A few dinner ideas -

[Kitchen Witch]

Maybe you are looking for something different to make and something different to add to your entree. Hopefully you can get a few hints here:

Chicken 'n' Biscuits (Creamy chicken and veggies over biscuits)


1-1/2lbs. chicken breast, cubed
16oz. bag of frozen mixed veggies
1(10.5oz)cream of mushroom soup
1(10.5oz.)cream of celery soup
1(10.5oz)cheddar cheese soup
1pkg. refrigerator biscuits
1-1/4c. water

Fry chicken breast in chicken fryer with your choice of (oil,butter, or cooking spray)till chicken is cooked through and no longer pink. Add soups, water and mixed veggies and cook till veggies are done and soup dissolves. Bake biscuits seperatly, then pour ckicken mixture over desired biscuits.



Mexicorn Salad
Great with hamburgers and hotdogs!

1 can of Mexicorn
1 Cup of Helmann's Mayonnaise
1 Medium Bag of Fritos

Drain your can of Mexicorn, stir in mayonnaise and chill. When meal is ready crush up bag of Fritos and stir in with chilled mixture and serve.Increase ingredients according to servings needed.



Cracker Burgers

2 lbs ground chuck or ground round
1/2 sleeve Saltine crackers
black pepper to taste
Tablespoon vegetable oil
Sliced American cheese
8 Hamburger buns

You can use aluminum foil for easy clean up and to have a nice flat surface. Use palms of your hand to crush up one sleeve saltine crackers. This will have fine pieces and tiny pieces of crackers. Add teaspoon pepper with cracker mix. Pat out (2lbs. for 8 patties) hamburger patties adding salt and pepper to taste. Pat patties out flatter than usual and press patties onto cracker/pepper mix. Heat tablespoon oil and fry hamburger patties. After the patties have been flipped the first time, top patty with cheese and the top of the hamburger bun, placing the bottom of the hamburger bun in your skillet. Usally by the time the cheese begins to melt your hamburgers are ready to come off. Then top with lettuce, tomato, etc...



Sweet Country Green Beans


3 cans of french style green beans
one package of bacon cut in small pieces
one whole onion diced
3 tablespoons of white sugar
a small dash of salt
1 teaspoon of pepper

Cook the bacon slightly crispy,pour the green beans in a middle to large pot, boil on mediumdice onion in green beans and salt,pepper drain grease off bacon and add bacon to boiling pot add sugar, increase heat to med.high or high boil 20-30 minutes.



Cauliflower and Broccoli Salad


1 large bunch of broccoli
1/2 head cauliflower
1 small red onion
1 cup sunflower seeds
1 lb bacon, diced and fried

Dressing:
2 tsp vinegar
1/3 cup sugar
1 cup Miracle Whip

Cut broccoli, cauliflower, and onion into small pieces. Add bacon and sunflower seeds. Mix dressing and pour over all.

[Kitchen Witch]

Corn Fritters


2 egg yolks, well beaten
1/2 cup milk
1 cup cream style corn
1 1/4 cups flour
1 tsp baking powder
1 1/2 tsp salt
2 egg whites

Mix all ingredients together. Drop spoonfulls into heated vegetable oil. Spread into patties. Turn when golden.



CUCUMBER SALAD


1/2 cup reduced fat sour cream or regular
2 tbsp. cider vinegar
1 tsp. sugar
3/4 tsp. garlic powder
3/4 tsp. dill weed
1/2 tsp. salt
3 med. cucumbers, sliced
1/2 cup sliced onion

In bowl, combine sour cream, vinegar, sugar, garlic powder, dill and salt. Add cucumbers and onion; toss to coat. Cover and refrigerate for at least 1 hour.



French Roasted Potatoes

24 small red skinned potatoes, washed/quartered
4-5 cloves garlic, coarsely chopped
2/3 cup Dijon mustard
1/2 cup melted margarine
1/4 cup chopped parsley
1/2 tsp. salt
1/4 tsp. pepper

Preheat oven to 350 degrees. Place potatoes in a 9x13 inch roasting pan or baking dish, Cover tightly with aluminum foil. Bake for 1 hour or until potatoes are just fork tender. Blend mustard, margarine, parsley, salt and pepper in a large mixing bowl; toss with hot potatoes. Bake, uncovered for 15 minutes more. Serve immediately with chicken, fish, meat or even a plain omelet.

[Kitchen Witch]

Creamy Potatoes

6-8 medium potatoes, diced in large chunks
about 1 cup of onions, chopped
3 cups milk
3 Tbls. flour
3-4 Tbls. butter

Cook the diced potatoes and onions until tender...mix the milk, flour and butter in a saucepan over low heat with a whisk until thick..drain potatoes and onions and add them to the milk mixture...salt and pepper to taste...



Orange-Glazed Pork Tenderloins


8 slices lean pork tenderloin cutlets (1/4 inch thick)
2 teaspoons vegetable oil
Freshly ground black paper to taste
1/4 teaspoon garlic powder
2 tablespoons Worcestershire
4 tablespoons orange juice concentrate
4 green onions sliced
Orange Slices (optional)

Heat oil in a non-stick skillet. Brown pork on both sides then sprinkle with pepper and garlic powder. Continue cooking pork while combining Worcestershire sauce and concentrate. Pour sauce over meat, add onions and cook over low heat until sauce is thick and glazed. Serve with orange slices if desired.



Sicilian Italian Sausage


1 pound Italian sausage, raw, cut
1 can mixed vegetables
1/4 cup olive oil
1 teas. oregano
1 teas. garlic, minced
1/2 teas. basil
1 small onion, diced
1/4 cup red wine
1/4 cup tomato paste
1/4 cup grated Italian cheese
1 can tomatoes, diced (16 oz)

1. Sauté Italian sausage in olive oil until meat is no longer pink.
2. Add onions and garlic and sauté until onions are soft.
3. Add tomato paste, tomatoes, VEG-ALL and seasonings; simmer 15 minutes with sausage mixture.
4. Add red wine to tomato-sausage mixture and place in casserole dish.
5. Sprinkle cheese over top and bake at 350'F. for 20 minutes.

