Lasagne (Easy & rich)
2 jars (24 oz) Pasta Sauce (Barilla Tomato & Basil or similar)
1 pound ground chuck, beef, or Italian sausage
2 eggs
15 oz container ricotta cheese
4 cups mozzarella cheese, shredded
½ cup parmesan cheese, shredded fine
1 box Barilla Lasagna noodles (no boiling) [pasta sheets]
1. Brown ground beef, drain, add 1 jar pasta sauce, and simmer.
2. Mix eggs, ricotta cheese, 2 c mozzarella, and parmesan together well.
3. Spray bottom of 13x9 pan and preheat oven to 375.
4. Layer as follows: ½ jar of sauce, 5 noodles, ½ ricotta mix, ½ meat mixture, 1 c mozzarella,
5 noodles, ½ ricotta mix, ½ meat mixture, 5 noodles, ½ jar Sauce, 1 cup mozzarella.
5. Bake at 375 for 50 minutes, covered. Remove cover and bake an additional five minutes to brown the cheese.
6. Let sit/rest for 15 minutes before serving.
1 c mozzarella
½ jar sauce
5 noodles
½ meat mixture
½ ricotta mix
5 noodles
1 c mozzarella
½ meat mixture
½ ricotta mix
5 noodles
½ jar sauce
spray_________
PAN BOTTOM
Serves 12.
From the files of Jan Spowart.
Acquired by Mie Oliphant 1 Feb 2012.
Monday, December 23, 2013
Chicken a la King
Chicken a la King
From Better Homes and Gardens New Cookbook 1989
1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits
In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, salt, and pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, and pimiento and dry sherry if desired. Heat through. Spoon atop toast points. Serves 4
Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute. Omit dry sherry.
Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.
Note: I often substitute water and bouillon for broth, and then I don’t add salt. Generally for our family I increase the recipe 3 or 4 times. I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk. I never add pimiento or sherry. Mie Oliphant
From Better Homes and Gardens New Cookbook 1989
1/4 cup margarine or butter
1 cup sliced fresh mushrooms OR
1 4-oz can mushroom pieces, drained
1/3 cup flour
½ teaspoon salt
1/4 teaspoon pepper
1 3/4 cups milk
1 cup chicken broth
2 cups cubed cooked chicken or turkey
1/4 cup chopped pimiento (optional)
2 Tablespoons dry sherry (optional)
8 toast point or 4 baked patty shells or 8 biscuits
In a saucepan melt margarine. If using fresh mushrooms, add mushrooms and cook till tender. Stir in flour, salt, and pepper. Add milk and chicken broth all at once. Cook and stir till thickened and bubbly. Cook and stir for 1 minute more. Add canned mushrooms, if using. Stir in chicken or turkey, and pimiento and dry sherry if desired. Heat through. Spoon atop toast points. Serves 4
Cheesy Chicken a la King variation: Prepare as above, except add 1 cup shredded American or process Swiss cheese to the thickened mixture before adding the chicken or turkey. Stir till cheese melts.
Curried Chicken a la King variation: Prepare as above, except add 1 teaspoon curry powder to melted margarine; cook for 1 minute. Omit dry sherry.
Herbed Chicken a la King variation: Prepare as above, except cook 2 tablespoons finely chopped green pepper or sliced green onion; 1 clove garlic, minced; and ½ teaspoon dried basil, crushed, in melted margarine till tender.
Note: I often substitute water and bouillon for broth, and then I don’t add salt. Generally for our family I increase the recipe 3 or 4 times. I find that in such quantities it is just a bit too liquid, so I reduce the amount of milk. I never add pimiento or sherry. Mie Oliphant
Jesse’s Chili
Jesse’s Chili
3 pounds ground beef
1 teaspoon garlic powder
3 28-oz cans diced tomato
2 small cans diced green chiles
4 16-oz cans kidney beans
4 roasted red peppers, diced
2 16-oz cans corn
2 cups onion, diced
1 Tablespoon garlic, minced
Chives
2 cups brown sugar
cumin and chili powder to taste
cayenne pepper, optional
Saute garlic in butter or oil. Add onion, and saute more. Add peppers, corn, and chiles and cook until peppers are soft. Add tomatoes. Add ground beef, seasoned with cumin and garlic powder. When all is hot and bubbly, add seasonings . When seasoned as desired, add beans and heat through.
Serve with chips, cheese, and sour cream if desired.
Taken from observation of Jesse Draper, 12/2007.
Jesse roasted the peppers over the flame of the gas stove until they were slightly charred on the outside.
