Chicken Rotini Soup
Old Fashioned Spaghetti & Meatballs
Roasted Chicken-Rotisserie Style
Balsamic Braised Chicken Thighs
Marinated Boneless Pork Chops
BBQ Pork Spare Ribs
Mrs. Yoder's BURGER BUNDLES
Quick Mushroom Chicken Bake
Honey-Poppy Seed Cornish Hens
Slow Cooker Robust Chicken
Bell & Evans Aloha Chicken
Nice Slow-Cook Pork
No-Fuss Pork Chops
Steak Marinade
Roast and Vegetables
Chicken in Mushroom Gravy
Beef Ribs

Chicken Rotini Soup

2 cubes chicken bouillon
4 carrots, chopped
1 (12 oz.) package rotini pasta
1 1/2 lbs. chicken, cut into bite size pieces
13 cups chicken broth
4 cups water
1 teaspoon onion powder
1 onion, chopped
6 stalks celery, chopped
garlic powder to taste
salt and pepper to taste

1. Place enough water in a 5 quart pot over high heat to boil the pasta. Place the bouillon in the water and bring to a boil. Place the rotini in the boiling water and cook according to package directions. Drain and set pasta aside.
2. In a large pot over high heat, combine the chicken broth and water. To this, add the celery, onion, carrots and chicken. Bring to a boil and stir in the reserved pasta. Reduce heat to medium low, let simmer and season with the garlic powder, onion powder and salt and pepper to taste. Cook 20 minutes, or until vegetables are tender and chicken is no longer pink. Serve hot.

Old Fashioned Spaghetti & Meatballs

1/2 lb. lean ground beef
1 can crushed tomatoes
1 egg
1/4 tsp. oregano
1/4 c. bread crumbs
1 tsp. sea salt
2 cloves garlic, minced
1/4 tsp. freshly ground black pepper
1/4 tsp. sea salt
6 oz. Spaghetti
1/2 tsp. garlic powder
1/4 c. parmesan cheese, shredded
2 Tbsp. Spectrum Organic Extra Virgin Olive Oil

1. Mix together ground beef, egg, bread crumbs, 1 clove garlic, salt & garlic powder. Shape into 1-inch balls and set in a single layer on a sheet of waxed paper.
2. Heat 2 Tbsp. olive oil in a large skillet over medium heat & brown meatballs on all sides. Remove to a plate lined with paper towel. Add remaining olive oil and garlic and cook over medium heat for 3 minutes. Add crushed tomatoes, oregano, sea salt and freshly ground black pepper and simmer while pasta cooks. Toss sauce with spaghetti and top with meatballs and parmesan cheese.

Roasted Chicken-Rotisserie Style

4 teaspoons salt
1/2 teaspoon cayenne pepper
2 teaspoons paprika
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 teaspoon dried thyme
2 onions, quartered
1 teaspoon white pepper
2 (4 pound) whole chickens

1. In a small bowl, mix together all dry ingredients. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees. Let the chickens stand for 10 minutes before carving.

Balsamic Braised Chicken Thighs (Serves 6)

2 lbs. boneless, skinless chicken thighs
1/4 teaspoon organic sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Spectrum Organic Extra Virgin Olive Oil
3/4 cup Spectrum Organic Balsamic Vinegar
1 bay leaf
1 teaspoon minced fresh thyme
2 tablespoons organic honey
1/2 cup organic chicken stock
1 cup onion, diced

Season thighs with salt and pepper. Heat a large skillet over a medium high heat. When hot, swirl with two tablespoons olive oil and brown chicken on all sides. Remove chicken to a plate, and sautÈ onions until deeply bronzed.

Deglaze pan with 1/4 cup Balsamic Vinegar, 1/2 cup chicken stock and honey. Bring to a boil and add thighs back to pan. Reduce heat to low, cover and simmer vigorously for 20-30 minutes, turning several times, until chicken is cooked through and sauce has concentrated.

Marinated Boneless Pork Chops

Boneless Pork Chops
Miller's Dry Brine (located on brown shelves)

1. Put Miller's Dry Brine in a pan and rub both sides of meat into Dry Brine.
2. Place meat into another pan. Let Brine "work" for 1-3 days (or as little as a few hours) under refrigeration.
3. BBQ or pan fry meat.
Note: This makes its own liquid marinade.

