Ingredients

Whole Chicken cut-up
Barbeque Sauce

Method

Bake chicken pieces in a 13" X 9" X 2" baking dish in a 350-degree oven for 1-1/2 hours. The last half an hour baste with barbecue sauce. (I line the dish with aluminum foil to make clean up easier.)

Ingredients

4 chicken cutlets, pounded thin
1/2 cup of flour
2 teaspoons butter
2 cups of thinly sliced mushrooms
1 tablespoon of olive oil
1 1/2 cups of Marsala wine
1 tablespoon chopped parsley
Salt and pepper, to taste

Method

Dredge the chicken cutlets in the flour. Melt butter and sauté the mushrooms until browned. After they are browned, remove them from the pan. Add olive oil and heat until very hot. Sautee the chicken until it is white throughout. Add the Marsala and simmer about 3 minutes. Add mushrooms, parsley, salt and pepper. Pour the sauce over the chicken and serve.

Ingredients

1-11/4 pork tenderloins
2 tbsp butter or margarine
Dash salt
¾ half & half or whipped cream
3-tsbp-steak sauce
2-tsbp brandy
½ -1 tsp curry powder
½ tsp soy sauce

Method

Add pork to skillet with butter. Cook until brown on both sides.  Add whipped cream or ½ and ½. Combine steak sauce, soy sauce, brandy, and curry powder.  Mix and add to skillet.  Cover at medium heat and cook until meat is done. About 10 minutes.

Ingredients

Aioli Dressing

Method

For mayonnaise - Whisk all ingredients together until smooth. Store refrigerated. For sandwich - Spread toast with mayonnaise, and then layer remaining ingredients. Cut in half and serve.

Ingredients

1 c. water
1 can cream of chicken soup
1 can cream of celery soup
Dash of parsley
2 tbsp. red wine
3/4 c. long grained rice
2 lbs. chicken breast (or thighs)
1 pkg. dry Lipton onion soup mix

Method

Mix above. Put in casserole dish. Lay chicken on top of mixture. Sprinkle with onion soup mix. Cover with foil. Bake at 350 degrees for 2 hours. Let stand for 10 minutes. Serve.

Ingredients

1 can (6 oz.) tuna, drained and flaked
1 hard boiled egg, minced
3 T minced celery
1 T minced onion
1 T minced cilantro
3 to 4 T mayonnaise
1 T prepared mustard

Method

Mix all ingredients together and chill.

Ingredients

1/2 cup Dijon mustard
1/4 cup apple juice
2 cloves garlic, minced
2 cups fresh soft bread crumbs
1 cup grated Parmesan cheese
1 Tbsp. butter, melted
1/4 tsp. salt
1/8 tsp. pepper
2 tsp. dried parsley flakes
8 boneless, skinless chicken breast halves

Method

Prepare a 13×9″ pan with foil, then set the oven to 375 degrees. Mix mustard, apple juice, and garlic. In other pan, mix the crumbs, cheese, parsley, melted butter, salt, pepper, and parsley flakes. Coat chicken in this, then roll in crumbs (use homemade bread crumbs). Stick the bird into the oven, and bake for 20-30 minutes.

Ingredients

1 lb. round steak, cut into strips
1/2 lb. mushrooms, chopped
1 medium onion, chopped
1 bell pepper, chopped
Marinade

Method

Combine all ingredients and marinate meat over-night. Brown the beef, onion, green pepper, and mushrooms in small amount of oil. Cook about 5 minutes, until vegetables wilt and meat is brown. Remove from heat. Serve over rice