Ingredients:
1 bag (16 oz.) bow tie pasta (or shells), cooked
2 cans (10 3/4 ounces each) Cream of Chicken
2 soup cans of milk
1 lb chicken, cooked and diced
1 bag (16 oz.) frozen broccoli cuts
stuffing mix
Directions:
PLACE cooked pasta into large baking dish
POUR Cream of Chicken over noodles
POUR in cans of milk
ADD frozen broccoli pieces
STIR
ADD chicken
STIR
TOP with stuffing
BAKE at 350°F. for about 45 minutes or until crackers are brown
Friday, June 12, 2009
Tortilla Rollups
8 oz sour cream
11 oz cream cheese, room temp
1 small can diced mild green chilies
1 small can diced black olives
1/4 red bell pepper, finely diced
4 green onions, finely diced
1 tsp garlic powder
1-2 cups cheddar cheese
1 package flour tortillas
1 jar picante sauce
Mix together 1st 7 ingredients.
Spread dollop of mixture onto a tortilla.
Sprinkle with cheddar cheese.
Roll up tightly.
Repeat until mixture is all used up.
Refrigerate several hours.
Slice into 1-inch pieces.
Serve with picante sauce.
11 oz cream cheese, room temp
1 small can diced mild green chilies
1 small can diced black olives
1/4 red bell pepper, finely diced
4 green onions, finely diced
1 tsp garlic powder
1-2 cups cheddar cheese
1 package flour tortillas
1 jar picante sauce
Mix together 1st 7 ingredients.
Spread dollop of mixture onto a tortilla.
Sprinkle with cheddar cheese.
Roll up tightly.
Repeat until mixture is all used up.
Refrigerate several hours.
Slice into 1-inch pieces.
Serve with picante sauce.
Crab Dip
2 (8oz) packages cream cheese
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat
Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.
1 cup mayonnaise
1/2 cup parmesan cheese
1/4-1/2 cup finely chopped onion
1T horseradish (can be omitted)
1 (6oz) can very good crab meat
Soften cream cheese.
Mix all ingredients by hand.
Bake, uncovered, in 350* oven for 30 minutes.
If getting too brown, tent with foil.
Serve hot with crackers or baguette slices.
Sherry Sweet Potatoes
8 cups mashed cooked sweet potatoes (about 6 medium)
4 eggs, beaten
1 cups firmly packed brown sugar
½ tsp salt
½ cup sherry
chopped walnuts
Combine sweet potatoes, eggs, brown sugar, sherry, and salt.
Blend well.
Spoon into greased 2 ½ quart casserole.
Sprinkle chopped walnuts around outside edges of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and let stand 30 minutes.
Bake uncovered at 350º for 40 minutes or until thoroughly heated.
4 eggs, beaten
1 cups firmly packed brown sugar
½ tsp salt
½ cup sherry
chopped walnuts
Combine sweet potatoes, eggs, brown sugar, sherry, and salt.
Blend well.
Spoon into greased 2 ½ quart casserole.
Sprinkle chopped walnuts around outside edges of casserole.
Cover and refrigerate overnight.
Remove from refrigerator and let stand 30 minutes.
Bake uncovered at 350º for 40 minutes or until thoroughly heated.
Quiche
2 cups cheese
1 ½ cups half-and-half
4 eggs
Salt & pepper to taste
Fillings
9” pie crust
Preheat oven to 425⁰
Whisk eggs, half-and-half, salt and pepper in bowl.
Arrange fillings on bottom of pie crust.
Sprinkle cheese over fillings.
Pour egg mixture over cheese and fillings.
Bake at 425⁰ for 15 minutes, then turn down to 350⁰ for ½ hour, or until set and browned.
1 ½ cups half-and-half
4 eggs
Salt & pepper to taste
Fillings
9” pie crust
Preheat oven to 425⁰
Whisk eggs, half-and-half, salt and pepper in bowl.
Arrange fillings on bottom of pie crust.
Sprinkle cheese over fillings.
Pour egg mixture over cheese and fillings.
Bake at 425⁰ for 15 minutes, then turn down to 350⁰ for ½ hour, or until set and browned.
Mushroom Toast Cups
Toast Cups
One loaf of bread (cheap)
Melted butter
Cut out 2 dozen rounds with sherry glass (approx 3” diameter)
Spread each side of round w/melted butter
Press into mini-muffin tins
Bake in oven at 350 till toasted, about 10 min.
Mushroom Filling
4-8 oz mini-Portobello mushrooms
4-8 oz white mushrooms
Small onion, diced
1-2 T butter
8 oz cream cheese, softened
Salt & pepper, to taste
Sauté mushrooms with small diced onion in 1-2 T butter.
Mix with 8 oz softened cream cheese, season with salt and pepper to taste.
Fill toast cups (or spread on rye bread rounds)Bake 12-15 min at 350◦.
One loaf of bread (cheap)
Melted butter
Cut out 2 dozen rounds with sherry glass (approx 3” diameter)
Spread each side of round w/melted butter
Press into mini-muffin tins
Bake in oven at 350 till toasted, about 10 min.
Mushroom Filling
4-8 oz mini-Portobello mushrooms
4-8 oz white mushrooms
Small onion, diced
1-2 T butter
8 oz cream cheese, softened
Salt & pepper, to taste
Sauté mushrooms with small diced onion in 1-2 T butter.
