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When I was growing up we always ate a family sit down dinner together every night. Some nights it wasn't fancy other nights my Mom would try a foreign sometimes exotic meal. We had everything from curry from India, to good old homemade Boston baked beans and brown bread with hot dogs.

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The times have changed but in our home we still share our evening meal together everynight. We share things that happened during the day and spend quality time together. Most of us are so busy, we need quick and easy yet delicious dinners for our family. Here are some that certainly fit that description. I hope you will find a new family favorite among these.

MAIN DISHES


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This is a very special family recipe I remember my Grandmother making these for us when we were little...

GRANDMA FOSTER"S TOUGH NOODLES



Combine 2 beaten eggs...1 teaspoon salt...and 4 tablespoons of milk...add 2 cups sifted all purpose flour..this will make a stiff dough...roll out very thin on a floured surface...let rest 20 minutes...roll up loosely and slice in 1/4 inch strips unroll and spread out to dry 2 hours...drop into boiling broth...cook uncovered for about 10 minutes...Makes 6 cups of noodles...Everytime I make these I wish I had my Grandma's Hoosier cabinet with the marble rolling pin slab and the built in flour sifter. It is still in the family, my Aunt has it. I make these with stewed chicken. Also you can roll them thicker and cut in rectangles and they are great dumplings.


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CHICKEN TETRAZZINI



14 oz spaghetti noodles...1-1/2 cups milk...4 cups cubed cooked chicken...2 tablespoons oil...2 cans cream of mushroom soup...1/2 cup chopped green pepper...1 cup sliced black olives...1 cup grated parmeasan cheese...1/2 cup sliced almonds... Cook spaghetti as directed on package...drain...pour oil over the spaghetti and toss...in a 4 quart casserole mix the soup, milk, chicken, spaghetti,green pepper and olives...sprinkle with cheese...bake in a 375 degree oven for 20 minutes...sprinkle with sliced almonds...return to oven for 10 more minutes...Serve with a green vegetable or salad...with just a few adjustments this can be made lowfat.

BAKED PORK CHOP CASSEROLE

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6 pork chops trimmed...1 can cream of mushroom soup...1/2 cup sour cream...24 oz package of frozen hash browns...1 cup shredded cheddar cheese...1 can french fried onion rings...save 1/2 of the cheese and onion rings for the top...place pork chops in a greased baking dish...mix together remaining ingredients...pour over the pork chops...cover with foil and bake at 350 degrees for 40 minutes...top with the remaining cheese and onion rings and bake 5 more minutes uncovered...Serve with salad and crusty bread.

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MEXICAN RICE CASSEROLE



1 pound lean ground beef...1 16oz jar picanti sauce...1 11oz can of corn...1 small can sliced black olives...1 1/2 cups water...1 teaspoon chili powder or more to taste...1 1/2 cups uncooked instant rice...4 oz shredded monteray jack cheese...brown meat and drain...stir in picanti sauce, corn, water,chilli powder...bring to a boil...stir in the rice, cover... remove from heat let stand for 5-7 minutes...fluff with fork...sprinkle on the cheese...cover let stand for 3 minutes till cheese is melted...garnish with the olives. This can also be served as a filling for flour tortillas. Serve with a garnish of sour cream or guacomole.



HERB and BUTTERMILK GRILLED CHICKEN

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This tastes alot like ranch dressing, if you were in a hurry you could use bottled dressing...3 pounds chicken breasts cut up into smaller pieces...Buttermilk Marinade...3/4 cups buttermilk...2 tablespoons dijon mustard...2 cloves minced garlic...2 teaspoons each of oregano, basil, thyme and rosemary...1/4teaspoon each of salt and peppr...mix well...add chicken to marinade...cover and refrigerate for 3 hours, turning occasionally...place chicken on greased grill...cook turning as needed till juices run clear when chicken is pierced.


CROCKPOT MEALS


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BEEF STROGANOFF


Boneless chuck roast...2 cans cream of mushroom soup...1 packet dry onion soup mix...1 can beef broth...2 cans mushrooms...egg-noodles...1/2 cup sour cream...salt and pepper to taste...1 teaspoon garlic salt ...Place roast in the crockpt adding all the soups and water...add seasonings...cook for 5 hours on high...check for doneness..shred up the meat...add some water if needed...when you are ready for dinner cook the noodles as directed on package and add to the crockpot...add sour cream and serve...Serve with a green vegetable or salad.


