Main Dishes

• Mix all ingredients except roast. Put roast in large roasting pan and cover with mixture. Add enough water to cover roast. Cover with lid and roast in oven at 350° until desired doneness depending on the size of the roast. It usually takes 15-20 minutes for every pound. (5 pound roast would take between 1 1/2 hour up to 2 hours depending on how well done you like it).
• Roast can also be cooked in a crock pot on medium for 8 hours.
• Potatoes and carrots can be cooked with the roast during the last hour of cooking. if desired.
• To make gravy, remove roast and vegetables. Bring liquids to a boil. While boiling, mix together 1/4 cup corn starch or flour with enough cold water until smooth to form watery paste. Stir into boiling mixture until desired thickness is reached for gravy.

• Butter pan. Spread chicken in the pan. Scatter chopped ham over chicken. Lay Swiss cheese on top of ham.

Sauce

• In a large sauce pot, melt butter over medium heat. Once melted, quickly stir in the flour to form a smooth roux. Once smooth and bubbly, slowly pour in milk while whisking. Stir until sauce thickens. Add lemon juice, dijon mustard, salt, smoked paprika and white pepper to the sauce. Bring to a boil and turn off heat. Pour evenly over the casserole and around the edges of the pan.

Topping

• Melt butter in the microwave. Remove from microwave and stir in the Panko bread crumbs and dried parsley. Sprinkle over the top of your casserole.
• Bake at 350 for 45 minutes or until hot and bubbly.
• Let cool for 5-10 minutes before serving.

• Cook chicken in oil until done. Add remaining ingredients and cook to simmer.

  Layer chips in pan. Pour chicken mixture over chips, top with cheese. Bake until cheese melts.

• Combine sour cream, soup, green chilies in saucepan. Heat over medium heat – do not boil. Soft fry tortillas. To soften in microwave, lightly brush each tortilla with oil and stack up on late, cover with plastic wrap and microwave for 30- 45 seconds.
• Place in each tortilla: 2 tablespoons of mixture, onion to taste, chicken, and cheese. Roll up and place in baking pan. Pour remaining sauce over all and top with additional cheese.
• Bake at 350° for 30 minutes. Can be frozen and reheated.

• Heat oil. Add onion and garlic, saute until soft. Add meat, salt and oregano.
• Place meat, cheese and green chilies onto tortilla. Roll tighltly, folding over ends to secure ingredients are secure. Use toothpicks to hold.
• Fry in hot oil (deep fry) until golden brown.
• Serve with favorite toppings.

• Combine the olive oil, minced garlic, cumin, salt, and some freshly cracked pepper (about 10 cranks of a pepper mill) in a small bowl.
• If using chicken breasts, cut into pieces about the size of a thigh or fry whole and slice once cooked
• Zest one of the limes and then squeeze the juice. You’ll need 2-3 Tbsp juice, so if needed, juice half of the second lime. Cut the remaining lime into wedges to garnish the chicken once cooked. Roughly chop the cilantro.
• Add 1 tsp of the lime zest, 2-3 Tbsp of the lime juice, and half of the chopped cilantro to the marinade. Stir to combine. (The remaining cilantro will be added fresh after cooking the chicken.)
• Place the chicken in a shallow dish or a large zip top bag. Add the marinade and toss the chicken to coat. Allow the chicken to marinate for 30 minutes or up to 8 hours (refrigerated), turning it once or twice as it marinates.
• When ready to cook the chicken, heat a large skillet over medium-high heat. Once hot, add the chicken and cook for 5-7 minutes on each side, or until well browned and cooked through. My chicken had enough of an oil coating from the marinade that I did not need to add any extra to the skillet.
• Top the cooked chicken with more fresh cilantro and a squeeze of fresh lime juice. Serve with any extra lime wedges.

