1 1/2 pounds boneless skinless chicken, cut into pieces
4 tablespoons oil
2 (10 oz) packages frozen chopped broccoli
2 cups chicken broth
2 cans cream of mushroom soup
3 cups minute rice
parmesan cheese
brown the chicken in oil about 5 minutes. add the broth, broccoli and cheese. bring to a boil. stir in rice. cover and remove from heat. top with parmesan cheese.
1 1/2 cups plain yogurt OR sour cream
1/4 cup freshly squeezed lemon juice
1/2 teaspoon worcestershire sauce
1/2 teaspoon celery seed
1/2 teaspoon paprika
1 clove garlic, minced
1/2 teaspoon salt, optional
1/4 teaspoon pepper
8 boneless skinless chicken breast halves
2 cups fine dry bread crumbs
in a large bowl, combine first 8 ingredients. place chicken in mixture and turn to coat. cover and marinate overnight in the refrigerator. remove chicken from marinade. coat each piece with bread crumbs. arrange on a shallow baking pan. bake, uncovered, at 350 degrees for 45 minutes, or until juices run clear.
8 servings
8 ounces bacon
1 pound lean ground beef
1 cup chopped onion
1/2 cup brown sugar
1 tablespoon dry mustard
2 cans pork and beans
1 can lima beans OR butter beans, drained
1 can kidney beans, drained
1/2 cup ketchup
1 teaspoon salt
1 tablespoon vinegar
brown bacon, ground beef, and chopped onions. combine drained ground beef mixture in slow cooker with remaining ingredients. cover and cook on LOW for 3-5 hours.
1 cup flour
1/4 cup sugar
1 teaspoon baking powder
pinch of salt
2 well-beaten eggs
1 can cream-style corn
sift together flour, sugar, baking powder and salt. blend eggs and corn. gradually stir into dry ingredients, mixing well. in a deep skillet or deep fat fryer, slowly heat oil, at least 2″ deep, to 365 degrees. carefully lower spoonfuls of mixture into hot oil, a few at a time. fry, turning once, until golden brown on both sides, about 5 minutes.
2 cups longhorn cheese, cubed
1 cup mozzarella OR provolone cheese, cubed
1 cup mayonnaise
1/4 cup onion, finely diced
create a bread “bowl” by hollowing out a round loaf of your choice of bread; reserve bread. mix cheeses, mayo and onion in a bowl and transfer to the bread bowl. bake at 350 degrees (in the bread bowl) for 35-40 minutes, or until cheese is thoroughly melted. serve with reserved bread.
1 (11 oz) can mandarin orange segments
2 cups strawberry halves
1 1/2 cups sliced bananas
1 1/2 cups mini marshmallows
drain oranges, reserving to tablespoons liquid. combine oranges and liquid with remaining ingredients. mix lightly. cover. chill up to 2 hours before serving.
1 cup butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
3 cups quick oats
1/2 cup nuts (your choice)
1 teaspoon salt
mix all ingredients and form into logs. chill. slice thin and bake at 350 degrees for 10 minutes.
1/3 cup shortening
1 cup light brown sugar
1 1/2 cups molasses
2/3 cup water
6 cups flour
2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
blend shortening, brown sugar and molasses until creamy. add water; mix well. sift together flour, baking soda, salt, cinnamon, nutmeg and ginger. add sifted mixture to creamed mixture 1/3 at a time. beat thoroughly. if dough is sticky, add a little flour. roll out to 1/4″ thick. bake on a lightly greased cookie sheet at 350 degrees for about 10 minutes.
1/3 cup mayo (do not sub lite or fat-free)
1/4 cups grated parmesan cheese
3-4 tablespoons savory herb with garlic soup mix
4 boneless skinless chicken breast halves
2 tablespoons dry bread crumbs
in staples, combine mayo, parmesan cheese and soup mix. place the chicken in a greased 11x7x2″ baking dish. spread with the mayo mixture. sprinkle with bread crumbs. bake, uncovered, at 400 degrees for 20-25 minutes or until juices run clear and a meat thermometer reads 170 degrees.
4 servings
1 broiler-fryer chicken (2 1/2-3 lbs), cut up
1 cup buttermilk
1 cup flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
cooking oil, for frying
GRAVY
3 tablespoons flour
1 cup milk
1 1/2-2 cups water
salt and pepper, to taste
place chicken in a large flat dish. pour buttermilk over chicken; refrigerator 1 hour. combine flour, salt and pepper in a double strength paper bag. drain chicken; toss pieces, one at a time, in flour mixture. shake off excess; place on waxed paper for 15 minutes. heat 1/8″-1/4″ of oil in a skillet; fry chicken until browned on all sides. cover and simmer, turning occasionally, 40-45 minutes, or until juices run clear. uncover and cook 5 minutes longer. remove chicken and keep warm. drain all but 1/4 cup drippings. stir in flour until bubbly. add milk and 1 1/2 cups water; cook and stir until thickened and bubbly. cook 1 minute more. add remaining water if needed. season with salt and pepper. serve with chicken.
4-6 servings
