Lois Young's Family Recipes

Meats

AUNT JO'S FRENCH BEEF STEW
3 lbs. stew meat (rump or sirloin)
3 large carrots diced
3/4 package creaming onion, 8 oz.
1 20 oz. can tiny peas
1 20 oz. can tomatoes
1 20 oz. can tiny green beans
1/2 can consommé beef soup
1/2 cup white wine
4 Tab. minute tapioca
1 Tab. brown sugar
1/2 cup prepared bread crumbs
1 bay leaf
1 1/2 tsp. salt, pepper to taste
Mix all together and bake 6 or 7 hours at 250°
Serve over wild rice. Or cook 15 oz. new potatoes in stew.

CASHEW CHICKEN

      

            
1 lb. chicken breast
            
lots of flour
      
      

            
1 egg
            
salt and pepper to taste 
      
      

            
1/4 cup milk
            
peanut oil
      
      
Start about 1 1/2 hours before serving. Remove chicken
from bone and cut into bite sized pieces. Place chicken
on waxed paper and flour. Let sit 15 minutes. Mix egg, milk, salt and pepper in mixing bowl. Place flour in additional bowl. Put all chicken in egg mixture-let stand 10 minutes. Let oil get hot. Dip chicken in
flour piece by piece and drop in hot oil. When chicken is light brown,
it is done. If finished before rice and sauce,
keep warm in covered pan in low oven. 

OYSTER SAUCE

      

            
1 chicken bouillon cube
            
1 tsp. oyster flavored sauce
      
      

            
1 cup water
            
2 green onions, chopped 
      
      

            
1 T. corn starch
            
1/4 cup cashew nuts
      
 
Boil water and dissolve bouillon cube. Remove from heat
and cool to lukewarm. Add corn starch and oyster flavored
sauce. Cook over medium low heat, stirring constantly,
until thickened. Add onions and cashew nuts just before
serving.

FRIED RICE

      

            
1 cup water
            
1 egg
      
      

            
1 1/4 cups Minute Rice
            
3 Tbsp. soy sauce
      
      

            
3 Tbsp. butter
            
1 green onion, chopped
      
 
Boil water and add Minute Rice. Remove from heat.
Cover and let stand 5 minutes. Melt butter in skillet.
Add egg and stir together. Add rice. Brown 5-10 minutes over
medium heat. Add soy sauce and onions. Cook about 5 minutes,
stirring occasionally.
You can substitute soy sauce for oyster sauce. 

CHICKEN CORDON BLEU
4 whole chicken breasts, split, boned and skinned
8 (1 oz.) slices cooked ham
8 (1 oz.) slices Swiss cheese
3 T. minced parsley
1 t. pepper
1 egg, beaten
1/2 cup Italian bread crumbs
1/4 cup butter or oleo
1 (10 3/4 oz.) can mushroom soup, undiluted
1 8 oz. sour cream
1/3 cup dry sherry
1  4 oz. can sliced mushrooms, drained
Place each chicken breast half on wax paper, flatten to 1/4 in. in
thickness with mallet or rolling pin.
Place 1 slice ham, 1 slice cheese in center of each
chicken piece. Sprinkle with parsley and pepper.
Roll length wise, secure with toothpick.
Dip in egg, coat well with bread crumbs.
Melt butter in heavy skillet, brown chicken on all sides.
Remove chicken to 12 x 8 x 2 pan, reserve drippings in skillet.
Add remaining ingredients to reserved drippings,
stir well. Pour sauce over chicken.
Bake uncovered 350° 40 to 45 min.
8 servings.

CHICKEN PLANKS
1 pkg. chicken Tenders
1/3 cup saltine cracker crumbs, 10 crackers
1/2 tsp. salt
2 Tbs. grated Parmesan cheese
1/4 tsp celery salt
1/4 tsp. paprika
1/8 tsp. onion powder
1/8 tsp. ground black pepper
2 Tbs. evaporated milk
2 Tbs. melted margarine
Preheat oven to 375°. 
In a shallow bowl, combine crumbs, cheese, salt,
celery salt, paprika, onion powder and pepper .
Blend milk and margarine. Dip tenders into milk mixture; coat with
crumb mixture.
Bake tenders on a cookie sheet or shallow pan for about 15 min. or
until fork tender and no pink when sliced thru the thickest part. 