[Kitchen Witch]

Ham, Cheese and Pineapple Toasted Sandwich

Ham
Cheese
Pineapple
Bread
Butter

Place ham, cheese and pineapple between two slices of bread. Butter outside, fry until golden brown.



Chicken Breasts

2 whole chicken breasts
1 10oz. package frozen broccoli,aparagus,or green beans
1/2 cup mayonnaise
1 can Cream of Chicken soup
1 tsp. lemon juice
1 cup grated cheddar or American cheese
Buttered bread crumbs

Boil chicken breasts til done, cool and remove meat from bone and cut into bite sized pieces. Line greased baking dish with chicken meat: Top with vegetables, which have been thawed. Combine sauce ingredients, mayo,cream of chicken soup, lemon juice,cheese. Pour over casserole. Top with buttered bread crumbs. Bake at 350 degrees for 45 minutes.



Veggie Bake (also good with steamed fresh veggies)


2 pkgs. frozen California blend veggies (16ozeach)
8 oz. process cheese (Velveeta), cubed
6 TBSP. butter or marg, divided
1/2 cup crushed butter-flavored crackers (about 13)

Prepare veggies according to pkg. directions; drain. Place half in an ungreased 11x7in. baking dish. In small saucepan, combine cheese and 4 Tbsp. butter; cook and stor over low heat till melted. Pour half over veggies. Repeat layers. Melt the remaining butter; toss with cracker crumbs. Sprinkle over top. Bake uncovered, at 325deg. for 20-25 mins. or till golden brown.

[Kitchen Witch]

Veggie Pancake

Serve with salsa- as a topper or a dipping sauce, or sour cream.


3 cups shredded zucchini squeezed dry
1 cup shredded carrots squeezed dry
8 eggs
1/2 cup grated Parmesan cheese
2/3 cup flour
1/4 cup plus 2 teaspoons olive or veg. oil , divided, plus extra if needed
1 teaspooon baking powder
2 teaspooons salt
1 teaspoon black pepper
1/3 cup plain dry bread crumbs

In a large bowl, combine zucchini, carrots, eggs, Parmesan cheese, flour, onion, 2 teaspoons oil, baking powder, salt, pepper; mix well. Stir in the bread crumbs. In a large skillet, heat 1/4 cup oil over medium heat. Carefully drop the batter by heaping tablespoonfuls a few at a time into the hot oil. Cook for about 2 min. per side, until golden on both sides; add additional oil to the skillet as needed. Drian on paper towel-lined platter and cover to keep warm until all batches are cooked. Serve immediately.



Vegetable Cheese Tortellini
I don't know if anyone makes homemade tortellini anymore - but homemade or store-bought works well!


8 cups water
1 pkg. frozen California-blend veggies, thawed
1 pkg. refrigerated cheese tortellini
1/2 cup sharp cheddar or swiss cheese spread
2 TBSP. milk
1/4 tsp. pepper

In large saucepan bring water to boil. Stir in veggies and tortellini. Return to boil; cook for 2-3 mins. or till tortellini is tender. Then in a small saucepan combine cheese spread, milk and pepper. Cook over low heat till heated through. Drain tortellini mixture and toss with cheese sauce.

(When using homemade tortellini - I cook them until just about done before I add the veggies.)



A really different mashed potato -

6 white or red potatoes, pealed and cut in 1/4's
4 turnips, pealed and cut in 1/6's
salt 1/4 ts.
1 clove of garlic diced
1/8 ts. pepper
1/2 cup milk
1/4 cup butter milk
1 tbsp. sour cream
1 tbsp. parsley

Boil potatoes, and turnips, and garlic in large pan until soft, drain. Add salt, pepper, sour cream, parsley, butter and milk, with a mixer on medium, mash potatoes, when a little lumpy, add the butter milk and mix till potatoes are smooth.

[Kitchen Witch]

AU GRATIN CARROTS

2 pounds carrots, sliced
1/2 cup chopped onion
1/4 cup butter or marg. divided
3 tbsp. flour
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups milk
4oz. process cheese (such as velveeta) cubed
2 tbsp. chopped parsley
2 cups cornflakes, crushed

Cook the carrots till crisp-tender; drain and set aside. In a saucepan over med. heat, saute onion in 3 tbsp. of butter till tender. Stir in flour, salt and pepper. Gradually add milk; bring to a boil, stirring constantly. Cook for 1 min. or till thickened. Stir in the cheese just till melted. Add carrots and parsley. Pour into a greased 8 in. square baking dish. Melt remaining butter; add cornflakes. Sprinkle over carrots. Bake uncovered at 350deg. for 20-25 mins. or till bubbly.



Brussels Sprouts Supreme

1 pound fresh brussels sprouts, trimmed
1 cup chopped celery
2 tbsp. butter or marg.
2 tbsp. flour
1 cup milk
1/2 cup grated process cheese (velveeta)
1/4 tsp. salt
pinch cayenne pepper, optional

Place sprouts, celery and a small amount of water in a saucepan; cover and cook for 8 mins. or till crisp-tender. Meanwhile, in another saucepan, melt butter. Stir in flour till smooth. Gradually add milk, bring to a boil, reduce heat. Cook and stir for 2 mins. or till thickened. Add cheese, salt and cayenne if desired; stir til cheese is melted. Drain sprouts ands celery, top with cheese sauce.



