Main Dishes

Beat first four ingredients with whisk until well blended; pour over chicken in slow cooker. Cook on low 4-5 hours or on high 2-3 hours. Cook pasta as directed on package; drain. Serve topped with chicken mixture and parsley.

Heat oven to 400ºF. Wrap bacon around tenderloin; place in foil-lined pan sprayed with cooking spray. Sprinkle with pepper. Bake 20 min. or until cooked to 135ºF. Meanwhile, bring remaining ingredients to boil in saucepan on medium heat, stirring occasionally. Brush meat with sugar mixture. Bake 10 min. or until tenderloin is done (145ºF). Remove from oven; cover loosely with foil. Let stand 3 min. before slicing.

Preheat oven to 400. In 2-quart casserole, toss beef with flour and bake uncovered 20 minutes. Add carrots, tomatoes, and onion soup mix blended with reserved liquid, wine, and bay leaf. Bake covered 1 ½ hours or until beef is tender. Add mushrooms and bake covered an additional 10 minutes. Serve over noodles.

Heat oil in skillet on medium-high heat. Add mushrooms and onions; cook 5 minutes, stirring occasionally. Stir in tomatoes, dressing, and tomato paste. Add chicken; cover. Simmer on medium-low heat 12 minutes or until chicken is done (165). Top with cheese and bacon; simmer, uncovered, 5 minutes or until cheese is melted. I put the chicken in baking pans, poured sauce over, and cooked at 325 until done, then top with cheese, etc. and follow rest of directions.

This is done in a slow cooker and requires a total of 8 hours. Mix flour, salt, paprika, and thyme in plastic bag. Add a few pieces of chicken at a time, and shake to coat. Heat oil in a skillet over medium-high heat and fry chicken, turning until browned on all sides. Place in slow cooker. Add pork. In the same pan you cooked the meat, add onion and sauté until browned. Scatter over meat in slow cooker. Add Tabasco and Worcestershire sauces to tomatoes and pour over meats. Add broth or water. Cook on low setting for 6 hours. Add remaining vegetables and cook another 2 hours.

To make crepes, in medium bowl, combine eggs and salt. Gradually add flour alternately with milk, beating with a wire whisk until smooth. Beat in melted butter. Refrigerate at least 1 hour. Heat small fry pan over medium high heat. (Spray pan with Pam if it does not have a non-stick coating.) With one hand, pour in 2-3 T. batter. At same time, lift pan above heating unit with other hand and tilt pan in all directions, swirling batter to cover bottom of pan in a very thin layer. Work quickly before batter cooks too much to swirl. Return to heating unit and cook over medium high heat. Cook crepe till bottom is browned. Carefully turn with spatula. Brown other side a few seconds. Remove with spatula; stack on plate. To make filling, over medium heat, melt butter in small saucepan. Stir in flour and cook till bubbly. Add broth and Worcestershire sauce; cook, stirring till thickened. Add 2 c. cheese. Empty sour cream into medium bowl; gradually add hot cheese sauce, stirring constantly. In large shallow baking dish, place cooked broccoli and cooked chicken on each crepe. Spoon 1 T. sauce over each. Fold crepe over. Pour remaining sauce over all. Sprinkle with remaining cup of cheese. Cover and heat in 350 oven for 20-30 minutes. Makes about 20 crepes. Can be made ahead and frozen before baking. Thaw out and bake 30-45 minutes.

Put all ingredients, except biscuit dough, in slow cooker; put in enough water to cover. I sprinkled the chicken with parsley, sage, rosemary, thyme, and garlic, then added the rest of the ingredients. Cook on high for 5-6 hours. During last half hour, tear biscuit dough into pieces and put in cooker. I stirred them in a bit. Cook another 30-45 minutes or until they are not raw.

In a medium bowl, beat the eggs and milk until blended well. In a medium sauce pan, melt butter and whisk in flour, salt and pepper and cook, stirring, for one minute. Add a little more flour if it is too thin. Add the egg and milk mixture to the butter and flour combination. Whisk until smooth and remove from heat. Add the chicken, thyme, and parsley to the above mixture and blend well. Pour into a greased casserole or deep 9" pie plate. Bake at 350 for 45-50 minutes or until a knife inserted halfway between the center and side comes out clean. Allow to rest 10 minutes, then slice and serve.

Mix all ingredients in a large bowl, then spread evenly in a 9" x 13" buttered baking pan. Sprinkle Parmesan on top. Cover and refrigerate overnight. Bake, uncovered, 45 minutes at 350. Let stand 5 minutes before serving.

Mix all ingredients, except Parmesan cheese, in a large bowl, then spread evenly in a 9x13 buttered casserole dish. Sprinkle Parmesan cheese on top. Cover and refrigerate overnight. Bake, uncovered 45 minutes @ 350. Let stand five minutes before serving.

Combine eggs, milk, salt; mix well. Toss cheese with flour, nutmeg, and parsley. Add cheese mixture, bacon, and onion to egg mixture. Pour into pie shell. Bake at 350 for 45 min. Let stand 10 min. before serving. You can bake this ahead, freeze, then thaw and reheat.

Spread breasts with butter, sprinkle with salt and pepper, place a slice of mozzarella cheese on top, then roll up. Sprinkle on a small amount of bread crumbs and put in baking pan. For sauce, mix together, except for wine, and pour over chicken and baste frequently. At the end of ½ hour, add the wine. Continue to baste for the remainder of last half hour. Bake at 375 for one hour.

Melt butter. Remove from heat and stir in Dijon mustard. Pound chicken breasts between plastic wrap or paper towels to ½' think. Dip chicken in butter/mustard sauce. Mix the other ingredients together. Bread the chicken. Bake at 350 for 20-30 minutes, or until internal temperature reaches 165. I like using my baking stone for this, but a baking pan is fine.

Drain artichoke hearts, reserving all liquid. Heat olive oil in pan in large skillet, add onions, garlic, oregano, basil, salt, pepper, and red pepper flakes. Add reserved artichoke marinade and saute over medium heat about 10 minutes. Add the tomatoes and simmer 30 minutes. Add the artichoke hearts, cheese, and parsley. Stir gently for 5 minutes. Serve over your favorite pasta. I used frozen ravioli.

Heat olive oil in large skillet over medium-high heat. Add pork tenderloin and brown on all sides. Combine teriyaki sauce, chicken broth, marmalade, ginger, brown sugar, and garlic in blender and blend until smooth. Place browned tenderloin in slow cooker. Add onions, mushrooms, black pepper, and red pepper. Cover with teriyaki mixture. Cook on high 4 hours or low 6-8 hours. When done, remove the tenderloin and let rest 10 minutes before slicing. Spoon sauce over to serve.

Cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Drain all but 2T. dripping from skillet. Add onions to reserved drippings and cook 15-18 minutes or until golden brown, stirring occasionally and adding flour, pepper, and half the bacon to skillet for the last minute. Whisk in broth until blended. Mixture will be thick. Add chicken to slow cooker; cover with onion mixture. Cook on low 4-5 hours. Remove chicken to plate and keep warm. Mix cream cheese spread, milk, and garlic powder until blended. Add to onion mixture; mix well. About 15 minutes before serving, cook noodles, dumplings, spaetzle, whatever you choose. Serve chicken and gravy over noodles, etc. Top with bacon and fresh parsley.