Creamy Chicken and Rice

1.5 cups raw rice
2 cups water
3 cans "cream of soup" (I used two chicken and one mushroom)
Chicken (I like thighs with the skin on them because they don't dry out, but boneless skinless breasts work too - though you might want to cover while baking.)

Mix rice, water and soup together. Pour the soup mixture into a 9x13 baking dish and add the raw chicken. Depending upon how much chicken you are baking, a larger dish may be needed.

The original recipe says to bake uncovered at 275 for 3 hours. We baked it at 375 for 1 - 1.5 hours and it turned out great.

Variation: Sprinkle french onions on top before baking for added flavor.

Pepsi Beef

2 ½ lb Chuck Roast
2 Cups Chopped Onions
1 Can Pepsi
1/3 Cup Worcestershire Sauce
1 ½ Tbls Vinegar
1 ½ tsp Beef Bouillon Granules
¾ tsp dry Mustard (I used regular mustard)
¾ tsp chili powder
¼ tsp grounded red pepper

3 cloves garlic (I used one spoonful minced garlic)
1 cup ketchup
1 tbls butter

Trim Fat – Place roast in a 4 qt slow cooker with onions on top. Combine Pepsi, Worcestershire, Vinegar, Bouillon, mustard, chili powder and red pepper – Stir well. Reserve 1 cup of the Pepsi mixture to make a sauce, cover and chill. Pour remaining over roast.

Cover with lid, cook on high setting for 6 hrs (or 1 hr on high then lower for 9 Hrs.)

Remove roast, discard juices- retain onions, shred meat. Combine meat with the chopped onions. Combine reserved Pepsi mixture with remaining items in sauce pan. Heat over med heat until thick. Pour over shredded meat – serve on buns.

Hottttt wings

Recipe modified from The Pioneer Woman. She is a delightful person, if you ever get the chance to meet her! (I haven't yet, but someday!)

Ingredients
2 pounds (to 3 Pounds) Chicken Wing "drummettes"
2 sticks Butter
1 bottle Frank's Red Hot (12 Oz Bottle)
Tabasco Sauce, To Taste

Preparation Instructions

The PW fries her wings, but I baked them at 400 degrees - 45 minutes or so, coating twice with the sauce (see below) until they looked crispy and hot enough to hurt.


Melt 2 sticks of butter (1cup) in a medium-sized saucepan. To it add one 12-ounce bottle of Frank’s Red Hot Sauce (a.k.a. “Louisiana Hot Sauce” or “Cayenne Pepper Sauce”). Stir well until combined. Next you will add Tabasco sauce to your preferred temperature. I do about 14 shakes. Sometimes more.
Place the thawed wings into the sauce to coat. Give them a good stir until thoroughly coated. Bake 'em up, using method supplied above. Place them in a serving bowl. Serve with a side of blue cheese dip, ranch, some celery sticks, and a bit of extra sauce, and you're good to go.

Yams and Pineapple and the other stuff.....

Yams and Pineapple is what is to be remembered with this meal so here it is:



Yams and Pineapple
4 yams
1 pineapple
1 cup chopped pecans
Cinnamon
Cube and boil yams until they are partially cooked. Add cubed pineapple, pecans and sprinkle with cinnamon and toss together. Place in a 9x13 inch greased pan. Bake at 450 for 5-10 minutes or until pecans are toasted and pineapple is caramelized.

Green Beans
1 lb fresh green beans with ends snapped off by Laura Southern because she is the master snapper
1/8 cup slivered almonds
2 tbsp. Butter or olive oil
Sauté slivered almonds in butter over medium heat.
Put beans I a bowl, add a little water and microwave until a little soft (about 2 minutes)
Add green beans to almonds and sauté until cooked to your taste. Season with S and P.

Melt-In-Your Mouth Short Ribs
3 lbs beef short ribs, cut into serving sized pieces
2 tbsp packed brown sugar
3 cloves minced garlic
1 teaspoon dried thyme leaves, crushed
1/2 cup all purpose flour
1 can Campbell’s Condensed French Onion Soup
1 bottle (12 fluid ounces) dark ale or beer (We chose Rouge Chipotle Ale)
A little ketchup
2 pinches Cayenne pepper
Johnnie’s seasoning
Sriracha HOT Chili Sauce


1. Place the beef into a 3 ½ to 6 quart slow cooker. Add brown sugar, garlic, thyme and flour. Toss to coat.
2. Stir the sour and ale in a small bowl. Pour over the beef.
3. Cover and cook on LOW for 8 to 9 hours* or until beef is fork-tender. Serve with hot mashed potatoes or noodles. * or HIGH for 4 to 5 hours (This is what there recipe said and it wasn't thick enough so......)
4. Remove sauce, add ketchup, Cayenne pepper, Johnnie’s Seasoning, and Hot Chili Sauce for flava. Add flour and cornstartch to thicken to desired consistency.

