One Pan Meals

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Oktoberfest Sausage In A Bun

Yankee Noodle Supper

Buffalo Chicken Wings

Beefy Spanish Rice

Curried Beef In A Pocket

Left Over Chop Suey

Porcupine Meatballs

Low Cal Hamburger Stroganoff

Beef & Zucchini Medley

Franks Hawaiinise

Pineapple Meat Balls

Teriyaki Beef

Chinese Chicken Wings

Salmon Patties

Chicken A La King

Cantonese Ground Beef

Crock Pot Chicken

Hamburger Soup

Japanese Style Beef

Kielbasa & Vegetables

Oktoberfest Sausage In A Bun

Cook sausage.

Chop equal amounts of tomatoes, onions and dill pickles. Mix together and top sausage. Add sauerkraut and a sprinkling of caraway seed.

Yankee Noodle Supper

	1 lb sausage
	1/2 cup diced green pepper

10 oz. tin tomato soup

2 cups broken noodles

Dash of pepper

1/3 cup chopped onion

1 can mushrooms

1 soup tin of water

1/2 tsp. salt

15 oz. tin creamed corn

Cook sausage, onion, green pepper, mushrooms over medium heat until the sausage is no longer pink. Add soup, water, uncooked noodles, salt and pepper. Cover pan and cook slowly for 25 minutes stirring frequently. Add corn, blend and heat thoroughly

Buffalo Chicken Wings

1/2 cup butter or margarine

25 chicken wings (about 4 1/2 lb.)

1/2 bottle hot sauce

Note: The hot sauce can be adjusted to your taste. If you like it very hot, use 1/2 of a 5 oz. bottle of Tobasco.

In large skillet, melt butter or margarine over moderately low heat. Add hot sauce. Mix well and set aside. Cut wings into 3 pieces at joints (reserve the tips for soup stock). Pat pieces dry. In deep fryer or heavy deep skillet, heat oil to 385° . Fry chicken in batches for about 10 minutes or until brown and crisp. Drain on paper towels. When all chicken has been fried, reheat hot sauce mixture in a large skillet. Add chicken and toss thoroughly to coat each piece. Turn off heat, cover skillet and allow to stand for 5 minutes.

Hints: When frying chicken, cook the legs first and then the breasts. Dark meat takes longer to cook than white meat. Dark meat freezes better than white meat. To make chicken more tender you can soak it in milk, cream or buttermilk for 3 hours.

Beefy Spanish Rice

1 lb. ground beef

1 onion chopped

3/4 cup uncooked converted rice

1 cup beef bouillon or water

Dash of pepper

1 clove garlic minced

1/2 cup chopped celery

10 oz. can tomatoes

1 tsp. salt

Brown ground beef. Add garlic, onion and celery. Cook until tender. Drain off excess fat as required. Add rice to beef and vegetable mixture and cook for 3 minutes. Add tomatoes, beef bouillon and seasonings. Stir well. Simmer covered over low heat for 30 to 40 minutes. Add more water or stock if rice becomes too dry.

To Microwave: Crumble ground beef into casserole. Microwave covered at 100% (high) for 4 minutes. Stir to break up meat. Add garlic and celery. Microwave at 100% for 3 minutes. Drain off excess fat. Add tomatoes, water or bouillon and rice. Cook 5 minutes at 100% . Microwave 20 minutes at 30% (low) or until liquid is absorbed by rice. Let stand 5 minutes before serving.

Variation: Stuffed Peppers Remove stem ends and seeds from green peppers. Cook in boiling salted water 10 minutes. Drain and fill peppers with Beefy Spanish Rice. Place upright in a shallow baking dish. Pour a can of tomato soup thinned a bit and sprinkle with grated cheese. Bake at 350° for 30 minutes

Curried Beef In A Pocket

1 lb. ground beef

1 medium onion chopped

1/2 tsp. ground ginger

1 egg

6 individual pita bread loaves

3 tomatoes chopped

1 clove garlic crushed

1 1/2 tsp. salt

1/2 tsp. curry powder

1 cup yogurt

shredded lettuce

Brown ground beef. Add garlic and onion, cook until onion is tender. Drain excess fat. Add seasonings. Cover and cook over low heat for 10 minutes. In a small bowl, beat the egg and blend in the yogurt. Gradually add a little of the meat mixture to the yogurt, stirring constantly. Return the meat mixture and yogurt mixture to the fry pan. Cook over low heat 5 minutes, stirring constantly, but do not let boil. Cut individual pita bread in half. Fill each half with a layer of shredded lettuce, ground beef curry and top with chopped tomatoes.

