ENTRÉES

Chicken Pot Pie Mary C. Wichterman, Washington, PA

2 whole skinless chicken breasts 1 or 2 stalks celery 11/2 tsp salt pepper 6 cups water 4 cubed potatoes 6 sliced carrots 1 cup sliced onions

Noodles:

1 cup flour 1 tbsp butter 1 tsp salt 1 egg plus 2 tbsp water

Cook chicken, celery, salt and pepper together for 1 hour. Remove chicken from broth, debone, and cube. Cook vegetables in chicken broth for 15 - 20 minutes. Remove vegetables from broth.

For noodles:

Mix ingredients well. Roll 1/8 inch thick. Cut into 2 inch squares. Drop into boiling broth. Boil 15 minutes. Add chicken and vegetables to broth and noodles. Allow flavors to mingle, serve, and enjoy.

BK’s Spinach-Feta Burgers Rebecca Taylor, Canonsburg, PA

(1) 10 oz package frozen chopped spinach, thawed & squeezed (to remove excess water) 1 cup crumbled feta 1/2 cup seasoned bread crumbs 1/4 teaspoon garlic powder 1/4 teaspoon salt 1/8 teaspoon pepper 2 eggs, lightly beaten

In medium bowl, combine all ingredients & mix well. Shape into 4 patties. Refrigerate 1 hour or overnight.

Spray grill grates with nonstick spray & heat grill to medium. Grill burgers until lightly browned, turning once, about 5 minutes per side. Reuben Casserole Karen Manni, Burgettstown, PA

1 bag (32 ounces) sauerkraut, well drained 1 pound deli-style corned beef, chipped 8 ounce bottle Thousand Island dressing 1 pound sliced or cubed Swiss cheese 12 slices rye bread, cut into 1-inch cubes 4 tablespoons butter, melted

Preheat the oven to 350°. Place a layer of sauerkraut on the bottom of a 13x9x2 inch casserole. Top with a layer of corned beef. Pour the dressing evenly over the beef. Sprinkle on the cheese to cover.

In a large bowl, toss the bread cubes with the melted butter to coat, then press the bread cubes gently onto the cheese layer. As the cheese melts, it will help the crispy bread cubes adhere.

Bake uncovered for 30 minutes. Let cool slightly, then cut into portions. Makes about 6 to 8 servings.

Tomato basil pork chops Shane Crawford

2 oz package fresh basil (chopped) 4-6 pork chops 1/2 pint heavy cream 1/4 cup chopped fresh parsley 1/4 cup chicken stock 28 oz San Marzano tomatoes 4 cloves garlic 4 tablespoons unsalted butter 1/2 teaspoon salt 1/2 teaspoon black pepper

Heat 2 tablespoons of butter in Dutch oven or pot over medium high heat. Place pork chops in pan and brown on both sides, about 2 mins per side. Remove pork chops from pan. Add remaining 2 tablespoons of butter and garlic and sauté until fragrant, about 1 minute. Deglaze pan with chicken stock and scrape all brown bits from pan. Add can of tomatoes, basil, parsley salt, pepper, and cream and bring to a simmer. Once simmering add pork chops back to pan, cover and simmer for 7-8 mins. Remove from pan and serve, top pork chops with remaining sauce from the pan

Balsamic Chicken Skillet Cheryl Skiviat, Hickory, PA

2 T olive oil 2 T brown sugar 1/4 c balsamic vinegar 1 T soy sauce 2 cloves garlic, minced Freshly cracked black pepper 6 boneless, skinless chicken thighs 4 oz blue cheese crumbles 2 roma tomatoes 1/4 bunch fresh parsley

1. Prepare the marinade by stirring together the olive oil, brown sugar, balsamic vinegar, soy sauce, minced garlic and pepper (about 10-15 cranks of a pepper mill).

2. Place the chicken thighs in gallon-size zip top bag & pour marinade over top. Stir to coat chicken with marinade. Marinate in fridge 30 minutes to 8 hours, turning occasionally to redistribute the marinade.

3. When ready to cook the chicken, heat a large skillet over medium heat. When skillet is hot, carefully take the chicken out of the marinade and place in the hot skillet. Cook the chicken thighs until cooked thru and browned on each side (about 5 minutes each side). While the chicken is cooking, slice the tomatoes (at least 12 slices) and roughly chop the parsley.

