Free Cookbook & Recipes
Main Dishes
Breaded Chicken Fingers

6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Black or red pepper to taste

In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into a large, resealable
plastic bag and add chicken strips. Shake around some then seal and refrigerate for three or
four hours. In another plastic bag, mix together the flour, bread crumbs, salt, pepper, and
baking powder. Remove chicken from refrigerator and drain. Place chicken in flour mixture bag.
Seal, and shake to coat. Heat oil in a heavy skillet or deep fryer to 75. Place coated chicken
pieces into hot oil. Fry until golden brown and well done. Drain on paper towels then serve with
your favorite sides.
Sweet Chicken Wings

1/2 cup soy sauce
1/4 cup packed brown sugar
1/2 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 1/2 pounds chicken wings

In large casserole dish, combine brown
sugar, oil, soy sauce, ginger, and garlic
powder. Stir until sugar dissolves. Place
wings in the mixture and roll them over until
well coated. (You can use chicken legs
instead of wings if you prefer.) After pieces
are coated, cover and refrigerate for 4
hours turning the chicken pieces in the
middle of that time. Turn the chicken again,
after 2 hours. When you are ready to cook
the meat, preheat the oven to 350. Bake
chicken, covered, for 45 minutes. Remove
from the over and turn pieces of chicken,
spoon sauce over them. Leave uncovered
and cook another 10 to 15 minutes.
Amazing Crab Shells

36 jumbo pasta shells
2 (8 ounce) packages cream cheese
1 pound imitation crabmeat or real crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice

Cook pasta shells following package directions.
Drain and set aside. In a large bowl mix all
other ingredients but the shrimp and crab
together. When well mixed toss in the shrimp
and stir, and then lastly mix in the crabmeat.  
Stuff mixture into the pasta shells. Chill for at
least a couple of hours before serving. This is a
great one to do the night before.
Stuffed Mirlitons

4 large mirlitons
1 large onion, chopped
1 garlic clove, optional
½ cup chopped celery
3 tbs shortening
¾ pounds cooked shrimp, cleaned
½ cup grated sharp cheese
¼ cup buttered breadcrumbs
½ ts monosodium glutamate (MSG)
salt and pepper to taste

Parboil mirlitons until almost tender. Cut in
half and scoop out meat. Set aside. Sauté
onion and garlic in a heavy skillet until
transparent. Add celery and cook until
tender. Mash mirliton meat, mix with
shrimp, MSG, cheese, and sautéed onions,
garlic and celery. Fill mirliton shells with
mixture. Sprinkle on additional cheese and
breadcrumbs. Bake in moderate oven, 350,
until crumbs or browned.
Baked Macaroni with Pepperoni

3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion and garlic powder to taste

Cook macaroni following package directions.
Drain. Preheat oven to 350. Grease a
medium baking dish, then pour in the
macaroni and all other ingredients. Stir
together and bake for about 45 minutes.
Beefy Stuffed Mushrooms

1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup butter
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded sharp Cheddar cheese

Brown ground beef in a deep frying pan, drain and set aside in a bowl. Melt
butter in the frying pan and then toss in the chopped mushroom stems, green
bell peppers, garlic, parsley and basil. As soon as the peppers seem tender,
remove from heat. Let cool a few moments and then add in the ground beef,
breadcrumbs and cheese. Mix well. Preheat oven to 400.  Place mushroom
caps upside down on a large baking sheet and then stuff each with the
prepared mixture. Bake for 15 to 20 minutes.
                                                    Baked Pork Spring Rolls

1/2 pound ground pork                                                1 cup finely shredded cabbage
1/4 cup finely shredded carrot                                      2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro                           1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce                                        2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic                                     1 teaspoon chile sauce
1 tablespoon cornstarch                                              1 tablespoon water
12 spring roll wrappers                                               4 teaspoons vegetable oil

Cook pork in a frying pan over medium heat until brown. Remove from heat, drain and return to the
pan. To the pork, add in the cabbage, carrot, green  onions, cilantro, sesame oil, oyster sauce,
ginger, garlic and chile sauce. Mix all together and set aside. Preheat oven to 425. Next mix water
and cornstarch together in another bowl. Now you are ready to assemble the spring rolls. Put about a
tablespoon of the meat mixture into the middle of each roll wrapper. Roll up, fold edges inward, using
the cornstarch water to seal seams. Place the rolls on a baking pan in a single layer. Brush lightly
with vegetable or olive oil, then bake for about 20 minutes for light brown and longer if you like them
crispier. Turn the rolls over about half way through the cooking time.
Crabby Potatoes

1 1/2 cups butter, melted and divided
16 ounce package frozen hash brown potatoes
10.75 ounce can condensed cream of chicken soup
16 ounce container sour cream
1 pound crabmeat
16 ounce package Cheddar cheese, shredded

