1 tablespoon cooking oil
1-2 teaspoons curry powder
4 skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup chicken broth
1 cup thinly sliced celery
1 very thinly sliced onion
1/8 teaspoon pepper
1/8 teaspoon salt
1 cup coarsely chopped apple (about 1 large apple)
1 tablespoon cornstarch
1/4 cup cold water
2 cups hot cooked rice
Raisins, coconut and peanut (optional)
Heat oil in large skillet. Stir in curry powder. Add chicken. Cook and stir until chicken is browned. Slowly add broth,
celery, onion, pepper and salt. Bring to a boil. Reduce heat, cover and simmer 15 minutes. Add apples, cover and cook 5 minutes.
Combine cornstarch and water. Add to skillet stirring until thickened. Cook and stir 2 minutes more. Serve with rice and, if desired,
fruit or nuts. Makes 4 servings.
1 lb. hot or mild sausage
1- 8oz. sharp cheddar cheese, shredded
3 c. Bisquick
celery salt
Mix sausage, cheese, bisquick. Water may be added if mixture is too dry. Form into small balls,
sprinkle with celery salt. Bake 350* for 20 minutes or until golden brown.
Grilled Asparagus
fresh asparagus spears
olive oil
salt
pepper
Wash asparagus. Snap off tough ends. Brush just enough olive oil on spears to coat. Salt & pepper
liberally. Grill or roast for 15-20 min. at 350*. If roasting, use glass dish and spread spears to cover bottom.
If grilling, wrap all spears together in heavy duty foil.
1 pound Tennessee Pride Country Sausage (mild)
2 pounds ground beef
2 cups bread crumbs or cracker crumbs
2 eggs, beaten
1 � cups milk
1 cup minced onion
� teaspoon black pepper
� teaspoon dry mustard
� teaspoon salt
Preheat oven to 350� F. Combine beef, sausage, bread crumbs, eggs, milk, onion, pepper, dry mustard, and salt in a large mixing bowl. Blend well with hands. Pack into a 9 x 5 x 3-inch loaf pan. Bake 1 � to
2 hours or until cooked through. Makes 12 servings.
This is a very basic, very easy to make meat lasagna.
Prep Time: approx. 50 Minutes.
Cook Time: approx. 45 Minutes.
Ready in: approx. 1 Hour 35 Minutes.
Makes 10 servings.
1 1/2 pounds ground beef
1 teaspoon garlic powder
1 (28 ounce) jar sausage flavored spaghetti sauce
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 tablespoon olive oil
4 cloves garlic, minced
1 small onion, diced
1 (8 ounce) package mozzarella cheese, shredded
8 ounces provolone cheese, shredded
1 (15 ounce) container ricotta cheese
2 eggs
1/4 cup milk
1/2 teaspoon dried oregano
9 lasagna noodles
1/4 cup grated Parmesan cheese
Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 In a skillet over medium heat season ground beef with garlic powder and oregano. Brown the
meat and drain.
3 In a large sauce pan add spaghetti sauce, tomato sauce, and oregano; set aside. In a skillet
heat olive oil. Saute garlic and onions for about 5 minutes. Mix sauteed onions and garlic with
meat into the sauce and cook for 15 to 20 minutes.
4 Combine mozzarella and provolone cheeses in a medium bowl. In a medium bowl mix ricotta
cheese, eggs, milk, and oregano.
5 Layer a 9x13 inch baking pan with just enough sauce to cover the bottom of the pan. Lay
three lasagna noodles in the pan. Cover with sauce, then with ricotta mixture then sprinkle with
mozzarella/provolone mixture; repeat layering. Finish with a layer of noodles and remaining sauce. Sprinkle with parmesan cheese.
6 Bake covered in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.
3/4 to 1 pound ground beef or turkey
1 small onion, chopped
Salt and pepper to taste
1 package (16 ounce) frozen tater tot potatoes
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1/2 soup can milk or water
1 cup (4 ounces) shredded cheddar cheese
In a skillet, brown the meat and onion. Drain any fat. Season with
salt and pepper. Place in a greased 1-1/2 to 2 quart casserole. Top with
potatoes. Combine soup and milk or water; pour over potatoes. Sprinkle with
cheese. Bake at 350* for 30-40 minutes. Yield: 2-3 servings.
1 pound Tennessee Pride Country Sausage (hot)
1 pound Tennessee Pride Country Sausage (mild)
1 cup apple jelly
� cup prepared yellow mustard
Combine hot and mild sausage in mixing bowl; blend well with hands. Form into bite-size balls; set aside. Heat jelly and mustard in a large skillet until jelly has dissolved. Add sausage balls to skillet and simmer
30 to 40 minutes. Serve warm from a chafing dish. Makes about 50 to 60 meatballs.