3 pounds ground beef
1 teaspoon garlic powder
3 28-oz cans diced tomato
2 small cans diced green chiles
4 16-oz cans kidney beans
4 roasted red peppers, diced
2 16-oz cans corn
2 cups onion, diced
1 Tablespoon garlic, minced
Chives
2 cups brown sugar
cumin and chili powder to taste
cayenne pepper, optional
Saute garlic in butter or oil. Add onion, and saute more. Add peppers, corn, and chiles and cook until peppers are soft. Add tomatoes. Add ground beef, seasoned with cumin and garlic powder. When all is hot and bubbly, add seasonings . When seasoned as desired, add beans and heat through.
Serve with chips, cheese, and sour cream if desired.
Taken from observation of Jesse Draper, 12/2007.
Jesse roasted the peppers over the flame of the gas stove until they were slightly charred on the outside.
Fried Rice
Fried Rice
8 cups COLD cooked rice
(Make at least an hour before “frying.” 4 cups raw rice.)
6 Tbls vegetable oil, divided
4 eggs
10 green onions, chopped (or 1 large onion)
2/3 cup diced red pepper
2/3 cup diced green pepper
1 cup celery, thinly sliced
2 cups frozen green peas, thawed
6 Tbsp soy sauce
1 tsp sugar
salt and pepper
In a large frypan or wok, heat 1 TBSP oil over high heat. Beat eggs with fork, pour into pan. Cook and stir (scramble) until set. Remove from pan, set aside.
Add rest of oil to pan. Stir-fry celery, white part of onions, red and green peppers for 2 or 3 minutes. Remove half of vegetables and set aside. Add half of rice and green part of onions. Stir-fry over medium heat for a minute or two more. Then remove from pan and repeat with the other half of the vegetables and rice.
Return all rice and vegetables to the pot. Add soy sauce, peas, sugar, and 1/4 tsp salt. Cook and stir until very hot. Add scrambled egg. Add more soy sauce if needed, and season to taste with salt and pepper.
Serves 8.
From the files of Mie Oliphant
8 cups COLD cooked rice
(Make at least an hour before “frying.” 4 cups raw rice.)
6 Tbls vegetable oil, divided
4 eggs
10 green onions, chopped (or 1 large onion)
2/3 cup diced red pepper
2/3 cup diced green pepper
1 cup celery, thinly sliced
2 cups frozen green peas, thawed
6 Tbsp soy sauce
1 tsp sugar
salt and pepper
In a large frypan or wok, heat 1 TBSP oil over high heat. Beat eggs with fork, pour into pan. Cook and stir (scramble) until set. Remove from pan, set aside.
Add rest of oil to pan. Stir-fry celery, white part of onions, red and green peppers for 2 or 3 minutes. Remove half of vegetables and set aside. Add half of rice and green part of onions. Stir-fry over medium heat for a minute or two more. Then remove from pan and repeat with the other half of the vegetables and rice.
Return all rice and vegetables to the pot. Add soy sauce, peas, sugar, and 1/4 tsp salt. Cook and stir until very hot. Add scrambled egg. Add more soy sauce if needed, and season to taste with salt and pepper.
Serves 8.
From the files of Mie Oliphant
Crab Salad & Crab Rolls & Crescent Rolls
Crab Rolls (Kim Davidson)
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
2 recipe of Crescent Rolls (or 5 tubes of Pillsbury crescent rolls)
1 recipe of Crab Salad
Place one tablespoon of salad near wide end of roll dough triangle. Fold over two side points to meet in center (like diapering a baby). Bring long point up and over, wrapping around as necessary. Pinch dough together to seal holes (no leaking at the leg holes). Place on greased cookie sheet, and bake for 15-20 minutes at either 375 or 400 F (depending on roll instructions).
Serves 8 main course, or 40 appetizers.
Crab Salad (Kim Davidson)
1 pound (2-3 cups) crab or imitation crab, chopped
½ cup celery, finely chopped
1 medium onion, finely chopped
1 cup grated cheese
1 cup mayonnaise
½ tsp onion salt (or salt)
Mix ingredients together. Adjust mayo quantity such that all is creamy and well coated, but not excessive. Chill. Serve alone with crackers and fresh fruit for luncheon or use as a filling for crescent rolls. Serves 4 as a salad.
Crescent Rolls (Kim Davidson)
1 pkg yeast (2 ½ tesapoons) ½ teaspoon salt
5 Tablespoons butter 2 cups flour
2/3 cup warm water 1 egg
½ teaspoon sugar
Mix all together in typical bread fashion. Let rise. Roll into large rectangle 1/4 inch thick. Cut into smaller rectangles, then triangles. For rolls, roll from wide edge of triangle down to tip. Shape as crescent. Bake on greased baking sheet at 400 F for 15-20 minutes. Double the recipe! So popular you can’t have too much! Great filled with salads, cheese, meats, sauces, etc.
