6 frozen rhodes rolls
1 cup pizza sauce
any of your favortie pizza toppings
Cheese
Let rolls thaw & slightly rise. Knead three rolls together and spread in an oval for the bottom of the calzone. Fill the calzone with whatever toppings you like best (we used pepperoni, ham, sausage, olives, mushrooms and candian bacon). Knead three more rolls together and spread in an oval for the top of the calzone. Cover the toppings and seal the top and bottom of the calzone together.
To Serve:Thaw. Bake in oven at 350 degrees for 20-25 minutes. S erve with pizza sauce.
For our group of 13 you need 2 bags of cheese, 2 Costco rolls of sausage, 2 things of fresh mushrooms, 2 cans of olives, 3 bags canadian bacon, 2 bags of pepperoni.
Wednesday, February 27, 2008
Beef Chimichangas
1 lb. cooked beef brisket shredded (or Chicken)
1 1/2 C. salsa
1 can refried beans
1 4-ounce can green chilies
1 Tbsp. taco seasoning mix
1 lb. shredded monterey jack cheese
16 large flour tortillas1.
In skillet combine first 5 ingredients. Heat tortillas over heat one at a time in a skillet. (If freezing skip this step)3. Put mixture in tortillas, cheese on top, roll up tortilla, wrap in foil individually and freeze.
To serve:1. If thawed: Place on cookie sheet, bake at 350 for 30 min. in foil and 10 min. uncovered to brown.2. If frozen: place on cookie sheet, bake at 350 for 1 hr. in foil. Remove foil and bake for 10 more min. to brown.
Tacy
1 1/2 C. salsa
1 can refried beans
1 4-ounce can green chilies
1 Tbsp. taco seasoning mix
1 lb. shredded monterey jack cheese
16 large flour tortillas1.
In skillet combine first 5 ingredients. Heat tortillas over heat one at a time in a skillet. (If freezing skip this step)3. Put mixture in tortillas, cheese on top, roll up tortilla, wrap in foil individually and freeze.
To serve:1. If thawed: Place on cookie sheet, bake at 350 for 30 min. in foil and 10 min. uncovered to brown.2. If frozen: place on cookie sheet, bake at 350 for 1 hr. in foil. Remove foil and bake for 10 more min. to brown.
Tacy
Creamy Chicken & Wild Rice Soup
2-3 cooked boneless Breasts of chicken
1 bag frozen mixed vegetables
1 box Uncle Ben’s original wild rice
4 cans cream of chicken soup
2-3 cans of milk
Bring liquid to a simmer and cook rice in it till rice is tender. Add chicken and vegetables and cook till vegetables are tender,
Label: If Frozen, Thaw and heat in pan.
1 bag frozen mixed vegetables
1 box Uncle Ben’s original wild rice
4 cans cream of chicken soup
2-3 cans of milk
Bring liquid to a simmer and cook rice in it till rice is tender. Add chicken and vegetables and cook till vegetables are tender,
Label: If Frozen, Thaw and heat in pan.
Stuffed Hamburgers
2lbs Hamburger 2 eggs
Stove top stuffing made according to package
Half package of saltine crackers
green beans Salt, Pepper, Seasoning Salt.
brown gravy
Mix eggs, crackers, salt, pepper, and seasoning salt with the hamburger.
Make into patties. Put stove top in between 2 patties and seal. brown in frying pan and put in crock pot with gravy and green beans. Simmer for 1 hour to 1 1/2 hours.,
Label instructions: Thaw and Brown in frying pan. Mix brown gravy on stove and pour into crock pot with hamburgers and green beans. Simmer for 1 to 1 1/2 hours. Serve with baked potatoes.
Stove top stuffing made according to package
Half package of saltine crackers
green beans Salt, Pepper, Seasoning Salt.
brown gravy
Mix eggs, crackers, salt, pepper, and seasoning salt with the hamburger.
Make into patties. Put stove top in between 2 patties and seal. brown in frying pan and put in crock pot with gravy and green beans. Simmer for 1 hour to 1 1/2 hours.,
Label instructions: Thaw and Brown in frying pan. Mix brown gravy on stove and pour into crock pot with hamburgers and green beans. Simmer for 1 to 1 1/2 hours. Serve with baked potatoes.
Turkey and stuffing roll ups
6 oz package turkey stuffing
1 can cream of chicken soup
3/4 cup milk
1 lb sliced smoked turkey
1 cup french fried onions
Prepare stuffing according to package directions. Combine soup and milk. Spoon 1/4 cup stuffing on each smoked turey slice. Sprinkle with french fried onions. Roll up and place seam side down in greased foil baking pan. Pour soup mixture over all. Cover with heavy foil. Label and freeze.
To Serve: Thaw. Bake uncovered for 40 minutes at 350
1 can cream of chicken soup
3/4 cup milk
1 lb sliced smoked turkey
1 cup french fried onions
Prepare stuffing according to package directions. Combine soup and milk. Spoon 1/4 cup stuffing on each smoked turey slice. Sprinkle with french fried onions. Roll up and place seam side down in greased foil baking pan. Pour soup mixture over all. Cover with heavy foil. Label and freeze.
To Serve: Thaw. Bake uncovered for 40 minutes at 350
Tater Tot Casserole
1 2-lb package frozen tater tots
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300. Serving suggestion: Serve with corn.
1 lb ground beef
2 10-oz cans cream of mushroom soup
1 soup can milk
Shredded cheddar cheese
Salt, Pepper, & Garlic Powder to taste
Place tater tots in 9x13 pan. Brown ground beef; drain. Spoon over tater tots. Mix soup and milk in bowl. Pour over top. Sprinkle with spices and cheese. Bake covered with foil for 1 hour on 350. Remove foil and bake an additional 30 minutes.
FOR FREEZER GROUP: bake covered for 2 1/2 - 3 hrs on 300. Serving suggestion: Serve with corn.