BBQ Pork Spare Ribs

2 pounds pork spareribs
2 teaspoons Worcestershire sauce
3 cups ketchup
1 dash hot pepper sauce, or to taste
1 cup barbeque sauce
3 tablespoons steak sauce
1 cup brown sugar
2 cloves garlic, minced
1 1/2 teaspoons lemon juice

1. Place ribs in a large pot with enough water to cover. Bring the water to a boil and cook over medium-high heat for 1 hour.
2. Preheat oven to 350 degrees.
3. In medium saucepan, combine ketchup, barbeque sauce, brown sugar, lemon juice, Worcestershire sauce, hot pepper sauce, steak sauce and garlic; blend well. Cook the sauce over medium heat for approx. 20 min.
4. Cut the ribs between the bones and place in a baking pan. Pour sauce over ribs, cover and cook for 30 min. Remove foil and continue cooking for an additional 30 minutes.

Mrs. Yoder's BURGER BUNDLES

1 lb. ground beef
1 can cream of mushroom soup
1 cup bread stuffing
2 teaspoon Worcestershire sauce
1/3 cup evaporated milk
1 tablespoon ketchup

1. Prepare stuffing.
2. Mix ground beef and evaporated milk. Divide into 6 circles.
3. Flatten on wax paper to 5 inch circles.
4. Spoon 1/3 cup stuffing on center of each. Draw edge over stuffing and seal. Place in casserole.
5. Combine mushroom soup, Worcestershire sauce & ketchup. Heat until bubbly. Pour over meat. Bake uncovered at 350 degrees for 45-50 min

Quick Mushroom Chicken Bake

4 boneless chicken breast halves
salt & pepper to taste
Lemon pepper seasoning
2/3 cup milk
1 can cream of mushroom soup
1/2 cup grated parmesan cheese
1 small can sliced mushrooms, drained
1 clove garlic, crushed

1. Take chicken and if pieces are large, cut into halves or thirds. Sprinkle with lemon pepper seasoning. Heat a little oil in skillet. Add chicken and brown.
2. Place chicken in baking dish. Mix soup, sliced mushrooms, milk, cheese, garlic and a little salt and pepper to taste. Pour over chicken.
3. Bake in oven at 350 degrees for 30-40 min. Serve over rice, pasta or mashed potatoes.

Honey-Poppy Seed Cornish Hens (3/29/06)

2 Bell & Evans Cornish Hens
1/2 teaspoon salt
1 tablespoon poppy seeds
1/2 teaspoon ground black pepper
1 1/2 teaspoon mustard powder
1/3 cup honey
3/4 teaspoon ground ginger

1. Preheat oven to 350 degrees. Spray rack of shallow roasting pan with non-stick spray.
2. Cut each hen in half; place skin side down in roasting pan. Sprinkle with salt and pepper.
3. Whisk together the honey, poppy seeds, mustard and ginger. Brush over both sides of the hens.
4. Roast uncovered for 1 hour turning once.

Slow Cooker Robust Chicken (3/15/06)

1 1/2 lbs. boneless/skinless chicken breasts
2 tablespoons bacon bits
1/4 cup chopped green olives
1 (14.5 ounce) can diced tomatoes, drained
1 (4.5 ounce) can sliced mushrooms, drained
1 (1.25 ounce) envelope dry chicken gravy mix
1/2 cup red wine
3 tablespoons Dijon mustard
1/4 cup balsamic vinegar

1. In a slow cooker, combine the chicken, bacon bits, olives, tomatoes, mushrooms, gravy mix, wine, mustard, and vinegar. Mix together.
2. Cover slow cooker, and cook on low setting for 6-8 hours.

