Chicken Fried Steak
2 1/2 to 3 lb.. round steak
1 5-ounce can evaporated milk
2 Tbs.. green Tabasco sauce
1/2 tsp. salt
2 Cups all-purpose flour, Divided
2 tsp. Paprika
3/4 tsp. garlic powder
1 tsp. each, salt and cracked pepper
vegetable oil

Trim steak and pound, if needed, to 1/2-inch thick; cut into 6 to 8 pieces.
Combine milk, Tabasco sauce and salt into a bowl. Measure 1 cup flour into a bowl. Combine
remaining flour, paprika, garlic powder, salt and pepper in another bowl.
Dip Steak into flour, into milk mixture, and then into seasoned flour. Set aside until all meat is
coated. Heat 1 or 2-inches of oil in a heavy fry pan. Fry meat until both sides are golden brown, about 2 minutes each side.
Drain on paper towels. Serve with Mashed Potatoes, Cream gravy, and biscuits.
Cream Gravy: pour off all but 6 Tbs.. of fat from fry pan; add 6 Tbs.. flour into fry pan (use any leftover seasoned flour) and blend
well. Gradually stir in 2 1/2 cups milk. Cook and stir over medium heat until thickened. season with salt and pepper. cover steaks with
gravy when served.






Red Salsa With Baked Chips
2 to 4 Tbs. Finely chopped onion
2 Cloves garlic, minced
3 large ripe tomatoes
2 to 4 Serrano peppers
2 to 4 Tbs. minced cilantro
1 to 2 Tbs. lemon or lime juice
salt and pepper

Put chopped onion and garlic into strainer and pour 2 cups boiling water over them; drain
thoroughly; discard water. Cool. peel tomatoes, remove seeds, chop.
Combine tomatoes with onion, garlic, peppers, cilantro, lemon juice, salt and pepper;
Refrigerate to allow flavors to blend.
________________________________________________
10 to 12 Tortillas
Vegetable oil or spray pancoat
Season salt, Chili powder, etc.
Cinnamon sugar spiked with chili powder
Cut tortillas into 8 wedges.
brush a shallow baking pan with oil. Arrange tortillas in a single layer on pan. brush with oil. sprinkle with desired seasoning.
Bake at 325 degrees oven until crisp and lightly browned.






Red Hot Poker Potatoes
4 Medium baking potatoes
4 long, thin red or green chili peppers
salt
vegetable oil
melted butter
Cracked pepper

Scrub and dry potatoes. Using apple corer, make a hole lengthwise through potato.
Sprinkle salt into hole.
Wash and dry peppers, push one into each potato. coat potato skins with oil.
Bake in a 350 degree oven for 1 to 1 1/2 hours or until done.
To serve, break open potato and serve with melted butter and cracked pepper.






Creamy Chicken Enchiladas
1 can (10 3/4 oz) cream of chicken soup
8 oz soour cream
1 C Pace Picante Sauce
2 tsp. chili powder
2 C chopped cooked chicken
1 C shredded monterey jack cheese
10 flour tortillas
1 medium tomato, chopped
> 1 green onion, sliced

Mix soup, sour cream, picante sauce and chili powder.
Mix 1 C picante sauce mixture, chicken and cheese.
Spread about 1/4 C chicken mixture down center of each tortilla. Roll up
and place seam-side down in 3-qt shallow baking dish. Pour remaiing picante
sauce mixture over enchiladas. Cover.
Bake at 350 for 40 min. or until hot. Top with tomato and onion.
Serves 5








Top






Chicken Santa Fe Pizza
9 dinner rolls
10 oz can Chunk White Chicken, drained
¾ C salsa or taco sauce
3 oz shredded mozzarella or jack cheese
3 oz shredded cheddar cheese

Toppings: Black beans, Diced green chilies, Green bell pepper, Tomato, Red Onion
Press Rolls together into a ball, then roll into a 13" circle. Place on 12" pizza pan
or a baking sheet sprayed with non-stick cooking spray. Spread salsa on crust.
Blend cheeses and sprinkle evenly. Add Chicken and other toppings.
Bake at 450 for 10-15 minutes, or until crust is golden brown
Serves 8






Bacon Mushroom Chicken
¼ C and 2 Tbsp butter, melted
6 bone-in chicken breast halves
1 Tbsp seasoning salt
3 Cloves garlic, crushed
6 thick slices bacon
1-1/2 C mushrooms, halved
¾ C heavy cream


