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