June 6, 2010

SLOW COOKER ITALIAN BEEF SANDWICHES


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5 to 6 lb. rolled roast
3 lg. onions, chopped
1 tbsp. salt
3 hot peppers
1 tsp. garlic salt or fresh garlic
1 tsp. oregano
1/2 tsp. basil
1 tsp. Italian seasoning
2 tsp. Accent
1 1/2 c. water

In crockpot combine fresh garlic, roast, onions and salt. Add 1 1/2 cups water. Cover and cook on low 8 to 10 hours or until cooked through. Remove roast to cool. To liquid add garlic salt if fresh garlic was not used; oregano, basil, and Italian seasoning, also Accent. Bring liquid to the boiling point on high and add the cooled sliced beef. Add the hot peppers. If possible refrigerate for 24 hours to enhance the flavor; otherwise heat the meat thoroughly in the liquid before serving.

TOMATO-CUCUMBER-ONION SALAD



 

1 med. cucumber, peeled and sliced thin
2 tomatoes, peeled and sliced thick
1 lg. mild sweet onion, sliced very thin
1 tbsp. snipped fresh dill or 1 tsp. dill weed
2 tbsp. oil
1 tbsp. white wine vinegar or lemon juice
2 tsp. sugar
1/2 tsp. salt
1/4 tsp. white pepper
Parsley


Alternate cucumber, tomato and onion slices decoratively in shallow glass serving dish. Combine remaining ingredients, except parsley. Pour over salad. Chill 2 hours before serving to allow flavors to blend. Garnish with parsley. 6 servings.

Fruit Loops or Lucky Charm's Treats

  • 3 tablespoons  butter or margarine
  • 1 package (10 oz., about 40)  regular marshmallows
  • - OR -
  • 4 cups  miniature marshmallows
  • 6 cups  Fruit Loops or Lucky Charm's

1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 

2. Add  Fruit Loops or Lucky Charm's cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares. Best if served the same day.


MICROWAVE DIRECTIONS:
In microwave-safe bowl heat butter and marshmallows on HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above. Microwave cooking times may vary.


Note 

For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow crème can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days at room temperature in airtight container. To freeze, place in layers separated by wax paper in airtight container. Freeze for up to 6 weeks. Let stand at room temperature for 15 minutes before serving.

CROCK POT B B Q BEANS


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1 lb. beans, remove fat, cut in pieces
3/4 lb. ground beef
1 c. chopped onion
2 (1 lb. 15 oz.) cans pork and beans
1 (1 lb.) can kidney beans, drained
2 (1 lb.) cans butter lima beans, drained
1 c. ketchup
1/3 c. brown sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
Dashes of pepper

Brown ground beef in skillet, drain fat, put in crock pot. Brown bacon and onions, drain fat, add bacon, onions and remaining ingredients in crock pot. Stir well together. Cover and cook on low 4 to 6 hours.

CHICKEN BREAST STUFFED WITH HAM AND SPINACH


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2 (10-14 oz.) chicken breasts, boneless, skinless
6 oz. ham, boneless, fat removed
1 1/2 tbsp. butter or oil
1 tbsp. flour, all purpose
1/4 c. milk
4 oz. spinach, fresh, cleaned, blanched
1 1/2 tbsp. oil
1 tbsp. all-purpose flour
1-1 1/2 c. chicken stock
2 oz. onions, finely diced
1/2 oz. celery, fine bias cut
1/2 oz. carrots, fine bias cut
1 bay leaf
1 c. White Rose
4 oz. heavy cream
Salt
White pepper

Prepare chicken breast as follows: Cut each breast in half, removing the joining cartilage. Remove the tenderloin from the breast and remove the tendon from the tenderloin. On a hard flat surface, preferably a cutting board, lay a piece of plastic wrap. Place the tenderloins on the wrap and fold wrap over to cover the tenderloins.