Bell & Evans Aloha Chicken (3/9/06)

4 lbs. Bell & Evans Chicken Thighs
1 tsp. ground ginger
1 cup ketchup
1 tsp. paprika
1/4 cup soy sauce
1 Tbsp. onion powder
1 (20 oz.) can crushed pineapple with juice
2 Tbsp. garlic salt
3 Tbsp. cider vinegar
1/4 cup packed brown sugar

1. Preheat oven to 400 degrees.
2. Arrange chicken pieces in a single layer in a well greased 9x13 baking dish. In a small bowl mix together the ginger, paprika, onion powder and garlic salt. Add the vinegar and mix well. Divide this mixture. Brush 1/2 over the chicken pieces and bake for 15 min.
3. Turn the chicken pieces, baste with remaining 1/2 of the vinegar mixture and bake 15 min. longer. Meanwhile, in a medium bowl combine the ketchup, soy sauce, pineapple and brown sugar. When chicken baking time is up, spoon the pineapple/soy sauce mixture over the chicken. Bake 30 minutes longer.

Nice Slow-Cook Pork (Yield: 6 servings) (3/1/06)

1 (3 lb.) pork shoulder roast
1 qt. vegetable broth
1 cup sherry
1 Tbsp. dried rosemary
3 cups peeled, chopped potatoes
1 tsp. ground black pepper
2 cups pearl onions
salt to taste
2 cups sliced fresh mushrooms

1. Place the pork roast in a slow cooker. Pour in the vegetable broth and sherry. Mix in the potatoes, onions, mushrooms, rosemary, and pepper.
2. Cover, and cook on low at least 8 hours, to an internal temperature of 160 degrees. Season with salt to taste.

No-Fuss Pork Chops (Yield: 4 servings) (2/22/06)

4 boneless pork chops
2 Tbsp. olive oil
2 medium onions, chopped
1/2 cup pineapple juice
2 Tbsp. brown sugar
2 Tbsp. cidar vinegar
1/2 tsp. salt

In a skillet, cook pork chops in oil until browned on both sides, about 8 minutes. Add the onions; cook until tender. Combine pineapple juice, brown sugar, vinegar and salt; pour over pork chops. Cover and simmer until the meat is tender, about 15 minutes. Serve over noodles if desired.

Steak Marinade (2/14/06)

2 lbs. Sirloin tip steak or London Broil
1/2 c. Worcestershire sauce
1 c. Italian salad dressing
2 tsp. Garlic pepper seasoning
1 c. barbeque sauce

1. In a medium bowl, mix the bottom four ingredients. Place the meat in the marinade, and turn to coat. Cover, and refrigerate for at least 1 hour.
2. Preheat grill for high heat.
3. Brush grill lightly with oil to prevent sticking. Place steaks on the grill, and discard marinade. Grill steaks 10 min. on each side, or to desired doneness.

Roast and Vegetables (Yields: 8 servings) (2/9/06)

1 (3 lb.) bottom round roast
1 Tbsp. Vegetable oil
2 (10.75 oz.) cans of condensed cream of mushroom soup
1 (1 oz.) package dry onion soup mix
5 carrots, peeled and sliced into 1 inch pieces
6 small new potatoes, halved
black pepper to taste
garlic powder to taste

1. Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown roast on all sides 20 min.
2. Mix together the mushroom soup and onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat.
3. Cover, and cook on low for 6 to 8 hours, stirring occasionally.

Chicken in Mushroom Gravy (2/1/06)

6 Boneless, Skinless Chicken Breast halves
10 3/4 oz. can cream of mushroom soup
1/2 c. dry white wine or chicken broth
4 oz. can sliced mushrooms, drained
Salt to taste
Pepper to taste

1. Place chicken in slow cooker, season with salt and pepper.
2. Combine wine and soup. Pour over chicken. Top with mushrooms.
3. Cover, cook in slow cooker on low 7-9 hours.

Beef Ribs (makes 8-10 servings)

3-4 lb. Short Ribs or Boneless Beef
1 1/2 c. barbecue sauce, divided
1/2 c. peach or pineapple jam
1 Tbsp. soy sauce

1. Place ribs in baking pan.
2. Combine 3/4 c. barbecue sauce, jam, and soy sauce. Pour over ribs. Bake at 450 for 30 minutes to brown.
3. Take out of oven. Layer beef and sauce used in oven in slow cooker.
4. Cover. Cook on Low 8 hours.
5. Mix remaining 3/4 c. barbecue sauce with sauce from slow cooker. Pour over ribs and serve.