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[moreluck]

Cathy's Creamy Chicken Bake
"Creamy baked chicken breasts. This dish can be made early and refrigerated until ready to bake."

Ingredients:

• 8 skinless, boneless chicken breasts
• 8 slices Swiss cheese
• 1 (10.75 ounce) can condensed cream of chicken soup

• 1/4 cup white wine
• 1 cup herb-seasoned stuffing mix
• 1/4 cup butter

Directions:

1. Preheat oven to 350 degrees friend (175 degrees C).
2. Arrange the chicken in a lightly greased 9x13 inch baking dish. Top with Swiss cheese slices. Combine the soup and wine and stir well. Pour over the chicken. Drizzle butter or margarine over all and top with stuffing mix crumbs. Bake in the preheated oven for 45 to 50 minutes.

 

[moreluck]

Aloha Pork Chop Skillet

2 tsp. oil

4 bone-in pork chops (1-1/2 lb.)


1 medium each: red and yellow pepper, cut into chunks


2 cans (8 oz. each) pineapple chunks in juice, undrained


1/2 cup fat-free reduced-sodium chicken broth


1/4 cup KRAFT CATALINA Dressing


1-1/2 tsp. garlic powder


1-1/2 cups instant white rice, uncooked


Make It




HEAT oil in large nonstick skillet on medium-high heat. Add chops; cook 5 min. on each side or until browned on both sides.
ADD peppers, pineapple, broth, dressing and garlic powder; mix well. Bring to boil.
STIR in rice; cover. Reduce heat to medium-low; simmer 5 min. or until chops are cooked through (160°friend). Remove from heat; let stand 5 min.

 

[moreluck]

Amish Meatloaf Recipe

Ingredients:
1 1/2 lbs. lean ground beef
1 beaten egg
1/2 tsp. sage
1/2 c. Pet milk
About 2 cups Ritz crackers (crushed)
1/4 cup onion
1/2 cup Swiss cheese (shredded) plus some extra
Salt and pepper

Directions:
Mix all above together; pat into an oval loaf in a baking dish. Put the extra shredded Swiss cheese over top of loaf. Bake at 350 degrees for 1 hour. Will freeze well.

 

[moreluck]

Pasta With Sausage, Red Peppers, and Cream


2 tablespoons olive oil
1 lb sweet Italian sausage, casings removed
1/2 teaspoon chili powder
3 garlic cloves, minced
28 ounces roasted red peppers, mostly drained and chopped
1/2 cup fresh spinach
1 1/2 cups cream
salt
12 ounces any short pasta
parmesan cheese (optional)

2 tablespoons ricotta cheese (optional)

1. In a large skillet heat the oil over medium heat. Add the sausage and chili powder; cook, breaking the meat up with a spoon, until it is no longer pink, about 7 minutes. Add garlic, and cook, stirring occasionally, until sausage is lightly browned, about 5 minutes. Add tomatoes, spinach, cream, and 1/2 tsp of salt. Lower the heat slightly and simmer until the mixture thickens, about 4 minutes.
2. Bring a large pot of water to a boil. Stir in the pasta and 1 Tbsp salt. Cook, uncovered, stirring occasionally, until the pasta is just tender. Drain well.
3. Stir the pasta into the sauce and cook, stirring once or twice, until the pasta is heated through and has absorbed some of the sauce, about 2 minutes.

 

[moreluck]

Fettuccine Carbonara

1/2 lb. fettuccine, uncooked

1 cup frozen peas


1/4 cup PHILADELPHIA 1/3 Less Fat Cream Cheese


1/4 cup KRAFT Light Classic Caesar Dressing


1 Tbsp. flour


1 cup fat-free milk


1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, cut into short strips


1/4 cup chopped fresh parsley


3 Tbsp. KRAFT Grated Parmesan Cheese


Make It




COOK pasta as directed on package, adding peas to the boiling water for the last 3 min.
MEANWHILE, beat cream cheese, dressing and flour in medium saucepan with whisk until blended. Gradually add milk, stirring constantly until mixture is well blended. Add ham; cook on medium-low heat 5 min. or until heated through, stirring occasionally.
DRAIN pasta mixture; return to pan. Add sauce mixture; mix lightly. Cook 2 to 3 min. or until heated through, stirring occasionally. Top with parsley and Parmesan.