Ginger’s Biscuits and Gravy

Made in the Kitchen of Joyce
Master Recipe from Ginger Stout

Biscuits
2 cups self-rising flour
¼ cup butter
Smash together using a pastry blender or fork. Mix thoroughly
Add ¾ish cup buttermilk, or until a biscuit textured dough
Bake in a 500 degree oven for 8-10 minutes

Gravy
2-3 hard-boiled eggs cut into cubes
½ jar Dried beef (found in the canned meat isle at th grocery store)
2 Tbsp butter melted
2 Tbsp all purpose flour
2 cups milk
Pepper
Make a paste with the butter and flour. Add other ingredients and cook on stovetop until thick. Stir often Serves 3 people

Southwestern Stroganoff (Fast and Easy)

1 pound extra-lean ground beef
1 cup water
½ teaspoon salt
½ cup fat-free sour cream
1 jar (16oz) thick-and-chunky salsa
2 cups uncooked wagon wheel pasta (4 ounces)

Cook beef in 10-inch nonstick skillet over medium-high heat about 6 minutes, stirring occasionally, until brown; drain.

Stir in water, salsa, pasta and salt. Heat to boiling; reduce heat to low. Cover and simmer about 15 minutes, stirring occasionally, until pasta is tender. Stir in sour cream; cook just until hot. Serves 4.

Tropical Bananas

Tropical Bananas
From Taste of Home Magazine
Made in the Kitchen of Melissa

2 medium firm bananas, sliced
1 Tbsp lime juice
2 Tbsp salted peanuts
1 Tbsp honey
1 Tbsp flaked coconut
1 ½ tsp grated lime peel

In a small bowl, toss bananas with lime juice. Add peanuts and honey; mix well. Spoon into individual dishes. Sprinkle with coconut and lime peel. Serve IMMEDIATELY! Enjoy! Serves 2

Garlic Lime Chicken

Garlic Lime Chicken
From Taste of Home Magazine
Made in the Kitchen of Melissa

½ cup lime juice
¼ cup cider vinegar
6 garlic cloves minced
2 Tbsp fresh oregano
1 Tbsp dried coriander
2 tsp pepper
1 tsp salt
1 tsp paprika
8 bone-in chicken breast halves (8 oz each)
*if you use boneless reduce cook time
¼ cup vegetable oil

1. In large resealable plastic bag, combine the limejuice, vinegar, garlic and seasonings; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Discard marinade. In skillet, brown chicken on all sides in oil. Transfer to a greased 15x10xi in baking pan.
3. Bake, uncovered at 350 for 30-35 min. or until a meat thermometer reads 170 degrees and juices run clear.

Greek Chicken

From Taste of Home Cookbook
Made in the Kitchen of Joyce

12 garlic cloves, unpeeled
3 pounds chicken leg and thigh pieces
4 Tablespoons lemon juice, divided
3 Tablespoons olive oil
2 Tablespoons chopped fresh rosemary leaves
or 2 teaspoons dried rosemary
¾ teaspoon salt
½ teaspoon pepper
Additional sprigs fresh rosemary and lemon wedges

1. Preheat oven to 375. Arrange garlic in shallow roasting pan. Place chicken over garlic. Combine 2 tablespoons lemon juice, oil and rosemary in small bowl; spoon evenly over chicken. Sprinkle chicken with salt and pepper. Bake 50-55 minutes or until cooked through (180 degrees). Transfer chicken to serving platter; keep warm.
2. Squeeze garlic pulp from skins; discard skins. Place garlic pulp in roasting pan; add remaining 2 tablespoons lemon juice. Cook over medium heat, mashing garlic and stirring to scrape up browned bits. Pour sauce over chicken; garnish with rosemary sprigs and lemon wedges.
Hint: To add more lemon flavor, tuck a few lemon wedges or slices among the chicken pieces before roasting.

Tip: unpeeled cloves of garlic usually burst open while roasting, making it a cinch to squeeze out the softened, creamy roasted garlic with your thumb and forefinger. If the cloves have not burst open, simple slice off the end with a knife and squeeze out the garlic.

Orange Ginger Chicken with Leeks

(from Cooks.com)



1 1/4 lbs. boneless, skinless chicken breasts
2 lg. leeks
1 tbsp. butter
2 green onions, chopped
1/4 c. dry white wine
1 tbsp. grated fresh ginger root
1 tomato, peeled, seeded & chopped
1/2 c. fresh orange juice
1/2 tsp. grated orange rind
1 tbsp. flour
1/4 tsp. sugar
1 c. seedless green grapes
Salt & pepper

Cut chicken into 1" cubes. Cut off and discard tough green part of leeks. Cut leeks in half and wash under cold water. Cut into match stick size julienne strips.

