Honey Mustard Chicken

Emily Wilkes

4 chicken breasts
1/2 cup flour
1 Tbsp. curry powder
1/2 to 1 pound bacon, diced and cooked
1/2 cup honey
4 Tbsp. mustard
1/2 tsp. salt

Combine flour and curry powder, roll chicken in flour and brown the chicken breast, place in pan. Mix honey, mustard and salt. Cover chicken and bake for 30 minutes. Turn chicken over and spoon sauce over the top of chicken again, then sprinkle the top of the chicken with bacon. Cover again and bake for another 30 minutes, uncover for the last 5 minutes

Emily's Spaghetti Sauce

Emily Wilkes

l pound ground beef
½ onion, chopped cook with garlic salt

Crockpot: Put on low all day
1 can cream of mushroom or cream of chicken
1 can tomato soup
1 can tomato sauce
1 can tomato paste
1 bottle of canned tomatoes (quart)–blended slightly
½ cup ketchup
2 T. brown sugar
2 bay leafs
3 T. Italian Seasoning (She said 2-4 T, but she uses 3)

Put in crockpot and cook all day. Emily says she has made before and served after ½ hour, but it is better if simmers longer. . . . . . . .If you don’t have the paste, it only affects the thickness–not the taste. . . . .

(She usually doubles and puts in one can of each of the soups when doubles–depends whether like mushrooms or not)

Turkey Puffs

Naomi Hopf

3 cylinders crescent roll dough
8 oz cream cheese
1/2 c. butter
1/2 tsp pepper
1 T chives (optional)
4 oz canned mushrooms
2 cups diced turkey
bread crumbs

Blend butter, cream cheese, chives and pepper until smooth. Fold in turkey and mushrooms. Unroll crescent roll dough. Press together diagonal perforated lines to make rectangles. Place a spoonful of meat mixture on each rectangle. Fold over and press the edges together then roll in bread crumbs. Let raise for 15-20 minutes then bake at 375 for 20 minutes

Bowtie Pasta Salad

Tauna Wilkes Meyer

Here's a good Spring/Summer pasta chicken salad. It makes a ton and is perfect for large gatherings. I normally half it and it still is plenty.

8 c. cooked diced chicken
1 t. salt
4 T. chopped green onions
2 8 oz. bottles of cole slaw dressing
4 c. raw bowtie pasta (cook and cool before adding)
1/4 t. pepper
2 c. mayonnaise
2 pinches ginger
2 pinches thyme

Combine all of the above in a large bowl and refrigerate overnight

Before serving add:

2 c. diced celery
4 c. unpeeled diced apples
2 20 oz. cans pineapple tidbits, drained
4 c. red grapes, halved
1 1/2 c. slivered almonds

Stir together carefully and serve. Makes 24 cups of salad.

Orange Chicken

Tauna Wilkes Meyer

Here's a recipe I just tried and we all liked. It's similar to the Costco orange chicken, just not as spicy. If you like it spicy you could add something for a little more kick, but this recipe is pretty mild, which is perfect for my kids.

4 chicken breasts
1 beaten eggs
1 T. water
1/3c. cornstarch
2 T. butter
1/2 c. brown sugar
1/4 c. soy sauce
1/2 c. orange juice
1/4 c. vinegar
1 T. cornstarch mixed in 2 T. water

Cut chicken into bite sized pieces. Dip chicken pieces in egg wash made of beaten egg and water, then coat with cornstarch. Heat butter in frying pan and brown chicken in butter until golden brown. Place in baking dish. Combine remaining ingredients except cornstarch mix in a sauce pan and bring to a boil. Add cornstarch mixture (1T. cornstarch 2 T. water) as needed to make a thin sauce. Pour over chicken pieces and bake covered for 20 minutes. Remove cover and bake another 15 minutes. Serve with rice.

Pizza Quiche

Leigh Anne Wilkes

This is recipe is from friend Linda Wilkinson and it was one of our favorite cooking coop dinners!

1/2 pound hot Italian Sausage
Pastry for double crust

Brown sausage and set aside. Put pastry in 9 x 13 pan. Bake at 450 for 5 minutes

1 cup cottage cheese
3 eggs
1 cup mozzarella cheese
3 oz. package of pepperoni, chopped
1/4 cup grated or shredded Parmesan cheese
2 Tbsp. milk
pizza sauce

Preheat oven to 350. Combine cottage cheese, eggs, add everything else, put in pan on top of baked crust. Top with strips of left over pastry dough. Bake for 40 minutes. Serve with pizza sauce.

