Chicken - Sausage Gumbo

1/2 pound smoked sausage, cut into 1/2 inch thick slices
1 to 3 tablespoons vegetable oil
5 tablespoons all-purpose flour
1 cup coarsely chopped onion
1 cup chopped celery
2 large garlic cloves, pressed
1 medium-size green bell pepper, chopped
2 cups chicken broth
1 (28 ounce) can diced tomatoes
1 to 2 teaspoons Creole seasoning
4 cups chopped cooked chicken

Directions:
Cook sausage over high heat in pan 5 minutes, stirring often.  Remove sausage with a slotted spoon.  Drain on paper towels.

Add enough oil to drippings in pan to equal 3 tablespoons, and whisk in flour; cook over medium-high heat, whisking constantly, 5 minutes.  Add onion and next 3 ingredients; cook 5 minutes, stirring often.  Stir in broth and next 2 ingredients.  Bring to boil; cover, reduce heat, and simmer 5 minutes.  Add sausage and chicken; simmer, covered, 5 minutes.  Serve over rice.

Submitted by: Alison Preas

Confetti Chicken

 

Ingredients

2 T. Olive Oil

1½ - 2 lb Chicken, cubed

1 Med. Onion, diced

1 x Red Pepper, diced

1 T. Minced Garlic

1 x can Creamed Corn

1 ½ C. Frozen Peas

1½ C. Half & Half (may also use milk)

Salt & Pepper, to taste

(Cornstarch to thicken, if needed)

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken, onions, and red pepper in the oil until chicken just begins to turn white.

2.     Add the garlic and sauté 1 minute.

3.     Stir in the creamed corn and peas.

4.     Add the half & half and heat through.  Season according to taste and thicken if necessary.  Serve over rice.

Submitted by: Ruth Elam

Creamed Chicken and Peas

Ingredients

2 T. Olive Oil                                                    

1½ - 2 lb Chicken, cubed                                  

½ Med. Onion, diced                                        

1 Italian Dressing packet                                               

1 t. Italian Herb Seasoning                    

1 t. Parsley

1 x 8oz pkg. Cream Cheese

1 x can Cream of Chicken Soup

1 ½ C. Frozen Peas

¼-¾ C. Milk (enough to make sauce into desired consistency)

 

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken (until just white) and onion in the oil.

2.     Add the Italian dressing, Italian seasoning, and parsley.  Cook for 1 minute.

3.     Add the cream cheese and stir until melted.

4.     Add the soup and peas and heat through.

5.     Add milk until sauce is the desired consistency, heat through and serve over rice.

Submitted by: Ruth Elam

Sweet & Sour Meatballs

Ingredients

1 ½ lb Hamburger

½ C. Rolled Oats

2 Eggs

½ C. Onion, finely chopped

¹/₃ C. Milk

 

1 t. Salt + pinch Pepper

1T. Worcestershire Sauce

 

Sweet & Sour Sauce

1 C. Brown Sugar

½ C. Apple Cider Vinegar

2 t. Mustard

½ C. BBQ Sauce

                                               

Directions

1.        Combine all ingredients for the meatballs together in a large bowl, and let sit for 15 minutes.

2.        Form mixture into 12-15 balls.  Place in a 9x13” baking dish.

3.        In a small saucepan, mix together the ingredients for the sauce and heat until bubbly.

4.       Pour sauce over the meatballs and bake uncovered at 350˚F for 30 minutes.

Submitted by: Ruth Elam

Spaghetti or Tortellini & Sausage Meatballs

Ingredients

1 lb. Jimmy Dean’s Italian or Sage Sausage

¼ C. Italian Style Bread Crumbs

1 Egg

1½ t. Worcestershire Sauce (do not use if using Italian sausage)

1 t. Johnny’s Garlic Bread Seasoning (do not use if using Italian sausage)

¼ - ½ C. Four

1-2 T. Olive Oil

½ C. Chopped Onion

½ x Red Pepper, diced (optional)

½ x Green Pepper, diced (optional)

1 x jar Spaghetti Sauce

½ C. Pureed Butternut Squash (optional)

 

Spaghetti, or Tortellini, Cooked according to package directions

 

Directions

1.     Combine sausage, breadcrumbs, egg, and Worcester sauce and garlic bread seasoning if using.

2.     Form mixture into meatballs and coat lightly with flour.

3.     Heat oil in a large skillet and brown meatballs.

4.     Add onions and peppers and cook until just tender.

5.     Add spaghetti sauce and pureed squash if using, to meatballs or transfer sauce and meatballs to a large saucepan.  Cover and simmer gently for 20 minutes.

