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| HOME | BREADS | CASSEROLES | DESSERTS | MEATS | STIR FRY | VEGETABLES |
BarbecueTostadas
Beef and Beans Tacos
Bull's Eye Burgers
Cajun Steak and Fries
Canadian Bacon Kabobs
Easy Beef Soft Tacos
Easy Chicken Fajitas
Foil-Wrapped Dinners
Golden Glazed Chicken
Grilled Kielbasa
Homemade Chicken Nuggets
Lemon-Herb Wing Drummettes
Original Buffalo Hot Wing Drummettes
Party Microwave Chicken
Sausage Hash
Shredded Pork Nachos
Sloppy Dogs
Southern-Style Ham and Peas
Spicy Potato Chip Chicken Strips
Spicy-Sweet BBQ Chicken Drummettes
Eight 7- to 8-inch flour
tortillas
Nonstick cooking spray
8 oz lean ground meat
1 can (16 oz) barbecue baked beans
1 cup (4 oz) shredded Cheddar cheese
Accompaniments: shredded lettuce, sliced avocado and radishes,
chopped onions, salsa and reduced-fat sour cream.
Position racks to divide oven in thirds. Heat to 375 degrees F. Have 2 large baking sheets ready.
Coat both sides of tortillas with nonstick spray. Arrange on baking sheets and bake 8 to 10 minutes until crisp.
Meanwhile, heat a large nonstick skillet over medium-high heat. Add ground meat and cook, breaking up clumps with a wooden spoon, 3 minutes or until no longer pink. Stir in beans; heat through.
Spoon a generous 1/3 cup on each tortilla, then sprinkle with cheese. Return to oven and bake 3 minutes or until cheese melts. Serve with accompaniments. (Woman's Day)
1 lb. lean ground beef
1 (28 oz.) or 2 (16 oz.) cans of Bush’s Baked Beans
1 envelop taco seasoning mix
12 taco shells
Favorite taco toppings
In skillet, cook ground beef until browned; drain. Stir in taco seasoning mix and Bush’s Baked Beans. Bring to a boil and simmer for 8 to 10 minutes or until thoroughly heated. Spoon bean mixture into taco shells. Top with favorite toppings. Makes 6 servings. (Bush Brothers & Company)
3 lb lean ground beef
1 small onion, chopped
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon salt
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese, divided into 6 chunks
6 hamburger buns, split
In large bowl, combine first 6 ingredients. Divide mixture into 6 portions; lightly shape each portion into a big 1/2-inch-thick patty. Remove some of the meat from the top center of each patty; insert a chunk of cheese (flatten chunk slightly with your palm to fit the hole). Replace meat over cheese.
Preheat grill to medium heat. Grill burgers 5 to 7 minutes per side. If desired, toast buns by placing them, split side down, on the edges of grill about 1 minute. (Working Mother)
1 lb boneless sirloin steak
2 teaspoons Cajun seasoning
Nonstick cooking spray
3 cups frozen steak fries
1 sliced onion
1 tablespoon steak sauce
Heat broiler and spray broiler-pan rack
with nonstick cooking spray. Rub 1 lb boneless sirloin steak with 2 teaspoons Cajun
seasoning and place on prepared rack. Spread 3 cups frozen steak fries and 1 sliced
onion around steak; coat onion with cooking spray. Broil 7 minutes, remove onion,
turn steak and fries over and broil 5 minutes longer or until steak is slightly charred
(it will be medium-rare) and fries are crisp. Slice steak, drizzle with 1 tablespoon
steak sauce and top with onion. (Woman's Day)
1 11-ounce can mandarin orange
sections
1 8 1/4-ounce can pineapple chunks (juice pack)
6 slices Canadian-style bacon
Vanilla yogurt (optional)
Nutmeg (optional)
Drain the mandarin oranges and pineapple chunks, reserving juice. Roll up bacon slices. Alternately thread bacon, oranges, and pineapple on two 10-inch skewers. Cover and chill the extra fruit. Place kabobs in a 12 x 7 1/2 x 2-inch baking dish. Pour reserved fruit juice over kabobs. Cover and refrigerate overnight.
To serve, drain off juice from
kabobs.. Broil kabobs 3 to 4 inches from the heat about 5 minutes or till edges of
bacon are brown and fruit is warm. Top the remaining fruit with vanilla yogurt and
nutmeg, if desired. Makes 2 servings. (Better Homes and Gardens On-The-Go
CookBook)
1 lb. Ground beef
1 pkg. Old El Paso Taco Seasoning Mix
2/3 cup water
1 (12-ct.) pkg. Old El Paso Flour Tortillas
for
Soft Tacos & Fajitas
Lettuce, cheese, tomatoes
Old El Paso Salsa
1. Brown ground beef over medium-high heat until thoroughly cooked; drain. Stir in taco seasoning and water; cook and stir 2 to 4 minutes.
