PORCUPINE MEATBALLS

1 pound of ground beef
1/4 cup long grain rice, uncooked
1 egg, slightly beaten
1 tablespoon parsley, snipped
2 tablespoons onions, minced finely
2 tablespoons green bell pepper, minced finely
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (10 ounce) can Ro-tel tomatoes, well drained
1 (10 1/2 ounce) can tomato soup
1/2 cup water
1 teaspoon Worcestershire sauce
1 teaspoon of prepared mustard

Combine ground beef, rice, egg, parsley, onion, bell pepper, salt, black pepper, and 1/4 cup of the Ro-tel tomatoes. Mix well. Shape mixture into about 20 small meatballs.
Place meatballs in a large skillet with a small amount of oil, and brown on all sides. After browning, pour off excess oil.
Mix the rest of the Ro-tel tomatoes, the soup, water, Worcestershire sauce, and mustard in a small bowl; pour over meatballs.
Cover the skillet with foil. Bake in a pre-heated oven at 350 degrees for an hour.
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NACHO CASSEROLE
(my original recipe)

1 lb. hamburger meat
1 tsp. salt
1 tsp. chili powder
1 tsp. cumin
1 tsp. garlic powder
1/4 cup water
1 and 1/2 cups Rico's aged cheddar "condensed" cheese sauce that has been thinned down with 3/4 cup of water
4 cups crushed rico's round nacho chips (crush before measuring)
6 large green onions, chopped with the green tops
1/2 cup chopped yellow onions
1 can ro-tel tomatoes (the 10 ounce size can)
1/3 of a reg. sized can of cream of mushroom soup
8 oz. sour cream
leaves from 7 or 8 sprigs of cilantro, chopped

Brown 1 pound of hamburger meat with 1 teaspoon salt. Drain grease off.
To meat add chili powder, cumin, garlic powder, and the 1/4 cup of water.  Stir to blend well.
Then add the Rico's Aged Cheddar Cheese Sauce that has been thinned down with 3/4 cup of water, the nacho chips , green onions, yellow onions, Ro-tel tomatoes, the 1/3 can of Cream of Mushroom Soup, sour cream, and the cilantro.  Mix well, and pour into 9x13 casserole pan.
optional (if you like a lot of cheese...and who doesn't?): Spread 1/2 cup of Aged Cheddar Condensed Cheese Sauce on top that has been thinned down with 1/4 cup of water.
Bake at 350 degrees for 30 to 40 minutes.
You can serve as is, or top this with all your favorites: black olives, tomatoes, onions, guacamole, etc.
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SPAGHETTI CASSEROLE
(my original recipe)

 1 and 1/2 lb. ground chuck
1 cup onions, chopped
3/4 cup bell peppers, chopped
1 Tbsp. minced garlic
1 and 1/2 tsp. salt
1/2 tsp. black pepper
1 tsp. garlic powder
1 tsp. oregano, dried
1 can (14.5 oz.) Italian style diced tomatoes
2 and 1/2 cup spaghetti pieces (2-inches long)
1 can (10 oz.) cream of mushroom soup
1 cup grated parmesan cheese - divided
1 cup shredded mozarella cheese
1 cup shredded cheddar cheese

In a large pot, bring 4 quarts of salted water to boil. Toss in the spaghetti pieces. Bring back to boil and continue boiling for 8 minutes.
While the noodles are boiling, brown the ground chuck with the onions, bell peppers, garlic, and dry seasonings.  Once browned, drain the excess grease off.  Add the can of Italian style tomatoes to the meat mixture.
Drain the water off the spaghetti noodles, and stir in the mushroom soup and 1/2 cup of the Parmesan cheese.
Pre-heat oven to 350 degrees.  Grease a 9x13 pan.  Sprinkle the Mozzarella and the Cheddar cheese in the bottom of the pan.
Now, blend the meat/tomato mixture with the noodle/soup mixture.  Pour this on top of the shredded cheese in pan.  Top with the other 1/2 cup of Parmesan cheese.  Cover with foil, and bake at 350 degrees for 30 to 40 minutes.
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ITALIAN CHICKEN
(My original recipe)

4 large chicken breast, with bone and skin on
6 heaping tablespoons softened butter (not melted)
4 teaspoons finely minced garlic
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons dried parsley flakes
2 teaspoons oregano
2 teaspoons basil
2 teaspoons celery seeds
2 teaspoons Salad Supreme Seasoning

