original menu board recipes

7/28/2019 Original Menu Board Recipes

1/61

Stir-Fried Asian Beef & Noodles1 lb. Beef Sirloin Steaks3 Tbsp. Vegetable Oil

1 tsp. Cornstarch tsp. Soy Sauce

6 oz. Pkg. Yakisoba Noodles

Ingredients:

1 Clove Garlic, Finely Chopped16 oz. Bag Frozen Broccoli,

Carrots, Cauliflower C. Beef Broth

1/3 C. Rice or Cider Vinegar

1/3 C. Honey3 Tbsp. Soy Sauce1 tsp. Sesame Oil

tsp. Crushed Red Pepper C. Sliced Green Onions

Directions:Toss beef, 1 tablespoon vegetable oil, the cornstarch and 1/2 teaspoon soy sauce in glass or plasticbowl. Cover and refrigerate 20 minutes. Soak noodles in cold water 5 minutes; drain. Heat 12-inch

skillet or wok over medium-high heat. Add 1 tablespoon vegetable oil; rotate skillet to coat with oil.Add gingerroot and garlic; stir-fry 30 seconds. Add vegetables; stir-fry until crisp-tender. Remove

vegetables from skillet. Add 1 tablespoon vegetable oil to skillet; rotate to coat. Add beef; stir-fryabout 5 minutes or until brown. Remove beef from skillet. Add broth, vinegar, honey, 3 tablespoons

soy sauce, the sesame oil and red pepper to skillet. Stir in noodles; heat to boiling. Cook overmedium heat about 2 minutes, stirring frequently, until noodles are tender. Stir in beef, vegetables

and onions; cook and stir 1 minute.

Sweet & Sour Chicken w/ Rice2 lbs. Boneless Chicken Breasts

Vegetable Oil C. Flour

C. Cornstarch C. & 2 Tbsp. Cold Water

Ingredients:

1 tsp. Salt1 Large Egg

1 C. Pineapple Syrup/Juice C. Packed Brown Sugar c. White Vinegar

2 tsp. Soy Sauce2 Medium Carrots, Sliced

1 Clove Garlic, Finely Chopped2 Tbsp. Cornstarch8 C. Cooked Rice

Directions:Cut chicken into 3/4-inch pieces. Heat 1 inch oil in deep fryer or 4-quart Dutch oven to 360*. Beat

flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg in large bowl with handbeater until smooth. Stir chicken into batter until well coated. Add chicken pieces, one at a time, to

oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain onpaper towels; keep warm. Add enough water to pineapple syrup to measure 1 cup. Heat syrupmixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling onstove; reduce heat. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2

tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add chicken. Heat to boiling,stirring constantly. Boil and stir 1 minute. Serve with rice.


2/61

Asian Orange Chicken1 C. Water + 2 Tbsp.2 Tbsp. Orange Juice C. Lemon Juice1/3 C. Rice Vinegar

2 Tbsp. Soy Sauce

Ingredients:

1 C. Packed Brown Sugar tsp. Minced Ginger Root tsp. Minced Garlic

tsp. Red Pepper Flakes3 Tbsp. Cornstarch

2 Boneless Chicken Breasts1 C. Flour tsp. Salt tsp. Pepper

3 Tbsp. Olive Oil

Directions:Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the brown sugar, ginger, garlic and red pepper flakes. Bring to a boil. Remove from heat, and cool

10 to 15 minutes. Cut the chicken into half inch pieces and place the chicken pieces into a resealable plastic bag.When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag,

and refrigerate at least 2 hours. In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated

chicken pieces, seal the bag, and shake to coat. Heat the olive oil in a large skillet over medium heat. Place chickeninto the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2tablespoons water; stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5

minutes, stirring occasionally.

Mandarin Chicken1 lb. Boneless Skinless Chicken

BreastsCooking Spray2/3 C. Sugar C. Soy Sauce

1 Tbsp. Lemon Juice

Ingredients: 1 Tbsp. Vegetable Oil tsp. Minced Garlic tsp. Minced Ginger

C. Water4 tsp. Cornstarch

Directions:

Spray chicken breasts with vegetable oil spray. Grill chicken breasts 4-6 minutes per side or untildone (chicken should be brown in spots). Chop chicken into bite size pieces, set aside. Combine

sugar, soy sauce, lemon juice, oil, garlic and ginger in a small saucepan. Heat over medium untilsugar is dissolved, stirring often. Bring to boil. Combine cornstarch and water. Add to sauce pan,

stirring often. Reduce heat and simmer 4-6 minutes or until sauce thickens. Pour chicken into a largefrying pan over medium heat. Heat until chicken sizzles, then reduce heat and pour sauce over the

chicken. Heat through. Serve over white rice.


3/61

Baked Halibut

1 lb. Fresh Halibut4 Tbsp. Melted Butter2 Tbsp. Lemon Juice

Ingredients:

tsp. Salt tsp. Paprika

Directions:

Heat oven to 375*. Spray rectangular pan, 13 x 9 x 2 inches, with cooking spray. Cut fish into 4 serving pieces; placein pan. If fish has skin, place skin sides down. Tuck under any thin ends for more even cooking. Mix remaining

ingredients; drizzle over fish. Bake uncovered 15 to 20 minutes or until fish flakes easily with fork. Remove skin from

fish before serving if desired. Serve with rice.

Beer Batter Fried FishVegetable Oil

1 lb. Cod or Halibut3-4 Tbsp. Bisquick

1 C. Bisquick

Ingredients: C. Non-Alcoholic Beer

1 Egg tsp. Salt

Tartar Sauce

Directions:

Heat oil (1 1/2 inches) in 4-quart Dutch oven or deep fryer to 350*. Cut fish into 8 serving pieces.Lightly coat fish with 3 to 4 tablespoons Bisquick. Mix remaining ingredients except Tartar Sauce

with hand beater until smooth. (If batter is too thick, stir in additional beer, 1 tablespoon at a time,until desired consistency.) Dip fish into batter, letting excess drip into bowl. Fry fish in batches in oil

about 4 minutes, turning once, until golden brown. Remove with slotted spoon; drain on papertowels. Serve hot with Tartar Sauce.


4/61

Baked Coconut ShrimpApricot Sauce (See Below) C. Apricot Preserves

1 Tbsp. Lime Juice tsp. Ground Mustard

Ingredients:

C. Flour2 Tbsp. Packed Brown Sugar

tsp. SaltDash of Cayenne Pepper

1 Large Egg

1 Tbsp. Lime Juice1 C. Flaked Coconut

1 lb. Uncooked, Peeled Shrimp2 Tbsp. Butter

Directions:

Make Apricot Sauce (mix ingredients and cook over low heat, stirring occasionally until melted,refrigerate while making shrimp). Heat oven to 425*. Spray rack in broiler pan with cooking spray.

Mix flour, brown sugar, salt and red pepper in shallow bowl. Beat egg and lime juice in another

shallow bowl. Place coconut in third shallow bowl. Coat each shrimp with flour mixture. Dip eachside into egg mixture. Coat well with coconut. Place on rack in broiler pan. Drizzle with butter. Bake

7 to 8 minutes or until shrimp are pink and firm and coating is beginning to brown. Serve withsauce.

Japanese Style Deep Fried Shrimp1 lb. Medium Shrimp, Peeled &

Deveined(Leave Tails On) tsp. Salt tsp. Pepper

tsp. Garlic Powder

Ingredients: 1 C. Flour1 tsp. Paprika2 Eggs, Beaten

1 C. Panko Bread Crumbs1 qt. Vegetable Oil

Directions:

Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stirtogether the flour and paprika. Place eggs and panko crumbs into separate bowls. Heat the oil in adeep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture,

then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown.This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels

before serving.


5/61

Halibut w/ Cream Sauce5 Tbsp. Butter, Cubed

1 Med. Onion, Sliced &Separated

1 lbs. Halibut Steaks

Ingredients:

C. Mayonnaise C. Sour Cream tsp. Garlic Powder tsp. Seasoned Salt tsp. Dried Basil

tsp. Dried Thyme1/8 tsp. Pepper C. Bread Crumbs

1 C. Shredded Parmesan

Directions:

Place butter and onion on a double thickness of heavy-duty foil (about 34 in. x 18 in.). Cut fish intoserving-size pieces, removing and discarding the bones. Place over the onion. In a bowl, combinethe mayonnaise, sour cream and seasonings. Set aside 1/2 cup for serving. Spoon the remaining

sauce over fish. Sprinkle with bread crumbs and Parmesan cheese. Fold foil around fish and sealtightly. Grill, covered, over indirect medium heat for 15-20 minutes or until fish flakes easily with a

fork.

Spicy Lime Grilled ShrimpIngredients:

1 lb. Medium Shrimp, Peeled &Deveined

3 Tbsp. Cajun Seasoning1 Lime, Juiced

1 Tbsp. Vegetable Oil

Directions:

Mix together the Cajun seasoning, lime juice, and vegetable oil in a resealable plastic bag. Add theshrimp, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the

refrigerator for 20 minutes. Preheat an outdoor grill for medium heat, and lightly oil the grate.Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Cookthe shrimp on the preheated grill until they are bright pink on the outside and the meat is no longer

transparent in the center, about 2 minutes per side.


6/61

Crepes1 C. Flour

1 Tbsp. Sugar tsp. Baking Powder

tsp. Salt

Ingredients:2 C. Milk2 Eggs

tsp. Vanilla2 Tbsp. Melted Butter

Directions:

Put dry ingredients in bowl, stir in remaining ingredients. Beat with a rotary beater until smooth.Heat a small amount of oil in small frying pan, pour in safe cup. Put small amount of batter in pan,tilt pan to cover (leave a small area uncovered to aid in turning). Lightly brown both sided. You can

roll crepes with fruit, jam, or syrup.

