Catt's Quickie Quesadilla's

Just butter a tortilla, put it on a hot griddle or skillet,
and fill it with your favorite ingredients - my mom's
happen to be diced chicken and fresh diced broccoli,
and cheddar cheese. Just put your filling on half the
tortilla. Then fold it over, and grill until toasty. You
have to flip it once or twice. I used to use all kinds of
things. My boys favorite happens to be a little homemade
spaghetti sauce with mozzarella cheese. My oldest
son likes ham and cheddar cheese.

Catt's Company Chicken and Mushrooms

6 chicken breasts, boneless and skinless
1-teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika
1 3/4 teaspoon chicken base (or 2 chicken
bullion cubes)
1 1/2 cups sliced mushrooms (or 2 cans)
1/2 cup sliced onions
1/2 cup dry white wine
1 can evaporated milk
5 teaspoons cornstarch

Rinse the chicken and pat dry. In a small
bowl, mix salt, pepper and paprika. Rub on
the chicken, using all the mixture. In a crock-
pot or slow cooker, alternate layers of
chicken, chicken base (dollop over it) mushrooms
and onions. Pour wine slowly over top.
Do not stir. Cover and cook on high for 2 - 3
hours, or low 5 hours, until chicken is tender.
You can baste occasionally. Remove chicken
and vegetables from crock-pot and keep
warm. In a small saucepan, stir evaporated
milk and cornstarch until smooth. Gradually
add 2 cups of the cooking liquid (add water to
make 2 cups if needed.) Stir over medium
heat bringing to a boil until thickened. Spoon
some of the sauce over chicken, serve remaining
sauce separately.

This is great served with rice. My mother
would also sometimes add a pinch of Grey
Poupon to the milk mixture - what a great flavor.
You can serve with buttered noodles too,
and my favorite vegetable with this is
steamed broccoli. And we always wanted lots
of good crusty bread to use with the gravy.
Enjoy!


Catt’s secret to Tender Pork Chops

I used to have this same problem, when I started cooking; tough, chewy pork chops. I rarely ever served
pork because of this. Finally I ate dinner at my moms one night, and she had pork chops, mashed potatoes,
green beans, sliced tomatoes, cole slaw......but I digress so her pork chops were so tender, you didn't need a
knife - your fork just went right threw it. And she had these onions that cooked in with it, that went over the
potatoes with the gravy - so I asked her, and she said you have to cook them slow, at a low temp. She would
take her chops, either boneless or bone-in seasoned with just salt and pepper, and sear them in a heavy skillet
over high heat with a little oil or butter. Then she added some sliced onion, and some water with Kitchen
Bouquet in it. Then the covered skillet went right to the oven, on 325 degrees, for at least 3 hours, longer if
she needed them to, and sometimes she had to add more water as it cooked. And yes you can use your crock
pot. They were always wonderful, and she rarely thickened the gravy - it was dark, and rich, lots of flavor.
Usually this was a great winter night meal, she would start it right after lunch and by dinner, they were
done.

Smothered Pork Chops

I do mine in the crock pot, sort of in reverse.

I put a bed of thinly sliced onions on the bottom, followed by a few cans of mushrooms. Salt and pepper of
course. Then I brown my chops in a skillet with a little olive oil, and as I finish them, I put them on top of
the onions and mushrooms. At the end, when I am done with all the chops, I add a cup of water that has 2
tablespoons of Kitchen Bouquet in it to the skillet, getting up all the bits at the bottom of the skillet. I add
half a cup of wine too, then I pour it on the meat in the crock pot. I cook it on low for 6 hours. Yummy over
buttered noodles or mashed potatoes, but my favorite is over rice.

Smoked Sausage and Creamy Beans

Can be served with Fried Cornbread (can bake if preferred), Applesauce & Cinnamon rolls

In a heavy saucepan, combine 2 cans of Northern beans and smoked sausage cut into 2 inch chunks. Add
1/4 teaspoon minced onion if desired, and salt and pepper to taste. Simmer for 30 minutes, stirring frequently.
While this is simmering, mix cornbread according to package directions. In a skillet on medium
heat, melt enough margarine to coat. Just as you would do pancakes, pour into circles. Turn when bubbles
form on raw side. Remove to warm plate and repeat. To serve this, I put a piece Of cornbread on a plate,
and spoon the beans and sausage over it. A side of applesauce and the meal is complete. Before you set
down to eat, put the cinnamon rolls in. By the time you finish, they are ready to top off the meal.

Or

Crockpot Beans and Smoked Sausage

I put my smoked sausage in the crock pot with 2 or 3 cans of northern beans. Cook them for a few hours,
and you have creamy beans and sausage. I serve mine with fried cornbread and cole slaw.


Country Hash

We love hash. I just use diced beef, diced potatoes and diced celery. I make the chunks small too. I use the
stock, juice or gravy from the left over roast, or make your own with Kitchen Bouquet. You might have to
use a little flour to thicken it.

The best part about hash, is you don't really have to have anything with it. We always had our hash over
toast, and when I was a kid we had hash and cole slaw, hash and cottage cheese, or hash and a lettuce
wedge or tossed salad. Yummy!

My mom used to make this for Bunco. It is a recipe from the 60's, but it is good today!

Martha's Hot Dog Surprise

1 lb hot dogs, sliced
1 onion chopped
2 tablespoons oil
3 tablespoons flour
1 teaspoon salt
1/2 cup Ketchup
1/2 cup water
1/2 cup shredded cheese (any type)
8 hot dog buns

Sauté hot dogs, onion in the oil. Blend in flour, salt, Ketchup and water. Cook 5 minutes. Add cheese and
cook a minute more. Spoon in hollowed out hot dog buns, wrap each one in foil. Bake at 350 degrees for 15
minutes. They stay hot for an hour or so.

Do you ever cook them in sauerkraut? One of the best meals is hot dogs cooked in sauerkraut, mashed potatoes,
and cornbread. What about pigs in a blanket?

Summertime Microwave Recipe for the Week

This is a classic BLT with a twist, just in time for the hot summer days!

3 slices bacon
8 inch flour tortilla
1/2 tablespoon mayonnaise
2 slices thin cooked roast turkey lunchmeat (or chicken)
cup chopped tomato
1 slice swiss or Monterey Jack cheese
Shredded lettuce

Put bacon between 2 paper towels on a paper plate. Cook on high 2 - 3 minutes or until crisp. Crumble.
Pierce tortilla several times with a fork. Place between 2 sheets of damp paper towel. Cook on high 30 seconds.
Put on a serving plate. Spread mayo over tortilla, sprinkle on bacon, then layer with turkey. Top with
cheese, and sprinkle with tomato. Put back into microwave for 45 seconds, just until cheese melts. Top with
lettuce.

What a great EASY lunch!

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What the country needs is dirtier fingernails and cleaner minds.