Pecan Chicken Fried Steak

6 med. cube steaks
1-tsp. pepper
1/2- cup flour
1/2- tsp ground thyme
1/2-cup dried, crushed mushrooms
1/2-cup milk
1 lg. eggs
1-cup pecans, finely chopped
1/2-cup corn meal
1/2-tsp crushed rosemary
1/2-tsp crushed bay leaf
1/2-tsp season salt
1-tbs Worcestershire sauce
1/4-cup peanut oil
1 can mushroom gravy

Heat peanut oil in covered skillet. Mix all dry ingredients together in shallow dish. Mix milk, Worcestershire and eggs together in another shallow dish. Dip steak in milk mixture then roll in dry ingredients. Place in skillet and brown in hot oil until brown on both sides. After browned, remove meat from skillet and place on warmed plate. Pour off excess drippings then return meat to skillet and cover. Lower heat and cook until tender. Once done, remove meat to clean warm platter, place drippings in pan with can of mushroom gravy mix. When heated through add about 3/4 cup of milk and continue to cook until warm through. Mix 2 tablespoons full of cornstarch with 1/4 C milk and pour into skillet with gravy mix, stirring constantly to keep smooth. Cook until right thickness. Serve on bed of gravy with mashed potatoes on side. Makes 6 servings

[Kitchen Witch]

PORK AND APPLE PIE

1 pound sliced bacon, cut into 2 inch pieces
3 med. onions, chopped
3 pounds boneless pork, cubed
3/4 cup flour
cooking oil, optional
3 tart cooking apples, peeled and chopped
1 tsp. rubbed sage
1/2 tsp. ground nutmeg
1 tsp. salt
1/4 tsp. pepper
1 cup apple cider
1/2 cup water
4 med. potatoes, peeled & cubed
1/2 cup milk
5 tbsp. butter or marg., divided
additional salt and pepper
snipped fresh parsley, optional

Cook bacon in an ovenproof 12inch skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, saute onions till tender; remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown 1/3 of pork at a time in drippings, adding oil if needed. Remove from heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325deg. for 2 hrs. or till pork is tender. In a saucepan, cook potatoes in boiling water till tender. Drain and mash with milk and 3 tbs. of the butter. Add salt and pepper to taste. Remove skillet from oven and spread potatoes over pork mixture. Melt remaining butter; brush over potatoes. Broil 6 inches from heat for 5 mins. or till topping is browned. Sprinkle with parsley if desired.



Honey-Dijon Chicken

4 boneless, skinless chicken breasts (1 pound)
1/4 cup honey
2 tbsp. lemon juice
2 tbsp. soy sauce
1 tsp. Dijon mustard

Place chicken in an ungreased 11x7 inch pan. Combine remaining ingred.; pour over chicken. Bake uncovered at 350deg. for 35-40mins. or til juices run clear, turning and basting with pan juices every 15min.




Chinese Oven Fried Pork Chops

1 egg
3 Tbsp. Soy Sauce
1 Tbsp dry sherry or water
1/8 tsp ground ginger
1/2 tsp garlic powder
4 slices of bread made into crumbs
4 lean pork chops

Beat egg, soy sauce, sherry, ginger and garlic powder together in a pie plate. Sprinkle bread crumbs on wax paper. Dip chops into egg mixture, then press into bread crumbs, coating evenly on both sides. Arrange chops in a single layer on a jelly roll type pan that has been sprayed with Pam. Bake at 350 for 30 mins, turn and bake 20 minutes longer or until chops are tender. I serve with fried rice and a mandarin orange salad.



Chicken Croquettes


2 cups finely chopped chicken or turkey
1/4 cup butter
1/4 cup flour
1 cup milk
salt and pepper
little parsley
little onion
flour, bread crumbs, 1 egg, little water

Mix the butter, 1/4 cup flour, milk and salt and pepper in a pan and cook until thick, add your onion, parsley and chicken, stir well put on a plate to cool, when cool make into patties, then dip in flour, then your egg that has been mixed with a little water, then bread crumbs. Fry in hot oil until brown on each side.

[Kitchen Witch]

Quick Pigs in a Blanket

1 small head cabbage
1 pound ground beef
1/2 cup chopped onion
1/2 cup raw rice
salt and pepper
1 can tomato sauce
1-1/2 cup hot water
grated Italian cheese

Chop cabbage and spread in bottom of 9x13 inch baking dish. Brown meat and onion, breaking up as it cooks. Stir in rice, salt and pepper. Spoon mixture over cabbage. Mix tomato sauce and hot water; pour over ingredients. Sprinkle with cheese. Cover with foil tightly; bake 1-1/2 hours in preheated 350 degree oven. Fluff lightly with fork before serving.


Creole-Style Pork

3/4 pound lean boneless pork
1 cup tomato juice
1 Tbsp. cornstarch
1 tsp. chili powder
1 tsp. lemon juice
1/2 tsp. sugar
1-2 tsp. cooking oil
2 cup hot cooked rice
ground pepper
nonstick spray coating
1 cup sliced celery
2 cup green beans, cut into 1-inch pieces or 1 (9oz.) pkg. frozen beans
beans, thawed
1 medium green or sweet red pepper, cut into 1/2 inch squares

Partially freeze meat. Thinly slice across the grain into bite-sized strips. For sauce stir together tomato juice, cornstarch, chili powder, lemon juice, sugar, ground red pepper and 1/4 cup water. Set aside. Spray a wok or 12-inch skillet with nonstick spray coating. Preheat over medium high heat. Add celery and fresh green beans, if using. Stir fry for 2 minutes. Add green pepper and frozen thawed beans, if using. Stir fry about 1-1/2 minutes more or until vegetables are crisp-tender. Remove from wok. Add oil to hot wok, if necessary. Add pork and stir fry 2-3 minutes or until no longer pink. Push pork fro center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok and stir all ingredients together to coat with sauce. Cook and stir for 2 minutes. Serve with rice.

[Kitchen Witch]

Philly Burgers

2 Tablespoons Worcestershire sauce, divided
4 Teaspoons Dijon mustard, divided
1 can (2.8 ounces) French fried onions, divided
1 pound ground beef
1 package (3 ounces) cream cheese softened
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 teaspoon dried parsley flakes
4 Kaiser rolls, split

In a bowl, combine 1 Tablespoon Worcestershire sauce, 3 teaspoons mustard and half of the onions. Add beef;mix well. Shape into four patties. Grill until no longer pink. Meanwhile, in a small bowl, blend cream cheese, mushrooms,parsley and remaining Worcestershire sauce and mustard.Spread over the burgers;top with remaining onions. Grill 30 seconds longer or until the onions are golden. Serve on rolls.



