Angel Hair Pasta Salad







Beef Fajitas





Diner Chicken

Source: Unknown


All-Day-Long Beef




Barbequed Chuck Roast





Green Pepper Meatloaf


As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Cheesy Mexican Chicken

2 tablespoons butter or margarine
1 (6.4-ounce) package Mexican Style Rice-A-Roni
1 medium-size green bell pepper, chopped
1 small onion, chopped
2 1/4 cups water
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes, undrained
2 cups chopped cooked chicken
1 cup (4 ounces) shredded Monterey Jack or Cheddar cheese

Melt butter in a large ovenproof skillet over medium heat; add rice mix, reserving seasoning packet. Stir in bell pepper and onion, and saute 6 minutes or until rice mix is lightly browned. Stir in 2 1/4 cups water and seasoning packet. Bring to a boil; cover, reduce heat, and simmer 15 to 20 minutes or until rice is tender. Let stand 3 minutes. Stir in tomatoes and chicken.

Bake at 350° for 20 minutes; sprinkle with shredded cheese, and bake 5 more minutes or until thoroughly heated.

Makes 6 servings

As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Dorothy’s Sweet and Sour Chicken

2 lb chicken pieces
8 oz pineapple chunks
1 cup chicken broth
2 tablespoons shortening
2 tablespoons brown sugar
1/4 cup vinegar
2 teaspoons soy sauce
1 large onion
1 medium green bell pepper
3 tablespoons cornstarch
1/4 cup water

Drain pineapple, reserving syrup.

In skillet brown chicken in shortening. Pour off fat.

Add reserved syrup, broth, brown sugar, vinegar,  soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green bell pepper and pineapple cook 5 minutes. Combine cornstarch and water gradually stir into sauce.

Yield: 4 servings
As an Amazon Associate, I earn commissions from qualifying purchases made through the following links.

Carolina Fish Cakes

Ezekiel’s Shrimp Gumbo



Source: Unknown