To Microwave: Crumble ground beef in a casserole. Microwave, covered at 100% (high) 4 minutes. Stir to break up meat. Add garlic and onion. Cook 2 minutes at 100%. Drain off excess fat as required. Add seasonings and 3/4 tsp. gravy browning. Beat egg in a bowl and blend in yogurt. Gradually add a little of the meat mixture to the yogurt, stirring constantly. Return meat and yogurt to casserole. Cook at 30% (low) 1 minute more. Let stand 1 minute before serving. Proceed as stated in the conventional method

Left Over Chop Suey

2 cups left over beef, pork, or chicken

1 tbs. brown sugar

3 medium onions sliced

2 cups celery sliced

1 cup sliced mushrooms (or 1 can drained)

1/2 tsp. salt

2 cups fresh bean sprouts (or 1 can drained)

3 tbs. soy sauce

4 tbs. salad oil

2 cloves garlic minced

1 green pepper cut in strips

2 tbs. corn starch

1/4 tsp. pepper

Slice meat thinly using or two kinds of meat. Combine soy sauce and sugar and soak the meat for about 15 minutes. Heat oil in skillet, add onion and garlic. Sauté for 3 minutes on low. Add meat and sauce, stir and cover and cook for 5 minutes on medium heat. Add vegetables and stir. Add cornstarch to water and mix until smooth. Add salt & pepper. Add to water from canned mushrooms or tap water to the cornstarch mixture to make 1 cup. Add to skillet. Add bean sprouts. Stir and cover. Cook for 5 minutes.

Porcupine Meatballs

1 pkg Beef Rice-A-Roni

1 egg beaten

1 lb ground beef

Combine above three ingredients. Shape into balls (approx. 20). Combine contents of beef seasoning package with 2 1/2 cups hot water and pour over meat. Cover and simmer 30 minutes.

Low Cal Hamburger Stroganoff

1 lb. lean ground beef

3 tbs. flour

1 cup beef bouillon

1/2 tsp. prepared mustard

1 1/4 cup water

2 tsp. parsley flakes

1 medium onion chopped

10 oz. can mushrooms

1/2 tsp. salt

1/8 tsp. pepper

1/2 cup yogurt

Brown ground beef. Add onion and cook until tender. Drain excess fat as required. Stir in flour. Add mushrooms, bouillon, salt, mustard, pepper, and water. Bring to a boil. Cover and reduce heat. Simmer 8 to 10 minutes stirring occasionally. Stir in yogurt and parsley flakes. Serve over noodles.

To Microwave: Crumble ground beef in a casserole. Microwave, covered at 100% (high) for 4 minutes. Stir to break up meat. Add onions and cook at 100% (high) for 2 minutes. Stir. Drain excess fat as required. Stir in flour. Add mushrooms, bouillon, salt, mustard, pepper, and 1 cup of water. Microwave covered at 100% (high) for 7 to 8 minutes. Stir once. Stir in yogurt and parsley. Continue to microwave covered 2 to 3 minutes until hot.

Beef & Zucchini Medley

1 lb. ground beef

1 medium zucchini sliced

1/2 tsp. salt

1 tsp. oregano

1 medium tomato sliced

1/2 cup onion chopped

10 oz. can tomato soup

1/4 tsp. pepper

1/2 tsp. chili powder

1/2 cup grated cheddar cheese (optional)

Brown ground beef in frying pan. Add onion, cook until tender. Drain excess fat as required. Add zucchini, saute 1 minute. Add soup and seasonings, blend well. Cover and simmer for 10 minutes. Add tomato, stir. Sprinkle grated cheese over beef and zucchini mixture. Cover fry pan and thoroughly until cheese melts. Serve with rice.

To Microwave: Crumble beef into casserole. Microwave, covered at 100% (high) for 4 minutes. Stir to break up meat. Add onion, cook 2 minutes at 100%. Drain excess fat as required. Add all other ingredients except cheese. Cover, cook at 100% 6 minutes. Stir after 3 minutes. Sprinkle with grated cheese, cover and let stand 5 minutes before serving.

Franks Hawaiinise

	tbs cornstarch
	1/2 cup brown sugar
	2 tbs soy sauce
	1/3 cup cider vinegar

Mix the above with the juice from 1 can pineapple chunks, cook over medium heat until thick.

Add:

	1 lb franks cut into bite-sized pieces
	2 green peppers diced
	pineapple chunks

Cook gently about 15 minutes, then add 2 or 3 ripe tomatoes, cut in wedges. Serve over hot rice.

Pineapple Meat Balls

Meat Balls:

1 lb. ground beef

1/2 cup fine dry bread crumbs

1 tsp. salt

1 egg

1/4 cup finely chopped onion

1 tsp. pepper

Combine all ingredients in a mixing bowl. Shape into 18-20 meatballs. Brown in fry pan and set aside.

Sauce:

1 can (14 oz.) pineapple chunks

2 tbs. cornstarch

1 tbs. soya sauce

1 green pepper diced

1/4 cup brown sugar

1/2 tsp. ginger (optional)

3 tbs. vinegar

Drain pineapple chunks, reserving juice. Add enough water to juice to make 1 1/4 cup liquid. In a saucepan thoroughly combine brown sugar, cornstarch and ginger. Stir in the Soya sauce, vinegar and pineapple juice. Cook, stirring constantly until clear and thick. Add pineapple, green pepper and meatballs. Bring to a boil and cook 3 minutes. Serve over hot rice. Makes 4 servings.

