Recipes - Meats
Submitted By: Virginia R., Piney Flats
8 oz. russian salad dressing
12 oz. apricot preserves
1 to 2 lbs. bag boneless chicken breasts
Combine dressing and preserves and stir. Put chicken in the slow cooker and pour mixture on the chicken. Cook on low for 6 to 8 hours.
Submitted By: Emily L, Jonesborough
1 12oz jar apricot preserves
1 pkg Lipton Onion Soup Mix
1 8 oz bottle Maple Grove Farms Balsamic Vinegarette Dressing
4 chicken breasts or 8-10 chicken breast tenders
Baking dish of size to allow meat to be covered by mix
Preheat oven to 350 degrees. Mix the preserves, dry soup mix, and dressing. Pour over chicken. Baked uncovered for 60 minutes.
Beefy Chili Skillet
Submitted By: Virginia Rush
1 pound ground beef
2 cans (15 oz. each) chili with beans
1 can (14.5 oz.) diced tomatoes (undrained)
Brown meat in large skillet over medium high heat and drain. Stir in chili and the tomatoes with their juice. Reduce heat to low. Simmer 5 to 7 minutes or until heated through, stirring occasionally.
Broiled Fish Parmesan
Submitted By: Caryolyn Hilton, Kingsport
1/2 cup realy mayonnaise
3 tbsp grated parmesan cheese
1 tsp grated onion
1/4 tsp tabasco sauce
Fish fillets, 4 peices (1/4 each peice)
Combine first four ingredients. Mix well, wash fish fillets, pat dry. Place fillets on a shallow baking tray. Place under a pre-heated broiler 6" from heat for 5 minutes. Spread mayo mix on fish. Return to broiler and broil about four minutes until top is brown and fish flakes easily.
Submitted By: Betty G., Jonesborough
2 cans cream chicken soup
1 cup chopped carrots
1 cup peas
1/2 cup chopped onions
2 cups cooked chicken (2 to 3 breasts)
Cook vegetables until done. Mix together, pour into casserole dish. Top with cheese and bake 25 minutes.
Chicken and Fluffy Rice
Submitted By: Betty F., Jonesborough
1 (10 ½ oz) can condensed cream of mushroom soup
1 soup can milk
1 (4oz) can mushroom stems and pieces
3 chicken breasts (halved, equals 6 pieces)
¾ c uncooked regular rice
1 (1 ½ oz) envelope onion soup mix
Heat oven to 350 degrees. Mix mushroom soup and milk. Reserve ½ cup of mixture. Mix remaining soup mixture, the rice, mushrooms (with liquid) and half the onion soup mix. Pour into ungreased baking dish, 13 x 9 x 2 inches. Place chicken breasts on top. Pour reserved soup mixture over chicken breasts. Sprinkle with remaining onion soup mix. Cover with aluminum foil. Bake 1 hour. Uncover; bake 15 minutes longer.
Optional: Eight chicken breast halves may be used instead of 6. Instead of chicken breasts, approximately 3 pounds chicken livers may be used.
Chicken Cauliflower Red Lentil
Submitted By: Mallika Dhar
4 to 5 chicken legs
red lentil (4 to 5 tablespoons)
chilie powder (1/2 teaspoon)
onion paste (2 teaspoons)
salt (1/2 teaspoon)
A medium sized cauliflower
Marinate chicken legs in vinegar for 5-6 hours. Then fry them well in white oil and put them aside. Cut the cauliflower into medium size pieces and sprinkle a pinch of salt and a pinch of chili powder on them, put them aside.
Boil the red lentil until it softens, drain the excess water. Put white oil in a frying pan, add onion paste and chili powder when oil is hot, add cauliflower pieces and mix well. Add salt, mix well. Cook for a while until cauliflower pieces are soft. Then add the fried chicken legs.
Serve hot with rice on bread.
Chili for Two
Submitted By: Joyce P., Gray
1/4 pound ground beef
1/4 cup chopped onion
1 garlic clove, minced
1 can (15 - 1/2 ounces) chili beans, undrained
1 - 1/2 teaspoons chili powder
1/2 teaspoon ground cumin
In saucepan, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until heated through. Yield: 2 servings.
