Linda's Country Kitchen

Beef	Chicken, Turkey, etc.	Pork
Deluxe Steak Sandwich *Zippy Beef CasseroleOne-Pan Potato & Pepper Steak *Shepherd's Cheddar PieSalsa Burgers *Broiled Pizza Loaf *Simple Salisbury SteakOriental Ginger BeefMeatballs in Mushroom SoupOriental Ginger BeefKorean BeefZesty Beef and CornChinese ChowSpicy Meatloaf	Aloha ChickenChicken Stir Fry *Chicken Fajitas *Oriental Cashew ChickenTurkey Pot Roast with VegetablesChicken Pot PieChicken EnchaladaEasy Grilled Chicken	BBQ RibsEasy Grilled Pork
Fish	Egg Dishes	Pasta Dishes
Tuna Chipper	Quiche Lorraine	Bow Tie Paste with Peas *Chinese Vegetables with Pasta *

Deluxe Steak Sandwich
2 tblsp. vegetable oil
1 onion, sliced (or 1 pkg. of dry onion soup mix)
1/2 green pepper, thin strips
3/4 lb. sirloin or inside round steak, thin strips
2 cloves garlic, peeled & minced
1  10 oz can tomato soup (I use Campbell's "Fiesta Tomato")
1/4 cup water
 4 onion or kaiser rolls, split and toasted

In medium skillet over medium high heat, heat half of the oil.  Add onion and green pepper; Stir fry for 2 minutes.   Remove from skillet; set aside.  In same skillet, heat remaining oil; stir fry beef, garlic, salt & pepper to taste' until meat is browned.  Stir in soup and water.  Heat through.  Serve on rolls.  Top with onion and pepper.

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Oriental Chicken Cashew (Serves 4)
3 tblsp. vegetable oil
4 boneless, skinless chicken breasts
2 cloves of garlic, chopped
4 tblsp. soy sauce
2 tblsp. cornstarch
2 tblsp. cooking sherry
1/4 tsp. ground ginger
1 green pepper, diced
1/2 cup cashew pieces

Cube chicken into bite size pieces.  Heat oil in microwaveable casserole dish on high for 3 minutes.  Add cubed chicken, green pepper, and chopped garlic.  Cook on high for 3 minutes.  Set aside.  In small bowl, mix together soy sayce, sherry

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Chicken Pot Pie
Dough for 2 x 9" pie crusts (or a frozen pie shell w/top)***
3 - 4 chicken breasts, skinless and boneless
salt & pepper to taste
3 medium potatoes
3 cups of fresh or frozen vegetables (if frozen, rinse in hot water before adding to pie)
1 10 oz can of cream of chicken soup
3/4 cup of water
1/2 tsp each of salt, garlic powder, onion powder, dried chives
        (you can adjust the spices to your own taste)
1/4 tsp pepper
Pinch of cayenne pepper (optional)

Sprinkle chicken breasts with salt and pepper and bake in 350o oven until chicken is no longer pink and juices are clear.  When cooled, cut into bite size pieces.  Boil peeled
potatoes** with a bit of salt until tender but firm,  and allow to cool.  Cut cooled potatoes into 1/4 inch slices.  (These two steps can be done the day before and refrigerated)

To assemble:     Place one 9" pie shell into pie plate.  Cover pie bottom with the cooked sliced potatoes; then the cooked chicken pieces; then the vegetables; sprinkle the spices over the vegetables; mix cream of chicken soup with 3/4 cup of water; pour over vegetable layer,  careful not to get any on the edge of the pie crust.  Put on the top pie shell and crimp the edges together.  Make several vent holes in the top.   Bake in a 350o oven for approx. 40 minutes.  Crust should be nicely browned and the gravy will be bubbling out of the vents.  Allow to cool for 5 - 10 minutes; and slice.

**Note:  For a quicker method, I have used the canned cooked potatoes.  Just slice as
             above..

***Note:  You can also make individual pies using smaller shells.  These smaller pies are
               great for kids lunches.  Prepare ahead of time and freeze before baking!

Note:  You can substitute stewing beef (cut into bite size pieces) for the chicken and use cream of mushroom soup in place of cream of chicken.   I have also used cream of celery soup in place of cream of chicken.  Try your own ideas!!

