Oven-Fried Picnic Chicken

Oven-Fried Picnic Chicken
adapted from the recipe at Taste of Home

• 1 can (12 ounces) frozen lemonade concentrate, thawed OR 1 can (6 ounces) frozen lemonade concentrate and 1 can (6 ounces) frozen limeade concentrate, thawed
  
• 3 - 4 pounds chicken
  
• 1/2 cup plus 2 tablespoons all-purpose flour
  
• 1 1/2 teaspoons salt
  
• 1/2 teaspoon pepper
  
• 1/2 teaspoon garlic powder
  
• 1 cup oil
  
• 2 tablespoons butter, melted

Refrigerate 1/4 cup lemonade (lemonade/limeade) concentrate for basting. Pour remaining concentrate into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4 hours, turning occasionally.

Drain and discard marinade from chicken. In a large resealable plastic bag, combine the flour, salt, garlic powder, and pepper. Add chicken, a few pieces at a time, and shake to coat. In a large skillet, brown chicken in oil for 1-1/2 to 2 minutes on each side or until golden brown. Place chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juices run clear, basting with reserved lemonade concentrate every 15 minutes. Serve warm or cold. Yield: 4-6 servings.


My Note: Cooking the chicken on a rack in the pan produces the best result. It's not vital, but if you don't use a rack the chicken becomes rather greasy.

Cheeseburger Pasta

Cheeseburger Pasta
adapted from The New Cooking With 4 Ingredients

1 pound ground beef
1/2 tsp minced garlic (or 1/4 tsp garlic powder - if using powder, add with soups)
1/3 cup minced onion
1 10.5 ounce can cheddar cheese soup
1 10.5 ounce can tomato bisque soup
1 1/2 cups water
2 cups uncooked shell pasta

Brown ground beef. Add onion and minced garlic and cook with ground beef until softened. Drain any fat remaining. Add soups, water, and pasta. Bring to a boil, cover and turn heat to medium. Cook 10-12 minutes or until pasta is tender, stirring often.

Honey Spiced Pork Chops

Honey Spiced Pork Chops
adapted from The New Cooking With 4 Ingredients
serves 6

6 pork chops
1/4 cup soy sauce
1/2 tsp ground ginger
1/2 tsp minced garlic
1/2 cup honey

Grease 9x13-inch baking dish. In small bowl, combine the soy sauce, ginger, garlic, and honey. Place pork chops in dish. Pour mixture over pork chops. Cover and bake at 325F for roughly an hour.

Meatball Stroganoff

Meatball Stroganoff
adapted from the Meatball Stroganoff recipe at cooks.com


1 pound ground beef (or turkey)
1/3 cup dry bread crumbs
1/3 cup onion, chopped (or rehydrated dehydrated onion flakes)
1 egg, slightly beaten
1/4 tsp salt
1/4 - 1/2 tsp garlic powder (or 1/2 tsp minced garlic)
1 can cream of mushroom with roasted garlic soup (cream of mushroom soup is fine)
2/3 cup sour cream
1/4 - 1/2 cup water
cooked noodles

In a large bowl combine hamburger, bread crumbs, onion, garlic, salt, and egg. Mix thoroughly and shape into balls of whatever size you want. Bake on broiler pan (or cooking rack set in pan to catch the any grease). Put meatballs in skillet (sauce pan, whatever) and add soup, sour cream, and water. Cover and simmer for 20 - 30 minutes, or until thickened. Serve over hot egg noodles.

Herb-Roasted Potatoes

Herb-Roasted Potatoes
Serves 6


1/3 cup Dijon Mustard
2 tbsp olive oil
1 clove garlic, finely chopped
1/2 tsp dried Italian seasoning
6 medium red-skinned potatoes (2 pounds), cleaned and cut into chunks


Mix all ingredients except potatoes in small bowl. Place potatoes in greased 9x13x2-inch baking pan; pour mustard mixture over and toss. Bake at 425F for 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.

Quick Baked Potatoes

Quick Baked Potatoes
Serves 4


4 large baking potatoes
2 to 3 tbsp butter or margarine, melted
3 tbsp grated Parmesan cheese
paprika
salt to taste (optional)


Cut the potatoes in half lengthwise. Brush cut side with butter; sprinkle with Parmesan cheese, paprika and salt if desired. Place with cut side down on a greased baking sheet. Bake, uncovered, at 350F for 25 – 30 minutes or until tender.

Orange-Glazed Pork Tenderloins

Orange-Glazed Pork Tenderloins
Serves 4


1 1/4 pounds pork tenderloin (or boneless pork chops)
2 tsp vegetable oil
1/4 tsp garlic powder
pepper to taste
1/4 cup orange juice concentrate
2 tbsp Worcestershire sauce
4 green onions sliced
orange slices (optional)


Cut tenderloin crosswise into 12 pieces; pound each piece to 1/4-inch thickness. In a skillet, brown pork in oil; sprinkle with garlic powder and pepper. Meanwhile, combine orange juice and Worcestershire sauce; pour over the pork. Add onions. Cook over low heat until sauce is thickened and meat juices run clear. Garnish with orange slices if desired.