Preheat oven to 350. Pour melted butter into a 9 X 13 inch baking dish. Add chicken, skin side down;
sprinkle with seasoning slat and garlic. Turn chicken over, season, and lay bacon
strips on top. Sprinkle with mushrooms.
Bake in preheated oven for 45-60 minutes, or until chicken is no longer pink
and juices run clear. Remove chicken, bacon and mushrooms to a platter and keep warm.
Pour juices from baking dish into a small saucepan and whisk together with
cream over low heat until thickened. Pour sauce over chicken and serve warm.
(If you don't want to use heavy cream in the recipe, use 1 tsp flour mixed with
2 tsp water instead.)
Serves 6






Beef Loaf
1-½ C Crushed corn chips
1 C milk
1 ½ lb beef
2 C salsa
2 eggs beaten
2 Tbsp parsley


Soak corn chips with milk until soft. Combine with beef, 1 C Salsa, and eggs.
Pack into loaf pan. Combine salsa, parsley and spoon over beef.
Bake at 350 for 1 hour.






Crusty Corn Trout
4 cleaned and boned trout
½ cup flour
1 egg
1 Tbsp water
1 C cornmeal
¼ C grounded nuts (peanut, pine nut, walnut)
1 tsp salt
¼ tsp pepper
¼ tsp paprika
¼ tsp cumin
Oil

Roll trout in flour. Mix egg and water. Mix cornmeal, nuts, salt, pepper, paprika and cumin. Dip floured trout into egg then into cornmeal. Cook trout about 5 minutes per side.






Sautéed Cabbage
4 C cabbage
2 Tbsp butter
2-4 Tbsp water
2 Tbsp ketchup
1 sm onion with 2 or 3 cloves
1 bay leaf
1 apple
Salt + pepper


Put cabbage in skillet with butter, water, and ketchup. Add onion and bay leaf. Cover and simmer 10 minutes. Add apple. Cook 5 minutes. Discard onion cloves and bay leaf






Stuffed Peppers
½ C butter
½ lb mushrooms
1 C parsley
1 C green onion
1 C rice
2/3 C almonds
1 tsp ginger
¼ C chicken broth
8 peppers
Salt

In fry pan melt butter. Add mushrooms, parsley and green onions. Cook until tender. Add rice, almonds, and ginger. Stir to mix. Add broth. Cook and stir until liquid is absorbed. Blanch peppers in boiling salt and water 3-5 minutes. Remove and cool. Spoon mixture into peppers. Cover with aluminum foil. Bake 350 35 - 45 minutes.






Chicken Fried Steak
2-3 lb round steak
1 5oz evaporated milk
2 Tbsp Tabasco
½ tsp salt
2 C flour
2 tsp paprika
¼ tsp garlic powder
1 tsp salt
1 tsp cracked pepper
1 tsp vegetable oil


Trim steak. Combine milk, Tabasco and salt. Measure 1 C flour into bowl. Combine remaining flour, paprika, garlic powder, salt and pepper. Dip steak into flour then milk mixture then season flour. Coat all meat. Fry 2 minutes on each side.






Sunset Chili
4 lb meat
2-28oz tomatos
1 28oz tomato sauce
16oz beer
¾ C Chili seasoning
2-28oz pinto bean

Bring to a boil. Simmer about 2 hours.






Chili seasoning
¼ C cayenne
¼ C paprika
2 Tbsp onions
4 tsp cumin seed
2 tsp oregano
2 tsp salt
1 tsp garlic powder
1 tsp dried red peppers

Add ¼ tsp per pound of meat.






Chopped Steak Special
1 ½ lb ground beef
3 Tbsp minced onion
1 Tbsp chili pepper
1 tsp salt
1 tsp Worchester sauce
¼ tsp Tabasco

Combine. Broil 5 - 7 minutes on each side.






Beer Batter
1 C flour
1 tsp salt
12oz beer
¼ -1/2 tsp Tabasco






Guacamole
1 ½ C avocado
2 Tbsp minced onion
1 Tbsp lemon juice
1 - 2 Tbsp green chili pepper
¾ tsp salt
½ tsp Worchester sauce
4 drops Tabasco
1 clove garlic
1 Lg ripe tomato seeded and chopped

Combine all but tomato. Cook tomato in dry skillet until moisture is absorbed and tomato turns brown. Cool. Add to avocado.






