Chicken in Mushroom Sauce
Adaptation by Lady Annne

Chicken
1/2 c flour
1/2 t salt
1 t pepper
1 t garlic powder
12 oz mushrooms sliced
1 T oil
4 T butter
2 cloves garlic smished
2 shallots or green onions
2 c chicken stock
1/2 c heavy cream
1 t thyme
1 t Dijon mustard
1 t dill
1 small jar capers
2 t cornstarch or 3 t arrowroot

Cut and pound chicken to equal serving sizes
Combine flour and seasonings
Dredge chicken, cook in oil till lightly brown 3-5 mins per side
Remove chicken to heated plate
Add butter and mushrooms to pan, cook till tender
Add garlic, cook till fragrant, 1 min or so
Add shallots, ditto
Add spices to mustard
Bring to a low simmer for 5 minutes
Add cornstarch or arrowroot by dissolving in a good half cup of sauce
Pesto Chicken Rollups

Chicken breasts - cut into serving sizes, pounded to an even 1/4"
Sprinkle with salt, pepper, garlic powder or desired herbs
Top with homemade pesto, then super thin tomato slices and a small handful of cheese
Original recipe called for mozzarella, we liked parmesan better
Roll up and secure with toothpick
Brown in skillet with butter, all sides
Bake in oven at 425° until 160°
Swedish Meatballs
Best one I have found! 

Meatballs:
1+ lb ground beef
1/2 c onion cut to oblivion
1 T garlic smished, or more
1 T parsley
1 T tarragon
1 t nutmeg
1 egg
1/3 c panko
1 t salt
1 T W sauce

Form 1 - 1 1/2" balls, fry in skillet until brown all over and cooked through.
Place meatballs where they will stay hot while you make sauce.

Sauce:
1 T butter
1 shallot sliced thin (or green onions)
1 1/2 T butter
1 1/2 T flour
1 c chicken stock
1 T Dijon
2 t W sauce
1 T parsley
1/4 c sour cream

Sautee onion in  1 T butter, add butter 1 1/2 T, then flour, mix to a paste
Add stock slowly, cook thoroughly
Add mustard, W sauce, parsley
Add sour cream just before you
Add meatballs to sauce, not sauce to meatballs.
If serving over rice or noodles, double the sauce.
Corn Beef Spices
Next time you are planning to cook corned beef, pop these in the water along with store packaged spices. What a difference!

A small to medium amount of each:
Whole pickling spice
All spice
Coriander
Mustard seed
Pepper
Cloves
Ginger

Wild Rice Autumn Soup

1 sweet potato diced
8 oz mushrooms slices
1 onion diced
2 carrots diced
2 celery stalks diced
4 cloves garlic smished
S & P
1 bay leaf
1/4 c flour
4 T butter
1 1/2 c milk
6 c vegetable stock
1 c wild rice

Make roux, add vegies and herbs, simmer for the afternoon
Absolutely delicious

Kuwaiti Shrimp and Rice

Combine: 1 t cumin 1/2 t ginger 1/2 t coriander 1/2 cardamom S & P Reserve 1 T of spices.
Place cleaned 1 lb shrimp in remaining spices.
Melt butter in skillet, cook shrimp till golden, set aside. 
Add to skillet: 2 t butter 2 med onions diced When onions are translucent add 4 cloves garlic smished and reserved spices 
Let cook till fragrant Add 1/2 t saffron threads, 1 1/2 c basmati rice, rinsed and drained. 
Reduce to low, cook 20 minutes.
Remove from heat, scatter shrimp over rice, re-cover.
Let stand 10 minutes Add 2 t lime zest and 2 T lime juice
Stir and serve with fresh cilantro

Killer Sandwich
Sourdough bread
Provolone
Cheddar
Tomato
Cream cheese
Pesto

Knorr Gravy Chicken

Chicken
Butter
1 cup water
1 pkg Knorr Vegetable soup/dip
1/4 t dill plus
1/2 c sour cream
Brown chicken in skillet with butter, both sides
Add water, soup mix, dill, bring to boil, simmer for 10 minutes, stirring occasionally
Remove chicken to plates
Add sour cream, mix well, pour over chicken

This surprised us, the recipe was from an old Knorr box from years ago and it proved to be absolutely delicious

Corn Fritters
Quick, easy and yummy!!
1/2 c flour
1 tsp baking powder
1/4 c water
1 egg
1 T olive oil
Salt and pepper to taste
2+ garlic cloves, smished
1 med red bell pepper, diced to small pieces
1 c corn - cut off the cob is best
1 sm onion, chopped small, sauteed
1/4 c chives, chopped to minuscule pieces
1/4 c parsley, dried or 1/2 c fresh chopped to oblivion