Broccoli-Cheddar Casserole


8 cups chopped fresh broccoli
1 cup finely chopped onion
3/4 cup butter or marg.
12 eggs
2 cups whipping cream
2 cups grated sharp cheddar cheese, divided
2 tsp. salt
1 tsp pepper

In a skillet over med. heat, saute broccoli and onion in butter till crisp-tender, about 5 mins; set aside. In a bowl, beat eggs. Add cream and 1 3/4 cups of the cheese; mix well. Stir in the broccoli mixture, salt and pepper. Pour into a greased 3qt. baking dish; set in a larger pan filled with 1 inch of hot water. Bake uncovered at 350deg. till a knife inserted in middle comes out clean. Sprinkle with remaining cheese. Let stand 10 mins. before serving.



Whipped Potatoes

2 1/2 pounds potatoes, peeled and cooked
1 pkg. (3 ounces) cream cheese, softened
1/2 to 3/4 cup sour cream
1/4 cup butter or marg. softened
1/2 tsp. garlic salt
salt and pepper to taste
sprinkle with paprika, optional

In large bowl, mash the potatoes. Add cream cheese, sour cream and butter, garlic salt, salt and pepper; mix till smooth. Transfer to a greased 1 1/2 qt. baking dish. Sprinkle with paprika if desired. Bake, uncovered at 350deg. for 30 mins. or till heated thoroughly.

[Kitchen Witch]

Garlic Mashed Potatoes

2 garlic cloves
3 tablespoons butter
1 cup milk
salt and pepper to taste
2 1/2 pounds russet potatoes, peeled and quartered

Separate the garlic cloves and drop into saucepan of boiling water. Boil 2 minutes. Drain and peel. In same saucepan, combine the garlic cloves and the milk. Simmer very gently for 20 minutes, stirring frequently so that the milk does not scorch. When garlic is very soft, pour the milk and garlic into a blender or food processor and process to a smooth puree. (can be made ahead. Reheat before adding to the potatoes.) Boil the potatoes until tender and drain immediately. Put the potatoes through a ricer, letting them fall back into the saucepan. Place the saucepan over low heat; then with a wooden spoon, beat in the garlic milk, then the butter, salt, pepper. Serve very hot.



Ham Stuffed Potatoes

6 large baking potatoes
3/4 cup ham
2 Tbsp. onion, finely chopped
1/2 tsp. salt
1/4 tsp. pepper
2Tbsp. butter
1-1/4 cup cheese, shredded

Bake potatoes 1 hour or until done. Cut off one side of potato. Scoop out hot potato and mix with ham,onion,salt,pepper and butter. chopping up potato with spoon. Pile mixture back into potato shells. Place in baking dish. Top with cheese Bake for 15 minutes or until golden .



Lemon Chicken Asparagus

4 boneless chicken breasts
3/4 pounds fresh asparagus; trimmed
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 teas. salt; optional
2 teas. seasoned dry bread crumbs
1/2 teas. pepper; fresh ground
4 slices low-fat turkey ham
1/2 teas. grated lemon zest
8 lemon slices; for garnish

In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes).Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices.



Overnight Hashed Brown Potato Casserole

2 pounds frozen hashed brown potatoes
8 ounces cheddar cheese; shredded
1/4 pounds butter
1 onion; grated
1 pint sour cream
3/4 cup milk* (optional)
1 can mushroom soup

Cut butter into potatoes. Mix rest of ingred. together; pour over top of potatoes. Toss. *1/4 - 3/4 c. milk can be used in place of one-half of the sour cream. It will make a moister casserole, if desired. Bake in a 13x9" pan @ 350 for 1/2 hour covered and an additional 1/2 hr. uncovered. I have used Cheddar Cheese soup, but reduce the butter as it will be greasy with both. I also put additional shredded cheese on top during the second half hour of baking. Doubles well. Can be refrigerated overnight after mixing all together.

[Kitchen Witch]

Creamy Broccoli Salad

2 bunches broccoli, cut in pieces, no stems
1 med. cauliflower
1/2 cup chopped green onion
10-12 slices bacon, crumbled
1 1/2 cups shredded cheddar
2 stalks chopped celery
3 sliced radishes

DRESSING:
1/4 cup sugar
4 TBSP vinegar
3/4 cup mayonnaise
pinch (not more) parsley and/or basil


Put cut broccoli and cauliflower in medium mixing bowl with chopped green onion, and bacon. Whisk together spices and all ingredients of dressing and pour over veggies. Stir in cheddar. This salad is best made the day before serving.




Cream Corn

1 (32oz) pkg frozen corn
2 cups half & half
1 tsp. salt
3 Tbsp. sugar (or more to taste)
pinch of white pepper
2 Tbsp. butter
2 Tbsp. flour

Mix corn, half & half, salt, sugar, and pepper; bring to a boil. Melt butter and mix with flour. Add to corn and simmer to thicken.



CUCUMBERS IN CREAM DRESSING

1 large cucumber, peeled
1/2 cup thick sour cream
1/8 tsp. paprika
1 tsp. salt
1 Tbsp. vinegar

Silce cucumber very thin. Put into a bowl.Sprinkle with salt; cover with water. After 2 hours, rinse thoroughly. Toss with a dressing made by blending together the sour cream,vinegar and paprika. If you besired, chopped chives or onoin slices may be added.



Cheesy Chicken

Pasta sauce
Frozen chicken nuggets
Grated parmesan cheese.
Shredded mozzarella cheese

Take frozen chicken nuggets and lay them on a a skillet of any size. Spread the pasta sauce over the nuggets and let cook for 5 min. Then sprinkle any of the cheeses listed on the nuggets, together or separated. You could also use any other cheeses too. Let cook for another 5 min. then take them off the skillet and you got yourself some good chicken!

