Beef and Barley Mulligan

Beef and Barley Mulligan

1-1/2 pounds ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 can (14-1/2 ounces) diced tomatoes, undrained

1 can (10-3/4 ounces) condensed beef broth, undiluted

1 cup water

3/4 cup medium pearl barley

1 tablespoon brown sugar

1 tablespoon white vinegar

1 teaspoon salt

1/4 teaspoon pepper

1/4 teaspoon garlic powder

In a large skillet, cook ground beef with onion and green pepper until the meat is no longer pink; drain. Stir in remaining ingredients; bring to a boil. Reduce heat; cover and simmer for about 1 hour or until barley is tender, stirring occasionally.

Black Eyed Pea Casserole

Black Eyed Pea Casserole

1 packages (6 ounces) long grain and wild rice mix

1 pounds ground beef

1 medium onion, chopped

1 small green pepper, chopped

2 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

1 cup shredded cheddar cheese

In a large saucepan, cook the rice mixes according to package directions. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain.  In a large bowl, combine the peas, soup, rice and beef mixture.  Transfer to two greased 2-1/2-qt. baking dishes.  Cover and bake at 350° for 20-25 minutes or until heated through.  Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. 

Chicken-n-Bows

Chicken-n-Bows

1 package (16 ounces) bow tie pasta

2 pounds boneless skinless chicken breasts, cut into strips

1 cup chopped sweet red pepper

1/4 cup butter, cubed

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted

2 cups frozen peas

1-1/2 cups 2% milk

1 teaspoon garlic powder

1/4 to 1/2 teaspoon salt

1/4 teaspoon pepper

2/3 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook chicken and red pepper in butter over medium heat for 5-6 minutes or until chicken is no longer pink.  Stir in the soup, peas, milk, garlic powder, salt and pepper; heat through. Stir in cheese. Drain pasta; add to chicken mixture and toss to coat.

Luau Punch

Luau Punch
1 (46 fluid ounce) can pineapple juice
1 (6 ounce) can frozen orange juice concentrate, thawed
2 liters lemon-lime flavored carbonated beverage
In an empty gallon milk jug or pitcher, pour pineapple juice and orange juice concentrate.  Shake to mix and pour in the lemon-lime soda. You may need to let the fizz settle and then return to pouring. This will fill up the gallon. Freeze overnight.  Let the punch start to thaw 2 hours before serving. Serve slushy.

Buffalo Chicken Pillows

Buffalo Chicken Pillows
1 (3 oz) package cream cheese, softened
2 cup chopped cooked chicken
3 Tbsp buffalo sauce (Frank's)
1/2 cup shredded cheddar cheese
1 can refrigerated crescent rolls
1 Tbsp butter, melted
1/3 cup crushed Cheez-Its
Preheat oven to 350.  Combine cream cheese and buffalo sauce; stir in chicken and cheddar cheese. Set aside.  Unroll crescent dough, separating into 4 rectangles; press perforations to seal. Spoon 1/4 of chicken mixture into center of each rectangle; bring corners of each rectangle together over chicken mixture, and twist gently to seal.  Brush packets with 1 tablespoon of melted butter; dredge in crushed Cheez-Its and place on an ungreased baking sheet.   Bake uncovered for 20-25 minutes or until golden brown.

Texas Lasagna

Texas Lasagna
1½ pounds ground beef
1 tsp. seasoned salt
1 package taco seasoning
1 (14½ oz) diced tomatoes, undrained
1 can (15 oz) tomato sauce
1 can (4 oz) chopped green chilis
2 cups (16 oz) cottage cheese
2 eggs lightly beaten
12 corn tortillas (6 inch) torn
4 cups shredded monterey jack cheese
crushed tortillas (optional)
salsa (optional)
cubed avocados (optional)
In a large skillet cook ground beef until no longer pink. Add seasoned salt, taco seasoning mix, tomatoes, tomato sauce, and chilis. Reduce heat and simmer, uncovered for about 15-20 minutes.  In a small bowl combine the cottage cheese and eggs. Grease a 9×13 inch pan.  Layer half of the meat sauce in the bottom of the 9×13 pan. Next, layer half of the torillas, then cottage cheese, and half of the cheese. Repeat layers ending with cheese.  Bake uncovered at 350 for 30 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with optional toppings.  Serve immediately or before baking, cover and freeze up to 3 months.

Firecracker Chicken

Firecracker Chicken
¼ cup canola oil
4 boneless skinless chicken breasts
salt
pepper
1 cup cornstarch
2 large eggs, beaten
Sauce:
⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes
Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.  In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.  I stirred the chicken every 15 minutes so that it coated them in the sauce.