SPINACH & ORANGE STUFFED CHICKEN BREASTS



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6 lg. chicken breast halves, skinned & deboned (pounded with mallet to 1/4 inch thickness)
3/4 c. cooked orzo (rice-shaped pasta)
1 (10 oz.) pkg. frozen chopped spinach, thawed & drained
1 (11 oz.) can mandarin orange segments, drained, reserve liquid
1/3 c. onions, chopped
1 tbsp. Polander's chopped garlic
1/2 tsp. lemon pepper
1/2 tsp. J.D.'s Magic

TARRAGON ORANGE SAUCE:
2/3 c. orange juice
2/3 c. reserved mandarin orange liquid
1 tbsp. cornstarch
2 tsp. fresh tarragon, chopped
1/4 tsp. salt

In medium bowl, combine orzo, spinach, mandarin orange segments, onions, garlic, lemon pepper and J.D.'s Magic. Mix well. Place 1/3 to 1/2 cup stuffing in middle of chicken breast. Bring ends of breasts over stuffing, fold in sides and secure with toothpicks. Place stuffed chicken breasts, seam side down, in ungreased baking dish. Heat oven to 350 degrees. IN a small saucepan, combine orange juice, mandarin orange liquid, cornstarch, tarragon and salt. Bring to a boil over medium high heat. Cook 3 to 5 minutes until sauce is thickened, stirring constantly. Pour over chicken. Bake for 35 to 40 minutes until chicken is fork tender and juices run clear. Garnish with additional tarragon, if desired.

SPINACH STUFFED CHICKEN BREASTS


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4 lg. chicken breasts, boned, with skin on
2 tbsp. olive oil
1 tsp. thyme
1/4 tsp. salt
Be sure each chicken breast has the skin attached as the stuffing will go between meat and skin.

STUFFING:
1 med. onion, chopped
1 tbsp. olive oil
1 tbsp. butter
1 lb. spinach, washed with stems removed and chopped (you can use 1 box
frozen chopped spinach, thawed and drained)
1/2 c. Ricotta cheese
1/2 c. grated Parmesan cheese
2 lg. basil leaves, finely chopped or 1/2 tsp. dried basil
Pinch nutmeg
Freshly ground pepper to taste

Saute onion in olive oil and butter over low heat until soft but not browned. Add spinach, cooking until wilted and moisture has evaporated (about 10 minutes). Transfer to a bowl, allow to cool and add rest of the ingredients. Season with pepper and nutmeg to taste.Loosen skin on each breast by slipping a finger between meat and skin forming a pocket. Divide filling and neatly stuff the pockets. Place skin side up in a baking dish just large enough to hold them. Brush with olive oil and rub in the thyme and salt.

Bake 45 minutes in a preheated 375 degree oven or until skin is golden brown. If necessary, brush with a little more oil. Remove from oven and cool slightly. With a sharp knife, cut each piece into 1-inch thick slices and arrange on a platter. Garnish with fresh basil and cherry tomatoes. May be served with a cream sauce if desired. Serves 4-6.

RICOTTA AND SPINACH-STUFFED CHICKEN BREASTS


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1 (10 oz pkg) frozen chopped spinach, thawed, drained, and squeezed dry
2/3 cup part-skim ricotta cheese
1 tbsp. shredded fresh parmigiano-reggiano cheese
1 tsp. grated lemon rind
1/2 tsp. black pepper
1/4 tsp. crushed red pepper
1/4 tsp. salt
2 garlic cloves, minced
4 skinless, boneless chicken breast halves
8 very thin slices prosciutto
cooking spray

Combine first 8 ingredients in a bowl. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket.Stuff about 1/4 cup spinach mix into each pocket. Carefully wrap each breast, in a single layer, with 2 slices prosciutto. Arrange chicken on a platter. Freeze for 15 minutes.
Preheat oven to 400°F. Heat a large skillet over med-high heat, Coat with cooking spray. Add chicken and cook 3 minutes on each side, or until browned.
Bake in baking pan for 8 minutes or until chicken is done.

