2011 Holiday Recipe Guide

4 boneless chicken breasts
1 egg beaten
¾ C Italian seasoned bread crumbs
¼ tsp paprika, optional
1 jar Ragu® Cheesy Alfredo sauce
½ C shredded mozzarella cheese
Dip chicken in egg, then bread crumbs, combined with paprika. Arrange chicken in 13×9 baking dish. Bake uncovered at 400° for 20 minutes. Pour 1 cup sauce over chicken, top with cheese and tomato. Bake 10 minutes or until chicken is thoroughly cooked. Serve with remaining sauce, heated.

2011 Holiday Recipe Guide
5 lbs chicken (wings, thighs, drumsticks)
1 C sugar
1 C soy sauce
3 T white vinegar
1 T ginger
1½ tsp garlic powder
Mix and bake 11/2 hours ate 375° or crockpot 8 hours on low heat. 15 minutes before it’s done pour 4 tablesppons cornstarch and 1/4 cup water over chicken to thicken if desired.

2011 Holiday Recipe Guide

3 large green peppers
1 lb ground beef
1½-2 C minute rice
1 onion, chopped fine
½ C milk
1 egg, beaten
1 tsp sugar
½ tsp basil
1 tsp salt
Dash of pepper
Grated cheddar cheese
15 oz can tomato sauce
Clean and cut peppers in half lengthwise. Boil for 15 minutes. Drain and place in bakin pan. Add sugar and basil to tomato sauce and set aside. Brown beef and onion, add milk, egg, salt, pepper, half can tomato sauce and enough rice to make it look right. Cover and simmer 5 minutes. Add cheese to rest of sauce, spoon mixture over rest peppers, top with cheese and bake 45 minutes.

Holiday Recipe Guide 2010

Delores Nuss, Scottsbluff, NE

8 bone-in country style pork ribs, 8 oz each

1 C ketchup

1 C BBQ sauce

¼ C brown sugar, packed

¼ C Worcestershire sauce

1 T Balsamic vinegar

1 T molasses

1 garlic clove, minced

2 T dried minced onion

1 tsp Cajun seasoning (can be omitted)

1 tsp ground mustard

½ tsp salt

¼ tsp pepper

Place ribs in a 5-qt slow cooker. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-7 hours or until meat is tender. Yield 8 servings.

Holiday Recipe Guide 2010

Marian McKee, Scottsbluff, NE

3-4 thick pork chops

Salt & pepper to taste

1 lg onion, sliced

1 lemon, sliced

1 green bell pepper, sliced

2 C tomato juice

Brown pork chops on both sides in skillet with no grease. Sprinkle with salt and pepper. Turn once more, top with sliced ingredients. Add tomato juice. Turn heat to simmer and cook covered for one hour.

Joy Eberhardt, Minatare, NE

In your slow cooker – add 8-10 skinless chicken breasts. Salt and pepper to taste. Add 1 full (24 oz) jar of picante sauce – hot or medium. Cook at least 5-6 hours. Serve over Spanish rice or shred and spread into a tortilla shell with shredded cheese – broil, roll up and enjoy.

Karen Walker, Kimball, NE

1 med onion, chopped

½ C ketchup

1/3 C cider vinegar

¼ C packed brown sugar

¼ C tomato paste

2 T sweet paprika

2 T Worcestershire sauce

2 T yellow mustard

1½ tsp salt

1¼ tsp ground black pepper

In 4 ½ to 6 qt. slow cooker pot, stir onion, ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt, and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce.

Cover slow cooker with lid and cook pork mixture on low setting 8 to 10 hours or until pork is very tender. With tongs, transfer pork to large bowl. Turn setting on slow cooker to high, cover and heat sauce to boiling to thicken and reduce slightly. While sauce boils, with 2 forks, pull pork into shreds. Return shredded pork to slow cooker and toss with sauce to combine. Cover slow cooker and heat through on high setting if necessary. Serve meat mixture on buns.

Jayme Ditsch, Alliance, NE 

1 lb lean (at least 80%) ground beef

1 medium onion, chopped

½ tsp salt

1/8 tsp pepper

1 C shredded Cheddar cheese (4 oz)

½ C Bisquick^© Gluten Free mix

1 C milk

3 eggs

 Heat oven to 400º.  Spray 9-inch glass pie plate with cooking spray. In 10-inch skillet, cook beef and onion over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.  Stir in salt and pepper.  Spread in pie plate; sprinkle with cheese.

In medium bowl, stir Bisquick^© mix, milk and eggs until blended.  Pour into pie plate.

Bake 25-30 minutes or until knife inserted in center comes out clean. Makes 6 servings.

Holiday Recipe Guide

Dorothy Purviance, Morrill, NE

1 lb hamburger

1-8 oz can tomato sauce

1 pkg sloppy joe mix

1 tsp chopped onion

1 tsp salt

2 cans crescent rolls

1 C mozzarella cheese

1 C shredded cheese 

Grease 9×13 pan. Fry hamb, drain. Stir in onion, tomato sauce, and seasoning mix, salt.

Simmer while preparing dough. Separate cans of dough in two layers. Press two rectangles over bottom of pan. Spoon mixture over dough and sprinkle cheese on top. Place remaining dough on top. Brush with milk   Bake 425º 15 to 20 min.

Description
A great recipe for a classic dish with a twist that will help you save time. What could be better?

Ingredients

• 3/4 cup plain dry bread crumbs
• 1/2 tsp. Italian seasoning
• 1/4 tsp. garlic powder
• 6 boneless, skinless chicken breast halves (about 2 lbs.)
• 1 egg, beaten
• 1 jar (1 lb. 10 oz.) Ragú(r) Old World Style(r) Pasta Sauce
• 1 cup shredded part-skim mozzarella cheese (about 4 oz.)
• 12 oz. pasta, cooked and drained

Preparation

1. Preheat oven to 400°. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat.
2. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes.
3. Pour Pasta Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve with hot pasta.

Serves
6 servings

Notes, Tips & Suggestions
TIP: Most dishes that call for frying can be baked to cut down on the fat. Try substituting eggplant for chicken for a vegetarian version.

Preparation Time:
20 minutes

Cook Time:
30 minutes

SOURCE:
Ragú