Sweet & Sour Chicken

I LOVE CHINESE FOOD!

Now that this has been established, I have been a bit intimidated to try and make some of my favorite foods, when I know I can go order it from Wok King or Fortune Cookie for a minimal price. However, one day I was feeling adventurous, and found a recipe for sweet and sour chicken. I thought, "I'll TRY it." All I can say, is that even if it is a bit time consuming cutting, breading & frying up the chicken pieces--THIS RECIPE IS WORTH THE EFFORT!! So, thanks Sara, for putting it in the church cookbook for me to find, try, and LOVE!

CHICKEN:
3 lbs. chicken, cut into bite-size pieces
garlic salt
flour or corn starch
1-2 eggs, beaten
vegetable oil, for frying

Sprinkle both sides with garlic salt, then dip into flour/corn starch, then into beaten egg(s), then again into flour. Deep fry until golden brown & allow to "rest" on cooling rack over cookie sheet. Then when all chicken is cooked, spread into bottom of 9 x 13 pan.

SAUCE:
3/4 c. sugar
1/4 c. chicken stock
1/2 c. vinegar
1 Tbsp. soy sauce
4 Tbsp. ketchup
1 tsp. salt

Heat until sugar completely dissolves. Pour sauce over chicken and bake at 350 for 1 hour, turning occasionally.

Serve this wonderful sticky delicious chicken with rice and enjoy!

Chicken Cordon Bleu Casserole

If you love Chicken Cordon Bleu, but don't want to take the time to flatten the chicken, cut up the ham & cheese, roll them all together so they form the perfect little bundle, check out this delicious--and simple--variation in casserole form!
4 c. chicken, cooked & cubed
2 can cream of chicken soup
8-oz. sour cream
1 1/2 c. Swiss cheese, grated
1 Tbsp. cracker crumbs or soft bread crumbs
1 c. ham, cubed

Mix chicken, ham, soup, and sour cream. Fold in cheese. Sprinkle crumbs on top of casserole and bake at 350 degrees for 40 minutes. Serve over rice.

Calzone

I have to give credit where credit is due. This recipe comes from a lady who lives in my neighborhood, an I must say....not only is it easy but it is DELICIOUS!!! Thanks Maria for sharing!

1 Rhodes dough loaf (they come frozen like the rolls)
1 small can tomato sauce
1-1 1/2 Tbsp Italian seasoning (no--it is not the same as the Italian dressing dry mix)
1/8 tsp minced garlic
Canadian bacon, pepperoni, mozzarella and cheddar cheese (any other toppings you like)
garlic salt
Parmesan cheese

1. A few hours before you are ready to make it, put a loaf of Rhodes dough on a plate, spray with non-stick spray and cover with plastic wrap. Let defrost and rise till double in size.

2. Cover cookie sheet with tin foil, spray with Pam, then roll out dough on a separate piece of foil cut the same size as cookie sheet and sprayed with Pam. Roll dough to fit the piece of foil.

3. To make the sauce, take 1 can tomato sauce and add 1- 1 1/2 Tbsp Italian seasoning, and 1/8 tsp of garlic. (I buy the jar of pre-minced garlic, its cheep and lasts forever) Mix together. Spread down the center only of dough, lengthwise, leaving about 1" at each end. (you will only use about 1/3 of the sauce, you can freeze the rest for later)

4. Add your toppings. [We have found that we prefer only Canadian bacon and pepperoni, we love supreme pizza, but we like our calzones the best when they are simple like this. If you buy the same meat as I did, the box of Hormel pepperoni has two sealed packages in it, so it lasts for 2 calzones, plus the Land O' Frost Canadian bacon is enough for 2 as well. (I just cut the bacon in quarters because it is really big) I have also found that it tastes so much better if you use freshly grated cheese, I used to buy the pizza blend bag of cheese, but it just isn't nearly as good. I grate and freeze my mozzarella because I pretty much only use it for these. Grate about 1 cup of each cheese.]

5. Layer the meat down the center of the dough lengthwise. If you begin with the pepperoni and then layer the bacon on top, it should fit 3 rows across perfectly.