CHICKEN BREASTS STUFFED WITH FIGS AND SPINACH


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It was during the Mughal Era in India when foods like raisins, figs and saffron were commonly used, reflecting the riches of the culture through its cuisines.
This was the period when India cuisine was revolutionized. New concepts of grilling, broiling and cooking were introduced.
In this recipe, the main flavor comes from figs and saffron.
4 boneless, skinless chicken breasts
4 tablespoons sesame oil
1/2 cup dried fig, chopped
1 tablespoon saffron threads
1/2 teaspoon cumin seeds (or to taste)
1 medium onion, finely chopped
1 pound fresh spinach, washed, dried, and stemmed
1/2 teaspoon cayenne pepper
salt, to taste
2 teaspoons minced garlic
2 teaspoons minced fresh ginger
1 cup tomato sauce
1/2 cup heavy cream
2 tablespoons fresh cilantro, chopped

1. Place chicken breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottom skillet or mallet, evenly flattening the breasts.
2. Heat 2 tablespoons of sesame oil in a large frying pan over medium heat. Add figs and saffron and stir fry for 2 minutes until they plump up in saffron color.
3. Add cumin seeds and chopped onions and stir fry until golden brown, about 3 to 4 minutes. Mix in the spinach and toss for 2 to 3 minutes, until wilted. Stir in cayenne pepper and salt.
4. Spread the stuffing over each flattened breasts and wrap and roll over the stuffing. Secure the breasts with toothpick.
5. Heat 2 tablespoons of oil in a medium skillet over medium heat. Add garlic and ginger and cook for 2 to 3 minutes, until garlic is golden brown. Add tomato sauce and heavy cream and cook till sauce is thick and smoth.
6. Preheat the over to 350 F. 7. Arrange chicken breasts in a shallow baking dish and pour the toamto sauce over each breast.
Bake for 45 minutes, basting occasionally with the sauce.
8. Serve hot, sliced at an angle, garnished with chopped cilantro.
Serves 4.

MARY'S SMOKED BEAN CASSEROLE


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1 1/2 to 2 lbs. ground beef
2 med. onions, diced
1/2 lb. bacon, diced, cooked, drained
1 c. brown sugar
1 c. catsup
2 tsp. dry mustard
1 tbsp. liquid smoke
4 tbsp. vinegar
2 tbsp. Worcestershire sauce
1 can navy beans
1 can kidney beans
1 can butter beans
1 can pork and beans

Brown ground beef and diced onions. Add to rest of ingredients and mix all together well. Bake in greased casserole for 1 hour at 325 degrees. Makes 2 medium sized casseroles easily.

SPICY BBQ CHICKEN


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8 chicken breast (halves)
Sauce:
3 tbsp. butter
1 large onion, chopped
3 cloves garlic, minced
1/2 cup ketchup
1/2 cup red wine vinegar
1/4 cup brown sugar
3 tbsp. molasses
1/4-1/2 tsp. cayenne pepper
1/2 tsp. salt
1 tsp. black pepper
1/4 tsp. each allspice and cloves
1 tsp. each garlic and onion powder

Combine all ingredients except chicken in saucepan, bring to boil and simmer over medium low heat until thick or about 30 minutes. Allow to cool. Store in glass jar in refrigerator. (Makes enough for 2 or 3 barbecues.)Heat grill. Cover coals with soaked wood chips (hickory or mesquite).
Brush chicken with sauce and grill chicken over medium coals or heat 45-55 minutes or until done, turning and basting every 10 minutes.
Makes 8 servings.

BEEF AND BEANS


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1/2 - 1 lb. extra lean ground beef
1/2 - 1 lb. lean bacon, diced
1 sm. onion, chopped
2 (1.15 oz.) cans pork & beans
1 (1 lb.) can kidney beans, drained
1 (1 lb.) can butter lima beans, drained
1 c. low sodium catsup
1/4 c. brown sugar
1 tbsp. liquid smoke
3 tbsp. fresh Raspberry Vinegar (or white vinegar)
1/2 tsp. salt
Pepper to taste

Brown the first 3 ingredients and hold aside.In a 2 quart casserole mix together gently the remaining ingredients.
Add the beef mixture to beans, etc. and bake in 275 degree oven for 3 to 4 hours, stirring occasionally.
Crock pot cooks: mix the above in crock pot and cook on low for 4 to 6 hours. Yield: 12 servings.

