Main Dishes Part 2

Crepes

1 whole eggs

1 cup milk

1 teaspoon butter, melted

1 cup flour

Beat until smooth.  Preheat pan on medium heat for 2 min.Pour in 2 Tablespoons of batter in middle of pan and tilt to cover bottom of pan.  Heat until brown on bottom. If you use this for a dessert crepe put powdered sugar on dish and stuff with pie filling.  Top with whipping cream.

Ham Filling for the Crepes

1 can cream chicken soup

1 cup sour cream

1 1/2 cups ham, cubed

2 whole eggs, boiled

1 teaspoon green onion, chopped

1/4 cup milk

1/4 teaspoon dry mustard

Mix 1/2 can of soup, cream, ham, egg, onion, mustard together.  Make sauce out of milk the rest of the soup to pour over the crepes.Put 3 tablespoons ham stuffing into each crepe.  Cook for 20 min in oven on greased dish.

Ham Filling for the Crepes 2^nd recipe

1 tablespoon margarine, melted

1/2 teaspoon salt

2 tablespoons flour

1 cup milk

1/2 cup mozzarella cheese, grated

1 cup ham, cubed

1/2 cup mushroom, sliced

Make medium white sauce by melting margarine, add flour and salt, slowly add in milk and heat to boiling and thick.  For every 2 cups of white sauce add 1/2 cup grated mozzarella cheese Divide sauce in half, reserving 1/2 for sauce to pour over crepes.

To the other 1/2  of the sauce add cubed ham and sliced fresh mushrooms.  Fill crepes, roll and spoon plain sauce over top.

Heat in oven for 15-20 min.

Crepes can also be stuffed with anything you could put in a pie shell and topped with whip cream.

Crescent Chicken Squares

8 ounces cream cheese

4 tablespoons margarine, melted

2 cups chicken, cubes

1/4 teaspoon salt

1/8 teaspoon pepper

2 tablespoons milk

1 tablespoon chives or onion, chopped

2 8 ounce crescent rolls

3/4 cup seasoned croutons, crushed after measuring

celery, chopped

season salt

garlic salt

2 cans cream of mushroom soup

1 16 ounce sour cream

Blend cheese and margarine until smooth.  Add chicken, salt, pepper, milk, chives, mix well.  Separate dough into 8 rectangles.  Press perforations to seal.  Spoon  1/2 cup of mixture into  each and pull 4 corner to top and twist.  Seal edges brush tops with remaining  1 tablespoon Butter and dip in croutons crumbs.  Bake 350 for 20 - 25 min.  Make sauce of soup and sour cream and pour over before serving.

Dirty Rice

1 cup rice

3 tablespoons butter or margarine

1 medium onion, diced

2 1/2 cups chicken broth

1 teaspoon dried marjoram

1 teaspoon dried rosemary

Brown 1cup of rice in 3 tbs. of butter with diced onion.  Stir constantly so onion and rice don't burn. Add chicken broth and marjoram, and rosemary.  (you can also use sage in place of any of the spices) Bring to a boil and cover with lid and cook 20 min until liquid is absorbed.

Egg Rolls

1 pound Roll wrappers

1 large can bean sprouts

1/2 pound pork sausage

1 can small shrimp

2 stalks celery , chopped fine

2 tablespoons soy sauce

1/2 onion, chopped fine

Fry pork till brown.  Drain off extra fat.  add celery,  onion, garlic salt, soy sauce, and sprouts.  Cook until veg are tender but not brown, remove from heat and add shrimp.  add 2 tablespoon filling to each egg roll and brush 3 sides with water cornstarch mixture roll and seal.  Fry in 2 inches of hot oil.  Serve immediately.  Best served with a sweet and sour sauce.

I use fresh bean sprouts not canned.  I don't use canned shrimp. I use lots of veg and a little meat.  You can use chicken or spinach leaves or just be creative.  You can also spice up ground beef with garlic and peppers and use instead of sausage.  

