Sunday, June 24, 2007

Week 17 Recipes

Crispy Chicken Wraps

1 Tyson Crispy Chicken Strip (click here for info)
1 tortilla
handful of pre-washed salad mix
sprinkling of cheese (whatever you have in the fridge)
ranch dressing (or honey mustard, or other favorite)

Prepare chicken strip according to package directions. (I microwave it for 3-4 minutes, then place under the broiler for a few minutes until crispy.) Roll all ingredients up in your tortilla and that's it!

Make-Ahead Meatballs
from Brielle Wollenzien

4 eggs
2 cups dry bread crumbs
1/2 cup finely chopped onions
1 Tablespoon salt
2 teaspoons Worcestershire sauce
1/2 teaspoon white pepper
4 pounds lean ground beef

In a large bowl, beat eggs. Add the next five ingredients. Add beef; mix well. Shape into 1-in balls, about 12 dozen.

Place in single layers in ungreased 15-in x 10-in x 1-in baking pans.

Bake at 400 degrees for 10-15 minutes or until no longer pink, turning often; drain. Cool. Place about 30 meatballs each into freezer containers. May be frozen for up to 3 months.

Yield: 5 batches (about 30 meatballs per batch)

Candied Chicken
from Brielle Wollenzien

1 1/2 c. brown sugar
1/2 c. ketchup
1/4 c. chopped onion
3/4 cup water
1/4 cup mustard
1 1/2 Tbsp crunchy peanut butter
1 Tbsp Worcestershire sauce
5-6 chicken breasts

Flour and brown chicken (sometimes I forget to do this and it always turns out fine but it's much better if you do it.) Place in baking dish. Mix all ingredients and pour over chicken. Bake, covered at 350 for about 1 1/2 hours. Serve over rice or mashed potatoes. (We've made this in a dutch oven while camping and it tasted perfect.)

John's Sweet and Sour Sauce
from John Wollenzien

1 can chunk pineapple and juice
2 medium carrots
1 green bell pepper
1 (10 oz) can tomato sauce
1/4 c. brown sugar ( maybe a little more if not sweet enough)
3 tbsp. vinegar
1 tbsp. peanut butter
John cuts all the veggies up into matchsticks and simmers them in a pot with the rest of the ingredients for about 20 minutes...or until the rice is ready. Then before he serves it he throws in a couple baggies of my make ahead freezer meatballs. We eat this over rice and it's delicious. Also if the sauce is looking to thin sometimes I'll add a little corn starch to a tiny bit of water and add that in. It makes it into a good sauce. I thought about this recipe for Alie because a lot of times John will just add whatever vegetables we happen to have that day---celery, zucchini, green beans anything would work just fine.

Blue Ribbon Brownies
from Donna Wollenzien

1 cube butter
2 squares unsweetened chocolate
1 cup sugar
3/4 cup flour
1/4 tsp baking powder
1/4 tsp salt
2 eggs
Melt butter and chocolate in a square pyrex over medium flame right on the stove top. When melted take it off the heat and add sugar until combined. Add baking powder and salt to flour and add mixture to chocolate. Mix in eggs one at a time with a fork. Bake for 30 minutes at 350.
Delicious frosting---
when brownies come out break Andies mints over the top and let them melt. Then spread them out over the brownies and let them harden. Soooooo good!

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