Meats

Basic meatballs

1# hamburger
1/2c dry bread crumbs
1/4c milk
2T chopped onion
1t salt
1/2 Worcestershire
1 egg

Mix all ingredients together and form into balls. Bake at 400 degrees until brown ( 20 - 25 minutes) or fry in pan. Use any sauce you like with these.


Jumble

1# hamburger- shape into large Patty- Brown in 1 T. vegetable oil- Break into chunks- push to side.
1/2 c. chopped onion- Saute with 1 T chili powder until soft. Stir in 1 can Tomato Soup, 1 c. water, 2 c. uncooked wide noddles and 1 pkg. 10 oz. frozen lamas. Heat until boiling. - Simmer 20 minutes Stir in 1 c. cheddar cheese, grated. (4 oz.)


Roast Turkey & Stuffing

1 package sage stuffing
1 # sausage
1 can water chestnuts
1 pkg celery
1 can chicken broth
1c water
sliced bacon
1 Turkey

Stuffing :Brown sausage and and mix in a large bowl with stuffing mix, water chestnuts, sliced celery and chicken broth & water.
In a large roster pan place rinsed and thawed turkey legs up. In turkey cavity place stuffing inside of the bird. Place sliced bacon on top of bird ( No basting needed) add 2c water to bottom of roasting pan and cover. Bake at 350 degrees until bird is almost falling off the bone. ( approximately a half hour for every pound of bird) Example: 10 pound turkey would take 5 hours.

CHUNKY BEEF-STUFFED PEPPERS
3 large green bell peppers, halved
1 pkg Beef Tips
1 container Broccoli & Rice
1/2 cup water
Preheat oven 375°.
Brown beef tips in skillet then add rice and simmer. in 13 x 9-inch baking dish, arrange peppers. Evenly spoon in beef tips & Broccoli Rice. Pour water around peppers. Cover and bake 40 minutes or until heated through.

OVER-THE-TOP BURGERS
1 lb. lean ground beef
4 Tbsp. margarine
1 package (10 oz.) white mushrooms, sliced
1 medium yellow onion, cut into 1/4-inch-thick slices
4 slices Swiss cheese
4 hamburger buns
In 12-inch nonstick skillet, melt 2 tablespoons margarine over medium-high heat and cook mushrooms and onion, stirring frequently, 2 minutes. Reduce heat to medium and cook, stirring occasionally, 4 minutes or until vegetables are tender and golden. Season, if desired, with salt and ground black pepper. Remove vegetables and keep warm. Shape steak into 4 patties. Season, if desired, with salt and ground black pepper. Grill or broil until desired doneness. Meanwhile, melt remaining 2 tablespoons margarine and brush on buns. Grill 1 minute or until toasted. Serve burgers on toasted buns, topped with cheese and mushroom mixture.

YANKEE POT ROAST
2 Tbsp. PLUS 1/4 cup all-purpose flour
2 tsp. salt
1 tsp. ground black pepper
4- lb. boneless chuck roast
2 Tbsp. margarine
1 large yellow onion, cut into bite-size pieces
1/2 tsp. dried thyme leaves, crushed
3 medium carrots, sliced
1-3/4 cups beef broth
2 cups mashed potatoes
In small bowl, combine 2 tablespoons flour, salt and pepper; rub on roast. In 12-inch nonstick skillet, melt margarine over medium-high heat and brown roast. Remove roast and set aside. Into same skillet, add onion and thyme and cook over medium heat, stirring occasionally, 4 minutes or until tender. In 4-1/2-quart slow cooker, arrange roast. Add onion mixture, carrots and broth. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until roast is tender. Remove roast and vegetables to serving platter; keep warm. Into slow cooker, stir in 1/3 cup water blended with remaining 1/4 cup flour. Cook on HIGH 15 minutes or until thickened. Spoon gravy over roast and vegetables and serve with Mashed Potatoes.

LONDON BROIL WITH HOMESTYLE MASHED POTATOES
1 package French Onion recipe mix
1/3 cup Olive Oil
2 Tbsp. red wine vinegar
1-1/2-to 2- lb. London broil, boneless beef top round steak, or flank steak
4 cups mashed potatoes, heated according to package directions
In large resealable plastic bag or 13 x 9-inch nonaluminum baking dish, combine Recipe Mix, Olive Oil and vinegar.
Add steak; turn to coat. Close bag, or cover, and marinate in refrigerator 30 minutes.
Remove steak from marinade, discarding marinade. Grill or broil steak, turning occasionally, until desired doneness. Serve with hot Mashed Potatoes.
STEAKHOUSE CHICKEN: Substitute 6 to 8 boneless chicken breasts or 3 to 4 pounds bone-in chicken pieces for steak. Marinate as above. Grill boneless chicken breasts 6 minutes or bone-in chicken pieces 20 minutes or until chicken is thoroughly cooked.

MEAT LOAF WITH HOMESTYLE MASHED POTATOES
1 envelope Onion Soup Mix
2 lbs. ground beef
3/4 cup plain dry bread crumbs*
2 eggs
3/4 cup water
1/3 cup ketchup
4 cups Mashed Potatoes,

1. Preheat oven to 350°. In large bowl, combine all ingredients except potatoes. 2. In 13 x 9-inch baking or roasting pan, shape into loaf. 3. Bake uncovered 1 hour or until done. Let stand 10 minutes before serving. Serve with hot Mashed Potatoes. *Substitution: Use 1-1/2 cups fresh bread crumbs or 5 slices fresh bread, cubed.

