4 small boneless skinless chicken breasts
1 Tbsp. oil
1 cup water
1 package (10 oz.) frozen broccoli florets, thawed 2 cups Stove Top stuffing mix for Chicken
1 cup shredded cheddar cheese
Cook chicken in hot oil in large skillet on medium heat for 6 minutes on each side or until chicken is cooked through. Remove chicken from skillet; cover to keep warm.
Add water and broccoli to skillet; bring to boil. Add stuffing mix; stir just until moistened.
Return chicken to skillet; sprinkle with cheese. Reduce heat to low; cover. Cook 5 minutes or until cheese is melted.
(You can also serve this on the side or use mixed vegetables and serve them on the side.)
Instead of frying the chicken, I use a George Forman grill to cook the chicken, then follow the rest of the directions.
Preheat oven to 360 9 x 13 -casserole dish
4 chicken breasts, cooked and cubed
I can cream of celery soup
1/2 cup mayonnaise
I teaspoon salt
1/2 cup white wine
I - 6 ounce box of Uncle Ben's wild rice mix (original recipe), cooked
I - 8 ounce can of sliced water chestnuts
2 tablespoons chopped onion
add mushrooms and Jalepenos (optional)
1/4 teaspoon black pepper
paprika ... sprinkle on before baking
Combine all ingredients, except paprika. Bake, uncovered, at 350deg for 26 minutes.
Can be prepared up to 2 days ahead. It freezes well.
2 boxes Ore Ida hash browns 3/4 quart half & half
1 stick butter 1/2 cup parmesan cheese
salt & pepper
Melt in large pan 1 stick butter. Add half and half and bring to a boil. Add hash browns and stir until defrosted and soupy. Season with salt and pepper. Put in a greased pyrex dish - rectangualr. Sprinkle with parmesan cheese (you can add more if you like). Add a little extra butter on top. Bake until top is golden brown. Approximately 45 minutes at 350*sF.
3 lbs sweet potatoes/yams
3/4 cup light brown sugar
3 tbsp butter
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 C milk
Preheat oven to 400
grease 1 1/2 quart casserole dish
peel, cook and mash sweet potatoes stir in the remaining ingredients except 2 tbsp sugar
put mixture into dish and sprinkle with remaining sugar
bake at 400 for 30 minutes
with a pinch of nutmeg to add Williamsburg Flavor
4 eggs 2 cups of milk
2 cups of flour 1 tablespoon of cooking oil
½ teaspoon of salt pinch of nutmeg
(Secret: grease cupcake or popover pans with Crisco butter flavor shortening and place in preheated 400 degree oven before starting to make popovers.) In a blender - mix eggs, flour, milk, salt, and nutmeg for two minutes. Add oil and mix for a minute more. Pour into hot pans and bake for 30 minutes. Reduce heat to 350 and bake for 10 more minutes
Virginia Spiral Ham 1 teaspoon of ground cloves
2 tablespoons brown sugar 3 teaspoons sherry
½ cup of branded peaches liquid
Preheat oven to 375. Combine sugar and cloves and press into ham. Bake for 30 minutes then drizzle sherry and branded peach juice over ham. Return to oven for 30 minutes. To serve, place on a bed of lettuce and garnished with the Brandies Peaches
Brandied Peaches
2 cans (1 pound, 13 ounces each) peach halves
½ cup peach brandy
1 cup granulated sugar
3 to 4 drops of almond extract
Drain preaches and reserve 2 cups of the juice. Mix sugar with reserved peach juice and boil until it is ½ original quantity. Cool and add brandy and almond extract. Pour half over ham and other half over peaches.
4 cups cooked,diced ½ cup almonds, toasted
2 cups celery, diced 1 cup sour cream
2-1/2 cups cheddar cheese. 1 cup mayonnaise
graded. ½ teaspoon salt
1 small can pineapple 2 cups potato chips,
chunks,undrained. crushed.
Combine chicken, celery, 2 cups cheese, pineapple
and almonds. Mix sour cream and mayonnaise together
and blend into the chicken mixture. Place in an 11 x 7 x 2 or
13 x 9 x 2 inch greased baking dish. Mix remaining ½ cup
Cheese with potatoe chips. Sprinkle over top of casserole.
Bake, uncovered, in a 350* oven for 30 minutes.