Italian Beef Sandwiches
3 cups water
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
DIRECTIONS
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion salt
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaf
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (5 pound) rump roast
DIRECTIONS
1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.
Chicken Roll-Ups
8 oz. cream cheese
4 TBS butter or margarine
3 cups cooked, diced chicken
2 TBS onions
1TBS lemon juice
Salt and pepper to taste
Seasoned bread crumbs
2 cans crescent rolls
Gravy
Soften cream cheese with butter. Add chicken, lemon juice, onions, salt and pepper. Use crescent rolls. Separate and roll, so it is as thin as possible. Add ¼ cup chicken filling to each. Roll up; pinch ends together. Dip in melted butter; roll in crushed seasoned bread crumbs. Be sure the small end of the crescent roll is on the bottom of the pan. Bake at 375 for 20-30 min.
-after cooked add gravy over the top
Label: thaw and bake at 375 for 20-30 min. Cook gravy and cover baked Roll-Ups and serve.
4 TBS butter or margarine
3 cups cooked, diced chicken
2 TBS onions
1TBS lemon juice
Salt and pepper to taste
Seasoned bread crumbs
2 cans crescent rolls
Gravy
Soften cream cheese with butter. Add chicken, lemon juice, onions, salt and pepper. Use crescent rolls. Separate and roll, so it is as thin as possible. Add ¼ cup chicken filling to each. Roll up; pinch ends together. Dip in melted butter; roll in crushed seasoned bread crumbs. Be sure the small end of the crescent roll is on the bottom of the pan. Bake at 375 for 20-30 min.
-after cooked add gravy over the top
Label: thaw and bake at 375 for 20-30 min. Cook gravy and cover baked Roll-Ups and serve.
Burrito Pie
1lb ground beef
1/2 onion chopped
1 tsp minced garlic
1/2 (2oz) can black olives sliced
1/2 (4oz) can diced green chili peppers
1/2 (10 oz) can diced tomatoes with green chile peppers
1/2 (16 oz) jar taco sauce
1 (16oz) can refried beans
6 (8inch) flour tortillas
5 oz shredded colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Originated from Stacey Evans
1/2 onion chopped
1 tsp minced garlic
1/2 (2oz) can black olives sliced
1/2 (4oz) can diced green chili peppers
1/2 (10 oz) can diced tomatoes with green chile peppers
1/2 (16 oz) jar taco sauce
1 (16oz) can refried beans
6 (8inch) flour tortillas
5 oz shredded colby cheese
Preheat oven to 350 degrees F (175 degrees C).
In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly.
Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly.
Originated from Stacey Evans
Chicken Parmesan
Sauce
2 cans Cream of Chicken soup (you can use 1 light soup)
16 oz. sour cream
1 tsp. lemon juice or fresh squeezed lemon
4 tsp. parmesan cheese
Mix together & set aside
Coating for chicken
1 tsp. salt and pepper
1 tsp. garlic and onion salt
½ tsp. Accent salt
1 cup parmesan
-pour sauce over chicken and top with fresh parmesan cheese
8-10 chicken breasts
Bake 40 min. @ 400
2 cans Cream of Chicken soup (you can use 1 light soup)
16 oz. sour cream
1 tsp. lemon juice or fresh squeezed lemon
4 tsp. parmesan cheese
Mix together & set aside
Coating for chicken
1 tsp. salt and pepper
1 tsp. garlic and onion salt
½ tsp. Accent salt
1 cup parmesan
-pour sauce over chicken and top with fresh parmesan cheese
8-10 chicken breasts
Bake 40 min. @ 400
Taco Soup
1 large (29 oz) can Whole Kernal Corn with liquid
1 large can Kidney beans (drained & washed)
1 small can stewed tomatoes
1 (or 2) small cans diced tomatoes
1 small can tomato sauce
1/2 small onion, chopped (I often used dried onions)
1 Cup water (or more if you like a more juicy consistency)
1/2 lb ground beef (browned & seasoned with taco seasoning mix)
FOR FROZEN DINNER GROUP: defrost enough to loosen from container. Place in crock pot on low and let cook throughout the day. You could also 1/2 the time on HIGH. Or, defrost in microwave and heat through on the stove. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips.
WHEN MAKING ABOVE RECIPE: Combine all ingredients in crock pot. Cook on high 2 hours or low for 3-4 hours. You can also combine ingredients in large pot and cook on stove until warmed through. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips
1 large can Kidney beans (drained & washed)
1 small can stewed tomatoes
1 (or 2) small cans diced tomatoes
1 small can tomato sauce
1/2 small onion, chopped (I often used dried onions)
1 Cup water (or more if you like a more juicy consistency)
1/2 lb ground beef (browned & seasoned with taco seasoning mix)
FOR FROZEN DINNER GROUP: defrost enough to loosen from container. Place in crock pot on low and let cook throughout the day. You could also 1/2 the time on HIGH. Or, defrost in microwave and heat through on the stove. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips.
WHEN MAKING ABOVE RECIPE: Combine all ingredients in crock pot. Cook on high 2 hours or low for 3-4 hours. You can also combine ingredients in large pot and cook on stove until warmed through. Garnish with grated cheese, sour cream, guacamole, and corn/tortilla chips
Fake Out Lasagne
12 oz egg noodles
Sauce:
1 lb ground beef
1 can Italian tomato
Cheese mixture:
8 oz cream cheese
1 c cottage cheese
¼ c sour cream
1/3 cup green onions (optional)
Layer in 9 x 13 ½ noodle, cheese mixture, repeat
Bake at 350 for 30 minutes
Sauce:
1 lb ground beef
1 can Italian tomato
Cheese mixture:
8 oz cream cheese
1 c cottage cheese
¼ c sour cream
1/3 cup green onions (optional)
Layer in 9 x 13 ½ noodle, cheese mixture, repeat
Bake at 350 for 30 minutes
Crock Pot Saucy Pork Chops
1 10 oz. can Cream of Celery soup
1 10 oz. can Cream of Mushroom soup
1 envelope Dry Onion Soup mix
1 tsp Dried Parsley
6 Thin Pork Chops
Combine celery soup, mushroom soup, dry soup mix & parsley in a bowl. Put the uncooked pork chops in a freezer bag or rigid container.
