4 chicken breasts, skinless and boneless
1 can cream of mushroom soup
4 slices bacon
1 can sour cream
1 (4 oz.) pkg. dried beef
Wrap each chicken breast in a strip of bacon. Cover bottom of flat greased baking dish with dried beef. Mix undiluted soup and sour cream together. Pour over chicken. Cover and refrigerate, about 3 1/4 hours, then bake uncovered for 3 hours at 275 degrees.
Tuesday, September 15, 2009
Sunday, September 13, 2009
Meatballs & Sauces
2 lb. ground beef
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
2 eggs
1 pkg. (6 oz.) Stuffing Mix for Chicken
1-1/4 cups water
2 eggs
HEAT oven to 400ºF.
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)
LINE 2 (15x10x1-inch) pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1-1/2-inch) balls, using 1/4 cup for each.
PLACE 16 meatballs in each prepared pan. Bake 16 to 18 min. or until done (160ºF).
COMBINE half the meatballs with Tomato-Basil Cream Sauce or Creamy Brown Gravy. (See Tips.) Cool remaining meatballs; freeze for later use. (See Tips.)
TIPS:
Tomato-Basil Cream Sauce
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
Mix 1 jar (14 oz.) spaghetti sauce, 2 oz. cubed Cream Cheese and 2 Tbsp. chopped fresh basil in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Sprinkle with 1/4 cup Grated Parmesan Cheese before serving. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
Creamy Brown Gravy
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
Mix 1 jar (12 oz.) beef gravy, 1/2 cup Sour Cream and 2 Tbsp. chopped fresh parsley in large skillet; cook on medium-low heat 3 min. or until heated through, stirring occasionally. Add 16 hot meatballs; stir to evenly coat. Makes 4 servings, 4 meatballs and 1/3 cup sauce each.
How to Freeze Meatballs
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
Loosely pack cooled meatballs in freezer-weight resealable plastic bags. Lay bags flat in freezer so meatballs freeze individually. Store up to 3 months. Thaw in refrigerator several hours or overnight before using as desired.
Source: kraftfoods.com
Sunday, August 30, 2009
Hearty Hamburger Soup
INGREDIENTS (Nutrition)
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
3 pounds ground beef
2 onion, minced
8 carrots, minced
6 celery ribs, thinly sliced
1 cup barley
2 (28 ounce) cans diced tomatoes
4 cups water
6 (10 ounce) cans beef broth
2 (10.75 ounce) cans condensed tomato soup
2 bay leaf
2 tablespoons parsley
2 teaspoons minced garlic
1 teaspoon dried thyme
ground black pepper, to taste
DIRECTIONS
This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 10 servings.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease.
Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
Friday, August 7, 2009
Broccoli and Carrot Lasagna
INGREDIENTS (Nutrition)
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
DIRECTIONS
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
4 cups chopped broccoli
2 cups chopped carrots
9 lasagna noodles
2 (10.75 ounce) cans condensed cream of mushroom soup
3/4 cup grated Parmesan cheese
3/4 cup cottage cheese
3 cups mozzarella cheese, shredded
1 teaspoon garlic powder
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
DIRECTIONS
Steam broccoli and carrots till tender.
Boil lasagna noodles.
In a bowl combine cream of mushroom soup, 1/2 cup Parmesan, cottage cheese, and 2 cups Mozzarella. Mix well and set aside 1 1/4 cup of mixture.
To remaining sauce, add garlic powder, rosemary, and the cooked veggies. Set aside.
To assemble lasagna: In a 9x13-inch pan, lay 3 noodles, spread 1/2 of veggie mixture, 3 noodles, spread rest of veggie mixture, 3 noodles, the reserved 1 1/4 cup of cheese mixture. Sprinkle 1 cup Mozzarella on top. Mix together paprika and 1/4 cup Parmesan and sprinkle on top of Mozzarella.
Cover and bake at 375 degrees F (190 degrees C) for 1/2 hour, then remove cover and bake 10 more minutes! Enjoy, it's really wonderful!
Wednesday, August 5, 2009
Iowa Maid-rites
INGREDIENTS (Nutrition)
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split
DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.
4 pounds ground beef
1 (1 ounce) envelope dry onion soup mix
1 1/2 (10.5 ounce) cans condensed French onion soup
16 hamburger buns, split
DIRECTIONS
Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned, crumbling even more as it cooks. Drain off the grease. Stir in the onion soup mix and French onion soup. Cover, and simmer over low heat for about 2 hours, or you may transfer to a slow cooker for this part.
To serve, spoon onto hamburger buns like a sloppy Joe.
Tuesday, August 4, 2009
Pulled Chicken-Peanut Salad
2 tablespoons frozen orange juice concentrate, thawed
1 tablespoon water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 cups torn mixed salad greens
2 cups coarsely shredded cooked chicken
1 11 oz. can mandarin orange sections, drained
1/4 cup cocktail peanuts
1. For dressing, in a small bowl, stir together juice concentrate, water, oil, salt, and pepper. Set aside.
2. Arrange greens on salad plates. Top with chicken, oranges, and peanuts. Drizzle with dressing. Makes 4 servings.
1 tablespoon water
2 teaspoons toasted sesame oil
1/4 teaspoon salt
1/8 teaspoon coarsely ground black pepper
6 cups torn mixed salad greens
2 cups coarsely shredded cooked chicken
1 11 oz. can mandarin orange sections, drained
1/4 cup cocktail peanuts
1. For dressing, in a small bowl, stir together juice concentrate, water, oil, salt, and pepper. Set aside.
2. Arrange greens on salad plates. Top with chicken, oranges, and peanuts. Drizzle with dressing. Makes 4 servings.
Reuben Sandwich II
2 tablespoons butter8 slices rye bread
8 slices deli sliced corned beef
8 slices Swiss cheese
1 cup sauerkraut, drained
1/2 cup Thousand Island dressing
Preheat a large skillet or griddle on medium heat.
Lightly butter one side of bread slices. Spread non-buttered sides with Thousand Island dressing. On 4 bread slices, layer 1 slice Swiss cheese, 2 slices corned beef, 1/4 cup sauerkraut and second slice of Swiss cheese. Top with remaining bread slices, buttered sides out.
Grill sandwiches until both sides are golden brown, about 15 minutes per side. Serve hot.
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