FAMILY FAVORITES

Porky Pine Meatballs

  • 1 lb. ground beef
  • 1/2 C. raw rice
  • 1/2 C. chopped onion
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp vegetable oil
  • 1-8 oz. can tomato sauce
  • 1-8 oz. can water

    Lightly mix beef, rice, onion and seasonings. Shape
    into 12 meatballs. Fry in hot oil, turning, until
    all sides are brown. Pour off grease and pour on
    tomato sauce and water mixed together. Cover and simmer.

    Zucchini Beef Bake

  • 1 lb ground beef
  • 1 6 oz. package boxed stuffing mix (any flavor)
  • 2 c. fresh or frozen diced zucchini
  • 1 can cream of mushroom soup
  • 1 soup can milk

    Brown ground beef and drain.

    Empty into a large bowl stuffing mix (bread and
    seasoning packet), add soup and mix well.

    Stir in zucchini (broken apart but unthawed if
    frozen) and ground beef. Mix well.

    Pour milk over all and stir to combine.

    Pour all into a greased casserole or oven safe bowl.

    Bake at 350° F for approximately 30 minutes.

    Spanish Chicken and Rice

  • 2 tsp. oil
  • 1/2 red onion
  • green pepper
  • 2 garlic cloves, sliced very thin
  • 1 cup water
  • 1 cup uncooked long grain white rice
  • 4 chicken leg quarters
  • 14 oz. spaghetti sauce
  • 4 oz. smoked sausage

    Cut as much of the skin and fat as possible
    off the chicken. Thinly slice green pepper
    onion and sausage. Heat oil in a large skillet
    over medium heat. Add pepper and garlic; cook
    for 3 to 4 minutes while stirring. Add water
    and rice, then place the chicken on top. Cover
    and simmer for 10 minutes to partially cook
    rice. Stir in sauce, the scatter sausage over
    chicken. Cover and simmer 10 to 15 more minutes,
    stirring rice and turning chicken once, until
    chicken is done. Serve with rolls, and corn.

    Roast Chicken

  • 1 lemon, quartered
  • 8 chicken leg quarters
  • 2 tsp fresh thyme, or 1 tsp dried
  • 1 Tbsp oil, plus 2 tsp
  • 1 tsp salt
  • 3/4 tsp coarse black pepper
  • 2 pounds potatoes, small or quartered
  • 1/2 red onion, sliced thin
  • 2 heads garlic (missing 2 cloves from above)

    Cut garlic cloves in half, lengthwise. Remove skin and fat from chicken, and rinse.

    Mix 1 tsp of the thyme, 2 tsp oil, 1/4 tsp.
    pepper. Rub on chicken. Place in large roasting
    pan. Combine potatoes, onion, garlic, remaining
    thyme, oil and pepper. Arrange around the chicken.
    Place lemons on top of chicken.

    Roast in 400° F oven for 1 hour. Check to see
    if chicken is done. Cook 15 minutes more if
    necessary. Arrange on platter; remove lemon. Serve
    with a green salad and your favorite dressing.

    "Chicken Lickin' Good" Pork Chops


    Crock Pot Meal

  • 6 - 8 lean pork chops {about 1 inch thick}
  • 1/2 cup flour
  • 1 tablespoon salt
  • 1-1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder
  • 2 tablespoons vegetable oil
  • 1 can chicken and rice soup

    Dip pork chops in mixture of flour, salt, dry mustard,
    and garlic powder. Brown in the oil in large skillet.
    Place browned pork chops in crock pot; add can of soup.

    Cover and cook on low for 6 - 8 hours or on high 3-1/2 hours.

