Week 23 Recipes

Chicken Broccoli Bake serve with a garden salad

Serves 6-8

Ingredients

1 package Broccoli frozen
2 large Chicken breast cooked, cut up
1 can (12 oz) Cream of mushroom soup
1/2 cup Water
1/2 cup Mayonnaise
1/4 teaspoon Curry powder
1/4 cup Slivered almonds, toasted

Instructions
Cook broccoli according to package directions. Drain. Put broccoli in casserole, top with chicken.

Combine soup, water, mayo and curry. Pour sauce over casserole.

Bake 30-40 mins. at 350°.

Garnish with almonds.

Source:  my mother

Potluck Eggs Benedict

Serves 8-10

Ingredients

1 pound fresh asparagus trimmed
3/4 cup butter cubed
3/4 cup all-purpose flour
4 cups milk
1 can (12 oz) Chicken broth
1 pound cubed fully cooked ham
1 cup Cheddar shredded
8 hard-cooked eggs quartered
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
10 to 12 biscuits warmed

Instructions
Cut asparagus into 1/2-in. pieces, using only tender parts of spears. Cook in a small amount of boiling water until tender, about 5 minutes; drain. Set aside to cool.
Melt butter in a saucepan; stir in flour until smooth. Add milk and broth; bring to a boil. Cook and stir for 2 minutes. Add ham and cheese; stir until cheese is melted. Add eggs, salt, cayenne and asparagus; heat through. Serve over biscuits. Yield: 10-12 servings
Source:  Taste of Home

Spiked Beans and Toast

Serves 4

Ingredients

2 slices bacon chopped
1 small onion chopped
1 (28 ounce) can baked beans
2 shots Irish whisky
Black pepper
4 slices white toasting bread
2 tablespoons butter softened
1 tablespoon honey

Instructions
Heat a medium skillet over medium high heat. Add bacon and cook to render fat, about 5 minutes. Add onions, reduce heat to medium, and cook with bacon until soft, 5 to 6 minutes more. Stir in baked beans. Heat the beans through then reduce heat to low. Remove pan from heat, add the whisky, stir it in, and return pan to heat. If whisky flames, the flare will die out in less than 10 seconds -- just be prepared. For a full whisky-spike flavor, the trick is to avoid the flame and just warm the alcohol: think hot toddy. Season spiked beans with black pepper, to taste.

Toast bread and combine softened butter with honey then spread the mixture evenly among the slices. Serve beans with honey buttered toast.

Source:  Rachel Ray

 Pizza Poppers serve with a garden salad
Serves 4

Ingredients

1 can (12 oz) Refrigerated buttermilk biscuits
2 tablespoon Pasta sauce
1 ounce Pepperoni slices
2 pieces String cheese cut into 5 chunks
2 tablespoon Sesame seeds
1/2 teaspoon Oregano

Instructions
1. Heat oven to 375°. Pop open biscuit dough tube and separate biscuits on a cutting board. Flatten each biscuit with the palm of your hand.
2. Spread about 1/2 tsp. pasta sauce in center of each biscuit. Place a slice of pepperoni and a chunk of string cheese over sauce.
3. Wrap dough around filling and pinch shut. Roll into a ball shape.
4. Mix sesame seeds and oregano on a plate. Sprinkle or roll each popper in the mixture. Arrange poppers on a baking sheet. Bake 12-14 minutes, until golden. Cool on wire rack.

Source:  unknown

Egg Rolls serve with rice

Serve 6

Ingredients

1 pound Pork, chicken or shrimp diced
3 cup Celery diced
3 cup Cabbage chopped
1 cup Bean sprouts
1/2 cup Mushroom chopped
3 tablespoon Oil
1 tablespoon Soy sauce
1 teaspoon Salt
1 teaspoon Sugar

 
Instructions
Saute ingr. til vegetables are crisp tender. Stir in meat. Saute 3-5 mins. Cool and fill wrapper on diagonal with 2 tbls. filling. Fold up tightly. Seal with water and cornstarch. Deep fry or pan fry until crisp and golden. Drain and serve.

Source: unknown