WILD RICE and MUSHROOM CASSEROLE

• 1 c. wild rice (washed, uncooked)
• 8 oz. fresh mushrooms, washed and sliced
• 1/2 cup butter or margarine
• 3 T grated onion
• 1/2 c. slivered water chestnuts

Combine above ingredients in skillet and brown until onions and mushrooms are tender. Add to 3 cups chicken broth in a “sprayed” casserole. Bake 1 1/2 hrs at 325 degrees, uncovered. Serves 4-6.

Ham Recipe

• 1 bone-in ham (any size)
• 1 cup brown sugar
• 1 cup beer – any kind
• 1 cup lemon juice
• 1 cup honey
• Chopped onions and garlic if desired

Mix together all the ingredients and pour over ham which has been placed in a cooking bag, like you would a turkey. Close and cook as directed on cooking bag instructions.

Chicken and Asparagus

• one and one-half pounds fresh asparagus spears
• 4 boneless skinless chicken breast halves
• 2 Tablespoons cooking oil
• salt and pepper to taste
• 2 cloves garlic, finely chopped
• 1 can condensed cream of chicken soup, undiluted
• one-half cup mayonnaise
• 1 teaspoon lemon juice
• 1 cup shredded cheddar cheese

Place asparagus in a greased 9 inch square baking dish. In a skillet over medium heat, brown the chicken in oil on both sides. Season with salt and pepper. Place over asparagus. In a separate bowl, mix the soup, mayonnaise, lemon juice and garlic and pour over the chicken. Cover and bake at 375 degrees for 40 minutes or until the chicken is tender and done. Sprinkle with cheese and let stand for 5 minutes before serving with rice or noodles.

Pit Barbecue Sauce

• one-fourth cup vinegar
• 1 cup ketchup
• one-half cup chopped onion
• one-half cup brown sugar
• salt to taste
• 2 tsp. dry mustard
• 2 T. Worcestershire sauce
• one-half cup or less butter
• juice of one lemon and grated rind, if desired

Pre-heat oven to 425 degrees and place country style pork ribs in a 9" x 13" pan. Place in heated oven for 15 minutes to brown before covering with sauce. In the meantime, combine all ingredients in saucepan, simmer to blend. Pour sauce over ribs and reduce the temperature to 350°. Bake for one hour. Currien also used this sauce for shredded beef barbecue sandwiches and it could also be used with chicken.

Greek Chicken

• 4-6 boneless, skinless chicken breasts
• One red onion, sliced
• Greek Salad dressing (I used the Santa Lucia brand but others would work)
• Feta Cheese – about 6 oz. or more if desired

Spray the bottom of a baking dish or pan with oil and place the chicken on the bottom. Pour about a half cup or more over the chicken pieces. Just be sure the chicken is well-coated. Layer with the sliced onions and place the crumbled Feta cheese over the top. Cover with foil and bake for 45 minutes at 325 degrees. Remove foil and continue baking for 15 minutes or until the Feta cheese is slightly browned.

I served this dish with baked potatoes and a lettuce salad. Delicious! Thanks, Dean and Brady!

Easy Pulled Turkey Sandwiches

I don’t know about you, but I end up with a lot of left over turkey after Christmas. In the past we have made turkey salad or mixed it with dressing and reheated it. This year I have been given a new recipe to try that is simple and sounds yummy…

Put 3-5 lbs of skinless, cooked turkey meat in a crock pot. I plan to use boneless pieces!

In a saucepan, combine:

• 2 cloves of garlic, minced
• 1 small onion, diced into small pieces
• 1/3 cup light corn syrup
• 1/2 cup catsup
• 1 tablespoon Worcestershire sauce
• 1/4 cup spicy mustard, like Dijon
• 2 tablespoons cider vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 1 tablespoon chili powder

Stir well over medium heat. Bring the mixture to a boil, then turn down heat and let simmer for 5 minutes. Remove from heat.

Stir in 1/2 teaspoon liquid smoke.

Pour this mixture over the turkey in the crock pot.

You can let it cook for 8 to 10 hours on LOW. Or cook for 4 to 5 hours on HIGH. You want the turkey to be falling apart. If you used boneless pieces then you are ready to serve. If your turkey was still on the bone, you will need to remove the turkey pieces and de-bone them. Also check the sauce to be sure no bones were in the sauce. Put the de-boned meat back in the sauce.

Complete your sandwiches with your choice of buns and condiments like cheese and pickle slices. Serve with plenty of napkins!