Category: Lunch


SHEPARDS PIE

INGREDIENTS 1 LB. GROUND MEAT 3 STRIPS OF BACON (DICED) 1 SMALL ONION (CHOPPED) 2 CLOVES OF GARLIC (MINCED) 1/4 TEASPOON OREGANO 1/2 CUP TOMATO SAUCE 5 1/2 CUPS OF MASHED POTATOES (DO NOT ADD MILK OR BUTTER ) 2 EGGS ( BEATEN) 2 TABLESPOONS OF BUTTER (SOFTENED) 1 TO 2 TABLESPOONS MINCED PARSLEY PREPARATION […]

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CHILI PIE

INGREDIENTS 5 OR 6 POTATOES 1 / 2 STICK BUTTER 1 1/2 CUP OF CHEESE ANY CHEESE YOU LIKE MAY BE USED POT OF HOMEMADE CHILI THAIS HAS A GREAT RECIPE FOR CHILI PREPARATION BOIL POTATOES TILL TENDER ADD BUTTER , MILK , SALT , PEPPER IN LARGE CASSEROLE DISH ADD MASHED POTATOES SPRINKLE WITH […]

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SAUSAGE & EGG CASSEROLE

INGREDIENTS 1 LB.BULK PORK SAUSAGE 6 EGGS 2 CUPS OF MILK 1 TEASPOON SALT 1 TEASPOON GROUND MUSTARD1 6 SLICES WHITE BREAD CUT INTO 1/2 CUBES 1 CUP OF SHREDED CHEDER CHEESE IN SKILLET BROWN & CRUMBLE SAUSAGE , DRAIN AND SET ASIDE IN LARGE BOWL BEAT EGGS , MILK , SALT , MUSTARD , […]

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HONEY PINEAPPLE CHICKEN

INGREDIENTS CHICKEN BREAST CUT IN HALF 2 TABLESPOONS OIL 1 8 OZ. CAN CRUSHED PINEAPPLE DON’T NOT DRAIN UNSWEETENED 1 CUPOF PACKED BROWN SUGAR 1/2 CUP HONEY 1/3 LEMON JUICE 1/4 BUTTER MELTED 2 TABLESPOONS PREPPRE MUSTARD 2 TEASPOONS SOY SAAUCE PREPARATION BROWN CHICKEN ON ALL SIDES . PUT IN CROCK POT TAKE 1/4 CUP […]

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CAULIFLOWER

INGREDIENTS 1 LB. HEAD OF CAULIFLOWER 3 TABLESPOON UNSALTED BUTTER 2 CUPS OF WATER 1 TABLESPOON OF KOSHER SALT CUT OFF FLORETS CUT A V SHAPE AROUND CORE FROM EACH HALF BOIL. TILL TENDER MELT BUTTER IN POT SAUTE’ CREAM MILK 1/2 AND 1/2 BOIL 10 MINUTES

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HICKORY BARBECUE SAUCE

INGREDENTS 1 / 2 CUP CATSUP 3 / 4 CUP MOLLASES 2 TABLESPOON WORCESHIRE SAUCE 1 TABLESPOON APPLECIDER VINEGAR 1 TABLESPOON LIQUIDSMOKE 2 TABLESPOONS CHILI POWER PREPARATION COMBINE ALL INGREDFIENTS AN REFREDGARATE , DRESS IS GOOD FOR TWO WEEKS

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HONEY MUSTARD DRESSING

INGREDIENTS 1 CUP OF MAYONNAISE 4 TABLESPOONS OF HONEY 3 TABLESPOONS STONEY GROUND MUSTARD 3 TABLESPOONS DIJON MUSTARD 2 TABLESPOONS WHITE VINEGAR PREPARATION MIX ALL INGREDIENT TOGETHER REFRIGERATE WILL LAST 1 WEEK REFRIGERATED

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THAIS’S FRUIT SALAD

INGREDIENTS 2 BOXES JELLO ANY RED FLAVOR 1 1/2 CUPS MINI MARSHMALLOWS 1 1/4 CUPS OF BOILING WATER 1 CUP CHOPPED WALNUTS OR PECANS 1 CUP OF CHOPPED STRAWBERRIES 1 CUP PITTED CHERRIES 1 CUP BLUEBERRIES 1/2 APPLE PEEL AND CHOP ZEST OF ONE ORANGE 1/2 CUP SUGAR PREPARATION CHOP ALL FRUIT INTO SMALL PIECES […]

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CHICKEN AND RICE

INGREDIENTS 1 (6.2 OZ ) BOX OF LONG GRAIN WILD RICE 5 BONELESS CHICKEN BREAST 3 TABLESPOONS OF DRIED CRANBERRIES 1 TABLESPOON PARSLEY PREPARATION HEAT OVEN TO 345 DEGREES SPRAY PAN WITH PAM PREPARE RICE BY BOX DIRECTIONS , STIR IN CRANBERRIES AND WALNUTS INTO RICE CUT POCKET INTO CHICKEN BREAST AND STUFF RICE AND […]

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HONEY MUSTARD CHICKEN

INGREDIENTS 4 BONELESS CHICKEN BREAST 1 CUP BREAD CRUMBS 2 TABLESPOONS OF DIJON MUSTARD PLUS 1 TEASPOON 3 TABLESPOONS HONEY 2 TABLESPOONS OF BUTTER MELTED PREPARATION FLATTEN CHICKEN , COMBINE BREAD CRUMBS AND 1 TEASPOON OF MUSTARD IN ANOTHER BOWL COMBINE HONEY AND REST OF MUSTARD DIP CHICKEN IN HONEY AND MUSTARD MIX THEN COAT […]

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