This recipe is not only easy but it comes out great everytime. The chicken is moist and tender and tasty.

TASTY CHICKEN (Microwave)

2 Chicken Legs and 2 Chicken Thighs (washed and patted dry)
Garlic Powder
Onion Powder
Dried Basil or Oregano
Salt and Pepper to taste

Arrange Chicken pieces in glass baking dish with bones to the inside. Peel back skin and sprinkle lightly with seasonings. Pull skin back over chicken pieces and sprinkle Basil or Oregano lightly over top of chicken. Cover with waxed paper and microwave on HIGH for 12 to 13 minutes. Remove and discard waxed paper, baste chicken and microwave on HIGH for an additional 3 to 4 minutes. Baste and let stand for 5 minutes and serve. For crispy skin place chicken under broiler for 4 to 5 minutes, then let stand for 5 minutes.

I've also prepared the chicken as stated above and cooked it in a pressure cooker. It is the best "stewed chicken" I've ever had. To cook in pressure cooker brown chicken on both sides in pressure cooker. Place lid on cooker and bring up to steam. Seal cooker and cook for 20 minutes. Allow to cool for 10 minutes, quench pot under cold water, remove lid and serve.

This recipe was featured online at: Dee Donaldson's Tasty Chicken (microwave recipe) - Cheap Dinner Recipe: http://www.betterbudgeting.com/frugalrecipes/tastychicken.htm


After buying some top sirloin on sale ($1.99 lb) we tried Alton Brown's method for cooking them. The method specifies ribeyes but can be used for any good steak.

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_99,00.htm l

They were great.


I got the basic recipe for Pie Crust from Kraft Kitchens Food and Family magazine, then added the Vanilla, Sugar, and Cinnamon to give it more flavor for fruit pies. I use two forks instead of knives because it's easier for me to do it that way. I'm not sure exactly why it comes out so tender and moist but everyone who has tasted it tells me it's the best crust they ever had. It can be refrigerated for up to two months before using as long as it is tightly wrapped in plastic wrap. Just omit the Vanilla, Sugar, and Cinnamon if you want a plain crust.

TENDER, MELT IN YOUR MOUTH, PIE CRUST

2 1/4 cups Flour
1 tsp Salt
2 tbs Sugar
1 tsp Cinnamon
1 cup Shortening
6 tbs Ice Cold Water
1/2 tsp Vanilla

In a small bowl mix Water and Vanilla and place in freezer until a light crust of ice covers the top. In a large bowl mix Flour, Salt, Sugar and Cinnamon together. Using two forks cut in Shortening until mixture looks like coarse crumbs. Add Water and Vanilla mixture, two tablespoons at a time, and mix together until mixture clings together when pressed. Separate into two balls, press flat and wrap each tightly in plastic wrap. Refrigerate for 15 minutes before rolling out. For easier handling roll crust out between two layers of plastic wrap.


I've finally found a great recipe that makes DELICIOUS Meatballs, Meatloaf or Salisbury Steak that comes out great every time. I haven't made these things in years because they would come out dry and rubbery (I could bounce them off the floor and walls like superballs). The added bonus to this recipe is that they're browned in the oven instead of in a pan on top of the stove which eliminates alot of greasy mess. I would like to give credit to the person that originated this recipe but it was pulled off the computer without any headers so I hope no one gets upset with me for passing it around.

ITALIAN MEATBALLS

3 slices bread cut into small cubes (including crusts)
1 Egg
1/4 cup Milk
1/4 tsp Salt
1 tsp Garlic Powder
1/4 cup Dried Parsley
1/2 tbs Dried Basil
1/3 cup Grated Parmesan Cheese
1lb Ground Beef or beef with pork mixture

In a large mixing bowl stir the bread, egg and milk to completely combine and let it sit for 15 minutes. Mash up the mixture with a fork to make a smooth paste. Add all of the seasonings and cheese and mix well. Add the beef (or beef and pork mixture) and stir together until completely combined. Form the mixture into balls (about the size of a golf ball) and place on a GREASED baking sheet (for easier handling when forming meatballs, lightly wet hands with water and the mixture won't stick to your hands). Bake in a preheated 400F oven for 20 minutes, turning over after 10 minutes. Drain the meatballs on a paper towel and place in a large glass bowl. Add 2 cups of your favorite spaghetti sauce and stir just enough to cover meatballs. Cover bowl with paper towel and Microwave on MEDIUM for five minutes, stir, recover and Microwave on LOW for an additional 20 minutes.

