Saturday 17 October 2009

Recipes

Cornbread Supreme
Cook chicken in lg. saucepan over medium heat. Add in can of enchilada sauce, rotel, and corn. Prepare cornbread mixture in large bowl with 1 tsp. chili powder, one egg, 2/3 c. milk, 2 T of oil and a handful of Mexican cheese.
In bake-safe individual bowls, or a greased 11 by 7 baking dish, pour chicken mixture and then add proportionate cornbread mixture on top. Should make 4 soup size bowls full. Bake at 375 for 30 minutes

Manicotti
Mix 1 egg, ricotta cheese, 1 c moz cheese, 1 c. parm cheese 1 T parsley. Cook noodles according to directions, fill noodles with mixture, place in baking dish. pour pasta sauce over and bake for 30 minutes.

French Berry Chicken
In crockpot, place chicken, can of cranberry sauce, french onion mix and a can full of water.
Cook 4 hours.

Baked Chicken Parmesan
Place four FULLY COOKED and BREADED chicken breasts (you can buy in frozen food section) in a greased baking dish. Top with 2 cups of Parmesan flavored pasta sauce and sprinkle with cheese mixture of 1/4 c. Parmesan and 1 1/2 mozzarella cheese.

Chicken Marsala
Melt 1 T butter and toss 1 small can of mushrooms. Toss chicken in container of flour then place in skillet with butter and brown on both sides cooking partially. When chicken is browned add mushrooms back to skillet with 3/4 c Marsala cooking wine, 1/4 c water, 1 tsp basil. Cover and reduce heat. Simmer for 30 minutes until chicken is tender. Turn a couple of times.

Baked Apple Pork Chops
Prepare a packaged stuffing according to directions. Place pork chops in a greased baking dish. Top with apple pie filling then with stuffing. Cover with foil and bake at 375 for 40 minutes.

Spinach Pizza
One pre-made pizza crust. Top with 1-2 cups Parmesan cheese. In a seperate bowl prepare 2 cups of spinach with the juice of 1 lemon and 1 tsp of salt and pepper. Bake cheese on pizza. When melted top with UNCOOKED spinach mixture.

Homemade Chicken Noodle Soup
1 package of egg noodles, 1 lb of chicken, 1 package of chopped vegetables (carrots, onions and celery)-or a cup of each, 1 can chicken broth, 1 bouillon cube. Boil chicken and noodles separately then place in a boiler of broth and 3 cups of water and bouillon cube add in vegetables and noodles.

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