Lou's Mashed Potatoes
10 pounds potatoes
24 oz sour cream
1 pound of butter
8 oz cream cheese
milk, as needed
Salt, as needed
Boil potatoes in salted water until soft. Mash with a potato masher. Add sour cream, butter, cream cheese, and mix (whip) until desired consistency. Add milk to thin as necessary to desired consistency. Add salt and pepper as desired.
Serve.
From Louis Oliphant, Thanksgiving tradition 1998-2006
Wednesday, November 26, 2014
Monkey Bread
Monkey Bread
3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
Grease or spray 12 cup bundt cake pan.
Mix granulated sugar and cinnamon in gallon plastic bag. Cut each biscuit into quarters. Shake quarters in bag to coat. Place in pan. Mix butter and brown sugar , pour over biscuit pieces.
Bake at 350*F for 40-45 minutes or until golden brown. Cool 5 minutes. Turn upside down. Serve warm.
3/4 cup granulated sugar
2 Tsp ground cinnamon
4 cans Pillsbury biscuits (the cheap ones)
1/2 cup butter or margarine, melted
3/4 cup packed brown sugar
Grease or spray 12 cup bundt cake pan.
Mix granulated sugar and cinnamon in gallon plastic bag. Cut each biscuit into quarters. Shake quarters in bag to coat. Place in pan. Mix butter and brown sugar , pour over biscuit pieces.
Bake at 350*F for 40-45 minutes or until golden brown. Cool 5 minutes. Turn upside down. Serve warm.
Mock Lasagna
Mock Lasagna
1 small onion
16 oz pkg lasagne noodles
1 cup sour cream or nonfat plain yogurt
2 3-oz pgks cream cheese
1 lb ground beef
4 8oz cans tomato sauce
1 tsp salt
1 tsp sugar
1-2 cups grated cheddar cheese
Brown ground beef with chopped onion until cooked through, drain. Stir in tomato sauce, salt and sugar, simmer for 1/2 hour.
Boil noodles as directed on package, breaking noodles as you place in water. Drain. Place back in pan, add sour cream and cream cheese, stir until noodles are coated well.
Layer in 9x13 pan: 1/2 noodles, 1/2 sauce, noodles, sauce, Cheese.
Bake at 350*F for 1/2 hour.
From Lisa Phillips, 1989, El Segundo California
1 small onion
16 oz pkg lasagne noodles
1 cup sour cream or nonfat plain yogurt
2 3-oz pgks cream cheese
1 lb ground beef
4 8oz cans tomato sauce
1 tsp salt
1 tsp sugar
1-2 cups grated cheddar cheese
Brown ground beef with chopped onion until cooked through, drain. Stir in tomato sauce, salt and sugar, simmer for 1/2 hour.
Boil noodles as directed on package, breaking noodles as you place in water. Drain. Place back in pan, add sour cream and cream cheese, stir until noodles are coated well.
Layer in 9x13 pan: 1/2 noodles, 1/2 sauce, noodles, sauce, Cheese.
Bake at 350*F for 1/2 hour.
From Lisa Phillips, 1989, El Segundo California
Jalapeno Poppers
Jalapeno Poppers
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
6 jalapeno peppers
4 ounces cream cheese, softened
2 Tbsp finely shredded cheddar cheese
6 bacon strips
1/4 cup packed brown sugar, optional
1 Tbsp chili seasoning, optional
Cut jalapenos in half lengthwise and remove seeds; set aside. In a small bowl, beat cheeses until blended. Spoon into pepper halves. Wrap a half-strip of bacon around each pepper half.
Optional: Combine brown sugar and chili seasoning; coat peppers with sugar mixture.
Place peppers in a greased baking pan. Bake at 350*F for 18-20 minutes or until bacon is firm.
Nutrition Facts: 1 pepper half: 66 calories, 5 g fat, 15 mg choloresterol, 115 mg sodium, 3 g carbs, trace fiber, 2 g protein.