Combine batter: flour, water, egg, baking powder, beat till smooth
Add olive oil, salt and pepper
Add remaining ingredients, mix well
Add oil or butter to a large skillet (if needed with these new non-stick pans) 
Pour into skillet forming patties, 
Cook until deep golden brown on each side. 
OR bake at 350° for 15 minutes on parchment papered cookie sheet

Pesto Tomato Chicken
Sounds weird with the tomatoes but ever so good!!
Chicken
Pesto - homemade is the best!
Salt & pepper
Olive Oil
1 T flour
2+ garlic cloves, smished
2 T+ Pesto
1 c cream
Salt & pepper
Cherry tomatoes


Rub chicken with S&P and some pesto while you prepare everything else
In skillet with olive oil, cook chicken to nearly done
Remove from heat, keep warm
Add ingredients from flour to cream, add S&P to skillet, cook till thickened
Add chicken and tomatoes
Heat and serve
Serve over noodles or rice

We like to double the sauce, maybe add sauteed mushrooms and onion next time.

Broccoli Ham Ring
A bit complicated but worth it
1/4 lb cubed ham
1/4 lb broccoli tops
small onion, chopped
1/2 c fresh parsley
6 oz Swiss cheese
1 T Dijon Mustard
1 T horseradish
1 T garlic mustard or any mustard found in the frig except baseball mustard
1 t lemon juice
2 T Can Campbell's Mushroom with Garlic soup
1 pkg cresent rolls

Place the above items in a bowl and mix, add to the crescent rolls in the thick center area, creating the ring.
Bring each wide piece over the top of the mixture to encase the ham mixture in dough.
Bake 20 minutes at 350°

The original recipe called for the crescent rolls to be arranged in a circle, pointed end outside, wide end inside.
Very difficult to do without the pieces melding together, not to mention tedious.
So. Instead, we wrap one crescent roll with the mixture and bake individually. Works just as well and makes a good finger food for a party.
Hint: Mix dry ingredients together, mix wet ingredients together, then add wet and dry ingredients together.
Does NOT reheat well. 

Tomato Spiced Chicken

1 t ground cinnamon
1/2 t ground all spice
2 t salt
1 t pepper
chicken, 3 lbs or so
olive oil
red onion sliced thin
4 garlic cloves sliced or smooshed or smished (we did 6+)
2 T tomato paste
1/2 c dry white wine
1 large tomato chopped
1/2 c lightly packed mint

* Stir together spices, rub over chicken, let sit for a bit We used less salt)
* In a skillet, add oil, add chicken when oil is shimmering
* Cook chicken, both sides till almost done (130° ish)
* Set chicken aside, drain any liquid except for 1 T
* Add onion, garlic, tomato paste, stir till browned
* Add wine and cook for a few minutes
* Add tomatoes, bring to simmer again
* Add chicken, reheat till chicken reaches 160 for white meat, 175 for dark
* Add mint, stir and serve
Great over rice
Ranch Parm Chicken - Now a standard in our house

2 chicken breasts or parts thereof, whole or halved
1 cup Hidden Valley ranch salad dressing
1 cup panko bread crumbs
1/3 c parmesan cheese shredded
1 t each S & P
1 t garlic powder, or more

Mix crumbs, cheese and spices
Wash and dry chicken
Dip chicken in ranch, then crumbs
Drizzle with melted butter if desired
Bake on foil covered cookie sheet 30 minutes at 400° until interior temps reach 160°


Coconut Curry Chicken
Fast, easy, delicious

2 chicken breasts or parts thereof, cooked and cubed
1 jar of Patak's Korma Curry Creamy Coconut Sauce
1 can of Thai Kitchen's coconut milk (other brands are fine)
Onion, chopped
Potato chopped
Mushrooms sliced
2 T crushed garlic

Saute the vegies and garlic in butter or oil, add sauces, cooked chicken, heat and stir.
Rigatoni
Sonora's Woods Creek Cafe

1 lb rigatoni or other pasta
1 pkg Jimmy Dean sausage
1 jar spaghetti sauce
2 t Italian seasoning
garlic - 4 + cloves, smished
S & P
15 oz ricotta
8 oz mozzarella cheese, shredded
1/4 c parmasen cheese, shredded

Cook and drain pasta
Cook and drain sausage
Add sauce and seasonings, then pasta
Mix cheeses, leave some mozzarella for the top
Layer in baking dish meat then cheeses
Bake 30 mins at 350°, sprinkle with parsley
Glazed Soy Ginger Chicken - Oh my, can we have it again tonight?