Chicken Fried Steak II
1-½ lbs (1/2-inch thick) round steak
1 C plus 2 Tbsp flour
1/3 C cornmeal, eyeball it
1 tsp sweet paprika
1 tsp salt, 1/3 palm full
½ tsp ground pepper, eyeball it
2 eggs, beaten
2 Tbsp water, 2 splashes
4 Tbsp Vegetable oil
1 ¼ C half and half or cream, 2 turns of the pan
1 pkg bake off biscuits, prepared according to pkg directions
Waxed paper

Preheat Lg, heavy skillet over medium high heat. Set steaks on to a waxed paper lined work surface and cover with another piece of waxed paper. Pound steaks to ¼ inch thick. Pull steaks off work surface and set to the side. Line work surface with more waxed paper. Pour ½ C flour into 2 piles on opposite sides of the workspace. Add cornmeal, paprika, salt and pepper to 1 pile of flour. Beat eggs and water in a pie plate or shallow dish. Cut steaks into 4 portions and coat in flour, eggs, then seasoned flour and cornmeal. Add 2 Tbsp oil to hot pan and cook 2 steaks at a time. Brown steaks about 2 minutes per side, or until cooked and remove from the pan. Add 2 Tbsp more oil and repeat with remaining 2 steaks. Remove steaks to serving platter and pour off all but 2 to 3 Tbsp of drippings. Add 2 Tbsp flour to drippings and cook 2 minutes. Whisk in broth and season with salt and pepper. Whisk half and half or cream into gravy. When gravy bubbles, remove from heat. Serve steaks and warm biscuits with gravy on top.






Green Beans
1 ¼ lb green beans, trimmed and chopped into 1" pieces
2 slices bacon, chopped
1 sm onion, minced
2 Tbsp red wine vinegar
2 tsp sugar

Cook green beans in 1" simmering water, covered for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render add chopped onions to the pan and cook until tender with the bacon. Add green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season the beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, and then serve






Chili Chicken Stew
2 Tbsp vegetable Oil
1 green bell pepper, chopped
1 onion, chopped
1 (10.75oz) can condensed cream of chicken soup
2 (14.5oz) cans chicken broth
1 tsp chili powder
2 C cubed, cooked chicken meat
1 (14.5oz) can diced tomatoes
1(16oz) pkg frozen mixed vegetables

In a saucepan over medium heat, heat oil. Cook green bell pepper and onion until tender, stirring often. Add cream o chicken soup, broth, chili powder and cooked chicken. Bring to a boil and then simmer for 10 minutes. Add tomatoes and mixed vegetables. Cook 30 minutes.






Baked Salmon Burgers
1 Can Pink Salmon
2 Tbsp Dijon mustard
1 C Seasoned breadcrumbs
2 eggs
1 tsp Worcestershire sauce
Salt
Pepper
3 thin sliced green onions
2 tsp lemon juice

Pre-heat oven to 375. Drain and flake one can pink salmon. In a large bowl, thoroughly mix salmon with all ingredients. Form 4 patties and place on non-stick spray coated oven pan. Bake for about 15 minutes, turning patties once, until lightly browned. Serve on buns with your favorite condiments.






Shrimp and Crab Enchiladas
1 doz flour tortillas
1 lb medium shrimp, peeled and deviened
1 (6oz) can crab meat, drained
8oz Jack or Pepper Jack cheese, shredded
1 (20oz) can green enchilada sauce
1 (16oz) container sour cream
1 bunch green onions, chopped

Preheat oven to 350. Lay tortillas on a flat surface. In the middle of each tortilla place cheese, crab and shrimp (ration the ingredients so that each tortilla will contain an equal amount of cheese, crab, and shrimp. Make sure to set aside some cheese to sprinkle on top of the tortillas). Roll the tortillas so that the seafood cheese mixture is held securely inside of the tortilla. Place rolled tortillas (enchiladas) side by side in a 9 x 13 inch baking pan. Pour green enchilada sauce over all of the enchiladas, the green sauce should cover the enchiladas completely. Sprinkle the remaining cheese over the enchiladas. Cover and bake at 350 for 30 minutes. Uncover the enchiladas and cook an additional 15 minutes. Serve hot garnished with sour cream and green onions.