Toni's Chicken Tetrazini
Toni's Chicken Tetrazini
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Cooked Chicken, cut into bite sized pieces
2 cups broth
1 c white sauce
- OR substitute for broth and white sauce: 4T butter, 1/3 c flour, 3 c milk to make sauce and
add 2 bouillon cubes
1/2 lb cheddar cheese, grated
1 onion finely chopped
1 Tbsp lemon juice
4 oz slivered almonds (optional)
1/2 c green pepper, chopped (optional)
1 pound noodles, cooked.
Mix all together and bake at 325*F for 25 minutes or until war through.
From Toni Liscom, 1990 El Segundo, California
Mashed Sweet Potatoes
Mashed Sweet Potatoes
6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste
Place the sweet potatoes in a large pot. Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes). Drain. Return to pot, and mash with a potato masher until smooth. Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved. Season with salt. Serve hot.
OR cover and reheat later in a preheated 350*F oven for 15-20 minutes. May be refrigerated a day or two before serving.
Serves 8
Per serving: 310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.
6 large sweet potatoes (about 12 ounces each) peeled, cut into large cubes
4 Tablespoons butter
1/4 cup packed brown sugar
juice of 1/2 lemon (1 1/2 Tablespoons lemon juice)
1/2 teaspoon ground nutmeg
salt, to taste
Place the sweet potatoes in a large pot. Cover with cold, salted water (2 Tbls), bring to a boil, reduce heat to a simmer and cook the potatoes until very tender (20 minutes). Drain. Return to pot, and mash with a potato masher until smooth. Add butter, sugar, lemon juice, and nutmeg, stirring until better is melted and sugar is dissolved. Season with salt. Serve hot.
OR cover and reheat later in a preheated 350*F oven for 15-20 minutes. May be refrigerated a day or two before serving.
Serves 8
Per serving: 310 calories, 62g carbs, 4g protein, 6g fat, 15mg cholesterol
Original recipe from Paul Green, 2000.
Green Bean Casserole
Green Bean Casserole
What You'll Need
1 can (10 3/4 ounces) cream of mushroom doup
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
1/2 cup milk
1 teaspoon soy sauce
1 dash black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions
How to Make It
-
Stir the soup, milk, soy sauce, black pepper, beans and 2/3 cup onions in a 1 1/2-quart casserole.
-
Bake at 350°F.
for 25 minutes or until the bean mixture is hot and bubbling. Stir the
bean mixture. Sprinkle with the remaining onions.
- Bake for 5 minutes or until the onions are golden brown.
Tasty Grape Tomatoes
Tasty Grape Tomatoes
Fill a small zip lock bag with some water, then pour the water out, but leave residual moisture in the bag. Then add grape tomatoes (about 1 to 1.5 cups) to the bag.
Add the following dry herbs to the bag of tomatoes:
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic salt
Shake the bag to distribute the herbs across all the tomatoes.
Pour out onto a plate, serve, and enjoy!
From the files of Jan Spowart, 1.29.14
Fill a small zip lock bag with some water, then pour the water out, but leave residual moisture in the bag. Then add grape tomatoes (about 1 to 1.5 cups) to the bag.
Add the following dry herbs to the bag of tomatoes:
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic salt
Shake the bag to distribute the herbs across all the tomatoes.
Pour out onto a plate, serve, and enjoy!
From the files of Jan Spowart, 1.29.14
Jesse’s Christmas Salad
Jesse’s Christmas Salad
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Marie’s raspberry vinaigrette dressing
½ -1 cup chopped walnuts
1/4- ½ Gorgonzola cheese, crumbled
3 roma tomatoes, diced
Salad greens (romaine, napa, endive, etc.)
Either plate greens with artful arrangements of other items drizzled with dressing OR tear greens and toss all ingredients, adding dressing just before serving or offer on the side.
From Jesse Draper
Home Plate Salad
Home Plate Salad
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
1 large cauliflower 2 cups miracle whip or mayonnaise
1 large broccoli 1 cup sour cream
2 cups frozen peas 1 tsp garlic salt
1 cup chopped celery 1 tsp Beaumonde spice (optional)
1 large sweet onion ½ cup sugar
2 Tbsp sunflower seeds (optional)
Cut vegetables into bit size pieces. Mix dressing ingredients together. Toss dressing and vegetables. Chill. Serves 12.
Note: cooked crumbled bacon adds a nice touch.
