Main Dishes
Breaded Chicken Fingers
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Black or red pepper to taste
In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into a large, resealable plastic
bag and add chicken strips. Shake around some then seal and refrigerate for three or four hours. In
another plastic bag, mix together the flour, bread crumbs, salt, pepper, and baking powder. Remove
chicken from refrigerator and drain. Place chicken in flour mixture bag. Seal, and shake to coat. Heat
oil in a heavy skillet or deep fryer to 75. Place coated chicken pieces into hot oil. Fry until golden
brown and well done. Drain on paper towels then serve with your favorite sides.
6 skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 egg, beaten
1 cup buttermilk
1 1/2 teaspoons garlic powder
1 cup all-purpose flour
1 cup seasoned bread crumbs
1 teaspoon salt
1 teaspoon baking powder
1 quart oil for frying
Black or red pepper to taste
In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into a large, resealable plastic
bag and add chicken strips. Shake around some then seal and refrigerate for three or four hours. In
another plastic bag, mix together the flour, bread crumbs, salt, pepper, and baking powder. Remove
chicken from refrigerator and drain. Place chicken in flour mixture bag. Seal, and shake to coat. Heat
oil in a heavy skillet or deep fryer to 75. Place coated chicken pieces into hot oil. Fry until golden
brown and well done. Drain on paper towels then serve with your favorite sides.
Sweet Chicken Wings
1/2 cup soy sauce
1/4 cup packed brown sugar
1/2 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 1/2 pounds chicken wings
In large casserole dish, combine brown sugar,
oil, soy sauce, ginger, and garlic powder. Stir
until sugar dissolves. Place wings in the mixture
and roll them over until well coated. (You can
use chicken legs instead of wings if you prefer.)
After pieces are coated, cover and refrigerate
for 4 hours turning the chicken pieces in the
middle of that time. Turn the chicken again, after
2 hours. When you are ready to cook the meat,
preheat the oven to 350. Bake chicken,
covered, for 45 minutes. Remove from the over
and turn pieces of chicken, spoon sauce over
them. Leave uncovered and cook another 10 to
15 minutes.
1/2 cup soy sauce
1/4 cup packed brown sugar
1/2 tablespoon vegetable oil
1/2 teaspoon minced fresh ginger root
1/2 teaspoon garlic powder
1 1/2 pounds chicken wings
In large casserole dish, combine brown sugar,
oil, soy sauce, ginger, and garlic powder. Stir
until sugar dissolves. Place wings in the mixture
and roll them over until well coated. (You can
use chicken legs instead of wings if you prefer.)
After pieces are coated, cover and refrigerate
for 4 hours turning the chicken pieces in the
middle of that time. Turn the chicken again, after
2 hours. When you are ready to cook the meat,
preheat the oven to 350. Bake chicken,
covered, for 45 minutes. Remove from the over
and turn pieces of chicken, spoon sauce over
them. Leave uncovered and cook another 10 to
15 minutes.
Amazing Crab Shells
36 jumbo pasta shells
2 (8 ounce) packages cream cheese
1 pound imitation crabmeat or real crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Cook pasta shells following package directions. Drain and set
aside. In a large bowl mix all other ingredients but the shrimp
and crab together. When well mixed toss in the shrimp and stir,
and then lastly mix in the crabmeat. Stuff mixture into the pasta
shells. Chill for at least a couple of hours before serving. This is
a great one to do the night before.
36 jumbo pasta shells
2 (8 ounce) packages cream cheese
1 pound imitation crabmeat or real crabmeat
6 ounces cooked tiny shrimp
1 onion, minced
2 stalks celery, chopped
1/3 cup mayonnaise
2 tablespoons white sugar
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon lemon juice
Cook pasta shells following package directions. Drain and set
aside. In a large bowl mix all other ingredients but the shrimp
and crab together. When well mixed toss in the shrimp and stir,
and then lastly mix in the crabmeat. Stuff mixture into the pasta
shells. Chill for at least a couple of hours before serving. This is
a great one to do the night before.
Stuffed Mirlitons
4 large mirlitons
1 large onion, chopped
1 garlic clove, optional
½ cup chopped celery
3 tbs shortening
¾ pounds cooked shrimp, cleaned
½ cup grated sharp cheese
¼ cup buttered breadcrumbs
½ ts monosodium glutamate (MSG)
salt and pepper to taste
Parboil mirlitons until almost tender. Cut in
half and scoop out meat. Set aside. Sauté
onion and garlic in a heavy skillet until
transparent. Add celery and cook until
tender. Mash mirliton meat, mix with shrimp,
MSG, cheese, and sautéed onions, garlic and
celery. Fill mirliton shells with mixture.
Sprinkle on additional cheese and
breadcrumbs. Bake in moderate oven, 350,
until crumbs or browned.
4 large mirlitons
1 large onion, chopped
1 garlic clove, optional
½ cup chopped celery
3 tbs shortening
¾ pounds cooked shrimp, cleaned
½ cup grated sharp cheese
¼ cup buttered breadcrumbs
½ ts monosodium glutamate (MSG)
salt and pepper to taste
Parboil mirlitons until almost tender. Cut in
half and scoop out meat. Set aside. Sauté
onion and garlic in a heavy skillet until
transparent. Add celery and cook until
tender. Mash mirliton meat, mix with shrimp,
MSG, cheese, and sautéed onions, garlic and
celery. Fill mirliton shells with mixture.
Sprinkle on additional cheese and
breadcrumbs. Bake in moderate oven, 350,
until crumbs or browned.
Baked Macaroni with Pepperoni
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion and garlic powder to taste
Cook macaroni following package
directions. Drain. Preheat oven to 350.
