Sheree Baird
Very good!
1 onion sliced
1t salt
2 tbs brown sugar
1t. dry mustard
¼ t pepper
2tbs salad oil
½ c catsup
½ c vinegar
Mix the above in a pan and cook until onion is tender and spoon over pork. 1 3-4 lb pork roast baked very slowly. Cool and cut into bite sized pieces and layer meat sauce and heat.
Brian's Pork RoastBrian Tullis “Brian made the best pork roast I have ever eaten” said Marci, his wife.
Pork Roast
1/2 cup apple juice
4 slices of pineapple
1/2 t salt
1 orange, peeled and sectioned
one onion sliced
1/4 t cinnamon
1/2 t nutmeg
Put your Pork Roast in a slow cooker in the morning, add ingredients, Cook 5 hours or more, Meat should fall apart when you use a fork
Ham with Orange- ginger Glaze
Liz Fielding
Soak ham in a pot of water in refrigerator overnight (this helps pull some of the salt out). Place ham on broiling pan. Score the ham in a criss-cross pattern with knife. Cover completely with foil and bake according to the following directions: 1 ½ hours at 200 degrees
3 hours at 250 degrees
½ hour at 350 degrees (uncover the last 10-15 minutes)
You can flavor the ham according to your preference and use the above cooking directions. My favorite glaze is this orange-ginger glaze:
4 T. honey
5 T. fresh orange juice
2 T. olive oil
1 inch piece of ginger root, grated
Salt & pepper to taste
Heat in saucepan, stirring constantly, until well blended. Brush ham with glaze prior to baking and occasionally throughout baking.
Meat LoafSheree Baird
1 ¼ lb hamburger
1 t salt
½ c rolled oats
¼ t pepper
½ c tomato juice or sauce
Sauce: 1/3 c catsup
2 t brown sugar
1 t mustard
Mix all together and put in loaf pan and put sauce on top bake1 hour at 350.
Sloppy Joes
Melissa Monsen
1 lb. hamburger
1 tsp. celery salt
1 pt. tomato juice
2 tsp. sugar
3 Tbsp. flour
2 tsp. chili powder
1/3 c. onion
4 tsp. vinegar
Cook hamburger and onions add rest of ingredients. Cook until thick. Serve on hamburger buns.
Catsup Pork Chops
Sheree Baird
Brown pork chops on both sides.
Mix together:
½ c catsup
½ tsp Worcestershire sauce
salt& pepper to taste
2 or 3 tbs brown sugar
Cover chops with sauce and bake at 350 for about 1 hour.
Teriyaki Chicken or Beef
Kirsten Ellsworth2-3 chicken breasts or 1lb of meat
1 pkg. stir-fry vegetables
1/4 C sugar
1/4 C water
1/4 C soy sauce
2-3 TB cornstarch in 1/2 water
Stir-fry meat in a little oil. Add veggies. Combine sugar, soy sauce and water in a bowl and pour over all. Slimmer until veggies are crisp tender. Thicken with cornstarch mixture. Serve with rice.
Pul-ko-gi (Korean)
Liz Fielding
1 ½ lb. sirloin tip steak, sliced into thin strips
4 T soy sauce
2 T sesame or olive oil
1 T sesame seeds (optional)
4 T green onions
¼ tsp black pepper
1 garlic clove, minced
2 T sugar
Mix together and marinate for several hours. Spread in single layer on a cookie sheet and broil for 4-5 minutes. Turn pieces over and broil for 3-5 minutes. Serve like a taco on long green leaf lettuce, with cooked rice and then meat. You may pour extra juice on top for more flavor.
Stir-Fry Beef and BroccoliHeather Astle
2 Tbs. cornstarch
2 Tbs. oil
2 Tbs. soy sauce
3 Tbs. water
1 tsp. ginger
1 Tbs. oil
2 c. beef broth
1 1lb. round steak
2 Tbs. cornstarch
4 c. broccoli
2 Tbs. Soy sauce
2 Tbs. oil
Blend 2 Tbs. cornstarch, 2 Tbs. soy sauce, ginger, and 2 Tbs. oil in bowl. Slice steak diagonally 1/4 in. thick. Place in soy sauce mixture, coating well. Marinate 15 minutes. Stir-fry broccoli in 2 Tbs. hot oil in wok for 3 min. or until bright green. Add water: cover. Steam for 1 minute, drain wok. Add 1 Tbs. oil to wok. Stir fry steak for 4 minutes. Remove steak. Add broth to wok and bring to boil. Blend in 2 Tbs. cornstarch and 2 Tbs. Soy sauce. Add broccoli and steak. Cook covered about 4 minutes. Serve over hot rice.
