Ingredients:
10 oz Hungry Jack Biscuits
3 oz cheddar cheese shredded
2/3 cup Rice Krispies
2 TBles butter
1 cup cooked chicken
1 can cream chicken soup
10 oz chopped broccoli cooked and drained
1/3 cup slivered almonds
Preparation:
Heat oven to 375
Separate 10 biscuits
Place on ungreased muffin tins
Press dough around edge
Spoon 1 teasp cheese and cereal and a dab of butter into shell and spoon soup, broccoli over cereal etc.
Sprinkle with almonds
Bake for 20-25 mins
Raspberry Chicken
Ingredients:
2 large chicken breast split in half, skinned, boned
Salt
2 tbles butter
1/4 cup finely chopped onion
3 tblesp raspberry jelly
3 tblesp wine vinegar
1/4 cup whipping cream
Preparation:
Sprinkle chicken lightly with salt.
Melt butter.
Add chicken pieces; cook over medium heat for 5 mins; turn chicken
Add onion around edges of chicken in skillet
Continue cooking 5 min more or until chicken is tender and golden and onion is tender
Remove onion from skillet keep warm
Add jelly and vinegar to skillet
Cook and stir scrapping up bits in the pan
Bring to a full boil and boil until slightly reduced
Stir in cream heat to boiling
Pour sauce over chicken
4 servings
SWEET AND SOUR MEATBALLS
Ingredients:
1 beaten egg
1 cup soft bread crumbs
2 Tbles onion
2 Tbles milk
Salt
1 lb ground beef
Pineapple tidbits
1 cup bottled barbecue sauce
Pepper
1 Tbles cornstarch
1/4 cup cold water
Green pepper strips
Hot cooked rice
Preparation:
Combine eggs,crumbs,onion,milk,salt
Add meat and shape into balls
Brown in large skillet and drain
Drain pineapple reserving syrup to add to barbecue sauce
Pour over meatballs and bring to a boil
Reduce heat and simmer 15-20 min
Combine water and cornstarch and stir into skillet
Cook and stir until bubbly
Add green pepper and pineapple and cook until hot
Serve over hot rice
POT PIE
Ingredients:
2-3 cups diced meat
4 boiled eggs sliced
Bag mixed vegetables precooked and drained
1-2 cups frozen peas
Preparation:
Mix together:
1 1/2 cups chicken broth
1 can cream of celery soup
1 can cream of chicken soup
Pie crust
Mix together:
1 stick melted butter
1 cup self rising flour
1 cup milk
LAYER:
chicken,eggs,vegetables,soups
Pour crust on top
Bake 375 for 45 minutes in 9x13 pan
Vegie Pizza
Ingredients:
2 Pillsbury cresant rolls
16Oz cream cheese
3/4 cup Hellmans mayo
1 pkg dry Hidden Valley
carrots
broccoli
cauliflower
onion
cheese; cheddar shredded (or mozarella)
mushrooms
Preparation:
Press dough into pizza pan
Bake according to directions
Remove and cool completely
Mix cream cheese, mayo, hidden valley
Spread on cooled crust
Add finely chopped carrots, broccoli, cauliflower, onions and mushrooms
Spinkle cheese on top
Cover with saran wrap to hold vegies on
PARTY CHICKEN
Ingredients:
8 chicken breast
1 can mushroom soup
8 slices bacon
1/2 pint sour cream
4 ounce Armour chipped dried beef
Preparations:
Cover bottom of greased casserole with beef
Wrap a slice of bacon around each breast
Pour soup and sour cream over chicken
Bake 275 for 3 hours uncovered
Serve over rice
HAM CASSEROLE
Ingredients:
7 oz. macaroni cooked
10 mushroom soup
2/3 cup milk
1 cup shredded cheese
1/2 tsp. celery salt
1 tsp Worchestershire sauce
1 can Tender Chunk ham
Preparations:
Pour into greased casserole and bake until hot
HAMBURGER DELIGHT
Ingredients:
2 POUNDS GROUND BEEF
CHOPPED ONION
1/2 CUP CATSOUP
1/2 CUP MILNOT
5 EGGS
1 CUP CRUSHED CRACKERS
SALT
PEPPER
Preparations:
FORM INTO PATTIES AND BROWN IN BUTTER
POUR CREAM OF MUSHROOM SOUP OVER PATTIES + 2 CANS OF WATER
LET SIMMER UNTIL MEAT IS DONE AND GRAVY THICK
Meatloaf
Ingredients:
2 pounds ground beef
1 pkg 6oz Stove Top Stuffing mix; any variety
1 cup water
2 eggs beaten
1/2 cup catsoup or barbecue sauce;divided
Preparations:
Mix all ingredients except 1/4 cup of barbecue sauce