CHICKEN VEGETABLE STIR-FRY
2 T. cornstarch
1 to 1/2 t. ground ginger
1 can (14 1/2 oz) clear vegetable broth
1 T. soy sauce
2 T. oil
1 1b. skinless, boneless chicken breasts, cut into strips
4 cups cut up fresh vegetables, (broccoli, mushroom,
carrots, celery, and green onions )
1 clove garlic, minced
Rice
1. Stir together cornstarch, ginger broth and soy sauce until smooth,
set aside
2. In skillet, over medium-high heat, in 1 T. hot oil, stir fry half of
chicken until browned
Remove set aside. Repeat with remaining chicken
3. In remaining 1 T. hot oil, over medium heat, stir fry vegetables with garlic
until tender crisp.
4. Add reserved cornstarch mixture. Cook until mixture boils and
thickens, stirring often.
Return chicken to skillet. Heat through, stirring often.
Serve over rice.
4 servings 

CREAMED CHICKEN
4 T. Chicken fat or butter
1 cup Celery stalks and leaves , chopped
1/2 cup chopped onion
1/4 cup Green pepper , chopped
4 T. Flour
2 cups Chicken stock (don't use chicken gravy)
2-3 cups cooked chicken diced
1/2 cup cream
Salt and pepper

Heat fat; add celery, onion and green pepper
Cook about 10 minutes over low heat or until soft but not browned.

Add flour and stir until blended; slowly add stock; stir over low heat
until thick and smooth. Add cream and chicken;
season to taste.
Optional: dash of Tabasco sauce
4 to 6 servings

Serve hot in:
biscuit patty shells
biscuit oval
biscuit shortcake
croustades
toast basket or toast cups
timbale cases
patty shells
rice ring
noodle ring 

EASY PASTA BAKE
1 1b. ground beef
4 cups mostaccioli, cooked and drained
1 jar (30 oz.) spaghetti sauce
3/4 cup (3 oz.) parmesan cheese, divided
1 pkg. (8 oz.) shredded Mozzarella cheese

Brown meat in a large skillet, drain. Stir in pasta
and spaghetti sauce and 1/2 cup Parmesan cheese
Spoon into 13x9 baking dish.
Top with mozzarella cheese and remainng 1/4 cup
Parmesan cheese.
Bake 375° for 20 min.
4 servings 

HAM WITH PINEAPPLE DIJON SAUCE
1 oven bag, large size ( 14" x 20" )
2 T. flour
1 can (20 oz.) crushed pineapple in juice, undrained
1/2 cup packed brown sugar
1/4 cup Dijon mustard
4-6 lb. boneless fully cooked ham
Whole cloves ( optional)

Preheat oven to 325°
Shake flour into bag; place in 13 x 9 x 2 in. baking pan.
Add pineapple, brown sugar and mustard to bag
Squeeze bag to blend in flour
Lightly score surface of ham in a diamond
pattern; insert cloves if desired.
Place ham in bag.
Close bag with nylon tie; cut 6 1/2in. slits in top.
Bake 1 1/4 - 1 3/4 hours or until meat thermometer reads 140°
To serve, cut bag open, transfer ham to platter
Spoon sauce over ham.
8—12 servings.

HAMBURGER PIE
1 1b. ground beef
1 cup chopped onion
1/2 t. salt
1 cup shredded cheddar cheese
2 eggs
1/2 cup Bisquick
1 cup milk

Oven 400°
Grease 9-in. pie plate
Cook beef and onion until beef is brown; drain.
Spread in pie plate; sprinkle with salt and cheese.
Stir remaining ingredients (stir thoroughly) until blended.
Pour into pie plate.
Bake 25 min.
6 servings 

HONEY-MUSTARD PORK TENDERLOIN
1 LB. Pork tenderloin
Sauce
4 T. honey
2 T. cider vinegar
2 T. brown sugar
1 T. Dijon-style mustard
1/2 t. paprika

Preheat oven to 375°. Remove any visible fat from pork
Combine sauce ingredients. Coat pork well.

Roast 20-30 min., basting occasionally, until
meat thermometer registers 160°
Slice thinly to serve
Serves 4 . 

JAILHOUSE CHILI
2 Tbs . salad oil
3 cups chopped onion
2 lbs. ground beef
2 cans (28 oz. each) undrained tomatoes
1 4 oz. can chopped green chilies
1 6 oz. can tomato paste
3 T. chili powder
1 T. salt
1 t. sugar
2 t. cumin
1/4 t. cayenne pepper
1 1b. dry kidney beans or pinto beans
washed, drained and cooked.

