|
|
|
|
|
|
Recipe - Aloha Chicken
|
|
|
4 - boneless, skinless chicken breast halves (1 lb)
1 tbsp - flour
1 tbsp - vegetable oil
1 can (20 oz) - pineapple chunks
2 tsp - cornstarch
2 tbsp - honey
2 tbsp - soy sauce
1/8 tsp - pepper
hot cooked rice
Flatten chicken breasts and sprinkle with flour. Brown chicken in oil for 5 minutes on each side. Place into casserole. Drain pineapple, reserving 1/2 cup juice. Combine cornstarch and reserved juice until smooth and add to skillet. Stir in honey, soy sauce and pepper. Boil for 30 seconds or until thickened. Add pineapple and pour over chicken. Cover and bake at 350° for 30 minutes or until chicken is tender. Serve over rice.
Submitted by... Rosanna Beachy
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Anasazi Beans
|
|
|
1 lb - dry beans (washed and sorted)
2 lg - smoked ham hocks
1 lg - onion (diced)
2 tbsp - minced garlic
4 oz can - green chiles (chopped fine with liquid)
1/4 tsp - black pepper
1 tbsp - chili powder
Put everything in a pot. Add water to cover the beans and almost cover the hocks. Stir well and cover. Bring to a boil, reduce heat and simmer for 2 1/2 hours or until beans are soft and bones are loose in hocks. Stir occasionally and add hot water as necessary. Remove hocks and bone them; shred and coarsely chop the meat. Return meat to beans heat through. - Anasazi beans cook soft in a couple of hours without soaking. This is also good with pinto beans, but soak the pintos first.
Submitted by... Ed Zimmerman, Seven Valleys, PA
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Baked Beans
|
|
|
2 cans - pork and beans
1 can - butter beans
1 can - dark red kidney beans
1/2 lb - bacon, fried
2 sm - onions, chopped and fried
1 cup - ketchup
1 cup - brown sugar
1 tbsp - mustard
Mix all together in a 2 1/2 qt casserole. Dont drain off juice from beans. Bake uncovered at 350° for 1 hour. Options: add 1 can green beans, 1 tbsp worcestshire sauce.
Submitted by... Marianna Coblentz
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Baked Beans
|
|
|
1 lg can - pork and beans, dont drain
1 can - kidney beans (red)
1 can - lima beans, drain
3/4 cup - ketchup
3/4 cup - brown sugar
4 or more strips of bacon
3 tbsp - vinegar
1 med - onion
Cut up onion in bacon drippings and crumble browned bacon. Mix all together, bake at 350° uncovered for 1 hour, stirring occasionally. Mix all together, bake at 350° uncovered for 1 hour, stirring occasionally.
Submitted by... Heidi Miller
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Baked Beans
|
|
|
8 (16 oz) - pork n beans
2 (15 oz) - kidney beans, drained
2 (17 oz) - canned baby lima beans, drained
1 lb - bacon
1 med - onion
Sauce:
2 1/2 cups - ketchup
2 cups - brown sugar
2 tbsp - mustard
4 tbsp - flour, heaping
Brown and crumble bacon. Fry onion in bacon drippings. In a large bowl mix together all the beans. Add bacon and onion. In another bowl, mix sauce ingredients. Add to bean mixture and stir well. Bake at 350° for 1 1/2 hours uncovered. Stir at 45 minutes.
Submitted by... Lisa Schlabach
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Baked Chicken with Barbeque Sauce
|
|
|
3/4 cup - catsup
1/2 tsp - red pepper
3/4 cup - water
2 tbsp - vinegar
1 tbsp - salt
1/2 tsp - black pepper
2 tbsp - worcestershire sauce
1 tsp - paprika
1 tsp - chili powder
Lay chicken pieces in baking dish or cake pan and pour the barbeque sauce over chicken. Baste several times. Bake at 350° for about 1 hour.
Submitted by... Karen Hershberger
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Bar-be-qued Hamburgers
|
|
|
Combine:
1 cup - ketchup
2 tbsp - mustard
2 tbsp - vinegar
3/4 tsp - salt
1/2 cup - sugar
Pour over hamburgers and bake for 1 hour. Enough for approx 2 lbs meat.
Submitted by... Dorcas Miller
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Barbecue Sauce
|
|
|
2 cups - vinegar
2 cups - water
8 tbsp - salt
3 tbsp - worcestershire sauce
1 1/2 cups - butter
Enough for 10 chickens.
Submitted by... Wilma Miller
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Barbecue Sauce
|
|
|
2 cups - ketchup
1/4 cup - mustard
chopped onion, to taste
1 cup - brown sugar
1 tbsp - vinegar
Heat enough to dissolve brown sugar.
