½ cup Water
2 oz. Braggs All Purpose Seasoning (Soybean & Water)
½ tsp. Sesame Oil
1 tsp. Garlic
2 tbs. Honey
3 tbs. Sugar

Boil all this and then add cornstarch (mixed in water) to thicken it....it is delicious...we love it on rice.

Submitted by: Donnah

SLOW COOKER CRANBERRY PORK ROAST

1-2½ lb. Boneless pork loin roast
1-16 oz. can Jellied cranberry sauce
½ cup Sugar
½ cup Cranberry juice
1 tsp. Dry mustard
¼ tsp. Ground cloves
2 tbs. Cornstarch
2 tbs. Cold water
Salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce, stir in sugar, cranberry juice, mustard and cloves.  Pour over roast.  Cover and cook on low for 6-8 hours or until meat is tender.

Remove roast and keep warm,  Skim fat from juices; measure 2 cups, adding water if necessary and pour into a saucepan.  Bring to a boil over medium-high heat,  Combine the cornstarch and cold water to make a paste; stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve sliced pork.

Note:  Very simple and the gravy is delicious over creamy mashed potatoes.

Bon Appetit !

Submitted by: Seagull22

4 Skinless, boneless chicken breast halves
1 lb. Broccoli Florets, steamed crispy, but tender
1 can Condensed Cream of Mushroom soup
½ can Milk
2 cups shredded Cheddar cheese
1 cup Pepperidge Farm stuffing mix (from a bag),
crushed fine

Preheat oven to 350° F (175° C).
Boil chicken until tender, cool and cut into bite size pieces.
In a small bowl, mix together the soup and the milk.
Add ½ tsp. sage and ½ tsp. poultry seasoning to the soup mixture.  Set aside.
In a 9 x 13 baking dish, which has been sprayed lightly with Pam butter spray, layer the chicken, broccoli, soup mixture and cheese.  Sprinkle dry stuffing mix over the top and dot with little dabs of butter.  Bake for 25 to 30 minutes.

Submitted by: Seagull22 

1 ½ lbs. Hamburger (I use 85% lean)
1 cup Dried breadcrumbs
1 cup Milk
1 Egg (I whisk until it is well blended)
1 small Onion, chopped (about 1/3 cup)
1 tbs. Worcestershire sauce
1 ½ tsp. Salt
½ tsp. Dry mustard
¼ tsp. Pepper
¼ tsp. Ground sage
1 Clove garlic, crushed (optional)

Mix all ingredients gently.  Put on foil lined cookie sheet that has been sprayed with Pam.  Form into a loaf.  Cook, uncovered, in 350° oven until done, about 1 ½ hours.

Makes 6 servings.

Submitted by: Seagull22

1 tbs. Vegetable oil
1 Onion, cut into thin wedges
1 Tart apple, peeled, cored and diced
1 Garlic clove, minced
1 tbs. Curry powder
1 ½ tbs. Flour
1 envelope Instant chicken broth
1 ¼ c. Water
¼ tsp. Salt
1/8 tsp. Black pepper
1 sm. Tomato, cut into 12 wedges
2 tbs. Raisins
1 lb. Ground turkey

Coat a large skillet with nonstick cooking spray.  Place over medium heat and add turkey.  Cook about 5 minutes or until browned, stirring constantly to break up large pieces.  Remove turkey from skillet and set aside.
Add oil, onion, apple and garlic to skillet; sauté 5 minutes, or until onion is soft, stirring often.  Sprinkle curry powder over top and cook for 30 seconds; stirring constantly.  Sprinkle flower over all and stir to mix.  Add instant broth, water, salt and pepper.  Cook until mixture boils, stirring constantly.  Add turkey and bring to a boil.
Reduce reduce heat to low, cover and simmer 10 minutes.  Stir in tomato and raisins, heat through.  Serve the curried turkey over hot cooked rice.

