Category: Dinner

Dutch oven Enchiladas

enchilada sauce: 1 can

tomato soup: 1 can

green chilis: 1 can

onion; diced: 1

ground beef: 1 pound

cheese: 1 pound

tortilla shells:

olives: 1 can

lettuce:

sour cream:

guacamole:

Brown ground beef and onion

add canned ingredients: enchilada sauce, tomato soup, and green chilis

bring to a boil

Layar sauce, shells, sauce, cheese, shells, sauce, cheese

Bake at 350 degrees for 20 minutes

Crescent Chicken Squares

cream cheese: 3 ounces

butter; softened: 1 tablespoon

chicken; cubed: 2 cups

onion; chopped: 1 tablespoon

salt: 0.25 teaspoon

pepper: 0.125 teaspoon

milk: 2 tablespoons

butter; melted: 1 tablespoon

crescent dinner rolls: 8 ounces

chicken gravy mix: 1

Beat cream cheese and butter, add chicken, onion, salt, pepper, and milk

Seperate dough into 4 rectangles and spoon chicken into dough, press edges to seal, brush tops with melted butter

Bake at 350 degrees for 25-30 minutes or until golden brown

Serve with chicken gravy

Chicken in a Party cup

carrots; diced: 1 cup

green peas: 10 ounces

butter: 0.5 cup

celery; diced: 1 cup

chicken broth: 3 cups

milk: 1 cup

chicken; cubed: 5-6 cups

flour: 2 cups

baking powder: 2 teaspoons

egg yolks; beaten: 2

shortening: 0.5 cup

margarine: 0.5 cup

water; hot: 0.5 cup

onion; diced: 1

thyme: 0.25 teaspoon

flour: 0.5 cup

salt: 1 teaspoon

lemon juice: 2 teaspoons

Boil chicken, remove chicken and cut up

Add vegetables

carrots 10 min, then peas 5 min,

saute celery, onion in butter, remove from heat, then add flour, thyme, milk, salt and pepper into chicken broth

cook, stirring constantly until sauce thickens, add chicken, carrots, peas

Pastry:

mix 2 cups flour, salt, baking powder, cut in shortening

pour hot water over margarine until melted, cool to lukewarm then add lemon juice and egg yolks, add to dry ingredients, mix well and chill thoroughly

roll out and cup circles around buttom side of a muffin tin

Bake at 375 degrees for 12-15 minutes

Chicken and Broccolli Casserole

chicken breasts; cubed: 3

broccoli: 1 bunch, or

broccoli; frozen: 2 packages

lemon juice: 1 tablespoon

cream of chicken soup: 1 can

mayonnaise: 1 cup

cheese; grated: 1 cup

bread crumbs; browned in butter: 1 cup

Mix chicken breasts, broccoli, mayonnaise, cream of chicken soup, and lemon juice in 19×13 pan

top with cheese and bread crumbs

Bake at 350 degrees for 25 minutes

Beef and Snow Peas

soy sauce: 2 tablespoons

dry sherry: 2 tablespoons

garlic: 1 clove

sugar: 1 teaspoon

ginger; Ground: 0.125 teaspoon

corn oil: 0.33333 cup

beef; sliced diagonally: 1 pound

snow peas: 1 package

onion; thinly sliced: 1

salt: 0.5 teaspoon

beef broth: 1.5 cups

corn starch: 2 tablespoons

Stir together soy sauce, sherry, garlic, sugar, and ginger in a medium bowl

Add beef and marinate for at least 1 hour

Heat 3 tbsp oil over medium-high heat

cook peas, onion, and salt and cook 4 minutes and remove from pan

heat remianing oil

add meat and cook 2 minutes or until browned

return vegetables to the pan and add beef broth and corn starch mixture

bring to a boil for 1 minute

Beef Noodle Bowls

linguine; uncooked: 8 ounces

broccoli: 3 cups

carrots; sliced: 3

beef sirloin steak; strips: 1 pound

italian dressing: 0.25 cup

teriyaki sauce: 0.25 cup

ginger; Ground: 0.5 teaspoon

Cook pasta, adding broccoli, and carrots during last 2 minutes of cooking, drain

Brown meat, stir in italian dressing, teriyaki sauce, and ginger, cook until sauce thickens, stirring occasionally

toss together and serve

Asian Lettuce Wraps

water: 0.25 cup

corn starch: 1 tablespoon

teriyaki sauce: 0.5 cup

chicken breasts; thinly sliced: 1.25 pounds

water chestnuts: 1 can

rice noodles: 1 package

carrots; shredded: 1

iceburg lettuce or bread and butter lettuce

 

Whisk together water and corn starch, add teriyaki sauce, chicken, and water chestnuts

Allow to marinate for 30 minutes

Cook chicken

Serve with rice noodles and carrots, on lettuce leaves