 

[moreluck]

Sausage & Noodle Bake

Ingredients

1 pound Bob Evans Farms Original Recipe Sausage Roll (or a brand in your area)
1 cup chopped onions
1/4 cup chopped green bell pepper s
1 (10 oz.) package frozen peas
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (8 oz.) package egg noodles, cooked according to package directions and drained
salt and black pepper to taste
1 (2.8 oz.) can French fried onions, crushed

Directions

Preheat oven to 350F. Crumble sausage into large skillet. Add onions and green peppers. Cook over medium heat until meat is browned and vegetables are tender, stirring occasionally. Drain. Cook peas according to package directions. Drain, reserving liquid in 2-cup glass measuring cup; set aside. Add enough water to pea liquid to obtain 1 1/3 cups liquid. Combine liquid and soup in large bowl; stir in sausage mixture, noodles, reserved peas, salt and black pepper. Mix well. Spoon mixture into greased 2 1/2-quart baking dish. Sprinkle with French fried onions. Bake 30 minutes or until bubbly. Serve hot. Refrigerate leftovers.

 

[jennie]

Lazy Man Chili (quick and awesome)

2lbs ground beef
1 Package (1.0oz) ranch dip mix
1 package (1.25) taco seasoing mix
1 can (10 0z) tomatoes and green chilies (mild) drained
2 cans (14.05) tomatoes with onions
1 can (120z) chili beans
1 can (11oz) whole kernel corn drained
1 tbsp TABASCO
1 package (8 oz) shredded chedder cheese
sour cream and tostitos optional

ps....everything comes in a CAN so simple and delicious

 

[OldUPSDriver]

I see four things are not in a can.

 

[moreluck]

South Texas Spanish Rice Ingredients

1 1/2 c Long grain rice
1/2 tb Ground cummin
1 md Onion chopped fine
1/2 ts Salt
1 -(up to)
5 Jalepeno peppers chopped
1/2 tsp pepper
1/2 c Frozen green sweet peas
2 c Chicken stock
3 tb Veg oil
1 cn (8-oz) tomato sauce
Instructions for South Texas Spanish Rice

From: Roger Thweatt Date: Sat, 03 Aug 1996 03:12:17 -0500 brown rice in 3 tablspoons veg oil until just starting to brown. add onion and jalepeno and brown 1 minute more. add all remaining ingriedients, and stir only the top(not the rice!) boil 20 seconds, cover and reduce heat to med low for 20 minutes( do not remove lid). leave covered for at least 30 minutes( the longer the better). fluff w fork and ENJOY!

 

[moreluck]

7 Layer Taco Dip
Ingredients

1 pound Bob Evans Original roll sausage (or a brand in your area)
1 can (16 oz.) refried beans
1 package (1.25 oz.) taco seasoning mix
2 cups (8 oz.) shredded Mexican cheese blend
1 container (16 oz.) sour cream
1 can (4.5 oz.) chopped green chilies
1 large tomato, diced
1 can (6 oz) sliced black olives
1 bunch green onions, chopped
1 jar (11 oz.) salsa
Tortilla chips


Directions

In large skillet over medium heat, crumble and cook sausage until browned. Stir in beans, chilies and taco seasoning mix. Spread sausage mix into 7” x 11” serving dish. Top with sour cream then salsa. Sprinkle olives, tomato and onion on top. Cover with cheese. Serve immediately with chips. Refrigerate leftovers.

 

[moreluck]

Touchdown Pecans

Ingredients:

2 tablespoons butter
2 teaspoons your favorite hot pepper sauce, or to taste
1 teaspoon soy sauce
1/2 teaspoon salt
3 cups pecan halves



Directions:
Preheat oven to 325 degrees friend.

Melt the butter in a 2-quart saucepan over low heat. (Or microwave in a large glass bowl.) Stir in the hot pepper sauce, soy sauce and salt until well combined. Stir in the pecans and toss to mix well.

