Meals

Chicken and Cajun Pasta

Submitted by Linda Bonacci Wintermoyer

Ingredients:

2 boneless skinless chicken breasts, cut into thin strips

4 oz. linguine, cooked al dente

3 tsp. Cajun seasoning

2 Tbs. butter

1/2 onion

1-2 C. heavy whipping cream

2 plum tomatos

1/4 tsp. salt

1/4 tsp. dried basil

1/8 tsp. ground black pepper

1/8 tsp. garlic powder

1/4 C. grated parmesan cheese

Directions:

Mix chicken with 3 tbl. cajun seasoning, brown chicken in butter as chicken is browning add the onion tomatos basil salt pepper I use a clove of garlic instead of garlic powder(do this on the side of the pan) I mash slightly when that is finished I add the cream, I use 2 cups. Season with the grated cheese. Pour the broth over the linguine and ENJOY!

Chicken and Sausage Gumbo

Submitted by and image courtesy of Staci Cain-Carter, Halfway, MD

Ingredients:

1 pound andouille sausage, cut into 1/4-inch-thick slices (or Turkey Sausage)

4 skinned bone-in chicken breasts

Vegetable oil

3/4 cup all-purpose flour

1 medium onion, chopped

1/2 green bell pepper, chopped

2 celery ribs, sliced

2 quarts hot water

3 garlic cloves, minced

2 bay leaves

1 tablespoon Worcestershire sauce

2 teaspoons Creole seasoning

1/2 teaspoon dried thyme

1/2 to 1 teaspoon hot sauce

4 green onions, sliced

Filé powder (optional)

Hot cooked rice

Garnish: chopped green onions

Directions:

Cook sausage in a Dutch oven over medium heat, stirring constantly, 5 minutes or until browned. Drain on paper towels, reserving drippings in Dutch oven. Set sausage aside.

Cook chicken in reserved drippings in Dutch oven over medium heat 5 minutes or until browned. Remove to paper towels, reserving drippings in Dutch oven. Set chicken aside.

Add enough oil to drippings in Dutch oven to measure 1/2 cup. Add flour, and cook over medium heat, stirring constantly, 20 to 25 minutes, or until roux is chocolate colored.

Stir in onion, bell pepper, and celery; cook, stirring often, 8 minutes or until tender. Gradually add 2 quarts hot water, and bring mixture to a boil; add chicken, garlic, and next 5 ingredients. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove chicken; let cool.

Add sausage to gumbo; cook 30 minutes. Stir in green onions; cook for 30 more minutes.

Bone chicken, and cut meat into strips; return chicken to gumbo, and simmer 5 minutes. Remove and discard bay leaves.

Remove gumbo from heat. Sprinkle with filé powder, if desired. Serve over hot cooked rice.

Chicken Nuggets (Chic-fil-a style)

Submitted by: Rob Myers

Ingredients:

Chicken Breasts (as many as you want)

2 cups of milk

2 Eggs

Sunny-way chicken breading or GutNtag fish fry.

Directions:

Deep fryer works the best.

Slice uncooked chicken into cubes.

Mix milk and eggs together in a container and add chicken cubes.

Let soak for 8-10 minutes.

Pour your Sunny-Way breading or GutNtag fish fry in a zip lock baggy.

Then add your chicken cubes. (Cover good)

Place into your deep fryer and cook. (no more than 3-5 min depends on size)

Chicken Smoked Sausage with Cous Cous

Submitted by Staci Cain-Carter

Ingredients:

1 package (16 oz.) Hillshire Farm Hardwood Chicken Smoked Sausage

1-1/2 cups chicken stock

3 medium red apples, chopped (about 3 cups)

1/2 cup Golden Raisins

1/4 teaspoon ground cinnamon

1 cup cous cous

1/4 cup sliced green onion

2 tablespoon slivered almonds, toasted

Directions:

Cut sausage into 1/2” pieces. Spray a large non-stick skillet with cooking spray. Heat over medium-high heat for 2 minutes. Add sausage and cook, stirring frequently 3-4 minutes or until lightly browned.

Add broth, apple, raisins and cinnamon to skillet; bring to a boil. Stir in cous cous and green onion. Cover; remove from heat. Let stand 5 minutes. Sprinkle with almonds.

