CHICKEN AND DRESSING
(My version of an old classic)

1 whole chicken, boiled and deboned (save the broth)
1 (9x13) pan of cooked cornbread
1 and 1/2 cups chopped onions
1 cup green bell peppers, chopped
1 cup celery, chopped
1 chopped garlic clove
2 teaspoons sage
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon black pepper
1 reg. sized can Cream of Chicken soup
1 reg. sized can Cream of Celery Soup
1 reg. sized can Cream of Mushroom Soup
6 eggs, beaten
1 (12 oz.) can evaporated milk
3/4 cup butter, melted

After boiling the chicken and deboning it, shred it into small pieces.
Put the onions, bell peppers, celery, and garlic into the left over chicken broth and boil for 10 minutes. Remove from broth, but save broth.
Crumble the cornbread into a large bowl. Add the boiled vegetables, and all of the remaining ingredients. Blend everything well. You can add some of the chicken broth a little at a time until it is the right consistency (like the consistency of cooked oatmeal.)
Stir in the chicken pieces. Pour into a large roasting pan and bake in a 325 deg. oven until done (about 45 minutes.)
***This is very good, too, if you leave the chicken out, and use canned chicken broth.***
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ROSE'S EASY ITALIAN GOULASH

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1 and 1/2 pounds of ground chuck
3/4 cup chopped onions
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of garlic powder
1 jar (10 oz.) sliced mushrooms, drained
1 jar (10 oz.) red sweet pepper strips, drained
1 jar (20 oz.) Pizza sauce
1 box (7.75 oz) Suddenly Pasta Salad, Classic Style
3/4 cup of water
Grated Parmesan cheese, to taste

 

 In a large skillet over medium heat, brown the ground chuck and onions together seasoning with the salt, black pepper, and garlic powder. Drain off excess grease.
Add the mushrooms, red pepper strips, and pizza sauce. Stir to combine.
Stir in the pasta salad noodles along with the seasoning packet that came with it.  Add the water.
Bring to a simmer and cook, stirring occasionally, until pasta is tender but not mushy, about 12 minutes.
Top each serving with the grated Parmesan cheese.

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STUFFED BELL PEPPERS

6 green bell peppers
1 tablespoons butter
1 tablespoon oil
1/2 cup chopped onion
1/2 cup chopped celery - optional
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 clove garlic, crushed
1 teaspoon dried leaf oregano
2 teaspoons salt, divided
1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten
1 and 1/2 teaspoons Worcestershire sauce
1 and 1/2 pounds lean ground beef or chuck
1 and 1/2 cups COOKED long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
Heat oil and butter in a large skillet over medium heat until hot. Saut? chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350 deg. for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.
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UPSIDE DOWN PIZZA

2 lbs ground beef
1 and 1/2 cups chopped onions
1 cup green peppers or 1 cup red peppers or 1 cup yellow pepper (or combination)
2 cups spaghetti sauce
2 tablespoons Italian spices
1 package sliced pepperoni
grated mozzarella cheese
CRUST:
2 eggs
1 cup milk
1 and 1/2 tablespoons oil    
1 cup flour
1/2 cup Parmesan cheese

Fry beef, onion and peppers until beef is no longer pink. Add sauce and spices. Turn into a greased 9x13-inch pan. Arrange pepperoni slices over beef mixture. Cover with cheese slices.
CRUST: Beat eggs in bowl, add milk and oil. Beat on low speed until blended. Add flour. Beat. Pour over cheese. Smooth top. Sprinkle with Parmesan cheese. Bake uncovered at 400 deg. for 20 minutes. Let stand for 20 minutes. Serve.
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CASHEW CHICKEN

1 and 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
1 tablespoon cornstarch
Coarse salt and ground pepper
2 tablespoons vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1-inch pieces
2 tablespoons rice vinegar
3 tablespoons hoisin sauce
3/4 cup raw cashews (4 ounces), toasted*
White rice, for serving (optional)

