RECIPE'S

RECIPE'S

MORE CHICKEN

Raspberry Chicken

2 teaspoons oil
4 boneless skinless chicken breast halves
1/4 cup seedless raspberry jam
2 tablespoons orange juice

Heat oil in large nonstick skillet over medium heat. If desired, season chicken with salt and pepper; add to skillet. Cook 10-12 minutes or until chicken is fork tender and juices run clear, turning once. Add raspberry jam and orange juice. Stir until melted. Bring to a boil. Boil 1 to 2 minutes or until slightly thickened. Serve sauce over chicken.

IMPOSSIBLE ITALIAN CHICKEN PIE

1 1/4 cups cut-up cooked chicken
1 medium tomato,chopped(3/4 cup)
3/4 cup frozen green peas
1/2 cup grated Parmesan cheese
1/2 tsp.Italian seasoning
1 1/4 cups Bisquick Reduced Fat baking mix
1 cup milk
2 eggs
Pizza sauce,heated,if desired

1-Heat oven to 400 degrees.Generously grease pie plate,9x1 1/4 inches.Mix chicken,tomato,peas,cheese and Italian seasoning in pie plate. 2-Stir baking mix,milk and eggs with fork until blended;pour into pie plate. 3-Bake uncovered about 35 minutes or until knife inserted in center comes out clean. Serve with pizza sauce.6-8 servings

CHICKEN TETRAZZINI

1 package (7ounces)spaghetti,broken into thirds
1/4 cup margarine or butter
1/4 cup Gold Medal all-purpose flour
1/2 tsp.salt
1/4 tsp.pepper
1 cup chicken broth
1 cup whipping (heavy)cream
2tbs.dry sherry or water
2 cups cubed cooked chicken
1 can (4 ounces) sliced mushrooms,drained
1/2 cup grated Parmesan cheese

Heat oven to 350 degrees.Cook and drain spaghetti as directed on package. Melt margarine in 2-quart sauce pan over low heat.Stir in flour,salt and pepper.Cook,stirring constantly,until mixture is smooth and bubbly;remove from heat. Stir in broth and whipping cream.Heat to boiling,stirring constantly.Boil and stir 1 minute.Stir in sherry,spaghetti,chicken and mushrooms. Pour into ungreased 2-quart casserole.Sprinkle with cheese.Bake uncovered about 30 minutes or until bubbly in center.SERVING 6

WILD RICE AND CHICKEN CASSEROLE

2 cups cut-up cooked chicken or turkey
1/2 cup frozen green peas
2 1/4 cups boiling water
1/3 cup milk
1 small onion,chopped (1/4 cup)
1 can(103/4 ounces)
condensed cream of mushroom soup
1 package(6 ounces)seasoned long-grainand wildrice

Heat oven to 350 degrees.Mix all ingredients including seasoning packet from rice mix in ungreased 2-quart casserole.Cover and bake 45to50 minutes or until rice is tender.Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.6 SERVINGS

CONNIES CHICKEN CASSEROLE

1 CAN (103/4OUNCES)condensed reduced-fat cream of chicken soup
1/4 cup milk
2tbs.margarine or butter,melted
1/2 cup water
1 1/2 cups herb-seasoned stuffing cubes
1 cup chopped cooked chicken or turkey
1 bag (16 ounces) frozen mixed vegetables,cooked
1/4 cup crushed herb-seasoned stuffing cubes

Heat oven to 350 degrees.Mix soup and milk until blended;set aside.Mix margarine,water and 1 1/2 cups stuffing in ungreased 1 1/2-quart casserole.Layer with chicken,vegetables and soup mixture.Sprinkle with crushed stuffing. Bake uncovered about 30 minutes or until golden brown.6 SERVINGS.

This next recipe i submited to our local news paper

~Stuffed Cabbage With Lemon Sauce~

1 med.Cabbage
1 1/2qt.Boiling water
3 1/2 tsp.Salt
1 Onion--minced
1/4 cup Butter
1 lb.Ground beef
1/2 cup Cooked rice
1/4 tsp.Pepper
2 TBS.Lemon juice
2 TBS.Flour--mixed with 2 TBS.Water
1/8 tsp.White pepper

Boil cabbage in salted water 3-4 minutes.Drain and reserve 2 1/2 cups water. Cool cabbage,core and remove 12 large leaves.Spread leaves out flat. Saute onion in 2 tbs.butter until soaftened,then mix with beef,rice,2 tsp.salt and pepper. Put a spoonful of the mixture in the middle of each leaf,fold up sides,roll up and secure with a toothpick. Place the rolls in one layer in a large pot,add reserved water,lemon juice and remaining butter. Cover and simmer 1 hour. Remove cabbage rolls from pot. Mix flour paste into cooking liquid and cook 3-4 minutes until thickened. Add remaining salt and white pepper. Pour over cabbage and serve.

