Taco Crescent Ring Garlic Chicken Adrienne's Biscuits
Chicken with Cashew Nuts over Rice Hawaiian Chicken Taco Soup
Cabbage Patch Soup     French Buns & Barbecued Beef  Slow Cooker Pot Roast
 Marsha's Dinner Rolls  Chicken With Mushrooms      BBQ Chicken Sandwiches
Sunday Company Chicken        Vegetable Beef Soup  Chicken Rice Casserole
        Split Pea Soup    

Dinners that say
Welcome Home!!


"I'm going in the kitchen to start thinking about dinner and see if that does any good. Otherwise, I'm going to have to cook something."  "You know... the only thing some women make for dinner is: reservations!"

  I Love You, Mama

You can be a great cook, serving great meals for your family each night.
You just need to practice and try new things from time to time!

   Taco Crescent Ring

2 packages crescent rolls
1 lb. ground beef
1 envelope taco seasoning
1 C. grated cheddar cheese
shredded lettuce
chopped tomatoes
green onions
1 C. sour cream
Brown ground beef in a skillet. Drain off grease. Add the contents of the
taco seasoning and follow package directions.  Unroll the 2 packages
of the crescent rolls. On a cookie sheet, place the crescent roll wedges
in a circle, with the wide side of edge towards the middle, pointed edge
towards the outside. Add the cheese to the ground beef and stir it in.
Place the ground beef on the crescent rolls and wrap the pointed edges
around the meat mixture so that it forms a ring.
Bake at 375F. for about 12 minutes.
When baked, remove from the cookie sheet and place the ring on a platter.
On the inside of the ring, place the lettuce, tomatoes and green onions.
Serve the sour cream and salsa in bowls on the side.
Cut into wedges and serve.

                Garlic Chicken

4 large chicken breasts
2 T. fresh lemon juice
2 T. olive oil or vegetable oil
4 minced garlic cloves
1/2 t. ground sage
1/2 t. salt

Preheat the oven to 425 F. Rinse chickens and pat dry.
Place chicken in a shallow roasting pan, skin side up.
In a small bowl, combine the lemon juice, oil, garlic, salt and sage.
Brush mixture on the chicken breasts.
Bake for 35 minutes or until chicken is tender and no longer pink.
Baste the chicken twice with the lemon and garlic mixture.
Serves 4.
Both of these recipes are printed here with permission from Mary Ellen from the Quick-N-Easy section of That’s My Home
What a fabulous site... lots 'n lots of recipes!


        Adrienne's Yummy Biscuits
2 Cups flour                              1/2 Tsp. salt
2 Cups whole-wheat flour     3/4 tsp. Cr. Tartar
5 tsp. Baking powder              1 cup butter
2 Tsp. Sugar                            1 beaten egg
                                                      1 cup milk

Combine all dry ingredients, then blend in the butter till mixture is crumbly.
Add egg and milk and mix quickly and lightly---this keeps the biscuits from
being tough. Knead the dough a few turns. Roll out and cut with a biscuit
cutter. Place in a large greased iron skillet or a baking pan. Bake at 450 for
about 12 minutes. Makes 2 dozen thick biscuits.

Chicken with Cashew Nuts

(Larger families would triple the chicken and double the rest of this recipe)
You will want to make a pot of rice to go with this portion of the meal.

1   lb boneless skinless chicken breast (about 2 cups)cut into -inch cubes
1   cup whole toasted blanched cashews
1   tsp sesame oil
2   tsp cornstarch
2  Tbsp water or cooking sherry
  tsp ginger root peeled and grated
2  tbsp soy sauce
2  tbsp hoisin sauce
1  tsp sugar
4 tbsp canola or corn or peanut oil
1 peeled and crushed garlic clove garlic or 1 Tblsp minced garlic

1. Place the chicken in a bowl. Add the cornstarch, water (or cooking sherry)
and gingerroot and stir together until well mixed. Set aside.
2. Combine the soy sauce, hoisin sauce, sugar and 2 tablespoons of water in
a small bowl and stir until smooth. Set aside.
3. Pour the oil into a wok or stir-fry pan and place the pan over high heat.
4. Add the garlic and stir it around the pan until the oil is hot and the garlic
sizzles, about 30 seconds. Do not let it burn.
5. Stir up the chicken mixture again and add it to hot oil. Continue stirring
until the chicken is almost done, 1 to 2 minutes. Remove and discard the garlic.
6. Reduce the heat to medium and stir in the soy sauce mixture.
Continue stirring until the ingredients are well blended.
7. Add the cashew nuts and stir another 30 seconds.
8. Drizzle with sesame oil and give a couple of big turns with the spatula.
Serve immediately over rice.