In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper.
In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate.
Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds.
Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
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PEPPER STEAK

1 lb. lean steak, cut into strips
2 Tbsp. olive oil
1/4 cup onion, chopped
1 clove garlic, chopped
1 tsp. salt
1 beef bouillon cube    
1 cup hot water
2 cups cooked tomatoes
1 large green pepper, sliced in rings
2 Tbsp. cornstarch
1/4 cup cold water
2 Tbsp. soy sauce

Brown meat in olive oil. Add onion and garlic last 10 minutes. Drain oil. Season. Dissolve bouillon cube in hot water and add to meat. Cover and simmer 20 to 25 minutes. Add tomatoes and green pepper. Cook 10 minutes longer. Combine remaining ingredients and stir into meat. Bring to boil. Cook, stirring constantly, 5 minutes longer. Serve with hot egg noodes or rice.
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COLORFUL FRITTATA

1 cup fresh or frozen broccoli florets
3/4 cup sliced fresh button mushrooms
1/4 cup diced red bell pepper
2 green onions, sliced thin, green tops included
1 Tablespoon butter
1 cup diced cooked ham
8 large eggs
1/4 cup water
1/4 cup Dijon mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/2 teaspoon kosher salt
1 cup finely-shredded Cheddar cheese

Preheat oven to 375 F. Spray a shallow 1-1/2-quart casserole dish with vegetable oil.
Saute broccoli, mushrooms, red bell peppers, and green onions in the butter until barely cooked. They should remain firm and colorful. Remove from heat and stir in ham. Let cool slightly.
In a large bowl, whisk together eggs, water, Dijon mustard, oregano, basil, garlic powder, and salt until well-combined. Pour into prepared casserole dish. Sprinkle the sauteed vegetables and ham over the top of the eggs, then sprinkle with the Cheddar cheese.
Bake, uncovered, for 25 to 30 minutes, until center is set. Let rest for 5 minutes before cutting into wedges to serve.
Yield: 4 to 6 servings
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CORDON BLEU STRATA

6 cups french baguette bread, cubed (4 cups if making in ramikins)
3/4 cup chicken broth
1/2 finely chopped celery
1/2 cup chopped broccoli
1/4 cup chopped green onion
1/4 cup diced red pepper
1/4 cup chopped carrots
2 cups diced cooked chicken (about 1/2 pound)
3/4 cup cubed ham (about 3 ounces)
3/4 cup grated Swiss cheese
3/4 cup mayonnaise
1 teaspoon salt
1/4 teaspoon pepper
4 eggs
1 and 1/2 cups milk
1/2 cup shredded Cheddar cheese

Preheat oven to 325 degrees. Spray a 13 X 9-inch baking pan. Individual ramikin dishes can also be used.
Place bread cubes in bottom of dish. Pour chicken broth evenly over bread cubes and let stand for 1/2 hour. This step can be done the night before and refrigerated.
Gently steam the celery, broccoli, green onion, red pepper and carrots until crisp-tender in a covered microwaveable container. In a medium bowl combine chicken, ham, Swiss cheese, and blended steamed vegetables. Add mayonnaise and season with salt and pepper. Mix well; spread over bread cubes.
In a medium bowl, slightly beat eggs. Mix in milk and pour over mixture in pan. Bake for 50 minutes. Bake ramikins for 30 minutes. Remove from oven; sprinkle shredded Cheddar cheese on top and return to oven for 8-10 minutes.
Remove from oven when cheese is hot and bubbly. Let stand 10 minutes before slicing. Serve on a lettuce leaf with fresh fruit garnish. If using ramikin dishes, let stand 10 minutes before removing from ramikin dish. Serves 8-10 servings.
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ROSE'S SOUR CREAM CHICKEN ENCHILADAS
(My original)