Submitted by:  Donnah

Combine:
3 c. Self raising flour
1 tbs. Paprika
2 pkgs. Lipton tomato Cup-a-Soup powder or Beefy Tomato
2 pkgs. Good Seasons salad dressing mix powder
1 tsp. Seasoned salt

Rinse 9 (3 lbs.) cut up chicken fryer in cold water and drain.  Place flour mixture in plastic food bag and coat 1 piece of chicken at a time in mixture.  Arrange chicken in single layer on jelly roll pan (sprayed with non stick coking spray) skin side up.  Melt ¼ lb. butter or margarine and "lap" it lightly but evenly over coated surface using a 1" soft hair paint brush until all the butter is used.  Apply to skin side only.  Bake uncovered without turning pieces at 350° F for 1 hour or until golden brown.  For crispy coating:  Sprinkle pieces with flour mixture and drizzle on a bit of melted butter every 10 minutes during baking.  Serves 4 - 6.

Submitted by:  Foxrun

8 Potatoes, peeled and thinly sliced
1 Onion, chopped
1 lb. Fully cooked ham, cut into 1" cubes
1 pkg. Country-style gravy mix
1 can (10½ oz.) Cream of mushroom soup
2 c. Water
2 c. Shredded Cheddar cheese

Combine potatoes, onion and ham in lightly greased crock pot.  Combine gravy mix, mushroom soup and water, whisk until combined.  Pour gravy mixture over potatoes.  Cook on low 7 to 8 hours (High 3 to 4 hours).  Top with cheese during last 30 minutes.  Makes 10 servings.  Note:  To prevent darkening, toss sliced potatoes in a mixture of 1 c. water and ½ tsp. cream of tartar, drain and proceed with recipe.

Submitted by:  Seagull22

1/3 c. Butter or Margarine
½ lb. Mushrooms (quartered)
¼ c. Flour
1 c. Chicken stock (can use a cube in cup of hot water)
2 c. Milk
½ tsp. Dried thyme
¼ tsp. Tabasco sauce
4 c. Diced turkey or chicken
¼ c. Diced pimento
1 pkg. Frozen peas and  carrots or mixed veggies (2½ c. defrosted)
Herb Dumpling crust:
1 c. All purpose flour
2 tsp. Baking powder
1 tbs. Chopped parsley or ½ tsp. dried
1 tbs. Chopped fresh dill or ½ tsp. dried
¼ tsp. Salt
1/3 c. Butter (cold)
½ c. Milk plus 2 tbs.

Melt butter in large saucepan.  Add mushrooms and cook for a few minutes.  Sprinkle with flour.  Cook 5 minutes, do not brown.  Whisk in stock and milk and bring to a boil.  Reduce heat and add seasonings, salt and pepper to taste.  Simmer gently, stirring occasionally for 10 minutes.  Add turkey, pimento and veggies to sauce.  Preheat oven to 400°. Butter a 3 qt. casserole dish.  Prepare dumpling crust by combining flour with baking powder, parsley, dill and salt.  Cut in 1/3 cup butter until in tiny bits.  Sprinkle mixture with milk.  Gather together to form a dough.  Roll dough on floured surface to fit top of casserole.  Spoon turkey mixture into casserole.  Place dough directly on top of turkey.  Cut steam slits in dough.  Brush with remaining 2 tbs. of milk.  Bake 30-35 minutes.  Note:  I have never added the dill or the pimento, your choice.

Submitted by:  Donnah

Rub the ribs with Old Bay Spice and then steam them over medium low heat for about 3½ hours.  They will be almost falling apart by that time.  Put a liberal coating of the sauce (below) on them and put on the BBQ till sauce just starts to dry out.  Turn over and add sauce to second side while first side browns.  Turn once more to brown second side, again adding sauce to first side.  Serve with additional sauce on the side if desired.

BBQ Sauce:
Combine and heat over high heat until boiling:
1 c. Ketchup
2/3 c. Cider vinegar
1/3 c. Balsamic vinegar
½ c. Honey
2 tsp. Brown sugar
½ tsp. Salt
¼ tsp. Garlic powder
¼ tsp. Onion powder
¼ tsp. Black pepper
Reduce heat, simmer 30-40 minutes until thick.  Note:  I use just the plain vinegar, corn syrup in place of honey sometimes and I add a few drops of Tabasco sauce.  You can also use finely chopped onion instead of the onion powder.

