Orange Chicken

Joan Sessions came for 2hours after the baby was born to come hold him so I could sleep. She made this Delicious and easy recipe


3 chicken breasts cut up 
1 pkg onion soup mix
1 cup Russian or Catalina dressing 
1 cup orange marmalade 
rice

Mix soup, dressing & marmalade together in a measuring cup, set aside. 
Brown and Cook your chicken (I make sure that most of the chicken juices have all been evaporated other wise your sauce is a bit runny) 
Then add your sauce and heat thoroughly. 

Meatloaf

• Food and AllRecipes
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• 1 1⁄2 lbs ground beef (ground shoulder roast is good)
• 1 slice of chopped bread, or croutons, or 7 crackers, or oatmeal
• 1 slice bread (broken or chopped finely or 7 crackers)
• 1 egg
• 1  onion finely chopped and sauteed
• 1 teaspoon table salt
• 1⁄4 teaspoon black pepper
• 4 tablespoons ketchup
• 1 Tbsp. Worcestershire sauce
• 2 cloves of garlic
• 2 T parsley
• 1/2t sage, basil, oregano (or dry onion mix)
• 1⁄2-2⁄3 cup whole milk or 1⁄2-2⁄3 cuphalf-and-half
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• Sauce
• 4 tablespoons apple cider vinegar
• 2 -4 tablespoons dark brown sugar, packed firm (to taste)
• 1⁄2 cup ketchup

1. This can be prepared and sitting in the fridge for 2 days before it is cooked.
2. Combine meat loaf ingredients and place into a loaf baking dish. Smooth out top.  Sauce: Combine sauce ingredients and pour on top and sides of meatloaf. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
3. OR
    This can be cooked in the crockpot, line with strips of aluminum foil coming up sides of crock. and spray with oil. Cover and cook on low for 6 hours or high for 3 hours.

1. *The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good. **Recipe should be"plump" from the addition of the milk or Half & Half.  It should NOT be runny.

Beef Oven Roast

Food

in 9x13 foil lined pan combine:
3-5lb beef roast
1/2c italian dressing
2 c beef/chicken stock
one 4oz mushrooms
1 sliced onion
1 t garlic powder
1 oz of onion soup mix
Sliced potatoes and carrots

1.  I Mixed everything in a pan in the morning and let it sit in refrigerator for a few hours.
2. Bake, covered, for 1 hour 15 minutes per pound at 300°F.  Add carrots and/or potatoes during last hour, if desired.  Cooking time is approximate, depending upon how big your roast is.  Whisk cold water with flour to thicken the gravy.

Serve with salad and side of rice or quinoa.