Enatai Entrees:


Asian Noodles

Baked Beans Supreme

Baked Chicken Reuben

Balsamic-Glazed Flank Steak

Beef Tacos

Beef and Bean Enchiladas

Cheese Rarebit

Chicken and Dumplin’s

Chicken Cacciatore

Chicken Contadino

Chicken Divan

Chicken Enchilada

Chili Rellenos Casserole

Chinese Beef Stew

Fish Baked in Veracruzana Sauce

Grilled Chicken and Sausage Skewers in Herbed Vinaigrette

Halibut Marinade

Herb-Crusted Flank Steak with Cherry Tomatoes and Olives

Homey Chicken and Vegetables

Hunan Chicken

Hungarian Chicken

Husky Fever Parmesan Chicken

Lamb Chops

Lasagna – Helene’s Lasagna

Marinated Swordfish

Meat Loaf

Mo’s Spaghetti Sauce

Mom’s Barbeque Sauce

Peanut Noodles-fix

Prune Chutney with Pork Chops

Quick Cacciatore with Pasta

Red Enchiladas
Roasted Fish on a Bed of Vegetables

San Francisco Beans

Scalloped Oysters

Sesame Flank Steak

Skillet-Barbequed Frankfurters

Sloppy Joan’s

Sloppy Joes

Slow-baked Spareribs Supreme

Smoked Turkey

Southwestern Chicken Chili

Spanish Pork Chops

Tamale Pie

Tuna Bake with Cheese Swirls



Asian Noodles


¼ cup sesame oil

¼ cup black soy sauce

2 T. sugar

2 T. hot chili oil

2 T. black vinegar or balsamic vinegar

1 ½ pounds fresh vermicelli

½ cup sesame seeds, toasted

1 cup green onions, thinly sliced on the diagonal for garnish


In a large bow, whisk together sesame oil, soy sauce, sugar, chili oil, and vinegar.  Cook vermicelli in boiling water until barely tender (probably less than a minute if fresh).  Drain, rinse with cold water, and drain again.  With your hands, immediately toss the pasta with the dressing, making sure pasta is completely and evenly coated.  Add seeds and continue folding dressing through the pasta, literally wiping the bowl with the vermicelli.  Remove to a shallow platter, top with green onions, and serve at room temperature.  Makes 8 cups.




Baked Beans Supreme


½  pound sliced bacon, diced

2 medium-sized onions, chopped

2 cans (about 1 pound, 4-oz. each) pork and beans

1 ½ t. dry mustard

1 can (9 oz.) crushed pineapple

¼ cup chili sauce

¼ t. salt


Sauté bacon and onions slowly until onions are soft; drain off fat.  Combine bacon and onions with beans, mustard, pineapple, chili sauce, and salt, and put into a casserole or bean pot (about 1 ½ quart size).  Cover and bake in a very slow oven (275 degrees) for 1 ½ to 2 hours.  Makes six servings.




Baked Chicken Reuben


4 whole chicken breasts, boned and halved

¼ t. salt

1/8 t. pepper

16 oz. sour kraut, drained and press out extra liquid

4 slices Swiss cheese

1 ¼ bottle thousand island dressing (low fat works fine)


Grease pan; place chicken inside with salt and pepper.  Place sour kraut on top.  Top with cheese.  Pour dressing over.  Cover with foil and bake at 325 dgrees for 1 ¼ hours or until fork goes into chicken with ease.




Balsamic-Glazed Flank Steak


¼ cup balsamic vinegar

1 T. olive oil

1 T. ketchup

1 T. steak sauce

1 T. Worcestershire sauce

1 ¼ pounds flank steak

freshly ground black pepper to taste.


Whisk together the vinegar, oil, ketchup, steak sauce and Worcestershire sauce.  Put the steak into a glass pan and pour over the marinade.  Marinate at room temperature 30 minutes.  (You can marinate up to 24 hours in the refrigerator if time permits.)  Line the bottom of a broiling pan with aluminum foil. Spray the rack with vegetable cooking spray.  Remove the steak from the marinade (reserve the marinade) and place on the pan.  Sprinkle with pepper.  Place on the second rack from the top of the oven under a hot broiler.  Broil about 4 minutes per side, or until cooked to the desired doneness.  While the steak is cooking, bring the marinade to a boil in a small saucepan; boil 1 minute to a glaze consistency.  Carve the steak across the grain and drizzle with the glaze.  Serves 4 – 5




Beef Tacos


1 pound ground beef

1 medium onion, chopped

1 ½ t. chili powder

½ t. oregano

½ t. paprika

¼ t. rosemary

¼ t. pepper

1 t. salt

3 T. taco sauce

2 t. Worcestershire


Brown meat until crumbly; add remaining ingredients and let simmer a little to enhance the flavors. You may have to add additional taco sauce to keep moist.