Broccoli with Pork
Melissa Monsen
3/4 lb. cooked or frozen broccoli
1 clove garlic, crushed
2 Tbsp. peanut oil
2 Tbsp. soy sauce
1 tsp. sugar
1 tsp. cornstarchpinch of salt
1 c thinly sliced pork
1/2 tsp. fresh ginger, very finely chopped
Cut broccoli into 1 1/2 in. lengths. Heat oil in a saucepan, add the broccoli and fry for 2-3 min. Add the sugar, salt, ginger and garlic, cover the pan and cook slowly for 4-5 min.
Mix the soy sauce and cornstarch with 3 Tbsp. water. Stir this into the saucepan, cover again and cook for another 3-4 min. Add the pork and reheat.
Melissa Monsen
3 lbs. cubed pork chops or chicken
1/2 tsp. salt
1/2 c flour
1/2 tsp. baking powder
1/2 c cornstarch
1/2 to 3/4 c water
1 egg
Mix all ingredients except pork, use enough water (or dripping from frying pork) to make batter thinner. Add pork stir until coated. Deep fry in small batches for 7 min. Serve with Sweet and Sour (see sauces) over rice.
Balsamic Citrus Steak and Rice
Mindy Butler
Steak cut into bite size strips
1 c orange juice
1-2 tbs brown sugar
1 c Balsamic Vinegar
½ c soy sauce
3-4 cup cooked rice
3-4 tsp minced cilantro
salted peanuts,
juice from 1 or 2 limes
Mix ingredients in sauce pan and warm and stir until mixed then add steak strips. Cook until meat is cooked all the way through and sauce is slightly thickened.
Rice- prep rice normally and add 3-4 tsp minced cilantro, chopped salted peanuts, and the juice from 1 or 2 limes. Mix. Place rice on plate and top with steak and sauce- enjoy!
Chicken
Chicken Rollups
Sheree Baird
2 pkgs croissant rolls
2 cups cooked chicken
1 8 oz cream cheese
1 can mushrooms
1 onion
Roll chicken into rolls seal edges, roll in butter and cracker crumbs raise and bake.
Mindy Butler
Steak cut into bite size strips
1 c orange juice
1-2 tbs brown sugar
1 c Balsamic Vinegar
½ c soy sauce
3-4 cup cooked rice
3-4 tsp minced cilantro
salted peanuts,
juice from 1 or 2 limes
Mix ingredients in sauce pan and warm and stir until mixed then add steak strips. Cook until meat is cooked all the way through and sauce is slightly thickened.
Rice- prep rice normally and add 3-4 tsp minced cilantro, chopped salted peanuts, and the juice from 1 or 2 limes. Mix. Place rice on plate and top with steak and sauce- enjoy!
Chicken
Chicken RollupsSheree Baird
2 pkgs croissant rolls
2 cups cooked chicken
1 8 oz cream cheese
1 can mushrooms
1 onion
Roll chicken into rolls seal edges, roll in butter and cracker crumbs raise and bake.
Chicken Pockets
Melissa Monson
1 (8oz.) pkg. lite cream cheese, softened
1/4 c chopped green onions3 c chicken pieces
1 can cream of chickenbread crumbs
1 pkg. frozen dinner rolls or crescent rolls
Combine chicken, cream cheese and onions. Pinch together two crescent rolls and add a spoonful of chicken mixture or wrap one frozen roll around. Seal edges tightly. Brush w/ melted butter and roll in bread crumbs. (can freeze now) Bake uncovered @ 350 for 30 min. Heat cream of whatever w/enough milk to make gravy consistency and pour over each roll.
Chicken Cordon Bleu
Mandy Simmons
Enough boneless skinless chicken breasts for those being fed
Mozzarella or Swiss cheese
Italian Bread crumbs
Ham (I use thin sandwich meet)
Tenderize chicken. Wrap cheese in ham then wrap chicken around ham, secure with toothpick. Cover chicken with bread crumbs. Lay on cookie sheet. Cook 350 for 1 hr.