PORK ROAST and SWEET POTATOES

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3 lb boneless pork roast...3 fresh sweet ptatoes...1 green pepper...1/2 cup apple juice...3 tablespoons brown sugar...1/2 teaspoon cinnamon...salt and pepper to tase...Place roast in crockpot...peel and cut up sweet potatoes and green pepper into large chunks...add to crockpot...mix together rest of ingredients and pour over meat and veggies...cook for 5 hours on high...or 7 on low heat...serve on rice...HINT: cornstarch and water can be used to thicken the gravy.


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ROAST CHICKEN with CRANBERRY SAUCE



6 Chicken Pieces...1 can cranberry sauce...1 envelope onion soup mix...1/2cup water...put chicken pieces in bottom of crockpot...mix cranberry sauce,soup mix and water...pour over chicken...cook 4 hours on high...or 6 on low...HINT:I use breast pieces and wholeberry cranberry sauce...Gravy can be thickened if needed...Serve with rice and salad...Yummy!


BEEF AUJUS

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4-5 lb roast...1 tablespoon garlic salt...1/2 teaspoon oregano...1/2 teaspoon rosemary crushed...2 beef bullion cubes...2 paks ajus gravy mix...1/4 cup red wine...1 sliced onion...place all ingredients in crockpot and cover with water...cook 6 hours on high...or 8 on low...check for water every few hours keeping meat covered with liquid...shred meat when done...Serve on crusty rolls...use liquid as a dip for the sandwiches...This is great for those superbowl parties.


CAJUN CHICKEN AND PASTA

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1/2 cup butter melted...1-1/2 cups half&half...1/2 teaspoon Cajun seasoning...1/2 cup grated parmesan cheese...4 boneless skinless chicken breasts...2 tablespoons Cajun seasoning...1/2 cup butter...1 lb fresh fettuccine or angel hair pasta cooked and drained...HINT: cook a la dente..don't overcook...1/2 cup bread crumbs...in medium saucepan mix melted butter and half n half...add in 1/2 teaspoon cajun seasoning...whip with wire wisk till mixture just begins to boil...add grated cheese whip till cheese is melte... set aside...pound chicken breasts to 1/4 inch thickness...coat with 2 tablespoons of Cajun seasoning...working well into the chicken...heat 1/2 cup butter in saucepan...saute chicken for 2-3 per side...to serve, place a chicken breast on a heatproof serving plate...top with a portion of pasta...pour sauce over it and sprinkle with bread crumbs...place under broiler for 2 minutes until crumbs are lightly browned...serves 4


TERIYAKI LAMB CHOPS

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Sauce: 1/3 cup brown sugar...1/4 cup soy sauce...2 tablespoons catsup...1 tablespoon lemon juice...1/2 teaspoon salt and pepper 1/2 teaspoon ground ginger HINT: use fresh grated ginger if you have it...1/8 teaspoon garlic powder...combine all ingredients in a small bowl...stir till smooth...4 lamb chops 1 inch thick...broil lamb chops 11 inches from heat for about 12 minutes on each side...brush often with the sauce...Serves 4...these can also be prepared on the grill

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PIZZA CASSEROLE #1


1-1/2 lbs ground beef or chuck... 4 oz sliced pepperoni... 1 onion, chopped... 1 green pepper, chopped... 1/3 c melted butter or margarine... 6 or 7 oz fettucine, cooked... 2 (8 oz) cans tomato sauce... 1 lb grated mozzarella cheese... 1 can or jar of mushrooms... 1/2 tsp oregano and basil... Saute ground beef, pepperoni, onion and pepper lightly, drain. Melt butter and place in baking dish. Toss cooked noodles with butter...Cover with one can of tomato sauce...Add half the cheese, half the meat mixture and all mushrooms...Sprinkle with oregano and basil, add remaining meat and cheese...Top with second can of tomato sauce. Bake at 350 for 25 minutes or until bubbly...

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QUICK SWEET & SOUR PORK


  2 Tbsp. corn oil... 1 lb. boneless pork (in 1" cubes)... 1 can (15 1/4 oz) pineapple chunks... 1/2 cup Karo dark corn syrup... 1/4 cup vinegar... 2 Tbsp ketchup... 2 Tbsp. soy sauce... 1 clove garlic, minced... 2 Tbsp. corn starch... 2 Tbsp. water... 1/2 cup green pepper pieces... Heat oil in skillet...Brown pork...Add next 6 ingredients...Bring to boil, simmer for 10 minutes or until done...Mix corn starch and water; add to pork with green peppers...Boil 2 minutes stirring constantly...Serve over rice...Serves 4

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SHRIMP SCAMPI with FETTUCCINI


