Fireside Hodge Podge

1 lb ground beef
2 med. onions, chopped
2 Italian sausage, diced
1 lg. (1 lb 14 oz.)can pork and beans
1 can garbanzo beans, drained
1 pkg. lima beans (frozen) Pre-cook
4 hot dogs, chopped
2 C canned tomatoes, not much juice
1/2 C apricot or peach jam
1/2 C brown sugar
2 tsp. soy sauce
1/2 tsp. oregano
1.2 C catsup
2-3 dashes Tabasco
1/3 C chutney (optional)

Brown first three ingedients. Mix all other and add browned meat. Cook about 1 hour.Serves 4-6. Cooking time: 1 hour (cooks great in a Dutch oven)

Hot Beef Sandwiches Au Jus

4 to 5 Lbs. rump roast
1 1/4 oz package dry onion soup mix
2 tsp. sugar
1 tsp. oregano leaves
2 (10 1/2 oz.) cans condensed beef broth
12 oz. can beer
2 garlic cloves, finely chopped
10 crusty French rolls, sliced in half lengthwise

Heat oven to 300 F. Place feef roast in a 5 quart pan. In medium bowl, combind remaining ingredients except rolls; pour over roast. Cover, bake at 300 degrees for 4 to 6 hours or until meat is very tender. Slice or shred meat, serve on rolls. Skim fat from jices, if desired. Serve sandwiches with dndividual portions of meat juices for dipping. Makes 16 sandwiches.

Chicken Chalupas

Cooked chicken 2-4 cups (I use a Costco roasted chicken and take it off the bone)
1 small can green chili (diced)
1 can cream of chicken soup
2 cups shreadded cheese (I use montery/jack)
1 pint sour cream
enchalada sauce--green or red whatever you like best
8-10 tortilla
Reserve 1/2 cheese and the enchalada sauce,and tortillas and mix everything else together.
Spread 2-3 tablespoons down the center of the tortillas and roll them like a burrito. Place in a 9X13 inch baking pan sprayed with PAM. Line them up side to side until pan is full. Cover with enchilada sause, and sprinkle with cheese. Cover with foil sprayed with PAM so that the cheese doesn't stick to the foil. Bake at 350 for 30 minutes or until all ingredients are heated through.

Chicken Salad

1 roasted chicken (I love the ones at COSTCO)-if you have cooked chicken or left over turkey you will need bouth 2-3 cups.
1 Stalk celery 6-7 ribs-diced
1/2 small onion diced
1 cup cashew pieces
1 cup purple grapes cut in half
1-2 cups mayo (depends on how gooey you want it...I make everything by look and taste:)
2 tablespoons of Salad Supreme (A mixture of spices I buy in bulk at Orson GiGi--Walmart carries a brand called Jonny B's)

Mix all ingredients together and serve on a roll, or a lettuce leaf. I usually make up everything minus the cashews the day before, and add the cashews just before serving. It tastes best when it has time to blend. (Keep refrigerated)

Cafe Rio Rice

3 C Water
4 t Chicken Bouillon
4 t garlic minced
1/2 bunch cilantro
1 can green chiles or equivalent fresh
3/4 t salt
1 T butter
1/2 onion
3 c rice

Blend cilantro, green chiles and onion together in food processor. Bring wter to a boil and add all ingredients, simmer covered 30 minutes.

Taken from www.kalynskitchen.blogspt.com

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing
1 T Chili Powder
1 T cumin
3 cloves garlic-minced
5 lbs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour
Taken from www.kalynsktchen.blogspot.com

Kalua Pork

Boneless pork Roast
Chopped garlic
Curry Powder
Soy Sauce
Hawaiian Rock Salt 1/2 to 1 cup depending on size of pork roast)
Turkey siz oven bag
Green onion

Salt pork roast with Hawaiian rock salt (pat it on)
Insert roast into turkey roasting bags. Add chopped gharlic to bottom of roast. Sprinkle meat with curry powder. Add 1 cup of water to bottom of bag. Close baga with tie and poke 6 small holes in top of bat to allow steam to escape.
Bake pork at low temperature until tender. You will shread the meat easily. It takes approximately 6-8 hours of cooking at 250 degrees. Shread meat using two forks, add chopped green onions, add juice from roast and sprinkle meat with soy sauce, add onions, add juice form roast. Keep tossing meat so it is moist and flavorful.

Mandarin Orange Chicken

Mandarin Orange Chicken

3T frozen orange juice concentrate, thawed

3T soy sauce

1T freshly minced garlic

1 tsp chili garlic sauce or chili paste

1C canned unsweetened mandarin oranges in juice

6 trimmed boneless, skinless chicken breasts

In a large ziplock bag or container, mix the juice concentrate, soy sauce, garlic, and chili sauce or chili paste. (Gently stir in the oranges and their juice. Add the chicken, submerge in the marinade. Seal the bag or container and marinate in the fridge at least 6 hours or overnight, rotating once or twice.