Waffles2 Eggs

2 C. Flour1 C. Vegetable Oil C. Vegetable Oil

Ingredients:1 Tbsp. Sugar

4 tsp. Baking Powder tsp. Salt

tsp. Vanilla Extract

Directions:

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk,vegetable oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron

with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.


7/61

French Toast3 Eggs C. Milk

1 Tbsp. Cinnamon Sugar tsp. Vanilla Extract

Ingredients:1/8 tsp. Salt

Butter8 Slices Thick-Sliced Bread

Maple Syrup

Directions:

Beat eggs, milk, sugar, vanilla and salt with wire whisk or hand beater until smooth. Heat griddle or skillet overmedium heat or to 375*. (To test griddle, sprinkle with a few drops water. If bubbles jump around, heat is just right.)Grease griddle with butter if necessary. Dip bread into egg mixture. Place on griddle. Cook about 4 minutes on each

side or until golden brown. Serve with butter and maple syrup.

Cheesy Bacon Quiche1 C. Original Bisquick C. Butter, Softened2 Tbsp. Boiling Water

1 C. Shredded Cheddar Cheese6 oz. Pkg. Bacon, Chopped

Ingredients:1 C. Half & Half

3 Eggs tsp. Salt

tsp. Cayenne Pepper

Directions:

Heat oven to 400*. Grease pie plate, 9 x 1 1/4 inches. Stir Bisquick and margarine until blended. Add boiling water;stir vigorously until soft dough forms. Press dough on bottom and up side of pie plate, forming edge on rim of pieplate. Sprinkle cheese, bacon and onions over crust. Beat half-and-half and eggs; stir in salt and red pepper. Pour

into crust. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes beforeserving.


8/61

Maple Breakfast Sandwiches

2 1/3 C. Original Bisquick C. Milk

3 Tbsp. Maple Syrup

Ingredients:

3 Tbsp. Butter, Melted1-8oz. Pkg. Sausage Patties3 Slices Cheese, Cut In Half

Directions:

Heat oven to 425*. Stir Bisquick, milk, maple syrup and margarine until soft dough forms (dough will be sticky).Place dough on surface sprinkled with Bisquick; roll in Bisquick to coat. Shape into a ball; knead 8 to 10 times. Roll

dough 1/2 inch thick. Cut with 3-inch round cutter dipped in Bisquick. Place on ungreased cookie sheet. Bake 10 to 12

minutes or until golden brown. Cook sausage patties as directed on package. Cut warm biscuits horizontally in half.Place sausage patty and piece of cheese in each biscuit. Serve with additional maple syrup if desired.

Traditional Brinner

8 Eggs4-8 Slices Of Bread

Ingredients:

1 Pkg. Frozen Hashbrowns1 Pkg. Bacon or Sausage

Directions:

Begin with cooking the meat of your choice (bacon or sausage). When meat is finished, set aside andkeep warm. Do not drain grease. Immediately place frozen hashbrowns into grease pan and cook todesired crispiness. Meanwhile, start toasting bread and buttering toast. Finally cook the 8 eggs in

whatever way you desire. Serve entire breakfast with your choice of juice, white milk, or chocolatemilk.


9/61

Breakfast Burritos

2 lbs. Ground Pork Sausage12 Eggs, Beaten

8 oz. Shredded Cheddar Cheese

Ingredients:

1 tsp. Flour1 C. Milk

8 Flour Tortillas

Directions:

Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain,reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C).Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled andset. Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface.Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place themseam side down in the baking dish. Heat reserved sausage drippings in the skillet. Sprinkle on theflour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top

of the tortilla rolls. Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.

Egg McMuffin1 Large Egg

1 English Muffin1 Sausage Patty (Or Meat Of

Choice)

Ingredients:1 Slice Mild Cheddar Cheese

(Real Not Processed)Butter

Cooking Spray

Directions:You will also need an Egg Ring, or a tuna can with the top and bottom off. Pre-heat an electric griddle to 275

degrees. Toast your English muffin, set aside. Lay your egg ring/can on the pre-heated grill. Spray with cooking sprayto prevent sticking. Crack the egg and pour into ring on the grill. Poke the yolk with a sharp instrument so it flows.

Butter both toasted halves of the English muffin liberally with melted butter. Put a slice of cheese on the bottom half.2 to 2* minutes after you started cooking the egg, the whites should firm up, and the yolk should still be a bit

"liquidy". Carefully remove the ring, leaving the egg on the griddle. You may have to "slice" around the edges if itsticks. Very carefully turn the egg over, and lay one sausage patty on the griddle. Cook the egg 45-60 seconds after

turning, after about 1-2 minutes, flip" the sausage, and remove the egg, placing it on the bottom half (cheesed half)of the English muffin. 20-30 seconds after flipping the sausage, remove. Place the sausage on top of the cooked egg,

and cover with the top of the toasted English muffin.


10/61

Supreme OmeletsIngredients:

1 oz. Melted Butter3 Large Eggs, Beaten

Shredded Cheddar CheeseBacon or Sausage, CookedVeggies Of Your Choice

(Optional)

Directions:

Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. As the eggs beginto coagulate, add the cheese, cooked meat, and veggies, spreading evenly over the eggs. As cheesebegins to melt, and before the eggs get brown, flip/fold the egg mixture. Continue to cook until the

cheese melts. Turn omelet 1 more time. The finished omelet will be a nice yellow color with thecheese melted. Serve immediately.

Mock McGriddle Recipe1 Large Egg C. Milk

2 Tbsp. Butter, Melted1 C. Flour

1 Tbsp. Sugar

Ingredients:3 tsp. Baking Powder

tsp. Salt5 Eggs, Beaten15 Slices Bacon

5 Slices Cheddar Cheese

Directions:

Fry bacon and leave to drain on paper towels. Take eggs and make 5 small egg patties in one of twoways: A -Use a coffee mug and cook 1/4 cup beaters in microwave until set or stove top using a small

pancake form, set aside. Pancakes: Beat egg until fluffy. Add milk and melted butter. Add dryingredients and mix well. Heat griddle until a drop of water sizzles and dances. Pour 1/5 - 1/4 cupbatter into skillet (think coffee mug sized) and press crystals into the top of the batter. Cook until

bubbly and turn. You should get 10 small pancakes. When done, arrange as follows: Pancake, egg, 3slices bacon, 1 piece cheese, pancake to make 5 sandwiches. Cook on griddle until cheese is melted.


11/61

Mango Chicken w/ Mango Salsa4 Boneless Skinless Chicken

Breasts3 Garlic Cloves, Minced

2 Tbsp. Freshly Grated Ginger C. Soy Sauce C. Lime Juice

Ingredients:2 Mangos, Cut in Pieces

3 Tbsp. Lime Juice1 Jalapeo Chili, Pitted &

Minced3 Green Onions Finely Sliced

2/3 C. Fresh Cilantro, Chopped

Directions:

Rinse chicken. Pat dry with paper towel. In baking dish combine top left side of the ingredients. Addchicken, turning to mix. Cover with foil and marinate for 2-4 hrs. In the fridge. Combine ingredientsfor salsa (top right side of ingredients) in a bowl and reserve. Preheat oven to 375. Transfer chicken

to oven and bake 15-20 minutes or until chicken is cooked thoroughly. (You can also grill thechicken.) Serve chicken w/ salsa spooned generously on top.

Lemon Marinade For Chicken C. Butter

1 tsp. Worcestershire Sauce1/3 C. Lemon Juice tsp. Salt

Ingredients: C. Brown Sugar C. Water

tsp. Tabasco Sauce tsp. Pepper

Directions:

Heat all ingredients in a pan until butter melts, cool. Place thawed chicken into large Ziploc bag andpour marinade over chicken. Seal bag and refrigerate for 2 hours then grill.


12/61

Bacon-Wrapped Garlic ChickenIngredients:

4 Slices Of Bacon4 Boneless Skinless Chicken

Breasts10 oz. Can Roasted Garlic Cream

of Mushroom Soup c. Sour Cream C. Flour

Directions:

Wrap one slice bacon around each chicken breast.Place in slow cooker.Combine soup, sour cream, flour and mixtogether.Cook on high 3-4 hours.Serve with potatoes or rice.

Lemon Pepper Chicken w/ Noodles3-4 Boneless Skinless Chicken

BreastsLemon Pepper Seasoning To

Taste1 Tbsp. Vegetable Oil

Ingredients:8 oz. Cooked Spaghetti

4 Eggs1 Tbsp. Lemon Pepper

Seasoning1/4 C. Vegetable Oil

Directions:

Mix together the 4 eggs, lemon pepper seasoning and vegetable oil. Add cooked spaghetti. Stirtogether and place in a greased frying pan. Cook on medium high heat for about 3 minutes on eachside. While noodles are cooking, heat vegetable oil in frying pan. Coat chicken with lemon pepperseasoning (to taste) and cook in oil until juices run clear. (about 5 minutes on each side, only turn

chicken once) To serve, cut fried noodles into pizza-like slices and serve with chicken.


13/61

Polynesian Chicken C. Pineapple Juice

C. Honey C. Worcestershire Sauce

1 tsp. Ground Ginger4 Cloves Garlic, Minced

Ingredients:1 tsp. Salt

2 lbs. Boneless SkinlessChicken Breasts

1 Fresh Pineapple, Cored, CutLengthwise & In Slices

Cooked Rice

Directions:

In a small saucepan stir together pineapple juice, honey, worcestershire sauce, ginger, garlic, and salt. Bring toboiling, reduce heat. Simmer, uncovered, about 12 minutes or until marinade is reduced to 1/2 cup; stir occasionally.

Cool about 30 minutes or until room temperature. Place chicken in a resealable plastic bag and pour juice mixture

over chicken. Seal bag and turn until chicken is coated. Place bag in a shallow dish and refigerate for 6-24 hours,turning bag occasionally. Drain chicken pieces, reserving marinade. Cook on grill until juices run clear or chicken is

no longer pink, brushing with marinade each time chicken is turned. Discard leftover marinade. Halve pineappleslices, place on grill for 5 minutes, turning once. Serve with rice.