Crock Pot Kielbasa

Submitted by Amanda Martz

Ingredients:

1 package Kielbasa

3-4 Medium potatoes cubed

1 medium onion chopped

salt and pepper to taste

1 can green beans (I use 2 sometimes)

Directions:

Place everything EXCEPT kielbasa in the crock pot

Cover everything with just enough water to go over mixture

cook low 4-6 hours

Last HOUR slice Kielbasa and place it on top

DO NOT STIR AFTER ADDING.

Crock Pot Salsa Chicken (can be used for tacos)

Submitted by Amanda Martz

Ingredients:

4 Chicken breasts

1 Large jar of salsa

Directions:

Place a small amount of salsa on the bottom of your crock pot.

Single layer chicken side by side.

Pure Salsa on top.

Cook 2 hours on high

Cook 4-5 hours on medium

Chicken will shred with a fork. Mix it all together. Makes a

great taco filling.

Cold Veggie Pizza

This is a great Pot Luck Item or Good To Eat on a Hot Day

Submitted by and image courtesy of Sherry Carson, Greencastle, PA

Ingredients:

2 cans (8 oz each) Pillsbury refrigerated crescent rolls

OR Pizza Dough

2 Pkgs (8 oz) cream cheese, softened

1 Cup Mayonnaise

1 Pkg Hidden Valley Ranch Dry Salad Dressing

Any Raw Vegetables That you want to put on

Suggested Toppings:

1/2 cup small fresh broccoli florets

1/3 cup quartered cucumber slices

1 tomato, seeded, chopped

1/4 cup shredded carrots

You may want to add more Veggies

Directions:

1 Bag Shredded Cheese (whatever you want)

*Also can add Bacon if you want.

1 Heat oven to 375°F.

2 Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 9x13 -inch pan, place dough; press in bottom and up sides to form crust.

3 Bake 13 to 15 minutes or until golden brown. Cool completely, about 30 minutes.

4 In small bowl, mix cream cheese, Mayo & Hidden Valley Ranch dry mix. Spread over crust. Top with vegetables & Cheese

Serve immediately, or cover and refrigerate 1 to 2 hours before serving.

Deer Chili

Submitted by: Rob Myers, Greencastle, Pa

Ingredients:

1 pound boneless venison steak, cubed

1 pound pork sausage

1 onion, chopped

2 cloves garlic, minced

1 (6 ounce) can tomato paste

hot pepper sauce to taste

salt and ground black pepper to taste

1 (15.5 ounce) can cannellini beans, drained

1 (10 ounce) can diced tomatoes

3 tablespoons chili powder

1 cup shredded Cheddar cheese

Directions:

Place the venison and sausage in a large skillet and cook, breaking up with a wooden spoon as necessary, over medium heat until no longer pink and evenly browned.

Drain grease. Stir in the onions and garlic, and cook, about 3 minutes. Drain, and mix in the tomato paste. Season to taste with hot pepper sauce, salt, and pepper.

Pour the cannellini beans and tomatoes into a slow cooker. Stir in the venison mixture. Cover, and cook 8 to 10 hours on Low, or 5 hours on High.

Sprinkle each serving with shredded Cheddar cheese.

Easiest Lunch

Submitted by Wanda Lynn Swan

Buy a nice piece of fresh Salmon, put on tin foil on oven pan. spray with "pam" type spray, dust with Cavander's Greek Seasoning (available at food lion, spice aisle) and set under broiler on high. *I turn mine over after about 4 mins). Cook rice according to manufacturer's directions, and HERE is the recipe for the sauce: 1/4 cup water. 1/4 cup Soy Sauce. 3 tbsp honey, 2 tbsp brown sugar ( you can use the splenda kind, too) 2 tsp corn starch mixed in 4 tbsp water. Heat the soy sauce and water to boiling. Add the honey and brown sugar. boil for 3 mins, the lower the heat and add the cornstarch roux. heat until its as thick as you want it! Put the cooked salmon on the rice, pour the sauce over and munch out!

Easy Peach BBQ Glaze (enjoy with any type of meat)

Eva Lewis Hagerstown, MD

Ingredients:

1 Cup Ketchup

½ Cup Southern Peach Dressing by Ivy Hill Farms Smithsburg, MD (you can substitute peach preserves mixed with Vidalia Onion Dressing to taste –but Ivy Hill’s is SO much better )

1 tbsp Dark Molasses

2 tbsp Worcester Sauce

1 tbsp Sriracha Sauce (more or less to taste –we like it spicy!)