(Our grocery store sells cashews in the bulk foods section...  this way I can buy the amount I need for this recipe instead of a can of them!)


          Hawaiian Chicken

      2 lb Chicken thighs or boneless breasts
           Garlic salt
      2  Eggs; well beaten
      1 c  Flour
      1 1/2 c  Catsup
      3/4 c  Sugar
      1/2 c  Vinegar
      1/4 c  Crushed pineapple w/juice
      1 ts Salt
      1 ts Soy sauce

  Wash and drain chicken, sprinkle liberally with garlic salt, let stand
15-30 minutes.   Dip chicken in beaten egg then in flour. Fry chicken until
brown, place in baking pan.  Combine catsup, sugar, vinegar, pineapple,
salt and soy sauce.  Bring to boil. Cover chicken with sauce.
Bake 350 for 45  minutes.  Serves 6.


                Taco Soup
1 lb. of lean ground beef
2 cloves of garlic
1 diced onion
cook and drain the above.
1 can 14 oz. Mexican style tomatoes
1 can pinto beans drained
1 can kidney beans with juice
1 cup of salsa (any strength you desire - we use med)
1 can corn with juice
1 can sliced black olives
1 can beef broth
Bring to boil the above in a stock pot

Serve with a dollop of sour cream
cheddar cheese, guacamole on top and then crush
tortilla chips and sprinkle over the whole bowl.  Or,
fill the bottom of the bowl with Frito's, then soup and
place the cheddar cheese,  sour cream and guacamole on top

This is a great "crowd pleaser" meal


                             Cabbage Patch Soup

1 1/2 lbs  Ground beef                                   
1     8 oz. can Tomato sauce

1   medium Onion - chopped                        
2     T   Chili powder

1   medium bunch of Celery, chopped         
1    tsp. Oregano

3   tsp. beef base or bouillon cubes              
1 Green or Red Pepper, chopped

1   tsp Garlic powder                                      
1   16oz. can Kidney beans

1   6 oz. can Tomato paste                             
1/2    (Large head) Cabbage

1  16 oz. can Stewed tomatoes                     
1 T. Parsley

In large Kettle, brown meat celery & onion; drain grease.  Add seasonings, tomatoes, paste, and sauce and the kidney beans.  In 8-10 cups of water dissolve the beef base or the bouillon cubes and boil.  Add the beef/onion/celery and the coarsely shredded cabbage.  Add more water if desired and salt and pepper to taste.  Simmer about an hour or two.  Serve with cornbread or rolls and salad.


      To have barbecued beef on french buns for dinner,
            begin this meal around noon.

                    French Sandwich Buns

2 pkgs active dry yeast
2 Cups warm water
3 tsp. Salt
1 Tblsp Sugar
2-3 Tblsp Crisco
7 Cups flour
4 Tblsp Cornmeal
Cold water
1 Egg white mixed with 2 tblsp water
Dissolve yeast in warm water in large bowl. Stir in salt, sugar, and
shortening with 3 cups of flour; then add flour a cup at a time until
the dough is easy to handle. Turn out onto the floured counter and
knead until smooth and elastic---this will be about 5-8 minutes.
Place in greased bowl and turn dough, greased side up and cover with a
cloth and let set in warm place until doubled, about 1 hours.
Punch down dough, make it round again and cover and let rise again,
about 45 minutes. Punch dough down again, cut in half and let rest 5
minutes. Roll dough and then roll up into a "log" and then cut slices
of 2 inches shaping into buns; repeat with the second half of dough.
Place buns on lightly greased cookie sheet over which you have heavily
sprinkled with the cornmeal. Brush with cold water. Let rise about 1 hour.
Preheat oven to 375*. Bake 12-15 minutes, brush with the eggwhite/water mixture and bake 12-15 minutes longer. Cool on rack.
Slice in half for sandwich buns.


Barbecued Beef for Sandwiches

After broiling some top round steak, I let it cool and cut it into
thin slices about 4 inches long and put them in the pan that I used to
just simmer it for a couple of hours in some barbecue sauce.  For the
sauce, I took a bottle of Kraft Barbecue sauce (8 oz) and mixed it
with about a cup of Yoshida’s Sweet ‘n Sour sauce and about a quarter
cup of Ketchup, mixed these altogether and poured over the meat in the pan.


