Ingredients

• 1 (2-1/2 to 3 Ibs.) chicken, cut-up
• 1 tsp paprika
• Salt to taste
• 1/4 tsp bottled hot pepper sauce
• Pepper to taste
• 1 cup thinly sliced onions
• 3/4 cup tomato sauce
• 1/4 cup honey
• 1/4 cup vinegar
• 2 Tbs Worcestershire sauce

Directions

1 Place chicken, skin side down, in a large baking dish.
2 Sprinkle with salt and pepper. Combine remaining ingredients; mix
well.
3 Pour mixture over chicken.
4 Bake, uncovered, at 375°F for 30 minutes.
5 Turn pieces and bake 20 minutes longer or until chicken is glazed
and no longer pink.

Ingredients

• 12 Chicken wings
• 1/2 cups Flour
• 1/2 teaspoons Chili powder
• 1/3 cups Cooking oil
• 1/2 cups Lea & Perrins Barbecue Sauce
• 1/2 teaspoons Hot pepper sauce

Directions

Remove wing tips and cut wings in half.

Dust in a mixture of flour and chili powder and fry in hot oil, 8-10 minutes on each side, until golden brown.

Drain on paper towels.

Heat together the Lea & Perrins Barbecue Sauce and hot pepper sauce.

Add the cooked chicken wings and simmer for a few minutes.

Ingredients

• 8 Boned halves chicken breasts
• 2 cans Cream of chicken soup
• 1/4 pounds Grated frozen butter
• 1/4 pounds Grated cheddar cheese
• 1 1/2 cups Pepperidge farm stuffing
• 3 ounces Bourbon or Brandy

Directions

Place chicken breasts side by side in a buttered casserole dish. Season with salt, pepper, garlic powder, etc. to your taste.

Pour the soup (undiluted) over the top of chicken. Sprinkle with the grated butter, cheese, and stuffing. Drizzle the bourbon or brandy over top.

Bake uncovered at 350F (180C) for about and hour and half.

Ingredients

• 2 tablespoons vegetable oil
• 4 potatoes, thinly sliced
• 1 pound boneless skinless chicken breasts, cut into cubes
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/2 cup milk
• 1 onion, chopped
• 1/4 teaspoon garlic powder
• 2 cups frozen broccoli, carrots and cauliflower combination
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon basil
• 1/3 cup grated Parmesan cheese

Directions

Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk and onion powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Ingredients

• 4 skinless, boneless chicken breast halves, pounded to 1/2 inch thickness
• 2 teaspoons seasoning salt
• 6 slices bacon, cut in half
• 1/2 cup prepared mustard
• 1/2 cup honey
• 1/4 cup light corn syrup
• 1/4 cup mayonnaise
• 1 tablespoon dried onion flakes
• 1 tablespoon vegetable oil
• 1 cup sliced fresh mushrooms
• 2 cups shredded Colby-Monterey Jack cheese
• 2 tablespoons chopped fresh parsley

Directions

Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.

In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.

Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9×13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.

Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Ingredients

• 1 1/4 pounds ground beef
• 1/2 cup chopped onion
• 1/4 cup chopped green chile pepper
• 1 (8 ounce) can tomato sauce
• 2 teaspoons chili powder
• 1/2 teaspoon garlic salt
• 1 (10 ounce) can refrigerated buttermilk biscuit dough
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1/2 cup sour cream
• 1 egg, lightly beaten

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a large skillet, brown the ground beef, onion and green chile pepper; drain. Stir in tomato sauce, chili powder ,and garlic salt. Simmer while preparing the biscuits.

Separate biscuit dough into 10 biscuits. Pull each biscuit into 2 layers. Press 10 biscuit halves on the bottom of a 9-inch pie dish to form bottom crust. Reserve the other 10 biscuit halves for the top layer.

Remove meat mixture from heat, and stir in 1/2 cup shredded cheese, sour cream, and egg; mix well. Spoon over bottom crust. Arrange remaining biscuit halves to form top crust, and spoon remaining cheese evenly over the top.

Bake in preheated oven for 25 to 30 minutes, or until biscuits are a deep golden brown color.

Ingredients

• 1 box (10 oz.) Asparagus Cuts
• 1/2 pound smoked turkey breast, cubed
• 2 tablespoons creamy mustard blend
• 1 teaspoon honey
• 4 thick slices whole grain bread, lightly toasted
• Lettuce leaves
• 1 large tomato, sliced
• 1/2 cup alfalfa sprouts (optional)

Directions

In small saucepan, cook asparagus according to package directions; drain and rinse under cold water to cool. Drain again.
In large bowl, combine asparagus, turkey, mustard and honey.
To assemble sandwiches, line bread slices with lettuce. Top with turkey mixture, tomato and sprouts, dividing evenly.

Ingredients

• 4 skinless, boneless chicken breasts
• 2 tablespoons flour
• 1 teaspoon butter
• 3/4 cup chicken broth
• 2 teaspoons minced fresh ginger
• 2 teaspoons Dijon-style mustard
• 2 teaspoons grainy mustard
• 4 scallions — minced
• Salt and freshly ground pepper — to taste

Directions

Dust chicken lightly with flour. Melt butter in nonstick fry pan and
saute chicken over medium-high heat until brown on both sides, about
2-3 minutes per side. Remove chicken and keep warm.

Pour broth into skillet, increase heat and deglaze skillet by boiling
and scraping loose browned bits on bottom of pan. Add ginger and
cook, stirring frequently, 2 minutes. Stir in mustards and scallions.
Season with salt and pepper. Spoon sauce over chicken.

Ingredients

• 1 to 2 pound round steak, tenderized
• Pinch tenderizer
• Pinch garlic salt
• Pinch black pepper
• 1 egg
• 1/2 cup milk
• 1 teaspoon baking soda
• 1 cup flour

Directions

Cut steak into serving size pieces. Season steak with tenderizer, garlic salt, and black pepper. Beat egg and milk together. Put a little baking soda in the egg mixture for a golden color. Roll steaks in flour, then egg-milk mixture. Roll in flour again and fry in hot lard until golden brown.

Ingredients

• Olive oil or bacon grease
• Salt and pepper to taste
• 2 medium onions
• 2 pounds ground beef
• 1 large can baked beans (not the tomato kind
• 2 pinches brown sugar (to taste)
• Buns
• Optional: lettuce or shredded cabbage

Directions

In a frying pan, caramelize onions in olive oil or bacon grease. Add salt and pepper to taste. Add ground beef and cook until browned. Add beans and about 2 pinches of brown sugar, cook until heated through and consistency of a sandwich. Serve on bun with lettuce or shredded cabbage, if desired.

Variations:
If desired, add one or more of the following before you add the ground beef:
1 green pepper, diced
3 stalks celery, diced

If desired, add one or more of the following when you add the beans:
1/2 to 3/4 cup ketchup (to taste)
1/2 cup barbecue sauce
2 tablespoons yellow or brown mustard
Other spices as desired (cayenne pepper, Worcestershire sauce, etc.)