Baked Chicken w/ Broccoli in Curry Sauce

6 cooked, boneless chicken breasts
2 lbs Broccoli
1 Can of Cream of Chicken Soup
1 C Mayonnaise
Mozzarella Cheese and or combo of mild cheddar
Curry Powder

Preheat oven to 350.

Gently boil the chicken breasts and let cool. Cut into large bite size chunks.

Cut up broccoli into individual florettes, steam or microwave to partial doneness. If you like crunchy broc at the end of the dish, omit prior cooking.

In a large bowl, mix soup & mayo mixture, add a bit of milk if you wish it to blend easier.

Add the chicken and broccoli into the soup mixture in the large bowl, mix and coat ingredients well.

Then pour into casserole baking dish. Top with cheese and then sprinkle with curry powder (heavy or lightly depending on your taste for curry). Cover with foil. Bake for 1 hour at 350. Uncover foil last 10 minutes of cooking. Kids will eat this dish.

Barberton Chicken Recipe

Barberton ChickenBarberton Chicken Recipe

2 frying chickens cut up
Flour
Salt, pepper
2 eggs, beaten
Unseasoned, dry bread crumbs
Lard (about 4 lbs.)

Directions

Cut Chicken breasts in half lengthwise:separate thighs from legs. The chicken pieces should be all about the same size, for even cooking.

Combine flour, salt and pepper. Roll chicken pieces in flour and shake off excess. Dip in beaten eggs. Roll in bread crumbs, pressing crumbs into chicken; gently shake off excess.

Melt lard in a chicken fryer or heavy, deep kettle. Heat to 250 degrees. Fry chicken pieces a few at a time for 20 minutes. Keep fried chicken warm while frying remaining batches.

----------------------------------------------------------

Barberton Hot Sauce Recipe

2 onions, chopped
1 fresh hot pepper, sliced
2 tbsp. butter
paprika (to taste...?)
2 one-pound cans stewed tomatoes
1/2 cup uncooked, long-grain rice
salt & pepper

Directions

Brown onions and pepper in butter. Add paprika to taste. Process tomatoes briefly in a blender. Add tomatoes, rice, salt and pepper to onion mixture. Cover and cook until rice is tender, about 45 minutes, adding additional water if necessary. Remove pepper slices before serving.

--------------------------------------------------------

Barberton Cole Slaw Recipe

1 small head cabbage, about 1 1/4 lbs.
3/4 cup vinegar
1/2 cup oil
1/3 cup plus 1 tbsp. sugar
salt to taste

Directions

Shred cabbage. You should have about eight cups. Combine vinegar, oil and sugar and whisk until sugar has dissolved. Pour dressing over cabbage and season with salt. Toss well. Cover and refrigerate for at least two hours, stirring occasionally.

Má Yi Shàng Shù - Ants In A Tree

Ingredients

4 1/2 ounces mung bean noodles
2 ounces soy sauce
1 tablespoon rice wine
1 tablespoon sambal chili paste
1 teaspoon cornstarch
10 ounces ground pork
1 tablespoon canola oil
4 green onions, chopped, divided
1/2 cup chicken broth

Directions

Soak the noodles in enough hot water to cover by 1 inch for 20 minutes. Use kitchen shears to cut the noodles into 3 to 4-inch pieces and drain thoroughly in a colander for 10 minutes.

Combine the soy sauce, rice wine, and chili paste in a medium bowl and whisk until smooth. Add the cornstarch and whisk until combined. Add the pork and mix until thoroughly integrated. Set aside for 30 minutes.

Place a 12-inch saute pan over high heat for 1 minute. Add the oil and swirl to coat the bottom and sides of the pan. Once the oil shimmers, add the meat mixture. Stir constantly for 2 minutes, breaking the meat up into very small pieces. Add 2/3 of the green onions and continue cooking and stirring until the meat is well browned and in very small pieces, approximately 2 minutes. Reduce the heat to medium-high and add the broth. Cook until reduced, approximately 3 minutes.

Slowly add handfuls of the noodles to the pan, tossing with the meat mixture until combined and the pieces of meat cling to the noodles and no liquid remains. Serve immediately with the remaining green onions.

Pork Medallions with Brandy Cream Sauce

24 oz linguine
2 lbs pork tenderloin
½ cup flour
¼ cup olive oil
½ stick butter, divided
8 oz sliced baby portabellos
1 bunch green onions, thinly sliced
4 garlic cloves, minced
3 cups heavy whipping cream
½ cup brandy
2 TBSP dried thyme
2 TBSP Dijon mustard
1 tsp salt
1 tsp pepper
½ tsp cayenne
1 cup grape tomatoes, halved
1/4 cup grated Parmesan cheese

Cook linguine per package directions. Cut pork into 1 inch slices, pound to ¼ inch thickness, then cut into quarters. Place flour in gallon Ziploc and add pork a few at a time and shake to coat. Add oil and half the butter to a Dutch oven. Cook the pork over medium high heat until juices run clear. Remove and keep warm. Add remaining butter to Dutch oven. Sauté the mushrooms and onions until tender. Add garlic and cook one minute longer. Add cream, brandy, mustard, and seasonings. Bring to a boil, cook until liquid is reduced by half. Stir in tomatoes, add back the pork, and heat through. Serve with linguine, sprinkle with cheese.

Stuffed Peppers

I usually use any kind of tomato sauce thing I have instead of soup. I like to bake the peppers in sauce and use the extra sauce for pasta or potatoes or whatever starch I'm serving.

Ingredients

2/3 cup water
1/3 cup uncooked white rice
4 green peppers
1 pound lean ground beef
1/4 cup chopped onion
1 egg, slightly beaten
1 teaspoon salt
1/4 teaspoon ground black pepper
1 (10.75 ounce) can condensed tomato soup

Directions

In a medium saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.

In a medium mixing bowl, combine the ground beef, 1 cup cooked rice, onion, egg, salt and pepper, along with 2 tablespoons of tomato soup. Mix thoroughly.

Divide the beef mixture evenly among the peppers.

In a large casserole, place the stuffed peppers and pour the remaining tomato soup over the top. Cover and bring to a boil. Reduce heat to low and simmer for about 40 minutes, stirring and basting with the liquid often.