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Published by: MinaDina on Apr 21, 2012
Copyright:Attribution Non-commercial


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Baked Corn Ingredients: 1 1 1 ¾ 2 1 (15.25 ounce) can whole kernel corn, drained (14.

75 ounce) can cream-style corn (8 ounce) container sour cream cup melted butter eggs, beaten (8.5 ounce) package dry corn muffin mix

Directions: 1. Preheat oven to 350 degrees F. 2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter, e ggs and corn muffin mix. 3. Mix well and pour into one 9x13 inch baking pan. 4. Bake for 35 to 45 minutes. RISH CHICKEN AND DUMPLINGS Irish Chicken and Dumplings Ingredients: 2 3 1 2 1 ½ ½ 4 5 1 4 3 1 (10.75 ounce) cans condensed cream of chicken soup cups water cup chopped celery onions, quartered teaspoon salt teaspoon poultry seasoning teaspoon ground black pepper skinless, boneless chicken breast halves carrots, sliced (10 ounce) package frozen green peas potatoes, quartered cups baking mix ⅓ cups milk

Directions: 1. In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poult ry seasoning, and pepper. 2. Cover and cook over low heat about 1 ½ hours. 3. Add potatoes and carrots; cover and cook another 30 minutes. 4. Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer. 5. Add dumplings. To make dumplings: 1. Mix baking mix and milk until a soft dough forms. 2. Drop by tablespoonfuls onto BOILING stew. 3. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minut es. Cornbread Ingredients: 1 2 2 1 1 ⅔ 2 ½ cups cornmeal ½ cups milk cups all-purpose flour Tablespoon baking powder teaspoon salt cup white sugar eggs

2. Mix in the cornmeal mixture. 6. cut into pieces Directions: 1. lean ground beef cup milk eggs ½ teaspoon salt teaspoon pepper small onion. 5. whisk together flour. 3. and then dredge in the crumb mixture to coat. Arrange coated chicken in a 9x13 inch baking dish. Pour batter into prep ared pan. buttered corn and brown-n-serve dinner rolls. 3. 4. baking powder. eggs and oil until smooth. In a mixing bowl thoroughly mix all remaining ingredients and shape into a lo af. Preheat oven to 375 degrees F. 2. 6. 5. salt and sugar. In a small bowl. 2. GARLIC FRIED CHICKEN BREASTS OLIVE OIL & GARLIC PASTA (NOODLE RONI) FRENCH BREAD Garlic Fried Chicken Breasts Ingredients: . let stand for 5 minutes. Dip chicken in the eggs. In a large bowl.½ cup vegetable oil Directions: 1. or until a knife inserted into t he center of the cornbread comes out clean. Lightly grease a 5 x 9 loaf pan. Preheat oven to 350 degrees F. Place pieces of butter around the chicken. 5. 4. or until chicken is no longer pink and juices run clear. Famous Butter Chicken Ingredients: 2 eggs. Press the brown sugar into the bottom of pan and spread with ketchup. Bake in the preheated oven for 40 minutes. Mix cracker crumbs with garlic salt and pepper. Bake in a preheated oven for 1 hour or until juices run clear. 3. chopped teaspoon ground ginger cup finely crushed saltine cracker crumbs (about 10 crackers) Directions: 1. Place loaf on top of ketchup. boneless chicken breast halves ½ cup butter. Brown Sugar Meatloaf Ingredients: ½ ½ 1 ¾ 2 1 ¼ 1 ¼ ¾ cup packed brown sugar cup ketchup ½ lbs. Serve with mashed potatoes. combine corn meal and milk. 4. Preheat oven to 400 degrees F. Bake in preheated oven for 30 to 35 minutes. Place eggs and cracker crumbs in two separate shallow bowls. beaten 1 cup crushed buttery round cracker crumbs ½ teaspoon garlic salt ground black pepper to taste 4 skinless.

Remove from the oil with a slotted spatula. mix together the garlic powder. Fry chicken in the hot oil for about 5 minutes per side. Heat the oil in an electric skillet set to 350 degrees F. cream cheese and sherry to skillet. bre ad crumbs and flour. or until the chicken is cooked through and juices run clear. and then dredge in the dry ingredients until evenly coated. whisk together the milk and egg. Cover. Serve with a box of olive oil and garlic pasta and French bread. stirring occasionally. cook and stir until hot. 3. Sprinkle with Italian salad dressing mix. 4. Add mushrooms and onion. or to taste teaspoon ground black pepper teaspoon salt teaspoon paprika cup seasoned bread crumbs cup all-purpose flour cup milk egg skinless. Cover.pounded thin cup oil for frying.2 1 1 1 ½ 1 ½ 1 4 1 teaspoons garlic powder. coo k 5 minutes over medium heat or until onions are tender. In a separate dish. softened 1 cup sugar 3 eggs 1 2/3 cups milk 2 1/3 cups all-purpose flour 1 cup cornmeal 4 1/2 teaspoons baking powder 1 teaspoon salt Directions 4 1 1 2 1 1 . Ingredients pounds boneless skinless chicken breasts. cook on LOW 3 hours. broccoli. Place in 5-quart CROCK-POT® slow cooker. cook on LOW 1 hour. boneless chicken breast halves . 5. paprika. 2. In a shallow dish. Ingredients 2/3 cup butter or margarine. Serv e chicken and sauce over pasta. undiluted 1 bag (10 ounces) frozen broccoli florets. Coat large skillet with nonstick cooking spray. salt. pepper. Dip the chicken into the egg and milk. thawed 1 package (8 ounces) low-fat cream cheese. Transfer to 4 1⁄2-quart CROCK-POT® slow cooker. or as needed Directions: 1. cut into 1⁄2-inch pieces tablespoon olive oil package (1 ounce) Italian salad dressing mix cups sliced mushrooms cup chopped onion can (10 3⁄4 ounces) condensed low-fat cream of chicken soup. Add soup. 6. cubed 1⁄4 cup dry sherry Hot cooked pasta Directions Toss chicken with olive oil.

Bake at 400 degrees F for 22-27 minutes or until a toothpick inserted near the center comes out clean . cream butter and sugar. serve warm. baking pan. Pour into a greased 13-in. Cut into squares.In a mixing bowl. Combine flour. x 9-in. x 2-in. . baking powder and salt. cornmeal. Combine the eggs and milk. add to creamed mixture alternately wit h egg mixture.

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