1 tsp Granulated Garlic

1 tsp fresh ground pepper

2 tsp Ground Mustard

Yield – about 2 cups of sauce, good for about 25 wings.

Directions:

Mix and Enjoy on your favorite meat! My family loves this on grilled chicken wings!

Grammie's Slow Cooker Chili with Beans

Submitted By: Roni Merrill Hagerstown, MD

Ingredients:

1 1/2 lb. ground beef

2 med. onions, chopped

28 oz. diced tomatoes (do not drain)

6 oz. tomato paste

1 beef bouillon cube

1 c. water

16 oz. red kidney beans (do not drain)

1 green pepper, chopped

2 cloves garlic, minced

2 t. oregano

2 t. chili powder

1/2 t. crushed red pepper

1/2 t. cumin

1 bay leaf

Directions:

Brown meat and drain, add to slow cooker. Add remaining ingredients. Cover, simmer until satisfied with texture. (usually 6 hours on low). Makes about 8 cups.

Hot Beef (Sloppy Joes)

Submitted By: Kathy Holmes

Ingredients:

12 lb Hamburger (I use ground chuck)

4 c water

1 ½ c dried onion

Cook and drain.

Add:

1/3 c sugar

1/4 c mustard

1 gal catsup

Directions:

After mixing together, place in a crockpot or simmer on stove. (You may add cornflake crumbs if needed for excess grease)

Lemon Pasta with Shrimp

Submitted by and image courtesy of Staci Cain-Carter, Halfway, MD

Ingredients:

4 tsp olive oil

1 1/4 pounds med raw shrimp, peeled and deveined

1 shallot, finely chopped

6-8 garlic cloves, minced

1/2 cup Homemade chicken broth or low sodium chicken broth

1/2 cup dry white wine

1/4 cup fresh lemon juice

1/4 cup + 1 T minced parsley (you can use 1 TBSP dry)

1/4 tsp salt

1/4 tsp freshly ground pepper

10 oz Spaghetti

Directions:

Cook pasta al denta according to package.

In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and shallot, cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.

In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.

Add pasta and shrimp. Toss to coat.

Maryland Style Lemon Pepper Salmon

Submitted by Erika Marie Judd

Ingredients:

Salmon

Salt

Pepper

Old Bay

Butter

Lemon slices

Directions:

Preheat oven to 350

Aluminum foil

Filleted salmon, skin on

Skin down on the aluminum in a pan

Salt, pepper, Old Bay, Butter, Lemon slices on top

Close aluminum over salmon

Cook until just flaky (check with fork) around 20 minutes or so.

Maple Glazed Salmon

Submitted by Amanda Slick

Yield: Serves 4Prep Time: 40 minsCook Time: 25 mins

Ingredients:

1/4 Maple Syrup

2 Tablespoon Soy Sauce

1 Clove Garlic, Minced. 1 Tablespoon Ginger

3 Tablespoons of orange juice

Zest From 1 Medium Orange

1 Large Salmon Fillet ( 1.5 Pounds)

Directions:

In a small bowl mix the maple syrup, soy sauce, garlic, orange juice, orange zest, salt & pepper.

This step can be made ahead of time and kept in the refrigerator until ready to prepare dinner.

Place the salmon in a large oven-proof baking dish or heavy pan, and coat with the maple syrup mixture.

Spoon marinade over top to be sure all the salmon is covered.

Cover and marinate in the refrigerator for 20-30 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Place the uncovered baking dish in the preheated oven and bake for about 25 minutes or until the fish flakes easily.

Meatloaf

Submitted by Amanda Martz

Ingredients:

2lbs ground beef

1 cup chopped onions & peppers

2 table spoons ketchup

1/2 cup plain bread crums

1 packet onion soup mixed with 1/3 cup water

2 Tablespoons garlic poweder (mincied garlic also works good)

1 egg

Directions:

Hand mix the the above well.

Place into your loaf pan.

sometimes I divide mine and place cheese slices in the middle

than top with the rest.

