Chicken Stir-Fry

4 boneless chicken breasts
3 Tbsp. corn starch
2 Tbsp. soy sauce
1/2 tsp. ginger
1/4 tsp. garlic powder
3Tbsp. cooking oil-divided
bag of frozen stir-fry veggies or 3-5 cups of any veggies in your fridge.
1 cup chicken stock or water with a bouillon cube

Cut chicken into bite size pieces. Place pieces in a resealable bag. Add corn starch and toss to coat. Combine soy sauce, ginger, and garlic powder- add to bag ans shake well. Refrigerate for 30 minutes.

In a large skillet or wok, heat 2 Tbsp. oil. Stir-fry chicken until no longer pink (about 3-5 minutes). Remove chicken from pan and keep warm. Add remaining oil and veggies. Stir-fry for about 4-5 minutes. Add water with bouillon or chicken stock. Return chicken to the pan. Cook and stir until thickened and bubbly.

Ham

Wonderfully good . I guarantee you will get compliments.

Crock-pot recipe

2 cups brown sugar
1 (8 lbs.) cured bone-in ham (though you could probably use bone out)

Spread 1 1/2 cups brown sugar in the bottom of slow cooker. Place ham on brown sugar flat side down. You may need to trim off a little to get it to fit. Use your hands to spread remaining 1/2 cup brown sugar on top part of ham. Cover and cook on low for 8 hours. Trust the time, it will look dark and almost burnt like. Do not add any liquid. Let the ham juices do their job.

Jerusalem Chicken

OVEN 350

4-6 chicken breasts
1/2 lb fresh mushrooms
1 can marinated artichoke hearts
1 can diced tomatoes, drained (you can cut up fresh if you are ambitious)
2 cloves garlic
1/2 tsp pepper
1/2 tsp oregano

Place chicken in 9 x 13 pan. Drain artichokes most of the way. Save a little bit of marinade for flavor. Cut in small pieces and sprinkle evenly over chicken. Sprinkle mushrooms over artichokes. In small bowl combine tomatoes, garlic, pepper, and oregano. Pour over chicken. Add 1/2 a cup of chicken broth to keep the chicken moist (this step is optional). Bake at 350 for approximately 45 minutes

Beef Stroganoff

1 lbs. beef cubes
2 Tbsp butter
1/2 lbs mushrooms, sliced
1 small to regular sized minced onion

1 can (10 oz) beef broth
3 Tbsp ketchup
1 clove minced garlic
1 tsp. salt
2 Tbsp. flour
egg noodles
1 cup sour cream

Saute beef, butter, mushrooms, and onion together until meat is browned and onion begin to look transparent. Add broth (reserve about 2 Tbsp), ketchup, garlic, and salt to pan and bring to a boil. Use reserved broth and flour to make a thickening rue. Add to sauce. Lower heat and allow sauce to reduce. Stir in sour cream during the last few minutes of cooking. Serve over egg noodles (also good on rice).

Sweet and Sour Chicken

6-8 chicken breasts cut into tenders

2-3 eggs beaten

½ to 1 cup corn starch

1 Tbsp. oil

Dip chicken in cornstarch, then in beaten egg. In frying pan, heat oil. Fry chicken in oil until golden brown on each side. Place chicken in glass baking dish.

Sweet and Sour Sauce:

¼ cup chicken broth

1 Tbsp. soy sauce

¼ cup ketchup

1 cup sugar

1 cup brown sugar

½ cup vinegar

Mix well. Simmer for 10 minutes. Pour over chicken. Bake at 375 uncovered for 30-40 minutes.

*from the kitchen of Katie G.

Italian Chicken (or pork) Over Rice

4 small chicken breast halves

1 Tbsp. olive oil

8 oz. fresh mushrooms, quartered

1 medium green pepper, cut into thin strips

1 stalk celery, sliced

1 can diced tomatoes with Italian herbs

1 can tomato paste

1 cup water

Season chicken lightly with salt and pepper.. Brown chicken in hot oil in a large family sized skillet about 10 minutes, turn occasionally. Remove chicken. Cook and stir mushrooms, pepper, and celery in same skillet until tender. Stir in drained tomatoes, tomato paste, and water; return chicken to skillet. Bring to a boil. Reduce heat; simmer covered for 30-45 minutes or until chicken is done. Serve over hot rice.

*from the kitchen of Rachel C.

Chicken in a Biscuit

PREHEAT 375

2 cans crescent rolls

4-5 chicken breasts cooked and shredded

8 oz. cream cheese

1/8 tsp black pepper

Onion salt and garlic power to taste

¼ cup melted butter

Mix cream cheese and seasonings with chicken. Flatten out each crescent rolls and put a spoonful of chicken mixture on the roll. Roll up and seal. Roll in melted butter and place on a cookie sheet. You may roll in bread crumbs if desired before placing on pan. Bake in oven at 375 for 20 minutes.

Sauce:

1 can of Cream of Chicken soup

¼ cup sour cream

1 Tbsp. lemon juice

Milk

Combine soup, sour cream, and lemon juice. Add milk to desired consistency (like gravy). Heat up soup mixture and spoon over baked biscuits or serve as a dipping sauce.

Oven-Fried Chicken

Preheat Oven to 350

1 beaten egg
3 Tbsp. milk
1 cup REALLY finely chopped Ritz crackers
1 tsp. thyme
1/2 tsp. paprika
1/8 tsp. pepper
Chicken breasts
2 Tbsp. melted butter

Combine egg, milk, and seasonings in one bowl. Put crushed crackers in another bowl. Rinse chicken breasts and pat dry. Dip chicken into egg mixture, then coat with crumbs. Lay chicken in a greased 9x13 pan. Drizzle chicken with butter. Bake at 360 for 45-60 minutes (until chicken is done.)

Happy Cooking!

Meatloaf

OVEN 350

1 lbs. ground sirloin (this is by far the best meat choice)
1 egg
3-4 Tbsp. minced onion
2-3 tsp. Worcestershire Sauce
3/4 of a sleeve of Ritz crackers (stale are best)
salt, pepper, garlic

Mix throughly all ingredients in a bowl with your hand. (I learned the hard way to remove all jewelry. Meat does not clean off wedding rings easily). Place meat mixture into a bread baking pan. Bake at 350 for 30 minutes. Top with ketchup and bake another 20-30 minutes. Add more ketchup after cooking if desired.

Happy Cooking!