Serve with your favorite pasta or make meatball sandwiches.

Dee's Meatball Recipe was featured online at: http://www.betterbudgeting.com/frugalrecipes/italianmeatballs.htm


Fish with Crab Stuffing

In our area we are in the midst of rockfish season. Rockfish is a local delicacy and during the season anglers are allowed to keep 2 fish per day per person. My neighbor G. gave us an 8 oz. slab from the fish he caught. Rockfish have a delicate flavor and can use some help to flavor it up.

For Stuffing:

1 6 oz Can Crab (flaked) 1 tbs Worcestershire Sauce
1 Egg 1 tsp Old Bay Seasoning
1 tbs Mayonnaise 7 Saltine Crackers (crumbled)

Mix all of the above ingredients well. Form into three patties and wrap in single layer in plastic wrap. Place in freezer for 30 minutes. Put 1 tbl oil in pre-heated pan and place patties in pan and cook over medium heat for 10 minutes, turning over after 5 minutes. Drain and set aside.

For Fish:

1 8-10 oz Fish Fillet (Cut in half) 1/4 tsp Salt
1/3 cup Flour 1 Egg
1/4 tsp Garlic Powder 2-3 tbs Milk
1/8 tsp Old Bay Seasoning
Mix Flour, Seasonings, Egg and Milk until you have a medium thick batter. Dip in Fish and coat well. Put 1 tbs oil in pre-heated pan, add fish and cook over medium heat until both sides are browned. Place Fish on Microwaveable plate and cook in Microwave on HIGH for 2 1/2 to 3 minutes. Top Fish with Stuffing and serve.


Dee's Cooking Tip

Boxed Macaroni and Cheese (with powdered cheese sauce) is cheap and can be made better with the following technique. Cook macaroni according to package instructions and drain. Add butter or margarine to pot and melt over medium-low heat. Add 1/4 cup more milk than stated on package and heat. Add cheese sauce mix and WHISK until smooth. Add macaroni and mix well. Simmer until desired consistency. Doing it this way it comes out smooth and creamy and more like home made. For something extra add 1/2 cup diced ham or thinly sliced green onions or one can tuna (drained well) five minutes before serving.

Dee uses Hawkin's pressure cookers for a lot of her every day cooking like mashed potatos in 20 minutes. They are safe, cheap, durable and easy to clean.

FRIED RICE

To Cook Rice:

1/2 cup White Long grain Rice
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/8 tsp ground Ginger
1 cup Beef Broth

Mix all ingredients in a microwave safe glass dish, Cover and cook on HIGH for 4 minutes. Stir, Cover and cook on LOW for an additional 15 minutes. All of the liquid should be absorbed. Let stand covered for 2 to 4 hours. (May be refrigerated overnight)

Fried Rice:

2 tbs Margarine
1 lg Onion (diced large)
1/2 tbs Minced Garlic
1/4 cup Soy Sauce (Use 1 tbs less for less intensity)
Cooked Rice
1 med Carrot (Shredded)
1/3 cup Frozen Peas (Thawed)
3/4 cup Mushrooms (Sliced)
2 Green Onions (Thinly Sliced)
2 Eggs (May use non-cholesterol egg substitute)
Optional Ingredients: Add 1 cup of any kind of cooked meat you like.

Scramble Eggs in a small non-stick pan and put aside. In a large (12") non-stick skillet melt Margarine over Med heat. Add Onions and Garlic and cook for 5 minutes. Add Rice and cook for 5 more minutes, stirring frequently. Add Soy Sauce and mix in well, reduce heat to Med-Low and simmer for 10 minutes. Stir in remaining ingredients and heat through (about 5 minutes).

This recipe makes a lot of Fried Rice. With meat added it can be served as an entire meal and will serve 4. This is a recipe that tastes great right out of the pan or as leftovers. You can even freeze the leftovers. To reheat, place in microwave safe dish, cover and heat on Med heat for 8 minutes if refrigerated or 12 minutes if frozen, stirring once half way through.

Remember the Heroes of Flight 93
To all of those who are fighting for or have fought for freedom you have my undying respect and thanks. Mark.