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[moreluck]

Polish Meat & Potatoes

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
4 potatoes, peeled and cut into
1 inch cubes
1 onion, chopped
2 green bell peppers, cut into 1
inch pieces
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup vegetable oil
1 (16 ounce) package kielbasa
sausage, cut into 1 inch pieces
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Heat oil in a large skillet over medium-high heat. Cook onions and potatoes for 15 minutes, stirring occasionally. Reduce flame to med and stir in bell pepper, onion powder, garlic powder, salt and pepper. Cover, and cook 5 minutes. Stir in kielbasa, cover, and cook for 15 minutes, or until onions are caramelized.

 

[moreluck]

Apple Glazed Pork Roast

• 4 lb. pork loin roast
• 6 apples
• 1/4 cup apple juice
• 3 Tbsp. brown sugar
• 1 tsp. ginger, ground

Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. (Browning is optional)

Core and quarter apples. Place apple quarters in bottom of crock pot. Place roast on top of apples.

Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well.

Cover and cook on Low for 8 - 10 hours or until done.

 

[moreluck]

Crockpot Country Ribs & Kraut

2-3 lbs country-style pork ribs
24 ounces sauerkraut (rinsed & Draned
1 large onion, chopped
1/4 cup apple cider (can use apple sauce)
3/4 cup chicken broth
2 tablespoons brown sugar
1-2 teaspoon caraway seeds pepper

1. Brown ribs in a small amount of oil.
2. Remove from pan.
3. Add onion & brown sugar to pan,and cook until onion is lightly browned.
4. Combine onion mixture with sauerkraut in the crock pot.
5. Add cider,broth,caraway seed & pepper.
6. Place ribs on top of mixture.
7. Cover & cook on low 8-10 hours.

 

[DS]

I had to post this recipe bcause it tastes soooo good!

LEMON PEPPER CHICKEN


1/3 cup lemon juice
1/4 cup finely chopped onion
1/4 cup olive oil
1 tbsp brown sugar
2 cloves of garlic minced
2 tsp grated lemon peel
3/4 tsp salt
2-4 boneless chicken breasts

Combine lemon juice, onion, oil, sugar, pepper, garlic, lemon peel and salt in a small bowl; reserve 2 tbsp marinade. Combine remaining marinade and chicken in a large resealable food storage bag. Seal bag; knead to coat. Refrigerate at least 4 hours or overnight. Bake at 350 degrees for 25 minutes or until no longer pink. Add more marinade half way through baking if desired.

thx cooks.com

 

[moreluck]

Garlic-Ginger Chops

"The longer you steep pork chops in this garlicky, gingery marinade the more delectable the results. Then you can bake the chops with a sesame and bread crumb crust or you can omit the coating and go straight to the grill."
[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
4 thick cut pork chops
1 cup soy sauce
8 slices fresh ginger root
4 cloves garlic, sliced
1 teaspoon freshly ground
black pepper
1 cup dried bread crumbs
2 tablespoons sesame seeds
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Place pork chops, soy sauce, ginger, garlic, and black pepper into a large, resealable, plastic bag. Shake the bag gently to combine everything, and refrigerate for at least 2 hours. These are excellent done in the morning, and left to sit all day.2.Heat oven to 350 degrees friend (175 degrees C).3.In a shallow dish, combine bread crumbs and sesame seeds. Remove chops from marinade, making sure there are no ginger slices clinging to the meat, and lay them in the crumb mixture to coat. If you like, place pieces of garlic from the marinade on the chops. Place chops on a rack or baking sheet.4.Bake for approximately 45 minutes, or until done

 

[moreluck]

Oven Fried Chicken

[FONT=Arial, Helvetica, sans-serif]INGREDIENTS:[/FONT]
2 cups low fat sour cream
4 cloves garlic, minced
6 chicken drumsticks
6 bone-in chicken breast
halves, with skin
4 cups crushed cornflakes
cereal
4 tablespoons crushed dried
rosemary
3 teaspoons dried sage
3 tablespoons garlic powder
salt and pepper to taste
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.Preheat the oven to 350 degrees friend (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray.2.In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack.3.Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.

