Chicken Lasagna
8 oz lasagna noodles (I use oven ready)
1/2 cup chopped onion
1/2 cup chopped green pepper
3 tablespoons butter
1 can condensed cream of chicken soup ( I used crm of mushroom)
1 6 oz can sliced mushrooms,drained (I omit)
1/2 cup chopped pimiento,drained (I omit)
1/3 cup milk
1/2 teaspoon dried basil,crushed (I was out)
1 1/2 cup cream style cottage cheese (I just use a whole 16oz carton)
2 cups diced cooked chicken
2 cups shredded american cheese (I use sharp cheddar)
1/2 cup grated parmesean cheese
Cook noodles in boiling salted water according to pkg directions;drain.
Cook onion and pepper in butter till tender;stir in soup,mushrooms,milk,pimiento,and basil.
Lay half the noodles in a 9x13 inch baking dish
Top with half the sauce;half cottage cheese,half chicken,and half cheeses.
Repeat layers except for last two cheeses.
Bake in a 350 oven 45 minutes
Top with cheeses bake 2 minutes more.
Makes 8-10 servings
I serve this with french bread and a tossed salad
Tuesday, November 3, 2009
Friday, October 23, 2009
Chocolate Glaze
Chocolate Glaze
From Better Homes and Gardens Cook Book page 89
4 squares (4 oz) semi sweet chocolate,cut up
3 tablespoons butter
1 1/2 cups sifted powdered sugar
In a small saucepan melt chocolate and butter over low heat,stirring frequently. Remove from heat;stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water if needed, to make of drizzling consistency.
Glazes top of a 10 inch bundt cake or two 8 or 9 inch cakes.
I used half the recipe to spread over the top of long john doughnuts.
From Better Homes and Gardens Cook Book page 89
4 squares (4 oz) semi sweet chocolate,cut up
3 tablespoons butter
1 1/2 cups sifted powdered sugar
In a small saucepan melt chocolate and butter over low heat,stirring frequently. Remove from heat;stir in powdered sugar and 3 tablespoons hot water. Stir in additional hot water if needed, to make of drizzling consistency.
Glazes top of a 10 inch bundt cake or two 8 or 9 inch cakes.
I used half the recipe to spread over the top of long john doughnuts.
Long Johns
Long Johns
From Taste of Home's Best of Country Breads
page 96
Recipe By Twilla Eisele
1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying
Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt
In a mixing bowl,dissolve yeast in warm water. Add the milk,butter,sugar,salt,and egg;mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl,turning once to grease top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 inch rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled,about 30 minutes. In an electric skillet or deep fat fryer,heat oil to 400 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.
I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.
From Taste of Home's Best of Country Breads
page 96
Recipe By Twilla Eisele
1 pkg active dry yeast (2 1/4 tsp)
1/4 cup warm water (110-115 degrees)
1 cup warm milk (120-130 degrees)
1/4 cup butter,softened
1/4 cup sugar
1/2 tsp salt
1 egg
3 1/4-3 3/4 cups flour
oil for deep fat frying
Glaze:
1 1/4 cup confectioners sugar
1 tablespoon brown sugar
1 tablespoon water
1/2 tsp vanilla extract
1/8 tsp salt
In a mixing bowl,dissolve yeast in warm water. Add the milk,butter,sugar,salt,and egg;mix well. Stir in enough flour to form a soft dough. Do not knead. Place in a greased bowl,turning once to grease top. Cover and let rise in a warm place until doubled,about 1 hour. Punch dough down. Turn onto lightly floured surface; roll into a 12x8 inch rectangle. Cut into 3inch x 1 inch rectangles. Place on greased baking sheets. Cover and let rise in a warm place until doubled,about 30 minutes. In an electric skillet or deep fat fryer,heat oil to 400 degrees. Fry doughnuts,a few at a time,until golden on both sides. Drain on paper towels. Combine glaze ingredients;brush over warm long johns. Yields 2 1/2 dozen.
I used a simple chocolate frosting instead of the glaze. I also rolled the dough a bit larger and used my pizza cutter to cut about 44 rectangles.
Thursday, October 15, 2009
Slow Cooker White Chicken Chili
Slow Cooker White Chicken Chili
From Cook's Country Oct/Nov 2009
3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)
1 (16 oz) can white hominy,drained and rinsed
3 cup low sodium chicken broth
salt and pepper
6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)
1 tablespoon vegetable oil
2 onions,chopped fine
4 jalapeno chiles,seeded and chopped fine
6 garlic cloves,minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalepenos,minced
1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.
3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.
4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.
From Cook's Country Oct/Nov 2009
3 (16 oz) cans cannellini beans (I'm using a 1# bag of great northern, soaked)
1 (16 oz) can white hominy,drained and rinsed
3 cup low sodium chicken broth
salt and pepper
6 bone-in chicken thighs (about 3 pounds),fat trimmed (I'm using 3 ckn leg quarters)
1 tablespoon vegetable oil
2 onions,chopped fine
4 jalapeno chiles,seeded and chopped fine
6 garlic cloves,minced
1 1/2 tablespoons ground cumin
2 teaspoons ground coriander
1/4 cup finely chopped fresh cilantro
2 tablespoons drained jarred pickled jalepenos,minced
1. Blend Base Puree 1 can beans,hominy,broth,and 3/4 teaspoon salt in blender until completely smooth. Pour into slow cooker.
2. Brown Chicken Pat chicken dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook thighs,skin-side down,until skin is well browned and fat has rendered,about 5 minutes. Remove and discard skin,then add thighs to slow cooker.