BEANS FOR A CROWD



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1 lb. dry Great Northern beans
1 lb. dry pinto beans
1 can butter beans
1 can kidney beans
1 can red beans
2 cans pork & beans
1 lb. deer burger
1 lb. sausage
1 c. brown sugar
1 c. ketchup
1 lg. onion (chopped)
1 tbsp. dry mustard
2 tbsp. molasses
2 tbsp. liquid smoke
1 tsp. cayenne
1 tsp. ground red pepper

Pick over and soak dry beans overnight. The next day, drain beans. Put in a large pan or stew pot. Add fresh water. Bring to a boil. Reduce heat, cover and simmer until beans are tender. When done, drain beans. Add can beans, draining all except the pork and beans.Cook deer burger and sausage together until done, drain off grease. Add meat to beans. Stir remaining ingredients into beans. Bake uncovered in a 350 degree preheated oven for 1 hour.

SETTLER'S BEAN SOUP


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2 lbs. ground chuck
1 onion
1/2 lb. bacon
1 (16 oz.) can pork 'n beans
1 (16 oz.) can butter beans
1 (16 oz.) can dark red kidney beans
1/4 c. catsup
1/4 c. BBQ sauce
1/4 c. brown sugar
1/4 c. sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
Dash of pepper
1/2 tsp. chili powder
2 tbsp. mustard
2 tbsp. molasses


Brown and drain ground chuck and onion. Cook bacon, drain and break into pieces. Drain and rinse red kidney beans.Mix all ingredients together. Cook in crock pot on low 6 to 8 hours, or heat on medium-low on top of stove 1 hour.
Pass cornbread or corn chips. Also good with bar-b-q. Serves 8.

PICNIC BAKED BEANS


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1/2 lb. bacon, diced
1 med. onion, diced
1/2 c. ketchup
1/2 c. brown sugar
1 tbsp. cider vinegar
1 tsp. dry mustard
2 cans pork & beans
1 can kidney beans, drained
1 can butter beans, drained
Several dashes of liquid smoke


Fry onion and bacon. Drain off 1/2 of the grease. Add ketchup, brown sugar, vinegar, mustard and liquid smoke. Combine beans in casserole and pour mixture over. Stir. Bake at 350 degrees for 1 1/2 hours or until hot and bubbly.

BARBECUED BEANS


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1/2-1 lb. hamburger or ground turkey
3/4 lb. bacon
1 c. chopped onion
2 (15 oz.) cans pork & beans
1 can (1 lb.) kidney beans
1 can (1 lb.) butter beans
1 c. ketchup
1/4 c. brown sugar
1 tbsp. liquid smoke
3 tbsp. white vinegar
1 tsp. salt
Pepper

Brown ground beef or turkey, drain off fat and put in crock pot or microwave dish. Brown bacon and onions; drain off fat. Add to dish. Mix in remaining ingredients. If using crock pot, cook on low for 4-6 hours. If using microwave, cook on "roast" setting for 24 minutes at a time. Stirring and resetting until mixture thickens. Great for potlucks! Can use different kinds of beans.

OLD SETTLER BEANS


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1/2 lb. bacon, chopped
1 med. onion, chopped
1/2 lb. hamburger
1/4 lb. smoked sausage, sliced & halved
1/3 c. brown sugar
1/3 c. white sugar
1/4 c. catsup
1 tsp. liquid smoke
1 tbsp. dry mustard
1/2 tsp. salt
1/2 tsp. pepper
2 (1 lb.) cans pork & beans
1 (1 lb.) can kidney beans
1 (1 lb.) can butter beans

Brown bacon, onion, hamburger and sausage together. Drain most of the grease. Thoroughly mix sugars, catsup, liquid smoke, dry mustard, salt and pepper. Add to meat mixture. Combine with beans in a large casserole (2 1/2 to 3 quart casserole) and bake covered at 350 degrees for one hour.