Pour the sauce over them. Seal, label & freeze.
Thaw the bag overnight in the refrigerator. Spray the crock pot with cooking spray. Pour the pork chops & sauce into the crock pot. Cook on low for 4 hours. Serve over your favorite rice or pasta.
1 10 oz. can Cream of Mushroom soup
1 envelope Dry Onion Soup mix
1 tsp Dried Parsley
6 Thin Pork Chops
Combine celery soup, mushroom soup, dry soup mix & parsley in a bowl. Put the uncooked pork chops in a freezer bag or rigid container.
Pour the sauce over them. Seal, label & freeze.
Thaw the bag overnight in the refrigerator. Spray the crock pot with cooking spray. Pour the pork chops & sauce into the crock pot. Cook on low for 4 hours. Serve over your favorite rice or pasta.
Chicken Littles
Chicken Tenders any amount you want in the pan.
Swiss cheese sliced
Ham sliced
2 cans cream of chicken soup
1 cup Sour Cream
Take Chicken and roll a piece of swiss cheese in the middle and ham on the outside secure with a toothpick. Mix soup and sour cream and pour over the chicken. Bake on 350 for 1 hour Serve over the top of rice or potatoes.
Label: Thaw and bake on 350 for 1 hour. Sprinkle with Cheese and bake until cheese is melted.
Serve over the top of rice or potatoes.
Swiss cheese sliced
Ham sliced
2 cans cream of chicken soup
1 cup Sour Cream
Take Chicken and roll a piece of swiss cheese in the middle and ham on the outside secure with a toothpick. Mix soup and sour cream and pour over the chicken. Bake on 350 for 1 hour Serve over the top of rice or potatoes.
Label: Thaw and bake on 350 for 1 hour. Sprinkle with Cheese and bake until cheese is melted.
Serve over the top of rice or potatoes.
Spinich artichoke chicken
6-8 chicken breast
1 cup Spinich artichoke dip
6-8 slices Provolone cheese
2 cans italian diced tomatoes
Put chicken on bottom, spread dip on top, place a piece of cheese on top of each piece of chicken and top tomatoes. Thaw and bake at 375 for 30-40 minutes. Serve with pasta or rice (there is enough juice to go on top).
1 cup Spinich artichoke dip
6-8 slices Provolone cheese
2 cans italian diced tomatoes
Put chicken on bottom, spread dip on top, place a piece of cheese on top of each piece of chicken and top tomatoes. Thaw and bake at 375 for 30-40 minutes. Serve with pasta or rice (there is enough juice to go on top).
Sweet and Sour Meatloaf
1 1/2 lbs. ground beef
1 tsp. instant minced onion
1 c. dry bread crumbs
1 15oz. can tomato sauce divided
1 tsp. salt
2 eggs
1 tsp. pepper
Mix together beef, bread crumbs, salt, pepper, and eggs. Add onion and half of tomato sauce. Form into loaf pan. Bake at 350 degrees for 50 mins.
Top with:
Reserved tomato Sauce
1/2 c. sugar
2 Tbsp. brown sugar
2 tsp. prepared mustard
2 Tbsp. vinegar
In saucepan, combine topping ingredients; bring to boil. Pour over meatloaf, bake 10 mins. more. Yield 6 servings.
1 tsp. instant minced onion
1 c. dry bread crumbs
1 15oz. can tomato sauce divided
1 tsp. salt
2 eggs
1 tsp. pepper
Mix together beef, bread crumbs, salt, pepper, and eggs. Add onion and half of tomato sauce. Form into loaf pan. Bake at 350 degrees for 50 mins.
Top with:
Reserved tomato Sauce
1/2 c. sugar
2 Tbsp. brown sugar
2 tsp. prepared mustard
2 Tbsp. vinegar
In saucepan, combine topping ingredients; bring to boil. Pour over meatloaf, bake 10 mins. more. Yield 6 servings.
Chicken Noodle Soup
2 lb chicken, cut up
14 c water
2 bay leaves
2 tsp salt
½ tsp pepper
2 c sliced carrots
2 c sliced celery
2 T bullion
1 tsp basil leaves
1 tsp parsley
Noodles:
2 c flour
3 egg yolks
1 egg
1 tsp salt1/3 to 1/2 water
14 c water
2 bay leaves
2 tsp salt
½ tsp pepper
2 c sliced carrots
2 c sliced celery
2 T bullion
1 tsp basil leaves
1 tsp parsley
Noodles:
2 c flour
3 egg yolks
1 egg
1 tsp salt1/3 to 1/2 water
Beef and Cheese Rolls
15 oz container ricotta cheese
1/4 cup freshly grated parmesan cheese
1 cup mozzarella cheese
1 egg, slightly beaten
1/4 t oregano
1/4 t garlic powder
2 cups spagetti sauce
1 pound thin sliced deli roast beef
1/2 cup French fried onions
Combine ricotta, Parmesan, Mozzarella, egg, oregano and garlic powder. Spoon 1/2 cup spagetti sauce over bottom of greased square foil baking pan. Divide cheese mixture among the deli beef slices. Sprinkle with french fried onions. Roll up beef around cheese and place seam side down, in pan on top of spagetti sauce. Pour remaining spaghetti sauce over beef rolls. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 1 hour at 375. Uncover and top with more Mozzarella cheese and French fried onions. Bake an additional 10 minutes.
1/4 cup freshly grated parmesan cheese
1 cup mozzarella cheese
1 egg, slightly beaten
1/4 t oregano
1/4 t garlic powder
2 cups spagetti sauce
1 pound thin sliced deli roast beef
1/2 cup French fried onions
Combine ricotta, Parmesan, Mozzarella, egg, oregano and garlic powder. Spoon 1/2 cup spagetti sauce over bottom of greased square foil baking pan. Divide cheese mixture among the deli beef slices. Sprinkle with french fried onions. Roll up beef around cheese and place seam side down, in pan on top of spagetti sauce. Pour remaining spaghetti sauce over beef rolls. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 1 hour at 375. Uncover and top with more Mozzarella cheese and French fried onions. Bake an additional 10 minutes.