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Oriental Ginger Beef
1 lb. ground beef
1 pkg. Hamburger Helper Beef Noodle
2 2/3 cups hot water
2 tblsp. soy sauce
1 tblsp. liquid honey
1 tsp. ground ginger
1 pkg. frozen Oriental style vegetables

Brown beef in 10" frying pan.  Drain.  Stir in noodles, sauce mix, water, soy sauce and ginger.  Heat to boiling, stirring occasionally.  Add vegetables.  Reduce heat, cover and simmer, stirring occasionally.  Uncover and cook until sauce is desired consistency.

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Aloha Chicken
4 boneless, skinless chicken breast halves, cut into 1" cubes
2 1/2 cups chicken broth
1 (14oz) can pineapple tidbits in juice, drained
1 1/2 cups uncooked long grain white or brown rice**
3/4 cups finely chopped carrots
1/2 cup each chopped sweet red and green peppers
1/3 cup ketchup
2 tbsp. each brown sugar, soy sauce and white vinegar
2 cloves garlic, minced
3/4 cup chopped green onions

Spray a large saucepan with non-stick spray.  Add chicken.  cook over medium high heat until no longer pink.  Add remaining ingredients, except green onions.  Stir well.  Bring to a boil.  Reduce heat to medium low.  Cover and simmer for 25 minutes, until rice is tender.  Stir occasionally. Stir in green onions during last five minutes of cooking time.  Serve immediately.

Note:  If using brown rice, make sure it is the quicker cooking variety (cooks in 25 minutes), but not instant rice

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Chinese Chow
1 1/2 lb. lean ground beef
7 oz. pkg. chinese pea pods, fresh or frozen
2 cups sliced celery
1 cup chopped onion
1 - 10 oz can condensed tomato soup
1/2 cup milk
1 tsp. salt
11/4 tsp pepper
2 cups chow mein noodles

Brown ground beef in frying pan until well done and no longer pink, breaking up pieces as you brown.  Drain off fat.  Set aside.  Thaw pea pods.  Slice celery on an angle.  In large bowl, add onion, pea pods, soup, milk, salt and pepper.  Mix together well.  Stir in meat mixture.  Pour into a 2-quart casserole dish.  Sprinkle dry noodles over the top.  Cover.  Bake in 350oF over for 40 minutes.  Serves 6

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Meatballs in Mushroom Soup
1 10oz can condensed cream of mushroom soup
1/2 cup water
1 lb. lean ground beef
1/3 cup bread crumbs
1/3 cup soup and water mixture
2 tblsp. minced onion
1 tblsp. parsley flakes
1 egg

In small bowl stir together soup and water.  Set aside.  In large bowl combine beef, crumbs, 1/3 cup soup mixture, onion, parsley and egg.  Mix together well.  Shape into balls ot patties.  Brown all sides and arrange in casserole.  Cover with remaining soup mixture.  Bake covered in 350oF over for 35-45 minutes until meat is finished cooking.  Serves 4

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Zesty Beef and Corn
2 lbs. lean ground beef
1 onion, chopped (or 1 pkg. dry onion soup mix)
1/4 cup cooking oil
1 - 12 oz can kernel corn
2 - 10 oz cans condensed tomato soup
1 tsp. salt
1/2 tsp.pepper
1 tblsp. ketchup
2 cups cooked noodles
1 cup grated cheddar cheese

Prepare noodles as per package directions.  Drain and set aside.  Put ground beef, onion and oil in frying pan.  Stir to break up meat as it browns.  Drain off fat and discard.  Put meat mixture into large bowl.   Add corn, soup, salt, pepper and ketchup and noodles.  Mix together well.   Pour into 3-quart casserole dish.   Sprinkle grated cheese over top.  Cover.  Bake in 350oF over for 45 minutes.  Remove cover and continue baking until cheese is melted and bubbly.  Serves 6-8

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Salsa Burgers
1 egg
3/4 cup Salsa (mild, medium or hot)
3/4 cups bread crumbs
1 onion, finely diced (or dry onion soup mix)
1 tblsp. Dijon mustard
2 tsp. chili powder
2 lbs. lean ground beef
12 hamburger buns
Salt & Pepper

Beat the egg, then mix in the salsa, bread crumbs, onion, mustard, salt & pepper to taste and chili powder.  Add the ground beef and mix well.  Press firmly into 3/4 inch patties (12).  Cook the burgers on a grill over medium heat (or you can fry indoors in a skillet!).  Grill them for about 10 minutes or until no longer pink, turning them once.  Dress them up with tomatoes, cheese, and lettuce.

