Meats

She riseth also while it is yet night, and giveth meat to her

household, and a portion to her maidens.

Corned Beef and Cabbage

4 to 5 pounds corned beef brisket with spice packet

15 (approx.) small red potatoes

10 carrots, peeled and cut up

2 large head cabbage, cut into small wedges

This will make enough to feed 7 people with some leftovers.

Directions
Place corned beef in large pot or Dutch oven and cover
with water. Add the spice packet that came with the corned
beef. Cover pot and bring to a boil, then reduce to a
simmer. Simmer approximately 50 minutes per pound or until tender.
Add whole potatoes and carrots, and cook until the
vegetables are almost tender. Add cabbage and cook for 20 more
minutes. Remove meat and let rest 15 minutes.
Place vegetables in a bowl and cover. Add as much broth
(cooking liquid reserved in the Dutch oven or large pot) as you
want. Slice meat across the grain.

Cheesy Baked Chicken Breasts

Skinned Chicken Breast

Mayonnaise

Salt and Pepper

Crushed Cheeze-It Crackers (You can use any flavor - we like Cheddar)

Coat the chicken with mayonnaise and then salt and pepper. Dredge the chicken in the crushed crackers. We like them really coated heavy. Place in a preheated 350* oven. Bake for approximately 35 to 40 minutes. Juices should be clear when done.

Baked Chicken

8-10 pieces chicken breast

2 cans cream of mushroom soup

1 small can evaporated milk

1 small can water

Juice of one lemon

1 tsp. salt

Pepper to suit

Lay chicken in 8"x10"x2" baking dish.

Add salt and pepper. Mix together soup, milk, and water and lemon juice. Pour over chicken.

Dot with butter. Bake in 350-degree oven for one hour

Enchiladas

Flat Tortillas

Enchiladas Sauce

Ground Beef

Shredded Cheddar Cheese

Picante Sauce or Salsa

Cream of Mushroom Soup

Evaporated Milk

Brown ground beef and mix with enchiladas sauce. Fill tortillas with meat mixture and shredded cheese. Roll each and place in baking dish. In a bowl, mix mushroom soup, canned milk and Picante sauce. Pour mixture over enchiladas and cover with cheese.

Bake at 350’ for 20 to 30 minutes. Serve with sour cream.

Chicken Divan

Boneless Chicken Breasts (1 per person)

2 boxes Uncle Ben's Long Grain and Wild Rice - Original Recipe

Broccoli - 1 large bag frozen

1 Large Block Cheddar Cheese (Grated)

1/4 cup mayonnaise

1 can Cream of Mushroom Soup

2 tspns Curry Powder

Salt and Pepper

Brown chicken breasts in small amount of oil. Cook broccoli in boiling water as package directs. Cook rice as package directs.

In a large bowl mix: cooked rice, soup, curry, mayonnaise.

In a baking dish layer chicken (sliced or chunked), then broccoli, then rice mixture and then cheddar cheese. Bake at 350* for about 3 minutes. Everything is cooked so you are really just heating it all thoroughly and melting the cheese well.

This serves 8 people. Serve with warm yeast rolls and a salad. This is my family's FAVORITE casserole.

Beef and Vegetable Stir Fry

1 pound beef steak

3 tablespoons soy sauce

4 teaspoons olive oil

2 cloves garlic, minced

1 small onion, cut in to 1-inch pieces

½ small head of cabbage, cut into strips

1 can baby corn

1 can mushrooms

1 can water chestnuts

1 can bean sprouts

1 cup beef bouillon

1 tablespoon cornstarch

Cut beefsteak into thin strips, slicing across the grain. Combine soy sauce, 2

teaspoons of oil; stir into strips. Mix bouillon and cornstarch together in a small

bowl. Set aside. Heat remaining 2 teaspoon of oil in a wok or large skillet over

medium-high heat. Add garlic and cook for 30 seconds. Add the

beefsteak and stir-fry for approximately 5 minutes or until browned. Remove

meat from the wok, leaving the liquid. Add onion; stir-fry for 1-

½ minutes. Add cabbage and stir-fry for 2 minutes. Add remaining canned

vegetables and stir-fry for 1 minute. Return steak to the wok the with the vegetables.

Mix ingredients together and allow to cook for 1 to 2 minutes. Pour bouillon

mixture over the meat and vegetables and stir to mix. Allow this to heat and the

sauce to thicken.

Serve over hot cooked rice. This will make 4 servings.