Jesi’s White Chicken Chili
Jesi’s White Chicken Chili
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
2 TBSP butter
12 oz chicken breasts, chopped (or 1 12-oz can chicken)
½ cup chopped onion
In a large saucepan, cook chicken and onions in butter until lightly browned. Break chicken into small pieces.
Add:
3 16-oz cans Navy or Great Northern beans (drained and rinsed)
3 cups water
1 14.5-oz can diced tomatoes with chiles
2 16-oz cans black beans
4 tsp chicken flavored bouillon granules
1 tsp ground cumin
1/4 cup fresh cilantro, chopped (optional)
Heat to simmer for 10-15 minutes. Serve with sour cream. Makes 8 servings.
From Jesi Ostrowsky-Williams
Marie Calendar’s Hot Chicken Salad
Marie Calendar’s Hot Chicken Salad
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
3 lbs boneless, skinless chicken breasts
3/4 cup slivered almonds
2 tsp lemon juice
1 1/4 cup mayonnaise
1 cup sour cream
2 cups diced celery
½ cup finely chipped onion
1 cup green pepper, finely diced
3/4 tsp salt
½ tsp pepper
½ cup grated sharp cheddar cheese
crushed potato chips
Stew chicken breasts and cut up in to bite size pieces. Mix all other ingredients, except potato chips, together. Stir in the chicken pieces. Place in a 13x9 casserole dish, topping with crushed potato chips. Bake at 400-450 degrees for 30 minutes. Serve hot.
Recipe can be made ahead of time and refrigerated. Serves 8. -10
From the recipe files of Yvonne Oliphant
Wild Rice Soup
Wild Rice Soup
6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley
In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.
I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!
From Jamie Schaefer / Kim Miller / Sandy Marquez
6 Tbsp margarine (I, Sandy, used about half this)
½ cup onion, chopped
2 stalks of celery, chopped
½ cup flour
2 cans chicken broth
2 cups wild rice, cooked (One box Zataran's wild rice)
½ cups grated carrots
1 lb cooked chicken, cubed
¼ cup slivered almonds (optional)
2 cups half and half
½ - 1 cup cheddar cheese, shredded
Parsley
In a large saucepan, melt margarine; sauté onions and celery. Stir in flour and gradually add chicken broth then half and half. Stir in carrots, chicken and rice. Stir until slightly thickened and carrots are cooked. Add cheese and stir until melted. Add almonds and parsley.
I (Jamie) don't use the cheese or the almonds. Kim (Miller) said, originally it didn't call for cheese, but they added it for more flavor. I used the boxed Zataran's Wild Rice, so I think it had enough flavor. I am sure you could use Uncle Ben's too. If you use plain wild rice, you just may need to season it more!
From Jamie Schaefer / Kim Miller / Sandy Marquez
Cheesy Chile Rellenos Casserole
Cheesy Chile Rellenos Casserole
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
1 tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained
6 oz. (1 1/2 cups) shredded Cheddar cheese
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato (optional)
1. Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3. Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.
From the files of Mie Oliphant
NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g
Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6 servings
1 tablespoon margarine or butter
1 cup chopped onions
2 (4.5-oz.) cans Chopped Green Chiles, drained
6 oz. (1 1/2 cups) shredded Cheddar cheese
6 oz. (1 1/2 cups) shredded Monterey Jack cheese
3 eggs
3/4 cup sour cream
1/4 to 1/2 teaspoon crushed red pepper flakes
1 cup chopped seeded tomato (optional)
1. Heat oven to 350°F. Lightly grease 8 or 9-inch square pan. Melt margarine in medium skillet over medium-high heat. Add onions; cook and stir until crisp-tender. Stir in green chiles. Spoon chile mixture evenly into greased pan. Sprinkle with cheeses.
2. In small bowl, beat eggs slightly. Beat in sour cream and red pepper flakes. Spoon egg mixture evenly over cheeses. Sprinkle with tomato.
3. Bake at 350°F. for 35 to 45 minutes or until knife inserted in center comes out clean.
From the files of Mie Oliphant
NUTRITION INFORMATION:
1/6 of Recipe: Calories 370 (Calories from Fat 260); Total Fat 29g (Saturated Fat 17g); Cholesterol 175mg; Sodium 560mg; Total Carbohydrate 8g (Dietary Fiber 2g, Sugars 4g); Protein 19g
Exchanges: 1 Vegetable; 2 1/2 High-Fat Meat; 2 Fat
Chicken Zucchini Soup
Chicken Zucchini Soup
1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
(I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half
Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.
From the files of Yvonne Oliphant
Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.
I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!
Mie’s Note: I always double this recipe.