Macaroni and Cheese with Ham
2 1/2 c. white sauce
1/2 tsp dry mustard
6 oz. cheddar cheese, shredded
8 oz elbow macaroni
1 1/2 c. ham, cubed
Stir dry mustard into white sauce; ad 1 3/4 cup grated cheese & stir until melted (reserve 1/4 cup cheese for topping).
Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2 quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.
To prepare: place frozen casserole (covered with aluminum foil) in preheated 375 degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot & bubbly.
1/2 tsp dry mustard
6 oz. cheddar cheese, shredded
8 oz elbow macaroni
1 1/2 c. ham, cubed
Stir dry mustard into white sauce; ad 1 3/4 cup grated cheese & stir until melted (reserve 1/4 cup cheese for topping).
Cook elbow macaroni for six minutes; drain. Add cheese sauce to macaroni; stir. Turn into a greased, 2 quart casserole dish; stir in ham cubes. Top with reserved grated cheese.
To freeze: cover casserole with aluminum foil; seal dish in jumbo freezer bag. Freeze.
To prepare: place frozen casserole (covered with aluminum foil) in preheated 375 degree oven. Bake for 25 minutes; remove aluminum foil. Bake 25 minutes more, or until hot & bubbly.
Honey Ribs
10.5 ounce can beef broth
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
If Frozen: Thaw. Cook in slow cooker on High for 5 hours or Low for 8 hours.
3 tablespoons honey mustard
1/4 cup honey
1/2 cup water
1/4 cup honey barbeque sauce
1/4 cup soy sauce
1/4 cup maple syrup
3 pounds baby back pork ribs
If Frozen: Thaw. Cook in slow cooker on High for 5 hours or Low for 8 hours.
Stuffed Pork Chops
Take thick cut pork chops and stuff with stuffing. Brown with oil in a skillet. Put in crockpot to simmer with brown gravy, for 2 hours.
If frozen: Thaw and brown in skillet with oil. Put in crockpot. Mix brown gravy in sauce pan and pour over the pork chops in the crockpot. Simmer for 2 hours.
If frozen: Thaw and brown in skillet with oil. Put in crockpot. Mix brown gravy in sauce pan and pour over the pork chops in the crockpot. Simmer for 2 hours.
Sweet and Sour Meatballs
1 cup sugar
2 cups ketchup
1 c water
2 tbs vinegar
3 tbs worcheshire sauce
Bake frozen meatballs separate for 20 min @ 350. Warm sauce in pan. Drain grease off meatballs and add to sauce mixture. Simmer together for ...serve over rice.
2 cups ketchup
1 c water
2 tbs vinegar
3 tbs worcheshire sauce
Bake frozen meatballs separate for 20 min @ 350. Warm sauce in pan. Drain grease off meatballs and add to sauce mixture. Simmer together for ...serve over rice.
Sour Cream Chicken
1 cup sour cream
1 can cream of chicken
chopped green onions (to taste)
4 frozen chicken breasts
Cook at 350 degrees for 1 hour 20 min. - 1 hour 40 min.
Tacy
1 can cream of chicken
chopped green onions (to taste)
4 frozen chicken breasts
Cook at 350 degrees for 1 hour 20 min. - 1 hour 40 min.
Tacy
Homemade Chicken Pot Pies
chicken (cooked, shredded or cubed) can be canned chicken or chicken breasts
1 1/2 cans cream of chicken soup
two cans of mixed vegetables (frozen mixed veg. can be used as well)
pie crust (top and bottom) Your favorite homemade recipe works best, but store bought can
be used.
dried onion flakes (optional)
seasonings to taste (Salt and pepper)
Usually 2 large breasts are plenty per pie tin, or an extra large can of canned chicken meat will be enough.
In a mixing bowl, combine all ingredients and pour into bottom of pie crust. Put top of crust on and pinch around the edges to seal closed. Cut a small hole in the center.
Bake on a cookie sheet at 350 degrees until it starts to bubble through and crust is a golden brown. If crust is browning too quickly, tinfoil can be placed over the top to avoid over cooking.
Makes one 9 in. deep dish pot pie)
1 1/2 cans cream of chicken soup
two cans of mixed vegetables (frozen mixed veg. can be used as well)
pie crust (top and bottom) Your favorite homemade recipe works best, but store bought can
be used.
dried onion flakes (optional)
seasonings to taste (Salt and pepper)
Usually 2 large breasts are plenty per pie tin, or an extra large can of canned chicken meat will be enough.
In a mixing bowl, combine all ingredients and pour into bottom of pie crust. Put top of crust on and pinch around the edges to seal closed. Cut a small hole in the center.
Bake on a cookie sheet at 350 degrees until it starts to bubble through and crust is a golden brown. If crust is browning too quickly, tinfoil can be placed over the top to avoid over cooking.
Makes one 9 in. deep dish pot pie)
Meatball Soup
24 meatballs
1 bag mixed vegetables
24 oz can Italian tomatoes
4 cups water
4 bullion cubes
½ cup noodles
Cook until warm (crock pot 3-4 hours) add noodles until done (40 minutes).
1 bag mixed vegetables
24 oz can Italian tomatoes
4 cups water
4 bullion cubes
½ cup noodles
Cook until warm (crock pot 3-4 hours) add noodles until done (40 minutes).
Cheese Soup
¾ cup butter
¾ cup flour
1 quart half and half
1 can cheese soup
2 cups shredded sharp cheddar cheese
4 chicken cubes
Melt butter, add flour while stirring. Add half and half, chicken cubes, cook until smooth and thick. Add soup and cheese. Thaw and warm. May add ham, potatoes, broccoli or carrots.
