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4 chicken breasts, skinless & deboned
1 T. minced garlic
1/2 T. minced onion
1/2 c. soy sauce
2 c. orange-pineapple juice

Marinate chicken breasts for at least 24 hours.  Grill on gas grill
as usual.  Great over rice & butter.


(I like lotsa sauce, so I use less pasta...use your disgression here)

1/2 bag shell pasta
2 cans Hunts (important) Traditional spaghetti sauce
1 sm. can Contadina tomato paste
1 lb. ground beef, chopped as it browns, & drained of grease
1 can mushroom slices (I actually prefer these to fresh in this type
                       of spaghetti)
1 t. minced garlic
2 T. sugar (more or less to taste)
1/2 t. minced onion

Brown ground beef in large pot, drain.  Add sauces, mushrooms, & seasonings.
Simmer on low, stirring often, about 45 minutes.  Meanwhile, make pasta
according to directions on package.  Stir all together and make the meal
complete with an Italian salad and garlic bread or french fries to sop
up the sauce.


1 T oil
1/3 c. chopped onion
4 oz. fine egg noodles, crushed
1/2 lb. frozen cauliflower (or broccoli) pieces
3 c. water
3 c. milk
3 cubes chicken bouilion
1 lb. Velvetta cheese
1 t. garlic powder

In lg. pot, heat oil.  Add onions & cook abt. 3 min or until semi-
clear.  Add water & bring to a boil.  Add bouilion, noodles & garlic
powder.  Boil 4 min.  Add cauliflower (or broccoli), milk, and cheese.
Cook over low heat, stirring occasionally for about 10 minutes or until
cheese is completely melted & heated through.
*Best after it sits a day but good right after it's done, too!

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