cup water, ketchup, garlic, dry mustard, thyme, and bay leaf.

3. Cover kettle tightly, and simmer over low heat for 2½ hours, or until a fork can be easily inserted into the roast. Turn occasionally, to cook evenly throughout. If cover does not fit tightly, you may have to add a Tablespoon or so of hot water during cooking.

3. When meat is done, remove it to a heated patter, and keep warm. Discard the bay leaf.

4. Skim off fat from the broth with a spoon.

5. Place kettle again over low heat. Add 1 Tablespoon of flour and the 1/4 cup of water.

6.  Simmer, stirring constantly, until smooth and thickened. Taste, add a little salt and pepper if needed. Serve over pot roast.

 

 

Smothered Pork Chops

Smothered Pork Chops

Ingredients:

1 Tablespoon brown sugar 
½ teaspoon salt 
1/4 teaspoon pepper 
6 pork chops, 3/4 inch thick 
all-purpose flour 
hot bacon drippings 
1 medium onion, peeled and sliced 
1 medium green pepper, sliced 
1 lemon, sliced and seeded
water


Makes 6 servings

Directions:

1. Combine sugar, salt and pepper; rub mixture onto both sides of pork chops.

2. Coat chops well with flour.

3. Fry in 1/4 inch of hot bacon drippings in a large heavy skillet until browned on both sides; remove from skillet and set aside.

4. Add onion and green pepper, sauté until just tender.

5. Return chops to skillet. Add lemon slices and water to come 1/2 inch up sides of pan.

6. Cover and simmer over low heat 1 to 1½ hours or until very tender, adding additional water if necessary

 

 

Spiced Apple Pork Tenderloin

Spiced_Apple_Pork_Tenderloin

Ingredients:

3 pounds pork tenderloin
1/2 cup brown sugar, packed
2 1/2 cups warm water
2 Tablespoons cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
4 Granny Smith apples, peeled, cored and chopped
1/3 cup raisins


Makes 8 servings

Directions:

1. Preheat the oven to 400 degrees F. Place the pork tenderloin in a roasting pan.

2. In a medium bowl, whisk the brown sugar with the water until dissolved. Use the whisk to add in the cornstarch, cinnamon, nutmeg and ginger. Combine well.

3. Add the apples and raisins to the mixture, stirring to coat with brown sugar mixture.

4. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes.

5. Uncover the pork and spoon the apple mixture over the top and sides of the tenderloin.

6. Return tenderloin to the oven, uncovered,  and bake 15 to 20 minutes longer, or until browned and cooked through (a meat thermometer inserted in the center should read 150 degrees to 160 degrees F).

7. Serve pork in slices with the spiced apple cinnamon sauce on top of each slice.

 

 

Brown Sugar Molasses Baked Ham

Brown Sugar Molasses Baked Ham

Ingredients:

1 cup brown sugar
1/2 cup molasses
1/2 cup bourbon
1 cup orange juice
2 Tablespoons Dijon mustard
1 Tablespoon whole cloves
1 smoked ham, 6-8 pounds

Directions:

1. Preheat oven to 350 degrees F. Lightly grease a large baking dish and set aside.

2. Combine the brown sugar and molasses in a small saucepan and melt over low heat.

3. Remove from the heat, add the bourbon, oranje juice, mustard and cloves. Mix well.

4. Remove any skin and fat from the ham and place ham in the baking dish. Make 1/4 inch cuts in the ham in a diamond pattern.

5. Pour the glaze over the ham.

6. Bake for 2 to 2 1/2 hours, or until an instant-read thermometer inserted into the thickest portion of the ham registers 140F, basting every 15 minutes with the glaze.

7. Remove the ham from the oven and cool in the pan.

8. When ready to serve the ham, remove the fat from the top of the drippings and remove the whole cloves. Serve the sauce with the ham.

