1 1/2 cups milk
1 cup frozen green peas and carrots
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed creamy chicken mushroom soup
1 cup Original Bisquick® mix
1/3 cup milk
Paprika, if desired
Heat 1 1/2 cups milk, the peas and carrots, chicken and soup to
boiling in 3-quart saucepan, stirring frequently.
Stir Bisquick mix and 1/3 cup milk until soft dough forms.
Drop dough by 8 spoonfuls onto chicken mixture
(do not drop directly into liquid). Sprinkle with paprika.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
Slow Cooker Potato and Double-Corn Chowder
1 bag (16 ounces) frozen hash brown potatoes, thawed (4 cups)
1 can (15.25 ounces) Green Giant® whole kernel corn, undrained
1 can (14.75 ounces) Green Giant® cream-style corn
1 can (12 ounces) evaporated milk
1 medium onion, chopped (1/2 cup)
8 slices bacon, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/4 teaspoon pepper
Mix all ingredients in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 6 to 8 hours
(or high heat setting 3 to 4 hours) to develop flavors.
Favorite Potato Salad
6 medium boiling potatoes (2 pounds)
1 1/2 cups mayonnaise or salad dressing
1 tablespoon white or cider vinegar
1 tablespoon yellow mustard
1 teaspoon salt
1/4 teaspoon pepper
2 medium celery stalks, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
4 hard cooked eggs, chopped
Scrub potatoes. Leaves skins on if desired, or peel thinly and remove eyes.
Heat 1 inch water (salted if desired) to boiling; add potatoes.
Cover and heat to boiling; reduce heat.
Cook 30 to 35 minutes or until potatoes are tender; drain.
Cool slightly; cut into cubes (about 6 cups).
Mix mayonnaise, vinegar, mustard, salt and pepper in
4-quart glass or plastic bowl. Add potatoes, celery and onion; toss.
Stir in eggs. Cover and refrigerate at least 4 hours.
Clear BBQ Sauce
1 c. peanut oil
6 tbsp. vinegar
1/4 c. butter
1 tbsp. dry mustard
1/2 tsp. salt
4 tsp. seasoning salt
2 tsp. Worcestershire sauce
Dash of pepper
4-5 chicken breasts
Combine all sauce ingredients and bring to a boil.
Let sauce cool slightly before using as a basting sauce or marinade for poultry.
Cook on grill.
May be made ahead and stored in refrigerator.
Makes approximately 1 1/2 cups barbeque sauce,
enough to marinate or baste approximately 4-5 chicken breasts
CORN CHOWDER
6 slices bacon
2-3 stalks of celery, sliced thinly
2-3 large potatoes, peeled and diced
1/2 of a green pepper, diced
1 small onion, diced
3 tomatoes, skinned and diced
2-3 cups of corn, fresh kernels or frozen niblets
1 pint of half and half or milk
2 qts. chicken stock
5-6 tablespoons of chicken soup base (optional)
salt and pepper to taste
Procedure: Dice the bacon and place in a skillet to brown and crisp.
Remove the cooked bacon from the skillet and drain on paper towel,
reserving 2 tbsps. of fat in the pan and add the celery, green pepper and onion.
Saute slowly until the vegetables are soft, but not brown.
In a large pot, put the chicken stock, bacon, sauteed vegetables
and the diced potatoes. Simmer these together until the vegetables are tender.
Add the diced tomatoes and corn. Simmer this for 30 minutes.
Add the chicken soup base, if using and the half and half.
Using a roux, thicken your chowder to the consistency that you like.
Roux: Equal amounts of flour and butter or margarine mixed together to a paste.
Then stirred a bit at a time into the chowder until it is melted
and the desired thickness is reached.
GENERAL TSAOS CHICKEN
1 lb. boneless, skinless chicken breasts or thighs
1/2 tsp. salt
1 egg
3/4 c. + 1 tbsp. cornstarch, divided use
1 c. + 3 tbsp. vegetable oil, divided use
2 tbsp. chopped green onion
1 tbsp. fresh minced ginger
1 tbsp. fresh minced garlic
2/3 c. chicken stock
2 tbsp. soy sauce
4 tbsp. sugar
Chinese hot oil to taste
1 tbsp. sherry
1 tbsp. white vinegar
Cut chicken into bite-sized pieces and rub with salt.
Mix the egg with 3 tablespoons water.
Dip chicken in egg mix. Add 3/4 cup cornstarch and coat chicken thoroughly.
Heat 1 cup oil in a wok or skillet on medium-high
and cook chicken pieces until they turn golden brown.
Remove from oil and drain. Remove from skillet.
Place remaining 3 tablespoons oil in pan.
Over medium high heat, add green onions, ginger and garlic.
When garlic turns clear, add chicken stock, soy sauce, sugar.
Stir well.
Mix 2 tablespoons water with 1 tablespoon cornstarch.
Pour into stock mixture and stir well.
Add the chicken and continue stirring.
Add Chinese hot oil (1/2 to 1 teaspoon) wine and vinegar.
Stir gently.
