Chicken
1 8 oz. package Pepperidge Farm corn bread stuffing mix
1 stick margarine, melted and stirred into stuffing mix
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
2 1/2 cups chicken broth
Cook chicken and debone. Put 1/3 crumb mixture in bottom of casserole dish;
add 1/2 of the chicken. Mix soups together, and use about 1/2 of it mixed with 1 cup of broth.
Add 1/3 crumb mixture, then remaining chicken. Mix together remaining soup and broth, and pour over entire dish.
Sprinkle remaining 1/3 crumb mixture on top, and bake on 350 degrees for approximately 45 minutes.
SWEDISH MEATBALLS
1 lb. ground beef
1 TBS. minced onion
1/2 cup packaged cornflake crumbs
1 egg
1/8 cup dried parsley
1/8 cup catsup
1/4 tsp. garlic salt
1 TBS soy sauce
1/8 tsp. black pepper
SAUCE:
1 can jelled cranberry sauce
1 TBS lemon juice
1 jar chili sauce
1 TBS brown sugar, packed
In saucepan, combine sauce ingredients. Cook over low heat until melted together.
Heat oven to 350 degrees.
In a large bowl, mix all meatball ingredients and form meatballs.
Place in a 9 X 13-inch pan, and pour sauce over them. Bake for 30 minutes,
uncovered. Serve over rice as a meal or as hors d'oeuvres.
COUNTRY STYLE SPARE RIBS
2 1/2 lbs. spareribs
1/2 tsp. salt
1/8 tsp. pepper
2 TBS honey
1 TBS mustard
1/2 cup orange juice
orange slices
1 onion, chopped fine
Place ribs on rack in shallow roasting pan. Bake at 375 degrees for 45 minutes,
turning once. Baste with sauce and bake about 20 more minutes, until tender.
CRAB CAKES
1 lb crab meat
2 eggs, beaten
2 TBS chopped onion
1/2 cup cracker crumbs (I use Ritz)
3 TBS mayonnaise
1 TBS mustard
dash of Worcestershire sauce
1/4 cup chopped green peppers (optional)
Combine all ingredients and shape into cakes. Fry in hot oil.