 

[moreluck]

Tasty Orange Chops

1/4 cup cider vinegar
1 tablespoon soy sauce
1/2 cup frozen orange juice
concentrate, thawed
1/2 onion, shredded
1 teaspoon dried rosemary
1 teaspoon ground sage
2 teaspoons salt, or to taste
1 large clove garlic, crushed
1/2 cup barbeque sauce
4 thick cut pork chops
[FONT=Arial, Helvetica, sans-serif]DIRECTIONS:[/FONT]
1.In a mixing bowl, mix together vinegar, soy sauce, orange juice, onion, rosemary, sage, salt, garlic, and barbecue sauce. Place chops in a large resealable plastic bag. Pour in the marinade, and seal. Refrigerate for 6 to 8 hours, or overnight.2.Preheat grill for high heat. Transfer marinade to a small saucepan, bring to a boil, and cook for several minutes.3.Lightly oil preheated grill. Grill chops for 6 to 8 minutes, turning once, or to desired doneness. Brush cooked marinade over chops during the final minutes of cooking

 

[moreluck]

Creamiest Crockpot Chicken

4-6 boneless skinless chicken breasts
2 (10 3/4 ounce) cans cream of chicken soup
1 (1 1/4 ounce) envelope dry onion soup mix
1 cup sour cream or 8 ounces cream cheese
1/2 cup onions, diced
3 garlic cloves, minced

1. Place chicken in a greased slow cooker.
2. Mix remaining ingredients, EXCEPT sour cream or cream cheese, and pour over chicken.
3. Cover and Cook on High heat for 4 hours or Low heat for 6-8 hours.
4. 30 minutes before serving, stir in sour cream or cream cheese.
5. Serve over pasta or rice.

 

[moreluck]

Individual Meat Loaves

1 tablespoon olive oil
3 cups chopped yellow onions
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
3 tablespoons worcestershire sauce
1/3 cup low sodium chicken broth
1 tablespoon tomato paste
2 1/2 lbs 81% lean ground chuck
1/2 cup plain breadcrumbs (recommended Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended Heinz)

1. Preheat the oven to 350ºF.
2. Heat the olive oil in a medium sauté pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8-10 minutes, until the onions are translucent but not brown. (We cooked ours longer, as we like them caramelized, 10-15 minutes).
3. Off the heat, add the Worcestershire sauce, chicken broth, and tomato paste. Allow to cool slightly.
4. In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork.
5. DON'T MASH or meatloaf will be dense.
6. Divide the mixture into 6(10-11 oz)portions.(That is what the recipe calls for but we made them about 4-6 oz).
7. Then shape each portion into a small loaf on a baking sheet.
8. Spread about a tablespoon of ketchup on top of each portion.
9. Bake for 40-45 minutes, until the internal temperature is 155º-160ºF and the meat loaves are cooked through.
10. Serve hot.

 

[moreluck]

Tater Tot Casserole

1 lb ground beef
1/2 cup onions, chopped
1 (14 ounce) can cream of mushroom soup
1/2 cup frozen corn
1/2 cup frozen peas and carrots
1/2 cup frozen green beans
1/2 (2 lb) bag tater tots

1. Cook onions and and ground beef until browned. Drain off fat.
2. Spread meat and onion micture into bottom of greased 2 Qt casserole dish.
3. Pour soup over meat mixture.
4. Cover soup with a layer of frozen vegetables.
5. Top casserole with a single layer of tater tots.
6. Bake 45 minutes.