Easy Beef Stroganoff

1 pound round steaks/or beef stew meat, cut up

1/2 cup onions, chopped

1/2 teaspoon garlic salt

1 bay leaf

1 can cream of chicken, mushroom or celery soup

1/2 cup milk

1/2 cup sour cream

3 shakes of Worcestershire sauce

Brown meat and onions,  drain.  Mix in soup, milk, Worcestershire sauce, bay leaf, salt.   Simmer for 20 min.   % min before serving add sour cream and do no boil.  Serve over cooked noodles.

Easy Smoked Sausage Skillet

Servings Size 4-6

Total time 20 min.

Ingredients:

1 pkg. Hillshire Farm smoked sausages sliced thin diagonally

2 Cloves garlic crushed

¼ Cup olive oil

1 large red bell pepper, sliced thin

1 small yellow onion sliced thin

1 pkg. frozen broccoli thawed

½ cup chicken broth (or water)

½ cup tomato sauce

2 cups instant rice

½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet.  Stir in sausage sliced and cook until brown.  Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until vegetables are tender and the liquid is absorbed.  In the meantime, prepare rice according to package instruction.  Stir rice into the skillet with cheese.  

Enchilada Casserole

 4 ounces corn chips

1 pound ground beef, browned and drained

1 medium onion, browned and drained

1 can refried beans

1 can enchilada sauce

1 can cream of mushroom soup, condensed

2 ounces cheese, grated

Butter the bottom of a casserole dish and put down a layer of corn chips. Brown ground beef and onion.  Mix until smooth refried beans, enchilada sauce, and soup.  Add beef and pour in casserole dish top with cheese.

Bake 350 for 30 min.

Fried Rice

1/3 cup oil

1 cup rice, uncooked

2 cups water

2 tablespoons soya sauce

2 whole eggs, beaten

1 cup chicken/ or ham, cooked

1 cup onions, diced

1 cup celery, diced

1 cup cabbage, sliced thin

Brown rice in oil.  Add water and soya sauce.  Cover and cook 45 min. (low heat) or until water is absorbed and rice tender. 

Add meat, onions, and celery, barely cook.  Move rice out of center of pan and scramble eggs.  Mix all together.  Add cabbage just before serving.

Ginger Chicken Sauce

½ cup sugar

3 tablespoons cornstarch

½ teaspoon salt

½ teaspoon ginger root

¼ teaspoon pepper

2/3 cup water

1/3 cup lemon juice

¼ cup soy sauce

3 pounds chicken, skinless light  meat.

Put sugar and cornstarch together and mix in rest of ingredients.  Boil for 2 min stirring constantly and pour over chicken tenders.  Bake 350 covered 40 min. then uncover and cook 10 more.  Serve over rice.

Ham and Potato Casserole

6 slices ham, cubed

6 whole potato, cubed

1 medium onion, chopped
add garlic 
1/3 green bell pepper

2 tablespoons margarine

1 can cream of chicken soup 

1/2 cup of sour cream 

3/4 cup cheddar cheese, grated

Barely cook potatoes peel and cube and chopped ham and cheese..  In a frying pan melt  butter and add dice onion, garlic  and green pepper and saute until soft.  Add to potatoes.  Mix together soup and sour cream. Pour over all the ingredients and stir until mixed put in a backing dish,  Bake at 350 fro about a half hour or until bubbly.  

Hawaiian Haystacks

2 10 3/4 oz. cans cream of chicken soup

1 cup chicken broth

2 cups chicken, cooked and cut-up

4 cups long-grain white rice, cooked

1 9 1/2 oz  chow mein noodles

3 medium tomatoes, sliced

1/2 cup green pepper, chopped

1/2 cup green onion, chopped

1 20 oz can pineapple chunks, drained

1 cup cheddar cheese, grated

1/2 cup almonds, slivered

1/2 cup coconut, shredded

1 2 oz jar pimiento, drained and diced

Combine soup and chicken broth in a medium saucepan to make gravy.  Stir to blend.  Add chicken mix.  Simmer about 8 to 10 minutes, until heated through.  On 8 individual serving plates layer all ingredients.  First stack rice, chow mein noodles, and chicken and gravy.  Add tomatoes, celery,  green pepper, and green onion.  Top this with pineapple chunks, grated cheddar cheese, and more chicken and gravy, if desired.  Stack almonds, coconut and pimiento on top.  Makes 8 servings.