In large, heavy skillet, melt butter. Cook chicken over high heat for 2 to 3 minutes or until lightly browned; remove chicken to side plate. Stir in leeks and onions and cook 1 minute, or until leeks are wilted. Stir in wine, ginger and tomato, scraping up any brown bits from bottom of pan.

In measuring cup combine orange juice, rind, flour and sugar; mix until smooth. Pour into hot mixture, stirring constantly. Bring to a boil, stirring constantly and simmer 2 to 3 minutes. (Dish may be prepared in advance to this point. Reheat sauce.) Return chicken to pan. Stir in grapes and salt and pepper to taste. Makes 4 servings.

337 calories per serving; 13 grams fat per serving; Vitamin C, niacin and phosphorus. Excellent iron.

Mangia Manicotti

(Adapted from a recipe on VegWeb.com)

Ingredients:

1 tablespoon olive oil
1/2 onion, small dice
2-3 cloves garlic, minced
3-4 oz. frozen spinach, thawed and drained
1 lb. regular soft tofu, pressed of excess water
1 oz. sundried tomatoes, soaked in hot water until soft, coarsely chopped (reserve the soaking liquid)
2 tablespoon reserved soaking liquid
2 tablespoon lemon juice
salt and pepper to taste
3 cups tomato sauce
1 box manicotti tubes, boiled until slightly softened, but not limp
Mozzarella and/or Parmesan cheese

Directions:

Saute onion in oil over low to medium heat until slightly golden, about 5-7 minutes. Halfway through, add the garlic. If the onion is sticking to the pan, add a splash of reserved sundried tomato liquid or vegan white wine. Add spinach and cook until softened. Remove from heat. Crumble tofu into a food processor; add sundried tomatoes, soaking liquid, lemon juice, salt and pepper and pan mixture. Blend, scraping down sides, until very well mixed. Remove from processor and refrigerate in covered bowl for at least an hour. Fill each shell with about 2 oz. filling. Lightly layer a baking dish with tomato sauce. Line up stuffed shells and cover with remainder of tomato sauce. Sprinkle cheese on top. Cover and bake for about 30 min. in pre-heated oven at 325 F. Tastes best if you let the flavors marry for several hours.

The filling also makes a good layer in lasagna.

Porcupine Meatballs

1 lb. ground beef
¼ cup tomato soup
¼ cup rice, uncooked
1 egg, slightly beaten
¼ cup minced onion
2 Tbsp. minced parsley
1 tsp. salt

Shape in 1 1/2 –inch balls. Makes about 16. Brown in 2 Tbsp of shortening. Mix the remainder of the tomato soup with 1 cup of water. Put the meatballs in the mixture. Cover and simmer for 40 minutes. Stirring occasionally. Serve with rice.

Franke's Crispy Ice-Cram Bars

(From the kitchen of Joyce's Great Grandmother)

½ cup butter
1 cup flaked coconut
2-½ cups Rice Crispies
1 cup chopped walnuts
1 tsp. Vanilla

Toast mixture at 350° in the oven for 10 mins., stir often. Remove from oven and stir in ¾ cup of brown sugar, stir well. Save ½ of crumbs for top. Slice ½ gal. of vanilla ice cream over crumbs in pan. Then cover with remaining crumbs. Freeze. Cut into bars or strips.

Creamy Chicken Lasagna

Noodles, salt and oil
1 can Cream of Chicken
1 can Cream of Mushroom
1 cup chopped onion
1 cup cottage cheese
½ cup sour cream
1/3 cup olives
4 cups chicken or turkey
¼ tsp. poultry seasoning
¼ tsp. Oregano
¼ tsp. Basil
2 cups cheddar cheese
2 ½ cups Mozzarella
¾ cup Parmesan Cheese

Mix all ingredients together, except for the cheddar, mozzarella and Parmesan cheese and noodles.

Layer the noodles and add half the sauce and cheddar. Layer the noodles again and add the final half of the sauce and mozzarella cheese. Finally add the last layer of noodles topped with the Parmesan cheese.

Cook at 350° for 30 minutes covered with foil. Cook for another 15 minutes uncovered. Let set before serving.

Garden Quiche

Process in blender until smooth:
5 eggs
3/4 c small curd cottage cheese
1/4 cup flour
1/2 tsp baking powder
3/4 tsp onion powder
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

In a large bowl mix:
3/4 to 1 cup cooked, drained, and chopped spinach (or 5-6 oz frozen chopped spinach, thawed and squeezed dry)
1/2 cup chopped red or orange pepper (or half and half)
2-3 green onions, chopped.
3 oz grated swiss cheese
3 oz grated cheddar cheese
3/4 cup small curd cottage cheese

Stir in egg mixture. Pour into a 10" buttered pie dish and top with sliced tomato rounds.

Bake at 350 degrees for about 45-50 minutes.

For a 9" x 13" dish, double the recipe and cook for 50-60 minutes.