Dipping Sauce:
1 c. Sour Cream
1 c. Mayonnaise
1 TBS mustard
Mix together
Melissa Monson
1 (8oz.) pkg. lite cream cheese, softened
1/4 c chopped green onions3 c chicken pieces
1 can cream of chickenbread crumbs
1 pkg. frozen dinner rolls or crescent rolls
Combine chicken, cream cheese and onions. Pinch together two crescent rolls and add a spoonful of chicken mixture or wrap one frozen roll around. Seal edges tightly. Brush w/ melted butter and roll in bread crumbs. (can freeze now) Bake uncovered @ 350 for 30 min. Heat cream of whatever w/enough milk to make gravy consistency and pour over each roll.
Chicken Cordon BleuMandy Simmons
Enough boneless skinless chicken breasts for those being fed
Mozzarella or Swiss cheese
Italian Bread crumbs
Ham (I use thin sandwich meet)
Tenderize chicken. Wrap cheese in ham then wrap chicken around ham, secure with toothpick. Cover chicken with bread crumbs. Lay on cookie sheet. Cook 350 for 1 hr.
Dipping Sauce:
1 c. Sour Cream
1 c. Mayonnaise
1 TBS mustard
Mix together
Chicken Cordon Bleu
Melissa Monson
6 md. whole chicken breasts, skinned and boned
1 (8 oz.) Swiss cheese or Mozzarella
1 (8 oz.) pkg. sliced cooked ham
3 Tbsp. flour 1 tsp. paprika
6 Tbsp. butter
1/2 c apple juice
1 cube chicken bouillon
1 Tbsp. cornstarch
1 c heavy or whipping cream
Spread chicken breasts flat (I like to tenderize them) fold cheese and ham slices to fit on top; fold breasts over filling and fasten edges with toothpick. On waxed paper, mix flour and paprika; use mixture to coat chicken pieces. In 12-inch skillet over medium heat, in hot butter or margarine, cook chicken until browned on all sides. Add juice and bouillon. Reduce heat to low; cover and simmer 30 minutes or until fork-tender; remove toothpicks. In cup, blend cornstarch and cream until smooth; gradually stir into skillet. Cook, stirring constantly, until thickened; serve over chicken.
Thai Chicken Curry
Mindy Butler
1 14-ounce can unsweetened coconut milk
1 tablespoon fresh lime juice
1 1/4 teaspoons Thai curry paste
1 large red bell pepper, cut into strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut into strips
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt. Makes 4 servings.
*The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes.
Sweet & Sour Chicken
Kirsten Ellsworth
1/2 C sugar
1 chicken bouillon
1/4 tsp salt
2 TB soy sauce
1/2 C catsup
1/4 C vinegar
1/2 C cornstarch
1 C water
and plenty of veggies
2-3 chicken breast or cups of chicken
Fry chicken in a little olive oil. Add veggies. Mix everything except cornstarch and water in a small bowl. Pour over chicken and veggies. Simmer until veggies are crisp tender. Combine water and cornstarch in small bowl and pour over chicken mixture. Cook until desired thickness of sauce. Serve over hot rice.
Chicken Alfredo Pizza
Melissa Monson
Pizza dough: see breads section1 packet Alfredo sauce mix
1-2 lbs. Mozzarella cheese
3 or 4 chicken breasts cooked and shredded then seasoned w/ taco seasoningopt.
Mushrooms, bell pepper, almonds & tomatoes
Prepare dough. Spread prepared sauce, cheese, chicken and other toppings. Bake at 350 for 30 min
Italian Chicken Rolls
Melissa Monson
6 skinned, boned chicken breast halves
1/4 tsp. salt1/4 tsp. pepper
1/2 c chopped red pepper1/3 c light cream cheese, softened
1/4 c pesto3/4 c crushed cornflakes (3 c. cereal)
Vegetable cooking spray1/2 tsp. paprika
Flatten chicken to 1/4- inch thickness; sprinkle w/ salt & pepper. Set aside.
Combine red pepper, cream cheese, and pesto into a sm. bowl stirring until smooth. Spread cheese mixture evenly over chicken and roll up, jelly-roll fashion; secure w/wooden picks. Combine crushed cereal and paprika. Dredge chicken in cereal mixture. Place in a baking dish coat w/cooking spray. Bake, uncovered @ 350 for 25 min. Let stand 10 min. Remove picks. Yield 6 servings.
