undefined
Recipe Links
Bisquick Chicken Pot Pie
More Good Bisquick Recipes
Ultimate Chocolate Chip Cookies (original)
Ultimate Chocolate Chip Cookies (new recipe)
Other Good Crisco Cookie Recipes
Diana's Recipe Link Page
IMPOSSIBLE SPINACH PIE
10 oz. cooked spinach (from frozen), cooked
8 oz. grated cheddar cheese
1 cup milk
3 eggs
3/4 cup Bisquick
3/4 t. salt
1/4 t. pepper
Combine all ingredients. Pour into a round 9" cake pan that has been sprayed with a non-stick cooking spray. Bake @ 400 degrees f. for about 30 minutes, until golden brown, and toothpick comes out clean from the middle. Let stand five minutes before cutting. Serve with hot muffins or French bread and a green salad.
CHICKEN AND RICE
Preheat oven to 350 degrees.
1 c. boiling water 1/2 pkg. dried onion soup mix
1. c. minute rice 1-2 c. cooked chicken, diced
1 can cream of chicken soup 1/2 c. frozen peas
1/4 c. chopped celery
Put all ingredients into large baking pan with 3-4" sides. Cover and bake the pan for 45 minutes.
This page last updated on 5/27/98.
BAKED ZITI
8 oz. Ziti, cooked according to package directions
2 cups (about 18 oz.) spaghetti sauce
1 cup (8 oz.) ricotta cheese
1 cup (4 oz.) shredded mozzarella cheese
1/8 cup chopped fresh parsley (opt.)
1 egg, slightly beaten
1/2 tsp. oregano
1/4 tsp. garlic powder
1/8 tsp. pepper
grated Parmesan cheese
Cook cut ziti according to package directions for 10 minutes; drain. In large bowl, combine cooked ziti, 3/4 c. spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder and pepper. In 1-1/2 quart casserole pour 1/2 cup spaghetti sauce; spread ziti mixture evenly over sauce. Top with remaining 3/4 cups spaghetti sauce; sprinkle with Parmesan cheese. Bake covered at 375 degrees for 30-35 minutes or until hot and bubbly. Makes about 4 servings. Serve with bread and salad.
This recipe can be doubled for 8 servings, but you still use only one egg.
BANANA-NUT MUFFINS
2 c. flour 1 egg, beaten
1/4 c. sugar 1 c. water
1 T. baking powder 1/3 c. vegetable oil
1/2 t. salt 3/4 c. mashed banana
1 c. milk 1/2 c. walnuts
1. Preheat oven to 400 deg. Grease a 12-cup muffin pan. Sift flour, sugar,
baking powder and salt into a medium bowl; make a well in the center.
2. Mix milk, egg, water, oil, banana and walnuts in a small bowl. Pour
mixture into well.
3. Mix batter just until moistened; do not overmix.
4. Spoon batter into prepared muffin cups. Bake until a toothpick inserted
in center comes out clean or until muffins are golden brown, about 15
minutes.
Variations: Blueberries or raisins may be substituted for the mashed
bananas in this versatile muffin batter.
To ensure round mufin tops, grease only the bottom and halfway up the sides
of each muffin cup.
CHEESEY GARLIC BREAD
1 medium loaf French bread 1 t. dried parsley
1/2 c. butter or margarine, softened 1.3 c. grated Parmesan cheese
2 cloves garlic, halved
1. Combine butter, minced garlic, parsley and Parmesan in a small bowl.
Set aside. Preheat oven to 375 degrees. Cut slices down the length of
the bread loaf at 1-inch intervals, without cutting all the way through.
2. Rub slices and top of loaf with cut sides of garlic halves.
3. Spread butter mixture between bread slices and on top of loaf.
4. Wrap bread in foil, leaving top partially uncovered. Bake until heated
through, about 15 minutes.
May also be made with sliced provolone instead of Parmesan.
TOFFEE BARS
2 cups flour
1 cup brown sugar
1/2 cup butter
1 cup walnuts, chopped
TOFFEE Topping
1 cup chocolate chips
Preheat oven to 350 degrees. Combine flour, sugar, and butter. Mix until fine crumbs form. Press into ungreased 13"x9"x2" pan. Sprinkle with nuts and set aside.
In a small saucepan, combine 2/3 cup butter and 1/3 cup brown sugar; stir constantly while heating to a boil. Stir an additional 30-60 seconds. Remove from heat. Drizzle over cookie-bar mixture in pan. Top with chocolate chips.
Bake at 350 degrees for 20 - 22 minutes. Cool completely before cutting. Cut into 24 bars.
