Week 42 Recipes

Tarragon Chicken Casserole serve with rice and brussels sprouts
Yields 12 servings

Ingredients
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional
Directions
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.
 Transfer to an ungreased 4-qt. baking dish. Sprinkle with the cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.
Source: Taste of Home



Hot Ham Sandwiches serve with cole slaw and fries
Yields 12 servings

Ingredients
3 pounds thinly sliced deli ham (about 40 slices)
2 cups apple juice
2/3 cup packed brown sugar
1/2 cup sweet pickle relish
2 teaspoons prepared mustard
1 teaspoon paprika
12 kaiser rolls, split
Additional sweet pickle relish, optional

Directions
Separate ham slices and place in a 3-qt. slow cooker. In a small bowl, combine the apple juice, brown sugar, relish, mustard and paprika. Pour over ham.
 Cover and cook on low for 4-5 hours or until heated through. Place 3-4 slices of ham on each roll. Serve with additional relish if desired.
Source: Taste of Home


Ginger Pork Stir-Fry
Yields 4 servings

Ingredients
1 tablespoon cornstarch
1 cup orange juice
2 tablespoons soy sauce
2 garlic cloves, minced
1/4 teaspoon ground ginger
1 pork tenderloin (1 pound), cut into thin strips
1 tablespoon canola oil
1 small onion, chopped
1/4 pound fresh snow peas
1/4 cup chopped sweet red pepper
Hot cooked rice

Directions
In a small bowl, combine the cornstarch, orange juice, soy sauce, garlic and ginger until smooth; set aside.
 In a large skillet or wok, stir-fry pork in oil for 5 minutes or until lightly browned; drain. add the onion, peas and red pepper; cook and stir for 3-5 minutes or until crisp-tender.
 Stir orange juice mixture and add the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Source: Taste of Home


Stuffed Portobello Mushrooms serve wtih a garden salad
Yields 4 servings

Ingredients
4 large portobello mushrooms (about 5 inches)
3/4 cup shredded part-skim mozzarella cheese, divided
1/3 cup dry bread crumbs
1/3 cup chopped walnuts
1/3 cup finely chopped onion
1/3 cup golden raisins, optional
3 tablespoons grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg, lightly beaten
2 tablespoons vegetable broth

Directions
Remove stems from mushrooms (discard or save for another use); set caps aside. In a small bowl, combine 1/4 cup mozzarella cheese, bread crumbs, walnuts, onion, raisins if desired, Parmesan cheese, salt and pepper. Stir in egg and broth until blended.
 Spoon into mushroom caps; sprinkle with remaining mozzarella cheese. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until mushrooms are tender.
Source: Taste of Home


Tuna Bake with Cheese Swirls serve with steamed green beans
Yields 6-8 servings

Ingredients
3 tablespoons chopped onion
3 tablespoons chopped green pepper
1/3 cup butter
1/3 cup all-purpose flour
3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) tuna, drained and flaked
1 tablespoon lemon juice
1 teaspoon salt

DOUGH:
2 cups biscuit/baking mix
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup diced pimientos
1/4 cup minced fresh parsley
1 egg
2 teaspoons water

Directions
In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. baking dish.
 For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture. Beat egg and water; brush over the swirls.
 Bake, uncovered, at 400° for 20-25 minutes or until top is lightly browned. Source:  Taste of Home