MEAT DISHES

MEAT DISHES

• Rancho Baked Beans
• Oven Baked Chicken Wings
• Chicken Balls
• Applesause Meatballs
• BBQ Spareribs
• Dumplings over stew
• Chicken Casserole
• Porcupine Meatballs
• Chicken Tetrazini
• Cream Cheese Chicken Lasagna

RANCHO BAKED BEANS

1 lb ground beef
1 onion chopped
1 Tbsp butter
1 tsp salt

Fry together and add 1 Tbsp french mustard
1 Tbsp Worchestershire sauce

In a baking dish put
1 can baked beans
1/4 cup Brown sugar
1/2 cup Ketchup

Mix together and add meat mixture and bake for 1/2 hr at 375 deg. or if taking for a supper somewhere you can put it in a slowcooker like i do and double the receipe. If you would like more beans in this to make it go farther you can add more beans. This is a favourite at Pot Luck Suppers.





OVEN BAKED CHICKEN WINGS

3 lbs chicken wings
salt and pepper
2 Tbsp oil
1/2 cup soya sauce
2 Tbsp BBQ sauce
1 cup honey
1 lge garlic clove minced

Preheat oven to 375 deg
Cut off and discard wing tips. Cut the remainder of wings in two portions.
Place chicken wings in a single layer in a greased baking dish and sprinkle with salt and pepper.
Combine the remaining ingredients in a blender for one min, and pour over the wings coating them thoroughly.
Bake for one hour until well done and syrup is carmalized.If chicken starts to burn reduce the heat.
Delicious served hot or cold. And another favouite of pot luck suppers.





CHICKEN BALLS

In a fry pan or electric fry pan heat up about an inch of oil.

1 skinless boneless chicken breast
slice and cut in about 1 inch squares
In a bowl mix 2 eggs
1 Tbsp of water
1/2 cup flour
1 tsp salt
1 tsp corn starch

Drop the pcs of chicken in the mix and drop into the hot oil. When brown on the one side turn them over to brown on the other side. Remove to a bowl lined with paper towels to drain off the excess oil.
Remove the paper towels and you may add a number of different sauces to the chicken. We like sweet and sour sauce or a pinapple sauce bought in the chinese section of the store.
This is good with fryed rice.



APPLE SAUCE MEATBALLS

2 pds ground beef
1 cup applesause
1 cup soft beadcrumbs
2 eggs
S&P
flour
2 Tbs shortening
1 stalk celery thinly sliced
1 green pepper, minced
1 carrot thinly sliced
2 cups tomato juice

Mix beef, applesauce, breadcrumbs, add eggs seasoning,S&P.
Shape into small balls, roll in flour and brown in shortening.
Place meatballs in caserole, drain fat.
To drippings in pan add veg and tomato juice. Season with S&P. Bring to a boil.
Pour over meatballs and cover caserole amd bake (350) for 40 min
You can thicken the gravy with flour
This can be frozen for later
For a veryation you might want to marinate the meatballs in red wine overnight, 1/2 cup and juice. Add to tomatoe juice next day,



Barbecued Spareribs

1 cup water
1/2 cup catsup
1 Tbsp brown sugar
2 tbsp chopped onion
2 Tbsp vinegar
2 TBSp worchestershire sauce
1/2 tsp salt
sprinkle of cayene peper 1 tsp paprika
1/2 tsp chili powder
2-3 lbs spareribs

Mix above ingredients, being sure to measure accurately.
Pour over ribs
Bake in covered dish at 375 for 2 hours. Then uncover and bake another hour or until ribs are brown.
Serves 4 people

Note= try this sauce on cut up chicken, pig tails, meat balls or even weiners done in the oven



Dumplins

Mix together 1 cup flour
1 1/2 tsp BP
1 tsp salt
2 tbsp melted fat or oil
1 beaton egg
1/3 cup milk

I make my stew in a preshure cooker and after it is cooked put the dumplings on top and put cover on loosely and steam for about 20 min.
Stew isn't stew unless it has dumplins with it.