[Kitchen Witch]

Chicken and Bacon Italian Style

2 skinless chicken breasts diced
3/4 slices bacon cut into small pieces
1 can cream of chicken soup
As much Tagletelle as you like
1 cube soft butter

Slowly melt butter in a frying pan and add the diced chicken. Cook for 2 minutes then add bacon and cook until chicken is golden in colour. Turn heat down very low and add the chicken soup and leave to simmer. Whilst chicken is on simmer, boil pasta. Once pasta is done{nice and soft},drain the water and then add the chicken to the pasta in a saucepan and mix together, then serve. Also serves well with garlic bread.



Hawaiian Chicken Stirfry

2 Large Boneless Chicken Breast
1 Can Chunky Pineapple
1/2 Cup French Dressing

Cut chicken into med. sized cubes. In a Large frying pan place chicken, chunky pineapple. french dressing, and approx. 1/4 cup of pineapple juice. Stirfry till chicken is white and serve over rice.




Super Sloppy Joes

2 lbs. ground beef
1/2 cup chopped onion
2 celery ribs, with leaves, chopped
1/4 cup chopped green pepper
1 2/3 cup canned crushed tomatoes
1/4 cup ketchup
2 Tbls.brown sugar
1 T blsp.vinegar
1 Tbls.Worchestshire sauce
1 Tbls.Steak sauce
1/2 tsp.garlic salt
1/4 tsp.ground mustard
1/4 tsp. paprika
8-10 hamburger buns

In large skillet brown beef,onions,celery and green pepper, drain grease ,Add rest of ingredients and mix together, simmer uncovered for about 40 minutes. Makes 8-10 sloppy joes.

[Kitchen Witch]

Creamy Chicken Ramen Noodle Soup

1 package chicken flavored Ramen noodle soup
1can Cream of Chicken Soup

Cook Ramen noodles per pkg. directions but drain noodles after cooking. Prepare Cream of Chicken soup as directions on can. Add seasoning packet from Ramen noodles to soup and mix. Add drained noodles and serve.



Easy Pasta Bake

1 pound lean ground beef
1 jar 30oz. spaghetti sauce or a qt. homemade
5 cups cooked pasta { mostaccoili }
1/2 cup parmesan cheese
1 8 oz. pkg. shredded Mozzarella cheese

In large pot, cook mostaccolli til al dente, in skillet, brown grounf beef and then drain grease. Add cooked pasta, spaghetti sauce and parmesan cheese. Spoon mixture into a 13x6 in baking pan or dish. Top with mozzarella cheese. Bake at 375 degrees for 20 mnutes. Serve with warm garlic bread and a small salad for a great tasting quick meal.



Chicken Burger

a burger roll
mayonnaise
1 small tomato, sliced (slightly thick)
lettuce
left over chicken cut in small pieces

Cut the roll into half (widthwise). Mix the mayonnaise and the chicken. place 1 lettuce leaf on one half of the roll and spread the chicken mixture. Arrange the tomatoes slices on top and cover with the other lettuce leaflet. place the other half of the roll on top.



Chicken with Apple Cream Sauce

4 boneless, skinless chicken breasts
1 TBSP vegetable oil or olive oil
1/4 cup apple juice concentrate
1 tsp. lemon juice
1/4 tsp. dried rosemary, crushed
1 tsp. cornstarch
3/4 cup whipping cream
1 TBSP dried parsley flakes or fresh
1 med. unpeeled Macintosh apple, chopped
Hot cooked brown and wild rice

Season chicken with salt and pepper. In large skillet over medium-high heat, cook chicken in hot oil about 4 mins. per side or till browned. Add juice concentrate, lemon juice and rosemary. Reduce heat; cover and simmer for 10mins. or till juices of chicken run clear. (internal temp. should read 170deg.) Remove chicken from skillet; set aside and keep warm. In small bowl, whisk together cornstarch and cream. Add to juices in skillet. Cook and stir till thickened, about 1-2mins. Serve chicken with sauce spooned over top on a bed of rice. Top with apples.

[Kitchen Witch]

POTATO PUFFS

2 eggs, separated
2 cups mashed potatoes
2 tbsp. grated parmesan cheese
1 tbsp. minced fresh parsley and/or chives
1 tsp. dried minced onion
1/8 tsp. garlic powder
2 to 3 tbsp. butter or marg, melted

In bowl, beat egg yolks. Add potatoes, cheese parsley/chives, onion and garlic powder; mix well. Beat egg whites till stiff; fold into potato mixture. Brush eight muffin tins or small ramekins generously with melted butter; divide potato mixture among cups. Brush remaining butter over potatoes. Bake at 375deg. for 30-35 mins. or till lightly browned. Serve immediately.

[Kitchen Witch]

Potatoes O' Brien

4 large potatoes, chopped or sliced
1 onion, chopped,
1 green pepper, choppef
2 Tablespoons butter
1 cup milk
salt & pepper to taste
1/2 cup cheddar mild cheese

In large skillet, cook potatoes, onions, green pepper in butter for 5 minutes. Add milk, cook 15 minutes, season with salt & pepper, add cheese ,cook til cheese melts., and potatoes are nice and tender. Brown under broiler if desired .



Steak and Salsa Cheese Quesadillas

Salsa(your favorite)
Steak
Cheese
12 Flour Tortillas
Butter

1. Cook the Steak until done. Take out 12 flour tortillas and heat 3 at a time. Heat for about 15 seconds a load. Spread butter over the tortillas.
2. Set out one totilla and spread cheese over it. Then spread steak over it. Now add Cheese over the top. Then you will place another tortilla on top of the first. Stick in microwave until Cheese is melted. Now take off the top tortilla and add salsa , replace the tortilla. Heat for 3 seconds.
3. Repeat Step 2 6 times or until all tortillas are gone.