Sauté beef and onions, drain. Add tomatoes,
paste, chilies AND seasonings; simmer
for 2 hours Add beans, simmer for 30 min. more. 

LADIES HOME JOURNAL CHILI
2 Tbs salad oil
3 medium onion, chopped (about 2 1/2 cups)
2 garlic cloves, crushed
2 1b. ground beef
1 28 oz. can tomatoes undrained
1 6 oz. can tomato paste
1 4 oz. can chopped green chilies
1 bay leaf
3 Tbs chili powder
1 Tbs. cumin (1 tsp)
2 1/2 tsp. lite salt (some regular salt)
1/4 tsp. cayenne pepper (1/8 tsp.)
2 15 oz. cans kidney beans, drained (pinto beans may be used.)

Sauté g. beef, onions and garlic. Drain fat.
Add tomatoes, paste, chilies and seasonings.
Simmer, covered, over low heat stirring occasionally for about 2 hours
Add drained beans. Cook just until heated through.

Can be refrigerated up to 24 hours in advance.
Freeze up to 2 months.
If frozen thaw in refrigerator OVERNIGHT
Cook over low heat about 30 minutes, stirring occasionally until heated through.

Makes 10 cups, about 325 calories each.

ORANGE GLAZED CHICKEN
4 boneless, skinless chicken breast halves
1 T. oil
1 cup fresh or thawed frozen sliced carrots
1 cup sliced celery
1 cup orange juice
1 cup chicken broth
1 1/2 T. cornstarch
1 tsp. onion powder
1/4 tsp. salt
1 1/2 cups Minute rice, uncooked
2 T. orange marmalade

Brown chicken on both sides in hot oil in large skillet. Move chicken to side
of skillet.
Add carrots and celery; cook and stir until carrots are crisp-tender.
Meanwhile mix orange juice, broth, cornstarch, onion powder and salt; add
to skillet. Bring to boil.
Reduce heat; cover and simmer until chicken is thoroughly cooked, 10 min.

Stir in rice. Spoon marmalade over chicken;
Cover. Remove from heat. Let stand 5 min.
Fluff with fork

4 servings 

PARMESAN CHICKEN BREASTS
6 boneless, skinless chicken breast halves
2 T. oleo or butter melted
1/2 cup Parmesan cheese (2 oz. )
1/4 cup dry bread crumbs
1 t. each oregano and parsley flakes
1/4 t. each paprika, salt, and pepper

Spray 15 x 10 x 1 baking pan with no stick cooking spray.
Dip chicken into oleo or butter, coat with combined remaining ingredients
Place in prepared pan.
Bake 20 to 25 minutes at 400°
6 servings

PEPPER STEAK
2 lb. (1/2 in. thick) boneless round steak
2 T. veg. oil             1 t. molasses
1 cup hot water       1/2 t. ground ginger
2 T. soy sauce         1 clove garlic crushed
1 (8 oz.) can sliced water chestnuts, drained
1 med. onion, sliced
2 med. green peppers, cut into strips
1 T. cornstarch
1/4 cup water
10 cherry tomatoes, halved
Use total sauce recipe for 1 lb. of steak
Partially freeze steak; slice diagonally across grain into
3 X 1/2 in. strips and set aside.
Heat oil in large skillet, add steak, cook stirring often, until
brown.
Combine 1 cup water, soy sauce, molasses, ginger, and
garlic, mix well, pour over steak.

Cover, simmer 30 minutes
Add onions, cover and simmer 15 minutes
Add ground pepper and water chestnuts, cover, simmer 10 minutes

Combine 1/4 cup water and cornstarch, mix well.
Add to skillet, cook over med. heat, stirring until smooth
and thickened.
Stir in tomatoes

6 servings 

PORCUPINE MEAT BALLS

      

            
1 1b ground beef
            
1/2 cup raw rice
      
      

            
1 1/2 tsp salt
            
1/4 tsp pepper
      
      

            
1/4 tsp thyme 
            
3 T. finely chopped onion
      

6 T tomato paste-divided
1 can of mushroom soup
2 cups hot water 

Mix together ground beef, rice, salt, pepper , thyme, onion and
2 T. tomato paste.
Shape into 8 or 10 balls.
Arrange in medium size pan with cover.
Combine soup, remaining 4 T. tomato paste and hot water.
Pour over meat balls
Cover and simmer 45 min. to 1 hour or until meat and rice
are done.
Serve hot with mashed or baked potatoes.
Serves 3 or 4
Meatballs can be browned first but not until crusty.
Yield: 12 to 14 balls.

