From Jessica Christensen

Ingredients:

1 Boneless Beef Roast 3-5lbs
1 Pkg (3 Tbs) Onion Soup Mix
1 C of your favorite BBQ Sauce (I like Bull’s Eye Old West Hickory)
1 7.5 oz Can Tomato Sauce
1/2 C Brown Sugar

Directions:

Mix last four ingredients together for sauce mixture. Place roast in crockpot; pour mixture over the roast and cook on low 12 hours. Pull beef apart with two forks and let simmer for 1 hour longer.
Serve with kaiser buns or large rolls, Enjoy!

Recipe by Janae Smith

Ingredients:

2lbs Chicken breasts
1 pkg Onion soup mix or 3 Tbsp
1 tsp Paprika
1/4 cup Cider Vinegar
1/2 cup Ketchup
1/4 cup Sugar
1 Tbsp Lemon juice
1/4 cup Oil (vegetable)
1/4 cup Onion (minced)
1/2 cup Apricot Jam

Directions:

Place Chicken into Large zipper bag. Combine remaining ingresients and pour into bag of chicken. Remove excess air, seal bag and freeze.

To Serve:
BAKEcovered at 350 F for 1 hr.
SLOW COOKER High for 4-6 hrs or Low 6-8 hrs
BBQ thaw -Med- high until meat is white throughout. Cook remaining sauce in pot on stove. Bring to boil, stirring constantly then simmer until serving time. Top Chicken with sauce for serving.

Recipe by Janae Smith

Ingredients:

1 Chicken (whole roasting)
¼ cup onion
1 Tbsp Oil
2 Tbsp Lemon Juice
½ tsp salt
½ Tbsp Parsley (dried)
½ tsp Thyme (dried)
½ tsp Paprika

Directions:

Place Chicken into bag. Combine remainder of ingredients. Pour over Chicken. Remove excess air, seal bags and freeze.

To Serve:
Bake at 350 F covered for 2 hrs
Slow cooker 4-6 hrs on high, 6-8 hrs on low. Brown in oven before serving
BBQ – Rotisserie over med heat for 1 ½ hrs.

Ingredients:

1 T cornstarch
2 T cold water
1/2 C white sugar
1/2 C soy sauce
1/4 C cider vinegar
1 clove garlic, minced
1/2 t ground ginger
1/4 t ground black pepper
6 Pork Chops

Directions:

Mix cornstarch and water and set aside. Combine all other ingredients in a small saucepan. Bring to a boil and stir in cornstarch. Boil for one minute. Place pork chops in bag and cover in marinade. Marinate over night. You can make the teriyaki into sauce by adding 2T of cornstarch (instead of 1T) to the mixture and serve over rice. It is very flavorful, so a little bit goes a long way.

Recipe from Janae Smith

Ingredients:

3-4lb Roast
2 cups Carrots (frozen,baby)
1 cup Onion (chunks)
2 Bay leaf
1/2 can Tomatoes (diced 28oz)
1 can Tomato Paste (5.5 oz)
1 1/2 Tbsp Brown Sugar
3/4 tsp Salt
3/4 tsp Pepper (black)
2 Tbsp Tapioca

1 Large Freezer bag

Directions:

Place Roast in bag Add carrots onion, bay leaf. Combine remaining ingredients in large bowl, stir well and put in bag. Remove excess air, seal bag and freeze.

To eat: Slow cook 4-5 hrs high, 6-8 hrs low. Oven 2 hrs covered at 350 F.

Ingredients:

6 chicken thighs
1/2 medium onion
1 T paprika
1 C chicken broth
1 1/2 C sour cream
1-2 T flour

Directions:

Salt and pepper chicken and brown on the stove with a little oil. Add onion until transparent. Add paprika and chicken broth and bring to a boil. Simmer covered on low for 30 min. Add flour to sour cream and stir into sauce. Cook for another 5 min. Serve over dumplings. (It really should be made with authentic Hungarian paprika, but it can be hard to find so don’t tell my dad I make it with regular paprika or he would have a fit. ha ha)

Dumplings

Ingredients:

2 C flour
1/4 t Salt
4 eggs
1/3 C water

Directions

Place a large pot of water on the stove to boil. Measure flour and salt into a mixing bowl. Combine water and eggs and stir. Add water and eggs to flour mixture and stir until well mixed. Dough will be fairly stiff but quite sticky. Using two spoons pinch and drop 1/2″ balls of dough into the boiling water. Dumplings will expand as they cook. They usually sink, and when they float to the surface they are done cooking. They don’t always sink; a dumpling needs approximately 3-5 minutes to cook depending on size. I think. Sorry this is so hard to explain, you all probably know how to make dumplings.

To freeze: There are two ways to freeze this. (1) Make paprikash sauce (minus sour cream) and let cool. Make dumplings and let cool. Label large and small freezer bags. Place chicken thighs in large freezer bag. Divide sauce into small freezer bags and place inside large freezer bag with chicken. Divide dumplings into small freezer bag and place inside large freezer bag. Seal large freezer bag and freezer immediately. (2) Cook chicken, make paprikash sauce (minus sour cream), make dumplings and let cool. Place in large freezer bag and freeze immediately.

To eat: (1) let thaw in fridge. Cook chicken and add paprikash sauce. Heat through and stir in sour cream. Heat dumplings on the stove. Serve over dumplings with a veggie. (2) Let thaw in fridge overnight. Heat in a large pot over medium heat. Stir in sour cream and serve with a veggie.

Ingredients:

1 lb Broccoli
1/2 lb Beef, cut in strips
1 medium Onion
2 cloves Garlic
3 T Oyster Sauce
1/2 C Beef Broth
1/4 C Water
1 1/2 T Cornstarch

Directions:

Heat oil in wok, add garlic and onions and stir fry. Add beef and cook. Add broccoli and stir fry. Put on lid and steam for 3 minutes. Uncover and add oyster sauce, water, beef broth, and cornstarch.

Ingredients:

1 1/2 lbs Ribs
3 T Soy Sauce
1/4 t Garlic Salt
4-5 drops Sesame Oil
2 cloves Garlic
1 T Red Wine Vinegar

Directions:

Deep fry ribs until browned and crisp. Saute garlic in hot oil for 1 minute. Add spareribs and stir fry for a few seconds. Add red wine vinegar and shake and stir ribs for about 1 minute.

Ingredients:

3 T O.J. Concentrate
3 T Vegetable Oil, divided
1 T Soy Sauce
1 clove Garlic, minced
4 Chicken Breasts
1/2 C Walnuts, chopped
1/2 C Orange Marmalade
1/2 C Orange Juice
1/4 C Lemon Juice
2 T Honey
3 T Lemon & Orange Peel
1/2 t Salt

Directions:

In a plastic bag combine first four ingredients. Add chicken, seal, and marinate 3 hours. Reserve marinade.

Cook chicken with 1 T oil. In a saucepan saute walnuts in butter until slightly browned. Combine marinade and remaining ingredients; bring to a rolling boil for 2 minutes.
Reduce heat; simmer uncoverd for 5-10 minutes to thicken sauce. Serve over rice and top with wallnuts and green onions.

Ingredients:

1/2 C Cornstarch
3/4 C Flour
1 t Salt
4 t Baking Powder
4 T Oil
1/2 C Water
1 or 2 Eggs
Chicken

Directions:

Cut chicken into 1″ cubes. Roll in cornstarch. Combine remaining ingredients. Dip chicken into batter and deep fry.