Party Bake Chicken

Party Bake Chicken

1 env. Italian salad dressing mix
3 tbsp. butter or margarine
8 sm. chicken breast halves or 1 cut up chicken
2 cans cream of mushroom soup
2 (8 oz.) pkg. cream cheese
2/3 c. milk
2 cans mushrooms; optional

In large baking dish combine dressing mix with margarine or butter. Add
chicken. Bake 20 minutes at 350 degrees. Meanwhile, mix cream cheese
until
smooth, blend in soup, milk, and mushrooms. Remove chicken from oven and
spoon
mixture over chicken. Bake uncovered at 350 F degrees for 1 hour. Baste
with
sauce twice during cooking. Serve sauce with chicken over rice or noodles.

Norwegian Chicken Meatballs

Norwegian Chicken Meatballs


1 pound ground chicken
4 1/2 teaspoons cornstarch
1 large egg
2 1/4 cups chicken broth
1/4 teaspoon salt
1/2 teaspoon grated lemon peel
About 2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill weed
1/4 pound gjetost cheese, cut into 1/4-inch dice
4 to 6 cups hot cooked egg noodles or rice

With a fork, stir chicken to mix well with 1 1/2 teaspoons cornstarch, egg, 1/4 cup broth, salt, grated lemon peel, and 1 tablespoon fresh dill (or 1 teaspoon dried).

Bring 2 cups broth to simmering in a 10- to 12-inch frying pan. As broth heats, drop level tablespoon portions of chicken into the liquid, keeping pieces slightly apart. Cover and simmer until meat is white in center (cut to test), 3 to 4 minutes.

With a slotted spoon, transfer chicken to a bowl. Mix remaining 1 tablespoon cornstarch with 2 tablespoons water until smooth, and whisk into broth. Turn heat to high, add cheese, and whisk until it melts.

Return chicken to sauce, mix gently, and heat for about 1 minute. Pour over
noodles in a bowl and sprinkle with remaining dill.

Yield: Makes 4 servings

Pizza Meatballs

Pizza Meatballs

1 lb. ground beef
1/2 cup bread crumbs
1/2 cup milk
2 tablespoons dry minced onion
1/2 teaspoon pepper
1 teaspoon garlic salt
4 oz. mozzarella cheese, cut into 12 cubes
2 12-15.5 oz. jars pizza sauce
3 tablespoons flour
2 tablespoons oil

Mix together beef, bread crumbs, milk, onion, salt and pepper. Shape into 12 large meatballs, with a cube of cheese inside each one. Seal well. On waxed paper, coat each meatball in flour. In 2 tablespoons oil, brown meatballs on all sides. Drain well. Add pizza sauce to pan, heat to boiling. Cover and simmer 12 minutes. 

Serve over spaghetti or rice.

Bacon Mushroom Swiss Meatloaf

Bacon Mushroom Swiss Meatloaf


12 ounces bacon, diced
4 medium white mushrooms, chopped
1 small onion, finely chopped
1 1/2 lbs. extra lean ground beef
1 egg
1/4 cup evaporated milk or half and half
6 ounces shredded Swiss cheese
1/2 cup corn flake crumbs

Preheat oven to 350. In a large skillet, cook bacon until crisp but
not burned. Remove with a slotted spoon to paper towels to drain and
cool. Remove all but a tablespoon of the bacon fat from the skillet
and saute the mushrooms and onions until tender. Allow to cool
slightly. In a large bowl, mix the beef, egg, and milk. Add the
mushroom/onion mixture, all but a few spoonfuls of the Swiss cheese
and all but one tablespoons of the bacon bits. Add the corn flake
crumbs and mix well until blended. Shape into a loaf and place in a
large loaf pan. Bake at 350 for about an hour, or until cooked
through. Drain fat from the pan and sprinkle the reserved cheese and
bacon on top. Bake an additional 5 minutes, or until cheese is
bubbly. Allow to rest for 10 minutes before slicing. Yield: 4 to 6
servings.

BEEFY BISCUIT CUPS

BEEFY BISCUIT CUPS

1 lb ground beef
1 jar (14 ounces) spaghetti sauce
2 tubes (8 ounces each) large refrigerated biscuits
1 cup (4 ounces) shredded cheddar cheese

In a skillet, brown beef; drain. Stir in the spaghetti sauce; cook over medium heat for 5-10 minutes or
until heated through. Press biscuits onto the bottom and up the sides of greased muffin cups. Spoon
2 tablespoonfuls meat mixture into the center of each cup. Bake at 375 degrees for 15-17 minutes or
until golden brown. Sprinkle with cheese; bake 3 minutes longer or until cheese is melted. Yield: 8 servings.

CAVATINI

CAVATINI

3 cups assorted pasta (ribbons, wheels, elbow)
3 quarts water
1 lb. hamburger
1/2 lb. sausage
1/2 cup chopped celery
1/3 cup chopped peppers
1/3 cup mushrooms
1 can cream of mushroom soup
1 pt. can tomato sauce
1 cup mozzarella cheese
1 small can of pizza sauce
1/3 cup chopped pepperoni

Cook pasta; brown meat, onion and celery. Add pepperoni. Drain off fat. Combine pizza sauce, tomato sauce and mushroom soup. Add meat mixture and mix with drained pasta. Pour into 13x9x2 inch loaf pan. Top with mozzarella cheese. Bake at 350 until cheese is melted.