Preheat oven to 375 degrees. Wash chicken breast. Pull the skin back, but not completely off, on chicken breast.
Mix all the other ingredients together in a bowl. Spoon equal amounts of the butter mixture onto each chicken breast. Pull the skin back up into place and over the butter mixture.
Place into a lightly greased 9x13x2 pan. Bake uncovered at 375 degrees for 1 hour. Take out of oven, cover with foil, and bake another 15 minutes. Allow to sit for 10 minutes before serving.
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ITALIAN BAKED CHICKEN

5 chicken breasts, skin off
1/2 cup cooking oil
2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. oregano
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper
1 tsp. paprika
16 oz. Italian salad dressing
1 cup flour

Mix all ingredients except chicken and flour. Blend well and pour over chicken in a large bowl. Cover and refrigerate overnight.
(next day)--Preheat oven to 400 degrees.
Roll chicken breast in flour, and place single layered in a large greased baking dish. Drizzle half of the marinade sauce over top of breast. Bake 1 hour, uncovered.
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PORK AND CHILIS

1 pound pork, cubed
3 medium potatoes, cubed (small)
1 onion, chopped
1 clove garlic, finely minced
4 medium sized jalapeno peppers, chopped
3 tomatoes, peeled, chopped very small*
2 tsp. cumin
2 tsp. chili powder
2 tsp. salt
1/2 cup water

Brown pork in small amount of cooking oil. Drain. Add onions, garlic, and peppers. Stir until they are browned. Add potatoes, tomatoes (with juices), cumin, chili powder, salt, and water. Simmer on low heat until potatoes are done. Serve with warm tortillas.
*Fresh tomatoes can be replaced with a 28 oz. can of stewed tomatoes.
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CRAWFISH PIE
(My version)

2 tablespoons butter
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 tsp. minced garlic
1/2 tsp. file' gumbo
5 oz. evaporated milk    
1/2 can cream of mushroom soup
1 cup cooked rice
1 pound crawfish tails
salt and black pepper to your taste
2 unbaked pie crusts

Melt butter in large sauce pan. Add onions, bell peppers, and garlic. Saute until onions are translucent. Add file' gumbo and stir until blended well. Blend in evaporated milk, mushroom soup, rice, crawfish, salt, and black pepper. Turn heat to low. Let simmer for 5 minutes. Pour into unbaked pie crust. Top with another unbaked crust. Seal edges. Cut a slit in top crust to vent steam. Bake at 350 degrees for 50 minutes.
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CROCKPOT CORNISH HENS

3 Cornish Game hens, thawed
1 reg. can Cream of Mushroom Soup
1 reg. can Cream of Chicken Soup
2 large garlic cloves, minced    
1 tablespoon lemon juice
1/2 cup water
1 teaspoon salt

Season hens with salt, and sprinkle with minced garlic. Pour soups, water, and lemon juice in crockpot and carefully set hens into the pot. Cook all day (6 to 8 hours) on low. Serve with rice or noodles.
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BREAKFAST QUICHE

3/4 pound pork sausage*
1/2 cup onion, chopped
1/2 tsp. minced garlic
1/3 cup green pepper, chopped
1 and 1/2 cup shredded swiss cheese**
1 Tbsp. flour
4 eggs, beaten
1 cup cream
1 Tbsp. parsley flakes
3/4 tsp. salt
1/4 teaspoon pepper
1 unbaked deep dish pie crust

Preheat oven to 375 degrees.
In a medium skillet, fry sausage until cooked. Remove sausage, drain on
paper towels. Reserve 2 tablespoons of sausage drippings and saute
onions, garlic, and green pepper in sausage drippings.
Combine cheese and flour. Stir in sausage, green pepper, garlic, and
onion. Spread in pie crust shell. Mix remaining ingredients and pour
into pie shell.  Bake on a cookie sheet, 35 to 40 minutes or until browned and filling is
set.
NOTES:
*you could use diced ham, bacon, or canadian bacon instead of sausage.
**you could use any kind of cheese--your choice.
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BREAKFAST CASSEROLE

6 eggs
1 cup milk
6 oz. cheddar cheese, grated
1-lb sausage, browned and drained or 1-lb bacon, fried and crumbled
4 Hash brown patties, frozen
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup chopped onions
1/2 cup sliced mushrooms

Line an 8x8 baking dish with frozen hash browns. Sprinkle hash browns with crumbled sausage or bacon. Mix together eggs, milk, salt, pepper, onions, and mushrooms. Pour over meat and hash browns.  Top with grated cheddar cheese.  Refrigerate over night.
Cook at 350 degrees for 45 minutes to 1 hour.  Makes 4-6 servings.
NOTE: Do not wash your mushrooms...just clean them with a moist towel.
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EASY SWISS STEAK (for crockpot)