Italian Style Meat Loaf

1 pound lean ground beef

6 ounces hot Italian sausage or spicy bulk sausage.

1 can 14 1/2 ounce Italian stewed tomatoes

1 cup fresh bread crumbs

1/2 cup onion, chopped

1/2 cup green pepper, chopped

1 large egg

Mix all together and bake at 350 for 1 hour.  Drain.

Lasagna                         Better Homes

1 pound Italian sausage, browned and drained

1 clove garlic, minced

1 tablespoon whole basil

1 1/2 teaspoons salt

1 1 pound  can tomatoes

2 6 ounce can tomato paste

10 ounces lasagne noodles

2 large eggs

3 cups Ricotta or  cottage cheese

1/2 cup Parmesan or Romano cheese, grated

1 pound mozzarella cheese, sliced very thin

Brown meat slowly, drain off excess fat.  ( I always use ground beef)   Add next 5 ingredients.  Simmer uncovered 30 min stirring occasionally.  Cook noodles in large amount of boiling salted water until tender drain and rinse.  (I don't cook the noodles.  Use them like they are.  Sauce can be a little more runny because noodles will absorb extra liquid)

Beat eggs; add remaining ingredients, except mozzarella.

Layer half the noodles in 9 x 13 pan.  Spread with half of the Ricotta filling and half the mozzarella cheese and half the meat sauce.  Repeat. 

Bake at 375 for 30 min.  Or assemble early and refrigerate and bake for 45 min.  Let stand 10 min before serving.

Julie’s and Janet’s Chicken Casserole

3 chicken breasts cooked and diced

1 cup celery

½ cup chopped green onion

1 ½ to 3 cups cooked  rice

1 can cream of chicken soup

½ cup chicken broth

½ cup mayonnaise- not miracle whip

1 cup water chestnuts-sliced

½ cup sliced almonds

1 pkg. peas –optional

1  7oz. pkg. stove top stuffing    

Mix all ingredients except stuffing, onion and celery and pour in 9 x 13 pan.  Make stuffing according to package adding onions and celery when simmering.  Spread stuffing over top and cover with foil.  Bake 300 for 35 min. covered 10 min. uncovered.

Parmesan Chicken

6 whole chicken breast, boneless/skinless

1/4 cup parmesan cheese, grated

3/4 cup potato flakes

dash pepper

2 whole eggs, beaten

Blend cheese, potato flakes and pepper.  Dip chicken into eggs.  Coat with cheese and potato mixture. Fry 20 min or until tender

Porcupine Meat Balls

1 pound ground beef, cooked and drained

3/4 cup rice precooked

1/4 cup bread crumbs

1 teaspoon salt

1/3 cup butter milk

Gravy

1 cup buttermilk

1 tablespoon flour

1/2 teaspoon brown sauce

Mix all ingredients together and shape ;into 25 meatballs.  Brown on all sides in 1 teaspoon butter.  Pour 1 cup of water over meatballs and simmer 30 min.  Remove balls.  Mix 1 cup butter milk into  1tablespoon flour.  Stir into liquid in pan.  Add the brown sauce.  Cook until the gravy is thickened.  Do not boil.  Return meatballs to gravy.  Heat until warm and serve.

