CHICKEN CACCIATORE

1 1/2 lbs. boneless chicken thighs 
salt and pepper
1/2 c. flour 
1 Tbsp. butter 
2 Tbsp. olive oil, divided
3 cloves garlic, chopped fine
1 small onion, chopped
1 small green pepper, cleaned and chopped
1 (15 oz.) can diced tomatoes
4 oz. mushrooms, cleaned and chopped
1 cup  crushed tomatoes 
1 tsp. dried oregano
1/3 cup dry sherry

Place flour, salt and pepper in a pint-size food storage bag, and shake chicken to coat. In a large, nonstick skillet, melt the butter with 1 Tbsp. of oil and lightly brown the chicken pieces. Remove chicken pieces from skillet. Add additional olive oil to the skillet and add onions; cook for about 5 minutes or until tender. Stir in green pepper and garlic cooking for about 3 minutes. Stir in sherry and bring to a light simmer. Add diced tomatoes, crushed tomatoes, mushrooms and oregano.. Lightly salt & pepper while bringing to a simmer. Return chicken to skillet. Cover and simmer on low for about 20 minutes or until chicken is cooked through.

Suggested Side Dish: Tossed Salad

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  SAUERBRATEN WITH GINGERSNAP GRAVY* marinate time

3-4 lb. rump or sirloin tip roast
1 c. water
1 c. white vinegar
1 large onion, sliced
1 lemon, sliced
10-12 whole cloves
4 bay leaves
6-8 whole peppercorns
2 Tbsp. salt
2 Tbsp. sugar
1 box of gingersnaps

Place meat in a deep glass or other ceramic dish, preferably one with a lid. In a large bowl, combine all ingredients except the gingersnaps. Pour over the meat. Cover and refrigerate for anywhere between 24-36 hours. Turn the meat over several times while it's marinating.

Place the beef in a crockpot/slow cooker, and pour 1 cup of the marinade over the top. Cover, and cook on low for about 8 hours. Remove meat to a cutting board, and return any juices to the pot. Let the meat sit for about 5 minutes, then slice.

Turn the control to high. Add about 12 gingersnaps to the pot, and whisk to dissolve. Continue cooking for about 10 minutes, or until good and hot. Serve immediately over the beef.

*Make sure you allow enough time for this recipe! It needs time to marinate and cook. 

POTATO PANCAKES

1- 1 1/4 lbs. potatoes
2 eggs
1 1/2 Tbsp. flour
3/4 tsp. salt
1-2 tsp. grated (or very finely chopped) onions
oil for frying
sour cream and applesauce (optional)

Preheat the oven to 200 degrees. Peel and grate the potatoes, using a food processor or a hand grater. Using paper towels, try and squeeze out as much moisture as possible. Place in a large bowl. In a small bowl, beat the eggs, and add to the potatoes. Add the flour and salt to the mixture, stirring to combine. Add the onions and stir.  In a large, nonstick skillet, heat enough oil to fry about 3 pancakes at a time. With a large spoon, drop a spoonful of the potatoes into the hot oil, and press to form a pancake shape. Fry until browned on one side, flip, and continue frying. Drain on paper towels, and keep warm on a paper-towel-lined baking sheets in the oven until all pancakes are made. Serve topped with sour cream or applesauce, if desired.

Suggested Side Dish: Potato Pancakes,Sauerkraut/Sweet and Sour Cabbage Applesauce with Cinnamon

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  FILLET OF FISH AU GRATIN

1- 1 1/2 lbs. fresh fish fillets of choice 
1/4 c. fine dry bread crumbs 
1 tsp. dried dillweed 
1/2 tsp. dried tarragon, crushed 
1/2 tsp. lemon-pepper seasoning 
4-6 Tbsp. butter, softened
1 c. sharp cheddar cheese, grated

Preheat oven to 400 degrees. Cut fish fillets into serving pieces. Rinse fish and pat dry with paper towels. Place fish fillets in a lightly sprayed shallow baking dish. Place a tablespoon of butter on each fillet, and spread over fish surface. Set aside. In a small bowl, combine bread crumbs, dillweed, tarragon, and lemon-pepper seasoning. Spoon bread crumb mixture over fish. Bake, uncovered, for 15 to 20 minutes or until fish flakes easily with a fork. Sprinkle with cheese; bake an additional 3 to 5 minutes, or until cheese melts. Remove from oven and serve immediately. 

Suggested Side Dish: Cauliflower Rice, Coleslaw

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  GRILLED SUN-DRIED TOMATO PIZZA

2-3 packaged pizza crusts
1 c. jarred pesto sauce (or use homemade, if you have it!)
1 lb. mozzarella cheese, grated
1/2- 3/4 c. sun-dried tomatoes, sliced
1/2 c. pitted black olives, sliced

Prepare the grill. Spray lightly with nonstick cooking spray. Spread pesto over the pizza shells, leaving a 1 inch border. Place cheese and tomatoes over the pesto, and add the olives to the top. Place on grill, cover, and grill for 3-4 minutes. Check for doneness to make sure the cheese is melted, but the crust is not burned.

Suggested Side Dish: Tossed Garden Salad


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  SWEET AND SOUR PORK

1 lb. pork tenderloin, cut into medium chunks
1 green pepper, cut into medium chunks
1 medium onion, cut into wedges
1 c. pineapple, chopped  (reserve juice)
1/4 c. oil for frying 

In a large bowl, combine all marinade ingredients. Add the pork, and stir to evenly coat. Let marinate for at least 30 minutes. Heat oil in a large nonstick skillet over medium-high heat, and add the pork chunks. Fry for about 4 to 5 minutes, or until golden brown. Remove pork chunks to paper towels and drain oil from skillet. Add the sauce ingredients to the skillet and stir until thick. Add green pepper and onions, and cook about 2 minutes. Add the pork, and stir until thoroughly heated. Add the pineapple, and stir until well coated and heated through. Serve immediately. 

Suggested Side Dish: White Rice, Steamed Broccoli

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 APPLE CRISP

6 c. sliced, peeled apples
3/4 c. packed brown sugar

1/2 c. flour
1/3 c. packed brown sugar
1/3 c. oatmeal
1/4 c. butter
1/2 tsp. cinnamon
8 oz. whipped topping or vanilla ice cream, optional

Place apples and brown sugar in a microwave-safe casserole dish. Stir to slightly coat the apples.  In a medium bowl, use a pastry blender to combine the remaining ingredients until crumbly. (If you don't have a pastry blender, you can use a fork; it just takes a little longer). Sprinkle over top of the apples and brown sugar. Cover and microwave on high for 10 to 12 minutes, rotating the dish 1/4 turn after 5-6 minutes. Let stand a few minutes before serving. Spoon into serving bowls, and top with a dollop of whipped topping or scoop of ice cream, if desired. Refrigerate any leftovers.