 

[moreluck]

Pres. Eisenhower's Favorite BBQ Chicken

2 tablespoons vegetable oil
1 (3-3 1/2 lb) roasting chickens, cut up
1 onion, peeled and chopped
1/2 cup celery, chopped
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/4 cup lemon juice
1 cup ketchup
3 tablespoons worcestershire sauce
1/3 tablespoon yellow mustard
1 cup water
salt, to taste
1 pinch red pepper flakes

1. In a large skillet, heat the oil over medium high heat.
2. Brown the chicken pieces, in batches if necessary to avoid crowding the skillet.
3. When nicely browned on all sides, remove chicken, drain briefly and place in a large ovenproof casserole dish.
4. Add the chopped onion and celery to the oil remaining in the skillet.
5. Cook until the vegetables soften, 5-8 minute.
6. Add the vinegar, brown sugar, lemon juice, ketchup, Worcestershire sauce, prepared mustard and 1 cup of water.
7. Mix well and taste; adjust seasoning to your taste.
8. Add red pepper flakes, to taste.
9. Simmer the sauce for 30 min to blend the flavors together.
10. While sauce is simmering, preheat the oven to 325ºF.
11. Pour the sauce over the browned chicken in the casserole dish.
12. Cover the dish with foil and bake for about 1 hour, or until the juices run clear.

 

[moreluck]

Corn Casserole (Paula Deen)

1 (15 1/4 ounce) can whole kernel corn, drained
1 (14 3/4 ounce) can cream-style corn
1 (8 ounce) package corn muffin mix (recommended ( Jiffy)
1 cup sour cream
1/2 cup butter, melted
1-1 1/2 cup shredded cheddar cheese

1. Preheat oven to 350 degrees friend.
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter.
3. Pour into a greased casserole dish. Bake for 45 minutes, or until golden brown.
4. Remove from oven and top with Cheddar.
5. Return to oven for 5 to 10 minutes, or until cheese is melted.
6. Let stand for at least 5 minutes and then serve warm.

 

[moreluck]

Beef Cabbage Mexicana

2 tablespoons oil
1 large onion chopped
1 pound ground beef
1 medium head cabbage cut in eight wedges
2 cans (8 ounces each) tomato sauce
1 cup water
1 teaspoon garlic salt
1 teaspoon chili seasoning
1/4 teaspoon pepper
1 cup grated mozzarella cheese
Cooked rice


Heat oil in heavy skillet over moderate heat. Saute onion until soft. Add meat and brown thoroughly. Reduce heat to low. Arrange cabbage wedges over meat. Combine tomato sauce, water, garlic salt, chili powder and pepper and pour over cabbage. Cover and simmer 30 minutes or until cabbage is tender. Sprinkle with cheese. Cover and heat until cheese melts. Serve over hot rice. Serves four.

 

[moreluck]

Beef Saute with Peppers

Ingredients:

• 1 tablespoon sesame oil
• 1 pound beef tenderloin, sliced in 1/4-inch slices across the grain
• 1 tablespoon soy sauce
• 1 teaspoon finely chopped fresh ginger or 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cumin
• 3/4 cup sliced onion
• 3/4 cup green bell pepper strips
• 3/4 cup yellow bell pepper strips
• 3/4 cup red bell pepper strips
• 1 clove garlic, crushed
• Salt and pepper to taste
• 2 tablespoons rice wine vinegar
• Cooked white or brown rice

Directions:
Heat the sesame oil in a wok or large nonstick skillet until hot. Add the beef, soy sauce, ginger and cumin, and stir-fry for 3 minutes. Remove the beef from the wok and set aside.
Over medium-high heat, stir-fry the onion, bell peppers and garlic for 4 minutes. Sprinkle with salt and pepper. Return the beef mixture to the wok and add the rice wine vinegar, stirring to combine. Cook for 1 to 2 minutes. Serve with rice.

 

[moreluck]

Poor Man's Biscuits & Gravy

6 boiled eggs, peeled and diced
1 pound bacon
About 1/2 gallon milk
Flour, Salt and pepper

Fry bacon until crispy and save drippings. Crumble and set aside. Place drippings in a 6-quart pan over medium-high heat. Stir in and brown flour, adding enough to absorb drippings. Add about 1/2 gallon of milk and bring to a boil. Reduce heat and, while gravy is thickening, add diced eggs and crumbled bacon. Season to taste (we like lots of pepper). Serve over split biscuits.