  8 oz. fettuccini, cooked... 1 1/2 lbs. uncooked fresh shrimp in shells 2 Tbsp. vegetable oil... 2 Tbsp. green onions, thinly sliced... 1 Tbsp. dried basil leaves... 1 Tbsp. fresh parsley, chopped... 2 Tbsp. lemon juice... 1/4 tsp. salt... 2 cloves garlic, finely chopped... Grated parmesan cheese, if desired... Peel shrimp, make a shallow cut lengthwise down back of each; wash out vein...Heat oil in large skillet over medium heat...Cook shrimp and remaining ingredients (except cheese and pasta) in oil, 2 to 3 minutes, stirring frequently, until shrimp are pink and firm...Remove from heat...Toss fettuccine with shrimp mixture in skillet...Sprinkle with cheese

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PIZZA CASSEROLE #2


1 to 2 lbs spaghetti... 1 lb. Italian sausage... 1 jar pizza sauce... 1 jar spaghetti sauce... 1 can mushrooms... 1 medium onion... 8 oz. pepperoni... 1/2 Cup Parmesan Cheese... 8 oz. pkg. mozzarella cheese, Brown sausage and drain. Cook spaghetti and drain. Dice onion and pepperoni and add to sausage. Pour pizza sauce and spaghetti sauce into skillet with sausage and mushrooms. Simmer until hot. Layer spaghetti, sauce and cheese in large casserole dish. Cover top with remaining cheese. (If any extra spaghetti and sauce remain, repeat above in another dish.) Bake at 350 degrees for 45 minutes or until cheese is melted.

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HOPPIN JOHN


Southern traditional New Years Dinner Hoppin' John (black eyed peas and rice) is a traditional favorite dish to serve on New Year's Eve in the south. Black eyed peas eaten at this time are thought to bring luck. Eating greens will assure you money in the New Year. We also serve cornbread and some form of pork, like ham, pork roast or pork chops. Cooking black eyed peas at a low simmer instead of a boil will keep the skins from bursting and give the dish a better appearance. Also add salt after cooking is complete as it can make the beans tough.

HOPPIN JOHN 1 lb. dried black eyed peas... 1/2 lb. salt pork, cubed... 1/2 lb. cooked ham, cubed... 1 large onion, chopped... 3 garlic cloves, minced... 1 ham bone... 1/4 tsp. (more to taste) crushed red pepper... pepper to taste... 3 C cooked white rice... Serves 8

Rinse peas and pick over, removing any small stones or foreign particles. Cover with cold water in a large pot, bring to a boil for a minute, remove from heat cover and let sit for one hour. In a large skillet, saute the salt pork to render fat, add onion and garlic and cook until onion is soft, about 5-6 minutes. Add the onion mixture along with the ham bone and seasonings to the pot with the peas. Add enough water to cover the ingredients and bring to a simmer. Cover and cook for about 1- 1 1/2 hours or until black eyes peas are tender but not mushy. Season with salt and pepper to taste. Serve over hot cooked rice. Hope this brings y'all good luck too!! Happy New Year

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RAMJAM CHICKEN


Ingredients

        1/4 cup soy sauce...3 tablespoons dry white wine...2 tablespoons lemon juice...2 tablespoons vegetable oil...3/4 teaspoon dried Italian-style seasoning...1 teaspoon grated fresh ginger root...1 clove garlic crushed...1/4 teaspoon onion powder...1 pinch ground black pepper...8 skinless, boneless chicken breast halves - cut into strips

 Directions   In a large, resealable plastic bag, combine the soy sauce, wine, lemon juice, oil, Italian-style seasoning, ginger, garlic, onion powder and ground black pepper. Place chicken in the bag. Seal, and let marinate in the refrigerator for at least 3 hours, or overnight.(The longer it stays in the marinade the better it tastes!) Preheat an outdoor grill for medium-high heat, and lightly oil grate. Thread the chicken onto skewers, and set aside. Pour marinade into a small saucepan, and bring to a boil over high heat. Cook chicken on the prepared grill for approximately 5 minutes per side, basting with the sauce several times. Chicken is done when no longer pink and juices run clear. This is delicious!

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INDEX of MY PAGES

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[Introduction] [Index Of PagesFamly~Matters] [My~Collections] [Making~Memory Albums] [Sewing~and~Crafts] [Spring Gardening] ["I Love You Nanny"] [Kewl Kids Links] [Sweet Shop Desserts ] [The Tea Room] [Main Dishes~Casseroles~Crock-Pot Meals] [The Strawberry Patch~Recipes] [A is for Apple~Recipes] [Healthy~Recipes] [Recipe Archives I] [Recipe Archives II] [Causes~Awards] [Awards~II] [Webrings~Banners]


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