 

 

Mama's Southern Fried Chicken

Mama-Shirley-Fried-Chicken

Ingredients:

3 pounds cut up chicken parts
vegetable oil

Batter Ingredients:

2 cups all purpose flour
1/4 cup yellow cornmeal
2 Tablespoons seasoning salt
1 Tablespoon baking powder
1/2 teaspoon ground pepper
5 extra large eggs
1 1/2 cups milk

Breading Ingredients:

2 1/4 cups all purpose flour
1/4 cup yellow cornmeal
2 Tablespoons cornstarch
3 Tablespoons McCormick Original Chicken Seasoning
2 Tablespoons dried thyme leaves
1 Tablespoon paprika
1 teaspoon ground pepper

Directions:

Batter Directions:

1. Mix the flour, cornmeal, salt, baking powder, and pepper together in a small bowl.

2. Whisk the eggs and milk in a medium sized bowl until thick and light, about 2 minutes.

3. Add the flour mixture to the egg mixture and whisk the batter just until the flour disappears and the batter is smooth (about 1 minute).

4. Let batter stand for 15 minutes to thicken for dipping the chicken into.


Fried Chicken Directions:

1. Rinse the chicken and pat dry with paper towels.

2. Mix all of the breading ingredients in a large shallow dish.

3. Dip each of the chicken pieces in the batter, then roll each in the breading mixture, coating each piece evenly.

4. Place chicken in refrigerator for 15 minutes to allow the coating to set.

5. Heat about 1 inch of oil in a large heavy skillet.

6. Fry the chicken, a few pieces at a time, turning them occasionally, until golden brown and the juices run clear when pierced with a fork (about 20 to 30 minutes.

7. Transfer to a cooling rack to drain. Serve hot. 

 

 

 

Shepherd’s Pie

shepherds-pie

Ingredients:

For Caramelized Onions:

2 Tablespoons extra virgin olive oil
2 teaspoons butter
2 ½ cups chopped onion
1 teaspoon salt
1/2 cup water

For Filling:

2 Tablespoons extra virgin olive oil
2 lbs. lean ground beef or lamb
1 small package frozen peas and carrots
½ teaspoon dried thyme
1 teaspoon coarsely ground black pepper
1 teaspoon chopped fresh parsley
¾ cup beef broth, or as needed
1 Tablespoon flour, or as needed

For Potato Topping:

6 large potatoes, cooked and mashed


Makes 12 servings

Directions:

1. To make the caramelized onions; heat olive oil and butter in a large frying pan over medium heat. Add onion and salt and cook, stirring with a wooden spoon, until translucent, about 5 to 7 minutes. Reduce heat to low, add water, cover and cook another 5 minutes, checking occasionally to be sure onions are not catching on bottom of pan.

2. Remove cover, turn heat to medium, and  stir with wooden spoon. Continue cooking until water is completely evaporated and onion is golden brown. Remove to a bowl and set aside.

3. Set the oven rack to the middle position. Preheat the oven to 400 degrees F. Coat a 9 inch by 13 inch ovenproof glass baking dish with vegetable spray.

4. To make the filling: add olive oil to frying pan and heat over medium heat. Add ground beef or lamb and cook until no longer pink. Drain excess fat. Add caramelized onions, thyme, pepper, parsley, and beef stock. Stir with wooden spoon to combine.

5. Add frozen peas and carrots, mix well.

6. Add flour, reduce heat to low, and cook, stirring, until flour is absorbed and mixture thickens, approximately 3 to 5 minutes. Adjust consistency of gravy to your taste, adding more stock or flour as needed. Scrape mixture into prepared dish.

7. Spread the mashed potatoes over top of pie until it is completely covered.

8. Bake 25 minutes, or until potatoes are golden brown. Cover with foil if potatoes brown to quickly. Serve immediately. Cover leftover shepherd’s pie with plastic wrap and store in the refrigerator.

 

 

Creamy Chicken and Fluffy Dumplings

Chicken and Fluffy Dumplings - mmmm!

Ingredients:

3 to 4 pounds chicken parts
8 cups water
3 medium carrots, diced
3 medium celery ribs, diced
1 medium onion, diced
1 teaspoon dried thyme
1 teaspoon salt, plus more to taste
1/4 teaspoon black pepper

Dumpling Ingredients:

1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 Tablespooons butter, softened
1 large egg, beaten
1/2 cup milk

Makes 4 - 6 servings

Directions:

1. Cover the chicken with water in a large pot. Bring to a boil, cover and simmer for 1 1/2 to 2 hours, until the chicken is completely cooked.

2. Strain and save the broth and let the chicken cool.

3. Remove the chicken meat from the bones. Discard the skin and bones, cut the meat into bite-sized pieces and set aside.

