| 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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Chicken and Mushroom Quesadillas
| 1/4 cup Butter 2 1/2 teaspoon Dark chili powder 2 teaspoon Garlic minced 1 teaspoon Dried Mexican oregano 10 ounces Mushroom sliced 1 cup Cooked chicken shredded 2/3 cup Onion chopped 1/3 cup Fresh cilantro chopped 2 1/2 cups Cheese grated Olive oil Tortillas |
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| Instructions Melt butter in large skillet over medium-high neat. Add chili powder, garlic and oregano. Saute until fragrant, about 1 minute. Add mushrooms and saute until tender, about 10 minutes. Remove from heat. Mix in chicken, onion and cilantro. Cool 10 minutes. Mix in cheese. Season with salt and pepper. (Can be made 8 hours ahead. Cover and chill.) Prepare barbecue (medium heat). Lightly brush oil on 1 side of 8 tortillas. Place tortillas, oil side down, on large baking sheet. Divide chicken mixture among tortillas, spreading to even thickness. Top with remaining 8 tortillas; press, then brush with oil. Remove from baking sheet and grill quesadillas until heated through and golden brown, about 3 minutes per side. Cut into wedges. |
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Cheesy Vegetable Lasagna
| 1 bunch Cilantro chopped 1 Egg 12 Lasagna noodles 2 tablespoon Olive oil 2 heads Broccoli chopped 2 Carrot thinly sliced 1 large Onion chopped 2 Green Bell pepper chopped 2 small Zucchini sliced 3 cloves Garlic minced 2 can Cream of mushroom soup 3/4 cup Parmesan divided 1/2 teaspoon Salt 1/2 teaspoon Pepper 10 ounce Frozen chopped spinach thawed 16 ounce Cottage cheese small curd 2 1/2 cup Mozzarella shredded and divided |
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| Instructions 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish. 2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. 3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside. 4. Place cream of mushroom in pot and heat. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage cheese, cilantro and egg; stir well. 5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, cottage cheese mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. 6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving. |
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Banana Nut Cake
| 2 1/2 cup Flour 1 2/3 cup Sugar 1 1/4 teaspoons Baking powder 1 1/4 teaspoons Baking soda 1 teaspoon Salt 2/3 cup Shortening melted 1/3 cup Milk 1 1/4 cup Bananas mashed 1/3 cup Milk 2 large Egg 1/3 cup Nuts chopped |
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| Instructions Sift flour, sugar, baking powder, baking soda and salt together. Cream together in a separate bowl, shortening, milk and bananas. Add all ingredients also adding milk and unbeaten eggs. Mix and fold in chopped nuts. Bake in a greased and floured pan at 300 degrees until done. Preheat oven to 300 degrees. |
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Almost Famous Pumpkin Cheesecake
Ingredients
Method
- Position a rack in the center of the oven and preheat to 325 degrees Fahrenheit.
- Brush a 10-inch springform pan with some of the butter. Stir the remaining butter with the crumbs, 1/4 cup of the sugar and a pinch of salt in a bowl. Press the crumb mixture into the bottom and up the sides of the pan, packing it tightly and evenly. Bake until golden brown, 15 to 20 minutes. Cool on a rack, then wrap the outside of the springform pan with foil and place in a roasting pan.
- Bring a medium pot of water to a boil. Meanwhile, beat the cream cheese with a mixer until smooth. Add the remaining 2 1/2 cups sugar and beat until just light, scraping down the sides of the bowl and beaters as needed. Beat in the sour cream, then add the pumpkin, eggs, vanilla, 1 teaspoon salt and the spices and beat until just combined. Pour into the cooled crust.
- Gently place the roasting pan in the oven (don't pull the rack out) and pour the boiling water into the roasting pan until it comes about halfway up the side of the springform pan. Bake until the outside of the cheesecake sets but the center is still loose, about 1 hour 45 minutes. Turn off the oven and open the door briefly to let out some heat. Leave the cheesecake in the oven for 1 more hour, then carefully remove from the roasting pan and cool on a rack. Run a knife around the edges, cover and refrigerate at least 8 hours or overnight.
- Bring the cheesecake to room temperature 30 minutes before serving. Unlock and remove the springform ring. To finish, place a dollop of the whipped cream on each slice and sprinkle with the toasted pecans.
Quinoa and Black Beans
Ingredients
Method
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.