Chicken Pot Pie

Ingredients
1 pound chicken breast
2 Tbsp butter
2 carrots, sliced
1 onion, chopped
1 potato, peeled and chopped
1 1/4 tsp dried thyme, divided
1/2 tsp salt
1/4 tsp pepper
2 Tbsp flour
1 C milk
1/2 C chicken broth
1 C frozen peas
2 – 9″ pie shells

Directions
1. Preheat oven to 400 degrees.
2. Cut chicken into bite-sized pieces; dice onions peel and cut potato and peel and slice carrot.
3. In a large skillet, melt butter, cook chicken, stirring frequently until all pink is gone. Remove chicken with slotted spoon and set aside.
4. Add carrots, onion, potato, 1 tsp thyme, salt and pepper and 1 C of water. Bring to a boil, reduce heat to low; cover and simmer for 20 minutes or until veggies are tender.
5. In a small bowl mix, mix milk and flour until smooth; stir into skillet and over medium heat, cook, stirring until mixture thickens and then stir in chicken.
4. Pour into pi pan and top with pie crust. Bake for 30 -45 minutes or until the crust is golden brown.

My No-Fail Meatloaf

This is my absolutely favorite meatloaf. I LOVE meatloaf, I could eat it every week. My kids hate it and I blame myself for it. I never made a good meatloaf until I created this recipe and my husband told me how is Mom made it. I took various recipes and my husband suggestions and created this recipe. It is very basic, but that’s what I love about it. I don’t want anything really different in my meatloaf. No green peppers, no pineapple! Just a good basic meatloaf. I hope you like it as much as we do.

Ingredients

1 pound ground beef, I like to use 90/10
1 pound ground pork
2/3 C bread crumbs
1 egg
1 Tbsp oil
1 medium onion, finely chopped
1/3 C plus 1 Tbsp ketchup
2 tsp salt
1 tsp pepper
2/3 C half-n-half

Sauce
4 Tbsp apple-cider vinegar
2/3 C your favorite BBQ sauce or ketchup
3 Tbsp brown sugar
1/2 C ketchup

Directions
1. Preheat oven to 350 degrees.
2. Combine all the meatloaf ingredients. Place into a loaf pan or shape into a loaf and place on a foil or parchment lined baking sheet. Smooth the top.
3. Combine the sauce ingredients and pour over the top and sides of meatloaf.
4. Bake for 1 hour and 15 minutes.

Ann Landers Meatloaf

Ingredients
2 pounds hamburger
2 eggs
1 1/2 C bread crumbs
3/4 C ketchup
1 tsp accent seasoning
1/2 C warm water
1 pkg. onion soup mix
3/4 C ketchup
2 strips uncooked bacon
1 (8 oz.) can tomato sauce

Directions
1. Preheat oven to 350 degrees.
2. Mix together hamburger, eggs, bread crumbs, ketchup, Accent, water, soup mix, and ketchup.
3. Put into a loaf pan or shape into a free form loaf. Top with tomato sauce and then with bacon.
4. Bake for 1 hour.

Quiche Lorraine

Ingredients

1 unbaked pie shell
1/4 pound bacon
1 large onion, diced
1 C swiss cheese, grated
4 eggs
1/4 tsp salt
1/4 tsp nutmeg
1/4 tsp pepper
2 C milk

Directions
1. Preheat oven to 350 degrees
2. Fry bacon till crisp, drain well and crumble. Fry onion in bacon grease until tender.
3. Mix bacon, onion and cheese then put into pie shell. Beat milk eggs and seasoning. Pour over ingredients in pie shell.
4. Bake for 40 minutes or until center is set. Serve hot or cold.

Spaghetti Carbonara

Ingredients

1 pound of spaghetti
1 pound bacon
1 clove of garlic
3 eggs
1/2 C parmesan cheese, grated
1 tsp salt
2 tsp pepper

Directions
1. Fry bacon with garlic. Drain onto paper towel and keep bacon and grease warm.
2. In a large bowl, beat eggs, add grated cheese and salt and pepper.
3. Cook spaghettis to al dente.
4. Drain spaghetti and quickly pour into bowl with eggs and cheese. Toss rapidly and add 1-2 Tbsp of hot bacon grease and crumbled bacon.
5. This must be served hot.

