Fran's Web ~ American Recipes

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Oregon - USA

Fran's Avon

Recipes and Food from around the World: Filipino - Thailand - Malaysian - American - Mexican - Chinese. Easy to Cook Meals.- A Gastronomic Delight

Prep time: 35 minutes / Serves 6

Ingredients:
4 chicken breasts, skinless and boneless
1 cup all purpose flour - ½ tsp. Salt - ¼ tsp. Pepper
¾ cup milk - 1 cup vegetable oil.

Directions for Honey Mustard:

½ cup honey - ¼ cup Dijon mustard
• In small bowl, blend honey and mustard.
• Set aside.

Note: Honey Mustard can be prepared
a day in advance to allow flavors to blend.

Directions for Chicken:
• Cut chicken into 1/2 x 2 inch strips.
• Mix flour, salt and pepper in shallow bowl.
• Dip chicken in milk, roll in flour mixture to coat well, and place chicken on wax paper.
• Pour 1/4 inch oil into a large heavy skillet.
• Heat over medium-high heat to 350 degrees.
• Divide chicken in batches.
• Place chicken in an even layer in hot oil.
• Fry, turning once, for about 3 minutes on each side or until golden brown and crisp.
• Drain on paper towels.
Serve warm with Honey mustard sauce.

4 1/2 pound pork center-cut loin (you may want to ask the butcher to tie it)
Ingredients:
1 tablespoon Worcestershire - 1 tablespoon soy sauce - 2 teaspoons Mrs. Dash
2 teaspoons Lowry's seasoning salt - 2 teaspoons garlic salt - 1 cup Pepsi

Dirrections:
Preheat oven to 350 degrees.
Place pork in 9-by-13-inch baking pan. Rub with Worcestershire and soy sauce. Sprinkle with Mrs. Dash, Lowry's and garlic salt. Roll roast and rub to coat with spices. Pour Pepsi over all. Place roast in oven.
Bake 2 1/2 to 3 hours, until a meat thermometer inserted in the center reads 180 degrees.
Serves 8 to 10.

Ingredients:
6 bell peppers (green,red,yellow)
1 tablespoons butter - 1 tablespoon olive oil - 1/2 cup chopped onion
1/2 cup chopped celery - 1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce - 1 clove garlic, crushed
1 teaspoon dried leaf oregano - 1/2 teaspoon dried leaf basil
2 teaspoons salt, divided - 1/2 teaspoon ground black pepper, divided
1 egg, lightly beaten - 1 1/2 teaspoons Worcestershire sauce
1 1/2 pounds lean ground beef or chuck - 1 1/2 cups cooked long-grain rice
shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional

Prepartion:
Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water.
Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside
Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper
Simmer for about 10 minutes.

Dirrections:
In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers. Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted. Serves 6.

Ingredients:
1 boneless smoked pork shoulder
1/4 cup butter - 1/2 cup chopped onion - 1 clove garlic, minced
1 tablespoon brown sugar - 1/4 cup vinegar
1 teaspoon dry mustard - 2 cans (approx. 16 ounces each) kidney beans, drained
1 can (approx. 16 ounces) lima beans, drained - 1/2 cup ketchup

Dirrections:
Place the smoked shoulder in a large kettle; cover with boiling water. Simmer over medium low heat, covered, for 2 hours. Drain.
Heat oven to 350°. Melt butter in a skillet; saut&eacute onion and garlic until tender, about 5 minutes.
Add sugar, vinegar, mustard, drained beans, and ketchup; mix well. Taste and add salt and pepper if necessary. Pour bean mixture into a 2 to 2 1/2-quart casserole. Arrange 3/4-inch thick slices of the cooked pork shoulder over beans. Bake, covered, for 15 minutes. Uncover and bake for 15 minutes longer.
Serves 6.

Ingredients:
2 1/2 lbs. chicken wing pieces
4 cloves garlic - chopped
1/4 cup olive oil
1/4 cup rice vinegar
1/4 cup honey
2 Tbls. soy sauce
1 1/2 tsp. ground cinnamon
1 tsp. thyme
1/2 tsp. ground ginger
1/2 tsp. dry mustard

Dirrections:
Combine all ingredients in a plastic zipper bag and refrigerate for 2
hours, kneading every 30 minutes.
Remove wings from bag and place on a hot grill.
Cook wings for 10 minutes on one side, then turn and baste with the
marinade.
Continue cooking 10 minutes.

Prepare the marinade the night before or early in the morning and let ham marinate for several hours in the refrigerator.
Ingredients:
1/3 cup light brown sugar, packed
1/2 cup honey - 1/3 cup dry red wine - 1/2 cup pineapple juice
1 medium clove garlic, finely minced - 1 fully cooked ham, about 6 pounds

Dirrections:
In a large bowl or large food storage bag which will hold ham, combine the brown sugar, honey, wine, pineapple juice, and minced garlic. Place the ham in the marinade, turn to coat well, and let marinate for 6 hours or overnight in refrigerator.
Turn frequently to keep ham coated with marinade.
Preheat the oven to 350°. Place the ham on a rack in a roasting pan, reserving marinade for basting. Bake the ham, basting frequently with the reserved marinade, until a meat thermometer (not touching the bone) reads about 140°, or about 10 minutes per pound.
Serves 8 to 10.

Ingredients:
1 cup milk - 1 cup fresh bread crumbs - 2 pounds ground beef
1/3 cup finely chopped onion - 1 egg
1 teaspoon salt - ground black pepper to taste
2 (12 ounce) bottles chile sauce - 1 cup grape jelly
1/2 cup water - 1 cup sour cream

Dirrections:
1. In a mixing bowl, combine the milk and bread crumbs. Add ground beef, onion, egg, salt and pepper. Mix thoroughly and form into 1 inch balls.
2. In a large saucepan, combine chili sauce, grape jelly and water; bring to a simmer. Gently drop the meatballs into the chili sauce mixture and simmer for about 1 hour. Occasionally skim off excess fat, as necessary.
3. Stir in sour cream just before serving. Remove from heat before sour cream comes to a boil.

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