1 med onion, chopped
1/4 C butter or margarine
1/4 C flour
1/2 tsp salt
1/4 tsp pepper
3 C chicken broth (I have used "Better than Bullion" and it works fine)
5 small zucchini, peeled and diced, or 6 cups
(I have even used the big ones but seed them when they are very large)
2 C chicken, cubed
1/2 C rice (1 C if instant)
2 Tbs lemon juice
1 C light cream or half and half
Use 3 Qt saucepan. Cook onion in butter until tender. Blend in flour, salt and pepper. Stir in broth, cook and stir until thick and bubbly. Add zucchini, cover and simmer 10 min til soft. Blend 1/2 in Blender 30 seconds. Blend remaining half, return all to saucepan. Stir in chicken, rice, lemon juice. Return to boil. Reduce heat, cover, simmer 20-25 min. Stir in cream. Heat thoroughly.
From the files of Yvonne Oliphant
Note: If I use regular rice I prefer to cook separately and add when it asks for it. You can also cook the cubed chicken in the chicken broth, drain, and then add each when the recipe asks for it. Then you don't have to worry about the rice or the chicken being fully cooked or having either burn on the bottom of the pan.
I have cubed zucchini, measured and put in freezer for this soup. GREAT way to use any sized zucchini and with it osterized the kids don't even know they are eating ZUCCHINI!
Mie’s Note: I always double this recipe.
Beef Stroganoff
Beef Stroganoff (typical version)
1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)
Cook beef and onion in a large skillet. Drain fat if necessary. Add soup, scraping the bottom of the skillet to loosen all bits of meat. (The sauce will turn dark.) Add milk and mix in until smooth. Add mushrooms, and heat through. Just before serving, add sour cream to skillet and stir in, and allow to heat through.
Serve over hot cooked egg noodles, with a green or orange vegetable. Serves 8 to 10
From the files of Mie Oliphant
Beef Stroganoff (crock-pot or dutch oven version)
1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream
Brown ground beef in skillet or dutch oven. Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover. Stir periodically to keep the noodles coated and cooking. Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream. Serve immediately. Serves 10.
From the files of Paul Oliphant.
1 lb of beef (either ground beef or cubed steak)
1 medium onion, finely diced
1 can cream of mushroom soup
½ can milk
8 ounces mushrooms (fresh or canned)
16 oz carton sour cream
hot cooked egg noodles (1 lb)
Cook beef and onion in a large skillet. Drain fat if necessary. Add soup, scraping the bottom of the skillet to loosen all bits of meat. (The sauce will turn dark.) Add milk and mix in until smooth. Add mushrooms, and heat through. Just before serving, add sour cream to skillet and stir in, and allow to heat through.
Serve over hot cooked egg noodles, with a green or orange vegetable. Serves 8 to 10
From the files of Mie Oliphant
Beef Stroganoff (crock-pot or dutch oven version)
1 lb ground beef
1 lb egg noodles (9 cups)
4 cups water
1 pkg dry onion soup mix
1 small can mushrooms (4 oz)
16 oz sour cream
Brown ground beef in skillet or dutch oven. Add water, soup mix, and mushrooms, mixing well. 25 to 30 minutes before eating, stir in noodles and cover. Stir periodically to keep the noodles coated and cooking. Once the noodles are soft and cooked (approx. 20 minutes), stir in the sour cream. Serve immediately. Serves 10.
From the files of Paul Oliphant.
Chinese Sundaes
Chinese Sundaes (Hawaiian Haystacks)
Hot cooked rice
Vegetables
Fruits
Meats
Grated Cheddar Cheese
Gravy
Set rice, toppings (veggies, fruits, meats), and gravy on the table in a buffet format. Assemble by topping rice with choice of toppings, cheese, and gravy.
This really isn’t a recipe, as I’ve always considered Chinese Sundaes to be a “clean out the fridge” type of meal, in that I use whatever bits and pieces might be in need of use. Typically, the toppings we would use are:
carrots, chopped or shredded
celery, chopped
onion, finely diced or green onion
black olives, sliced or chopped
pineapple chunks
tomatoes, diced
ham, diced
tuna, flaked
chicken, shredded
hard-boiled eggs, chopped
Chinese noodles, hard crunchy type
almonds, slivered or sliced
Gravy is typically a few cans of cream of chicken soup, diluted to a gravy consistency. Sometimes I would add the meat directly to the gravy, rather than offering it is separately.
Adapted from the files of Yvonne Oliphant
Hot cooked rice
Vegetables
Fruits
Meats
Grated Cheddar Cheese
Gravy
Set rice, toppings (veggies, fruits, meats), and gravy on the table in a buffet format. Assemble by topping rice with choice of toppings, cheese, and gravy.
