BBQ Chicken Pizza
1 jar Bulls-Eye BBQ sauce
1 lb. chicken breasts w/o bone
1 Boboli pizza
smoked Gouda cheese
Monterey Jack cheese
Saute chicken till cooked. Add sauce. Spread some sauce over Boboli and top with cheeses and chicken. Bake at 450 degrees for 10 minutes or until baked through.
Stuffed Mexican Shells
1 lb. ground beef
1 - 16 oz jar salsa
1 - 8 oz can tomato sauce
1 c. frozen or canned corn kernels
1/2 c. black olives, sliced
12 oz. jumbo pasta shells, cooked drained and cooled
4 oz. Cheddar or Jack cheese
1 c. reduced fat sour cream
Cook ground beef in large non-stick skillet over med-high heat, breaking up chunks, until no longer pink. Drain off fat. Stir in salsa, tomato sauce, corn, and olives. Heat oven to 375 F. Spray 13x9 baking dish w/nonstick cooking spray. Stuff shells w/meat mixture about 2 T. per shell. Place in single layer in baking dish. Sprinkle cheese over top. Bake 20 minutes or until meat mixture is hot and cheese is bubbly. Serve with sour cream.
Red Chicken Stew
1 chicken, cut up
2 onions, cut into quarters
1 bottle ketchup
3 T. Worstershire sauce
3 T. hot sauce
Salt and pepper to taste
Water to cover chicken generously.
Boil fryer and add 1-1/2 t. salt and 1/4 t. pepper. Save stock. Remove chicken from bones. Boil stock. Add onions, ketchup, Worstershire sauce, and hot sauce. Simmer. Add chicken and continue to simmer until thick enough to serve over rice. Add more hot sauce, if desired. Total cooking time is about 1-1/2 to 2 hours.
Italian Meat Loaf
3 c. soft bread crumbs
3/4 c. milk
2 t. salt
1/4 t. pepper
1/2 t. thyme
3/4 t. basil
1 - 8 oz can tomato sauce
1/2 c. chopped onions
2 T. butter
2 lb. ground beef
2 slices American cheese
Soak bread in milk; add salt, pepper, thyme, 1/2 t. basil, 1/4 c. tomato sauce. Stir w/fork to break up bread cubes. Cook onions in hot butter 5 min.; add to bread crumb mixture, mixing lightly w/fork, add meat; turn into 2 qt. loaf pan. Bake at 350 F for 1 hour; then drain fat. Cool slightly and turn out into shallow baking dish. Combine remaining tomato sauce and basil; spoon over loaf. Top w/cheese. Bake 15 more minutes.
Chicken & Dumplings
Take a big pot and put adequate water in it to go over chicken. Add by tablespoon: black pepper, chili powder, salt, oregano, and sugar. Cut 2 small onions in quarters and add to water. Bring water to boil. Add a package of split chicken or whole chicken cut-up. Bring to second boil. Reduce heat and simmer covered for 15 minutes. Uncover and cook until chicken is done (about 45 minutes). Remove chicken and put in freezer to cool. Keep water simmering. When chicken is cool enough to touch, tear meat off the bones in strips. Add meat to water. Then make dumplings from back of box of Bisquick.
Honey Maple Pork Chops
I got this recipe for Pillsbury. It is delicious.
2 T. honey
2 T. microwave ready syrup
1/8 t. allspice
4 (6 oz.) porkloin chops (3/4" thick)
1/4 t. salt
1/8 t. pepper
Heat grill. In small bowl combine honey, syrup, and allspice. Mix well. Sprinkle pork chops w/salt and pepper. When ready to grill, brush pork chops w/honey mixture. Place chops on gas grill over medium heat. Cook 8-10 minutres or until pork is no longer pink in center, turning once and brushing occasionally w/sauce.
TaterTot Casserole
1 lb. pork sausage
2 cans cream of mushroom soup
1 c. cheddar cheese
tatertots
Cook sausage and drain. Add soup and stir. Put soup mixture on bottom of 13x9 pan. Place tatertots on top. Sprinkle cheese over top. Bake at 350 for 30 minutes.
Paprika Chicken
1 T. margarine
4 skinless, boneless chicken breasts
1 can(10-3/4 oz.) Cream of Mushroom soup
2 t. paprika
1/8 t. ground red pepper
1/3 c. sourcream or plain yogurt
Cook chicken in skillet with margarine for 10 minutes or until browned. Set aside. In skillet, combine soup, paprika, and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Stir in sour cream. Heat through. Serve over egg noodles.
Smothered Burritos
2 lb. ground beef
1 can refried beans
1 green pepper, chopped
1 onion, chopped
1 can Rotel tomatoes with chilies
1 taco seasoning mix
2 lb. Velvetta
1 pkg. flour tortillas
Cook beef, onion, and green pepper until beef is browned and onion is translucent. Drain. Add taco seasoning and water as directed on back of mix. Cook for amount directed. Stir in refried beans. In a microwaveable bowl, cube velvetta and some milk for creaminess. Cook for 8 minutes, stirring every 2 minutes. Add rotel after 4 minutes. Put 1-1/2 c cheese mixture into beef. Warm tortillas in microwave. Put 1/2 c. or more into tortilla of beef mixture. Roll and place in greased 13x9. You might need a few pans for this. Put rest of cheese on top. Bake at 350 for 10 to 15 minutes.
Biscuit Topped Beef Casserole
1-1/2 lb. ground beef
1 c. chopped onion
1/2 c. sour cream
1 can (10-1/2 oz.) cream of mushroom soup
1/4 c. milk
1 t. salt
1/4 c. ketchup
1 can refrigerated biscuits
1/4 c. grated Parmesan cheese (or Cheddar)
Brown meat and onion. Drain. Combine sour cream, soup and milk. Add salt, ketchup, and meat & onion mixture. Pour into 2 qt casserole and bake at 375 for 10 minutes. Place biscuits around edge of casserole and bake 15-20 minutes more or until browned. Serves 4-6.
Hungarian Goulash
Brown 2 lb. beef cut in 1" pieces in 4 T. fat. Add and brown lightly 1 c. sliced onion and 1 small minced garlic clove. Add 3/4 c. ketchup, 1/4 c and 2 T. worchestershire, 1 t. vinegar, 1 T. paprika, 1 t. salt, 1 t. dry mustard, dash of cayenne, and 2 bay leaves. Add 3 c. boiling water. Cover and simmer 2 to 2-1/2 hours. Thicken with 2 T. flour in 1/4 c. cold water. Add to cooked 1 lb. box rigatoni or noodles. This will be soupy when first made, but the pasta will absorb this by the following day.
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