6. Add your cheese and then pull up the sides and pinch tightly together. (sometimes you have to pinch it a few times to get it to seal.) Pinch the ends and fold up.

7. Flip calzone onto greased and lined cookie sheet. (the pinched side needs to be down, that is why I roll it out and make it on a separate sheet of tin foil.)

8. Poke holes in top with fork, spray with butter flavored Pam, or brush with melted butter. Sprinkle on garlic salt, then Parmesan cheese.

9. Bake at 350 degrees for 30 minutes.

Note: It helps keep your pan clean if you fold up the edges of the tin foil, because sometimes your calzone will leak while baking.

Sweet and Sour Meatballs

adapted from Lion House Recipes




Serves 4-6

1 1/2 pounds lean ground beef (I also use frozen meatballs)
3/4 cup quick oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce

Combine all of the ingredients and mix well. Form into about 12 balls, eacha bout 2 inches in diameter. Place in a casserole dish. Cover with sauce (below). Bake at 350 degrees for about 30 minutes. Serve over rice.

Sauce:
1/2 cup brown sugar
1/4 cup apple cider vinegar
1 teaspoon mustard
1/4 cup barbeque sauce
1 teaspoon Worcestershire sauce

Combine ingredients and blend thoroughly. Heat in a small saucepan until combined and sugar is dissolved and pour over meatballs. (This dish is not overly abundant on sauce so if you enjoy things a bit saucier, double the sauce ingredients.)

Recipe source: Melanie

Corned Beef Dinner

Ingredients
1-4½ pound corned beef brisket
4 allspice berries
2 bay leaves
1 teaspoon mustard seeds
1 onion, quartered
1 bulb garlic, cut crosswise so each clove is cut in half
1 teaspoon black peppercorns
1 whole clove, optional
1 medium head cabbage, cut into eighths
1½ pounds small (about 1-inch diameter) red potoatoes


Cooking Instructions
Rinse corned beef under running water. Place in large pot. Add allspice, bay leaves, mustard seeds, onion, peppercorns, and clove. Add enough water to cover.

Bring to a boil, skim any scum if needed. Reduce to a simmer and cover. Cook about 4 hours, or until fork-tender. Remove and keep warm.

Strain out spices and vegetables from cooking water. Add cabbage and potatoes. Bring to a boil and reduce to a simmer. Cook 30 minutes until fork tender.

Mexican Meat Mix

One of my personal favorite mixes!!!

5 lbs. beef roast or combination of beef and pork roasts
3 Tbsp. vegetable shortening
3 onions, chopped
1 (4-oz) can chopped green chilis
2 7-oz) cans green chili salsa
1/4 tsp. garlic powder
4 Tbsp. flour
4 tsp. salt
1 tsp. ground cumin
Juices from roasts

Preheat oven to 200 degrees. Place roasts in a large roasting pan or Dutch Oven. Do not add salt or water. Cover with a tight lid and raost about 12 hours, until well done. OR cook roasts with 1 cup water in pressure cooker 35-40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat, and set aside. Melt shortening in a large skillet. Add onions and green chilis. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minutes over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix each into three 1-quart freezer containers, leaving 1/2 inch space at top. Seal and label containers. Freeze. Use within 6 months. Makes about 9 cups of MEXICAN MEAT MIX.

Use in:
burritos
chalupas
chimichangas
enchiladas
supreme tacos

Ready Hamburger Mix

The beginning of many meals, made in minutes!

4 lbs. lean ground beef
1 large onion, chopped
2 tsp. salt
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. garlic salt

Brown ground beef in a heavy skillet. Drain. Add onion, and continue cooking over medium-low heat until onions are golden. Add remaining ingredients. Cool. Spoon mixture into four freezer-burn-proof containers. Seal and label containers. Freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX.

Use in:
Tacos, Taco Salad, Spaghetti, Hamburger Enchiladas, Hamburger Stroganoff, etc.

Dinner in a Pumpkin

This is for a smaller pumpkin. For a larger pumpkin you can double the recipe.

