Orange Blossom Salad

Orange Blossom Salad

1 12 ounce bottle of honey mustard dressing
1 head of butter lettuce
1 small purple onion, finely sliced rings
1 11 ounce can of Mandarin orange segments
1 red bell pepper, finely sliced rings
1 ounce cheese bleu cheese or shaved asiago cheese

Separate all the leaves of butter lettuce, rinse well and pat dry with paper towels. Portion out in a circle on the selected serving plate. Portion out and spiral the orange segments in a circle in the center of the lettuce. Place finely sliced red bell pepper rings in a circle around the edge of the orange segments and finely sliced purple onion rings around the edge of the red pepper rings. Spread cheese crumbles or shavings over the entire salad. Drizzle ample portion of honey mustard dressing over the entire salad and serve.

ORANGE CREAM COOKIES

ORANGE CREAM COOKIES


1  pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
3  tablespoons butter or margarine, melted
1  teaspoon orange extract
1  teaspoon vanilla
1  egg
5  drops yellow food color
2  drops red food color
1 1/2  cups white vanilla baking chips 

1Heat oven to 350°F. In large bowl, stir all ingredients except baking chips until soft dough forms. Stir in baking chips.

2On ungreased cookie sheets, drop dough with 1 1/2 tablespoon-size cookie scoop or by rounded tablespoonfuls about 2 inches apart.

3Bake 9 to 10 minutes or just until dough is set (do not overbake). Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely.

Mandarin Orange Chicken

Mandarin Orange Chicken

1/4 cup all-purpose flour 
4 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness 
2 tablespoons olive oil 
2 tablespoons butter 
1/3 cup hoisin sauce 
1/3 cup orange juice 
1 (11 ounce) can mandarin oranges, drained 
1 tablespoon chopped green onions 
1/4 cup chopped cashews 

Place flour in a small bowl. 
Dredge chicken in the flour to lightly coat. 
Heat olive oil and butter in a medium skillet over medium heat.
Saute the chicken breasts until no longer pink and juices run clear. 
Set aside, and keep warm. 
Stir hoisin sauce and orange juice into the skillet, and scrape up the browned bits. 
Mix in mandarin oranges, green onions, and cashews.
Return chicken to the skillet. 
Continue cooking until all ingredients are heated through. 
Makes 4 servings.

Orange Cookies

Orange Cookies

COOKIES
1 cup sugar
1 cup packed brown sugar
1 cup butter-flavored shortening
2 eggs
2 tablespoons orange juice
1 tablespoon vanilla extract
1 teaspoon grated orange peel
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 cups quick-cooking oats
1 cup sweetened shredded coconut

FROSTING
2 tablespoons butter, melted
3 to 4 tablespoons orange juice
1 tablespoon grated orange peel
2 cups powdered sugar

1. Heat oven to 350°F. Beat sugar, brown sugar and shortening in large bowl at medium speed 3 minutes or until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in 2 tablespoons water, 2 tablespoons orange juice, vanilla and 1 teaspoon orange peel until blended.

2. Whisk flour, baking soda, salt and baking powder in medium bowl. Beat into sugar mixture at low speed just until combined. Stir in oats and coconut.

3. Drop 1 tablespoon dough per cookie 3 inches apart onto parchment paper-lined baking sheets. Bake 10 minutes or until golden brown and set.

4. Meanwhile, combine butter, 3 tablespoons orange juice and 1 tablespoon orange peel in large bowl. Whisk in powdered sugar until of spreadable consistency, adding additional juice if needed. Spread each cookie with generous 1 teaspoon frosting. Cool completely on wire rack.

4 dozen cookies

Creamy Orange-Chocolate Truffle Bars

Creamy Orange-Chocolate Truffle Bars
20 bars 

Base
1    cup LAND O LAKES® Butter, softened
1/2    cup powdered sugar
1/4    teaspoon salt
1 1/4    cups Pillsbury BEST® All Purpose Flour
1/2    cup Fisher® Chef's Naturals® Chopped Pecans
Truffle
1    can (14 oz) Eagle Brand® Sweetened Condensed Milk
1    bag (12 oz) Hershey’s® Special Dark® chocolate baking chips (2 cups)
2/3    cup Smucker’s® Sweet Orange Marmalade
Topping
1    container (8 oz) mascarpone cheese
1 1/3    cups granulated sugar
2/3    cup whipping cream
1    tablespoon grated orange peel (from 1 large orange)

Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray.

