Make your own free website on Tripod.com




Entrees

Poupon Chicken

Boneless Chicken Breast
1 8oz. package Cream Cheese
Poupon Mustard
Butter
1 Jar Fresh Mushrooms
Brown Sugar
Almonds

Beat chicken breasts flat with a mallet. Mix mushrooms and cream
Cheese together. Put inside each chicken breast. Fold the chicken
(hold together with a toothpick). Cover Chicken breasts with Poupon
Mustard. Place in oven, bake 350 degrees for 45 minutes. When you
Take the chicken out of the oven to spread buttered brown sugar on
Top. Cover with Almonds. Bake for about 15 minutes more.

Submitted by Sonya Marvel

Chicken Fried Steak

Serving Size : 6  Preparation Time :30minutes

1 pound cube steak
1 1/2 cups all-purpose flour
1 egg
1 cup buttermilk
Salt
Black pepper

Season 1/2 cup flour with salt and pepper to taste. Pat cube steaks dry with paper towel and dredge in seasoned flour. Put aside while preparing batter. Beat egg with milk, then gradually add remaining 1 cup flour, beating constantly to make a smooth, thick batter. Season with salt and pepper.  Heat oil in a fryer to 370 degrees. Dip steaks into batter and place in hot oil. Fry until golden brown, turning once, about 3-4 minutes per side. Be sure to heat oil back to 370 degrees between batches. Drain on paper towels before serving.

Serving Ideas : Serve with chicken gravy, mashed potatoes, biscuits.

Hamburgers/Meatloaf

Hamburgers That Are Out Of This World/Can Convert To
Meatloaf and Taste Outstanding Served Cold The Next Day

2lbs. ground round steak (not chuck or beef)
4 slices of bread
2 raw eggs
2tbs. raw diced or dry chopped onion
Salt/Pepper/Garlic Powder

Put the meat, eggs, onion in a bowl. Run the bread under warm water
and squeeze excess out with your hand. Pull the bread apart in small
chunks distributing it in the bowl with the other ingredients.

Now the fun part - Roll up your sleeves and wash your hands. Make sure
you rinse all the soap off. Mix everything up with your hands and allow
it to squooosh through your fingers and make it all blend together.

Make into generous sized patties about 10 or so either pan fry, grill, bake, or
broil. Or leave it in one big lump. Stuff it into a loaf pan; cover with
aluminum foil and bake at 375 degrees for an hour or so. Remove the foil;
paint the top liberally with tomato paste or ketchup; raise oven temp to
450 degrees; and return to oven for another 20 minutes or until the top looks
dull. Don't forget buns/and cheese if you're making burgers.

Submitted by Sue Overton

Glazed Roast Pork

A 5-6 lb loin of pork
flour
salt
pepper

Glaze

1 cup sugar(set aside)
Mix together:
1/3 cup cider vinegar
1 tsp hickory-smoked salt (This is originally a fireplace cooked dish)
1/2 cup boiling water (set aside)

Score the fat on the roast lightly, then rub the entire surface with flour, salt
and pepper. Place on rack in a shallow roasting pan. Roast in a pre-heated
450 oven for 15 minutes, then reduce heat to 350, and continue roasting 30-35
minutes per pound, basting frequently with glaze.

To Make Glaze

Pour sugar into a heavy skillet and cook over a moderate heat until it becomes
a rich, golden brown liquid. Pour in the half cup boiling water, a little at a time.
(mixture sputters at this point, so stand back) and cook, stirring constantly with
a wooden spoon, until all lumps have dissolved. Measure 1/2 cup of the caramel
syrup and combine with the vinegar and hickory salt.

Serves 6
This is alot easier to make than it sounds!

Submitted by Karen McCombs

Chicken And Dumplings

  • 1 large fryer
  • 1 onion, quartered
  • 1 stalk celery
  • 1 Tbsp. salt
  • 1/2 tsp. pepper
  • 1 Tbsp butter
  • 1 can chicken broth, if needed

    Thin Dumplings:

  • 2 cups flour
  • 1/2 tsp. salt
  • 1/2 cup butter
  • Cold Water

    Directions For Thin Dumplings:
    Mix and toll out as pastry. Cut in strips. Bring reserved broth to a boil. Stretch each strip as you place in broth. Cook uncovered until done, about 10 minutes.
    Note: Mix just enough cold water so dough forms a ball when mixing and is still dry enough to roll.

    Thick Dumplings:

  • 2 cups flour
  • 1/2 tsp. soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cup buttermilk
  • 1 Tbsp. oil or melted shortening

    Directions For Thick Dumplings:
    Sift together flour, soda, baking powder and salt. Add buttermilk and oil. Stir until well mixed, adding more flour if necessary to make a stiff dough. Turn out on floured board and knead until dough is workable. Roll to a think dough, cut in strips and drop into boiling broth. Cook about 20 minutes.

Directions For Cooking Chicken And Dumplings Together:
Boil fryer in water to cover (about 2 quarts) with onion, celery and salt, pepper, and butter. Remove fryer when very tender; strain and reserve broth. Remove skin and take meat off bones. Cut mean into large pieces. When ready to serve, cook dumplings in broth, add chicken and heat thoroughly. If there is not enough broth, add can of chicken broth.

Crescent Chicken

1 lb. boneless, skinless chicken breast
2 cans Pilsbury crescent rolls
1 can cream of chicken soup
1/2 lb. grated cheddar jack cheese
Can milk

Cook the chicken in a skillet until cooked through. Allow chicken to cool enough to handle it,
then cut into 1/2 -3/4 inch strips. Lay crescent rolls flat. Place chicken strips on widest end of
crescent, cover with 1 Tbsp. cheese. Roll crescent and place in baking pan point down.
Mix cream of chicken soup with 1 can of milk. Pour over crescents. Bake at 350 degrees for
35 minutes.

Submitted by Teresa White

[ Cookbooks ] [ Recipe Links ]
[ Home ] [ Recipe Index ] [ Marvelicious Graphics ]


Copyright ©1996-2009 Marvel Creations. All Rights Reserved.
All matching images and content of this website are © My Parents Are Survivors and may not be reproduced. This web site was created and designed by Marvel Creations 1996-2009 which began May 29, 1996. These graphics are for the "exclusive" use of My Parents Are Survivors. Please do not take! Thank you!

Changes last made on: Wed Jul 22, 2009