BOILER ROOM ROAST* (allow cooking time)

3 lb. boneless chuck roast, or other roast of choice
1/2 tsp. minced garlic in water
1 Tbsp. oil
2 small sweet onions, sliced
2 green peppers, cut into strips
1 c. salsa or picante sauce
2 (14 1/2 oz.) cans diced tomatoes with green chilies

Preheat oven to 300 degrees. Brown roast and garlic in oil in a Dutch oven or similar ovenproof pot with lid. Add onions and peppers. Pour salsa and tomatoes over roast. Place in oven for one hour. Open oven door and turn heat back to 200 degrees. When temperature is reached, close door and continue cooking for an additional 4-6 hours. Remove from oven to cutting board, and let stand a few minutes before carving. Serve immediately topped with tomato mixture. *Allow enough time to prepare this! 

This can also be prepared in a crockpot/slowcooker. Brown roast first, then place in the crockpot as directed above. Cook on low for 8-10 hours.

Suggested Side Dish: Mashed Potatoes,  Buttered Corn

-------------------------------------------------------------------------

SUNSHINE FETTUCCINE

1 lb. fettuccine pasta
1-1/2  cups heavy cream
1 tsp. grated peel from lemon
1/2 c. butter, cut into pieces
3 tsp. lemon juice
1 1/2 c. freshly-grated Parmesan cheese
1/2 tsp. nutmeg
salt and pepper to taste

Cook pasta according to manufacturer's directions. Drain, and set aside. Keep warm. This can actually be accomplished while you are preparing the sauce. In a medium saucepan, combine cream and lemon rind. Bring to a boil over medium heat and boil for three minutes. Watch carefully to make sure it doesn't boil over! Reduce heat to medium low and whisk in butter chunks. Whisk until completely melted. Add lemon juice, Parmesan cheese, nutmeg, and salt and pepper to taste. Continue to whisk over low heat until cheese is melted.

Suggested Side Dish: Easy Caesar Salad

-------------------------------------------------------------------------

SAVORY PORK CHOPS WITH STUFFING 

6-8 thin sliced pork chops, boneless 
dried ground sage
salt and pepper to taste 
3 Tbsp. butter, divided
1 Tbsp. canola oil
1 small onion, diced 
1-3/4 cups water
6 cups Pepperidge farm cubed herb season stuffing
1 (10 3/4 oz.) can cream of chicken soup

Preheat oven to 325 degrees.

In a large skillet, melt 1 Tbsp. butter with oil.  Rinse pork chops in cold water and pat dry using a paper towel.  Sprinkle pork chops with salt, pepper, and small amount of sage.  Brown pork chops in skillet over medium heat, about 2-3 minutes per side or until well browned.  Remove pork chops and place in a 9" X 13" casserole dish.

Rinse skillet (use the same skillet)  and add additional 2 Tbsp. butter.  Sauté onions over medium heat until soft.  Pour in water and bring to a simmer.  Add 1/4 tsp. sage and stuffing cubes; stir stuffing cubes until moistened.  Remove skillet from heat and pour cream of chicken soup over stuffing mixture.  Stir gently to combine.

Pour stuffing mixture over pork chops and spread into a layer.  Cover with foil and bake for 45 minutes.  Uncover and bake an additional 15 minutes.  Turn on broiler and broil for about 1-2 minutes.

GARLICY BROCCOLI

1 head broccoli, cut using florets only
2 Tbsp. olive oil
2-3 cloves garlic, minced
1-1/2 cups chicken broth
1/4 cup parmesan cheese
salt & pepper

Heat olive oil in a skillet over medium heat and cook garlic for 1 minute. Add broccoli and sauté 3-4 minutes, stirring frequently, until broccoli is glazed with oil. Add chicken broth and bring to a light simmer.  Cover and simmer for 5-6 minutes or until broccoli is tender.  Add a little more chicken broth if necessary. Salt & pepper to taste and serve with a sprinkle of parmesan cheese.

Suggested Side Dish:  Garlicy Broccoli

-------------------------------------------------------------------------

RANCH STYLE TILAPIA

1- 1/2 lb. tilapia fillets 
1 cup seasoned bread crumbs
1 (1 ounce) package dry Ranch-style dressing mix 
1- 1/2 Tablespoons Canola Oil

Preheat the oven to 400 degrees.

Place the bread crumbs and ranch dressing mix in a bowl and mix well to combine. Coat the tilapia fillets with oil then dredge them in the bread crumb mixture. 

Spray a baking dish with non-stick spray. Place the tilapia fillets in the baking dish and bake for 10-15 minutes or until fish easily flakes with a fork.

ROASTED BABY POTATOES

1-1/2 pound baby white potatoes, sliced in quarters
4 teaspoons minced garlic
2 tablespoons olive oil
1 tablespoon dried parsley
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Preheat the oven to 400 degrees. Coat a cookie sheet with cooking spray. In a large bowl, add the potatoes, olive oil, minced garlic, salt and pepper. Mix thoroughly until the potatoes are coated evenly. Arrange the potatoes in a single layer on the cookie sheet and bake for 40-45 minutes turning potatoes once.  Sprinkle with parsley and serve.