    Oven Swiss Steak

  • 1-1/2 lbs. round steak
  • 1/4 cup flour
  • 1 teaspoon salt
  • 1 16 oz. can stewed tomatoes
  • 1/2 cup celery
  • 1/2 cup chopped carrots
  • 2 tablespoons chopped onions
  • 1/2 teaspoon worcestershire sauce
  • 1/4 cup shredded american cheese

    Cut meat into 4 portions. Mix flour, and salt. Pound
    part of this mixture into the meat and set aside. Put
    small amount of cooking oil in skillet, when hot place
    in skillet and brown on both sides, then place meat in
    a shallow baking dish. Blend the remaining flour mixture
    with drippings in skillet and all other remaining ingredients
    except cheese. Cook stirring constantly until blended and
    the mixture boils. Pour over meat cover and bake at 350°
    for 2 hours or until tender. Cover top with cheese; return
    to oven just long enough to melt cheese.
    Makes 4 servings.

    Chicken Dinner Supreme

  • 1/2 stick butter
  • 1-1/4 cup uncooked rice
  • 2 tablespoons onion, chopped
  • 1 can cream of chicken soup
  • 1 can beef broth
  • 1 can water
  • 1 cut-up frying chicken or chicken parts

    Melt butter in baking dish; add rice and mix well. Pour
    soups and water over rice. Salt chicken and place on
    top of rice mixture. Bake at 325° for 1-1/2 hours,
    depending on size of chicken. Cover.

    Stuffed Peppers

  • 6 large green, red or yellow peppers
  • 1 pound ground beef
  • 2 tablespoons chopped onions
  • 1 cup cooked rice
  • 1 teaspoon salt
  • 1/8 teaspoon garlic salt
  • 1 15 ounce can tomato sauce
  • 3/4 cup shredded mozzarella cheese (3 ounces)

    Wash and cut thin slice from stem end of each pepper.
    Remove seeds and membranes; rinse peppers. Cook
    peppers in enough water to cover for about 5 minutes;
    drain. Cook ground beef and onion in skillet until
    beef is light brown; drain off excess grease. Stir
    in rice, garlic salt and 1 cup tomato sauce; heat
    through. Stuff each pepper with beef mixture; stand
    upright in ungreased square baking dish, 8x8x2 inches.
    Pour remaining sauce over peppers. Cover dish and bake
    in 350° oven 45 minutes. uncover and bake another
    15 minutes. Sprinkle with cheese.

    Chicken Enchilada Casserole

  • 12 to 16 flour tortillas or corn tortillas
  • 4 large chicken breasts, cooked and cut up in small pieces
  • 2 cans cream of chicken soup
  • 8 oz. Can green chiles, diced
  • 1 pint sour cream
  • 2 cups Monterey Jack cheese, grated
  • 2 cups Sharp Cheddar cheese, grated
  • 1 small can black olives, sliced
  • 1 small onion, grated
  • 8 green onion tops, chopped

    Combine soup, onion, green onion tops, sour cream,
    chiles, and black olives. Add most of the cheeses,
    saving some for the top. Set aside 1 cup of this
    mixture without the chicken. Then add the cut up
    chicken to the remaining mixture.

    In a 9 x 13-inch greased shallow baking dish, fill
    each tortilla with some of the chicken mixture and
    roll up, folding ends in if you so desire. Pour
    remaining sauce over the top of filled tortillas
    and sprinkle with remaining cheese.

    Bake at 350° F for 45 minutes.

    Chinese Salad

  • 2 Pkgs beef flavored Ramen Noodles (crushed)
  • 1 lb. shredded cabbage (coleslaw) prepackaged in produce section
  • 2 bunches of green onions slice and use all of the onions (I only use one bunch)
  • 1 cup sunflower seeds
  • 1 small pkg slivered almonds (optional)

    Place above ingredients in large bowl. Cover and place in refrigerator until serving time.

    Dressing:

  • 1 cup vegetable oil
  • 1/3 cup red wine vinegar
  • 1/2 cup sugar
  • 2 seasoning packages from the Ramen Noodles Mix dressing

    Let set until serving time then mix with salad. I mix them together
    about 1 hour before serving. Add cut up stir-fried chicken if desired.

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