Simply Good Chicken Casserole
1 (3 pound ) broiler fryer chicken
1 quart water
1 teaspoon salt
1 teaspoon pepper
1 (10 3/4 ounce) can of cream of chicken soup undiluted
1 ( 10 3/4 ounce can cream of celery soup, undiluted
1 (8 ounce) carton sour cream
1/2 teaspoon pepper
1/2 (16 ounce ) package oval shaped buttery crackers, crushed ( 2 stacks)
1/4 cup of butter or margarine, melted
Combine first 4 ingredients in a large dutch oven ; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Remove chicken and cool slightly.
Skin and bone chicken; cut chicken into bite size pieces. Combine chicken, cream of chicken soup, and next 3 ingredients, stirring well.
Place half of crushed crackers in a lightly greased 11*7*1 1/2- inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees for 35 minutes or until lightly brown
Yields 6 to 8 servings
Peach Ice Cream
1 cup whipping cream
1 quart milk
1 large can evaporated milk
1 teaspoon vanilla
3 eggs
2 cups of sugar
4 cups peaches
Pour cream, milks and vanilla in bowl. Beat eggs and sugar together until fluffy; ad peaches and mix well. Blend egg and peach mixture with milk. Chill in refrigerator and then place in ice cream churn to freeze. Makes 1 gallon.
Saturday, August 17, 2013
Friday, August 16, 2013
Vegetarian Recipes
Rosti Casserole With Baked Eggs
1. 1 1/4 cups fat free Greek-style yogurt
2. 2 tablespoons all-purpose flour
3. 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
4. 1 1/4 cups (5 ounces) shredded Gruyere cheese
5. 1/3 cup butter, melted
6. 1/4 of chopped fresh chives
7. 1 1/4 tablespoons of salt
8. half teaspoon of freshly ground pepper
9. 1/4 teaspoon of grated whole nutmeg
10. 1 30 ounce package of shredded hash brown potatoes, thawed (such as Ore-ida)
11. cooking spray
12. 8 large eggs
13. chopped fresh chives (optional)
14. Freshly ground black pepper ( optional)
Preparation
1. Preheat oven to 400 degrees
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere cheese, butter, chives, 1 1/4 teaspoons of salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 by 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack one egg into each of 8 indentations in top of potato mixture. Return dish to oven. Bake at 400 for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Garish with additional chives and black pepper, if desired. Serve immediately .
Spinach and Strawberry Salad
1. 2 bunches spinach, rinsed and torn into bite-size pieces
2. 4 cups of sliced strawberries
3. 1/2 cup vegetable oil
4. 1/4 cup white wine vinegar
5. 1/2 cup sugar
6. 1/4 teaspoon paprika
7. 2 tablespoons of sesame seeds
8. 1 tablespoon of poppy seeds
Preparation
1. In a large bowl toss together the spinach and strawberries
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over spinach and strawberries, and toss to coat.
Super Duper Easy Apple Cake
1. 1 (18.25 ounce ) package of yellow cake mix
2. 1 tablespoon of ground cinnamon
3. 1 teaspoon of vanilla extract
4. 2 Granny Smith apples peeled, cored, and finely diced
Preparation
1. Prepare cake mix according to package directions for a 10 inch tube pan. Stir in the cinnamon and vanilla extract, then
fold in the chopped apples.
2. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
1. 1 1/4 cups fat free Greek-style yogurt
2. 2 tablespoons all-purpose flour
3. 1 1/2 cups grated peeled turnip (about 8 ounces, 2 small)
4. 1 1/4 cups (5 ounces) shredded Gruyere cheese
5. 1/3 cup butter, melted
6. 1/4 of chopped fresh chives
7. 1 1/4 tablespoons of salt
8. half teaspoon of freshly ground pepper
9. 1/4 teaspoon of grated whole nutmeg
10. 1 30 ounce package of shredded hash brown potatoes, thawed (such as Ore-ida)
11. cooking spray
12. 8 large eggs
13. chopped fresh chives (optional)
14. Freshly ground black pepper ( optional)
Preparation
1. Preheat oven to 400 degrees
2. Combine yogurt and flour in a large bowl, stirring well. Add turnip, Gruyere cheese, butter, chives, 1 1/4 teaspoons of salt, black pepper, nutmeg, and potatoes to yogurt mixture. Spread potato mixture evenly into a 13 by 9-inch baking dish coated with cooking spray. Bake at 400 degrees for 30 minutes or until bubbly. Remove from oven. With the back of a spoon, make 8 indentations in top of potato mixture. Crack one egg into each of 8 indentations in top of potato mixture. Return dish to oven. Bake at 400 for 8 minutes or until egg whites are firm and yolks barely move when pan is touched. Garish with additional chives and black pepper, if desired. Serve immediately .
Spinach and Strawberry Salad
1. 2 bunches spinach, rinsed and torn into bite-size pieces
2. 4 cups of sliced strawberries
3. 1/2 cup vegetable oil
4. 1/4 cup white wine vinegar
5. 1/2 cup sugar
6. 1/4 teaspoon paprika
7. 2 tablespoons of sesame seeds
8. 1 tablespoon of poppy seeds
Preparation
1. In a large bowl toss together the spinach and strawberries
2. In a medium bowl, whisk together the oil, vinegar, sugar, paprika, sesame seeds, and poppy seeds. Pour over spinach and strawberries, and toss to coat.
Super Duper Easy Apple Cake
1. 1 (18.25 ounce ) package of yellow cake mix
2. 1 tablespoon of ground cinnamon
3. 1 teaspoon of vanilla extract
4. 2 Granny Smith apples peeled, cored, and finely diced
Preparation
1. Prepare cake mix according to package directions for a 10 inch tube pan. Stir in the cinnamon and vanilla extract, then
fold in the chopped apples.
2. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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