FUDGEY BROWNIES (Hershey's 5-Minute Recipe #3)
3/4 cup Cocoa 2 cups sugar
1/2 tsp. baking soda 2 eggs
2/3 c. vegetable oil 1-1/3 c. unsifted all-purpose flour
1/2 c. boiling water 1 tsp. vanilla
(measure accurately) 1/4 tsp. salt
(1) Stir cocoa and baking soda in mixing bowl. (2) Blend in 1/3 cup oil. (3) Add boiling water; stir until mixture thickens. (4) Stir in sugar, eggs and remaining 1/3 cup oil; stir until smooth. (5) Add flour, vanilla, and salt; blend completely. (6) Pour into lightly greased 13"x9" baking pan or two 8" square pans. Bake at 350 degrees for 35 to 40 minutes for 13" X 9" pan, 30-32 minutes for 8" square pans. Cool; frost, if desired.
PEACH COBBLER
1 can sliced peaches in heavy syrup(30 oz.)
1/4 c. sugar 1 T. sugar
1 T. corn starch 2 t. baking powdre
1/2 t. cinnamon 1/4 t. salt
1/8 t. ground nutmeg 2 T. margarine, softened
1 c. flour 1/2 c. skim milk
1. Drain peaches, reserving 3/4 c. of the syrup.
2. Combine 1/4 cup sugar, cornstarch, cinnamon and nutmeg. Blend in syrup.
3. Heat, stirring constantly, until mixture comes to a boil. Stir in peaches.
Pour into 8-inch square baking dish.
4. Combine flour, 1 T. sugar, baking powder and salt.
5. Cut in margarine until mixture resembles coarse meal. Add milk, stirring
to moisten.
6. Drop by spoonfuls over peach mixture.
7. Bake at 475 degrees for 15 minutes. Serve warm.
APPLE CRISP
Serves 10.
10 medium cooking apples, peeled and sliced
1-1/2 cups flour
1-1/2 cups packed brown sugar
1 cup oats
2/3 cup chopped walnuts
3 t. ground cinnamon
2 sticks margarine or butter, softened
Heat the oven to 375 degrees. Spray disposable roasting pan with PAM. Place peeled and sliced apples into the pan. Mix remaining ingredients with a fork; sprinkle over apples. Bake, uncovered, until topping is golden brown and apples are tender, about 30 to 45 minutes. Watch so it doesn't burn.
CARROT CAKE
2 c. grated carrots 2 t. vanilla
3 c. flour 1 t. cinnamon
2 c. sugar 1 1/2 c. chopped nuts
8 oz. can crushed pineapple 1/2 c. coconut
with juice 2 T. orange rind
2. t. baking soda 1/2 t. salt
1 1/2 c. veg. oil
Mix all ingredients with mixer and pour into a greased and floured tube
pan. Bake for one hour at 350 degrees.
ICING
8 oz. cream cheese 1 stick butter, softened
1 1/2 t. vanilla 1 lb. confectioner's sugar
Combine all ingredients in bowl adding a little milk and blending well. Spread on cake.
FAT FREE TERIYAKI MARINADE
1/2 Cup Soy Sauce
1/2 tsp. powdered ginger
1/2 c. sherry, white wine, water or bouillion
3 Tbsp. brown sugar
1/2 clove crushed garlic, or 1/4 tsp. garlic powder, or 1/2 tsp. crushed
garlic
Combine all ingredients. Marinade meat for 20 minutes to all day.
ALPHA RECIPES:
Week 1
Recipe 1 - Spaghetti Sauce with Meat
(Serves 20)
approximately 1 lb. ground beef
4 26-oz. jars Five Brothers or Classico spaghetti sauce (please choose
basic flavors such as "Marinara with Burgundy Wine", "Summer Tomato Basil",
"Sauteed Mushroom", etc.
Brown and degrease ground beef. Add jars of sauce and bring to boiling.
Simmer 15 minutes, then bring to church as hot as possible.
Recipe 2 - Spaghetti
(Serves 20) Cook as directed on the boxes:
3 lbs. thin spaghetti
Then toss with salad oil until well coated. (This prevents it from sticking
together.) Put into containers and wrap with foil to keep warm.
Recipe 3 - Salad Greens
(Serves 20) Prepare a salad using the following ingredients:
4 large heads romaine, green leaf, and/or iceberg lettuce
2 bunches green onions, finely chopped
8 ounces mushrooms, chopped
a chunk (maybe 8 oz.) swiss cheese, cut into small chunks
Do not dress the salad, please. Just bring it "dry".
Recipe 4 - Garlic Bread
(Serves 20)
5 cloves garlic
2 sticks butter, at room temperature
4 loaves Italian bread
Crush garlic into a bowl. Mash butter into it until thoroughly combined.
Halve bread lengthwise; spread cut slices with butter mixture. Place on
cookie sheet buttered side up. Broil bread slightly--1 to 2 minutes--
until light brown and bubbly.