Corn Casserole Souffle
Creamed and Whole Kernel Corn with a Cornbread style Souffle


2 small boxes of Jiffy Corn Bread Mix
1 Can of Creamed Corn
1 Can of Whole Kernel Corn, drained
1/2 to 3/4 Cup of Sour Cream
2 eggs, separated and egg whites whipped to form peaks
1/4 Cup of Milk
1 Small yellow onion, finely minced
2 tablespoons melted butter

Preheat oven to 450. Place a tablespoon of corn oil in an iron skillet. Place skillet in oven. In a medium bowl, quickly combine corn bread mix, onion and corn. Stir in sour cream, butter and a little bit of the milk until a creamy consistency is reached. Be sure to stir until all of the mix is equally wet but batter should be fairly stiff. Next, gently fold in the whipped egg whites. Take care not to over mix the batter at this point. Pour into the greased hot iron skillet or you may also use a muffin tin. Mixture should hiss a bit due to the hot temperature of the pan. Let bake for 20-25 minutes. Check for color of casserole, not too brown. Adjust temperature to 425 degrees. Continue baking until it is firm and has risen uniformly. Check for doneness. Remove, allow to cool slightly and slice into small squares. It's also great cold, if tailgating.

[Kitchen Witch]

Bite sized pizza

8 garlic or onion melbatoast
3 tablespoons of spegetti sauce
1/3 cup of mozzerala cheese

Heat in the microwave for 15-30 seconds




Mexi melt(hot)

32 keebler crackers
3 slices moneray jack cheese
6 slices cheddar cheese
4 tablespoons dried red pepper
4 tablespoons olives cut in half

Cut cheese into triangles. Top each cracker with cheese, pepper and olives. Broil until cheese melts.

[Kitchen Witch]

Honey Garlic Chicken

1 pkg. boneless/skinless Chicken Breast
Butter
Honey
Minced Garlic (jar better than fresh)
Reynolds Heavy Duty Wrap

Preheat over to 350. Trim fat from chicken breasts then filet each piece to make 2 pieces - should make 6-8* pieces of chicken depending on whether pkg. had 3-4* chicken breasts. Line 9x13 baking dish with Reynolds wrap for easy clean-up. Place approx. 1 tbl. spoon of garlic for each piece of chicken in bottom of dish - spread out. Pour honey into baking dish and coat garlic. Place chicken pieces on top. Place approx. 1 tbl. spoon of garlic on each piece of chicken and spread to cover. Place 2 pats of butter on top of each piece of chicken. Coat chicken with honey. * If 4 chicken breasts/8 pieces add 15 min. to cook time and use larger baking dish.

[Kitchen Witch]

Chicken Wrap

diced chicken
lettuce finely choped
large10 pack of flour tortillas
diced tomatoe
greated cheese
sour cream
sweet chilli sause.. or any chills sauce
Adobo seasoning,chicken seasoning

PREHEAT OVEN to 350F take the diced chicken and cook on fry pan with spices... while this is cooking take two totillas place one half over the other. so you make a longer circle.( you wanna place to food closer to the end that is going to be wraped into)put some lettuce down, tomatoes,sweet chilli on top.. then chicken then sour cream and cheese... roll it up with out closing the ends... and place then on a tray to back for 10-15 minutes ( until wrap is light brown and crisp) then serve. COLD VERSION Take the wrap from the oven and wrap in plastic wrap..let it stand to cool.. then place in the fridge.. great for lunch the next day.. so if you make 1 you could have hot for dinner and half cold the next day for lunch.

[Kitchen Witch]

Easy Lemon Chicken


1 whole chicken,cut thru the back to lay flat
lemon juice
oregano,garlic powder,or your choice

Cut chicken thru the back part way so it lays flat in a 13x8x2 baking dish Pour lemon juice over chicken,about 1/4" juice all around the pan Add spices on top of chicken Bake uncovered for 1 hour at 350,covered for 1 hour Pour juices over chicken.

[Kitchen Witch]

Oven BBQ'd Ribs

3-4 pounds pork ribs
1 1/2 cups water
1 cup ketchup
1/3 cup worcestershire sauce
1 tsp. salt
1 tsp. chili powder
1/2 tsp. onion powder
1/8 tsp. hot pepper sauce

Place ribs in greased roasting pan. Bake, uncovered at 350deg. for 45 mins. Meanwhile, in a saucepan, combine remaining ingredients. Bring to boil; cook for 1 min. Drain ribs. Spoon sauce over ribs. Cover and bake 1 1/2 hrs. Uncover; bake 30 mins. longer, basting once.



Tuna Fish Casserole

medium bag of wide egg noodles
1 can of cream of mushroom soup
1 can of cream of celery soup
1 can of cream of chicken soup
1-2 cans of tuna (drained)

Cook noodles as directed on bag. when drained, add all ingredients and thoroughly mix together.




Chinese Chicken Wings

2 to 3 packages chicken wings
1 cup soy sauce
1 cup brown sugar
1 teaspoon dried mustard
1/2 cup water

Mix all ingredients in a oven proof casserole dish. Cut chicken wings in half and cut off wing part discard. Soak overnight in fridge. Bake in 400 degree oven for 1 hour with lid.

[Kitchen Witch]

Kidney Bean Salad

1 (16 oz.) can Light red Kidney Beans, rinsed and drained.
1/2 small onion, thinly sliced. (Or use 2 green onions).
1/2 cup sliced celery
1/4 dup fat-free Ranch dressing (bottled Kind)
1/4 teas. dill weed.
1/4 teas. salt and pepper.
1 med. tomato - chopped.
Shredded Parmesan cheese (Optional).

In a bowl, combine, onion, celery, ranch dressing, dill weed, salt and pepper; stir to combine. Refrigerate until ready to serve. Sprinkle with Parmesan cheese.




Very Easy Steamed Chicken With Flavor

2 Boneless, skinless chicken breast
1 Tb. Olive oil
1 Tb. water
2 Tb. Soy sauce
Quick cook rice

In pan with lid, put 1-Tb. Olive oil, soy sauce,and very small amt. of water, Add chicken breast, cover with lid and cook on low for 20-30 min. until chicken is done. Cook rice. When Chicken is done, remove from pan and stir rice in pan to flavor with Soy sauce and chicken flavor. I use frozen Chicken breasts and put them directly in the pan, so no need to thaw first. This recipe can be changed by adding different things like pineapple chunks, or browning the chicken slightly.