2 chicken breasts or parts thereof
2 cloved garlic, smished
1 t ginger, grated
3 T soy sauce
1 T olive oil
1/4 c brown sugar
Pepper to taste

Add all of the above, marinate chicken and let soak for 30 minutes to overnight in a ziplock.
Cut up chicken, fry to brown in olive oil in skillet, remove chicken.
Add marinate, boil and cook till thickened.
Add chicken, heat, add green onions, serve
Ziti Pasta - Lady Annne thru daughter-in-law Stacey

1 lb ziti pasta
2 T olive oil
3 cloves garlic, smished
1 lb ground beef
1 lb sausage
28 oz can tomato sauce
28 oz can chopped tomatoes
2 t + Italian seasoning
1/2 t red pepper flakes
S & P
15 oz ricotta cheese
1 1/2 lb mozzarella cheese, shredded
1/2 c parmesan cheese, shredded
2 eggs beaten
parsley

Put pasta on to cook
Saute garlic and onion in oil
Brown and drain both meats, retain some liquid, combine with onions
Add tomatoes and liquid, tomato sauce, seasonings together, simmer 25-30 mins
Remove half (3-4 c) to cool down
Mix eggs, 2 c of mozzarella, ricotta, parm, S & P
Mix cheese with cooled meat, should be lumpy
Spoon into baking dish in layers: pasta, meat, cheese mix
Bake 20 mins at 375°, sprinkle with parsley
Chicken Broccoli Stir Fry - Lady Annne and trial and error
Loving a wok

1 lb chicken cut into one inch pieces
1 t oil, 1 T oil
2T butter
4-6 cloves garlic smished
3 c broccoli florets
3 c sliced mushrooms
1 t grated ginger
1/4 c oyster sauce
1/4 c chicken broth
1 t sugar
2 t toasted sesame oil
1 t soy sauce
1 t cornstarch w/ 1 T cold water

Heat 1 t oil and butter in wok or skillet on med heat
Add broccoil, cook until almost soft
Add mushroom, cook till all tender
Remove vegies, keep warm
Wipe pan clean, add T oil, heat to high
Season chicken with S & P, add to pan one layer at a time
Cook 3-4 minutes each side, do in batches
Add vegies back to pan, cook 2 minutes till all warm
Whisk together liquids and sugar, mix cornstarch with water, add to liquids
Pour sauce over vegies, heat to boiling till thickened
Serve over rice
Double sauce? (Time and a half is good)


Vegetable Fried Rice - Adopted from a friend
Goes well with Chicken and Broccoli Stir Fry

Make your favorite rice using vegetable broth, set aside
In a large skillet or wok, fry two beaten eggs in oil or butter, set aside
Add chopped vegies in pan in hot oil till softened - asparagus tips, carrots, red bell pepper, onion, shallots, etc
Add garlic (3-4 cloves) and ginger (1 tsp)
Add cooked rice, 4 teasp soy sauce, 2 T rice vinegar, cook till moisture absorbed
Chop and fold in eggs, remove from heat
Stir in 1 t roasted seasame seed oil
Serve, yum! 
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Blackened Shrimp - Lady Annne's daughter Jena
Absolutely yummy, just the perfect combination of spices without being hot

Blackening Spices - add together
1 T paprika
1 T thyme
1 t oregano
1/2 t cumin
1/2 t garlic powder
1/2 t onion powder
1/2 t salt
1/2 t pepper
1/4 t cayenne (optional)

1-2 lbs shrimp deveined
1-2 lbs angel hair pasta
4 T butter
6 cloves garlic pulverized
1 t lemon juice
1/2 c pasta water
15 oz can petite tomatoes
2-3 green onions chopped

Marinate shrimp in combined spices
Start angel hair pasta
Saute garlic in butter in large skillet
Add teaspoon lemon juice
Add shrimp, cook 3-5 minutes until shrimp are just done (translucent)
Remove shrimp to bowl
Drain pasta, retain 1/2 cup of pasta water
Add pasta water and tomatoes to skillet, simmer 5-10 minutes scraping pan bottom
Add pasta and shrimp, serve
Can be sprinkled with parsley if desired.
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Jewish Penicillin (Chicken Soup) - Lady Annne

Wash rinse chicken (2 breasts or equal parts or whole chicken chopped, etc)
Cover with water, medium heat
Remove chicken when cooked and tender
Stain stock through cloth
Cut up and add chicken to broth, enough to cover all
Saute onion, celery, celery tops, onion in butter, add to stock
Add large quantities of parsley
Add medium amounts of Himalayan or Sea salt, thyme, celery seed, barley (or egg noodles)
Add smaller amounts of basil, oregano
Add two bay leaves, two bouillon cubes
One or two garlic cloves, smished
Cook forever, taste, cook, taste, cook, eat. Yum. 
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Crockpot Chicken Tortilla Soup - Lady Annne
I was skeptical before I tasted it. Super yum!