1 tablespoon vegetable oil
2 pounds beef cube steaks
3 red bell peppers, sliced into rings
3 green bell peppers, sliced into rings
4 onions, sliced into rings    
4 (14.5 oz.) cans crushed tomatoes
2 cups all-purpose flour
salt and pepper to taste
paprika to taste

Heat the oil in a skillet over medium heat. In a bowl, mix the flour, salt and pepper, and paprika. Dredge the steaks in the flour mixture, and place in the skillet. Brown steaks on both sides, and remove from heat.
In a slow cooker, alternate layers of steak, green and red bell peppers, onions, and tomatoes. Cover, and cook 6 to 8 hours on Low, until steaks are very tender.
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SALISBURY STEAK

1 (10.5 ounce) can French onion soup
1 and 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper    
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 to 3 tablespoon Worcestershire sauce, according to taste
1 teaspoon mustard

In a large bowl, mix together 1/3 cup French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 patties.
In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
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BEEF STROGANOFF

2 lbs. sirloin steak, cut in 1 inch thick
2 c. fresh mushrooms, sliced
1 c. onions, chopped fine
1/4 c. butter or shortening
3 beef bouillon cubes
1 c. boiling water    
2 tbsp. tomato paste
1 tsp. dry mustard
1/2 tsp. salt
2 tbsp. flour
1/2 c. water
1 c. sour cream

Cut steak into strips 2 1/4 inch long.  In large skillet, saute mushrooms and onions in 3 tablespoon butter until golden brown. Remove from skillet. Add remaining 1 tablespoon butter, brown meat on all sides for 15 minutes. Dissolve bouillon cubes in boiling water, pour over meat. Add tomato paste, mustard and salt. Simmer 45 minutes until tender. Combine flour and water. Slowly pour in meat mixture. Cook, stirring constantly, until mixture comes to a boil. Reduce heat. Add mushrooms, onions and sour cream. Heat but do not boil. Serve on hot rice or egg noodles.
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STIR FRY BEEF AND VEGETABLES

1 teaspoon beef bouillon granules
1 cup boiling water
2 tablespoons cornstarch
1/3 cup soy sauce
1 pound boneless sirloin steak, cut into thin strips
1 garlic clove, minced
1 teaspoon ground ginger    
1/4 teaspoon pepper
2 tablespoons vegetable oil, divided
1 large green pepper, julienned
1 cup sliced carrots
1/2 cup celery
5 green onions, chopped into 1 inch pieces
Hot cooked rice

Dissolve bouillon in water. Combine the cornstarch and soy sauce until smooth; add to bouillon. Set aside. Toss beef with garlic, ginger and pepper.
In a large skillet or wok over medium-high heat, stir-fry beef in 1 tablespoon oil until cooked as desired; remove and keep warm.
Heat remaining oil; stir-fry vegetables until crisp-tender. Stir soy sauce mixture and add to the skillet; bring to a boil. Cook and stir for 2 minutes. Return meat to pan and heat through. Serve over rice.
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APPLE STUFFED PORK LOIN

3 tablespoons olive oil
1 large onion, chopped
2 Granny Smith apples, peeled, cored and chopped
8 fresh sage leaves
2 cups thick-cut white bread cubes, crusts removed    
1 egg, beaten
2 tablespoons butter
Salt and pepper
1/2 to 1 cup chicken broth, plus more if needed
1 (3 pound) pork loin roast, butterflied

Preheat oven to 375 degrees F.
In a large skillet, heat the olive oil over medium-high heat. Add the onion, apples and sage. Saute until softened. Remove from the heat and gently stir in the bread, egg, butter and salt and pepper. Add the chicken broth gradually until everything is moistened. Let the stuffing mixture cool completely before putting it in the pork loin. Spoon the stuffing down the pork, horizontally, in a line. Roll the pork over the stuffing, jelly roll style, ending with the seam down and fat side up. Lightly score the fat, in a diamond pattern, with a sharp knife. Tightly tie the pork roast up with butcher's twine, season it with more salt and pepper, and transfer to a roasting pan. Roast the pork in a preheated oven for about 90 minutes or until an instant-read thermometer registers 160 degrees F. Remove from the oven and let rest for 15 minutes before slicing. Garnish with apples and fresh herbs.
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GRILLED LAMB CHOPS