Swiss Chicken
Sheree Baird
Place chicken breast strips in 9x13 pan. Cover with sliced swiss cheese. Spread 1 can of cream of chicken coup. Cover with 1 box of stove top mixed with melted butter. Bake at 350 for 1 hour.
Chicken Spaghetti
Liz Fielding
3-4 c. cooked chicken
1 large onion
1 c. celery, chopped
1 can stewed tomatoes
1 c. grated cheese
Salt and pepper to taste
2 green peppers, chopped
1 lb. spaghetti
1 can cream of mushroom soup
1 c. grated cheddar cheese
Cut chicken into bite size pieces. Sauté vegetables in small amount of oil until tender. Add soup and stewed tomatoes and heat thoroughly. Add chicken and cook five minutes. Cook spaghetti. Combine all ingredients in a large cooking dish. Add chicken broth if necessary to moisten. Top with cheese and bake at 350 degrees for 30 minutes.
Chicken with Honey Citrus Glaze
Mindy Butler
Glaze:
2 c fresh tangerine juice
5 tbs honey
1/4 c soy sauce2 tbs finely grated tangerine or orange peel
Boil juice, honey, & soy sauce in heavy medium saucepan until reduced to 2/3 cup, for 20 minutes.
Chicken
1 c fresh tangerine juice or orange juice
1/3 c chopped fresh parsley
1/3 c chopped fresh cilantro
3 tbs chopped fresh thyme
3 tbs minced peeled fresh ginger
3 tbs rice vinegar2 tbs olive oil
1 tsp coarse kosher salt
2 tbs finely grated tangerine or orange peel
1 2 -3 pound chicken, quartered,
Nonstick vegetable oil spray Whisk first 9 ingredients for marinade in large baking pan. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
Cheddar-Stuffed Chicken
Mindy Butler
1/2 c coarsely grated cheddar cheese
¼ c + 1 tbs pure maple syrup1 tbs cream cheese, room temperature
2 tbs (1/4 stick) unsalted butter4 boneless chicken breast halves
2 tbs (packed) brown sugar
Mix cheddar cheese, 1 tablespoon maple syrup, and cream cheese. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 horizontal pocket in chicken. Pack with stuffing. Repeat with remaining chicken and stuffing. Place chicken on small baking sheet. Combine 1/4 cup maple syrup, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Re-warm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, turning occasionally and basting.
Chicken Tetrazzini
Heather Astle
Melt 1/4 c. margarine.
Add one can each of cream of mushroom soup, cream of chicken soup.
Mix with:1 can of sliced mushrooms, drained.
2 c. cubed chicken (cooked)
Spaghetti (cooked and drained)
1 c. sour cream
Mix all together and bake uncovered at 350* for 30-35 minutes.
Tiny Spicy Chicken
Melissa Monson
Marinade:
3 lb chicken pieces
2 tsp. garlic salt
1/4 tsp. white pepper
1 tsp. sugar
2 tsp. soy sauce
2 Tbsp. cornstarch.
Mix dry ingredients:
1 c flour 2 tsp. baking powder 3 Tbsp. cornstarch 1 tsp. salt. Lightly whisk 1 1/3 c icy cold water; Mix in 2 tsp. oil, Fold in 2 egg whites (that have been beaten until stiff)Mix in chicken. Deep Fry over med-heat until lightly brown, drain and set aside. Before serving deep fry again over high heat until golden brown.
Sauce-Mix together and microwave until sugar is dissolved: 1 1/2 c sugar, 1 1/2 c Thai Rice vinegar or white vinegar, 1 (10 oz.) bottle of Banana ketchup or regular ketchup, 1 Tbsp. soy sauce, 2 tsp. chicken bullion powder, 1 1/2 – 4 tsp. Sambal chili paste, 1/3 c brown sugar. Stir Fry 3 minced garlic cloves in a little oil until fragrant. Add liquid ingredients and cook until thickened. Pour sauce over browned chicken pieces and serve hot.
Poppy Seed Chicken
Sheree Baird
1 chicken
2 cans cream of chicken soup
½ pt sour cream
1 package of Ritz crackers
2 tbs poppy seeds
2 tbs melted butter
De-bone chicken and put in 9x13 pan. Mix soup and cream and put on chicken. Stir in seeds and butter in crackers and layer on top of chicken. Bake 30 min at 350. Can be put over rice or noodles or eaten plain.