3. Cook Aromatics Pour off all but 2 tablespoons fat from skillet. Cook onions,chiles, and1/2 teaspoon salt until golden brown,stirring occasionally,about 8 minutes. Add garlic,cumin, and corriander and cook until fragrant,about 30 seconds. Transfer half of onion mixture to slow cooker,reserve remaining mixture iin refrigerator.
4. Finish Chili Add remainiing beans to slow cooker. Cover and cook on low until chicken is tender,about 4 hours. Transfer chicken to bowl. When cool enough to handle,discard bones and shred chicken into bite size pieces. Stir cilantro,pickled jalepenos,shredded chicken and reserved onion mixture into slow cooker and let warm through. Serve.
Wednesday, September 9, 2009
Barbecued Beef Brisket
Barbecued Beef Brisket
From Dianne Brooks
serves 10-12
7-8# brisket
2-4 T. liquid smoke
onion salt
garlic salt
Sauce:
1 1/2 T. brown sugar
1/2 bottle ketchup (14oz)
1/4 cup water
1 T. liquid smoke
dash of salt and pepper
2 T. worcestershire sauce
1 1/2 tsp dry mustard
1 tsp celery seed or celery salt
3 T. butter
Rub liquid smoke and onion and garlic salts on outside of brisket. Wrap in foil and refrigerate over night. Next morning put brisket in a baking dish (still wrapped in foil) in a 300 oven. Bake for 5-5 1/2 hours. Let cool,pour off fat;slice.
Make sauce by mixing all the ingredients and bringing to a boil. Pour sauce over sliced meat. Rewrap in foil and bake at 350 for 1 hour.
Warning: your house will smell so delicious you will just about go crazy!!!!!
I'll be serving ours with baked potato and cheezy green beans.
From Dianne Brooks
serves 10-12
7-8# brisket
2-4 T. liquid smoke
onion salt
garlic salt
Sauce:
1 1/2 T. brown sugar
1/2 bottle ketchup (14oz)
1/4 cup water
1 T. liquid smoke
dash of salt and pepper
2 T. worcestershire sauce
1 1/2 tsp dry mustard
1 tsp celery seed or celery salt
3 T. butter
Rub liquid smoke and onion and garlic salts on outside of brisket. Wrap in foil and refrigerate over night. Next morning put brisket in a baking dish (still wrapped in foil) in a 300 oven. Bake for 5-5 1/2 hours. Let cool,pour off fat;slice.
Make sauce by mixing all the ingredients and bringing to a boil. Pour sauce over sliced meat. Rewrap in foil and bake at 350 for 1 hour.
Warning: your house will smell so delicious you will just about go crazy!!!!!
I'll be serving ours with baked potato and cheezy green beans.
Bread Machine French Bread
Bread Machine French Bread
From Laura Brooks 11/06
1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (I use 1/2 whole wheat)
1 1/2 tsp yeast
1 Tablespoon corn meal
glaze: 1 egg beaten with 1 Tablespoon water
1. Place first five ingredients in breadmachine in order given.
2. Select dough setting. When cycle is complete; turn out onto lightly floured surface.
3. Divide dough in half.
4.Roll each half into a 10x18 inch rectangle.
5. Roll up jelly roll style,pinch seam to seal.
6. On a greased baking sheet,sprinkle corn meal.
7. Place loaves seam side down.
8. gently make 3-4 diagonial slashes on loaf tops.
9.Cover and let rise until double.(1 hour)
10. Gently brush egg/water mixture over loaves
11. Bake at 375 20-25 minutes.
From Laura Brooks 11/06
1 1/4 cup warm water
2 tsp sugar
1 tsp salt
3 1/2 cups bread flour (I use 1/2 whole wheat)
1 1/2 tsp yeast
1 Tablespoon corn meal
glaze: 1 egg beaten with 1 Tablespoon water
1. Place first five ingredients in breadmachine in order given.
2. Select dough setting. When cycle is complete; turn out onto lightly floured surface.
3. Divide dough in half.
4.Roll each half into a 10x18 inch rectangle.
5. Roll up jelly roll style,pinch seam to seal.
6. On a greased baking sheet,sprinkle corn meal.
7. Place loaves seam side down.
8. gently make 3-4 diagonial slashes on loaf tops.
9.Cover and let rise until double.(1 hour)
10. Gently brush egg/water mixture over loaves
11. Bake at 375 20-25 minutes.
Monday, September 7, 2009
Easy Peach Cobbler
Easy Peach Cobbler
1 stick butter 1 tsp. salt
2 cups flour 1 1/2 cup milk
2 cups sugar 4 cups sliced peaches
1 Tbs. baking powder 1 tsp. cinnamon
Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.
In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.
Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.
Serve topped with whipped cream or with vanilla ice cream.
Serves: 12
1 stick butter 1 tsp. salt
2 cups flour 1 1/2 cup milk
2 cups sugar 4 cups sliced peaches
1 Tbs. baking powder 1 tsp. cinnamon
Melt butter in a 12" Dutch oven using 10-12 briquettes bottom heat.
In a separate bowl combine flour, sugar, baking powder, and salt; stir to mix. Add milk and beat until batter is smooth. Pour batter over melted butter -- do not stir. Carefully add peaches over top of the batter -- do not stir. Sprinkle cinnamon over top.
Cover and bake using 10-12 briquettes bottom and 18-20 briquettes top for 45 to 60 minutes rotating oven and lid 1/4 turn in opposite directions every 10 minutes until crust is golden brown.
Serve topped with whipped cream or with vanilla ice cream.
Serves: 12
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