Place in warmed taco shells.  Top with cheese, lettuce, tomatoes and taco sauce.




Beef and Bean Enchiladas


1 pound ground beef

1 medium onion, chopped

1- 1 pound can refried beans

1 cup pitted ripe olives, quartered

2 ten-ounce cans enchilada sauce

 vegetable oil

1 t. salt

1/8 t. garlic powder

1/3 cup taco sauce

12 corn tortillas

3 cups cheddar cheese, shredded

4-oz. sour cream


Sauté ground beef and onion.  Stir into beans, salt, garlic powder, taco sauce and olives, reserving a few olives for garnish.  Heat until bubbly.  Heat enchilada sauce and pour half into ungreased, shallow 3-quart baking dish.  Pour oil to a depth of about ¼” in skillet and heat.  Dip tortillas one at a time in hot oil to soften; drain quickly. Place about 1/3 cup beef filling on each tortilla and roll to enclose filling.  Place seam side down in sauce in baking dish.   Pour remaining enchilada sauce evenly over tortillas.  Cover with cheese and bake uncovered.



Cheese Rarebit


1 T. butter

1 ½ cups diced aged cheese

½ t. salt

¼ t. dry mustard

a few grains cayenne

1 t. Worcestershire sauce

½ to ¾ cup cream or milk

1 egg yolk


Melt butter in a pan over hot water.  Stir in cheese and melt.  Add seasonings.  Stir in milk slowly.  When mixture is hot, remove the pan from the heat.  Beat in the egg yolk.  Serve the rarebit over toasted sourdough bread.


Chicken and Dumplin’s

~This is the best Chicken and Dumplin’s recipe around!


pot of water (2 to 21/2 cups per person)

boneless, skinless breasts (one per person)

chicken bouillon (1 T. per person)


chopped carrots

chopped celery

dill and savory

salt to taste



1 ½ cup Bisquick per person

2 T. of Crisco per person

enough water  to form dough balls, slightly gooey


Cook chicken in the designated amount of water.  Under-cook chicken-it will finish cooking later and you don’t want to overcook it.  Remove chicken and chop into small chunks.  Keep water stock.  Prepare dumplin’s:  cut Crisco into Bisquik with a fork and then add milk enough to form balls.  Add chicken, veggies, bouillon, and seasonings to chicken stock and bring to a rolling boil.  Add dumpling balls and reduce heat to medium-high.  Boil for approximately 15 minutes.  Dumplings should be like bread in the centers, not doughy.


~Anna (from Angela)


Chicken Cacciatore


1 – 2 ½ to 3 pounds chicken, cut up

1/ 4 cup oil

2 medium onions, sliced in ¼ inch slices

2 cloves garlic, minced

1 pound can tomatoes

1 8 oz. can tomato sauce

¼ t. pepper

1 t. salt

1 t. oregano

½ t. celery seed

1-2 bay leaves

8 – 12 oz mozzarella


Brown chicken in oil.  Remove onto paper towels

Sauté onions and garlic – don’t brown.  Add tomatoes, sauce, and seasoning.  Boil and simmer 30 minutes.  Remove bay leaves and excess fat.  Place chicken in sauce in casserole.  Cover and bake until tender 20 – 30 minutes at 350 degrees.  Sprinkle with cheese and bake until melted. 




Chicken Contadino


4 large chicken breasts, boneless and skinless

salt and pepper

½ cup flour

½ cup olive oil

2 medium carrots, peeled and diced

1 large red bell pepper, cored and julienned

1 large green bell pepper, cored and julienned

1 large yellow onion, peeled and julienned

6 large mushrooms, sliced

12 medium Italian or Greek black olives, not pitted

1 t. capers

6 ripe plum tomatoes, chopped

1 T. fresh rosemary

¼ cup dry white wine


Season chicken lightly with salt and pepper.  Place the chicken in a large bowl and add flour.  Toss together and pat off the excess flour from each piece of chicken.  Heat a large frying pan and add half of the olive oil.  Brown the chicken on both sides and remove to a roasting pan, leaving the oil in the frying pan. 


Heat the pan again and add the carrots.  Sauté for 3 minutes and add the peppers and onion.  Sauté until the onion is translucent.  Place the vegetables on top of the chicken in the roasting pan. 


Heat the frying pan again and add the remaining oil.  Add the mushrooms, olives, capers and tomatoes.  Bring to a simmer and cook gently for 5 minutes.  Add salt and pepper to taste and pour over chicken.  Sprinkle with rosemary and drizzle the wine all over.