Chicken Soup Casserole
1 (10.75oz) can condensed cream of chicken soup
1 (10.75oz) can of cream of celery soup
1 (10.75oz) can condensed chicken and rice soup
1 C mayonnaise
1 Tbsp chopped onion
1 C shredded boiled chicken breast meat
4 oz buttery round crackers, brushed

Preheat oven to 300 In a large bowl combine the soups with rice, mayonnaise, onion and chicken meat. Mix together well. Pour mixture into a 10 x 10 inch casserole dish. Sprinkle crushed cracker crumbs over the top. Bake in the preheated oven for 30 to 35 minutes or until it starts to bubble. To Microwave: Put in microwave for 20 minutes.






More
1 ½ lb ground beef
1 onion
1 Can chili no beans
1 sm sliced olives
16oz pkg small seashells
grated cheese

Brown ground beef and onion. Drain. Add chili and olives. Simmer 20 minutes. Cook pasta in separate pan. Drain. Mix meat and pasta in casserole dish. Top with cheese and bake at 350 for 25 minutes.






Fried Zucchini
4 zucchini, quartered and sliced
2 onions, sliced into rings
1 C all-purpose flour
1 C cornmeal
1 tsp salt
1 tsp pepper
½ tsp garlic powder
2 C vegetable oil for frying

Place zucchini and onions in a medium bowl and mix together. In a small bowl mix flour, cornmeal, salt, pepper and garlic powder. Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables. In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.






Chicken Pot Pie
1 2/3 C frozen mixed vegetables, thawed
1 C cut up, cooked chicken
1 (10.75oz) can condensed cream of chicken soup
1 C busquick original baking mix
½ C milk
1 egg

Heat oven to 400. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 minutes or until golden brown. Serves 6






Lasagna
1 lb monetary Jack Cheese
½ lb mozzarella cheese
2 lb hamburger
Lasagna noodles
Olives

Brown hamburger. Cook noodles until almost done. Layer in this order: Sauce, noodles, sauce, cheese, and olives. Bake at 350 for 15 minutes. Remove from oven cut and let stand for 5-10 minutes.






Southern Green Beans
1 ¼ lb green beans, trimmed and chopped into 1" pieces
2 slices bacon, chopped
1 small onion, minced
1 Tbsp red wine vinegar
2 tsp sugar

Cook green beans in 1" simmering water, covered, for 6 minutes. Drain and set aside. Return skillet to stove and set burner to medium high. Add bacon and brown. When fat begins to render, add chopped onions to the pan and cook until tender with the bacon. Add cooked green beans to the pan and turn to coat in bacon drippings and onions. When the beans are hot and bacon crisp at edges and onions translucent add vinegar to the pan and season with beans with sugar. Allow the vinegar to evaporate and the sugar to combine with pan drippings, 1 to 2 minutes, and then serve.






Oyster Artichoke Soup
1 C drained, well rinsed artichoke hearts
½ C butter
1 ½ C onion, finely chopped
½ C celery, finely chopped
½ C green bell pepper, finely chopped
1 Tbsp minced fresh garlic
¼ tsp ground nutmeg
½ tsp dried sage
½ tsp dried thyme
½ tsp black pepper
½ tsp white pepper
¼ tsp cayenne pepper
1 ½ tsp salt
1/3 C all purpose flour
1 ½ C chicken broth
1 C whipping cream
1 C whole milk
1 pint fresh-shucked oysters

Coarsely chop artichoke hearts and set aside. In a large heavy bottomed dutch oven, melt the butter and add the onion, celery and green bell pepper. Sauté over medium heat until the vegetables are soft but not browned. Stir in the garlic, nutmeg, sage, thyme, bland, white and cayenne pepper, and salt. Cook for 1 minute. Add the four, mixing well to avoid any lumps. Cook and stir for 1 minute. Blend in the chicken stock, add the artichokes and bring to a gentle boil. Cover and simmer for 10 minutes. Add the cream and milk and return to a simmer. Stirring occasionally. Pour in the oysters and a little of the oyster liquor and cook just until the oysters edges are curled, about 5 minutes. Adjust the seasoning and serve.






