It's been quite a while since I shared some of my favorite recipes. So here are a few for you to try out.

CHESTNUT CHICKEN

Invented by Debbie Dodd

½ onion chopped 1 t. minced garlic 1/8 c. each margarine and olive oil

4 chicken breast, cubed 2 cans water chestnuts, cut match stick style 1 can bamboo shoots 1 can whole cashews

to taste: Mongolian fire oil, ginger, Yoshida’s gourmet sauce, soy sauce, Worcestershire, teriyaki sauce

Sauté onion and garlic in margarine and oil. Add chicken and cook till done. Add water chestnuts, bamboo shoots and cashews. Make sauce over all adjusting as you go. Cook 5 minutes to blend flavors.

CHICKEN & NOODLES ALMONDINE

Invented by Debbie Dodd

4 cups water 2 cubes chicken bouillon ¼ t. curry powder 1 t. garlic powder

2 T. onion flakes 2 t. tarragon 2 t. basil 1 T. sugar

1 t. cinnamon whole chicken breast 2 cups dried noodles 1 cup whole almonds

Make stock of all liquid and spices. Bring to boil. Drop in finely cut pieces of chicken. Cook 2-3 minutes. Drop in noodles and almonds. Simmer till noodles are done. Drain. Toss with ¼ cup olive oil to coat. Serve.

TERIAKI SAUCE

Makes 1 gallon

1 quart vegetable oil ½ gallon soy sauce

3 cups brown sugar 3 Tbsp garlic powder

3 Tbsp ginger powder 2/3 cup fruit juice

            Stir well into 1 gallon container. Keeps months in fridge. Stir before each use.

Enjoy!

Ddd

Posted by studio3d@ccgmail.net at 6:00 AM PST

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At his time of year we are often so busy preparing for holidays that keeping up with the day-to-day things like meal planning can take a back seat.

I gathered some of my favorite EASY main dishes that take just minutes to prepare. Rachael Ray will have nothing on you!

Enjoy!

QUICK SWEET AND SOUR PORK

stovetop

2 Tbsp corn oil 1 lb pork cut in 1” cubes 1 can (20 oz) pineapple tidbits ½ cup Karo syrup (lt or dk)

¼ cup cider vinegar 2 Tbsp catsup 2 Tbsp soy sauce 1 clove garlic, crushed

1 bunch green onion, 1” chunks 2 Tbsp cornstarch 2 Tbsp water Hot cooked rice

In large skillet heat corn oil over medium-high heat. Add pork and brown on all sides. Add pineapple and juice, corn syrup, vinegar, catsup, soy sauce and garlic. Bring to a boil. Reduce heat, simmer uncovered, stirring occasionally, 10 minutes or until pork is tender. Add green onions. Mix cornstarch and water, stir into pork mixture. Stirring constantly, bring to boil over medium-high heat and boil 1 minute. Serve over rice

BEEF STROGANOFF

crockpot

2 lbs of steak cut into ½ inch cubes 1 small onion, cut up 2 tablespoons flour ½ teaspoon salt

½ teaspoon pepper 1 ½ teaspoon paprika 14 ½ oz can of diced tomatoes 1 cup sour cream

Place steak and onion in crock pot. Stir in flour to coat. Add remaining ingredients, minus the sour cream. Stir well. Cover and cook on low 8-9 hours. Add sour cream, stir in thoroughly and cook 30 minutes more. Serve over egg noodles.

LEMON GARLIC CHICKEN

stovetop

4 boneless chicken breasts 1 clove garlic, minced

½ cup chicken broth 1 Tablespoon lemon juice

            In nonstick skillet sprayed with Pam, slowly sauté garlic over low heat. Add chicken and cook over medium heat about 10 minutes or until brown on both sides. Add broth and lemon juice. Heat to boiling and reduce heat. Cover and simmer 10-15 minutes or until chicken is done. Remove chicken to serving dish. Reduce remaining liquid for around 3 minutes. Pour over chicken.

CROCKPOT GLAZED CHICKEN

crockpot

3-4 lbs chicken, cut up 1 jar (12 oz) apricot preserves 2 Tablespoons red wine vinegar 1 teaspoon salt

1/8 teaspoon pepper ½ cup orange juice ½ cup water 2 Tablespoons brown sugar

            Remove skin from chicken parts. Rinse in warm water and arrange in crockpot sprayed with no-stick coating. In separate container, combine all remaining ingredients. Stir to blend well and pour over chicken, being sure to coat each piece well. Cover with lid and cook on high for 6-7 hours.

