1 pkg (8 oz.) cream cheese, cubed
1/2 cup chicken broth
3 cups cooked chicken breast
16 oz. mixed veggies, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk
1 cup bisquick
Heat: oven to 400.
Cook: Chicken and shredded/cubed.
Cook: cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is blended, stirring frequently with whisk. Stir in chicken, veggies and garlic salt.
Spoon: into 9 inch pie plate. Beat egg and milk in bowl; stir in baking mix until moistened. Spoon over chicken mixture.
Bake: 30 minutes. Until golden brown.
Saturday, November 28, 2009
Spiced Cranberry Cocktail
4 c (1 32-oz bottle) cranberry juice
*2 c orange juice
1 c grapefruit juice
½ c grenadine syrup
¼ t ground cloves
¼ t ground nutmeg
*(I used frozen cranberry juice. It makes a little more than 32 oz. so just add a little more of each ingredient. It’s cheaper and it gives it a deeper purple color.)
Combine ingredients in a large saucepan and heat over medium heat until warm.
Mom's Broccoli Cheese Dish
1 can cream of mushroom
1/2 mayo
1 tsp. lemon juice
Broccoli, cut into bite sizes
Grated cheddar cheese
Preheat oven to 350. Steam broccoli and let dry off. Mix soup, mayo and juice. Place broccoli in baking dish. Smear mixture around broccoli. Place grated cheese on top. And bake for about 20 minutes.
1/2 mayo
1 tsp. lemon juice
Broccoli, cut into bite sizes
Grated cheddar cheese
Preheat oven to 350. Steam broccoli and let dry off. Mix soup, mayo and juice. Place broccoli in baking dish. Smear mixture around broccoli. Place grated cheese on top. And bake for about 20 minutes.
Easy Yummy Stuffing
Ingredients:
Directions:
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350°F. for 30 minutes or until hot.
| 2 1/2 cups Chicken Broth |
| 2 stalks celery, coarsely chopped (about 1 cup) |
| 1 large onion, coarsely chopped (about 1 cup) |
| 1 pkg. (16 ounces) Stuffing |
Directions:
Heat the broth, celery and onion in a 3-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart casserole dish. Cover and bake at 350°F. for 30 minutes or until hot.
Thursday, November 12, 2009
Beef & Vegetable Stew
Ingredients:
1 1/2 lb. beef for stew, cut into 1-inch pieces
ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas *I don't use peas
*I add celery also
Directions:
Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
1 1/2 lb. beef for stew, cut into 1-inch pieces
ground black pepper
1/4 cup all-purpose flour
1 tbsp. vegetable oil
1 lb. medium potato, cut into cubes (about 3 cups)
4 medium carrots, sliced (about 2 cups)
2 medium onions, cut into wedges
4 cloves garlic, minced
3 1/4 cups Swanson® Beef Stock
1 tbsp. Worcestershire sauce
1 tsp. dried thyme leaves, crushed
1 bay leaf
1 cup thawed frozen peas *I don't use peas
*I add celery also
Directions:
Season the beef with black pepper. Coat the beef with 2 tablespoons of the flour. Heat the oil in a 10-inch skillet over medium-high heat. Add the beef in 2 batches and cook until it's well browned, stirring often.
Place the potatoes, carrots, onions and garlic into a 5-quart slow cooker. Top with the beef. Add 3 cups of the stock, Worcestershire, thyme and bay leaf.
Cover and cook on LOW for 10 to 11 hours* or until the beef is fork-tender. Remove and discard the bay leaf.
Stir the remaining flour and stock in a small bowl until the mixture is smooth. Stir the flour mixture and peas in the cooker. Increase the heat to HIGH. Cover and cook for 15 minutes or until the mixture boils and thickens.
*Or on HIGH 5 to 6 hours
Serving suggestion: Serve with buttermilk biscuits and tossed salad topped with Ranch dressing.
Fettuccine Alfredo
Prep time: 45 minutes
Serves: 4-6
1/2 cup real butter
1 pint whipping cream
1 teaspoon garlic powder
2/3 cup fresh grated Parmesan OR Romano cheese
12 oz. fettuccine - prepared as directed
chopped fresh parsley- for garnish, optional
salt and pepper to taste
1 dash cayenne pepper
In a saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and pepper; simmer for 20-30 minutes, stirring constantly, until thick. Remove sauce from heat and stir in cheese. Serve sauce over hot fettuccine noodles.
*I serve with cubbed boiled chicken and steamed broccoli.
Serves: 4-6
1/2 cup real butter
1 pint whipping cream
1 teaspoon garlic powder
2/3 cup fresh grated Parmesan OR Romano cheese
12 oz. fettuccine - prepared as directed
chopped fresh parsley- for garnish, optional
salt and pepper to taste
1 dash cayenne pepper
In a saucepan over medium-low heat, melt butter; add cream, garlic powder, and salt and pepper; simmer for 20-30 minutes, stirring constantly, until thick. Remove sauce from heat and stir in cheese. Serve sauce over hot fettuccine noodles.
*I serve with cubbed boiled chicken and steamed broccoli.
Sweet & Sour Chicken
1 lb. chicken, cut into 1-inch cubes
1 egg
4 Tbsp. salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1-inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple, chucks, drained
Beat egg in small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of oil in a wok or electric fying pan over medium-high heat. When oil is hot, add meat and cook half at a time and stir until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tablespoons oil. When oil is hot, add onion, green pepper and garlic and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet and Sour Sauce and cook, stirring until boils and thicken slightly.
Stir in pineapple and chicken and cooki until heated through. Makes 4 servings. Serve over rice.
Sweet and Sour Sauce
3/4 cup water
1 tablespoon ketchup
1/4 cup sugar
few drops Tabasco
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup red wine vinegar
1 egg
4 Tbsp. salad oil
1/2 cup cornstarch
1 green pepper, seeded & cut into 1-inch squares
1 medium onion, cut into wedges
1 clove garlic, minced
1/2 cup canned pineapple, chucks, drained
Beat egg in small bowl. Place cornstarch in a bag. Dip chicken cubes in egg, then shake in cornstarch until lightly coated; shake off excess. Heat about 2 tablespoons of oil in a wok or electric fying pan over medium-high heat. When oil is hot, add meat and cook half at a time and stir until browned. Remove meat and set aside; discard pan drippings.
Heat remaining 2 tablespoons oil. When oil is hot, add onion, green pepper and garlic and stir fry for 1 minute, adding a few drops of water if pan appears dry. Stir in Sweet and Sour Sauce and cook, stirring until boils and thicken slightly.
Stir in pineapple and chicken and cooki until heated through. Makes 4 servings. Serve over rice.
Sweet and Sour Sauce
3/4 cup water
1 tablespoon ketchup
1/4 cup sugar
few drops Tabasco
1 tablespoon cornstarch
1 tablespoon soy sauce
1/4 cup red wine vinegar
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