Grease a medium baking dish, then pour in
the macaroni and all other ingredients. Stir
together and bake for about 45 minutes.
3 cups uncooked elbow macaroni
2 (8 ounce) cans tomato sauce
2 (6 ounce) cans tomato paste
1/2 pound shredded Cheddar cheese
1/2 pound shredded sharp Cheddar cheese
25 slices pepperoni sausage
salt and pepper to taste
onion and garlic powder to taste
Cook macaroni following package
directions. Drain. Preheat oven to 350.
Grease a medium baking dish, then pour in
the macaroni and all other ingredients. Stir
together and bake for about 45 minutes.
Beefy Stuffed Mushrooms
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup butter
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded sharp Cheddar cheese
Brown ground beef in a deep frying pan, drain and set aside in a bowl.
Melt butter in the frying pan and then toss in the chopped mushroom
stems, green bell peppers, garlic, parsley and basil. As soon as the
peppers seem tender, remove from heat. Let cool a few moments and
then add in the ground beef, breadcrumbs and cheese. Mix well.
Preheat oven to 400. Place mushroom caps upside down on a large
baking sheet and then stuff each with the prepared mixture. Bake for 15
to 20 minutes.
1 pound lean ground beef
2 pounds fresh mushrooms-stems removed, chopped and reserved
1/4 cup butter
1/2 cup chopped green bell peppers
2 teaspoons minced garlic
3 teaspoons dried parsley
1 teaspoon dried basil leaves, crushed
2/3 cup dry bread crumbs
1/3 cup soft bread crumbs
2 cups shredded sharp Cheddar cheese
Brown ground beef in a deep frying pan, drain and set aside in a bowl.
Melt butter in the frying pan and then toss in the chopped mushroom
stems, green bell peppers, garlic, parsley and basil. As soon as the
peppers seem tender, remove from heat. Let cool a few moments and
then add in the ground beef, breadcrumbs and cheese. Mix well.
Preheat oven to 400. Place mushroom caps upside down on a large
baking sheet and then stuff each with the prepared mixture. Bake for 15
to 20 minutes.
Baked Pork Spring Rolls
1/2 pound ground pork 1 cup finely shredded cabbage
1/4 cup finely shredded carrot 2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro 1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce 2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic 1 teaspoon chile sauce
1 tablespoon cornstarch 1 tablespoon water
12 spring roll wrappers 4 teaspoons vegetable oil
Cook pork in a frying pan over medium heat until brown. Remove from heat, drain and return
to the pan. To the pork, add in the cabbage, carrot, green onions, cilantro, sesame oil, oyster
sauce, ginger, garlic and chile sauce. Mix all together and set aside. Preheat oven to 425. Next
mix water and cornstarch together in another bowl. Now you are ready to assemble the spring
rolls. Put about a tablespoon of the meat mixture into the middle of each roll wrapper. Roll up,
fold edges inward, using the cornstarch water to seal seams. Place the rolls on a baking pan in
a single layer. Brush lightly with vegetable or olive oil, then bake for about 20 minutes for light
brown and longer if you like them crispier. Turn the rolls over about half way through the
cooking time.
1/2 pound ground pork 1 cup finely shredded cabbage
1/4 cup finely shredded carrot 2 green onions, thinly sliced
2 tablespoons chopped fresh cilantro 1/2 teaspoon sesame oil
1/2 tablespoon oyster sauce 2 teaspoons grated fresh ginger root
1 1/2 teaspoons minced garlic 1 teaspoon chile sauce
1 tablespoon cornstarch 1 tablespoon water
12 spring roll wrappers 4 teaspoons vegetable oil
Cook pork in a frying pan over medium heat until brown. Remove from heat, drain and return
to the pan. To the pork, add in the cabbage, carrot, green onions, cilantro, sesame oil, oyster
sauce, ginger, garlic and chile sauce. Mix all together and set aside. Preheat oven to 425. Next
mix water and cornstarch together in another bowl. Now you are ready to assemble the spring
rolls. Put about a tablespoon of the meat mixture into the middle of each roll wrapper. Roll up,
fold edges inward, using the cornstarch water to seal seams. Place the rolls on a baking pan in
a single layer. Brush lightly with vegetable or olive oil, then bake for about 20 minutes for light
brown and longer if you like them crispier. Turn the rolls over about half way through the
cooking time.
Crabby Potatoes
1 1/2 cups butter, melted and divided
16 ounce package frozen hash brown potatoes
10.75 ounce can condensed cream of chicken soup
16 ounce container sour cream
1 pound crabmeat
16 ounce package Cheddar cheese, shredded
In a bowl combine soup and sour cream, set aside.
Pour one cup of the melted butter into a large casserole
dish. Put frozen hash browns in the bottom of the dish
and spread out evenly. Pour soup mixture over the top
of the potatoes. Sprinkle crabmeat over the that, then
top with cheese. Drizzle the other 1/2 cup of melted
butter over cheese. Bake in preheated 350 oven for
25 minutes.
1 1/2 cups butter, melted and divided
16 ounce package frozen hash brown potatoes
10.75 ounce can condensed cream of chicken soup
16 ounce container sour cream
1 pound crabmeat
16 ounce package Cheddar cheese, shredded
In a bowl combine soup and sour cream, set aside.
Pour one cup of the melted butter into a large casserole
dish. Put frozen hash browns in the bottom of the dish
and spread out evenly. Pour soup mixture over the top
of the potatoes. Sprinkle crabmeat over the that, then
top with cheese. Drizzle the other 1/2 cup of melted
butter over cheese. Bake in preheated 350 oven for
25 minutes.
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