Cover the roasting pan with aluminum foil and bake in a preheated 400 degree oven for 20 minutes.  Uncover the pan and bake for 15 minutes more.  Turn the chicken a couple of times in the vegetable sauce while cooking.  Serve the chicken with the vegetables and sauce on top.   Serves 4




Chicken Divan


2 broccoli heads, chopped and blanched

2 cooked and cubed chicken breasts

1 can cream of chicken soup

¼ cup mayonnaise

cheddar cheese to taste (sharp is best)

dry mustard if desired


Mix and top with crushed Ritz cracker crumbs.  Cook thirty minutes.  Serves 4.




Chicken Enchilada


3 chicken breasts, cooked and cut in bite-size pieces

3 cans cream of chicken soup

milk and chicken broth

1 4-oz. can green chili

chopped green onions, including tops, to taste

1 pound medium cheddar cheese, grated


1 dozen tortillas


Dip tortillas in hot oil to soften.  Drain.  Make a sauce of the soup, chicken broth, garlic, green chilia and milk to make sauce consistency of white sauce.  Layer in pan, beginning with a small amount of sauce, then tortillas, chicken, and cheese.  Repeat.  Bake at 350 degrees until bubbly.



Chili Rellenos Casserole


1 can (7 oz.) green chilies

2 cups grated Jack cheese

2 eggs

1 cup milk

7 oz. green chili salsa


Slit chilies on side and open flat without seeds.  Divide

1 ½ cup Jack evenly, placing in center of chilies.  Roll-up, starting at pointed end.  Place rolls seam down in greased 9 x 5 x 3 inch loaf pan.  Beat eggs, milk, salt and pepper and pour over chilies.  Sprinkle with cheese.  Bake in preheated oven (375 degrees) for 35 to 40 minutes.  Heat salsa and spoon over chilies.  Serves 4.




Chinese Beef Stew


2 pounds beef stew meat

2 cups celery diced diagonally

2 cups dice carrots

2 cups diced onions or small whole onions


Brown meat in a small amount of oil, seasoning with garlic, pepper and accent as desired.  Salt may not be necessary,



2 cups bouillon

2 T. soy sauce


Simmer until tender in covered pan, adding water to replenish liquid as necessary.  Thicken with cornstarch when tender. Cook vegetables separately until just tender.  Combine with meat and gravy.  Serve with rice and crunchy Chinese noodles. 




Fish Baked in Veracruzana Sauce


1 t. olive oil

2 medium shallots, peeled and minced

1 (14 ½-oz.) can low-sodium tomatoes, drained and broken apart

¼ cup thinly sliced green olives with pimentos

1 T. drained capers

1/8 t. red pepper flakes

freshly ground black pepper to taste

1 1/3 pound fish filets, such as snapper


In a medium skillet, heat the olive oil over medium heat.  Add the shallots and sauté 3 minutes.  Add the tomatoes, green olives, capers, red pepper flakes and several grindings of pepper.  Simmer until thickened, about 10 minutes.  Place the fish in one layer in a large baking pan.  Spoon the sauce over the fish and bake in a preheated 450 degree oven 12 minutes per inch of thickness or until fish is done.  Drain the excess liquid from the fish and serve.

Serves 4.




Grilled Chicken and Sausage Skewers in Herbed Vinaigrette


8 Italian sausages

8 boneless thighs with skin cut crosswise in half

8 boneless breasts with skin cut crosswise in half

2 lemons thinly sliced

16 bay leaves


2 cups olive oil

2/3 cups fresh lemon juice

½ cups red wine vinegar

6 cloves minced garlic

¼ cups Dijon mustard

¼ cups herbs de Provence (or combination of thyme, basil, savory and fennel seeds)

1 t. salt

1 t. pepper

Cover sausage with cold water.  Cover sauce pan partially and simmer until firm about 12 minutes.  Drain cool and cut sausage crosswise in half. 

Mix marinade ingredients.  Place chicken and sausage in large shallow dish.  Pour ½ vinaigrette over.  Add lemon and bay leaves.  Turn chicken and sausage to coat.  Let stand 1-2 hours. 

Thread chicken, sausage, lemon and bay leaves on skewers.  Grill on barbecue, turning and basting with reserve vinaigrette (about 15 minutes). 