This really isn’t a recipe, as I’ve always considered Chinese Sundaes to be a “clean out the fridge” type of meal, in that I use whatever bits and pieces might be in need of use. Typically, the toppings we would use are:
carrots, chopped or shredded
celery, chopped
onion, finely diced or green onion
black olives, sliced or chopped
pineapple chunks
tomatoes, diced
ham, diced
tuna, flaked
chicken, shredded
hard-boiled eggs, chopped
Chinese noodles, hard crunchy type
almonds, slivered or sliced
Gravy is typically a few cans of cream of chicken soup, diluted to a gravy consistency. Sometimes I would add the meat directly to the gravy, rather than offering it is separately.
Adapted from the files of Yvonne Oliphant
Pork Mediterranean
Pork Mediterranean
1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles
In a LARGE skillet, cook onion rings and garlic in oil. Add pork, tomatoes, water, bouillon, thyme and pepper. Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.
Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles. Serves 4
From Better Homes and Gardens, 1988? , p233
Note: I always double this recipe. I often use Italian seasoned diced tomatoes, and then omit the seasonings. I use one pound of dry noodles.
1 pound (2 cups) cooked, shredded pork
1 Tablespoon cooking oil
1 large onion, sliced and separated into rings
2 cloves of garlic, minced
16 oz can tomatoes, diced
1 cup water
1 teaspoon chicken bouillon
1 tsp thyme
1/8 tsp pepper
3 oz can mushrooms, drained
4 oz can sliced black olives
1 Tbsp flour
hot cooked noodles
In a LARGE skillet, cook onion rings and garlic in oil. Add pork, tomatoes, water, bouillon, thyme and pepper. Bring to boiling, reduce heat, and add mushrooms, olives, and seasonings.
Combine flour and 1/4 cup cold water, and stir into pork mixture, cooking and stirring until thickened and bubbly. Serve over hot noodles. Serves 4
From Better Homes and Gardens, 1988? , p233
Note: I always double this recipe. I often use Italian seasoned diced tomatoes, and then omit the seasonings. I use one pound of dry noodles.
Chicken with Curried Cream Sauce
Chicken with Curried Cream Sauce – Crockpot version
Makes 4-6 servings
4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese
Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
Combine soup, mayo, curry powder, salt, and pepper. Pour over chicken. Cover and cook on high 3 hours or on low 5 hours.
If using fresh asparagus steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish. Cover asparagus with chicken. Sprinkle with cheese.
Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.
From Fix It and Forget It Recipes for Entertaining, 2002
To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.
Makes 4-6 servings
4-6 boneless, skinless, chicken breasts (or legs and thighs)
cooking oil
salt to taste
pepper to taste
10 3/4 oz can of cream of chicken soup
½ cup mayonnaise
1-2 Tbsp curry powder
½ tsp salt
1/8 tsp pepper
1 lb fresh (or 15 oz can) asparagus spears
½ - 1 cup shredded cheddar cheese
Brown chicken on all sides in skillet in oil. Season with salt and pepper. Place in slow cooker.
Combine soup, mayo, curry powder, salt, and pepper. Pour over chicken. Cover and cook on high 3 hours or on low 5 hours.
If using fresh asparagus steam lightly until just tender. If using canned asparagus, heat. Drain asparagus and place in bottom of serving dish. Cover asparagus with chicken. Sprinkle with cheese.
Serve with egg noodles or white rice. Add another cooked vegetable, along with fruit salad, applesauce, or mandarin oranges, as side dishes.
Note: I always double this recipe, and I nearly always make this WITHOUT the asparagus, but it is good with fresh asparagus.
From Fix It and Forget It Recipes for Entertaining, 2002
To prepare in oven: Put all ingredients in a baking dish and bake at 350* for 45-60 minutes.
Hmong Egg Rolls
Hmong Egg Rolls
From Chia Vang
120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs
In a very large bowl mix raw pork, noodles, vegetables together. Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together. Wrap mixture in egg roll wrappers, sealing edge tightly with egg white. Fry in hot oil 370" until golden brown. Makes 120 egg rolls. Delicious!!!!
* soak rice noodles in warm water for 30 minutes to soften, then drain well.
From Chia Vang
120 egg roll wrappers
5 lbs of ground pork
4 8-oz pkgs rice noodles, soaked*
1 lb carrots, grated
1 head cabbage, grated
2 large onions, chopped small
salt, msg
soy sauce
10 eggs
In a very large bowl mix raw pork, noodles, vegetables together. Add salt (½ Tbsp) and msg as desired. Mix in soy sauce (abt 1/4 cup) and eggs until all is mixed together and begins to hold together. Wrap mixture in egg roll wrappers, sealing edge tightly with egg white. Fry in hot oil 370" until golden brown. Makes 120 egg rolls. Delicious!!!!
