Chicken Nuggets & Sweet and Sour Sauce

Golden Nuggets

1 whole chicken breast (about 1 pound, I use boneless skinless)
vegetable oil
1/3 cup flour
1/4 tsp. salt
1 1/2 tsp. vinegar
1/4 tsp. baking soda
1/3 cup water

Cut chicken into pieces. Heat oil 2 to 3 inches deep in a deep fryer or dutch oven to 360 degrees. Mix flour and salt. Mix vinegar and baking soda. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip chicken into batter, allowing excess batter to drip into bowl. Fry chick in hot oil, 4 to 5 pieces at a time, turning once, until golden brown and done, about 3 minutes. 4 servings.

Sweet and sour sauce

Heat 1/2 part chili sauce and 1/2 part grape jelly, mix (the recipe calls for 1/4 cup each, but I always make more. All you need to do is make sure each part is equal to the other). Heat over low until melted.

Lemon-Lime Refrigerator Sheet Cake

Lemon-Lime Refrigerator Sheet Cake

1 pkg Lemon Supreme Cake Mix
1 pkg Lime Gelatin (4 serving size)

Topping

1 Envelope Whipped Topping Mix (2-2 1/2 cup yield)
1 pkg Lemon Instant Pudding Mix
1 1/2 C Cold Milk

Preheat Oven to 350. Dissolve gelatin in 3/4 cup boiling water. Add 1/2 cup cold water; set aside at room temp. Mix and bake cake as directed in 13x9x2 inch pan. Cool cake 20 to 25 minutes. Poke deep holes through top of warm cake (still in pan) with a meat fort or toothpick; space holes about 1 inch apart. With a cut, slowly pour gelatin mixture into holes. Refrigerate cake while preparing topping.

Topping: In a chilled, deep bowl, blend and whip topping mix, instant pudding, cold milk until stiff (3-8 minutes). Immediately frost cake. If desired, garnish with thin lime or lemon slices. Cake must be stored in refrigerator & served chilled. Frosted cake may be frozen for storage.

Curried Chicken and Brown Rice Casserole

Curried Chicken and Brown Rice Casserole

1 C. water
1 8 oz. can stewed tomatoes
3/4 C. quick-cooking brown rice
1/2 C. raisins
1 Tbs. lemon juice
3 tsp. curry powder
1 cube chicken bouillon
1/2 tsp. ground cinnamon
1/4 tsp. salt
2 cloves garlic, minced
1 bay leaf (optional)
3/4 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces

Preheat oven to 350 degrees. In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf.
Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.

Spring Ham with Rhubarb Sauce

Spring Ham with Rhubarb Sauce

4 lb. ham, boneless and fully cooked
1/2 C. water
3 C. rhubarb, cut up (you may use frozen)
1 1/4 C. sugar
1/2 C. orange juice
2 tsp. orange zest
3/4 tsp. dry mustard
1 cinnamon stick

Place ham on a rack in a shallow roasting pan. Add 1/2 C. water. Insert a meat thermometer into the thickest part of the ham. Cover tightly with aluminum foil, leaving thermometer dial exposed. Roast in a 325 degree oven until thermometer registers 135 degrees, about 20 minutes per lb.

Meanwhile, combine all other ingredients in large saucepan and bring to a boil. Reduce heat and simmer, uncovered, 20 minutes, stirring occasionally. Remove cinnamon stick. Remove foil from ham and spoon small amount of sauce over ham 15 minutes before cooking time ends. Remove ham when meat thermometer reaches 140 degrees. Let ham sit 15 minutes before slicing. Serve sauce over ham slices.

Whole Wheat Apple Muffins with Streusel Topping

Whole Wheat Apple Muffins with Streusel Topping

1 C. Unbleached All-Purpose Flour
1 C. Whole Wheat Flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1Tbs. cinnamon
1/2 C. margarine, softened
1/2 C. granulated sugar
1/4 C. brown sugar, packed
1 egg, slightly beaten
1 C. sour cream (non-fat works fine)
2 apples (Jonathon or Granny Smith) peeled, cored and chopped

Streusel Topping:
3 Tbs. Unbleached Flour
3 Tbs. brown sugar
1/4 tsp. cinnamon
4 tsp. margarine, softened
1/8 C. chopped pecans

Preheat oven to 400 degrees. Prepare muffin tin: Grease and flour - or, use pan cooking spray - or, use muffin/cupcake papers. Mix together both flours, baking soda, baking powder, salt and cinnamon and set aside. In a separate bowl, cream margarine, then add granulated sugar and brown sugar. Beat until light and fluffy. Add egg and mix well. Add sour cream mixing lightly. Fold in dry ingredients. Stir in apple chunks by hand. Divide batter evenly into prepared muffin cups.

