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.