1 lb chicken
1 14 oz can corn, drained
1 14 oz can diced tomatoes
5 cups chicken stock
1 med onion chopped
1 med green bell pepper, chopped
2 cloves of garlic, peeled, crushed
1/2 t chili powder
2 t cumin
1 1/2 t salt
1 t pepper

Jack cheese, shredded
Tortilla strips

Pop all the top items in a crockpot
Cook on high 4 hours or low for 8 hours
Remove chicken, shred and return to pot

Serve with jack cheese and tortilla strips on top
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Lemon Chicken - Lady Annne

1/2 cup salt
chicken
butter
2 shallots, minced
2+ garlic cloves, minced
3 T flour
2 cups chicken stock
3 T lemon zest
1/2 c lemon juice
2 T parsley
2 t oregano

Dissolve salt in warm water, soak chicken in brine in frig for 30 minutes to an hour
Place chicken in pan in butter in oven at 475 for 10 minutes
Remove chicken to plate
Saute shallots and garlic in butter
Add flour, stir and brown flour
Add stock and lemon juice, cook until thickened and reduced
Add half zest 
Add chicken, cook until 160°, remove chicken for 5 mins
Add herbs and remaining zest, heat, serve over chicken
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West Indian Chicken Curry - Lady Annne

1 onion chopped
2 garlic cloves, minced
butter
2 T curry powder
1/2 t cinnamon
sweet potato, peeled and chopped into bite sized pieces
chicken, chopped into bite sized pieces
1 can coconut milk
cherry tomatoes

Saute onion and garlic in butter, add spices, stir and cook
Add potato, chicken and coconut milk, simmer 10-20 minutes until chicken and potatoes are done
Add cherry tomatoes, heat them thoroughly
Serve over rice
Yummy!! 
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Hamburger Soup - Lady Annne's daughter

1 onion, chopped
6 cloves garlic, chopped
butter
1 lb ground beef
28 oz can diced tomatoes
3 cans beef broth
1/2 cup catsup
3 t Italian seasoning
1/8 cup W sauce	
1/8 c brown sugar
S & P
1/2 pkg frozen corn
1/2 - 3/4 lb dry elbow macaroni

Saute the onion and garlic in butter
Add the browned, drained ground beef
Add everything except corn and macaroni
Bring to a boil, simmer 30 minutes
Add corn and noodles, cook until noodles are soft
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Italian Wedding Soup - Lady Annne

Credit for this one goes to my daughter Jena and Strings. Had Strings not cancelled theirs, Jena would not  
have been forced to create her own, and its nothing short of spectaular, my taste buds would like another bite PLEASE!!

Easiest made with two people working together. Jena and I can make this is in under an hour.

Person #1: Saute vegies till semi-soft, add spices:

1 cube butter
3 carrots, chopped
3 celery ribs, chopped
1 large white onion, chopped
3-4 garlic cloves, smashed
1/2 t dill
1/2 t thyme
salt - 14 shakes
pepper - 15 turns
1 chicken boullion cube
~~~~~
Meanwhile person #2 adds everything together (cut it with a butter knife till well mixed and use hands)
Using a 1/2 teaspoon, scoops out round 1/2 t quantities, drops them on a parchment lined cookie sheet.
Person #1 rolls the meat in hands, drops them into a pan, fries them basically till almost burnt on all sides
Lift them to a paper towel and plate to drain.

1 lb pork or turkey Italian sweet sausage
1 lb pork or turkey Italian mild sausage
2/3 c plain bread crumbs
1/4 c Asiago cheese, shredded
1/4 c Parmesan cheese, shredded
3 T milk
1 egg
4 cloves garlic, smashed
salt - 14  shakes
pepper - 15 turns
~~~~~
The finished vegies are added to a soup pot along with:

10-14 cups chicken broth
1 1/2 cups macaroni or some noodle
Meatballs, pour those babies in like lemmings (see P.S.)

At the last minute, add 3 cups of spinach leaves.

Serve with your favorite Italian bread. 