4. Skim the chicken fat off the surface of the broth and discard.

5. To make the dumplings : Mix the flour, baking powder, and salt in a large bowl. Cut in the butter with a fork until well blended.

6. Mix the egg and milk together in a small bowl. Add to the flour mixture and knead for a few seconds, until just mixed. If the dough is sticky, add more flour.

7. Heat the broth to a simmer in a large pot. Add the carrots, onion, celery, thyme, salt and pepper and cook for 5 minutes.

8. With a large spoon, pull the dumpling dough apart into rough shaped balls the size of a walnut (do not press to form). Carefully drop the dumplings into the broth.

9. Cover and reduce the heat so the broth is barely simmering. Cook for 7 to 8 minutes, or until the dumplings are cooked through. Overcooking will make the dumplings mushy.

10. Place the cooked chicken into a large bowl or glass baking dish and ladle the hot broth, vegetables, and dumplings over the top. Serve immediately.

 

 

 

Breaded Pork Chops with Cream Gravy

Breaded_Pork_Chops_w_Cream_Gravy_2

Ingredients:

8 center cut pork chops, 1/2 inch thick each
salt and pepper
1 large egg
3 Tablespoons milk
1/2 cup all purpose flour
3 cups fresh bread crumbs
1 teaspoon dried thyme
1/4 cup vegetable oil

Cream Gravy (recipe below)

Serves 6

Directions:

1. Pat pork chops dry with paper towels. Sprinkle with salt and pepper.

2. Heat oil in a heavy skillet.

3. Whisk egg and milk together in a shallow bowl.

4. Place flour in another shallow bowl.

4. Mix breadcrumbs and thyme in a third separate shallow pan.

5. Dip each pork chop in the flour, shake off the excess, then dip into the egg mixture and roll in the bread crumbs. Pat to make the bread crumbs stick.

4. Place chops in the skillet over medium heat and fry for about 4 to 6 minutes on each side. Remove from skillet and serve hot with cream gravy.

Cream Gravy

Ingredients:

6 Tablespoons flour
1/2 teaspoon salt
1 teaspoon ground black pepper
2 1/2 cups whole milk

Directions:

1. Drain oil from skillet that pork chops were cooked in. Do not wash or dry pan.

2. Add 6 Tablespoons flour into pan (use any leftover flour) and blend well.

3. Gradually stir in salt, pepper, and 2 1/2 cups of milk. Cook and stir over medium heat until thickened.

4. Cover pork chops with gravy when served.

 

 

 

Rice Stuffed Chicken Breasts

Rice Stuffed Chicken Breasts

Ingredients:

4 boneless chicken breasts
½ teaspoon pepper
salt to taste
1 cup cooked white rice
¼ cup diced tomato
¼ cup grated Mozzarella cheese
1 Tablespoon basil
cooking oil

Serves 4

Directions:

1. Cut the chicken breasts in half. Pound each one with a mallet until ¼ inch thick.

2. Season the chicken with the pepper and salt.

3. In a mixing bowl, combine the white rice, tomatoes, Mozzarella cheese, and basil. Toss all of the ingredients until well blended.

4. Spoon an even amount of the rice mixture on top of each chicken breast. Fold and secure with string and toothpicks.

5. In a skillet heat enough oil to coat the bottom of the pan. Brown the chicken on both sides for 1 minute or until golden.

6. Remove from the skillet and place in the bottom of a baking dish. Bake at 350º F for 10-15 minutes.

 

 

Swiss Steak

Swiss Steak

Ingredients:

1 ½ lbs. round or rump beef
2 Tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons vegetable oil
1 can (16 oz.) canned tomatoes
3 large peeled onions, thinly sliced
1 minced, peeled clove garlic  
½ teaspoon crushed dry thyme

Makes 6 servings

Directions:

1. Trim excess fat off meat. Cut into 6 serving-size pieces. Combine flour, salt, and pepper.

2. Lay beef on bread board. Sprinkle it with half of flour mixture, then with a meat mallet, pound flour into it.

3. Turn over, and pound remaining flour into other side.

4. Heat oil in a heavy skillet or Dutch oven. Brown meat well in it on side over medium heat, turn and brown on other side.

