Meats and Poultry



1 Tablespoon butter or margarine
2 medium size tart green skinned apples (about 12 oz total) cored and chopped
1 medium sized onion, chopped
l l/2 pounds ground skinless turkey breast
1 1/2 tsp dry marjoram
1/2 tsp each; thyme, dry sage, and pepper
1/4 cup chopped parsley
2 large egg whites (or egg beaters or the like)
1/2 cup each fine dry bread crumbs and non fat milk

Melt butter in wide frying pan over medium heat. Add apples and onion. Cook, stirring occasionally,
until onion is soft, about 7 minutes. Remove from heat and let cool. Then place into large bowl.
Add turkey, marjoram, thyme, sage, pepper, egg, bread crumbs and milk, mix lightly. Pat turkey
into 5 x 9-inch loaf pan. Bake in 350* oven until browned on top and no longer pink in center - cut to test.
(about l hour) Drain and discard fat from pan. Turn loaf onto platter, serve loaf hot; or let cool.
Makes 6 servings. Per serving: 237 calories; (l3% fat) 33% carbohydrates, 54%protein.
3 gram fat(2 grm saturated fat) l9g carbohydrates, 32 g protein, 76 mg cholesterol, l85 mg sodium


2 tbsp. flour
1 tbsp. vinegar
1 tsp. salt
1 tsp. dill weed
1/4 tsp. pepper
5 small pared potatoes
2 1/2 - 3 lb. beef chuck roast
5 carrots quartered
1 tbsp. shortening
1 pd. zucchini quartered
1/4 cup water
16 oz. sour cream

Mix flour, salt and pepper. Coat meat and brown in shortening. Add water and vinegar.
Sprinkle dill over meat. Cover and simmer 3 hours or till tender. One hour before end of
cooking time add potatoes and carrots. Season with salt and pepper. 20 minutes before end
of cooking time add zucchini. Sour Cream Gravy Place meat and veggies on warm platter.
Pour drippings into bowl leaving brown particles in pan. Put 1 tbsp. drippings back in pan.
Blend in 1 tbsp. flour. Cook over low heat till smooth and bubbly. Remove from heat.
Measure drippings and add water to 1 cup. Stir in flour mixture. Heat to boiling stirring constantly.
Boil and stir 1 minute. Season with salt and pepper. Stir in sour cream and 1 tsp. dill weed. Heat through.


2 Tablespoons butter
1 Tablespoons minced onion
2 teaspoons curry powder
2 tablespoons all purpose powder
1/2 teaspoon salt
3/4 C.milk
1 5-6 3/4 ounce can chunk chicken drained
1 10-11 ounce package piecrust mix
1 egg slightly beaten

1. In 1 quart saucepan over medium heat, in hot butter, cook onion and curry powder, stirring occassionally,
until onion is tender about 5 minutes. Stir in flour and salt until blended; cook 1 minute. Gradually stir in milk
and cook,stirring constantly until sauce thickens and boils, about 5 minutes. Remove saucepan from heat;
stir in chicken.

2. Prepare piecrust mix as label directs. On lightly floured surface with rolling pin,roll half of
dough 1/8 inch thick. With floured 2 1/2 inch round cookie cutter, cut out 15 dough circles. (Keep remaining
dough and trimmings covered with plastic wrap)

3. On one half of each pastry circle,place a teaspoon of the
chicken mixture. Brush edges of dough circles with some egg; fold dough over filling. With fork, firmly press
edges together to seal. Place pastries on ungreased cookie sheet about 1 inch apart. Repeat to make 36 pastries
in all. Brush pastries with remaining egg. If not serving right away,cover with foil and refrigerate.

4. About 35 minutes before serving,preheat oven to 400 degrees. Bake pastries 25 minutes or until golden
brown. Serve hot.

To freeze and use up to 1 month later: place unbaked pastries in jelly roll pan; cover and freeze until firm.
Remove pastries from pan and place in freezer container with waxed paper between layers;freeze. About
45 minutes before serving,preheat oven to 400 degrees. Arrange frozen pastries on greased cookie sheet
and bake 35 minutes or until golden brown.

CUBE STEAK SAUTE....Michelle Ball aka Shelly

1 tbsp. oil
1/4 cup beef broth
1 lb. cube steak
2 tbsps. horseradish
1/2 tsp. salt
1/2 tbsp. dried oregano
1/4 tsp. pepper

Heat oil in large skillet over med-high heat. Season steaks. Saute until browned, about 2 min. on each side.
Reduce heat to med-low. Stir in beef broth and horseradish. Bring to a boil. Serve imm. serves 4

A-1 GARLIC STEAK....Michelle Ball aka Shelly

1 lb top round steak 1" thick
1/4 cup A-1 steak sauce
2 tsp oil
1 tsp pepper
2 cloves garlic, crushed

Stir steak sauce, oil, pepper, and garlic. Place Steak in a bag, add sauce mix. Turn to coat.
Close bag securely and place in refrigerator for at least 1 hour. turn over at least one time.
Remove steak from bag and place on rack, 3-4" from heat. Broil 15-18 min. turning once.
serves 4 people.