Halibut Marinade


2 T sesame oil

2 T. soy

2 T. lemon juice

2 T. chop parsley

2 green onion ½ t. thyme






Herb-Crusted Flank Steak with Cherry Tomatoes and Olives



2 T. chopped fresh thyme

2 T. chopped fresh rosemary

1 T. chopped fresh tarragon

2 garlic cloves, minced

2 t. salt

1 ½ t. ground black pepper

1½-pound flank steaks

1 T. olive oil



2 cups halved cherry tomatoes

1 cup chopped fresh Italian parsley

¼ cup coarsely chopped pitted Kalamata or other

    brine-cured black olives

¼ cup coarsely chopped brine cured green olives

¼ cup chopped fresh basil

¼ cup extra-virgin olive oil

2 T. sherry wine vinegar


For steak:  Mix first six ingredients in small bowl.  Place steaks in a large baking dish.  Brush steaks with olive oil.  Brush with herb mixture.  Cover with plastic wrap and refrigerate at least one hour and up to 8 hours.


For tomatoes:  Mix all ingredients in large bowl.  Season tomatoes with salt and pepper.  Can be made 2 hours ahead.  Do not refrigerate.


Grill steaks to desired doneness, about four minutes per side per medium.  Transfer steaks to cutting board.  Cover with foil and let stand for 5 minutes.  Cut steaks across grain into ½ inch slices.  Arrange steak across grain into ½ inch slices.  Arrange steak slices on large platter.  Spoon tomatoes with juices over steaks and serve. 




Homey Chicken and Vegetables


2 cloves of garlic

¼ t. coarse salt

1 T. finely grated orange zest

juice of one large orange

1 T. extra virgin olive oil

1 T. chopped fresh basil

freshly ground black pepper, to taste

4 carrots, peeled, halved lengthwise and cut into

   2-inch lengths

1 pound white new potatoes, scrubbed and


4 large ripe plum tomatoes, halved lengthwise

  and seeded

4 small whole chicken breasts (about ¾ pound

  each) with skin and bones, rinsed and patted


8 sprigs fresh basil leaves


Preheat oven to 450 degrees.  Mince the garlic with the salt, then place the mixture in a small bowl.  Add the orange zest, orange juice, olive oil, chopped basil and green pepper. Mix well and set aside.


Bring a pot of salted water to a boil; blanch the carrots and potatoes for 5 minutes. Drain and place in a bowl.  Add the tomatoes to the bowl and set aside. 

Remove any excess fat from the chicken breasts and place a leaf of basil under the skin on each side of the breasts.  Replace the skin neatly. 


Brush the breasts well with the reserved orange mixture.  Add any remaining orange mixture to the reserved vegetables and toss well. 


Place the vegetables in a 13 x 9 inch oven to table baking dish.  Arrange the breasts and bake, basting once or twice with the pan juices. 


Test for doneness by cutting into the thickest part of a breast.  The juices should run clear. 


Serve immediately, spooning some of the vegetables and a whole chicken breast onto each plate.  Serves 4. 




Hunan Chicken




8 boneless chicken breasts

¼ t. salt

1 T. cornstarch

1 t. sesame oil

½ t. sherry

1 T. chicken broth




1 t. chili powder

3 T. sugar

4 t. cornstarch

4 T. rice wine

4 T. soy sauce


Cut up 8 boneless chicken breasts.  Toss in marinade. (No need to leave it for long.)  In wok, add 2 T. peanut oil, 1 clove garlic, 4 –5 shakes red pepper flakes.  Sauté chicken 3 – 4 minutes.  Add sauce.  Stir in veggies (broccoli, carrots, snow peas).  Cook until just crisp.    Serve with rice.


~Margaret (from Jenny)


Hungarian Chicken


2 T. flour

4 chicken breast halves, skinned

4 chicken thighs, skinned

3 t. olive oil, divided

1 medium onion, peeled and finely chopped

2 medium onions, peeled and finely chopped

1 cup chicken broth

1 ½ T. Hungarian paprika

1 ½ t. dried dill weed, divided

¼ t. crushed red pepper flakes

¼- ½ t. salt

freshly ground black pepper to taste

½ cup light sour cream

½ cup freshly chopped parsley

½ pound egg noodles or fettuccini, cooked according to

   package directions.


Dredge the chicken in the flour; reserve any excess flour.  Cook the chicken in two batches in a nonstick pan over medium heat, using one t. oil for each batch.  Remove from pan.  Sauté onion and garlic in remaining t. of oil.  Add the spices and stir one minute.  Add the broth and bring to a boil.  Whisk in the flour mixed with 2 T. water.  Put the chicken back in, spooning sauce over.  Cook covered for 30 minutes or until cooked.  Remove chicken.  Stir remaining 1 T. paprika and ½ t. dill weed into sauce and cook one minute.  Remove the pan from heat.  Spoon a few T. of the sauce into the sour cream.  Put back into the sauce, and put over low heat to heat through.  Serve the chicken whole or remove from bone and put back into the sauce to coat.  Stir in parsley.  Spoon the chicken and sauce over noodles. 