Mexican Casserole

1 1/2 pounds ground beef

1/2 onion, chopped

1 bell pepper, chopped

1 can cream of mushroom soup

1 can Rotel tomatoes

1 dozen corn tortilla

cheddar cheese, grated

Brown ground meat, onion and pepper together.  Add cream of mushroom soup and tomatoes, simmer for a few minutes.  Place some of the meat mixture in a casserole.  Cover with tortillas and grated cheese.  repeat until dish is full ending with meat mixture and grated cheese on top.  cover and bake in over for 30 min. at 350.

Over Stew

1 can cream mushroom soup

1 can tomatoes soup 1 can hot water

1 to 1 ½ stew meat cut in 1 inch cubes

3 white potatoes 1 inch cubes

4 carrots cubed

2 celery cubed

1 large onion finely chopped

½ t. salt

½ t garlic salt

¼ t pepper

1 bay leaf

Frozen mixed veg small packaged.  Simmer an hour.  Add frozen veg if desired and cook ½ hour more.  In oven at 350.

Quiche Lorraine

1/2 pound bacon, crispy/crumbled

1 cup cheddar cheese, shredded

1/3 cup onion, chopped

4 large eggs

2 cups whipping cream

3/4 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon cayenne pepper

9 inch pie crust  (9 inch)

Beat eggs slightly.  beat in remaining ingredients.  Pour cream mixture into 9 inch pie pan.  Bake 15 min. at 425.

Reduce oven temp to 300 and bake 30 min longer or until knife inserted in one inch from edge comes out clean.

Let stand 10 min before cutting.

Quick Beef Stroganoff

1 pound beef sirloin

1 tablespoon shortening

1 medium onion

1 clove garlic, minced

1 10 ounce cream of mushroom soup

1 cup dairy sour cream

1 3 ounce can sliced mushrooms

2 tablespoons catsup

2 teaspoons Worcestershire sauce

Cut meat into thin strips.  Brown in hot shortening.  Add onion and garlic; cook till onion is tender.  Combine remaining ingredients except noodles.  Add to meat.  Heat through, but do not boil.  Serve over cooked noodles.

Red Beans and Rice

1 pound kidney beans

6 cups hot water

1 pound meaty ham bone

1 large onion, chopped

3 cloves garlic, minced

2 bay leafs

1/2 teaspoon red pepper

rice, cooked

Rinse beans and let them set overnight in water or you can bring beans to a boil and simmer 2 minutes.  Remove from heat and cover and let stand for 1 hour.  Drain and rinse beans or use canned beans. Put water, ham bone,  beans, onion, garlic, bay leafs,  and pepper in a pan and simmer 2 1/2 hours or till beans are tender.  Add more water if necessary. Stir occasionally.  Remove ham bone and cut meat into pieces.  I always add a quart of salsa and reheat.  Serve over rice.  If you want it spiced hotter add more red pepper.

Sausage Egg Cheese Dish

1 pound sausage

8 slices white bread, cubed

2 cups cheese, grated

8 large eggs, beaten

3/4 cup milk, 1% lowfat

1/8 teaspoon dry mustard

1 can cream of mushroom soup

1/2 cup milk, 1% lowfat

Brown sausage.  Drain off excess grease.  Grease the bottom of a 9 x 13 pan.  Cover the bottom of the pan with the cubes bread.  Cover bread with sausage and grated cheese.

Beat 8 eggs, 3/4 C milk and 1/8 tsp. dry mustard.  Pour in pan and refrigerate over night.

Mix 1 can of cream of mushroom soup with 1/2 Cup milk and pour over top.

Bake 2 1/2 hour at 325.

Sesame Chicken Strips

1 cup mayonnaise

2 teaspoons onion, minced

2 teaspoons dry mustard

1 cup butter flavored crackers, crushed

1/2 cup sesame seed  

2 pounds boneless chicken breasts, sliced in strips

SAUCE

1 cup mayonnaise

2 tablespoons honey

In bowl combine mayonnaise, onion, and mustard.  In another bowl combined crackers and sesame seeds.  Cut chicken into 1/4 inch strips.  Dip into mayo and into sesame.  Bake at 425 for 15 to 18 min.  Dip in sauce made of mayonnaise and honey.