Submitted by... Sue Ann Beachy
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Barbecued Burgers
|
|
|
Sauce:
1 cup - ketchup
1/2 cup - packed brown sugar
1/3 cup - sugar
1/4 cup - honey
1/4 cup - molasses
2 tsp - prepared mustard
1 1/2 tsp - worcestershire sauce
1/4 tsp - salt
1/4 tsp - liquid smoke
1/8 tsp - pepper
Burgers:
1 - egg, beaten
1/3 cup - quick-cooking oats
1/4 tsp - onion salt
1/4 tsp - garlic salt
1/4 tsp - pepper
1/8 tsp - salt
1 1/2 lbs - ground beef
6 - hamburger buns, split, optional
Toppings of your choice
In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove form the heat. Set aside 1 cup barbecue sauce to serve with burgers. In a bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sacue, onion salt, garlic salt, pepper and salt. Crumble beef over mixture; mix well. Shape into six patties. Grill, covered over medium heat for 6-8 minutes on each side or until a meat thermometer reads 160, basting with 1/2 cup barbecue sauce the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce. Yield: 6 servings.
Submitted by... Labor Day Barbecue Recipes, 8/30/2011
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Barbecued Ham Slices
|
|
|
1/4 cup - onion, chopped
2 tbsp - butter
1/2 cup - ketchup
1/3 cup - water
2 tbsp - brown sugar
2 tbsp - white sugar
1 tbsp - worcestershire sauce
12 - thick slices boneless ham
Saute onions in butter, add the rest of the ingredients and bring to a boil. Simmer for 5 minutes. Arrange slices of ham in a small roaster. Pour sauce over ham, cover and bake at 350° for 2 hours. Very good and tender, great for Sunday dinners. Can be prepared the day before. Yield: 12 servings.
Submitted by... Christmas Dinner Recipes, 12/20/2011
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Barbecued Hamburgers
|
|
|
1 lb - hamburger
1/2 cup - bread crumbs
salt and pepper to taste
1/2 cup - milk
1 sm - onion
Mix together, shape in patties and brown.
Sauce:
1 cup - ketchup
2 tbsp - vinegar
3/4 tsp - salt
2 tbsp - mustard
1/2 cup - sugar
Mix together. Pour over hamburger and bake in moderate oven 1 hour.
Submitted by... Martha Miller
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Barbequed Liver & Onions
|
|
|
6 pcs - liver
1/4 cup - butter or margarine for frying
1 1/2-2 cups - all purpose flour
1 lg - onion
Sauce:
2 tbsp - vinegar
2 tbsp - ketchup
1 tbsp - worcestershire sauce
1 tbsp - brown sugar
In a skillet melt the butter over medium heat. Roll the liver pieces in the flour, then fry them. (Do not fry them too hard.) In the same skillet, top the liver with onion rings. Mix the sauce together and pour over the liver and onions. Cover and simmer for 20-30 minutes or until the liver is tender, basting occasionally with the sauce. Yield 4-6 servings.
Submitted by... Crystal Joy Beachy
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Beef or Deer Jerky
|
|
|
1 1/2 tsp - coarse pepper
2 tbsp - liquid smoke
1 tbsp - salt
1/2 tsp - garlic powder
1 tbsp - onion powder
1/4 cup - soy sauce
1/4 cup - worcestershire sauce
Cut meat in 1/4" strips. Marinate meat in mixture for 24 hours. Thread toothpicks and hang in oven on low heat with door cracked for 8-10 hours.
Submitted by... Philip Hershberger
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Beef or Deer Jerky
|
|
|
1 1/2 lbs - meat, no fat, slice into thin strips
1/4 cup - soy sauce
1 tbsp - A-1 sauce
1 tbsp - worcestershire sauce
1/2 tsp - black pepper
1/2 tsp - onion salt
1 tbsp - liquid smoke
Combine above ingredients and marinate meat for 1 day in refrigerator. When marinated put on oven racks with toothpicks and dry in 250° over for 1 1/2 - 2 1/2 hours. Put foil in oven to catch drips.
Submitted by... Philip Hershberger
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Chicken Cordon Bleu
|
|
|
6 - skinless chicken breast, cut up
4 - eggs
1/4 lb - thin sliced ham
1/2 cup - sour cream
1 can - cream of mushroom or chicken soup
2 pkg - saltines or emma yoders breading mix
1/4 lb - thin sliced swiss or mozzarella cheese
1/2 cup - white wine or a shot of lemon juice
Dip chicken into beaten eggs, then roll in crushed crackers, brown. Put in baking dish, top with cheese and ham. Heat sauce (wine, soup, sour cream) for 5 minutes. Pour over chicken, ham and cheese. Bake at 375° for 30-45 minutes.
Submitted by... Ruby Beachy
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Chicken Nuggets
|
|
|
1 cup - all purpose flour
1 tsp - paprika
1 tsp - ground mustard
4 tsp - seasoned salt
1 tsp - poultry seasoning
1/2 tsp - pepper
8 - boneless, skinless chicken breast halves
1/4 cup - vegetable or olive oil
In a resealable plastic bag, combine the first 6 ingredients. Pound chicken to 1/2" thickness and cut into 1 1/2" pieces. Place chicken pieces, a few at a time into bag and shake to coat. Heat oil in a skillet, cook chicken, turning frequently, until browned and juices run clear, about 6-8 minutes. Yield: 8-10 servings.
