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[moreluck]

Chicken Lickin' Casserole

1 (10 ounce) package herb seasoned cube seasoned stuffing mix
1/2 cup melted butter
1/2 cup chicken broth
2 lbs boneless skinless chicken, Cut Up
2 (10 3/4 ounce) cans condensed cream of mushroom soup
1 (9 ounce) package cut green beans
1/2 cup milk
8 ounces cheddar cheese

1. In a bowl, mix stuffing, butter and broth.
2. Pour mixture into a greased 9x13x2-inch baking pan and spread evenly.
3. In another bowl, mix chicken, soup, green beans and milk. Spread evenly over stuffing.
4. Cover and bake in a preheated 350 degree oven for 40 to 45 minutes.
5. Remove from oven, uncover and sprinkle with cheese.
6. Replace in oven for an additional 10 minutes.

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Creamy Pasta With Sausage

2 tablespoons olive oil
1 lb sweet Italian sausage, crumbled
1/2 teaspoon dried red pepper flakes
1/2 cup diced onions
3 minced garlic cloves
1 (14 ounce) can Italian plum tomatoes, drained and coarsely chopped
1 1/2 cups whipping cream
1/2 teaspoon salt
12 ounces bow tie pasta
3 tablespoons freshly grated parmesan cheese
3 tablespoons minced fresh parsley

1. Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently (about 7 minutes).
2. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally (about 7 minutes).
3. Add tomatoes, cream, and salt. Simmer until mixture thickens slightly (about 4 minutes).
4. Cook pasta in large pot of boiling, salted water until al dente. Stir pasta occassionally while cooking, to prevent sticking. Drain when pasta is done.
5. Mix pasta and sausage-cream mixture in a large serving bowl. Top with freshly grated parmesan cheese. Garnish with minced parsley.

[moreluck]

Mexican Stuffed Chicken

Ingredients:

6 boneless skinless chicken breast halves
4 ounces fat-free mozzarella cheese, cut into 6 strips
2 cans (4-oz. size) chopped green chilies, drained
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon chili powder
1/4 teaspoon ground cumin
2 egg whites
2 tablespoons water
3/4 cup flour



Directions:
Cover each chicken breast with plastic wrap and, on a cutting board, flatten each with a mallet to 1/8"" thickness.

Place a cheese strip in the middle of each and top with a mound of chilies. Roll up and tuck in ends. Secure with toothpick. Set aside each breast half on a platter.

In a shallow dish, mix together bread crumbs, Parmesan cheese, chili powder, and cumin.

In another dish, whip egg whites with water.

In a third shallow dish, coat chicken with flour. Dip into whipped egg whites. Roll in crumb mixture.

Place, seam-side down, in a greased 9 x 13 baking dish. Bake, uncovered, at 400 F for 25-35 minutes, or until chicken juices run clear.

Be sure to remove toothpicks before serving.

[moreluck]

Tuna Noodle Casserole

2 cans (10 3/4 oz.) Cream of Mushroom soup
1 cup milk
2 cups frozen peas
2 cans (@12oz. each) tuna, drained
4 cups hot cooked med. egg noodles
2 Tbls. dry bread crumbs
1 Tbls. melted butter

Stir soup, milk, peas, tuna and noodles in a 3 qt. casserole. Bake at 400 degrees for 30 mins. Stir. Mix bread crumbs with butter and sprinkle over tuna mixture. Bake for 5 mins. more. Makes 6 servings.

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Joey Pots and Pans Famous Meatball Recipe

1 1/2 lbs fresh 15% fat ground beef
3/4 lb fresh ground ground lean pork
1 large red onion, 1/4-inch Dice
8 ounces plain breadcrumbs, Unseasoned
8-12 ounces parmesan cheese
6 jalapeno peppers, seeded 1/4-inch Dice
12 large garlic cloves, 1/4-inch Dice (I would use half that amt.)
8 ounces very lean bacon, Fat Removed, 1/4-inch Dice
1 bunch fresh cilantro, course chop
2 eggs
2 tablespoons water
fresh ground pepper

1. Remove Beef and Pork from fridge, bring to room temp in a large bowl or pot.
2. In separate batches sauté Onion, Jalapeno and Garlic until soft, add to meat. Sauté Bacon until cooked, add to meat. Add Bread Crumbs, Parmesan Cheese and Cilantro to meat.
3. Using your hand, combine all ingredients thoroughly.
4. Beat eggs with water, add to meat mixture, and combine thoroughly.
5. Cover and refrigerate until ready to use.
6. In a 10-inch non stick frying pan add 2 tablespoons of olive oil. Portion meatballs to desired size and brown on all sides. Place meatballs in your favorite spaghetti sauce to finish cooking.
7. Meatball mixture can also be cooked in a meat loaf pan.