2. Spoon taco filling onto tortillas. Top with lettuce, cheese, tomatoes and salsa. Fold in half to serve. Makes 12 Soft Tacos (Old El Paso Foods)
1 lb. Chicken breast strips
1 cup Old El Paso Salsa
2 tablespoons lime juice
1 teaspoon Worcestershire sauce
1 bell pepper, cut into thin strips
1 onion, cut into thin strips
1 (12-ct.) pkg Old El Paso Flour Tortillas
for
Soft Tacos & Fajitas
1. Brown chicken over medium-high heat until no longer pink. Stir in salsa, lime juice and Worcestershire sauce.
2. Add pepper and onion; cook and stir 3 to 4 minutes until vegetables are tender-crisp.
3. Spoon fajita filling onto tortillas. Top with additional salsa if desired. Roll up to serve. Makes 12 Fajitas. (Old El Paso Foods)
1 to 1 1/2 pounds beef round steak
1/2 inch thick
1 package (10 ounces) frozen green peas
4 medium carrots
4 medium potatoes, pared
1 can (10 1/2 ounces) condensed cream of mushroom soup
1 envelop (about 1 1/2 ounces) onion soup mix
8 cherry tomatoes
Heat oven to 450 degrees. Cut meat into 1-inch pieces. Place frozen peas in colander or sieve; run cold water over peas just until broken apart; drain.
Tear off 4 pieces heavy-duty aluminum foil, each 18 x 15 inches. On center of each piece, place 1 carrot, thinly sliced, 1 potato, cut into quarters, and 1/4 of the meat. Stir together mushroom soup and onion soup mix; spoon soup mixture over meat and top with peas. Wrap securely in foil; place on ungreased baking sheet.
Bake 50 minutes or until meat is tender. Just before serving, garnish each dinner with two cherry tomatoes, halved. Makes 4 servings. (General Mills)
2 broiler-fryer chickens cut in
quarters (each weighing about 3 pounds)
1/4 cup butter or margarine
1/4 cup frozen lemonade concentrate
1 envelope (1 1/2 ounces) sloppy joe seasoning mix
1 tablespoon honey
Grill or broil chicken over hot coals,
or 4 inches from heat; turning frequently until tender. Melt butter; add lemonade,
seasoning mix and honey. Brush mixture over chicken; heat until glazed. Serve
at once. Serves 8. (Fabulous Poultry and Game)
3 to 4 lbs kielbasa
Dijon mustard
Make diagonal slashes in the kielbasa at 2-inch intervals on both sides. Spread generously with mustard, coating the entire surface.
Place kielbasa on grill. Cook about 10 to
15 minutes or until nicely browned. Cut into large chunks. Serves 12. (Working
Mother)
5 Boneless, skinless chicken breast halves,
cut into 1 ½ to 2 inch pieces
1 Packet Shake’N Bake Seasoned Coating Mix (Original Chicken)
Moisten chicken pieces with water. Shake off excess.
Shake 3 or 4 pieces at a time with coating mix. Discard any remaining coating
mix. Place in 15x10x1-inch baking pan lined with foil. Bake at 400 degrees F.
for 15 minutes, or until cooked through. Serve with barbecue sauce. Servings:
4-6. (Kraft Foods, Inc.)
Prepare sauce: Combine 1 cup red hot sauce, ½ cup each lemon juice and oil, 1 teaspoon basil, ½ teaspoon onion powder and a dash of powdered garlic.
Cook drummettes following basic cooking
instructions. Dip drummettes immediately in Lemon-Herb sauce. (Unknown)
Original Buffalo Hot Wing Drummettes
Prepare sauce: Combine ¾ cup red hot sauce, ¼ pound melted butter. Cook drummettes following basic cooking instructions.
Dip cooked drummettes immediately into sauce mixture; once for mild, twice for medium, etc. Serve with bleu cheese dip and celery sticks. (Unknown)
24 Tastybird Wing Drummettes
2 tablespoons margarine
5 tablespoons soy sauce, divided
2 tablespoons flour
1 tablespoon paprika
1 teaspoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
½ cup red plum jam
1/8 teaspoon hot pepper sauceIn small microwave bowl, place margarine; microwave on Medium for 1 minute or until melted. To margarine, add 4 tablespoons of the soy sauce, flour, paprika, Worcestershire sauce, onion powder and garlic powder. Mix together well with small whisk or fork. Dip each drummette in sauce and then arrange on rack in microwave baking dish, meaty part toward outside. Microwave, uncovered, on High for 10 minutes; turn drummettes over and brush with sauce from bottom of baking dish. Microwave on High for about 8 more minutes or until fork can be inserted in chicken with ease. While chicken stands for 5 minutes, mix together in small bowl, plum jam, remaining 1 tablespoon soy sauce and hot pepper sauce; microwave on High 1 minute, stir and microwave 1 minute more. Dip drummettes in plum sauce and serve as hors d’oeuvres in chafing dish with any remaining sauce poured over. (Unknown)
1 lb bulk sweet Italian sausage
2 tablespoons oil
2 large all-purpose potatoes, about 1 lb, diced
2 carrots, diced
1 medium onion, diced
1/2 teaspoon salt
1/4 teaspoon pepper
In large skillet over medium-high heat, cook sausage until browned, 8 - 10 minutes. Add oil. Stir in potatoes, carrots, onion, salt and pepper; reduce heat to medium. Cover and cook, stirring occasionally, until potatoes are tender and browned, about 20 minutes. Serves 4.
