Sloppy Joes from Janel Bunker

1 lb. ground beef                                      
onion salt                                                              

1/2 t. salt and pepper                               

1/2 c. ketchup                                                          

2 T. mustard

1 can chicken gumbo soup

1 T. worchestershire sauce  

1/2 t. sage   

1 T. brown sugar                  
       

Brown hamburger with seasonings and add remaining ingredients.  Simmer for 20 minutes and serve on hamburger buns.

-Erin

Parmesan Crusted Chicken in Cream Sauce

2 c. brown minute rice, uncooked       

1 can chicken broth (14 oz.)                 

1/2 column Ritz crackers                         
2 T. grated parmesan cheese                                       

4 chicken breast halves 

2 t. oil
1/3 c. chive & onion cream
cheese spread

Cook rice as directed on package using 1 1/4 c. of the broth and 1/2 c. water.   Mix cracker crumbs and parmesan cheese on plate.  Dip chicken in crumb mixture evenly coating each piece.  Heat oil in large skillet and add chicken.  Cook 5-6 minutes on medium heat.  Remove chicken onto serving plate.  Add remaining 1/2 c. broth and the cream cheese spread in the same skillet.  Cook until comes to a boil stirring constantly.  Simmer until sauce is thickened stirring frequently.  Spoon sauce over chicken and serve with rice. 

-Erin

Hungarian Chicken

3 chicken breasts¼ t. - ½  t. Tabasco                              
½ t. pepper

4 T. vinegar                                           
½ t. butter    
2-3 dashes of minced onion              
2-3 dashes garlic salt
1 can tomato soup                             
4 T. sugar

½ t. salt                                                    
½ c. ketchup
½ t. Worchestershire sauce              

½ t. mustard

½ t. paprika                                          

Mix all ingredients except chicken in a large pot or pan.  Place chicken in pot / pan on stove and cover with sauce and cook on med high heat turning occasionally until chicken in done (about 20 minutes.)  You will have remaining sauce, but use to serve over rice.

-Erin   

Crispy Ranch Chicken

1 can cream of chicken soup
1/2 c. milk
1 oz. package ranch dressing mix
4 chicken breasts
1 1/2 c. finely crushed tortilla chips
2 T. margarine or butter

           

In a shallow dish mix soup, milk and dressing mix. Reserve 1 c. for sauce. Dip chicken into soup mixture and coat with tortilla chips. Place chicken on a greased baking sheet and drizzle with margarine. Bake at 400 degrees for 20 minutes or until chicken is no longer pink. Heat reserved sauce over meduim heat and serve with chicken.

           

-Erin

Kristyn McBride's Strawberry Chicken Salad

Spinach and green leaf lettuce leaves
Tyson precooked chicken strips, warmed and cut into strips
Sliced strawberries
Grated Swiss cheese
Sugared pecans (cook chopped pecans in sugar over stove until crystallized)
Brianna's poppy seed dressing

-Erin

Cafe Rio Meal

Café Rio Pork

            2 lb. pork roast

            2 liter bottle Coke

            2 – 15 oz. cans enchilada sauce

            ½ c. brown sugar

            1/3 c. grated cheese

Place pork in crock pot and season with salt and pepper, then cover with Coke.  Cook for 4-5 hours on low, then drain and shred.  Mix ¾ can enchilada sauce and brown sugar and pour over pork.  Serve with Café Rio rice and beans with tortilla chips or in burritos.

                                               

                       

Café Rio Beans and Rice

            Beans (heat over stove):

            1 can black or pinto beans

            1/3 c. tomato juice

            garlic salt

            1 t. cumin

            ½ t. salt

            Rice: 

            1 ½ c. rice, 3 c. water in rice cooker

            1 chicken boullion cube for each cup of water

            garlic salt

            lime zest, or lime juice

            sugar

            cilantro (optional)

-Erin

Ravioli and Cheese Bake

            1 jar spaghetti sauce

            1 – 10 oz. can beef broth

            ¼ c. Italian dressing

            2 pkgs (9 oz. each) fresh ravioli

            1 c. mozzarella cheese

Preheat oven to 375.  Combine all ingredients except cheese in a 9x13 pan.  Cover with foil and bake for 50 minutes.  Remove foil and sprinkle with cheese.