8 well-trimmed lamb loin chops, 1 inch thick
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary, crushed
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint leaves
3/4 cup dry red wine
1/3 cup butter or margarine, softened
1/4 teaspoon salt
1/4 teaspoon black pepper

To marinate, place chops in large resealable food storage bag. Combine garlic, rosemary and chopped mint in small bowl. Combine 1/2 of garlic mixture and wine in glass measuring cup. Pour wine mixture over chops in bag. Close bag securely; turn to coat. Marinate chops in refrigerator at least 2 hours or up to 4 hours, turning occasionally.
Add butter, salt and pepper to remaining garlic mixture; mix well. Spoon onto center of sheet of plastic wrap. Using plastic wrap as a guide, shape butter mixture into 4X1-1/2-inch log. Wrap securely in plastic wrap; refrigerate until ready to serve.
Prepare grill for direct cooking. Drain chops, discarding marinade. Place chops on grid. Grill, on covered grill, over medium coals about 9 minutes or until instant-read thermometer inserted into chops registers 160?F for medium or to desired doneness, turning once.  Cut butter log crosswise into 8 (1/2-inch) slices. To serve, top each chop with slice of seasoned butter.
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STUFFED CHICKEN BREASTS

3 large boneless, skinless chicken breasts
3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade
3/4 cup chopped sundried tomatoes
3/4 cup roughly chopped spinach
3/4 cup grated feta cheese
3/4 cup grated mozzarella cheese

Marinate the chicken breasts in the dressing for a few hours.
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.
Open the chicken breasts up where you cut them and layer on the remaining ingredients.   Stick a couple of toothpicks in near the opening to keep it all together.
Heat up a pan (I use a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it's done or, if you're using a cast iron skillet, you can put the pan in the oven at about 375ºF. You could also just completely cook it in the oven on a baking sheet if you don't feel like searing it.  Just make sure you cook it until the center reaches 165ºF on a thermometer.
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CHICKEN LOMBARDY

3 boneless, skinless chicken breasts
1/3 cup butter (divided)
1/2 cup flour
8 oz. sliced fresh mushrooms
3/4 cup marsala wine
1/2 cup chicken stock
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup shredded mozzarella
1/2 cup parmesan cheese
2 green onions, sliced

Heat a large skillet over medium-high heat and add 2 tablespoons of butter.
Add the mushrooms and cook, stirring frequently, until they begin to brown; remove them and set aside.
Slice chicken breasts in half lengthwise. Flatten each piece between 2 sheets of waxed paper or plastic wrap with a meat mallet to about ¼-inch thickness.   Dredge each flattened piece in the flour.
In the same pan you cooked the mushrooms in, add 1 tablespoon of the butter and heat over medium-high heat.
Add 2 chicken breast pieces and brown well on all sides.  Remove and set aside.
Repeat the browning process 2 more times (using a tablespoon of butter with each shift) - you have to do this in shifts so the chicken is not crowded in the pan and it browns evenly. Don’t drain the drippings, you need it for the marsala sauce.
Preheat oven to 450 degrees F.  Lightly grease a 13×9-inch baking pan.
Add the chicken breasts to the prepared baking pan, overlapping each piece slightly. Sprinkle evenly with the mushrooms.
After all the chicken is browned, using the same pan with the collected drippings, add the wine, chicken stock, salt and pepper. Bring to a boil, reduce heat and simmer uncovered for 10 minutes. Pour the sauce evenly over the chicken.
Mix the cheeses and green onions and distribute over the top of the chicken.
Bake for 15-20 minutes until cheese is melted and just starting to brown.
Goes well with pasta.
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EASY BEEF WELLINGTON

1 (2 pound) beef tenderloin
Ground black pepper (optional)
1 sheet Puff Pastry
1 egg
1 tablespoon water
1 tablespoon butter
2 cups finely chopped mushrooms
1 medium onion, finely chopped

Place the beef in a lightly greased roasting pan. Season with the black pepper, if desired. Roast at 425 degrees F for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour.
Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 425 degrees F. Stir the egg and water in a small bowl with a fork.
Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the vegetables are tender and all the liquid is evaporated, stirring often.
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Starting at the long sides, fold the pastry over the beef. Place seam-side down on a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture.
Bake for 25 minutes or until the pastry is golden and a meat thermometer reads 140 degrees F. Slice and serve warm.
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BEEF BOURGUIGNON

