Sunday, April 17, 2016

Leftover Roast Brunswick Stew


  • Servings: 6
  • 1 1/2 pounds cooked, shredded beef chuck roast
  • 2 (10 ounce) cans mixed vegetables, with liquid
  • 2 1/2 cups barbeque sauce
  • 2 tablespoons worcestershire sauce
  • 1 (10.5 ounce) can beef broth (optional)


    Preparation Time: 15 mins Cook Time: 1 hr

    Ready Time: 1 hr 15 mins

  • place the shredded roast in a slow cooker. mix in the vegetables with liquid, barbeque sauce, worcestershire sauce, and beef broth.
  • cover, and cook at least 1 hour on high.

richard's breakfast scramble


  • Servings: 4
  • 5 eggs, beaten
  • 2 tablespoons milk
  • 1 onion, chopped
  • 2 slices cooked ham, chopped
  • 1 cup shredded cheddar cheese
  • 1 to taste salt and pepper to taste
  • 1/8 teaspoon garlic powder, or to taste
  • 2 1/2 tablespoons butter


    Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins

  • in a large bowl, beat together eggs and milk. stir in onion, ham, cheese, salt, pepper and garlic powder.
  • melt butter in a large frying pan or skillet over medium high heat. add eggs and cook, without stirring, until eggs begin to set. at that point, stir the eggs until roughly scrambled. keep doing this until eggs are fully cooked, about 10 to 15 minutes. serve warm.

Sunday, April 10, 2016

Chinese Happy Family


  • Servings: 4
  • 3 skinless, boneless chicken breast halves - cut into strips
  • 2 tablespoons olive oil
  • 1 onion, sliced
  • 1 red bell pepper, seeded and cubed
  • 1 yellow bell pepper, seeded and cubed
  • 1 (15 ounce) can baby corn, drained
  • 1 tablespoon white sugar
  • 1 (16 ounce) package frozen stir-fry vegetables
  • 1 cup water
  • 1 tablespoon cornstarch
  • 1 tablespoon soy sauce


    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • preheat an indoor grill, and coat with cooking spray. place the chicken strips on the grill, and cook for about 7 minutes. allow them to cool slightly, then cut into cubes.
  • while the chicken is cooking, heat the oil in a large skillet over medium heat. place the onion rings in the skillet, and cook for a few minutes. add the red and yellow pepper, baby corn, and the stir-fry vegetables. increase the heat to medium-high; cook and stir for about 15 minutes.
  • sprinkle in the sugar and salt. stir in the chicken. dissolve the cornstarch in water, and pour into the skillet along with the soy sauce. cook and stir until the sauce thickens.

Saturday, April 9, 2016

Walnut-tarragon Chicken Tenders


  • Servings: 4
  • 1 egg
  • 1/2 cup milk
  • 1/2 cup finely chopped walnuts
  • 3/4 cup all-purpose flour
  • 1 tablespoon dried tarragon
  • salt, to taste
  • 1 pound boneless, skinless chicken breast, cut into thin strips
  • 1/4 cup unsalted butter
  • 1/2 cup vegetable oil


    Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 25 mins

  • beat the egg together with the milk in a shallow bowl. combine the walnuts, flour, tarragon, and salt in a second shallow bowl. dip the chicken strips first into the egg mixture, then into the flour mixture, coating evenly, and place on a plate.
  • melt the butter with the oil in a large skillet over medium-high heat. fry the chicken in small batches in the butter mixture until the coating is browned and crispy, about 5 minutes. test one to be sure it is cooked through. chicken should be no longer pink and juices run clear. drain on paper towels.

Thursday, April 7, 2016



  • Servings: 1
  • 1 (11.5 ounce) can tomato-vegetable juice cocktail
  • 1/3 cup


    Preparation Time: 2 mins Ready Time: 2 mins

  • in a large glass over ice, pour 1/2 can of tomato-vegetable juice cocktail. stir in the .

Chicken With Cashews


  • Servings: 4
  • 4 skinless, boneless chicken breast halves - cut into strips
  • 3 tablespoons butter
  • 3 tablespoons vegetable oil
  • 1 onion, chopped
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, sliced
  • 1/2 cup cashew halves
  • salt and pepper to taste
  • 1 teaspoon curry powder
  • 4 tablespoons sesame oil


  • in a skillet over medium-high heat, mix butter or margarine and vegetable oil until hot. add chicken and saute, stirring often, until the chicken turns white. remove with a slotted spoon and set aside.
  • in the same skillet, saute onion and peppers. add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. saute for another 2 minutes and serve.

Friday, April 1, 2016

County Fair Corn Dogs


  • Servings: 10
  • 10 beef frankfurters
  • 1/2 cup all-purpose flour for dusting
  • 2/3 cup cornmeal
  • 1/3 cup all-purpose flour
  • 2 tablespoons corn flour (optional)
  • 1 teaspoon salt
  • 1 pinch ground cayenne pepper
  • 1 egg
  • 2 tablespoons corn oil
  • 1/2 cup water
  • 1 quart vegetable oil for frying


    Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 30 mins

  • insert skewers into frankfurters and dust with flour; set aside.
  • to make batter: in a large bowl combine the cornmeal, 1/3 cup flour, corn flour, salt, cayenne pepper, egg, 2 tablespoons oil and water. whisk all together.
  • heat 1 quart oil in a large skillet over high heat (to about 375 degrees f, 190 degrees c). roll or dip franks in batter, then fry until lightly browned. drain on paper toweling and serve.