Submitted by:  Pete

6 Chicken cutlets
6 slices Polish ham
6 slices Swiss or American cheese
1 c. Seasoned bread crumbs
2 tbs. Parsley
4 tbs. Parmesan cheese
5 tbs. Butter, melted
1 c. Chicken broth

Place cutlets on waxed paper and pound until thin.  Place a slice of ham and a slice of cheese on each.  Tuck in sides.  Roll up jelly roll style and skewer with a toothpick.  Combine breadcrumbs, parsley and Parmesan cheese.  Dip rolled chicken in melted butter then roll in crumb mixture.  Place rolls in a shallow pan.  Pour 1 cup of broth around the chicken.  Bake at 350° for 45 minutes.  Spoon sauce over chicken before serving.

Submitted by:  Seagull22

3 lbs. Cut up chicken
1 can Cream of celery soup (undiluted)
1 envelope Lipton onion soup mix
Paprika

Put chicken pieces in baking dish.  Cover with soup and soup mix.  Sprinkle on paprika.  Cover with foil and bake in 350° oven for approximately 45 minutes.  Remove foil and brown for 15 minutes.  Serve with rice or egg noodles.  Very quick meal and delicious !

Submitted by:  Seagull22

Prepare stuffing for one medium sized pumpkin

Fry one medium onion and add 2 lbs. ground beef.  Drain meat if there is too much fat.  Trim crust from 4 or 5 slices white bread, break up bread into pieces and add to meat mixture to absorb fat and so that meat mixture will stick together.  May add more or less bread depending on the fat content of meat.  To meat mixture, season to taste by adding:
¼ tsp. Cloves
¼ tsp. Cinnamon
¼ tsp. Allspice

Remove seeds from pumpkin, wash inside, salt lightly and pat dry.  Add meat mixture and replace top.  Ser pumpkin in a shallow pan of water and place pumpkin in oven.  Cook at 350° for approximately 2 hours for a medium size pumpkin, cooking time may vary with size.  Note:  scoop out meat and pumpkin at same time or cut into cake like slices.

Submitted by:  Seagull22

1 pkg. (26 oz.) Frozen shredded potatoes
1 Ham slice (about 1 lb.), cut into bite size pieces
1 can (10¾ oz.) Cream of potato soup, undiluted
½ tsp. Ground white pepper
¼ c. Shredded Parmesan cheese
1 c. Shredded sharp Cheddar cheese
Paprika

Combine first 4 ingredients in a large bowl, spoon into a lightly greased 13 x 9 baking dish.  Bake at 400° for 25 minutes, sprinkle with cheeses and paprika and bake an additional 5 minutes or until thoroughly heated.

Submitted by: Seagull22

4-6 Chicken breast halves
1 can Cream of celery soup
1 8 oz. Container sour cream
½ can Milk
1 pkg. Pepperidge Farm stuffing
1 stick Butter

Pre-cook chicken, remove skin and bones.  Mix together cream of celery soup, sour cream and milk.  Cut chicken into pieces (good size) and place in bottom of buttered casserole.  Pour liquid over chicken.  Melt stick of butter and mix with stuffing (I add just a little hot water to stuffing also).  Bake at 350° for 30 to 45 minutes until nice and bubbly.  Note: Save a little of the chicken broth and pour over casserole before serving.

Submitted by: Seagull22

3 c. Shredded cabbage
3 Cooking apples, cored and sliced
5 Frankfurters, cut into 1" lengths
2 tbs. Butter or margarine
¼ c. Firmly packed brown sugar
½ c. Water, divided
¼ c. Vinegar
½ tsp. Salt
1 tbs. Cornstarch
2 tbs. Cracker crumbs

Steam cabbage in a covered saucepan with a small amount of water for 2 minutes.  Drain.  Layer apples, steamed cabbage and frankfurters in a lightly greased 2 qt. baking dish.  Melt butter in a small saucepan.  Stir in sugar, ¼ cup water, vinegar and salt.  Dissolve cornstarch in remaining ¼ cup of water.  Add to hot mixture, stirring until thick and clear.  Pour over casserole.  Cover and bake at 350° for 25 minutes.  Sprinkle cracker crumbs over top of casserole and bake, uncovered, for an additional 5 to 10 minutes.  Serves 4 to 6

Submitted by:  Seagull22

1 can Veg-All original mixed vegetables, drained
1 can (10 oz.) Cooked chicken, drained
1 can (10¾ oz.) Cream of mushroom or cream of chicken soup
¼ tsp. Thyme
2 (9") Frozen ready to bake pie crusts, thawed

Preheat oven to 350°. In medium bowl, combine vegetables. chicken, soup and seasoning.  Fit one pie crust into 9" pie plate.  Pour vegetable mixture into pie crust.  Top with remaining crust, crimp edges to seal and prick top with fork.  Bake for 45 minutes or until crust is golden brown and filling is hot.  Brush the crust with milk before putting it in the oven.  This pie is awesome and very, very easy !