The sauce:
1/3 cup butter
1/2 cup chopped onions
1 teaspoon minced garlic
1/3 cup flour    
1 teaspoon salt
3 cups milk
2 cups sour cream
2 small cans green chiles
The Sauce:
Over medium heat in a pan:
Melt the butter, saute 1/2 cup of onions and 1 teaspoon of garlic until soft. Add the flour and salt, and stir vigorously for a minute or so. Gradually whisk in the milk. Lower the heat, and cook until mixture thickens and bubbles, stirring constantly. Remove from the burner, and stir in the sour cream and green chiles.
The filling:
1 cup chopped onions
1 teaspoon minced garlic
4 cups cooked shredded chicken
1/2 teaspoon salt    
1 teaspoon chili powder
1/2 teaspoon cumin
-and
12 corn tortillas
3 cups shredded cheese (the fiesta blend is best)
The Filling:
Saute the onion and garlic in oil just until softened. Add the shredded chicken, sprinkle with the salt, chili powder, and cumin. Lower the heat and allow to heat through, stirring constantly. Stir in about 1 cup of the sauce.
Heat some cooking oil in a skillet and dip each tortilla for 15 seconds in the hot oil. Let the excess oil drip back into the skillet. Drain the softened tortillas on paper towels as they are cooked. To keep them moist and easy to roll, cover with foil.
Preheat oven to 350 degrees. Spray a 9x13 inch baking dish with cooking spray.
Place an equal amount of the chicken filling on each tortillas, roll them up and place them, seam side down, in the baking dish. Pour the sauce evenly over the tortillas in the dish and sprinkle shredded cheese on top.
Bake for 30 minutes.
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ROSE'S MEATLOAF
(My version)

2 to 3 pounds lean ground beef
1 and 1/2 cups coarsely crushed saltine crackers
2 eggs
1 large onion, chopped
1 medium green bell pepper, diced
1 Tbsp. minced garlic
1 can Ro-tel tomatoes, drained well    
3/4 cup ketchup - reserve 1/4 cup for the top
1/4 cup Worcestershire sauce
1 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
Pre-heat the oven to 350 degrees.
In a large bowl (with clean hands) mix together all the ingredients except the 1/4 cup ketchup for the top.
Mix thoroughly but lightly, being careful not to pack the meat too much. Place in a 9 x 13 baking pan and shape into a loaf. Cover with aluminum foil.
Bake in the 350 degree oven for 30 minutes. Remove the foil. Spread the top of the loaf with the 1/4 cup ketchup. Put back in oven. Bake, uncovered, another 60 minutes. Let stand for 10 minutes before slicing.
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FIESTA CHICKEN BAKE
(My original recipe)

6 Boneless, skinless chicken breasts
2 teaspoons salt
1 teaspoon black pepper
1 cup all-purpose flour
4 Tablespoons olive oil
1 large (fresh) tomato, quartered
1 cup onion, chunked
1 large (fresh) jalapeno pepper, cut in half with seeds left in
2 cloves garlic, cut in half
leaves from 6 or 7 sprigs of Cilantro
1/4 teaspoon salt
1/2 cup sour cream
1/3 cup good White wine
1 (10.75 ounce) can of Campbell's Fiesta Nacho Cheese Soup

Between 2 sheets of plastic wrap, pound each chicken breast to about 1/2 inch thickness. Sprinkle with the 2 teaspoons of salt and the teaspoon of black pepper. Dredge lightly in the flour. In a large skillet, in the 4 tablespoons of olive oil, on a medium heat, sear the chicken breasts until lightly browned. Place each breast, single layered, in a large baking dish or roasting pan (about 11 inch x 15 inch).
Pre-heat oven to 375 degrees. In a food processor, place the tomato, onions, jalapeno pepper, garlic, cilantro, salt, sour cream, wine, and soup. Pulse until well blended. Spoon mixture over the chicken breasts. Bake in 375 degree oven for 30 to 35 minutes.
Serve on a bed of hot noodles or steamed rice with slices of avocado on top.
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GREEN CHILES CHICKEN ENCHILADA CASSEROLE