Vegetable Fettuccine, Mixed Green Salad with Parmesan Crisps, and Lemonade Cheesecake Pie

Vegetable Fettuccine
Adapted from a recipe in "Simply Organic" by Jesse Ziff Cool

1 pound fettuccine
1/4 cup extra-virgin olive oil
1 small red onion, thinly sliced
1/2 red bell pepper, thinly sliced
2 large garlic cloves, minced
1 jalapeno chile pepper, seeded and minced
1/4 cup tequila
1 teaspoon oregano
4 ounces feta cheese, crumbled
1 avocado, halved, pitted, peeled, and chopped

Cook the fettuccine according to the package directions. Drain and transfer to a large bowl.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the onion and the bell pepper and cook for 2 minutes. Add the garlic, chile pepper, and tequila and cook for several more minutes.

Stir the cheese and avocado into the sauce. Add the sauce to the pasta and toss well. Serves 4.


Mixed Green Salad with Parmesan Crisps
From a recipe in Kraft Food and Family Magazine, Spring 2005

1 cup Kraft 100% grated parmesan cheese
2 tsp. finely chopped rosemary
8 cups mixed green salad
1/2 cup seedless red grapes, halved

Preheat oven to 400 degrees Farenheit. Mix cheese and rosemary. Place 1 tablespoon cheese mixture on lightly greased baking sheet and press so it sticks together and flattens.

Repeat with the remaining cheese mixture, making 16 crisps total, allowing 1 inch between each flattened crisp. Bake 5 minutes. Turn crisps over; bake an additional 1 minute or until golden brown. Cool on wire rack.

Serve greens with grape halves and 2 parmesan crips each. Serves 8.


Lemonade Cheesecake Pie
From a recipe in Kraft Food and Family Magazine, Spring 2009

1 package (8 oz) Philadelphia cream cheese, softened
1/2 cup thawed frozen lemonade concentrate
1 tub (8 oz) Cool Whip whipped topping, thawed, divided
2 cups Honey Maid graham cracker crumbs
6 tablespoons margarine, melted
1/4 cup sugar
1 1/2 cups sliced fresh strawberries

Mix graham cracker crumbs, margarine, and sugar. Press onto bottom of a pie baking dish.

Beat cream cheese in large bowl with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 2 cups Cool Whip; spoon into crust.

Refrigerate 4 hours or until firm.

Top pie with strawberry slices and spoon the remaining Cool Whip around the edge of the pie. Serves 8.

Apple Carrot Muffins

*****VERY GOOD*****
(the real name is Bran Flax Muffins, but no one will eat them with a nasty sounding name like that)

1 ½ c. Unbleached white Flour
¾ c. Flaxseed Meal
¾ c. Oat Bran (oatmeal ground in the food processor also works)
1 c. Brown Sugar
2 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Salt
2 tsp. Cinnamon
1 ½ c. Shredded Carrots
2 Apples, peeled and shredded
½ c. Raisins (optional)
1 c. Nuts, chopped
¾ c. Milk
2 Eggs beaten
1 tsp. Vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt, and cinnamon in a large bowl. Stir in carrots, apples, raisins (if desired) and nuts. Combine milk, beaten eggs, and vanilla. Pour liquid ingredients into dry ingredients. Stir until ingredients are moistened. No not over mix. Fill muffin cups ¾ full. Bake at 350F for 15-30 minutes. Makes 25+ muffins.

Calzones

Basic Dough Recipe for Calzones

1 ½ cup warm water
1 ½ Tablespoon sugar
1 ½ Tablespoon yeast
Mix together and sit until foamy or frothy

Mix in:
1 ½ teaspoon salt
1/3 cup oil
4 cups flour (2 cups white and 2 cups wheat)

Kneed together for five minutes
Let rise in a warm oven with a moist towel over it for 30 minutes.
* this recipe can be used for pizza crust, cinnamon rolls, dinner rolls, etc.

Add your favorite toppings and sauces. Bake at 375 for 20-25 minutes, or until done.

Feta and Craisin Stuffed Chicken (with Rice and Green Beans)

Feta and Craisin Stuffed Chicken (with Rice and Green Beans)
Adapted from a recipe in "Organic Cooking" by Jesse Ziff Cool

4 ounces feta cheese
1/4 cup craisins (dried cranberries)
2 tablespoons crushed Corn Flakes
1 tablespoon chopped fresh chives
1 teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon mixture of oregano, basil, and parsley
6 chicken breasts

Preheat the oven to 400 degrees Farenheit.

In a small bowl, combine the cheese, craisins, Corn Flakes, chives, and oregano. This is the stuffing.

In another small bowl, combine the oil and mixture of oregano, basil, and parsley.

Slice the chicken breasts along the side so there is an opening into which you can add the stuffing. Place the chicken in an oven-proof glass dish.

Evenly spoon the stuffing mixture into each piece of chicken.