Make Streusel topping in small bowl. Mix flour, brown sugar and cinnamon. cut in margarine until mixture resembles coarse crumbles. Add chopped pecans. Sprinkle evenly over each muffin. Bake at 400 degrees for 20-25 minutes or until toothpick inserted into center of muffin comes out clean. Slightly cool muffins in tin, then turn out onto wire rack to cool completely.

Honey-Pineapple Chicken Drumettes

Honey-Pineapple Chicken Drumettes

3 lb. chicken drumettes
1 garlic clove
1 C. fresh or canned pineapple
1/2 tsp. salt
1/2 tsp. ground black pepper
1 C. honey
1/2 C. soy sauce
2 Tbs. vegetable oil

Rinse and drain drumettes. Mince garlic and cut pineapple into 1 inch cubes. Combine the salt, pepper, honey, soy sauce, pineapple, vegetable oil and garlic in a bowl and mix well. Place drumettes in slow cooker and pour sauce over the wings. Cook covered on low setting for 6 to 7 hours.

Grapefruit Pumpkin Bread

Grapefruit Pumpkin Bread

1 red grapefruit
2/3 C. shortening
1 C. packed brown sugar
1 1/2 C. sugar
1 tsp. vanilla
4 eggs
1 16 oz. can pumpkin
3 1/2 C. flour
1/2 tsp. baking powder
2 tsp. baking soda
2 tsp. salt
2 tsp. cinnamon
1 tsp. nutmeg

Peel and section grapefruit over bowl, saving juice. Puree the grapefruit sections in the juice in a blender or food processor. Do not drain and set aside. In a large bowl, cream shortening, sugars and vanilla. Add eggs (one at a time) and canned pumpkin. Add baking powder, baking soda, salt, cinnamon and nutmeg. Add flour, one C. at a time, blending after each addition. Fold in grapefruit puree. Pour into 2 very well greased loaf pans. Bake at 350 degrees for 70 minutes, or until knife inserted in center comes out clean. Turn onto wire rack to cool thoroughly.
Yield: 2 loaves

All-in-One Tuna Casserole

All-in-One Tuna Casserole

1 ea envelope golden onion soup mix
1 1/2 C. milk
10 oz. frozen peas and carrots, thawed
8 oz. medium egg noodles, cooked and drained
6 1/2 oz. tuna, drained and flaked
1/2 C. shredded cheddar cheese


Preheat oven to 350 degrees. In large bowl, blend golden onion recipe soup mix with milk; stir in peas and carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking dish, then top with cheese. Bake 20 minutes or until bubbling.

No-Bake Peanut Butter Crunchies

No-Bake Peanut Butter Crunches

1/2 C. sugar
1/2 C. Karo syrup
1 C. peanut butter
3 C. corn flakes
1 pkg. chocolate chips

Place sugar and syrup into a large pan and dissolve over heat. Add peanut butter and blend. Fold in corn flakes until fully mixed. Spread in an 8x10 oblong pan. Sprinkle chocolate chips over top while still warm. Spread to form frosting when melted.

Spinach Dip

Spinach Dip

2 10-oz. boxes chopped frozen spinach, defrosted and squeezed dry
3 Tbsp mayonnaise
1/2 cup buttermilk
1/2 tsp salt
1/2 tsp pepper
2 scallions, chopped
2 cloves garlic, minced


Using a fork, mix the spinach with the mayonnaise until the ingredients are combined and the mixture is fluffy (not compact). Add the buttermilk, salt, pepper, scallion, and garlic and mix until well blended.

Serve with crusty bread or vegetable crudités

Serves 8

Coney Island Hot Dog Sauce

Coney Island Hot Dog Sauce

1/4 lb ground round
1 1/2 cup water
6 oz can tomato paste
1/4 cup sweet pickle relish
1 Tbsp onion, chopped
1 Tbsp prepared mustard
1 Tbsp worcestershire sauce
2 tsp chili powder (up to 3)
1 tsp salt
1 tsp sugar

Cook meat in large skillet over medium until browned, stirring to crumble meat; drain. Add water and remaining ingredients to skillet, stir well, bring to a boil. Reduce heat and simmer mixture uncovered 30 minutes, stirring occasionally. Makes about 3 cups

Mexican Potato Soup

Mexican Potato Soup

1 large baking potato, peeled, cubed
2 cups fat-free half-and-half
1 cup corn kernels
1/2 small red bell pepper, finely chopped
2 tsps. minced jalapeño, seeds and veins removed
1/2 cup water
1 1/2 tsps. ground cumin
1/2 tsp. chili powder
Salt and freshly ground black pepper, to taste
Tabasco, to taste
1 cup fresh cilantro, chopped

In a medium saucepan, combine all ingredients except cilantro. Simmer, covered, until potatoes are done, 15 to 20 minutes. Add cilantro. Serve.