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Zippy Beef Casserole (a real hit at our house!)
1 lb. lean ground beef
1 1/2 to 2 cups of uncooked noodles (elbow, shell, bows etc)
1 can mushroom soup
3/4 cups milk
2.3 cups ketchup
1/2 cup grated cheddar cheese
1 green pepper, thinly sliced in rings
1 chopped onion
1 cup crushed potato chips

Cook noodles as per package directions.  Drain and set aside.  In large skillet, add just enough oil to cook onions until soft, add ground beef and cook until no longer pink.  Drain well.
(To save time, you can add the soup, ketchup, milk, and cheese to the noodles and mix together while gr. beef is cooking!)
Add ground beef to the noodle mixture.  Pour into a 9 X 13 baking pan or other large casserole dish.  Top with green pepper rings Bake in 350o oven for 35 minutes.  Sprinkle with crushed potato chips and continue baking for another 15 minutes.

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Broiled Pizza Loaf

1 lb. lean ground beef
1/2 cup diced onion (or 1 pkg. dry onion soup mix)
1 french loaf (cut lengthwise)
1 12 oz. can tomato sauce
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper and basil
Grated Parmesan Cheese
Grated Mozzarella Cheese

Fry beef and onion until no longer pink.  Add sauce, oregano, salt & pepper and basil.  Heat thoroughly.  Spread mixture evenly on two loaf halves.  Sprinkle with parmesan cheese and mozzarella cheese (leave mozza cheese in middle as it will spread as it melts!)  Place under broiler in oven until cheese is melted.

Great with a side salad for a quick meal - or as a great snack as leftovers!

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Simple Salisbury Steak
1 can (10 oz.) Cream of Mushroom soup
1 lb. lean ground beef
1/4 cup finely chopped onion (or one pkg. dry onion soup mix)
1 egg, beaten
1 tblsp. margarine
1 1/2 cups sliced mushrooms (fresh is better than canned!)
4 cups hot cooked noodles (tossed with fresh parsley ~ optional)
1/3 cup bread crumbs

In large bowl, mix thoroughly 1/4 cup of the soup, bread crumbs, onion and egg.  Shape into 6 oval patties - even thickness.  In large skillet, over medium heat, melt margarine.  Cook patties until browned both sides.  Remove and set aside.  Spoon off fat.

In same skillet, add remaining soup and mushrooms, bring to boil.  Return patties to skillet.  Reduce to low heat.  Cover.  Simmer 20 minutes (until patties are cooked through and no longer pink), turning patties once.

Serve patties with mushroom sauce spooned over.  Serve with noodles.  Garnish with parsley.

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Shepherd's Cheddar Pie
1 can (10 oz) cheddar cheese soup
3 cups hot mashed potatoes
1 lb. lean ground beef
2 cups frozen mixed vegetables
1 tblsp. Worcestershire sauce
1/4 tsp. ground black pepper

Make topping by combining 1/3 can soup with hot mashed potatoes; set aside.
In non-stick skillet, brown ground beef at medium-high heat until cooked through.  Drain excess fat.
Add frozen veggies to skillet and stir into beef with remaining soup, Worcestershire sauce and pepper.  Spoon meat mixture into a pie plate or 8X8" baking pan.  Bake at 400o for 20 minutes or until topping is light golden.  Makes 4 - 6 servings.
Note:  This recipe can be easily doubled and baked in a 9 X 13 baking pan.

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Korean Beef (requires overnight marinating)
2 lbs. flank steak
3 tblsp. sesame seeds
1/3 cup soya sauce
3 tblsp. cooking sherry
2 tblsp. onion flakes
1 tsp. garlic powder
1 tblsp. oil
1/4 cup green onion, chopped

Slice steak into thin slices.  In small bowl mix together s/seeds, soya sauce, sherry, onion flakes and garlic powder.  Add sliced meat and marinate overnight.  In skillet, heat oil and add meat mixture.  Stir fry until meat is cooked thoroughly.  Sprinkle with additional sesame seeds and chopped green onion.

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Chicken Fajitas
1/4 cup prepared oil & vinegar salad dressing
1 1/4 lb. skinless, boneless chicken breasts, cut into strips
2 cloves garlic, minced
12 flour tortillas (6 inch)
1 tbsp. vegetable oil
1 onion, cut in thin wedges
2 small peppers, green and/or red, cut into strips
1 can (10oz) condensed Campbell's Fiesta tomato Soup
1 tomato, diced (optional)
shredded lettuce and cheese
sour cream

Pour salad dressing into glass dish.  Add chicken, half of the garlic, salt & pepper to taste; turn to coat.  Cover and refrigerate 30 minutes or longer.  Turn chicken occasionally.  Heat tortillas as per package directions.  In large skillet over medium high heat, heat oil.  Stir fry remaining garlic, onion and peppers 2 minutes.  Remove vegetables.  Stir fry chicken until no longer pink (about 3 minutes).
Stir in soup; add vegetables.  Bring to boil.  Place mixture down center of each tortilla.  Garnish with your choice of lettuce, cheese, sour cream, diced tomato or your favorite ingredient!  Fold tortilla around filling.