Preheat oven to 400˚. Transfer the chicken to an 11x7 glass baking or casserole dish in a single layer and pour the remaining marinade on top. Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.

Chicken Pillows

Chicken Pillows

6 oz cream cheese

4 T margarine

1C diced cooked chicken

½ tsp pepper

2-4 pkgs Pillsbury crescent rolls

Melted butter

Bread crumbs

Gravy or cream on chicken soup and ½ can water or milk

Mix cream cheese, margarine and chicken. Flatten crescent rolls into triangles. Place 1 Tbs. mixture on rolls. Roll and pinch end of roll closed. Roll in melted butter then toll in bread crumbs. Bake at 375˚ for 20 minutes. Put on plate and pour gravy or cream of chicken soup heated with milk or water over the top.

Hawaiian Meatballs

Hawaiian Meatballs

1 lb lean hamburger

1 lb jimmy dean regular sausage

Salt and pepper

(I like to just use the frozen meatballs from the store, so I don’t use the above ingredients)

2C ketchup

2T. lemon juice

½ C brown sugar

½ chili sauce

2 T soy sauce

1 can crushed pineapple

1 green pepper, cut into chunks

1 C grated carrots

Mix hamburger, sausage, salt and pepper. Form into ¾-inch balls. Brown in frying pan. Remove from pan and let drain while making sauce. (If making your own meatballs, otherwise I just put them in the oven frozen). Sauce: Mix ketchup, lemon juice, chile sauce, soy sauce and brown sugar. Pour into casserole dish. Add meatballs. Cook at 350˚ for 30 minutes (if using the frozen store bought meatballs, add 10 to 15 minutes). Then add pineapple, green peppers and carrots. Cook another 5 to 10 minutes. Serve over rice or use as an appetizer.

Sour Cream Enchiladas

Sour Cream Enchiladas:

2 C chicken breast

1 onion, chopped

1 lg can green chilies

1 C. sour cream

2 cans cream of chicken soup

2 C cheddar cheese, grated

2 C monterey jack cheese, grated

Sliced olives (opt.)

Sliced jalapeno pepper (opt.)

1 pkg flour tortillas

Cook and cut chicken into small chunks, or shred. Combine soup, sour cream, chilies and onion together. Pour 1/3 of mixture in bottom of baking dish. Roll chicken and cheese in tortillas and place in dish. Top with remaining sauce mixture and remaining cheese. Sprinkle with olives and peppers and place in over for 30 minutes at 350˚.

Spagetti Casserole

Spaghetti Casserole

1 ½ C Parmesan Cheese

2 Eggs

1 C sour cream

1 ½ C mozzerella cheese

1 bottle of spaghetti sauce

4 C. spaghetti noodles (cooked)

Mix Parmesan cheese, eggs and noodles together. Put in a 9x13-inch bakind dish. Put suace on top of noodle mixture, then sour cream on top of sauce. Then spread mozzerella over the sour cream, then bake. Bake at 350˚ for 20 minutes. Makes 6-8 servings. Note: the sour cream spreads over the sauce layer easier if you place in fridge for 30 minutes before putting sour cream on. You could also add browned hamburger to your sauce to make a meat sauce.

Sweet and Sour Chicken-Shelly Bunker

SWEET AND SOUR CHICKEN

3 lbs chicken

½ c flour

1/3 c salad oil

1tsp salt

¼ tsp pepper

1 can pineapple chunks

1 ¼ c liquid (juice)

1 c sugar

4 T flour

¾ c vinegar

1 T soy sauce

¼ tsp ginger

2 T chicken drippings

1 green pepper

Brown chicken in flour and oil with salt and pepper.

Drain pineapple and reserve juice. Add water to juice to make liquid amount (1 ¼ c). Combine sugar, flour, liquid, vinegar, soy sauce, ginger and drippings. Bring mixture to boil, stirring constantly, boil 2 minutes, then pour over chicken.

Bake uncovered 30 min @ 350. Add pineapple chunks and green pepper, then bake 30 minutes longer.

Shelly Bunker

Glazed Chicken-McKell Farr

Glazed Chicken:

1/2 C. hoisin sauce
2 Tb. soy sauce
1 Tb. rice wine vinegar
1 Tb. honey
2 tsp. fresh minced ginger
2 cloves minced garlic
1 tsp. sesame oil
black pepper to taste

- Mix in large baking dish, reserve 1/4 C. and set aside, add:

12 small boneless, skinless chicken thighs

- Toss in sauce to coat, cover and refrigerate 1 hour

- Grill till cooked, brush on reserved glaze and cook additional 30 seconds