Recipes - Meats
Apricot Chicken
Submitted By: Virginia R., Piney Flats
8 oz. Russian salad dressing
12 oz. Apricot preserves
1 to 2 lbs. og boneless chicken breasts
Combine dressing and preserves and stir. Put chicken in the slow cooker and pour mixture on the chicken. Cook on low for 6 to 8 hours.
Chicken and Fluffy Rice
Submitted By: Betty F., Jonesborough
1 (10 ½ oz) can condensed cream of mushroom soup
1 soup can milk
1 (4oz) can mushroom stems and pieces
3 chicken breasts (halved, equals 6 pieces)
¾ c uncooked regular rice
1 (1 ½ oz) envelope onion soup mix
Heat oven to 350 degrees. Mix mushroom soup and milk. Reserve ½ cup of mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish, 13 x 9 x2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts. Sprinkle with remaining onion soup mix. Cover with aluminum foil. Bake 1 hour. Uncover; bake 15 minutes longer.
Optional: Eight chicken breast halves may be used instead of 6. Instead of chicken breasts, approximately 3 pounds chicken livers may be used.
Crock Pot Chicken N’ Dumplings
Submitted By: Paula A., Kingsport
1½ pound boneless chicken, cut into small pieces
3 cans of cream of chicken soup
3 c chicken stock
½ c onion
3 carrots, peeled and sliced
1 cup fresh or frozen peas
½ t marjoram leaves
¼ thyme leaves
1 bay leaf
1 can refrigerated biscuits
Cover and cook on low 5-6 hours. Remove bay leaf. Tear each biscuit into 3-4 pieces and add to chicken mixture. Cover and cook on high for 30 minutes.
Crock Pot Steak
Submitted By: Virginia R., Piney Flats
3-4 pound round steak
1 can French onion soup
1 can cream of celery soup
1 can mushroom soup
1 medium green bell pepper
Meat tenderizer
Marinate steak in tenderizer for 30 minutes. Place steak in crock-pot, adding the soups and green bell pepper. Cook on slow heat for 4-5 hours. Serve with noodles or rice.
Easy Mexican Night
Submitted By: Larry R., Jonesborough
1 pound lean ground beef
2 cans enchilada sauce
½ pkg taco powder
shredded cheese
1 can refried beans
1 pkg large soft tortilla shells
Brown ground beef and taco powder. Roll meat in shells with cheese and small amount of sauce. Place in baking dish. Cover with cheese and remaining sauce. Bake until cheese is melted. Heat beans and serve hot.
Homemade Enchiladas
Submitted By: Sarah P., Johnson City
Enchilada Sauce
2 (8oz) cans of tomato sauce
1 (6oz) tomato paste
1 (10oz) can tomato soup
2 c water
½ c oil
2 tbsp chili powder
1 tsp garlic powder
Combine and stir all the ingredients above into a medium sized cooking pan. Cook sauce until it comes to a boil and allow to simmer for 5-10 minutes. Once sauce has simmered, keep it at a low temperature until your meat is cooked.
Filling
1 pound of Hamburger or Chicken
1 pkg shredded cheddar cheese or mozzarella
1 pkg corn tortillas
1 tbsp onion or medium size onion
When cooking meat add onion powder and 1/2 oz of shredded cheese. After cooking the meat, take the corn tortillas and dip them in the sauce individually. Then take 2 tbsp of meat and add it to the tortillas and roll them to form an enchilada while placing them in to a baking pan. Once the enchiladas have been placed into the pan, pour remaining sauce over them and bake at 350 degrees for 15 minutes. After 15 minutes, take out and sprinkle the remaining cheese on them and bake for 5 minutes. Then you are done. ENJOY!
Honey-Gingered Pork Tenderloins
Submitted By: Ramona S.,
2 ¾ pound pork tenderloins
¼ c honey
¼ c soy sauce
¼ c oyster sauce
2 tbsp packed brown sugar
1 tbsp plus 1 tsp minced peeled fresh gingerroot
1 tbsp minced garlic
1 tbsp ketchup
¼ tsp onion powder
¼ tsp cayenne pepper
¼ tsp cinnamon
Flat-leafed parley sprigs
Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
Prepare grill.
Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork basting with reserved marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155 degrees about 10 minutes or more. Let pork stand 5 minutes before thinly slicing. Serve pork with garnished parley sprigs
Meat Loaf
Submitted By: Carl., Johnson City
1½ pound ground chuck
1¼ c bread crumbs
1 large onion
1 small can tomato sauce
2 eggs well beaten
1 tsp salt
½ tsp black pepper
3 tbsp brown sugar
2 tbsp mustard
2 tbsp vinegar
1 small can tomato sauce
1 can water
Combine and mix well. Put into 9 x 13 in pan. In small bowl and combine brown sugar, mustard, vinegar, tomato sauce, and water. Mix well and pour over meat loaf and save some mixture to baste over meatloaf occasionally. Bake at 350 degrees for 11/2 hours. Turn oven off and let set in oven until cool. This freezes great.
Meatballs
Submitted By: Marie D., Johnson City
11/2 pound hamburger
1 onion (diced)
½ c oatmeal
salt & pepper
½ c ketchup
Mix together and roll in balls. Place in baking pan.
Sauce
½ c ketchup
8 tbsp vinegar
Dash of Worcestershire sauce
8 tbsp brown sugar
Heat on stove until hot and pour over meat balls. Bake at 350 degrees for 30 minutes or until done.
Pigs Feet
Submitted By: Sam L., Spring Lake, NC
5 pounds of pig’s feet. (cut in quarters)
3 medium cucumbers (peeled and sliced)
1-2 large onions (thinly sliced)
Juice of 3 lemons
4 c of water
1 large bottle of vinegar
2 bottles of hot sauce
2-3 tsp of salt
1 tsp sugar
½ tsp black pepper
4 cloves garlic, minced
Red Mexican peppers (chopped or cut up) depending on your taste
Clean feet, remove all hairs. Cook pig’s feet in slat water, until tender, or pressure cook. When cooked, drain well, wash pig’s feet under lukewarm water, rinse in cold water. Combine feet in large pan or a large bowl, with 4 cups of water, sliced cucumbers, onions, pour lemons, or lime juice, vinegar, and hot sauce over the feet. Add chopped, or cut up peppers, salt, sugar, black pepper, garlic, and mix well with pig’s feet. Let marinate at least 3 hours, or longer depending on how hot you want your feet. Serves about 8 people.
Poor Man's Steak
Submitted By: JoAnn B., Hampton
2 lb. hamburger meat
1 large onion (chopped)
1 can of condensed mushroom soup
Mix and fry as if making hamburgers. Drain. Place back in skillet and pour over mushroom soup. Simmer 30 minutes and eat. Use steak seasoning instead of salt.
Roast - Best Ever
Submitted By: Jean W., Johnson City
Soak roast in 1/2 cup salt and cover with water for 2 hours. Remove from salt water, rinse off and pat dry with paper towels. Mix 1 teaspoon of seasoned salt, 1 teaspoon of garlic powder, 1 teaspoon of black pepper and rub all over roast. Slice 1 onion on top of the roast and 1/4 cup of margarine pats on the onion. Sprinkle 1 teaspoon of Soy Sauce and 2 tablespoons of all purpose flour on the roast. Place on heavy duty aluminum foil, enough to wrap around roast good, then place on a 2nd piece of heavy duty aluminum foil to wrap around again. Place in a dutch oven or any baking pad with a lid that is big enough to put the roast in and put the lid on. Pour 1 quart of water in the pan and bake at 230 degrees for 10-12 hours.
You can use steaks or stew instead of roaat if you like - just sprinkle on the ingredients.
NOTE: Wrapping the roast twice with heavy duty foil is important - it keeps the water away from the meat. Check the water level after about 8 hours and add more if necessary.
I like this recipe because I can put a roast in on Saturday night around 7 or 8 PM, when I leave for church on Sunday, turn off oven, DO NOT open oven door, when you return home it is warm AND delicious!!
Shrimp Elegante
Submitted By: Unknown
2 tbsp minced onions
2 tbsp butter
1 pound cleaned fresh shrimp*
¼ pound fresh mushrooms
1 tsp salt
1/8 tsp pepper
3 tbsp chili sauce
1 2/3 cup water
1 1/3 cup minute rice
1 c sour cream
1 tbsp flour
1 tbsp chopped chives
Sauté’ onions in butter until golden. Add shrimp and mushrooms sauté and stir until shrimp are pink. Combine salt, pepper, water. Add to shrimp mixture. Bring to boil. Stir in minute rice, cover and simmer for 5 minutes. Combine sour cream, flour, and add to rice mixture and heat gently. Sprinkle chives on top. Serves 4.
* I used frozen shrimp
