20 Minute Tamale Pie

 20 minute Chicken Parmesan

 Aloha Burgers

 Autumn Pork
Chops

 Chicken And Vegetable Pockets

 Chicken Fajitas

 Fried Chicken

 Ground Beef Whip Up

 Juicy Grilled Burgers

 Pineapple Chicken Cordon Bleu

 Ranch Crispy Chicken

 Spicy Skillet Chicken

 Southwest Barbecue Kabobs

 Sweet And Sour Chicken

 Sweet And Sour Pork Chops

 Teriyaki Finger Steak

 Beef-Chili Mac

 Canadian Bacon and Chicken Baguette

 Cornmeal Fried Chicken

 Crunchy Chicken


20 Minute Tamale Pie

Ingredients :
  • 2 tbsp of butter
    		•
  • 1 lb lean ground chuck
    		•
  • 1 onion, chopped
    		•
  • 1 (16 oz.) can stewed red rip tomatoes, drained
    		•
  • 1 cup of sour cream
    		•
  • 1 cup of yellow cornmeal
    		•
  • 1 (4 1/2 oz.) can of sliced ripe olives, drained
    		•
  • 1 tbsp chili powder
    		•
  • 1 tsp of salt
    		•
  • 1/2 tsp of cumin
    		•
  • 2 cups of shredded monterey jack cheese
    		•

    Directions :
    Pre-heat oven to 375 degrees. Melt butter in large skillet over medium heat. Add beef and onion and cook until meat is lightly browned about 5 minutes. Drain excess fat off. Stir in corn, tomatoes, sour cream, cornmeal, olives, chili powder, salt and cumin and mix throughly. Transfer to a lightly greased 9 1/2 x 13 inch pyrex baking dish. Sprinkle cheese over top, cover with foil and bake in a 375 degree oven for 20 minutes. Serve hot.


    20 Minute Chicken Parmesan

    Ingredients :
  • 8 chicken breast halves without skin
    		•
  • 1 egg, slightly beatened
    		•
  • 1/2 cup of seasoned bread crumbs
    		•
  • 2 tbsp of butter
    		•
  • 1 3/4 cup of spaghetti sauce
    		•
  • 1/2 cup of mozzarella cheese, shredded
    		•
  • 1 tbsp parmesan cheese, grated
    		•
  • 1/4 cup of parsley
    		•

    Directions :
    Using palm of hand flatten chicken to even thickness. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot margarine, brown chicken on both sides. Add Prego sauce. Reduce heat. Cover; simmer 10 minutes. Sprinkle with cheeses and parsley. Cover; simmer 5 minutes or until cheese melts. 4 servings.


    Aloha Burgers

    Ingredients :
  • 1 (8 oz.) can of pineapple slices
    		•
  • 3/4 cup of tyeriyaki sauce
    		•
  • 1 lb of ground beef
    		•
  • 1 large sweet onion, sliced
    		•
  • 1 tbsp of butter
    		•
  • 4 lettuce leaves
    		•
  • 4 buns
    		•
  • 4 slices of swiss cheese
    		•
  • 4 bacon strips, cooked
    		•   

    Directions :
    Drain pineapple juice into a small bowl; add teriyaki sauce, place 3 tbsp. In a re sealable plastic bag. Add pineapple and rotate to coat; set aside. Shape beef into four patties; place in a 8 inch square baking dish. Pour the remaining teriyaki sauce mixture over patties; marinate for 5 to 10 min. Turning once. In a skillet, sauté onion in butter until tender, about 5 min. Grill or broil burgers until no longer pink. Place pineapple on grill or under broiler to heat through. Layer lettuce and onion on bottom of buns. Top with burgers, cheese, pineapple and bacon. Replace tops, serve immediately.