P.S. Try REALLY hard not to eat all the meatballs before they are dropped into the soup.  
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Sicilian Spaghetti - Lady Annne 
This came from the mother of a Sicilian my mum was dating
  
2 pounds ground beef, browned and drained
3 large jars of plain spaghetti sauce or equivalent tomato sauce
1 small can tomato paste
1 large white onion chopped and sauteed
12 mushrooms diced and sautteed
3 ripe tomatoes chopped
3-6 garlic cloves smashed
1/2 - 1 cup red wine (we like merlot)
Salt and pepper to taste
Basil, 2-3 tablespoons
Oregano, 2-3 tablespoons
Parsley, 2-3 tablespoons
Sugar 1/2 T
Nutmeg, fresh ground, 1/4 t
Spice Island Spaghetti Seasoning to taste

Add everything to a large pot, and simmer on low all day. 
Seasonings are to taste. if you can taste the sugar or nutmeg, its too much.
Compensate sweetness with more wine, salt, tomato and spaghetti seasoning.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spice Island Spahetti Seasoning Recipe
(This has been discontinued, and they placed the recipe on their website
here)
http://www.spiceislands.com/Recipe/Spaghetti_Sauce_Seasoning
 
Ingredients
4 teaspoons Basil, Sweet
1-1/2 teaspoons Marjoram
4-1/4 teaspoons Onion Powder
4 teaspoons sugar
3-1/2 teaspoons salt
2-1/2 teapoons Garlic Powder
1-1/2 teaspoons Rosemary
1-1/2 teaspoons Pepper, Black Medium Grind
1 teaspoon Summer Savory
1/2 teaspoon Cloves, Ground

Directions
Grind basil and marjoram in a small food processor or coffee grinder until fine.  
Combine all ingredients in a small bowl. Store in tightly capped container.  
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Chicken Marsala - Lady Annne
A little more effort than usual but well worth the effort - from Cook's Illustrated
Half hour to hour preparation

4 boneless chicken breasts
2 t salt
1/2 t pepper
2 cups dry Marsala wine
4 teaspoons unflavored gelation
1 ounce dried porcini mushrooms, rinsed
2 cups chicken broth
3/4 to 1 cup flour
2 Tablespoon, then 1 teaspoon olive oil
3 slices bacon cut into 1/4 - 1/2" pieces
1 lb cremini mushrooms, trimmed and sliced thin
1 shallot chopped very fine
1 garlic clove minced
1 Tablespoon tomato paste
1/4 cup dry Marsala wine
2 teaspoons lemon juice
1 teaspoon fresh chopped oregano (or dried)
4 Tablespoons butter, softened
2 teaspoons fresh parsley chopped

Preheat oven to 200, add a plate for chicken after it is cooked to keep it warm
Pat chicken dry, slice breasts if needed, pound to tenderize between two sheets of wax paper to 1/2"
Toss chicken with salt and pepper, set aside 15 minutes

In a medium saucepan add 2 cups Marsala wine and gelatin, whisk well, add rinsed porcini mushrooms.
Bring to a boil over high heat, reduce to medium high and simmer vigorously until reduced by half, 6-8 minutes.
Strain the Marsala reduction, squeezing the mushrooms as well as you can.
Throw out the mushrooms, return the Marsala to the saucepan.
Add chicken broth, return to boil, reduce heat to medium high and simmer until reduced to 1 1/2 cups, 10-12 minutes.
Set aside

Dredge the chicken pieces in flour
In a large skillet, heat the oil to very hot and lightly smoking (the oil shimmers, you can hold your hand 2" away for only 3-4 secs)
Cook and brown each piece, 2-3 minutes on each side
Transfer chicken to plate in the oven, keep warm

Turn the skillet to medium-low heat and add the bacon, cook and stir, scraping the pan until brown and crisp, about 4 minutes
Remove bacon with a slotted spoon and set aside.

Add mushrooms to the skillet, heat to medium high, saute while scraping and stirring until mushrooms start to brown, about 8 minutes
Remove mushrooms with a slotted spoon and set aside.

Add the last teaspoon of oil and shallots to the skillet, saute and stir about 1 minute
Add tomato paste and garlic, stir till fragrant, 30 seconds to 1 minute
Add reduced Marsala mixture, remaining 1/4 cup of Marsala, lemon juice and oregano
Bring to a simmer
Add chicken pieces, simmer 3 minutes, flipping chicken half way through
Transfer chicken to dinner plates
Whisk in butter, stir in parsley and cremini mushrooms and bacon bits, spoon over chicken.

Notes: This looks as complicated as all get out, but once you try it, it's not tough at all.
I found it easiest to have everything ready, then I just followed the recipe step by step.
I will fight to be the one who gets the left overs, if there are any, and I think about licking my plate each time.
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Cream Cheese Chicken - Lady Annne
1 block of cream cheese softened
1 can of Cream of Chicken Soup
1 Package of Good Seasons Italian Salad Dressing Mix
Chicken

Mix the first three ingredients together
Cook on med in the crockpot for a half hour
Add desired chicken pieces
Cook on high for 3 to 4 hours
Stir every so often
Absolutely yum
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Pesto Chicken - Lady Annne
One jar of pesto (8 oz?)
1/2 cup chicken broth
1 package Ranch Salad Dressing Mix
Chicken