Apple-Dijon ChickenIngredients:

4 Boneless Skinless ChickenBreasts

2 Tbsp. Butter1 Medium Tart Apple, Cored &

Thinly Sliced1/3 C. Whipping Cream

2 Tbsp. Dijon Style Mustard

.

Directions:

Cut each chicken breast in half. Butterfly chicken breast half by cutting horizontally from one longside of the breast almost to, but not through, the opposite long side of the breast. Lay the breastopen. Sprinkle both sides of chicken with salt and pepper. In a large skillet melt 1 tablespoon of thebutter over medium-high heat. Add chicken, half at a time and cook 4 to 6 minutes or until chicken

is tender and no longer pink, turning to brown evenly. Remove from skillet, keep warm. Addremaining tablespoon butter to skillet. Add sliced apple; cook and stir about 3 minutes or until

tender. Add whipping cream and mustard to skillet. Cook and stir until heated through andthickened slightly. Season to taste with additional salt and pepper. Serve sauce and apples over

chicken.


14/61

Honeyed Cranberry Chicken1 Tbsp. Butter

4 Boneless Skinless ChickenBreasts, Halved

C. Whole Cranberry Sauce

Ingredients:2 Tbsp. Honey

tsp. Finely Shredded LemonPeel

1 Tbsp. Lemon Juice

Directions:

In a large skillet melt butter over medium heat. Add chicken; cook about 10 minutes or until tenderand no longer pink, turning once. Cover chicken to keep warm. Stir cranberry sauce, honey, lemon

peel, and lemon juice into the reserved drippings in skillet. Cook and stir until heated through.Spoon over chicken.

Egg-Battered Fried Chicken Of A 10 oz. Pkg. All-Purpose

Batter Fry Mix (About C.)4 Eggs

Ingredients:2 lbs. Chicken DrumsticksSalt, Pepper, & Cooking OilBottled Hot Pepper Sauce

(Optional)

Directions:

Place the batter fry mix in a shallow bowl; set aside. In another shallow bowl lightly beat eggs; setaside. Sprinkle chicken with salt and pepper. Dip the drumsticks, one at a time, into egg mixture,then coat with fry mix. Pour oil into a heavy 12-inch skillet to a depth of 1/3 to 1/2 inch. Heat over

medium-high heat until hot enough to sizzle a drop of water. Carefully add chicken to skillet. (Do notcrowd chicken. If necessary, use two skillets.) Reduce heat to medium; cook about 30 minutes or

until chicken is tender and no longer pink, turning about halfway through to brown evenly. Drainchicken pieces on paper towels. Serve chicken with hot pepper sauce.


15/61

Macadamia Nut-Crusted ChickenNon-Stick Cooking Spray

1 C. Herb-Seasoned StuffingMix, Crushed

3 oz. Jar Macadamia Nuts,Finely Chopped

1 Egg3 Tbsp. Milk

Ingredients: 3 Tbsp. Honey2 lbs. Chicken Drumsticks

3 Tbsp. Butter, Melted C. Mayonnaise

4 Tbsp. Dijon-Style Mustard orYellow Mustard.

Directions:

Preheat oven to 375 degrees. Lightly coat a 15x10x1 inch baking pan with non-stick cooking spray;set aside. In a shallow dish stir together egg, milk, and 2 tablespoons of the honey. Dip chickendrumsticks into egg mixture, then into crumb mixture to coat. Arrange chicken in prepared pan.

Drizzle with melted butter. Bake for 45-55 minutes or until chicken is tender and no longer pink. (Donot turn chicken while baking.) Meanwhile, for sauce, in a small bowl stir together the remaining 1

tablespoon honey, the mayonnaise, and mustard. Serve sauce with the chicken.

Kickin ChickenNon-Stick Cooking Spray

8 Chicken Drumsticks tsp. Salt tsp. Pepper

Ingredients:

2 Tbsp. Cooking Oil2 Cloves Garlic, Minced C. BBQ Sauce C. Ketchup

C. Orange Juice2 Tbsp. Packed Brown Sugar

2 Tbsp. Maple SyrupSeveral Dashes Of Hot Sauce

Directions:

Preheat oven to 375 degrees. Lightly coat a 15x10x1 baking pan with non-stick cooking spray.Arrange chicken in prepared baking pan. Sprinkle with salt and pepper. Bake for 25 minutes.Meanwhile, for sauce, in a medium saucepan heat oil over medium heat. Add garlic; cook for 30seconds. Stir in BBQ sauce, ketchup, orange juice, brown sugar, syrup, and if desired, hot sauce.Heat through. Carefully brush chicken with sauce. Turn chicken and brush with additional sauce.Bake for 20-25 minutes more or until chicken is tender and no longer pink. Reheat any remaining

sauce; drizzle some of the sauce over chicken. Pass remaining sauce.


16/61

Chicken & Biscuit Pockets2 -10 oz. Pkgs. Refrigerated

Large Flaky Biscuits1 C. Finely Chopped Chicken

2/3 C. Shredded Yellow Squash

Ingredients: C. Shredded Cheddar Cheese

C. Mayonnaise1 Tbsp. Honey Mustard

Directions:

Preheat oven to 400 degrees. Separate biscuits and flatten each with the palm of your hand to a 4inch circle. Divide chicken, squash and cheese among dough circles, placing filling on one side of

each dough circle. Fold the other sides of dough circles over filling; pinch edges well to seal. (For atighter seal, press edges with the tines of a fork.) Arrange filled biscuits about 2 inches apart on anungreased baking sheet. Bake about 12 minutes or until biscuits tops are golden brown and edgesare set. Meanwhile, in a small bowl stir together mayonnaise and mustard. Serves as dipping sauce

for the warm biscuits.

Citrus-Herb Slow-Roasted Chicken1 4 lb. Whole Roasting

Chicken4 tsp. Salt

2 tsp. Paprika1 tsp. Onion Powder

Ingredients:1 tsp. Garlic Powder1 tsp. White Pepper1 tsp. Dried Thyme1 tsp. Black Pepper tsp. Ground Sage

tsp. Cayenne Pepper1 Lemon, Cut Into 8 Wedges1 Onion, Cut Into 8 Wedges

4 Cloves Garlic, Minced1 tsp. Sugar

Directions:Remove neck and giblets from chicken; discard or save for another use. Pull neck skin back; fasten with

skewer. Use kitchen string to tie drumsticks securely to tail. Twist wings up under back. Set aside. For spicerub, in a small bowl combine salt, paprika, onion powder, garlic powder, white pepper, thyme, black

pepper, sage, and cayenne pepper. In a medium bowl combine 1 tablespoon of the spice rub, the lemon,onion garlic, and sugar. Squeeze a wedge of lemon over the lemon mixture. Cover and refrigerate 8-24

hours. Use your fingers to rub the remaining spice rub all over the chicken's skin, inside the body cavity, andunder the skin if possible. Place in a resealable plastic bag, seal and refrigerate 8-24 hours. Preheat oven to425, remove chicken from bag and place breast side up on a rack in a slow roasting pan. Stuff chicken withlemon mixture. Roast for 15 minutes. Reduce temperature to 250 and Roast for 3 1/2-4 hours more. Using a

pastry brush to bastes chicken with pan juices. Remove chicken from oven when done, cover with foil and letstand 10 minutes before carving.


17/61

Slow Cooker Brown Sugar Chicken1 lbs. Boneless Skinless

Chicken Breasts1 C. Brown Sugar

2/3 C. Vinegar

Ingredients: C. Lemon Lime Soda2-3 Tbsp. Minced Garlic

1 Green Bell Pepper, Sliced

Directions:

Place chicken in slow cooker. Mix all remaining ingredients and pour over chicken. Cook on high for 3-4 hours. Serveover rice or noodles.

Roasted Italian Chicken2 Tbsp. Balsamic Vinegar

2 Tbsp. Olive Oil1 Tbsp. Lemon Juice

3 Cloves Garlic, Minced1 tsp. Dried Oregano, Crushed

Ingredients: tsp. Dried Thyme, Crushed

1 tsp. Dried Basil, Crushed tsp. Salt

tsp. Black Pepper1 3 to 3 lb. Whole Broiler

Fryer Chicken

Directions:Preheat oven to 375 degrees. In a small bowl whisk together balsamic vinegar, oil, lemon juice,

garlic, oregano, basil, thyme, salt and pepper; set aside. Remove neck and giblets from chicken.Place chicken breast side up, on a rack in a shallow roasting pan. Pull neck skin to back and fastenwith a skewer. Use kitchen string to tie drumsticks securely to tail; twist wings up under back. Slip

your fingers between skin and the breast and leg meat of the chicken, forming a pocket. Spoon herbmixture into pocket. Brush remaining herb mixture over outside of the chicken. Roast for 1 1/4 to 1

1/2 hours or until juices run clear and the drumsticks should remove easily in their sockets. Ifnecessary to prevent overbrowning, cover the foil during first 15 minutes of roasting. Remove

chicken from oven. Cover with foil and let stand for 10 minutes before carving.


18/61

Slow Cooker Chili Chicken Tacos2 lbs. Boneless Skinless Chicken

Breasts4 Cloves Garlic, Thinly Sliced C. Prepared Tomato Salsa

1 Tbsp. Corned Chipotle Chiles

Ingredients:1 Tbsp. Chili Powder

Salt & Pepper8 Hard Taco Shells

Cilantro, Shredded Cheese,Lime Wedges, & Sour Cream

Directions:

In slow cooker, combine chicken, garlic, salsa, chiles, chili powder, 1 teaspoon salt, and teaspoonpepper. Cover; cook on high, 4 hours (or on low, 8 hours). Transfer chicken to a serving bowl, andshred, using two forks; moisten with cooking juices. Serve in taco shells, with toppings, if desired.

