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1 cup white sugar
1 teaspoon baking powder
3 cups all-purpose flour
1 cup cold butter (2 sticks)
1 egg
1/4 teaspoon salt
Zest and juice of one lemon
4 cups fresh blueberries
1/2 cup white sugar
4 teaspoons cornstarch
1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 inch pan.
2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and lemon zest. Use a fork or pastry cutter to blend in the butter and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3. In another bowl, stir together the sugar, cornstarch and lemon juice. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
4-6 pork chops
1 can mushroom or celery soup
6 T Ketchup
3 T Worcestershire sauce
2 thinly sliced onions
¾ c water
Brown chops. Mix remaining ingredients and pour over chops. Simmer for 30 minutes. Serve with white rice. This is sooooo good!
BARBECUED MEATBALLS RECIPE
1 lg. can evaporated milk
3 lbs. hamburger
2 eggs
2 c. quick oatmeal
2 tsp. salt
1/2 c. onions, chopped
1/2 tsp. garlic salt or powder
1/2 tsp. pepper
2 tsp. chili powder
3 c. (32 oz.) catsup
4 tsp. liquid smoke
1 lb. brown sugar (2 1/4 c. packed)
1 c. onions, chopped
Combine first 9 ingredients; form into little meatballs. For sauce, combine catsup, liquid smoke, brown sugar and onions; bring to a boil. Pour over meatballs. Bake at 350 degrees for 40 to 60 minutes. Makes 50 to 70 meatballs.
SPAGHETTI AND MEATBALLS RECIPE
1 lb. hamburger meat
2 (8 oz.) cans tomato sauce
1 tsp. spaghetti seasoning
1 tsp. garlic salt
1 tsp. pepper
1 tsp. Salt
Form hamburger meat into small meatballs. Brown over medium heat. Drain grease. Add tomato sauce and seasonings – simmer approximately 45 minutes to 1 hour. Serve with tossed salad and garlic bread.
MEXICAN FIESTA RECIPE
1 lb. hamburger meat
1 pkg. taco mix
1 (16 oz.) can whole tomatoes
1 can Nacho cheese soup
1/2 c. milk
1 lg. pkg. yellow rice
Brown hamburger meat and drain. Add taco mix and tomatoes. Heat soup and 1/2 cup milk. Cook yellow rice by directions on package. Layer rice, meat and cheese. Bake at 350 degrees for 20 minutes. Can be served with Nacho chips, lettuce, tomatoes and sour cream, if desired
CHILI RECIPE
1 lb. hamburger
1 (16 oz.) can Mexican chili beans
1 (16 oz.) can tomatoes
1 tbsp. brown sugar
1 tsp. chili powder (or to taste)
Salt and pepper to taste
1 sm. onion, chopped
Brown hamburger and onion. Add salt and pepper to taste. Add beans, tomatoes, brown sugar and chili powder. Let simmer slowly for about 15 minutes.
CINCINNATI CHILI RECIPE
1 qt. water
2 lbs. lean hamburger
1 tsp. cinnamon
1 tsp. cumin seed or ground cumin
2 lg. onions, chopped
1 tsp. Worcestershire sauce
1 toe garlic, crushed
2 tbsp. chili powder
1 tsp. black pepper
1/2 tsp. red pepper or chili pepper
1 tbsp. salt
1 1/2 tsp. ground allspice
1 (16 oz.) can tomato paste
1 1/2 tbsp. cider vinegar
3 lg. whole bay leaves
Crumble raw (do not brown) hamburger into water. Add all ingredients. Bring to boil, then simmer for 3 hours. Remove garlic toe and bay leaves.
TACO SOUP RECIPE
2 lb. hamburger
Onion
1 pkg. taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 1/2 c. water
1 (7 oz.) can green chilies
1 pkg. ranch style dressing mix
1 can hominy, drained
2 cans stewed tomatoes
1 can Rotel tomatoes
2 cans pinto beans
1 can jalapeno pinto beans
Brown hamburger; add all other ingredients and simmer 25 – 30 minutes. Top with grated cheese if desired.
BEEFY MEXICAN SOUP RECIPE
1 lb. hamburger
1 med. onion, chopped, about 1/2 c.
1/4 c. chopped green pepper
1 pkg. Hamburger-Helper for chili tomatoes
6 c. water
1 tsp. chili powder
1/2 tsp. garlic salt
1/4 tsp. salt
1 (16 oz.) can whole tomatoes
1 (8 oz.) can whole kernel corn
1 can pitted ripe olives
Cook and stir hamburger, onion and green pepper in large pot until beef is brown. Drain, stir in sauce — mix from hamburger helper, water, chili powder, garlic salt, salt, tomatoes with liquid; break tomatoes up with fork. Heat to boiling, stirring often. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Stir in macaroni and corn with liquid and olives. Cover and cook 10 more minutes.
EASY CROCK POT SPAGHETTI SAUCE RECIPE
1 lb. hamburger
1/2 c. chopped onion
1/2 c. chopped bell pepper
1 c. chopped celery
1 clove minced garlic
1 tsp. Italian herb seasoning
1 can stewed tomatoes
1 can tomato paste
1 lg. can tomato sauce
1 lg. can water
1 pkg. spaghetti sauce seasoning
Brown hamburger with onion, bell pepper and garlic. Drain well and put into crock pot with all other ingredients. Have crock pot on high until sauce comes to a boil and then turn it to low and simmer for 6 hours. Serve hot over favorite noodles (our family likes egg noodles) and goes well with the garlic bread, and a fresh salad. Chopped bell pepper and celery can be kept in the freezer until ready to use. Be sure to rinse well before adding to any recipe to remove freezer taste.
HAMBURGER CROCK POT SOUP RECIPE
1 lb. hamburger
1 lg. can tomato juice
1 c. chopped onion
1 c. chopped celery
1 c. noodles or rice
Season with salt and pepper as desired Tear hamburger in small pieces, place in bottom of crock pot. Add tomato juice, and turn crock pot to low; simmer. One hour later, add vegetables and let simmer 4-6 hours. Before serving, add rice or noodles, Turn crock pot, setting to high and cook additional 1/2 hour. Reduce heat and eat.
