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Listing 20 Recipes in this Category - Meat/Poultry

Recipes	Author	Rating	Hits
Stovetop Roast	N/A	34.00	12282
Chicken Fricassee	N/A	4.00	11785
Country Chicken & Rice	N/A	22.00	13051
Autumn Chicken Dinner	N/A	5.00	13404
Meatloaf Patty	N/A	3.00	14311
Beef Stroganoff	N/A	28.00	15426
Rushville Sandwiches	N/A	3.00	15142
Chicken Fried Steak	N/A	44.00	20145
Ginger-Mustard Chicken Breasts	N/A	5.00	16883
Open Face Smoked Turkey and Asparagus Sandwiches	N/A	4.00	16699
Beef and Biscuit	N/A	0.00	17494
Aussie Chicken	N/A	8.00	18316
Last Minute Chicken Dinner	N/A	7.00	20200
ORIENTAL CHICKEN WINGS	N/A	0.00	18709
APRICOT CHICKEN WINGS	N/A	0.00	18877
CHICKEN WINGS	N/A	3.00	19391
HOT-N-SPICY CHICKEN WINGS	N/A	26.00	242993
CHICKEN FRY ICED TEA	N/A	1.00	20246
CRISPY ORIENTAL CHICKEN WINGS (MICROWAVE)	N/A	0.00	20270
MARINATED CHICKEN WINGS	N/A	24.00	21883

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Pick of the Week

Title:NO SCUM CROCK DILL PICKLES - Author: N/A - Contributor:

Ingredient:

1 peck 4 to 6 inch pickles
4 grape or horseradish leaves
1 bunch dill weed
6 qts. water
2 tbsp. alum
1 1/2 pt. vinegar
1 1/2 c. canning salt
8 cloves garlic, optional
A 4 gal. crock

Direction:
Wash and place in crock; pickles, grape (or horseradish) leaves and dill. Boil together water, vinegar, salt, and alum for at least 5 minutes. Cool and pour over pickles. Weight with plate to keep pickles covered with brine solution and cure for 10 days. You may add garlic after the eighth day. Let cure in a cool place.