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Recipes
Cola Chicken
By Megameg
In a skillet, saute onion in oil until tender
- 1/2 cup chopped onion
- 2 tbsp oil
- 4 boneless, skinless chicken breasts
- 1 can (12 oz.) cola
- 1 cup ketchup
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 4 1/2 tsp cornstarch
- 3 tbsp cold water
Catalina Cranberry Chicken
By Megameg
Heat oven to 350 degrees. Place chicken in 2 (13 X 9-inch) baking dishes
- 4 lb. bone-in chicken pieces
- 1 can (16 oz.) whole cranberry sauce
- 1 bottle (8 oz.) Catalina dressing
- 1 envelope onion soup mix
Tomato Feta Salad
By Megameg
On a serving platter, layer tomatoes and onion
- 5 medium tomatoes, thinly sliced
- 1 medium red onion, thinly sliced
- 1 package (6 oz.) crumbled feta cheese
- 1 can (2 1/4 oz.) sliced ripe olives, drained
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tbsp dried oregano
Oriental Chicken
By Megameg
In a large skillet, brown chicken on both sides in butter
- 4 boneless skinless chicken breast halves
- 2 tbsp butter
- 1 cup teriyaki sauce
- 1/2 cup water
- 1/2 cup orange marmalade
- 1/2 to 1 tsp minced garlic
Weeknight Chicken Fajitas
By Megameg
Heat oil in nonstick skillet on medium-high heat
- 1 tsp oil
- 1 lb. boneless, skinless chicken breasts, cut into strips
- 1/4 cup Italian dressing
- 3 cups fresh pre-cut stir-fry vegetables (peppers and onions)
- 2 tsp chili powder
- 8 four tortillas
- 1 cup shredded cheddar cheese
Watergate Salad
By Megameg
Combine marshmallows, dry pudding mix, pineapple and nuts in a large bowl
- 1 cup miniature marshmallows
- 1 pkg. (3.4 oz) Jell-O pistachio instant pudding
- 1 can (20 oz) crushed pineapple, undrained
- 1/2 cup chopped pecans
- 1 1/2 cups thawed Cool Whip
Dilled Rice
By Megameg
In a 2-quart saucepan, saute rice in butter until golden, stirring constantly
- 1 cup uncooked long grain rice
- 2 tbsp butter
- 2 1/2 cups chicken broth
- 1 tsp dried minced onion
- 2 tbsp fresh dill OR 2 tsp dried dill
Fiesta Beef Bowls
By Megameg
Place round steak in a 3-quart slow cooker
- 1-1/2 lbs. boneless beef top round steak
- 1 can (10 oz) diced tomatoes and green chilies
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 tsp oregano
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 cans pinto beans, rinsed and drained
- 3 cups hot cooked rice
- 1/2 cup shredded cheddar cheese
- 6 tbsp sliced ripe olives
- 6 tbsp thinly sliced green onions
- 6 tbsp guacamole
Lemony Caesar Salad
By Megameg
For dressing, combine the first seven ingredients in a blender; cover and process until blended
- 1/2 cup olive oil
- 2 tbsp lemon juice
- 1 garlic clove, peeled
- 1/2 tsp salt
- 1/2 tsp ground mustard
- 1/2 tsp Worcestershire sauce
- 1/8 tsp pepper
- 4-6 cups torn romaine
- 1 cup shredded Parmesan cheese
Cool-As-A-Cucumber Salad
By Megameg
In a bowl, combine the first five ingredients; mix well
- 1/2 cup mayonnaise
- 1/4 cup half and half cream
- 1/4 cup sugar
- 1/2 tsp celery seed
- 1/2 tsp dill weed
- 3 medium cucumbers, sliced