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Marriage is a covered dish.
–Swiss proverb |
From the Kitchen of
Linda Beth Allen
| Chuck Wagon Beef Stew | |
| 1 pound stew meat | 3 carrots, cut up |
| 3 potatoes, cut up | 1 cup beef broth |
| 1 can tomatoes | 1 teaspoon sugar |
| 1 teaspoon chili powder | 1 green pepper |
| 3 onions quartered | 1 stalk celery and tops, cut up. |
Put all ingredients in crock-pot (carrots and potatoes first). Cook on low 10-12 hours; or on high 5-6 hours. |
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| Tuna Crunch Casserole | |
| 15-ounce can Chinese noodles | 1 can tuna (drained) |
| 1 can cream of mushroom soup | 1 can mushrooms & juice |
| 1 can Chinese vegetables | |
| Mix all together, save ¼ of the noodles. Bake at 350 degrees for 30 minutes. Add rest of noodles. Bake 5 more minutes. Serve with soy sauce. | |
| Oven-Barbecue Chicken | |
| Sprinkle chicken parts with garlic salt. Cover with sauce: | |
| ½ cup orange barbeque sauce | ¼ cup A-1 sauce |
| ½ cup catsup | |
| Bake at 400 degrees for about 1 hour. | |
| Stir-Fried Chicken | |
| 2 whole chicken breasts | 2 cloves garlic, minced |
| ¾ cup chopped parsley | ¾ cup chopped green onions |
| 1/3 cup olive oil | ½ teaspoon salt |
| Plenty of black pepper | juice of 1 lemon |
| Cut chicken into 1- to 2-inch hunks. Heat oil in skillet. When hot, drop in chicken and toss rapidly. When cooked, add seasonings and toss one more time. Serve with rice. | |
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