BUTTER BEAN CASSEROLE


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2 tbsp. chopped onion
2 tbsp. chopped green pepper
1 tbsp. butter
1 (10 3/4 oz.) can tomato soup
1/4 c. water
1 tbsp. brown sugar
1 tbsp. cider vinegar
1 tsp. dry mustard
2 (16 oz.) cans butter beans, drained

Saute onion and green pepper in butter. Add remaining ingredients except butter beans; heat thoroughly. Stir in beans; pour into 1- quart casserole. Bake in 375 degree oven for 45 minutes.

BUTTERED BLACK BEANS



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1 c. dried black beans
1 c. finely chopped onions
2 tbsp. finely chopped ginger root
1/2 c. canned drained tomatoes or
1/3 c. canned tomato puree
1 c. plain yogurt
1/2 tsp. ground cardamom
1 tbsp. ground coriander
1/2 tsp. red pepper
2 tsp. salt
8 tbsp. butter

FOR TADKA (perfumed butter sauce) :
2 tbsp. vegetable oil
1 1/2 tsp. cumin seeds
1 c. finely chopped onions
1/4 c. firmly packed fresh cilantro leaves

1. Put beans in a deep saucepan and cover with 4 cups of water. Bring to a boil. Turn off heat and let beans soak for 2 hours. Do not drain.2. Add all the ingredients for cooking the beans and mix thoroughly. Bring to boil, then reduce heat to low simmer. Cook, partially covered for 4 1/2 to 5 hours, stirring carefully every half hour or so.
3. When beans have finished cooking, take out 2-3 cups of cooked beans and finely puree them in a blender or food processor. Return the puree to the pan. This will give the beans a smoother, creamier consistency.
4. To make perfumed butter, heat the vegetable oil over medium heat in frying pan. Add cumin seeds. When seeds are dark brown (about 10 seconds), add onions and cook until light brown. Pour the mixture over the simmering beans. Add the cumin and cilantro leaves and mix thoroughly. Heat through and serve.

BUTTER BEANS AND SMOKED SAUSAGE


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3 lbs. Hillshire smoked sausage
6 (15 oz.) cans lg. butter beans
1 stick butter
1 (32 oz.) bottle ketchup
1/8 c. salt
1 lg. chopped onion
1/8 c. pepper
Put beans and all ingredients in oven at 325 degrees. Cut sausage up into 1/4 slices and brown in skillet. When browned, drain grease and add to beans. Bake until it starts to thicken, approximately 2 hours.

Southern Fried Chicken

1 frying chicken (3-4 lbs) cut into pieces
* 4 cups salt brine (recipe below)
* 1 1/2 cups buttermilk
* 1 tablespoon salt
* 1 tablespoon pepper
* 1 tablespoon garlic powder
* 1 tablespoon onion powder
* 1 tablespoon paprika
* 1 tablespoon ground sage
* 1 cup flour
* vegetable oil to fill skillet 3-4 inches deep 

Directions
1. Make the salt brine by dissolving 1/2 cup salt in 4 cups of cold water.
2. Place chicken parts in a large glass bowl, add enough salt brine to cover, cover with plastic wrap, and place in the refrigerator to soak 1 hour (overnight if possible).
3. Drain off the salt brine and add 1 1/2 cups buttermilk to the bowl. Allow the chicken to soak in the buttermilk for 30 minutes (2 hours if possible) turning the chicken several times to make sure all the pieces get to soak.
4. On a large plate combine salt, pepper, paprika, garlic powder, onion powder and sage with 1 cup of flour.
5. In a very large, heavy skillet, add vegetable oil to 3-4 inches deep, and heat over a medium heat. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
6. Dredge each piece of the buttermilk-coated chicken in the seasoned flour and place, skin side down, in the skillet. Do not allow pieces to touch each other.
7. Cover the pan with a loose fitting lid to vent some of the steam and cook to a deep golden brown (approx. 15 min.). Turn the chicken over with tongs and cook an additional 15 minutes or until deep golden brown. Chicken is done if there is no sign of pink near the bone.
8. Drain the cooked chicken on paper towels.

