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chick2.gif (224 bytes) Chicken Teriyaki

1 c. teriyaki sauce
3/4 c. pineapple juice
1/2 c. brown sugar
1/2 c. vinegar
1 tsp. garlic powder
1/4 c. Worcestershire sauce
1/2 c. Italian salad dressing

Mix all ingredients & bring to a boil. Cool; divide in half. Use half to marinade 1-1 1/2 pounds boneless chicken breast or chicken breast tenders over night. Refrigerate other half to be used later. Prepare rice for 4 people as instructed on box. Remove chicken from marinade & discard marinade. Grill or broil chicken while rice is cooking. Stir into cooked rice, 1 small can of crushed pineapple (drained) & about 3/4 c. of cashew pieces. Reheat other half of marinade. Serve grilled chicken over rice mixture with marinade sauce. Also serve any type oriental vegetables you desire (I recommend snowpeas, water chestnuts, cauliflower, broccoli & carrots.) 


 Taco Salad

1 bag tortilla chips (plain or nacho) or corn chips
1 lb. hamburger
1 pkg. Old ElPaso taco mix
1 jar Old ElPaso taco sauce
shredded lettuce
chopped onion
shredded cheddar cheese
sour cream (I use fat-free)
any other topping you enjoy on Tacos

Brown hamburger & drain. Add taco mix according to directions on package. Layer on each plate; chips (crunched up) meat, cheese, lettuce, tomato, onion, sauce, & sour cream. Mix & enjoy!


chick2.gif (224 bytes) Chicken Casserole

1 lb. cooked & diced chicken
8 oz. plain yogurt or sour cream
1/4 butter (melted)
1 can Cream of chicken Soup
1/2 c. chicken broth
2 1/2 c. herb stuffing

Combine butter & stuffing. Line 2qt. casserole dish with half of it. Sprinkle chicken over stuffing. Combine yogurt, soup & broth. Pour over chicken & top with remaining stuffing. Bake at 350 F for 25-30 min.


crab.gif (2086 bytes) Crab Curry

1/2 stick of butter
1 can cream of shrimp soup
1 pint (16oz.) sour cream (I use Breakstone's Fat Free)
2 Tbls. dry instant minced onions
1/2 tsp. curry powder
1-2 c. imitation crab meat (or cooked shrimp, lobster, or real crab)
Salt & pepper to taste
1 package Saffron Rice, cooked according to directions.

Melt butter in skillet. Add soup & blend until melted. Stir in dry onions & sour cream, blend well. Add curry powder & meat. Heat about 5 minutes or until seafood is heated completely. Add salt & pepper, if desired. Serve over Saffron rice.



1 Tbls. yeast
1 1/2 cups warm water
1 1/2 tsp. salt
3 Tbls. oil
4 cups flour

Dissolve yeast in water. (I add a pinch of sugar) Stir in salt, oil and half of flour. Gradually add remaining flour, mixing well. Knead 8-10 minutes or until smooth and elastic. Place in greased bowl and let rise until double (1/2-1 hour) Punch down and let rise again until double. Punch down and divide. Pan out on two pizza pans. Top with pizza sauce & toppings. Bake at 400 degrees for 20-25 minutes.

1 (6 oz.) can tomato paste
1/2 c. wine or water
1 tsp. oregano
1 tsp. salt
1 Tbls. sugar
1 Tbls. vegetable oil

Mix all ingredients together, blending well. Makes enough for two pizzas. Top with meats, cheese & other toppings. Bake at 400'F for 20 minutes.



2 lbs. ricotta cheese
1/2 lb. shredded mozzarella cheese
1/2 c. grated parmesan cheese
2 eggs
1 tsp. salt
1 tsp. parsley flakes
1/8 tsp. pepper
1 (32 oz.) jar spaghetti sauce
1 large box manicotti pasta

Mix all ingredients for cheese filling thoroughly. Cook manicotti pasta according to package directions. Drain; handling carefully, stuff each shell with 1/3-1/2 c. of cheese filling. Cover the bottom of a 3 quart baking dish with a thin layer of spaghetti sauce. Lay shells side by side. Pour remaining sauce over stuffed shells. Sprinkle top with extra parmesan cheese. Bake ate 350 degrees F for 40 minutes or until hot & bubbly. NOTE: I find the manicotti pasta hard to stuff & use large shell shaped pasta instead.


chick2.gif (224 bytes) Virginia's BBQ Chicken

1 cup oil
1 1/4 cup vinegar
1 tsp. black pepper
2 tsp. salt
1 tsp. garlic salt
1 Tbls. lemon juice
2 Tbls. poultry seasoning

Mix all ingredients in blender. Use a small amount to marinade about 5-10 chicken halves in. Grill over very low heat (uncovered), basting often, until chicken is done (about an hour). Works best if you use a grilling pit and allow it to slow cook for a couple hours. I prefer to crisp the skin first & then raise the chicken off the coals to continue cooking.