1 container (2 pounds) fully cooked
shredded pork with BBQ sauce
1 can (7 ounces) Mexican-style corn, drained
1 can (4.5 ounces) chopped green chiles, drained
1/4 cup chopped fresh cilantro
1 bag (9 ounces) corn tortilla chips
1 package (8 ounces) shredded cheddar cheese (2 cups)
2 scallions, sliced
1 can (2.5 ounces) sliced black olives
Heat oven to 400 degrees. Spoon 2 cups pork with sauce into medium-size bowl. Reserve remainder for serving on buns for another meal. Add corn, chiles and cilantro to pork mixture.
Spread half the corn chips over a baking sheet. Spoon half the pork mixture over chips. Top with 1 cup of the cheese. Sprinkle with half the scallion and olives. Repeat with the remaining chips, pork, cheese, scallions and olives.
Bake in 400 degree oven for 8 minutes or until cheese has melted. Serve hot. (Family Circle)
1/2 pound ground chuck
1 cup chopped onion
2 (8-ounce) cans tomato sauce
1 teaspoon chili powder
1 teaspoon steak sauce
1/8 teaspoon salt
1/8 teaspoon ground cumin
8 frankfurters, cooked
8 hot dog buns
Chopped onion (optional)
Shredded Cheddar cheese (optional)
Cook ground chuck and 1 cup onion in a large skillet over medium-high heat until meat is browned and onion is tender, stirring until meat crumbles; drain. Stir in tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 15 minutes, stirring occasionally.
Spoon beef mixture evenly over frankfurters in buns. If desired, sprinkle with additional chopped onion and cheese. Yield: 8 servings. (Southern Living Our Best One-Dish Meals)
1 pkg Pictsweet Blackeye Peas
½ cup Pictsweet Chopped Onions
2 oz. Lean ham, cooked and cubed
1 ½ cups water
¼ teaspoon salt
½ teaspoon pepper
Combine all ingredients in a medium saucepan. Bring to a boil. Cover; reduce heat and simmer for 30 to 45 minutes or until peas are tender. (Pictsweet Frozen Foods)
Spicy Potato Chip Chicken Strips
2 lbs boneless, skinless chicken
breasts cut into strips
3 bulbs garlic, cut apart into cloves, peeled
1 cup extra light olive oil
15 - 20 drops hot pepper sauce
1 1/2 cups crushed potato chips
Mixed Mustard Sauce:
1/2 cup each, Dijon &
German mustard
1 tablespoon Chinese mustard
1/3 cup honey
1/3 cup light cream
1/4 cup mayonnaise
Preheat oven to 375 degrees F. Place garlic, oil and hot pepper sauce in food processor or blender; process until smooth and pour into bowl. Place crushed potato chips in another bowl. Dip chicken strips in garlic mixture, then in chips. Place in a single layer on a shallow baking pan. Drizzle remaining garlic mixture over chicken and sprinkle on remaining chips. Bake 15 to 20 minutes or until brown and crispy. Serve with Mixed Mustard Sauce. Makes 6 to 8 serving.
Mixed Mustard Sauce: Combine mustards, honey and cream in small bowl. Whisk in mayonnaise last, beating until smooth. Serve with Chicken Strips.
Spicy-Sweet
BBQ Chicken Drummettes
28 chicken drummettes
1 can (15 1/2 oz) Hunt's Manwich Barbecue
Sloppy Joe Sauce
2 tablespoons Gebhardt's Hot Sauce
Place drummettes in a single layer on a
foil-lined baking sheet. Bake at 425 degrees F. for 35 to 40 minutes; drain.
In a medium bowl, combine the barbecue sauce with the hot sauce. Place the
drummettes into the sauce and coat thoroughly. Return coated drummettes to the
baking sheet, reserving remaining sauce. Bake at 375 degrees F. for an additional 30
minutes, brushing drummettes with remaining sauce halfway through baking.