CHICKEN NOODLE SOUP from the kitchen of Georgina Anderson

Clean and boil one chicken - add sage, salt, and onions for flavor. Cover with water and cook to done. Remove and let cool. Remove meat from bones and chunk. To the stock left in the kettle, add carrots, onions, celery - in your desired amounts. Can add frozen peas when near done - or other veggies. Cook to done. Season. Add granules of chicken bouillon and season to taste. Add cut up chicken. Let simmer until flavors mix. Add homemade noodles and simmer.

HOMEMADE NOODLES

2 eggs
1 2/3 cup flour
1 tsp. salt

(An extra egg makes them more tender). Beat eggs, add rest and mix well. If necessary (hard to form into dough), add 1/4 cup water. Make into a ball. Put on floured board and roll. Cover with flour and fold over, roll again, and repeat procedure. When layers are stacked, slice thinly and shake to loosen and lengthen. Add to soup.

HAMBURGER PIE

1 lb. Ground Beef
1/4 tsp. Pepper
1/2 C. fine dry Bread Crumbs
2 (8-oz.) cans Tomato Sauce
1/4 C. chopped Onion
3 C. cooked Rice
1/4 C. chopped Green Pepper
1/2 C. grated Cheese
1-1/2 tsp. Salt

Mix beef, crumbs, onion, green pepper, salt, pepper and 1/2 can tomato sauce. Spread mixture in 9- or 10-inch pie plate, forming a shell. Mix rice, cheese and remaining sauce. Place in meat shell. Sprinkle top with a little additional cheese. Bake at 350° for 35 - 40 min. until meat is done. Cut into pie-shaped pieces. Serves 8.

SALISBURY STEAK

3 T. Margarine
1-1/2 lbs. lean Ground Beef
4 medium Onions, thinly sliced
1-1/2 C. Bread Crumbs
2 T. Cornstarch
1 tsp. Seasoning Salt
1/4 tsp. Salt
1/4 tsp. Pepper
2 Beef Bouillon Cubes (or 2 tsp.)
Parsley Sprigs for garnish
1 tsp. Bottled Sauce for Gravy

About 40 minutes before serving:

Spray 10-inch skillet with non-stick spray and melt margarine over medium heat. Cook onions until tender, about 5 min., stirring frequently. Stir in cornstarch, salt, bouillon, bottled sauce for gravy and

1-1/2 C. water; cook, stirring constantly, until mixture is thickened. Reduce heat to low; cover and simmer 10 min. Keep onion gravy mixture warm.

Meanwhile, in medium bowl, with fork, mix well bread crumbs, salt and pepper and mix into ground beef; shape into 6 oval patties. On rack in broiling pan, or on fry pan, cook patties 8 min. or until of desired doneness, turning once. Place patties in warm onion gravy mixture and simmer on low heat for 30 min. Remove patties to warm platter and pour gravy over patties. Garnish with parsley. Makes 6 servings.

CHINESE CHICKEN SALAD

"This has been an all-time family favorite for over 20 years now. "

Ingredients:

3-5 Boneless Skinless Chicken Breasts (quantity depends on size)
2 Heads Lettuce
1 package Sliced Almonds (toasted) or Sunkist Brand Honey Toasted Almonds
1/2 package of Maifun Rice Sticks (look in your grocery stores Asian Food Section)
1 Bunch of Green onions - sliced

Cook chicken until done. Cool and then dice or shred. While the chicken is cooking and cooling, cut up the lettuce and onions. Pre-heat the oil (about 1/4 cup or more) in a Wok or large frying pan. Once the oil is hot you’ll need to test a small amount of the rice sticks before making all of them. Take a small amount and place in the oil. The rice sticks will immediately puff up. Quickly turn them over and let the other side puff up. Immediately remove the rice sticks from the oil. Add small portions until you’ve used half the package. Toast the almonds in the oven under the broiler, being careful not to burn them.

