Beef Stroganoff

1 ½ lb. round steak
1/3 c. flour
1 tsp. salt
1 onion sliced
½ lb. sliced mushrooms
1/2 c. butter
1 can cream of mushroom soup (or cream of chicken)
1 c. milk (or 1 can beef broth)
1 c. sour cream
1/4 c. Worcestershire sauce

Pound meat to tenderize, then cut into VERY thin strips. Place flour and salt in plastic baggie. Add meat and shake to coat. Melt butter in large skillet or frying pan. Add onion and mushrooms and sauté until onions are transparent. Add meat and all of the flour that is left in the bag.
Cook meat until brown. Add the soup and milk, stir and cover. Simmer and stir occasionally, for about 2 hours or until meat is tender. If you don’t want to watch it that close you could put in a crock pot for 2 or 3 hours to simmer and tenderize. (This is a tougher cut of meat and takes a long time to tenderize.) It will thicken, but if it becomes too thick you can add more milk or beef broth. Add sour cream and Worcestershire sauce just before serving. Serve over egg noodles or rice.

Recipe from Favorite Family Recipes.

Balsamic Asparagus Chicken

4 chicken breasts

Marinade:
3/4 c. balsamic vinegar
1/2 c. olive oil
2 tsp. brown sugar
pepper (to taste)

Sauce:
2 Tbsp. vegetable oil
2 c. fresh mushrooms, sliced
1 c. balsamic vinegar
1 can (about 2 c.) beef broth
1 Tbsp. butter
pepper (to taste)

Topping:
12 asparagus spears
4 slices provolone cheese
4 slices mozzarella cheese (go to the deli section, they will give you 4 slices of each cheese. It's less expensive this way)

Place chicken between 2 pieces of Saran Wrap and pound until it is about 1/4" thick. Place chicken in a ziploc bag, place bag in a bowl big enough to hold the chicken. Combine marinade ingredients and pour in the bag. Squeeze all the air out of the bag and refrigerate for about 2 hours. About 20 minutes before chicken is done marinating, heat oil in a large skillet. Add mushrooms and saute for a couple minutes. Add remaining sauce ingredients, bring to a boil, then reduce heat to a simmer for about 30 minutes or until sauce thickens and reduces to about 1/4 of it's original volume (when it is done, the sauce should be dark brown in color).

While the sauce is simmering, place chicken in a lightly greased glass dish and bake at 400 degrees for 15-20 minutes (or until chicken is cooked through). While chicken is baking (you kinda need to know how to multi-task with this recipe.. haha) prepare the asparagus. Bring a saucepan, filled about half-way with salted water, to a boil. Toss in the asparagus and boil for about 4 minutes. Quickly remove the asparagus and drop in an ice-water bath. Remove chicken from the oven (when it's finished) and layer on one slice of provolone cheese, a few asparagus spears, then one slice mozzarella cheese on each piece of chicken. Set the oven to broil and broil for about 3 minutes or until cheese is melted and starts to brown a little. Right before serving, spoon some of the sauce over each piece of chicken.

Recipe from Favorite Family Recipes.

Stephanie's Orange Chicken

4-5 Chicken Breasts (**I like them cut into chunks)

Egg

Dip chicken in egg, coat with cornstarch
Fry in oil, brown outside, not too brown.

Sauce:

2 cups Sugar
2 Tbsp Cornstarch
1 Tbsp Chicken Bouillon (or one cube)
1 cup water
1 tsp garlic (I like more garlic so 3-4 cloves)
3/4 cup White Vinegar
1/2 cup Ketchup
2 Tbsp Soy Sauce (**I added 4 extra Tbsp)

Heat up in pan

Pour over chicken in 9X13 pan, bake at 350 for 45 minutes.

Serve over Rice.

Recipe from Stephanie Stokes.

Chicken Noodle Soup

4 Chicken Breasts (cooked and cut into chunks)
2 - 8 oz packages of wide noodles (cooked)
8-10 Carrots, sliced
Stalk of celery, sliced
1-2 onions, chopped
Cook veggies until soft and save water.

Combine noodles (1 package per 5-quart pot), carrots, celery, onions, chunked chicken, broth (1/2 per pot on all of these), and juice from cooked veggies.  Add 4 bouillon cubes (or to taste) per pot and 2 Tbsp parsley flakes per pot.  Simmer for 30 minutes.

Recipe from my Mom.