CROCK POT BEANS RECIPE
2 cans pork ‘n beans
1 can lima beans, drained
1 can kidney beans, drained
1 lb. hamburger meat
3/4 lb. bacon, chopped into pieces
1 onion, chopped
1 c. catsup
1/4 c. brown sugar
3 tbsp. white vinegar
3 tbsp. liquid smoke
1/2 tsp. each of salt & pepper
Brown together and drain hamburger, bacon and onion. Mix all and cook low 4 to 6 hours in crock pot
MEXICAN CHICKEN CASSEROLE
4 chicken breasts, cooked and cut into pieces or 2-3 cans boned chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg. can Pet milk
1 can chopped green chilies
2 pkgs. Doritos
Grated cheddar cheese
Crush 1 package Doritos and line casserole dish. Combine rest of ingredients and add to Doritos. Sprinkle grated cheese on top and bake at 350 degrees for 30 minutes. Use second bag of Doritos to eat casserole with.
CHICKEN TORTILLA CASSEROLE
1 1/2 to 2 lbs. boneless chicken breasts, cut in !strips
1/2 c. onion, finely chopped
2 tbsp. oil
1 clove garlic
8 oz. salsa
4 c. cold chicken broth
1/4 c. parsley
3 tbsp. corn starch
1/2 c. sour cream
1/2 c. mayonnaise
6 oz. shredded Jack cheese
12 (6 inch) flour tortillas
Saute in oil: Chicken, onion, garlic, set aside. Bring to a boil chicken broth and corn starch and cook 1 minute. Add cheese sour cream, mayonnaise, salsa and parsley. Combine 1 cup of sauce with the chicken mixture. Spoon mixture into tortillas and place seam down in baking dish. Pour remaining sauce over tortillas and sprinkle with remaining cheese. Bake at 350 degrees for 20 to 25 minutes. (2 pans may be needed).
CHICKEN FINGERS
1 pound boneless, skinless chicken breasts
1/2 cup flour
2 eggs, beaten
2 1/2 cups crushed corn flakes
2 tablespoons each margarine and canola oil
Cut chicken breasts lengthwise into strips. Coat the strips with flour then dip each in the beaten egg. Roll the strips in the cornflakes. Set the strips on wax paper until ready to cook. At this point the strips can be refrigerated for use the next day. In a non stick skillet over medium heat, melt half of the margarine. Stir in half of the canola oil. Add half of the chicken and cook for 3 to 5 minutes per side or the until the coating is crisp and the chicken is no longer pink inside. Remove from the pan and keep the fingers warm. Repeat with the remaining margarine, oil and chicken fingers. Serves 6.
DORITO CHICKEN
2 cups cooked chicken, cubed
1 8 ounce carton sour cream
1/2 onion chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup grated cheddar cheese
1/2 cup grated mozzarella cheese
1 medium size bag of Doritos, crushed
Cover the bottom of a lightly sprayed 2 quart casserole dish with half the crushed Doritos. Mix the rest of the ingredients together except cheese and place on Doritos. Put remaining Doritos on top and cover with cheeses. Bake at 350F for 30 to 40 minutes until bubbly.
TORTILLA SOUP
3 Ortega green chilies, cut in thin strips
2 tbsp. butter plus 2 tbsp. vegetable oil
2 lg. onions, cut julienne
1/2 med. canned jalapeno, seeded finely chopped
3 c. chicken stock
1 (28 oz.) can tomatoes, coarsely chopped
1/2 c. tomato sauce
1 tsp. ground cumin
Salt and pepper to taste
3 lg. garlic cloves, diced fine
2 tsp. chili powder
1 tsp. minced fresh or 1/2 tsp. dried oregano
1/4 lb. chicken, ground meat or diced roast
Melt butter with oil add onions and garlic, cook until soft (about 13 minutes). Add both kinds chilies. Cook until tender, about 4 minutes. Add stock and spices. Simmer 20 minutes. Add meat. Place a few tortilla strips and cheese in bowl. Add soup. Top with few more tortilla strips, cheese, avocado and cilantro. A favorite soup at Gooseberries and at home.
POTATO CHIP CHICKEN
1 20 ounce bag regular salted potato chips, crushed
1 16 ounce container of sour cream
2 1/2 pounds chicken tenderloins
butter flavored cooking spray
1 tablespoon garlic powder or granulated garlic
1/2 cup butter
salsa
Preheat oven to 450F. Place sour cream in a medium bowl. Dip chicken tenderloins in sour cream, then coat with potato chips. Place coated chicken on greased cookie sheet. Bake chicken 5 minutes, then reduce heat to 375F. and bake 10 to 12 minutes. While chicken is baking, melt butter; add garlic powder. Return oven to 450F. and brush garlic butter over each piece of chicken and bake for an additional 5 minutes or until chicken is golden brown. Serve with salsa if desired
CHICKEN FLORENTINE
1 sm. chopped onion
1 sm. can chopped green chilies
1/2 c. Carnation or Pet milk
1 can cream of mushroom soup
1 (8 oz.) box Velveeta cheese
2 c. boned chicken or turkey
Grated Colby or Cheddar cheese
Doritos
Mix first 5 ingredients together and heat until the cheese melts. Add the boned chicken or turkey. Stir and set aside. Line a casserole dish (9×11-inches) with Doritos on the bottom and along the side. Pour the mixture on top. Generously add the grated cheese on top. Bake at 325 degrees for 20-30 minutes.
BAKED CHICKEN AND RICE
3 c. water
6 c. chicken bouillon cubes
1/2 cube butter or margarine
1 c. rice, uncooked
1 sm. onion, chopped
1/2 green pepper, chopped
1/2 c. celery, chopped
8-10 pieces chicken
Bring water to boil in Dutch oven and then add bouillon cubes. Mix the other ingredients, except chicken, with bouillon and water. Season the chicken with seasoning salt and lay pieces on top of the rice mixture. Cook 1 1/2 hours at 400 degrees.
KING RANCH CASSEROLE
1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated
Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.