Easy Chicken & Pasta
Melissa Monson
1 Tbsp. vegetable oil
1/2 tsp. dried basil leaves
1 lb. chicken breast, cut up
2 c frozen veggies combo
1 can cream of mushroom
2 c uncooked corkscrew pasta
2 1/4 c water
Grated parmesan cheese
Heat oil in skillet. Add chicken and cook, stirring often. Remove chicken. Add soup, water, basil and veggies. Heat to a boil. Add uncooked pasta. Cook 10 min. over med. Heat stirring often. Add chicken, cook 5 min. or until pasta is done. Stir, sprinkle w/cheese. Serves 4
Chicken Pot Pie (1) Pie Pastry (2)
Melissa Monson
Filling1 pkg. (10 oz.) frozen 2/3 c + 2 Tbsp. shortening peas & carrots
1/3 c chopped onions
2/3 c milk
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c chicken broth
2 1/2 – 3 c chicken or turkey cooked and cubed
Pie Pastry
2 c flour
1/3 c butter
1 tsp. salt
1/3 c flour
4-5 Tbsp. cold water
Heat butter in 2 qt. saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly. Boil and stir 1 min. Stir in chicken and veggies. 9x9x2 pan. Roll pastry, fill and cover w/pastry. Bake 35 min. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water. 1 Tbsp. at a time, tossing w/fork until all flour is moistened and pastry almost cleans side of bowl. Gather into 2 balls. Roll out.
Chicken Crepes
Melissa Monson
Crepes:4 eggs beaten
1 c flour
2 Tbsp. oil
1 1/2 c milk and pinch of salt
Filling:2 c cooked chicken pieces
frozen peas
1 can cream of mushroom soup
minced onions
Mix ingredients, Melt 1/4c butter in skillet, spread to coat pan. Pour 1/2 cup (or less) crepe batter into skillet spread thin to coat bottom of pan. Fry about 1 min. on first side, flip, fry 30 sec. on second side. Repeat until batter is gone.
Mix together. Add filling to each crepe and roll up. Place in pan.
Sauce: Mix together: 1 c sour cream, 1 can of cream of mushroom soup and grated cheese. Pour over crepes. Top with more grated cheese. Bake @ 350 for 50-60 min
Janeen’s Chicken Pie
Liz Fielding
Crust:
½ cup soft butter
1 cup sour cream
1 egg
1 cup flour, ½ tsp salt
1 tsp baking powder
½ tsp poultry seasoning
Filling:
½ cup celery
½ cup carrots, thinly sliced
1 cup cream of chicken soup
1 small can mushrooms
¼ cup onions, finely chopped
2 cups cooked chicken, diced
¼ cup butter
On top:
1 cup mozzarella cheese, grated
Mix ingredients for crust and spread into bottom and sides of baking dish (round or 8x8 square). Sauté the celery, carrots, and onions in the butter. Mix remaining ingredients for filling and place on top of crust. Top with cheese. Bake uncovered at 375 for 30 minutes.
Barbecue Chicken Pizza
Annika Davey
1 pkg. (10 oz.) refrigerated pizza crust
1 1/2 c shredded colby jack cheese
2 c chopped cooked chicken
1/2 c barbecue sauce
1/2 c diced green bell pepper
1/4 c thinly sliced red onion
Preheat oven 425. roll pizza crust into a 12-inch circle and sprinkle crust with 1 c cheese. Combine chicken and barbecue sauce; toss to coat. Top crust with chicken, bell pepper and onion. Sprinkle with remaining cheese. Bake 15-20 min. or until crust is golden brown.
Chicken Roll-ups
Robyn Astle
1 cooked chicken, cut up
1 pkg. cream cheese
½ c. butter or margarine.
Mix together1 cube butter melted
2 c. cornflakes crushed
4 pkg. Pillsbury biscuits
2 cans cram of chicken soup
Flatten biscuits and put chicken mixture inside of flattened roll. Rollin melted butter and then in cornflakes. Bake at 325* for 20 minutes. Put cream of chicken soup in a pan with chicken broth or milk to thin. Us it as a gravy
Hawaiian Chicken
Robyn Astle
Chicken breast cooked and cubed
Sauce:2-13 oz. pineapple chunks (drain juice and save)
1 c. vinegar
4 tsp. lemon juice
½ c. soy sauce
1 ½ c. brown sugar
2 ½ c. waterMix above ingredients in sauce pan on medium heat except for pineapple chunks and chicken. Add 4 Tbs. cornstarch. Cook until thick. Place chicken in casserole dish. Top with green peppers chopped, 1 onion chopped, 1 zucchini sliced. Pour sauce over chicken. Bake at 350* for 30 minutes.