1/4 cup all purpose flour
2 pounds beef stew meat, cut into 1and 1/2-inch pieces
7 tablespoons butter
1/4 cup brandy
2 cups Burgundy or other dry red wine
2 cups canned beef broth
6 fresh thyme sprigs
4 large garlic cloves, chopped    
3 bay leaves
1/2 teaspoon dried oregano
1 large onion, cut into 12 wedges
4 carrots, peeled, cut into 2-inch lengths
4 celery stalks, cut into 2-inch lengths
1 1/2 pounds red-skinned potatoes, peeled, quartered
1/2 pound mushrooms
Generous pinch of ground nutmeg

Place flour in large bowl. Season with salt and pepper. Add beef to flour and toss to coat. Melt 2 tablespoons butter in heavy Dutch oven over high heat. Working in batches, add beef to pot and saute until brown on all sides, about 5 minutes per batch. Return all meat to pot. Add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover; simmer until beef is almost tender, about 1 hour.
Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add onion; saute until brown, about 6 minutes. Using slotted spoon, transfer to large bowl Melt 1 tablespoon butter in same skillet. Add carrots and celery; saute until golden, about 6 minutes. Using slotted spoon transfer to bowl with onions. Melt 2 tablespoons butter in same skillet. Add potatoes; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet. Add mushrooms; saute until brown on all sides, about 5 minutes. Using slotted spoon, transfer to bowl.
Add vegetables to pot with beef. Add nutmeg. Cover pot; simmer 45 minutes. Uncover pot and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.
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TUNA CASSEROLE

12 ounces wide egg noodles
1 Tbsp salt
8 ounces sliced fresh mushrooms
1 medium onion, chopped
2 Tbsp butter
2 cups chopped broccoli -or- sweet peas
2 (6-ounce) cans tuna, drained
1 (10 3/4 oz)can cream of mushroom soup
2 and 1/2 cups grated cheddar cheese
1/3 cup milk
1 Tbsp cream
Salt and pepper to taste
1 cup crushed potato chips

Preheat oven to 400?F. In a large (6 qt) pot, bring 4 quarts of water to a boil. Add a tablespoon of salt. Return to a boil. Add noodles. Cook uncovered on high heat on a rolling boil. Just before pasta is al dente, (firm but cooked through, earliest cooking time minus 2 minutes), add the chopped broccoli to the pasta and cook for 2 more minutes. Drain in a colander and set aside. (If adding sweet peas instead of broccoli, add the peas now).
While the pasta is cooking, dry saut? the mushrooms in a frying pan on medium high heat (no need to add butter or oil, mushrooms will cook in their own juice). When mushrooms have given up their moisture (about 10 minutes), remove from heat and set aside.
After the pasta is done and is draining in a colander, heat a large oven-proof pan on medium heat, add 2 tablespoons of butter. Add the onions and cook them until translucent. Add the pasta and broccoli mixture back into the pot; stir in the mushrooms. Stir in the tuna, can of cream of mushroom soup, grated cheese, milk and cream. Add salt and pepper to taste.
Spread crushed potato chips over the top of the mixture and cook for 20 minutes at 400 degrees in the oven, until the topping has browned.  Serves 6.
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ANGEL HAIR PASTA with GARLIC SHRIMP and BROCCOLI

3 Tablespoons butter - divided
1 and 1/2 Tablespoons all-purpose flour
1 and 1/2 cups milk - low-fat okay
1/2 cup heavy whipping cream
1 and 1/2 Tablespoons basil pesto
1 and 1/2 Tablespoons chopped fresh parsley
6 cloves garlic - minced, divided
1/4 cup grated Parmesan cheese - low-fat okay
1 teaspoon salt
1/2 teaspoon white pepper
1 splash Worcestershire sauce
hot sauce - to taste
1 pound raw jumbo shrimp - peeled, deveined
1 teaspoon salt
2 cups fresh OR frozen broccoli florets - cooked until tender
2 cups cooked angel hair pasta

In a saucepan over medium heat, melt 1 and 1/2 Tbls. butter; stir in flour; cook, stirring constantly, for 2 minutes.
Slowly whisk milk and cream into pan; simmer, stirring constantly, until thickened, about 10 minutes.
Stir pesto, parsley, 3 cloves minced garlic, Parmesan, salt, pepper, Worcestershire sauce, and hot sauce into saucepan; reduce heat to low and keep warm.
In a skillet over medium-high heat, melt remaining 1 and 1/2 Tbls. butter; add shrimp and remaining 3 cloves minced garlic; sprinkle evenly with salt, and saute for 5 minutes or until shrimp are pink; do not overcook.
Toss shrimp, broccoli, and pasta together and pour sauce over top.
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CREAMY CHICKEN AND SPICY RICE CASSEROLE
(My original recipe)