Chicken Pot Pie

2 pie crusts - unbaked (store bought or homemade) Pie Crust recipe
1 1/2 lbs. boneless, skinless chicken breasts
2 cups chicken broth
1 1/2 tablespoons vegetable oil
1 medium onion, finely chopped
3 medium carrots, peeled and sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
4 Tablespoons butter
1/2 cup flour
1/2 cup whole milk
1/2 teaspoon ground dried thyme
3 Tablespoons dry sherry (optional)
1/4 cup frozen peas, thawed 

Directions
1. Heat oven to 400 degrees, place oven rack in middle position.
2. Place chicken and broth in a stock pot over medium heat. Cover, bring to a simmer and simmer 10 min.
3. Transfer the chicken to a large bowl; reserve the broth in a separate bowl.
4. Place oil in the stock pot, turn heat to medium high.
5. Add the carrots, onion and celery. Saut� until just tender (about 5 min.). Season to taste with salt and pepper.
6. Shred the chicken meat into bite-sized pieces, then place the cooked vegetables into the bowl with the chicken and set aside.
7. Heat the butter in the empty stock pot over medium heat. Once melted, add the flour and cook 1 minute.
8. Whisk in the chicken broth, milk and thyme. Bring to a simmer, continuing to simmer until sauce thickens (about 1 min.). Season with salt and pepper, stir in the sherry.
9. Pour the sauce over the chicken-vegetables mixture, stir well. Stir in the peas.
10. Line a 9x13 inch pan with one of the pie crusts. Roll the dough to fit the pan.
11. Pour the chicken mixture into the pan and top with second crust.
12. Bake in preheated oven until pie crust is golden brown and the filling is bubbly, about 30 minutes. 

Chicken Cacciatore

3 to 4 pounds your favorite chicken parts
* Salt and pepper to taste
* 1/4 cup vegetable oil
* 1/2 pound mushrooms, sliced
* 1 medium green pepper, diced
* 1 teaspoon minced garlic
* 1 (6 oz.) can tomato paste
* 1 (15 oz.) can tomato sauce
* 1 (28 oz.) can diced tomatoes
* 3/4 cup dry red wine
* 1 teaspoon dried basil
* 1 teaspoon dried oregano
* 3 tablespoons all purpose flour 

Directions
1. Rinse chicken and pat dry with paper towels. Salt and pepper lightly.
2. Heat oil in a large, heavy pot over medium-high heat. Add chicken to pot in a single layer. Cook until browned all over, about 5 minutes per side. Remove chicken and keep warm.
3. Add mushrooms and green pepper to the pot and saut� until pepper is softened, about 3 minutes. Add garlic and saut� for an additional minute.
4. Return the chicken to the pot.
5. In a separate bowl, mix the tomato sauce, tomato paste, tomatoes, wine, basil and oregano. Add the flour and mix well. Add salt and pepper to taste.
6. Pour sauce mixture over chicken. Cover and simmer for about 45 minutes or until chicken is tender. 

Buffalo Chicken Wings

20 chicken wings, tips removed
* vegetable oil (enough to cover chicken in oil while frying)
* 1 cup all-purpose flour
* 1/2 tsp. paprika
* 1/2 tsp. cayenne pepper
* 1/2 tsp. salt
* 1/2 cup butter
* 1/2 cup Hot Sauce (Tabasco or your favorite)
* 1/4 tsp. ground pepper
* 1/4 tsp. garlic powder 

Directions
1. Combine the flour, paprika, cayenne pepper, and salt in small bowl.
2. Wash wings and leave damp.
3. Place wings in a large bowl and sprinkle the flour mixture over them, coating each wing generously.
4. Refrigerate wings for one hour.
5. Combine the butter, hot sauce, ground pepper, and garlic powder in a small saucepan over low heat.
6. Heat, stirring often, until the butter is melted and the spices are well-blended.
7. Deep-fry chicken, 8-10 pieces at a time, in 375 degree vegetable oil for 10 to 15 minutes or until some of the wing edges begin to turn dark brown.
8. Remove wings and place on paper towels to drain oil.
9. Place the wings in a large bowl. Add the hot sauce (from step 6) and stir, coating all of the wings evenly.
Good served hot or cold. 