Slow Cooker Red-Chicken w/ Veggies C. Dry Sherry1/3 C. Soy Sauce C. Brown Sugar

2 Tbsp. Grated Fresh Ginger

Ingredients:1 tsp. Chinese 5-Spice Powder

3 Cloves Garlic, Crushed3 lbs. Boneless Skinless Chicken

Breasts1 16 oz. Bag Stir Fry Veggies

Directions:

Before you begin, if you need this dish to be non-alcoholic, pour sherry into a saut pan, heat panover stove, light on fire and burn off alcohol. In 5- to 6-quart slow cooker, combine sherry, soy saucesugar, ginger, five-spice powder, and garlic. Add chicken and coat with sherry mixture. Cover slow

cooker with lid and cook as manufacturer directs, on low 8 hours or on high 4 hours. Just beforeserving, steam vegetables in the method you choose. With tongs, transfer chicken to deep platter.

Stir vegetables into slow cooker. Spoon vegetable mixture around chicken.


19/61

Chicken Enchiladas1 lb. Boneless Skinless Chicken

Breasts1 Can Cream Of Chicken Soup

1 C. Sour Cream

Ingredients:Shredded Cheddar Cheese

2 Can Enchilada Sauce1 Pkg. Flour Tortillas

Directions:

Preheat oven to 350 degrees. Grease glass baking dish and line the bottom with 1 can of enchiladasauce. Cut up raw chicken into 1/2 inch cubes. Cook in oil or butter on stove. Set aside. Mix together

soup and sour cream. Spread soup mixture in a line down the middle of a flour tortilla. Place 5-7pieces of chicken on top of mixture. Sprinkle with cheese, roll up tortilla and place seam side downin prepared baking dish. Repeat until all tortillas are rolled up and placed in baking dish. Pour last

can of enchilada sauce over tortillas and sprinkle with cheese. Bake uncovered for 15 minutes oruntil cheese is melted and bubbly.

Navajo Tacos1 lb. Ground Beef

1 Pkg. Taco Seasoning Mix1 Can Refried Beans

1 C. Shredded Cheddar Cheese2 C. Shredded Iceberg Lettuce

Ingredients:2 C. Flour

1 Tbsp. Baking Powder1 tsp. Salt1 C. Milk

4 C. Vegetable Oil

Directions:

Combine beans and 2 tablespoons of picante sauce in a small saucepan over low heat. Cook until heated through. Ina large skillet, over medium-high heat, cook the ground beef with taco seasoning mix according to seasoning mix

package directions. Cover, and keep warm while you prepare the fry bread. In a medium bowl, stir together the flour,baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be ableto handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5minutes. Heat oil in a large, deep heavy skillet to 365 degrees. Oil should be about 1 1/2 inches deep. Break off 3/4cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in thecenter. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels. Top fry bread

with beans, ground beef, lettuce and cheese.


20/61

Smothered Chicken Sandwiches4 Boneless Skinless Chicken

Breasts1 tsp. Dried Oregano Leaves tsp. Garlic Powder tsp. Pepper

tsp. Cayenne Pepper

Ingredients:1 Tbsp. Butter

C. Mozzarella Cheese C. Cheddar Cheese

Hamburger Buns

Directions:

Spray 12-inch nonstick skillet with cooking spray; heat over medium heat. Sprinkle both sides of chicken with

oregano, salt, garlic powder, pepper and red pepper. Cook in skillet 8 to 10 minutes, turning once, until juice is no

longer pink when centers of thickest pieces are cut. Remove chicken from skillet; keep warm. Melt butter in skillet

over medium heat. Cook bell pepper and onion in butter about 5 minutes, stirring occasionally, until crisp-tender. Stir

in mushrooms. Cook 3 to 5 minutes, stirring occasionally, until vegetables are tender. Place chicken in skillet; spoon

vegetables over chicken. Sprinkle cheeses over chicken and vegetables; remove from heat. Cover and let stand until

cheese is melted. Place on hamburger bun spread with mayo, mustard, etc.

Robins Roast

1 Boneless Chuck Roast1 Can Cream of Chicken Soup

Ingredients:

1 Can Water1 Pkg. Dry Onion Soup Mix

Directions:

In medium sauce pan, wisk together cream of chicken soup, water and onion soup mix. Stir togetherand het until mixture becomes smooth and creamy looking. Turn off heat and set aside. Rinse off

chuck roast and place inside large crock pot. Pour soup mixture over roast, place lid on crock pot andcook on low for 8-10 hours.


21/61


22/61

Meatball Sandwiches1 lb. Ground Beef C. Bread Crumbs

2 tsp. Italian Seasoning2 Cloves Garlic, Minced

2 Tbsp. Parsley

Ingredients:

2 Tbsp. Grated Parmesan1 Egg Beaten

1 Tbsp. Olive Oil tsp. Garlic Powder

1 Pinch Salt, Or To Taste

14 oz. Spaghetti Sauce4 Slices Provolone Cheese

1 French Baguette(Or Your Choice of Bread)

Directions:Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently mix by hand the ground beef,bread crumbs, Italian seasoning, garlic, parsley, Parmesan cheese, and egg. Shape into 12 meatballs, and

place in a baking dish. Bake for 15 to 20 minutes in the preheated oven, or until cooked through.Meanwhile, cut the baguette in half lengthwise, and remove some of the bread from the inside to make a

well for the meatballs. Brush with olive oil, and season with garlic powder and salt. Slip the baguette intothe oven during the last 5 minutes of the meatball's time, or until lightly toasted. While the bread toasts,warm the spaghetti sauce in a saucepan over medium heat. When the meatballs are done, use a slotted

spoon to transfer them to the sauce. Spoon onto the baguette and top with slices of provolone cheese. Returnto the oven for 2 to 3 minutes to melt the cheese. Cool slightly, cut into servings, and enjoy!

BLTs

1 Pkg. Bacon, Cooked1 Large Tomato, Sliced

1 Head of Green Leaf Lettuce

Ingredients:

Mayonnaise8 Slices Bread

Directions:

Cook bacon to desired crispness. While bacon is cooking, toast bread and spread with mayonnaiseand top with 1 slice tomato, 1 lettuce leaf, and when bacon is finished top with bacon and place

second piece of toast on top. Enjoy!


23/61

Burgers & Fries1-2 Eggs

Pinch of SaltPepper To Taste

1-2 lbs. Ground Beef3-6 Tbsp. Bread Crumbs

Ingredients:4-8 Slices Cheddar Cheese

1 Lrg Tomato, Sliced1 Head Green Leaf Lettuce

Ketchup, Mayonnaise, Mustard4-8 Hamburger Buns

Directions:This couldnt*t be any simpler. Whisk together the egg, salt and black pepper in a large bowl. In a

separate bowl mix the breadcrumbs into the beef using a fork or your hands. Then simply mix the

two mixtures together and shape into 4 burgers using your hands. As with most burger recipes you

have the choice of grilling or shallow frying your burgers. The cooking time depends on the thicknessbut for an average size burger it should take 5-7 minutes on each side. Add one cheese slice as soon

as you take your burgers off the heat to allow each slice to melt. Serve with your own choice of

toppings. Serve with French fries.

Breaded Chicken Sandwiches

1 Pkg. Breaded Chicken Patties1 Lrg. Tomato, Sliced

1 Head Green Leaf Lettuce

Ingredients:

MayonnaiseHamburger Buns

Directions:

Cook chicken patties according to package directions. Meanwhile, spread mayonnaise over inside ofhamburger buns and top with one slice of tomato and once lettuce leaf. When chicken patties are

done, remove from oven and let cool for 2-3 before placing on the bun.


24/61

Salisbury Steak1 10.5 oz. Can Condensed

French Onion Soup1 lbs. Ground Beef C. Bread Crumbs

1 Egg tsp. Salt & 1/8 tsp. Pepper

Ingredients:1 Tbsp. Flour C. Ketchup1/4 C. Water

1 Tbsp. Worcestershire Sauce tsp. Mustard Powder

Directions:

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs,egg, salt and black pepper. Shape into 6 oval 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 powder. Pour over meat inskillet. Cover, and cook for 20 minutes, stirring occasionally.

Chicken Fried Steak4 ( lb. ) Beef Cube Steaks

2 C. Flour2 tsp. Baking Powder

1 tsp. Baking Soda1 tsp. Black Pepper

Ingredients: tsp. Salt

1 C. Buttermilk1 Egg

1 Tbsp. Tabasco Sauce2 Cloves Garlic, Minced

3 C. Vegetable Oil C. Flour4 C Milk

Salt & Pepper to Taste

Directions:

Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the bakingpowder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, andgarlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface ofeach steak so they are completely coated with dry flour. Heat the shortening in a deep cast-iron skillet to 325 degreesF (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate withpaper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnantsas possible. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape

the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, andbring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy

over the steaks to serve.


25/61

Grilled Cheese & Spagettios

4-8 Slices White Bread8-16 Slices Cheddar Cheese

Ingredients:

1-2 Cans SpagettiosButter

Directions:

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side

and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continuegrilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.

Cook spagettios according to package directions and serve with sandwiches.

Cheesy New England Clam Chowder6 Slices Bacon

C. Finely Diced Onion C. Flour

1 Tbsp. Cornstarch tsp. Salt & tsp. Pepper

Ingredients:3 8oz. Cans Clams

2 8oz. Jars Clam Juice4 C. Half & Half

1 C. Cubed Potatoes8 oz. White Cheddar Cheese

Directions:In a Dutch oven, cook bacon over medium heat until crisp. Remove bacon, drain on paper towels,

and crumble. Reserve. Drain clams, reserve juice. Cook and stir carrot, celery, and onion in bacon fat

until onion is transparent. Stir in flour, cornstarch, potatoes, salt, and pepper. Cook and stir until

mixture is bubbly. Add reserved clam liquor to clam juice to measure 3 1/2 cups; stir juice and milk

into the vegetable mixture. Heat just to boiling, and reduce heat to simmer. Cook, stirring

occasionally, until mixture thickens. Add clams, potatoes, and cheese; stir until cheese is melted.