While the rolls are still rising, and will not be ready for a while,  You'll be able to do some housekeeping and prepare the salad.  Everyday I look for little pockets of time to catch up on things each afternoon.  Knowing how much time each job actually takes enables homemakers to really do more than is thought possible! Even with doing the main chores every day, it is always necessary to do things around the home again in the afternoon. Maybe it is the same at your house!


Awesome Slow Cooker Pot Roast (Submitted by: Brenda)
This is a very easy recipe for a delicious pot roast. It makes its own gravy.
Its designed especially for the working person who does not have time to
cook all day but it tastes like you did. You'll want to cut to be

between 5 and 6 pounds. Servings: 8

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
1-1/4 cups water
5-1/2 pounds pot roast
1. Place the mushroom soups into a slow cooker. Add the onion soup mix and the water and mix well. Add the pot roast, flipping several times in the soup mixture, to coat all sides of the roast.
2. Cook on high setting for 3 to 4 hours OR on low setting for 8 to 9 hours.


Some of you have enjoyed these rolls that Marsha makes... and here is her recipe. She gave me permission to share it with you; I think you'll agree this is a wonderful recipe... especially when you serve the rolls with strawberry freezer jam.
(M: "The instructions for the original recipe were pretty complicated and, frankly, silly. I sometimes just dump everything into my Bosch bowl and mix it up and the rolls always turn out fine.")

                     Marsha's Dinner Rolls
1/2 c. warm water
1 pkg. yeast
1 1/2 c. scalded milk (I just use dry milk powder and tap water)
1/2 c. butter
1/2 c. sugar
2 tsps. salt
2 eggs
71/2 c. flour

Dissolve yeast in warm water. Stir in lukewarm milk, butter, sugar, and salt. Mix until blended. Add eggs. Add flour and mix. Knead with mixer or by hand till smooth and elastic. Place in greased bowl and let rise till doubled. Punch down and  form rolls. This dough can be made into crescent rolls, cloverleaf rolls, fantails, or anything else you can think of. For crescent rolls, divide dough into six pieces and roll each piece out into a circle, 1/4" thick. Cut into eight triangles (a pizza cutter works well for this) and roll up, beginning at rounded end of triangle. Place on greased baking sheet, let rise, and bake at 375 degrees for about 16 minutes. This recipe will yield 4 dozen rolls."


               Chicken With Mushrooms - Submitted by: Kim Fischer

This is one of the best ways that I have ever prepared chicken. This recipe has been requested many times after I have served it.  Serve chicken over hot cooked rice or noodles. This is for 4 Servings

Ingredients: 2-1/2 cups fresh sliced mushrooms
4 skinless, boneless chicken breasts
2 eggs, beaten
1 cup Italian seasoned bread crumbs
2 tablespoons butter
6 ounces mozzarella cheese, sliced
3/4 cup chicken broth
2 cups cooked rice (or noodles)
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place half of the mushrooms in a 13 x 9 inch pan. Dip chicken into beaten eggs and roll in bread crumbs.
3. In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken on top of mushrooms, arrange remaining mushrooms on chicken, and top with mozzarella cheese. Add chicken broth to pan.
4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Serve chicken over hot cooked rice or noodles.


                 Shredded BBQ Chicken Sandwiches

1 jar (26 oz.) Ragu Old World Style Pasta Sauce
3 Tbsp. firmly packed brown sugar
2 Tbsp. apple cider vinegar
1- 1-1/2 Tbsp. chili powder
2 tsp. onion powder
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1-1/2 cups
6 hamburger buns or round rolls
1. In 6-quart saucepot, cook Ragu Pasta Sauce, brown sugar, vinegar, chili powder, garlic powder and onion powder over medium heat, stirring occasionally, 5 minutes.
2. Season chicken, if desired, with salt and pepper. Add chicken to sauce. Reduce heat to medium-low and simmer covered, stirring occasionally, 20 minutes or until chicken is no longer pink. Remove saucepot from heat.
3. Remove chicken from sauce. Using two forks, shred chicken. Return shredded chicken to sauce and heat through. To serve, arrange chicken mixture on rolls and garnish, if desired, with shredded cheddar cheese. Servings: 6


 Sunday Chicken  (I don't recall where I saw this recipe---it came through email--- thank you to the author!)

Make this the night before serving!

