Cast-Iron Skillet Dinner

4B's Cream of Tomato Soup

32 oz. diced tomatoes
9 oz. chicken broth
1 oz. butter
2 T. sugar
1 T. chopped onion
Pinch of baking soda
2 c. cream

Mix tomatoes, chicken broth, butter, sugar, onions, and soda. Simmer for one hour. heat cream in double-boiler. Add cream to mix.

Oatmeal Coconut Cookies

1/2 cup butter, softened
1/4 cup sugar
1/4 cup brown sugar
1/2 egg
1/2 t. vanilla extract
1 cup flour
1/2 t. baking soda
1/4 t. salt
3/4 cup quick-cook oats
1/2 flaked coconut

Cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combo flour, soda, and salt; gradually add to creamed mixture. Mix well. Beat in oats and coconut. Spoon onto cookie sheet. Bake at 350 for 10-12 minutes until lightly browned. Cool.

**Recipe has been halved. Makes a large dozen!!

Hunter's Chicken

1/4 cup flour
1 t. dried basil leaves, crushed
1/4 t. garlic powder
1/4 t. pepper
8 chicken thighs (about 2 pounds), skin removed **I used boneless, skinless
1 T vegetable oil
1 can Campbell's condensed Golden Mushroom soup
1 can (8 oz) stewed tomatoes, cut up
1 small carrot, thinly cut or thickly shredded
1 medium zucchini, sliced **I used two small-med yellow squash
Hot cooked noodles **I used egg noodles
Grated parmesan cheese

Combine flour, basil, garlic powder, and pepper in a pie pan. Coat chicken lightly with flour mixture.
Over medium-high heat, heat oil in a large pan and cook chicken until browed on both sides. Remove and set aside. Remove most fat/oil from pan.
In same skillet, combine soup, tomatoes, and carrot. Heat to boiling. Return chicken to skillet. Reduce heat to low and cover. Cook 15 minutes, occasionally stirring.
Stir in zucchini. Cover and cook another 10 minutes or until chicken is no longer pink.
To serve, spoon chicken over noodles and top with sauce and veggies. Sprinkle with parmesan cheese.

Pepper Steak

Vegetable oil
3 sweet peppers, cut into strips (green, red, yellow)
1 medium onion, cut into 12 wedges
3 cloves, minced
1 pound boneless beef sirloin steak, cut into thin strips
1 can cream of mushroom soup
1 beef bouillion cube
1 tablespoon soy sauce
1/2 teaspoon ground ginger
Hot cooked rice

Heat some oil in a skillet. Stir fry peppers, onions, and garlic until tender-crisp. Remove; set aside. In same skillet, heat some more oil and stir fry beef until browned. Remove; set aside. In same skillet, add soup, soy sauce, and ginger. Heat through. Return veggies and beef to skillet. Stir and heat through. Serve over hot rice.

Homemade Noodles and Chicken (a great left-overs dinner)

Noodles

One egg for every person eating

Flour

Chicken broth or chicken bouillon cubes

Beat eggs together. Begin to mix tablespoons of flour with eggs until it reaches the consistency of pie crust. Add some salt and pepper. Sprinkle counter with flour. Roll out dough. Cut with a pizza cutter into noodles about 1"x2". In a pot, boil chicken broth or water with bouillon cubes dissolved in it. Place noodles in boiling liquid and stir occasionally. As noodles begin to float, check one to see if it's done (should have a egg-y taste and they are not doughy. Scoop out noodles to a bowl and cover while making gravy.

Gravy

Remaining chicken broth

Flour

Milk

Salt and Pepper

Continue boiling chicken broth. In a lidded container, shake a few tablespoons of flour in with 1/4 cup of milk. Add mix to broth. Stir with whisk. Add additional flour as necessary to thicken gravy.

Bringing it all together!!

Heat leftover chicken up in the microwave. Chop up into bite-size pieces. Add noodles and chicken to gravy. Make some mashed potatoes and serve it up for your family!

Thai Peanut Chicken, a Kraft Recipe

1 lb chicken breasts, cut into short strips
1/4 cup Kraft Catalina dressing
1 1/2 cups water
1 can chicken broth
2 T. soy sauce
2 T. peanut butter
1/2 lb thin spaghetti
1 bag frozen mandarin or other stir-fry veggie mix

Warm 2 T Catalina dressing in pan. Add chicken strips and cook. Add the rest of the dressing, water, chicken broth, soy sauce, and peanut butter. Stir and bring to a boil. Add spaghetti and simmer for 5 minutes covered. Add frozen veggies and continue simmering covered until spaghetti is tender and veggies are cooked. Enjoy!

Barnoski Beer Bread

3 cups self rising flour

1/2 cup sugar

12 oz beer

1/4 stick melted butter

combine flour and sugar. pour in beer. stir until just mixed. pour in 9x3 greased pan. bake 50 minutes at 350. brush with butter. enjoy!!

Apple Dews

2 granny smith apples, cut into 1/8s
2 cans crescent rolls
2 cups sugar
2 sticks butter
1 teaspoon vanilla
1/4 tsp cinnamon
10 oz. Mt Dew

Wrap apples in crescent rolls. Mix sugar, butter, vanilla, and cinnamon; heat to boil. Pour over rolls in a 9x9 dish. Bake at 350 for 40 minutes.

Taco Bake

1 roll of refrigerated biscuits
1 pound ground beef or turkey
1 can tomato sauce
1 pkg taco seasoning
Grated cheese

Fry hamburger; drain fat. Add tomato sauce and taco seasoning. Simmer until hardly any liquid is left, about 7 minutes. While simmering, prepare 9x13 pan: smash biscuits into bottom. Pour meat mixture on top and cover with grated cheese. Bake at 350 for 30 minutes.