Barbecue Sauce

Barbecue Sauce

1/2 cup butter
2 Tbsp brown sugar
1 onion, finely chopped
2 Tbsp Worcestershire sauce
1 garlic clove, finely chopped
1/2 Tbsp mustard
3 Tbsp vinegar juice of 1/2 lemon
1 cup chili sauce
1 can beer
1 cup water Pepper

In a large saucepan, sauté onion and garlic in butter. When the onions are transparent add the remainder of ingredients. Bring to a boil. Simmer until your grill is ready, about 10 to 15 minutes.

Chicken and Rice

Chicken and Rice

3 whole medium chicken breasts skinned and halved lengthwise
3/4 cup frozen orange juice concentrate, thawed
1/2 cup thinly sliced celery
1/2 cup chopped onion 2 cloves garlic, diced
2 tsp instant chicken bouillon granules
1/2 tsp dried thyme, crushed
1 1/3 cups long grain rice (uncooked)
Paprika
Fresh parsley
Salt & pepper to taste

Rinse chicken; pat dry with paper towels. In a medium saucepan combine thawed concentrate, celery, onion, garlic, bouillon granules, thyme, 2 cups water, and dash pepper. Bring to boiling. Transfer to a 3-quart rectangular baking dish. Stir in uncooked rice. Add chicken pieces. Sprinkle lightly with salt, paprika, and additional pepper.

Cover and bake in a 350 degree oven for about 1 hour or until chicken is tender and no longer pink and rice is tender. Sprinkle with fresh parsley before serving.

Pineapple Salad

Pineapple Salad

2-20 oz Can Crushed Pineapple & juice (heavy syrup)
1-16 oz Sour Cream
3 small Vanilla Instant Pudding

Mix all & set in frig for a couple of hours.

Classic Lasagne

Classic Lasagne

1 Pound Hamburg
3/4 Cup Chopped Onion
2 Tb Salad or Olive Oil
1 Pound Can Tomatoes
2-6 oz Can Tomato Paste
2 Cups Water
1 Tb Chopped Parsley
2 Tsp salt
1 Tsp Garlic Powder
1/2 Tsp Pepper
1/2 Tsp Oregano
12 Lasagne Noodles
1 Pound Mozzarella Cheese
1 Cup Parmesan Cheese

In large pan, lightly brown beef and onion in oil. Add tomatoes, tomato paste, water, parsley, salt, garlic powder, pepper and oregano; simmer uncovered, stirring occasionally, about 30 minutes. Mean while cook lasagne as directed; drain. In 13x9x2 baking pan, spread about 1 cup of sauce, then alternate layers of lasagne, sauce and cheeses, ending with sauce, mozzarella and parmesan.

Bake at 350 for 40 to 50 minutes, until lightly browned and bubbling. Allow to stand 15 minutes, cut in squares to serve.

Peppermint Hot Chocolate

Peppermint Hot Chocolate

Made from scratch, this hot chocolate could be the best recipe every. You won't be disappointed.

1 1/2 C. Heavy Cream
1 1/2 C. Milk
1/4 C. Sugar
1/8 Tsp Salt
6 oz. Bittersweet Chocolate, chopped
3 Drops Peppermint Oil
Sweetened Whipped Cream, for garnish
Chocolate shavings, for garnish

In a saucepan, combine the cream, milk, sugar, and salt and heat over medium-low heat. When the cream mixture just begins to steam, add the chopped chocolate, and stir, until melted. Stir in the peppermint oil. Divide the hot chocolate among mugs and top with whipped cream and chocolate shavings.