Husky Fever Parmesan Chicken

Great for boat or tailgate picnic!


1 cup very dry bread crumbs

2/3 cup dry grated Parmesan cheese (fresh won’t work)

1 t. salt

¼ t pepper

¼ t. minced parsley

1/8 t. garlic powder

1/8 t. paprika

4 whole chicken breasts, halved

½ cup butter, melted

juice of ½ lemon


Combine breadcrumbs, Parmesan, salt, pepper, parsley, garlic powder and paprika.  Dip chicken in melted butter, then in crumb mixture.  Sprinkle with lemon juice and refrigerate for ½ hour.  Preheat oven to 350 degrees.  Bake chicken in a shallow pan or on a rimmed cookie sheet for 45 minutes to one hour.  Serves 6-8.



Lamb Chops

Season lamb chops with salt, pepper, and the remaining chopped rosemary. Heat olive oil in a large skillet over medium high heat. Add chops, and sauté until brown on the bottom, 3 - 4 minutes. Turn and cook until a meat thermometer reads 110º for medium rare and chops are evenly browned, 3 - 4 minutes more. Garnish lamb with rosemary sprigs, and serve with the chutney. Serves 4




Lasagna – Helene’s Lasagna




Brown 1 pound ground beef

Brown 4 large spicy Italian sausages (I remove the casing and fry cut)

Cut the sausages into chunks.


In a large sauce pan combine:

·    ground beef

·    sausage

·    2 cans ready-cut Italian seasoned tomatoes

·    1 can tomato sauce

Sprinkle with oregano, garlic powder, basil, pepper.  Simmer for at least ½ hour.  May add a little wine.


Grease pan and layer:

·    Sauce on bottom

·    Fresh pasta sheets

·    Sauce on top of pasta

·    Sprinkle with cottage cheese (about 25 t.)

·    Layer mozzarella cheese on top

·    Sprinkle with grated parmesan cheese


Repeat layers making 3 layers total.  Bake at 350 degrees for at least ½ hour or until bubbly.




Marinated Swordfish


1 cup olive oil

¼ cup Dijon mustard

¼ cup lemon juice

3 T. chopped green onions

2 large garlic cloves, minced

1 T. minced dill

2 pounds swordfish


Marinate one hour in refrigerator.  Barbeque 3 minutes per side.  Do not overcook.  Good on halibut and skewered prawns, too.  Choose swordfish steaks that are about ¾ inches thick.




Meat Loaf


1 pound ground beef

¾ cups cracker crumbs

1 ½ t. salt

1 egg

2 T. lemon juice

1 cup milk



1 T. minced onion


Mix together ingredients and bake at 350 degrees for 1 hour.  Sometimes I like to put a layer of cheese in inside the loaf and secure bacon around the outside.




Mo’s Spaghetti Sauce

Keep in mind that there is really no recipe. This is just a guide, so express yourself.


a couple of big cans of Italian tomatoes

a couple of regular size (14 oz) cans of tomato sauce

a small can of tomato paste – may or may not need it

good olive oil

some sun-dried tomatoes – about 8-10

dried basil

dried oregano

dried Italian seasoning

a pound of Italian sausage, hot if you like

a medium onion

plenty of garlic cloves

mushrooms – approximately ½ pound

olives if you like

red wine


Fry the sausage and drain. Chop the onion and sauté until limp – 5 minutes or so. Put both into a large pot. Add tomatoes, undrained. Add tomato sauce. Adjust so that you have a good ratio of tomatoes and meat to sauce. You may have to add more sauce as you want enough there to cook down. Add a couple tablespoons of olive oil. Chop the dried tomatoes and add. Throw in a generous amount of spices – 1 to 2 teaspoons each.

Chop up 6 cloves of garlic or so. Bob likes more. Throw that in. Slice mushrooms and add them. Add olives if you like them. Pour in a shot of red wine – ¼ to ½ cup. At this point start heating up the pot to bring it to a boil; turn it down, then, to a simmer. Leave it on at least 3 hours, stirring once in awhile WITH LID OFF. Check it and if it seems really thin go ahead and add tomato paste. You don’t want it really thick, however, because the reduction is what makes it good.  Hope I have not left out anything. Mangia bene.




Mom’s Barbeque Sauce


Mom used to make Barbequed Wieners in the oven with this sauce.  Remember that dinner?