~CHICKEN LARGO~

4 chicken breasts, split and skinned
1 can cream of mushroom soup
1 (8 oz.) container sour cream with chives
1/2 c. lemon juice

Arrange chicken breasts in ovensafe baking pan. Combine soup, sour cream, and lemon juice; pour over chicken. Bake at 350 degrees for about an hour or until chicken is done.

I know everyone likes there sweets like i do

WHITE TEXAS SHEET CAKE

This recipe is for Fran (Catswife) form Klub news group

1 cup butter
1 cup water
2 cups all-purpose flour
2 cups white sugar
2 eggs
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1/2 cup butter
1/4 cup milk
4 1/2 cups confectioners' sugar
1/2 teaspoon almond extract
1 cup chopped walnuts

Directions

1-In a large saucepan, bring 1 cup butter or margarine and water to a boil. Remove from heat, and stir in flour, sugar, eggs, sour cream, 1 teaspoon almond extract, and baking soda until smooth. Pour batter into a greased 10 x 15 x 1 inch baking pan.2Bake at 375 degrees F (190 degrees C) for 20 to 22 minutes, or until cake is golden brown and tests done. Cool for 20 minutes.3Combine 1/2 cup butter or margarine and milk in a saucepan; bring to a boil. Remove from heat. Mix in sugar and 1/2 teaspoon almond extract. Stir in pecans. Spread frosting over warm cake.

~Chinese Chicken Salad~

Makes 4 servings. 4 boneless, skinless chicken breasts, cut into thin strips
4 tablespoons soy sauce
Pinch of chinese 5-spice powder
1 teaspoon lemon juice
1/2 cucumber, peeled and cut into matchstick pieces
1 teaspoon salt
3 tablespoons vegetable oil
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 tablespoons dry sherry
2 carrots, cut into matchsticks
8 scallions (green onions), shredded
1 cup bean sprouts

~Sauce:~

4 tablespoons crunchy peanut butter
2 teaspoons lemon juice
2 teaspoons sesame oil
1/4 teaspoon hot chili powder
1 scallion, finely chopped

Put the chicken strips in a large bowl with the 5-spice powder and 1 tablespoon of the soy sauce, and the lemon juice. Toss well, then put into a nonstick fry pan over medium heat. Meanwhile, sprinkle the cucumber matchsticks with the salt, let sit for half an hour, then rinse and pat dry. Fry the sesame seeds in the oils for about 30 seconds, then stir in the remaining soy sauce and the sherry. Add the carrots and stir-fry for a couple of minutes, then remove from the heat. Place all cooked ingredients into a large serving bowl, with any pan juices, then cover and chill for 1 hour. Serve with the sauce, which you make by creaming the first 4 ingredients together, then stirring in the scallion. Serve the sauce over the salad on individual serving plates.

Chicken With Peppers

3/4 cup bottled Italian salad dressing
1 tbsp. fresh basil
2 large garlic cloves, chopped finely
6 boneless chicken breasts
3 bell peppers, chopped coarsely
Salt and pepper,to taste

Combine dressing,basil and garlic in large sealable plastic bag. Add chicken and peppers; toss well to coat. Marinate overnight in refrigerator. Drain marinade.

Grill chicken over medium-hot coals until it is thoroughly cooked.Season with salt and pepper. If desired, serve with cooked noodles or brown rice.

Roasted Italian Chicken

1 whole chicken or chicken pieces
5 peppers (red or green)
2 tbsp. garlic powder
2 tbsp. parsley
1/4 cup oil
1 tbsp. oregano
6 potatoes, quartered
1 celery stalk, chopped
3 large onions, chopped
1 tsp. salt and 1 tsp. pepper
1 large can tomatoes

Place chicken in large roasting pan.Rub oil, parsley and oregano over the chicken.Add rest of ingredients, mix well and bake at 350 degrees until nice and brown.