[moreluck]

Linguini & Garlic Oil

1 lb. linguini

Sauce:
1/3 cup extra virgin olive oil
3 cloves garlic, finely chopped
1/2 tsp. salt
1/4 tsp. crushed red pepper flakes
1/4 cup finely chopped Italian flat leaf parsley
1 1/2 Tbls. butter, softened
1 tsp. finely grated lemon zest

Cook pasta according to package directions.

Meanwhile, gently heat the next 4 ingredients in a covered pan over very low heat just until garlic is soft.

Remove 3/4 cup pasta cooking water. Drain pasta; transfer to serving bowl. Toss with oil mixture, the water and remaining ingredients.

[moreluck]

Irish Beef Stew

• 1/4 cup olive oil
• 1 1/4 pounds stew beef, cut into 1-inch pieces
• 6 large garlic cloves, minced
• 6 cups beef stock or canned beef broth
• I cup of Guinness beer
• 1 cup of fine red wine
• 2 tablespoons tomato paste
• 1 tablespoon sugar
• 1 tablespoon dried thyme
• 1 tablespoon Worcestershire sauce
• 2 bay leaves
• 2 tablespoons (1/4 stick) butter
• 3 pounds russet potatoes, peeled, cut into 1/2-inch pieces (about 7 cups)
• 1 large onion, chopped
• 2 cups 1/2-inch pieces peeled carrots
• Salt and Pepper
• 2 tablespoons chopped fresh parsley

1 Heat olive oil in heavy large pot over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add garlic and sauté 1 minute. Add beef stock, Guinness, red wine, tomato paste, sugar, thyme, Worcestershire sauce and bay leaves. Stir to combine. Bring mixture to boil. Reduce heat to medium-low, then cover and simmer 1 hour, stirring occasionally.

2 While the meat and stock is simmering, melt butter in another large pot over medium heat. Add potatoes, onion and carrots. Sauté vegetables until golden, about 20 minutes. Set aside until the beef stew in step one has simmered for one hour.

3 Add vegetables to beef stew. Simmer uncovered until vegetables and beef are very tender, about 40 minutes. Discard bay leaves. Tilt pan and spoon off fat. Transfer stew to serving bowl. Sprinkle with parsley and serve. (Can be prepared up to 2 days ahead. Salt and pepper to taste. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to simmer before serving.)
Serves 4 to 6.

[moreluck]

Egg Noodle Mexican Casserole

1 lb ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild chunky salsa
3 1/2 cups cooked egg noodles
1 (15 1/4 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1 1/4 ounce) package taco seasoning mix
1/2 cup tomato sauce
2 cups shredded cheddar cheese

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a skillet over medium heat, cook the ground beef until brown; drain.
3. In a 9x13 inch baking dish combine the beef, corn, salsa, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
4. Bake in the oven for 30 minutes, or until cooked through. Add cheddar cheese to top and brown 5 minutes or until cheese is melted.

[moreluck]

K.I.S.S. Burgers (Keep It Simple Stupid!)


3 lbs ground beef
1 cup breadcrumbs
1/4 cup teriyaki marinade
1 small onion , chopped fine
1 egg
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon pepper
2 tablespoons seasoning salt

1. Mix all ingrediates together.
2. Cook on BBQ or skillet.

[moreluck]

Jalapeno Roast Beef Sandwiches

Ingredients:
4 pounds roast
1 can beef stock
8 jalapenos (cut into 1/2 pieces)
Salt and pepper to taste

Directions:
Mix all ingredients in a crockpot. Cook on low for 8-10 hours. Halfway through cooking, turn the roast. Just before serving, remove roast and shred, returning meat to crockpot and then serve on sandwich rolls with mozzarella cheese. The jalapenos mellow cooking so long so this isn't as hot as you think.

