RECIPES
Chicken Velveeta
After cooking chicken, break into small pieces and line bottom of a 9z13 inch pan. Mix soup and Velveeta cheese and place over low heat until cheese is thoroughly melted. Pour cheese sauce over chicken. Prepare Stove Top dressing as directed on package. Place dressing on top of chicken and cheese sauce. Bake in a 375 degree oven, uncovered, about 45 minutes.
Flour and season steak and brown in fat. Add chopped onion, brown lightly. Mix ingredients, pour over steak. Cover slightly. Cook slowly 35 minutes, or until steak is tender.
Coat beef pieces with flour. Brown beef and onion in oil in skillet; set aside. Add enough water to reserved potato liquid to measure 1 cup. In small bowl, mix liquid, ketchup, Worcestershire sauce, bouillon granules, salt and pepper. Pour over beef and onion. Heat to a boil, reduce heat; cover, and simmer until beef is tender. {About 30 minutes} Add potatoes, and green beans to skillet. Heat to a boil; reduce heat. Cover and simmer about 10-15 minutes longer.
| 4 | Whole chicken breasts (cooked & boned) |
| 2 cans | Cream of chicken soup |
| 1 pounds | Velveeta cheese |
| 2 | Boxes chicken Stove Top dressing |
After cooking chicken, break into small pieces and line bottom of a 9z13 inch pan. Mix soup and Velveeta cheese and place over low heat until cheese is thoroughly melted. Pour cheese sauce over chicken. Prepare Stove Top dressing as directed on package. Place dressing on top of chicken and cheese sauce. Bake in a 375 degree oven, uncovered, about 45 minutes.
barbecued cube steak
| 4 pounds | Cubed steak |
| ¼ cup | Flour seasoned with |
| Salt and pepper | |
| 3 tablespoons | Fat |
| 1 medium | Onion |
| ⅛ teaspoon | Pepper |
| 1 tablespoon | Vinegar |
| 2 tablespoons | Lemon juice |
| ½ cup | Catsup |
| 2 tablespoons | Worcestershire sauce |
| ½ teaspoon | Salt |
| ½ cup | ;Water |
| 1 tablespoon | Splenda |
Flour and season steak and brown in fat. Add chopped onion, brown lightly. Mix ingredients, pour over steak. Cover slightly. Cook slowly 35 minutes, or until steak is tender.
steak skillet
| 1 pounds | Boneless beef round steak; cut into serving pieces |
| ¼ cup | Flour |
| 1 tablespoon | Vegetable oil |
| 1 | Chopped onion |
| 1 can | Whole white potatoes {reserve liquid} |
| ¼ cup | Ketchup |
| 1 tablespoon | Worcestershire sauce |
| 1 teaspoon | Beef bouillon granules |
| 1 teaspoon | Salt |
| ¼ teaspoon | Pepper |
| 1 can | Green beans; drained |
Coat beef pieces with flour. Brown beef and onion in oil in skillet; set aside. Add enough water to reserved potato liquid to measure 1 cup. In small bowl, mix liquid, ketchup, Worcestershire sauce, bouillon granules, salt and pepper. Pour over beef and onion. Heat to a boil, reduce heat; cover, and simmer until beef is tender. {About 30 minutes} Add potatoes, and green beans to skillet. Heat to a boil; reduce heat. Cover and simmer about 10-15 minutes longer.
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