Crystal Dodge Cabbage Salad
Crystal Dodge Cabbage Salad
1 pkg (1 pound) of slaw mix or 7 cups shredded cabbage
1 12-oz Brianna’s Poppyseed dressing
2 pkgs ramen noodles, broken
½ c slivered or sliced almonds, toasted
Reserve the ramen seasoning mix for another use. Mix all together and chill. (Add noodles just before serving if chilling long, as they will tend to get soft.)
1 pkg (1 pound) of slaw mix or 7 cups shredded cabbage
1 12-oz Brianna’s Poppyseed dressing
2 pkgs ramen noodles, broken
½ c slivered or sliced almonds, toasted
Reserve the ramen seasoning mix for another use. Mix all together and chill. (Add noodles just before serving if chilling long, as they will tend to get soft.)
Chicken Pecan Salad
Chicken Pecan Salad
8 cups torn spinach and romaine lettuce
½ cup chopped pecans
½ cup dried cranberries
1 cup mandarin oranges
3 chicken breasts, cooked and cubed
½ cup balsamic vinaigrette dressing (Newman’s Own)
Toss all ingredients except dressing together in a large bowl. Chill. Just before serving add dressing and toss to coat. Delicious!
8 cups torn spinach and romaine lettuce
½ cup chopped pecans
½ cup dried cranberries
1 cup mandarin oranges
3 chicken breasts, cooked and cubed
½ cup balsamic vinaigrette dressing (Newman’s Own)
Toss all ingredients except dressing together in a large bowl. Chill. Just before serving add dressing and toss to coat. Delicious!
Cranberry Salad
Cranberry Salad
14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip
Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts. Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.
From the files of Lorraine Olsen
14 oz can sweetened condensed milk
1/4 C lemon juice
16 oz can whole berry cranberry sauce
20 oz can crushed pineapple, drained
1/2 C walnuts, chopped
9 oz cool whip
Combine milk, lemon juice. Stir in cranberry sauce, pineapple, nuts. Fold in whipped topping. Spread in pan and freeze. Remove 15 min before serving.
From the files of Lorraine Olsen
Laurie’s Pea Salad
Laurie’s Pea Salad
3 cans peas drained
OR 1 lb pkg frozen peas, thawed
1 can kidney beans, drained and rinsed
2 Tbsp minced onion
½ - 3/4 cup mayonnaise
½ -3/4 cup grated cheese - garnish
salt & pepper to taste
Mix peas, beans, onion, mayo, salt and pepper. Chill. Add cheese, or use as a garnish, just before serving. Serve chilled.
Variation – add chopped bacon as an extra touch.
From the files of Mie Oliphant, who got it from Laurie Bartholomew
Note: I only like this with frozen peas, and only make it that way.
3 cans peas drained
OR 1 lb pkg frozen peas, thawed
1 can kidney beans, drained and rinsed
2 Tbsp minced onion
½ - 3/4 cup mayonnaise
½ -3/4 cup grated cheese - garnish
salt & pepper to taste
Mix peas, beans, onion, mayo, salt and pepper. Chill. Add cheese, or use as a garnish, just before serving. Serve chilled.
Variation – add chopped bacon as an extra touch.
From the files of Mie Oliphant, who got it from Laurie Bartholomew
Note: I only like this with frozen peas, and only make it that way.
Dixie’s Cabbage Salad
Dixie’s Cabbage Salad
1 head cabbage, shredded fine Dressing:
2, 3 or 4 carrots, shredded ½ cup cooking or olive oil
1 bunch green onions, chopped 1 Tbsp sugar
2 pkg ramen noodles, crunched 2 pkg ramen seasoning
1 small pkg. sliced almonds 1/4 tsp salt
1/3 c sesame or sunflower seeds Pepper to taste
Saute noodles with almonds and seeds until lightly browned. Remove from heat. Add noodles etc. to vegetables. Mix dressing separately and chill. Pour dressing over vegetable/noodle mix just before serving and toss.