Brush the outside skin of the chicken with the oil and spices mixture.

Bake for 30-35 minutes, or until chicken is fully cooked.

My Daddy's Rice (No Rice Cooker Needed!)
Bring to boil 4 cups of water in a medium-saucepan.

Add 2 cups of rice.

Cover with a lid and reduce heat to the lowest setting. Cook for 10 minutes.

Turn the heat off (but leave the lid on). Let the pan sit for 10 minutes.

Open the lid and fluff the rice. It will be perfect!

Green Beans with Slivered Almonds
Snap 4-5 cups green beans, and put them in a small bowl.

Add a couple tablespoons of water, and microwave the beans for 1-2 minutes.

Heat 1 tablespoon olive oil in a pan on the stove. Add the green beans and toss with 1/2 cup slivered almonds. Saute for a couple minutes.

This entire recipe comfortably serves 5 people.

Orange Glazed Flank Steaks-
Adapted from Gourmet Magazine

Ingredients
Marinade:
2/3 cup Welch's grape juice
1/2 cup fresh orange juice
1/3 cup fresh lime juice
1/2 cup honey
1/4 cup cider vinegar
1/4 cup soy sauce, preferably Kikkoman
2 tablespoons mild olive oil
1 1/2 teaspoons minced garlic
1 teaspoon finely grated orange zest
1 tablespoon Tapatio or hot sauce
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme, crumbled
1/4 teaspoon freshly ground black pepper
2 beef flank steaks (2 pounds each), marinated in marinade overnight

Directions
To make the marinade, combine all the ingredients in a shallow 14-inch glass baking dish and stir until the honey is dissolved. Add the flank steaks and turn to coat with the marinade. Cover and refrigerate overnight.

Bring the steaks to room temperature.Place the marinade in a large skillet and bring to a boil over high heat. Continue boiling until the marinade has reduce to about 1 cup.

Brush the glaze on both sides of the steaks. Grill or broil the steaks 4 inches from the heat until nicely glazed, about 5 minutes. Turn and grill or broil 5 minutes longer for medium-rare steaks. Let the meat rest for 5 minutes before carving.

Almond and Feta Asparagus
From the kitchen of Sarah Olberding

Boil asparagus for about 3 minutes or until tender. Remove from water and set aside. Lightly coat a pan in olive oil and toast a handful of sliced almonds (I like the Caesar or Ranch flavored almonds) over medium heat till they are light brown. Add asparagus, a little salt and pepper and sautee for about 30 seconds. Remove from heat and top with as much feta as your lil heart desires.

Resurection Rolls
From the kitchen of Patricia DuPree (Sarah's grandma)

Ingredients:

1 package frozen Rhodes rolls (we used the Texas kind cause Mer is from Texas)you can also try cresent rolls too.
1 bag of marshmallows
1/4 cup melted butter
Cinnamon/sugar mix about 6 parts sugar to 1 part cinnamon.

Directions:

Thaw the rolls. (This can be done 4 hours out of the freezer or if you want all day in the fridge and then bring out to rise and hour before you work with the dough)

Preheat oven to 350 degrees

Flatten a piece of dough that represents the tomb.

Take one marshmallow which represents the body of Christ.

Dip the marshmallow in the butter and roll in cinnamon and sugar mixture. This represents the oils and spices the body was anointed with upon burial.

Lay the marshmallow on the dough and carefully wrap it around the marshmallow.
Make sure all seams are pinched together well.

Bake at 350 for about 15 minutes or until golden brown
Cool even though it is hard to wait to open and see that Jesus has RISEN-the tomb is empty!

Indian Cauliflower Stew and Chicken Tandoori

Indian Cauliflower Stew

Ingredients

1 tablespoon vegetable oil
3 medium carrots, chopped
1 medium onion, sliced
1 1/2 cup brown rice
1 tablespoon peeled and grated fresh ginger
1 tablespoon curry powder
1 teaspoon salt
1 can vegetable broth
2 lbs cauliflower, cut into small florets
2 cans garbanzo beans (chickpeas), rinsed and drained
1/4 cup fresh cilantro leaves, chopped
1/4 cup plain low-fat yogurt plus additional for serving

Directions

1. In 6-quart Dutch oven, heat oil on medium-high until hot. Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned, stirring frequently.
2. Meanwhile, prepare rice as label directs; keep warm.
3. Stir ginger, curry, and 1 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly. Add broth; cover and heat to boiling on high. Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.
4. To serve, stir chopped cilantro and 1/4 cup yogurt into cauliflower stew. Spoon rice into serving bowls; top with stew. Serve cauliflower stew with an additional dollop of yogurt (6 out of 7 preferred the stew with the additional dollop of yogurt. My preference was without the dollop). Makes 8 servings.