Submitted by... Heidi Miller
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Chicken Tetrazzini
|
|
|
1/4 cup - butter
1/2 tsp - salt
1 cup - chicken broth
1 can - pasteurized process cheese
2 cups - cooked chicken
1 cup - mushroom soup
1/4 cup - flour
1/4 tsp - pepper
1 cup - half and half
1/2 lb - angel hair spaghetti, cooked and drained
Melt butter in large saucepan over low heat. Blend in flour, salt and pepper. Cook over low heat stirring until smooth and bubbly and slightly browned. Remove from heat. Stir in broth, cream, soup and cheese, heat to boiling. Boil and stir for 1 minute. Stir in spaghetti and chicken. Pour into a lightly greased 2 qt casserole dish. Bake uncovered at 350° for 30 minutes. Yields 6-8 servings.
Submitted by... Lois Raber
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Cranberry Chicken
|
|
|
1/2 cup - all purpose flour
1/2 tsp - salt
1/4 tsp - pepper
6 - boneless, skinless chicken breast halves
1/4 cup - butter or margarine
1 cup - fresh or frozen cranberries
1 cup - water
1/2 cup - packed brown sugar
dash ground nutmeg
1 tbsp - red wine vinegar, opt
cooked rice
In a shallow dish, combine flour, salt and pepper; dredge chicken. In a skillet, melt butter over medium heat. Brown the chicken on both sides. Remove and keep warm. In the sam skillet, add cranberries, water, brown sugar, nutmeg and vinegar (if desired). Cook and stir until the cranberries burst, about 5 minutes. Return the chicken to the skillet. Cover and simmer for 20-30 minutes or until the chicken is tender, basting occasionally with the sauce. Serve over rice. Yield: 4-6 servings.
Submitted by... Crystal Joy Beachy
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Creamed Chicken Sandwiches
|
|
|
1 (28 oz) can - boneless chicken (cooked and drained)
1 can - cream of chicken soup
salt and pepper to taste
Heat on low, stirring often. Serve on buns.
Submitted by... Kerri Miller, Millersburg, OH
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Creamy Baked Chicken Breasts
|
|
|
6 - boneless, skinless chicken breasts
1/4 cup - milk (or more)
1 cup - stuffing mix
6 - slices american cheese
1 can - cream of chicken soup, undiluted
1/4 cup - melted butter
Place breasts in flat baking pan and place a cheese slice on each breast. combine soup and milk and pour over breasts. Comine stuffing mix and butter and sprinkle over soup. Bake at 350° for 1 hour.
Submitted by... Sue Ann Beachy
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Crispy Fried Fish
|
|
|
flour
crushed saltines, very fine
black pepper, to taste
salt
1 - egg
1 cup - milk
Sprinkle salt on fresh fillets and let set awhile. Roll in flour then in beaten egg with 1 cup milk added. Add pepper to saltines and coat fish. Fry in hot oil.
Submitted by... Luke Yoder
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Crockpot Rotisserie Chicken
|
|
|
1 - whole chicken (I cook a 6 pounder)
olive oil cooking spray
Lawry`s seasoning salt (no substitutes)
aluminum foil
Clean chicken inside and out. Spray with olive oil spray. Sprinkle inside and out with lawry`s. Spray inside of crock with cooking spray. Note: Do not put any water in the crockpot. Roll some wads of aluminum foil into balls and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken back side down in crock on top of alumonum balls. Cook on high (will not come out the same on low), 4-6 hours.
Submitted by... Barb Fisher, Wetumpka, AL
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Davey Crockett Sandwich
|
|
|
2 lbs - hamburger
1 sm - onion
1 can - cream of mushroom soup
1/2 lb - velveeta cheese
salt and pepper to taste
Brown hamburger and onion; drain. Add soup and cheese. Heat until cheese is melted. Serve on sandwich buns.
Submitted by... MaryBeth Troyer
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Recipe - Deer Jerky
|
|
|
5 lbs - venison or beef
1 cup - water
2 tbsp - worcestershire sauce
1 tbsp - liquid smoke
1 tsp - tabasco sauce
2 tbsp - lawry's seasoned salt
1 tbsp - black pepper
2 tbsp - salt
Trim off all fat on meat and slice into thin strips. Make a sauce of the rest of the ingredients and marinate meat in it for 10-12 hours. Turn oven on 150° to 200° with door open 1/2". Put toothpick through one end of each meat strip and hang from oven rack for 4 hours. Take toothpick out and lay meat flat on oven rack for 8 hours or till done.
Submitted by... Reuben Ray Yoder
|
|
|
|
|
|
|