5. Add rest of ingredients. Stir well, cover, simmer 1 ¾ - 2 hours, or until meat is tender.

 

 

 

 

 

Flaky Creamy Chicken Pot Pie

Chicken pot pie recipe

Ingredients:

1 ½ lbs. boneless, skinless chicken breasts
5 cups chicken broth
¾ cup plus 3 Tablespoons butter
¾ cup all purpose flour
1 teaspoon poultry seasoning
1 teaspoon ground dried thyme
1 teaspoon minced parsley (fresh)
2 teaspoons salt
1 teaspoon pepper
1 cup chopped carrots
1 medium onion, finely chopped
2 stalks celery, sliced ¼ inch thick
½ cup frozen peas, thawed

2 recipes of pastry for a double crust (recipe below)
¼ cup butter, melted

Directions:

1. Heat oven to 400° degrees F, place oven rack in middle position.

2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer until the chicken is done (about 10 min.)

3. Transfer the chicken to a large bowl; reserve the broth in a separate cup or small bowl. Cut the chicken meat into bite-sized pieces and return to bowl.

4. In a large saucepan over medium high heat, stir together the ¾ cup butter and the flour for five minutes until smooth.

5. Slowly whisk in the chicken broth, continuing to stir until the sauce is smooth and thickens. Add the poultry seasoning, thyme, parsley, 1 teaspoon of the salt, and pepper.

6. In a separate large skillet, warm the remaining 3 Tablespoons butter, add the carrots, onions, and celery and sauté 8 to 10 minutes, or until softened.

7. Add the sautéed vegetables and peas to the sauce and place in a large bowl. Place plastic wrap directly on top of the sauce and refrigerate to cool completely.

8. Preheat oven to 400 degrees F. Coat a 9x13-inch baking dish with cooking spray.

9. Roll out the pastry dough and line the bottom and sides of the baking dish with one of the pie crust recipe.

10. Line the pastry with aluminum foil and fill with pie weights or dried beans and bake for 15 minutes. Remove the crust from the oven and remove the pie weights and aluminum foil.

11. Add the reserved the chicken to the vegetable mixture and pour into the prepared crust. Cover with the other pie crust recipe. Pinch together the edges of the top and bottom crust. Cut a slit in the center of the pie.

12. Combine the melted ¼ cup butter and the remaining 1 teaspoons salt. Brush on top of the pastry and place in the oven.

13. Bake in preheated oven for 15 minutes, then reduce the oven temperature to 350° F and continue baking for 30 more minutes or until the crust is lightly browned.

14. Cool for 10 minutes before serving.

Pastry for a Flaky Double Crust Pie

Ingredients:

2½ cups all-purpose flour
1 teaspoon salt
½ cup unsalted butter, chilled and cut into small pieces
½ cup vegetable shortening, chilled and cut into small pieces
4 to 5 Tablespoons ice water

Directions:

1. Combine flour and salt in medium bowl, cut in butter and shortening until mixture is crumbly.

2. Sprinkle water, 1 Tablespoon at a time, over flour mixture, tossing lightly with a fork until mixture forms an even dough.

3. Form dough into ball and refrigerate, wrapped in plastic, for 1 hour.

4. Roll out pastry on a lightly floured surface to ⅛ of an inch thick.

5. Carefully fold in quarters, lift gently and unfold into pan.

6. Gently press pastry against bottom and sides of pan. Trim overhang to 1/2 inch, then fold the edge under. Pinch edges to flute.

 

 

 

Stuffed Green Peppers

Stuffed Green Peppers

Ingredients:

4 large squatty green peppers
salt
pepper
1 pound ground beef
1 small onion, peeled and chopped
½ cup uncooked long-grain rice
1 egg, beaten
½  teaspoon additional salt
¼ teaspoon additional pepper
2 cups tomato sauce
½  teaspoon garlic salt
fine dry bread crumbs


Makes 4 servings

Directions:

1. Wash peppers. Cut thin slice from stem end of each; remove membranes and seeds.

2. Cook peppers in boiling salted water to cover for 3 to 5 minutes. Drain well and rinse under cold water. Pat dry inside and out with dry towels; sprinkle insides and out with salt and pepper.

3. Preheat oven to 350 degrees F.

4. Cook ground beef and onion in a skillet until browned, stirring to crumble meat. Drain in a colander.

5. Transfer to a bowl and stir in next four ingredients, mixing well. Stuff peppers with mixture and place peppers upright in a baking dish.