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Chicken Stir Fry
2 cups Minute Rice, uncooked
3/4 cup Catalina dressing (I use Kraft!)
1/4 cup soya sauce
1/2 tsp. garlic powder
1 lb. boneless, skinless chicken breasts, cubed
1 pkg. (16oz) frozen mixed vegetables, any variety, thawed.

Prepare rice as directed on package.  In a small bowl, mix together dressing, soya sauce and garlic powder.  Add cubed chicken and toss to coat chicken.  In large non-stick skillet stir fry chicken for 5 minutes or until no longer pink.  Add vegetables; cover.  Simmer for 5 - 7 minutes or until vegetables are tender crisp, stirring frequently.  Serve over rice.

**Substitute 3 cups cut-up fresh vegetables for frozen.

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One-Pan Potatoes & Pepper Steak
4 medium potatoes
1 lb. london  broil, thinly sliced
1 tbsp. garlic powder
2 tbsp. olive oil
1 green pepper, cut into thin strips
salt

Slice potatoes into 1/4 inch slices.  Place in microwaveable dish in single layer and microwave on high for 6 - 10 minutes, until tender.  While potatoes cook, toss beef with garlic powder and heat oil in large skillet over high heat; add beef and toss 3 minutes.  Remove beef and set aside.  Add green pepper to skillet; toss 3 minutes.  Add cooked potatoes to skillet; sauté for 5 minutes.  Add beef; toss until heated through.  Season with salt.

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Tuna Chipper
2 cans chunk tuna (in water)
200 grams crushed potato chips
2 cups frozen peas
2 cans mushroom soup
1 cup milk
1 cup cheddar cheese, grated

Mix all ingredients (except cheese) together in large bowl.  Press into large casserole dish.  Sprinkle with cheese.  Bake at 350o for 30 minutes or until bubbly.

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Bow Tie Pasta With Peas
1 package (16 ounces) bow-tie or corkscrew pasta
Salt
1 tablespoon margarine or butter
1 tablespoon olive oil
4 ounces snow peas, strings removed
4 ounces sugar snap peas, strings removed
1 garlic clove, crushed with garlic press
1 cup frozen baby peas
1/2 cup reduced-sodium chicken broth
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon grated lemon peel

In large saucepot, prepare pasta in boiling salted water as label directs. Meanwhile, in 10-inch skillet, melt margarine or butter with olive oil over medium-high heat. Add snow peas and sugar snap peas and cook, stirring, 1 to 2 minutes, until tender-crisp. Stir in garlic and cook 30 seconds. Add peas, broth, pepper, and 3/4 teaspoon salt; heat to boiling.  Stir in lemon peel.  Drain pasta; return to saucepot. Add vegetable mixture; toss well. Serves: 4

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Chinese Vegetables With Pasta

3/4 16-ounce package capellini or thin spaghetti
1/2 pound shiitake mushrooms or regular mushrooms
2 medium-size carrots
1/2 pound Chinese pea pods
1 tablespoon salad oil
1 tablespoon minced peeled gingerroot or 1 teaspoon ground ginger
1/4 cup soy sauce
1 can (about 13-14 oz.) chicken broth
1/4 teaspoon crushed red pepper

Prepare pasta as per package directions, but do not use salt in water. Drain.  Remove tough stems from shiitake mushrooms or trim stem ends of regular mushrooms; slice mushrooms. Cut carrots into matchstick-thin strips. Remove stem and strings along edges of each pea pod. In 12-inch skillet over medium-high heat, in hot salad oil, cook ginger and mushrooms until lightly browned. Stir in soy sauce and cook, stirring quickly and constantly, until mushrooms are tender and liquid is absorbed. Stir in carrots and Chinese pea pods; cook until tender-crisp, about 3 minutes.  To vegetables in skillet, add chicken broth and 1 cup water; over high heat, heat to boiling. Stir in cooked pasta; toss to coat well and heat through. Sprinkle with crushed red pepper. Serves: 4

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Turkey Pot Roast with Vegetables