Submitted by:  Seagull22

2 to 3 lbs. Meat
½ c. Catsup
½ c. Water
1½ tbs. Sugar
1½ tbs. Vinegar
1 tbs. Chili powder
1 tbs. Worcestershire sauce
1 tsp. Salt
½ tsp. Paprika

Cook and shred meat while warm. Dash of red pepper if desired.  Pour sauce over meat and simmer 15 to 20 minutes.  Freezes well.

Submitted by:  Foxrun

1½ lbs. Ground pork (may use combination of hamburger and pork, also. I use half pork and half hamburger).
½ c. Finely chopped onion
½ c. Water
2 Large potatoes (about 1 lb)
½ tsp. Salt
1/3 tsp. Allspice
1.8 tsp. Pepper
Party for 9" two crust pie
1 Egg yolk mixed with 2 tbs. water

In a medium saucepan, combine port (or pork/hamburg mixture), onion and water.  Mix well.  Cover and cook over low heat for 2 hours.  Meanwhile, peel and quarter potatoes.  Cook in small amount of salted water until tender.  Drain.  Add potato to meat mixture along with salt, allspice and pepper.  Mash the whole thing with a potato masher.  Preheat oven to 450°.  Make crust.  Put one crust in bottom of 9" pie plate.  Turn meat mixture into pie plate.  Add other crust over top.  Crimp edges, make several slashes in top for steam vents.  Brush egg yolk mixture over pastry.  Bake 20 minutes or until pasty is golden brown.  Note: Enjoy ketchup as a condiment!

Submitted by:  Seagull22

1 small Box Angel Hair pasta
1 egg
¼ c. Milk
Your favorite spaghetti sauce
Shredded Mozzarella cheese
Toppings of choice

In boiling water, cook Angel Hair pasta for 7 minutes.  Drain well.  Return to pan or bowl.  Combine and beat together egg and milk.  Pour over pasta and coat well.  Place pasta in a large pizza pan and spread evenly.  Top with spaghetti sauce.  Cover with shredded Mozzarella cheese. (I use a lot as I like cheese!).  Top with your choice of ingredients. (I generally use green, red and yellow peppers, black olives, thin slice of pepperoni and canned mushroom slices.)  Bake at 350° for 35 minutes or until cheese is hot and bubbly.  Cut with pizza cutter into slices and serve with salad and garlic bread.  Note:  Leftovers, if any, freeze well and can be reheated like regular pizza.

Submitted by:  Curious

¼ lb. Ground meat (beef or turkey)
¼ c. Water
32 oz. Jar of Spaghetti sauce
1 c. Cottage cheese (1% fat or less)
¾ c. Mozzarella cheese (part skim milk)
¼ c. Parmesan cheese
1 pkg. Lasagna noodles

Pre-heat oven to 375°.  Brown ground meat in a non-stick fry pan (add mushrooms and onions to suit) and drain well.  Add water and spaghetti sauce, bring to a boil.  Remove from heat.  In a 13 x 9 pan, layer sauce, uncooked noodles and Mozzarella.  repeat the layers ending with Parmesan cheese (as topping).  The sauce will be runny.  Cover pan with aluminum foil and bake 1 hour.  Let stand 10 minutes before cutting.  This can be made ahead and stored in refrigerator until ready to cook.  Each serving is less than 300 calories.

Submitted by Just_Hee
Taken from:  The Good Sam Club Highways Magazine

Brown 2 lb. lean hamburg in a large pot.
Add 1 large onion, 1 pepper,  ½ large garlic and mushrooms.
Add Lipton soup mix with 2 cups of water.  Then add potatoes, string beans, corn, carrots and peas.
Salt and pepper to taste.
Cook until potatoes are soft.

Submitted by:  Donsun