* soak rice noodles in warm water for 30 minutes to soften, then drain well.
Chicken Marengo
CHICKEN MARENGO
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council
1/3 cup olive oil
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
12 ounces fresh, white mushrooms, sliced (about 5 cups)
2 cups frozen pearl onions, thawed
1 teaspoon minced garlic
1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 14-ounce can diced tomatoes (undrained)
1/2 cup dry white wine (or chicken broth)
In a Dutch oven, heat oil over high heat until hot. Add chicken; cook until brown on both sides, turning once, about 3 minutes for each side. Remove chicken from pot. Add mushrooms, onions and garlic. Cook and stir until mushrooms are golden, about 10 minutes. Return chicken to skillet. Stir in thyme, salt and pepper. Add tomatoes, with their juice, and wine; bring to boil. Reduce heat to medium low; cover and simmer until chicken is tender, about 10 minutes, stirring occasionally. Serve over steamed rice, if desired. — The Mushroom Council
Fettuccini with Ham
Fettuccini with Ham
½ lb fettuccini (or linguini or spaghetti)
1 can of cream of chicken soup
½ lb ham, chopped small
8 oz cream cheese
1/4 Parmesan cheese
½ tsp salt
1/4 tsp pepper
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Meanwhile, in a large bowl mix together soup, ham, cream cheese, Parmesan cheese, salt and pepper. (Add milk if not creamy.) Add soup and cheese mixture to hot drained pasta, and heat over medium heat, stirring to prevent sticking. When warm through, Serve warm.
Serves 6
Variation – can be made with sour cream instead of cream cheese for a lower calorie version.
From Files of Mie Oliphant
½ lb fettuccini (or linguini or spaghetti)
1 can of cream of chicken soup
½ lb ham, chopped small
8 oz cream cheese
1/4 Parmesan cheese
½ tsp salt
1/4 tsp pepper
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Meanwhile, in a large bowl mix together soup, ham, cream cheese, Parmesan cheese, salt and pepper. (Add milk if not creamy.) Add soup and cheese mixture to hot drained pasta, and heat over medium heat, stirring to prevent sticking. When warm through, Serve warm.
Serves 6
Variation – can be made with sour cream instead of cream cheese for a lower calorie version.
From Files of Mie Oliphant
Enchilada Casserole (or Mexican Lasagna)
Enchilada Casserole (or Mexican Lasagna)
12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese
Tear tortillas into quarters. Preheat oven to 350 F. Brown ground beef and onion, and drain. Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through. Grease a 13x9 casserole dish. Lay tortillas across the bottom. Add 1/3 of beef mixture. Sprinkle ½ cup grated cheese. Repeat layer of tortillas, beef, and cheese using more cheese for the top layer. Bake in 350 oven for 30 minutes. Serve over bed of shredded lettuce and top with sour cream.
Serves 10
From Files of Mie Oliphant
12-16 corn tortillas
1 12 oz can of enchilada sauce
1 16 oz pkg frozen corn
1 lb ground beef
1 onion chopped
1 8 oz can of chopped or sliced black olives
1 16 oz can of tomato sauce
1 cups grated cheese
Tear tortillas into quarters. Preheat oven to 350 F. Brown ground beef and onion, and drain. Add enchilada sauce, corn, tomato sauce, and olives to beef and onion and warm through. Grease a 13x9 casserole dish. Lay tortillas across the bottom. Add 1/3 of beef mixture. Sprinkle ½ cup grated cheese. Repeat layer of tortillas, beef, and cheese using more cheese for the top layer. Bake in 350 oven for 30 minutes. Serve over bed of shredded lettuce and top with sour cream.
Serves 10
From Files of Mie Oliphant
Chicken Enchiladas
Chicken Enchiladas
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
20 flour tortillas
4 cups cooked chicken, chopped
1 small can chopped green chilies
2 cans cream of chicken soup, divided
2 cups milk, divided
1 16 oz carton of sour cream
2 cups grated cheese
Warm tortillas, so they are soft and pliable. Preheat oven to 350 F. Mix together in a large bowl – chicken, chilies, 1 can soup, 1 cup milk, sour cream, and 1 cup grated cheese. Should be very thick. Spoon about 1/4 cup onto each tortilla and roll up. Place rolled tortillas in a greased 13x9 casserole dish, seam side down. Lastly in a medium saucepan mix together remaining soup, 1 cup milk, and 1 cup cheese, heating until cheese melts. Pour over top of enchiladas.
Bake in oven until warm through 20-40 minutes. Serve on a bed or shredded lettuce. Garnish with sliced black olives.
Serves 10.