BEEF AND SALSA BURRITOS

1 1/4 pounds ground beef
1 1/2 TBLS chili powder
1/2 teas. ground cumin
1/2 teas. salt
1/4 teas. pepper
1 package (10 oz) frozen, chopped spinach, thawed and drained
1 1/4 cups prepared chunky salsa
1 cup shredded cheddar cheese
8 medium flour tortillas, warmed

Brown ground beef. Drain grease. Add spices. Stir in spinach and salsa. Remove from heat and stir in cheese. Spoon into tortillas.




Mexican Goulash

2 pounds stewing beef
2 Tbsp. oil or shortening
1 can (1lb.) tomatoes
6 carrots peeled and sliced
1 envelope chili mix
1 envelope enchilada mix
1/2 cup sour cream

Brown beef in oil in large skillet; pour off excess fat. Stir in tomatoes, contents of chili and enchilada mixes and carrots. Cover and cook over medium heat for 1 hour or until tender, stirring constantly. Stir in sour cream just before serving.

[Kitchen Witch]

Old Family Casserole
This can be made ahead and refrigerated; heat when ready.

1/4 cup chopped onions
1/4 cup green peppers
1 tablespoon shortening
1 1/2 pounds hamburger
3/4 cup milk
1 can cram of mushroom soup
2 cups raw grated potatoes
salt and pepper to taste
bread crumbs

Sauté onions and green peppers in shortening. Add hamburger and fry until meat is slightly cooked in loose pieces. Do not brown. Add the milk and soup, stir gently. Alternate layering the hamburger mixture then grated potatoes, salt and pepper. Put in well greased 2 and 1/2 quart casserole dish finish with hamburger then sprinkle the bread crumbs on top. Bake at 375 degrees for 1 hour or until done.

[Kitchen Witch]

Quick Baked Potatoes

4 Large Baking Potatoes, washed
2 tablespoons butter or margarine, melted
Paprika
Salt to taste
3 tablespoons grated Parmesan cheese

Cut the potatoes in half lengthwise. Next, brush each half with butter; sprinkle with paprika, salt and parmesan cheese. Place on oiled cookie sheet with the cut side face down. Bake at 350 degrees for 25-30 minutes or until the potatoes are fork tender.

[Kitchen Witch]

Bourbon Steak

1/2 cup bottled steak sauce
1/4 cup bourbon whiskey
1 tablespoon honey
2 teaspoons prepared mustard
4 beef rib, round, or chuck steaks (10 ounces each)

Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill to medium-high heat. Grill the steaks for 12 to 15 minutes, or until desired doneness, turning them over halfway through the grilling.

[Kitchen Witch]

Pepper Steak

6 pieces fillet steak
2ozs butter
2 tsp oil
1 Tbs flour
2 tsp dry sherry
1/2 cup dry white wine
1/2 cup water
1 beef stock cube
1/2 tsp sugar
2 Tbs green peppercorns
3 Tbs cream

Trim steaks, if necessary. Pound steaks lightly. Heat butter and oil in pan, add steaks, cook quickly on both sides to seal in juices. Then cook to taste. Remove steaks and keep warm. Add flour to pan, stir to combine with pan juices. Stir in the wine, sherry, water, crumbled beef cube, sugar and green peppercorns. Stir until sauce boils, reduce heat, simmer 3 mins., add cream. Pour sauce over steaks.

[Kitchen Witch]

Baked Salmon

4-pound whole salmon with head and tail, scaled, and cleaned
6 spring onions, chopped
5 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
1/3 cup white Zinfandel wine
10 whole multicolored peppercorns
1/2 teaspoon cayenne pepper
5 whole cloves
Paper thin cucumber slices
Lemon wedges
Fresh dill sprigs

Soak fish at least 4 hours in ginger ale before preparing it. Add enough to cover the fish. After 4 hours drain and rinse the fish.
Preheat oven to 325F. Stack 2 heavy-duty foil sheets on large baking sheet. Place fish on foil. Sprinkle half of green onions and 2 1/2 tablespoons lemon juice inside fish. Drizzle remaining 2 1/2 tablespoons lemon juice over fish. Drizzle oil over. Pour wine over; sprinkle with peppercorns, cayenne pepper, and cloves. Sprinkle
remaining green onions around fish. Bring up foil around fish, sealing tightly but leaving airspace between fish and foil. Bake fish 1 hour.
Remove from oven. Open foil and let fish cool 1 hour. Reseal foil and refrigerate until cold, about 4 hours. Open foil. Carefully remove skin from fish. Scrape off any grayish flesh. Transfer fish to platter. Garnish top of fish with cucumber slices. Surround
with lemon wedges and dill sprigs.
For a quick sauce to go with the fish, whisk together 1/2 cup sour cream, 4 tablespoons mayonnaise, 1 teaspoon cayenne pepper, 1 teaspoon chile powder and 2 table spoons cream style horseradish, heat till warm.

[Kitchen Witch]

Crusty-Baked Halibut

1/2 cup butter, divided
2 lb. halibut fillet
salt and pepper
10-12 saltine crackers

Melt 2 Tablespoons butter in baking dish. Sprinkle fillets with salt and pepper on both sides; arrange fillets in single layer in baking dish. Melt remaining butter in small saucepan; break crackers into butter. Stir thoroughly to make a paste. Spread paste over fillets. Bake at 375 degrees for 40 minutes or until fish flakes easily. Yield: 6 servings.

[Kitchen Witch]

Garlic Clams

12 Cloves fresh garlic, minced
1 Bunch green onions, minced
1/2 c Butter
1/4 c Vegetable oil
1/2 c Chopped parsley
1 t Italian seasoning
1 c Dry white wine
1 c Clam juice
1 c Water
24 Cherrystone clams, cleaned

In large skillet, saute garlic and onion in butter and oil for 1 minute. Add parsley and seasoning. Add wine, clam juice and water and cook 2 minutes. Now add clams and cook covered until clams open, about 10 to 12 minutes. Serve in bowls.