Spanish Rice

Spanish Rice

1 lb Hamburg
1 Med. Onion
1 can of Mushrooms
1 can Drained Peas
1 can of Tomato Soup
Rice

Cook rice according to directions. Fry hamburg, onions and mushrooms. Add to rice, then add peas and tomato soup. Heat up. Add more soup if you make to much rice...lol

Fudge Brownies

Fudge Brownies

3/4 Cup Hershey's Cocoa
1/2 Tsp Baking Soda
2/3 cup Oil
1/2 Cup Boiling Water (measure accurately)
2 Cups Sugar
2 Eggs
1 1/3 Cups Flour
1 Tsp Vanilla
1/4 Tsp Salt

1) Stir cocoa and baking soda.
2) Blend 1/3 cup oil
3) Add boiling water; stir until mixture thickens
4) Stir in sugar, eggs and remaining 1/3 cup oil; till until smooth
5)Add flour, vanilla and salt, blend completely

Pour into lightly greased 13x9 baking pan or 2- 8" square pans.

Bake at 350 for 35 to 40 minutes for 13x9 pan. 30 to 32 minutes for 8" pans.
Cool, frost if desired

Banana Bread

Banana Bread

1/2 Cup Butter
3 Large Banana's Mashed
1 Cup Sugar
2 Cups Sifted Flour
1 Tsp Baking Soda
1/2 Tsp Salt
1 Cup Chopped Nuts (Optional)

Cream butter and sugar, add eggs and mashed banana's. Mix dry ingredients and stir into batter. Add nuts. Pour into 2 - 5x9 loaf pans

Pumpkin Dessert

Pumpkin Pie Dessert Squares - Yummy


1 Pkg. Yellow Cake Mix
Reserve 1 Cup For Topping
1/2 Cup Oleo, Melted
1 egg

Mix together and put on bottom of a 15 1/2 x 10 1/2 pan

Filling
1/2 Cup Brown Sugar, Slightly Packed
29 oz Can Pumpkin
2/3 Cup Milk
2 Eggs
2 1/2 Tsp Pumpkin Pie Spice

Mix together and pour over cake batter

Topping
1 Cup Reserved Cake Mix
1/2 Cup Sugar
1 Tsp Cinnamon
1/4 Cup Oleo, Softened

Mix together to make crumbs. Cut in oleo. Crumble on top of pumpkin mixture.

Bake at 350 for 45-50 minutes till knife comes out Clean.
When Cool, add whipped cream on top.

Refrigerate

Zucchini Bread

Zucchini Bread

3 Eggs, Beaten
1 Cup oil
2 Cups Coarsely Grated Zucchini
2 Cups Sugar
2 Tsp Vanilla
2 Cups Flour
1/4 Tsp Baking Powder
2 Tsp Baking Soda
1 Tsp Cinnamon
1 Cup Chopped Nuts (Optional)

Beat eggs, add oil and zucchini, then combine dry ingredients. Mix well. Add vanilla and Chopped nuts.

Pour into oiled and floured 5x9 inch loaf pans

Bake at 350 for 1 hour

Stuffed Peppers

Baked Meat Stuffed Peppers

6 Large Green Peppers
2 Cups Diced Cooked Hamburger
1 Cup cooked Rice
1/2 Cup of Cream of Mushroom Soup (I sometimes use more depending how much rice)
1/2 Tsp Salt
1 Small Onion, Chopped (I don't usually use, but you can)
1/8 Tsp Pepper
1/2 Tsp Worcestershire Sauce

Wash peppers, cut off tops and remove seeds. Cut in half and parboil for 5 minutes. Mix rest of the ingredients together in a bowl. Stuff peppers. Place in a baking pan with about 1/4 inch of water in the bottom.

Bake at 350 for 40 to 45 minutes.
Serve with tomato sauce on top

Carrot Loaf Bread

Carrot Loaf Bread

2 eggs
1 Cup Sugar
1/2 Cup Oil
1 Cup Grated Carrots (about 3)
1 1/2 Cups Flour
1 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Cinnamon

Mix eggs, sugar and oil. Then mix in carrot, then the rest of the ingredients. Pour into 2 - 5x9 loaf pans.

Bake at 350 for 40 to 45 minutes
Yummy yummy with butter

Scalloped Potatoes

So Easy Scalloped Potatoes

1 Can Cream of Mushroom or Celery Soup
1/2 to 3/4 Cup Milk
4 Cups Thinly Sliced Potatoes
1 Small Onion, Thinly Sliced
1 Tb oleo
Dash of Pepper
Dash of Paprika

Stir soup; blend in milk and pepper. Arrange alternating layers of potatoes, onions and sauce in a 1 1/2 qt casserole. Dot top with butter; sprinkle with paprika.
Cover and bake at 375 for 1 hour. Uncover and continue baking for 15 minutes or more.

Note: Sliced cooked potatoes may be substituted for raw potatoes. Mince onion and reduce cooking time to 1/2 hr. Bake uncovered.