Chicken Tandoori (I think I will try this out with thick halibut steaks as well)

Ingredients

2 1/2 lbs boneles, skinless chicken thighs
3 tablespoons lemon juice
1 1/2 tablespoons water
1 1/2 teaspoons salt
1/4 teaspoon ground turmeric
1/2 cup plain yogurt
4 large garlic cloves, finely chopped or minced
1 tablespoon peeled grated fresh ginger
1 1/4 teaspoons ground coriander
3/4 teaspoon ground cumin
1/8 teaspoon cayenne
3 tablespoons cooking oil

Directions

1. Light the grill (It's too cold outside to grill, plus I don't have a grill, so after step 2, I sprayed 2 glass baking dishes with Pam and baked the chicken at 425 for 40 minutes). Using a sharp knife, cut shallow incisions, in the chicken pieces, 3 should do. In a seperate bowl, combine the lemon juice, water, salt and turmeric. Add the chicken pieces and turn to coat. Let the chicken pieces marinate for 5 minutes.
2. Meanwhile, in another bowl, combine the yogurt, garlic, ginger, coriander, cumin and cayenne. Add to the chicken and lemon mixture; turn to coat. Let marinate for 10 minutes.
3. Grill (I skipped the grilling, see note in step 1)the chicken over moderately high heat, basting with oil, for 10 minutes. Turn and cook, basting with the remaining oil, until there is no pink in the thickest part of the thighs.

Albondigas (Mexican Meatball Soup)

Meatball Ingredients
2 lbs s ground beef
1/2 Of a yellow onion chopped
1/3 cup freshly chopped cilantro
1 Egg
3 Teaspoons Salt
1 Teaspoon Peper
2 Teapoons of Granulated Garlic
1/2 Cup uncooked white long grain rice

In a large bowl hand mix all ingredients and form into meatballs about the size of a ping pong ball. The meatballs will expand during cooking so stay away from softball sized meatballs.

Broth:
4 Vine ripened tomatoes
1 Small can tomato sauce
3 Cloves of garlic pressed or finely chopped
1/2 Of yellow onion chopped
1 Jalapeno (optional)
2 to 3 Tablespoons vegetable oil
Water
2 Tablespoons fresh chopped cilantro

Boil 4 vine tomatoes in enough water to cover them over. Boil until the skin of the tomatoes easily peels off. Remove skin. Add the tomatoes a half at a time to a blender with some of the liquid they were boiled in. Add water as needed. The desired consistency is a smooth liquid that covers the back of a spoon. Set aside for now. Heat a stockpot on medium and add the oil, enough to cover the bottom of the stockpot. Sautee the other half of the yellow onion and cloves of pressed garlic, 2 minutes. Add the tomato liquid, and canned tomato saucem bring to a boil then add the meatballs. Season with more salt and pepper to taste and add ½ of a jalepeno. Boil on high for 5 minutes then lower the heat low and simmer for 15 minutes covered or until meatballs are cooked through. Right before serving toss in the remainder of the cilantro.

Amazing Double Eggplant Parm Fake-Baked Ziti

Double Eggplant Parm Fake-Baked Ziti
Rachel Ray 2,4,6,8 Cookbook

2 medium eggplants, 1 peeled and chopped, 1 thinly sliced
½ cup plus 2 tablespoons EVOO (extra-virgin olive oil)
Salt and black pepper
2 eggs
¼ to 1/3 cup milk or cream (eyeball it)
1 pound ziti rigate or rigatoni pasta
1 ½ cups grated Parmigiano-Reggiano cheese or Pecorino Romano cheese
1 cup Italian-style bread crumbs, 4 generous handfuls
3 tablespoons fresh chopped rosemary leaves, from 1 sprig
2 garlic cloves, crushed from their skins
1 teaspoons red pepper flakes
1 28-ounce can crushed tomatoes
Handful of fresh flat-leaf parsley leaves, chopped
2 cups shredded Provolone cheese

Place a large covered pot of water on to boil.

Spread the chopped eggplant on a nonstick rimmed baking sheet. Pour about ¼ cup of the EVOO in a small dish, then use a pastry brush, coat the eggplant with oil and season liberally with salt and pepper. Roast the eggplant for 20 minutes, or until the eggplant pieces are dark and tender.

Preheat about ¼ cup of the EVOO in a large nonstick skillet over medium heat.

Beat the eggs with the milk or cream in a wide, shallow dish and season the mixture with salt and pepper.

When the waster comes to a boil, salt it liberally and add the pasta. Cook the pasta al dente (with a bite to it). Drain the pasta and reserve.

In a wide, shallow dish combine about ½ cup of the grated cheese with the bread crumbs. Coat the eggplant slices in the egg mixture then bread crumbs and cook in the hot EVOO for 3-4 minutes on each side. Work in two batches if necessary. Drain the eggplant on paper towels.