In a bowl combine soup and sour cream, set aside. Pour one cup of the melted butter into a
large casserole dish. Put frozen hash browns in the bottom of  the dish and spread out evenly.
Pour soup mixture over the top of the potatoes. Sprinkle crabmeat over the that, then top with
cheese. Drizzle the other 1/2 cup of melted butter over cheese. Bake in preheated 350 oven for
25 minutes.
Unstuffed Bell Peppers

2 Pounds ground beef (A little over is fine if you like more meat)
Two  5.6 oz packs of Knorr's Spanish Rice
Two 10 oz cans of condensed tomato soup
1 & 1/2 medium to large bell pepper, diced
1 small onion diced
1 cup diced celery
2 teaspoons chopped garlic
1 roasted banana, Anaheim, or other pepper of your choice, chopped (Optional)

Brown your ground beef. Add in chopped up vegetables, cook a little longer. Empty one can of
your soup into a big measuring cup, and add enough water to make it about 2 and 1/4 cups.
Stir, pour into your pot with meat and vegs. Add the other can to your measuring cup, add the
water again, stir, add to pot. Simmer for a bit until vegs are soft, then add in your two packs of
rice mix and cook as directed on the pack or until the rice is done. Sometimes I find I need to
add a tiny bit more water, and sometimes not.
Easy Beefy Onion Burgers

2 Pounds ground beef
1 cup plain breadcrums
1 envelope dry Lipton Beefy Onion soup mix

Break up your ground beef in a bowl, pour in your soup mix and breadcrumbs. Gently mix until
well combined. Add a little bit of water to help moisten it all, mix a little more. Form meat into six
thick patties. Cover and let meat get some of the chill off. You can do this before you make the
patties if you like, but do add the other stuff first, so it all has a few minutes to sit together and get
to know each other. Then your burgers are ready to cook however you prefer to cook 'em. Frying
pan, grill, oven, your choice. These are really juicy and flavorful.
Old Family Pork Chop Casserole

My mom made this a lot when I was growing up. Since it was meat
and rice, all she needed to add was a vegetable. Well, and a bread. I
think we had some kind of bread with every meal; either biscuits,
rolls, cornbread, garlic bread, Texas toast, or if nothing else, just
plain ol' sliced white bread.

Pork chops 1/2 inch think
1 green bell pepper
1 cup raw rice
1 envelope onion soup mix
3/4 teaspoon salt
1/4 teaspoon black pepper
2 1/2 cups water
Chili Sauce
Remake of Old Family Pork Chop Casserole

This is the above dish, but I actually like it better made this way. I love the extra chili sauce and
the chopped up bell peppers mixed into the rice. Don't get me wrong, the rice and chops in the
recipe above are great too, and probably better if you have picky eaters since the bell peppers
aren't all through the rice.

Pork chops, any kind, any thickness
Chopped up bell peppers, any color you want
Parboiled rice
Onion soup mix
Water
Chili sauce
Salt, pepper, garlic powder
Oil

Season your pork chops with salt, pepper and garlic powder, and any other seasonings you
care for on pork. Heat a little oil in a frying pan and brown the pork chops. No need to cook
them all the way done. Remove the chops, leaving a little of the oil and the little bits from
browning the pork chops in the frying pan. Add the water, onion soup mix, chili sauce, and finely
chopped bell pepper to the frying pan and bring to a boil. You do this to taste, adding as much
or as little as you like. Turn off heat. Add rice to the bottom of roasting type pan or any pan
that's at least a couple inches deep. (The more chops or the more people you are feeding, the
more rice you add and the more liquid you should have mixed together in that frying pan.) Pour
the hot mixture from the frying pan over the rice, and stir it all together well. Arrange the
browned pork chops on top of rice. The liquid should cover the rice and come about part way
up the side of the pork chops. Spoon a little extra chili sauce on to each pork chop. To me it's
the chili sauce flavor in the rice that really makes this dish so great. Cover the pan with tin foil,
bake in a preheated 350 degree oven for about an hour, or until chops are tender and rice is
done. All of the liquid should be absorbed.
Salt and pepper pork chops. Heat a little oil in a frying pan and brown the pork chops. No need to
cook them all the way done. Remove the chops, leaving a little of the oil and the little bits from
browning the pork chops in the frying pan. Add the water and onion soup mix to the frying pan and
bring to a boil. Turn off heat. Add rice to the bottom of roasting type pan, or any pan that's at least a
couple inches deep. Arrange the browned pork chops on top of rice. Slice the bell pepper into rings,
placing one ring on the top of each chop. Add a heaping spoonful of the chili sauce into each pepper
ring. Take the how liquid mixture from the frying pan and pour into the side of your roasting pan so it
goes through rice but not over the pork chops. You don't want to wash the chili sauce off. Cover the
pan with tin foil, bake in a preheated 350 degree oven for about an hour, or until chops are tender
and rice is done. All of the liquid should be absorbed.