CHICKEN CASSEROLE
1/2 c. chopped onion
2 tbsp. margarine
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. milk
1/2 tsp. salt
3 c. cubed, cooked ham or chicken
1/8 tsp. pepper
4 c. cooked noodles
1/2 c. shredded cheese
In saucepan, cook onion in oleo until tender; add remaining ingredients except cheese. Pour into shallow 2 quart shallow baking dish, 12″x8″x2″. Bake at 400 degrees for 25 minutes or until hot; stir. Top with cheese. Bake until cheese melts. Makes about 7 cups.
CROCKPOT BBQ WINGS
5 lbs. chicken wings, with tips cut off
1 (12 oz.) bottle chili sauce
1/3 c. lemon juice
1 tbsp. Worcestershire sauce
2 tbsp. molasses
2 tsp. salt
2 tsp. chili powder
1/4 tsp. hot pepper sauce
Dash of garlic salt
Place wings in crock pot. Combine all remaining ingredients and pour over chicken. Cook on low 6 to 8 hours or on high for 2 to 3 hours. Yields: 6 to 8 servings.
ORIENTAL CHICKEN TENDERS
1 c. soy sauce
1/3 c. sugar
4 tsp. vegetable oil
1 1/2 tsp. ground ginger
1 tsp. five spice powder
2 bunches green onion
16 chicken tenders (approx. 2 lbs.)
Blend soy sauce, sugar, oil, ginger and five spice powder in a large bowl until the sugar dissolves. Stir in green onions. Add chicken tenders to marinade. Turn to coat. Cover chicken and refrigerate overnight. Preheat oven to 350 degrees. Drain chicken RESERVING MARINADE. Arrange chicken in dish and bake until brown and tender, while basting occasionally with marinade.
TERIYAKI CHICKEN WINGS
1/3 c. lemon juice
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. chili sauce
1 clove garlic, finely chopped
1/4 tsp. pepper
1/4 tsp. celery seed
Dash of dry mustard
3 lb. chicken wings
MARINADE: Combine lemon juice, soy sauce, oil, chili sauce, garlic, pepper, celery seed and mustard. Stir well, set aside. Cut chicken wings at joint and remove wing tips. Place chicken in baking dish. Pour marinade over chicken. Cover, refrigerate at least 4 hours or overnight. Drain and place on broiler tray. Broil about 10 minutes each side with tray about 7 inches from heating element. Brush occasionally with marinade.
HIDDEN VALLEY CHICKEN DRUMMIES
20 chicken drummies
Good 1/4 c. butter, melted
1 tbsp. hot pepper sauce
2 tbsp. vinegar
2 pkgs. Hidden Valley dressing mix
Paprika
Celery sticks
Dip chicken in mixture of melted butter, pepper sauce and vinegar. Put in baking pan. sprinkle with 1 package dry dressing mix. Bake 30 minutes at 350 degrees or until browned. Sprinkle with paprika. Serve with celery sticks and prepared Hidden Valley dressing mix as dip.
APRICOT CHICKEN WINGS
1 pkg. Lipton onion soup
1 jar apricot preserves
1 bottle of clear Russian dressing
2 lbs. chicken wings
Bake chicken wings in oven at 350 degrees until tender (1 hour). Mix together soup mix, preserves and Russian dressing. Pour mixture over chicken wings, coating each piece and serve.
CRISPY ORIENTAL CHICKEN WINGS
1- 1/2 lbs. chicken wings, disjointed
1 med. egg
1/2 c. soy sauce
2 tbsp. garlic powder
1/4 tsp. ginger powder
1 med. onion, finely diced
2 c. finely crushed corn flakes
Mix together egg, soy sauce, garlic powder and ginger powder. Set aside. On wax paper, mix together crushed corn flakes and diced onion. Dip each wing in soy sauce mixture, then roll in corn flakes and onion. In glass baking dish, cover and cook wings on high (9) for 20 minutes, or until cooked. Remove covering halfway through cooking. Use 13″x9″ baking dish. Yield: 24 appetizers.
CHICKEN IN MUSHROOM GRAVY (Crockpot)
3 whole chicken breasts, halved
1/4 c. dry white wine or chicken broth
1 can cream of chicken soup
1 (4 oz.) can mushrooms, sliced
Salt & pepper
Place chicken pieces in crock pot. Season with salt and pepper. Mix wine and soup. Pour over chicken. Add mushrooms. Cover and cook on low for 7 to 9 hours or high 3 to 4 hours. Recipe may be doubled in 5-quart crock pot.
MANDARIN ORANGE AND CASHEW CHICKEN STIR-FRY
1 (11 oz.) can mandarin oranges
1/4 c. Kikkoman Stir Fry Sauce
3 tbsp. oil
2 whole chicken breasts, skinned, boned and cut into strips
1/3 c. cashews
1 clove garlic, minced
1 med. onion, sliced
1/2 lb. fresh snow peas (or 1 box frozen snow peas)
Reserve 2 tablespoons syrup from oranges. Mix with stir fry sauce. Heat 2 tablespoons oil in large skillet over high heat. Add chicken, cashews and garlic. Stir fry 3 minutes. Remove. Heat remaining oil in same pan. Add onion and snow peas. Stir fry 3 minutes. Add chicken, cashews, garlic and stir fry sauce. Stir to coat all ingredients with sauce. Remove from heat. Add oranges. Makes 4 servings. Serve over rice or noodles.
CHICKEN DIJONNAISE
4 (8 oz.) chicken breasts, boned & skinned
Salt & pepper to taste
4 tbsp. Dijon mustard
2 c. fresh white bread crumbs
1/4 c. clarified butter
2 c. heavy cream
2 tbsp. Dijon mustard
Season chicken breasts with salt and pepper. Brush top of breast with Dijon mustard. Dip into bread crumbs and refrigerate 1/2 hour. Pour clarified butter into hot saut?pan. Place chicken breast into pan, crumb side down. Saut?without moving breast, about four minutes. Turn breast over and sear 2 minutes. Place into 400 degree oven for 5 minutes. In a saucepan, bring heavy cream to a boil and whisk in remaining mustard. Reduce the sauce for 3 minutes and season to taste. Pour sauce on plate and set chicken breast into sauce. Tastes good with a savory rice.