4. Once the chicken is cooked thru, remove it to a clean plate. Pour the remaining marinade into the skillet and let it boil over medium heat, stirring often, until it has reduced to a thick & rich glaze.

5. Turn the heat down to medium-low, return the chicken to the skillet and spoon some of the glaze over each piece. Place some blue cheese crumbles on top of each piece of chicken, followed by 2 slices of tomato. Place a lid on the skillet and let it heat through until the blue cheese starts to melt. Top the chicken with fresh parsley, then serve.

Beef In Red Wine Sauce Pat Desmond, Washington, PA

3 lb chuck roast cut in 1 1 (10 oz) can beef broth pieces 1 cup red wine 1 medium onion 2 tbsp tomato paste 1 lb fresh mushrooms 1 bay leaf 1 (1.61 oz) pkg brown gravy mix Place chuck roast, onion and mushrooms in slowcooker. Whisk together gravy mix and beef broth, wine and tomato paste. Pour over beef and vegetables. Add bay leaf. Cook 6 hours. Remove bay leaf. Serve over noodles. Inside Out Ravioli Irene Douglas, Canonsburg, PA

1 lb of ground meat 1 qt red sauce 4 cups of medium pasta shells 1/2 cup of grated cheese 1/2 cup of yellow cheese 1/2 cup of breadcrumbs 1 egg 1/4 cup of oil 1 small box of frozen chopped spinach (drained well)

Brown ground beef and drain. Add sauce and simmer for 1/2 hour. Add dash of salt, pepper and garlic salt. Set to the side.

Cook and drain shells. Thaw spinach and drain well. Add cheeses, bread crumbs, egg, oil and spinach to shells and mix well. Place in baking dish. Then top with sauce/meat mixture, like icing a cake. Bake for 1/2 hour at 375° covered. Let stand for 5-10 minutes before serving.

Grandma Drum’s and Nene’s Chop Suey Elizabeth Scarborough, Washington, PA

5 lbs ground beef or small cubed steak of choice 5 cups chopped onions 5 cups chopped celery 32 oz sliced mushrooms 2 large cans bean sprouts (5) 8 oz cans of sliced water chestnuts 4 pkg onion soup mix (3) 10 oz bottles soy sauce 3 tbsp brown sauce or beef base 1 can chinese noodles 1 bag medium egg noodles 3 qts water 3 qts beef broth 1 sleeve saltine crackers 1 stick butter

Make 1/2 inch meatballs or 1/2 inch cubed steak. Brown meat in soy sauce; set aside. Add all ingredients except chinese and egg noodles, crackers and butter in large pot. Cook until celery is tender. Add meat and chinese noodles; turn off heat, set aside. Cook egg noodles; drain. Make crumbs from crackers; set aside. Melt butter in skillet; add cracker crumbs to butter; cook until golden brown. Serves 6-8 people. Put egg noodles in 9x12 glass baking dish, top with browned cracker crumbs. To serve, select portion of egg noodle/cracker crumb mixture and place in a individual bowl. Ladle chop suey mix on top and enjoy!

Crock Pot Chicken Stroganoff Carol Barnes, Bethel Park, PA

6 frozen skinless boneless chicken breasts 1 can 98% fat free Cream of Mushroom Soup 16 oz sour cream 1 envelop Lipton Onion Soup mix

Put frozen chicken breasts in crock pot. Combine soup, sour cream and onion soup mix. Pour over chicken. Cook on low for 7 hours. Serve over noodles or rice. Serves 6. Italian Zucchini Casserole Christie Campbell, Washington, PA 1 medium zucchini 3 Tbsp butter 1/2 lb American or 1 can tomato sauce Provolone cheese Parmesan cheese 2 large onions Basil thinly sliced salt 1 large green pepper, thinly sliced Slice the squash (do not peel) about 1/4 inch thick. Place in a deep saucepan and add 1/2 cup water and salt. Steam until tender. Depending on the age of the squash, cook from 20-40 minutes. In another pan, sauté the onions and pepper in butter until tender and brown. When both squash and onions/pepper are tender, combine into shallow casserole. Add cheese cut in chunks and tomato sauce. Sprinkle with basil and grated Parmesan on top. Bake 30 minutes in 375° oven. The nice thing about this recipe is that you can vary the amounts and it will still be delicious!