Suggested Side Dish: Buttered Petite Peas

-------------------------------------------------------------------------

CROCK POT CHILI

1 1/4 lb. package beef stew meat
1/2 tablespoon olive oil
1 medium onion - chopped
2 cloves of garlic - chopped
2 (15.5 oz.) cans kidney beans
1 (15.5 oz.) can black beans
1 (15.5 oz.) can tomato sauce
1 (14.5 oz.) can diced tomatoes 
1-1/2 tablespoons honey
1-1/2 tablespoons chili powder
1 teaspoon oregano
1 teaspoon cumin
1/4 teaspoon salt 

Spread olive oil in the bottom of the crock pot.  Spread onions & garlic on top of the olive oil.  With a sharp knife, slice beef stew meat cutting into smaller pieces. Lay beef pieces on top of the onion layer.  Sprinkle beef with salt & pepper. Pour 1 (drained) can of kidney beans on top of beef.

In a medium bowl, blend together tomato sauce, diced tomatoes, honey, chili powder, oregano, cumin, and salt.  Pour tomato mixture over beans. Pour last remaining 2 cans of beans (drained) on top of the tomato sauce. Cook on low for 8 hours or simmer on medium-low for 5 hours. Serve with cheddar jack cheese and sour cream.

Variation for Jiffy Corn Muffins:

1 box Jiffy Corn Muffin Mix
1/3 cup sour cream
1 egg
1/4 cup milk
1/4 cup shredded Cheddar Jack Cheese
1-2 tsp. sugar

Preheat Oven to 350 degrees.

Combine Jiffy mix, sour cream, egg, milk, and cheddar jack cheese. in a medium-sized bowl.  Stir lightly until moist. (don't over stir)  Pour mixture into a 9 inch cake pan, sprinkle with 1-2 tsp. sugar and bake for 20 minutes.

Honey Butter

6 tablespoons butter, room temperature
3 tablespoons honey

Mix the two together and chill until ready to serve.

-------------------------------------------------------------------------

  SESAME CHICKEN

1-1/2 - 2 lbs.  boneless chicken breast 

Sauce Ingredients:
2  Tbsp. rice wine vinegar
1 Tbsp. honey
1 Tbsp. Hoisin Sauce
1 Tbsp.  soy sauce
1/2 Tbsp. sesame oil
1 Tbsp. Sesame Seeds, lightly toasted

(NOTE:  If making the rice, prepare rice using chicken broth and put in the refrigerator while chicken is marinating.  Reserve two tablespoons of the above marinade to use in the final preparation of rice dish)

Rinse chicken well with cold water and slice into 2" wide pieces.  (slice first on the diagonal if the pieces are thick)

Place sauce ingredients into a medium bowl and mix well.  Add chicken pieces to bowl with the sauce and mix through until all chicken pieces are well coated.  Let marinate for at least 30 minutes. 

Spray a cookie sheet with non-stick spray. Place chicken on cookie sheet and broil 2-3 minutes per side, turning chicken over once.  Brush with any leftover marinade.

FAMILY-STYLE FRIED RICE

1 cup enriched white rice
2-1/2 cup chicken broth

1/2 tablespoon sesame oil
1-1/2 tablespoon canola oil
2 eggs, whipped lightly with a fork
1-1/2 cups classic mixed vegetables, thawed

Cook the rice according to package directions using chicken broth instead of water.  Place rice in refrigerator until ready to make the fried rice.

Fried Rice Directions:

Sprinkle 1/2 tablespoon of canola oil in a large skillet.  Gentry fry the eggs until they are hard enough to chop with a spatula.  Chop the eggs into small pieces.  Move the eggs to the side of the skillet and add 1 tablespoon of canola and 1/2 tablespoon sesame oil.  Add the cooked rice and mixed vegetables.  Stir fry to blend rice, vegetables, and eggs, until well mixed.  Add two tablespoons of reserved sauce and continue stir frying until everything is well heated and blended together.

Serve the chicken strips over a bed of rice.  Enjoy!

-------------------------------------------------------------------------

CHEESEBURGER PIZZA

2 (10 oz.) tubes refrigerated pizza dough
1 lb. ground beef
1 can or jar of pizza sauce
2 tsp. prepared mustard
1/8 tsp. pepper
1 large onion, thinly sliced
1 lb. American cheese slices

Preheat the oven to 425 degrees. Grease two 12 inch pizza pans or two 13x9x2 inch baking pans (cookie sheets). With lightly greased fingers, push the dough into a circle for round pans or as close to the corners as possible on the baking pans. Build up edges slightly. Place in the oven for about 10 minutes or until lightly browned. Meanwhile, cook ground beef in a large skillet until browned and drain off the fat. Stir in the pizza sauce, mustard, and pepper and bring to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes. Spread meat mixture evenly over crusts. Top with onion and cheese slices. Bake 10 to 15 minutes longer or until cheese is melted and pizza is heated through. Remove from oven and let sit for 5 minutes before cutting. 

Suggested Side Dish: Tossed Salad

-------------------------------------------------------------------------

SNAPPY PEACH CRISP

2 (1 lb.) bags frozen sliced peaches, thawed
1 tsp. cinnamon
3/4 c. flour
1 c. regular oatmeal
3/4 c. packed brown sugar
1/2 c. butter, softened

Preheat oven to 375 degrees. Place the peaches in the bottom of an ungreased 9x13x2 inch glass casserole. Sprinkle cinnamon evenly over top. In a large bowl, combine the topping ingredients, mixing with a fork until butter pieces are tiny and mix is crumbly. Sprinkle this mixture evenly over the peach slices. Bake for 30 minutes, or until peaches are tender, and topping is golden-brown. Let sit for about 10 minutes before serving, or cool completely and serve.