    Autumn Pork Chops

    Ingredients :
  • 4 pork chops
    		•
  • 1 tbsp oil
    		•
  • 2 1/4 cup of sliced onions
    		•
  • 1 1/2 cup of apple cider
    		•
  • 1 tbsp dijon mustard
    		•

    • Directions :
    In a skillet, brown the pork chops in 1 tbsp of oil. Remove. Drain all but 1 tbsp fat from the pan. Add 2 1/4 cups sliced onions; saute 20 min or until soft. Add 1 1/2 cups of apple cider; boil to reduce by half. Add salt and pepper and 1 tbsp Dijon mustard; mix. Add chops; cook through. Serve with onion mixture


    Chicken And Vegetable Pockets

    Ingredients :
  • 4 skinless boneless chicken breast
    		•
  • 3/4 cup of brocci florets, julienne carrots and sliced onions
    		•
  • 1/2 cup of honey dijon dressing
    		•

    • Directions :
    Pre-heat oven to 450 degrees. Tear heavy duty aluminum foil into four 12 inch long sheets. Place one chicken breast half on each foil sheet, divide vegetables evenly over chicken, divide dressing evenly over chicken and vegetables. Fold each pocket securely, place pocket on cookie sheet and bake for 15 to 18 minutes or until done. Enjoy


    Chicken Fajitas

    Ingredients :
  • 1/3 cup of italian dressing
    		•
  • 6 skinless boneless chicken breast
    		•
  • 1 can of fiesta nacho cheese soup
    		•
  • 1/3 cup of milk
    		•
  • 12 flour tortillas (6 inch size)
    		•
  • 1 onion
    		•
  • 1 tomato
    		•

    • Directions :
    Pour dressing over chicken, let stand 30 minutes. Pour soup in saucepan, add milk, set aside. Chop onion in bowl; chop tomato in bowl set aside. Cut chicken into bite size pieces and cook until done. Remove from heat and place in bowl. Heat soup till hot. Warm tortillas and place chicken, onions, tomato in center of tortilla, add soup mixture and wrap. Repeat with other tortillas.


    Fried Chicken

    Ingredients :
  • 1 lb of chicken
    		•
  • 3 cups of milk
    		•
  • 1 cup of flour
    		•
  • 1/2 cup of lard
    		•
  • 1/2 cup of butter
    		•
  • pepper and salt
    		•

    Directions :
    Soak chicken in milk at least 2 hours. Salt and pepper chicken. Roll in flour. Melt lard and butter in skillet or a electric skillet. Fry chicken on medium heat or 250 degrees on electric skillet for 25 to 30 min. Or until done. For the best taste, let chicken soak in milk 2 hours or longer.


    Ground Beef Whip Up

    Ingredients :
  • 1 lb of ground chuck
    		•
  • 1/2 cup of miracle whip
    		•
  • 1 (30 oz.) jar of spaghetti sauce
    		•
  • 1 (7 oz.) pkg cooked macaroni
    		•

    Directions :
    Brown ground chuck, drain fat off. Cook macaroni according to package. Then combine all ingredients and heat on medium heat. Stir occasionally, top with cheese.


    Juicy Grilled Burgers

    Ingredients :
  • 1 lb ground chuck
    		•
  • 1/4 cup of lea and perkins steak sauce, divided
    		•
  • 2 tbsp onions, chopped
    		•

    • Directions :
    In a bowl, combine beef, 2 tbsp steak sauce and onion. Shape into patties. Place on grill over med. Coals. Grill 7 to 9 min. Turning once. Brush with remaining steak sauce.


    Pineapple Chicken Cordon Bleu

    Ingredients :
  • 1 (20 oz.) can of dole pineapple slices
    		•
  • 5 skinless boneless chicken breast halves
    		•
  • 5 tbsp of flour
    		•
  • 1 1/2 tsp onion salt
    		•
  • 1 stick butter
    		•
  • 5 tbsp oil
    		•
  • 5 thin slices of ham
    		•
  • 1 bottle of cheese wiz
    		•

    Directions :
    Drain pineapple. Pound chicken to 1/2 inch thickness and even. Coat chicken in flour and onion salt. Sauté in butter and oil until done. Top each with ham slice and heat thoroughly. Remove to serving plate. Sauté pineapple until heated through. Top each chicken breast with 2 pineapples. Heat cheese whiz in microwave for 30 sec. Pour cheese whiz over each chicken.


    Ranch Crispy Chicken

    Ingredients :
  • 1/4 cup of unseasoned bread crumbs
    		•
  • 1 pkg of original ranch dry salad dressing
    		•
  • 6 pieces of chicken
    		•

    • Directions :
    Mix in plastic bag. Add 6 to 8 pieces of chicken. Shake to coat. Bake chicken on ungreased baking sheet for 50 min. At 375 degrees.