Submitted By: Tammy Hopson, Johnson City
4 cans of beans (different kinds)
1 medium onion
1 green pepper
1 cup barbecue sauce
2 lbs ground chuck
Put beans in crockpot, add onion, peper. Brown and drain ground chuck. Put on top of beans, add barbcue sauce. Cook on low for two hours and on high one hour.
Submitted By: Beatrice Sluder, Johnson City
2 to 3 chicken breasts (cut up)
1 bottle of russian salad dressing
1 can of cranberry sauce with whole cranberries
1 envelope of Lipton Onion Mix
Place chicken in casserole dish. Mix dressing with onion mix, add cranberry sauce, mix well, pour over chicken, bake for 1 hour or until tender at 350. (Cover dish with foil while cooking.)
Crock Pot Chicken N’ Dumplings
Submitted By: Paula A., Kingsport
1½ pound boneless chicken, cut into small pieces
3 cans of cream of chicken soup
3 c chicken stock
½ c onion
3 carrots, peeled and sliced
1 cup fresh or frozen peas
½ t marjoram leaves
¼ thyme leaves
1 bay leaf
1 can refrigerated biscuits
Cover and cook on low 5-6 hours. Remove bay leaf. Tear each biscuit into 3-4 pieces and add to chicken mixture. Cover and cook on high for 30 minutes.
Crock Pot Steak
Submitted By: Virginia R., Piney Flats
3-4 pound round steak
1 can french onion soup
1 can cream of celery soup
1 can mushroom soup
1 medium green bell pepper
Marinate steak in tenderizer for 30 minutes. Place steak in crock-pot, adding the soups and green bell pepper. Cook on slow heat for 4-5 hours. Serve with noodles or rice.
Easy Chicken Tenders Dinner
Submitted By: Mittie Huffine, Johnson City
8 - 10 chicken tenders
1 small can milk
1 can cream of chicken soup
Mix evaporated milk and soup together. Put chicken tenders in glass dish and pour milk and soup over the chicken tenders. Bake about 45 minutes in 350 degree oven or until it starts to brown. This is great with rice.
Easy Crispy Hot Dogs
Submitted By: Margaret Timbs, Johnson City
1 pkg hot dogs
1-2 cups crushed corn flakes
1/2 - 1 cup ketchup
Lightly cut hotdogs (spiral). Put tooth picks in the ends, roll in ketchup, then in corn flakes. Spray a cookie sheet with Pam and place hotdogs on sheet. Bake at 350 degrees for approximately 15 minutes.
Easy Mexican Night
Submitted By: Larry R., Jonesborough
1 pound lean ground beef
2 cans enchilada sauce
½ pkg taco powder
1 can refried beans
1 pkg large soft tortilla shells
Brown ground beef and taco powder. Roll meat in shells with cheese and small amount of sauce. Place in baking dish. Cover with cheese and remaining sauce. Bake until cheese is melted. Heat beans and serve hot.
Submitted By: Kate Street
1 8 oz. cream cheese
12 oz. chopped ham
1/4 tsp. mustard
1 tsp. ketchup
1/4 cup margarine
1 heaping tbs. chopped onion
Mix well with your hand. Shape into ball and chill. Serve with crackers.
Submitted By: Sarah P., Johnson City
2 (8oz) cans of tomato sauce
1 (6oz) tomato paste
1 (10oz) can tomato soup
2 c water
½ c oil
2 tbsp chili powder
1 tsp garlic powder
Combine and stir all the ingredients above into a medium sized cooking pan. Cook sauce until it comes to a boil and allow to simmer for 5-10 minutes. Once sauce has simmered, keep it at a low temperature until your meat is cooked.
1 pound of hamburger or chicken
1 pkg shredded cheddar cheese or mozzarella
1 pkg corn tortillas
1 tbsp onion or medium size onion
When cooking meat add onion powder and 1/2 oz of shredded cheese. After cooking the meat, take the corn tortillas and dip them in the sauce individually. Then take 2 tbsp of meat and add it to the tortillas and roll them to form an enchilada while placing them in to a baking pan. Once the enchiladas have been placed into the pan, pour remaining sauce over them and bake at 350 degrees for 15 minutes. After 15 minutes, take out and sprinkle the remaining cheese on them and bake for 5 minutes. Then you are done. ENJOY!