• Season chicken breasts with garlic powder, black pepper, paprika place in slow cooker.
•  Wisk together the water, gravy packets, soup, until smooth, Pour mixture over chicken
• Cover and cook on low for 4-5 hours, until chicken is done.
• When done, carefully remove chicken, shred or cut as desired.
• Whisk the sour cream into the slow cooker until smooth and add chicken. Stir to coat.
• Serve with mash potatoes, rice, stove top stuffing, or egg noodles.

• Trim off excess fat from chicken. Place in bottom of crockpot.
• Pour bottle of Parmesan Garlic sauce over chicken.
• Fill bottle with milk, shake to mix. Add to crockpot.
• Add cream cheese cubes and parmesan cheese. Stir to combine everything and to coat chicken.
• Cook on low for 3-4 hours or high for 2-3 hours until chicken is cooked. Remove from pot and shred with two forks. Return to pot and mix all together.
• Cook pasta according to package directions. Drain and add to crockpot. Stir to combine.

• Combine first 4 ingredients. Set aside
• Heat 2 tablespoons of oil. Quickly fry tortillas until soft. Drain.
• Fill tortillas with chicken and cheese. Roll tightly and place seam side down on cookie sheet.
• Bake at 400° for 18 – 20 minutes.
• Serve with guacamole and sour cream.
• Can be made smaller to serve as appetizers.

• Stir together the flour, 2 teaspoons of the salt and 2 teaspoons of the pepper in a shallow bowl; reserve 1 tablespoon of this flour mixture and set aside.
• In another small bowl, stir together the remaining 2 teaspoons each of salt and pepper and the lemon zest until combined. Sprinkle the chicken evenly with this lemon-pepper mixture.
• Dredge the chicken in remaining flour mixture to coat. Set aside. 
• Thinly slice one of the lemons and cut the other lemon into wedges; set them all aside.
• Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat until bubbly. In two batches, add the coated chicken to the skillet. Cook until the chicken is browned on both sides and reaches an internal temperature of 165°, 4 to 6 minutes per side (add the remaining 2 tablespoons olive oil in between batches, if needed). Transfer the chicken to a serving platter and tent with foil to keep warm. Remove the pan from the heat to let cool slightly.
• Reduce the heat to medium and return the skillet to the heat. Add the remaining 2 tablespoons of butter and the reserved 1 tablespoon of the flour mixture to the skillet. Cook, stirring constantly, until the flour is toasted, about 1 minute. Add the garlic, lemon slices and the chicken broth to the skillet. Cook, stirring occasionally, until the sauce is bubbling and slightly thickened, and the garlic is lightly browned, 2 to 3 minutes. Spoon the sauce and sliced lemons over the chicken. Garnish with parsley and serve with lemon wedges, if you like. 

• Preheat oven to 350 degrees.
• Mix all ingredients together and shape into loaf in baking pan.
• Mix together catsup, mustard and brown sugar. Spread over loaf.
• Bake 50 minutes or until done.

• Cook beef with onions until browned.
• Add green chili, soup and peppers.
• Cook for 20 minutes on medium heat until thoroughly heated.
• Layer tortillas, meat mixture and cheese into 2- 3 layers of each.
• Bake at 350° for 30 minutes.
• Serve with sour cream, shredded lettuce, chopped tomatoes, black olives and salsa.

• Cut steak into bite size pieces and brown in oil.
• Mix together soups in 8 x 8 dish. Mix in cooked steak. Top with mozzarella cheese. Bake until soup is bubbly, and cheese is lightly browned.
• Serve over mashed potatoes.

  Can be easily doubled.

• Add ground beef to a nonstick pan placed over medium heat, cooking until browned. Add the onion. Cook until beef is no longer pink and onion is softened.
• Add other ingredients. Stir to combine well and cook over medium-low heat for 5 minutes. Remove from heat.
• For each sandwich, butter one side of bread, top with cheese slice . Top with sloppy joe mixture. Place a second slice of cheese if you like. Place another piece of bread with butter side up.
• Heat griddle or nonstick pan over medium heat. Cook until bottom is golden, lift sandwich with a spatula, flip sandwich over. Cook until cheese is melted.