CHEESY RICE & SAUSAGE STUFFED PEPPERS
2 sweet Italian sausage links, removed from casings and crumbled (about 8 oz.)
1 container Cheddar Broccoli Rice
6 medium red bell peppers, tops sliced off and peppers seeded
1-1/2 cups water
2 Tbsp. margarine, melted
1/4 cup Italian seasoned dry bread crumbs
Preheat oven to 375°.In 12-inch nonstick skillet, brown sausage over medium heat, stirring occasionally. Add Cheddar Broccoli Rice and cook, stirring occasionally, 5 minutes or until heated through. Evenly stuff red peppers with rice mixture. In 13 x 9-inch baking dish, arrange stuffed peppers. Add water to bottom of dish; cover tightly with aluminum foil. Bake 35 minutes.Meanwhile, combine melted margarine with bread crumbs. Remove foil and sprinkle bread crumb mixture evenly on stuffed peppers. Bake an additional 15 minutes or until peppers are tender and bread crumbs are golden. Sprinkle, if desired, with chopped parsley.

SLOW COOKED PULLED PORK
1-1/2 tsp. Seasoned Salt
1 tsp. Seasoned Pepper
1 tsp. chili powder
1/2 tsp. ground red pepper
3-1/2- lb. boneless pork shoulder
2 Tbsp. butter
1 medium yellow onion, chopped
1 clove garlic, chopped
1 cup ketchup
1/2 cup firmly packed brown sugar
2 Tbsp. apple cider vinegar
1 Tbsp. Dijon mustard
In small bowl, combine Seasoned Salt, Seasoned Pepper, chili powder and ground red pepper; rub on pork.
In 12-inch nonstick skillet, melt butter over medium-high heat and brown pork. Remove pork and set aside.
In same skillet, add onion and cook over medium heat, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 1 minute.
In 4-quart slow cooker, arrange pork. Add onion mixture, then remaining ingredients. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours or until pork is very tender. Remove pork from sauce. With two forks, shred pork. Return shredded pork to sauce; stir. Serve, if desired, on warm rolls.

GOLDEN ONION-BAKED PORK CHOPS WITH HOMESTYLE MASHED POTATOES
1 envelope Onion Soup Mix
1/3 cup plain dry bread crumbs
4 bone-in pork chops, 1 inch thick
1 egg, well beaten
4c Mashed Potatoes
1. Preheat oven to 400°. In small bowl, combine Soup Mix and bread crumbs. Dip chops in egg, then bread crumb mixture, until evenly coated.2. On baking sheet, arrange chops. Bake 20 minutes or until done. Serve with hot Mashed Potatoes.

SHRIMP SCAMPI
6 Tbsp. Butter
1 lb. uncooked large shrimp, peeled and deveined
2 cloves garlic, finely chopped
1 Tbsp. lemon juice
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. finely chopped fresh parsley
In 12-inch nonstick skillet, melt 4 tablespoons Butter over medium-high heat and cook shrimp and garlic, stirring occasionally, 4 minutes or until shrimp turn pink. Stir in lemon juice, salt, pepper and remaining 2 tablespoons Spreadable Butter. Remove from heat and stir in parsley.

HEARTY COUNTRY CHICKEN NOODLE SOUP
2 Tbsp. butter
2 lbs. boneless, skinless chicken breasts or thighs, cut in bite-size pieces
3 large carrots, chopped
2 ribs celery, sliced
1 medium onion, chopped
6 cups chicken broth
1 Tbsp. chopped flat-leaf parsley
1/2 tsp. salt
4 cups egg noodles, cooked and drained
In 5-quart saucepot, melt butter over medium-high heat and cook chicken, turning once, 15 minutes or until golden brown and thoroughly cooked. Remove chicken and set aside.Into saucepot, add carrots, celery and onion and cook, stirring frequently, 5 minutes or until vegetables are softened. Add broth, scraping up any brown bits from bottom of pot. Bring to a boil over high heat. Return chicken to saucepot. Reduce heat and simmer, stirring occasionally, 10 minutes. Stir in parsley and salt and noodles.

WEEKNIGHT CHICKEN CACCIATORE
4 to 6 boneless, skinless chicken thighs (about 1-1/4 lbs.)
4 Tbsp. butter
1 medium onion, thinly sliced
1 can (8 oz.) sliced mushrooms, drained
1 clove garlic, finely chopped
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
1/8 tsp. ground black pepper
2 Tbsp. balsamic or red wine vinegar
1 can (28 oz.) crushed tomatoes
Season chicken, if desired, with salt and pepper. In 12-inch nonstick skillet, melt 2 tablespoons butter over medium-high heat and brown chicken. Remove chicken and set aside. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, mushrooms, garlic, oregano, salt and pepper, stirring occasionally, until onion is tender, about 5 minutes. Stir in vinegar and cook 1 minute. Add tomatoes. Return chicken and any chicken juices to skillet and bring to a boil over high heat. Reduce heat to low and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Serve, if desired, with hot cooked rice or pasta.

PECAN-CRUSTED CHICKEN
1 cup finely chopped pecans
1/2 tsp. Seasoned Salt
1/4 tsp. Seasoned Pepper
4 boneless, skinless chicken breast halves (about 1-1/2 lbs.)
2 Tbsp. margarine, melted
Honey-Mustard Dipping Sauce* (optional)
Preheat oven to 350°.
In small bowl, combine pecans, Seasoned Salt and Seasoned Pepper. Coat chicken with Spread, then with pecan mixture. On baking sheet, arrange chicken.
Bake 20 minutes or until chicken is thoroughly cooked. Serve, if desired, with Honey-Mustard Dipping Sauce.
* Honey-Mustard Dipping Sauce: In small bowl, combine 1/2 cup Wish-Bone® Thousand Island Dressing, 2 tablespoons mustard and 1 tablespoon honey.Tasty Traditions Recipe, perfect for family entertaining!