Ingredients

4 lb chuck beef or venison, cut into cubes

1 t  dry mustard

½ t  red pepper

1 t  paprika

2 T  sugar

1 T  chili powder

2 t  salt

1 t black pepper

½ c  vinegar

1½ c  water

½ c  catsup

½  lemon (juice from, 1 T)

1  onion, chopped

2  cloves garlic

1  stick margarine

1 T   Tabasco

1 T   Worcestershire sauce

1 T charcoal seasoning (optional)

Cook all together for about 5 hours until the meat falls apart.

Serve hot on hamburger rolls.

1 lb. 93% lean ground beef

1 large onion

1 can kidney beans

1 can pinto beans

1 can corn

1 16 oz. can chopped tomatoes

1 15 oz. can tomato sauce

1 cup water

1 4 oz can green chilis

1 package taco seasoning

1 package Hidden Valley dressing (not buttermilk)

Chop onion and brown hamburger. Add the remainder of ingredients (do not drain). 

Can cook in a crockpot for a few hours. 

Ready to serve! 

1-1/2 pounds fresh green beans,  trimmed

2 tb. canola oil

1 tb. cider vinegar

1/4 tsp. salt

1/8 tsp. pepper

3/4 cup sliced onion

1 garlic clove, minced

1 tb. butter

2 tb. dry bread crumbs

2 tb. grated parmesan cheese

Place beans in steamer basket inside a saucepan over two inches of water.  Bring to a boil, cover and steam for 7 to 8 minutes or until crisp-tender. Transfer beans to two-quart baking dish coated with cooking spray.

Combine oil, vinegar, salt and pepper.  Drizzle over beans and toss to coat. Set aside.

In small skillet, saute' onion and garlic in butter until tender. Remove from heat; stir in bread crumbs and cheese. Sprinkle mixture over beans.

Bake uncovered at 350 deg. for 18 to 22 minutes or until topping is lightly browned.

Can prepare ahead of time and bake when ready to use.  Serves 8, 3/4 cup each.

Chicken Breasts  (at least 4)

Pound them. Cut them into small, thin pieces.

Dip the chicken pieces in egg whites, then bread crumbs.

Saute' until golden, just until brown on each side.  

Remove from pan and make the sauce.

Sauce

1 cup orange juice

1 small jar orange marmalade

1 tb. + 2 tsp. fresh lemon juice

lemon zest/grated lemon rind

1 tb. + 1/2 tsp. dijon mustard

2-1/2 tsp. worchester sauce

2-3 garlic cloves crushed

Return the chicken to the pan and mix with the sauce.

Bake the dish when ready at 325 deg. for 25 minutes until heated through.  

Serve over rice.

Serves:  3-4

2 1/2 pounds Boneless Chicken  (also can use leftover cooked chicken)

1 1/2 tsp  Salt  (I use less, then adjust to taste at end)

1/2 tsp  Five Spice Powder   

4 Tbsp Peanut Oil (I use less)

1 cup Cashews             

1 cup Stock (chicken)  

1 Tbsp Soy Sauce            

1/4 tsp Powder Ginger               

1 clove Garlic, crushed   

1 cup Peas (fresh/frozen)  

1 1/2 tsp Cornstarch          

Cut chicken into bite-sized pieces, toss with salt and five spice powder to coat.  Heat oil in the wok and brown chicken over high heat.  Add stock, soy sauce, ginger, and garlic.  Lower heat, cover and simmer until tender.  Add peas (if frozen, microwave til partially cooked, pour off the water, then add to the wok).  Mix cornstarch with a little water to form a paste.  Stir into meat mixture and boil until sauce thickens.  Add cashews, mix, and serve with rice, couscous, or noodles.