rice meatballs and gravy

1 egg
1 c. warm milk
1/2 c. rice, uncooked
1 c. bread crumbs
1 lb. ground turkey
1 Tbsp. parsley
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/4 tsp. pepper

Beat egg. Stir in milk, rice and bread crumbs. Add remaining ingredients and mix well. With hands shape into small balls about the size of a walnut. Line cookie sheet with foil. Arrange meatballs on foil and bake at 350 for 25 minutes. Remove meatballs from cookie sheet and place in baking dish. Pour gravy over and bake for another 20 minutes. Serve over rice.

mushroom gravy:
1 can cream of mushroom soup
1 c. milk
1/2 tsp steak sauce
mix together until smooth.

green beans with lemon butter

1 lb. fresh green beans (I actually use my own canned beans in the non-garden season)
1/4 c. butter
1/2 c. sesame seeds (I use less)
1 Tbsp. lemon juice
1 tsp. parsley
1/2 tsp. basil
1/2 tsp. salt
dash of pepper

Fill a saucepan with 2 inches of water and bring to boil. Add green beans and cover. Lower heat and cook until crisp-tender, about 15 minutes. (Not necessary when using canned beans.)
Place butter in small skillet and cook until butter turns brown. Add the sesame seeds, lemon juice, parsley, basil and salt. Drain beans, add to butter mixture and toss to coat.

sweet and sour chicken wings

2-3 lbs. chicken wings
garlic salt
corn starch
egg

Sprinkle chicken with garlic salt. Let sit about 1 hour. Coat wings with corn starch, dip in beaten egg and brown in hot oil. Place on foil-lined cookie sheet. (You can refrigerate or freeze at this point until ready to bake.)

sauce:
1 c. sugar
1/2 c. vinegar
1 6 oz. can pineapple juice
3-4 Tbsp. ketchup
1 Tbsp. soy sauce
1/2 tsp. accent
1/2 tsp. salt

Bring to boil, then pour over chicken. Bake at 350 for 1 hour, turning chicken once or twice.