El Pollo Loco Chicken

1 Cup  White Wine Vinegar
1 Cup Olive Oil
1/2 Cup White Wine
1 Tbsp Oregano
1 Tsp Thyme
3 Tbsp Salt
10 Garlic cloves minced
1 1/2 Tsp. Tabasco Sauce
2 Whole Chickens (halved)

Mix all ingredients and marinate the chicken which has been cut in half.  Marinate for several hours in the refrigerator.  Grill chickens slowly until down.

Oh So Good Chocolate Cake

Ingredients:
1 18.25 oz Devil's food cake mix
1 3.9 oz instant chocolate pudding
2 cups sour cream
1 cup butter, melted
5 eggs
1 teaspoon almond extract
2 cups miniature chocolate chips

Directions:
Mix the cake mix, and instant pudding mix. Make a well in the center of the dry ingredients, and add sour cream, butter, eggs, and extract. Blend well, and beat on medium speed on your hand mixer for 4 minutes. Add the chocolate chips, mix well. Pour the batter into a greased and floured bundt pan. Bake at 350*F for 1 hour or a but longer depending on your oven. Check doneness by the toothpick method, cool a bit, and turn out of the pan. Serve with freshly whipped cream, and raspberries or strawberries.

Comments:
I got this recipe from Cindy Groman- She was the chef at Wegman's in Princeton, NJ. She taught a class at Williams and Sonoma and I went with a friend. It was around Valentines Day. This cake makes a perfect Valentine Dessert --Chocolate and Strawberries.Yum!

This recipe is from Fanone Parkinson - Thanks!

Meatballs

5 lbs. ground beef

1 cup Italian seasoned bread crumbs

1/4 cup worcestershire sauce or steak sauce

1 tsp basil

2 tsp salt

1-2 tsp pepper

1 tsp garlic salt

1 tsp onion powder

Mix all ingredients together in a large bowl using your hands. (Yes, its easiest to just get messy and mix away! or you can use your mixer!!) If your mixture is a little too dry add a little more steak sauce or worcestershire sauce.  If your mixture is a little moist then add some bread crumbs.  Shape into one inch balls.  Place on foil lined baking sheets and bake at 350 degrees for 20-30 minutes turning occasionally with tongs.  Allow to cool.  Divide into five portions: one for tonight and the other four in labeled, freezer safe containers.

Sauce

2 cans cream of mushroom soup

1 1/3 cups milk-may use powdered milk

2 tsp lemon juice

Mix all together and heat and serve with a portion of meatballs. Sauce may be frozen with each portion of meatballs.

Serve over rice, noodles, or potatoes.

These meatballs can also be made into meatball subs, sweet and sour meatballs, spaghetti and meatballs, etc.

Shepard's Pie

1 lb ground beef/turkey
1/2 C chopped onion
1 14.5 oz can tomatoes (diced, diced with seasoning, crushed, whole, whatever)
1 14.5 oz can green beans (french, cut, whatever you like)
1 14.5 oz can tomato sauce
4-5 potatoes mashed
1/2-1 C shredded cheddar

Brown meat with onion. Drain then add tomatoes and green beans and season to taste with S&P and heat through(I just heat them up so it cooks for less time in the oven, but you could layer everything cold and cook longer in the oven). In greased 8x8 baking dish layer meat and veggies, tomato sauce and mashed potatoes. Cover and cook at 350 for 25 minutes. Then add cheese an cook about 5 minutes til melted.

Freezer meal: Let thaw and cook cook at 350 for 30 min or straight from freezer cook at 350 for 45-60 minutes.

Cincinnati Chili

2 1/2 pounds lean ground beef
1 (15 ounce) can tomato sauce
1 1/3 (6 ounce) cans tomato paste
5 tablespoons chili powder
2 teaspoons ground cinnamon
1 teaspoon ground allspice
1 1/4 teaspoons salt
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
1/4 teaspoon garlic powder
1 teaspoon onion salt
2 teaspoons steak sauce
1 quart water

Brown the beef lightly.
Place all the ingredients in a crock pot and mix together well. Cook for 12 hours or more on low.

Cornmeal Nugget Muffins

1 cup water - boiling
1/2 cups yellow cornmeal
1 tsp salt
2 cups flour
3 tbsp sugar
2 tsp baking powder
1/2 tsp baking soda
1 cup buttermilk
1 egg
1/3 cup melted butter

Preheat oven to 375. Grease muffin tins, and a baking sheet.
In a small bowl stir together the boiling water, cornmeal and 1/2 tsp salt. Don't worry if some small lumps remain in the mixture. Spread in a thin layer on the prepared baking sheet and bake until golden brown - about 25 minutes. Cool completely, then crumble into small pieces.
In a medium bowl mix the flour, sugar, baking powder, baking soda, and the remaining 1/2 tsp salt. Set aside. In a small bowl whisk together buttermilk, egg and melted butter until smooth. Add to the dry ingredients along with the cornmeal. Stir until blended.
Spoon into muffin tins. Bake 20 minutes.

Chicken Enchilada Soup

1 lb boneless/skinless chicken

1 Tbs vegetable oil

1/2 cup diced onion

1 clove garlic-minced

1 quart chicken broth

1 cup masa harina(corn flour)

3 cups water-divided

1 can enchilada sauce

2 cups cheddar cheese-shredded

1 tsp salt

1 tsp chili powder

1/2 tsp ground cumin

1 can black beans

1 can corn

In a large pot over medium heat cook chicken in oil until well browned on all sides.  Remove and set aside.  Cook onion and garlic in remaining oil until onions are translucent.  Pour in chicken broth.  In a bowl, whisk masa harina and 2 cups water until well blended.  Add the masa harina slowly to keep from getting lumpy.  Pour into pot with remaining cup of water, enchilada sauce, cheese, salt, chili powder, cumin, black beans, and corn.  Bring to a boil. Shred chicken and add it to the pot.  Reduce heat and simmer 30-40 minutes until thickened.  

May also be cooked in slow cooker. Follow directions for chicken.  Cook onions and garlic and place in slow cooker.  Add all other ingredients as directed except do not add the cheese until 15 minutes prior to serving.