2 extra large chicken breasts, with bone in and skin on
water for boiling
1 can chicken broth for cooking rice - optional
2 teaspoons salt
1 cup uncooked rice
1 cup chopped onions
1 teaspoon minced garlic
3 Tablespoons chopped cilantro (no stems)
1/2 pound Velvetta cheese, cubed
4 oz. cream cheese, cubed
3/4 cup chopped fresh tomatoes
1 ( 4 oz.) can chopped green chilis
1 teaspoon chili powder
1 teaspoon cumin
1 ( 5 oz.) can Evaporated milk

Place the chicken breasts and salt in 3 to 3 and 1/2 quarts of cold water (enough to cover it) in a large pot. Set to a medium-high heat. Once the water starts to form bubbles, lower the heat. You do not want to bring the water to a complete boil. Let it slow simmer until it is done (around 45 minutes to an hour, depending on size).
Remove chicken breasts from water, and set aside to cool.
Put uncooked rice, chopped onions, and garlic into pot with chicken broth left over from boiling chicken. Watch closely....you will have to add more water or some canned chicken broth, 1/2 cup at a time, until the rice is done (about 20 minutes). You want the rice done but not soupy so don't add a lot of extra water.
While the rice is cooking, debone and shred the chicken.
When the rice is done, remove from heat. Immediately add the cilantro, cubed Velvetta cheese, cubed cream cheese, the fresh tomatoes, and the green chilis. Stir to blend and let it sit for 5 minutes. Then add the shredded chicken, chili powder, cumin, and evaporated milk. Stir well.
Spray a 9x13 dish with cooking spray. Pour chicken mixture into dish. Bake at 375 degrees for 30 minutes. Remove from oven and let rest for 10 to 15 minutes before serving.
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SALMON CROQUETTES

2 cups flaked cooked salmon
2 cups mashed potatoes
1 and 1/2 teaspoons salt
1/4 teaspoon pepper
1 beaten egg    
1 tablespoon minced parsley
1/3 cup chopped green onions
1 teaspoon minced garlic
1 teaspoon lemon juice
Mix together all the ingredients. Chill for 30 minutes. Shape into 8 croquettes.
Breading to Coat 8 Croquettes:
1 cup flour
1 egg, slightly beaten
3 teaspoons milk
1 cup bread crumbs

Dip each croquette in flour. Next dip into a mixture of 1 slightly beaten egg and 3 teaspoons milk. Then dip in dry bread crumbs. Fry the croquettes in deep fat heated to 365 deg.
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ONION-SMOTHERED ROUND STEAK

1/4 c. flour
1 tsp. salt
1/8 tsp. pepper
1 and 1/2 lb. round steak, cut 3/4" thick
2 tbsp. cooking oil
3 med. onions, sliced
1 c. water
1 tbsp. vinegar
1 clove garlic, minced
1 bay leaf
1/4 tsp. dried thyme, crushed

Combine flour, salt, pepper and pour into meat. Cut steak into serving size pieces. Brown meat in hot oil. Top with onion slices. Stir in remaining ingredients. Bring to boil; reduce heat and simmer, covered for 1 hour. Remove bay leaf. Makes 6 servings.
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CHICKEN POT PIE CASSEROLE

4 cups cooked, chopped chicken
1 cup sliced carrots
1 cup sweet peas
1 cup chopped, sauteed onions
1 cup partially cooked, diced potatoes
2 sticks butter
1 tsp. salt
5 tsp. baking powder
1 and 1/2 cup all purpose flour
1 and 1/2 cup milk ( i use evaporated milk for richness )
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup chicken broth

Spread chicken evenly in the bottom of a greased 9 x 13 baking dish.  Spread all the veggies evenly on top of chicken.  Melt the butter and pour over the chicken and veggies.
Sift the salt, baking powder, and flour together into a mixing bowl and blend in the milk until smooth.  Spread this flour mixture evenly on top of chicken/veggies.
In a saucepan, blend the soups with the chicken broth and heat slowly to a boil.  Pour this over the flour mixture.
Bake in a pre-heated oven at 375 degrees for 1 hour.  It should be lightly browned when done.
NOTE:  You can use any combination of veggies...your choice.   Just make sure they are not overcooked.   You wouldn't want mushy vegetables.
Also, turkey can be used instead of chicken.   Use up that leftover turkey and maybe some of the veggies after Thanksgiving.

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