Oven Fried Chicken

These are instructions for making oven fried chicken using Shake and Bake or Oven-Fry or homemade breading of your choice,in a manner that will cause the breading to adhere to the chicken better.

Whisk together in one bowl 1 egg white, 1 tbsp. prepared mustard and enough flour to create a mayonnaise-like consistency. Use up to ½ cup of flour.

 Place the breading in a second bowl.

 Place another 1 cup flour into a third bowl.

 Put the wire rack across the baking dish and preheat the oven to 400 degrees F to allow the crust to      bake onto the meat better.

 Dip the chicken into the flour and shake off the excess.

 Dip the floured chicken piece into the egg white mixture to coat. Hold the chicken over the dish to allow the excess to run off the meat and back into the dish.

 Place the chicken piece into the breading (Shake & Bake, Oven Fry or whatever breading you are using), flipping it over to completely cover.

 Place the breaded chicken piece onto the wire rack. Repeat with the remaining pieces.

 Allow the chicken to rest at least 10 minutes on the wire rack before placing it into the oven. This allows the egg white to partially dry, acting as a glue to better adhere the breading to the meat.

 Bake the chicken on top of the wire rack over the baking pan to allow air to circulate and to create a crunchy crust on all sides, even the bottom.

 Bake according to directions on the box or according to your recipe.

(I cook boneless chicken 20 minutes at 400) 

Shake & Bake or Oven Fried Pork Chops

These are instructions for making oven fried pork chops using Shake and Bake or Oven-Fry or homemade breading of your choice.

Whisk together in one bowl 1 egg white, 1 tbsp. prepared mustard and enough flour to create a mayonnaise-like consistency. Use up to ½ cup of flour.

 Place the breading in a second bowl.

 Place the remaining 1 cup flour into a third bowl.

 Put the wire rack across the baking dish and preheat the oven to 425 degrees F to allow the crust to      bake onto the meat better.

 Dip the pork chops into the flour and shake off the excess.

 Dip the floured pork chops into the egg white mixture to coat. Hold the chop over the dish to allow the excess to run off the meat and back into the dish.

 Place the pork chop into the breading (Shake & Bake, Oven Fry or whatever breading you are using), flipping it over to completely cover.

 Place the breaded pork chops onto the wire rack. Repeat with the remaining pork chops.

 Allow the pork chops to rest at least 10 minutes on the wire rack before placing them into the oven. This allows the egg white to partially dry, acting as a glue to better adhere the breading to the meat.

 Bake the pork chops on top of the wire rack over the baking pan to allow air to circulate and to create a crunchy crust on all sides, even the bottom.

 Increase the cooking time if the recipe requires a lower temperature than 425 degrees F.

 Bake 20 minutes without turning

Meat Loaf

1 1/2 lb lean ground beef
1/2 onion chopped
1 packet dry onion soup mix
salt and pepper to taste
1/4 cup ketchup
1/2 cup water
1 cup saltine cracker crumbs, crushed
1 egg

Combine all ingredients and shape into loaf on baking sheet
Bake at 350 for 35 minutes.

While meatloaf is baking make the topping

Topping:

1/4 cup ketchup
1/4 cup brown sugar
2 T mustard

Combine ingredients and heat in a small saucepan
Spread over meatloaf and return to oven
Bake an additional 10 minutes

Quick and Easy Beef Stroganoff

1 lb ground beef
1 jar Beef Gravy
1 can Cream of Mushroom Soup
!/2 cup sliced Mushrooms
1/2 cup chopped onion
1 cup sour cream
1 can green beans
2 cups uncooked noodles

Brown ground beef and onion in skillet and drain
Add remaining ingredients to skillet
Cook, on med heat, stirring occasionally until noodles are tender

Salsbury Steak

　
1 1/2 lb lean ground beef
1/3 cup chopped onion
1 egg
1 cup Saltine crackers crushed
1 Can Golden Mushroom Soup
1 Can cream of Mushroom soup
1 Jar Beef Gravy

Combine 1st 4 ingredients plus 1/4 of the Golden Mushroom Soup and mix thoroughly
Divide into 6 patties
Place patties on a cookie sheet and bake at 350 for 30 minutes
Meanwhile combine the remainder of the Golden Mushroom soup, the Cr of Mushroom soup and the Beef Gravy in a saucepan and heat through.
Spoon the soup and gravy mixture over the patties.  Return to oven and cook another 10 minutes.
Use any remaining gravy sauce for serving

Pizza

　
1 Ready Made Crust
1/2 Jar Ragu Roasted Garlic Parmesan Sauce
1/2 lb Italian Sausage
1/2 lb Gr Beef
Chopped Onion
Chopped Peppers
Black olives
Mushrooms
Grated Mozorella cheese

Brown the meats; drain and set aside
Spread sauce on crust
Layer meat and other toppings
Top with cheese
Bake 400 till cheese is melted and crust is brown

Cream Cheese Frosting

Cream Cheese Frosting:

 8 ounces cream cheese, softened
1/2 cup butter, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
Beat together cream cheese and butter until creamy. Add in sugar and beat for a minute. Add vanilla. Scrape down the sides of the bowl and beat for another minute.

