SOME YUMMY FAVORITES!!

          We're adding a few recipes this first post.  Here are some of the "peoples" favorites!!!

                        BREADED CHICKEN & PORK  FILLETS

Ingredients;

BONELESS CHICKEN BREASTS CUT INTO STRIPS

SEASONED BREAD CRUMBS (ITALIAN)

PLAIN BREAD CRUMBS

OLIVE OIL AND BUTTER

EGG (BEATEN) 

FLOUR

SEASON CHICKEN  WITH  LAWRYS SEASON SALT  & GARLIC POWDER

Directions;

MIX BREAD CRUMBS TOGETHER ABOUT ½ AND ½  OF EACH  ADD  PARMESAN CHEESE  AND GARLIC SALT   NOT TOO MUCH  GARLIC  SALT.

HEAT OIL AND BUTTER IN PAN  MAKE SURE IT DON'T BURN  -  DON'T HAVE TOO HOT OTHERWISE  BREADING  WILL BURN  BEFORE MEAT IS COOKED. TOTAL TIME FOR COOKING ABOUT 6 OR 7 MINUTES. 

DIP PIECES OF CHICKEN IN FLOUR,  THAN EGG, AND THEN IN BREADING.  ADD TO PAN.  TURN ONCE
makes 3-4 servings each

IT IS JUST THAT SIMPLE  BUT TASTE SO  GOOD

FOR THE PORK, USE A TENDERLOIN, FOLLOW SAME  DIRECTIONS AS FOR THE CHICKEN.

CUT TENDERLOIN  INTO  1 ½" PATTYS 

ALLOW LONGER COOKING TIME - ABOUT 8 TO 10 MIN.  JUST TEST ONE FOR DONENESS.

                        HOT ROAST BEEF SANDWICH

2 ½ TO 3 LB BONELESS CHUCK ROAST  (NO SUBSTITUTE)

1 PACKAGE LIPTON DRIED BEEFY ONION SOUP MIX

1 CAN EA CREAM OF MUSHROOM AND CREAM OF CHICKEN SOUP  (10.75 OZ )

PREPARATION- VERY IMPORTANT

I USE MY SMALL NESCO ROASTER

SEASON MEAT WITH  LAWRYS SEASON SALT  GARLIC POWDER AND ( PAPRIKA  FOR BROWNING)

PUT  SMALL  AMT OF OIL IN PAN PUT HEAT ON 350 ADD MEAT AND BROWN ON BOTH SIDES

ADD ABOUT A CUP OF WATER  REDUCE  HEAT TO 250 LET COOK FOR ABOUT AN HR TURNING MEAT OCCASIONALLY!  YOU WILL GET JUICE  FROM THE MEAT  AND NOW YOU WANT TO ADD THE (ONION  SOUP MIX )MIX WELL INTO  THE JUICE. CONTINUE TO COOK ON 250 FOR A COUPLE  OF HRS AGAIN TURNING MEAT OCCASIONALLY.

TAKE MEAT OUT AND ADD YOUR CREAM SOUPS.  MIX AND STIR TOGETHER WELL

CUT MEAT INTO SMALLER PIECES  RETURN TO ROASTER  TRYING TO MAKE SURE PIECES  WILL BE COVERED.

I LEAVE HEAT ON 250 FOR THE REMAINING COOKING  TIME,  I  WOULD GUESS ABOUT ANOTHER  4-5 HRS

YOU WILL WANT TO STIR MEAT EVERY SO OFTEN .  AS IT IS COOKING DOWN I CUT UP LARGE PIECES OF MEAT  INTO SMALLER PIECES    DO NOT SHRED.
makes 7-8 sandwiches, depending on size

THERE YOU HAVE IT !   IT SOUNDS LIKE A LOT OF TIME BUT  ITS WORTH IT.  IT WILL NOT BE OVER COOKED  AND WHEN YOU MAKE  IT ONCE YOU WILL  SURELY  SEE JUST HOW SIMPLE IT IS TO MAKE

Pork and Chicken Fried Rice

½ LB GROUND PORK

2 BONELESS CHICKEN BREAST ( DICED)

4 TBL SPOON OIL ( I USE OLIVE OIL)

2 EGGS (BEATEN)

½ LB BEAN SPROUTS

½ C  CHOPPED ONION

1 CAN WATER CHEST NUTS  DRAINED & CHOPPED  ( MAKE SURE THEY ARE PRETTY DRY)

¼ tsp SALT (OPTIONAL)

2-3 TBL SPOON    SOY SAUCE

2 C  COOKED RICE

PUT 2 TBL SPOON OF OIL IN PAN FRY MEAT  (DRAIN THE MEAT) 

ADD ONION AND WATER CHESTNUTS TO MEAT, FRY FOR ABOUT A MINUTE TOGETHER-  SET ASIDE

PUT 2 TBL SPOON OIL IN PAN,   SCRAMBLE  EGGS (THAN BREAK UP INTO SMALL  PIECES)

ADD ALL INGREDIENTS TOGETHER AND MIX WELL      

ADD THE MEAT MIXTURE  AND STIR UNTIL HEATED THRU
makes 6-7 servings

THERE YOU HAVE IT  MY ANCIENT CHINESE SECRET--YUMMY!