Pasta with Garlic Shrimp
1 pkg pasta, cooked to pkg directions
2 Tbsp olive oil
3 tsp garlic, minced
1 ½ lb small shrimp, cleaned
1 C green onion, chopped
½ C olive oil
1 tsp garlic minced
¼ C lemon juice
½ C Parmesan cheese, shredded
1 Tbsp parsley, chopped

Cook pasta according to directions, set aside. In a medium sauté pan, place 2 Tbsp of olive oil over medium heat. Add 3 tsp of garlic and sauté about 1 minute. Add the shrimp and cook until pink and thoroughly cooked. Let cool. Combine pasta with cooled shrimp, add green onion. In a separate bowl make the dressing by combining the ½ C olive oil with 1 tsp of garlic, lemon juice, and parmesan cheese. Mix thoroughly. Toss parsley onto the pasta mixture, add the dressing, and toss together. Let cool in the refrigerator about ½ hour for the salad to season. Serves 6






Savory Pot Roast
2 Tbsp Vegetable oil
4 lb boneless beef bottom round or pot roast
1 Can cream of mushroom soup
1 ¼ C water
1 pouch dry onion soup mix
6 medium potatoes, cut into quarters
6 medium carrots, cut into 2" pieces
2 Tbsp all purpose flour

Heat oil in saucepan. Add beef and cook until browned. Pour off fat. Add mushroom soup, 1 C water and soup mix. Heat to a boil. Cover and cook over low heat 1 ½ hr. Add potatoes and carrots. Cover and cook 1 hr, or until roast is fork tender. Remove roast and vegetables to a platter. Mix flour and remaining water. Add to soup mixture. Cook and stir until mixture boils and thickens. Serve with roast and vegetables.






Quick Pepper Steak
1 lb boneless beef sirloin steak
2 Tbsp vegetable oil
3 C green peppers cut into 2 in strips
1 medium onion, cut into wedges
1 can (10.50oz) Franco American gravy
1 Tbsp Worcestershire sauce
½ tsp garlic powder
4 C hot cooked rice

Slice beef into very thin strips. Heat 1 Tbsp oil in skillet. Add beef and stir-fry until browned and juices evaporate. Remove beef. Heat remaining oil. Add peppers and onion and cook until tender-crisp. Return beef to skillet. Add gravy, Worcestershire and garlic. Heat through. Serve over rice. Serves 4






Stuffed Peppers
6 large green peppers, tops and seeds removed
1 ½ tsp salt
1 lb ground beef
1 small onion, quartered
½ C uncooked quick cooking rice
½ C tomato sauce
½ tsp salt
¼ tsp pepper
6 slices bacon

Put prepared green peppers into a large saucepan of boiling water with 1 ½ tsp salt. Cover tightly and boil for 5 minutes. Drain, rinse with cold water, and put upside down on paper towels. Combine ground beef and onion in large bowl. Add remaining ingredients except bacon; mix well. Fill peppers with meat mixture and top each with a folded bacon slice. Set in 8 x 8 x 2 inch baking dish. Bake at 350 for 45 minutes. Serve hot. Serves 6






Pita Pizzazz
4 pita breads
1 can Italian seasoned tomato paste
6 Tbsp grated Parmesan cheese
1 C cubed cooked chicken breast
1 can sliced mushrooms, drained
1 can pitted ripe olives, drained 1 1/3 C shredded part skim mozzarella cheese or pizza cheese blend


Heat oven to 400. Spread tops of each pita with approximately 2 Tbsp tomato paste; sprinkle each with 1 ½ Tbsp Parmesan cheese. Top each in the following order ¼ C chicken, 2 Tbsp mushrooms, 2 Tbsp olives and ½ C mozzarella. Bake 10 to 12 minutes or until cheese is melted.






Beer Batter
1 C all purpose flour
1 egg, beaten
1 tsp garlic powder
½ tsp black pepper
1 ½ C beer

In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 C beer (you can add more beer to obtain desired texture).






Broccoli Chicken Casserole
4 boneless chicken breast
16 oz fresh broccoli florettes
1 (10.75oz) can condensed cream of mushroom soup
1 Tbsp mayonnaise
1 C shredded cheddar cheese
1 C dry stuffing mix

Preheat oven to 350. Boil chicken until tender and shred or cut into bite-sized pieces. Meanwhile, steam broccoli until crisp but tender. In a small bowl mix together the soup and mayonnaise. Set aside. In a 9 x 13" baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven 25 - 30 minutes. Serves 4






Enchilada Casserole
2 lb ground beef
2 (14oz) cans diced tomatoes
1 C water
2 Tbsp chili powder
2 medium green peppers, chopped
1 large onion, chopped
4 C grated cheese
24 tortillas
Salsa

Brown ground beef and drain fat. Combine beef, tomatoes, water, chili powder, green pepper and onion in large saucepan and bring to a boil, reduce heat and simmer covered for 20 minutes. Line a 9 x 13" baking pan with one third of the tortillas. Top with one third of the meat mixture and one third of the cheese. Repeat making two more layers; reserve one third of the cheese. Bake covered in a 350 deg oven for 45 minutes. Sprinkle the remaining cheese on to of the casserole and serve with salsa.