In medium bowl, beat butter, powdered sugar and salt with electric mixer on medium speed until fluffy. On low speed, gradually beat in flour until dough forms. Stir in pecans. Spread mixture in pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.

In medium microwavable bowl, microwave milk and chocolate chips uncovered on High 1 minute; stir. Microwave up to 1 minute longer, stirring until smooth. Stir in marmalade; spread over base. Refrigerate 1 hour or until set.

In medium bowl, beat cheese, granulated sugar and cream on medium speed until smooth. Beat on high speed until mixture is thickened. Stir in orange peel. Spread over truffle layer. Refrigerate 1 hour or until chilled. For bars, cut into 5 rows by 4 rows, wiping knife after each cut. Store covered in refrigerator.

From Pillsbury Bake-Off

SAUSAGE WITH SPICY KRAUT

SAUSAGE WITH SPICY KRAUT 1 pound bag sauerkraut 1 apple, chopped 5 cloves 2 Tablespoons brown sugar 1½ pounds link sausages In a saucepan combine all ingredients except sausage. Cut sausages into 1/2-inch length and brown in a skillet. Place sausages on top of other ingredients. Cover saucepan and simmer for 1/2 hour. Remove cloves before serving.

Cabbage Roll Casserole

Cabbage Roll Casserole

Ingredients1 pound hamburger 
1 Tsp. oil 
1 each onion, sliced thin 
8 Tsp. pepper 
1/2 cup rice, uncooked, converted, 
1 can tomato soup, 10 oz 
1 can water 
3 cup cabbage, shredded 

DirectionsDirections: Preheat oven to 325F. In large frying pan, brown meat in oil for few
minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup
and water. Put cabbage in baking dish, pour rest over it and do NOT stir.
Bake in 325F oven for 1 hour, uncovered.

Irish Vegetables

Irish Vegetables 

fastrecipes.com

Ingredients1 Bay leaf; 
1 c. Water 
2 Tbs. Wine vinegar; 
1/2 c. Corn; 
1/2 c. Broccoli flowerets; 
1/2 c. Carrot; 
1/2 c. Cauliflowerets; 
1/4 c. Piniento; chopped 
Salt to TASTE 
Fresh ground pepper 

DirectionsCombine bay leaf, water, wine vinegar in medium saucepan. Bring to a boil; add vegetables. Simmer(steam for me) until vegetables are tender. If you MUST simmer, drain, remove bay leaf. Add salt and pepper 
Laura

Parchment-Wrapped Potato Parcels

 Parchment-Wrapped Potato Parcels

Ingredients6 oz. Lean cooked ham (thinly sliced) 
2/3 lb. (2 medium) potatoes, cut into 1/8-inch slices 
1 sm. Zucchini, cut into 1/4-inch slices 
1 sm. Crookneck squash, cut into 1/4-inch slices 
1 sm. Red bell pepper, cut into 1-inch squares 
2 Tbs. Lemon juice 
1 Tsp. Dried basil 
1/4 Tsp. Red pepper flakes 
Salt and pepper; to taste 

DirectionsCut two 15-inch squares kitchen parchment. For each packet: Place half the ham on center of parchment square. Top ham with half the potato slices, overlapping, then top with half the remaining vegetables. Sprinkle with half the remaining ingredients. Fold two sides of the parchment over the ham and vegetables in letter fashion. Grasp the two shorter open ends and pull up to meet. Fold down the open ends twice to seal. Repeat for second packet. Place in single layer in shallow microwave-safe dish. Microwave on HIGH 7 minutes. Rotate packets half turn; microwave on HIGH 7 more minutes. Let stand 3 minutes; open one packet and check to be sure potatoes are tender. If potatoes are not cooked through, rewrap and microwave on HIGH a little longer. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven
 
Laura

CORNED BEEF `N CABBAGE CASSEROLE

CORNED BEEF `N CABBAGE CASSEROLE
 
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked &
drained)
1 can corned beef (crumbled)
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese
 
Preheat oven to 350 degrees. Saute cabbage, celery and onion in
butter. Add remaining ingredients and mix well.
Spoon into 2 quart casserole.
Cover. Bake 45-50 minutes until heated.
Yields 8 servings.
　
Recipe source: Cooking with Terry yahoo group, submitted by Sandy.