Real Sloppy Joes Williams-Sonoma

The poor sloppy Joe has gotten a bad rap. Perhaps the uninspired versions served by overworked school cafeteria staffers dulled whatever luster it ever possessed. Here’s a recipe that returns the sloppy Joe to its rightful position as a dish to cherish when you want a quick and unpretentious supper on a bun.

Ingredients:

·        1 Tbs. canola oil

·        1 yellow onion, diced

·        1 celery stalk, diced

·        1/4 cup finely diced green bell pepper

·        1 1/2 lb. ground beef

·        1 cup tomato sauce

·        1/2 cup ketchup-style chili sauce

·        1 Tbs. Worcestershire sauce

·        1 Tbs. Dijon mustard

·        1 Tbs. cider vinegar

·        1 Tbs. firmly packed light brown sugar

·        1 tsp. kosher salt

·        1/4 tsp. freshly ground pepper

·        6 sesame-seed sandwich buns, split

Directions:

In a large fry pan over medium heat, warm the oil. Add the onion, celery and bell pepper and cook, stirring occasionally, until the onion softens, about 5 minutes. Add the beef, increase the heat to medium-high and cook, stirring and breaking up the beef with a wooden spoon, until it is no longer pink, about 10 minutes. Stir in 1/4 cup water, the tomato sauce, chili sauce, Worcestershire sauce, mustard, vinegar, sugar, salt and pepper and bring to a simmer. Reduce the heat to medium-low and simmer, stirring frequently, for about 20 minutes to blend the flavors.

Toast the buns. Place the bottom halves of the buns, cut side up, on warmed individual plates and top with the beef mixture, dividing it equally. Cover with the bun tops and serve immediately. Makes 6 sandwiches.

Variation: Sloppy Joes are just as good when made with ground turkey or ground chicken. Some cooks like to add 1 to 2 cups cooked kidney or pinto beans to the beef mixture just before it is ready. Or, you can top the beef mixture with thin slices of cheddar cheese before covering with the bun tops.

Sloppy Jo

1 pound ground beef, browned and drained

1 can chicken gumbo soup

1 small onion , chopped

1/2 cup catsup

1 teaspoon mustard

1/2 teaspoon chili powder

1 teaspoon sugar

1 tablespoon vinegar

Brown ground beef and onion together.  Drain off grease.  Put all the other ingredients together and simmer 1 hour.  Serve on hamburger buns.

Crystal Variation:  Instead of adding catsup substitute with BBQ sauce. 

Spaghetti Sauce

2 pounds ground beef

1 medium green pepper, chopped

1 medium onion, chopped

30 ounces tomato sauce , 2 -15 oz. cans

24 ounces tomato paste, 2 -12 oz. cans

7 1/2 ounces olives, chopped

2 envelopes Italian style spaghetti sauce 1 1/2 oz.

3 cups water

1 tablespoon sugar

1 teaspoon oregano

2 cloves garlic, crushed

1 leaf bay leaf

Brown meat, onions, pepper until brown.  Stir in remaining ingredients.  Cover and simmer 1 1/2 hours. Serve over cooked spaghetti noodles.

Spaghetti Sauce                   Better Homes  (My Favorite)

1 cup onion, chopped

1 pound ground beef, browned and drained

2 cloves garlic, minced

2  1 pound 14 ounce can tomatoes

1 6 ounce can tomato paste

1/4 cup parsley, snipped

1 tablespoon brown sugar

1 teaspoon salt

1/2 teaspoon monosodium glutamate

1 1/2 teaspoons crushed oregano

1/4 teaspoon crushed thyme

1 bay leaf

In dutch oven, combine onion, meat, and garlic, cook until brown.  Drain off grease.  Add remaining ingredients.   (recipe calls for adding 2 cups water.  I always use home canned tomatoes and I don't add water)simmer uncovered 3 hours or till sauce is thick.  Remove bay leaf and serve over cooked spaghetti noodles.