Thai Chicken CurryMindy Butler
1 14-ounce can unsweetened coconut milk
1 tablespoon fresh lime juice
1 1/4 teaspoons Thai curry paste
1 large red bell pepper, cut into strips
1 medium onion, thinly sliced
1 pound chicken tenders, cut into strips
1 tablespoon (packed) brown sugar
1 tablespoon fish sauce (nam pla)*
1 cup chopped seeded tomatoes
1/3 cup thinly sliced fresh basil
Bring 1/4 cup coconut milk and curry paste to boil in large skillet over medium-high heat, whisking constantly. Add bell pepper and onion; sauté 5 minutes. Stir in chicken, remaining coconut milk, sugar and fish sauce. Cook until chicken is cooked through, stirring often, about 5 minutes. Stir in remaining 3 ingredients and simmer 1 minute. Season with salt. Makes 4 servings.
*The combination of anchovy paste and soy sauce is a good substitution for Asian fish sauce, which is used to flavor many Thai dishes.
Sweet & Sour Chicken
Kirsten Ellsworth
1/2 C sugar
1 chicken bouillon
1/4 tsp salt
2 TB soy sauce
1/2 C catsup
1/4 C vinegar
1/2 C cornstarch
1 C water
and plenty of veggies
2-3 chicken breast or cups of chicken
Fry chicken in a little olive oil. Add veggies. Mix everything except cornstarch and water in a small bowl. Pour over chicken and veggies. Simmer until veggies are crisp tender. Combine water and cornstarch in small bowl and pour over chicken mixture. Cook until desired thickness of sauce. Serve over hot rice.
Chicken Alfredo Pizza
Melissa Monson
Pizza dough: see breads section1 packet Alfredo sauce mix
1-2 lbs. Mozzarella cheese
3 or 4 chicken breasts cooked and shredded then seasoned w/ taco seasoningopt.
Mushrooms, bell pepper, almonds & tomatoes
Prepare dough. Spread prepared sauce, cheese, chicken and other toppings. Bake at 350 for 30 min
Italian Chicken Rolls
Melissa Monson
6 skinned, boned chicken breast halves
1/4 tsp. salt1/4 tsp. pepper
1/2 c chopped red pepper1/3 c light cream cheese, softened
1/4 c pesto3/4 c crushed cornflakes (3 c. cereal)
Vegetable cooking spray1/2 tsp. paprika
Flatten chicken to 1/4- inch thickness; sprinkle w/ salt & pepper. Set aside.
Combine red pepper, cream cheese, and pesto into a sm. bowl stirring until smooth. Spread cheese mixture evenly over chicken and roll up, jelly-roll fashion; secure w/wooden picks. Combine crushed cereal and paprika. Dredge chicken in cereal mixture. Place in a baking dish coat w/cooking spray. Bake, uncovered @ 350 for 25 min. Let stand 10 min. Remove picks. Yield 6 servings.
Swiss Chicken
Sheree Baird
Place chicken breast strips in 9x13 pan. Cover with sliced swiss cheese. Spread 1 can of cream of chicken coup. Cover with 1 box of stove top mixed with melted butter. Bake at 350 for 1 hour.
Chicken Spaghetti
Liz Fielding
3-4 c. cooked chicken
1 large onion
1 c. celery, chopped
1 can stewed tomatoes
1 c. grated cheese
Salt and pepper to taste
2 green peppers, chopped
1 lb. spaghetti
1 can cream of mushroom soup
1 c. grated cheddar cheese
Cut chicken into bite size pieces. Sauté vegetables in small amount of oil until tender. Add soup and stewed tomatoes and heat thoroughly. Add chicken and cook five minutes. Cook spaghetti. Combine all ingredients in a large cooking dish. Add chicken broth if necessary to moisten. Top with cheese and bake at 350 degrees for 30 minutes.
Chicken with Honey Citrus GlazeMindy Butler
Glaze:
2 c fresh tangerine juice
5 tbs honey
1/4 c soy sauce2 tbs finely grated tangerine or orange peel
Boil juice, honey, & soy sauce in heavy medium saucepan until reduced to 2/3 cup, for 20 minutes.