Lasagna
1 lb hamburger
½ small onion, chopped
32oz jar Ragu garden sauce
1 box wide lasagna noodles
1 can mushrooms
1 can olives
1 lb cheese
1 tsp salt
¾ C water

Brown hamburger and onions, drain and add sauce. Salt water and bring to a boil in a 2 qt pan Add noodles and cook until almost done. Layer cooked noodles, cheese mushrooms and olives in 9 x 13" pan. Bake at 425, 45 minutes.






Sour Cream Enchiladas
1 can Ortega chilies, diced
1 onion, diced
2 cans cream of chicken soup
1 pt. Sour cream
½ lb Monterey jack, grated
½ lb cheddar, grated
1 C diced cooked chicken
12 flour tortillas

Mix all ingredients except tortillas in large bowl. Coat bottom of 9 x 12" pan with some of the filling. Fill tortillas with mixture and roll. Reserve ¼ of the filling and pour over top of tortillas. Bake at 325 for 35 minutes.






Taco Salad
1 lb ground beef
1 (1.25oz) pkg taco seasoning
1 (16oz) can chili beans
1 (16oz) bottle French dressing
1 head iceberg lettuce
1 (14.5oz) pkg tortilla chips
2 C shredded cheddar cheese
1 C chopped tomatoes
4 Tbsp sour cream
½ C prepared salsa

In a large skillet over medium high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes. Crush the bag of chips, open the bag and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, and chips and mix well. Then add salsa and sour cream. Serves 6






Beef Enchiladas II
1 lb ground beef
1 sm onion chopped
1 (1.5oz) pkg dry enchilada sauce mix
10 flour tortillas
2 C shredded cheddar cheese
1 (2.25oz) can sliced black olives, drained

Preheat oven to 350. In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Prepare the enchilada sauce according to package directions. Pour ¼ C of the sauce into the bottom of a 9 x 13" baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 oz of cheddar cheese, reserving at least ½ C of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.






Green Bean Casserole
2 (14.5oz) cans green beans, drained
1 (10.75oz) can condensed cream of mushroom soup
1 (6oz) can French fried onions
1 C shredded cheddar cheese

Preheat oven to 350. Place green beans and soup in a large microwave safe bowl. Mix well and heat in the microwave on high until warm (3 to 5 minutes). Stir in ½ C of cheese and heat mixture for another 2 to 3 minutes. Transfer green bean mixture to a casserole dish and sprinkle with French fried onions and remaining cheese. Bake in a preheated oven until the cheese melts and the onions just begin to brown. Serves 6






Cuban Style Chicken Fried Steak
4 (4oz) cubed steaks
2 eggs
3 C dry breadcrumbs
1 Tbsp dried oregano
1 tsp ground cumin
Salt and pepper to taste
1 lemon, sliced
2 C vegetable oil for frying

In a shallow dish, combine the breadcrumbs with the oregano, cumin, salt and pepper. Beat eggs in another shallow dish. Dip each steak in beaten eggs, and then in the breadcrumb mixture. Make sure to cover each steak well with the breadcrumb mixture. In a large, deep skillet, heat 1" oil over medium high heat. Place the steaks in the oil when it's hot (so that the breading will not stick to the pan). Cook steaks, turning over once after 5 minutes. Until brown for well-done and golden brown for medium. Serve with lemon slices. Serves 4






Cheese Enchilada
1 large can enchilada sauce
1 onion, chopped
1 can olives, chopped
12 corn tortillas
2 lb cheddar cheese, grated

Barely fry tortillas in oil so they are soft enough to roll.
Place cooked tortillas in enchilada sauce and lay in casserole dish.
Add small amount of cheese, onion and olives in center and roll.
Place to side and repeat until all tortillas are used. Pour remaining sauce over enchiladas and
top with cheese and olives. Bake for 30 to 45 minutes at 350






Baked Beans
2 cans pork n beans
½ pkg bacon
1 small onion
some oleo
mustard
Worcestershire sauce
Ketchup

Drain off excess liquid from the beans. Cut bacon into small pieces.
Sautee onion in the oleo until they are clear. Add mustard, Worcestershire sauce and ketchup to taste.
Usually about ¼ to ½ C mustard and ketchup and 1 Tbsp Worcestershire sauce.
May substitute barbeque sauce for mustard Worcestershire sauce and ketchup.
Mix all ingredients and bake for at least 1 hour at 350.






