Sweet and Sour Chicken and Rice

4  boneless, skinless chicken breasts, cooked and cubed
1 cup celery, chopped
2 cups rice, cooked
2 cans cream of chicken soup
3 tablespoon minced onions
1/2 pint sour cream
1 tablespoon Mayonnaise
1 cup corn flakes
1/3 cup slivered almonds

Mix all ingredients except corn flakes and almonds together in casserole dish.  Top with almonds and cereal. Bake at 350 degrees for one hour.  If making the day before serving, do not add topping until ready to bake.

Tilapia with creamy sauce

Ingredients

    * 4 (4 ounce) fillets tilapia
    * butter flavored cooking spray
    * 4 teaspoons margarine, melted
    * 2 tablespoons lemon juice
    * 2 tablespoons chopped fresh dill weed
    * 1 tablespoon lemon-pepper seasoning
    *
    * 4 teaspoons cream cheese
    * 5 tablespoons lemon juice, or to taste
    * 2 tablespoons chopped fresh dill weed

Directions

   1. Preheat the oven to 375 degrees F (175 degrees C).
   2. Grease a baking sheet with cooking spray. Place the tilapia fillets on the sheet, and coat them lightly with cooking spray. Spoon the melted margarine over each fillet, then drizzle with 2 tablespoons of lemon juice. Season with lemon pepper and 2 tablespoons of dill.
   3. Bake for 15 minutes in the preheated oven, or until the fish is opaque and flakes easily.
   4. While the fish is baking, combine the cream cheese, 5 tablespoons of lemon juice and 2 tablespoons of dill in a small bowl. Heat in the microwave for 1 minute and 10 seconds, then stir to blend.
   5. Place fillets onto serving plates, and spoon sauce around them in a decorative fashion.

Teriyaki Burgers

1/4 cup soy sauce
1/4 cup sugar
2 tsp red wine vinegar
1 tsp sesame oil
1/2 tsp garlic, minced
1/4 tsp ground ginger
1 1/2 lbs lean ground beef

In medium bowl, combine soy sauce, sugar, vinegar, oil, garlic and ginger. Mix until sugar is dissolved. Add ground beef. Mix with hands until completely mixed. Shape into 6 patties. Arrange in a gallon freezer bag with waxed paper between each burger. Label and freeze.

To serve: Grill or broil until cooked through. Serve on toasted hamburger buns with grilled pineapple rings and lettuce. Drizzle with Sweet Onion Sauce.

6 Servings

Taco Ring

3/4 lb lean ground beef
1/3 cup onion, chopped
1 1.25 oz env taco seasoning
1/4 cup water
2 eggs
1/2 cup Cheddar cheese, shredded
1/2 cup Monterey Jack cheese, shredded
2 8 oz cans refrigerated crescent roll dough

Brown ground beef with onion. Add taco seasoning and water. Cook and stir until thoroughly mixed and most of the water is gone. Stir in eggs and cheese. Remove from heat. Unroll crescent roll dough. Separate into triangles. Place 2 tablespoons taco mixture on the short side of each triangle. Starting with short side of triangle, roll up ending with point. Place on baking sheet. Bake at 375° for 10 to 15 minutes. Allow to cool. Place each Taco Crescent into a sandwich bag. Place individually wrapped crescents into a freezer bag. Label and freeze.

To serve: Thaw. Heat briefly in microwave. For crisper crescents, heat in toaster oven.

16 Crescents

Taco Pie

Ingredients

    * 1 (8 ounce) package refrigerated crescent rolls
    * 1 pound ground beef
    * 1 (1 ounce) package taco seasoning mix
    * 1 (16 ounce) container sour cream
    * 8 ounces shredded Mexican-style cheese blend
    * 1 (14.5 ounce) package crushed tortilla chips

Directions

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
   3. Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
   4. Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.