1. Skinless boneless chicken breasts (if you buy them individually frozen in the bag they can still be frozen) as many as you need or can get in a 9 x 13 baking dish.
2. Dried beef (this comes in slices in a jar)
3. Uncooked bacon, 1/2 slice for each chicken breast
4. Two cans of cream of chicken soup
5. 16 ounces of sour cream
On Saturday night put the chicken together. Tear the slices of dried beef into pieces and lay in the bottom of the 9x13 baking dish. Lay the frozen or thawed chicken breasts on top of the dried beef. Lay 1/2 slice of uncooked bacon on each chicken breast. In a bowl, mix the soup and sour cream together, and then pour over the chicken.  Cover with foil and put in the refrigerator overnight to marinate.
***In the morning, bake covered at 275 to 300 degrees for at least four hours.
This is delicious because of the blend of meats and the time it has to marinate in the fridge.


Vegetable Beef Soup for 16-20

Stew meat cut in small cubes (2+ lbs.) Dredge in flour lightly and brown in oil
Mix 4 Tblsp. Beef base in 1 cup boiling water Pour over beef in stockpot Then add to stockpot:
10 carrots sliced
8 potatoes cubed
1 large onion coarsely chopped
2 cups chopped celery
2 (14.5 oz) cans chopped tomatoes

Cover with water + a couple of inches, Add 4 bay leaves, A little basil A little oregano,
A little garlic; Bring to a boil and then reduce heat; Simmer for 20-30 minutes.
Add 2 cups fresh or frozen green beans
2 cups canned or frozen corn
Simmer for an additional 15 minutes; Just before serving, stir in:
2 cups frozen peas
Stir well ---remove bay leaves; Add salt & pepper to taste.
You can add canned beans, nearly cooked noodles, or rice to stretch this soup and
make it heartier. If you will serve this soup with some crusty bread and perhaps some
salad or fruit, you will have a delicious meal for your family...

                 Brownies for dessert and everyone will be happy ;-)


                                     Minestrone Soup

6 Cups Chicken or beef stock                 1/2 tsp pepper
1 onion chopped                                    1 tsp oregano
6 ribs of celery chopped                          1 tsp basil
3-4 Cups cabbage shredded                   2 leeks chopped
4 carrots grated or chopped                   2-4 bay leaves
1 can (28 oz) tomatoes chopped           
1 can (15 oz) italian tomatoes chopped
1 can (15 oz) garbanzo beans                
1 can (15 oz) kidney beans with liquid
4 cups cooked macaroni ( 1-1/2" "tubes")
Simmer for 1 1/2 hours. Remove bay leaves. Serves 12   You can add 2 cups cooked ground beef, too or chunks of cooked beef stew meat.  Serve with salad and crusty french rolls or Boboli spread with pesto.

           Chicken Rice Casserole

3 cups rice                                             8 Chicken Breasts
1 can cr. of Mushroom soup    1 lb. Mozzarella cheese
1 can cr. of Celery soup              1 can cr. of Chicken soup
fresh broccoli                                      salt & pepper

Cook rice in 4 cups of water for 20 minutes; stir in mushroom & celery soups
and a little water (1/2 can).

Spray a large baking pan with pan spray, spoon rice into the pan. Chop 1 head of broccoli and arrange over the rice. Sprinkle with half the cheese. Arrange the chicken over this. Dilute the cr. of chicken soup with can of water and pour over the chicken. Sprinkle the remaining cheese over all. Cover with foil and bake 1 hr. 15 mins. at 350.   Spray the underside of the foil so that the cheese won’t stick to it, and cover the pan. You can make several of these serving one and saving the others in the freezer to thaw and cook as above at a later date.   Serves a dozen or more.

Split Pea Soup

3 Cups dry split peas                          4 tsp. salt
3 quarts water                                        1 tsp. Pepper
3 small onions chopped                      1/2 tsp. Thyme
3 tblsp. minced garlic                            1/2 tsp. Marjoram
1/2 cup fresh chopped parsley      2 bay leaves
4 ribs of celery chopped                    4 carrots chopped
3 ham hocks

Soak peas for a few hours. Then add all the rest of the ingredients to the soup kettle and simmer for 3 hours. You may want to add more water from time to time. Stir occasionally while cooking. When the ham hocks are fully cooked, the meat will fall off the bone and you can remove it from the kettle, chop it up and add it back to the split pea soup. If you happen to have left over ham, you can dice it up and add it to the soup as well.  Serve with salad and corn bread.