CHICKEN CASSEROLE
1/2 c. Crisco
2 1/2 lb. chicken breasts, skinned
1/3 c. flour
2 tsp. salt
1 pkg. frozen peas
1 c. regular rice
2 tsp. salt
1 tsp. basil
2 c. hot water
1 lg. onion, sliced
Preheat oven to 350 degrees. Thaw peas. Shake chicken in bag with flour and salt; brown in Crisco. Combine peas, rice, salt, basil and hot water in 9 x 13 inch glass casserole; lay browned chicken over; arrange sliced onions on top. Cover with foil. Bake 40 minutes, then uncover and bake 20 minutes.
CHICKEN RICE CASSEROLE
4-5 pieces chicken
1 can cream of celery soup
1 c. rice
1 c. water
1 c. milk
2 cubes chicken bouillon
1/2 pkg. onion soup mix
Remove skin from chicken. Combine rice, soup, water, milk and bouillon in bottom of casserole (dissolve bouillon in your 1 cup of water). Lay chicken in rice mixture. Sprinkle over with soup mix. Bake at 350 degrees for approximately 1 hour.
PARMESAN CHICKEN
1 c. Italian bread crumbs
1/2 c. Parmesan cheese
1/4 c. chopped fresh or dry parsley
6 to 8 pieces chicken
Salt and pepper
1/2 c. butter or margarine
1/8 tsp. garlic powder
Paprika
Teriyaki or soy sauce
Skin the chicken and brush with teriyaki or soy sauce (to give chicken a brown look). Combine bread crumbs, cheese, and parsley in pie pan; mix well. Microwave butter in a small bowl until melted. Stir in garlic powder; sprinkle chicken with salt and pepper, then dip into butter. Roll each piece in crumb mixture and sprinkle with paprika. Put chicken in a glass baking dish and cover with wax paper. Microwave on high 8 to 10 minutes. Rearrange chicken (do not turn over) so any uncooked portions are on the outside of the dish. Cover and cook on high for 9-12 minutes or until done. Eat! Serves 4-6 people.
SAUCY CHICKEN BREASTS
2 tbsp. butter or margarine
4 chicken breast halves, skinned
1/2 c. chopped onion
1/2 c. chopped green pepper
1 c. sliced mushrooms
1 (1.3 oz.) pkg. golden onion soup Mix or (1.25 oz.) pkg. onion soup mix
1 1/4 c. water
1/4 c. white wine
Worcestershire sauce
1 tbsp. cornstarch
3 tbsp. water
Melt the butter in a large skillet. Add chicken and brown on both sides. Remove chicken from skillet, reserving drippings in skillet. Add chopped onion, green pepper and mushrooms to skillet; saut?until crisp-tender. Return chicken to skillet. Combine soup mix, 1 1/4 cups water and Worcestershire sauce in a small bowl. Pour over chicken. Cover, reduce heat and simmer 20 minutes or until chicken is tender. Remove chicken to a serving platter. Combine cornstarch and 3 tablespoons water; add to sauce. Return to boil; boil 1 minute. Serve sauce over chicken.
CHINESE CHICKEN COLE SLAW
SALAD
1/2 head cabbage, shredded
1/2 c. chicken, cooked and chopped
1 bunch green onions, chopped
3-4 tbsp. toasted sesame seeds
1/2 c. toasted almonds
1 pkg. Top Ramen noodles, crushed
1/2 c. chopped celery
DRESSING
1 tbsp. sugar
1 tsp. salt
1/2 tsp. pepper
3 tbsp. vinegar
1/2 c. salad oil
Dressing: Mix dressing ingredients in a small jar and store in refrigerator until ready to serve. Salad: Layer cabbage, celery, green onions and chicken; set aside. Add toasted sesame seeds and toasted almonds and Top Ramen noodles just before adding dressing. Toss and serve immediately for best flavor and “crunch”. To toast almonds and sesame seeds, bake at 350 degrees for 10 minutes in a single layer on a cookie sheet.
CHICKEN SPINACH MANDARIN SALAD
4 bunches fresh spinach
2 tbsp. sesame seeds
1 1/2 c. shredded cooked chicken breast meat, chilled
2 c. cherry tomatoes
1 c. thinly sliced radishes
1/2 lb. fresh mushrooms, sliced
1/2 lb. bacon, fried, crumbled
1 c. toasted croutons
MANDARIN DRESSING
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
1 tbsp. sesame oil
3 tbsp. salad oil
1 tsp. granulated sugar
1/8 tsp. black pepper
1 tsp. sesame seeds
To prepare dressing, in a bowl, combine all ingredients. Blend well. Set aside to blend flavors. Wash spinach leaves. Drain. Remove stems. Chill until ready to use. In a small skillet, toast sesame seeds over medium heat for 3 to 4 minutes until golden brown. Set aside. Place spinach in large wooden bowl. Top with chicken, tomatoes, radishes, mushrooms, bacon and croutons. Pour on dressing. Toss gently. Garnish with toasted sesame seeds. Serve on chilled plates. Good served with: Hot rolls or French bread. Recipe may be halved or doubled. For 8 servings, double the ingredients but use only 1 1/2 times the dressing.
Serves 4
HOT CHICKEN SALAD
2 c. cooked chicken, chopped
2 c. celery, chopped
2 tbsp. onion, minced
1 tsp. Accent
1 tbsp. lemon juice
3/4 c. mayonnaise
Pepper to taste
1/3 c. toasted sliced almonds
Cheese, shredded
Potato chips, crushed
Combine ingredients in casserole. Top with cheese, then chips. Bake 400 degrees 30 minutes.
POTATO DIPPED CHICKEN
1 fryer, cut up
2 tbsp. water
1/4 c. oleo
1 egg, beaten
1 c. instant potato flakes
Melt oleo in shallow baking dish. Mix egg and water, dip chicken in egg mixture and roll in potato flakes. Place chicken in baking dish with melted oleo. Bake at 400 degrees for 30 minutes. Turn chicken and bake 30 minutes more.