Spicy Fillets with Yogurt Sauce

Pan fry / broil/ or Grill

1 pound fresh or frozen fish fellets (snapper, cod, haddock, or orange roughy) or you can use skinless boneless chicken breasts halves or turkey breasts tenderloin steaks.

2 teaspoons curry powder or chili powder

1/4 teaspoon garlic salt

1/4 teaspoon onion salt

1/4 teaspoon pepper

1 tablespoon cooking oil

1/2 cup plain yogurt

1/4 cup sliced almonds or pitted olives

Remove skin/ combine seasoning/  rub seasoning mixture into meat. Cook in oil 4 to 6 min for fish.  8 to 10 min. poultry. Turn only once.  Top with yogurt and almonds or olives.

Salmon Patties

1 can 14 ¾ oz. salmon

½ cup each of onion, bread crumbs, flour

1 egg

1 tablespoon of lemon juice

1/8 tsp. pepper

Mix together make patties.  Fry with oil.

Santa Fe Enchilada Bake

1 pound skinless chicken breast, cut into bite size pieces

1 each large onion and green pepper chopped

2 cups salsa

1 pkg. (10 oz.) frozen corn, thawed, drained

12 corn tortillas (6inch)

1 cup sour cream

1 ½ cups Mexican style finely shredded four cheese

Heat oven to 400

Cook and stir chicken, onions and pepper in large nonstick skillet sprayed with cooking spray on medium heat 10 min. or until chicken is cooked through.  (I used left over pork roast.  You could use any meat.) Stir in salsa and corn.

Arrange 6 tortillas on bottom of 13 x 9 inch baking dish.  Cover with layers of ½ each chicken mixture, sour cream and cheese.  Repeat layer: cover with foil.  I put in all of the middle and topped it with crushed up corn chips.

Bake 40 min. or until heated through, removing foil after 30 min..  Let stand 5 min. Serves 8.  370 Calories.

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Sweet and Sour Pork Chops

1 tbs corn oil

4 pork chops, ½ inch thick

1 8 oz. can crushed pineapple, undrained

½ cup white vinegar

½ cup sugar 2 tsp. soy sauce

2 tbs corn starch

2 tbs water

½ cup Chinese plum sauce

Heat oil in large skillet.  Add pork chops and cook, about 5 minutes on each side, until done.  Meanwhile, combine pineapple, vinegar, sugar, and soy sauce in saucepan.  Heat to boiling.  Combine corn starch and water in small bowl and whisk until smooth.  Stir into hot sauce mixture.  Return to boiling and simmer 1 minute, stirring constantly.  Add plum sauce and remove from heat.  Serve warm over cooked pork chops. Also delicious with ham or chicken.  Makes 4 servings about 2 cups sauce.

Stuffing for Chicken Breast

1 large onion, diced

celery, diced

garlic, chopped

1 small package frozen spinach, drained

1 package prestrige farms stuffing mix

1 can cream of mushroom soup

ritz crackers

dillweed

Saute celery and onion with garlic in lots of butter.  Set aside.   Cook frozen spinach and drain very dry on towels.  Use 1 package of prestrige farms stuffing mix and mix with soup.  Bake at 350 for 20 min.   Pour wine and cream in bottom of pan to keep moist the last 5 min.  Sprinkle with crushed ritz crackers, dill, butter, and garlic mix. on  top. 

Sunday Beef Roast

1 Beef Roast

salt and pepper

1/2 cup water

onion/ onion flakes

Gravy

Drippings from meat

mashed potato water

Beef bullion

Salt and pepper

corn starch and water

Mashed Potatoes

potato, peeled

salt

margarine

milk

Put meat into a crock pot not less than 5 hours before you want to eat.   Turn crock pot on high.  Salt and pepper meat.  Add 1/2 to 1 cup of water and either fresh onion or some dried onion sprinkles over meat.