[moreluck]

Piedmont-style North Carolina Ribs

Ingredients:
4 pounds pork back ribs
1 1/2 cup ketchup
1 cup vinegar
1/2 teaspoon cayenne pepper
1 pinch of crushed hot red pepper flakes
1 teaspoon ground black pepper
3 tablespoons brown sugar
1/2 cup water
1 teaspoon liquid smoke seasoning



Directions:
Cut ribs into serving-size pieces. Place ribs in shallow roasting pan and preheat oven to 325 degrees.

Mix remaining ingredients together in small saucepan and bring to a simmer. Cook, stirring, until sugar dissolves. Remove from heat and use to baste ribs, as they roast, about every 15 minutes.

Roast ribs for a total of 2 hours, or until tender and nicely browned.

Heat remaining sauce and serve with ribs.

[moreluck]

Back Home Saucy Pork Chops

Ingredients:
4 pork chops (preferably center cut chops)
1 can cream of mushroom soup
1/4 cup ketchup
2 teaspoons Worcestershire sauce
1 medium onion, thinly sliced



Directions:
Mix together soup, ketchup and Worcestershire sauce. Salt and pepper pork chops and then brown.

When chops are browned, add the sliced onion over the pork chops, then add the sauce. Simmer for about 20-30 minutes, depending on the thickness of the chops.

Serve with rice and a green vegetable or salad.

[moreluck]

Not Your Momma's Tuna Noodle Cassarole

1 1/2 cups penne pasta, uncooked
1 cup onions, finely chopped
1/2 cup celery, finely choped
1/2 cup red bell peppers, finely chopped
1 cup cabbage, finely chopped
1/2 cup carrots, finely chopped
1/4 cup green onions, finely chopped
1 (10 3/4 ounce) can cream of celery soup
1 (6 ounce) can chunk tuna in water, drained and flaked
1/2 cup whole milk
2 tablespoons dried parsley
1/2 teaspoon fresh ground black pepper
4 tablespoons Italian style breadcrumbs
4 teaspoons grated parmesan cheese
1 tomato, sliced
nonstick cooking spray

1. Preaheat oven to 350 degrees F; spray a shallow cassarole dish with nonstick spray. Cook the noodles according to package directions; drain.
2. While noodles cook, spray a large Wok-style pan with nonstick cooking spray; heat. Saute onions and celery for 2 minutes. Add bell pepper, cabbage, and green onions; cook, stirring, until tender. Stir in soup, tuna, milk, parsely, and pepper. Remove from heat; stir in noodles. Transfer to cassarole dish.
3. Sprinkle top with bread crumbs and parmesean cheese. Bake or 15 minutes. Top with tomato slices.

[moreluck]

Salami 'n pasta salad

Ingredients:
7 ounces of small pasta shells, uncooked
1 cup cherry tomatoes, sliced in half
1 cup ripe olives, sliced in half
1 block (6 ounces) of mozzarella cheese, cut into thin strips
4 ounces of salami, cut into thin strips
1/2 cup bell pepper, chopped
4 green onions, chopped
1/3 cup vegetable oil
3 tablespoons cider or red wine vinegar
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon garlic powder

Directions:
Cook pasta shells according to package directions. Drain and
rinse in cold water. Place in a large bowl and add tomatoes,
olives, mozzarella cheese, salami, bell pepper and onions.
Combine vegetable oil, cider or red wine vinegar, salt, basil,
oregano and garlic powder in a small bowl, mix well. Pour over
salad and toss to coat. Refrigerate for 1 hour.Makes 8-10 servings

[moreluck]

Polish Meatballs with Mashed Potatoes ----

Ingredients for the meatballs:
1/2 cup dry bread crumbs
1/2 cup milk
1 egg
2 pounds ground pork;
1/2 cup chopped onions
1-1/2 teaspoon salt
1/4 teaspoon pepper;
1/2 teaspoon dry marjoram leaves
1/2 teaspoon oregano
2 tablespoons flour
2 tablespoons butter

Directions:
Mix the above ingredients except for the flour and butter. Shape into medium sized meatballs. Roll the meatballs lightly in the flour, to coat. In a skillet melt the butter and Saute' the meatballs until lightly browned on all sides. Place meatballs in the center of a 2 quart baking dish, set aside. Sauce ingredients: 2 tablespoons flour 1 beef bouillon cube 1 cup water 1 1/2 cups sour cream; 1/4 cup grated Parmesan cheese Directions for sauce: In the skillet, add to the meatball drippings the flour, blend in. Add the water and bouillon cube, bring to boil, stirring, add in the sour cream. Make mashed potatoes and spoon around the meatballs. Pour sauce mixture over the meatballs and potatoes. Sprinke with the cheese. Bake, uncovered, 1 hour at 350 degrees. Serve!