    Ro-Tel Spicy Skillet Chicken

    Ingredients :
  • 2 tbsp olive oil
    		•
  • 4 boneless skinless chicken breast halves
    		•
  • 1 med onion, chopped
    		•
  • 3 cloves of garlic, minced
    		•
  • 2 cups of mushrooms, fresh, (optional)
    		•
  • 1 ( 10 oz) can of ro-tel diced tomatoes and green chilies
    		•
  • 1/4 cup of shredded mozzarella cheese
    		•

    • Directions :
    In skillet, cook chicken in oil until brown. Add onion and garlic, saute until tender, about 5 min. Add mushrooms and ro-tel, reduce heat. Cover; simmer for 25 min, stirring occasionally until meat is done. Sprinkle with cheese. Replace cover and heat until cheese melts. Enjoy.


    Southwest Barbecue Kabobs

    Ingredients :
  • 3/4 cup of A 1 steak sauce
    		•
  • 2 cloves garlic, crushed
    		•
  • 2 tsp chili powder
    		•
  • 1 tsp ground cumin
    		•
  • 1 1/2 lbs round steak, cut into 1/2 inch strips
    		•
  • 3 small red or green bell peppers cut into 1 inch pieces
    		•
  • 1 tsp cornstarch
    		•

    • Directions :
    In small bowl, combine steak sauce, garlic, chili powder and cumin. Pour marinade over sliced steaks in a nonmetal dish, cover; refrigerate 2 hours, stirring occasionally. Remove steaks from marinade. Thread steaks and pepper pieces alternately onto 6 skewers. In small saucepan, heat reserved marinade and cornstarch to a boil. Grill or broil kabobs, 4 inches from heat source, for 15 min. Or until done. Turning and brushing often with marinade.


    Sweet And Sour Chicken

    Ingredients :
  • 3/4 lb skinless boneless chicken breast, cubed
    		•
  • 1 tbsp oil
    		•
  • 1 cup of green pepper
    		•
  • 1 tbsp of cornstarch
    		•
  • 1/4 cup of soy sauce
    		•
  • 1 (8 oz.) can of pineapple chunks in juice
    		•
  • 3 tbsp vinegar
    		•
  • 3 tbsp brown sugar
    		•
  • 1/2 tsp of ground ginger
    		•
  • 1/2 tsp of garlic powder
    		•
  • 1 1/2 cup of minute instant brown rice
    		•   

    Directions :
    Cook and stir chicken in hot oil in large skillet until well browned. Add peppers, cook and stir 1 to 2 min. Mix cornstarch and soy sauce in a bowl, add to bowl pineapple and juice, vinegar, sugar, ginger, and garlic powder. Mix together. Pour mixture into skillet with chicken and peppers. Bring to full boil. Meanwhile, prepare rice as directed on package. Serve chicken over rice.


    Sweet And Sour Pork Chops

    Ingredients :
  • 6 pork chops
    		•
  • 1 tbsp of shortening
    		•
  • 1/2 cup of heinz tomato ketchup
    		•
  • 1/2 cup of pineapple juice
    		•
  • 1 tbsp brown sugar
    		•
  • 1 tbsp lemon juice
    		•
  • 2 tbsp minced onions
    		•
  • 1 tsp of heinz worcestershire sauce
    		•
  • 1/2 tsp of salt
    		•
  • 1/8 tsp ground cloves
    		•
  • salt and pepper
    		•   

    Directions :
    Brown chops in shortening; drain excess fat. Sprinkle lightly with salt and pepper. Combine ketchup and remaining ingredients; pour over chops. Cover simmer 45 min. Basting occasionally or until meat is tender. Skim excess fat from sauce. Makes 6 servings ( 1 cup sauce ).


    Teriyaki Finger Steak

    Ingredients :
  • 2 lbs of boneless sirloin steak
    		•
  • 1/2 cup of soy sauce
    		•
  • 1/4 cup of vinegar
    		•
  • 2 tbsp brown sugar
    		•
  • 2 tbsp of minced onions
    		•
  • 1 tbsp of vegetable oil
    		•
  • 1 garlic clove, minced
    		•
  • 1/2 tsp of ground ginger
    		•
  • 1/8 tsp of pepper
    		•   

    Directions :
    Trim fat from steak and slice lengthwise into 1/2 inch strips, place in a large glass bowl. Combine all remaining ingredients, pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning often for 7-10 minutes or until meat reaches desired doneness. Remove from skewers and enjoy

     