-Erin

Sweet and Sour Chicken

            8-10 chicken tenderloins              Sauce:

            garlic salt                                          ½ c. chicken broth

            1/2 c. cornstarch                            1 ½ c. sugar

            ½ c. flour                                           ½ c. vinegar

            3 eggs, beaten                               ½ c. ketchup

                                                                        2 T. soy sauce

                                                                        salt and pepper

           

Cut up chicken in bite size pieces and sprinkle with garlic salt.  Dip chicken into eggs, then cornstarch / flour mixture.  Fry in olive oil until brown and place in 9x13 pan.  Mix sauce ingredients until dissolved and pour over chicken.  Bake uncovered for about 1 hour at 350 degrees.  Serve over rice.

-Erin

Cheesy Chicken and Rice

            1 can cream of chicken soup

            1 1/3 c. water

            ¾ c. uncooked white rice

            ½ t. onion powder

            ¼ t. pepper

            bite size uncooked chicken pieces (about 8 tenders)

            ½ c. shredded cheese

Stir all ingredients except cheese together in a 9x13 pan, cover with foil, and bake for 30-40 minutes at 375 degrees.

-Erin

Paula Deen’s Spaghetti Sauce

1 lb. cooked ground hamburger

           

            Add:

            onion salt, garlic salt, regular salt

            1 T. Italian seasoning

            2 T. sugar

            1 T. worchestershire sauce

            2 – 6 oz cans tomato paste

            1 med. can tomato sauce

            1 c. water

Bring to a boil and simmer for 15 minutes.  (Angel hair pasta is great and mixing the noodles and sauce together before serving is yummy too!)

-Erin

Italian Calzones

1/2 Tbsp yeast
1 c warm water
1 Tbsp olive oil
1 tsp white sugar
1 tsp salt
2 1/2 c all-purpose flour

1 tsp olive oil
1/2 ricotta cheese
1 1/2 c shredded cheddar cheese
1/2 c diced pepperoni
1/2 c sliced fresh mushrooms
2 Tbsp fresh, chopped basil (1 Tbsp dried)
1 egg, beaten

To make dough: in a small bowl, dissolve yeast and sugar in water. Add the oil and salt; mix in 1 cup of the flour until smooth. Gradually stir in the rest of the flour, until dough is smooth and workable. Knead dough on lightly floured surface for about 5 minutes, or until it is elastic. Lay dough in a bowl containing 1 tsp Olive oil, then flip the dough, cover and let rise for 40 minutes or until almost doubled.
For filling: While dough is rising, combine the ricotta cheese, cheddar cheese, pepperoni, mushrooms and basil leaves in large bowl. Mix well, cover and refrigerate to chill.
Preheat oven to 375. When dough is ready, punch down and separate into 2 equal parts. ?Roll parts out into thin circles on lightly floured surface. Fill each circle with 1/2 of the cheese/meat filling and fold over, securing edges by folding in and pressing with a fork. Brush the top of each calzone with egg and place on lightly greased cookie sheet. Bake at 375 degrees for 30 minutes. I sometimes serve with marinara for dipping, but it's just as good without. Enjoy!

-Camille

Favorite Pork Tenderloin

RUB: 

            2 tsp. salt

½ tsp. black pepper

½ tsp. chili powder

1 tsp. ground cumin

1 tsp. cinnamon

Mix together and coat tenderloin (2 ½ lbs meat)

PREP & BROWN:  2 Tbs. olive oil in oven-proof skillet over med-hi heat until just beginning to smoke. Brown pork, turning about 4 minutes total. Leave pork in skillet.

GLAZE:

            1 C. packed brown sugar

            2 Tbs. finely chopped garlic
            1 Tbs. Tabasco (I have never used the Tabasco. I usually just put
            1 Tbs. vinegar and about 1/8 tsp. cayenne).

Stir together and coat on top of tenderloin. Roast in middle of oven at 350 degrees until meat thermometer inserted diagonally registers 145 degrees. About 20 min. Let pork stand at room temp for 10 minutes until it reaches 155 degrees.  

I have also prepared this meal in the crock pot. I use a larger cut of meat and do all the steps through glazing. Then I just put it in the crock pot, on low, for four or more hours or on high for up to four hours.

Making it the crock pot way gets the meat really tender and almost shread-able for sandwiches or pitas. I use the extra juices to pour over brown rice as a side dish.

The best part about this meal is that your house smells wonderful even after only doing the first step and gets even better as it cooks! You will love it!

-Steph