Shape meat into 2 loaves,side by side,in 13x9 inch baking dish
Top with remaining barbecue sauce
Bake at 375 for 35 minutes or until no longer pink
Old Time Meatloaf
Ingredients:
2 pounds lean ground beef
1 1/4 cups crushed Wheatsworth's crackers (any whole wheat cracker should work)
1/2 cup milk
1 package Lipton's onion soup mix
1 egg
1/4 cup minced onions
1 1/4 teaspoons salt
1/4 teaspoon each, thyme, pepper, dry mustard, celery salt, garlic powder
1 tablespoon Worcestershire
3 tablespoons catsup
Preparations:
Mix together all ingredients thoroughly
Put in loaf pan or shape into loaf on flat pan
Bake in preheated 350 degree F oven for 1 hour
Tomato-Rich Meat Loaf
Ingredients:
1 1/4 lb. ground beef
3/4 cup instant nonfat dry milk
2/3 cup crushed cornflakes
1/3 cup catsup
2 Tbsp chopped onion
1/2 cup water
1 tsp Worcestershire sauce
1 tsp salt
1/4 tsp thyme
1 egg, slightly beaten
1/3 cup catsup
Preparations:
Preheat oven to 350 F
Combine ground beef, nonfat dry milk, conflakes, catsup, and chopped onion; mix well
Add water and seasonings to egg and blend into meat mixture
Pat into loaf pan (8 1/2"x 4 1/2" x 2 1/2") and spread 1/3 cup of catsup on top
Bake 1 hour
Remove to warm platter and serve
TURKEY DIVAN
Ingredients:
2 pkg broccoli spears
6 slices chicken or turkey or 2 cups pieces
6 slices cheese
1 can cream of mushroom or chicken soup
1 can french onion rings
Preparations:
Cook broccoli until tender
Put in bottom of oblong baking dish
Cover with chicken or turkey--top with cheese and cover with soup
Bake 350 for 25 mins
Cover with onion rings and bake 5 min more
MEAT BALLS
Ingredients:
1 1/2 lb ground beef
1/2 cup moist rice
2 handfuls corn flakes
1/2 teasp chili powder
Preparations:
Form balls and brown in skillet
Pour on hot tomato juice enough to cover balls
Add celery or green pepper
Simmer 1 1/2 hours
This is wonderful with mashed potatoes
BEEF STROGANOFF
Ingredients:
3 Tbles flour
1 can chicken soup
1/2 teasp salt
Pepper
Parsley ,Chives or Dill
1 lb beef strips cut 1/4 in thick
1 lb sliced mushroom
1 cup sour cream
1 clove garlic chopped
1/4 cup margarine
1/2 cup diced onions
1/4 cup water
Preparations:
Rub meat with garlic before slicing
Brown meat with flour,salt and pepper
Mix rest of ingredients and cook with meat
Serve over noodles
Cincinnati Chili
Ingredients:
1 qt water
2 lbs ground chuck, crumbled
2 med onions, finely chopped
5-6 cloves garlic, crushed (use garlic press) or minced
One 15-oz can tomato sauce
2 T cider vinegar
1 T Worcestershire sauce
10 peppercorns, ground
8 whole allspice, ground
8 whole cloves, ground
1 large bay leaf
2 t salt
2 t ground cinnamon
1 1/2 t cayenne pepper
1 t ground cumin
1/2 oz unsweetened chocolate, grated
Preparations:
Bring water to boil in 4-6 qt. pot
Add the ground chuck (do not brown first)
Stir until separated and reduce heat to simmer
Add onions, garlic, tomato sauce, cider vinegar, and Worcestershire sauce
Stir to mix well
Add peppercorns, allspice, cloves, bay leaf, salt, cinnamon, cayenne pepper and
grated unsweetened chocolate
Bring back to a boil, then reduce to simmer for 2 1/2 hours cooking time in all
Cool uncovered and refrigerate overnight
Skim all or most of the fat and discard. Discard bay leaf
Reheat and serve over hot spaghetti, cooked al dente
Optional toppings:
Finely-grated Cheddar cheese, chopped onion, red kidney beans
Serve oyster crackers and red pepper sauce on the side
TOMATO CHILI****
Ingredients:
2 pound ground beef browned
2 onions
1 green pepper
2 clove garlic
28 oz tomatoes diced
6 oz tomato paste
4 oz green chilies
3 Tblesp chili powder
2 teasp salt
2 teasp cumin
Sugar
2 20oz red kidney beans
Cheddar cheese to put on top
Preparations:
Mix everything but the beans, sugar and cheese
Cover and cook 1 1/2 hours
Stir in beans,sugar .....simmer 15 minutes
Serve with cheese on top