Caramelized Onion Pot Roast
2 ½ lb beef boneless chuck roast
½ tsp salt
¼ tsp pepper
1 Tbsp olive oil
4 medium onions, sliced
1 C beef broth
½ C beer
1 Tbsp brown sugar
1 Tbsp cider vinegar
2 Tbsp Dijon mustard
Horseradish, if desired

Spray 12" skillet with cooking spray; heat over medium high heat. Cook beef in skillet 5 minutes, turning once,
until brown. Season with salt and pepper; remove from skillet.
Reduce heat to medium. Add oil to skillet. Cook onions in oil 12 to 14 minutes, stirring frequently,
until brown. Stir in broth, bear, brown sugar, vinegar and mustard.
Spoon half of the onion mixture in 4 to 5 qt slow cooker. Place beef roast on onions.
Spoon remaining onion mixture on beef. Cover and cook on low heat setting 8 to 9 hours or until meat is tender.
Serve with horseradish if desired.
Serves 6






Beef Stew With Mushrooms
12 small new potatoes, quartered
1 medium onion
1 8 oz bag baby carrots
1 pkg mushrooms
1 can (14.5 oz) diced tomatoes, undrained
1 can (10.5 oz) condensed beef broth
½ C flour
1 Tbsp Worcestershire sauce
1 tsp salt
1 tsp sugar
1 tsp dried marjoram leaves
¼ tsp pepper
1 lb beef stew meat, cut into ½ " pieces

Mix all ingredients except beef in 3 ½ - 4 qt slow cooker.
Cover and cook on low heat setting 8 to 9 hours or until vegetables and beef are tender.
Stir well before serving
Serves 8






Easy Broiled Scallops
1 lb Bay scallops
1 tb Lemon juice
1 ts Thyme
1/4 ts White pepper
1/2 ts Dill
2 tb Dry white wine
2 ts Chopped fresh parsley

In bowl combine lemon juice, thyme, pepper, dill & wine.
Add scallops & toss lightly. Place scallops on oiled broiler pan; broil 3-4 minutes.
Sprinkle with parsley & serve.






Broiled Scallops
1 1/2 pounds bay scallops
1 Tablespoon garlic salt
2 Tablespoons butter, melted
2 Tablespoons lemon juice

Turn broiler on to medium or medium-high.
Rinse scallops and place in a shallow baking pan. Sprinkle with garlic salt,
melted butter or margarine and lemon juice. Broil 6 to 8 minutes or until scallops start to turn golden.
Remove from oven and serve with extra melted butter on the side for dipping.
Serves 2





Chicken and Shrimp Stir fry 6 pieces chicken Shrimp Szechwan sauce Peppers Broccoli





Honey Mustard Chicken with Rice 5 pc chicken 4 Tbsp chili powder 4 Tbsp season salt 2 Clove Garlic 4 oz hot Chinese mustard 2 oz honey 6 Tbsp Extra Virgin Olive Oil Place olive oil in large wok over medium heat. When oil is hot add chicken pieces. Sprinkle with 2T chili powder, 2T season salt, spread 1 oz of mustard on all of the chicken pieces and drizzle about 1 oz of honey on them. Sprinkle 1 clove of garlic on them then cover and let cook for 30 minutes. After 30 minutes, flip chicken over and repeat above steps. After the final 30 minutes remove chicken and add remaining mustard. Wisk together until reaching desired thickness. 3-5 minutes. Place chicken on top of rice (below) and drizzle sauce over top. 1 cup rice 1/2 lb broccoli 1 red pepper 1 green pepper 3/4 C Sake 1/2 C water + 2 Cup 1 piece chicken In rice steamer place rice, sake and ½ c water in rice bowl. Add remaining water to bottom of steamer and steam according to steamer directions. Last 15 minutes: In Skillet sauté chopped broccoli. When it is almost done add sliced pepper and finish cooking until all are tender. Set aside. Cut 1 chicken piece into 1 in pieces and cook until done. Mix with peppers and broccoli and ric