Ingredients:

• 2 cups tomato sauce
• 1 cup orange juice
• 4 tsp. onion powder
• 2 tsp. cinnamon
• 2 tsp. garlic powder
• 2 tsp. red pepper, crushed
• 2 ½ lb. chicken breasts (boned and skinned)

Preparation:

Combine and marinate overnight in refrigerator. Grill for about 3 minuted on each side.

Ingredients:

• 8-12 lb. turkey or 3lb. chicken or 2 game hens
• 1 tsp dried basil leaves
• 1 tsp. dried parsley flakes
• ½ tsp. dried marjoram
• ½ thyme leaves
• 1 tsp. oregano leaves
• ½ tsp. onion salt
• ¼ tsp garlic powder
• Olive oil or butter

Preparation:

Rinse the fowl under cold water and pat dry. With fingers, loosen skin from the fowl. In a small bowl combine all dry ingredients and crush slightly. Work 1 - 2 teaspoons (or more) of the herb mix under the skin. Be sure to evenly distribute the mix under the skin over the entire bird. Sprinkle some of the mix into the cavity and rub more of the mix on the outside skin of the bird. Brush with olive oil or melted butter. Roast uncovered, in a 375° F (187° C) oven for 1 hour or until done, basting occasionaly with pan juices.

Serve warm or cold. If you intend to serve cold, after the bird has colled slightly, drain the accumulated juices from the cavity, then refrigerate.

This recipe works well with all type of fowl. The birds can be oven roasted or grilled in a covered barbecue grill. An unstuffed turkey smoked in a Weber grill is simply delicious!

Ingredients:

• 4 cups cooked chicken (cut up chunks)
• 2 Tbsp. lemon juice
• ⅔ cup mayonnaise
• 1 tsp. salt
• ½ tsp.monosodium gutamate
• 1 cup grated cheese
• 2 cups chopped celery
• 4 hard cooked eggs (sliced)
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 Tbsp. onion (finely minced)
• 2 pimentos (cut fine)
• 1 - 1½ cup crushed crushed potato chips
• ¼ cup almond chips

Preparation:

Combine all ingredients, except chees, potato chips, and almonds. Place in large rectagular dish. Top with cheese, potato chiups and almonds. Let stand overnight in refrigerator. Bake at 400° F (200° C) for 20 minutes. Serves 8. Good served with rice.

Ingredients:

• 2 cubs cooked rice
• 6 green onions (chopped)
• 1- 1/2 lbs. of polish sausage (sliced thin)
• 1 large onion (chopped)
• 6-10 slices of bacon (cut up)
• 2 tbs. of Worchestershire sauce
• salt and pepper to taste

Saute onions,bacon and sausage in large skillet.( Approximately 15 minutes at low heat.) Stir in rice. Add worchestershire sauce and season to taste. Simmer and cover approximately 15 minutes. Serve alone or over red beans.

Ingredients:

• Boneless, skinned chicken breasts
• ½ cup soy sauce
• ½ cup white wine
• 1 cup water
• 1 Squeeze of lemon juice
• Minced garlic or garlic powder (optional)

Preparation:

Mix together and marinate in refrigerator for several hours - overnight is best. Grill until done

Ingredients:

• 8 boned chicken breasts (skinless)
• Sliced mushrooms
• 2 cans cream of mushroom soup
• 7 oz. white wine
• 2 cups sour cream
• Parpika

Preparations:

Place chicken breasts in baking dish. Cover with sliced mushrooms. Mix cream of mushroom soup, white wine, and sour cream. Pour over chicken. Sprinke with paprika. Bake at 350° F (175° C) for 1 hour.

Ingredients:

• 1 lb. beef,(cut in 1 in. cubes and flavored)
• 21/2 c. boiling water
• 1/4 tsp. pepper
• 1 chopped onion
• 1 tsp. sugar
• 11/2 tsp. salt
• 1/4 tsp. paprika
• 1 c. sliced carrots
• 1/2 tsp. lemon juice
• 1 c. cubes potatoes
• 1 c. diced celery
• 1/2 tsp. Worchestershire Sauce
• 1/4 c. tomatoe juice
• dash of allspice

Preparation:

Brown meat in hot fat: add hot water, onion, lemon juice, seasonings and tomato juice. Simmer for 2 hours. Add more water if needed. Add vegetables and cook until done.

Ingredients:

• 2 lbs. beef round steak (cut for stew)
• 2 c. sliced carrots
• 1 c. sliced celery
• 2 med. onions, (sliced)
• 1 5 oz. can water chestnuts (drained and sliced)
• 1 6 oz. can sliced mushrooms
• 3 tbs. flour
• 1 tbs. sugar
• 1 tbs. salt
• 1 16 oz. can whole tomatoes
• 1 c. Burgundy

Preparation:

In roasting pan or dutch oven mix meat, carrots, celery, onion, water, chestnuts and mushrooms. Mix flour, sugar and salt, stir in meat mixture. Stir in tomatoes and burgundy. Cover and bake at 325° F / 170° C for 4 hours or until meat is tender.

( 1 c. beef broth can be substituted for the burgundy)

Ingredients:

• 1 lb. bag of red beans
• 6 slices of bacon ( chopped)
• 3 green onions ( chopped)
• 2 tbs. sugar ( optional)
• 1/2 lb. sausage (chopped)
• 1 large onion (chopped)
• 1 tsp. garlic salt
• 2 cups cooked rice
• salt and pepper to taste

Wash beans and boil for 30 minutes on high heat in large pot. Add water while boiling. Add all other ingredients exept rice. Cook until very tender and liquid is beginning to thicken. ( approximately 4 hours.) Time will vary to individual. Add water and stir while cooking. Serve over cooked rice or over Jabalaya.