TOMATO AND OREGANO MEATBALLS

2 Lb. Ground Chuck

2 eggs
1 Onion, chopped
1 Large Tomato Paste
Water (for the tomato paste)
Olive Oil
1 Teaspoon Cumin
1 Teaspoon Oregano
Salt and Pepper
1 Cup Flour
2 Teaspoons Sugar

Mix the meat with the beaten eggs and add the chopped onion.Add the cumin, salt and pepper and oregano. Mix well. Form into small football shaped balls. Put mixture in the flour and coat good. Fry in the oil on medium until done. Take out of skillet and drain on paper towel. Mix the tomato paste with water to make a liter. Add the sugar. Stir well. Put the mixture in the skillet and add the meatballs. Let simmer for 10 minutes. Serve with rice or chips or frys.

EASY HAMBURGER GRAVY

1 Lb. Ground Chuck, browned and drained
2 Cans Cream of Mushroom Soup
1 Soup Can of Water
Salt and Pepper to taste

In a kettle mix the soup and water together. Add the salt and pepper. Then add the ground chuck. Let simmer on low for 10 minutes or until hot thru. Can serve this over rice or on toast or with mashed potatoes on the side.

CROCK-POT CHILI

2 Lbs. Ground Chuck, browned and drained
3 Cans Brooks Mild or Hot Chili Beans
1 Pack of Onion Soup MIx
1 Pack French's Chili Mix
1 Large Can Tomato Juice

Put all the ings. in a crockpot and cook on high for 1 hour. Can eat with crackers or put over hot dogs.

REYNOLDS BAG ITALIAN CHICKEN

1 Large Reynolds Bag
4 Chicken Breasts
2-4 Tablespoons Sweet Basil
2 Tablespons Oregano
1 Large Can Crushed Tomatoes
1/2 Cup Grated Parmesan Cheese
Salt and Pepper
2-4 Tablespoons Crushed Garlice or minced garlic

In a bowl mix the tomatoes and cheese and garlic with the basil and oregano.Add some salt and pepper. Stir good. Wash the chicken and put it in the bag. Pour the tomato mixture over the chicken and let bake for 45 minutes on 350 or until the chicken has reached 180 or until done.

REYNOLDS BAG SALSA CHICKEN

1 Large Reynolds Oven Bag
4-6 Chicken Breasts
1 Tablespoon Crushed Gralic
1 Pack Taco Seasoning
1 Cup Mild Salsa
2 Tablespoon Blue Bonnet
1 Pinch of Salt and Pepper
1 Block of PepperJack Cheese cubed (if you like it hot)
In a bowl mix the taco seasoning with the garlic and salsa. Add a little salt and pepper. Lay the chicken in the bag and put the salsa mixture over it. Put the butter on top and then add the cubed cheese. Or can add the cubed cheese to the salsa mixture and then pour over the chicken. Bake at 375 for 30-45 minutes or until chicken reaches 180 degrees or is done.

CROCKPOT CHICKEN AND RICE

2 Chicken Breasts, cut up or use Chicken Tenders
1 Can Cream of Chicken Soup
1 Can Cream of Celery Soup
3/4 Cups Uncooked Rice(white or brown)
2 Soup Cans of Water

Wash chicken and cut up like tenders. In a bowl mix the soups and water together. Add the rice and then the chicken and put in the crockpot and let cook for 6 to 8 hours on low. Salt and pepper to taste. Can use chow mein noodles on top of each serving or can add some sliced almonds on top of each serving. Taste when done before adding salt as the soups have salt in them. Can just add some pepper if you like. You can also pre-cook the chicken to make sure it is done.

CROCKPOT CREAM CHEESE CHICKEN

4-6 Boneless, Skinless Chicken Breasts

1 Pack Dry Italian Salad Dressing Mix
1/4 Cup Water
1 Can Cream of Mushroom Soup
8 oz. Pack Cream Cheese, softened
1 Small Can Mushrooms, drained

Wash chicken. Put the chicken breast in a crockpot and add the water. Sprinkle with the italian salad dressing. Cover and cook on low for 6 hours. Put remaining ings. in a bowl and stir until smooth. Remove chicken from liquid in crockpot, stir soup cheese mushroom mixture into chicken liquid till smooth. Return chicken to the crockpot and turn on high for around 30 to 45 minutes. Serve over pasta or rice.