BAKED CHICKEN WITH PEACHES
8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches, peeled, pitted and sliced
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
2 tablespoons fresh lemon juice
Preheat oven to 350F. Place chicken in a lightly greased 9 x 13 inch baking dish and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves and lemon juice. Bake for about 30 minutes, basting with juices, or until chicken is cooked through and juices run clear. Serves 8.
MANDARIN CHICKEN
1 c. flour
Salt, pepper, and garlic to taste
3 lb. frying chicken
2 tbsp. butter or oleo
2 tbsp. oil
1 sm. can mandarin oranges with juice
4 tbsp. lemon juice
1/2 c. orange juice
2 tbsp. honey
2 tbsp. soy sauce
1/2 tsp. ginger
Put seasoned flour into brown paper bag to coat with flour mixture. Heat butter and oil in skillet and brown chicken. Drain oranges; reserve juice. Mix juice with lemon, orange juices, honey, soy sauce, and ginger. Pour sauce over chicken in skillet. Cover and simmer 30 minutes. When chicken is fork-tender, add oranges; simmer just 5 minutes more. 4 to 6 servings.
SWEET AND SOUR CHICKEN
8 oz. chicken strips
2 c. canned pineapple
chunks (no sugar added)
1 (16 oz.) bag vegetable mixture (or any flavor)
2/3 c. pineapple juice 1/4 c. rice vinegar
1 tbsp. plus 1 tsp. cornstarch
1 tbsp. reduced sodium soy sauce
1/4 tsp. salt
Spray 10-inch skillet with Pam and stir fry chicken until done. Meanwhile, in microwave, cook vegetables according to package directions. In small bowl, combine pineapple juice, rice vinegar, cornstarch, soy sauce and salt. Add pineapple chunks to cooked chicken. Then add cooked vegetables. Make a well in center and pour in sauce mixture. Cook over medium heat until thick and bubbly. Stir and cook 1-2 minutes longer. 4 servings.
CHICKEN PICCATA
6 whole chicken breasts, skinned, boned
3/4 c. flour
1 tsp. salt
1 tsp. black pepper
4 tbsp. olive oil
3/4 c. fresh lemon juice
3/4 c. white wine
1/2 c. fresh parsley, chopped
Cut chicken into strips. Combine flour, salt and pepper in a plastic bag. Coat chicken strips in flour mixture. Use a large skillet to brown chicken strips for approximately 3 to 5 minutes in olive oil. NOTE: Brown small amount of chicken at a time and then remove into a dish. After all chicken is browned replace in skillet and sprinkle with lemon juice, wine, pepper and parsley. Cover and simmer for 3 minutes.
CHICKEN STROGANOFF
8 chicken breasts, boned and skinned
1 16 ounce carton sour cream
1 can cream of mushroom soup
2 cups flour
pepper to taste
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
2 cups sharp Cheddar cheese, shredded
oil for frying
cooked rice
Mix sour cream and soup together; set aside. Place flour and all seasonings together in a small paper bag. Toss each piece of chicken in flour mixture. Brown chicken in hot oil. Place browned chicken in a 9 x 13 casserole pan. Top chicken with soup mixture and bake at 350F for 45 minutes. Top with cheese during the last 15 minutes of baking. Serve with rice. Serves 8.
HONEY-LIME CHICKEN
2 c. sherry
1 1/2 tbsp. cinnamon
1 1/4 c. honey
1/2 c. lime juice
3 cloves garlic
9 lbs. chicken (split breasts, legs,
thighs, only)
Combine the sherry, cinnamon, honey, lime juice, garlic, salt and pepper in a mixing bowl. Wash and dry the chicken pieces. Arrange in shallow pans and pour the marinade over them. Turn the pieces to coat them well. Cover and refrigerate overnight, or longer if desired. When ready to cook, remove the chicken from the pans and bring it to room temperature. Grill the chicken on an outdoor grill or broil it in the oven in batches, basting with the marinade and turning frequently, for approximately 30 minutes or until the juices run clear when the chicken is pierced.
ORANGE BAKED BUTTERMILK CHICKEN
1 envelope Golden Onion Soup Mix
1 cup all purpose flour
2 large eggs
1/2 cup buttermilk*
3 pounds chicken pieces
1/4 cup margarine or butter, melted
Preheat oven to 425F. Combine golden onion recipe soup mix with flour; set aside. Beat eggs with buttermilk. Dip chicken pieces in buttermilk mixture, then flour mixture, coating well. Place in large shallow baking pan, on rack, and chill 30 minutes. Drizzle with butter, then bake 45 minutes or until well done.
BAKED SESAME CHICKEN
2 tablespoons soy sauce
1/4 cup toasted sesame seeds
2 tablespoons all purpose flour
1/4 teaspoon salt
1 pinch ground black pepper
4 skinless, boneless, chicken breast halves
2 tablespoons butter, melted
Preheat oven to 400F. Place soy sauce in a 9 x 13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter. Bake at 400F for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve. Serves 4.
STUFFED CHICKEN BREASTS
4 tbsp. butter
6 chicken breasts
1/2 c. celery, diced
1/2 c. onion, diced
1 pkg. cream cheese
Pound out chicken breasts until very thin. Saute onions and celery in butter until very tender. Fill each chicken breast with a slice of cream cheese and a mixture of onion and celery. Roll up and hold with a toothpick. Roll in bread mixture and bake at 350 degrees for 1 hour or until done.
Quick, Easy -N- Fast Baked Ziti Recipe
8 oz. ziti
1 lb ground beef
1 small onion, chopped
2 cloves garlic, peeled and chopped
1 can (28 oz.) crushed tomatoes, undrained
1 can (16 oz.) tomato sauce
1 t. oregano
1 C. grated Mozzarella cheese
1/4 C. grated Parmesan cheese
2 T. dried parsley
Cook ziti in boiling, salted water according to package directions; drain. Lightly brown beef and onion in a saucepan. Pour off any excess fat. Add garlic, tomatoes with can liquid, tomato sauce and oregano. Simmer for 15 minutes. Preheat oven to 350ºF. Mix cooked ziti and sauce together in a 2-1/2-quart baking dish. Combine Mozzarella and Parmesan cheeses; sprinkle lightly over ziti mixture. Sprinkle with parsley. Bake for 25 minutes or until lightly browned and bubbly.