Sprinkle with reserved bacon, and garnish with chopped parsley.


26/61

Nestle Chocolate Chip Cookies2 C. Flour

1 tsp. Baking Soda1 tsp. Salt

1 C. Butter, Softened C. Sugar

Ingredients: C. Packed Brown Sugar

1 tsp. Vanilla Extract2 Large Eggs

2 C. Chocolate Chips

Directions:

Preheat oven to 375* F. Combine flour, baking soda and salt in small bowl. Beat butter, granulated

sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time,

beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop byrounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Classic Peanut Butter Cookies1 C. Butter, Softened

1 C. White Sugar1 C. Packed Brown Sugar

2 Eggs

Ingredients:1 C. Peanut Butter

2 C. Flour2 tsp. Baking Soda tsp. Salt

Directions:

Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, cream together the butter, whitesugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then mix in the peanut

butter. Combine the flour, baking soda, and salt; blend in to form a soft dough. Drop dough byteaspoonfuls onto ungreased cookie sheets. Flatten each cookie using the tines of a fork. Bake for 12

to 15 minutes in the preheated oven. Cool on wire racks.


27/61

Chocolate Chip Peanut Butter Cookies C. Butter, Softened C. Peanut Butter

1 C. Packed Brown Sugar C. White Sugar

Ingredients:

2 Eggs2 Tbsp. Light Corn Syrup

2 Tbsp. Water2 tsp. Vanilla

2 C. Flour1 tsp. Baking Soda tsp. Salt

2 C. Chocolate Chips

Directions:

Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the butter, peanutbutter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in thecorn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter

mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for

1 minute on the cookie sheet before removing to wire racks to cool completely.

Soft Sugar Cookies1 C. Butter

1 C. White Sugar3 Eggs

1 tsp. Vanilla Extract

Ingredients: 3 C. Flour2 tsp. Cream of Tartar

1 tsp. Baking Soda tsp. Salt

Directions:

Cream the butter and add the sugar gradually. Beat until light and fluffy. Add eggs one at time,mixing well after each addition. Stir in the vanilla. Add the flour, cream of tartar, baking soda and

salt gradually to the creamed mixture, stirring in by hand. Cover and chill dough overnight. Preheatoven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. Roll dough out on

a floured surface to 1/8 to 1/4 inch thick and cut into your favorite shapes. Place cookies onto theprepared baking sheets. Bake at 375 degrees F (190 degrees C) for 6 to 8 minutes or until cookie has

a golden appearance.


28/61

Pumpkin Chocolate Chip Bread C. Butter, Softened

1 C. Sugar2 Eggs

1 C. Canned Pumpkin2 C. Flour

Ingredients:1 tsp. Baking Soda

1 tsp. Ground Cinnamon tsp. Nutmeg

tsp. Pumpkin Pie Spice tsp. Ground Cloves

tsp. Ginger C. Chocolate Chips

Glaze:1 Tbsp. Heavy Cream

C. Confectioners Sugar

Directions:

In a large mixing bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dryingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into agreased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 45-50 minutes or until

loaf tests done. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled bread.

Chocolate Cheesecake2 C. Graham Cracker Crumbs

2 Tbsp. White Sugar1/3 C. Melted Butter1 C. Chocolate Chips

3 8oz. Pkgs. Cream Cheese

Ingredients:1 C. White Sugar

3 Eggs C. Sour Cream

3 Tbsp. Flour2 tsp. Vanilla Extract

Directions:

Prepare crumb crust by combining cracker or wafer crumbs, butter or margarine, and 2 tablespoonssugar. Press mixture into bottom and 2 inches up sides of a 9 inch spring form pan. Refrigerate. Melt

chocolate chips in top of a double boiler over hot water. Set aside. Beat cream cheese and 1 cupsugar in a large mixing bowl until smooth and creamy. Blend in eggs. Gradually pour in chocolate

mixture beating on low speed until well-blended. Add 1/2 cup sour cream, flour, vanilla. Blend untilsmooth. Pour into prepared crust. Bake in a preheated oven at 350 degrees F (175 degrees C) for 55 -60 minutes or until filling is firm. Turn oven off. Cool cheesecake 1 hour without opening door. Cool

completely. Chill several hours or overnight.


29/61

Cherry Topped Cheesecake6 Graham Crackers, Crushed

3 Tbsp. Sugar3 Tbsp. Butter, Melted

5 8oz. Pkgs. Cream Cheese1 C. Sugar

Ingredients:3 Tbsp. Flour

1 Tbsp. Vanilla1 C. Sour Cream

4 Eggs1 Can Cherry Pie Filling

Directions:

Heat oven to 325 degrees F. Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix

graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min. Meanwhile, beat

cream cheese, 1 cup sugar, flour and vanilla with mixer until well blended. Add sour cream; mixwell. Add eggs, 1 at a time, mixing on low after each just until blended. Pour over crust. Bake 40

min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift

cheesecake from pan before cutting to serve. Top with pie filling.

Peanut Butter CheesecakeCrust:

1 C. Graham Crackers C. Sugar

Stick Butter, Melted

Ingredients:Peanut Butter Mixture: C. Peanut Butter

2/3 C. Powdered Sugar C. Brown Sugar

2 8 oz. Pkgs. Cream Cheese1 C. Sugar

2 Tbsp. Lemon Juice2 tsp. Vanilla2 Large Eggs

Directions:

Crust: mix graham cracker crumbs with sugar, add melted butter and press into 9-inch glass pie pan.Bake at 325* for 8 minutes. Peanut butter mixture: using a fork, cut in powdered sugar with peanutbutter until balls form. Cut in brown sugar. Pour over crust. Save 2 tablespoons for garnish. Cheesefilling: mix softened cream cheese with sugar, lemon juice, vanilla and eggs. Beat 5 minutes. Pourover peanut butter mixture and garnish with remaining peanut butter mixture. Bake at 350* until

done (approximately 35 minutes). Cool 3 hours.


30/61

Cookie Dough Brownies2/3 C. Vegetable Oil C. Butter

C. Unsweetened CocoaPowder

2 C. White Sugar

Ingredients:6 Eggs

1 tsp Vanilla Extract1 C. Flour1 C. Butter

1 C. Packed Brown Sugar

1 C. White Sugar C. Milk

2 tsp. Vanilla Extract2 c. Chocolate Chips2 Tbsp. Shortening

Directions:Preheat an oven to 350 degrees. Grease and flour an 11x17 inch baking pan. Melt vegetable oil, 3/4 cup margarine,

and cocoa in a large pot over medium heat. Remove from heat, and stir 2 1/2 cups sugar and the salt into thechocolate. Allow the mixture to cool slightly. Beat in the eggs one at a time, mixing well after each, then add the

vanilla. Stir 1 3/4 cup flour into the chocolate mixture. Spread the batter evenly into the prepared pan. Bake for 20minutes in the preheated oven. Allow to cool completely. Beat 1 cup margarine, 1 cup brown sugar, and 1 cup whitesugar with an electric mixer in a large bowl until smooth. Add milk and 2 teaspoons vanilla extract; beat well. Mix in

the flour until just incorporated. Place chunks of the cookie dough over the cooled brownies; then place a piece ofplastic wrap between your hand and the dough and squish it down into place. This gives an even layer of dough andhelps "stick" it to the top of the brownies. Refrigerate until firm, about 30 minutes. Melt the chocolate chips with theshortening in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, until thechocolate is warm and smooth, 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will

scorch. Spread over the chilled brownies. Refrigerate uncovered until set, about 30 minutes.

Oreo Cheesecake24 Oreo Cookies, Divided

3 Tbsp. Butter, Melted3 8oz. Pkgs. Cream Cheese,

Softened

Ingredients: C. Sugar

1 tsp. Vanilla3 Eggs

Directions:

Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to removeexcess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl.Add butter; mix well. Press firmly onto bottom of 9-inch spring form pan. Beat cream cheese, sugarand vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at atime, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stirhalf of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the

remaining chopped cookies. Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours orovernight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.


31/61

Lasagna Roll Ups

1 lb. Ground Beef16 oz. Pkg. Lasagna Noodles

1 lb. Mozzarella Cheese8 oz. Cottage Cheese

Ingredients:

C. Sour Cream28 oz. Pasta Sauce C. Parmesan Cheese

Directions:

Cook lasagna noodles according to package directions. Meanwhile, combine cottage cheese, sourcream ground beef, parmesan cheese and 1 cup mozzarella cheese. When noodles are done, laythem out on parchment paper and pat dry with a towel. Scoop out approximately 1/3 cup of beefmixture and spread onto noodles. Covering completely. Spread sauce in bottom of a glass bakingdish. Roll up noodle and place seam side down in the baking dish. Pour remaining sauce over the

top of the noodles and sprinkle with remaining mozzarella cheese. Bake for 30 minutes at 350degrees.

Baked Chicken Parmigiana3-4 Boneless Skinless Chicken

Breasts C. Italian Seasoned Bread

Crumbs C. Shredded Parmesan

Cheese2 Eggs, Beaten

Ingredients:2 Tbsp. Olive Oil

C. Shredded MozzarellaCheese

9 oz. Linguini Pasta, Cooled1 Jar Spaghetti Sauce

Directions:Preheat oven to 375*. Cover chicken breasts with wax paper and pound with meat mallet until about

1/2 inch thick or less. Combine bread crumbs and parmesan cheese in a shallow dish. Dip breasts inthe beaten eggs making sure to coat each side, then dip in the bread crumb/cheese mixture coatingboth sides. Place chicken in a greased 9X13 pan. Drizzle olive oil over breasts. Bake 35-40 minutes

or until cooked through. Remove from oven. Pour about a cup of the spaghetti sauce over thebreasts, then sprinkle with mozzarella and bake an additional 5 minutes or until cheese is melted.Toss linguini with the remaining spaghetti sauce. Place pasta on dishes and top with the chicken.