Preheat another large skillet over medium heat. Add the remaining 2 tablespoons of EVOO and garlic. Cook for a couple of minutes, then remove the garlic and add the red pepper flakes, tomatoes, parsley, rosemary, and salt.

When the roasted eggplant is done, switch the oven to broil. Scrape the roasted eggplant pieces into a food processor and process them until smooth. Add the pureed eggplant to the tomato sauce and stir to combine.

Toss the drained hot pasta with half of the sauce and remaining 1 cup of grated Parmigiano cheese. Spread the pasta in a baking dish and top with the eggplant slices, the remaining sauce, and all of the Provolone. Place fake-baked ziti under the broiler for 2 to 3 minutes to brown the cheese.

Serves 6

Curry Chicken

Prepared by Stacey



Sauce:
1/4 c. butter (melted)
1/2 c. honey
1 tsp salt
1 tsp curry powder
2 Tbsp mustard (prepared)


Preparation:
Heat through sauce ingredients in a small sauce pan and stir until well mixed.

Cut and place 3 lbs of chicken into a baking dish and cover with the sauce. Cook at 350 for 45-60 minutes. Serve with rice.

Modifications and Tips:
I usually use a bit more than half the salt and double the sauce recipe so that there is extra for the rice. Cooking time can be reduced by partially cooking the chicken in a frying pan before baking it. I have also found that the left over sauce can be frozen for a quick meal on another day. (it tastes great on stir fried chicken and veggies!)

Thanks a million to Missy for this fabulous recipe!

Hawaiian Chicken/ Waldorf Salad

Hawaiian Chicken
Made in the Kitchen of Joyce

1 whole chicken or chicken breasts (pat dry)
1 small can crushed pineapple, drained (save the juice)
¼ cup butter
¼ cup brown sugar
1/3 cup catsup
¼ cup vinegar
2 teaspoons cornstarch
¼ teaspoon salt
1 teaspoon soy sauce
½ teaspoon Worcestershire sauce

Put chicken in greased baking dish. Combine the butter, brown sugar, catsup, vinegar, cornstarch, salt, soy sauce, and Worcestershire sauce. Cook until thick add the pineapple. Pour over chicken.

Pour reserved pineapple juice over everything. Bake uncovered at 325º for 1 ½ hours.




Classic Waldorf Salad
Printed from COOKS.COM

2 c. diced apples
1 tbsp. sugar
1/2 tsp. lemon juice
Dash of salt
1 c. 1" julienne celery sticks
1/2 c. chopped walnuts
1/4 c. mayonnaise
1/2 c. whipping cream, whipped
1 c. mini marshmallows (optional)

Combine sugar, lemon juice and salt. Add apples, celery and walnuts. Fold mayonnaise into whipped cream. Fold gently into apple mixture. Chill. Serve in lettuce lined bowl.

Makes 6 servings.

Taco Potatoes

From the kitchen of Melissa

Ingredients:
Medium Potatoes
Ground Beef
Taco Seasoning
Cheese
Tomatoes
Lettuce
Avocados
Olives
Green Onions
Sour Cream
Salsa or Katsup

Preparation:
Stab the potatoes a couple of times with a fork, wrap them in foil, and bake them at 400 degrees for approximately 1 hour. While the potatoes are cooking, prepare the ground beef according to the instructions on the taco seasoning packet. When the potatoes are cooked, remove them from the oven, cut them in half, and pile on the goodness starting with the meat the the shredded cheese (so that the cheese will melt ). Continue to top with your favorite taco fixings such as tomatoes, avocados (a must), lettuce, olives, green onions, salsa (or katsup), and sour cream.

Good, good, good beef.

From the Kitchen of Meredith

2 ½ lb Chuck Roast
2 Cups Chopped Onions
1 Can Pepsi
1/3 Cup Worcestershire Sauce
1 ½ Tbls Vinegar
1 ½ tsp Beef Bouillon Granules
¾ tsp dry Mustard (I used regular mustard)
¾ tsp chili powder
¼ tsp grounded red pepper

3 cloves garlic (I used one spoonful minced garlic)
1 cup ketchup
1 tbls butter

Trim Fat – Place roast in a 4 qt slow cooker with onions on top. Combine Pepsi, Worcestershire, Vinegar, Bouillon, mustard, chili powder and red pepper – Stir well. Reserve 1 cup of the Pepsi mixture to make a sauce, cover and chill. Pour remaining over roast.

Cover with lid, cook on high setting for 6 hrs (or 1 hr on high then lower for 9 Hrs.)

Remove roast, discard juices- retain onions, shred meat. Combine meat with the chopped onions. Combine reserved Pepsi mixture with remaining items in sauce pan. Heat over med heat until thick. Pour over shredded meat – serve on buns.