Sweet & Sour Short Ribs
4 Lb short ribs
½ c flour
2 t salt
pepper
2 c sliced onions
¾ c ketchup
2 T vinegar
2 T Worcestershire
1/3 c packed brown sugar
¾ c water
Cut ribs into serving size pieced. Dredge in flour, salt and pepper. Arrange in large casserole. Spread onions on top. Mix remaining ingredients; pour on casserole. Bake, covered, in 300 oven for 3 hours
MEXICAN CASSEROLE
1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated cheese
1-1/2 c. crushed tortilla chips
Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes.
Cream Cheese Chicken
4 boneless skinless chicken breasts
1/2 cup butter
1 package Italian dressing seasoning mix
1 (8 ounce) package cream cheese
1 can cream of chicken soup
Cooked rice or pasta
Cube four boneless skinless chicken breasts into bite-sized pieces. Combine your chicken with a half-cup of butter and a package of Italian seasoning mix in a Crock-Pot and cook it on low for six to eight hours. Now, when you get home, add a package of cream cheese and a can of cream of chicken soup. Cook on high until the cheese is melted and serve over rice or pasta
Pizza Casserole
Cook: 16oz. rigoletti
3/4 # Italian sausage & 1# ground beef (cook, drain)
1 small can tomato paste
pizza sauce
cooked rigoletti
12oz. mozzarella cheese
Place in greased casserole dish. Bake 350* 1 hour.
Taco Soup
1 ½ lbs ground beef
1 c chopped onion
1 pkg taco seasoning
1 envelope ranch dressing mix
2 cans corn
1 can pinto beans
1 can black beans
2 cans Rotel
1 can beer
1 ½ c water
Cook beef & onion. Mix everything in slow cooker LOW 5-6 hours. Serve with Cheese, sour cream or chips
Sausage Supper
2 cans Crescent rolls
1 (8 ounce) cream cheese
1 pound hot sausage
Teaspoon of oregano
Teaspoon of Tony’s Chachere’s (or your favorite season-all)
Brown and drain a pound of hot sausage and seasoning it with a teaspoon each of oregano and Tony Chachere’s. Combine the sausage with one 8 ounce package of cream cheese. Unroll a can of crescent rolls and put the dough in the bottom of a greased cookie sheet, pushing these perforated edges together so it’s a seamless rectangle. Spread our sausage and crème cheese over it and top with the second can of crescent rolls, seamed the same way. Cook according to the directions on the Crescent rolls.
Sloppy Joes
1 lb. ground beef/turkey
1/2 c. ketchup
1/2 c. BBQ sauce
1/2 envelope dry onion soup mix
2 tsp. liquid smoke
Mixed vegetables
Brown & season meat, drain. Add all other ingredients, heat
Through. Serve on buns; enjoy!
Fiesta Chicken Casserole
1 pkg. (15 oz.) refrigerated pie crust or crescent rolls
1 jar (16 oz.) Salsa
1 can (10 3/4 oz.) Cream of Chicken Soup
1 cup sour cream
2 cups shredded Cheddar cheese (8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) Chunk Chicken, drained
1 can (about 15 oz.) black beans, drained and rinsed
PREHEAT oven to 400°F. Bring pie crust to room temperature. MIX salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13″x”9″x 2″ baking pan. PLACE crusts on floured surface, overlapping about 3″ in the center. Press seam to seal. Roll into 14″x10″ rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry. BAKE for 40 to 45 min. or until pie crust is golden brown.
HUNGARIAN GOULASH
2 lbs. beef stew
1 lg. chopped onion
1 clove garlic
1/4 c. ketchup
2 tbsp. Worcestershire sauce
1/4 c. flour (to thicken)
1 tbsp. brown sugar
2 tsp. salt
2 tsp. paprika
2 tsp. dry mustard
1 c. water
Wide egg noodles
Vegetable
Put all ingredients except flour in crock-pot. Cook all day on low. Thicken when ready to serve with flour. Serve over rice or noodles.
EASY CHICKEN TETRAZINI
1 onion, diced
1 green pepper, diced
2 c. chicken, cooked & diced
2 cans cream of mushroom soup
2 soup cans milk
1 sm. jar diced pimiento
1 lb. pkg. spaghetti, cooked
Sharp cheddar cheese
Sauté onion and pepper in 1 tablespoon butter. Mix all ingredients together and place in greased casserole. Top with cheese. Bake at 350 degrees for 30 minutes. Easy and great for a crowd.
BASIC MEAT LOAF
1 slice bread, torn in sm. pieces
1/4 c. chopped celery
1 egg, slightly beaten
1 clove garlic, minced
1 sm. onion, chopped
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 lbs. lean ground beef
1/4 c. catsup
Mix bread, celery, egg, garlic, onion, salt and pepper. Crumble ground beef into mixture; blend thoroughly. Press into 9″x5″ loaf pan
Hobo Dinner
1 pound ground beef
1/4 cup milk
1 can cream of mushroom soup
1 onion, chopped
4 oz. grated cheddar cheese
potatoes, sliced thin — 4 or 5 medium sized
salt & pepper to taste
Press a pound of uncooked ground beef into the bottom of a 9×13 casserole dish. Sprinkle with milk, salt and pepper. Add four or five potatoes, thinly sliced and one chopped onion. Season meat and potatoes to taste with Tony Chacheres. Top with grated cheddar and a can of cream of mushroom soup. Bake, covered at 350 for about 1 1/2 hours or until potatoes are done.
SWEDISH MEATBALLS
1 lb. ground beef
6 slices whole wheat bread
1 egg, slightly beaten
1/2 tsp. sugar
1/2 tsp. allspice
1/2 tsp. nutmeg
1 tsp. salt
1 can Campbell’s beef consommé
1 can Campbell’s tomato soup
Mix together all of the above; shape lightly with your fingers into 1 inch balls. Brown on all sides in a lightly greased skillet. Heat 1 can of consommé and add cooked meatballs. Cover pot and cook over very low heat 1 1/2 hours. Add extra consommé or tomato sauce if desired or if meatballs seem to be sticking.
