Mix, then pour into a 9×13 pan.
- 4-6 raw chicken
- 1 cup cream of chicken soup
- 1-8 oz. cream cheese-soft
Mix below and spread.
- 1 column Ritz crackers-crushed
- 1/2 cup melted butter
Cover and bake at 350 for 1 hour.
Crockpot it with frozen breasts at medium for 5-7 hours,
- 2 packages/boxes chopped, frozen broccoli.
- 1 small package Velveta -cubed
- 1/2 stick butter-melted
- 12 Ritz crackers-crushed
Mix and bake at 350 degrees for 20 min.
1 cup chopped meat(chicken, beef, pork) COOKED
4 TB oil
5-6 cups cooked, cooled rice
4 teaspoons soy sauce
3 beaten eggs
2 cups frozen veggies(peas, corn, etc.)COOKED
In a large skillet, heat oil. stir-fry rice. Add soy sauce, stir-fry 1 minute. Push rice to side, add eggs. Scramble. Stir in rice. Add peas and meat, stir-fry until heated through.
Filet 3-4 large chicken breasts in 5-6 pieces each.
Dip chicken in milk, then roll in:
- 2 cups flour
- 3 TB salt
- 3 tsp. pepper
- 1 tsp. season salt
Fry in melted/ hot Crisco at 375-400 degrees. for about 8-10 mins, turning once. Chicken coating should be browned.
- 4 baking potatoes
- 2 eggs
- More than 4 tablespoons butter
- More than 4 tablespoons sour cream
Bake potatoes- Cut this slice off the top, scoop out pulp. Put in bowl. Separate eggs and add egg yolks. Stir and blend until swooth with hand mixer. Add butter, sour cream, and salt and pepper. Beat egg whites till stiff peaks form. Fold into potato mix. Fill shells with mixture. Top with cheese. Then bake 375 degrees for 15 minutes.
- 4 cups uncooked pasta cooked, drained
- 3-4 pounds pat roast, cooked, shredded
Melt butter in pan, med-high heat, saute for 4 mins.
- 2 tablespoons butter
- 2 tablespoons finely chopped shallots
Add 1 teaspoon minced garlic and 1 tablespoon soy sauce and stir through. Sprinkle 3 tablespoons flour over all, cool for 1 minute stirring constantly.
Add, then cook 1 min. and discard sprigs:
- 1/2 teaspoons pepper
- 1/4 teaspoons salt
- Shredded beef
- 1 cup beef broth
- 3 cups water
Garnish top with 1 teaspoons fresh thyme leaves.
- 1 large zucchini
- 1/4 cup olive oil
- 1 teaspoons taragon
- 1 teaspoon garlic
- 1 large tomato
- 1 large bell pepper
- 2 cups shredded cheddar
Saute zucchini in olive oil with taragon and garlic.
Layer in Baking dish. Top with layer of tomatoes, sliced bell pepper and a layer of cheese. Repeat layers to fill dish. Cover and bake at 325 until peppers are tender and cheese is melted. Serve over rice with soy sauce.