Honey-Gingered Pork Tenderloins
Submitted By: Ramona S.,
2 ¾ pound pork tenderloins
¼ c honey
¼ c soy sauce
¼ c oyster sauce
2 tbsp packed brown sugar
1 tbsp plus 1 tsp minced peeled fresh gingerroot
1 tbsp minced garlic
1 tbsp ketchup
¼ tsp onion powder
¼ tsp cayenne pepper
¼ tsp cinnamon
Flat-leafed parley sprigs
Pat pork dry and arrange in a shallow dish. In a bowl whisk together all remaining ingredients and pour marinade over pork. Turn pork to coat well. Chill pork, covered, turning it once or twice, at least 8 hours and up to 1 day.
Remove pork from marinade, reserving marinade, and arrange on a lightly oiled rack set 5 to 6 inches over glowing coals. Grill pork basting with reserved marinade. Continue to cook pork, turning it every 3 minutes, until a thermometer diagonally inserted 2 inches into center of tenderloin registers 155 degrees about 10 minutes or more. Let pork stand 5 minutes before thinly slicing. Serve pork with garnished parley sprigs
Impossible Cheeseburger Pie
Submitted By: Ruth Day, Jonesborough
1 lb. ground beef
1 cup chopped onion
1/2 tsp salt
1 cup shredded cheddar cheese
1 cup milk
1/2 cup Bisquick Baking Mix
Cook ground beef and onion; drain. Stir in salt, spread in greased 9" pie dish; sprinkle with cheese. Stir remaining ingredients with a fork until blended; pour into dish. Bake 25 minutes at 400 degrees or until knife inserted in center comes out clean.
Serves 8. Prep time: 13 minutes. Bake time: 25 minutes.
Submitted By: Tenna Drain
1 pkg. Good Season's Zesty Italian Dressing Mix
1 envelope Lipton Onion Mushroom Soup mix
1 can Cream of Mushroom Soup
1/2 jar Pepperoncini Peppers with 1/2 liquid
Place roast in crockpot. Add all ingredients and cook on low all day.
Submitted By: Carl., Johnson City
1½ pound ground chuck
1¼ c bread crumbs
1 large onion
1 small can tomato sauce
2 eggs well beaten
1 tsp salt
½ tsp black pepper
3 tbsp brown sugar
2 tbsp mustard
2 tbsp vinegar
1 small can tomato sauce
1 can water
Combine and mix well. Put into 9 x 13 in pan. In small bowl and combine brown sugar, mustard, vinegar, tomato sauce, and water. Mix well and pour over meat loaf and save some mixture to baste over meatloaf occasionally. Bake at 350 degrees for 11/2 hours. Turn oven off and let set in oven until cool. This freezes great.
Submitted By: Marie D., Johnson City
11/2 pound hamburger
1 onion (diced)
½ c oatmeal
salt & pepper
½ c ketchup
Mix together and roll in balls. Place in baking pan.
½ c ketchup
8 tbsp vinegar
Dash of Worcestershire sauce
8 tbsp brown sugar
Heat on stove until hot and pour over meat balls. Bake at 350 degrees for 30 minutes or until done.
Submitted By: Sam L., Spring Lake, NC
5 pounds of pig’s feet. (cut in quarters)
3 medium cucumbers (peeled and sliced)
1-2 large onions (thinly sliced)
Juice of 3 lemons
4 c of water
1 large bottle of vinegar
2 bottles of hot sauce
2-3 tsp of salt
1 tsp sugar
½ tsp black pepper
4 cloves garlic, minced
red mexican peppers (chopped or cut up) depending on your taste
Clean feet, remove all hairs. Cook pig’s feet in slat water, until tender, or pressure cook. When cooked, drain well, wash pig’s feet under lukewarm water, rinse in cold water. Combine feet in large pan or a large bowl, with 4 cups of water, sliced cucumbers, onions, pour lemons, or lime juice, vinegar, and hot sauce over the feet. Add chopped, or cut up peppers, salt, sugar, black pepper, garlic, and mix well with pig’s feet. Let marinate at least 3 hours, or longer depending on how hot you want your feet. Serves about 8 people.