Carol Coombs
¾ cup flour
1 quart half and half
1 can cheese soup
2 cups shredded sharp cheddar cheese
4 chicken cubes
Melt butter, add flour while stirring. Add half and half, chicken cubes, cook until smooth and thick. Add soup and cheese. Thaw and warm. May add ham, potatoes, broccoli or carrots.
Carol Coombs
Pepper Steak
1.5 pounds Steaks
2 cups green pepper (I used a mix of orange, green and red)
1 cup sliced olives
1 15 oz diced tomatoes with juice
1 tsp minced garlic
¼ cup Worcestershire sauce
1 Tbsp cornstarch
1 Tbsp sugar
½ tsp salt
½ black pepper
Put in crock pot and cook 6-8 hours. Serve with rice.
2 cups green pepper (I used a mix of orange, green and red)
1 cup sliced olives
1 15 oz diced tomatoes with juice
1 tsp minced garlic
¼ cup Worcestershire sauce
1 Tbsp cornstarch
1 Tbsp sugar
½ tsp salt
½ black pepper
Put in crock pot and cook 6-8 hours. Serve with rice.
Beef Enchilada Bake
1 lb Ground beef
1 16 oz can enchilada sauce
1 c salsa
½ c milk
6 four tortillas, cut into 1” stips
2 c shredded cheese
Brown hamburger, drain fad, add enchilada sauce, salsa and milk. Layer meat mixture, tortillas and cheese twice. Top with refried beans and cheese. Bake at 400 for 30 minutes. Top with olives, tomatoes and sour cream.
1 16 oz can enchilada sauce
1 c salsa
½ c milk
6 four tortillas, cut into 1” stips
2 c shredded cheese
Brown hamburger, drain fad, add enchilada sauce, salsa and milk. Layer meat mixture, tortillas and cheese twice. Top with refried beans and cheese. Bake at 400 for 30 minutes. Top with olives, tomatoes and sour cream.
Monterey BBQ Chicken
4 large chicken breasts (boneless, skinless)
4 large slices Monterey Jack cheese
8 slices bacon, cooked
1 bottle barbeque sauce
1/4 sliced green onions (optional)
Place chicken in 9x13 baking dish and cover each with a slice of cheese. Layer two slices of bacon on each chicken breast. Cover with barbeque sauce and garnish with green onions, if desired. Bake in 350º oven for 1 hour, or until chicken is cooked through.
If frozen: Thaw. Bake for 1 hour, or until chicken is cooked through.
4 large slices Monterey Jack cheese
8 slices bacon, cooked
1 bottle barbeque sauce
1/4 sliced green onions (optional)
Place chicken in 9x13 baking dish and cover each with a slice of cheese. Layer two slices of bacon on each chicken breast. Cover with barbeque sauce and garnish with green onions, if desired. Bake in 350º oven for 1 hour, or until chicken is cooked through.
If frozen: Thaw. Bake for 1 hour, or until chicken is cooked through.
Shepherds Pie
1 lb Hamburger
1 can Tomato Soup 2 Cups Shredded Cheddar Cheese
1 can Green Beans 3 large potatoes
Peel and Cut potoates to boil. While potatoes are boiling brown hamburger. Add tomato soup and green beans. Pour into the bottom of a small casserole dish. When potatoes are soft enough to mash.
Mash them add salt and pepper to potatoes to taste. Put one cup of cheese on top of the hamburger mixture. Pour mashed potatoes over the cheese. Then put another layer of cheese on top of the potatoes. Cover and cook on 350 for 1/2 and hour or until bubbly.
1 can Tomato Soup 2 Cups Shredded Cheddar Cheese
1 can Green Beans 3 large potatoes
Peel and Cut potoates to boil. While potatoes are boiling brown hamburger. Add tomato soup and green beans. Pour into the bottom of a small casserole dish. When potatoes are soft enough to mash.
Mash them add salt and pepper to potatoes to taste. Put one cup of cheese on top of the hamburger mixture. Pour mashed potatoes over the cheese. Then put another layer of cheese on top of the potatoes. Cover and cook on 350 for 1/2 and hour or until bubbly.
Sausage Pepperoni Pizza
1 lb. sausage1 loaf french bread
1-1 1/2 c. pizza sauce
shredded mozzerella cheese
4 oz. sliced pepperoni
butter spread
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice bread in half lengthwise. Place halves on a baking sheet. Spread with butter and then sauce. Top with cheese, sausage and pepperoni. Bake for 5 mins. or until cheese is melted. Cut into pieces.
1-1 1/2 c. pizza sauce
shredded mozzerella cheese
4 oz. sliced pepperoni
butter spread
Preheat oven to 350 degrees F. Crumble and cook sausage in medium skillet until brown. Set aside. Slice bread in half lengthwise. Place halves on a baking sheet. Spread with butter and then sauce. Top with cheese, sausage and pepperoni. Bake for 5 mins. or until cheese is melted. Cut into pieces.
BBQ Beef
2-3 Lb. Roast
3/4 cup Beef Broth
1/2 cup flour
3 Tbls. Montreal Seasoning
2 Tbls. Vegetable Oil
1 Small Onion, diced
2 Tbls. Butter
1 1/2 cups Ketchup
Juice of One Small Lemon
1/3- 2/3 Cups Brown Sugar
1 Tsp. Yellow Mustard
Add vegetable oil to frying pan and heat up on medium high. Mix Montreal Seasoning with flour. Dredge roast in flour mixture then brown roast in frying pan. Place beef broth in a crockpot and turn crock pot on to high. Add browned roast to crockpot. Cook on high for 6-7 hours. Shred roast in crockpot once it is cooked and allow it to soak up juices.
For BBQ sauce, melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add ketchup, brown sugar, lemon juice and mustard. Adjust as needed for desired taste. Add BBQ sauce to meat mixture and allow to simmer for one additional hour.
Serve on buns or over toast.