L’ORANGE PORK CHOPS AND RICE

crockpot

6 boneless pork chops or cutlets 2 cups orange juice 2 cans undiluted chicken and rice soup 1 cup uncooked Minute rice

1 teaspoon salt ¼ teaspoon pepper 4 Tablespoons butter

            In a large skillet, melt butter and brown chops on both sides. Remove meat from skillet and add rice, stirring to coat well with the butter. Put rice in crockpot sprayed with non-stick coating. Add all remaining ingredients, stir well and place chops on top.

            Cover and cook on low 9-10 hours (or on high for 6 hours).

BAKED CATFISH PARMESAN

oven

1 lb catfish 3 Tbsp nonfat yogurt or mayonnaise 1/3 cup freshly grated Parmesan cheese

2 Tbsp flour 1/8 tsp pepper ¼ tsp paprika

Wash fish, pat dry. Cut into 4 equal portions. Brush fillets lightly with yogurt or mayonnaise. Combine remaining ingredients. Dip fish in Parmesan mixture, turning to coat on both sides. Place on shallow baking pan sprayed with vegetable cooking spray. Bake at 450 degrees for 8 to 12 minutes, depending on thickness, until fish flakes easily with a fork.

MARINATED PASTA SALAD

Stovetop & refrigerator

1 pkg corkscrew noodles, in tricolor      cooked and drained 1 can olives, sliced 2 cans button mushrooms, drained

1 can three-bean salad, undrained 1 can garbanzo beans, drained and rinsed 1 can marinated artichoke hearts, cut small 1 can black beans, drained and rinsed.

Mix all ingredients in marinating container. Cover and toss together. Refrigerate overnight, turning occasionally.

GINGERED BEEF

crockpot

2 lbs beef roast, trimmed 2 Tbsp vegetable oil 2 onions sliced 1 cup dry red wine

½ cup ketchup 6 Tbsp brown sugar 3 Tbsp vinegar ½ tsp powdered ginger

4 cloves garlic, pressed ½ cup beef broth salt and pepper, to taste

In a large skillet, heat oil over medium high heat and brown roast on all sides. In the bottom of a sprayed crockpot, place the sliced onions first, then the browned roast.

Mix remaining ingredients in a bowl and pour over roast. Cover and cook on low 8 hours or until meat is tender and can be shredded with a fork.

Pour cooking juices into a saucepan and simmer on the stove until reduced, about 10 minutes. Serve sauce over the top of the beef.

Ddd studio3d@ccwebster.net

Posted by studio3d@ccgmail.net at 6:00 AM PST

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Not all works of art are created of paper. As evidence of this I present to you this tasteful trio from Saturday's kitchen.

These three handsome pies will make their public appearance on Sunday evening at the pie auction sponsored by Women's Ministries.

Not that he does not appreciate my cooking, but none of these flavors are favored by my hubby, who asks that I bid on and return home with a pumpkin pie - or perhaps an apple crumb.

Ddd studio3d@ccwebster.net

Posted by studio3d@ccgmail.net at 7:00 AM PDT

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For those who are fans of nut breads and find themselves, at this time of year, deluged by tomatoes in the garden, I'll share the recipe I have for Green Tomato Bread. If you've had Zucchini Bread you'll find it similar but I actually like it better:

GREEN TOMATO BREAD

1 ½ cups ground green tomatoes ½ cup grated tart apple 2 cups sugar 1 cup vegetable oil 3 beaten eggs

1 teaspoon vanilla 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt

2 ½ teaspoons cinnamon ¼ teaspoon ground cloves ¼ teaspoon grated nutmeg ¾ cup chopped nuts ½ cup raisins (optional)

            In a large bowl, combine green tomatoes, apple, sugar, oil, eggs and vanilla. Into separate bowl, sift dry ingredients. Stir dry ingredients into wet ingredients.

            Add nuts and raisins (if using) and stir to combine. Divide mixture between two greased 9x5 inch loaf pans. Bake at 325 degrees for 1 hour, or until a tester comes out dry.

            NOTE: The green tomatoes can be ground and measured out for freezer storage until you are ready to make bread, if you wish.

Ddd studio3d@ccwebster.net

Posted by studio3d@ccgmail.net at 6:00 AM PDT

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