From Files of Mie Oliphant
Homemade Mac 'n' Cheese
Homemade Mac ‘n’ Cheese
3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Add soup and milk and salt & pepper, stir well. (Add more milk if not creamy.) Heat over medium heat, stirring to prevent sticking. When warm through, add cheese and stir to melt. Serve warm.
From Files of Mie Oliphant
3 cups of macaroni (or other pasta)
2 cans of cream of mushroom soup
1 can milk
½ tsp salt
1/4 tsp pepper
2 cups grated cheese
Bring a large pot of water to a boil. Add pasta and cook until done. Drain pasta, and return to pan. Add soup and milk and salt & pepper, stir well. (Add more milk if not creamy.) Heat over medium heat, stirring to prevent sticking. When warm through, add cheese and stir to melt. Serve warm.
From Files of Mie Oliphant
Chicken Broccoli Rice Casserole
Chicken Broccoli Rice Casserole
3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken
Cook rice in water and bouillon according to package directions. Cook broccoli separately. In a large bowl combine soup, milk, cheese, and chicken. Add drained, cooked broccoli. Add cooked rice. Stir altogether – should be creamy. If it is dry, add more milk. Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.
[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]
Add a little more sprinkled cheese on top if desired.
3 cups rice
6 cups water
2 tsp or 2 cubes chicken bouillon
2 cans cream of chicken soup
2 cups milk
2 cups cheese
16 oz pkg chopped broccoli (or equivalent fresh)
2 to 3 cups chopped cooked chicken
Cook rice in water and bouillon according to package directions. Cook broccoli separately. In a large bowl combine soup, milk, cheese, and chicken. Add drained, cooked broccoli. Add cooked rice. Stir altogether – should be creamy. If it is dry, add more milk. Spoon mixture into a casserole dish and bake at 350 for 30-45 minutes until hot and bubbly.
[Variation, layer the casserole with rice at the bottom chicken and sauce next and broccoli on top.]
Add a little more sprinkled cheese on top if desired.
Goulash
Goulash
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
3 cups macaroni
1 pound ground beef
1 medium onion, chopped
2 16 oz cans tomato sauce
1 16 oz can corn, drained
1 can sliced olives, drained
1 cup grated cheese
chili powder, salt, and pepper
Boil 3 cups macaroni according to package directions. Drain pasta, and return to pot. Meanwhile, brown ground beef and onion, and drain. Add beef and onions to pasta. Add tomato sauce, corn, olives and cheese. Mix well on medium heat to warm through. Season to taste. (Generally I use 1 Tbsp chili powder, 1 tsp salt, ½ tsp pepper or there about.)
From the files of Mie Oliphant
Herbed Chicken Fettuccine
Herbed Chicken Fettuccine (Taste of Home Quick Cooking 2001)
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
1 tsp salt-free seasoning blend
1 tsp poultry seasoning
1 pound b/s chicken breasts, cut into 1 inch strips
2 Tbsp cooking oil
4 Tbsp butter or margarine, divided
2/3 cup water
2 Tbsp teriyaki sauce
2 Tbsp onion soup mix
1 env. savory herb & garlic soup mix, divided
8 oz fettuccine (or other pasta)
2 Tbsp grated Parmesan cheese
1 Tbsp Worcestershire sauce
Combine seasoning blend and poultry seasoning; sprinkle over chicken. In a skillet, saute chicken in oil and 2 Tbsp butter for 5 minutes or until juices run clear. Add the water, teriyaki sauce, onion soup mix and 2 Tbsp herb and garlic soup mix. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Meanwhile, cook the fettuccine according to package directions. Drain; add to the chicken mixture. Add cheese, Worcestershire sauce, remaining butter, and remaining herb and garlic soup mix; toss to coat. 4 servings.
I always double this recipe
Taco Soup
Taco Soup
1 pound ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 16 oz can corn
1 16 oz can kidney beans, drained
1 28 oz can tomatoes, diced
1 8 oz can tomato sauce
Condiments:
Tortilla Chips
Shredded Cheese
Sour Cream
Brown ground beef and onion. Add taco seasoning and all other ingredients. Heat until warmed through and spices have blended. Serve with chips, cheese, and sour cream.
From the files of Laurie Bartholomew, acquired by Mie Oliphant 1999
1 pound ground beef
1 medium onion, chopped
1 pkg taco seasoning
1 16 oz can corn
1 16 oz can kidney beans, drained
1 28 oz can tomatoes, diced
1 8 oz can tomato sauce
Condiments:
Tortilla Chips
Shredded Cheese
Sour Cream
Brown ground beef and onion. Add taco seasoning and all other ingredients. Heat until warmed through and spices have blended. Serve with chips, cheese, and sour cream.