4 T. chopped onion

3 T. oil

3 T. sugar

½ t. @ dry mustard, salt, and pepper, paprika, chili


½ cup water

½ cup catsup

4 T. vinegar

1 T. Worchester sauce


Sautée onions.  Add remaining ingredients and simmer 15 minutes covered. 


Rib Suggestion:  Marinate pork ribs in soy and garlic.  Barbeque or pan fry to brown.  Bake at 350 degrees with sauce for 40 minutes covered, then 20 minutes uncovered. 




Peanut Noodles-fix


8 oz. fine noodles (angel hair, cappelini, thin spaghetti)

    cooked and drained

3 T.  olive oil, divided

2 t. peanut butter

2 T. soy sauce

1 T. water

1 T. sugar

¼ cup chopped scallions

½ T. or more freshly grated ginger

dash or two of Tabasco

1 small cucumber, peeled, seeded and cut into slivers.


Toss noodles with 1 T. oil, cooking well.  Chill

In a large serving bowl, combine remaining ingredients except cucumbers and noodles.  Mix well. Blend in noodles and top with cucumbers.  Serve chilled or at room temperature.




Prune Chutney with Pork Chops

Chutney is also delicious with roast pork or other meats.


1 1/2 T. butter
2 t. brown sugar
8 shallots, cut in half lengthwise
1 T. balsamic vinegar
1/2 cup chicken stock

2 T. dried cranberries
18 bite-size pitted prunes or 6 large pitted prunes, quartered
1 1/2 T. chopped fresh rosemary, plus sprigs for garnish

For chops:

some of the rosemary above plus
salt and freshly ground black pepper
8 rib lamb chops, 3/4" thick
1 T. olive oil


To make chutney, melt butter in a skillet over medium heat. Add sugar and shallots and cook until golden brown, about 15 minutes. Add vinegar and cook until evaporated. Add stock, cranberries, prunes, 1 teaspoon of the chopped rosemary, and salt and pepper to taste.


Cook until shallots are tender and liquid is reduced by three quarters, about 5 minutes. Keep warm.


Quick Cacciatore with Pasta


2 T. olive oil

½ cup finely chopped onion

1 small green pepper, steamed, finely chopped

1 (14 ½-oz.) can Italian-style stewed tomatoes,     


½ t. dried basil or oregano

½ cup dry white wine or chicken broth

1 pound skinless and boneless chicken thighs

1 t. arrowroot dissolved in 2 t. water

2 cups rotelle pasta

4 T. grated Parmesan cheese

¼ t. salt

freshly ground black pepper to taste


Bring a large pan of water to a boil for the pasta.  In a large skillet, heat the olive oil over medium heat.  Add the onion, green pepper and garlic; sauté 5 minutes.  Add the undrained tomatoes, basil or oregano, and wine or broth.  Bring to a boil, reduce heat and simmer 5 minutes.


Add chicken thighs, cover, and simmer 25-30 minutes or until cooked through. Remove the chicken and cool.  Boil sauce for a few minutes to reduce.  Add the dissolved arrowroot and cook until sauce is slightly thickened.  Stir chicken cut in chunks into the sauce.  Keep warm.  Cook pasta and toss with sauce, Parmesan, salt and pepper.  Serve immediately.    




Red Enchiladas

2 or more corn tortillas per serving
green onions, chopped
shredded Cheddar cheese
1 or more cans Old el Paso Enchilada Sauce, red
1 egg per serving
vegetable oil for frying tortillas and eggs

Dip each tortilla in hot oil for 2 seconds and drain on paper towels.
For each serving:
Dip first tortilla in warm enchilada sauce and place on ovenproof plate.  Top with green onion and cheese to taste.  Repeat process with second tortilla, stacking it on top of first tortilla.  May add a third layer if desired. 

Place plates in oven on low heat to keep warm. 

With remaining hot oil, fry eggs - one per serving.  When eggs are cooked to your liking, use slotted spatula to remove from oil.  Place an egg on top of each stack of tortillas.  Spoon warm enchilada sauce over all and sprinkle with more shredded cheese. (Note: use as much sauce as you want.  The tortillas tend to soak it up.)  




Roasted Fish on a Bed of Vegetables


8-12 small new potatoes

8-12 ripe plum tomatoes

1 large bunch leeks, washed and trimmed

½ cup extra-virgin olive oil

1 T. fresh parsley

2 cloves garlic, minced

4 sea bass (or other white fish) steaks, approximately ¾

     pound each


Preheat oven to 450 degrees.  Steam potatoes until just tenter, about 10 minutes.  Cool, slice and place in large bowl.  Add 2 T. olive oil, toss to coat and sprinkle with salt and pepper; set aside.  Cut tomatoes in half lengthwise; set aside.  Arrange leeks, potatoes and tomatoes in a medium roasting pan.  Blend ½ cup olive oil, parsley and garlic in food processor, and liberally brush over steaks.  Arrange steaks over vegetables and bake until fish is opaque, about 8-10 minutes.  Serve immediately.  Serves 4.            




