6 whole chicken legs (remove skin)
8 oz. thousand island dressing
1 pkg. onion soup mix
6 - 8 oz. apricot preserves
Blend dressing, soup mix, and preserves, mixing well.
Pour over chicken which as been cut and placed in baking dish.
Bake in oven at 375 degrees for 40-45 mins.
Chicken is sticky and sweet
Great served with rice, and a salad.
Variations of Pot Roast
There are as many variations of the beloved 'pot roast' as there
are cooks. Varying from cooking methods to cuts of meat.
I love to try new recipes and never seem to make the same meal twice.
But here are some personal versions of 'Jackie's Pot Roasts.'
Ultimate Pot Roast
3 1/2 Lb. rolled and tied boneless chuck roast
1 t. each salt and pepper
1 slice bacon, cut in small peices
1 1/2 c. chopped onion
3/4 c. each chopped carrot and celery
1 T. minced garlic
1 can (28 oz.) whole tomatoes in juice
1 c. dry red wine
(or 1 c. water + 1 T. red-wine vinegar)
1/4 t. dried thyme
Sprinkle meat all over with salt and pepper. Heat oil in large Dutch oven
over med-high heat. Add beef and brown well on all sides.
Remove meat and discard oil. Add bacon to the pot and cook 2 mins.
to render some fat. Add onions, carrots, and celery. Cook stirring often,
until slightly softened, about 5 mins. Stir in garlic and cook 1 min. longer.
Add tomatoes with their juice, and the wine and thyme, bringing to a boil.
Break tomatoes into large chunks with wooden spoon. Return meat to pot.
Cover and cook over low heat 3 hours or until meat is very tender,
turning meat 3 or 4 times. Remove meat to cutting board, let stand 10 mins.
Meanwhile increase heat and cook sauce about 5 mins. until slightly
thickened. Cut meat into thin slices serve with sauce.
*note; There are plenty of juices to be soaked up, so
serve this with noodles and watch it disappear.
Italian Pot Roast
2 Lbs. bottom round
4 cloves chopped garlic
2 med. onions, sliced
1 sweet green pepper, sliced
4 stalks celery, cut into 2" peices
6 large carrots, cut into 2" peices
12 small red potatoes
2 T. soy sauce
Dash Worcestershire sauce
1 can (28 oz) tomatoes
1 can (15 oz. tomatoe puree)
1/2 c. hearty red wine (optional)
salt and pepper to taste
1/2 t. each of oregano, basil, thyme
Place meat in large roasting pan. Cover with garlic, onion and green pepper.
Arrange celery, carrot and potatoes around meat.
Mix soy sauce and Worcestershire into can of tomatoes.
Add tomatoes and tomato puree to roast along with the wine, if using.
Add salt and pepper and remaining seasonings. Cook in preheated
slow oven (250 degrees) for 4 to 5 hours or until meat falls
Enchilada Casserole
1 pound ground beef
1 medium onion -- diced
1 can green chiles -- chopped
8 medium tortillas -- cut into pieces
1 cup cheddar cheese -- grated
1 can enchilada sauce
1 can cream of mushroom soup
Cook beef and onion until browned. Drain.
Add remaining ingredients. Pour into a greased
casserole dish and bake at 350 for 15 minutes.
