Cooking is one of the things I really enjoy doing and my family
enjoys eating! I want to share some of my recipe's with you now.
hope you enjoy making these recipe's and I hope your family
enjoys the results. Please sign my guestbook and let me know where you are from and how you found me. I love meeting new people from all over.
I take about 4 boneless chicken breasts and place them in a glass bowl in the refrigerator with some Italian dressing. I let these set all day. When I get ready to cook them, I put the chicken breasts and sliced bell peppers, 1/2 of a corn on the cob, A slice of onion, about three or four slices of potatoes, sometimes, I put a few sprigs of brocolli or cauliflower. You can put anything in this that you want to eat with the chicken. I wrap each serving individually in foil and bake for about 30 minutes at about 400. These are especially good for a fast meal an you have it all, the meat and the veggies.
1/2 LB. sausage
1 LB. ground chuck
1 small can mushrooms
1 1/2 cans of tomato sauce
small onion, chopped
1 bell pepper, chopped
enough italian seasoning, and garlic salt to your taste.
I brown the meats and then put them in a crock pot along with the rest of the ingredients. Make sure they are stirred together well and cook on low all day. I usually put this together in the mornings and let it sit in the crock pot all day. Then I boil the spaghetti and mix it all together and serve with fresh made garlic bread.
2 cups yellow squash
4 cups grated carrots
1 can mushroom soup
1 stick butter
1 chopped onoin
1/2 pint sour creme
1 pkg. herb seasoned cornbread mix
Mix all ingredients, except butter; put in 9x13 pan. Melt butter;
pour over mixture and bake at 350° for 40-45 minutes.
whole chicken, boiled and deboned
1 can cream of mushroom soup1 can cream of chicken soup
1can Rotel tomatoes
1 bag Dorito chips
shredded cheddar cheese
Crush chips and put a layer of chips in bottom of baking dish.
and heat chicken, soups and Rotel; Pour hot mixture into dish and
cover with a layer of chips and shredded cheese. Put in oven at
400° until cheese melts.
This recipe was sent to me by a lifelong friend, (and I ended up
marrying her cousin.) Her name is Linda (Altom) Smith, she is the
one responsible for getting my pages linked and for putting the
pictures up, Thanks bunches
Linda! Theres also a link to her home page on this page. She did
such a good job with the "elegant" wording in this recipe that I
am going to put it in exactly as she sent it to me.
LINDA'S REDNECKIN' STIR FRY
I don't measure my ingredients like most folks....a dab of this
and a handful of that and a few shakes of....well, you get the
picture, or you will by the end of this recipe. Seasoning to your
own taste is always best, doncha think?
THIS IS WHATCHA NEED
boneless chicken breasts(sliced thin)
red pepper flakes
salt & pepper
2 chicken bullion cubes
red wine vinegar
You can use cider vinegar if you prefer.
This is a matter of taste as well, but this is what I use:
broccoli(broken into small pieces)
1 whole onion(chunked)
1 stalk celery(cut into thin strips
1 crookneck squash(sliced into thin strips)
couple of scallions(entire thang cut 3 times
can of water chestnuts
MY REDNECKIN' UTENSILS
large cast iron skillet
regular ol' tablespoon for stirrin'
OK, LET'S GET TO COOKIN'
Heat the skillet on high for a couple minutes then add a couple
tablespoons of oil, just enough to coat the chicken well while
stirrin'...(not much,we ain't makin elbow drippin' chicken till
Sunday dinner). Immediatly add chicken, salt, pepper a couple
shakes of soy sauce and get to stirrin'. Stir constantly till
done which don't take very long and don't worry if it tries to
stick to the bottom of the skillet at first, that just means your
doin' it right!!!!Trust me on this! When it's showing no signs of
pink,remove to a plate or you'll be eatin' 'rubber ducky'
With skillet on high, add a couple more tablespoons of oil and
dump all the veggies 'cept the scallions and the water
chestnuts(they ain't veggies anyway, are they?) Stir constantly
for about 3 or 4 minutes then shake on some vinegar..(not much, we
ain't makin' pickles either). Then add the scallions, chestnuts,
red pepper flakes, garlic powder, salt & pepper to suit your
taste buds! Get down your best coffee cup and fill it to the top
with cold water and the two bullion cubes and nuke it in the
microwave for 1 minute and add to veggies...then fill the cup
'bout half full of cold water, stir in 1 tablespoon of cornstarch
and add to veggies. Return chicken to skillet and stir all this
fine smellin' stuff together for another couple of minutes. At
this point I take me a taste and shake on some more soy sauce and
maybe a little more spices!! When it starts tastin' just right,
your done...serve it over rice...if you was raised on commodities
as I was....I don't need to tell you how to cook the rice!!!!
ALWAYS REMEMBER TO HUG THE REDNECKIN'
....ELSE YOU MAY NEVER HAVE IT AGAIN.....
\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\\This is a recipe that I found in a cookbook and tried it a few
nights ago and it turned out so good I thought I would share it
with you.SIRLOIN TIP N RICE
1 nice sirloin steak
tsp. seasoned salt
1 tsp. pepper
1 tsp. garlic powder
medium onion (diced)
2 beef bulion cubes
2 cups water
cup long grain ricebring water to a boil in saucepan and
add bullion;dissolve. Add rice and simmer till you can fluff it
with a fork. While rice is simmering,sprinkle steak with seasoned
salt, garlic powder and pepper. Spray bottom of skillet and cook
steak on medium heat. put half of the onion n top of steak. when
ready to turn, turn it over and put the rest of the onion on top
of it. Let it cook for 10 minutes. Fill casserole with rice and
with steak. You may cut the steak up some before putting it on
the rice.Serve this with
Braised asparagus and spoon rolls
and you have a perfect dinner.
This is my very own recipe for chicken fried steak. I have been making this for years now and everyone always enjoys it, hope you do too.CHICKEN FRIED STEAK
3 or 4 cube steaks
2 beaten eggs
salt & pepper to taste
Roll steaks in egg and then in crushed crackers. I always press the crackers into the steak a little bit. Fry this in hot oil until good and brown and turn. When the other side is good and brown, take up. This is excellent served with brown gravy, mashed potatoes, whole kernal corn and spoon rolls.
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