1 clean pumpkin
1 lb. hamburger, browned
1 can cream of chicken soup, undiluted
2 c. cooked rice
1 c. grated cheese
1 can sliced mushrooms
2 Tbsp. brown sugar
1 small-medium onion, chopped
1-2 Tbsp. soy sauce
salt & pepper to taste

Brown hamburger and onion together. Combine remaining ingredients and pour into pumpkin. Bake at 350 degrees for 1 1/2 hours. It is recommended that you not put the top on the pumpkin to bake because sometimes it falls in. Cover with tin foil and replace top of pumpkin after baked. It is also best to cook the pumpkin on a cookie sheet so the juice won't spill in your oven.

Monster Toes

Kids will love the gross-out factor of this tasty finger food. Parents will love the fact that it is candy-free. Try some for a party or pre-trick-or-treating dinner.



Cocktail wieners
6-inch tortillas
Ketchup or mustard
Toothpicks

1. Heat the oven to 350 degrees. Cut a wedge into the end of each cocktail wiener to make a toenail.
2. Cut the tortillas into strips about 4 inches long and 3/4 inch wide. Discard the ends.
3. Soften the strips in the microwave between damp paper towels for 10 to 30 seconds.
4. Roll each wiener in a tortilla strip and secure with a toothpick.
5. Bake for 7 to 8 minutes. Remove them from the oven, then fill the toenail with ketchup or mustard. Remove the toothpicks before serving.

Chicken Chow Mein

Half onion sliced lengthwise
1 c. fresh mushrooms (or canned)
2 Tbsp. butter
2 c. diagonally sliced celery
1 lb. fresh bean sprouts (or canned)
3 Tbsp. soy sauce
1 Tbsp. sugar
1/2 tsp. salt
2 Tbsp corn starch
3 Tbsp. water
1 1/2 c. cut up cooked chicken or turkey (or canned)
Chow Mein noodles

In a large skillet, cook and stir onion and mushrooms in butter, until onion is tender. Add 1 1/2 c. of water and a little chicken boullion. Stir into onion mushroom mixture with celery, bean sprouts, soy sauce, sugar and salt. Heat to boiling. Reduce heat and simmer uncovered 15 minutes.

Blend corn starch and water; stir into vegetable mixutre. Cook, stirring constantly, until mixture thekcens and boils. Boil and stir 1 minute. Stir in chicken,; heat through. Serve over chow mein noodles.

Tender Pork Roast

1 boneless pork roast (about 3 lbs)
1 can (8-oz) tomato sauce
3/4 c. soy sauce
1/2 c. sugar
2 tsp. ground mustard

Cut roast in half, place in a 5-qt. slow cooker. Combine remaining ingredients; pour over roast. Cover and cook on low for 8-9 hours or until a meat thermometer reads 160-170. Remove roast to a serving platter and keep warm. If desired, skim fat from pan juices and thicken for gravy.

Yield: 8

Macaroni & Cheese

2 ½ c uncooked elbow macaroni
6 Tbsp. butter, divided
¼ c. all-purpose flour
1 tsp. salt
1 tsp. sugar
2 c. milk
8 oz Velveeta, cubed
1 1/3 c. cottage cheese
2/3 c. sour cream
2 c. shredded cheddar cheese
1 ½ c. soft bread crumbs

Cook macaroni according to package directions; drain. Place in a greased 2 ½-qt. baking dish. In a saucepan, melt 4 tablespoons butter. Stir in flour, salt and sugar until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; stir in Velveeta until melted. Stir in cottage cheese and sour cream. Pour over macaroni. Sprinkle with cheddar cheese. Melt remaining butter and toss with bread crumbs; sprinkle over top. Bake, uncovered, at 350 for 30 minutes or until golden brown. Yield: 6-8 servings

Pork Chops with Pears

1 can (15 oz) sliced pears
6 pork chops
3 Tbsp. butter/margarine
1/3 c. packed brown sugar
1 tsp. prepared mustard

Drain pears, reserving the juice and set aside. In a large skillet, brown the pork chops in butter. Transfer to a greased 13x9x2 baking dish.

In a small bowl, combine the brown sugar, mustard and reserved pear juice. Pour over chops; top with pear slices. Bake uncovered at 350 for 1 hour. Yield: 6 servings.