Combine everything into the crockpot, mixed well
Cook on high for 3-4 hours
Absolutely yum
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Artichoke Chicken - as close as it gets to MC
Lady Anne

8 skinless boneless chicken breast halves 
2 tablespoons butter or margarine 
12 ounces marinated artichoke hearts -- drained 
4 1/2 ounces whole mushrooms -- drained 
1/2 cup onion -- chopped 
1/3 cup all-purpose flour 
1 1/2 teaspoons dried rosemary 
1 teaspoon salt 
1/4 teaspoon pepper 
2 cups chicken broth OR 1 cup broth plus 1 cup dry white wine 
cooked noodles 
fresh parsley, chopped 

In a skillet, brown chicken in butter. 
Remove chicken to an ungreased 13 x 9 x 2-inch baking dish; do not drain pan juices. 
Cut the artichokes into quarters. 
Arrange artichokes and mushrooms on top of chicken; set aside. 
Saute onion in pan juices; blend in flour, rosemary, salt and pepper. 
Add chicken broth; cook until thickened and bubbly. 
Remove from the heat and spoon over chicken. 
Cover and bake at 350 degrees for 50 to 60 minutes or until chicken is tender. 
Place noodles on a serving platter; top with chicken and sauce. 
Sprinkle with parsley. 
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Satay Chicken
Lady Anne

1 lb boneless chicken breast
2 Tbls olive oil
1 red bell pepper
4 scallions or green onions diced diagonally
pinch of salt
8 oz vermicelli or spaghetti
Small jar of Thai Kitchen's Spicy Satay Sauce
1 Tbls grated fresh ginger
2 Tbls soy sauce
1/2 cup chicken bouillon

Heat oil in a skillet over a medium heat, add chicken and cook until no longer pink.
Add bell pepper and scallions, saute until soft, 3 minutes or more.
Combine Satay, ginger, soy sauce, salt, bouillon in a pan, simmer on med low till bubbly.
Add chicken, vegetables, cooked pasta, toss gently until everything is coated.
Serve immediately. 

I called this "Peanut Butter chicken" to which my children turned up their noses 
and said "No, thanks!" until they tasted it. Delicious!!
I use Thai Kitchen's Hot and Sour rice noodles for a different taste, 
and like it best when the chicken is shredded.
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Pork Chop Dijon
NastySax

Spray frying pan with Pam
3 tbl spoons of grey poupon Dijon mustard
3 tbl spoons of Italian dressing (low fat is used at my house)
6 boneless pork chops trimmed
one medium onion
coat chops in mix and lay in pan
slice onion and lay on top of chops
pour rest of mix over top of chops and cook on low simmer for 20 minutes
turn over and cook for another 15 to 20 min. depending on thickness
serve on platter and stand back!!!
goes great with potatoes or rice

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Noodle Medley
Lady Anne's mum

This originally came from a 1950's Sunset Magazine I am told. Finally found the original recipe!! 
Mum made it at home before one of our many Yosemite camping trips, and reheated it on the camp fire.
With a hunk of french bread you can have your own little piece of heaven.
Oh, and make enough to reheat, it is GREAT reheated.

2 pounds ground beef
2 large onions, chopped
2 large green peppers, chopped
1/2 pound mushrooms, chopped
3 - 4 tomatoes diced
1 large can tomato sauce
egg noodles
Worchestershire sauce, about 6 shakes
2 bay leaves
Salt & pepper
1 cup grated cheddar

Brown and drain beef, add onions, peppers, shrooms, cook till tender.
Add tomatoes, sauce, seasonings, simmer while noodles are going.
Cook noodles in water till soft. 
Add noodles and cheese, simmer for as long as you have time - longer the better.
There is a point where the flavors blend and it becomes scrumptious.
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Honey Chicken
Lady Anne

This is incredible stuff but be warned, it is habit forming and VERY fattening!
Melt 1 cup of butter (yup, one cup) and blend with one cup of honey. (Or just equal parts depending on the quantity of chicken)
Add cinnamon (lots) and nutmeg (just a bit, fresh is best, buy the nutmeg nut and grate)
Take any chicken pieces (parts is parts) and skin them (breasts are best).
Place in baking pan, cover with the honey butter.
Bake at 350 for 45 minutes to an hour, basting and turning chicken regularly.
You will want to retain the honey for dipping biscuits in with dinner.
Good homemade biscuits with this makes it super incredible.
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Cheater Stroganoff
Lady Anne

Tastes like you cooked all day - shhhhhh

2 pounds ground beef
1 medium onion, chopped
2 cans cream of mushroom soup
1 can of water
1 pkg Lipton onion soup
1 large container sour cream

Brown and drain beef, add onion, soups, water. Simmer till blended (15 minutes min)
Just before servings, add sour cream, (I like to add only 1/2 container, to your taste)
Serve over rice or noodles
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KFC Chicken Recipe 
Lady Anne

Another terribly fattening recipe.
P.S.  Secret is the pressure cooker.

