Week 10 Recipes

Broiled Country Mustard Chicken serve with au gratin potatoes and steamed vegetable

4 Servings

Ingredients

2 tablespoon Dijon mustard
2 tablespoon Mayonnaise
2 Green onion sliced
1/2 teaspoon Basil
1 Garlic clove minced
1/4 teaspoon Pepper
4 Chicken breast

  
Instructions
1. Preheat broiler. In small bowl, mix mustard, mayo, scallions, basil, garlic and pepper. Place chicken pieces skin side up o a broiling pan. Spread half of the mustard mixture over chicken.
2. Broil about 6 inches from heat for 15-20 mins a side, baste occasionally with remaining sauce.

Source:  unknown

Chili serve over cooked spaghetti, with sour cream, chopped onion and shredded cheddar cheese

Yields 6 Servings

Ingredients

1 pound Ground beef
1 tablespoon Shortening
1 cup Kidney beans
1/3 cup Onion chopped
2 tablespoon Chili powder
1 teaspoon Salt
1 dash Garlic powder
18 ounces Tomato sauce
2 tablespoon Vinegar

Instructions
Brown meat in oil. Add remaining ingredients. Simmer 45 minutes.
Source:  A Friend

Creamed Ham & Cheese over cornbread serve with wilted greens

Yields: 4 Servings

Ingredients
2 tblspoons Butter
2 teaspoon Flour
1/2 teaspoon Ground mustard
1/4 teaspoon Salt
1 1/2 cup Milk
3/4 cup Cheddar shredded
1 1/2 cup Ham cubed
  
Instructions
1. Make cornbread.
2. In saucepan melt butter. Stir in flour, mustard and salt till smooth. Add milk.
3. Bring to boil for 2 min, till thick, stir constantly.
4. Stir in cheese until melted. Add ham and heat through.
5. Cut corn bread into squares. Top with creamed ham.
Source:  unknown

Chinese 5 Spice Pork Satay serve with rice and steamed vegetables
Yields: 4 Servings

Ingredients
1 pound Pork tenderloin
3 tblspoons Soy sauce
2 tbls Rice vinegar
2 tablespoon Olive oil
2 1/2 teaspoon 5 Spice Powder
1/2 teaspoon Red pepper flakes
1 teaspoon Honey
1 large Garlic clove minced
Wood skewers
  
Instructions
1. Trim fat from pork. Cut into strips. Put in plastic bag.
2. Marinade: soy sauce, vinegar, oil, 5 spice, red pepper, honey and garlic. Pour over meat. Refrigerate 4-24 hours, turn. Drain & discard marinade.
3. Soak woode skewers in warm water for 1 hour. Thread pork onto skewers accordian style.
4. Grill over medium coals for 12-14 minutes.
Source:  unknown


Chow Down Chowder serve with crusty bread
Yields: 5 Servings

Ingredients
20 ounces Hash Browns
14 1/2 ounces Chicken broth
10 ounces Frozen corn
2 cup Milk
12 ounces Kielbasa
1/3 cup Green onion sliced
1/4 teaspoon Pepper
 
Instructions
Boil potatoes and corn in broth for about 10 mins. Mash potatoes slightly. Add rest of ingredients and heat through. 
Source:  unknown