Saturday, May 10, 2008

Five Hour Stew

In a greased 9 x 13 pan place

2 lbs stew meat cut in bite size pieces

Add the following in layers
1 medium onion sliced in rings
6 medium carrots cut in chunks
1 can green beans drained
4 medium potatoes pared, chunked

Mix together & sprinkle over top
1 tsp salt
1 T sugar
3 T tapioca

Pour on 1 cup tomato juice & seal with heavy foil. Press down so no steam can escape. Cook 5 hours @ 275. Turn off oven & leave til ready to serve.

Chicken Taco Soup (CrockPot)

1 onion, chopped
16 ounce can chili beans
15 ounce can black beans
15 ounce can corn, drained
8 ounce can tomato sauce
12 fluid ounce can beer or chicken broth
2 (10 ounce) cans diced tomatoes with green chilies, undrained
1 package taco seasoning
3 skinless, boneless chicken breasts
shredded Cheddar cheese (optional)
sour cream (optional)
crushed tortilla chips (optional)


Place the onion, chili beans, black beans, corn, tomato sauce, beer, and diced tomatoes in a slow cooker. Add taco seasoning, and stir to blend. Lay chicken breasts on top of the mixture, pressing down slightly until just covered by the other ingredients. Set slow cooker for low heat, cover, and cook for 5 hours.

Remove chicken breasts from the soup, and allow to cool long enough to be handled. Stir the shredded chicken back into the soup, and continue cooking for 2 hours. Serve topped with shredded Cheddar cheese, a dollop of sour cream, and crushed tortilla chips, if desired.

Better Than Sex Chocolate Cake

1 Chocolate cake mix
7 oz. caramel sauce
1 pint whipping cream (whipped with 1/3 cup of sugar and 1 tsp vanilla) or cool whip
1 can sweetened condensed milk
3 Butterfinger or Heath bars (or any candy bar)

Prepare and bake cake according to box, using 13X9
inch pan. Cool for 30 minutes. Using the end of a
wooden spoon handle, poke holes throughout cake.
Pour condensed milk and caramel over cake.
Cool completely in fridge overnight. Before serving
spread whipped cream on top and then cover
with crushed candy bar.

Wednesday, April 30, 2008

Dijon Marinated Chicken

1 clove garlic
1 onion quartered
1/4 cup parsley
1/4 cup dijon mustard
1/4 cup lemon juice
1/4 cup olive oil
1 tsp. Worchester sauce
6 chicken breasts
1/4 tsp. pepper

Mix all ingredients together & marinade chicken for at least 2 hours.

Jason's Famous Steak Chili

1/3 cup chili powder
1-2 T cinnamon
1 T cumin or curry powder
1 T cocoa
1 T paprika
1/2 T tumeric
1/2 T coriander
1 tsp ginger
1/2 tsp ground cloves
1 T corn starch
1 T salt
1/4 cup brown sugar or 1 T molasses
2 T beef stock concentrate
2 tsp liquid smoke
1 cube chicken bouillon
4 large cloves crushed garlic (or 2 t garlic powder)
1 cup vegetable oil
4 lbs lean top round steak, cubed
28 ozs. diced tomatoes
6 cans drained, rinsed, assorted beans
~(black, pinto, kidney, northern)
2 yellow onions grated and/or 1/4 to 1/2 cup minced onions


8 oz shredded cheese or sour cream
2 cans corn
handful chopped cilantro
grated lime rind & juice of 1 lime
1/4 cup vinegar
1 T dry yeast

Lime-Cilantro Marinated Chicken

1 cup finely chopped red onion
1 cup lime juice
1/2 cup red wine vinegar
1/2 cup chopped fresh cilantro
1/4 cup oil
1/4 cup frozen OJ concentrate, thawed
1 3/4 tsp garlic salt
1 1/2 tsp seasoned pepper
1 tsp chopped fresh mint
2 chicken breasts
Combine all ingredients except chicken in bag. Remove 1 cup marinade for basting. Marinate @ least 45 minutes. Grill or broil. Baste with reserved marinade.

Swiss Chicken

8 pieces chicken breast
8 slices swiss cheese
2 cans cream of chicken soup
1/4 cup water
2 cups stove top stuffing
1/2 cup melted butter

Place chicken in a 9 x 13" pan. Place pieces of cheese on each piece. Mix soup & water & pour over chicken. Sprinkle crushed, dry stuffing on & drizzle over melted butter. Bake @ 350 degrees for 50 minutes.