Cindy Bee
3/4 cup Beef Broth
1/2 cup flour
3 Tbls. Montreal Seasoning
2 Tbls. Vegetable Oil
1 Small Onion, diced
2 Tbls. Butter
1 1/2 cups Ketchup
Juice of One Small Lemon
1/3- 2/3 Cups Brown Sugar
1 Tsp. Yellow Mustard
Add vegetable oil to frying pan and heat up on medium high. Mix Montreal Seasoning with flour. Dredge roast in flour mixture then brown roast in frying pan. Place beef broth in a crockpot and turn crock pot on to high. Add browned roast to crockpot. Cook on high for 6-7 hours. Shred roast in crockpot once it is cooked and allow it to soak up juices.
For BBQ sauce, melt butter in a saucepan over medium heat. Add onions and cook until translucent. Add ketchup, brown sugar, lemon juice and mustard. Adjust as needed for desired taste. Add BBQ sauce to meat mixture and allow to simmer for one additional hour.
Serve on buns or over toast.
Cindy Bee
Six Can Chicken Tortilla Soup
15 ounce can whole kernel corn, drained
2- 14.5 ounce cans chicken broth
10 ounce can chunk chicken
15 ounce can black beans
10 ounce can diced tomatoes with green chile peppers, drained
Put all together in a freezer bag.--
To prepare -- Thaw until it can come out of the bag. Put in slow cooker on high for 5 hours, or cook in stock pot until chicken is warm. Can top with cheese, tortilla chips, sour cream ect..
Jessica Combs
2- 14.5 ounce cans chicken broth
10 ounce can chunk chicken
15 ounce can black beans
10 ounce can diced tomatoes with green chile peppers, drained
Put all together in a freezer bag.--
To prepare -- Thaw until it can come out of the bag. Put in slow cooker on high for 5 hours, or cook in stock pot until chicken is warm. Can top with cheese, tortilla chips, sour cream ect..
Jessica Combs
Hamburger Soup
Amy Hale
1 lb. hamburger 3 cup water
1 C chopped carrot 1 c chopped celery
1 c chopped onion 1 c chopped potato
1/4 tsp. pepper 2 tsp salt
1 bay leaf 1/2 tsp bottled gravy (kitchen bouquet)
1 28 oz can tomatoes 1/8 tsp leaf basil
brown hamburger. Drain - Stir in water and rest of ingredients. Heat to boiling. Simmer 1 hour on low heat, covered.
Place in crock pot for 6-8 hours on low.
1 lb. hamburger 3 cup water
1 C chopped carrot 1 c chopped celery
1 c chopped onion 1 c chopped potato
1/4 tsp. pepper 2 tsp salt
1 bay leaf 1/2 tsp bottled gravy (kitchen bouquet)
1 28 oz can tomatoes 1/8 tsp leaf basil
brown hamburger. Drain - Stir in water and rest of ingredients. Heat to boiling. Simmer 1 hour on low heat, covered.
Place in crock pot for 6-8 hours on low.
Turkey Marinade
2 cups 7up or sprite
1-cup soy sauce
1/4 cup vegetable oil1 tsp horseradish1 tsp garlic powder mix together all of theingredients (put the sprite in last), sprite should be bubbly, marinate for 24hours. This recipe already marinated, so label should read: thaw and barbeque.
Tacy Pugh
1-cup soy sauce
1/4 cup vegetable oil1 tsp horseradish1 tsp garlic powder mix together all of theingredients (put the sprite in last), sprite should be bubbly, marinate for 24hours. This recipe already marinated, so label should read: thaw and barbeque.
Tacy Pugh
Pork Chop and Potato Bake
by
6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions
Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
6-8 pork chops (brown with veg. oil)
Seasoned salt
1 can cream of celery soup
1/2 C milk
1/2 C sour cream
1/4 tsp. pepper
1 (24oz) pkg frozen hash browns
1 C shredded Cheddar cheese
1 can french fried onions
Brown pork chops in skillet. Sprinkle with season salt. Stir in potatoes, 1/2 c cheese, and 1/2-can onions. Spoon into greased 9X13-baking pan. Arrange pork chop over potatoes. Bake, covered, 40 min. Top with remaining cheese and onions. Bake, uncovered, 5 minutes.
Swiss Chicken
6 Chicken Breasts
6 Slices Swiss cheese
1 Can cream of mushroom soup and ¾ cup chicken broth
or 1 Can Cream of Chicken and ¾ Cup Milk
2 Cups stuffing mix
Layer stuffing, soup, chicken, cheese. Defrost completely and bake 350 degrees for 1 hour.
Tacy Pugh
6 Slices Swiss cheese
1 Can cream of mushroom soup and ¾ cup chicken broth
or 1 Can Cream of Chicken and ¾ Cup Milk
2 Cups stuffing mix
Layer stuffing, soup, chicken, cheese. Defrost completely and bake 350 degrees for 1 hour.
Tacy Pugh
Chicken or Turkey rolls
2 lbs chicken breast or tenders
1 8 oz package cream cheese (softened)
2 T Melted butter
2 packages crescent rolls
1 package Turkey gravy
Boil chicken until cooked. Shred fine. Add to cream cheese and melted butter. Add salt and pepper to taste. Separate rolls, and put a spoon full of mixture on each roll and roll up like a crescent. Bake on 350 degrees for 10-15 minutes or until golden brown. Serve with gravy on top.
1 8 oz package cream cheese (softened)
2 T Melted butter
2 packages crescent rolls
1 package Turkey gravy
Boil chicken until cooked. Shred fine. Add to cream cheese and melted butter. Add salt and pepper to taste. Separate rolls, and put a spoon full of mixture on each roll and roll up like a crescent. Bake on 350 degrees for 10-15 minutes or until golden brown. Serve with gravy on top.
