GrannyDancer's Favorite Meat and Casserole Recipes

tomato.gif (3351 bytes) CHIMICHANGAS

INGREDIENTS:
1 pound ground beef
3 cups shredded letuce
10 ounces tomatoes and green chili
8 ounces shredded cheddar cheese
1/4 cup sliced green onions
1 package taco seasoning
1 1/2 cups taco sauce 
12 flour tortillas                 
sour cream
oil

DIRECTIONS:
Brown meat & drain. Stir in tomatoes, green chilis and 
taco seasoning. Simmer for 5 minutes. Spoon 1/3 cup
onto a tortillas; fold like burrito. Secure with a toothpick;
fry in 1 inch of oil, then drain, repeat until  mixture is used.
Top with lettuce, cheese onions, sour cream, and taco
sauce as desired.

Yield: 12 servings

We do a lot of barbequing in our neck of the woods ...so here are a couple marinade recipes:

BEEF/PORK MARINADE

INGREDIENTS:
2 - 3 tablespoons salad oil
1/2 cup soy sauce
1/2 cup wine vinegar
1/2 cup lemon juice
1/2 cup worchestershire
1 teaspoon black pepper
1 tablespoon dried parsley
4 teaspoon dry mustard
4 crushed cloves of garlic

DIRECTIONS
Put meat in a zip-lock bag and cover enough to soak.
Beef is best after 24-72 hours (or up to a week), pork
is best after 24 hours, chicken is good after 4 hours
and better after 24 hours. (Both pork and chicken
CAN be marinated longer and stay good, but have
generally soaked up the flavor in the time above.)

Make extra and it will keep in a jar in the refrigerator
forever, but do not keep any marinade that has been
used to soak meat!

SUMMER SQUASH CASSEROLE

3 medium yellow squash
1 green bell pepper
1 medium onion
2 medium tomatoes
1 stalk celery
2 tsp. salt
1/2 tsp. pepper
2 Tbsp. rice
2 Tbsp. oleo
1 Tbsp. brown sugar

Slice all vegetables; layer in casserole dish;
top with remaining ingredients. Cover and bake
45 minutes at 350 degrees Fahrenheit. (can also
be made in microwave)

CHINESE MARINADE / DIPPING SAUCE

INGREDIENTS:
1 cup soy
1 cup wine vinegar
1/2 c hoisin sause (or to taste)
4 crushed cloves of garlic (or more, to taste)
2-3 inch piece ginger peeled and chopped finely/ or to taste
(Ginger paste may be substituted, but do not use dry ginger)
2 scallions/green onions chopped (optional)
1-2 tablespoons splash of sesame oil

DIRECTIONS:
This is best when put through a blender, but you can let
it sit and then use it as the flavors blend. This is perfect
for stir fry or marinating meat (chicken, pork, or beef) or
both. It is also the BEST dipping sauce you will ever ask
for if you are serving any kind of chinese food -- dim sum
or egg rolls. If you cook with this, the sesame oil taste will
cook out and you will need to add more just before serving.

CHICKEN 'N' RICE CASSEROLE

1-1/2 cups raw rice
1 package dry onion soup mix
3 cups water
chicken pieces
1 cup mushroom soup
Salt, to taste

Place rice in large flat pan; sprinkle
soup mix over rice; slowly add water;
place chicken pieces on rice mixture;
spread soup over chicken; salt to taste.

Bake uncovered approximately 1-1/2 hours
at 350 degrees Fahrenheit.

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