It's not everyday you get married. Make the most out of your wedding day with the recipes below. Baked Spinach Artichoke Dip Ingredients: 1 (10 ounce) package frozen creamed spinach, thawed 1 (14 ounce) can artichoke hearts, drained and chopped 1/2 cup grated Parmesan cheese 1 cup shredded mozzarella cheese 1/4 teaspoon white ground pepper 1 teaspoon lemon juice 1/4 cup grated Parmesan cheese Directions: 1 Preheat oven to 350 degrees F (175 degrees C). 2 In a medium bowl, combine spinach, artichoke hearts, 1/2 cup Parmesan cheese, mozzarella cheese, white pepper, and lemon juice. Mix well, and spoon mixture into a 1 quart baking dish. Top with remaining 1/4 cup parmesan cheese. 3 Bake for 15 to 20 minutes, or until hot and bubbly Chicken Kiev Ingredients: 1/4 cup butter, softened 1 tbsp. chopped chives 1/2 tbsp. parsley 1/8 tsp. pepper 1 garlic clove, finely minced 6 boneless, skinless chicken breasts 1 egg 1 tbsp. milk 1 envelope (2-3/4 ounces) seasoned chicken coating mix* Directions: 1. Combine butter, chives, parsley, salt, pepper and garlic. Shape mixture into six pencil-thin strips about 2 inches long; place on wax paper. Freeze until firm, about 30 minutes. 2. Flatten each chicken breast to 1/4 inch. Place one butter strip in center of each chicken breast. Fold long sides over butter; fold ends up and secure with a toothpick. 3. In a bowl, beat egg and milk; place coating mix in another bowl. Dip chicken in egg mixture, then roll in coating mix. Place chicken, seam side down, in a greased 13x9-inch baking dish. 4. Bake, uncovered, at 425º for 35 to 40 minutes or until the chicken is no longer pink and juices run clear. Remove toothpicks before serving. Yield: 6 servings. Good Greenbeans Ingredients: 2 (14.5 ounce) can French-style green beans 1 (10 ounce) can mung bean sprouts 1 small red onion, sliced 1/2 cup vegetable oil 1/2 cup white sugar 1/2 cup white vinegar 1 teaspoon garlic powder Directions: 1 Mix together vinegar, oil, sugar, and garlic powder. Add onion. Mix beans and bean sprouts into the vinegar and oil mixture. Cover and marinate overnight before serving. Herbed Rice Pilaf 1 cup uncooked long grain rice 1 cup chopped onion 1/2 cup chopped celery 1/4 cup butter 2-1/2 cups chicken broth 1 envelope Lipton Cup of Soup Instant Chicken Noodle Soup 1 tbsp. dried parsley 1/2 tsp. thyme 1/4 tsp. sage 1/8 tsp. pepper 1. In a large skillet, over medium-low heat, saute the rice, onion and celery in butter, stirring constantly, until rice is browned. Stir in the remaining ingredients; bring to a boil. Reduce heat and cover; simmer for 15 minutes. Remove from heat and let stand, covered, for 10 minutes. Baked Ziti Ingredients: 1 (16 ounce) package ziti pasta 2 (26.5 ounce) cans spaghetti sauce 6 ounces provolone cheese, sliced 6 ounces mozzarella cheese shredded 1 1/2 cups sour cream 1 pound ground beef 1 onion, chopped grated Parmesan cheese Directions: 1 Cook pasta according to package directions. Drain. 2 Brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes. 3 Layer as follows in buttered 8x12 inch baking dish: 1/2 of the ziti, provolone cheese, sour cream, 1/2 spaghetti sauce, remaining ziti, mozzarella cheese, and remaining sauce. Top with grated Parmesan cheese. 4 Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheeses are melted.
Seafood Stuffed Mushrooms Ingredients: 2 (8 ounce) packages fresh mushrooms, cleaned and stems removed 2 (8 ounce) packages cream cheese, softened 2 green onions, chopped 1/4 pound imitation crab 1/4 pound small shrimp 2 (1 ounce) packages dry green onion dip mix dash garlic powder Directions: 1 In a medium bowl combine the cream cheese, green onions, crab, shrimp, dip mix, garlic powder, salt and pepper. Mix all together and chill mixture for about 1 hour. Spoon mixture into clean mushroom caps to stuff and serve.
Seven Layer Vegetable Salad Ingredients: 1 large head of crisp lettuce, cleaned and torn into small pieces 1 (10 ounce) package frozen peas 1/2 cup chopped green bell pepper 12 slices bacon, fried and drained 1 1/2 cups small cauliflower florets 1/2 cup chopped celery 2 cups mayonnaise 3 tablespoons white sugar 4 ounces shredded Cheddar cheese Directions: 1 In a 9x13 inch pan layer the lettuce followed by the peas, green pepper, bacon, cauliflower and celery. 2 In a small bowl combine the mayonnaise and the sugar. Spread mixture over salad. Sprinkle cheese over top. Cover and chill for at least 8 to 12 hours before serving. Strawberry Salad Bottom layer: 1-3/4 cup crushed, salted pretzels (I used the sticks) 1-1/2 stick margarine, creamed with 3 Tbs. sugar Mix well, press into bottom of a 9 by 13 Pyrex dish Bake @ 325 degrees for 10 minutes. Let cool well. Middle Layer: 8 oz. cream cheese, cream with 1 cup sugar, then blend well with 8 oz. Cool Whip, spread evenly on pretzel crust. Top Layer: 1 large box strawberry Jell-O 2 cups boiling water 1 pint sweet strawberries 2 ripe bananas, mashed well 1 small can crushed pineapple, drained Mix Jell-O and water, let thicken a little. Add fruit Chill well until almost congealed, stir, Pour over cheese layer and chill until firm.
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