BEEF MACARONI CRUNCH

BEEF MACARONI CRUNCH

2 cup cooked macaroni
1 lb. ground beef
1 ( 10 oz.) can cream of mushroom soup
1 ( 14 oz.) can whole tomatoes
3/4 cup shredded cheddar cheese
1/4 cup chopped green pepper
3/4 tsp. salt
1 ( 3 oz.) can french fried onion

Prepare macaroni as directed and drain. Brown ground beef, drain. Combine all ingredients except for fried onions. Pour 1/2 mixture into casserole sprayed with Pam. Add 1/2 can of onions. Add remaining mixture. Cover and bake at 350 for 30 minutes. Top with remaining onions and bake 5 minutes.

Nacho Soup

Nacho Soup


Ingredients
2 16oz Cans of Refried Beans with equal parts Water
Round Tortilla Chips
Shredded Cheddar Cheese
Jalapeno Pepper slices
Step1
In a medium size soup pot or sauce pan combine both cans of refried
beans with the water over a med high heat 
and mix well until it is soup like consistency and bring the mixture to
a boil.
Step2
Ladle the hot soup equally into 4 bowls sprinkling shredded cheese over
the soup to melt.
Step3
Place 1 tortilla chip in the center of the soup with a dollop of sour
cream on top of the chip. Put several jalapeno 
slices around the tortilla chip and serve with a few more of the chips
on the side. Serves 4

CHICKEN CHILI LASAGNA

CHICKEN CHILI LASAGNA


2 packages (3 oz. - each) cream cheese, softened
1 medium onion, chopped
8 green onions, chopped
2 cups (8 oz.) shredded Mexican-cheese blend, divided
2 garlic cloves, minced
3/4 tsp ground cumin, divided
1/2 tsp minced fresh cilantro or parsley
3 cups cubed cooked chicken
1/4 c butter or margarine
1/4 c all-purpose flour
1-1/2 c chicken broth
1 c (4 oz.) shredded Monterey Jack cheese
1 c (8 oz.) sour cream
1 can (4 oz.) chopped green chilies, drained
1/8 tsp dried thyme
1/8 tsp salt
1/8 tsp pepper
12 flour tortillas (6 inches), halved

In a mixing bowl, combine cream cheese, onions, 1-1/2 cups Mexican-cheese blend, garlic, 1/4 tsp cumin & cilantro. Stir in chicken; set aside. In a saucepan, melt butter. Stir in flour until smooth; gradually add broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from the heat. Stir in Monterey Jack cheese, sour cream, chilies, thyme, salt, pepper & remaining cumin. Spread 1/2 cup of the cheese sauce in a greased 13x9x2 baking dish. Top with six tortilla halves, a third of the chicken mixture and a fourth of the cheese sauce. Repeat tortilla, chicken & cheese sauce layers twice. Top with remaining tortillas, cheese sauce and Mexican cheese. Cover and bake at 350 degrees for 30 minutes. Uncover;
bake 10 minutes longer or until heated through. Let stand 5
minutes before cutting. Yield: 12 servings.

Chicken Soup with a Kick

Chicken Soup with a Kick


2 cups chopped, cooked chicken breasts
7 cups water
1 16 oz. jar mild, medium or hot salsa
1 medium onion, chopped
2 chicken bouillon cubes
1 cup chopped carrots
1/2 cup chopped green bell pepper
1 cup chopped celery
chopped parsley to taste
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried basil
1/2 teaspoon Worcestershire sauce
2/3 cup dried barley, cooked

In a large stockpot, combine chicken, water, salsa, onion and bouillon cubes. Bring to a boil, reduce heat and simmer 1-1/2 hours, stirring occasionally.

Add remaining ingredients except barley and cook until vegetables are tender. Stir in cooked barley before serving.

Serves 6

Mushroom Bisque

Mushroom Bisque



soups/stews, bisque

2 tablespoons butter
1 pound mushrooms; very finely chopped
3 tablespoons onions; very finely chopped
2 tablespoons flour
4 cups chicken stock
3/4 cup white wine
1 bay leaf
1 pinch freshly-grated nutmeg
3 tablespoons cornstarch; dissolved in
3 tablespoons water
1 cup heavy cream; warmed
Salt; to taste
Freshly-ground white pepper; to taste
1 tablespoon chopped fresh parsley

In a medium-large saucepan place the butter and heat on medium until it has
melted. Add the mushrooms and onions and saute them for 3 to 5 minutes,
or until they are tender.
Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that
no lumps are formed.
Add the chicken stock, white wine, bay leaf, and nutmeg. Bring the mixture
to a boil and then simmer it for 15 minutes. Remove the bay leaf.
Add the cornstarch-water mixture and stir it in well. Simmer the soup for
another 10 minutes.
Add the warmed heavy cream and stir it in. Season the soup with the salt
and white pepper. Garnish the soup with the chopped parsley.
This recipe yields 8 servings.

Source:
"Undocumented, but from the WWW"
S(Formatted for MC5):
"03-16-2000 by Joe Comiskey - jcomiskey@krypto. net"

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Per serving: 188 Calories (kcal); 14g Total Fat; (74% calories from fat);
2g Protein; 9g Carbohydrate; 49mg Cholesterol; 1118mg Sodium
Food Exchanges: 1/2 Grain(Starch) ; 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

Contributor: n/a

Yield: 8 servings

CINCINNATI CHILI

CINCINNATI CHILI

1 1/2 lb lean ground beef
1 ( 29 oz can ) tomato sauce
1 ( 14 1/2 oz. can ) peeled whole tomatoes
Small onion, chopped
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 Tablespoon chili powder
1 Tablespoon white vinegar
1 toe garlic
3 bay leaves

 

Brown meat; cook onions with meat; drain grease. Place meat an onions in large pan or crock pot. Add rest of ingredients. Cook slowly 4 to 5 hours, covered. Remove bay leave and garlic before serving. Serve on a bed of spaghetti and top with crated cheddar cheese and oyster crackers. Add more chopped if desired.