Steak Marinade

6 oz. pineapple juice
1/4 c. packed brown sugar
1/3 c. cider vinegar
1/8 c. soy sauce
2/3 c. catsup (or BBQ sauce)
1 tsp. ground ginger
1 1/2 tsp. honey or liquid smoke

Combine all ingredients. Add with meat to a large shallow dish or to a large zip-lock bag. Refrigerate over night. Remove meat & cook. If you wish to use marinade as a baste; boil it for 10 minutes in sauce pan or microwave first.


chick2.gif (224 bytes) Herb & Garlic Chicken

1 pkg. Good Season's Garlic & Herb Dressing, prepared
1/2 c. water
2 Tbls. lemon juice
1 lb. boneless, skinless chicken breast
8 oz. twist pasta, cooked (regular or tri-colored)
1/2 c. grated or shredded parmesan cheese

Prepare dressing mix according to package; then add the additional 1/2 c. water & lemon juice. Mix with hand blender (this keeps it from separating). Marinate chicken overnight in a small amount of the dressing mixture. (I do it in a zip-loc bag) Refrigerate remaining dressing. Remove chicken from marinate. Dispose of marinade & grill or broil chicken. Cut chicken up into 1-inch cubes. Add chicken & dressing to freshly cooked pasta. Combine well. Place in casserole dish, top with cheese & bake at 350'F for 30 minutes. NOTE: I also serve this by adding the dressing (warmed slightly) & grated parmesan cheese to the cooked pasta, with the chicken served on top. Both are cooked with slightly different results.


Macaroni Pizza

2 c. (8 oz) elbow macaroni
1 (11 oz.) can condensed cheddar cheese soup
1/4 c. minced onion
1/4 c. minced green pepper
3 eggs 1 tsp. oregano
1 tsp. sweet basil leaves
1/2 tsp. garlic powder
2 (8 oz.) cans tomato sauce
12 oz. mozzarella cheese
1 small package sliced pepperoni

Cook macaroni according to package, drain thoroughly. Combine with soup, onion, peppers & eggs. Spread in greased pan. Bake at 350'F for 25 minutes. Add seasonings to sauce; pour over macaroni & spread evenly. Sprinkle cheese on top & then top with pepperoni slices. Bake for 10 minutes longer. 6-8 servings


 Aunt Gin's Vegetable Soup

1 lb. flank steak (or similar cut); cut into cubes
2 potatoes; chopped
1 qt. canned tomatoes
1 pt. canned corn
1 pt. canned green. beans
1 onion, chopped
2 c. chopped cabbage
1/4 c. sugar
1/2 c. celery
salt & pepper to taste

Combine in crockpot. (You may not need all the juice from the corn & green beans) Cook on low at least 8-10 hours. You can use home canned or store bought vegetables.


chick2.gif (224 bytes) Sesame Chicken Strips

1 c. mayo
2 tsp. dried minced onions
2 tsp. dry mustard
1 c. crushed butter flavored crackers
1/2 c. sesame seeds
2 lbs. boneless chicken breast (or chicken tenders)
1 c. mayo
2 Tbls. honey

Combine mayo, onion & mustard. In another bowl combine crackers & sesame seeds. Cut chicken lengthwise into 1/4 inch strips. Dip into mayo mixture & then cracker mixture. Place in a single layer on greased baking sheet. Bake at 425'F for 15-18 minutes. Combine ingredients for sauce & serve as a dip with the chicken.


  cow.gif (1405 bytes)  Hamburger Diane

1 lb. ground round
3/4 tsp. salt
1/8 tsp. pepper
2 Tbls. butter
1 Tbls. salad oil
1 Tbls. prepared mustard
1 Tbls. lemon juice
1/2 Tbls. Worcestershire sauce

Mix the ground round, salt and pepper together lightly and form into 3 1 inch patties. Melt butter in skillet. Remove from heat. Blend oil and mustard into butter, return to heat. Sauté hamburgers on medium heat about 5 minutes each side. Remove and keep warm. Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended. Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally. TIP: If you use ground beef, which is not as lean as ground round, omit the salad oil.


pig01.gif (1177 bytes) Pulled Pork Sandwiches

pork shoulder
1 cup water
BBQ sauce

Put the pork shoulder roast in the crockpot overnight on low with 1 cup of water and some basil and rosemary. In the morning turn it off and let it cool down a bit. Remove any skin or bone. Pull the meat apart into small pieces and return it to the crockpot. Dump in a bottle of BBQ sauce and a little water (1/4 c.) and mix it all together. Put it back on low for a few hours. Serve on hamburger buns with coleslaw.  

cabbage.gif (1804 bytes) Coleslaw

Shred a head of cabbage. (Can also add some shredded carrot or shredded red cabbage) Mix in enough mayonnaise to coat cabbage. Add 2 Tbls vinegar & 2 Tbls sugar. Mix well. Adjust vinegar & sugar amounts according to taste.


Shrimp Alfredo

1/4 pound (1/2 cup) sweet butter, melted
1 cup heavy cream, warmed
3/4 cup freshly grated Parmesan cheese
Salt to taste
1/4 tsp. freshly ground pepper
8 oz. Angel Hair, cooked
3/4 lb. cooked shrimp

Mix first 5 ingredients. Pour over warm angel hair. Add shrimp and toss to coat. Serve immediately.


Sesame Salmon Steak

1 salmon fillet (1-1/2 to 2 pounds)
2 tablespoons cider vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon vegetable oil
1 teaspoon spicy brown or horseradish mustard
1/8 to 1/4 teaspoon ground ginger
2 tablespoons sesame seeds, toasted
3 green onions, sliced

Place salmon in a shallow dish. Combine vinegar, soy sauce, honey, oil, mustard and ginger; pour over salmon. Cover and refrigerate for 1 hour, turning once. Drain and discard marinade. Broil skin side up for 10 minutes. Turn over and continue to broil an additional 5-15 minutes or until the fish flakes easily with a fork. Or grill, covered, over medium-high heat for 15-20 minutes. Sprinkle with sesame seeds and onions. Yield: 4 servings.


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