STEAK CASSEROLE
3 or 4 boneless cube steaks
1 can Campbell’s Golden Mushroom Soup
1 can mushrooms (optional)
1 med. onion, sliced
Brown the steaks in a frying pan, then place in the bottom of a baking dish. Pour the mushroom soup over them, add the can of mushrooms if you wish. Spread the sliced onions on top and season with salt, pepper and paprika to taste. Bake for about 35 to 40 minutes at 350 degrees.
Serve with noodles. The gravy may be spooned over them.
SAUSAGE CASSEROLE
1 lb. sausage
1 can (Campbell’s) Cheddar cheese soup
1 can cream of mushroom soup
1 sm. can Pet milk
12 oz. pkg. egg noodles
Medium onion
Brown sausage and onion. Cook noodles; drain. Mix remaining ingredients together and stir in sausage, onion and noodles to this mixture. Bake at 350 degrees for approximately 35 minutes.
CHEESY TAMALE CASSEROLE
2 lb. ground beef
1/2 green pepper, chopped
1 c. finely chopped onion
1 c. taco sauce
1/3 c. Bisquick
1/2 tsp. taco seasoning
1 can whole kernel corn, drained
CHEESY TOPPING:
1 3/4 c. water
1 c. sour cream
3/4 c. Bisquick
1/2 tsp. salt
3/4 c. yellow cornmeal
2 c. shredded Monterey Jack cheese
2 eggs
Heat oven to 350 degrees. Cook and stir ground beef, onion and pepper in skillet until beef is brown. Stir in remaining ingredients except cheesy topping; heat to boiling. Spoon into ungreased rectangular baking dish 13 x 9 x 2 inch. Prepare cheesy topping, spread over beef mixture. Bake uncovered until light brown (about 40 minutes). Makes 12 servings. Heat water to boiling in 2 quart saucepan. Stir in cornmeal; cook and stir until very thick, about 1 minute. Remove from heat; stir in sour cream. Beat in remaining ingredients until blended.
TACO SQUARES
1 1/2 lbs. ground beef
1 c. sour cream
2/3 c. mayonnaise
1 c. shredded sharp cheddar cheese
2 tbsp. chopped onion
2 c. Bisquick
1/2 c. cold water
1 to 2 med. sliced tomatoes
1/2 c. chopped green peppers
Heat oven to 375 degrees. Grease 13 x 9 x 2 baking dish. Cook beef until brown, drain. Mix sour cream, mayonnaise, cheese and onion. Mix bisquick and water, pat in pan pressing 1/2 inch up sides of baking dish. Layer beef, tomatoes and pepper. Spoon cheese mixture on top. Bake about 30 minutes. I have substituted 1/2 cottage cheese, 1/2 light sour cream instead of all sour cream has worked very well.
Meatball Stew
1 ½ # ground beef
1 egg, beaten
½ c dried unseasoned breadcrumbs
1 t garlic powder
1 t salt
½ t black pepper ¼ t cayenne pepper
½ c oil
¼ c flour
1 ½ c chopped onion
1 ½ c chopped celery
Mix beef, egg, crumbs and seasonings in large bowl and form into 36 meatballs. Brown meatballs in hot oil for about 5 minutes in two batches. Drain the oil from the pot into a measuring cup and return ¼ c back to pot. Add the flour; reduce the heat to medium and stir constantly for 10 minutes. Add the onion, celery and bell pepper to the roux and cook for 10 minutes, or until wilted. Add the water and bring to a boil, stirring to make a smooth sauce. Return meatballs to the pot, reduce heat to low and simmer for 1 hour. Serve over rice.
MEXICAN SUMMER CASSEROLE
2 c. Bisquick mix
2/3 c. milk
1 lb. hamburger
1 onion, chopped
2 tomatoes, peeled and sliced thin
2 green peppers, chopped
1 c. Miracle Whip
1 c. sour cream
1 c. cheddar cheese, grated
Mix Bisquick and milk. Spread dough into 9 x 13 baking dish. Brown hamburger and onion. Drain and spread onto dough. Layer tomatoes on top of hamburger. Layer peppers on top of tomatoes. Mix together Miracle Whip, cheddar cheese, and sour cream; spread on top of layers. Bake at 350 degrees for 35-45 minutes.
CREAMY CHICKEN & TORTILLAS
4 c. cooked chicken, diced
1 dozen corn tortillas, each cut into 6-8 triangles
1 can cream of chicken soup
1 can cream of mushroom soup
1 8 oz. jar salsa
1 c. sour cream
1/2-1 c. cheddar cheese
Combine the soups, salsa, and sour cream in a bowl and blend well. Grease the crock-pot and make 2-3 layers of chicken, tortillas, and sauce. Cook on low heat for 4-5 hours. Add the cheese 15 min. before eating. Serve with salad and warm tortillas.
Pizza Casserole
Cook: 16oz. rigoletti
3/4 # Italian sausage & 1# ground beef (cook, drain)
1 small can tomato paste
pizza sauce
cooked rigoletti
12oz. mozzarella cheese
Place in greased casserole dish. Bake 350* 1 hour.
EASY BEEF CROCKPOT CASSEROLE
1 can cream of mushroom soup
1 (4 oz.) can sliced mushrooms
1 lg. env. instant onion soup mix
1/2 c. milk
1 or 2 lbs. stew beef
Combine above and cook in crock-pot on low 8 to 10 hours (can be thickened with 1 tablespoon flour and water mixture for thicker gravy). Serve over rice or egg noodles or elbow macaroni. Serves Preparation time 5 minutes. Cooking noodles 20 minutes.
CINCINNATI CHILI
1/2 lb. lean ground beef
1 (29 oz.) can tomato sauce
1 (14 1/2 oz.) can peeled whole tomatoes
1 sm. onion, chopped
1/2 tsp. cinnamon
1/2 tsp. allspice
1 tsp. salt
1/2 tsp. pepper
1 1/2 tbsp. chili powder
1 tbsp. white vinegar
1 toe garlic
3 bay leaves
Brown meat cook onions with meat and drain grease. Place meat and onions in large pan or crock-pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leaves and garlic before serving.