Just before serving toss all of the ingredients in a very large bowl. Don’t pour the dressing over the salad until you’re ready to serve it because the vinegar with start breaking down the lettuce as soon as you pour it over the salad.

Salad Dressing:

6 tbsp. Sugar
3 tbsp. Salt
1/4 tsp. Black Pepper
1 cup Canola Oil
6 tbsp. White Vinegar
1/4 Cup Sesame Seeds (toasted under broiler)
1 tsp. Accent

Mix all of the ingredients in a bottle and pour dressing over the salad just prior to serving.

CAFE RIO-LIKE CHICKEN

1 small bottle Kraft Zesty Italian Dressing (16 oz.)
1 Tbs. chili powder
1 Tbs. cumin
3 cloves garlic, minced
5 lbs. chicken breast
Cook all ingredients in a crock pot for 4 hours, chred the meat and cook 1 additional hour.

FAJITAS

2 green bell peppers
1 red bell pepper
1 yellow bell pepper
2 lg. yellow onions
1 can chopped jalapeños
1 can chopped green chilies
2 to 4 Chicken Breasts or 2 med. Steaks

Cook meat in fry pan, place on plate
and cool- thinly slice or shred meat.

Thinly slice peppers and onions and fry until semi-soft (Add small amounts of water, cover/steam to keep from burning) Add cooked meat, jalapeños and chilies- simmer 10 min.

Serve in warmed flour tortillas, can add shredded cheese.

PIZZA CHICKEN

4 Chicken Breasts
1 bottle your favorite spaghetti sauce
4 slices mozzarella cheese
Parmesan cheese
2 eggs beaten

Breading: Flour, seasoning salt, pepper, oregano

Dip chicken breasts in egg and then in flour mixture,
Fry in hot oil in frying pan until browned.
Pour sauce in casserole dish, place chicken in sauce.
Top each breast with a slice of mozzarella and
Sprinkle with parmesan cheese.

Bake @ 350 for 35 min.
(Cheese will be bubbly)

TACO BEEF SOUP

1 lb lean ground beef
1/2 c. chopped onions
3 c. water
2 -26oz cans stewed tomatoes, undrained
2-16oz cans kidney beans, undrained
1-16oz can tomato sauce
1 envelope of taco seasoning mix
2 small avocados, peeled, seeded & chopped
Grated cheddar cheese
corn chips
sour cream

In large saucepan, cok ground beef & onion until meat is browned. Drain off any excess fat. Add remaining ingredients. Simmer soup, covered for 15 min. Add avocado just before serving. Top with the other toppings!

ROASTED CHICKEN

1 Roasting chicken (4-5 lbs)
A bunch of Fresh Rosemary(or sage, thyme or combination of 3)
1 lemon
Kitchen string
Some softened butter
Salt & pepper

Preheat oven to 425. Rinse inside & outside of chicken. Towel dry. Stuff fresh herbs into chicken cavity. Poke holes in lemon with knife or fork and stuff lemon inside too. Truss (tie) chicken, tucking in wings & legs. Rub chicken with softened butter. Sprinkle with salt & pepper. Place in roasting pan & roast for 20 min @ the 425 temp. This sears the skin & seals the juices. Reduce oven temp to 350 and cook for 15 minutes PER POUND (a 4 lb chicken cooks for an ADDITIONAL
hour, a 5lb chicken for an additional hour & 15 min.,etc.)
Remove from oven and let sit for 15 min.

Super Easy Bean/Beef Burritos

1-2 lbs of extra lean ground beef (brown with a little chopped onion)
1-2 TBS of ground cumin
1 TBS of garlic salt
1 - 2 TBS of chili powder
Salt & pepper to taste
1 small can of tomato sauce (add 1 can of water)
1 can of refried beans
Let all ingredients simmer together. Spoon into flour tortillas, add cheese,
sour cream, sliced avocado, chopped tomatoes, etc…