6. Mix garlic salt into tomato sauce. Pour sauce over and around peppers in dish. Sprinkle tops of peppers with bread crumbs.

7. Bake for 25 minutes.

 

 

Mama's Belly Filling Chili

Mamas Belly filling chilli

Ingredients:

2 Tablespoons vegetable oil
3 pounds chopped ground round
2 cloves garlic, minced
1 ½ cups chopped onions
1 cup chopped green peppers
1 cup chopped celery
2 (16 ounce) cans kidney beans, drained
2 (14 ½ ounce) cans diced tomatoes in juice
1 (15 ounce) can tomato sauce
1 bay leaf
1 Tablespoon chili powder
1 Tablespoon sugar
½ teaspoon ground cloves
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup red wine
grated cheddar cheese for serving
sour cream for serving

Directions:

1. Sauté the ground round in the vegetable oil until browned, about 10 minutes.

2. Add the garlic, onions, peppers, and celery and cook until the vegetables are soft, 8 to 10 minutes.

3. Add the beans, tomatoes (with juice), tomato sauce, bay leaf, chili powder, sugar, cloves, salt and pepper. Stir well.

4. Cover and simmer over low heat for 1 ½ hours.

5. Add the red wine and simmer another 30 minutes.

6. Serve in large bowls topped with grated cheese and sour cream.

 

 

 

Herbed Pork Roast with Potatoes

Roast Herbed Pork Loin

Ingredients:

1 teaspoon minced garlic
2 teaspoons chopped dried rosemary
1 ½ teaspoons salt
1 teaspoon pepper
1 (3-4 pound) boneless pork loin roast
4-6 medium red skinned potatoes, peeled and quartered
2 Tablespoons olive oil
1 teaspoon dried thyme

Directions:

1. Preheat the oven to 325 degrees F.

2. Mix the garlic, rosemary, 1 teaspoon of the salt, and ½ teaspoon of pepper in a small bowl. Rub the pork loin with the mixture and place the pork on a rack in a shallow roasting pan.

3. Roast for 50 minutes.

4. Meanwhile, cover the potatoes with water in a saucepan, bring to a boil, and cook for about 10 minutes until barely tender. Drain and let cool.

5. Toss the potatoes with the olive oil, thyme, remaining ½ teaspoon of salt, and remaining ½ teaspoon of pepper in a large bowl.

6. Place the potatoes around the pork loin and roast for an additional 45 to 60 minutes or until the pork registers at least 155 degrees F on a meat thermometer.

7. Cover the roast with foil and let stand for about 15 minutes before slicing.

 

 

 

Chicken Parmesan

mama-shirley-chicken-parmesan

Ingredients:

4 boneless, skinless chicken breast halves
¼ cup all purpose flour
¾ cup dry bread crumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
1 large egg
1 Tablespoon water
⅓ cup oil
2 cups marinara sauce
2 cups shredded mozzarella cheese

Directions:

1. Trim the fat from the chicken breasts and remove the white tendons running through the tenderloins.

2. Place each breast between two sheets of wax paper and gently pound with a meat mallet until less than ¼ inch thick.

3. Dust the chicken with the flour until well coated on all sides.

4. Stir together the bread crumbs, Parmesan cheese, garlic powder, basil, oregano, salt and pepper in a shallow bowl.

5. In another shallow bowl, use a fork to beat the egg with the water.

6. Heat the oil in a large skillet over medium-high heat until very hot but not smoking.

7. Dip the chicken in the egg mixture, then roll in the seasoned bread crumbs until well coated, patting to make the crumbs adhere to the chicken.

8. Use tongs to place the chicken into the pan. Continue adding more chicken pieces until the pan is full but not crowded.

9. Fry until golden brown, 2 to 3 minutes per side. Remove the cooked pieces and drain well on paper towels. Repeat until all the chicken is cooked.

10. Preheat oven to 375 degrees F. Lightly oil a 9x13-inch baking dish.

11. Spread ½ cup of sauce in the baking dish. Arrange the chicken pieces in the dish, overlapping as needed. Spoon the remaining 1 ½ cups sauce on top.

12. Sprinkle the mozzarella on top. Bake for 15 to 20 minutes until the cheese is melted and the chicken is hot.