Green Chicken Curry

From the Kitchen of Sarah

Ingredients:
2 tablespoons vegetable oil
1 to 2 tablespoons Thai green curry paste (I like 2 :)
2 fresh kaffir lime leaves or the zest of 1/2 lime
1 (4-inch long) fresh hot chile (we used a serrano)
1 3/4 pound skinless, boneless chicken breast, thinly sliced on the diagonal
1 (14-ounce) can unsweetened coconut milk
1/4 cup chicken broth or water
2 tablespoons Asian fish sauce (smells like roses)
1 tablespoon packed brown sugar
1 tablespoon fresh lime juice, or more to taste
1/4 cup chopped fresh cilantro
3 scallions (only cut a bit into the green)
Jasmine rice, 1-2 cups cooked per person

Directions
Heat the oil in a 12-inch skillet over moderately high heat until hot but not smoking. Add the curry paste, lime leaves or zest, and chile and saute, stirring occasionally, until fragrant. Add the chicken and saute, stirring occasionally, until just cooked through.
Add coconut milk, broth, brown sugar, fish sauce, and lime juice to skillet and simmer for about 5 minutes more. Stir in the cilantro and scallion. Serve over rice and enjoy the flavor!
Serves 4

Sarah's Salmon

Salmon 1 Salmon Filet ½ cup sour cream and ½ mayonnaise Lemon Onion Preheat oven to 350 degrees. Mix sour cream and mayo, if you want you can throw in some dill or garlic in the mix to change it up. Spread the mixture on the filet. Slice onions and lemons and garnish the salmon with them. Salt and pepper to taste and cook for about 20 minutes or until done. Easy peezy lemon squeezy.

Lipton Meat Loaf

Lipton Souperior Meat Loaf Recipe
From the Kitchen of Sarah

1 envelope onion soup mix
2 pounds ground beef
1 1/2 C bread crumbs
2 eggs
1/3 C ketchup
3/4 C water (if needed)

Combine all ingredients in large bowl.

Bake 350°F for about one hour in 9x13 pan, or about 40 minutes in muffin tins for individual servings.

ViVi's Chimi's

ViVi’s Chimi’s
From the Kitchen of Viviana

When V came to the region she was like what the heck is a Chimichunga, ordered it and realized it was a taco dorado, hard taco for you gringos. As Vivi thought, “These white people are so cute with their titles.” So here is an authentic taco durando recipe:

Fillings:
Boil and mash three potatoes, add some salt and pepper
Boil chicken and shred
The possibilities are endless, beans, cheese, ground or shreaded beef…you get it.

Fill the corn taco with a filling and boil on each side.

Curtido:

Choped ½ of a cabbage added the juice three lemons, salt and peper to taste.
Pickled onions: Dice up a onion and add juice of one lime and salt and pepper.

Char three large tomatoes, couple slices of onions, jalepeno (1 for med 2 for hot) and a clove of garlic. Ok what does char mean? Put in a pan and let em’ get black, yep we are encouraging burning. When you see the juices flowing then throw all that in the blender, salt and pepper to taste and wiz. Throw some cumin if you are you feeling smoky (like the smokey flavor of cumin) and a palm full of cilantro leaves. When everything is good and mixed strain and enjoy the strai.

HMM Que Delisioco.

Mexican Rice

Brown ½ cup rice in about two tablespoons of oil. Take three or four diced roma tomatoes (or one small can of tomato sauce), ¼ of a medium yellow onion, and sautee until the tomato and rice are cooked down. If you don’t you’ll get rubbery onion and chewy bits of tomato, and that’s gross.

Dissolve two chicken bouillon cubes in three cups of hot water or you can use three cups chicken broth and add to the junk in the pan. Bring to boil for 2-3 minutes and simmer AND COVER if you don’t cover it will be hard. So cover up ladies and no peeking Sarah. Simmer for until water is gone and don’t burn it….gosh.

HMMMM Que Rico.

Stacey's Chicken Parmasan

Ingredients:
4 chicken breasts
1 large can spaghetti sauce
2 cups plain breadcrumbs
Mozzarella cheese slices
spaghetti noodles
vegetable oil
onion salt
garlic salt
dried lemon basil
black pepper

Preparation:
Cut the chicken breasts lengthwise in 1/2 to 3/4-inch slices. Pour breadcrumbs into a ziplock bag, add a chicken slice, and pound the breadcrumbs into the meat with a meat tenderizer (a hammer works too!) until the chicken is thin. Repeat for the other slices of chicken.

Heat the spaghetti sauce through and boil the pasta according to the instructions on the package. Shallow fry the breaded chicken in vegetable oil on medium heat until both sides are golden brown. Sprinkle onion salt, garlic salt, basil, and black pepper onto the meat as it is cooking. If, like us, you're too hungry to wait: top the chicken with hot spaghetti sauce and a slice of mozzarella cheese; hope that the cheese melts. Otherwise, place the chicken in a baking dish, top with cheese, and broil until the cheese is melted. Serve with spaghetti.