1 lb. hamburger (browned)
1 cup pasta (cooks) measure is dry cup
1 small onion (chopped)
1 or 2 stalks of celery (chopped)
1 small green ell pepper (chopped)
1 can crm of mushroon soup or your favorite cream soup
grated cheddar cheese
Saute onion, celery and green pepper. Mix together with browned hamburger. Add cooked pasta, add soup, and 1/2 cup water or milk. add 1/2 cup grated cheese and mix up. Place in casserole dish and generously top with grated cheddar cheese. Bake at 350 degrees for about 30 minutes or until cheese is bubbly. Serve with a salad and bread. Dessert is angel food cake with raspberry's. enjoy
Sunday, April 25, 2010
Awesome Crockpot Chicken Breasts
4-6 boneless chicken breasts
2 Tbs. melted butter
salt and pepper to taste
1 pkg. dry Italian seasoning mix (Italian dressing mix)
Brush chicken with melted butter and sprinkle with seasoning mix.
Place in layers in crockpot. Cover and cook about 6 hours. About 5
hours into chicken cooking time, add all sauce ingredients.
Sauce:
1 can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 large onion, chopped
garlic to taste
Cook chicken in sauce for remaining hour. Remove chicken and serve on
platter. Pour gravy into gravy boat. Serve with rice or noodles.
2 Tbs. melted butter
salt and pepper to taste
1 pkg. dry Italian seasoning mix (Italian dressing mix)
Brush chicken with melted butter and sprinkle with seasoning mix.
Place in layers in crockpot. Cover and cook about 6 hours. About 5
hours into chicken cooking time, add all sauce ingredients.
Sauce:
1 can cream of chicken soup
8 oz. cream cheese
1/2 cup chicken broth
1 large onion, chopped
garlic to taste
Cook chicken in sauce for remaining hour. Remove chicken and serve on
platter. Pour gravy into gravy boat. Serve with rice or noodles.
Granny's Best Potato Salad
4 medium potatoes
4 eggs
4 large pickles (granny likes garlic or banquet dills)
2 green onions
Tiny dab of mustard
Best Foods Mayonnaise (just enough to moisten salad to your liking)
S&P, to taste
Boil potatoes until done, yet still firm. Let cool, peel and chop
into 1/2-inch cubes. Hard boil eggs. Let cool, peel and chop. Chop
pickles; slice green onions. Combine above 4 ingredients. Mix
mayonnaise, mustard, and S&P. Serve immediately or chill first.
Serves 6.
4 eggs
4 large pickles (granny likes garlic or banquet dills)
2 green onions
Tiny dab of mustard
Best Foods Mayonnaise (just enough to moisten salad to your liking)
S&P, to taste
Boil potatoes until done, yet still firm. Let cool, peel and chop
into 1/2-inch cubes. Hard boil eggs. Let cool, peel and chop. Chop
pickles; slice green onions. Combine above 4 ingredients. Mix
mayonnaise, mustard, and S&P. Serve immediately or chill first.
Serves 6.
Mexican-Style Chicken Kiev
8 boneless skinless chicken breast halves
2 cans (4 oz. each) whole green chilies, drained
1 block (4 oz.) Monterrey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbs. butter or margarine, melted
Taco sauce, optional
Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies
and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center of
each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary).
In a shallow bowl, combine bread crumbs, Parmesan cheese, chili
powder, garlic salt, cumin and pepper. Dip chicken in butter, then
roll in crumb mixture. Place, seam side down, in a greased 13x9 baking
dish. Bake, uncovered, at 400F for 25-30 minutes or until chicken
juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Yield: 8 servings.
2 cans (4 oz. each) whole green chilies, drained
1 block (4 oz.) Monterrey Jack cheese
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tsp. chili powder
1/2 tsp. garlic salt
1/2 tsp. ground cumin
1/4 tsp. pepper
2 Tbs. butter or margarine, melted
Taco sauce, optional
Flatten chicken to 1/4-in. thickness. Remove seeds from the chilies
and cut into eight pieces. Cut cheese into eight 2-1/2-in. x 1/2-in.
sticks. Place one cheese stick and one piece of chili in the center of
each chicken breast. Fold short sides over and roll up along long
sides to enclose filling (secure with toothpick if necessary).
In a shallow bowl, combine bread crumbs, Parmesan cheese, chili
powder, garlic salt, cumin and pepper. Dip chicken in butter, then
roll in crumb mixture. Place, seam side down, in a greased 13x9 baking
dish. Bake, uncovered, at 400F for 25-30 minutes or until chicken
juices run clear. Remove toothpicks. Serve with taco sauce if desired.
Yield: 8 servings.
