3 lbs lean hamburger
1 can evaporated milk
1 cup oatmeal
1 cup cracker crumbs (saltines)
2 eggs
1/2 tsp garlic powder
2 tsp salt
1/2 cup chopped onions (dried)
1/2 tsp pepper
2 tsp chili powder
Mix all ingredients together and shape into meatballs. Lightly brown meatballs in fry pan. Put in 9X13 pan.
Sauce
2 cups katsup
1 cup brown sugar
1/2 tsp liq smoke
1/2 tsp garlic powder
1/4 cup chopped onions
Mix ingredients. Pour sauce over meatballs. Cover and bake at 350 for one hour. Serve over rice. You can also freeze them and bake later
Wednesday, January 27, 2010
Kung Pao Chicken
1 Tbsp olive oil
1 lb boneless chicken cut into bite size pieces.
3 tsp minced garlic
1 tbsp mince ginger root
1 bunch green onion, chopped. Separate the white part from the chive.
Sauce ingredients
1/2 C orange juice concentrate
2 Tbsp oyster sauce
1 Tbsp rice vinegar
1 Tbsp cornstarch
1 Tsp chili sauce or 1 tbsp dried red pepper flakes
salt & pepper to taste
1 cup peanuts, unsalted, dry-roasted.
prepare sauce ingredients set aside. Heat oil in pan add garlic, ginger & onions. Stir-Fry 4-5 min or until cooked. Add chicken and stir-fry 4-5 more mins. Stir sauce ingredients in a small bowl pour in skillet. Add peanuts and stir until sauce thickens. Adjust seasoning to taste. Serve over brown rice. makes approx. 4 cups
1 lb boneless chicken cut into bite size pieces.
3 tsp minced garlic
1 tbsp mince ginger root
1 bunch green onion, chopped. Separate the white part from the chive.
Sauce ingredients
1/2 C orange juice concentrate
2 Tbsp oyster sauce
1 Tbsp rice vinegar
1 Tbsp cornstarch
1 Tsp chili sauce or 1 tbsp dried red pepper flakes
salt & pepper to taste
1 cup peanuts, unsalted, dry-roasted.
prepare sauce ingredients set aside. Heat oil in pan add garlic, ginger & onions. Stir-Fry 4-5 min or until cooked. Add chicken and stir-fry 4-5 more mins. Stir sauce ingredients in a small bowl pour in skillet. Add peanuts and stir until sauce thickens. Adjust seasoning to taste. Serve over brown rice. makes approx. 4 cups
Easy Chicken & Cheese Enchiladas
1 can Campbells condensed cream of chicken soup
1/2 cup sour cream
1 cup pace picante sauce
2 tsp chili powder
2 c chopped cooked chicken
1/2-1 c shredded monterey jack cheese
1 can black beans (rinsed & drained)
6 flour tortillas
1 small tomato chopped (about 1/2 cup)
green onions sliced to taste
1. Stir the soup, sour cream, picante sauce and chili powder in med bowl.
2. Stir 1 cup mixture, chicken & cheese, black beans in a large bowl.
3. Divide the chicken mixture among the tortillas rollup tortillas and place them seamside up in 11X8' shallow baking dish. Pour remaining soup mixture over teh filled tortillas, cover the baking dish with tinfoil.
4. Bake at 350 for 40 minutes or until enchiladas are hot and bubbling. Top with tomatoes and onions.
1/2 cup sour cream
1 cup pace picante sauce
2 tsp chili powder
2 c chopped cooked chicken
1/2-1 c shredded monterey jack cheese
1 can black beans (rinsed & drained)
6 flour tortillas
1 small tomato chopped (about 1/2 cup)
green onions sliced to taste
1. Stir the soup, sour cream, picante sauce and chili powder in med bowl.
2. Stir 1 cup mixture, chicken & cheese, black beans in a large bowl.
3. Divide the chicken mixture among the tortillas rollup tortillas and place them seamside up in 11X8' shallow baking dish. Pour remaining soup mixture over teh filled tortillas, cover the baking dish with tinfoil.
4. Bake at 350 for 40 minutes or until enchiladas are hot and bubbling. Top with tomatoes and onions.
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