Monthly Archives: December 2007

Hamburger Pie!!!!

1 1/2 to 1/3/4 Lbs Ground chuck
1 Package of Cup Onion/Mushroom Soup Mix (There are usually 2 packets in a box)
1 Egg
1/2 Cup Bread Crumbs
1/4 Cup Ketchup
1/4 Cup Milk
1/2 Can Mushroom Gravy
6 Servings Mashed Potatoes
1 Package Shredded cheddar cheese (8oz package)
** This makes 1 pie **

Instructions and Notes:
1. Mix meat, soup mix, eggs, bread crumbs, ketchup, and milk together and then separate into two pie pans. 2. Bake for 25 to 30 minutes at 350 degrees. 3. Drain grease. 4. Spread mushroom gravy over top of both pies. 5. Place mashed potatoes over both pies, then top with lots of cheddar cheese! Place back into the oven until cheese is melted and serve it up hot!

Chicken Marsala

6 Pieces Chicken breast, boneless, skinless, 6 oz.
1 Tbsp Melted bargarine
3/4 Oz Seasoned Flour (see the seasoned flour recipe)
3 Tbsp Mushrooms, sliced
1/3 Cup Chicken broth
1/3 Cup Marsala wine
1 clove of chopped garlic

Instructions and Notes:
1. Flatten chicken to 3/8″ thickness. Cover and refrigerate until needed. 2. Heat margarine in Teflon coated skillet. 3. Dip chicken into Seasoned Flour to coat evenly; shake off excess. 4. Sauté chicken for 2-3 minutes until golden brown on one side. Turn over and sauté on other side for 1 minute. 5. Add mushrooms, garlic, chicken broth, and Marsala wine. Continue to sauté for 2-3 minutes, until mushrooms are tender and chicken is thoroughly cooked. Place the chicken breast on a platter and top with the mushrooms and sauce from the pan.

Pasta With Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts

1/2 Cup chopped drained oil-packed sun-dried tomatoes (2 tablespoons oil reserved)
2 Each skinless boneless chicken breast halves (about 9 ounces total)
1 Lb gnocchi pasta or medium shell pasta
4 Each Garlic – minced
1/2 Cup Chopped fresh basil
1/2 Cup Canned low-salt chicken broth
1/2 Cup Crumbled Gorgonzola cheese (about 2 ounces)
14 Cup Chopped prosciutto
1/4 Cup Pine nuts, toasted

Instructions and Notes:
Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and saute until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces. Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl. Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; saute until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil. Add sauce to pasta and toss to coat. Season to taste with salt and pepper.Top with pine nuts and serve. Serves 4. Bon Appetit October 1997 The Cook’s Exchange; Diane Barnette, Reno NV

Spaghetti with Spicy Chicken and Peanut Sauce

4 Med Chicken breasts halves approximately 1 lb.
1 Sm Red pepper thinly sliced
1 Tsp Sesame oil
1/2 Sm Thai peanut sauce
1/2 Lb Spaghetti
1 Tbsp Fresh lime juice
2 Cup Small broccoli florets
3 Each Scallions thinly sliced
1 Handful Chopped peanuts for garnish

Instructions and Notes:
1. Pound chicken between sheets of wax paper to 1/4 inch thick. Rub with sesame oil. Heat a large nonstick skillet over high heat. Add chicken breasts. Cook 2 to 3 minutes per side, turning once until cooked through. Remove to a plate. 2. Cook spaghetti in a large pot of salted boiling water until al dente, about 8 minutes. Stir in broccoli and drain. Rinse with cold water until cool. Drain. 3. Cut chicken breasts into thin diagonal strips. In a large bowl, combine pasta, all but 2 tablespoons of scallions, red pepper, 1/4 cup peanut sauce, and lime juice. Toss until mixed. 4. Divide pasta among plates. Arrange chicken in center of pasta. Drizzle with remaining peanut sauce. Sprinkle with remaining scallions and chopped peanuts.

Wine Chicken

1/4 Cup Butter (or oil)
1 Tbsp Italian dressing mix
1 Ct Cream of cheese w/ chives (4 ozs)
4 Tbsp Chicken breasts (boneless and Skinless)
1 Cup Dry white wine
1 Can Condensed cream of mushroom soup

Instructions and Notes:
1. Melt butter in skillet 2. Brown the chicken on both sides. 3. Sprinkle italian dressing mix over chicken. 4. Place the chicken on a shallow baking dish. 5. Blend soup, cream cheese, and wine. 6. Spoon cream and soup mixture over the chicken. Bake at 325 degrees for 45 minutes to an hour uncovered. Baste twice while cooking. Good when served over egg noodles.

Orange Chicken with Bacon

8 Each Skinless chicken breasts
1 Each Finely chopped onion
1/4 Cup fresh orange juice
1/3 Each Calvert’s Cedar Street Mustard
3 Cloves Fresh garlic, pressed
3 Tbsp Soy sauce
3 Tbsp White vinegar
1 Each Grated rind of 1 orange
16 Slices Bacon

Instructions and Notes:
Marinate chicken in all ingredients except for the bacon overnight. Before cooking wrap two slices of bacon around each breast and secure with a toothpick. Grill over medium hot coals for approximately 35 minutes or until moist but firm. Chicken can also be baked in the oven at 375 degrees F. for 40 minutes. Each serving: 482 calories, 64 g protein, 4 g carbohydrate, 22 g total fat (7 g saturated), 175 mg cholesterol.

Cajun Chicken with Linguini

24 Oz Chicken breast (8 pcs)
1 Qt Linguini (cooked)
1/4 Cup Cajun seasoned flour
1 Qt Krazy salt (seasoned salt)
3/4 Cup Clarified butter blend
1/2 Cup Green onion, chopped
2 Cup Heavy Cream

Instructions and Notes:
1. Flatten chicken breast to 3/8″. Sprinkle lightly with salt. 2. Dip in cajun seasoned flower and shake off excess. (see below) 3. Saute in clarified butter blend until golden brown on both sides. 4. Add heavy cream; bring to a simmer. 5. Remove chicken to hot plate. Add linguini and Krazy salt to pan. Heat until linguini is hot and coated with sauce. Serve on a hot platter. Place 2 pieces of sauteed chicken breasts next to 1 cup of hot linguini coated with sauce. Pour remaining sauce over chicken. Then sprinkle with chopped green onion.

Mediterranean Style Corn

3 Tsp Extra Virgin Olive Oil
1/2 Clove Garlic, crushed through a press
2 Cup Fresh, Canned or Frozen Corn Kernels
1/4 Clove finely chopped fresh thyme or rosemary, stripped from stem.
1 Pinch Freshly Ground Black Pepper to Taste

Instructions and Notes:
Combine the oil and garlic in a small skillet. Heat over low heat just until the garlic begins to sizzle. Add corn and stir to blend and heat through, about 1 minute. Then add thyme, or rosemary and a light grinding of black pepper. Serve at once.