Easy as can be stove-top Italian chicken! Oren Spiegler, McMurray, PA

21/2 pounds boneless chicken thighs or breasts 1 jar of your favorite spaghetti sauce (I use Mid’s) 1 tablespoon parsley 1 large diced onion 3 tablespoons minced garlic 2 teaspoons oregano Optional: two four ounce cans of mushrooms.

Lay chicken flat in a large non-stick saucepan, cover with spaghetti sauce and all other ingredients. Stir to mix. Cook on medium heat until the dish comes just to a boil, then reduce to simmer. Cook for twenty minutes until chicken is properly done and no pink can be seen.

Sloppy Joes Cindy Franks, Jefferson, PA

2TBS oil 1 lb ground beef 1/2 bottle ketchup 1/2 cup water 1 stalk celery, diced 1 green pepper, diced 1/2 medium onion, diced Sandwich buns

Put oil in pan. Heat on medium. Place diced onions, celery, pepper into hot pan. Simmer for 5-10 minutes, until vegetables are soft. Add ground beef and brown. Add ketchup and water. Cook mixture until thick. Serve on sandwich buns.

Chicken & Dumplings Cory Zahradnik, Washington, PA

Chicken:

Black pepper 2 tablespoons butter 6 carrots, chopped 5 stalks celery, chopped 1 large onion, chopped 32 oz chicken bone broth 22 oz condensed cream of chicken soup 1 tablespoon Old Bay 1 tablespoon Olive oil Parsley Pick of the chicken (2 breasts, 2 thighs, 2 legs)

Dumplings:

4 cups all-purpose flour 2 teaspoons salt 11/2 cups ice water

1. Heat (medium-high) olive oil in 6-quart Dutch oven. Season chicken pieces with Old Bay. Brown chicken skin side down (6-8 minutes). Add chopped carrots, celery, onions, and chicken broth. Cover and simmer until chicken is cooked (approximately 3 minutes). 2. Prepare dumplings: mix flour and salt in a bowl. Gradually add water. Knead the dough into a ball, until no longer tacky. Dust a clean surface with flour. Roll out the dough until it is 1/8 inch thick. Use a pizza cutter to cut the dough into ¾ inch squares. 3. Remove chicken. Add condensed chicken stock and butter, incorporate, and return to a simmer. 4. Gradually drop the dumplings into the simmering stew, and occasionally stir gently to keep the dumplings from sticking. 5. Dice or shred the chicken, then add it to the stew. Add black pepper, Old Bay, and parsley to taste. Mexican Pierogie Casserole Mary Ann Wiles, Bethel Park, PA

1 lb ground chuck 1 package taco seasoning mix 1 cup water 2 jars (16 oz) salsa, mild or medium or one of each 1 lb potato and 1 lb cheese pierogies or (2) 1 lb packages, drained 1 lb shredded share cheddar cheese 1 lb mozzarella cheese Tortilla chips

Brown 1 lb ground chuck, drain. Add 1 package taco seasoning mix and 1 cup water. Mix and simmer for 5 minutes. Add jars of salsa and simmer for 5 minutes. Meanwhile, cook 2 lbs family size pierogies, drain. Mix 1 lb shredded sharp cheddar and mozzarella cheese together. Grease 13x9 casserole dish. Add 1/2 meat sauce, 1/2 pierogies and 1/2 cheese, repeat. Bake at 350 for 30 minutes. Last 10 minutes add 1/2 cup tortilla chips, crushed. Sprinkle on top, continue baking. Enjoy.

Ham Barbecue Mona Morris, Canonsburg, PA

1/4 cup white vinegar 1/2 cup brown sugar 1 - 8oz bottle Heinz Chili Sauce 1 small sweet onion, chopped fine Pinch of baking soda 1 LB Isley’s Chipped Ham

Combine vinegar, brown sugar, chili sauce and onion. Cook over low heat. Stir until mixture comes to a full boil - about 10 minutes. Add a pinch of baking soda. Stir until combined. Add chipped ham. Serve on Kaiser rolls.