1 ( 10 3/4 oz. ) can Campbell's Cream of Chicken Soup
1 can Green Chiles
1 can Ro-tel tomatoes
1/2 cup milk
1/2 cup chicken broth
1/2 cup onions, chopped
2 tsp. garlic, finely minced
1/2 cup fresh cilantro, chopped
1/2 tsp. garlic powder
3 cups cooked, chopped chicken
6 flour torillas ( 8-inch size )- cut into strips
2 cups shredded cheese, any kind, your choice (I use a blend of cheddar and mozzarella)

Mix all ingredients together except tortillas and cheese. Fold in tortilla strips.
Pour into a greased 9 x 13 pan. Sprinkle cheese on top. Bake in a pre-heated oven at 350 degrees for 30 to 35 minutes.
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TACO CASSEROLE

2 pounds hamburger
1 medium onion, coarsely chopped
at least 1 dozen corn tortillas
1/2 can diced green chiles
1 can chicken broth    
1 can cream of mushroom soup
1 can black olives, sliced or chopped
1/2 cup milk
8 or more ounces shredded cheddar cheese
1 medium can red chili sauce or hot enchilada sauce

Brown onions & hamburger, drain. Add all other ingredients, except tortillas & cheese. In 9 X 13 X 2 pan, layer tortillas, hamburger mixture, and cheese. Repeat till all gone. Bake 20 minutes at 425 degrees, top with more cheddar. Bake 5-10 minutes more until cheddar is melted. Remove from oven. Let stand 10 minutes, covered with foil, before serving.
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PORK PICCATA

3/4 lb Pork tenderloin
1/2 cup Salad dressing or mayonnaise
1/4 cup Seasoned breadcrumbs
1 tablespoon Parmesan cheese, grated
1 tablespoon butter
1 Garlic clove, minced
1 tablespoon Milk
1 tablespoon Capers, drained (optional)
1 teaspoon Lemon juice

Slice pork into 3/4" slices; pound to 1/4" thickness.
Spread pork generously with 1/4 cup salad dressing. Combine crumbs & cheese. Coat pork with crumb mixture.
Melt margarine. Add garlic; cook until tender. Reduce heat.  Add pork; cook until meat is no longer pink.
Combine remaining salad dressing, milk, capers & juice; mix well. Serve with pork. Serve with your favorite accompaniments.  Makes 4 servings.
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LONE STAR RIBS and BBQ SAUCE

3 pounds small beef ribs
1 part black pepper
1 part paprika
3 parts salt
Sauce:
1 pint ketchup
1 and 1/2 pints water
1/3 cup flour
1 tablespoon salt
4 teaspoons sugar
2 and 1/2 teaspoons paprika
1 and 1/2 teaspoons pepper
1 and 1/2 teaspoons chili powder
1 tablespoon prepared mustard
1 and 1/2 teaspoons liquid Barbecue
1 cup Worcestershire sauce

Season the ribs with above mixture. Place ribs on the grill in any type of covered smoker or bbq pit, keeping away from direct heat so that the smoke does the cooking.
Cook very slowly for 1-1/2 to 2 hours or until meat comes away from bone easily. During the last 15 minutes baste both sides of ribs with sauce. Cut ribs and serve.
To make sauce, combine ketchup and water in a large pot and bring to boil. Mix dry ingredients. Add mustard, liquid smoke, and half the Worcestershire sauce. Stir into paste; then add the remainder of Worcestershire sauce. Pour this into heated mixture and boil slowly for 20 minutes. Refrigerate any unused portion. Keeps for several weeks.
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SPICED PORK TENDERLOIN  (crockpot)