Spoon the pecan mixture onto an ungreased cookie sheet. Bake for 15 minutes in a 325 degree friend oven, turning occasionally and watch closely, until the pecans are lightly toasted. Let pecans cool completely before serving.

 

[moreluck]

Cranberry-glazed Roast Pork

4 pounds Boneless pork roast tied with string
1/4 teaspoon Ground ginger
1 can (12 oz) Whole cranberry sauce
1/4 teaspoon Cinnamon
1/4 cup Onion finely chopped
Salt and pepper
3/4 cup Orange juice
Instructions:

Salt and pepper the roast, set it on a rack in a roasting pan and roast at 325 degrees for 2-1/2 to 3 hours-- or until a meat thermometer shows 175 degrees at the center of the roast.

Meanwhile mix the canned sauce, onion, orange juice and spices in a stainless saucepan. Bring to a boil for a minute and then take it off the burner. After the meat has been roasting for an hour, start using a little of the sauce to baste the meat every 15 minutes or so. Serve the remaining sauce with the roast sliced thin

 

[moreluck]

Weightwatcher's Slow Cooker Chicken Paprikash


cooking spray, 1 spray
2 cups mushrooms, coarsely chopped
1 small onion, chopped
1 small garlic clove, minced
1 small sweet red pepper, diced
1 teaspoon paprika
3/4 teaspoon table salt
1/2 teaspoon black pepper
1/2 cup canned chicken broth
1 lb boneless skinless chicken breasts
1 tablespoon all-purpose flour
1/2 cup nonfat sour cream

1. Coat a nonstick skillet with cooking spray and heat. Add mushrooms, onion, garlic and pepper; sauté 5 minutes. Stir in paprika, salt and pepper; cook 30 seconds more. Spoon mixture into a 4- to 5-quart slow cooker; add broth.
2. Cut each chicken breast into 4 long strips; add to slow cooker. Cover and cook on low setting for 5 to 6 hours.
3. Stir together flour and sour cream in a cup; stir into chicken mixture. (Note: We stir flour into the sour cream to prevent the cream from curdling in slow-cooked dishes.) Cover and cook on low until the mixture is thick and hot, about 10 minutes more. Yields about 1 1/2 cups per serving.

 

[moreluck]

Spicy Cappellini


1/3 cup olive oil
8 slices bacon, chopped
2 medium onions, thinly sliced
10 pepperoncini peppers, drained, seeded and chopped
3 cups crushed peeled Italian tomatoes
1/4 teaspoon salt
1 lb capellini (angel hair)
3/4 cup freshly grated parmigiano-reggiano cheese


1/3 cup chopped flat leaf parsley (optional)

1. In a large, nonreactive skillet, heat 3 Tbs. of the olive oil over medium heat.
2. Add the bacon and cook until lightly browned, about 10 minute
3. Add the onions and cook, stirring occasionally, until golden, about 15 minute.
4. Add the peperoncini, tomatoes, and salt, and simmer for about 10 minute.
5. Meanwhile, bring 4 quart salted water to a boil.
6. Add the pasta and cook until al dente, about 3 minute
7. Drain the pasta and toss it with the rest of the olive oil.
8. Stir in the sauce.
9. Add the cheese, toss well, and serve immediately, garnished with the parsley if you like.

 

[moreluck]

Cadillac Jack's " Poker Slop" Breakfast

• 2 cups frozen hash browns
• 1/3 cup chopped onion
• 1/3 cup chopped green pepper
• 1/3 cup sliced mushrooms
• 1/3 cup crumbled cooked sausage
• 1/3 cup chopped cooked bacon
• 1-2 cup prepared peppered country cream gravy
• 2 eggs
• butter (for cooking)

1. Melt enough butter to cover pan/part of flat grill and sautee onions and green peppers until transclucent. Then add mushrooms and sautee.
2. Remove veggies and put in seperate bowl.
3. Melt butter on pan/grill again and cook hasbrowns all the way through.
4. Toss veggies and meats in with hashbrowns stir and cook until all is nice and warm.
5. Meanwhile on seperate pan/other part of grill cook eggs however you desire them.
6. Put hashbrown-veggie-meat mix on serving plate, top with warm country gravy, and then top with eggs and enjoy! Then take a jog for 3 hours! LOL.

