ORANGE CHICKEN PACKET

YOU WILL NEED:

Oven to 350 degrees
Aluminum foil
Foil lined cookie sheet
Measuring spoons and cup
Can opener


INGREDIENTS:

1  chicken breast or 3 chicken strips
1/2  can (15oz.) mixed vegetables, drained,
 refrigerate the other half in plastic bowl.
2 tbsp.  orange marmalade
1/4  tsp. salt
1/8  tsp. pepper
1 tbsp. water or orange juice if you have it.


1.   Shape foil into bowl shape, add vegetables, and sprinkle with half of the spices.

2.   Put chicken breast on top of vegetables, sprinkle with rest of spices, then spread the marmalade over the top of the chicken.  Add the water.

3.   Close top of packet (bowl), place on foil lined sheet pan and bake for 1 hour or until chicken is done.


SERVES:  1


SERVING HINTS:   This is pretty much a meal in one.  But you could add a salad or potatoes.

                        You can also add any spices you prefer, garlic powder, onion, poultry seasoning, Cajun seasonings, make it   yours.

SALMON PATTIES

YOU WILL NEED:

Iron skillet
Spatula
Bowl
Spoon
Can opener
Fork


INGREDIENTS:

1 can (15oz) pink salmon, drained & cleaned
1/2 sleeve round buttery crackers, crushed
1 egg, beaten
1/2 tsp. salt
1/2 tsp. pepper
1 small onion, diced fine
1/2 tsp. lemon juice
1/4 cup vegetable oil for frying


1.   Put drained cleaned salmon (break salmon in half lengthwise and remove the spines and the black skin) in bowl.  Add the egg, onion, cracker crumbs and  spices.  Mix well with spoon or fork and form into four patties.  If the patties are to moist just add some more crushed crackers.

2.   Fry on low to medium heat until one side is browned, flip over and brown the other side.


SERVES:  1 - 4

SERVING HINTS:  I always serve salmon with creamed peas.  I pour the peas right on top of the patty.  You could also serve tarter sauce , lemon juice or cocktail sauce with the patties.  Add a side salad or those quick cooking mashed potatoes and you have a fantastic meal.  Refrigerate leftovers.  Heat up for sandwiches the next day or crumble over a salad.

CANNED GREEN BEANS & HAM

(These taste like fresh green beans that you have cooked all day.)  

               New recipe, not in the cookbook.  

                                 (steam clouding picture, but you get the idea)

YOU WILL NEED:

Saucepan
Spoon
Can opener
Measuring spoons


INGREDIENTS:

2 cans (14.5 oz.) French cut green beans
1/2 cup small onion, diced small
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
1 chicken cube
1/2 pkg. diced ham (fully cooked)



1.  Open green beans and pour them and the juice into saucepan.

2.  Add diced onion, chicken cube and seasonings.

3.  Cook on low, uncovered,  for 45 minutes.

4.  Add diced ham and cook another 15 minutes.


SERVES:  1 to 3

SERVING HINTS:  You can buy a small box of cornbread mix (you will need 1 egg and 1/3 cup milk) which goes really well with green beans and ham.  I use French cut green beans because they are thin and absorb the other flavors well, they also cook quicker.  Wrap the rest of the ham well then freeze it.  You can use it later for scrambled eggs, soups or an omelet.

HAM & NAVY BEANS

(Great recipe for crock pot, this one takes awhile and there is plenty for company.)


YOU WILL NEED:

Crock pot
Lg. bowl
Lg. spoon
Can opener
Measuring spoons
Paring knife


INGREDIENTS:

1 bag dried Navy beans or 15 bean mix, soaked over night in a large bowl and covered with water
1 sm. cottage ham
1 bay leaf (optional)
1 tsp. salt
1/2 tsp. pepper
1 can (15 oz.) diced tomatoes (plain or seasoned)
1 med. onion, diced
1/2 tsp. garlic powder
1 ham hock (optional) (gives a nice smokey flavor to the beans)


1.  Rinse beans and put in crock pot, cover with water. Set on high.  (Start early in the morning)

2.  Add diced onion, ham hock and seasonings.

3.  Cook for about four hours then add tomatoes and ham.

4.  Cook for another four or five hours.


SERVES:  1 TO 6


SERVING HINTS:   Corn bread goes well with the ham and beans.  You could also fry potatoes and onions or make dumplings out of your pancake mix.  These are even better the second day.  If you don't have a crock pot you could use a dutch oven (a large pan with lid).  Keep the heat on medium and watch the beans so they don't burn.

You could cut the recipe in half and freeze the other half of the cottage ham, save the other half of the beans for soup.


__________________________________________________________________________________________

ROASTED ROOT VEGETABLES

YOU WILL NEED:

Oven at 400 degrees
Cookie sheet
Spatula
Paring knife or peeler
Foil


INGREDIENTS:

1/2  Sm. bag of baby carrots
1 lg. potato
1/2  Sm butternut squash
3 tbsp. oil
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. each of the following:  oregano, season-all, paprika  (use whatever spices you like)


1.  Heat over to 400 degrees.  Line the cookie sheet with double foil.

2.  Put carrots on cookie sheet, peel potato and cube into 1 inch cubes and put on cookie sheet with carrots.  Cut squash in half sideways.  Peel the smallest end and cut into 1 inch chunks, add to veggies on cookie sheet.

3.  Pour oil over veggies, add all the spices and toss around with your hands so everything has oil on it. 

4.  Bake for 1 hour or until carrots are soft in middle.  Turn them with a spatula about 1/2 hour into the baking time.

5.  Remove and place in a pretty dish.


SERVES:  1 OR 2

SERVING HINTS:  You can serve these with any meat.  You have a potato and side dish in one.  The butternut squash is a little hard to work with, but totally worth the effort.  You could also use the whole squash, discard the seeds.  Leftovers would be good in soup.

PEANUT CLUSTERS

(not in the cookbook)

                                                                                (a little bigger than a quarter)


YOU WILL NEED:

Double boiler or two pans that can sit on top of one another
1 Lg. spoon
1 teaspoon
Parchment or wax paper


INGREDIENTS:

1 bag of chocolate chips
2 bags of butterscotch chips
1 jar of salted peanuts


1.  Pour all chips into top pan of double boiler, slowly heat about 2 inches of water in bottom pan.  Keep heat on medium. Stir chips until well blended.

2.  When chips are melted and blended well, add whole jar of peanuts, stir.

3.  Using a teaspoon make mounds (about the size of a quarter) on the parchment paper, which is laid out on your counter top or table.  Let cool, lift off and store in a well covered container.  These are delicious.  This recipe makes a lot of candy.  Enjoy!

If you leave the top pan on top of the bottom pan (after taking it off of the stove) the candy mixture stays warm so you can spoon it out easier.

SERVES:   1 - 20

MACAROONS

YOU WILL NEED:

Oven at 350 degrees
Foil lined cookie sheet
Lg. bowl
Lg. spoon
Can opener


INGREDIENTS:

8 oz. Shredded coconut
1 Sm. Can sweetened condensed milk
1 tsp. Vanilla



1.  Mix all ingredients and drop by tbsp. on the foil lined cookie sheet, about an inch apart.

2.  Bake for about 8 minutes, just until the tops start to get brown.  Cool and enjoy.


SERVES:  2 or more

SERVING HINTS:  You could drizzle some chocolate syrup over them or drop a teaspoon of jam or jelly on each macaroon.  I haven't tried it, but you could add a tbsp. of cocoa powder into the mix before you bake them.