4 med. potatoes (sliced 1/2" thick)
1 tsp. garlic
1 tsp pepper
1 Lb. thin sliced london broil
1 gr. pep. cut into thin strips

Microwave. potato slices 6-10 min. until tender. While potatoes cook toss beef with garlic, pepper.
Heat oil in large skillet on high. Add beef and toss for 3 min. Add potatoes and saute' 5 minutes.
Toss until tender and heated through. Season to taste. serves 4


1 cut up chicken (skinless)
2 lemons, sliced
3 tbls Italian dressing
spices; pepper, salt, oregano, basil, paprika, parsley, garlic powder (or fresh minced garlic)

Rinse chicken, lay on foil on a cookie sheet with sides. Cover with dressing, sprinkle with spices
listed above, then layer sliced lemons over chicken. Wrap chicken in foil, twisting the sides as you seal
the foil to keep the steam in. Cook in 325 oven for 2 hrs, then open foil and let brown for 20 min...
or until chicken turns golden brown.



4 chicken breast halves, skin on, bone in
Salt and freshly ground black pepper
Juice of 2 fresh limes or 1 lemon
2 tablespoons vegetable oil
1/4 cup finely diced bacon
1/2 cup finely chopped onion
1/2 cup thinly sliced green bell pepper strips
1/2 cup finely chopped celery
2 cups diced canned tomatoes and their juices
1 cup chicken stock
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme

DIRECTIONS: TO GRILL THE CHICKEN: Season the chicken with salt and pepper and marinate
in lime or lemon juice for 10 minutes. While this is marinating, heat the grill. Grill for 10 minutes on each
side or until just cooked through. Keep the skin on as you grill the chicken to keep it moist. You can take
the skin off after cooking. While the chicken is cooking, make the sauce.

TO MAKE THE SAUCE: In a 2-quart saucepan, over medium heat, heat the oil and bacon. When the
bacon is brown, add the onion, green pepper and celery and cook, covered, over low heat for 10 minutes
or until tender. Add the tomatoes and their juices, chicken stock, Worcestershire sauce, and thyme and
simmer, uncovered, for 10 minutes. Season with salt and pepper to taste. Yield: 4 Servings



4 large chicken breasts
4 tablespoons butter
4 cloves fresh garlic (crushed)
4 teaspoons lemon juice
2 eggs 1/2 cup milk
2 cups bread crumbs
1 teaspoon black pepper
1 teaspoon salt
a couple of dashes of dried parsley

DIRECTIONS: Preheat your oven to 350 degrees. Pound your chicken until it is the same thickness
through out the breast. Place some butter, the garlic, lemon juice and parsley in the center. Roll chicken
up tight and seal it with tooth picks. Mix eggs and milk until smooth. Mix the bread crumbs, salt, pepper,
and garlic together. Dip chicken on the milk/ egg mixture, and roll it in the bread crumbs. Bake 15-20
minutes or until they are golden brown and firm to the touch. Pull out toothpicks and serve.
YIELD: 4 servings

CHICKEN AND RIB SAUCE....Laurie in Canada

1/2 c ketcup
1/2 c Strawberry jam
1/4 c br.sugar tbsp mustard
1/4 c garlic powder
tbsp soy sauce-opt.
tbsp green relish-opt.
1 tsp onion powder- opt

Mix all ingredients together til smooth. Brush on meat just before bringing out of the oven.
Cook til lightly brown or desired crispness. Sweet and yummy.


Lean Boneless chicken breasts
1 small jar of Chi-Chi's mild Salsa (medium and hot can be used depending on your taste)
1 Bag Shredded Monterey jack cheese

Preheat oven to 350*
Arrange chicken breasts on baking sheet
Cover chicken with Salsa to desired taste
Cook for 20 minutes
Add shredded monterey jack cheese to top of chicken
Bake another 5 minutes or until cheese melts.

Its easy, its scrumtious, and its nutritious.
Hope you all enjoy it. Love, Erin


1/2 cup butter (1/4 lb.)
4-6 cloves garlic
4 Tbsp. chopped ginger
2 green peppers - chopped fine
2 medium onions - chopped fine
2 Tbsp. curry powder
2 Tbsp. turmeric
2 tsp. salt
1 can tomato paste

1 bunch cilantro
1 tsp. Masala

Melt butter, saute garlic and ginger for ~ 5 minutes in a Dutch oven/large saucepan with a lid.
Careful not to burn. HINT: easy way to peal ginger is to scape it with a spoon.

Add onions, green peppers, tomato paste and simmer slowly covered for ~ 1 hour.
Stir often.

Add all the spices and cook low for another 10 to 15 minutes.

Add chicken (or meat) using about 1 cup of the sauce and simmer on low for 20 - 30 minutes until
done. May add more water to produce more sauce.
Add cilantro (vary amount to taste) and masala.

Serve with rice.

I usually divide it up into 1 cup portions and freeze cup is usually good for
1 full chicken breast. Add a little water to thin it down for more sauce.
Can also be used when a recipe calls for Curry Paste as in soups or where ever it is