Main Dishes

Mary's Slow Cooked Buffalo

Place one pound of frozen round steak buffalo into crock pot adding one can of cream of asparagus soup and one can of beefy mushroom. ( golden mushroom does not work as well ) Add 2/3 can of water and stir the soup until mixed well. Add seasoned salt or non salt seasoning. For this dish I prefer one I found in a health food store called Herbamare made by A.Vogel which can been found online at www.rapunzel.com according to the container. Cook on low for 10 hours. If you have one like mine it will stay on warm until you get ready for it. I often start this at night and have it for supper the next evening. It almost melts in your mouth.

For 2 pounds add an extra can of each soup and double the water. May be cooked thawed for less time , but it really turns out best as directed above. May add mushrooms. Recipe is good for deer meat as well.

* little known fact : Buffalo is lower in fat and cholesterol than chicken breast!! *

Mary's Buffalo Ribeye or Beef Ribeye

Place several tablespoons of Parkay in a skillet on medium heat. Place ribeye into butter and season with Morton's Nature's Seasons Seasoning Blend. Sprinkle with lots of parsley either fresh or dried. May add fresh or canned mushrooms. Cook to desired doneness.

* to get the right taste it is very important to use the brand names mentioned *

Mary's Chicken and Rice Soup

*this is a pinch and a dash recipe so I am guessing at measures. you may need to adjust amounts*

Place whole chicken with skin on in large pot and fill with water. Add a handful of dry or chopped fresh parsley. 2 tablespoons Adams poultry seasoning. 1 tablespoon Spice Island Poultry seasoning and 1 teaspoon McCormick Herb Chicken seasoning. May add onions chopped or use 1 or 2 teaspoons onion powder. Add celery chopped or celery powder to taste.

Boil chicken until it smells so good you can't stand it and the chicken is starting to fall apart when you try to move it with a utensil. CAREFULLY remove chicken and place on a plate or in a large bowl. Remove meat in small pieces and return to pot. Give begging dogs a bite of the cooled skin for their coats and tell them chicken bones are bad for them. Add water to pot to 2 inches or so below the rim as long as you have enough room for the rest.

Add baby carrots. It really matters in the taste. One small bag for two - 3 people...4 if some do not like carrots. Add instant brown or white rice. For added good flavor when I can find it at the health food store I like to add Quinoa. ( pronounced kwin wah ). It is an American Indian grain that really adds life to this dish. I also like to add quick cook barley. Cook until all grains are done. Check package for times.

*The texture and taste with the three grains together is just wonderful.*

Simple Chicken Chili

*got this one from a diet I was once on but it is really good*

For two people place one pound of ground chicken breast ( can be ordered from Kroger and is very inexpensive ) into a medium pot. ( does not have to be thawed )

Add water until chicken is just covered. Cut up two roma tomatoes or medium sized tomatoes and add. Add chili powder , cumin and onion powder with a tad of garlic powder to taste. Take a spoon or fork and break ground chicken up into bite size chunks. Cook for about 30 minutes on a low boil. I like melba toast with this one more than crackers. 

*It will be a more clear kind of chili. Very healthy but tasty!*

Mary's Chicken Pot Pie

*this one is to die for but wont taste as good without this certain brand of seasoning*

Boil one small package of chicken tenders or a couple of chicken breasts without skin. Allow to cool but not dry out on a dish. Break apart into larger bite sized pieces. Pour water from pot and put one or two jars of chicken gravy in and set on medium low as you add Green Giant mixed frozen veggies. ( green giant is the only one with no lima beans, they will not work in this dish ). Add 1 tablespoon of Spice Island Poultry Seasoning. Once veggies are warm add chicken and stir well. Place chicken into uncooked deep dish frozen pie crust and cover with a semi thawed pie crust. Flute around the edges and make slits in the middle on top for steam to escape. Cook until crust is golden brown. 

*you won't believe how good this one is!*