1 1/3 cups chicken broth or vegetable broth
1 medium onion, chopped
2 tbsp lemon juice
1 tbsp olive oil
1 tbsp finely chopped fresh ginger
1 tbsp paprika
1 tsp ground coriander
3/4 tsp ground allspice
1/2 tsp ground cardamom
1/4 tsp salt
1/8 tsp ground black pepper
1 boneless turkey breast half (1 3/4 lbs), skin removed
5 large carrots, cut into 1-inch pieces
5 large potatoes, peeled and cut into eighths
4 large onions, quartered

In a Dutch oven, stir together the broth, chopped onions, lemon juice, oil, ginger, paprika, coriander, allspice, cardamom, salt and pepper. Add the turkey and bring to a boil over medium-high heat. Reduce the heat, cover and gently simmer for 10 minutes. Turn the turkey over and continue simmering, covered, for 10 minutes more.  Layer the carrots, potatoes and quartered onions around the turkey. Cover          and simmer for 25 to 30 minutes, or until the vegetables and turkey are tender.  To serve, slice the turkey and arrange with the vegetables on a deep serving platter. Spoon the broth mixture over the turkey and vegetables. Serves 6

Note:  To save even more time on a busy day, cook the turkey and vegetables ahead. Slice the turkey. Reheat in the microwave. 

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Quiche Lorraine

1 recipe pastry for a 9 inch single crust pie
12 slices bacon
1 cup shredded Swiss cheese
1/3 cup minced onion
4 eggs, beaten
2 cups light cream
3/4 teaspoon salt
1/4 teaspoon white sugar
1/8 teaspoon cayenne pepper

Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large skillet, and fry over medium-high heat until crisp. Drain on paper towels, then chop coarsely. Sprinkle bacon, cheese and onion into pastry shell. In a medium bowl, whisk together eggs, cream, salt, sugar and cayenne pepper. Pour mixture into pastry shell. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.

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BBQ Ribs (10 servings)

5 lbs. baby back pork ribs
1 onion, cut into wedges
2 tblsp. hot pepper sauce
1/4 cup Worchestershire Sauce
1/3 cup ketchup
1/2 cup strongly brewed coffee
1/4 cup each brown sugar and corn oil
2 tblsp. cider vinegar
1/2 tsp. chili powder and cumin
1/4 tsp. dry mustard and salt

Boil first 3 ingredients and enough water to cover; simmer 45 minutes. In saucepan, boil remaining ingredients; simmer 5 minutes. Place ribs on medium high grill; brush with sauce. Grill 20 minutes,covered, turning once and basting. 

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Chicken Enchilada

Flour Tortillas
8 oz package of cheese
1 can of cream of mushroom
1 can of cream of chicken
1 16 oz container of sour cream
1 small can of green chilis
2 tbsp of butter
1 onion (optional)
3-4 chicken breasts

Boil the chicken. Mix all of the ingredients in a large bowl. Shred the chicken  when it is done and add it to the mixture. Put about a spoonful of mixture in  each flour tortilla. (it won't seem like much but it is.) Spread it out. Fold the end  of the tortilla and then roll up. After all of the enchilada's are done spread the remainder of the mixture on the top of all the enchiladas. Cook at 450° for 30 minutes.  Serve with refried beans and spanish rice. Chips and salsa make a good appetizer for this meal.

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Spicy Meatloaf

2 Tbsp. olive oil
1 sweet onion, chopped
4 cloves garlic, minced
3 pounds lean ground beef
3 tsp. salt
3 tsp. fresh ground pepper
2 eggs, beaten
1 cup V-8 vegetable juice
3/4 cup fresh chopped parsley
2 Tbsp. hot sauce
1/3 cup ketchup

Preheat oven to 350 degrees. Heat oil in pan and saute onion for about 3 minutes. Add garlic and saute for 1 minute. Put onion and garlic in large mixing bowl and add ground beef, salt and pepper, eggs, vegetable juice,    parsley and hot sauce. Mix well and mold mixture into a greased loaf pan (about 12 x 8 inches). Top with ketchup and bake for one hour. 

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Easy Grilled Pork or Chicken

4 boneless pork chops or chicken breasts
1/4 cup thick and chunky salsa
2 tablespoons water
2 tablespoons orange marmalade
1/4 teaspoon seasoned salt

In small bowl, combine salsa, water, marmalade and seasoned salt and mix well. Place meat in large resealable
plastic bag. Pour marinade over meat, turning to coat. Seal bag and marinate for about 1 hour, turning several times. When ready to grill, remove pork chops from marinade, Place meat on grill 4-6 inches above heat. Grill about 4 minutes per side.

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