Easy Cobbler

1 c. Bisquick
1 c. sugar
1 c. milk
1 can pie filling (your choice - cherry, apple, blueberry)

Mix together Bisquick, sugar and milk. Batter will be runny. Pour into round or square baking dish. Then pour pie filling on top evenly. Bisquick will bake over filling. Bake at 400°F for 35-40 minutes or until brown on top. Top with vanilla ice cream.

Crockpot Chicken and Noodles

Crockpot Chicken and Noodles
5-6 Boneless Thighs
2 cans Cream of Chicken Soup
1 Jar Chicken Gravy (I use Heinz)
1 Can water
1/2 tsp Poultry Seasoning
1 tsp Cavendar's Seasoning
1/2 tsp onion powder
1 Bag Frozen Vegetables (whatever kind you like)
3 Cups Dry Noodles

Spray the bottom of the crockpot with pam. 
Place the thighs in the crockpot.
Pour the frozen vegetables over the chicken
Combine the soup, gravy, water and seasonings together
Pour the soup mixture over the vegetables.
Cover crockpot and cook on high for 3 hours. *
Open cover and using two forks break the chicken up into smaller pieces
Add the noodles to the crockpot.
Close lid and cook for one more hour.

*(I'm sure you could cook on low, but I'm not sure how long it would take)

Crockpot Broccoli Cheese Pork Chops

4 Center Cut Pork Chops
2 Cans Broccoli Cheese Soup
Cavendar's Seasoning

Spray Crockpot with Pam.  Lay pork chops on bottom of crockpot.  Sprinkle liberally with Cavendar's.  Pour soup over chops.
Cover and cook on low for 4-6 hours depending on the thickness of your pork chops.

Serve with rice.

Crockpot Chicken with Homemade Dumplings

The Stew:
6  Boneless Chicken Thighs
1 can Cream of Chicken Soup
2 jars Heinz Chicken Gravy
1 can Peas
1 Heaping tsp Cavendar's Seasoning
1/4 tsp Poultry Seasoning

Spray crockpot with Pam. Place the chicken in the pot.  Sprinkle with the Cavendars and poultry seasoning. Pour 1 jar of the gravy over chicken.  Cover and cook on low 3-4 hrs.  Remove chicken from crockpot with slotted spatula.  (See note on bottom) Pour the gravy and juices from the crockpot into a large saucepan or dutch oven.  Place on stove and add the Cr of Chicken Soup, the other jar of gravy and the can of peas (drained).  Heat on the stovetop till hot and bubbly.  Add the chicken to the pan.  (You can either cut it into small bites before adding or add whole pieces).  Heat on low while you make dumplings.

The Dumplings:  (These are from Betty Crocker - I will never make Bisquick Dumplings again!)

1 1/2 cups  all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk


Mix flour, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.


Turn the heat up on the stew and bring it to a boil.  Drop dough by 10 spoonfuls onto boiling stew.  reduce heat to just a gentle boil.  Cook uncovered 10 minutes. Cover and cook 10 minutes longer.


*Note - you could probably do this whole dish in the crockpot, but I find it easier to bring stew to a boil and to reduce the heat back down on the stovetop.

Taco Casserole

Taco Casserole

Ingredients:
1 lb ground beef
1 can cream of chicken soup
1 can Cream of Mushroom Soup
1 can Rotel tomatoes
1 can corn drained
1 onion
1 pack taco seasoning
5 oz cheese velveeta
1 package flour tortillas
Directions:
Brown Ground beef and drain fat. Add all ingredients except tortillas. Cook and stir till cheese is melted and everything is heated through. Cut tortillas in quarters and line bottome of 9X13 dish. Pour half of gr beef mixture over tortillas. Do another layer of tortillas. Top with rest of beef mixture. Then one last layer of tortillas. Cooke 350 for at least 30 minutes - or until top layer of tortillas are browned