Beef and Broccoli

Leigh Anne Wilkes

½ lb boneless tender beef steak
2 Tbsp cornstarch, divided
4 Tbsp soy sauce, divided
1 tsp sugar
2 tsp minced fresh ginger root
1 clove garlic, minced
1 lb fresh broccoli, trimmed
3 Tbsp peanut oil, divided
1 onion, chunked and separated
1 carrot, cut diagonally into 1/8 inch slices
Cut beef across grain into thin slices. Combine 1 Tbsp each cornstarch, soy sauce. Add sugar, ginger and garlic; stir in beef. Let stand 15 min. Remove flowerets from broccoli, cut stalks crosswise into 1/8 inch slices. Combine remaining cornstarch and soy sauce with 1 cup of water; set aside. Heat 1 Tbsp oil in a wok, or large skillet, over high heat. Add meat and stir fry 1 min., remove. Heat remaining oil in same pan, add broccoli, onion and carrot; stir fry 4 min. or until tender crisp. Stir in meat and soy sauce mixture, bring to boil. Cook and stir until sauce thickens. Serve immediately.

Fast Fire Flank Steak

Leigh Anne Wilkes
This is definitely one of the boy's favorite Sunday meals.

1 flank steak-1¼ lbs.
1½ Tbsp. brown sugar
1½ Tbsp. soy sauce
1 Tbsp. dry sherry
1 Tbsp. sesame oil
2 Tbsp. sesame seeds
2 Tbsp. minced garlic
1 tsp. minced fresh ginger
2 scallions -sliced 1/8 inch thick
¼ tsp. green pepper
Oil for brushing
Score flank steak 1/8 inch deep on both sides at 1 inch interval. Mix ingredients-pour over steak and rub into both sides. Cover marinade at least 3 hours or over night. Remove from refrigerator 30 minutes before cooking. Brush grill with oil. Cook for 3 minutes- each side rare- 5 medium-7 well done. Halfway thru each side rotate steak 90 degrees. Thinly slice against grain.

Creamy Italian Chicken

Jayna Nelson

6-8 chicken breasts, cut in bit size pieces
1 package dry Italian dressing mix
¼ cup water
1 can cream of celery soup
1 can cream of mushroom soup
8 oz cream cheese
one 4 oz can mushrooms, drained (optional)
Mix all in slow cooker on low 3 hours. ( I have done it in the oven, too. Do it in a 9x13 pan at 350 until done. I don't remember how long. Maybe 45 minutes? I have also added broccoli or broccoli, cauliflower, carrot mix to it.) Serve over pasta.

Chicken Tetrezzini

Jayna Nelson

Boil:
1 roaster chicken
2 t. salt
1 t. onion
½ t. celery
salt
water

Debone chicken. Reserve broth.
Boil 1 lb of spaghetti in salt water until done. Place in 9x13 pan.
Saute until soft:
3 T butter
1 T lemon juice
salt
½ lb. Fresh sliced mushrooms
Toss with spaghetti.
Sauce:
3-4 T butter (melt in pan)
3-4 T flour
3/4 t. paprika
1/2 to 1 t. salt
¼-1/2 t. pepper
1/8 t. nutmeg
Combine in pan. Then add 3-4 cups chicken broth. Boil and stir until flour is cooked and begins to thicken. Add 1 pint cream (or sub half and half to save calories). Pour over spaghetti mixture and sprinkle with 3/4 cup fresh grated Parmesan cheese.
Bake at 400 for 25 minutes.

Greek Chicken

Michelle Bueler
This recipe comes from a low-carb slow cooker cookbook and has become one of our favorites! It’s delicious and cooked in the crock-pot, what is better? I have even cooked it in my solar oven!

2 Tbsp. extra-virgin olive oil 1/3 c. sun-dried tomatoes, chopped
2 tsp. minced garlic 2 tsp. onion powder
1 Tbsp. oregano ½ tsp. black pepper
¼ tsp. kosher salt
2 lbs. boneless skinless chicken thighs (I usually use about 6 chicken breasts)
2 lbs. Roma tomatoes, seeded and quartered lengthwise (about 5 cups)
1 16-ounce can small, whole black olives, drained
1 cup crumbled feta cheese

Add all ingredients, except the chicken, Roma tomatoes, olives, and feta to the slow cooker; stir well to combine.
Add chicken, Roma tomatoes, and olives to the mixture and stir together. Cover and cook on low for 8 hours.
Before serving, transfer chicken pieces to individual plates using tongs. Stir in the feta cheese, then spoon the tomato-feta mixture over each serving of chicken.

Green Chili Chicken

Michelle Bueler

My husband says this is one of his all-time favorites!

¼ c olive oil
4 large boneless chicken breast halves
1-7 oz can whole green chilies, cut into ½” strips
1 cup whipping cream (I like to use more to have more sauce)
1 Tbsp. chopped fresh parsley
1 tsp. pepper
½ tsp salt
½ c grated Swiss cheese (I use Swiss cheese slices)

Preheat oven to 325 degrees. Heat oil in heavy large skillet over high heat. Add chicken and brown lightly on all sides, turning once, about 2 minutes. Transfer chicken to a 9x13 inch glass baking dish. Arrange chilies over chicken. Whisk cream, parsley, pepper and salt in bowl to blend. Pour over chicken. Sprinkle with cheese. Bake until chicken is tender, basting with sauce in dish, about 45 minutes. Serve chicken and sauce over rice.