    Beef Chili-Mac

    Ingredients :
  • 1 (8 oz) package of elbow macaroni
    		•
  • 1 pound of fresh ground chuck
    		•
  • 1/2 cup of chopped onion
    		•
  • 1/4 cup of chopped green pepper
    		•
  • 1 garlic clove, minced
    		•
  • 1 (12 oz.) can tomato juice
    		•
  • 1 (8 oz) can of tomato sauce
    		•
  • 1 tsp chili powder
    		•
  • 1 tsp of ground cumin
    		•
  • 1/2 tsp of salt
    		•
  • 1 (15 oz.) can of red kidney beans
    		•   

    Directions :
    Cook macaroni according to package directions, omitting salt and fat. Drain well and set aside. Place ground chuck in a dutch oven and cook over medium heat until meat is brown, stirring to crumble. Add onion, green pepper, and garlic. Cook 5 minutes or until vegetables are tender, stirring constantly. Stir in tomato juice and next 4 ingredients. Cover and simmer 20 minutes, stirring occasionally. Add kidney beans and macaroni; simmer an additional 15 minutes, stirring occasionally. Serve hot.


    Canadian Bacon and Chicken Baguette

    Ingredients :
  • 4 skinless,boneless chicken breast halves
    		•
  • 2 tbsp olive oil or cooking oil
    		•
  • 1 loaf of French bread
    		•
  • margarine or butter
    		•
  • lettuce leaves
    		•
  • 4 ounces of sliced Canadian-style bacon
    		•
  • 4 ounces of Swiss or Monterey Jack cheese
    		•
  • 4 to 6 tomato slices
    		•
  • 3 to 4 tablespoons back and tomato, Caesar or creamy ranch salad dressing
    		•

    • Directions :
    Pour oil in a pan add chicken and cook until done. Spread cut side of bread with margarine or butter, line bottom halof of bread with lettuce leaves. Lay bacon slices, overlapping if necessary, over lettuce. Top with hot chicken pieces. layber cheese slices over chicken; top with a layer of tomato slices. Drizzle salad dressing over tomato layer; add bread top. serve and enjoy


    Cornmeal-Fried Chicken

    Ingredients :
  • 2 1/2 to 3 pounds of chicken pieces (breasts, thighs, and drumsticks)
    		•
  • 2 cups of water
    		•
  • 1/4 cup of all purpose flour
    		•
  • 1/2 tsp of salt
    		•
  • 1/2 teaspoon garlic powder
    		•
  • 1/4 teaspoon ground cumin
    		•
  • 1/4 teaspoon pepper
    		•
  • 2 beaten eggs
    		•
  • 3/4 cup of milk
    		•
  • cooking oil for frying
    		•

    Directions :
    Skin chicken, if desired. Rinse chicken. Place chicken in a large skillet; pour water over. Bring to boiling; reduce heat and simmer, covered for 20 to 25 minutes or till done and no longer pink inside. Meanwhile, in a bowl stir together cornmeal, flour, salt, garlic powder, cumin and pepper. In another bowl beat together egg and milk till combined. Add liquid to cornmeal mixture, stirring till combined. Drain chicken; pat dry. In a 12 inch skillet, heat about 1 inch of cooking oil to 365 degrees. With tongs, dip chicken in cornmeal mixture to coat all sides. Add chicken to hot oil and cook for about 10 minutes or till golden brown. turning once. Drain well on paper towels.


    Crunchy Chicken

    Ingredients :
  • 1 tbsp of mayonnaise
    		•
  • 1 tbsp of Dijon mustard
    		•
  • 4 boneless, skinless, chicken breast halves
    		•
  • 1/2 tsp salt
    		•
  • 1/2 tsp of black pepper
    		•
  • 1/2 cup of cornflake crumbs
    		•
  • 2 tsp of olive oil
    		•

    • Directions :
    Heat oven to 400 degrees. Grease baking sheet. Mix together mayonnaise and mustard in a small bowl. Season both sides of chicken with salt and pepper. place cornflake crumbs on a sheet of waxed paper. Brush one side of the chicken breast with the mayonnaise mixture; cover with cornflake crumbs. Repeat with other side of chicken breast coating completely by pressing crumbs with hands. Repeat with remaining chicken. Place chicken on prepared baking sheet. drizzle each breast with 1/2 tsp of oil. Bake in 400 degree oven until chicken is crispy and no longer pink in center. Enjoy.