Chicken
1 c fresh tangerine juice or orange juice
1/3 c chopped fresh parsley
1/3 c chopped fresh cilantro
3 tbs chopped fresh thyme
3 tbs minced peeled fresh ginger
3 tbs rice vinegar2 tbs olive oil
1 tsp coarse kosher salt
2 tbs finely grated tangerine or orange peel
1 2 -3 pound chicken, quartered,
Nonstick vegetable oil spray Whisk first 9 ingredients for marinade in large baking pan. Add chicken; turn to coat with marinade. Cover; chill at least 2 hours and up to 1 day, turning occasionally. Spray grill rack with nonstick spray and prepare barbecue (medium-low heat). Remove chicken from marinade; discard marinade. Sprinkle chicken lightly with salt. Grill chicken until cooked through, turning and repositioning occasionally for even cooking, about 20 minutes. Brush chicken all over with glaze; grill 2 minutes longer on each side. Transfer chicken to platter. Serve, passing remaining glaze separately.
Cheddar-Stuffed Chicken
Mindy Butler
1/2 c coarsely grated cheddar cheese
¼ c + 1 tbs pure maple syrup1 tbs cream cheese, room temperature
2 tbs (1/4 stick) unsalted butter4 boneless chicken breast halves
2 tbs (packed) brown sugar
Mix cheddar cheese, 1 tablespoon maple syrup, and cream cheese. Place 1 chicken breast, skin side down, on work surface. Using small sharp knife, cut 1 horizontal pocket in chicken. Pack with stuffing. Repeat with remaining chicken and stuffing. Place chicken on small baking sheet. Combine 1/4 cup maple syrup, brown sugar, and butter in small saucepan. Whisk over medium heat until sauce comes to simmer and is blended. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Re-warm basting sauce; transfer half to bowl and reserve. Set pan with remaining sauce at edge of grill to keep warm. Grill chicken, turning occasionally and basting.
Chicken TetrazziniHeather Astle
Melt 1/4 c. margarine.
Add one can each of cream of mushroom soup, cream of chicken soup.
Mix with:1 can of sliced mushrooms, drained.
2 c. cubed chicken (cooked)
Spaghetti (cooked and drained)
1 c. sour cream
Mix all together and bake uncovered at 350* for 30-35 minutes.
Tiny Spicy Chicken
Melissa Monson
Marinade:
3 lb chicken pieces
2 tsp. garlic salt
1/4 tsp. white pepper
1 tsp. sugar
2 tsp. soy sauce
2 Tbsp. cornstarch.
Mix dry ingredients:
1 c flour 2 tsp. baking powder 3 Tbsp. cornstarch 1 tsp. salt. Lightly whisk 1 1/3 c icy cold water; Mix in 2 tsp. oil, Fold in 2 egg whites (that have been beaten until stiff)Mix in chicken. Deep Fry over med-heat until lightly brown, drain and set aside. Before serving deep fry again over high heat until golden brown.
Sauce-Mix together and microwave until sugar is dissolved: 1 1/2 c sugar, 1 1/2 c Thai Rice vinegar or white vinegar, 1 (10 oz.) bottle of Banana ketchup or regular ketchup, 1 Tbsp. soy sauce, 2 tsp. chicken bullion powder, 1 1/2 – 4 tsp. Sambal chili paste, 1/3 c brown sugar. Stir Fry 3 minced garlic cloves in a little oil until fragrant. Add liquid ingredients and cook until thickened. Pour sauce over browned chicken pieces and serve hot.
Poppy Seed Chicken
Sheree Baird
1 chicken
2 cans cream of chicken soup
½ pt sour cream
1 package of Ritz crackers
2 tbs poppy seeds
2 tbs melted butter
De-bone chicken and put in 9x13 pan. Mix soup and cream and put on chicken. Stir in seeds and butter in crackers and layer on top of chicken. Bake 30 min at 350. Can be put over rice or noodles or eaten plain.
