Main Dishes...

Homemade Chili

2 lbs. hamburger - cooked
1 pkg. small red beans
4 - 8 oz. cans tomato sauce
1 pkg. Chili Original by McCormick

Brown hamburger with onions.  Cook beans in crock pot until soft, 4 hours.  Add tomato sauce and meat in cooked bean mixture with chili package.  Cook until flavored 1-2 hours.


Sweet Baby Ray's Crockpot BBQ Chicken

4-6 boneless, skinless chicken breasts
1 bottle BBQ sauce (Sweet Baby Ray's or a brand you prefer)
1/4 c. white vinegar
1 tsp. red pepper flakes
1/4 c. brown sugar
1/2 tsp. garlic powder

Combine sauce and seasonings together in a bowl.  Place frozen chicken breasts into bottom of crockpot.  Pour sauce over chicken and be sure to coat thoroughly.  Cook on low for 6-8 hours.  Eat whole breasts or shred and serve on buns.


Chicken Chowder

Cook and shred 2 chicken breasts and save.

In stock pot add:
1 c. finely chopped celery
1 c. grated carrots
1/2 c. finely chopped onion
3-4 potatoes, diced
salt to taste
cover with chicken broth and cook until tender

When done, add one pint of half & half.  Mix 1/3 cup of soft butter with 1/3 cup flour, add & mix until butter is melted.  Then add 8 oz. of Velveeta cheese.  Cut up in chunks and let melt in soup.  Add chicken.  Add pepper if desired.


Meatloaf Special

1 lb. ground beef chuck
1/2 tsp. garlic pepper
1/4 tsp. onion powder
1/8 tsp. salt
1/8 c. chopped onion
1 can tomato sauce (basil, garlic, & oregano)
1/2 can vegetable beef condensed soup
1/2 pkg. crushed soda crackers
1 egg

Spray cooking pan lightly with Pam.  Mix all ingredients in cooking pan.  Smooth out evenly.  Wipe around tine.  Place in oven at 400 degrees, cook for 30 minutes or until lightly brown.


Sticky Finger Chicken

2-3 c. crushed Corn Flakes
1/2 c. flour
Dash of salt and pepper to flour
2 eggs beaten
8 chicken tenderloins

Dust chicken in flour.  Then dip in beaten egg and coat with crushed Corn Flakes.  Place on greased baking pan and bake for 20-30 minutes or until done at 350 degrees.

In a separate bow:
3 Tbs. Frank's Hot Sauce
3/4 c. brown sugar
2 Tbs. water

Coat cooked chicken strips in sauce.  Serve!  Double if you need too!


Spring Rolls

Ingredients:
spring roll wrappers (made of wheat flour and water)
Filling:
rice noodles (use only 1 layer of the 5 in package)
1 lb. chicken
romaine lettuce
basil
cucumber
cilantro

Filling:
Cook chicken in boiling water.  When cooked, set aside to cool Cook noodles according to package directions, be careful not to overcook. To prepare greens, pick basil and cilantro leaves from stem. Skin cucumber so that half of skin remains. Cut cucumber in half and then lengthwise to resemble fries. Chop romaine lettuce. You may choose to add your own herbs. Pull apart chicken into strips with hands. Now that you've prepared filling, set them on plate.

Wrapper:
Heat water in pan, just below boiling. Immerse wrapper until soft. It is solft when it wants to stick to itself and tear, so be careful! Place wrappper on plate.

To roll, add first the noodles, chicken, and then greens. Roll up half way, then bring both sides to the middle and continue to roll up. This makes about 15-20 servings depending how big your spring rolls are.

Traditional Spring Roll Sauce
4 Tbs. sugar
1 c. water
3 Tbs. lime juice
3 Tbs. fish sauce
1 clove garlic, chopped or sliced
Thai peppers, sliced (optional)
Roasted peanuts, chopped

Caramelize sugar in saucepan. Add water and stir. remove from saucepan to cool. Add lime juice, fish sauce and garlic. Add peppers and roasted peanuts to taste. I like to buy roasted and unsalted peanuts at the grocery and pan roast them again until golden brown. You can store this sauce for about a month, without the garlic and peanuts.

Hoisin Sauce
1/2 c. Hoisin Sauce
1 Tbs. sugar
1 Tbs. roasted peanuts, chopped
1 tsp. fish sauce
2 Tbs. water

Combine all ingredients. You may decide to add more/less sugar or water.