Chicken Enchilada Casserole
1 whole chicken or 4 large breasts
1 dozen corn tortillas
1 bottle salsa (or 1 can green chilies)
1 can cream of chicken soup (undiluted)
1 cup sour cream
Shredded cheese
Cook chicken till tender and cube. Mix chicken, torn up tortillas, soup, sour cream, green chilies or salsa and cheese. Pour in baking pan and top with additional cheese (if freezing, add last cheese last few minutes of cooking time).
Serves about 6. Bake at 325 degrees for about 30 minutes.
1 dozen corn tortillas
1 bottle salsa (or 1 can green chilies)
1 can cream of chicken soup (undiluted)
1 cup sour cream
Shredded cheese
Cook chicken till tender and cube. Mix chicken, torn up tortillas, soup, sour cream, green chilies or salsa and cheese. Pour in baking pan and top with additional cheese (if freezing, add last cheese last few minutes of cooking time).
Serves about 6. Bake at 325 degrees for about 30 minutes.
Sweet and Sour Meatballs
1 to 1 1/2 pounds lean ground beef
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
few grains pepper
1 teaspoon Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce. Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings.
Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup BBQ sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup finely chopped onion
1/2 cup milk
1 teaspoon salt
few grains pepper
1 teaspoon Worcestershire sauce
Combine all ingredients; mix well. Form into about 12 balls, each about 2 inches in diameter. Place in casserole dish. Cover with sauce. Bake at 350 degrees F. for about 30 minutes. Makes 6 to 8 servings.
Sauce
1/2 cup brown sugar
1/4 cup vinegar
1 teaspoon prepared mustard
1/4 cup BBQ sauce
1 teaspoon Worcestershire sauce
Combine ingredients and blend thoroughly. Heat and pour over meatballs.
Cheese Manicotti
by
1 8-ounce package manicotti
1 1/2 Ricotta cheese
2 cups cottage cheese
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
1 T dried parsley flakes
1 t salt
1/4 t pepper
1-3 cups spaghetti sauce
Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Grease foil baking pans. Cover bottom of the pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 45 minutes at 350. Uncover, tope with more Mozzarella cheese and bake an additional 10 minutes or until cheese melts.
Originally done by Jessica Combs, repeated by Amy
1 8-ounce package manicotti
1 1/2 Ricotta cheese
2 cups cottage cheese
4 ounces cream cheese
1/2 cup freshly grated Parmesan cheese
1 1/2 cups Mozzarella cheese, shredded
1 T dried parsley flakes
1 t salt
1/4 t pepper
1-3 cups spaghetti sauce
Do not cook manicotti. Combine all ingredients except manicotti and spaghetti sauce. Grease foil baking pans. Cover bottom of the pan with spaghetti sauce. Stuff manicotti with cheese mixture. Arrange on spaghetti sauce in pan. Pour spaghetti sauce over all. Cover with heavy freezer foil. Label and freeze.
To serve: Thaw. Bake covered for 45 minutes at 350. Uncover, tope with more Mozzarella cheese and bake an additional 10 minutes or until cheese melts.
Originally done by Jessica Combs, repeated by Amy
Creamy Chicken and Pasta
3 cups pasta, any shape
1 can cream of chicken soup
1 12 oz can evaporated milk
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
2/3 cup french fried onions
3 cups cooked chopped chicken
Cook pasta in salted water for half the time recommended in package directions. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 45 minutes at 350 degrees. Uncover and top with more French fried onions. Return to oven and bake an additional 5 minutes.
1 can cream of chicken soup
1 12 oz can evaporated milk
1/3 cup parmesan cheese
1 cup shredded mozzarella cheese
2/3 cup french fried onions
3 cups cooked chopped chicken
Cook pasta in salted water for half the time recommended in package directions. Combine soup, milk and cheeses. Stir in onions, chicken and pasta. Place in gallon freezer bag. Label and freeze.
To serve: Thaw. Place in greased baking dish. Bake covered for 45 minutes at 350 degrees. Uncover and top with more French fried onions. Return to oven and bake an additional 5 minutes.
POTATO AND CHEESE SOUP
5 C potato boil until soften, drain, add 1C celery (set aside)
3 C water dissolve 3 chicken bouillon cubes (set aside)
3/4 C butter (real)
1/2 onion
sauté until onions are clear
mix 3/4 C flour and 4 C milk, 1 tsp. salt & 1/2 tsp. pepper, add mixture to onions
Mix all together and add 3-4 C shredded cheese
Warm and serve
3 C water dissolve 3 chicken bouillon cubes (set aside)
3/4 C butter (real)
1/2 onion
sauté until onions are clear
mix 3/4 C flour and 4 C milk, 1 tsp. salt & 1/2 tsp. pepper, add mixture to onions
Mix all together and add 3-4 C shredded cheese
Warm and serve
Shredded Beef Enchiladas
3 pounds beef chuck roast
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped
green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey
Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas
Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.
TIP #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
Cindy Bee
1/4 cup water
1 1/2 cups beef broth
3 tablespoons red wine vinegar
2 tablespoons chili powder
1 tablespoon ground cumin
1 large onion, chopped
2 (4 ounce) cans chopped
green chile peppers
1 tablespoon all-purpose flour
2 cups sour cream
2 cups shredded Monterey
Jack cheese, divided (best with Pepper Jack)
20 (6 inch) flour tortillas
Place roast in a large crockpot. Pour in the beef broth, vinegar, chili powder and 1 tablespoon of cumin. Cover tightly and cook on high for 6 hours or low for 8 hours. Shred the beef, using 2 forks or your fingers, while still in the crockpot. Turn heat to low and allow to simmer in the juices and spices for at least one more hour.
In a large skillet, saute the onion until just soft, not browned. Mix in flour and green chilies. Stir constantly for 2 minutes to cook the flour taste out. Stir in sour cream and 2 cups of Monterey Jack (our our favorite pepper jack) cheese. Cook on low for 10 minutes, stirring often, until the cheese is all melted and mixed. Set aside and let cool.