 

[moreluck]

Greens 'n Beans Pasta with Sausage

12 ounces pasta (I like Rotini or Penne)
2 tablespoons olive oil
16 ounces Italian sausage, removed from casing and crumbled
4 garlic cloves, minced
1 (15 ounce) package fresh escarole, chopped
1 cup chicken broth
1 (15 ounce) can cannellini beans
1/4 cup grated parmesan cheese

Cook pasta in boiling salted water according to package directions until al dente.

1. Meanwhile, in a large skillet, heat olive oil and saute sausage and garlic together until sausage is browned.
2. Stir in escarole and cook until wilted.
3. Stir in chicken broth, cover and simmer for about 10 minutes.
4. Add drained cooked pasta, beans and Parmesan cheese to skillet and stir over low heat for about 5 minutes until juices thicken.
5. Serve topped with additional grated Parmesan cheese.
6. Note: If you cannot find the escarole in a sack, use 1 bunch of fresh escarole, chopped.

 

[moreluck]

Herb Roasted Chicken

3 Tbls. olive oil
1/4 cup poultry seasoning
1/8 cup fresh rosemary leaves, finely chopped
1/8 cup fresh thyme leaves, finely chopped
2 tsp. fresh minced garlic
1 tsp. salt
1/2 tsp. pepper
1 (3-4 lb.) whole chicken

Stir together oil and the next 6 ingredients until well blended. Remove giblets and neck from the chicken. Rinse chicken with cold water and pat dry. Loosen and lift skin from the breast area with fingers....do not detach.

Rub 1 Tbls. olive oil mixture evenly underneath skin of chicken. Carefully replace skin. Rub remaining olive oil mix over the chicken's exterior, coating evenly. Place chicken on a lightly greased rack in a pan.

Bake at 425 degrees for 30 mins.;cover loosely with foil and bake 45-55 mins or until thermometer inserted in thickest part of breast region reads 165 degrees. Let stand 15 mins. before slicing.

 

[moreluck]

Sesame Garlic Flank Steak

• 1 1/4 lbs flank steaks
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon sesame oil
• 2 garlic cloves, minced

1. With a sharp knife score steak on both sides in a diamond pattern. Combine remaining ingredients and pour over steak. Allow to marinate in the refrigerator for a minimum of 2 hours, up to 24.
2. Heat grill over medium heat. Drain meat, reserving marinade. Grill steak 6 to 9 minutes, each side, for medium rare to medium or until desire doneness. Halfway through turn steak and brush with reserved marinade.
3. Transfer steak to a cutting board and let rest 15 minutes. Cut into thin slices, across the grain.

 

[moreluck]

Ranch House Chicken Casserole

Ingredients:

4 cups cooked chicken, cubed
2 cups grated American cheese
12 flour tortillas, quartered
1 onion, finely sliced
***Sauce***
1 cup chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup



Directions:
Layer half the chicken, cheese, tortillas, onion and half of sauce. Repeat for second layer with cheese on top.

Bake uncovered for 1 hour at 350 degrees friend.

 

[moreluck]

Jalapeno Macaroni And Cheese

1/4 c Butter
2 c Milk
3 Jalapeno chilies; seeded and
10 oz Macaroni
5 tb Flour
8 oz Kraft Olde English Sharp
Instructions:

Melt butter in medium saucepan. Saute diced jalapenos in the butter for 5 minutes or until tender (do not brown). Add flour and stir mixture for 2 minutes. Gradually add milk until mixture is smooth and creamy. Simmer on low for 15-20 minutes. While sauce is simmering cook macaroni until tender (8-10 minutes) then drain and rinse. Add shredded cheese to the sauce and stir until melted. Add the sauce to the drained macaroni and mix well. Heat until bubbly on the stove or place in a buttered casserole, top with bread crumbs and bake in a 350 degree oven until it bubbles. NOTE; You may need to add additional milk to the sauce if it seems too thick. As always, adjust the amount of jalapenos and type of cheese to suit your taste.