Why do I have so many recipes?

4 cooked chicken breast cut up. or leftover chicken or turkey

1 can of cream of chicken soup

1 8oz of sour cream

½ cup of chicken broth

1 tube or ritz,,,,now they are smaller tubes use 2

1 stick of butter.

Mix broth sour cream and cream of chicken soup pour over whatever you have for cooked chicken, don’t need just cooked breasts.

Put crushed ritz on top and pour melted butter over.

Cook in 350F oven until bubbly.

Easter Dinner!

They have been around 15 years!   They just redesigned their web site as well!

1 pound lean beef stew meat 1/2 cup red wine 1 can (14 oz) beef broth 1 teaspoon salt Pepper 2 cloves garlic, minced 1 medium onion, sliced 1\4 cup all purpose flour 1/4 cup fine dry breadcrumbs

Preheat the oven to 275F if you prefer to let the casserole bake for 6 hours or 300F if you'd like to to be done in 3 hours

Combine all the ingredients in a 2 quart casserole

Bake, covered, for 3 or 6 hours, depending on the oven temp or until the beef is tender.

Olive oil for brushing 4 Large Baking Potatoes, scrubbed and thinly sliced; leave skin on 2 cups sliced mushrooms 2 small onions, sliced 2 teaspoons salt 1 teaspoon dried sage 1 cup heavy cream 4 boneless pork chops 1/4 cup season find dry bread crumbs

Preheat the oven to 400F.  Brush a 9x13 inch baking dish with olive oil.

Layer the sliced potatoes, mushrooms and onions in the dish. Sprinkle with the salt and sage leaves and pour the cream over evenly.

Brush the pork chops with olive oil (just enough to coat very lightly) and rub the breadcrumbs onto both sides of each chop.  Place chops on top of the vegetables in the casserole.

Bake, uncovered, for 45 minutes - 1 hour, or just until the pork chops are ooked through and the potatoes are tender.

salt and pepper

1 small onion -- chopped

1 Package brown gravy mix -- (3/4 ounce)

1 cup water

1/4 cup catsup

1/4 cup dry red wine

2 teaspoons Dijon style mustard

1 teaspoon Worcestershire sauce

1/8 teaspoon garlic powder

4 pounds Beef pot roast

Sprinkle meat with salt and pepper and place in crockpot. Combine remaining

ingredients and pour over meat. Cover and cook on low 8-10 hours. Remove

meat and slice. If you want you can thicken sauce with flour dissolved in a

3/4 c. spicy ketchup (if you can't find this, stir 1 tsp hot pepper sauce

into ketchup;

1 1/2 lbs. lean ground beef

3/4 c. packaged seasoned breadcrumbs

1/4 c. grated Parmesan cheese

1/2 c. finely chopped onion

1 large egg

1 1/2 Tbsp. Worcestershire sauce

2 tsp. minced garlic

1 tsp. salt

1/2 tsp. ground pepper

To ease removal of the meat loaf from the cooker, fold two 24"-in-long

pieces of aluminum foil in half lengthwise, then in half lengthwise again.

Place strips across each other, forming a "+" in bottom of 3-qt. or larger

slowcooker. Press strips against inside of cooker, letting ends hang over

the outside. In a large bowl, mix 1/2 cup ketchup with remaining ingredients

until well blended. Form into a 7x 4 1/2 x 2-in. loaf. Place in cooker;

spread top and sides of loaf with remaining 1/4 cup ketchup. Cover and cook

on high 4 hours or on low 8 to 10 hours, or until a meat thermometer

2 lb. stew beef

1 - 14 1/2 oz. can of Italian stewed tomatoes

1/2 cup red wine

1 - 2lb. bag of baby potatoes

3 cloves garlic minced

1 tsp each of oregano, cumin and chili powder

1/2 c. BBQ sauce

1/4 c. salsa

2 c. frozen corn

l tsp. salt

1/8 tsp pepper

2 Tb. flour or cornstarch

Mix salt/pepper/flour with beef and brown beef in 1 Tbsp. of oil in skillet.

When browned on all sides, remove from pan and set aside. Place baby

potatoes in the bottom of the crockpot. Combine all ingredients except corn

and cook on low for 7 hours, high for 4 hours, Add corn during the last

2 pounds ground chuck or beef

1 medium onion -- chopped

1 green pepper -- chopped

1 (28 oz.) can stewed tomatoes

1 (16 oz.) can tomato sauce

1 1/2 cups water

2 1/2 teaspoons chili powder (or to taste)

2 teaspoons seasoned salt (or to taste)

2 tablespoons Worcestershire sauce

2 cups raw rice -- converted

3 stalks celery -- chopped

Brown beef in skillet and drain off fat. Put all ingredients in crock pot.

Stir thoroughly. Cover and cook on Low 7 to 9 hours or on High 3 hours. Stir

1 lb Pork shoulder butt

1 lb Tomatoes

4 md Potatoes

1  Bell pepper

2 tb Vinegar

3  Garlic cloves, crushed

1 c  Stock

1  Bay leaf

1 md Onion, chopped

Cut pork into large chunks.  Coarsely chop tomatoes. Peel potatoes and cut

into thick chunks.  Seed, core, and thinly slice bell pepper. Brown pork in

2 tb oil if desired.  Layer ingredients in crockpot in order; cook until

2 lbs. top round of beef, cut into 1- by 1/2-inch squares

3 tbls. olive oil

1/2 lb. andouille sausage

1 medium onion, finely chopped

2 large cloves garlic, minced

1 small bay leaf

1/4 tsp. marjoram

1/8 tsp. thyme

1 (8-oz.) can Ro-tel tomatoes

2 cups beef stock

2 (1-lb.) cans chickpeas

Salt and pepper to taste

1/4 cup dry sherry

Sauté beef in oil in heavy pan until lightly browned; add andouille, onion,

garlic, bay leaf, marjoram and thyme. When onion is limp and golden, remove

all to slow cooker. Add tomatoes and stock. Puree one can of chickpeas and

add to mixture. Cover pot and cook on low heat for 5 hours. Drain second can

of chickpeas and add to stew; cook 30 minutes more. Season with salt and

1 1/2 lbs. beef for stew

3 potatoes (med. size)

2 med. size onions

2 green peppers

1 can petite peas

1 can sliced mushrooms

8 oz. bottle French dressing

1/2 cup wine

Put beef in crock pot, cut up potatoes, onions and green peppers and put

them in. Pour French dressing in. Pour wine into French dressing bottle and

shake well, then pour into crock pot. Cook on low setting for 8 hours and 30

minutes. Before serving, put in peas and mushrooms that have been drained of