Add ketchup to the top

bake 60-90 minutes @350

Until it reaches 160 degrees

Mexican Rice

Submitted by Amanda Martz

Ingredients:

1 Bag of boil in a bag white rice

1 small jar of salsa

1 small block of velveeta cheese

1 can of chicken brooth

Directions:

Cook rice as directed

Melt Velveeta on medium heat (stove top)

add chicken broth

once cheese is melted add salsa and mix well

add rice to the cheese mixture

North Carolina Pork BBQ

Submitted by Melissa Buckler, Boonsboro, MD

Ingredients:

3 lbs boneless pork butt, shoulder, or blade roast

14 oz can diced tomatoes

1/2 cup vinegar

2 tablespoons Worchestershire Sauce

1 tablespoon sugar

1 heaping tablespoon crushed red pepper flakes

1 tablespoon salt

2 teaspoons black pepper

Directions:

Combine all ingredients in crock pot

Cover and cook - Low 8-10 hours or High approx 5 hours

Remove and shred meat

Yields approx 3 lbs

Slow Cooker BBQ Little Smokies

Submitted by Ken Buckler, Boonsboro, MD

Ingredients:

32 oz miniature smoked sausage links

1/3 cup chopped onion

1/2 cup ketchup

1 tablespoon Worcestershire sauce

1 1/2 cup cider vinegar

1/2 cup water

1 tablespoon sugar

1 teaspoon salt

Directions:

Combine onion, ketchup, Worcestershire sauce, vinegar, water, salt, and sugar in slow cooker. Cook covered on low for 5 minutes.

Season BBQ sauce to taste.

Stir in smoked sausage links evenly.

Cook covered on high 2-4 hours, or low 6-8 hours. Low and slow for better taste.

Spinach Breakfast Casserole

Submitted by By Teresa Snell, Hagerstown MD

Ingredients:

Pam or Olive Oil Spray

15 Fresh Spinach Leaves

4 Frozen Hash Brown Patties

1 Bunch Green Onions (chopped)

1 Large Tomato or 10 Cherry Tomatoes Sliced

4 Slices Prosciutto or Canadian Bacon

4 Cracked Whole Eggs

1/2 cup Heavy Cream

½ cup Mozzarella Cheese

½ cup Sharp Cheese

½ tsp Sea Salt (optional)

½ tsp Pepper

4 Pats Butter

Directions:

Spray a 10 inch square baking dish with olive oil spray. Layer spinach leaves in bottom of dish. Place four hash brown patties on top of spinach leaves and layer 4 slices Prosciutto on top of hash brown patties. Add chopped onions and sliced tomatoes. Add 4 cracked eggs on top of vegetables. Pour heavy cream around the sides of dish. Add cheese and sprinkle with salt and pepper on top. Add 4 pats butter. Bake uncovered on a 350 degree oven for 15 minutes or to the desired doneness of eggs is acquired. Serve with toast or muffins

Tater Tot Casserole

Submitted by: Rob Myers, Greencastle, Pa

Ingredients:

1 pound ground beef

1/2 teaspoon onion powder

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) can peas or green beans, drained

2 (10 1/4 ounce) cans cream of mushroom soup

1 cup shredded cheddar cheese

1 (16 ounce) package tater tots

Directions:

1. Preheat oven to 350 degrees.

2. In a large skillet over high heat, brown the ground beef and drain fat.

3. Stir in onion powder, salt, pepper, peas (or green beans), and condensed cream of mushroom soup. Stir well to combine all ingredients.

4. Pour the mixture into a medium-sized casserole dish. Sprinkle shredded cheddar cheese evenly over beef mixture.

5. Top mixture with tater tots.

6. Bake in oven for 30-40 minutes, until tater tots are crispy.

YUMMY Slow Cooker Chicken & Dumplings

Submitted by and image courtesy of Sherry Carson, Greencastle, PA

Ingredients:

4 Skinless Boneless Chicken Breast halves

2 tablespoons butter

2 (10.75 ounce) cans condensed cream of chicken soup

1 onion, finely diced

2 (10 ounce) packages of refrigerated biscuit dough, torn into pieces Salt & Pepper & whatever seasoning you want

Directions:

Place the chicken, butter, soup, and onion in a slow cooker, and fill with enough water to cover.

Cover, and cook for 5 to 6 hours on High. About 30 minutes before serving, chicken should be soft enough to take 2 forks & shred the chicken if it's not in small pieces. Place the torn biscuit dough in the slow cooker on Top & Cook until the dough is no longer raw in the center. ** I also add mixed veggies sometime during the last hour or so of the cooking process & with the dough on top it's Baked Chicken Pot Pie..