| 2 tablespoon Margarine 3 1/2 pound Chicken cut into pieces 1 cup Onion chopped 2 cloves Garlic minced 2 tablespoon Flour 16 ounce Canned tomato undrained 1 teaspoon Thyme dried leaves 1 teaspoon Parsley chopped 2 Bay leaf 1 teaspoon Salt 1/4 teaspoon Tabasco sauce 1/2 cup Green pepper chopped 1 Celery chopped 1/2 Jalepeno seeded and to taste |
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| Instructions Melt butter in skillet. Saute chicken in hot butter until golden brown. Remove from skillet. Add onion and garlic to drippings and saute until soft, about five minutes. Blend in flour until smooth and remove from heat. Stir in tomatoes, thyme, parsley, bay leaves, salt and Tabasco. Add chicken. Cook covered over low heat for 15 minutes. Add green pepper and cook covered over low head 30 minutes or until chicken is tender. Serve on rice. |
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Category Archives: Recipe
Cottage cheese jello salad
| 1 box Jello orange 1/2 pound Marshmallows miniature 1 cup Pineapple crushed 1/2 cup Salad dressing (Miracle Whip) 1 cup Whipping cream whipped 1 box Jello lime |
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| Instructions Dissolve orange Jello in 1 pint boiling water. Add marshmallows. Chill until set. Mix pineapple, cottage cheese, salad dressing and whipped cream. Let set until it thickens. Spread over orange Jello. Dissolve lime Jello. Chill. Just before it sets, pour over mixture. Different flavors of Jello may be used. |
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Corn, Black Bean and Tomato Salad
| 1 can (15 oz.) black beans 1 cup corn canned (drained) or frozen 1 can (15 oz) Rotel (mild or hot) 1 clove garlic minced 1 teaspoon chopped fresh parsley 1 teaspoon chopped fresh cilantro 1/8 teaspoon cayenne pepper 1/2 teaspoon chili powder |
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| Instructions At Home: Rinse beans. In a bowl, combine beans, corn, tomato, and garlic. Add parsley, cilantro, pepper, and chili powder and stir. In Camp: Serve with sliced pepper jack cheese and hardy dipping crackers. Serves four as an appetizer. |
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Confetti Rice Wrap
| 4 Mission® Garden Spinach Herb Wraps 1 Red Bell Pepper chopped 1 bunch Scallions or Green Onions chopped 1 cup frozen Corn Kernels 1 cup frozen Baby Lima Beans 1 (15 oz.) can Black Beans drained and rinsed 2 cups Brown Rice cooked 1/2 cup Water Fat Free Dressing |
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| Instructions Cook bell pepper, green onions, corn and lima beans for 10 minutes with 1/2 cup water in medium pot. Remove from heat and drain. Combine vegetables with black beans and hot brown rice. Add salad dressing to taste and toss. Divide mixture into 4 equal portions. Fill, wrap and roll! |
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Classic Meat Loaf
| 2 pounds Ground turkey 1 cup Onion chopped 1/2 cup Celery diced 1 clove Garlic minced 1/2 teaspoon Oregano 1/2 teaspoon Thyme 1/2 teaspoon Black pepper freshly ground 1/4 cup Cilantro freshly chopped 1 cup Rice cooked 2 ea Egg white 1 1/4 cup Tomato sauce sodium free and divided |
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| Instructions Preheat the oven to 350 degrees. In a large bowl, mix the ground poultry, onion, celery, and garlic. Mix all the spices together, then add them to the poultry and blend well. One at a time, add the rice, the egg whites, and 1 cup of the tomato sauce to the poultry mixture and blend thoroughly. Form the mixture into an oval-shaped loaf and place in the center of a nonstick loaf pan. Spread the remaining ¼ cup of tomato sauce over the top of the loaf. Bake, uncovered, for 1 ¼ hours. Let sit for 5 minutes before serving. Makes 6 to 8 servings. |
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Chicken Tetrazzini Deluxe
| 48 ounces Spaghetti uncooked 1/2 pound Mushrooms sliced 2 can (12 oz) Cream of mushroom soup 1 cup Water 4 cup Chicken cooked and cubed 1 cup Cheddar cheese shredded 1 pkg Frozen peas 1/2 cup Sherry 2 tablespoon Worcestershire sauce 1 teaspoon Salt 1/4 teaspoon Pepper 1 cup Parmesan grated Paprika Olive oil |
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| Instructions Break spaghetti into halves or thirds, prepare according to package directions; drain. In large pan, saute mushrooms in olive oil until tender. Stir in soup and water. Cook and stir until blended. Stir in spaghetti and all other indredients except Parmesan cheese and paprika. Turn into a 13″ x 9″ X 2″ baking dish. Top with Parmesan cheese and sprinkle with paprika. Bake at 375 degrees for 45 minutes or until throughly heated. Refrigerate any leftovers. Makes 8 to 10 serveings. |
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Chicken Pot Pie
| 2 teaspoons olive or vegetable oil 1 cup chopped onion 4 boneless chicken breast halves cut into 1 to 2-inc about 4 cups 2 tablespoons all-purpose flour 1 teaspoons dried thyme 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon paprika 2 carrots, peeled and chopped 2 celery stalks chopped 4 medium red potatoes cut into 1-inch cubes 1 (14 1/2-ounce) can crushed tomatoes 1 cup reduced-sodium chicken broth 1/4 cup dry white wine 1 teaspoon Dijon mustard 1/2 cup frozen corn kernels 9 inch refrigerated pie crust 1 egg, lightly beaten |
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| Instructions Preheat oven to 425 degrees F. Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute 2 minutes. Add chicken and saute 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. Transfer stew to a clean 2-quart casserole dish and stir in corn. |
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CHICKEN CORDON BLUE
| 2 whole chicken breasts Salt and pepper to taste 4 slices Swiss cheese 4 slices cooked ham 1/8 inch thick 6 tbsp. flour 2 eggs, beaten 1 tbsp. water 6 tbsp. fine dry bread crumbs 4 tbsp. butter 10 whole mushrooms 1/4 c. dry sherry |
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| Instructions Remove skin from chicken breasts and discard. Between two pieces of wax paper, flatten breasts with a wooden mallet until quite thin. Cut each breast into two pieces crosswise. Season to taste with salt and pepper. Lay a slice of cheese and a slice of ham on each piece of breast and roll. Mix eggs with water and dip chicken in egg, then in flour, then in egg again and finally in crumbs. Melt butter in a flat baking dish with mushrooms and sherry and bake at 350 degrees covered for 35 minutes. Uncover and bake an additional 25 minutes. |
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Chicken Casserole
| 1 1/2 pounds Chicken Boneless 2 can (12 oz) Cream of mushroom soup 2 cup Cheddar cheese 2 cup Rice cooked 2 cup Milk 1 box Broccoli or can peas |
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| Instructions Put all ingredients in baking dish and mix. Then add chicken. Cover and bake 1 hour at 350 degrees. Mom had increased mushroom soup from 1 can to 2 and added more chicken so I increased from 1 to 1.5 pounds. Need to confirm. |
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Chicken and rice
| 3/4 stick Butter melted 1 package Lipton onion soup mix 2 can (12 oz) Cream of mushroom soup 1 1/4 soup can Water or chicken broth or 1 bouillion cube dissolved in warm water 1 1/3 cup Brown rice 4 Chicken breast chopped and cooked Pepper to taste Mushrooms 2 Celery Chicken broth off chicken if any |
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| Instructions Can add mushrooms and celery. Combine everything and place in 9×13″ baking pan. Bake for 30 minutes. |
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