This is a slight variation on the classic dish Oysters Rockefeller. Serve this delicious dish and watch your guests cry, 'I love you!!!' Prep Time:
approx. 30 Minutes. Cook Time: approx. 30 Minutes. Ready in: approx. 1 Hour .
Makes 16 servings.
48 fresh, unopened oysters
1 1/2 cups beer
2 cloves garlic
seasoned salt to taste
7 black peppercorns
1/2 cup butter
1 onion, chopped
1 clove garlic, crushed
1 (10 ounce) package frozen chopped spinach,
thawed and drained
8 ounces Monterey Jack cheese, shredded
8 ounces fontina cheese, shredded
8 ounces mozzarella cheese, shredded
1/2 cup milk
2 teaspoons salt, or to taste
1 teaspoon ground black pepper
2 tablespoons fine bread crumbs
Directions
1 Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters;
add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain,
and cool.
2 Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking
sheet. Preheat oven to 425 degrees F (220 degrees C.)
3 Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft.
Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese
melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over
each oyster, just filling the shell. Sprinkle with bread crumbs.
4 Bake until golden and bubbly, approximately 8 to 10 minutes.
This fun family dish is also great for company since it's easily doubled or tripled. Makes 8 servings.
1 egg
3/4 cup milk
1 cup shredded Cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoons prepared mustard
Directions
1. In a bowl, beat the egg and milk. Stir in cheese, oats, onion and salt. Add beef and mix well. Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish.
2. Combine ketchup, brown sugar and mustard; spoon over loaves.
3. Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat
thermometer reads 160 degrees.
Note: Beef broth may be substituted for wine.
Makes 6 servings.
6 (6 ounce) fillets beef tenderloin
2 teaspoons chopped fresh tarragon
1/2 teaspoon freshly ground pepper
5 tablespoons butter or margarine, divided
8 ounces portobello mushroom caps, sliced
1/3 cup dry red wine
1/2 cup sour cream
3 ounces Stilton or blue cheese, crumbled and divided
Garnish: fresh tarragon sprigs
Directions
1 RUB fillets with tarragon and pepper.
2 MELT 2 tablespoons butter in a large skillet over medium-high heat. Cook fillets 4 to 5
minutes on each side, or to desired degree of doneness. Remove from skillet, and keep warm.
3 MELT remaining 3 tablespoons butter in skillet. Add mushrooms, and saute 3 to 4 minutes, or
until tender. Add wine, and cook 1 to 2 minutes, stirring to loosen particles from bottom of
skillet. Stir in sour cream. Sprinkle 1/4 cup cheese into sauce, stirring until melted.
4 ARRANGE fillets on a serving platter, and drizzle with sauce. Sprinkle with remaining cheese,
and garnish, if desired.
1 pound Tennessee Pride Country Sausage (mild or hot)
1 medium onion, chopped
1 � cups instant rice
1 � cups water
1 can (10 � ounces) cream of mushroom soup
1 jar (8 ounces) processed cheese-food spread or � cup (3 ounces) shredded American cheese
� cup evaporated milk
1/3 cup cracker crumbs
Preheat oven to 350� F. Grease a 2-quart baking dish. Cook sausage with onion in large skillet until sausage is browned and onion tender; drain. Combine sausage, rice, water, soup, cheese, and evaporated milk
in prepared baking dish; mix well. Sprinkle with cracker crumbs. Bake 30 to 40 minutes. Makes 6 servings.
Tender and succulent pork chops coated with spices and browned, then slow cooked in a chicken and mustard sauce. Prep Time: approx. 15 Minutes. Cook Time: approx. 8 Hours 15 Minutes. Ready in: approx. 8 Hours 30 Minutes. Makes 4 servings.
1/2 cup all-purpose flour
1 teaspoon dry mustard
1 teaspoon seasoning salt
4 thick cut pork chops
2 tablespoons olive oil
1 (10.5 ounce) can condensed chicken with
rice soup
Directions
1 In a pie plate or shallow dish, mix flour, dry mustard, and seasoned salt. Trim fat from pork chops.
2 Heat oil in a skillet over medium heat. Dredge chops in flour mixture, then place them in
the skillet, and brown both sides.
3 Place in chops into a slow cooker, and pour the chicken and rice soup over them. Cover, and
cook on Low about 8 hours.