PORK AND CORN STUFFING BAKE
1 1/2 cup Pepperidge farm cornbread stuffing
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 cup cooked whole kernel corn
1 Onion, finely chopped
1/4 cup finely chopped celery
4 boneless pork chops, 3/4" thick
1 T. packed brown sugar
1 t. spicy-brown mustard

Mix stuffing, soup, corn, onion and celery.
Spoon into greased 9" pie plate.
Arrange chops over stuffing.
Mix sugar and mustard. Spoon over chops
Bake at 400° for 30 minutes or until chops are done.
Remove chops.
Stir stuffing.

Serves 4

REUBEN SANDWICH
2 slices rye bread
1 Tb. butter, melted
1 Tb. Russian dressing
3 oz. thinly sliced corned beef
2 slices Swiss cheese
1 T. sauerkraut
2 Tb. butter

Brush one side of one slice bread with melted butter.
Spread Russian dressing on other side of bread slice.
Place corned beef on dressing; top corned beef with kraut,
then cheese.
Cover with remaining bread slice .
In skillet melt remaining 2 Tb. butter, place sandwich in
skillet and cook until browned and cheese is melted. 

SAVORY CRUST CHICKEN
3 whole broiler-fryer chicken breasts, skinned and halved
1 cup fine dried bread crumbs
1/4 cup Parmesan Cheese
1 Tbsp. dried minced onion
3/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. dried oregano leaves, crushed
1/4 cup Dijon mustard
3 Tbsp. butter. melted
6 Tbsp. plain yogurt
6 tsp. chopped parsley

In large shallow dish, mix bread crumbs, cheese, onion, salt,
garlic powder and oregano.
Brush chicken with mustard, roll in bread crumb mixture. Place
chicken, meaty side up, in large, lightly greased baking pan.
Drizzle with melted butter.

Bake uncovered at 350° for 50 minutes or until a fork can be
easily stuck in the chicken.
Arrange chicken on serving dish, top with yogurt and sprinkle
with parsley.
Makes 6 servings.

SLOPPY JOES
1 1b. lean ground beef
1 (12 oz.) bottle chili sauce
1 t. prepared mustard
1 t. vinegar
6 hamburger buns, split and toasted

In large skillet, brown meat, pour off fat.
Add chili sauce, mustard and vinegar; bring to a boil.
Reduce heat; cover and simmer 15 min. Serve on buns.
Refrigerate leftovers

6 sandwiches 

SWEET 'N SOUR PORK
1 LB. Pork Tenderloin cut in 1" cubes
2 T. oil
1 small onion, finely chopped
1/4 cup vinegar
1 T. cornstarch
1 1/2 t. salt
1/4 t. ginger
1/8 t. pepper
1/2 cup currant jelly
1 small green pepper, cut in strips
1 small red pepper, cut into strips
1 can (8 oz. ) pineapple chunks, drained

Brown pork well in oil in skillet.
Add onion, cover and simmer 20 minutes (Always cook pork
thoroughly) Combine vinegar, cornstarch, salt, ginger, and pepper;
add jelly and pepper strips to skillet.
Bring to a boil, stirring. Cover; simmer 5 min. Add pineapple and
heat.

4 servings
Serve with Chinese Fried rice. 

TACO STUFF
1 1/2 lb. lean ground beef
1 .75 oz. pkg. dry Herb and Garlic salad dressing mix (Good
seasons )
1 16 oz. Salsa (mild)
1 19 oz can of kidney beans, (or the equivalent of your kind of beans)
drained
6 cups torn lettuce pieces
1 cup sour cream
Tortilla chips

In a large non-stick fry pan, brown meat over med—hi heat,
breaking into small pieces
as you brown it. (Drain if very fat)
Sprinkle dry salad mix over meat
Stir in salsa and beans
Cover and simmer for 10 min.

To serve, place lettuce on plates. Spoon meat mixture over lettuce.
Top with sour cream.
Garnish with chips