Recipes from HorseC's Barn
 
 
 
Easy Chicken Divan
 
4
chicken breasts (boned)
 4
1 pkg
 frozen broccoli¹
1 pkg
1 tbsp
melted butter
1 tbsp
60 ml
 bread crumbs
¼ cup
??
salt to taste (optional)
??
1 can
   undiluted cream of mushroom soup²
1 can
120 ml
grated processed American or cheddar²
½ cup
 
¹ Substitute 1 lb (500 g) hot cooked fresh asparagus for broccoli when in season.
² Substitute a 'cheese' soup (undiluted) for mushroom soup and cheese if you don't like mushroom soup.
 
Simmer chicken breasts for 25 minutes on the stove top (with a little salt).  
Cook frozen broccoli per package directions, or asparagus until tender (15-20 minutes) while chicken is cooking. 
Place broccoli or asparagus in a 12" x 8" (30 x 20 cm) baking dish.  
Place cooked chicken breasts over broccoli or asparagus.  Pour butter or margarine over chicken. Pour soup over chicken; spread cheese and bread crumbs over top. 
Brown slightly under broiler.  Serve hot.
 
 
 
 
 
Meatloaf with a Surprise
 
1.5 K
chopped beef
3 lbs
1
medium onion (diced)
1
1 dl
catsup
½ cup
3.5 dl
seasoned bread crumbs
1½ cups
3
raw eggs
3
4.5 dl
ricotta cheese
1 pint
 
Note: leftovers, cold, sliced 1/2" (1 cm) thick, make a great lunch sandwich with a little catsup. ;)
 
Pre-heat oven to 3:25. 
Combine: bread crumbs, onion, catsup, and eggs. Mix with fork until well blended. 
Add: chopped beef and mix until blended. 
Place chopped meat mixture on waxed paper, and spread out with rolling pin to a uniform thickness of about 3/4-1 inch (1.5-2.5 cm), and in the shape of a rectangle. 
Place ricotta cheese in centre of the rectangle and fold up meat to totally encase the cheese (trick: wet hands and blend meat mixture to remove cracks in 'shell'). 
Lift wax paper and use it to place meatloaf in a 6 x 9 or 8 x 12 inch (15 x 23 or 20 x 30 cm) baking dish. 
Place in oven at 325°F (160°C) for approx. 45 minutes or even longer for well done. 
Serve with a salad or vegetable and choice of potatoes, rice or bread.
 
 
 
 
Lemon Chicken
 
2
frying chickens*
2
3
cloves of garlic, minced
3
2 dl
olive oil
1 cup
1 dl
lemon juice
½ cup
2 tsp
dried oregano
2 tsp
??
salt and pepper
??
 
*
 or enough chicken parts to serve 6 people.
 
Put chicken pieces in a large baking pan. 
Combine olive oil, lemon juice, garlic, oregano, salt and pepper.  
Pour over chicken.  Let stand at least 2 hours, turning chicken occasionally. 
Pre-heat oven to 350°F (175°C). 
Turn chicken skin side down in marinade, and bake 30-40 minutes, until chicken is just done.  Turn chicken skin side up, place it under the broiler and broil until skin is a crisp brown.  Serve with rice and a vegetable.
 
 
 
 
Pequash Oven Stew
 
1 K
cubed chuck steak
2 lbs
1
onion, minced
1
280 g
small can of Le Sieur peas* 
10 oz
1
bay leaf
1
2.5 dl
sliced carrots
1 cup
1
large potato, cubed
1
1 can
tomato bisque soup
1 can
½ can
mushroom soup
½ can
??
salt and pepper
??
 
*
 Or any brand of small dainty peas in your area.
 
Mix all together in a casserole or baking dish, cover with aluminum foil.  Bake at 250°F (120°C) for 4 hours.
 
 
 
Chuck's Ultimate Onion Soup
 
6
large white sweet onions, sliced thinly
6
1 tsp
worcestershire sauce
1 tsp
1 tsp
salt
½ tsp
1/8 tsp
pepper
1/8 tsp
1 dl
grated parmesan cheese
½ cup
3 tbsp
butter
2 tbsp
13 dl
14 dl
beef bouillon
(or 6 bouillon cubes in water)
5½ cups
6 cups
6 slices
French bread
6 slices
1 dl
good sherry wine
½ cup
 
 
Brown onions in butter, in a large deep skillet until tender.  
Add bouillon, wine  and seasonings.  
Heat thoroughly. 
Place a slice of bread in oven-proof each bowl, and sprinkle with cheese, add soup, bake at 250°F (120°C) in oven for 5-10 minutes, until cheese is melted. 
 
What makes this soup is the sherry wine. Do not skimp on this;  remember that a cheap wine can ruin this, or any other recipe that calls for it. Also remember, a single bottle of wine can be used to perk up the flavour of several meals, making it a good investment in cooking.
 
 
 
 
 
 
  Tangle's Mulled Cider
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