San Francisco Beans


½ pound bacon

1 pound ground beef

2 medium onions


Lightly brown the bacon in a skillet and set aside.  Remove bacon drippings.  Brown the ground beef and onions in skillet. 



1 can tomato soup

l large can baked beans

salt to taste

½ c. brown sugar (more or less). 


Let simmer for 15 to 20 minutes.  Place in a baking dish and top with browned, chopped bacon.  Heat to bubbly in oven at 350 degrees (45 minutes).




Scalloped Oysters


1 pint oysters

2 cups cracker crumbs, medium coarse

½ cups melted butter

½ t. salt

dash pepper

¾ cups cream

¼ cups oyster liquor

½ t. Worcestershire sauce


Drain oysters, saving liquor.  Combine crumbs, butter, salt and pepper.  Spread 1/3 of butter crumbs in greased 8 x 14 inch round pan.  Cover with ½ oysters.  Spread another 1/3 crumbs over oysters.  Then spread remaining oysters.  Combine cream, oyster liquor, and Worcestershire sauce.  Pour over oysters.  Top with last of crumbs.  Bake 40 minutes at 250 degrees. 




Sesame Flank Steak

A company standby!


2 – 3 pounds flank

½ cup soy sauce

4 T. toasted sesame seeds

½ cup oil

1/3 cup brown sugar

2-3 green onions, sliced

2 cloves garlic, crushed

½ t. powdered ginger

½ t. pepper


Lightly score both sides of flank steak.  Combine remaining ingredients and marinate steak a minimum of 5 hours, preferably overnight.  Turn several times in marinade.  Broil or barbecue 3-6 minutes on each side.




Skillet-Barbequed Frankfurters


1 medium onion, finely chopped

2 T. vegetable oil

1 t. dry mustard

1 t. paprika

1 cup catsup

1 T. Worcestershire sauce

¾ cup dry white wine

1 t. sugar

salt and pepper to taste

12 frankfurters


Cook onion in oil until lightly browned.  Add all remaining ingredients except frankfurters; simmer 15 minutes.  Cut frankfurters in fourths; add to sauce.  Simmer 10 minutes longer.  Serve on hot, toasted English muffins. 


~Julie from Aunt Dee


Sloppy Joan’s

Really good!


1 ½ pound ground chuck

1 cup chopped onion (optional)

2 cloves minced garlic

1 green pepper, chopped

1 15 oz. can tomato sauce

½ cup water or more

1 t. dried thyme

¼ cup catsup

1 T. cider vinegar

1 t. Worcestershire sauce

¼ t. Tabasco sauce

salt and pepper


Brown meat, onion, garlic and pepper ten minutes.  Add sauce, water, thyme, etc.  Simmer uncovered for 10 minutes.  Serve on toasted English muffins.




Sloppy Joes


Brown 1 pound ground beef.



salt and pepper to taste

½ cup chopped onions

¼ cup chopped green pepper

¼ cup chopped celery


Cook above ingredients until tender (low heat!)



8 oz. can tomato sauce

¼ cup catsup

1 T. vinegar

1 T. sugar

1 ½ t. Worcestershire sauce


Simmer all together covered for about 20 minutes.

Serve piping hot on toasted buns or buttered English muffins.




Slow-baked Spareribs Supreme


2 racks pork spareribs (about 6 ½ pounds)

1 cup dry Sherry

½ cup soy sauce

¼ cup Oriental sesame oil

¼ cup mango chutney

2 T. honey

2 green onions, finely chopped

1 T. finely chopped, peeled, fresh ginger

4 large garlic cloves, minced

1 t. cayenne pepper


Arrange rib racks in large roasting pan.  Whisk all remaining ingredients in bowl.  Pour marinade over ribs, turning to coat.  Cover; chill overnight, turning ribs once. 

Position 1 oven rack in top third of oven; preheat to 300 degrees.  Drain ribs, reserve marinade.  Transfer marinade to saucepan and bring sauce to a boil.  Remove from heat.  Place each rack of ribs on large rimmed baking sheet.  Bake ribs until tender, basting with ¼ cup marinade every 20 minutes and covering edges of ribs with strips of foil to protect from burning if necessary, about 3 hours.  Serves 4-6. 