Sunflower Broccoli Salad

Ingredients

    * 2 cups fresh broccoli florets
    * 2 bacon strips, cooked and crumbled
    * 1 green onion, chopped
    * 3 tablespoons raisins
    * 1 tablespoon sunflower kernels
    * DRESSING:
    * 1/3 cup mayonnaise
    * 4 teaspoons sugar
    * 2 teaspoons white vinegar

Directions

   1. In a bowl, combine the broccoli, bacon, onion, raisins and sunflower kernels. In a small bowl, combine the dressing ingredients; stir until smooth. Pour over broccoli mixture and toss gently. Cover and refrigerate for at least 2 hours before serving, stirring occasionally.

Real Chile Relleno

Ingredients

    * 4 large poblano peppers
    * 1/2 cup shredded mozzarella cheese
    * 1/2 cup shredded Monterey Jack cheese
    * 1/2 cup shredded Cheddar cheese
    * 1/4 cup all-purpose flour for dredging
    *
    * 1 (14.5 ounce) can Mexican-style stewed tomatoes
    * 1 tablespoon vegetable oil
    * 1/2 onion, chopped
    * 1 clove garlic, minced
    * 1 1/2 cups chicken broth
    * 2 tablespoons distilled white vinegar
    * 1 teaspoon dried Mexican oregano, crushed
    * 1/2 teaspoon ground cumin
    * 1/2 teaspoon black pepper
    * 1/2 teaspoon hot pepper sauce (such as Cholula®)
    * 1/8 teaspoon ground cinnamon
    *
    * 1/3 cup all-purpose flour
    * 1/2 teaspoon salt
    * 5 egg whites at room temperature
    * 1 egg yolk, beaten
    *
    * 1/4 cup all-purpose flour for dredging
    * 1 cup oil for frying, or as needed
    * sour cream for garnish

Directions

   1. Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil, and place the peppers onto the prepared baking sheet.
   2. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 8 to 10 minutes per side. When the peppers are about 80 percent blackened, place them a plastic bag, seal, and allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Cut a slit lengthwise into the side of each pepper, and remove seeds and veins. To reduce spiciness, rinse out any remaining seeds with water. Pat the peppers dry with paper towels.
   3. Mix together the shredded mozzarella, Monterey Jack, and Cheddar cheese in a bowl until thoroughly blended. Divide the cheese into 4 portions, and squeeze each portion lightly in your hands to make a cone shape. Insert a cone into the slit in each pepper, and pin the openings closed with toothpicks. Dredge each pepper in flour, dust off the excess, and place on a small baking sheet lined with parchment paper or waxed paper. Place the peppers in the freezer for at least 30 minutes.
   4. To make sauce, blend the stewed tomatoes in a blender until pureed, and set aside. Heat 1 tablespoon of vegetable oil in a saucepan over medium heat, and cook and stir the onion until translucent, about 5 minutes. Add the garlic, cook and stir for about 30 seconds, and pour in the pureed tomatoes, chicken broth, vinegar, oregano, cumin, black pepper, hot pepper sauce, and cinnamon. Reduce to medium-low, and simmer the sauce until reduced by half and thickened, about 20 minutes, stirring often.
   5. Preheat an oven to 200 degrees F (95 degrees C), and warm a platter in the oven.
   6. To make batter and finish the chiles rellenos, mix 1/3 cup flour with salt in a bowl. In a separate bowl, beat the egg whites with an electric mixer until the whites form stiff peaks. Lightly mix the egg yolk and flour-salt mixture into the egg whites to make a fluffy batter. Remove peppers from freezer and coat them in flour again; shake off excess flour, and dip each pepper into the egg batter, using a spoon to gently but completely coat each pepper with batter.
   7. Heat frying oil in a heavy cast iron skillet over medium-high heat until the oil shimmers. Gently lay the coated peppers into the hot oil, and fry on both sides until the batter is golden brown and the cheese filling is hot, about 5 minutes per side. Remove peppers to warmed platter while you finish frying. To serve, ladle a generous spoonful of sauce onto plate, and place pepper on sauce. Serve peppers hot with a dollop of sour cream.