6.     Serve over cooked pasta and top with parmesan cheese.

Submitted by: Ruth Elam

Chicken Curry

Ingredients

2-3 T. Olive Oil

1 x med. Onion, diced

2 lb. Chicken Breasts, cubed

1 T. Minced Garlic

2-3 T. Madras Curry Paste (Pataks make a good one- available at Target)

1 x (13 oz.) can Petite Diced Tomatoes or 2/3 C. Chicken Broth

1 x (13-14 oz.) can Coconut Milk

½ C. canned Tomato Sauce

1-2 T. Lime Juice

1-2 T. Cornstarch

 

Directions

1.     In a large saucepan over medium heat, cook the onions until tender with the olive oil.

2.     Add the chicken and garlic and cook until browned, but not all the way through.

3.     Add the curry paste and mix until the chicken is evenly covered and continue to cook until chicken is just done.

4.     Add the tomatoes or broth, coconut milk, tomato sauce and lime juice; heat through.

5.     Mix the cornstarch in a small bowl with 2-3 tablespoons of cold water.  Stirring constantly, slowly add enough cornstarch mixture, until desired consistency.

6.     Serve with rice or Indian flatbread.

 

Note: May use beef, however, it is best to do it in the crockpot.  Follow steps 1-2 and place in crockpot.  Follow steps 3-4 and cook on high for 4-5 hours or low 7-8 hours or until beef is tender.  Finish with steps 5-6.

Submitted by: Ruth Elam

Crockpot barbecue chicken

Place 4 chicken breasts in crockpot with 1/2 bottle of favorite barbecue sauce and 1 can crushed pineapple.  Cook on low for 4-6 hours.  Serve over rice.
Submitted by: Marci Cannon

Garlic Beef Stroganoff.

2 tsp beef bouillon

1 cup boiling water

1 can cream of mush soup. (cr of chkn ok too)

2 jars sliced mushrooms, drained

1 large onion, chopped

3 cloves garlic minced

1 tbsp Worchestershire sauce

1 1/2 to 2 lb boneless rokast cut to thin strips (I have found that 1/2 to 1 1/2 inch is ok.)

2 tbsp vegetable oil

1 pkg cream cheese

rice or noodles

IN a slow cooker dissolve bouillon in water.  Add soup mushrooms, onion garlic and Worchestershire sauce.  In a skillet brown the beef in oil (Just braised on each side to help hold juices in) Transfer that to the slow cooker and cook on low for 7-8 hours.  15 minutes before serving stir in the cream cheese until smooth.  Pour over noodles or rice. 

I have also left this for as much as 10 hours and it is fantastic.  A great do in the morning eat at night dish.

Submitted by: Brenda Raccuia

Sweet and Sour Chicken

Ingredients:

3 Boneless, Skinless checken breasts cut into chunks

2 eggs, beaten

1 Tbsp water

Garlic salt to taste

1 1/2 cup cornstarch

oil

Sauce: 1 cup sugar  2/3 cup vinegar, 2/3 cup water, 3 Tbsp soy sauce, 1 cup ketchup

Put garlic salt on chicken, mix beaten eggs and water.  Dip chicken in egg mixture, then roll in cornstarch.  Brown chicken in oil.  Put in 9X13 dish.  Pour sauce over chicken.  Bake 375 for 45 min- 1 hour.   Do not cover.

Submitted by: Lydia Whitworth

Speedy Chicken Stir Fry

8 oz angel hair pasta- uncooked

3 cups broccoli florets

1 lb. boneless skinless chicken cut into strips

 

½ cup Kraft Asian toasted sesame dressing

@ TBS soy sauce

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp crushed red pepper

1/3 cup chopped peanuts

 

Cook pasta as directed on package, adding broccoli to boiling water for last 3 min. of the pasta cooking time

In a skillet: cook chicken strips 6 to 8 min. Stir in dressing, soy sauce, ginger, garlic and red crushed red pepper, cook 1 min. Stirring occasionally.

Drain pasta mixture.  Mix the two together. 

Submitted by: Christina Hilton

Stir Fry with Hot'n'Spicy Yakisoba Noodles

Some kind of meat sliced in to small pieces (I use marinated chicken) 

2 packages Hot'n'Spicy Yakisoba Noodles

1 package frozen stir fry vegetables

1 can pineapple tidbits

1 can water chestnuts

Heat your wok on the stir fry setting with a little oil (I cook the meat first.) Make sure all meat is cooked. Take meat out and place in a separate bowl. Then I put the vegetables and pineapple and water chestnuts in and warm them up. Follow the directions on the back of the Yakisoba Noodles package. Add the noodles and get them stirred in. Then add the meat again. Heat until all ingredients are warm.

    

Tip: The only place that I have been able to find the Yakisoba Noodles is at Smith's Marketplace in the refrigerated produce section. They also have other flavors to choose from, my family just like the spicy ones. Because they are spicy Bailee won't eat them. You also don't need to use two packages if you don't think your family needs that much. It does make quite a bit, but my husband it a BIG eater!

Submitted by: Lacey Anderson