From the files of Laurie Bartholomew, acquired by Mie Oliphant 1999
Pizza
Pizza
5 ½ to 6 ½ cups flour
2 pkgs active dry yeast
½ tsp salt
2 cups warm water (120-130 F)
4 Tbsp cooking oil
Pizza sauce
Toppings (pepperoni, cheese, onions, peppers, olives, mushrooms, pineapple, etc.)
In a large bowl, combine 2 ½ cups flour, yeast, and salt. Add warm water and oil. Beat well, and fast (by mixer or by hand) for 3 minutes. Using a spoon stir in as much of remaining flour as you can. Turn out onto a floured surface. Knead in any more flour necessary to make a moderately stiff dough that is smooth and elastic (6-8 minutes of kneading). Divide in thirds, cover and let rise (45 minutes).
Grease pizza pans (3 -12 inch circles or equivalent in cookie sheets or baking pans). Sprinkle with cornmeal. With greased fingers, pat dough into bottoms and partially up sides of pans. Cover, and let rest 10 minutes. Add pizza toppings. Bake in a 400 F oven for 20 minutes or till lightly browned.
5 ½ to 6 ½ cups flour
2 pkgs active dry yeast
½ tsp salt
2 cups warm water (120-130 F)
4 Tbsp cooking oil
Pizza sauce
Toppings (pepperoni, cheese, onions, peppers, olives, mushrooms, pineapple, etc.)
In a large bowl, combine 2 ½ cups flour, yeast, and salt. Add warm water and oil. Beat well, and fast (by mixer or by hand) for 3 minutes. Using a spoon stir in as much of remaining flour as you can. Turn out onto a floured surface. Knead in any more flour necessary to make a moderately stiff dough that is smooth and elastic (6-8 minutes of kneading). Divide in thirds, cover and let rise (45 minutes).
Grease pizza pans (3 -12 inch circles or equivalent in cookie sheets or baking pans). Sprinkle with cornmeal. With greased fingers, pat dough into bottoms and partially up sides of pans. Cover, and let rest 10 minutes. Add pizza toppings. Bake in a 400 F oven for 20 minutes or till lightly browned.
Cheese Omelettos
Cheese Omelettos
5 cups milk
3 eggs
1/4 cup oil
5 ½ cups flour
1 ½ cups grated cheese
Mix together milk, eggs, and oil. Add flour to milk mixture one cup at a time, whisking after each addition. Stir cheese into batter. Heat greased skillet. Put one large spoonful of batter in skillet, and tip skillet to spread batter thin. Cover and cook 3 to 5 minutes until cooked through. Remove with a spatula and roll up (or leave flat for freezing). Serve with butter, syrup, honey, fruit, or yogurt.
Original recipe created by Jerald Walker
5 cups milk
3 eggs
1/4 cup oil
5 ½ cups flour
1 ½ cups grated cheese
Mix together milk, eggs, and oil. Add flour to milk mixture one cup at a time, whisking after each addition. Stir cheese into batter. Heat greased skillet. Put one large spoonful of batter in skillet, and tip skillet to spread batter thin. Cover and cook 3 to 5 minutes until cooked through. Remove with a spatula and roll up (or leave flat for freezing). Serve with butter, syrup, honey, fruit, or yogurt.
Original recipe created by Jerald Walker
Apricot Chicken
Apricot Chicken
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
14-18 oz jar apricot jam or preserves
8 oz Western or French or Russian salad dressing (fat free works fine)
1 env. dry onion soup mix
Chicken pieces or breasts
Mix jam, dressing, and soup mix. Place chicken in baking dish. Pour apricot mixture over chicken. Bake in 350 oven for 1 hour (or less depending on chicken pieces). Open oven at 20 minutes to check for doneness and re-spoon sauce over chicken. Serve with rice.
From the files of Mie Oliphant (acquired from Western dressing bottle)
Carribean Meatballs
Carribean Meatballs (like sweet & sour)
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
76 Swedish meatballs (38 oz)
1 Tbsp vegetable oil
1 clove garlic, minced
1 each green & red bell pepper, coarsely chopped
1 14 oz can pineapple chunks
2 Tbsp cornstarch
1/3 cup sugar
1/3 cup vinegar
1 Tbsp soy sauce
Heat oil in large fry pan. Add garlic and peppers, stir fry for 2 minutes. Add meatballs, cover and cook over medium heat for 10 minutes or till heated through. Drain pineapple, reserving liquid. Add cornstarch, sugar, vinegar, and soy sauce to pineapple juice. Pour over meatballs, stirring constantly until thickened. Stir in pineapple chunks and serve (or add to crockpot and keep warm). Serve with toothpicks as an appetizer OR with rice as an entree. Serves 8 - 10.
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