Halibut a la Gaul

2-3 Halibut Steaks
1/2 cup sour cream
2 Tbs melted butter
1/4 cup grated cheese
1 tsp lemon juice
1 tsp worcestershire
paprika

Place thawed steaks in baking dish coated with non-stick spray.
Combine remaining ingredients well and spread over steaks.
Sprinkle with paprika
Bake in 400 degree oven for 20-30 min.
Don't overcook!

Thai Ribs

1# Fresh Pork Ribs
1/3 cup soy sauce
1/3 cup brown sugar
1 Tbs lemon juice
1 tsp Chili Paste (optional)

Combine all in sturdy zip-loc bag.
Marinate 1 hour in refrigerator.
Bake in a 325 degree oven for about 1.5 hours.

Crock pot possibly?

Marinated London Broil

1C soy sauce
1/2 tsp chopped garlic
1/2 tsp chopped onion
1/4 cup lemon juice
1/4 cup brown sugar
1 tsp ginger
Place all in bag with 1 london broil

MARINATE 2 DAYS!

Grill on a HOT grill
Just char on both sides so inside is still very pink.
Cut extremely thin

Smothered Venison (or Elk)

4Tbs oil
2# venison chunks or chops (or elk?)
.25 c dried onion
1.25 tsp salt
.5 cup beer
.25 tsp tabasco sauce
3Tbs buisciut mix
.5 cup currant jelly

Brown meat in oil in skillet. Add onion, tabasco, salt & pepper, and beer. Cover and simmer until tender. Remove meat & keep warm. Combine biscuit mix & jelly, stir and heat in pan until it thickens. Pour over meat and serve warm.

Egg noodles or rice on side? Side veggie?

Super Easy Chicken Pot Pie

2 Ready Bake Pie Crusts
1 can (cream of chicken soup)
2 cups frozen mixed vegetables, thawed, drained
3 chicken breasts cooked and cubed
1/2 cup milk
Salt and Pepper to taste.a

DIRECTIONS
Preheat oven to 350. In a bowl, combine cooked chicken, vegetables, cream of chicken soup and milk. Place one pie crust on bottom of a round baking pan/pie pan and fill with mixture. Cover with second pie crust and crimp the edges to seal. Poke holes in top of crust. Bake for 40-45 minutes or until crust is golden brown. You may want to cover the edges with a strip of tin foil to avoid becoming too crispy.

GREEN TOMATILLO CHICKEN

4 chicken drumsticks and thighs, skinned
2 tbsp. vegetable oil
2 (12 oz.) cans tomatillos, drained and coarsely chopped or 1 lb. fresh tomatillos, husked, cored and chopped
1 lg. onion, chopped
2 lg. jalapeno chilies, stemmed and chopped
1-2 cloves garlic, minced
1/2 c. fresh cilantro leaves

In large skillet, brown chicken in hot oil 8-10 minutes, until brown. Add tomatillos, onion, chilies, and garlic. Cover and simmer for 30 minutes, until chicken is cooked through. Remove chicken to platter; keep warm. Boil sauce in skillet 6-8 minutes, until most of the liquid evaporates. Pour sauce over chicken; sprinkle with cilantro. Makes 4 servings.