8 boneless, skinless chicken breast
1/4 cup butter
1 onion, finely diced
1/2 cup green pepper, diced
1 cup raisins
1 tsp. curry powder
1 can cream of chicken soup
1 cup milk
Place chicken breast in greased casserole dish. Saute onions and peppers until onions turn transparent. Combine with remaining ingredients and pour over chicken. Bake at 350 for 1 hour.
Friday, April 26, 2013
Honey Whole Wheat Bread
2 envelopes yeast
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 tsp. salt
1/2 cup vital wheat gluten
1/4 cup dough enhancer
1/4 lecithin
6 cups whole wheat flour
4 cups white flour
Dissolve yeast in warm water. Add butter, molasses, sugar, salt, vital wheat gluten, dough enhancer and lecithin. Mix well. Add two cups of whole wheat flour. Mix well. Repeat with remaining whole wheat flour, and white flour. Knead until smooth. Place in greased bowl, and let rise until double. Punch down and let rest for a few minutes. Divide dough into 3 parts and shape into loaves. Place in greased pans. Let rise about 1 hour. Bake at 350 for 35 minutes.
4 cups water
1/2 cup butter, softened
1/4 cup molasses
1/2 cup honey
2 tsp. salt
1/2 cup vital wheat gluten
1/4 cup dough enhancer
1/4 lecithin
6 cups whole wheat flour
4 cups white flour
Dissolve yeast in warm water. Add butter, molasses, sugar, salt, vital wheat gluten, dough enhancer and lecithin. Mix well. Add two cups of whole wheat flour. Mix well. Repeat with remaining whole wheat flour, and white flour. Knead until smooth. Place in greased bowl, and let rise until double. Punch down and let rest for a few minutes. Divide dough into 3 parts and shape into loaves. Place in greased pans. Let rise about 1 hour. Bake at 350 for 35 minutes.
Tomato Basil Chicken
8 boneless, skinless chicken breasts
2 cups yogurt
1 10oz. box Tomato-Basil Wheat Thins
1/2 cup Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes
Chicken Sauce:
1 can cream of chicken soup
1 cup milk
Rinse chicken breasts and pat dry. Pour yogurt into small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings. Dip chicken breasts into yogurt, coating both sides. Roll in crumbs until well covered. Place in greased baking pan. Repeat with remaining chicken breasts. Bake at 350 for 1 hour or until chicken is done. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot until bubbly. Serve over chicken.
2 cups yogurt
1 10oz. box Tomato-Basil Wheat Thins
1/2 cup Parmesan cheese, grated
1/2 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1 Tbsp. parsley flakes
Chicken Sauce:
1 can cream of chicken soup
1 cup milk
Rinse chicken breasts and pat dry. Pour yogurt into small dish. Crush crackers into fine crumbs. In a separate dish, blend cracker crumbs with Parmesan cheese and seasonings. Dip chicken breasts into yogurt, coating both sides. Roll in crumbs until well covered. Place in greased baking pan. Repeat with remaining chicken breasts. Bake at 350 for 1 hour or until chicken is done. For sauce, combine soup and milk in a saucepan and cook over medium heat until hot until bubbly. Serve over chicken.
Pecan-Crusted Salmon
1 large salmon (cut into portion-size sections)
2 cups milk
1 cup finely chopped pecans
1/2 cu flour
1/4 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. pepper
Oil for frying
Preheat oven to 400. Put salmon and milk in a plastic zip-top bag for 10 minutes; remove salmon and discard milk. In a medium bowl, combine all dry ingredients; completely coat each piece of salmon in dry mixture. In a frying pan over medium-high heat, brown both sides of salmon in a small amount of vegetable oil. Bake on a cookie sheet lined with nonstick cooking spray for 8 - 10 minutes.
2 cups milk
1 cup finely chopped pecans
1/2 cu flour
1/4 cup brown sugar
1 tsp. salt
1 tsp. seasoned salt
1 tsp. pepper
Oil for frying
Preheat oven to 400. Put salmon and milk in a plastic zip-top bag for 10 minutes; remove salmon and discard milk. In a medium bowl, combine all dry ingredients; completely coat each piece of salmon in dry mixture. In a frying pan over medium-high heat, brown both sides of salmon in a small amount of vegetable oil. Bake on a cookie sheet lined with nonstick cooking spray for 8 - 10 minutes.
Crock Pot Beef Stroganoff
1 1/2 lb. beef stew meat, cubed
1 10 3/4 oz. cream of mushrooom soup
1 10 3/4 oz. cream of celery soup
1/2 small onion, chopped
8 mushrooms, sliced
1 env. onion soup mix
2 cups (16oz. ) sour cream
1 pkg. wide egg noodles, cooked
Combine meat, soups, onion, mushrooms, and onion soup mix. Cover and cook on Low for 8 hours or until beef is tender. Just before serving, stir in sour cream. Serve over hot cooked egg noodles.
1 10 3/4 oz. cream of mushrooom soup
1 10 3/4 oz. cream of celery soup
1/2 small onion, chopped
8 mushrooms, sliced
1 env. onion soup mix
2 cups (16oz. ) sour cream
1 pkg. wide egg noodles, cooked
Combine meat, soups, onion, mushrooms, and onion soup mix. Cover and cook on Low for 8 hours or until beef is tender. Just before serving, stir in sour cream. Serve over hot cooked egg noodles.
Bacon and Avocado Bow-Tie Pasta
8 oz. bow-tie pasta
6 slices bacon, cooked and crumbled
3 cloves garlic, minced
2 medium avocados, coarsely chopped
1 tsp. dried basil
2 Tbsp. lemon juice
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside. In a large skillet, cook bacon over medium-high heat. Drain bacon fat and crumble bacon. Add garlic and cook for 30 seconds. Stir in pasta, chopped avocados, basil, lemon juice, salt, and pepper. Sprinkle with cheese.
6 slices bacon, cooked and crumbled
3 cloves garlic, minced
2 medium avocados, coarsely chopped
1 tsp. dried basil
2 Tbsp. lemon juice
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Drain and set aside. In a large skillet, cook bacon over medium-high heat. Drain bacon fat and crumble bacon. Add garlic and cook for 30 seconds. Stir in pasta, chopped avocados, basil, lemon juice, salt, and pepper. Sprinkle with cheese.
Chicken Divan
1 10 3/4 oz. can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12 oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup bread crumbs
1/4 cup butter, melted
In a 9 x 13 greased baking dish, combine soup, mayo, lemon juice, salt, and pepper until well blended. Fold in broccoli and chicken; sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake at 350 for 30 minutes or until cheese is hot and bubbly.
1/2 cup mayonnaise
1 tsp. lemon juice
1/4 tsp. each salt and pepper
1 12 oz. bag frozen broccoli cuts
2 cups chopped, cooked chicken
1 cup shredded cheddar cheese
1 cup bread crumbs
1/4 cup butter, melted
In a 9 x 13 greased baking dish, combine soup, mayo, lemon juice, salt, and pepper until well blended. Fold in broccoli and chicken; sprinkle with cheese. Combine bread crumbs and butter; sprinkle over top. Bake at 350 for 30 minutes or until cheese is hot and bubbly.
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