[Kitchen Witch]

Spicy Pork Chops

4 4-ounce boneless pork chops
1 cup Italian dressing
1 tsp Hot Sauce
1 tbs fresh crushed garlic

Place pork chops in a shallow dish and mix the rest of the ingredients together and pour over the chops. Cover and marinate in refrigerator, turning occasionally, 3 hours or overnight. Prepare grill or broiler. Remove chops, reserving marinade. Grill or broil 7 minutes, basting occasionally with reserved marinade. Turn and grill another 6-7 minutes, basting, until just cooked through.

[Kitchen Witch]

Beer Pork Chops

8 pork chops
1 14 oz bottle catsup
3/4 cup brown sugar
1 bottle beer (your choice)

Mix the catsup, sugar and beer together and place in a baking dish. Place the chops on top. Bake uncovered in a 325-350 degree oven for about 1 1/2 hours. If chops start to brown to fast, cover with foil.

[Kitchen Witch]

Crusted Pork Tenderloin

1 1/2 lb pork tenderloin (not pork loin)
2 cups garlic herb or Italian-style bread crumbs
1/2 cup olive oil

Preheat oven to 425 degrees. Separate the two halves in the pork tenderloin package. Mix bread crumbs and olive oil to consistency that will stick to meat when pressed such as the consistency of a graham cracker crust mixture. Coat meat with the bread crumb mixture on all sides by pressing with hands. Make sure that the re are no pink areas showing through the coating, approximately 1/4 inch thick on all sides. Place uncovered on baking sheet and bake at 425 degrees for 40-45 minutes or until meat thermometer reaches 170 degrees. Let meat rest on pan for ten minutes and cut into slices and enjoy.

[Kitchen Witch]

Cheese Steak Sandwich

3 oz cooked eye of round roast; all fat removed
2 slices cheddar cheese (3/4 oz)
1/2 md onion; thinly sliced
1 tb milk
no-stick cooking spray
1 soft sandwich roll

Thinly slice the roast beef and heat until warm. Saute the onion until limp in a skillet coated with no-stick cooking spray. Meanwhile, tear the cheese slices into small bits and place them in a measuring cup with the milk. Melt on a stove in a saucepan, stirring twice. Layer the roast beef on the roll, followed by the onion and the cheese sauce. Wrap in foil and warm in a 350-degree oven for several minutes.

[Kitchen Witch]

Blue Cheese Potato Salad

2 bunches green onions, washed and then chopped
five stalks of celery, chopped
1/2 cup chopped fresh dill
1 cup mayo
1 cup sour cream
2 tsp. lemon juice
Salt and pepper to taste
1/2 - 3/4 cup crumbled blue cheese
5 pounds cooked, cut red potatoes

Mix together green onions, celery, dill, mayo, sour cream, lemon juice, salt and pepper. Then add blue cheese, and mix well. Let mixture sit overnight.
Toss dressing with potatoes, more salt, and maybe a little vinegar.

[Kitchen Witch]

Macaroni Fruit Salad

Dressing:
4 eggs
½ cup sugar
¼ lemon juice
Juice from 8 oz. can of crushed pineapple

Cook until thickened and cool slightly.

Salad:
1½ cups of ring or small shell macaroni, cooked
1 cup cream, whipped
3 cups diced apple
crushed pineapple
1 cup mini marshmallows
1 cup coconut
1 cup chopped nuts

Mix all together. Chill and just before serving, add 2 cups fresh bing cherries, halved, or a 1 lb. can of bing cherries drained.

[Kitchen Witch]

Breakfast Pizza

1 pkg. refrigerator crescents rolls
4 ozs. cream cheese, softened
½ tsp. vanilla
4 tbsps. peanut butter
1 medium banana or can use strawberries, kiwi or other fruit

Flatten rolls on a sprayed (greased) pie pan or jelly roll pan. Bake 375° 10 minutes. Mix cream cheese,vanilla, peanut butter together. Spread on top of crust when it is cooled and top with fruit. Can drizzle confectioners sugar frosting on top.

[Kitchen Witch]

PEA SALAD

1 lb. pkg. frozen peas, thawed
5 hard cooked eggs, chopped
½ cup sweet pickle relish
½ lb. sharp cheddar cheese, cubed
¼ cup onion, chopped
salt and pepper to taste
¾ cup miracle whip

Mix altogether and chill.

[Kitchen Witch]

Shrimp Salad

1 pkg. rotini, cooked and drained
2 can small shrimp, drained
½ cup celery, chopped
green onions, chopped with tops
radishes, amount you want, diced
celery, amount you want, diced

Mix ingredients. Refrigerate overnight. Next day chop 1 head lettuce. Add Miracle Whip to moisten.
Mix together.

[Kitchen Witch]

CHICKEN ALMOND BAKE

1 can cream mush soup
1 cup evaporated milk
1 cup cooked chicken
1 cup blanched sliced almonds
1 cup sliced celery
¼ onion cut up
¼-½ wor sauce
1 large can chinese noodles

Blend soup and milk together. Combine with next 5 ingredients. Mix all up well. Sprinkle half noodles
on bottom of 9x9" pan. Spoon chicken mix over top of noodles. Top with remaining noodles. Bake
at 350° for 30 minutes.

Can substitute 1 6 oz. can of tuna.

[Kitchen Witch]

STRAWBERRY SPINACH SALAD

6 cups torn spinach
1/2 tsp. toasted sesame seeds
2 cups fresh strawberries

Toss together in a bowl.

Dressing:

1/4 cup salad oil, do not use olive oil
2 tbsps. red wine vinegar
1 1/2 tbsps. sugar
1/2 tsp. dillweed
1/8 tsp. each, onion powder, garlic powder and dry mustard

Combine well and toss with spinach and berries. Can substitute thinly sliced red delicious apples and sliced almonds instead of strawberries and sesame seeds if desired.

[Kitchen Witch]

CRAB SALAD

2 cups cooked pasta, drained
1 medium onion, chopped
1 pkg. broccoli slaw mix
1 can kidney beans
3-4 ozs. crabmeat

Mix well and add dressing of your choice and dill weed if desired.