Cheesy Baked Salsa Chicken
4 boneless skinless chicken breasts
2 Tbs. canola oil
2 large onions, thinly sliced
3/4 cup thick and chunky salsa of your choice
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded jack cheese
(Reserve 1/2 cup cheeses to garnish)
Optional garnishes:
diced jalapenos, green chile's, and sliced black olives on top before baking.
Heat oven to 350. Season chicken with salt and pepper and pepper and
lightly brown in oil. Set aside. Saute onion just until soft. Mix
cheeses, sour cream and salsa together. Spray a 9x13 baking pan with
Pam and arrange chicken breasts, then top with onions. Pour sour cream
mixture over and top with remaining cheese. Bake uncovered for 30
minutes.
2 Tbs. canola oil
2 large onions, thinly sliced
3/4 cup thick and chunky salsa of your choice
1 cup sour cream
1 cup shredded cheddar cheese
1 cup shredded jack cheese
(Reserve 1/2 cup cheeses to garnish)
Optional garnishes:
diced jalapenos, green chile's, and sliced black olives on top before baking.
Heat oven to 350. Season chicken with salt and pepper and pepper and
lightly brown in oil. Set aside. Saute onion just until soft. Mix
cheeses, sour cream and salsa together. Spray a 9x13 baking pan with
Pam and arrange chicken breasts, then top with onions. Pour sour cream
mixture over and top with remaining cheese. Bake uncovered for 30
minutes.
Sesame Peanut Hummus
19 oz. can chickpeas, drained and rinsed
1/4 cup Skippy smooth peanut butter
2 Tbs. water
4 tsp. lime juice
2 tsp. toasted sesame oil
1 tsp. chili paste or hot pepper sauce
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup Bertoli olive oil
1 Tbs. toasted sesame seeds
1. Combine chickpeas and peanut butter in a food processor and blend
until almost smooth, scraping down sides of bowl when necessary.
2. Blend in water, lime juice, sesame oil, chili paste, garlic, salt
and pepper until combined.
3. With motor running, drizzle in olive oil.
4. Transfer mixture to a serving dish. Cover and refrigerate for at
least 1 hour or overnight.
4. Sprinkle with sesame seeds just before serving
1/4 cup Skippy smooth peanut butter
2 Tbs. water
4 tsp. lime juice
2 tsp. toasted sesame oil
1 tsp. chili paste or hot pepper sauce
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup Bertoli olive oil
1 Tbs. toasted sesame seeds
1. Combine chickpeas and peanut butter in a food processor and blend
until almost smooth, scraping down sides of bowl when necessary.
2. Blend in water, lime juice, sesame oil, chili paste, garlic, salt
and pepper until combined.
3. With motor running, drizzle in olive oil.
4. Transfer mixture to a serving dish. Cover and refrigerate for at
least 1 hour or overnight.
4. Sprinkle with sesame seeds just before serving
Date-Walnut Snack Bars
18 oz. pkg. yellow cake mix
3/4 cup brown sugar
3/4 cup butter, melted
2 eggs
2 cups chopped dates
2 cups chopped nuts (walnuts or pecans)
Heat oven to 350. Generously grease a 13x9 pan. Combine cake mix and
brown sugar in large bowl, blend well. Add melted butter and eggs.
Beat 2 minutes at medium speed. Stir in dates and nuts, blend well
(batter will be stiff). Spread evenly in greased pan. Bake 35-45
minutes or until edges are brown. Cool 10 minutes, run knife around
edge and cool completely. May use praline glaze (this makes the cake
to me).
PRALINE GLAZE
1/2 cup brown sugar
1/4 cup sugar
1/4 cup butter
1/4 cup Pet milk (a type of evaporated milk)
Mix all ingredients. Cook over low heat to 235 degrees. Beat lightly.
Pour over hot cake. May add nuts to glaze if desired.
by: Lyn
3/4 cup brown sugar
3/4 cup butter, melted
2 eggs
2 cups chopped dates
2 cups chopped nuts (walnuts or pecans)
Heat oven to 350. Generously grease a 13x9 pan. Combine cake mix and
brown sugar in large bowl, blend well. Add melted butter and eggs.
Beat 2 minutes at medium speed. Stir in dates and nuts, blend well
(batter will be stiff). Spread evenly in greased pan. Bake 35-45
minutes or until edges are brown. Cool 10 minutes, run knife around
edge and cool completely. May use praline glaze (this makes the cake
to me).
PRALINE GLAZE
1/2 cup brown sugar
1/4 cup sugar
1/4 cup butter
1/4 cup Pet milk (a type of evaporated milk)
Mix all ingredients. Cook over low heat to 235 degrees. Beat lightly.
Pour over hot cake. May add nuts to glaze if desired.
by: Lyn
Subscribe to:
Posts (Atom)