To turn these into chimichangas- you would fill the tortillas with the meat and deep fry at this point. I omit this step as these taste better minus the deep frying (in my opinion)
Preheat oven to 375 degrees F (190 degrees C). Spread 4 tablespoons of sour cream mixture down the center of the tortilla. Top with about the same amount of beef. Roll up and place seam side down in one or two 8x11 inch baking dish. Repeat for each tortilla. Continue until you are out of the filling. Sprinkle with remaining Monterey Jack cheese.
Bake in a pre-heated oven for 30 minutes or until cheese is melted and bubbling.
TIP: The cook-at-home tortillas (Tortillaland brand) available at Costco make these extra yummy. They are a little more work but will bump the recipe up to ‘restaurant quality’.
TIP #2- This is a good thing to do with leftover pot roast. Just take the shredded meat, combine in crockpot with spices as listed above and cook for at least 2 hours so meat will soak up spices and juices.
Cindy Bee
Chicken and Broccoli Bake (Lion House recipe)
4 chicken breast halves
3 pkgs (10 oz each) frozen broccoli cooked according to the pkg directions, or 2 lbs fresh broccoli, well trimmed and cooked until tender crisp
1 can (10 1/2 oz) cream of chicken soup
1/2 c milk
1/2 c mayonnaise
1 c grated Cheddar cheese
1 t lemon juice
1/2 c buttered crumbs
Simmer chicken breasts in water just to cover for about 30 mins, or until tender. (You may add a bay leaf, 1/2 medium onion, sliced, and a sliced stalk of celery to season the stock for another use.) Remove chicken from broth and cool enough to handle. Then remove skin and bones and slice or break into large pieces. In 9X9x2 inch pan, arrange broccoli with floweret’s pointed out toward the edge of pan. Lay chicken meat over broccoli. Make a sauce by combining soup, milk, and mayonnaise and stir until smooth. Add cheese and lemon juice. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake at 350 degrees F for about 30 mins. Sprinkle crumbs on top after chicken is heated through or just before serving. Makes 5 to 6 servings.
Lori Taylor
3 pkgs (10 oz each) frozen broccoli cooked according to the pkg directions, or 2 lbs fresh broccoli, well trimmed and cooked until tender crisp
1 can (10 1/2 oz) cream of chicken soup
1/2 c milk
1/2 c mayonnaise
1 c grated Cheddar cheese
1 t lemon juice
1/2 c buttered crumbs
Simmer chicken breasts in water just to cover for about 30 mins, or until tender. (You may add a bay leaf, 1/2 medium onion, sliced, and a sliced stalk of celery to season the stock for another use.) Remove chicken from broth and cool enough to handle. Then remove skin and bones and slice or break into large pieces. In 9X9x2 inch pan, arrange broccoli with floweret’s pointed out toward the edge of pan. Lay chicken meat over broccoli. Make a sauce by combining soup, milk, and mayonnaise and stir until smooth. Add cheese and lemon juice. Pour sauce over chicken and broccoli to cover chicken pieces completely. Cover pan with aluminum foil and bake at 350 degrees F for about 30 mins. Sprinkle crumbs on top after chicken is heated through or just before serving. Makes 5 to 6 servings.
Lori Taylor
Mozzarella Chicken
4 large chicken breast halves
2 Tbls. oil
2 C. bread crumbs (fine)
1/4 tsp. garlic
1/2 tsp. salt
1/4 C. grated parmesan cheese
1 egg, beaten
2-8 oz. packages mushrooms
2 C. mozarella cheese
3/4 C. chicken broth
Mix bread crumbs, garlic, salt, and parmesan cheese in bowl and set aside. Cut chicken breasts into about 4 pieces so each piece is about 1/2 inch thick and 4 inches by 4 inches. Heat oil in pan over medium heat. Dip chicken pieces in egg then in bead crumb mixture, coating evenly. Fry in pan 3-5 minutes on each side, or until cooked through. Drain on paper towel lined plate. Arrange cooked chicken on the bottom of 9 x 13 pan. Cover with sliced mushroom, then cheese. Sprinkle chicken broth evenly over the top. Bake 30 minutes at 350º.
2 Tbls. oil
2 C. bread crumbs (fine)
1/4 tsp. garlic
1/2 tsp. salt
1/4 C. grated parmesan cheese
1 egg, beaten
2-8 oz. packages mushrooms
2 C. mozarella cheese
3/4 C. chicken broth
Mix bread crumbs, garlic, salt, and parmesan cheese in bowl and set aside. Cut chicken breasts into about 4 pieces so each piece is about 1/2 inch thick and 4 inches by 4 inches. Heat oil in pan over medium heat. Dip chicken pieces in egg then in bead crumb mixture, coating evenly. Fry in pan 3-5 minutes on each side, or until cooked through. Drain on paper towel lined plate. Arrange cooked chicken on the bottom of 9 x 13 pan. Cover with sliced mushroom, then cheese. Sprinkle chicken broth evenly over the top. Bake 30 minutes at 350º.
Cheesy Ham & Potatoes
1 2 lb. bag frozen shredded hash browns
1/2 c. minced onion
2 cans cream of celery soup
1 8 oz. cream cheese
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. cubed ham
1/4 tsp pepper
Soften cream cheese & cream together with soup. Stir in onions, ham, Jack cheese & pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label & freeze.
To Serve: Thaw. Place in greased baking dish. Bake covered 1 hour at 350 degrees. Uncover & top with shredded cheddar cheese. Return to oven until cheese is melted.
1/2 c. minced onion
2 cans cream of celery soup
1 8 oz. cream cheese
1 1/2 c. Monterey Jack cheese, shredded
1 1/2 c. cubed ham
1/4 tsp pepper
Soften cream cheese & cream together with soup. Stir in onions, ham, Jack cheese & pepper. Break apart hash browns. Gently stir into cheese mixture. Place in gallon freezer bag. Label & freeze.
To Serve: Thaw. Place in greased baking dish. Bake covered 1 hour at 350 degrees. Uncover & top with shredded cheddar cheese. Return to oven until cheese is melted.
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