CHICKEN TETRAZZINI

CHICKEN TETRAZZINI 

1 CAN (10 3/4 oz) Cream of Mushroom Soup
3/4 cup water
1/2 cup grated Parmesan cheese
4 cups cooked spaghetti (about 8 oz dry)
2 cans (5 oz. each) of Swansons Premium Chunk White Chicken, undrained
1/4 cup chopped sweet red pepper or pimento (optional)
2 tbsp. chopped fresh parsley or 2 tsp. dried parsley flakes
 
In a 2-qt saucepan, combine soup, water and cheese. Over low heat, heat until cheese is melted, stirring occasionally. Add spaghetti, chicken, pepper and parsley. Heat through, stirring occasionally. Serves 4.

CHICKEN IN WINE IN NO TIME

CHICKEN IN WINE IN NO TIME

1/2 cup flour
1/4 cup oil
2 teaspoon salt
1 pkg. dry onion soup
1/2 teaspoon pepper
1 cup dry white wine
3 1/2 lbs chicken

 
Combine flour, salt, and pepper in bag . Put chicken into bag and shake to coat. Brown chicken well on all sides in oil. Sprinkle with onion soup. Pour in white wine. Add a little water to cover chicken. Simmer till tender. About 45 minutes. Take out chicken and make the rest into a gravy , serve with rice.

King Ranch Chicken Casserole

King Ranch Chicken Casserole I 
By: Susan Wright   
"This is just one of the many King Ranch recipes available. Everyone seems to love it and it's sooooooo easy. Its' especially good when served with Mexican Corn Bread."

Original Recipe Yield 8 servings 


Ingredients
  a.. 1 (3 pound) chicken, boiled and deboned
  b.. 1 (14.5 ounce) package tortilla chips
  c.. 1 (10 ounce) can diced tomatoes with green chile peppers
  d.. 1 (10.75 ounce) can condensed cream of chicken soup
  e.. 1 (10.75 ounce) can condensed cream of mushroom soup
  f.. 1 onion, chopped
  g.. 3 cups shredded Cheddar cheese

Directions
  1.. Preheat oven to 300 degrees F (150 degrees C.) 
  2.. Layer the chips in a 9x13 inch casserole dish. 
  3.. Combine the tomatoes, chicken soup, mushroom soup and onion. Pour half of mixture over chips. Layer the chicken pieces, half of the cheese and the remaining soup mixture. 
  4.. Bake at 300 degrees F (150 degrees C) for 20 minutes. Top with the remaining cheese and return to the oven until the cheese is melted. 