Pull out, slice into serving sized pieces; wrap loosely in foil and bring to church.
Recipe 5 - Homemade Cookies
(Serves 25)
Please bake 5 dozen (60) homemade cookies, any kind.
Recipe 6 - for the preschool children
Spaghetti-O's
(Serves 18) Please buy 6 cans of Spaghetti-O's. Warm them in a saucepan; put in a disposable pan and bring to church warm.
WEEK 2
Recipe 1 - Baked Chicken with Herbs ("Butter Chicken")(serves 8)
6 lbs. chicken pieces (or 10 pieces of chicken)
1-1/2 sticks butter or margarine, melted
4 garlic cloves, crushed
1-1/2 tsp. dried thyme
4 Tbsp. minced fresh parsley
Preheat oven to 350 deg. Gently pull chicken skin away from flesh without
removing; leave skin attached at several points. Combine melted butter,
garlic, thyme, and parsley in a small bowl. Using a pastry brush, paint
the butter mixture all over chicken and under the skin.
Place chicken in 2 13x9x2" pans. Brush again with garlic butter. Bake for an hour or more until done but tender, basting with sauce every 20 minutes.
Farfalle with Broccoli Sauce (serves 16)
2 lbs. bow-tie shaped pasta (farfalle)
2 pounds broccoli, cut into florets
2 cloves garlic, minced
6 Tbsp. extra-virgin olive oil
1 cup freshly grated parmesan cheese
salt and pepper
This is a large amount of pasta, so you may want to divide the recipe in half and cook in two pots.
Cook pasta vigorously; for last 5 minutes, add broccoli to water. While cooking, combine garlic, olive oil, cheese, salt and pepper (to taste) in a serving bowl.
Drain pasta and broccoli and toss with garlic mixture.
Recipe 3 - Salad greens
Prepare salad using the following ingredients:
2 heads romaine, red leaf, and/or iceberg lettuce;
2 cucumbers, sliced
3 carrots, sliced
2 or 3 ripe tomatoes
Do not dress the salad, please. Just bring it "dry".
Recipe 4 - Chocolate Chip Cookies, etc.
Please make a douple batch (10 dozen or so) of your favorite cookie. Chocolate chip is fine!
Week 10 Salad Greens
(Serves 20) Prepare a salad using the following ingredients:
4 heads romaine or green leaf lettuce;
2 bunches green onions, finely chopped;
1 red pepper, chopped;
3 apples, peeled and chopped into small pieces
Bag separately:
1 cup toasted chopped walnuts (to toast, lay the nut pieces on a baking sheet and put into a 300 degree oven for about 5-8 minutes, or until you just begin to smell them cooking.)
Do not dress the salad, please. Just bring it "dry".
Celebration Supper!
Recipe 1 - Lime-Honey Glazed Chicken (serves 8-10)
(Approximate preparation time: 3 hours marinating + 1 hour cooking)
6 lbs chicken pieces (or 12 pieces of chicken)
cinnamon
1 cup honey
4 Tbsp fresh lime juice (or juice of 3 limes)
2 garlic cloves, finely chopped
1 t. salt
1/2 t. pepper
Sprinkle cinnamon over chicken and arrange in 2 roasting pans. In a small bowl, combine remaining intredients. Pour over chicken pieces. Cover and marinate in refrigerator at least 3 hours, turning pieces occasionally.
Preheat oven to 350 degrees. Uncover and bake 1 hour or slightly more, until juices run clear, basting frequently with pan juices. When done, cover pans with aluminum foil and bring to church, still hot, between 6:15 and 6:30 p.m.
Recipe 2 - Rice (serves 20)
Prepare 5 cups of white rice and bring to the church hot. You might want to prepare 2-1/2 cups together at a time in two separate pots (ratio is 2 parts water to 1 part raw rice, or 5 cups water for 2-1/2 cups rice).
Recipe 3 - Green Salad (serves 20)
Prepare a salad using the following ingredients:
4 large heads romaine, red leaf, and/or iceberg lettuce;
4 cucumbers, sliced
6 carrots, sliced or slivered (shaved?)
1 bunch green onions (scallions), finely chopped
(optional: add fresh tomatoes, if you can find some ripe ones)
Do not dress the salad, please. Just bring it "dry".
Chicken & Rice
Recipe By : Alpha
Serving Size : 12 Preparation Time :0:00
Categories : Main Dishes Meats
Try These
2 cups boiling water
2 cups rice -- minute rice
2 cans cream of chicken soup
1 package onion soup mix -- dried
2 cups chicken breast, no skin, no bone, R-T-C -- chopped
1/2 cup chopped cerery
1 cup frozen peas
Mix ingredients in large cassarole dish cook @ 350 degrees
for 45 minutes.
Last updated on 12/30/98.
