Light Fruit Salad

1 can mandarin oranges, drained
2 cans pineapple chunks, drained
1 small package sugar-free vanilla instant pudding mix
3 bananas, sliced
1 cup orange juice

Combined all ingredients in a bowl and mix well.  Chill until serving time.

Ham-stuffed Chicken Breast

6 chicken skinless, boneless chicken breasts
6 thin strips of cooked ham
6 slices sharp cheddar cheese
1 can cream of celery soup
1 (5 oz) can evaporated milk

Preheat oven to 375.
Pound the chicken between layers of waxed paper until thin.
Top each piece of chicken with 1 piece of ham and 1 piece of cheese.  Roll up, making sure the cheese is completely covered by the chicken.  Secure with wooden picks.  Place in a baking dish.
Mix the undiluted soup and evaporated milk in a bowl.  Spoon over the chicken.
Bake, covered, at 375 for 1 hour.  Bake, uncovered, for 15 minutes.  Remove the wooden picks before serving.  Tasty with hot cooked rice.

Serves 6.

Barbecued Pork Chops

3/4 cups barbecue sauce
2 tablespoons dry mustard
3 tablespoons brown sugar
3 tablespoons chili sauce
6 pork chops

Mix the barbecue sauce, dry mustard, brown sugar and chili sauce in a bowl.  Place the pork chops in a baking dish.  Spoon the sauce over the pork chops.  Bake, covered, at 400 degrees for 50 minutes.  Bake, uncovered, for 5 minutes longer.

Serves 6.

Cheesy Mexican Chicken

1 can tomatoes with green chiles
1 can cream of chicken soup
8 oz process cheese, cubed or shredded
3-4 chicken breasts, cooked, cubed
7 oz vermicellie, cooked, drained

Preheat oven to 350.  Mix the tomatoes with green chiles with the undiluted soup in a large skillet.  Add the cheese and chicken.  Cook until the cheese melts, stirring constantly.  Place the vermicelli in a greased casserole. Pour the cheese mixture over the vermicelli.  Bake at 350 for 30 minutes.

Serves 8

Lo Mein Beef Strips

1 pound round steak, cut into thin strips
2 tablespoons vegetable oil
1/2 cup teriyaki sauce
2 packages beef ramen noodles (don't use seasoning packets)
1 package frozen mixed broccoli and carrots

Cook the steak strips in the oil in a large skillet for 4 minutes or until browned.  Add the teriyaki sauce.  Add the mixed vegetables.  Cook for 6 minutes or until the vegetables are tender.  Prepare the noodles using the package directions; drain well.  Add the noodles to the steak mixture and toss to mix well.

Serves 4.

Corned Beef and Cabbage

1 corned beef brisket
1 head cabbage
1 jar pickling spices
1 tea diffuser

Place corned beef in large pot.  Cover with water and add tea diffuser filled with pickling spice.



Cook over medium heat all day.  Should just simmer.  may need to turn meat over or sometimes I put a
heat proof mug on it to hold it down.  watch water level and add more as needed.

just before you are ready to eat bring the water back to a boil.  Add cabbage wedges to boiling water.
Cook until tender.  Remove beef and cabbage from water.  Top cabbage with butter and vinegar.
Slice Cornbeef and serve with vinegar.

Or

http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-corned-beef-and-cabbage-recipe.html

I don't use the other vegetables or the sauce but if you want you can.

Chicken Fried Chicken

1 1/2 c milk
2 eggs
2 c. flour
2 tsp seasoned salt
black pepper
3/4 tsp paprika
1/4 tsp cayenne pepper
2-4 chicken breasts - butterfly cut and pound to tenderize
kosher salt
1/2 c. veggie oil
1 tbsp butter

Gravy:
1/3 c. flour
3-4 c. milk
1/2 tsp seasoned salt
black pepper
Mashed potatoes

Mix milk and eggs in one dish.  Mix flour, seasoned salt, 1 1/2 tsp pepper, paprika, and cayenne in another dish.

Work with one piece of chicken at a time.  Sprinkle both sides with kosher salt and pepper, then place in flour mixture; coat.  Place in milk mixture, the flour again (Dry / wet / dry).  Place breaded chicken on clean plate and repeat with each piece.

Heat oil in large skillet over medium heat.  Add butter.  Drop in a few sprinkles of flour to make sure hot enough.  Cook meat until edges start to look golden brown, about 2 minutes each side.  Remove onto a paper towel.

After chicken is fried, sprinkle gravy flour over hot grease.  Using whisk mix flour to create a golden brown roux.  Pour in milk and whisk constantly.  Add the seasoned salt and pepper to taste.  Cook and whisk until gravy is smooth and thick.  Add more milk if it becomes to thick.  Add flour if not getting thick enough.

Pour gravy over potatoes and chicken, Enjoy!!