2 pork tenderloins
1/2 cup soy sauce
1 bunch green onions, cut in 1/2 inch pieces
1/2 cup fresh cilantro, minced
1 teaspoon salt
1 teaspoon white pepper    
1 teaspoon garlic powder
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/8 teaspoon cayenne pepper
red wine or meat stock

Place onions on bottom of crockpot that's been sprayed with cooking spray. Lay tenderloins on top.  Whisk soy sauce, salt, pepper, garlic powder, cinnamon, allspice, cayenne and wine or stock until well blended.  Pour over tenderloins and cook for 8 to 10 hours on low or high for 4 to 5 hours.
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POCKET BURGERS

2 pounds lean ground beef
1 pkg. dry Ranch dressing mix
1 onion, sliced
1 red bell pepper, sliced in rings
1 cup sliced mushrooms
salt and black pepper to taste
6 slices Swiss cheese

Preheat grill for medium-high heat.
Mix the dry Ranch dressing mix with the hamburger meat, and form the ground beef into 6 individual patties. Place each patty on a piece of foil large enough to hold the patty and some vegetables. Layer each patty with onion slices, bell pepper rings, and mushrooms. Season with salt and pepper to taste. Wrap foil around food, and seal each packet tightly.
Grill 30 to 40 minutes, until meat is done. Carefully open each packet (the steam that escapes will be very hot), and put a slice of Swiss cheese on top while hot.
Serve on your favorite buns.
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FRIED DEER STEAK

2 lb venison steak
1 cup of flour
1 cup of buttermilk
1/4 cup of water
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 teaspoon garlic powder
Oil, for frying

In a bowl, mix together the buttermilk and the water.  Soak the venison steaks for 90 minutes.  Remove the steaks and drain.
Sprinkle the venison with salt, garlic powder, and freshly ground black pepper.
Tenderize by hacking both sides.  Roll the steaks in flour and coat both sides thoroughly.
Fry in hot oil, turning ONLY once.
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VENISON (deer meat) CHILI

1 and 1/4 pounds venison, cut into half-inch dice
3/4 lb of ground venison
28 oz can of crushed tomatoes
10 oz can of red kidney beans, drained - optional
2 large garlic cloves, minced
1 large green bell pepper, seeded and chopped
1 large onion, chopped
1 small hot green chili pepper, minced
3 tablespoons of vegetable oil
3 tablespoons of masa harina
2 and 1/2 tablespoons of red wine vinegar
2 and 1/2 tablespoons of ground chili powder
2 tablespoons of ground cumin
2 tablespoons of Worcestershire sauce
1 and 1/2 teaspoons of salt
1/2 teaspoon of cayenne pepper
Ground black pepper, to taste

Heat the vegetable oil in a large skillet.  Stir in the onion, garlic and chili.
Saute over a medium-to-high heat until the onion is just tender (takes 4-5 mins).
Add the diced and the ground venison and keep cooking for about another 5 minutes, stirring, until the ground venison is no longer red.
Add all the remaining ingredients except the kidney beans and the masa harina.
Bring the mixture to a boil; then reduce heat to medium and cook uncovered for about 30 minutes, stirring a few times.  Stir in the beans and masa harina and heat through.
Serve.
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BURGUNDY VENISON

2 and 1/2 lb of venison
3/4 cup of Burgundy wine
1 packet dry onion soup mix
1 can of cream of mushroom soup
1 small can of mushrooms

Cut up the venison meat.  Mix ingredients thoroughly.  In a slow cooker, cook for 6 to 8 hours.
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BOURBON CHICKEN

2 lbs boneless chicken breasts, cut into bite-size pieces
1 or 2 tablespoon olive oil
1 garlic cloves, crushed
1/4 teaspoon ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce

Heat oil in a large skillet. Add chicken pieces and cook until lightly browned. Remove chicken. Add remaining ingredients, heating over medium Heat until well mixed and dissolved. Add chicken and bring to a hard boil. Reduce heat and simmer for 20 minutes. Serve over hot rice.
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