Family Favorites Entree Recipes

• Apricot Chicken
• Aunt Hazel's Buttermilk Fried Chicken — My Aunt Hazel was born and raised on a farm in Arkansas. She made the best fried chicken ever!
• Beef Turnovers (Empanadas)
• Best Macaroni and Cheese — This is the tastiest, easiest and fastest macaroni and cheese you will ever
  eat.
• Braised Pork with Green Chile Sauce — Mild green chiles season this meaty pork stew. Serve it with rice or as a burrito filling. This can also be served with tamales. This chile verde is also good served with scrambled eggs.
• Brenden's Easy Pork Ribs — This is one of the best and easiest ways to make baked barbecue ribs. Try using pineapple or mango juice or other juices instead of the orange juice.
• Cabbage Rolls
• Campfire Cookout
• Carne Adovada — This is a wonderful filling for burritos or simply great served over rice with the resulting gravy. For better flavor, prepare a day ahead.
• Chicken Cacciatore — This cacciatore is so delicious that your taste buds will be impressed!
• Chicken Diable — Chicken Diable makes a wonderful sauce, and it is delicious served over rice.
• Chicken Supreme
• Chicken Verde Tacos
• Chilighetti — Quick, easy and delicious! This is a great way to feed a hungry family.
• Deli Chicken — Instead of buying deli chicken at the grocery store, try this one. It's far superior!
• Easy Does It Spaghetti — Delicious and easy. You don't have to boil the spaghetti as it cooks the last hour in the slow cooker.
• Egg Foo Yung
• El Dorado Casserole — I normally double this recipe. Leftovers are especially good!
• Forgotten Chicken —Forgotten Chicken is a great fast and easy recipe! I have made this with chicken tenders, and it's great.
• Fry Bread — This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich.
• Green Corn Tamales — Green Corn Tamales can be made ahead and reheated by steaming.
• Green Stuff
• Ham Hocks and Corn Dumplings — This dish was always served with turnip greens in our home. The ham hocks are cooked until tender, then chopped.
• Hassayampa Casserole — This casserole is an original and was named after the Hassayampa River that flows in Wickenburg, Arizona.
• Honey Mustard Pork Tenderloin
• Iowa Spaghetti Sauce — When we were young, we looked forward to visiting my Aunt Anita in Muscatine, Iowa. She always had this ready for us when we arrived. We fought over the mushrooms, so over time, she added up to three times the amount of mushrooms called for!
• Jerome Funeral Hot Dish — Jerome is a ghost town which clings to the side of Cleopatra Hill on Mingus Mountain near Cottonwood, Arizona. It is the home of the Douglas Mining Museum.
• Kung Pao Chicken — Spicy chicken with peanuts, similar to what is served in Chinese restaurants.
• Linda's Own Midwestern Pot Roast — Once you cook pot roast in this manner, you will always want to make it this way. It's fall-apart tender.
• Linda's Pepper Steak — I've been making this delicious pepper steak for about 50 years.
• Linda's Pork Chop Casserole — This is another casserole that I've been making for years and years.
• Linda's Prime Rib
• Lisa's Crispy Chops
• Luau Pork Teriyaki
• Mexican Casserole — Use your choice of meats in this versatile casserole.
• Million Dollar Spaghetti Casserole
• Mississippi Roast — This is SO tasty. The leftovers make wonderful roast beef sandwiches also.
• New England Pot Roast — This is SO tasty. The leftovers make wonderful roast beef sandwiches also.
• Pastitsio (Baked Macaroni) — I suppose this could be called the "comfort food" of Greek cooking. Pastitsio uses a béchamel sauce, one of the five mother sauces.
• Pierogi — These are delicious fried and served with sour cream. These are also good filled with fresh blueberries mixed with sugar for a super dessert.
• Pierogi Casserole — This casserole is delicious! Rich tasting and filling. Great for pot lucks. This is comfort food at its very best.
• Polish Haluski (Fried Cabbage, Onion and Noodles) — Polish Haluski is a great comfort food.
• Roast Pork with Potato Dumplings — This is one of my all-time favorite comfort foods. It reminds me very much of my Chicago days.
• Salsa Jim's Pork Tenderloin — This is a recipe "invented" by my late friend "Salsa" Jim. Jim was a graduate of Scottsdale Culinary Institute. He loved to dream up new recipes. In addition, he entered the Salsa Challenge in Scottsdale, Arizona, every year.
• Scampi — The cooked garlic-butter combination may be poured over French bread and served with shrimp as a side dish.
• Slow Cooker Ribs
• Souper Meat 'n' Potatoes Pie — This is a family favorite vintage recipe.
• Spaghetti with Browned Butter — I used to love to go to the Spaghetti Factory for this. It's so delicious! Mizithra is a great Greek cheese.
• SpaghettiOs — Kids will love this homemade version of a favorite canned pasta.
• Stuffed Grape Leaves (Dolmathes)
• Swiss Steak with Tomato Gravy
• To Die For Beef Roast — This is one of the best roasts you will ever taste. Carrots, potatoes and celery can also be added, if desired.
• Traditional Tamales — This is my own personal recipe, developed over the years. This makes a huge batch, enough to eat and plenty for freezing for another day.
• Vegetable Lo Mein — If you don't care for any of the vegetables listed, just omit them, and add your favorites from the add-in list.
• Vulture Mine Tostadas — This is my own creation. I've been making it for a number of years. It's a good cooler weather dinner. Instead of making the chili as instructed, you can use your favorite chili and prepare the potatoes portion of the recipe, serving your chili over the mashed potatoes.