No Peek Chicken

Source: Version 1: Dawn
Version 2: Christian Collegians

Version 1:
Lightly grease a 13"x9" pan. Preheat oven to 350º.

Mix:

• 1 box long grain & wild rice
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 1 can cold water
• 1 tsp. parsley
• 1/2 cup rice
• 1 cup water

Place in pan.
Lay 8 chicken breasts on top.
Sprinkle with:

• 1 envelope dry Lipton onion soup mix

Cover and bake at 350º for 2 to 2 1/2 hours... NO PEEK!

Version 2:

• 6 chicken legs, cut in 1/2   
• 1 1/2 cups rice
• 1 1/4 tsp. salt
• pepper
• 1 envelope Lipton Onion Soup Mix
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water

Combine rice, water, soups, and stir well in a 13"x9" pan.  Add chicken, sprinkle dry soup mix over.  Cover tightly with foil and bake at 350º for 1 hour, 15 minutes.  Don't peek!

Microwave Hamburger Soup

Source: Microwave Cooking Class

• 1 lb. ground beef (or 2" strips beef)
• 2 stalks celery (with leaves)
• 1 large onion
• 1 to 2 tsp. instant beef bouillon
• 16 oz can tomatoes
• 3-4 whole cabbage leaves
• garlic to taste
• 2 carrots
• 2-3 green onions
• soup bone (opt)

1. Wrap 2 carrots in paper towel and wet.  Microwave on high 2 minutes. (1 1/2 minutes for one)
2. Put onions, cooked carrots, celery, and cabbage leaves in a 3 1/2 quart covered casserole.  Cook 5 minutes on high.
3. Heat browner for 5 minutes.  Brown meat and return to oven for 2-3 minutes.  Drain grease.
4. Drain tomatoes and cut into small chunks and add to veggies.
5. Add 1/2 cup water and bouillon.
6. Stir gently to combine.
7. Microwave on high for 30-35 minutes. (Covered)

Chinese Chicken

Slice into 2 1/2" x 3/8" strips (no larger), OR pound between waxed paper until 1/4" thick for fillets:

• 1 1/4 lbs. chicken breast (2 large whole frying breasts, split, skinned, boned)

Put chicken in a glass pie plate and sprinkle with

• 3/4 tsp. salt 
• 1/2 tsp. freshly ground pepper

Let stand 20 minutes.
Sprinkle with:

• 4 tsp. cornstarch
• 4 tsp. vegetable oil

Turn gently to coat, let stand 20 minutes.
Fold in:

• 1 unbeaten egg white

Let stand 30 minutes.
Stir fry rapidly with veggies, add sauce of choice.

Note: Total marinating time is 1 hour, 10 minutes.

Butter Herb Baked Fish

Source: Land O Lakes

• 1/2 cup sweet cream butter
• 2/3 cup crushed saltine crackers
• 1/4 cup grated Parmesan cheese
• 1/2 tsp EACH: basil, oregano, salt
• 1/4 tsp. garlic powder
• 1 lb. sole or perch fillets

Preheat oven to 350º.

In a 13"x9" pan, melt butter in oven, (5 to 7 minutes).

Meanwhile, in a 9" pie pan, combine cracker crumbs, cheese, and spices.

Dip fish in butter and then in crumb mixture.

Arrange fillets  in baking pan and bake near the center of the oven for 25 to 30 minutes or until fish is tender and flakes with a fork.  

Serve immediately.

Italian Sausage

Source: Frugal Gourmet

• 1 lb. coursely ground pork
• 1 tsp. ground fennel
• 1 crushed bay leaf
• 2 tbsp. parsley
• 2-3 cloves crushed garlic
• 1/2 tsp. cracked red peppers
• 1 tsp. salt
• pepper
• 1 tbsp. water

Mix well. Let sit in frig for 2 hours, then remix.
Form into patties or meatballs, cook.

Hawaiian Steak Marinade

Source: Chef from Houston Restaurant

• 1 cup + 2 tbsp. pineapple juice
• 2 tbsp. cider vinegar
• 1/4 cup sugar
• 1/2 cup soy sauce
• 1 tsp. granulated garlic
• 1 tsp. ground ginger

Combine and marinate steak.  Grill.

Cheese Enchiladas

Source: Gretchen

Combine and heat:

• 1 can enchilada sauce
• 1 can tomato sauce
• 1 can tomato soup
• 1 can cream of chicken soup

Shred cheeses:

• Chihuahua
• jack
• mozzarella
• any!

Chop:

• onion

To assemble, soften corn tortillas in microwave, then dip each tortillas in sauce, add cheeses, onions and roll up into a flute shape.  Place seam side down in a greased glass pan.  Top with remaining sauce and extra cheese.

Bake at 350º for 20-30 minutes.

Serve with sour cream.

Green Pepper Steak

Source: Doris
Servings: 4

• 1 lb. beef chuck or round
• 1/4 cup soy sauce
• 1 clove garlic
• 1 1/2 tsp. fresh grated ginger (or 1/2 tsp. ground)
• 1/4 cup oil
• 1 cup green onion, sliced thin
• 1 cup red or green peppers
• 2 stalks celery, sliced thin
• 1 tbsp. cornstarch
• 1 cup water
• 2 tomatoes, cut into wedges

1. Cut beef across the grain into 1/8" thick slices
2. Combine soy, garlic, ginger.  Add beef.
3. Heat oil and brown beef.  Cook until tender, 30-40 minutes, over low heat.
4. Turn heat up and add veggies. Toss until tender-crisp, about 10 minutes.
5. Mix cornstarch with cold water. Add to pan, stir and cook until thickened.
6. Add tomatoes and heat through.

*For 8 servings, double the ingredients, but reduce the water to 1 3/4 cups.  Add another 1/2 tbsp. cornstarch.

Fettucini Alfredo

• 8 oz. noodles, cooked
• 1/2 cup melted butter
• 1/2 cup parmesan cheese
• 1/4 cup evaporated milk or cream (room temperature)
• salt & pepper

Toss hot cooked noodles with all the rest of the ingredients until well coated.

Chicago Deep Dish Pizza

Source: Chicago Tribune

Crust:

1. Heat together until shortening melts:

• 1 cup water
• 1/4 cup shortening
• 1 1/2 tbsp. sugar
• 2 1/4 tsp. salt

2. Let cool.  Soften in a large bowl:

• 1 1/2 pkg. yeast
• 1/2 cup warm water

3. Stir cooled liquid together with yeast, then add:

• 3/4 cup yellow cornmeal
• 3 to 3 1/2 cups flour (add 2 cups at a time)

4. Knead dough.
5. Brush a 12" pan with oil.
6. Press into oiled pan, then prebake for 5 minutes at 425º.
7. Drain and chop 28 oz. Italian style tomatoes, add to frying pan.
8. Sauté & cook lightly:

• 2 tbsp. oil
• 1 small chopped onion
• 1 small chopped green pepper
• 1 clove garlic
• 3/4 tsp. oregano
• 1/2 tsp. fennel seed
• 1/2 tsp salt
• 1/4 tsp. pepper
• 4 oz. mushrooms

9. Layer onto crust:

• 1 lb. sausage (cooked)
• 10 oz. shredded mozzerella
• tomato filling mixture
• 1/3 cup grated parmesan

10. Bake at 450º for 45 minutes.