 
Sloppy Joes
Chicken Strips
Stuffing Balls
1 pound ground pork or sausage Preheat oven to 325�. Brown meat, drain. Combine with dry stuffing mix in large bowl. Stir in cranberry sauce, egg and 1 cup water. Shape mixture into 16 balls. Place balls on a foil lined baking sheet, brush with melted butter. Bake 20 minutes.
Cheddar Meatloaf (My Mom's Recipe)
1 lb. lean hamburger
Topping:
1 cup brown sugar
Mix all ingredients, except topping.
Place in greased 8" pan. Pour topping over. Bake 350 degrees for 1
1/2 hours. Cool 10 minutes before slicing. Baked potatoes go well
with it and can be baked at the same time.
Chicken Casserole
Kung Pao Chicken
1 1/4 lb. chicken breast, diced small About 2 to 3 TBSP. cornstarch 1/2 white onion, chopped 3 to 4 cloves garlic, diced 1 tsp. ground ginger 1/2 tsp. crushed red pepper 5 TBSP. soy sauce 5 TBSP. white wine vinegar 2 TBSP. sugar 1 oz. peanuts
Coat chicken with cornstarch and fry in 2 tsp. oil on med. high. While chicken is cooking, combine chopped onion and garlic in a bowl with ground ginger, soy sauce, and vinegar. Mix until sugar is dissolved. When chicken is white throughout, remove from pan and saute onion mixture in wok for 5 to 10 seconds. Add chicken and stir until it's coated well with sauce. Add peanuts. Serve when sauce is desired thickness. Serve over rice with egg rolls and hot mustard. (Note: In a pinch, I have used garlic powder, minced onion, and red wine vinegar, and they have worked well. Double the recipe to make more sauce rather than diluting). Soft rice: In a saucepan, pour in 2 1/4 cups cold water and 1 cup rice. Stir slightly. Place lid on and turn heat to low. Leave lid on until the end of
cooking time, when all water is absorbed into rice. This cooking method makes the rice soft
and sticky like Asian rice.
Chicken Pot Pie
Ingredients:
Easy Lasagna (Makes 2 pans- freeze the extra or make it as a
gift).
Pork Chops & Rice
Fry pork chops in a little oil until
browned in a large skillet (that uses a lid). Then, add 1
cup long grain rice around the pork chops. Then, pour this
combined mixture over the rice: Cover, bake in a 375 degree oven for one hour. Take out and let sit 15 minutes with cover. You may need to salt the rice, but this is a fast dinner that has a lot of flavor.
Easy BARBQ Meatballs
Mix 1 lb. ground hamburger, one egg, 1 tsp. minced onion or 1 pkg. onion
soup mix, approx. 1 cup Minute Rice. (Add a few tsps. of water if needed if
using the soup mix). Mix well. With an ice cream scoop, scoop meatballs onto a
greased 8" round baking pan. Pour 1 jar of Cookies or Sweet Baby Ray's (or
your favorite) BarBQ sauce on. Add water to the bottom of the pan (about 1/2
cup). Bake at 350 degrees about 45-55 minutes. (Take
out before burning).
Pierogies (family recipe from the Ukraine) (Large recipe)
Make filling first, before dough.
Filing: Make filling and set aside, covered.
Start Dough: Place a handful of dough on well floured, long cutting board. (Walmart has one). Sprinkle plenty of flour on top. You want these sticky enough to hold together, but not to stick to the cutting board. Note: Don't roll these out too thin- approx. 1/8" is about right. Roll out. Use a plastic cup to cut circles. Pick up a circle, then, using a teaspoon, scoop a tiny ball of potato mixture in the center. Fold one side over. Pinch with fingers along one edge to seal. (Some seal better than others- if you get any filling on edge, it will not seal well). If you have leftover dough, knead together in hands, then roll out again and recut. Keep dough in bowl covered as much as possible while working as it dries out. As I make these, I put them in a cake pan with a generous amount of flour on the bottom. Then I sprinkle them with more flour as I roll more out. When I am finished with the handful of dough, I gently shake off the flour and put them in a ziploc bag, then freeze right away. Then I take another handful of dough and start again. For the last batch, leave them in the flour, and refrigerate the pan of pierogies until you are ready to cook. (You will need a break!) Place in salted, boiling water for a few minutes. (Don't delete this step). If you don't boil first, they will taste raw after being fried. Don't boil beyond a few minutes or they will fall apart. Take out of water with a slotted spoon, and transfer to a frying pan which has been heated on med. low heat with margarine. These do tend to burn and stick. Try to turn them over quickly or move them a little so that they get some margarine on them and don't stick as much. Too much handling will make them break. Fry until golden brown on both sides. (Optional: Fry diced onion with them for better flavor).
For a true Ukrainian supper, serve these pierogies with sour cream, and Kielbasa (pronouced kibossy) (I use the low-fat) which has been sliced into 1/4" slices around the ring, fried in a little oil until browned, then serve with mixture of bottled red cabbage and horseradish, mixed and eaten with the kielbasa.
Kelly's Chicken Salad Mix together:
Honey Mustard Chicken Grease a small baking dish with enough room for 3 chicken breast filets. Wash chicken and clean- leave either in filets or cut up as nuggets. Place in greased baking dish. Combine 1/4 c. melted butter, 1/3 c. honey, and 2 TBSP. regular yellow mustard. Spoon onto chicken. Bake at 350 degrees, uncovered, for 1 hour, 10 minutes, or until chicken is lightly browned. (Baste once in a while with sauce). If you place potatoes in the oven along side your chicken, supper will be done.
Beef Stew When I make stew, I cut up a chuck steak, fry it in a little oil to brown, then add: 1 TBSP. regular mustard, a good shaking of garlic powder, 1 tsp. beef bouillon, a small can of mushrooms with liquid, onion flakes, and about 1/2 cup water. Then I put the lid on it and let it simmer on low about 1 hour, adding water if it gets too dry. In another pan, I cook diced potatoes and carrots, then add this (with the water) to the first mixture. Then I mix some flour with water and stir in, with salt and pepper to taste. You might also add beef gravy for more flavor. If I don't do the potato mixture, sometimes I put frozen broccoli and more water in with the first mixture, put the lid back on, and cook longer. (Then I thicken it the same way). I serve that over pasta or rice. This basic recipe works well over pasta, rice, or as stew, with potatoes and carrots.
Enchilada Casserole 1 lb. ground beef
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