Molten Chocolate Earth Cake
6 to 9 servings
1 cup all-purpose flour
3/4 cup granulated sugar
1/4 cup plus 2 tablespoons unsweetened cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup packed dark or light brown sugar
1-3/4 cups hot water
Preheat the oven to 350°F.
Coat a 9-inch round baking pan or a deep-dish pie plate with nonstick cooking spray.
In a large bowl, combine the flour, granulated sugar,
2 tablespoons cocoa, the baking powder, and salt.
Add the milk, oil, and vanilla; mix with a spoon until smooth.
Stir in the walnuts then pour the batter into the baking pan.
In a small bowl, combine the brown sugar and remaining 1/4 cup cocoa;
sprinkle evenly over the batter. Pour the hot water over the brown sugar and cocoa.
Bake for 35 to 40 minutes, or until the top is cracked
and the brownies are just firm to the touch.
Remove from the oven and let cool for 15 minutes. Serve warm.
Pepper Pot Soup
6 to 8 servings
2 pounds boneless beef bottom round roast, cut into 1-inch chunks
8 cups water
2 large onions, diced
3 beef bouillon cubes
1 teaspoon black pepper
2 tomatoes, diced
1 large green bell pepper, diced
2 potatoes, peeled and diced
2 carrots, peeled and thinly sliced
1/2 cup frozen corn, thawed
Place the beef chunks, water, onions, bouillon cubes,
and black pepper in a soup pot.
Cover and bring to a boil over high heat.
Reduce the heat to low and simmer for 1 hour,
or until the beef is tender.
Stir in the remaining ingredients and simmer, partially covered,
for an additional 45 to 50 minutes, or until the vegetables are tender.
Old-Fashioned Pot Roast
4 to 6 servings
1/2 cup all-purpose flour
3 teaspoons salt, divided
3/4 teaspoon black pepper, divided
One 4-pound boneless beef chuck roast
2 tablespoons vegetable oil
4 cups water
1/2 cup prepared white horseradish
4 medium potatoes, peeled and quartered
4 medium carrots, cut into 1-inch chunks
2 medium onions, cut into wedges
1 tablespoon browning and seasoning sauce
In a large bowl, combine the flour, 1 teaspoon salt,
and 1/2 teaspoon pepper; mix well.
Rinse the roast and, without drying it, add it to the flour mixture;
coat roast completely.
Heat the oil over medium-high heat.
Add roast,cook for 10 to 12 minutes, turn to brown on all sides.
Add the water and horseradish and bring to a boil.
Reduce the heat to medium-low, cover loosely,
and simmer for 1-1/2 hours.
Add the remaining ingredients,cover loosely
and simmer until the meat and vegetables are fork-tender.
Remove the roast to a cutting board.
Slice, and serve with the vegetables and sauce.
Chocolate Chip Biscotti
About 3-1/2 dozen
3 cups all-purpose flour
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla extract
1 cup (6 ounces) mini semisweet chocolate chips
Preheat the oven to 350°F.
Coat two large cookie sheets with nonstick cooking spray.
In a large bowl, combine all the ingredients except the chocolate chips;
mix well and, using your hands, work the dough until it forms a ball.
Work in the chocolate chips until well combined then place half of the dough
on one cookie sheet and form into a 3" x 12" loaf about 1 inch high.
Repeat with the remaining dough on the second cookie sheet.
Bake for 25 to 30 minutes, or until firm and light golden.
Remove from the oven and reduce the heat to 325°F.
Allow the loaves to cool for 5 minutes.
Cut into 1/2-inch slices and place cut side down on the cookie sheets.
Bake for 15 minutes, then turn the cookies over and bake for 15 more minutes,
or until very crisp. Allow to cool, then serve, or store in an airtight container.
OPTION: To make Chocolate Chocolate Chip Biscotti,
replace 1/2 cup of the flour with 1/2 cup unsweetened cocoa, and proceed as directed.
Chocolate Truffles
12 ounces (premium quality) sweet chocolate
1 cup heavy whipping cream
2 teaspoons pure vanilla extract
3 tablespoons Amaretto liqueur (optional)
confectioners sugar
cocoa powder
cellophane bags
ribbon
Break up the chocolate and place in a saucepan.
Add the cream and stir over medium-low heat until
the chocolate has melted and the cream is almost at a simmer.
Stir vigorously until the chocolate and cream are smooth. Stir in the Amaretto.
Place this mixture in a mixing bowl that is set on top of a bowl of ice.
Whisk for several minutes until mixture has firmed to a spreading consistency.
Sift in confectioners sugar to taste. Once mixture is well chilled, use the palm
of your hands to form it into small balls. Roll truffles in cocoa powder to coat.
Place truffles in a small cellophane bag and tie with an attractive ribbon.
Place bag of truffles in box so that top of bag and ribbon are exposed.
Note: These truffles are perishable and should be kept refrigerated
Holiday Eggnog
12 large eggs
1 1/4 cups granulated sugar
1/2 teaspoon salt
2 quarts milk
1 cup dark rum
2 tablespoons vanilla extract
1 teaspoon ground nutmeg
1 cup heavy or whipping cream
In a heavy 4-quart saucepan with wire whisk,
beat eggs, sugar, and salt until blended.
