3 lbs meatballs (small, favorite recipe OR frozen)
2 cans cream of chicken soup
1 c sour cream
salt and pepper to taste
1 can milk
1/2 tsp nutmeg
1/2 c dry sherry
Cook meatballs and drain (or thaw precooked meatballs). Combine and stir remaining ingredients in a large crockpot. Add meatballs, stirring occasionally until hot.
12 slices of bread
6 tbs jelly
3/4 c milk
2 tbs butter
3/4 c peanut butter
3 eggs
1/4 tsp salt
Spread peanut butter on 6 slices of bread. Spread jelly on the other six slices. Put one slice of each together to form sandwiches. In a mixing bowl, lightly beat eggs, add milk and salt and mix together. Melt butter in a lg skillet over med heat. Dip sandwiches in egg mixture, coating well. Place in skillet and brown both sides. Serve immediately.
BLEND TOGETHER:
1/2 c peanut butter
3 oz cream cheese (room temp)
ADD:
1 c powdered sugar
1/2 small box vanilla instant pudding
1/2 c milk
9 oz cool whip
Mix peanut butter and cream cheese until creamy, then add the next four ingredients and beat until very fluffy.
Pour into pre-made graham cracker shell. Freeze until firm, usually overnight.
5 med sweet potatoes
1 c brown sugar
8 big marshmallows
1 tsp salt
3 tbs flour
1 c evaporated milk
Cook sweet potatoes and arrange in a greased baking dish. Mix salt, sugar, and flour. Pour mixture over potatoes. Pat with butter and pour milk over potatoes. Top with marshmallows.
Bake at 350 degrees for 45 minutes.
1/2 stick margarine OR butter
1/2 pack ritz crackers
boneless, skinless chicken tenders
Melt butter and crush crackers. Roll chicken in butter and shake in the crumbs. Bake at 350 degrees for 20 minutes.
5 lbs potatoes, peeled and chopped
2 cans creamed corn
1 stick butter
2 cans corn with juice
32 oz half and half
1 lb bacon, sautéed and crumbled
Just cover potatoes in water and add corn juice. Boil until tender. Add remaining corn, creamed corn, half & half, and butter. Cook on LOW until warm. Add 1/2 of the crumbled bacon and cook 10 more minutes. Serve and top with remaining bacon.
2 rolls of pork sausage
3 cans of rotel tomatoes with green chilies, not drained
2 (8 oz) pkgs cream cheese
Cook sausage very well, rinse under hot water for a few minutes. In a saucepan or crockpot, put in all ingredients. Let cream cheese melt until all ingredients are blended well. Be careful that the cream cheese does not cook too long or it will get “chalky”.
Serve with tortilla chips.
3 whole (6 split) chicken breasts, bone in, skin on
3 tbs olive oil
kosher salt and freshly ground black pepper
5 c chicken stock, preferably homemade
2 chicken bouillon cubes
12 tbs (1 1/2 sticks) unsalted butter
2 c chopped yellow onions (2 onions)
3/4 c flour
1/4 c heavy cream
2 c med-diced carrots (4 carrots), blanched for 2 minutes
1 (10 oz) pkg frozen peas (2 cups)
1 1/2 c frozen small whole onions
1/2 c minced fresh parsley
FOR THE BISCUITS:
2 c flour
1 tbs baking powder
1 tsp kosher salt
1 tsp sugar
1/4 lb (1 stick) cold unsalted butter, diced
3/4 c half-and-half
1/2 c chopped fresh parsley
1 egg mixed with 1 tbs water, for egg wash
Preheat the oven to 375 degrees.
Place the chicken breasts on a sheet pan and rub them with olive soil. Sprinkle generously with salt and pepper. Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4-6 cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a lg pot or dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream. Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10″x13″x2″ oval or rectangular baking dish. Place the baking sheet on a sheet pan lined with parchment or wax paper. Bake for 15 minutes
Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8″ thick. Cut out twelve circles with a 2 1/2″ round cutter.
Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.
8 servings.
3 lg leeks (about 1 1/2 lbs)
2 tbs extra-virgin olive oil
1 tbs butter
1 med sweet OR yellow onion, chopped
1 c dry white wine
3 lbs Yukon gold OR russet potatoes, peeled and diced large
5-6 chicken stock
1/2 c whipping cream
salt and white pepper, to taste
Thinly slice the leeks (the white portion and the tender part of the green). Soak the leeks in water and drain twice to ensure all the sand is off; drain and pat the leeks dry.
In a lg stockpot, heat the olive oil and butter over med heat until foamy. Add the leeks and onions and saute for 10 minutes. Add the wine and continue to cook for 5 minutes.
Add the potatoes and enough stock to cover the potatoes. Simmer for 20-25 minute until the potatoes are fork tender.
Using a blender or stick blender, puree the mixture until creamy. Pour the blended mixture back into the stockpot. Add the cream and simmer 2-3 minutes. Season with salt and white pepper and serve.
6 servings
juice and zest of 1/2 an orange
2 tbs honey
1 tbs extra-virgin olive oil
4 md rome OR gala apples, diced into 1/2″ cubes
8 dried apricots, chopped
1/4 c walnuts, toasted and chopped
In a serving bowl, whisk together the orange juice and zest, honey, and olive oil. Add the apples and apricots and toss to coat. Add the walnuts, toss again, and serve.
6 servings