32/61

Taco-Stuffed Pasta Shells16 Jumbo Pasta Shells, Cooled

1 lb. Ground Beef1 Pkg. Taco Seasoning

1 C. Water

Ingredients:16 oz. Can Refried Beans

1 C. Cheddar Cheese16 oz. Jar Salsa

Sour Cream

Directions:

Preheat oven to 350*. Cook beef in large skillet until brown; drain. Add seasoning mix and water;cook over low heat for 5 minutes or until thickened. Add beans and 3/4 cup cheese; mix well. Spread1/4 cup salsa over bottom of a 9X13 baking dish/pan. Fill pasta shells with beef mixture; place shells

in baking dish, filled side up. Spoon remaining salsa over shells. Cover dish with foil and bake for40-45 minutes or until heated through. Sprinkle with remaining cheese. Serve with sour cream.

Turkey Tetrazzini7 oz. Pkg. Spaghetti Noodles

1/4 C. Flour tsp. Salt tsp. Pepper

1 C. Chicken Broth

Ingredients:1 C. Whipping Cream

2 Tbsp. Water2 C. Cubed Cooked Turkey

14 oz. Can Sliced Mushrooms C. Parmesan Cheese

Directions:

Heat oven to 350*. Cook spaghetti as directed on package. While spaghetti is cooking, melt butter in2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixtureis smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring

constantly. Boil and stir 1 minute. Drain spaghetti. Stir spaghetti, water, chicken and mushroomsinto sauce. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake

uncovered about 30 minutes or until bubbly in center.


33/61

Baked Ziti1 lb. Ground Beef c. Chopped Onion

1 Green Bell Pepper, Chopped14.5 oz. Can Diced Tomatoes

8 oz. Can Tomato Sauce tsp. Basil

Ingredients: tsp. Oregano1/2 tsp. Garlic Powder tsp. Black Pepper

8 oz. Ziti, Cooked & Drained2 C. Shredded Mozzarella,

Divided tsp. Salt

Directions:

Saute ground beef, onion, and green bell pepper in large skillet until onion is tender and groundbeef is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano garlic

powder, salt, and pepper. Stir well; stir in ziti and 1 cup of the cheese. Transfer to a 2 1/2-quartcasserole dish. Top with remaining cup of cheese.

Bake at 350 for 25-30 minutes, or until hot and bubbly.

Creamy Pesto Bowties w/ Chicken

1 Lrg. Jar Alfredo Sauce1 Small Jar Pesto

Ingredients:

1 Pkg. Bowtie Pasta1-3 Boneless Skinless Chicken

Breasts

Directions:

Mix together Alfredo sauce and pesto sauce and heat over stove until hot. Cook pasta according topackage directions. Cook chicken with butter over medium high heat until juices run clear. Cube and

serve with noodles and creamy pesto sauce.


34/61

Slow Cooker Italian Chicken Alfredo4 Boneless Skinless Chicken

Breasts C. Water

1 (0.7oz.) Pkg. Italian StyleDressing Mix

1 Clove Garlic, Pressed

Ingredients:8oz. Pkg. Cream Cheese

1 Can Cream of Chicken Soup1 (4.5oz.) Can Chopped

Mushrooms8 oz. Cooked Spaghetti

Directions:Spray the crock of a slow cooker with non-stick cooking spray. Place chicken breasts in crock.

Combine Italian dressing mix, and water in a small bowl. Pour over chicken; sprinkle with garlic,cover, and cook on Low 4 hours. After 4 hours, whisk softened cream cheese and cream of chicken

soup together in a bowl. Pour over chicken; stir in mushrooms. Cover and cook on Low for 1additional hour. Fill a large pot with lightly salted water and bring to a rolling boil over high heat.

Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered,stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12

minutes. Drain well in a colander set in the sink. To serve, spoon chicken and sauce over hot cookedpasta and sprinkle with parsley.

Spaghetti & Meatballs8 oz. Pkg. Spaghetti

1 lb. Ground Beef C. Dry Bread Crumbs

C. Milk tsp. Salt

Ingredients: tsp. Worcestershire Sauce

tsp. Pepper1 Small Onion, Chopped ( C.)

1 Large Egg1 Jar Spaghetti Sauce

Directions:

Heat oven to 400*. Mix all ingredients. Shape mixture into twenty 1 1/2-inch meatballs. Place inungreased rectangular pan, 13 X 9 X 2 inches, or on rack in broiler pan. Bake uncovered 20 to 25minutes or until no longer pink in center and juice is clear. While meatballs are in the oven, cook

spaghetti according to package directions and heat spaghetti sauce accordingly.


35/61

Creamy Bacon Fettuccine6 Slices Bacon, Cut in

Pieces C. Chopped Red Onions

Ingredients:1 10 oz. Tub Italian Cheese &

Herb Cooking Crme C. Milk

lb. Cooked Fettuccine

Directions:

Cook bacon in large skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 2Tbsp. drippings in skillet. Drain bacon on paper towels. Stir onions into drippings; cook and stir 3min. or until crisp-tender. Add cooking cream and milk; cook and stir 3 min. Add bacon and pasta;

stir to coat.

Cajun Chicken Pasta1 lb. Bow Tie or Rotini Pasta4 Boneless Skinless Chicken

Breasts2 Tbsp. Flour

2 Tbsp. Cajun Seasoning1 Tbsp. Cooking Oil

Ingredients:2 C. Whipping Cream2 C. Shredded Cheese

tsp. Salt3 C. Diced TomatoesBottled Hot Sauce

Directions:Cook pasta according to package directions. Drain; return to hot pan. Meanwhile, in a large

resealable plastic bag combine chicken, flour, and 1 tablespoon of the Cajun seasoning; seal andtoss to coat. In a large skillet heat oil over medium high heat. Add chicken; cook and stir until

chicken is tender and no longer pink. Preheat oven to 350 degrees. For sauce, in a medium saucepan heat cream over medium heat just until boiling, stirring occasionally. Remove from heat; add 1cup of the cheese, the remaining tablespoon of Cajun seasoning and the salt. Whisking until cheese

is melted and mixture is smooth. In a large bowl, combine pasta, chicken, sauce, tomato andremaining cheese. Spoon mixture into greased baking dish. Cover and bake 25-30 minutes or until

hot in the center. Use bottled hot sauce as topping if desired.


36/61

Zesty Pork Chops

2/3 C. Packed Brown Sugar c. Prepared Horseradish

Ingredients:

1 Tbsp. Lemon Juice6 Pork Chops

Directions:

Heat grill. Heat brown sugar, horseradish and lemon juice over stove, remove, and brush on porkchops. Brush grill rack with vegetable oil. Place pork on grill. Cover and grill for 15 minutes or until

pork is no longer pink.

Teriyaki Pork Chops1 lb. Boneless Pork Chops

C. Water1 Tbsp. Packed Brown Sugar

3 Tbsp. Soy Sauce

Ingredients:1 Tbsp. Lemon Juice1 Tbsp. Vegetable Oil

1/8 tsp. Ground Pepper1 Clove Garlic, Finely Chopped

Directions:

Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag. Add about1 pound boneless or 2 to 3 pounds bone-in beef, pork or chicken, turning to coat with marinade.

Cover dish or seal bag and refrigerate, turning meat occasionally, at least 1 hour but no longer than24 hours. Remove meat from marinade; reserve marinade. Heat grill. Brush grill rack with vegetableoil. Place pork on grill, cover and grill, brushing occasionally with marinade. Remaining marinademust be boiled to be served as a sauce. Heat marinade to boiling, stirring constantly; boil and stir 1

minute.


37/61

Apple Butter Pork Loin Roast2 lb. Boneless Pork Loin Roast

Seasoning Salt To Taste2 C. Apple Juice C. Apple Butter

Ingredients: C. Brown Sugar

2 Tbsp. Water tsp. Ground Cinnamon tsp. Ground Cloves

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Season the pork loins with seasoning salt, and

place them in a 9x13 inch baking dish or small roasting pan. Pour apple juice over the pork, and

cover the dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. While the pork isroasting, mix together the apple butter, brown sugar, water, cinnamon, and cloves. Remove pork

roasts from the oven, and spread with apple butter mixture. Cover, and return to the oven for 2

hours, or until fork-tender.

Honey-Mustard Pork

4 Boneless Pork Loin Chops C. Honey

2 Tbsp. Dijon Mustard1 Tbsp. Orange Juice

Ingredients:

1 tsp. Dried Tarragon Leaves1 tsp. Cider Vinegar

tsp. Worcestershire SauceDash Of Onion Powder

Directions:

Clean pork loin chops and set aside. Mix remaining ingredients. Heat outdoor grill and brush rackwith vegetable oil. Coat pork loin chops with honey-mustard mixture and place on grill. Cover and

grill 14-16 minutes brushing occasionally with glaze and turning once. Discard remaining glaze.


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Caramelized Pork Slices1 lb. Pork Tenderloin

2 Cloves Garlic, Finely Chopped2 Tbsp. Packed Brown Sugar

1 Tbsp. Orange Juice

Ingredients:

1 Tbsp. Maple Syrup tsp. Salt tsp. Pepper

Directions:

Cut pork into 1/2-inch slices. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is slightly

pink in center. Drain if necessary. Stir in remaining ingredients. Cook about 2 to 5 minutes, stirringoccasionally, until mixture thickens and coats pork.