Submitted By: John Clark, Telford
1 lb. ground beef
1 medium can pizza sauce
salt and pepper to taste
Mustard, mayonnaise, horseradish
1 package shredded mozzarella cheese
Brown ground beef in 10 inch skillet with chopped onion. Add pizza sauce. Cook covered over low heat for 45 minutes to one hour. Season to taste. Butter top of bun, cover with mustard, mayonnaise, and horseradish. Spread 2 tablespoons of ground beef mixture on other side of bun. Sprinkle top with mozarella cheese. Place open face bun under broiler until cheese melts. Place halves of bun together and serve. Yield 8 to 10 servings.
Submitted By: Doris Clark, Telford
1 1/2 lb hamburger
1 medium onion
1 can Hunt's Manwich Sauce
1 pkg cheddar cheese
1 pkg mozzarella cheese
Brown in hamburger, onion in skillet. Drain off excess grease. Pour into 1 can Hunt's Manwich Sauce and simmer 10 minutes. Spoon this mixture on half hamburger buns. Top with cheddar and mozzarella cheeses until cheese melts. Eat and enjoy.
Poor Man's Steak
Submitted By: JoAnn B., Hampton
2 lb. hamburger meat
1 large onion (chopped)
1 can of condensed mushroom soup
Mix and fry as if making hamburgers. Drain. Place back in skillet and pour over mushroom soup. Simmer 30 minutes and eat. Use steak seasoning instead of salt.
Roast - Best Ever
Submitted By: Jean W., Johnson City
Soak roast in 1/2 cup salt and cover with water for 2 hours. Remove from salt water, rinse off and pat dry with paper towels. Mix 1 teaspoon of seasoned salt, 1 teaspoon of garlic powder, 1 teaspoon of black pepper and rub all over roast. Slice 1 onion on top of the roast and 1/4 cup of margarine pats on the onion. Sprinkle 1 teaspoon of Soy Sauce and 2 tablespoons of all purpose flour on the roast. Place on heavy duty aluminum foil, enough to wrap around roast good, then place on a 2nd piece of heavy duty aluminum foil to wrap around again. Place in a dutch oven or any baking pad with a lid that is big enough to put the roast in and put the lid on. Pour 1 quart of water in the pan and bake at 230 degrees for 10-12 hours.
You can use steaks or stew instead of roaat if you like - just sprinkle on the ingredients.
NOTE: Wrapping the roast twice with heavy duty foil is important - it keeps the water away from the meat. Check the water level after about 8 hours and add more if necessary.
I like this recipe because I can put a roast in on Saturday night around 7 or 8 PM, when I leave for church on Sunday, turn off oven, DO NOT open oven door, when you return home it is warm AND delicious!!
Saturday Night Supper
Submitted By: Dorothy Bowers, Johnson City
Brown 1 medium onion and 1 - 1 1/2 pounds ground beef in a skillet. Add 1/2 cup catsup, 1 rounded tbs. of mustard, add 1 can of Campbell's Chicken Gumbo soup and 1/2 can of water. Salt and pepper to taste. Cook over low heat until slightly thick. Serve on hamburger buns.
Submitted By: Unknown
2 tbsp minced onions
2 tbsp butter
1 pound cleaned fresh shrimp*
¼ pound fresh mushrooms
1 tsp salt
1/8 tsp pepper
3 tbsp chili sauce
1 2/3 cup water
1 1/3 cup minute rice
1 c sour cream
1 tbsp flour
1 tbsp chopped chives
Sauté’ onions in butter until golden. Add shrimp and mushrooms sauté and stir until shrimp are pink. Combine salt, pepper, water. Add to shrimp mixture. Bring to boil. Stir in minute rice, cover and simmer for 5 minutes. Combine sour cream, flour, and add to rice mixture and heat gently. Sprinkle chives on top. Serves 4.
* I used frozen shrimp