1 pound Tennessee Pride Italian Sausage Links (mild or hot), cut into �-inch pieces
1 tablespoon olive oil
1 medium onion, chopped
1 clove garlic, minced
1 can (14.5 ounces) whole tomatoes including juice, chopped
4 medium boiling potatoes, peeled and cut into 2-inch chunks
1 teaspoon salt
1 cup water
� pound fresh green beans, cut in half [ or 1 package (10 ounces) frozen cut green beans, thawed]
� teaspoon basil
Black pepper, to taste
Crushed red pepper flakes, to taste
Grated Parmesan cheese
Cook sausage in oil in large soup pot or Dutch oven until browned. Remove with slotted spoon and drain on paper towels. Cook onion and garlic in drippings in pot until tender, about 5 minutes. Stir in tomatoes,
potatoes, salt, and water. Cover and simmer 10 minutes or until potatoes are barely tender. Stir in green beans, sausage, and basil. Cover and simmer about 8 to 10 minutes or until beans are crisp-tender.
Season with black pepper and red pepper. Serve with grated Parmesan cheese. Makes 6 servings.
Makes 6 servings.
1 medium onion, halved and sliced
1 yellow bell pepper, halved and sliced
1 teaspoon vegetable oil
6 sandwich rolls, split and toasted
Mustard-Horseradish Cream
6 romaine lettuce leaves
1 pound roast beef, thinly sliced
Saute onion and bell pepper in hot oil in a skillet over medium
heat 2 minutes or until tender. Spread cut sides of each roll with 1 tablespoon Mustard Horseradish
Cream. Top bottom half of each roll evenly with lettuce, onion, bell pepper, and roast beef. Spoon remaining
Mustard-Horseradish Cream evenly over beef; top with remaining rolls. Prep: 20 min.
Mustard-Horseradish Cream:
Makes about 1 cup.
1 cup light sour cream
2 to 3 tablespoons prepared horseradish
1 teaspoon dry mustard
1/4 teaspoon lemon rind
Stir together all ingredients. Chill until ready to serve. Prep: 5 min.
1 package (11.2 ounces) Tennessee Pride Country Sausage Links, cut in half
1 to 2 tablespoons oil, preferably peanut
1 large onion, cut into thin strips
1 cup broccoli florets
1 small red bell pepper, cut into thin strips
2 cloves garlic, minced
1 medium zucchini, cut into thin strips
1 tablespoon minced fresh ginger
2 teaspoons soy sauce, or to taste
Rice, cooked according to package directions
Cook sausage pieces in large skillet or wok until browned. Remove with slotted spoon and drain on paper towels. Add 1 to 2 tablespoons oil to skillet and heat. Stir in onion, broccoli, red pepper, and garlic.
Stir-fry until crisp-tender, about 5 minutes. Sir in zucchini, ginger, sausage, and soy sauce. Cook an additional 2 minutes. Serve over cooked rice. Makes 4 servings.
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
4 boneless, skinless chicken breasts
1/2 cup Hellmann's or Best Foods Real Mayonnaise
1-1/4 cups Italian seasoned bread crumbs
Preheat oven to 425 degrees F. Brush chicken with mayonnaise, then coat with
bread crumbs. On baking pan, arrange chicken. Bake 20 minutes or until chicken
is thoroughly cooked.
2 pounds Tennessee Pride Country Sausage (mild or hot)
2 cups chopped onion
2 cups cooked rice
2 cups crispy rice cereal
2 cups (8 ounces) shredded cheddar cheese
1 can (10 � ounces) condensed cream of celery soup
1 can (12 ounces) evaporated milk
2 eggs, beaten
Grease a 3-quart baking dish. Cook sausage in large skillet until
browned. Remove with slotted spoon and drain on paper towels. Cook onion in drippings in skillet
until tender. Combine sausage, onion
rice, rice cereal, and cheese in large mixing bowl. Stir in soup, milk, and eggs; blend well. Pour into
prepared baking dish. Bake 30 to 30 minutes or until bubbly and heated through. Makes 10 to 12 servings.
Simple, tasty and fast! Salmon is sauteed with all ingredients at once,
and served over couscous. Great with a spinach salad. Prep Time: approx.
10 Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 30 Minutes.
Makes 4 servings.
2 tablespoons butter
2 tablespoons olive oil
4 (4 ounce) salmon steaks
1 teaspoon minced garlic
1 tablespoon lemon pepper
1 teaspoon salt
1/4 cup water
1 cup chopped fresh tomatoes
1 cup chopped fresh cilantro
2 cups boiling water
1 cup uncooked couscous
Directions
1 Heat the butter and olive oil in a large skillet over medium heat. Place salmon in the
skillet, and season with garlic, lemon pepper and salt. Pour 1/4 cup water around salmon. Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.
2 Bring 2 cups water to boil in a pot. Remove form heat, and mix in couscous. Cover, and let sit 5 minutes. Serve the cooked salmon over couscous, and drizzle with sauce from skillet.