From the files of Mie Oliphant, who got it from Dixie Rees
1 head cabbage, shredded fine Dressing:
2, 3 or 4 carrots, shredded ½ cup cooking or olive oil
1 bunch green onions, chopped 1 Tbsp sugar
2 pkg ramen noodles, crunched 2 pkg ramen seasoning
1 small pkg. sliced almonds 1/4 tsp salt
1/3 c sesame or sunflower seeds Pepper to taste
Saute noodles with almonds and seeds until lightly browned. Remove from heat. Add noodles etc. to vegetables. Mix dressing separately and chill. Pour dressing over vegetable/noodle mix just before serving and toss.
From the files of Mie Oliphant, who got it from Dixie Rees
Karen’s Pear Salad
Karen’s Pear Salad
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
1 8-oz pkg cream cheese, softened
1 can pears, drained save juice
1 small pkg lemon jello
1 8-oz Cool Whip
Puree pears until completely smooth. Microwave pear juice and enough water to make 1 cup for 1 minute. Add jello to juice mixture and mix well. In a mixer cream pears and cream cheese until smooth. Add jello. When cool, mix in cool whip. Pour into bowl and chill in refrigerator until set (at least 4 hours).
From Karen Hilleshiem, 1998
Quick Salad
Quick Salad (also known as pink fluff)
1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)
Mix crushed pineapple and jello together. Add cottage cheese. Gently add whipped topping and refrigerate. Serves 8-10 side dishes.
From the files of Gail Baures, acquired by Mie Oliphant 1992
1 20 oz can crushed pineapple, drained
1 16 oz carton cottage cheese
1 8 oz carton whipped topping
1 3 oz box jello (any flavor)
Mix crushed pineapple and jello together. Add cottage cheese. Gently add whipped topping and refrigerate. Serves 8-10 side dishes.
From the files of Gail Baures, acquired by Mie Oliphant 1992
Orange Fluff
Orange Fluff (not to be confused with pink fluff!)
1 small pkg vanilla pudding mix (cook variety)
1 small pkg tapioca pudding mix
1 small pkg jello gelatin – orange
1 large & 1 small cans mandarin oranges, well drained
2 cups whipped topping
Bring 3 cups water to a boil. Add all three (3) packages of jello & pudding and stir til thickened (about 1 minute). Remove from heat and let cool. Add mandarin oranges and whipped topping and refrigerate a few hours.
* Can substitute fruits and coordinating jello flavors. Strawberry, peach, raspberry, etc.
From the files of Dixie Rees, acquired by Mie Oliphant 1999
1 small pkg vanilla pudding mix (cook variety)
1 small pkg tapioca pudding mix
1 small pkg jello gelatin – orange
1 large & 1 small cans mandarin oranges, well drained
2 cups whipped topping
Bring 3 cups water to a boil. Add all three (3) packages of jello & pudding and stir til thickened (about 1 minute). Remove from heat and let cool. Add mandarin oranges and whipped topping and refrigerate a few hours.
* Can substitute fruits and coordinating jello flavors. Strawberry, peach, raspberry, etc.
From the files of Dixie Rees, acquired by Mie Oliphant 1999
Frog Eye Salad
Frog Eye Salad
1 cup Acini de Pepe pasta 1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar 1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved) 2 11 oz cans mandarin oranges, drained
1 Tbsp flour 1 cup whipped cream or topping
1 tsp salt 1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice
Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft. Meanwhile, in separate pan, combine sugar, flour, and salt. Add egg and mix together well. Stir in 2/3 cup pineapple juice. Heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat, and lemon juice and leave to cool. Drain and rinse pasta in cool water. Let stand. Once pasta is cool, add fruit and stir together. Stir in cooled sauce and refrigerate. Just before serving, add whipped topping and mini-marshmallows. Mix well. Makes a large batch. (I have used mini star pasta also, in case you can't find Acini de Pepe.) Enjoy!