To Microwave: Meatballs: Prepare ingredients as above. Microwave, covered with wax paper at 100% (high) 7 to 8 minutes. Let stand 3-5 minutes. Sauce: Combine ingredients as for conventional recipe. Microwave uncovered at 100% (high) or until the mixture boils and thickens. Stir 3 times. Add cooked meatballs, green pepper and pineapple. Microwave covered at 100% 5 to 6 minutes or until well-heated, stirring once or twice. Let stand covered 5 to 6 minutes.

Teriyaki Beef

stewing beef or round steak

thick teriyaki sauce

Cut the beef into thin strips and trim the fat. Brown the meat in a fry pan until it all the red is gone and a sauce is formed. Add teriyaki sauce and cook until boiling. Simmer for 5 minutes. Serve over cooked rice.

Variations: Cook onions with the beef or add some thawed or fresh vegetables. This can be done in a wok as a stir fry.

Chinese Chicken Wings

12 to 14 chicken wings

1/3 cup Soya sauce

1/3 cup cooking sherry

2/3 cups water

3 tbs. brown sugar

4 green onions cut in 2" pieces

2 stalks celery cut in 2" pieces

Cut wings in two pieces, put in saucepan with soy sauce, sherry, water and sugar. Bring to a boil, then simmer uncovered for 30 minutes. Add onions and celery. Simmer 15 minutes, stir and baste often. Serve hot on rice.

Salmon Patties

1 can (7 1/2 oz) salmon

1 egg

7 soda crackers (crumbled)

pinch of salt

1 tiny onion chopped fine

Take bone and skin out of salmon. Break salmon up. Mix ingredients together. Form into four large patties. Fry slowly at a medium heat for 10 minutes.

Chicken A La King

	1 medium onion, chopped
	1 medium carrot, chopped
	1 stalk celery, chopped
	1 tbsp butter or margarine
	2 cups bite-size chunks cooked chicken
	1 can cream of chicken soup
	1/4 can water
	1 can peas, drained

In a 8 cup casserole, combine onion, carrot, celery and butter. Cover; microwave at High for 5 to 7 minutes or until vegetables are just tender.

Cantonese Ground Beef

1 lb. ground beef

1 clove garlic chopped

beef bouillon

1 tsp. ginger

2 tbs. cold water

1 green pepper sliced

1/2 lb. bean sprouts.

1 small onion chopped

10 oz. can Mandarin orange segments

2 tbs. Soya sauce

2 tbs. cornstarch

1 cup celery sliced

7 1/2 oz. can water chestnuts drained

Brown ground beef, add onions and garlic. Cook until tender, draining excess fat as required. Drain Mandarin orange segments, reserving liquid. Add beef bouillon to orange liquid to make 1 cup. Add liquid, Soya sauce and ginger to beef mixture. Bring to a boil. Reduce heat and simmer for 10 minutes. Blend cornstarch with cold water. Stir into meat mixture, stirring until clear and thickened. Add celery, green pepper, water chestnuts and bean sprouts. Cover and cook 5 minutes. Add orange segments. Heat thoroughly. Serve with rice.

To Microwave: Crumble ground beef into a casserole. Microwave covered at 100% (high) 4 minutes. Stir to break up meat. Add onion and garlic, cook at 100% for 2 minutes. Drain excess fat. Add liquid, Soya sauce and ginger to beef. Cover and cook at 30% (low) 5 minutes. Blend cornstarch with cold water. Stir into meat mixture. Microwave at 100% 5 minutes or until mixture boils and thickens. Add remaining ingredients except oranges. Microwave at 100% 7 minutes. Add oranges, microwave 100% for 1 minute

Crock Pot Chicken

Put a frying chicken in your crock pot with no water. Add your favorite seasonings. Tastes just like it was roasted in the oven!

Hamburger Soup

1 lb lean ground beef

28 oz. can tomatoes

2 large carrots diced

3 stalks celery diced

1/4 cup ketchup

1 tsp. dried basil crushed

salt & pepper

5 cups water

1 cup chopped onions

2 medium potatoes diced

1/3 cup pearl barley

1 tbs. instant beef bouillon

1 bay leaf

In large saucepan brown beef, drain off excess fat. Add water, undrained tomatoes chopped. Add remaining ingredients and bring to a boil. Reduce heat. Cover and cook 1 hour until vegetables are tender.

Japanese Style Beef

1 lb lean ground beef

28 oz. can tomatoes

2 large carrots diced

3 stalks celery diced

1/4 cup ketchup

1 tsp. dried basil crushed

salt & pepper

5 cups water

1 cup chopped onions

2 medium potatoes diced

1/3 cup pearl barley

1 tbs. instant beef bouillon

1 bay leaf

Kielbasa & Vegetables

Place kielbasa (or summer sausage), cut up cabbage and potatoes in a pot of water. Add 2 tbs of chicken bouillon and 2 tbs of prepared mustard. Bring to a boil and simmer until cabbage is done.

(do all the preparation the night before and store in a bowl in the refrigerator)