[moreluck]

Potatoes Supreme

4 1/2 lbs potatoes (any kind)
1 1/4 lbs sharp cheddar cheese, cut into 1/2-inch cubes
1 cup chopped green onions
2 pints sour cream
3 teaspoons salt
1 teaspoon white pepper

1. Boil potatoes until done (approximately 45 minutes).
2. Preheat oven to 300°F.
3. Grate potatoes into large mixing bowl (do not mash). Blend in cheese, green onions, sour cream, salt, and white pepper.
4. Transfer mixture to large deep baking dish. Bake for 45 minutes.

[moreluck]

Hamburger and Macaroni

• 1 pound ground beef
• 1 yellow onion, chopped (or mixed chopped green onion greens and yellow onion)
• Olive oil
• 1/2 teaspoon Vegesal or other seasoned salt
• Dash crushed red pepper
• 1/2 teaspoon celery seed
• 1 large can (28 oz) of diced tomatoes
• 2 Tbsp Worcestershire sauce
• 1/4 cup chopped parsley
• 2 cups uncooked macaroni (use rice pasta for wheat-free version)

1 Get a large pot of hot water heating and begin cooking the macaroni as per the directions on the macaroni package.
2 In a skillet, brown the ground beef in a tablespoon of olive oil on high heat. Stir only infrequently so that the ground beef has an opportunity to brown.
3 In a large skillet, sauté chopped onion with a tablespoon of olive oil on medium high heat. Add the ground beef and lower the heat to medium. Add a dash of crushed red pepper. Add Vegesal or other seasoned salt. Add celery seed. Add canned tomatoes. Add Worcestershire sauce. Bring to a simmer and let simmer for 5 minutes. Mix in the drained and cooked macaroni and parsley. Simmer for another 5 minutes.
Serves 4.

[moreluck]

Colorful Pasta Salad

1 (1 lb) box tri-color spiral pasta
1 large red pepper, diced
1/2 cup sun-dried tomatoes, diced
1/2 cup red onions, diced
8 ounces feta cheese, crumbled
4 ounces pepperoni, sliced & julienned
8 ounces black olives, sliced
8 ounces fresh mushrooms, sliced
1 bunch broccoli florets

Dressing
3/4 cup olive oil
1/3 cup red wine vinegar
1/3 cup rice vinegar
1/4 cup white sugar
1 1/2 teaspoons oregano
1 1/2 teaspoons basil
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon pepper

1. First make the dressing & then set aside. Cook pasta according to package directions and rinse under cold water until cool. Add peppers, onion, pepperoni, mushrooms, broccoli, olives, sun dried tomatoes & feta to pasta & toss. Pour dressing over all & mix well. Chill until time to serve. Enjoy!

[moreluck]

Salsa Chicken Fiesta


Ingredients:
2/3 cup bisquick mix or baking mix
2 tablespoons water
1 egg
1 1/2 cup shredded cheddar cheese
3 boneless skinless chicken breast halves, cut into 1/2" pieces
2 teaspoons veg. oil
1 1/4 cup thick and chunky salsa


Directions:
Heat oven to 400. Spray 8 or 9" square pan. Stir together baking mix, water and egg. Spread in pan; sprinkle with 1 1/4 c. of the cheese. Cook and stir chicken in oil over medium-high heat until outside turns white; drain. Stir in salsa, heat until hot. Spoon over batter in pan to within 1/2" of the edges. Bake 22 to 25 minutes or until edges are dark golden brown. Sprinkle with remaining cheese. Bake 1 to 3 minutes longer or until cheese melts; loosen from sides of pan.

[moreluck]

Cheesy Rice Dish

8 Tbls. butter, melted
1 1/2 cups long grain rice
1 can (14oz.) beef broth
1 can (10.5 oz.) French Onion soup
1 1/2 cups cheddar cheese, grated

Preheat oven to 350 degrees. Brush melted butter along sides and bottom of 2 qt. oven-proof dish.
Add rice, broth and French onion soup. Sprinkle cheese evenly over top. Cover dish with
aluminum foil. Bake for one hour or until rice is tender and cheese is bubbling.