2 lbs chicken body parts 
1 egg
2 cups milk
4 T salt   (yes, tablespoons)
2 t pepper
1 t MSG   (try it without?)
6 cups vegetable oil

Heat oil in pressure cooker while you:
Coat chicken with egg/milk mixture and then roll in flour/spice mixture.
Place ONE layer of chicken in HOT oil.  (MUST be HOT)
Bring to full pressure, cook 10 - 12 minutes.
Any longer and you have many many more parts than you started with.
Repeat with more chicken.
Indescribable.
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Chicken Enchiladas
Lady Annne

1. Boil and shred 2 large chicken breasts (or tear up a herb and garlic rotisserie chicken - yum!)

2. In another skillet saute together:
1/4 c - 1/2 c butter
1) onion, chopped
1) can mild diced green chilies
1) green pepper, chopped
1/2 c to 1 c of your favorite salsa

3. In another large skillet add together and simmer:
2) 20 oz can mild enchilada sauce or tomato sauce plus 1) 10oz can
  (We like Rosarita and Ortega, we find El Paso too spicy)
2) jars Campbell's or Franco American Beef Gravy
1 t garlic powder
3/4 t cumin
1/4 t chili powder
1/4 t powdered oregano

4. Add chicken to the vegetable skillet, along with a can of chopped tomatoes

5. Transfer enough sauce to cover the chicken and vegetables, leave remaining sauce on extreme low

6. Open a can of sliced olives

7. Fill a paper plate with shredded cheese, we like to combine Mexican cheeses with combo cheeses that contain cream cheese

8. Grab a 13x8 pan, place between the two skillets

9. Place your first tortilla in the sauce and let it soak a minute or two
Pull the tortilla out, replace it with another immediately
Place tortilla in the pan, plop spoon full of chicken on top
Add olives and sprinkle with cheese (can't have too much) and roll it up.
Dip your fingers in a nearby bowl of water.
Repeat until the pan is full.
Coat the tops with extra sauce and sprinkle with cheese.

Bake at 350 for 25-30 minutes.
These freeze well if sealed up completely.
Mexican Rice makes an excellent side dish.
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Garden Chicken - one dish meal
Lady Anne

Saute carrots, yellow onion and celery (about 1 cup of each) in skillet with butter.
Add 1/4 cup flour, mix till blended
Slowly add 1 cup milk, heat and stir until thickened.
Add 1 can of chicken broth, 2 cups of diced chicken, 1 package of Chicken Stove Top Stuffing mix
Mix well and pour into casserole dish
Bake at 350 for 25 minutes.
Grate cheddar cheese on the top, serve when cheese melts in few minutes.

Does NOT freeze well.
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Tuna Potatoes
Lady Annne

Quick and easy, you usually have all on hand..

6 potatoes (one per two people)
Can of tuna
White onion chopped
Can of cream of celery soup
Grated cheddar
Anything else lying about
Spices to your taste, we like parsley and celery salt
Paprika for the top

Cook potatoes until almost done.  Cut in half and scoop out centers. 
Mix potato with remaining ingredients (spices are fun to play with here)
Stuff potato shells, bake at 350 for 30 minutes max.
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PASTA PRIMAVERA W / CHICKEN  ( Yield 6 servings )
JJCoopJr


3 lbs boneless chicken breast    10 baby bella mushrooms, 
   pounded to 1/4" thickness           sliced to 1/8 "
1 med sized head of broccoli,      6  medium sized carrots, 
   cut into individua                         peeled and roll cut to 1/8"
1 large onion, cut in half then      8 cloves of garlic, minced or
   sliced to 1/8" slices                 3 Tbs of minced garlic
1 lge can of tomatoes with         16 oz heavy cream
   garlic, oil & herbs. (Contandina) 12 oz grated parmesan 
   if no large, use two small cans        preferably fresh grated                                              
NOTE: You may use any veggies you want, just cook to al dente.