Gravy:  Pour all the drippings off of the roast into a pan.  Add either the water off of the potatoes or add water to make about two cups of gravy.  Add about 4 or 5 beef bouillon cubes or about 2 tablespoons beef bouillon.  Add salt and pepper to taste.  When the mixture starts to boil add a mixture that you have made of corn starch and water. (To make cornstarch mixture use a cup and put in about 2 tablespoons of cornstarch add enough water to make it so you have the cornstarch so it will pour and stir until there is no lumps in the cornstarch.)   Add this slowly while stirring  to the boiling beef drippings and bring it back to a boil.  It will thicken after it boils.  Stir continually from the time  you start slowly adding cornstarch until it boils. 

Mashed Potatoes: peel potatoes. Put enough water on the  potatoes to cover them and add  1 teaspoon of  salt.  Boil until cooked.  Drain water off.  Mash add salt, margarine, and milk until you get right consistency.

Steak Teriyaki

1 1/2 pounds round steak , sliced very thin

2/3 cup Crisco oil

1/2 cup soy sauce

1/2 cup white corn syrup

2 tablespoons cider vinegar

2 tablespoons green onion, chopped

2 cloves garlic, minced

2 tablespoons ginger (or 1 tsp. powdered ginger), grated

Combine ingredients and pour over steak.  Keep in refrigerator for 4 to 6 hours.  Place under broiler for 5 min. or until cooked to you liking.  Serve with rice

Sweet and Sour   ( For beef, chicken, pork or ribs)

2 tablespoons fat

1/4 cup brown sugar

2 tablespoons cornstarch

1 teaspoon salt

1 1/2 cups pineapple chunks  , drained

1 cup pineapple syrup

1/3 cup vinegar

1 tablespoon soy sauce

1/2 cup green pepper, sliced

1/4 cup onion, thinly sliced

Brown meat in hot fat.  add small amount of water, cover and cook slowly until tender. Add more water in necessary.  Drain off fat.  Combine sugar and cornstarch; add salt, pineapple syrup, vinegar and soy sauce. Cook over low heat until think, stirring constantly.  Pour over hot meat and let stand 10 min.  add peppers, onion and pineapple and cook 5 to 10 min.  Serve over hot chow mein noodles or rice.

Teriyaki Beef and Vegetables

1 pound top sirloin steak

4 medium carrot, sliced

3 medium zucchini, sliced

1/3 cup vegetable oil

2 tablespoons brown sugar

Oriental Stir Fry Mix

6 tablespoons cornstarch

3/4 teaspoon garlic powder

2 1/4 teaspoons beef bouillon cube

3/4 teaspoon onion powder

6 tablespoons wine vinegar

6 tablespoons water

1 1/2 teaspoons freshly grated ginger

3/4 cup soy sauce

3/4 cup dark corn syrup

2 2/3 cups water

Oriental Stir-Fry Mix:

In a large bowl, combine cornstarch, garlic powder, bouillon granules and onion powder.  Use a wire whisk to stir in vinegar, 6 tablespoons water and ginger until cornstarch is dissolved.  Stir in soy sauce, corn syrup and 2-2/3 cups water.  Pour into a 5-cup container with a tight-fitting lid.  Attach lid.  Label container with date and contents.  Store in refrigerator.  Use within 4 weeks.  Stir well before using.   Makes about 5 cups.

Teriyaki Beef & Vegetables:

On a cutting board, cut meat, carrots and zucchini in thin diagonal slices.  Place 3 or 4 paper towels in a medium bowl; set aside.  Heat 3 tablespoons oil in a large skillet or wok.  Add meat slices; stir constantly over medium heat until meat is no longer red, 3 to 4 minutes.  Use a slotted spoon to remove cooked meat to prepared bowl.  Cover; keep warm.  Add about 2 tablespoons of the remaining oil to skillet or wok.  Add carrot slices.  Cook and stir 2 to 3 minutes.  Add zucchini slices.  Cook and stir 2 to 3 minutes longer.  Stir in cooked meat, brown sugar and ORIENTAL STIR-FRY MIX.  Cook and stir until mixture thickens slightly.  Serve over hot cooked rice.  Garnish with sliced green onions.  Makes 4 to 6 servings.

