BACON
CHICKEN AND DUMPLINGS
Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready in: 50 Minutes
Makes 6 to 8 Servings
Ingredients:
6 slices Haverhill Beef
bacon
3 large potatoes, peeled and diced
1 onion, diced
4 skinless, boneless chicken breast halves - diced
3 cups chicken broth
1 teaspoon poultry seasoning
salt and pepper to taste
1 (15.25 ounce) can whole kernel corn, drained and rinsed
3 cups half-and-half
1 1/2 cups biscuit mix
1 cup milk
Directions:
1. Place bacon in a large,
deep skillet. Cook over medium high heat until evenly brown.
Drain, crumble and set aside; reserve bacon drippings in skillet.
2. Add potatoes, onion and chicken
to bacon drippings and sauté for 15 minutes, stirring
occasionally. Pour in chicken broth; season with poultry seasoning,
salt and pepper. Stir in corn and simmer all together for 15
minutes.
3. Pour in half-and-half and
bring to a boil; add crumbled bacon. In a medium bowl, combine
biscuit mix with milk and mix well (dough should be thick). Drop
tablespoon sizes of dough into boiling mixture; reduce heat and
simmer for 10 minutes uncovered, then another 10 minutes covered.
(Note: Do not stir while simmering, or dumplings will break apart).
Serve hot.
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STUFFED
PEPPERS WITH BEEF AND RICE
Prep Time: 15 Minutes
Cook Time: 1 Hour and
30 Minutes
Ready In: about 1 Hour
and 45 Minutes
Makes 4 servings
Ingredients:
1 1/2 lbs. ground beef
4 medium green peppers
1/2 tsp. salt
1/4 tsp. pepper
3/4 cup chopped onion
1/4 cup uncooked rice
3 Tbsp. ketchup
1 can stew tomatoes - strained
1 tsp. dried oregano leaves
Directions:
1. Preheat oven to 350°F.
2. Remove the top from each peppers;
clean and wash the insides removing the seeds etc.
3. In a large mixing bowl, combine
and mix the ground beef, 1/2 tsp. oregano, 2 Tbsp. ketchup, onion,
rice, salt and pepper. Set aside.
4. Mixed 1/2 tsp. oregano, 1
Tbsp. ketchup and the strained stew tomatoes in a separate mixing
bowl. Set aside.
5. Fill each pepper with an equal
amount of beef/rice mixture.
6. Place each pepper in 9 inch
square baking dish.
7. Put the baking dish with the
filled peppers into the oven and bake for 1 hour and 30 minutes
or until beef is thoroughly cooked.
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BEEF
AND PASTA SKILLET
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ready In: 35 Minutes
Makes 4 servings
Ingredients:
1 1/2 pounds ground beef
2 medium potatoes
1 small green bell pepper, chopped
1/2 cup chopped onion
1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth
1-1/2 cups uncooked wagon wheel pasta
1 cup prepared hickory-flavored barbecue sauce
1/4 cup water
1/2 cup finely shredded Cheddar or Colby cheese
Directions:
1. Brown ground beef
with bell pepper and onion in large nonstick skillet over medium
heat 6 minutes or until beef is not pink, breaking up into 3/4-inch
crumbles. Pour off drippings.
2. Stir in broth, pasta, barbecue
sauce and water; bring to a boil. Reduce heat to medium-low;
cover and simmer 10 to 15 minutes or until pasta is almost tender.
Uncover and continue cooking 5 to 7 minutes or until pasta is
tender and sauce is thickened, stirring occasionally. Sprinkle
with cheese before serving.
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for this recipe page.
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HONEY
AND BROWN SUGAR PORK TENDERLOIN
Prep Time: 15 Minutes
Cook Time: about 25 to
30 Minutes
Marinating Time: Overnight
Ready In: about 50 Minutes
including standing time; not including marinating time.
Makes 4 servings
Ingredients:
1 whole pork tenderloin
1 tablespoon sesame oil
1 teaspoon grated fresh lemon peel
2 cloves garlic, crushed
1 small onion, grated
2 teaspoons grated fresh ginger root
1/4 cup light soy sauce
1/4 cup dry white wine
1/4 cup honey
1 tablespoon firmly packed dark brown sugar
Directions:
1. In a small bowl, add
the sesame oil, lemon peel, garlic, onion, ginger root and soy
sauce. Mix and set aside.
2. In a glass bowl with a glass
cover, place the pork tenderloin. Pour the ginger root mixture
above over all sides of the pork tenderloin coating evenly. Cover
the glass bowl and place in refrigerator to marinate overnight.
3. Preheat oven to 375° F.
4. Remove pork tenderloin from
marinade; drain well and place in a shallow, non-stick oven-safe
roasting pan. NOTE: Discard any leftover marinade.
5. Meanwhile, in a small bowl,
combine the dry white wine, honey and brown sugar. Stir.
6. Pour the honey and brown sugar
mixture over the pork tenderloin, coating all sides. Place the
pan in the oven and cook for 25 to 30 minutes, or until internal
temperature reaches 155° F to 160° F.
7. Remove from oven and let rest
5 minutes before slicing and serving.
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