Tuesday, November 23, 2010

Black Beans and Chicken

1-2lbs of chicken cooked and shredded (however much meat you want)
4 cloves of garlic pressed
1-2T olive oil
4 T brown sugar
3 T soy sauce
1 ½ c salsa
2 cans black beans, undrained

Saute pressed garlic in oil. Add rest of the ingredients. Simmer at least one hour to blend flavors. Serve over cooked rice.

Easy Shepherd’s Pie

½ pound ground beef
½ chopped onion
1 can tomato soup, then refilled with water
1 can green beans, drained (can use frozen)
Prepared mashed potatoes (4-6 servings)
Cheddar cheese

Brown ground beef and onion in frying pan. Then add tomato soup and green beans. Heat. Then nput soup mixture in bottom of casserole pan. On top of that, spread your mashed potatoes. Top with shredded cheddar cheese and bake at 350 till it bubbles.

Cream Cheese Chicken

1 can Cream of Chicken Soup
1 can Chicken Breast (or 2 chicken breasts cooked)
1 – 8 oz brick of cream cheese
3 Tablespoons Ranch Dressing Powder (equivalent to 1 oz package powder or Italian dressing powder)

Melt cream cheese in microwave. In separate pan add cream of chicken soup, chicken with broth, and Ranch dressing mix. Stir cream cheese until creamy. Add water until it is the consistency you want for a creamy sauce.
Serve over pasta or rice.

Strawberry and banana fruit salad

One container of strawberries
3 to 4 bananas
tub of cool whip
1 package of banana cream pie pudding
½ of the milk that they call for on the pudding package

Make the pudding with only half of the milk that they ask for on the box. Once the pudding is set up mix it with the cool whip. Stir in the strawberries and bananas.

Oriental Salad

1 large head of lettuce, cut up
4 stalks of diced celery
1 (2 oz.) bag of slivered almonds
2 T sesame seeds
4 chicken breasts, cooked and chopped
4 green onions, chopped
chow mein noodles - optional

2 T sugar
2 tsp accent
2 tsp salt
1/2 tsp pepper
1/2 cup oil
6 T vinegar



2 cups water
1 cube butter
3 eggs (room temp)
3/4 c. sugar
1T salt
1 c. milk
6 c. flour
2 T yeast

Proof yeast (Disolve yeast into 1 cup warm water and add pinch of sugar). Add remaining 1 cup of water to the above ingredients and mix for 5 mins.

Add 5 c. flour (add more or less to make the dough elastic after the second mixing - see below)

Mix for 5 mins. Raise one time. Punch down after double. Shape into rolls (a little larger than golf ball sized). Let rise until double (about 1 hour).

Bake 355 for 15 mins (or until slightly brown on top).

Makes about 4 dozen sfotball sized rolls.

Country Scalloped Potatoes and Ham

8 potatoes, sliced thin
1 onion
1 pound ham, cubed
1 package country gravy mix
1 can cream of mushroom soup
2 cups water
2 cups shredded cheese

Combine and cook all ingredient (excluding cheese) for 7-9 hours on low in crock pot. Top with cheese the last 30 minutes.