Taco Ring

3/4 pound ground beef, Browned and drained

1 package taco seasoning mix

1 cup cheddar cheese, shredded

2 packages refrigerated crescent rolls (8 oz size)

1 medium green bell pepper, chopped

1 cup salsa

3 cups lettuce, shredded

1/4 cup onion, chopped

1/2 cup pitted olives, sliced

sour cream, garnish

Preheat oven to 375.  In skillet brown ground beef.  Drain.  Stir in seasoning mix, cheese and water; set aside.  Unroll crescent dough; separate into triangles.  Arrange triangles in circle on greased 14 inch pizza pan with wide wends overlapping in center and points toward outside.  (There should be 5 inch diameter opening in center.)  

Scoop meat mixture evenly onto widest end of each triangle.  Bring outside points of triangles down over filling and tuck under wide ends of dough at center. (Filling will not be completely covered) Bake 20-25 min. or until golden brown.  Cut top off bell pepper zigzag pattern.  Place pepper in center of ring, fill with salsa.  Mound lettuce, tomato, onion and lives on top of ring surrounding bell pepper.  cut ring;  Serve garnished with sour cream.

Tamale Pie

1 pound ground beef

1 cup green pepper, chopped

1 1/2 cups corn, whole kernel, canned

1 glove garlic, minced

1 teaspoon salt

dash pepper

1 cup onion, chopped

2 8 ounce cans tomato sauce

1 1/2 cups olives, chopped

1 tablespoon sugar

2 1/2 teaspoons chili powder

Topping

6 ounces sharp cheese (1 1/2 cup), grated

3/4 cup yellow cornmeal

2 cups water

1/2 teaspoon salt

1 tablespoon butter or margarine

Cook meat, onion, and green pepper in a large skillet till meat is lightly browned and vegetables are tender. Drain off excess fat.   Stir in tomato sauce, corn, olives, garlic, sugar, slat , chili powder, and pepper.  Simmer 20 to 25 min or until thick.  Add cheese; stir until melted.  Put in a greased baking dish.

Make cornmeal topper:  stir cornmeal and salt in cold water.  Cook and stir until thick.  Add butter and mix well.  Spoon over hot meat mixture.  Bake casserole at 375 for 40 min. 

Tavern Chicken Pot Pie

2 whole chickens, cooked and boned

1/2 cup butter

1/2 cup flour

3 1/2 cups saved chicken stock

salt

pepper

3/4 cup celery, chopped/cooked

4 whole carrots, chopped/cooked

1 3/4 cups potato, chopped/cooked

1 package peas

Cook vegetables.  Add frozen peas just at the end.  Add to chicken and sauce.  Put into a 9 x 13 pan.  Cover with pastry.  Slit to let steam escape.  Bake at 375 for 30 to 40 min.

Tuna Casserole

1 cup rice, cooked

1 cup celery, chopped

1 medium onion, chopped

1 tablespoon green pepper, chopped

1 can tuna, drained

1 can chicken gumbo soup

1 can cream of mushroom soup

potato chip

Cheddar cheese, grated

Mix together and top with potato chips and cheese grated.

Bake 350 for 25 min.

Tuna Curry  Casserole

2 cans tuna in water, canned

1 can cream of mushroom soup, condensed

1 cup milk, 1% lowfat

2 cups macaroni, cooked, elbow

1/4 cup green onion, chopped

1/4 cup green pepper, chopped

1/2 teaspoon curry powder

1/4 teaspoon oregano

2 ounces cheddar cheese, grated

Combine ingredients in a 2 quart casserole dish.

Bake 350 for 30 to 35 min.