Main Dishes

Hot Chicken Salad Supreme - Ina Hudnall

6 cups chopped cooked chicken
3 cups sliced thin celery
2 1/2 cups mayonnaise
2 Tbsp. lemon juice
1/2 cup grated onion
1 small jar chopped pimento drained
1 1/2 cup slivered almonds
1 1/2 cup grated cheddar cheese

Mix all the above and spread into a 9 x 13 casserole and top with 3 cups crushed potato chips mixed with a little butter then spread on casserole.

Bake at 375 degrees for 25 minutes.

This is great on a lettuce leaf mounded on half an avocado or served over wild rice.

Chicken Tortilla Soup - Valerie Munk
1 lb. boneless chicken, cooked and shredded
1 can (15 oz) crushed tomatoes
1 can (10 oz) enchilada sauce
1 medium onion, chopped (can use 1/2 cup minced onion)
1 can (4 oz) chopped green chilies
2 cloves garlic, minced
2 cups water
1 can (14.5 oz) chicken broth
1 can (15 oz) whole kernel corn
1 tsp. cumin
1 tsp. chili powder
1/4 tsp. crushed bay leaves
1 Tbsp. dried chopped cilantro

Combine all ingredients in greased 4 1/2 -6 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat 3-4 hours. Makes 8-10 servings.

Serve with tortilla strips and garnish with grated pepper jack cheese and guacamole.

Variation: Add 1 cup shredded carrots or shredded zucchini at the beginning of cook time.

Shredded Beef Enchiladas - Nicole Davis
Sauce:
1/4 cup butter
1 - 8oz. can tomato sauce
1/4 cup flour
2 cups water
1/2 Tbsp. chili powder
1/4 tsp. garlic powder
3 chicken bouillon cubes dissolved in 1/2 cup boiling water

Melt butter in a saucepan over medium heat and add tomato sauce. Add flour and whisk until smooth. Add water, chili powder, garlic powder, and bouillon cubes in water. Stir until thickened.

Filling:
Shredded, cooked beef with a little enchilada sauce added to help bind (I usually cook a shoulder/chuck/round roast in the crockpot overnight and then shred it the next morning for enchiladas)
Grated Monterey Jack cheese
Chopped green onion or 1 can chopped green chilies
10 flour tortillas

Cover bottom of 9x13 baking dish with a little enchilada sauce. In each flour tortilla put a little meat, some green onions or green chilies and shredded cheese. Roll up and place seam side down in pan. Pour remaining sauce on top and sprinkle with some grated cheese. Bake, covered, at 350 degrees for 30 minutes.

Homemade Spaghetti Sauce - Nicole Davis
Once you have had homemade sauce you won't want to use the jarred spaghetti sauce anymore! My Mom always serves this to the missionaries over spaghetti noodles because it can serve a lot of people.

Brown together:
1 1/2 lbs. ground beef
3-4 links of mild Italian sausage
1 small onion chopped
Salt and pepper to taste

Drain off grease and put in a large stockpot.

In a Blender, blend:
1 large can + 1 small can of tomatoes
1 small can tomato paste
2 small cans tomato sauce
After blending, pour into stockpot with cooked meat

Add:
2 Tbsp. parsley flakes
3 Tbsp. Italian seasoning
1 1/2 cup water

Stir all ingredients well and simmer on low 5-6 hours, uncovered. This recipe can easily be doubled to feed more people.

7-Up Chicken - Shanna Arnold
1 pkg. chicken parts (3-4 lbs) or same amount of chicken breasts or legs
1 (16 oz) bottle barbecue sauce
1 (12 oz) can 7-up
salt and pepper to taste

Place the chicken pieces in a skillet. Pour the barbecue sauce and ten ounces or the 7-up (about 1 1/4 cups) over the chicken (now live a little and drink the other 2 ounces!). Simmer the mixture over low heat for 45 minutes, or until tender, turning the chicken occasionally. Season with salt and pepper before serving. Serves 4.

When I make this meal, I usually do it for the family or friends, several people, so I double it and it feeds several people. Just be sure to have enough chicken for everyone and the sauce will go a long way.

Meatloaf - Shanna Arnold
1 1/2 lbs. lean ground beef
1 cup bread crumbs
1 medium onion chopped
1 egg
1 1/2 tsp. salt
1/4 tsp. pepper
1 - 8oz can tomato sauce
3/4 cup water
2 Tbsp. brown sugar
1 Tbsp. vinegar
2 Tbsp. mustard

Mix beef, bread crumbs, onion, egg, salt and pepper and 1/2 can tomato sauce. Shape into loaf. Combine remaining ingredients and pour over loaf. Bake at 350 degrees 1 1/4 hours. Baste several times. Bake in a crockpot 8-10 hrs on low (4-6 on high).

Finger Licking Chicken - Leslie Vardeman
9x13 pan, buttered. 375 degrees. Serves 6-8.