Crockpot Beef and Beans

1 lb dried pinto beans
* 6 cups cold water
* 2 slices bacon
* 1 lb lean chuck steak; 1 inch cubes
* 1/2 teaspoon crushed red pepper
* 1 onion; chopped
* 6 cloves garlic, minced
* 6 oz tomato paste
* 1 1/2 teaspoon chili powder
* 1 teaspoon salt
* 1/2 teaspoon vinegar
* 1 teaspoon cumin powder
Directions
1. Soak beans in water overnight.
2. Combine the soaked beans with water with all remaining ingredients into crockpot.
3. Cover and cook on low for 9-10 hours or until beans and meat are tender.

Teriyaki Meatloaf

2 lbs lean ground beef
* 2 eggs
* 1/2 cup bread crumbs
* 1/2 cup ketchup
* 1/2 cup green bell pepper, chopped
* 1 large onion, chopped
* 2 cloves garlic, crushed
* 2 tablespoons soy sauce (for meat mix)
* 2 tablespoons brown sugar (for meat mix)
* 2 tablespoons lemon juice
* 3/4 teaspoon ground ginger
* 1/2 cup brown sugar (for sauce)
* 1/2 cup soy sauce (for sauce)
Directions
1. Preheat oven to 350 degrees F.
2. Combine all ingredients except last two. Mix well and shape into a loaf in a 9x9 inch baking dish. Bake in preheated oven for 30 minutes. Remove from oven and drain off grease.
2. Mix the brown sugar and soy sauce together (for sauce) and pour over the meat. Bake for an additional 30 minutes. Slice and serve hot with additional sauce.

Mushroom Filet Mignon

3/4 lbs fresh mushrooms
* 3 tablespoons butter
* 2 teaspoons flour
* Salt and pepper to taste
* 1 cup heavy cream
* 6 filet mignon's, 6 oz ea.
* 1/2 cup scotch
Directions
1. Slice mushrooms and saute in 3 Tbs butter about 2-3 minutes.
2. Add flour and stir until disloved. Add cream and thicken to a thin gravy. Add salt and pepper to taste. Keep on low heat
3. In a separate skillet, saute the filet's in hot butter for 3 minutes per side for medium-rare.
4. Remove steaks and stir the Scotch into pan juices, boil for a minute or two and spoon sauce over the meat.
5. Serve mushrooms on the side or over top of steaks.
Note: The scotch is for flavor not alcohol. Most of the alcohol will boil off during cooking.

Country Fried Steak

1 lb round steak
* 2 tablespoons canola oil
(or substitute bacon grease for added flavor)
* 1/2 cup flour for dredge
* 2 tablespoons flour for gravy
* 2 cup milk
* 1/2 teaspoon salt (or to taste)
* 1/4 teaspoon pepper (or to taste)
Directions
1. Trim fat from meat and cut into 4 equal servings.
2. Pound steak with a mallet to tenderize it.
3. Mix 1/2 cup flour, salt, and pepper in a shallow dish and dredge each piece of meat in it, coating well on both sides.
4. Heat oil in a heavy, wide skillet with a lid.
5. Brown the meat on both sides, turn heat down, cover and fry for 15 to 20 minutes until done.
6. Remove cover and cook another 5 minutes.
7. Remove steaks from the pan.
8. Reduce heat and sprinkle 2 tablespoons flour into the drippings and stir to dissolve. Cook until a rich brown color is obtained.
9. Slowly add milk while stirring. Cook until thick, about 3 to 5 minutes. Taste and add seasoning, if needed.
Serve gravy on top of the steaks or on the side.