Makes 4 servings
Prep Time: 5 minutes
Cook Time: 10 minutes
4 salmon fillets (about 4 oz. each)
1/4 cup Hellmann's or Best Foods Real Mayonnaise
Salt
Ground black pepper
Preheat oven to 400 degrees. Brush salmon with mayonnaise, the season with salt and pepper.
On baking pan, arrange salmon. Bake 10 minutes or until fish flakes easily with fork.
Prep Time: approx. 30 Minutes.
Cook Time: approx. 30 Minutes.
Ready in: approx. 1 Hour .
Makes 4 servings.
3 tablespoons butter
1 onion, chopped
8 fresh mushrooms, thinly sliced
1 clove garlic, chopped
1/4 pound thinly sliced prosciutto, cut into strips
1/4 pound thinly sliced hard salami, cut into strips
4 boneless, skinless chicken breast halves
1 cup all-purpose flour
salt and pepper to taste
1/2 cup dry sherry
1 cup chicken broth
1/2 cup heavy cream
1/2 cup marinara sauce
1 tablespoon butter
2 tablespoons chopped fresh parsley
Directions
1. Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute onion until soft
and translucent. Stir in mushrooms, garlic, prosciutto and salami. dredge chicken in flour, and
place in pan. Season with salt and pepper. Cook chicken 5 minutes on each side. Pour in sherry,
and cook until liquid is reduced by half. Stir in chicken broth, cream and marinara. Simmer
until sauce is reduced to your preferred consistency. Stir in 1 tablespoon butter, and sprinkle
with parsley.
I have had this recipe for a long time, and always enjoy making it. You
can also do the same thing with beef or pork. Prep Time: approx. 20
Minutes. Cook Time: approx. 20 Minutes. Ready in: approx. 40 Minutes. Makes 4 Servings (4 servings).
1/2 cup fresh bread crumbs
2 tablespoons minced garlic
2 tablespoons chopped fresh rosemary
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 (7 bone) rack of lamb, trimmed and frenched
1 teaspoon salt
1 teaspoon black pepper
2 tablespoons olive oil
1 tablespoon Dijon mustard
1 Preheat oven to 450 degrees F (230 degrees C). Move oven rack to the center position.
2 In a large bowl, combine bread crumbs, garlic, rosemary, 1 teaspoon salt and 1/4 teaspoon pepper. Toss in 2 tablespoons olive oil to moisten mixture. Set aside.
3 Season the rack all over with salt and pepper. Heat 2 tablespoons olive oil in a large heavy
oven proof skillet over high heat. Sear rack of lamb for 1 to 2 minutes on all sides. Set aside
for a few minutes. Brush rack of lamb with the mustard. Roll in the bread crumb mixture until evenly coated. Cover the ends of the bones with foil to prevent charring.
4 Arrange the rack bone side down in the skillet. Roast the lamb in preheated oven for 12 to 18
minutes, depending on the degree of doneness you want. With a meat thermometer, take a reading in the center of the meat after 10 to 12 minutes and remove the meat, or let it cook longer, to your taste. Let it rest for 5 to 7 minutes, loosely covered, before carving between the ribs.
Note:
Allow internal temperature to be 5 to 10 degrees less than you like because the meat will
continue to cook while it sits. Bloody rare: 115 to 125 degrees F Rare: 125 to 130 degrees F Medium rare: 130 to 140 degrees F Medium: 140 to 150 degrees F.
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
Directions
1 In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder,
garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the
chicken marinate at least 2 hours, overnight is best.
2 Preheat a grill to high heat.
3 Weave the chicken onto skewers, then grill for 5 minutes per side.
You HAVE to let this steak sit overnight. Don't bother making it if you
can't put in the time, because the payoff is worth it. This staple in our
household is a favorite of all who try it! You can BBQ in summer or broil in the
winter for a perfect, filling meal. I like corn on the cob and some sort of
rice to complement this mouth watering steak. Prep Time: approx. 15 Minutes.
Cook Time: approx. 15 Minutes. Ready in: approx. 24 Hours 55 Minutes. Makes
4 servings.
1/4 cup honey
1/4 cup soy sauce
1/2 cup red wine
1 clove garlic, crushed
1 pinch dried rosemary, crushed
1 pinch hot chili powder (optional)
1 pinch freshly ground black pepper
1 pound flank steak
1 In a medium bowl, mix together the honey, soy sauce, and red wine. Stir in garlic, rosemary, chili powder, and pepper. Let stand for 15 minutes to blend the flavors.
2 Place the marinade and the steak into a large resealable plastic bag. Press out most of the air, seal, and lay flat in the refrigerator. Refrigerate for 24 hours, turning once halfway through.
3 Preheat grill for high heat.
4 Brush grill grate with oil. Discard marinade, and grill the flank steak for 7 minutes per side, or to desired doneness. Let stand for 10 minutes before slicing very thinly against the grain.