CHICKEN CASSEROLE

3 cups chopped cooked chicken psc
1 can mushroom soup
1 can chicken soup
1/2 chopped pepper
2 stalks chopped celery
2 bunches green onions chopped
1 can sliced water chestnuts drained
1/2 cup mayonaise
Mix in a casserole dish and pour 1 can of chow mein nuddles over top
Bake for 1 hour at 350 deg

Another household hint is when the chicken is on sale buy extra and cook it up and freeze it in pkgs equale to size you need for a dish.



Porcupine Meatballs

Combine
1 lb of ground beef
1/2 cup cracker crumbs
1/4 cup oinions chopped
1 tsp salt
a pinch of pepper
1/2 tsp of nutmeg
1 tsp paprika
3/4 cup rice (not cooked)
Mix this all up and form into balls. Place this in a electric frypan and add

1 can of Tomato Soup
2 cups of boiling water
Cover and simmer for 45 min and stir.
Remember to turn the meatballs often



GAYLE'S CHICKEN TETRAZINI

5 large chicken breasts( boneless, skinless) cooked and cut into bite size pieces.
chicken broth
1 med green bell pepper (chopped)
1/2 cup celery chopped
1 med onion chopped
3 slices bacon
1 can sliced mushrooms (drained) optional
2 cups cheddar cheese (shredded) use sharp cheddar
1 can each cream of chicken,and cream of celery, and cream of mushrooms soup
1 small package vermicelli
Garlic powder and black pepper to taste

Fry bacon until crisp and let cool
To the bacon drippings, add the onion, celery,green pepper aand mushrooms and saute until tender.
Add finely chopped bacon pieces.
Cook vermicelli according to pkg directions.
Stir together the cream of chicken, cream of celery, cream of mushroom soups,and shredded cheese.
Add sauted ingredients and vermicelli.
Mix well
Add enough chicken broth to make mixture moist so it will not dry out while cooking
Cooke at 350 degrees untill hot

You can add a topping of cheese, buttered ritz craackers etc about 10 minutes before you take out of the oven.
This looks like a lot of work but it realy isn't. It is worth it.



RC's CREAM CHEESE CHICKEN LASAGNA

12 uncooked lasagna noodles
2 (3oz) pkg cream cheese softened.
1 cup cottage cheese small curds
2 (10 3/4 oz )cans condensed cream of mushroom soup
1 (2 oz) jar diced pimentos, drained
1/2 cup milk
1/2 teaspoon dried Italian seasoning
1/4 tsp minced garlic
1/3 cup finely chopped onion
1/2 cup finely chopped green bell pepper
3 cups shredded cooked chicken
2 cups shredded mozarella cheese

TOPPING

1 tablespoon butter melted
3/4 cup Italian style bread crumbs

Cook Lasogna noodles, drain
hint_ Put a little olive oil in water to prevent the noodles from sticking together.

Meanwhile in large bowl combine cream cheese and cottage cheese, Mix well
Add soup, pimientos, milk, Italian seasoning and garlic, mix well
Stir in onion and bell pepper.

Spoon 1/2 of cottage cheese mixture evenly into greased 113x9 inh baking dish
Stir chicken into remaining cheese mixture.
Top cottage cheese mixture in dish with cooked noodles
1/3 of the chicken mixture and 1 cup of the mozzarella cheese,
Repeat with noodles, 1/3 of the chicken mixture and remaining 1 cup of mozzarella cheese.Top with noodles and the last 1/3 of the chicken mixture,
Try and cover all the noodles with sauce so that the noodles do not dry out during cooking
In small bowl combine topping ingredients, mix well.
Sprinkle over top of casserole.
Cover with foil if you will bake it the next day.
Store in refrigerator