Turkey Patties Oriental:

1 pkg. (about 1 ¼ lb.) ground turkey
¾ tsp. garlic salt
1/3 c. dry bread crumbs or oatmeal
1 egg
1 c. chicken broth
1 Tbsp. soy sauce
2 Tbsp. corn starch
1 tsp. sugar
1 tsp. vinegar
1 med. onion, sliced into thin slices
cooking oil

Mix ground turkey, bread crumbs/oatmeal, egg, and garlic salt together and form thin patties. Cook 3 minutes on each side in large skillet with a little hot oil. Mix chicken broth, soy sauce, corn starch, sugar and vinegar together to make sauce & pour over patties. Bring to boil, stirring occasionally. Reduce heat and add onion. Simmer, covered until vegetables are tender.

Baked Spareribs “Aloha”

3 lbs. Lean spareribs
Salt & Pepper
1/3 c. cider/wine vinegar
¼ c. brown sugar
½ c. finely diced onion
½ tsp. dry mustard
2 8-oz cans tomato sauce
1 No. 2 can pineapple (tidbits or crushed), including syrup
1 Tbsp. Worcestershire sauce


Sprinkle ribs with salt and pepper. Place in shallow roasting pan. Bake at 350 F. for 1 ¼ hours. Carefully drain off excess fat.

While ribs are roasting, mix remaining ingredients and let stand to blend flavors. Pour over ribs after 1 ¼ hours. Bake 45-50 minutes longer (or up to 3 hours, depending on how crisp you want them).

Makes 4 servings

Crock-pot Sweet & Sour Chicken

4 boneless, skinless chicken breasts
½ c. sugar
¾ c. water
2 T. vinegar
¾ c. ketchup
2 T. Worcestershire sauce
4 T. soy sauce

Place chicken breasts in crock pot. Combine other ingredients and pour over chicken. Cook on high for 5 hours or on low for 8-10 hours. Serve with rice.

Pineapple Teriyaki Chicken

1 (20-oz.) can pineapple slices
½ c. teriyaki sauce
4 boneless skinless chicken breasts
4 slices provolone cheese

Drain pineapple, reserving juice; refrigerate pineapple. In a small bowl, combine teriyaki sauce and reserved juice. Pour 3/4 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade for basting. Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until juices run clear, basting frequently with some of the remaining marinade. Grill eight pineapple slices for 2 minutes on each side or until lightly browned, basting with remaining marinade (save remaining pineapple for another use). Top each piece of chicken with cheese and two pineapple slices. Grill, covered, for 1-2 minutes or until cheese is melted.

Breaded Ranch Chicken

¾ c. crushed cornflakes
8 boneless, skinless chicken breasts
¾ c. grated Parmesan cheese
½ c. butter/margarine, melted
1 envelope ranch salad dressing mix

Combine cornflakes, Parmesan cheese, and salad dressing mix. Dip chicken into butter, and roll in corn flake mixture to coat. Place in greased 9x13 baking dish. Bake, uncovered for 350 for 45 minutes.

Cranberry Chicken

8-oz Catalina dressing
8-oz Russian dressing
1 envelope onion soup
1 can whole cranberries
4-6 chicken breasts
cooked rice.

Combine all ingredients except rice. Place in 350 oven for 45 minutes. Serve over rice.

Chicken Marsala

4 boneless, skinless chicken breast halves
¼ c. all-purpose flour
¼ tsp. salt
¼ tsp. pepper
Hot cooked pasta (optional)
2 Tbsp olive oil (or veg. oil)
2 cloves garlic, finely chopped
1/4 c. chopped fresh parsley or 1 Tbsp. parsley flakes
1 c. sliced mushrooms
1/2 c. chicken broth

Flatten each chicken breast half to ¼ inch thickness by gently pound in between sheets of plastic wrap or waxed paper. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour. Heat oil in a 10-inch skillet over medium-high heat. Cook garlic and parsley in oil 5 minutes, stirring frequently.

Add chicken to skillet. Cook, turning once, until brown. Add mushrooms and wine. Cook 8 to 10 minutes, turning chicken once, until chicken is no longer pink in center. Serve with pasta. Makes 4 servings.