Cinnamon-Apple Pork Tenderloin1-1 lbs. Pork Tenderloin

6 Tbsp. Cornstarch3 tsp. Cinnamon

6 Tbsp. Packed Brown Sugar

Ingredients:6 Cooking Apples, Peeled,

Cored & Sliced6 Tbsp. Dried Cranberries

2-3 Tbsp. Butter

Directions:

Preheat the oven to 400*. Melt butter and use it to coat baking dish. Place the pork tenderloin in athe baking dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture

around the pork tenderloin. Cover with tinfoil and bake 30 minutes. Remove tinfoil and spoon theapple mixture over the tenderloin. Return to the oven, uncovered and bake 15 to 20 minutes longer,

or until pork tenderloin is browned and cooked through.


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Pulled Pork Sandwiches1 tsp. Vegetable Oil

4 lb. Pork Shoulder Roast1 C. BBQ Sauce

C. Apple Cider Vinegar C. Chicken Broth

Ingredients: C. Brown Sugar

1 tbsp. Yellow Mustard1 Tbsp. Worcestershire Sauce

1 Tbsp. Chili Powder1 Onion, Chopped

2 Lrg. Cloves Garlic, Crushed1 tsp. Dried Thyme

8 Hamburger Buns2 Tbsp. Butter, Or As Needed

Directions:

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker;pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellowmustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High untilthe roast shreds easily with a fork, 5 to 6 hours. Remove the roast from the slow cooker, and shred

the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into thejuices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side

down, in a skillet over medium heat

Pork Chops w/ Mushroom Gravy6 Pork Chops

1 Tbsp. Dried Marjoram1 Can Cream Of Mushroom

Soup

Ingredients: C. Water1 tsp. Salt

tsp. Black Pepper1 Onion, Chopped

Directions:

Preheat oven to 350 degrees F (175 degrees C). Heat a small amount of oil in a large skillet, addchops and brown on both sides. When chops are almost done, sprinkle marjoram on both sides. Stirtogether half the can of soup, water, salt and pepper. Pour into a foil-lined 9x13 inch baking pan.Put the onions and then the browned chops on top of the soup mixture. Spoon the remaining soupover the top of chops so they are covered. Cover with foil and bake for 40 minutes. Take off foil and

bake another 20 minutes. Let stand 5 minutes before serving.


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Tangy Honey Pork Chops1 Clove Garlic

C. Apple Cider Vinegar2 Tbsp. Soy Sauce C. Honey

Ingredients: tsp. Ground GingerPinch of Black Pepper

6 Pork Chops

Directions:

Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic,vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pourthis mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours. Preheat oven to

350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish. Bakeuncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the

center, about 25 minutes.

Pork Chops w/ Raspberry Sauce tsp. Dried Thyme, Crushed tsp. Dried Sage, Crushed

tsp. Salt tsp. Pepper

4 Boneless Pork Loin Chops

Ingredients:1 Tbsp. Olive Oil

C. Seedless Raspberry Jam2 Tbsp. Orange Juice2 Tbsp. White Vinegar

Directions:

Preheat oven to 200 degrees F (95 degrees C). In a small bowl, combine crushed thyme, sage, salt,and pepper. Rub evenly over pork chops. Melt butter and olive oil in a nonstick skillet. Cook pork

chops for 4 to 5 minutes on each side, turning once. Remove from skillet and keep warm inpreheated oven. In the skillet, combine raspberry jam, orange juice, and vinegar. Bring to a boil, and

cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as itcools). Spoon sauce in a pool onto a serving plate, and top with pork chops. Garnish with sprigs of

thyme.


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Creamy Fruit Salad

1 (15.25 oz.) Can Fruit Cocktail2 Medium Firm Bananas, Sliced

1 Medium Apple, Diced

Ingredients:1 Medium Orange, Peeled &

Sectioned2 Tbsp. Instant Vanilla Pudding

Mix1 (8oz.) Container Vanilla

Yogurt

Directions:

In a serving bowl, combine the fruit cocktail, bananas, apple and orange. Combine the pudding mixand yogurt until smooth. Add to fruit mixture; stir to coat. Refrigerate leftovers.

Classic Macaroni Salad4 C. Elbow Macaroni

1 C. Mayonnaise C. Distilled White Vinegar

2/3 C. White Sugar

Ingredients:2 Tbsp. Yellow Mustard

1 tsp. Salt tsp. Pepper

4-6 Hardboiled Eggs, Peeled &Chopped

Directions:

Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8minutes. Rinse under cold water and drain. In a large bowl, mix together the mayonnaise, vinegar,

sugar, mustard, salt and pepper. Stir in the eggs and macaroni. Refrigerate for at least 4 hoursbefore serving, but preferably overnight.


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Potato & Bacon Salad5 Eggs

4 Slices Bacon2 Tbsp. Dijon Mustard

1 C. Mayonnaise

Ingredients:2 lbs. Small Potatoes

2 Tbsp. Chopped ParsleySalt & Pepper to Taste

Directions:

Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or untiltender. Drain and cool. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and

immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water,

and place in a bowl of cold water to cool. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest forlater. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, salt and pepper. Set aside. Cook baconslices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of thebacon slices into the mayonnaise mixture. Reserve the rest for garnish. Peel and chop the potatoes, and stir into thebowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon

over the eggs, then sprinkle parsley over the top.

Cream Cheese CornIngredients:

3 lbs. Whole Corn Kernels,Cooked C. Butter

1 (8oz.) Pkg. Cream Cheese

Directions:

Combine the corn, butter or margarine and the cream cheese in a medium sized saucepan. Cook overmedium heat for about 20 minutes. Serve hot.


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Fried Rice C. Butter

4 c. Cooked Rice3 Tbsp. Teriyaki Sauce2 Tbsp. Minced Parsley

1 tsp. Garlic Powder

Ingredients:1/8 tsp. Pepper

1 Egg Slightly BeatenOptional:

c. Steamed, Diced Carrots C. Steamed Peas

Directions:

In a skillet, saute steamed carrots and peas in butter until thoroughly coated. (This step is optional,you do not have to add carrots and peas.) Stir in the rice, teriyaki sauce, parsley, garlic powder andpepper. Cook over medium-low heat for 5 minutes, stirring occasionally. Add the egg; cook and stir

until egg is completely set, about 3 minutes.

Broccoli & Cheese Casserole

1 (10.75 oz.) Can Cream ofMushroom Soup C. Milk

2 tsp. Yellow Mustard

Ingredients:

1 (16 oz.) Pkg. Frozen BroccoliFlowerets, Thawed

1 C. Shredded Cheddar Cheese1/3 C. Dry Bread Crumbs

Directions:Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole. Mix the bread crumbs

with the butter in a small bowl and sprinkle over the broccoli mixture. Bake at 350 degrees F for 30minutes or until hot.


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Candied Sweet Potatoes4 lbs. Sweet Potatoes,

Quartered1 C. Butter

1 C. Brown Sugar

Ingredients:3 C. Marshmallows, DividedGround Cinnamon To TasteGround Nutmeg To Taste

Directions:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking dish. Bring a large pot ofwater to a boil. Add potatoes and boil until slightly underdone, about 15 minutes. Drain, cool and

peel. In a large saucepan over medium heat, combine margarine, brown sugar, 2 cupsmarshmallows, cinnamon and nutmeg. Cook, stirring occasionally, until marshmallows are melted.Stir potatoes into marshmallow sauce. While stirring mash about half of the potatoes, and break the

others into bite-sized chunks. Transfer to prepared dish. Bake in preheated oven for 15 minutes.Remove from oven and cover top evenly with remaining marshmallows. Return to oven and bake

until marshmallows are golden brown.

Addictive Mashed Potatoes6 Medium Potatoes, Peeled &

Cubed4 Tbsp. Butter, Sliced

1 tsp. Olive Oil1 Lrg. White Onion, Diced

Ingredients:Salt & Pepper To Taste1/2 tsp. Brown Sugar

3 Tbsp. Whipping Cream1/3 c. Sour Cream C. Cream Cheese

1 Tbsp. Soy Sauce C. Grated Parmesan Cheese

1 Tbsp. Chicken BouillonGranules

1 Tbsp. Dried Parsley

Directions:

In a large pot, cover potatoes with water and bring to a boil over high heat. Simmer on medium-high heat until the center of the potatoes are tender when pricked with a fork, about 25 minutes.Drain, and return potatoes to pot. Meanwhile, heat butter and olive oil in a large skillet over medium

heat. Stir in onions, sprinkle with salt, and cook 5 minutes. Reduce heat to medium low, and cook,stirring occasionally, until onions are a deep golden brown, about 20 minutes. Stir in brown sugar.Pour whipping cream over the potatoes, and mash with a large fork or potato masher. Stir in sour

cream, cream cheese, soy sauce, Parmesan cheese, bouillon granules, and dried parsley. Stir incaramelized onions, and season with black pepper. Mix with an electric mixer until smooth. Reheat

briefly over low heat, and serve.


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Green Bean Casserole

2 (10.75 oz.) Cans Cream ofMushroom Soup

1 C. Milk2 tsp. Soy Sauce

Ingredients:

tsp. Black Pepper8 C. Cooked Cut Green Beans2 2/3 C. Frenchs French Fried

Onions

Directions:

Stir soup, milk, soy sauce, pepper, beans and 1 1/3 cups onions in 3-qt. casserole. Bake at 350degrees F. for 25 min. or until hot. Stir. Top with remaining onions. Bake for 5 min. more.

Cheddar Bay Biscuits

2 C. Bisquick2/3 C. Milk

C. Shredded Cheddar Cheese

Ingredients:

C. Butter tsp. Garlic Powder

tsp. Old Bay Seasoning

Directions:

Heat oven to 450. Combine Bisquick, milk, and cheddar cheese. Stir together. Spoon onto anungreased cookie sheet. Bake for 8-10 minutes. In a small sauce pan combine butter, garlic powder

and old bay seasoning. Heat until butter is melted. Spoon butter mixture over hot biscuits.


