Category Archives: Meats

Congressional Bean Soup

Slow Cooker Congressional Bean Soup

1 lb. small white beans
8 cups water
2 cups ham, diced
1 cup onion, diced
1 cup celery, chopped
2 tablespoon parsley, chopped
1 teaspoon salt
1/4 teaspoon pepper
1 each bay leaf

Assemble ingredients in crockpot. Cover and cook on low 8 to 10 hours or
until beans are tender.
Makes 6 servings.

Baja California Chicken

Baja California Chicken

Yield: Makes 8 servings

Ingredients:
8 boned chicken breasts
2 cloves garlic, crushed
4 tablespoons olive oil
4 tablespoons tarragon vinegar
2/3 cup dry sherry
seasoning salt and pepper to taste

Directions:
Sprinkle chicken with seasoning salt and pepper. Crush garlic into
oil and vinegar in a skillet. Saute chicken pieces until golden
brown, turning frequently. Remove; place in 9 x 11 baking dish. Pour
sherry over chicken pieces and place in 350 degree oven for about 10 minutes.

Lemonade Chicken

Crockpot Lemonade Chicken

4 to 6 pieces chicken breasts and legs
1 (6 ounce) can frozen lemonade, thawed
2 tablespoons brown sugar
3 tablespoons ketchup
1 tablespoon vinegar
2 tablespoons cornstarch
2 tablespoons cold water

Arrange chicken pieces in crockpot. Combine lemonade, brown sugar, and ketchup and mix well. Pour over chicken. Cover. Cook on HIGH for
3-4 hours or on LOW for 6-8 hours.

Remove chicken from pot, cover to keep hot. Transfer liquid to saucepan. Skim fat; combine cornstarch and cold water and add slowly to liquid, while stirring over low heat. When thickened, serve with chicken over hot rice.

Servings: 4 to 6

Next Day Chicken Bake

Next Day Chicken Bake

1 cup diced cooked chicken
1 cup prepared rice
1/4 cup chopped almonds, toasted
1 green onion, chopped
1 can condensed cream of mushroom soup (10.75 oz)
1/2 t. salt
1 to 2 t. lemon juice
1/2 cup mayonnaise
3/4 cup chopped celery
2 to 3 eggs, hard boiled, peeled and chopped
1 cup crushed potato chips

Combine all ingredients except potato chips in a 2 quart casserole dish; cover and chill overnight. sprinkle with potato chips. Bake, uncovered at 375 for 30 minutes. Serves 4

Stuffed Chicken Breasts

Stuffed Chicken Breasts

6 whole chicken breasts, halved, skinned and boned
1/2 cup fresh lemon juice
8 oz. cream cheese
1/3 cup chopped green onions
1/2 t. dried tarragon
1/2 t. salt
12 slices bacon

Preheat oven to 350. Pound chicken breasts carefully between pieces of waxed paper to flatten. Dip in lemon juice. combine cream cheese, onions, tarragon and salt. Place about 2 T. of this mixture eon each piece of chicken. Roll like a jelly roll and wrap with a piece of bacon. Secure with toothpicks or skewers. Place in a buttered shallow baking dish and bake uncovered for 30 to 40 minutes. Serves 6