 

[moreluck]

Sausage Baked Ziti

1 (20 ounce) jar spaghetti sauce
1 (14 ounce) jar alfredo sauce
1 lb sausage (like Jimmy Dean's)
10 ounces ziti pasta
2 cups shredded mozzarella cheese
water, for boiling

1. Preheat oven to 350 degrees.
2. Boil water to cook 10 oz. or a little more than half of a large box of ziti and cook til al dente then drain.
3. Brown and crumble the sausage and then add spaghetti sauce to the sausage to warm up.
4. In a 4-5 quart casserole dish pour in cooked ziti and top with alfredo sauce stirring to mix well.
5. Pour sausage and spaghetti sauce on top of the alfredo, but do not stir it together.
6. Cover with shredded mozzarella and bake for 30 minutes.

 

[moreluck]

Plantation Supper

1 lb ground beef
1 small onion
3/4 cup milk
1 (10 3/4 ounce) can cream of mushroom soup
1 (8 ounce) package cream cheese, softened
1 1/2 cups whole kernel corn, drained
1/4 cup pimentos, drained
8 ounces noodles, cooked
1 teaspoon salt
1 dash pepper

1. Brown ground beef in skillet,stirring until crumbly.
2. Add onion,cooking until tender.
3. Stir in milk, soup, cream cheese until well blended.
4. Add remaining ingredients,mixing well.
5. Cook until heated through.

 

[moreluck]

Swedish Meatballs

Meatballs Ingredients:
1 pound ground beef
1 pound ground pork
1 cup dry bread crumbs
2 eggs
1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2/3 cup milk
2 tablespoons dried parsley flakes
1 1/2 teaspoons dill weed
1 teaspoon garlic powder
1/2 teaspoon salt

Sauce Ingredients:
2 cups Half & Half1 cup Sour Cream1 (10 3/4-ounce) can condensed cream of chicken soup1 teaspoon salt1/2 to 1 teaspoon caraway seed
Noodles Ingredients:
1 (16-ounce) package uncooked dried wide egg or dumpling noodles
Heat oven to 400°friend. Combine all meatball ingredients in 3-quart bowl; mix lightly. Shape meat mixture into 16 balls.

Place meatballs in ungreased 13x9-inch baking dish. Bake for 40 minutes. Remove from oven. Drain grease and remove drippings from dish. Return meatballs to baking dish.

Combine all sauce ingredients in medium bowl. Pour over meatballs. Continue baking, stirring occasionally, 20 to 25 minutes or until sauce is heated through.

Meanwhile, prepare noodles as directed on package. Drain.

 

[moreluck]

Old Faithful Pork Chops

Ingredients

4 medium Pork chops
2 medium Tomatoes; sliced
6 tablespoons Raw rice
1/2 Green pepper; cut in rings
1 can (l4 1/2-oz) chicken broth ;
salt and pepper; to taste
1 medium Onion; sliced

Instructions

Pre-heat oven to 350-friend degrees and lightly grease a covered casserole dish in which the pork chops will fit well; set aside. Brown both sides of the pork chops in a skillet over medium-high heat. Place the raw rice on the bottom of a lightly greased casserole dish. Place the browned pork chops on top of the raw rice. Top the pork chops with slices of onion, tomato, and green pepper. Season to taste with salt and pepper, then pour the chicken broth over the contents of the casserole dish.

Cover and bake for 1 hour, and serve warm.

 

[moreluck]

Oven Ranch Potatoes

2 lb. new red potatoes (cubed)
1/4 cup vegetable oil
1 pkg. Hidden Valley Original Ranch Mix

Instructions: In a sealable plastic bag shake potato chunks, dressing pkg. and oil coating
potatoes well.

Bake at 350 for 35 minutes in ungreased baking pan until crispy brown.