Month: March 2008

Chicken Cordon Bleu

Chicken breasts, skinned, boned, halved and pounded thin
1 stick butter, melted
1 T. garlic salt
1 thin slice of ham for each chicken
1 slice Swiss cheese for each chicken breast
Herbed seasoned stuffing (I use Pepperidge Farm), crushed

Add the garlic to the melted butter. Dip chicken in butter mixture. Lay flat on crumbs. Layer ham and cheese on top of chicken. Roll chicken, ham and cheese jelly roll-fashion and secure with toothpick. Bake in a 9×13″ greased pan for 30 minutes in 350º oven.

Chicken Cookbook Main Dishes

Parmesan Chicken

1/2 C. seasoned bread crumbs
1/2 C. Parmesan cheese, grated, divided
1 1/2 tsp. oregano, divided
1/2 tsp. dried basil
1/2 tsp. salt
1/4 tsp. pepper
1 egg
1 T. water
4 chicken breasts, boneless and skinless
2 T. butter
2 C. spaghetti sauce
1/2 tsp. garlic salt
1 C. mozzarella cheese
Hot cooked pasta

Combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper in bowl or plastic bag. In bowl, combine egg and water. Dip chicken in egg mixture and then in crumb mix. Cook chicken in butter on both sides in skillet. Combine sauce, garlic and oregano and heat. Spoon over cooked chicken; top with cheese and serve with noodles.

Cookbook Recipes with Pictures Side Dishes Vegetables Vegetarian

Asparagus Spears

Asparagus spears
Butter or olive oil
Garlic
Salt and pepper to taste

Clean spears and cut off tough ends. Line broiler pan with foil, melt butter (enough to coat asparagus) in saucepan; add some minced garlic to taste. Place spears in single layer on foil and pour butter over them. Place under broiler. Cook until tender and brownish. You need to keep turning them or they will burn. They will be on the crispier side. You can pick them up like a dill pickle to eat.

Cookbook Salads Side Dishes

Elaine’s Strawberry Salad

Post author By Marcia Young
Post date March 7, 2008
No Comments on Elaine’s Strawberry Salad

1 can sweetened condensed milk
1 can strawberry pie filling
1 large container Cool Whip
1 can crushed pineapple, drained
1 ripe banana, mashed

Combine all ingredients in large bowl; mix well. Spoon into large rectangular dish. Freeze until firm. Serve frozen.

Chicken Cookbook Recipes with Pictures Soups

Salsa Soup

This easy soup is absolutely delicious by itself or served with tortilla chips, cheese and sour cream. Either way we eat it at least twice a month in the winter. I got it from Ellen, but since I make it more often, I got to put my name on it. Try it – you’ll see!

Salsa Soup

1 lb. chicken breast
1 3/4 C. water
1 can Campbell’s chicken broth
1 1/2 tsp. chili powder
1 can Mexi-corn
1 C. thick and chunky salsa
2 C. tortilla chips, broken
Cheese, shredded

In 2-quart saucepan I simmer water and chicken until chicken is cooked through. Remove chicken breasts; cut into bite-sized pieces and return to water. Add chicken broth and chili powder. Bring to boil; simmer, covered for 10 minutes. Add drained corn and salsa. Simmer, uncovered, for 5 minutes. Serve with chips and cheese on top. Excellent with corn bread.

Chicken Cookbook Main Dishes Pasta

Chicken and Broccoli Alfredo

Post author By Meg Dolf
Post date March 6, 2008
No Comments on Chicken and Broccoli Alfredo

1/2 – 8 oz. pkg. linguine
1 C. fresh or frozen broccoli flowerets
2 T. butter
1 lb. chicken breasts, skinless, boneless and cubed
1 – 10 3/4 oz. can Campbell’s creamed soup
1/2 C. milk
1/2 C. Parmesan cheese, grated
1/4 tsp. pepper

Cook linguine according to package directions. Add broccoli for last 4 minutes or cooking time. Drain. Heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Beef Casseroles Cookbook Main Dishes

Tater Tot Casserole

1 1/2 lbs. hamburger
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can milk
1 bag tater tots

Brown hamburger. Add the soup and milk; mix well. Put in a 9×13″ baking dish, Top with tater tots. Bake at 350º until the tater tots are brown and the middle bubbles.

OPTIONAL: Add vegetables or cheese before baking. (I don’t do either. Paul doesn’t like vegetables and I add cheese during re-warming to give the leftovers a different spin.)

Cakes Cookbook Desserts

Chocolate Sheet Cake

2 C. sugar
1/4 tsp. salt
2 C. flour
2 sticks margarine, melted with 1 C. water
3 T. cocoa
1/2 C. buttermilk
2 tsp. vanilla
1 tsp. soda
2 eggs, well beaten

FROSTING:
1 stick margarine
6 T. milk
2 T. cocoa
1 lb. powdered sugar
1 tsp. vanilla
1/2 to 1 C. nuts, optional

Sift together the sugar, salt and flour. Melt the margarine with the water; add the cocoa and bring to a boil and add to the flour and sugar mixture. Add the buttermilk, vanilla, soda and eggs.

Bake in a 13x15x1″ pan at 400º for 20 minutes.

FROSTING:
Melt the margarine, milk and cocoa together. Bring to a boil. Add the powdered sugar, vanilla and optional nuts. Spread over cooled cake.

Beef Cookbook Miscellaneous

Hamburger Gravy

1 lb. hamburger
Salt and pepper
2 heaping serving T. flour
Enough milk to thicken

Brown the hamburger in skillet. Salt and pepper. Drain some of the grease, but not all. Add 2 heaping serving tablespoons (not measuring tablespoons but the spoons you use to serve with) of flour; mix into hamburger and let it get hot (that’s the secret to any milk gravy – let the flour and the drippings get hot or boiling before adding the milk). Pour in enough milk to thicken. That’s how Mom made it – I like to add 1 can of cream of mushroom soup and 1 beef bouillon cube. I think the hamburger I use is leaner and seems sort of tasteless, so I doctor it up. Serve over mashed potatoes and, of course, you have to have frozen sweet corn with it.

Tags Gravy

Breads & Rolls Cookbook

Bernie’s Rolls

I know you’re saying rolls, she never makes rolls. There was a time when we lived in Cedar Rapids that I made these rolls a lot. Melody and I went to Bernie’s house twice to learn from Bernie before we mastered the recipe.

2 c. milk
1 C. sugar
1 1/2 tsp. salt
1 C. mashed potatoes (fresh)
1/2 C. margarine
1/4 C. lukewarm water
2 pkgs. yeast
3 eggs, beaten
10 C. flour, or more

Scald the milk. Add sugar and salt. Remove from heat. Add potatoes and margarine. In a small bowl, mix lukewarm water and yeast. Make sure the water is just lukewarm when adding yeast. Add yeast mixture and eggs to milk mixture. Gradually add flour until dough is mixed. Place in large greased bowl. Let rise twice. Then ready to make any kind of rolls. Bake at 350º until light brown.

CINNAMON ROLLS: Divide dough; roll into a rectangle, spread melted margarine or butter on dough, sprinkle with brown sugar and cinnamon, roll and slice. Put in a greased 9×13″ pan.

Tags Cinnamon Rolls, Dinner Rolls