Sweet & Sour Chicken

3-4 chicken breasts
1 tsp garlic salt
1/2 tsp pepper

Sauce
3/4 cup sugar
1/2 cup vinegar
1/4 cup chicken broth
3 1/2 Tbsp catsup
1 Tbsp soy sauce
crushed pineapple
(I also add green pepper)
Cut chicken into 3/4 x2” strips. Place in bowl and sprinkle with salt, pepper and accent. Combine sauce ingredients and heat on stove. Mix 4-6 Tbsp of flour to chicken mix. Heat 1 Tbsp oil in wok. Add chicken and cook. Add sauce mix and pineapple. Cook about 5 min longer. Serve over rice.

“Put Everything In It” Mexican Surprise

Note: This is fattening, but so delicious & easy!

1 Can Chili
2 C grated cheese
1 Lrg (12 C) Bag of Cheese Doritos (Save 2 Cups for topping)
10-15 oz can of Enchilada Sauce
8 oz can Tomato Sauce
2 TB grated onion
1 ¼ C Sour Cream

For Topping: set aside Sour Cream, ½ C cheese, 1/3 C of Doritos bag.
Take remaining chips and crumble with hands into measuring bowl. Mix onion & all other ingredients and place in 8 ½ x11 casserole dish.

Bake 20 minutes at 375, remove from oven and spread sour cream, cover with Doritos and sprinkle with remaining ½ C cheese. Bake for 5 minutes.

Tomato Bisque and grilled cheese sandwiches.

This soup is very easy and sooooo good. I love to serve with grilled cheese sandwiches and dip in the soup. I also like to make a double batch and freeze it in the Ziplock Tupperware dishes and when I worked, I would take one out and take to work.

¼ C Chopped Onion
¼ C chopped celery
¼ C butter
3 Tb Flour
1 tsp Salt
1/8 tsp pepper
1 ½ C Chicken Broth (1 can)
1 ½ C Milk
3 C canned stewed tomates (one large can)
1 TB Sugar
½ tsp basil

In large saucepan sauté onion and celery in butter til tender. Stir in flour, salt & pepper. Cook 1 minute stirring constantly, until smooth& bubbly. Gradually stir in broth & milk, cook til slightly thickened, stirring constantly. In med saucepan, combine tomatoes, sugar & basil. Simmer 10 minutes, uncovered. Puree til smooth in blender. Slowly add milk to mixture stirring constantly. Heat gently, stirring frequently. Do not boil.

Tuna Casserole

2 cans of cream of mushroom soup
1 C milk
2 C frozen peas
2 cans tuna drained
4 C hot cooked egg noodles
2 tsp dry bread crumbs
1 tbsp butter, melted.
Stir soup, milk, peas, tuna, and noodles in a 3 qt casserole. Bake at 400 for 30 min. Mix bread crumbs with butter and sprinkle over tuna mixture, bake 6 more minutes (serves 6). Serve with a veggie and French bread.

Tacos, Corn and Cornbread

beef, cheese, onion, tomato, lettuce, sour cream, salsa. I like to buy flour tortillas and fry them in oil. I know…fattening. But oh’ are they good. Then I serve with corn. Sometimes I make corn bread: (1 box of Jiffy cornbread, 1 egg, and 1 can of cream corn. Mix together and bake at temp on box; it makes the bread so moist & then serve with honey butter.)