DIRECTIONS:
In a medium sauce pan, heat tomatoes.
In another medium sauce pan, heat heavy cream, but do not let it boil.  
Parboil carrots and broccoli or steam until al dente. Keep warm.
Cut chicken into pieces about 3/4" rectangular size.  
In a large skillet over medium to medium high heat, saute chicken in a bit of olive oil,
turning until cooked through. (about 4 mins total time). 
Remove from pan and place in a bowl to keep warm.  
Saute onions in same skillet for about 3 to 4 minutes, add mushrooms and 
cook 2 min more, add garlic and cook 2 min more.  
While doing this, you should put grated cheese into heavy cream  and stir 
occasionally while cheese melts into cream ( this will take 2 to 3 mins ) after
 cheese is melted, pour this mixture into tomatoes and stir to incorporate.  
Continuing on, return the chicken to the skillet along with the carrots and broccoli. 
Stir to incorporate, then add tomatoe mixture to the skillet. 
Stir to incorporate and let simmer 2 to 3 minutes............
Serve over any type pasta you may wish to cook. ....I prefer to use penne............
I usually cook 1 pound, drain, add 1/2 to skillet and mix quickly, then pour 
over remaining penne which has been placed in a very large, family style serving dish..........
You may also just ladle mixture over pasta which is in a bowl.........
This is not so low fat, but not so high fat either.
Note: Timing is of the essence.  
Meal should be able to be cooked in 10 minutes once chicken is cooked.  
So, cook pasta accordingly..... Good luck, molto bene!
Any questions, feel free to email me about the procedure.
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Stella's Chile Rellenos Casserole
Stella

1 pound ground beef
1/2 chopped onion
1/2 tsp. salt
1/4 tsp. pepper
2 (4 oz) cans whole green chilies, drained & cut in halves
1 1/2 cup shredded sharp cheddar cheese
4 eggs, beaten
1 1/2 cup milk
1/4 cup all-purpose flour
1/4 tsp. salt
dash of pepper
1/8 tsp. hot sauce

COMBINE first 4 ingredients in a skillet; cook until meat is browned, stirring to crumble.  
Drain off pan drippings.
LAYER half each of cheese and green chilies in a lightly greased 10 x 6 x 2-inch baking dish.  
Top with meat mixture.  
Sprinkle with remaining cheese.
COMBINE remaining ingredients, stiffing well. 
Pour over casserole.  
Bake, uncovered, at 350 degrees for 45 minutes, or until set.  
Let stand 5 minutes before serving.  
Yields 6 servings.

Bon appetite!
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EGG ROLLS
Dreem

1 lb ground pork                              
1/2 lb mushrooms diced                   
bean sprouts                                  
1/4 cup Beef bullion (granulated)       
1 pkg egg roll wrappers                   
1/2 head cabbage
water chestnuts chopped
bamboo shoots chopped
1 carrot shredded
sweet and sour sauce

Fry ground pork.  
Add cabbage, mushrooms, wtr chestnuts, bamboo shts, bean sprouts, and carrot.  
Sometimes I use the packaged slaw.  Keeps down a lot of work cause you dont have to chop the cabbage and carrot.
Stir fry for about 2 minutes.  Set aside. 
Mix Beef bullion with 3/4 cup hot water. 
Pour over meat a vegetable mixture.  
Let mixture cool slightly.  
Take egg roll wrappers and fill with about 2 tbls of meat mixture.  
Start from bottom and bring up.  
Then bring in sides of wrapper and roll.  
Moisten the edges with water so it will stay together.  
After you have them rolls made set aside.  
In a wok, heat cooking oil.  
After it comes up to temperature, drop in egg rolls and cook until golden brown. 
Serve with sweet and sour sauce.  
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Minestrone (Old fashioned style) 
Lady Anne

Battuto (see below) 
Beef Broth 
Gallon of water, depending on pot size
Tomato Sauce (2 cans per gallon of water)
Anything you can find in the frig (see below)
Beef Broth: Real stuff can't be beat but canned works. Next time you make
a roast of any sort, save the juice and use it for your next batch of minestrone.
Lotsa pepper
Garlic
Basil
Oregano
Parsley
One drop of Liquid Smoke, maybe two
  
Anything you can find in the frig:
This is a wide, wide variety, but the most important ingredients are:
Carrots
Zuccini
Potatoes
Tomatoes
Celery
Onion
Pasta pieces (shells, tubes, you name it)

Other lovely things to add are:
Kidney beans
Garbonzo beans
Leeks
Cabbage
Spinach
Cauliflower tops

Cook forever, the longer the better.

Battuto - This is the base and mandatory to old fashioned minestrone, spaghetti, lasagne, etc
1 onion 
1 carrot
1 celery stalk with leaves
2 slices salt pork
1 sage leaf
Put the vegetables in a blender and puree till they are completely mixed and massacred.
Chop up the salt pork as finely as possible
Mince the sage leaf to oblivion
Place everything in a skillet with a few tablespoons of olive oil
Saute until brown. This is going to take a long time. You think it's brown, but nope, keep stirring.
All of a sudden, it turns brown, and you think, ah, this is brown. It's done! 
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