Cut into serving pieces 2 -2 1/2 lbs fryers (I use chicken breasts). Dip in 1/2 cup evaporated milk. Combine, blend well:
1 1/2 cup town house or ritz fine cracker crumbs
1/2 tsp. gourmet seasoning
1/4 tsp. poultry seasoning
1/8 tsp. garlic powder
1 tsp. salt
1/4 tsp. pepper
1 tsp. accent

Roll chicken in dry ingredients.

Arrange in pan in one layer. Bake 30 minutes. Combine 1 10 1/2 oz can cram of chicken soup and 1 1/ 4 cup milk or water. Pour over baked chicken. Cover, bake for 30 minutes longer. Uncover last 5 minutes.

Skillet Arroz Con Pollo - Katie Long
4 chicken breasts (about 1 1/2 lbs)
salt and pepper
3 Tbsp vegetable oil
1 onion, chopped fine
1 green bell pepper (seeded and chopped fine)
3 garlic cloves, minced
1 Tbsp. tomato paste
1/4 tsp. red pepper flakes
1 1/2 cups instant rice (see note below)
1 1/2 cups water
1/2 cup chopped pimento-stuffed green olives

1. Pat chicken dry and season with salt and pepper. Heat 1 Tbsp. oil in large skillet over medium-high heat until just smoking. Cook chicken until well browned on one side, about 5 minutes. Transfer to plate.
2. Add onion, bell pepper, and remaining oil to empty pan and cook until softened, about 5 minutes. Stir in garlic, tomato paste, pepper flakes, and 1/2 tsp. salt and cook until fragrant, about 1 minutes. Add rice, water, olives, and any accumulated chicken juices and bring to a boil, scraping up any browned bits. Nestle chicken, browned side up into rice and simmer, covered, over medium-low heat until chicken is cooked through and rice is tender, about 10 minutes.
3. Transfer chicken to cutting board, tent with foil, and let rest 5 minutes. Slice chicken crosswise and arrange on top of rice. Serve.

TEST KITCHEN NOTE: Do not substitute ready rice (fully cooked) or converted rice (too time consuming) for the instant rice.

***Cooks Note: I left out the green pepper and put in red. I also didn't use the stuffed green olives.

Chicken Enchiladas - Pam Griffin
Boil one chicken, then cut or shred - or stir fry 4 large chicken breast strips.
In pie plate mix together:
2 10 oz. cans enchilada sauce
1 small can evaporated milk

Deep fry 12 corn tortillas (approx. 3-4 sec. as each tortilla is cooked - drop into enchilada sauce mixture (one at a time), then place in a 9x13 baking dish. Place about one rounded Tablespoon of chicken down the middle of the tortilla and roll it. When pan is full, sprinkle any left over meat over the tortillas, then pour the remainder of the enchilada sauce mixture on top. Bake at 325
until mixture comes to a boil. Add grated cheese on top and let melt.

Lemon-Garlic Roast Turkey - Ashley Sorenson
prep time - 29 hours Serves 10-15
10 cloves garlic
1/2 cup lemon juice
1/2 cup worcestershire sauce
1/2 cup Kosher salt
12 lb. turkey
1/4 cup lemon zest
1/4 cup packed oregano leaves
2 Tbsp. canola oil
1/2 tsp. fresh ground pepper
3 Tbsp. flour
1/2 cup dry white wine
14 oz. chicken broth

Crush 6 cloves of garlic and add to large stock pot or clean bucket. Stir in lemon juice, worcestershire, salt and 4 quarts of water. Remove insides of turkey. Completely submerge turkey for 24 hours. If not completely submerged flip every 8 hours. Pre-heat over to 350 degrees.
Place remaining 4 cloves garlic, lemon zest, oregano, oil, pepper, flour, and 2 Tbsp. water in food processor. Pulse to paste. Rub paste all over turkey, under skin and inside. Tie legs, and tuck wings. Roast turkey 1 hour. Turn breast-side up and add 1 cup water. Roast 1 hour, baste with drippings, tent with foil, baste every 15 minutes for 30-45 minutes until done.
***24 hours to brine.

P.F Chang's Chicken Lettuce Wraps - Sarah Graham (www.recipezaar.com)
3 Tbsp. oil
2 boneless chicken breasts
1 cup water chestnuts
2/3 cup mushrooms
3 Tbsp. chopped onions
1 tsp. minced garlic
4-5 leaves green leaf lettuce

Special Sauce:
1/4 cup sugar
1/2 cup water
2 Tbsp. soy sauce
2 Tbsp. rice wine vinegar
2 Tbsp. ketchup
1 Tbsp. lemon juice
1/8 tsp. sesame oil
1 Tbsp. hot mustard
2 tsp. water
1-2 tsp. garlic and red chile paste

Stir Fry Sauce:
2 Tbsp. soy sauce
2 Tbsp. brown sugar
1/2 tsp. rice wine or red wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice, and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4-5 minutes per side or done.
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp. of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce "cups".
16. Top with "Special Sauce".