Mix with 8 oz softened cream cheese, season with salt and pepper to taste.
Fill toast cups (or spread on rye bread rounds)Bake 12-15 min at 350◦.
Mushroom Croustades
Yield: 24
4 T butter
3T finely chopped shallots
1/2 lb mushrooms, finely chopped
2 T flour
1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 T finely chopped chives
1/2 tsp lemon juice
2 T finely grated parmesan chese
butter
Melt butter in med-size skillet.
Saute shallots over med heat, about 4min, stirring frequently. DO NOT LET BROWN.
Stir in mushrooms. Continue to cook until all moisture has evaporated, about 10-15 min.
Remove from heat.
Add flour and stir till smooth and bubbly.
Add cream gradually, stiring until blended.
Return to heat.
Bring mixture to boil, stirring constantly.
Remove from heat.
Stir in salt, cayenne, chives and lemon juice.
Pour into bowl; cool. May be covered and refrigerated until ready to use.
Fill croustades, mounding slightly
Sprinkle with parmesan and dot with speck of butter.
Place on ungreased cookie sheet.
Bake at 350 for 10 minutes, then place under broiler briefly. Be careful not to burn.
Croustades
Yield: 48
48 slices thin-sliced bread
2/3 cup butter, melted
preheat oven to 350Cut rounds frombread slices using 2 1/2" cookie cutter. Brush both sides with butter. Press into 1 3/4" muffin tin cups.
Bake at 350 for 10-15 minutes or till golden around edge. Cool on racks. Store lightly covered at room temp.
4 T butter
3T finely chopped shallots
1/2 lb mushrooms, finely chopped
2 T flour
1 cup heavy whipping cream
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 T finely chopped chives
1/2 tsp lemon juice
2 T finely grated parmesan chese
butter
Melt butter in med-size skillet.
Saute shallots over med heat, about 4min, stirring frequently. DO NOT LET BROWN.
Stir in mushrooms. Continue to cook until all moisture has evaporated, about 10-15 min.
Remove from heat.
Add flour and stir till smooth and bubbly.
Add cream gradually, stiring until blended.
Return to heat.
Bring mixture to boil, stirring constantly.
Remove from heat.
Stir in salt, cayenne, chives and lemon juice.
Pour into bowl; cool. May be covered and refrigerated until ready to use.
Fill croustades, mounding slightly
Sprinkle with parmesan and dot with speck of butter.
Place on ungreased cookie sheet.
Bake at 350 for 10 minutes, then place under broiler briefly. Be careful not to burn.
Croustades
Yield: 48
48 slices thin-sliced bread
2/3 cup butter, melted
preheat oven to 350Cut rounds frombread slices using 2 1/2" cookie cutter. Brush both sides with butter. Press into 1 3/4" muffin tin cups.
Bake at 350 for 10-15 minutes or till golden around edge. Cool on racks. Store lightly covered at room temp.
Halloween Cheese Ball
1/2 lb each:
grated cheddar
grated swiss
cream cheese
Blend above ingredients.
Grate previously and add to above:
1/2 garlic clove
3 tsp each of zucchini, carrot and green pepper
Mold into a round ball and chill. On day of party, grate 2 carrots and pat all over outside of cheese ball. Put stem of zucchini on top to resemble a pumpkin. Serve with plain crackers. You could make a face with olives.....
grated cheddar
grated swiss
cream cheese
Blend above ingredients.
Grate previously and add to above:
1/2 garlic clove
3 tsp each of zucchini, carrot and green pepper
Mold into a round ball and chill. On day of party, grate 2 carrots and pat all over outside of cheese ball. Put stem of zucchini on top to resemble a pumpkin. Serve with plain crackers. You could make a face with olives.....
Curried Rice and Chicken Salad Veronique
1 1/2 cups rice, uncooked
1 tsp salt
3 chicken bouillon cubes
1 tsp curry powder
1 cup finely chopped parsley
4 cups cooked chicken, diced
1 cup fresh grapes, halved
optional 1 cup sliced almonds
Dressing:
1/4 cup white wine tarragon vinegar
1/2 clove garlic, crushed
1 tsp dry mustard
3/4 cup vegetable oil
2 tablespoons mayonnaise
Put dressing ingredients in blender, blend on high speed for 10 seconds. Makes 1 cup.
Cook rice according to directions with bouillon cubes and curry in water. Mix in chopped parsley and chill. Add chicken, grapes and almonds. Add the dressing and toss well. Serve mounded in a bowl or on platter surrounded by endive leaves, and romaine. Garnish with grapes, if desired.
1 tsp salt
3 chicken bouillon cubes
1 tsp curry powder
1 cup finely chopped parsley
4 cups cooked chicken, diced
1 cup fresh grapes, halved
optional 1 cup sliced almonds
Dressing:
1/4 cup white wine tarragon vinegar
1/2 clove garlic, crushed
1 tsp dry mustard
3/4 cup vegetable oil
2 tablespoons mayonnaise
Put dressing ingredients in blender, blend on high speed for 10 seconds. Makes 1 cup.
Cook rice according to directions with bouillon cubes and curry in water. Mix in chopped parsley and chill. Add chicken, grapes and almonds. Add the dressing and toss well. Serve mounded in a bowl or on platter surrounded by endive leaves, and romaine. Garnish with grapes, if desired.
Subscribe to:
Posts (Atom)