Cornbread Bean Squares with Meat Sauce

Ingredients
5 1/2 water
2 C yellow cornmeal
2 C cold water
2 tsp salt
2 tsp sugar
2 Tbsp butter
1/2 C onion, chopped
1 C sharp cheddar cheese, grated
3 C red kidney beans

Meat Sauce
1 pound hamburger
1/2 C onion, chopped
1 tsp garlic
1 tsp oregano
1 tsp salt
1 1/2 quarts tomato sauce
1 C sharp cheddar cheese, grated

Directions
1. Preheat oven to 350. Grease a 9×13 baking pan.
2. Bring the 5 1/2 C water to a boil.
3. Combine cornmeal, cold water, salt and sugar. Stir this mixture into the boiling water. Cook, stirring frequently, over low heat for 25 minutes or until thickened.
4. In a skillet, saute onions in melted butter until soft and fragrant.
5. Add onion, cheese and kidney beans into cornmeal mixture. making sure to combine well without crushing the beans. Pour into prepared pan. Bake for 30-35 minutes. or until toothpick inserted into center comes out clean.
6. Meat Sauce – In large skillet, brown hamburger. Once brown, drain and add onions, garlic, oregano, salt. Stirring to combine. Add tomato sauce and simmer for 1 hour.
7. Pour meat sauce over cornbread and serve.

Note: You can also cut the cornbread into squares before pouring the meat sauce. over and the put the sauce over on individual plates. Or if there is a vegetarian that doesn’t want the meat sauce.

Chicken Divan 2

Ingredients
1/4 pound butter
1 can cheddar cheese soup
1 C chicken broth
1 small can of mushrooms
salt and pepper to taste
1/3 box of Ritz crackers, crushed
3 pounds of chicken, white or dark meat, cooked
2 boxes frozen broccoli, partially cooked


Directions
1. Preheat oven to 350 degrees
2. Put soup, broth, mushrooms and salt and pepper, in a double broiler, heat until melted and blended
3. In a 9×9 pan, put 1/2 of the cracker crumbs on the bottom. The layer with broccoli, then chicken, cheese sauce and rest of crackers,
4. Bake for 20 -30 minutes or till bubbly and heated through.

Buttermilk Pecan Chicken

Ingredients
2 whole chickens, cut into serving pieces
1/2 C butter
1 C buttermilk
1 egg
1 C flour
1 C ground pecans
1 Tbsp paprika
1 tsp salt
1/2 tsp pepper
1/4 C sesame seeds

Directions
1. Preheat oven to 350 degrees. Melt butter in a large skillet.
2. Mix buttermilk and egg in a shallow dish. Mix. flour, pecans, sesame seeds and seasonings in another shallow dish.
3. Dip chicken in buttermilk mixture then dredge in flour mixture. Place chicken skin side down in the melted butter. Turn pieces to coat.
4. Bake for 1 hour and 45 minutes or until thermometer inserted into the thickest part of the thigh registers 165 degrees.

Porcupines in Chili Flavored Sauce

Ingredients

Sauce
4 C tomato juice
2 tsp chili powder
1/4 tsp allspice
1/2 tsp celery seed
1 tsp worcestershire sauce
1 tsp brown sugar

Porcupines
1 pound hamburger
1/2 C uncooked rice
1/2 C chopped onion
1/2 C chopped green pepper
1/2 C finely chopped celery
1 egg
2 tsp prepared mustard
1 1/2 tsp salt
1/2 tsp pepper

Directions
1. Preheat oven to 350 degrees.
2. Combine ingredients for sauce. Simmer 10 minutes.
3. Prepare porcupines. Combine all the porcupine ingredients. Form into 1 1/2″ balls. Place porcupines into an oven safe dish and pour sauce over. Bake for 1 hour.
4. Serve with rice, noodles or mashed potatoes,

Chicken Casserole

Ingredients

2 eggs
1 C can of mushroom soup
4 Tbsp oil
1 C chicken broth
1/2 C mayonnaise, not miracle whip
2 C chicken, diced
1 small package slivered almonds
1/4 C flour
1 large container of chinese noodles

Directions
1. Preheat oven to 300 degrees. Grease a 1 1/2 quart dish.
2. Mix eggs, soup, oil, broth, mayo and chicken. Pour into the prepared dish,
3. In a separate bowl, dredge the almonds in the 1/4 C of flour. Put floured almonds on top of casserole.
4. Bake for 1 hour. Serve with Chinese noodles