From the Files of Mie Oliphant
1 cup Acini de Pepe pasta 1 20 oz can crushed pineapple, drained reserving juice
3/4 cup sugar 1 20 oz can pineapple tidbits, drained reserving juice
2/3 cup pineapple juice (reserved) 2 11 oz cans mandarin oranges, drained
1 Tbsp flour 1 cup whipped cream or topping
1 tsp salt 1 cup mini-marshmallows (colored)
1 egg, beaten
1 tsp lemon juice
Boil Acini de Pepe in 1 quart of water, 5 to 10 minutes, or until soft. Meanwhile, in separate pan, combine sugar, flour, and salt. Add egg and mix together well. Stir in 2/3 cup pineapple juice. Heat over medium heat, stirring constantly until thickened and bubbly. Remove from heat, and lemon juice and leave to cool. Drain and rinse pasta in cool water. Let stand. Once pasta is cool, add fruit and stir together. Stir in cooled sauce and refrigerate. Just before serving, add whipped topping and mini-marshmallows. Mix well. Makes a large batch. (I have used mini star pasta also, in case you can't find Acini de Pepe.) Enjoy!
From the Files of Mie Oliphant
Pumpkin Pie
I am personally not a fan of pumpkin pie, but many of the children and my husband are. So we made pumpkin pie. I started out using the recipe in my trusty Better Homes and Gardens New Cookbook, but eventually switched to the recipe on the Libby's pumpkin can. Someone said they liked it better.
Ingredients:
Instructions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Note: I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.
Ingredients:
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 2 large eggs
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
- 1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Instructions:
MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
POUR into pie shell.
BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.
Note: I generally used 1.5 teaspoons of pumpkin pie spice, instead of the cinnamon, ginger, and cloves.
Friday, March 14, 2014
Cheddar Chicken Potpie
Cheddar Chicken Potpie
6 Servings Prep: 30 min. Bake: 40 min.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
From Taste of Home
6 Servings Prep: 30 min. Bake: 40 min.
Ingredients
CRUST:
1 cup all-purpose flour
1/2 teaspoon salt
5 tablespoons cold butter, cubed
3 tablespoons cold water
FILLING:
1-1/2 cups chicken broth
2 cups peeled cubed potatoes
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup chopped onion
1/4 cup all-purpose flour
1-1/2 cups milk
2 cups (8 ounces) shredded sharp cheddar cheese
4 cups cubed cooked chicken
1/4 teaspoon poultry seasoning
Salt and pepper to taste
Directions
For crust, in a small bowl, combine flour and salt. Cut butter in flour until mixture resembles coarse crumbs. Gradually add the water, mixing gently with a fork. Gather into a ball. Cover with plastic wrap and chill at least 30 minutes.
For filling, Place broth in a Dutch oven; bring to a boil. Add vegetables. Reduce heat; simmer 10-15 minutes or until vegetables are tender.
In a small bowl, combine flour and milk; stir into broth mixture. Cook and stir over medium heat until slightly thickened and bubbly. Stir in cheese, chicken, poultry seasoning, salt and pepper. Heat until cheese melts. Spoon into a 10-in. (2-1/2 to 3-qt.) casserole. Set aside.
On a lightly floured surface, roll crust to fit top of casserole, trimming edges as necessary. Place on casserole over filling; seal edges. Make several slits in center of crust for steam to escape.
Bake at 425° for 40 minutes or until golden brown. Yield: 6 servings.
Nutritional Facts: 1 serving (1 piece) equals 603 calories, 31 g fat (18 g saturated fat), 161 mg cholesterol, 902 mg sodium, 38 g carbohydrate, 3 g fiber, 42 g protein.
From Taste of Home
Tuesday, January 7, 2014
Rainbow Cookies
48 Servings Prep: 50 min. + chilling Bake: 10 min. + cooling
Ingredients
1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
4 eggs, separated
2 cups all-purpose flour
6 to 8 drops red food coloring
6 to 8 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot preserves
1 cup (6 ounces) semisweet chocolate chips
Directions
1. Grease the bottoms of three matching 13-in. x 9-in. baking pans (or reuse one pan). Line the pans with waxed paper; grease the paper. Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy. Stir in flour.
2. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. Divide dough into three portions (about 1-1/3 cups each). Color one portion with red food coloring and one with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° for 10-12 minutes or until edges are light golden brown.
3. Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or heavy, flat pan on top to compress layers. Refrigerate overnight.
4. The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Yield: about 8 dozen.
A little more work than your average cookie, but VERY tasty. Not too sweet, and not fruity. I liked them very much. And they do look festive. I did not put chocolate on the top.
From Taste of Home
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