bluestar4474

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C).

In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts. Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

1 pkg. onion soup (lower sodium tastes better)
2 c. tomato juice
4 tsp. lemon juice
1 lb. Velveeta American cheese
Heat all in your fondue pot.

Stuff to dip: Cooked homemade meatballs, cooked & sliced hot dogs, broccoli, cauliflower, french bread cut into bite-sized pieces.

4 skinless, boneless chicken breast halves
2 tablespoons butter
2 (10.75 ounce) cans condensed cream of chicken soup
1 onion, finely diced
2 (10 oz.) packages refrigerated biscuit dough, cut into quarters

1. Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.
2. Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, place the biscuit dough pieces in the slow cooker. Cook until the dough is no longer raw in the center.

Serves 8

Canned chicken
Sour Cream
Favorite Salsa
Tortillas (Azteca)
Shredded Cheddar Cheese

Mix Sour Cream with your favorite salasa (1 container, 1 container Salsa)
Tortilla, add chicken, add salsa/sour cream mix and cheddar cheese. Roll Up, Add rest of sauce over them with some cheese.
Bake until warmed up.

3 pounds cubed beef stew meat
1/4 cup all-purpose flour
1/2 teaspoon salt, or to taste
3 tablespoons olive oil
1 cup baby carrots
4 large potatoes, cubed
1 tablespoon dried parsley
1 teaspoon ground black pepper
2 cups boiling water
1 (1 ounce) package dry onion soup mix
3 tablespoons butter
3 onions, sliced
1/4 cup red wine
1/4 cup warm water
2 tablespoons all-purpose flour

Place meat in a large plastic bag. Combine 1/4 cup flour with 1/2 teaspoon salt; pour into the bag with the meat, and shake to coat.

Heat olive oil in a large skillet over medium-high heat. Add stew meat, and cook until evenly browned on the outside. Transfer to a slow cooker along with the carrots, potatoes, parsley, and pepper. In a small bowl, stir together 2 cups of boiling water and dry soup mix; pour into the slow cooker.

In the same skillet, melt butter and saute onions until softened; remove to the slow cooker. Pour red wine into the skillet, and stir to loosen browned bits of food on the bottom. Remove from heat, and pour into the slow cooker.

Cover, and cook on High for 30 minutes. Reduce heat to Low, and cook for 6 hours, or until meat is fork tender. In a small bowl or cup, mix together 2 tablespoons flour with 1/4 cup warm water. Stir into stew, and cook uncovered for 15 minutes, or until thickened.

Celery Seeds
Sue-Bee Barbeque Sauce (Has honey already in it)
Ketchup
Go about 50/50 on the Ketchup to BBQ Sauce ratio, but with the honey-sweetened BBQ sauce you might need a bit less ketchup.

Buy a cheap pork shoulder or whatever looks good. Cut the thing up into quarters. Rub all the pieces with garlic salt and brown it LESS OIL in a pan.

Crock-Pot it on low 6-8 hours or until tender.

5 lb. Brisket
Do not remove fat.
Rub Brisket with Garlic Salt & Lawrey’s
Fry with NO oil until browned all over.

Spread enough foil onto the counter to wrap the roast in entirely. Place roast on foil and rub roast liberally with brown sugar.

Wrap in foil & place in crock pot, fat side up.
Tanks
Cook on Low for 12 hours in crock pot. Preferably overnight so you can have a bit for breakfast! It’s like candy!

Remove the meat and scrape all the fat off & discard. Place roast in a covered baking dish to keep it from drying out. Let the leftover juice settle and then suck up the good stuff and pour it over the brisket, leaving the fat behind.

If you still want to make barbeque brisket then proceed as follows:
Separate liquid from meat.
3/4 c. “Cookies” Original BBQ sauce (Or add to taste)
1 c. Ketchup
1/4 c. Worcestershire Sauce
Heat @ 350 Deg. F for 1 hour