Bake in oven at 350 deg covered for 40 min
Uncover and bake an added 10 or 15 min crumb mixture is golden brown
Take out of oven and let stand 10 15 min , and then cut into squares to serve



CREAMY CHICKEN ENCHILADAS

PER ENCHILADA- 243 CALORIES

8 OZ. SKINESS BONELESS CHICKEN BREAST

2/3 CUP REDUED-SODUIM CHICKEN BROTH

1/4 TSP GROUND BLACK PEPPER

4 CUPS TORN FRESH SPINACH OR 1/2 PKG. OF FROZEN CHOPPED SPINACH THAWED AND WELL DRAINED

1 8 OZ. CARTON LIGHT SOUR CREAM

1/4 CUP PLAIN LOW FAT YOGURT

2 TABLSPOONS ALL PURPOSE FLOUR

1/4 TSP. GROUND CUMIN

1/4 TSP. SALT

1/2 CUP FAT FREE MILK

1 4 OZ. CAN DICED GREEN CHILLI PEPPERS DRAINED

2 TABLSPOON THINLY CHOPPED GREEN ONIONS

6 7 INCH FLOUR TORTILLAS

1/2 CUP SHREDDED REDUCED FAT MONTEREY JACK CHEESE( 2 OZ.)

CHOPPED TOMATO OR PURHASHED SALSA

THINLY SLICED GREEN ONIONS

FRESH CILANTRO

1. IN A LARGE SKILLET, COMBINE CHICKEN, BROTH AND BLACK PEPPER

BRING TO BOILING AND REDUCE HEAT.

COVER AND SIMMER FOR 12-14 MIN OR UNTIL CHICKEN IS NO LONGER PINK...

DRAIN WELL...WHEN COOL ENOUGH TO HANDLE USE 2 FORKS TO SHRED CHICKEN INTO BITE SIZE PIECES

YOU SHOULD HAVE ABOUT 1 1/2 CUPS SHREDDED CHICKEN SET ASIDE

2. IF USING FRESH SPINACH, PLACE SPINACH IN A STEAMER BASKET OVER BOILING WATER.

REDUCE HEAT..COVER AND STEAM FOR 3 TO 5 MIN... OR UNTIL TENDER.

3. MEANTIME FOR SAUCE IN A SMALL BOWL STIR TOGETHER SOUR CREAM, YOGURT FLOUR, CUMIN AND SALT.

STIR IN MILK AND CHILLI PEPPERS.

DIVIDE IN HALF.

SPOON ONE PORTION INTO A STORAGE CONTAINER, USE REMAINING IN FILLING

4. FOR FILLING ,IN A LARGE BOWL, COMBINE SHREDDED CHICKEN, SPINACH, AND THE 2 TABLESPOONS OF GREEN ONIONS.

STIR IN RESERVED PORTION OF THE SAUCE.

5. DIVIDE FILLING AMONG TORILLAS...ROLL UP TORTILLAS... ARRANGE ,SEAM SIDES DOWN IN A 2 QUART RECTANGULAR BAKING DISH, COVER WITH FOIL

CHILL BAKING DISH AND THE SAUCE IN THE STORAGE CONTAINER FOR 4 TO 24 HOURS.

6. TO SERVE ...PREHEAT OVEN TO 350 F...SPOON SAUCE ONTO THE TORILLAS...BAKE COVERED FOR 20 MINUTES

UNCOVER AND BAKE ABOUT 20 MINUTES MORE OR UNTIL HEATED THROUGH

SPRINKLE WITH CHEESE AND LET STAND FOR 5 MINUTES

IF DESIRED GARNISH WITH CHOPPED TOMATO OR SALSA, GREEN ONIONS AND CILANTRO

MAKES 6 ENCHILADAS

OTHER RECEIPES

DROP COOKIES AND ROLLS
DELISIOUS SQUARES
REFRIGERATER DESERTS
PANCAKES
ROLLED BALL COOKIES
SALADS
PUNCHES AND DIPS