Meat and Poultry

1 nine inch unbaked Pie Crust Shell
� lb. Pork Sausage (ground)
� cup Onion, thinly sliced
1/3 cup Green Pepper, chopped
1� cup Cheese (cutinto small pieces)
2 Eggs, beaten , 1 cup Evaporated Milk
1 Tbs. Parsley flakes
� tsp. Season Salt
� tsp. Garlic Salt
� tsp. Pepper

Preheat Oven to 375 � . In med. skillet, fry sausage until done. Remove sausage and saute onions & Green Pepper in fat. Combine cheese to mixture of Sausage, onions, and peppers. Spread in unbaked pie crust shell. Mix remaining ingredients and pour into shell over susage mixture. Bake on cookie sheet 30-35 minutes or until browned and filling is set.

� cup chopped Onion
1 TBS Butter or Margarine
� #Ground Beef
� # Veal (optional)
� tsp Salt
Dash of Pepper
2 TBS Flour
1 Egg
� cup light Cream
1 can Condensed Consom�

Cook onion in butter until tender but not brown. Combine meats and seasonings; beat throughly. Beat in flour, then egg.Gradually beat in cream. Add onion (This mixture should be light and fluffy). Form into 1� balls and lightly brown in a little additional butter. Shaking skillet to brown. Remove and add consom�.

Rice for 4

First you fry your chicken the way you normally do. and when almost done you take out of skillet and DRAIN* the grease. Replace chicken in to skillet and place sliced green pepper on top of chicken and then place sliced peaches on top. Then you pour juice from peaches on top of all of that and simmer until juice thickens.

Serve peaches and green peppers over rice with chicken on the side.

Received from: Kim Mathews; from: Diane Christman Jahnes

2 Cups of diced cooked Chicken
2 cans 7 oz Green Chile Salsa
1 can 4 oz Taco Sauce
2 Onions (diced)
1 4oz. can diced Green Chiles
2 Tbs. Salad Oil
12 Corn Tortillas
8 oz. Sour Cream
� lb Cheddar Cheese

Combine chicken, sauces, chile and onions in sauce pan and warm for 5 minutes.

Fry tortillas in oil, then grate cheese.

In large flat dish make four stacks of tortillas, chicken mixture, cheese and sour cream. Layer tortillas, etc. until you have four equal stacks.

Submitted by: Vicki Kinder

Cut up whole chicken or use any combination of chicken you like best.

Marinate in the following: 1/3 cup Vinegar
Salt
Pepper
Soy Sauce
2 tsp Sugar
1-4 cloves of garlic, crushed (depending on how much garlic you like)
For about 4 hours.

Fry Chicken the way you normally do and when almost done take out of skillet and put in baking dish and pour marinade over and bake until done.

I got this recipe from Fe Luther when she was here for Summer Seminar in Missions. She is a native of the Philipines.

3-5 pounds of Shrimp (preferably fresh)
2 diced yellow or white Onions
1 bunch of Green Onions, cut & diced half a stalk of Celery with some leaves, chopped
1 TBS fresh Parsley
2 diced Green Bell Peppers
1 TBS Flour
16 oz. Tomato Sauce w/bits
1 large can Stewed Tomatoes
1 tsp. Chili Powder
1 stick Butter
1 TBS Sugar

Saut� all chopped up vegetables and parsley in a stick of butter. When done, add heaping Tablespoon of flour, stirring until vegetables are coated. Next, add 16 oz. of tomato sauce with bits, and one large can of stewed tomatoes. Add one or two cups of water depending on how thick you like your sauce! Add 1 tsp chili powder or more to taste. Add 1 TBS of sugar, and salt to taste. After sauce cooks, add peeled shrimp and cook on low until shrimp are pink. Serve over white rice with French or Garlic bread, and salad (we like Caesar salad). If you live where you can buy Creole seasoning called Tony Chachere�s, pronounced �Sachar��s�, sprinkle about a teaspoon into your sauce for a real Creole experience. This is a great seasoning on grilled meat, too, including steak, fish, chicken, pork, hamburgers, etc.

Submitted by: Jane (Wilkison) Keahey

Return to the Breadbasket!

Return to Reflections from the Heart!

This page last updated: January 15, 2008

� 2008 [email protected]

---

This page hosted by Get your own Free Home Page

Hosted by www.Geocities.ws