Easy Chicken & Pasta
Melissa Monson
1 Tbsp. vegetable oil
1/2 tsp. dried basil leaves
1 lb. chicken breast, cut up
2 c frozen veggies combo
1 can cream of mushroom
2 c uncooked corkscrew pasta
2 1/4 c water
Grated parmesan cheese
Heat oil in skillet. Add chicken and cook, stirring often. Remove chicken. Add soup, water, basil and veggies. Heat to a boil. Add uncooked pasta. Cook 10 min. over med. Heat stirring often. Add chicken, cook 5 min. or until pasta is done. Stir, sprinkle w/cheese. Serves 4
Chicken Pot Pie (1) Pie Pastry (2)Melissa Monson
Filling1 pkg. (10 oz.) frozen 2/3 c + 2 Tbsp. shortening peas & carrots
1/3 c chopped onions
2/3 c milk
1/2 tsp. salt
1/4 tsp. pepper
1 3/4 c chicken broth
2 1/2 – 3 c chicken or turkey cooked and cubed
Pie Pastry
2 c flour
1/3 c butter
1 tsp. salt
1/3 c flour
4-5 Tbsp. cold water
Heat butter in 2 qt. saucepan over medium heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly. Boil and stir 1 min. Stir in chicken and veggies. 9x9x2 pan. Roll pastry, fill and cover w/pastry. Bake 35 min. Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water. 1 Tbsp. at a time, tossing w/fork until all flour is moistened and pastry almost cleans side of bowl. Gather into 2 balls. Roll out.
Chicken Crepes
Melissa Monson
Crepes:4 eggs beaten
1 c flour
2 Tbsp. oil
1 1/2 c milk and pinch of salt
Filling:2 c cooked chicken pieces
frozen peas
1 can cream of mushroom soup
minced onions
Mix ingredients, Melt 1/4c butter in skillet, spread to coat pan. Pour 1/2 cup (or less) crepe batter into skillet spread thin to coat bottom of pan. Fry about 1 min. on first side, flip, fry 30 sec. on second side. Repeat until batter is gone.
Mix together. Add filling to each crepe and roll up. Place in pan.
Sauce: Mix together: 1 c sour cream, 1 can of cream of mushroom soup and grated cheese. Pour over crepes. Top with more grated cheese. Bake @ 350 for 50-60 min
Janeen’s Chicken Pie
Liz Fielding
Crust:
½ cup soft butter
1 cup sour cream
1 egg
1 cup flour, ½ tsp salt
1 tsp baking powder
½ tsp poultry seasoning
Filling:
½ cup celery
½ cup carrots, thinly sliced
1 cup cream of chicken soup
1 small can mushrooms
¼ cup onions, finely chopped
2 cups cooked chicken, diced
¼ cup butter
On top:
1 cup mozzarella cheese, grated
Mix ingredients for crust and spread into bottom and sides of baking dish (round or 8x8 square). Sauté the celery, carrots, and onions in the butter. Mix remaining ingredients for filling and place on top of crust. Top with cheese. Bake uncovered at 375 for 30 minutes.
Barbecue Chicken PizzaAnnika Davey
1 pkg. (10 oz.) refrigerated pizza crust
1 1/2 c shredded colby jack cheese
2 c chopped cooked chicken
1/2 c barbecue sauce
1/2 c diced green bell pepper
1/4 c thinly sliced red onion
Preheat oven 425. roll pizza crust into a 12-inch circle and sprinkle crust with 1 c cheese. Combine chicken and barbecue sauce; toss to coat. Top crust with chicken, bell pepper and onion. Sprinkle with remaining cheese. Bake 15-20 min. or until crust is golden brown.
Chicken Roll-ups
Robyn Astle
1 cooked chicken, cut up
1 pkg. cream cheese
½ c. butter or margarine.
Mix together1 cube butter melted
2 c. cornflakes crushed
4 pkg. Pillsbury biscuits
2 cans cram of chicken soup
Flatten biscuits and put chicken mixture inside of flattened roll. Rollin melted butter and then in cornflakes. Bake at 325* for 20 minutes. Put cream of chicken soup in a pan with chicken broth or milk to thin. Us it as a gravy
Hawaiian Chicken
Robyn Astle
Chicken breast cooked and cubed
Sauce:2-13 oz. pineapple chunks (drain juice and save)
1 c. vinegar
4 tsp. lemon juice
½ c. soy sauce
1 ½ c. brown sugar
2 ½ c. waterMix above ingredients in sauce pan on medium heat except for pineapple chunks and chicken. Add 4 Tbs. cornstarch. Cook until thick. Place chicken in casserole dish. Top with green peppers chopped, 1 onion chopped, 1 zucchini sliced. Pour sauce over chicken. Bake at 350* for 30 minutes.
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