6-8 Boneless Pork Ribs
Sauce:
3/4 c. sugar
4 Tbs. catsup
1/2 c. white vinegar
1 Tbs. soy sauce
1/2 tsp. garlic powder
1 can pineapple chunks
1/2 bell pepper
Bake @ 350 for 60 mins. or in a Crock pot on low for 6-8hrs. or high for 4-6 hrs.
Can mix in a tsp. of corn starch to thicken sauce. Serve over rice.
Frozen Directons: Thaw and cook as directed or cook at frozen state and add
1 hr. cooking time.
Thursday, May 8, 2008
Wednesday, May 7, 2008
Swiss Steak
1 can Cream of Celery Soup
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 8oz Tomato Sauce
1 1/2 c. Water
Dip cube steaks in seasoned flour mixture, fry to brown. Sautee onions and add to remaining ingredients. Layer steak and onion in baking dish with sauce and bake covered for 2 hours at 350 from thawed state. Or cook frozen in crock pot on low all day.
1 can Cream of Mushroom Soup
1 can Golden Mushroom Soup
1 8oz Tomato Sauce
1 1/2 c. Water
Dip cube steaks in seasoned flour mixture, fry to brown. Sautee onions and add to remaining ingredients. Layer steak and onion in baking dish with sauce and bake covered for 2 hours at 350 from thawed state. Or cook frozen in crock pot on low all day.
Thursday, May 1, 2008
Cheater Chicken & Pesto Rolls
Cheater Chicken & Pesto RollsRecipe
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.
Sheryl Misrasi
INGREDIENTS:
2 tubes of buttermilk biscuits (10 count each)
3 Tbs of your favorite pesto
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups rotisserie chicken, shredded
3 Tbs roasted red peppers, chopped
2 Tbs Black olives, chopped
Fresh Parmesan Cheese
Marinara or Alfredo Sauce
PREPARATION:Lay biscuits on floured countertop to form a 9 x 11-in rectangle (4 biscuits down, 5 across.) Using flour as needed, press biscuits together well.
Blend pesto into the cream cheese and spread mixture over entire surface of dough. Distribute chicken evenly over pesto cream. Sprinkle chopped peppers and olives over chicken.
Carefully roll up from the long end and gently compact as you go. With seam side down, slice into 12 equal sections. Place slices, on their sides, into greased 10-inch round pan or cast iron skillet. Drizzle lightly with sauce and sprinkle with parmesan.
Bake for 20-25 minutes at 375 degrees.
Tuesday, April 8, 2008
Chicken Enchiladas
3 T. vegetable oil
1-1/2 cups chopped,
cooked chicken breast
2 tsp. cumin
2 tsp. garlic powder
1-16 oz. jar mild salsa
1-10 oz. can red enchilada sauce
2 c. shredded Colby-Jack cheese
12 corn tortillas
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove cooked chicken and cut up in small pieces. Microwave tortillas for 30 seconds. Coat the botton of a 9x13 pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon small amount of chicken and a little cheese in each tortilla. Roll up and place in pan with seam side down. Mix salsa with remaining enchilada sauce and spread over top of enchiladas in pan. Cover with remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.
1-1/2 cups chopped,
cooked chicken breast
2 tsp. cumin
2 tsp. garlic powder
1-16 oz. jar mild salsa
1-10 oz. can red enchilada sauce
2 c. shredded Colby-Jack cheese
12 corn tortillas
Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat. Sprinkle chicken with cumin and garlic powder. Remove cooked chicken and cut up in small pieces. Microwave tortillas for 30 seconds. Coat the botton of a 9x13 pan with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon small amount of chicken and a little cheese in each tortilla. Roll up and place in pan with seam side down. Mix salsa with remaining enchilada sauce and spread over top of enchiladas in pan. Cover with remaining cheese. Bake at 350 degrees for 30 minutes or until heated through.
Pineapple Meatballs
12-20 Meatballs
3/4 cup BBQ Sauce
3/4 cup orange juice
1/2 cup packed brown sugar
2 Tablespoons of corn starch
1 can crushed pineapple
Arrange meatballs in greased pan. Mix ingredients. Pour over meatballs.
Bake Covered 45min @ 350 degrees. Remove from oven and serve with rice.
3/4 cup BBQ Sauce
3/4 cup orange juice
1/2 cup packed brown sugar
2 Tablespoons of corn starch
1 can crushed pineapple
Arrange meatballs in greased pan. Mix ingredients. Pour over meatballs.
Bake Covered 45min @ 350 degrees. Remove from oven and serve with rice.
Pizza Hot Dish
1/2 lb. lean ground beef
2 oz. sliced pepperoni chopped (1/2 cup)
1 jar (14 oz.) tomato pasta sauce (2 cups)
1 cup water
2 cups uncooked ready cut spaghetti (7 oz.)
1/4 cup olives
1/2 green bell pepper cut into bite size strips
1 cup shredded mozzarella cheese (4 oz.)
in skillet cook ground beef over medium hear stirring occasionally until thoroughly cooked. Add pepperoni cook 1 minute drain.
Stir in pasta sauce, water and uncooked spaghetti. Heat to boiling: sir. Reduce heat to medium-low: cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Gently stir in olives. Pour into casserole dish, Arrange pepper strips over top. Sprinkle with cheese.
To Serve: Thaw: Heat till hot all the way through on 350 (about 30 minutes)
By Charri Jensen
2 oz. sliced pepperoni chopped (1/2 cup)
1 jar (14 oz.) tomato pasta sauce (2 cups)
1 cup water
2 cups uncooked ready cut spaghetti (7 oz.)
1/4 cup olives
1/2 green bell pepper cut into bite size strips
1 cup shredded mozzarella cheese (4 oz.)
in skillet cook ground beef over medium hear stirring occasionally until thoroughly cooked. Add pepperoni cook 1 minute drain.
Stir in pasta sauce, water and uncooked spaghetti. Heat to boiling: sir. Reduce heat to medium-low: cover and cook 10 to 15 minutes or until spaghetti is of desired doneness, stirring occasionally.
Gently stir in olives. Pour into casserole dish, Arrange pepper strips over top. Sprinkle with cheese.
To Serve: Thaw: Heat till hot all the way through on 350 (about 30 minutes)
By Charri Jensen
Creamy Italian Mushroom Chicken
4-6 Chicken Breast
1 8 oz. regular cream cheese
1 8 oz. chive cream cheese
2 cans of cream of mushroom soup
1 pkg. of dry italian dressing
Sprinkle dressing over chicken, mix soup and cream cheeses
together and pour over chicken. Cook @ 350 for 60 mins.
Serve over rice.
Thaw and cook on 350 for 60 mins.
1 8 oz. regular cream cheese
1 8 oz. chive cream cheese
2 cans of cream of mushroom soup
1 pkg. of dry italian dressing
Sprinkle dressing over chicken, mix soup and cream cheeses
together and pour over chicken. Cook @ 350 for 60 mins.
Serve over rice.
Thaw and cook on 350 for 60 mins.
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