MEXICAN CASSEROLE
1 lb. hamburger, cooked
1 can cream of mushroom soup
1 can enchilada sauce
Milk to blend together
Medium Cheddar cheese (cut into slices)
Soft flour or corn tortillas
Mix first 4 ingredients together. Spread a little in bottom of 9 x 13 inch baking dish. Layer tortillas, cheese and sauce. Bake at 300 degrees for 20 minutes.
Easy -N- Fast Baked Ziti Recipe
8 oz. ziti
1 pound lean ground beef
1 small onion, chopped
2 cloves garlic, peeled and chopped
1 can (28 oz.) crushed tomatoes, undrained
1 can (16 oz.) tomato sauce
1 t. oregano
1 C. grated Mozzarella cheese
1/4 C. grated Parmesan cheese
2 T. dried parsley
Cook ziti in boiling, salted water according to package directions; drain. Lightly brown beef and onion in a saucepan. Pour off any excess fat. Add garlic, tomatoes with can liquid, tomato sauce and oregano. Simmer for 15 minutes. Preheat oven to 350ºF. Mix cooked ziti and sauce together in a 2-1/2-quart baking dish. Combine Mozzarella and Parmesan cheeses; sprinkle lightly over ziti mixture. Sprinkle with parsley. Bake for 25 minutes or until lightly browned and bubbly.
Chicken Tortilla Bake
1 can (10 3/4 oz.) Condensed Tomato Soup
1 cup Salsa OR Picante Sauce
1/2 cup milk
2 cups cubed cooked chicken OR turkey
8 corn tortillas (6″), cut into 1″ pieces
1 cup shredded Cheddar cheese
MIX soup, salsa, milk, chicken, tortillas and half the cheese in 2-qt. shallow baking dish. Cover. BAKE at 400°F. for 30 min. or until hot. Top with remaining cheese
CROCK POT STROGANOFF
1 lb. stew meat
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can French onion soup
Stir together in crock-pot. Leave on low heat all day. Pour over or mix with cooked noodles.
1 lb. stew meat
1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can French onion soup
Stir together in crock-pot. Leave on low heat all day. Pour over or mix with cooked noodles.
LEMON CHICKEN
2 chickens (3 lbs. each cut up)
1/4 c. flour
2 tbsp. oil
1 (6 oz.) can frozen lemonade concentrate
3 tbsp. catsup
1 1/4 tsp. salt
3 tbsp. brown sugar
1 tbsp. vinegar
Coat chicken with flour and salt. Brown in hot oil and drain. Transfer to crock-pot. Mix remaining ingredients. Pour over chicken. Cover. Cook on high setting 3 to 4 hours. Remove chicken pour liquid into saucepan. Skim fat. Return chicken to cooker cover. Blend 2 tablespoons and water and 2 tablespoons cornstarch. Stir into liquid. Cook and stir until bubbly. Pour over chicken.
Serves 6.
Taco Salad
1 lb. hamburger meat
dash of chili powder
can of kidney beans
lettuce
tomatoes
onions
cucumbers
3/4 c. grated cheddar cheese
1/2 bag corn chips (crushed)
Kraft’s Catalina Dressing.
Brown 1 lb. hamburger sprinkled with a dash of chili powder salt. Chill. Chill a can of kidney beans. Layer ingredients. Pour Catalina dressing on top.
Twisted Burgers
1 lb. hamburger, brown with onion and cool
1 can (8 oz.) tomato soup
3/4 c. green and black olives, mixed
1/2 c. mayonnaise
1 sm. can mushrooms
Pinch of oregano
1/2 lb. grated Mozzarella cheese
Mix above with hamburger. Put on 1/2 hamburger buns. Bake at 300 degrees for 30 minutes. Serve hot.
MEXICAN CASSEROLE
1 pkg. of hamburger meat
1 can chopped tomatoes and green chilies (Rotel)
1 can chicken and mushroom soup
1/2 onion, chopped (optional)
1 c. grated American cheese or 1 can cheese soup
1 1/2 c. crushed tortilla chips
Brown hamburger with chopped onion. Drain and add tomatoes and soup. Put tortilla chips in bottom of baking dish and pour meat mixture over them. Sprinkle cheese on top and bake at 350 degrees for 30 minutes. Serve with crackers and green salad.
Barbecue Chicken Pizza
1 (10 ounce) package refrigerated pizza dough
1/2 of 32 ounce container (about 2 cups)
shredded cooked chicken in barbecue sauce
8 ounces shredded 4- or 5-blend pizza cheese
1/4 cup snipped fresh cilantro
Preheat oven to 425 degrees. Lightly grease a 15 x 10-inch baking sheet or jellyroll pan. Unroll pizza dough; transfer to greased pan, pressing out dough with your hands to a 12 x 10-inch rectangle. Build up edges slightly. Bake
for 7 minutes. Remove from oven. Spread chicken mixture evenly over hot crust. Sprinkle cheese and cilantro over chicken. Bake for 12 to 15 minutes or until lightly
browned.
1 (10 ounce) package refrigerated pizza dough
1/2 of 32 ounce container (about 2 cups)
shredded cooked chicken in barbecue sauce
8 ounces shredded 4- or 5-blend pizza cheese
1/4 cup snipped fresh cilantro
Preheat oven to 425 degrees. Lightly grease a 15 x 10-inch baking sheet or jellyroll pan. Unroll pizza dough; transfer to greased pan, pressing out dough with your hands to a 12 x 10-inch rectangle. Build up edges slightly. Bake
for 7 minutes. Remove from oven. Spread chicken mixture evenly over hot crust. Sprinkle cheese and cilantro over chicken. Bake for 12 to 15 minutes or until lightly
browned.
Snacks
Brownies
Cookies
Quesadilla
Chips
Carot sticks
Celery sticks
Apple
dried apples/pears/cranberries/bluberries/peaches/grapes/plums
Banana bread
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