Gradually stir in 1 quart milk and cook over low heat,
stirring constantly or until custard
thickens and coats the back of a spoon well —
about 25 minutes. Mixture should be about
160 degrees F, but do not boil or it will curdle.
Pour custard into a large bowl;
stir in rum, vanilla extract, ground nutmeg, and remaining milk.
Cover and refrigerate until well chilled, at least 3 hours.
To serve, in small bowl, with mixer at medium speed,
beat heavy or whipping cream until soft peaks form.
With wire whisk, gently fold whipped cream into custard mixture.
Pour eggnog into chilled 5-quart punch bowl;
sprinkle with nutmeg for garnish.
Christmas Snow
2 cups Cool Whip, thawed
3/4 cup granulated sugar
1 can crushed pineapple, drained
2 large bananas, mashed
2 tablespoons lemon juice
1/4 cup chopped maraschino cherries
1/2 pint sour cream
3/4 cup chopped pecans
Mix all ingredients in order. Place in a dish and freeze.
Combine cornstarch, sugar and gelatine in a nonreactive saucepan.
Gradually stir in the eggnog.
Blend until smooth, then turn on the heat.
Cook gently, stirring constantly, until mixture thickens and boils.
Cool, stirring mixture often to prevent a skin from forming.
When eggnog mixture has cooled completely, beat it until smooth.
Whip the cream until stiff and fold into the cooled eggnog mixture.
Fill 12 cream puff shells.
Top with chocolate sauce and refrigerate.
Sift confectioners' sugar over each cream puff just before serving.
Cream Puffs
1/4 cup Crisco®
1/2 cup boiling water
1/2 cup flour
1/4 teaspoon salt
2 eggs
Combine Crisco® and boiling water and stir over low heat.
Add all at once to this the flour and salt.
Beat until smooth. Remove from heat.
Add 2 eggs, one at a time, beating vigorously after each addition.
Drop from a tablespoon onto a greased sheet.
Bake at 350 degrees F for 20 minutes.
Slice open and fill with eggnog filling.
Christmas Chocolate Mousse
3 cups miniature marshmallows
1/2 cup milk
1 (4 ounce) Hershey chocolate bar, broken
1 cup whipping cream
6 small candy canes
Put marshmallows, milk and Hershey bar in the top of a double boiler.
Stir over hot water until melted and cool.
Whip whipping cream and fold into cooled chocolate mixture.
Pour into 6 small dessert dishes and chill.
When ready to serve, garnish with a daub of whipped cream
and a small candy cane or a piece of fresh holly.
Serves 6.
Makes about 16 cups.
Here is a soothing sunburn remedy to keep in your fridge for times like that.
Combine:
1 cup white wine vinegar
5 Tablespoons salt
5 Tablespoons plain yogurt
2 Tablespoons aloe gel
Combine the ingredients and then stir briskly until smooth and creamy.
Pour into pump-type container and store in your refrigerator.
Shake well before using. Smooth on affected area every hour or so,
until burning sensation in gone. Or, you can saturate a clean washcloth
with the solution and lay on the affected area.
Chicken Cordon Bleu
4 tablespoon butter
1 cup flour
4 boneless, skinless breasts of chicken
2 eggs lightly beaten
4 very thin slices smoked ham
2 cups bread crumbs
6 ounces Lorraine swiss cheese, cut into four chunks
Preheat oven to 375 degrees. Melt butter in glass baking dish.
Lightly flatten chicken breasts between plastic wrap with mallet.
Lay 1 slice of ham and 1 piece of cheese on flattened breast,
fold in half and seal close with toothpicks. Repeat process for
remaining chicken breasts. Coat each piece with flour, then eggs
and then bread crumbs. Place chicken pieces in glass baking dish.
Turn to coat with butter. Bake for 40-45 minutes or until golden brown.
Chicken and Dumplings
1 - 3 to 3 1/2 lb. chicken
1 onion cut in half
2 celery ribs cut in 3 inch pieces
2 carrots cut in 3 inch pieces
Put the chicken in a 5-6 qt. pan and cover with water. Add vegetables.
Cook about 30 minutes over medium heat until chicken is done.
Remove chicken from pot and cool chicken. When chicken can be handled
take the meat from the bones and add bones back to pot and cook 1/2 hour more over medium heat.
Strain stock and return to pan. Add 2 cups of water, chicken and
prepared vegetables. Cook another 20-25 minutes until vegetables are cooked.
Mix up dumplings.
Dumplings:
2 C. flour
1/2 t. salt
1/2 t. baking soda
2 eggs
2 T. sour cream
2 T. butter
Add butter, eggs, sour cream and salt. Mix well. Add flour and baking soda.
If needed add milk to make dough the consistency of mashed potatoes.
Do not overmix or dumplings will be tough.
When vegetables are cooked in broth, bring to a boil and add dumplings.
Use a teaspoon, they should be quite small. Cook another 15 minutes.
Thicken soup with a roux:
4 T. flour
6 T. water
Cook 5 more minutes. Season with salt and pepper.
