Dixie's Chicken and Rice

4 chicken breasts.
1 cup raw rice.
1 pkg.
Onion soup mix
1 can cr. mushroom soup.

Put rice in bottom of pan.
Sprinkle soup mix over and mix in.
Salt and pepper chicken pieces and place on rice & soup mix.
Pour mushroom soup diluted with 1 – 1 ½ cans water over chicken.
Cover pan with foil and bake for 3 hours @ 325.

Dixie's Chicken Cordon Bleu

4 chicken breasts, 8 thin slices ham, 4 slices Swiss Cheese cut into fingers 1 ½ “ long, ½ “ thick.

Salt, pepper, rosemary, ground thyme.

1/8 c. melted butter, ½ c. cornflake crumbs.

Pound chicken ‘til about 1 ½ times size.

Place cheese on ham and sprinkle seasonings all over.

Roll up.

Place ham & cheese on chicken and roll.

Tuck and secure with thread or toothpicks.

Dip in butter and roll in crumbs.

Bake uncovered 400 for 40 min. or until golden brown.

Sauce if desired: 1 can cream of chicken soup and a little milk, mixed with about 1-2 teaspoons of lemon juice to taste. Serve warm.

Grandma Edith's Brisket Sauce

5-6 pounds of trimmed brisket of beef, seasoned with salt and pepper.
2 onions chopped & 4 T. butter.
Add 1 ½ c. water, 2 c. catsup, ½ c. lemon juice, 4 T. brown sugar, 4 T. vinegar, 6 T. Worcestershire sauce, 3 t. dry mustard, 2 t. liquid smoke, 2 t. salt, and dash cayenne.

Place in a pan and cover with foil. Bake 275 for 5 hours.

Saute onion in butter until golden brown and add remaining ingredients.

Simmer for 30 min. Remove meat and pour off fat.

Pour ½ of sauce over meat and bake uncovered for 30 min.

Slice meat thinly and heat through 15 more min.

Serves 10. Serve remaining sauce with meat.

Grandma Stott's Meatloaf

1 cup milk in bowl.
Add 1 egg & beat.
Add spices & stir.

Spices:

¼ c. chopped onion
1 ¼ t. salt
¼ t. pepper
¼ t. celery salt
¼ t. garlic salt
1T. Worcestershire sauce.

Add 3 slices of broken bread, (Can use frozen bread) and 1 ½ lb. Hamburger.

Put loaf in pan. Mix ½ c. catsup with 1/8 c. water.

Make ditch in middle of Meat loaf. Pour catsup mixture in ditch and over all.

Bake 350 for 1 hr.

Julie's Flank Steak

Ingredients:

1/2 tsp ginger
1/2 cup soy sauce
1/4 cup chicken broth
1 clove minced garlic
2 Tbl oil
1 Tbl sugar

Directions:

Mix all ingredients and marinate steak.  Broil five minutes on the top, four on the bottom, or cook on grill.  Cut on the bias.

Grandma B's Oriental Pot Roast

We have had this for two Sunday meals this month and can't say enough good things about it. Super easy, super tasty and makes great leftovers even! Thanks Natalie for getting me the recipe!

1 tsp. garlic salt

1/2 tsp dry mustard

1/4 tsp pepper

4 lb. pot roast

2 tsp crisco

1 cup water

1/4 cup soy sauce

1 tbsp honey

1 tbsp vinegar

1 1/2 tsp celery seed

1 tsp ginger

2 tbsp cornstarch

Combine garlic, salt, mustard, pepper and rub on roast. Brown meat in fat. Combine 3/4 C water, soy sauce, honey, vinegar, celery seed and ginger. Pour over meat. Simmer covered for 2 hours until tender. Remove from heat. Skim fat. Blend cornstarch in 1/4 C cold water. Stir into drippings and cook until thickened. Enjoy!!!

Manicotti

Ingredients:
1 (15 oz) container ricotta cheese
1 (10 oz) pkg of chopped frozen spinache (thawed and squeezed dry)
1/2 c. minced onion
1 egg
2 t. fresh minced parsley
1/2 t. pepper
1/4 t. garlic powder
1 1/2 c. mozerella cheese (grated)
1/2 c. grated parmesan
2 (26 oz) jars of spaghetti sauce
1 1/2 c. water
1 (8 oz) pkg manicotti shells.

Directions:
In a large bowl, combine spinach, ricotta, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 c. Parmesan. In separate bowl, combine spaghetti sauce and water. Put 1 c. sauce at bottom of 9x 13 pan. Stuff uncooked shells with cheese mixture and place in single layer in bottom of pan. Cover with remaining sauce and sprinkle remaining cheese on top. Bake in preheated oven 45-44 minutes at 350.

Grilled Rosemary Pork Chops

These are SO yummy. I thought I'd died and gone to pork chop heaven when I first tried them. We make them often in the summer.

Ingredients:
4 boneless pork loin chops, cut 3/4-1 inch thick
4 t. olive oil
2 t. rosemary
1/2 t. salt

Directions:
prepare grill for direct cooking over medium colas. Brush both sides of pork chops with oil and sprinkle rosemary and salt on them. Place chops on grid of grill. Grill uncovered for 12-16 minutes
Yield: 4 servings

Courtesy of Pampered Chef

South of the Border Steaks

These are quite possibly the tastiest steaks I've ever eaten in my life. I've only had them once, but they are definitely on the menu for this week! Try them!

Ingredients:
1 small tomato, chopped
1/4 c. fresh snipped cilantro
1 lime
1/2 cup shredded Mexican cheese blend, divided
1 t. southwest seasoning mix
2 garlic cloves, pressed
1/2 t. salt
2 boneless beef top loin steaks, cut 1 inch thick

Directions:
1. Prepare grill for direct cooking over medium coals. Chop tomato and snip cilantro. Juice lime (1 t. juice). Combine juice, tomato, cilantro and 1/4 cup of cheese and seasoning mix into small bowl and set aside.
2. Combine pressed garlic and salt into bowl. Spread over both sides of the steaks.
3. Place steaks on grill and grill uncovered for 15-18 minutes, turning occasionally. About 2 minutes before steaks are done, remove and sprinkle with tomato mixture and and sprinkle with cheese. Continue cooking until steaks reach desired doneness and cheese is melted.

Serve with grilled potatoes and grilled corn on the cob with cilantro lime butter.

Cilantro Lime Butter for 6 Ears corn:
1/4 c. butter, softened
1 lime
1 t. finely snipped cilantro
1/4 salt

Courtesy of Pampered Chef

Maple Glazed Pork with Apples

1/3 c. maple syrup
1 T. spicy brown mustard
1/4 t. salt
1/4 t. pepper
1/4 c. bread crumbs
4 pork loin cutlets (about 1 lb)
2 T. olive oil
1/'2 apple cider
2 medium granny smith apples, each cored and cut into 16 wedges

1. In a small bowl, stir together the maple syrup, mustard, salt, and pepper until well combined. Place the bread crumbs in alarge ziplock bag, add the pork then seal the bag and shake it to coat the cutlets.
2. Heat the oil in large skillet over medium-high heat. Add the pork and cook it for 2 minutes on each side or until golden brown. Add the cider and apple wedges. Bring the cider to a boil, then reduce the heat and let it simmer uncovered for 5-7 minutes or until the pork is done. Stir in the maple syrup mixture and cook the pork for 5 minutes more or until the pan sauces are thick and syrupy. Make 4 servings.