from AllRecipes

Jamie Deen's Chicken

This was posted by Mischief mischief_4911@yahoo.com on Rhondas_Recipe_Exchange (group is closed)

~~~~~

This is a recipe from Paula Deen's son Jamie, I hear it is on the 
menu at their resturant The Lady and Sons

CHICKEN 
1 (2-3 lb) roasting chickens 
salt and pepper 
1 onion, quartered 
2 celery ribs 

SALAD 
1 cup chopped celery 
4 hard-boiled eggs, chopped 
2 teaspoons crazy salt (Jane's Krazy Mixed-up Salt) 
1/2 cup mayonnaise 
1 teaspoon lemon-pepper seasoning 
1/4 teaspoon pepper 
2-3 tablespoons chicken stock 

Place the "Chicken" ingredients in a large stockpot with water to 
cover. 
Boil the chicken until tender; Reserve stock. 
Remove the chicken from the pot. 
Cool; remove skin, bones, and meat. 
Dice the chicken and stir together with the "Salad" ingredients and 
mix well. 

CHICKEN AND MUSHROOM ENCHILADAS

CHICKEN AND MUSHROOM ENCHILADAS

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 (10 ounce) can enchilada sauce
8 (8-inch) corn or flour tortillas
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 (7 ounce) can diced mild green chiles
2 cups grated sharp Cheddar cheese

Preheat oven to 350 degrees F.
Brush a 13 x 9 x 2-inch glass baking dish with oil.
Heat 2 tablespoons oil in heavy large skillet over high heat.
Add mushrooms and sauté until golden, about 10 minutes.
Pour enchilada sauce into shallow bowl.
Dip 1 tortilla into sauce.
Place tortilla on piece of wax paper.
Spread 1 tablespoon sour cream across center of tortilla.
Mound 1/4 cup chicken over.
Top with 3 tablespoons mushrooms, then 1 tablespoon chiles
and 1/4 cup Cheddar cheese.
Fold bottom half of tortilla over filling and roll up to
enclose completely.
Place enchilada in prepared dish seam side down.
Repeat dipping and filling with remaining tortillas, sour cream,
chicken, mushrooms, chiles and Cheddar cheese.
Spoon remaining enchilada sauce evenly over.
(Can be prepared 1 hour ahead. Cover enchiladas and let stand at room 
temperature.)
Bake until enchiladas are heated through, about 30 minutes.

Serves 4

Lemon Poppyseed Scones

Lemon Poppyseed Scones

2 1/2  Cups flour
1/4  Cup sugar
2 Teaspoons baking powder
1Teaspoon baking soda
1/2 Teaspoon salt grated rind of 1 or 2 lemons
2 Tablespoons poppy seeds
1Teaspoon lemon extract
1 egg
1 cup non-fat yogurt --

Mix the dry ingredients into the wet ingredients. Try to use as few strokes as possible. 

Divide dough in half. Pat out each half onto a fat-free sprayed cookie sheet to a 7" circle. Cut each circle into 6 wedges.

 Bake at 425F for  12-14 minutes or until golden brown.

Per serving: 68 Calories; 1g Fat (9% calories from fat); 2g Protein; 13g
Carbohydrate; 9mg Cholesterol; 137mg Sodium

Sweet Buttermilk Scones

Sweet Buttermilk Scones



Source: old newspaper clipping

2 c all-purpose flour

6 tbsp butter, chilled

3 tbsp granulated sugar

3/4 tsp salt

2 tsp baking powder

1/4 tsp baking soda

1 egg

2/3 c buttermilk

Heat oven to 425°F. Sift flour into mixing bowl or stir with fork to break up any lumps. Cut butter into 1/4" cubes. Place butter in flour & toss to coat.

Then pinch butter into smaller pieces, rubbing between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When

butter is size of sm peas & mixture looks mealy, stir in sugar, salt, baking powder & soda. Use fork or table knife to stir in egg & buttermilk. Mix only

enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion,

just enough to give it shape. Use rolling pin or lightly floured hands to roll or pat dough to 1/4" thickness. Cut out rounds of dough with 2 1/2" plain

or fluted biscuit cutter. Place about 1/2" apart on ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional

biscuits. Brush tops of biscuits with a little additional buttermilk & bake about 10 min, until tops are golden brown.

about 8 scones

Ruby Scones

Ruby Scones

Cherry Marketing Institute

INGREDIENTS:

1 10 oz. jar maraschino cherries

2 cups all-purpose flour

1/4 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup butter

1 egg

1/2 cup buttermilk

1/2 cup flaked coconut

1 teaspoon crystallized ginger -- finely chopped

1 cup confectioners' sugar



Directions:

Preheat oven to 400 degrees F.

Drain cherries, reserving 2 tablespoons juice.

Cut cherries into quarters; set aside.

In a large mixing bowl, combine flour, granulated sugar, baking powder and salt.

Cut in butter until mixture resembles coarse crumbs.

Beat together egg and buttermilk.

Add egg mixture,

coconut, ginger and drained cherries to flour mixture, stirring with a fork only until combined.

Lightly knead on a floured surface 12 times.

Pat or lightly roll the dough to a 1/2-inch thickness.

Cut dough into 8 pieces, using a floured, 4-inch round biscuit cutter.

Place rounds on an ungreased baking sheet.

Using a sharp, floured knife, cut each scone into four wedges.

Do not separate.

Bake in a preheated 400 degree oven 10 to 12 minutes, or until light golden brown.

In a small bowl, combine the confectioners' sugar and the reserved maraschino cherry juice; mix well.

Drizzle glaze over hot scones.

Serve warm.