[moreluck]

Ultimate Scalloped Potatoes

1 teaspoon Butter
1/8 teaspoon Ground pepper
1 large Garlic clove peeled
2 pounds Potatoes peeled and cut into 1/8" slices
1 cup Whipping cream
1 cup Gruyere coarsely shredded
1/3 cup Whole milk
1/4 cup Parmesan finely grated
1 teaspoon Salt
Instructions:

1. Heat oven to 350 degrees.
2. Lightly butter a 2-quart shallow baking dish
3. Lightly crush garlic with side of knife. Heat cream, milk, garlic, salt and pepper in a small saucepan over medium heat until small bubbles appear around the edge. Remove from heat and let stand 10 min.
4. Arrange half the potatoes in overlapping slices along the bottom the prepared dish. Pour half the cream mixture over the potatoes, then sprinkle with half the cheese. Repeat with remaining potatoes and cheese.
5. Bake 60-70 minutes until top is a deep brown and potatoes are tender when pierced with a knife.

[moreluck]

Southern-style Oven Fried Chicken

1/2 cup all-purpose flour
3 ounces buttermilk
1/4 teaspoon table salt
3/4 cup cornflake crumbs
sprinkle of cayenne pepper
1 pound uncooked boneless skinless chicken breast, four 4-oz pieces

Instructions:

Preheat oven to 365F. Lightly coat an 8 X 8 X 2-inch baking dish with nonstick cooking spray; set aside.

Combine flour, salt and cayenne pepper together in a medium-size bowl. Place buttermilk and corn flakes crumbs in 2 separate shallow bowls.

Roll chicken breast halves in flour mixture and evenly coat each side. Next dip chicken into buttermilk and then corn flakes crumbs.

Place coated chicken breasts in prepared baking dish. Bake until chicken is tender and no longer pink, about 20 minutes (there is no need to flip the chicken during baking). Yields 1 breast per serving.

[moreluck]

Bruschetta Style Thin Spaghetti


1 (13 1/4 ounce) package thin spaghetti
2 tablespoons olive oil
2 tablespoons minced garlic cloves
3 cups fresh tomatoes, diced
2 tablespoons balsamic vinegar To taste (fresh or dried)
oregano
basil
shredded parmesan cheese
cracked pepper
salt

1. Cook pasta according to package directions. Heat a large saute pan over medium high heat with olive oil. Saute garlic until golden. Add tomatoes, balsamic vinegar, and herbs. Heat until warmed (about 2 minutes). Combine the pasta and tomato mixture and heat until warmed (approximately 2-3 minutes) Makes 4 servings.

[moreluck]

Beef Green Chile Stew

1 tablespoon Vegetable oil
1 teaspoon Garlic salt
2 pound Lean beef stew meat
1 teaspoon Ground cumin
1 onion Onion chopped
Salt to taste
1 10 ounce Diced tomatoes with green chili peppers Ground black pepper to taste
1 1/2 cups Beef broth
2 large Potatoes peeled and cubed
1 4 ounce Chopped green chili peppers

Instructions:

In a large pot over medium heat, heat the oil and brown the stew meat and the onions until onions are translucent; about 5 minutes. Pour in diced tomatoes, beef broth, and chili peppers. Stir in the garlic salt and cumin. Salt and pepper to taste. Bring to a boil, reduce heat and simmer for 1 hour. Add a little more beef broth or water if needed during simmering. Stir in cubed potatoes and simmer for an additional 30 minutes or until potatoes are tender. Serve over rice or with cornbread.

[moreluck]

Zippy Pineapple Baked Chicken Breasts

4 ea Chicken breast
3/4 cup Crushed Pineapple drained, from 8-3/4 oz can
2 tablespoons Butter or Maragarine melted
1 cup Brown sugar firmly packed
1/2 teaspoon Salt
1/4 cup Lemon juice
1/8 teaspoon Pepper
2 tablespoons Mustard
GLAZE
1 teaspoon Soy sauce

Instructions:

Preheat oven to 375?. In an ungreased 9-inch square baking pan, place chicken breasts in a single layer. Brush with melted butter; sprinkle with salt and pepper. Bake at 375? for 30 minutes.

Meanwhile, prepare glaze by combining all the ingredients together and mixing well. Pour over chicken. Return to oven and continue baking 30 to 40 minutes, basting occasionally until deep golden brown and tender.