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Maple Almond Steak2 lbs. Beef Round Steak

2 Tbsp. Olive Oil Onion, Sliced

Green Bell Pepper, Sliced2 Cloves Garlic, Minced

Ingredients:1/3 C. Red Wine Vinegar C. Maple Syrup2 Tbsp. Soy Sauce2 Tbsp. Cornstarch C. Slivered Almonds

Directions:

Cut steak into strips. Brown in oil with onion, peppers, & garlic.In a separate bowl, combine vinegar, syrup, soy sauce, and cornstarch.

Stir mixture into beef.Cook and stir until thickened.

Add Almonds.Serve with hot rice.

Pepper Steak1 lbs. Beef Sirloin Steaks

3 Tbsp. Vegetable Oil1 C. Water

1 Medium Onion, Cut inSlices

Ingredients:

1 Clove Garlic, Finely Chopped tsp. Ground Ginger

1 Tbsp. Cornstarch2 Tbsp. Sugar

2 Tbsp. Soy Sauce2 Medium Tomatoes6 C. Hot Cooked Rice

Directions:

Remove fat from beef. Cut beef into 2 X 1/4-inch strips. (Beef is easier to cut if partially frozen, 30 to60 minutes.) Heat oil in 12-inch skillet over medium-high heat. Cook beef in oil about 5 minutes,turning frequently, until brown. Stir in water, onion, garlic and gingerroot. Heat to boiling; reduceheat. Cover and simmer 12 to 15 minutes for round steak, 5 to 8 minutes for sirloin steak, until beefis tender and peppers are crisp-tender. Mix cornstarch, sugar and soy sauce; stir into beef mixture.

Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute; reduce heat to low.Cut each tomato into 8 wedges; place on beef mixture. Cover and cook over low heat about 3 minutes

or just until tomatoes are heated through. Serve with rice.


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Garlic Buttered Steak

C. Butter2 tsp. Garlic Powder

4 Cloves Garlic, Minced

Ingredients:

4 lbs. Top Sirloin SteaksSalt To Taste

Pepper To Taste

Directions:

Preheat an outdoor grill for high heat. In a small saucepan, melt butter over medium-low heat withgarlic powder and minced garlic. Set aside. Sprinkle both sides of each steak with salt and pepper.Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates.

Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

BBQ Steak w/ Orange Marinade

2 lbs. Top Sirloin Steak, 2Thick

2 Cloves Garlic, Minced

Ingredients:

1 Tbsp. Minced Ginger Root2 Oranges, Juiced

Directions:

Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cuporange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in

refrigerator for at least 6 hours. Preheat grill for medium heat. Brush grate with oil, and place steakon grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several

minutes. Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pourheated orange juice over the meat.


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Star Fruit Steak

1 lbs. Beef Sirloin Steaks1/3 C. Worcestershire Sauce

1 tsp. Black Pepper

Ingredients:

1 tsp. Seasoned Salt1 Star Fruit, Cut in 1/3 Slices

Directions:

Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with

ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slicesaround the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once.Preheat an outdoor grill for high heat and lightly oil grate. Cook steak 3 to 5 minutes per side on the

prepared grill, or to desired doneness.

BBQ Italian Beef Steak C. Soy Sauce

C. Italian Dressing C. BBQ Sauce

4 Tbsp. Vegetable Oil1 Clove Garlic, Minced

Ingredients:Steak Seasoning To TasteSeasoning Salt To Taste

Salt To TasteBlack Pepper To Taste

10 oz. Beef Sirloin Steak

Directions:

In a medium bowl, mix soy sauce, Italian-style salad dressing, barbeque sauce, vegetable oil, garlic,steak seasoning, seasoning salt, salt and ground black pepper. Place steak in the mixture. Cover andmarinate in the refrigerator 12 hours, or overnight. Turn the steak once during marination. Preheat

an outdoor grill for medium to high heat and lightly oil grate. Cook steak on the prepared grill 5 to 7minutes per side, or to desired doneness.


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Lemon-Garlic Steak

C. Soy Sauce1 Lemon, Juiced C. Vegetable Oil

Ingredients:

tsp. Garlic Powder1 lbs. Flank Steak

Directions:

Mix soy sauce, lemon juice and oil together in a large resealable plastic bag. Rub garlic power intomeat, place in bag, and seal. Marinate in the refrigerator for at least 4 hours; turn bag after 2 hours.

Preheat grill for medium heat. Oil grate lightly, and place meat on grill. Discard marinade. Cooksteak for 5 to 7 minutes per side, or to desired doneness.

Soy Garlic Steak

C. Vegetable Oil C. Soy Sauce

2 Tbsp. White Vinegar

Ingredients:

2 Tbsp. Ketchup2 Tbsp. Crushed Garlic1 lbs. Flank Steak

Directions:

In a small bowl, mix vegetable oil, soy sauce, vinegar, ketchup, and crushed garlic. Place flank steakin a large resealable plastic bag. Pour the marinade over steak. Seal, and marinate in the

refrigerator at least 3 hours. Preheat grill for high heat. Oil the grill grate. Place steaks on the grill,and discard marinade. Cook for 5 minutes per side, or to desired doneness.


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Teriyaki SteakIngredients:

2 lbs. Beef Sirloin Steaks4 Cloves Garlic, Minced

2 C. Teriyaki Sauce

Directions:

Cut the skirt steak into individual strips for serving. Add the garlic to the teriyaki sauce. In a re-sealable plastic bag, combine the steak and the sauce. Seal tightly and refrigerate to marinate

overnight. Preheat oven to broil OR preheat a barbecue grill. When oven OR grill is ready, removemeat from bag and discard remaining marinade. Place meat on a broiler pan for the oven OR

directly on the grill for the barbecue. Cook for about 5 minutes per side, or to desired doneness.

B & B Sugar Steak Marinade

2 16 oz. Beef Sirloin Steaks c. Non-Alcoholic Dark Beer

2 Tbsp. Teriyaki Sauce2 Tbsp. Brown Sugar

Ingredients:

tsp. Seasoned Salt tsp. Black Pepper tsp. Garlic Powder

Directions:Preheat grill for high heat. Use a fork to poke holes all over the surface of the steaks, and place

steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Poursauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and

garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt,pepper, and garlic powder, and continue marinating for 10 more minutes. Remove steaks frommarinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.

Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the lastfew minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure

juiciness.


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Asian Orange

ChickenMandarinChicken

Stir-Fried AsianBeef & Noodles

Sweet & SourChicken w/ Rice

Asian Recipes 1 11 21


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SupremeOmelets

Mock McGriddlesRecipe

BreakfastBurritos

EggMcMuffins

Maple BreakfastSandwiches

TraditionalBrinner

FrenchToast

Cheesy BaconQuiche

Crepes

Waffles

Breakfast Recipes 2 12 22


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Slow Cooker Chili

Chicken TacosSlow Cooker Red-

Chicken w/ VeggiesSlow Cooker Brown

Sugar Chicken

Roasted ItalianChicken

Mango Chicken w/Mango Salsa

Lemon MarinadeFor Chicken

Bacon-WrappedGarlic Chicken

Lemon PepperChicken w/Noodles

PolynesianChicken

Apple-DijonChicken

Honeyed CranberryChicken

Egg-BatteredFried Chicken

Macadamia Nut

Crusted Chicken

Kickin

Chicken

Chicken & Biscuit

Pockets

Citrus-Herb SlowRoasted Chicken

Chicken Recipes 3 13 23


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Cookie Dough

BrowniesOreo

CheesecakeCherry Topped

Cheesecake

Peanut ButterCheesecake

Pumpkin ChocolateChip Bread

ChocolateCheesecake

Chocolate ChipP.B. Cookies

Soft SugarCookies

Nestle ChocolateChip Cookies

Classic PeanutButter Cookies

Dessert Recipes 4 14 24

.


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Chicken

EnchiladasNavajoTacos

Mexican Recipes 5 15 25


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Salisbury

SteakChicken Fried

SteakBurgers &

Fries

Breaded ChickenSandwiches

MeatballSandwiches

BLTs

Grilled Cheese &Spagettios

Cheesy NewEngland Clam

ChowderPizza

Biscuits

Pigs In A Blanketw/ Mac N Cheese

Smothered ChickenSandwiches

RobinsRoast

Misc. Recipes 6 16 26


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Creamy Bacon

FettucineCajun Chicken

PastaSlow Cooker Italian

Chicken Alfredo

Spaghetti &Meatballs

BakedZiti

Creamy PestoBowties w/ Chicken

Taco-Stuffed PastaShells

TurkeyTetrazzini

LasagnaRoll Ups

Baked ChickenParmigina

Pasta Recipes 7 17 27


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Apple Butter

Pork Loin RoastHoney-Mustard

PorkTangy Honey

Pork Chops

Pork Chops w/Mushroom Gravy

Pulled PorkSandwiches

Pork Chops w/Raspberry Sauce

Caramelized PorkSlices

Cinnamon-ApplePork Tenderloin

Zesty PorkChops

TeriyakiPork

Pork Recipes 8 18 28


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Halibut w/ Cream

SauceSpicy Lime Grilled

ShrimpBaked Coconut

Shrimp

Japanese StyleDeep Fried Shrimp

BakedHalibut

Beer BatterFried Fish

Seafood Recipes 9 19 29


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Cheddar Bay

BiscuitsGreen BeanCasserole

Addictive MashedPotatoes

Candied SweetPotatoes

Broccoli & CheeseCasserole

FriedRice

Cream CheeseCorn

Potato & BaconSalad

Classic MacaroniSalad

Creamy FruitSalad

Side Dish Recipes 10 20 30


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original menu board recipes

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