~Margaret (from Jenny)

Smoked Turkey


Per pound of turkey, prepare the following proportions of salt brine:      

1 cup salt

½ cup sugar

¼ oz. crushed black pepper

½ gallon water


Stir until all salt and sugar is dissolved.  Bring to a boil and cook fowl for three minutes per pound.  (We usually boil the turkey longer, but it will continue to cook in the smoker.  You can vary amount of salt, sugar, and cooking time according to toughness of the fowl and taste.  Remove and allow to drain dry.  Hang or lay in the Little Scout, turn it on and smoke for ten to sixteen hours in a smoker with wood chips as directed.  Turkey should be cooked through, around 180 degrees in the thigh on a meat thermometer). Smoking time varies with size of fowl and amount of moisture to be retained in bird.  The final turkey has a pinkish color because of the chemical process of smoking. 

Note:  Fill the lower small container at the bottom of the food frame with 100% hickory chip sawdust.  The Little Scout will operate continuously for approximately sixteen hours without refilling or adding to the sawdust container.                                




Southwestern Chicken Chili


2 T. vegetable oil

4 cloves garlic, minced

1 @ green and red pepper, cored and chopped

1 medium onion

1 ½ T. chili powder

1 t. ground cumin

¼ t. cayenne pepper or to taste

1  14 ½ -oz. can tomatoes, chopped

1 13 -¾ oz. can chicken broth or more

1  1-pound chicken breasts, boned and skinned, cut into ½ inch pieces

1 19-oz. can red kidney beans, drained and rinsed

¾ cup salsa

1 ½ cups frozen corn

½ t. black pepper

¼ t. salt or to taste


Heat oil in large heavy pot.  Add garlic, peppers and onion.  Sauté five minutes, stirring frequently.  Add chili powder, cumin and cayenne pepper.  Cook one minute, stirring constantly.  Add tomatoes (breaking them up) and broth.  Bring mixture to a boil.  Reduce heat to medium-low, simmer for 15 minutes or until slightly thickened, stirring occasionally.

Stir in chicken, kidney beans, salsa and corn.  Cover and bring to a boil.  Reduce heat to medium and simmer for five minutes, or until chicken is cook through.  Stir in black pepper and salt.  Serves 4-6.




Spanish Pork Chops


6 pork chops

small amount of cooking oil
1 1/2 cups uncooked rice
1 large onion, sliced
1 large can tomatoes, cut into pieces
1 green pepper, sliced
salt, pepper, and garlic powder to taste

Brown chops on both sides in oil in large skillet. Place rice evenly over chops. Place onion slices on rice, and top each with pepper rings. Top with tomatoes without juice, reserving tomato juice for later.   Put the chops on top.  Add three cups of liquid, including the reserved tomato juice.  Season with salt, pepper and garlic to taste. 

Over low heat, cover and simmer slowly for 50 minutes, adding water occasionally to keep moist. Do not let it go dry.




Tamale Pie



1 ½ cups corn meal

1 ½ t. salt

4 ½ cups water


Cook above as for corn meal mush.  After it has simmered covered 30 minutes, add:

1 cup grated cheese

2 T. butter


For filling add:


1 ½ cups celery

1 can #2 tomatoes (2 ½ cups)

1 T. salt

1 T. chili powder

1 can whole kernel corn




Brown 1 pound ground beef.  Add remaining ingredients and cook for ten minutes with enough corn meal to thicken.  Line casserole with corn meal crust.  Leave 1/3 corn meal for top.  Add meat filling and top with remaining corn meal.  Bake at 350 degrees for 40 minutes. 




Tuna Bake with Cheese Swirls

Requested by Rob for his birthday this year!  Rich loves it without the tuna, onion, celery and peppers


3 T. chopped onion, or more to taste

3 T. chopped celery, or more to taste

1/3 cup chopped green pepper

3 T. butter

1 t. salt

6 T. flour

1 - 10 ½ oz. can tuna

1 T. lemon juice

2 cups Bisquick or refrigerated biscuit dough

1 ½ cups grated cheddar cheese


Brown onion, celery, and pepper in butter in frying pan.  Add salt and flour.  Blend.  Add soup and milk and cook until sauce is thick and smooth.  Add flaked tuna and lemon juice.   You can substitute cooked, cubed chicken or turkey for the tuna.

Pour into greased 9 x 9 inch baking dish and cover with cheese swirls.  Bake in hot oven 450 degrees for 15 minutes.  Reduce heat to 425 degrees for 15 minutes.  Serves 4.


Cheese Swirls:  Follow 2 cup recipe on Bisquick package for biscuits.  Roll out dough and cover with grated cheese.  Roll up and cut into ½ inch pinwheel biscuits.