Main Dishes

3 C rice
3 C water
6 chicken breasts (boned and skinned) layed over top of rice
Salt and pepper to taste

Place the above ingredients into a 12″ dutch oven. Mix together 1 can Cream of Chicken soup, 1 can Cream of Mushroom, and 1 can of milk. Pour over the top of the chicken and rice. Sprinkle 1 envelope of Lipton Onion Soup. Place 12 briquettes on top and 12 briquettes on bottom. Cook for 45 min. to 1 hour.

2 Tbsp. butter
1 medium onion
1 1/2 Lbs. ground beef
1 egg, lightly beaten
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup ketchup
1/4 cup dijion (mustard)
1/4 cup worcestershire sauce
2 to 5 drops of tabasco
1/2 cup plus 2 Tbsp. of seasoned bread crumbs

In a medium saucepan, melt the butter over medium heat. Cook the onions for 5 to 7 minutes, or until softened.

In a large bowl, mix together the meat, egg, salt and pepper. In other bowl stir together the ketchup, mustard, worcestershire sauce and tabasco. Add this mixture, the cooked onions and 1/2 cup of breadcrumbs to the meat mixture. Pat mixture into a loaf pan.

Cover the pan and refrigerate for 1 hour to allow to marinate. Sprinkle the top of meatloaf with remaining 2 Tbsp. of breadcrumbs.

Bake at 350 degrees for 45 to 55 minutes.

2/3 cup French salad dressing
2/3 cup bottled salsa
1 lb browned ground beef or chicken strips seasoned with 1 pkt Taco Seasoning
10 oz chopped romaine lettuce (about 9 cups)
2 cup crushed taco-flavored tortilla chips (Doritos)
4 oz (1 cup) shredded cheddar cheese
2 medium tomatoes, cut into wedges or diced
1 (2-1/4 oz) can sliced ripe olives, drained
1/2 cup sour cream

In a small bowl, combine salad dressing and salsa for dressing. In a large bowl, combine lettuce, meat, crushed torilla chips, cheese, tomatoes and olives. Pour dressing over salad; toss gently to coat. Top with sour cream and extra chips.

This is one of my family's favorites.

2 cloves fresh garlic, diced
3 TBL olive oil
2 cans chicken or tuna
1 lb dry pasta
parmeasan cheese

Saute garlic in oil until tender being careful not to burn. Add chicken or tuna. Cover meat with thin layer of basil seasoning. Cook until warm. Boil pasta of choice per package instructions. Serve meat over warm pasta and top with fresh parmasean cheese.

For a creamy sauce, add 1/4 C sour cream to meat mixture and heat.

I got this from a friend who served a mission in Italy.

4 cup Spinach
2 cup warm rice
1 can chili
Avocado, diced
shredded cheese

Layer ingredients in a pasta bowl: Spinach, top with warm rice, warm chili, avocado pieces and shredded cheese.

Named after my mother-in-law who eats this combination frequently. Some times we throw in a little salsa, sour cream and fritos–or whatever is handy, but it's great just as it is above.

Serves approx. 4

1 (7in.) pan of cornbread, crumbled
6 biscuits or sliced bread, crumbled
3 eggs, beaten
1 lg. onion, chopped
4 stalks celery,chopped (optional)
1 stick butter, melted
2 tsp. rubbed sage
1 tsp. black pepper
1 tsp. salt
1 can cream of chicken soup
Water or chicken broth (enough to make mixture moist)

Crumble cornbread and biscuits together. Add the rest of the ingredients. Mix until moist. If too dry, add more broth. Pour into greased casserole dish. Bake at 325 degrees until lightly brown.

Chicken:
1 whole chicken

Cook Chicken in large pot until done. Remove bones and fat. Set aside. Strain broth, pour into pot and season with salt and pepper to taste.

Dumplings:
2 c. plain flour
1/2 c. ice water
2 qt chicken broth (approx.)

Measure flour into medium bowl. Make a well in center of flour. Stir in 1/4 c. of ice water. Stir until dough forms a ball. Press slightly and set aside. Pour remaining 1/4 c. ice water into flour to form a second ball. Knead lighlty and roll out adding flour as needed to the board. Roll 1/4 inch thick. Cut dough into strips with a knife or pizza cutter. Bring broth to a boil, add strips of dough to boiling broth. Stir to seperate dumplings. Remove from heat. Roll remaining dough and cut into strips. Add to broth and simmer about 5 minutes. Add chicken to dumpling mixture and serve.

1 C of all purpose flour
1 C warm beer
1 Tbsp old bay seasoning
1 egg white

Mix all ingredients well. Coat 1 1/2 lb of Chicken Breast strips. Deep fry until golden brown.

1-1/2 pounds steak, about 1/2″ thick
1 clove garlic, minced
2 t dry mustard
Vegetable oil
2 T butter
Salt and pepper
1/4 C Jack Daniels whiskey

Score steak about 1/8 inches deep. Mash the garlic with the mustard. Stir in Jack Daniels, oil, salt and pepper. Pour mixture over steak and refrigerate overnight.

Next day:
Set out steak about 2 hours before cooking. Dot each side with butter while cooking on grill. Cook to desired doneness.

1 chicken, cut up
1/2 c. buttermilk
1/2 c. water

Skin and soak chicken in buttermilk for 24 hours

1 c. self-rising flour
1 tsp. paprika
1 tsp. dry mustard
1/4 tsp. nutmeg

Sift together. Lift chicken out of milk. Salt and pepper to taste. Roll in mixture. Cover and fry until brown.