Tomato Basil Bisque

3 (14.5 oz) cans Italian seasoned diced or stewed tomatoes

1 t. basil leaves

1 t. tarragon

1/2 cup butter

2 T. sugar

1 pint (2 cups) heavy whipping cream

salt and pepper to taste

 

Puree tomatoes in blender or food processor with herbs and sugar until smooth. Place the pureed mixture into a stockpot over medium heat, stir in butter and whipping cream. Heat and stir until the butter is melted; do not boil. Serves 4-6

Submitted by: Leslie Hanson via Tina Gregoire

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips
4 ounces linguine, cooked al dente
2 teaspoons cajun seasoning
2 tablespoons butter
1 thinly sliced green onions
1-2 cups heavy whipping cream
2 tomatoes, cut into bite-size pieces
1/4 teaspoon salt
1/4 teaspoon dried basil
1/8 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup grated Parmesan cheese

Directions:
Place chicken and cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, saute chicken in butter until chicken is tender.  Reduce heat add green onions, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.

Submitted by: Alison Preas

Confetti Chicken

 

Ingredients

2 T. Olive Oil

1½ - 2 lb Chicken, cubed

1 Med. Onion, diced

1 x Red Pepper, diced

1 T. Minced Garlic

1 x can Creamed Corn

1 ½ C. Frozen Peas

1½ C. Half & Half (may also use milk)

Salt & Pepper, to taste

(Cornstarch to thicken, if needed)

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken, onions, and red pepper in the oil until chicken just begins to turn white.

2.     Add the garlic and sauté 1 minute.

3.     Stir in the creamed corn and peas.

4.     Add the half & half and heat through.  Season according to taste and thicken if necessary.  Serve over rice.

Submitted by: Ruth Elam

Creamed Chicken and Peas

Ingredients

2 T. Olive Oil                                                    

1½ - 2 lb Chicken, cubed                                  

½ Med. Onion, diced                                        

1 Italian Dressing packet                                               

1 t. Italian Herb Seasoning                    

1 t. Parsley

1 x 8oz pkg. Cream Cheese

1 x can Cream of Chicken Soup

1 ½ C. Frozen Peas

¼-¾ C. Milk (enough to make sauce into desired consistency)

 

Directions

1.     In a large saucepan, over med to med-high heat, cook the chicken (until just white) and onion in the oil.

2.     Add the Italian dressing, Italian seasoning, and parsley.  Cook for 1 minute.

3.     Add the cream cheese and stir until melted.

4.     Add the soup and peas and heat through.

5.     Add milk until sauce is the desired consistency, heat through and serve over rice.

Submitted by: Ruth Elam

Sweet & Sour Meatballs

Ingredients

1 ½ lb Hamburger

½ C. Rolled Oats

2 Eggs

½ C. Onion, finely chopped

¹/₃ C. Milk

 

1 t. Salt + pinch Pepper

1T. Worcestershire Sauce

 

Sweet & Sour Sauce

1 C. Brown Sugar

½ C. Apple Cider Vinegar

2 t. Mustard

½ C. BBQ Sauce

                                               

Directions

1.        Combine all ingredients for the meatballs together in a large bowl, and let sit for 15 minutes.

2.        Form mixture into 12-15 balls.  Place in a 9x13” baking dish.

3.        In a small saucepan, mix together the ingredients for the sauce and heat until bubbly.

4.       Pour sauce over the meatballs and bake uncovered at 350˚F for 30 minutes.

Submitted by: Ruth Elam

Spaghetti or Tortellini & Sausage Meatballs

Ingredients

1 lb. Jimmy Dean’s Italian or Sage Sausage

¼ C. Italian Style Bread Crumbs

1 Egg

1½ t. Worcestershire Sauce (do not use if using Italian sausage)

1 t. Johnny’s Garlic Bread Seasoning (do not use if using Italian sausage)

¼ - ½ C. Four

1-2 T. Olive Oil

½ C. Chopped Onion

½ x Red Pepper, diced (optional)

½ x Green Pepper, diced (optional)

1 x jar Spaghetti Sauce

½ C. Pureed Butternut Squash (optional)

 

Spaghetti, or Tortellini, Cooked according to package directions

 

Directions

1.     Combine sausage, breadcrumbs, egg, and Worcester sauce and garlic bread seasoning if using.

2.     Form mixture into meatballs and coat lightly with flour.

3.     Heat oil in a large skillet and brown meatballs.

4.     Add onions and peppers and cook until just tender.

5.     Add spaghetti sauce and pureed squash if using, to meatballs or transfer sauce and meatballs to a large saucepan.  Cover and simmer gently for 20 minutes.

6.     Serve over cooked pasta and top with parmesan cheese.

Submitted by: Ruth Elam

Chicken Curry

Ingredients

2-3 T. Olive Oil

1 x med. Onion, diced

2 lb. Chicken Breasts, cubed

1 T. Minced Garlic

2-3 T. Madras Curry Paste (Pataks make a good one- available at Target)

1 x (13 oz.) can Petite Diced Tomatoes or 2/3 C. Chicken Broth

1 x (13-14 oz.) can Coconut Milk

½ C. canned Tomato Sauce

1-2 T. Lime Juice

1-2 T. Cornstarch

 

Directions

1.     In a large saucepan over medium heat, cook the onions until tender with the olive oil.

2.     Add the chicken and garlic and cook until browned, but not all the way through.

3.     Add the curry paste and mix until the chicken is evenly covered and continue to cook until chicken is just done.

4.     Add the tomatoes or broth, coconut milk, tomato sauce and lime juice; heat through.

5.     Mix the cornstarch in a small bowl with 2-3 tablespoons of cold water.  Stirring constantly, slowly add enough cornstarch mixture, until desired consistency.

6.     Serve with rice or Indian flatbread.

 

Note: May use beef, however, it is best to do it in the crockpot.  Follow steps 1-2 and place in crockpot.  Follow steps 3-4 and cook on high for 4-5 hours or low 7-8 hours or until beef is tender.  Finish with steps 5-6.

Submitted by: Ruth Elam

Pork Chops with Apples

Ingredients

1-2 T. Olive Oil

4-6 Pork Chops (about 1” thick)

½ Med. Onion, thinly Sliced

1 C. Canned Apple Slices, 1-2 Apples - peeled cored and sliced, or Chunky Apple Sauce

1 C. Apple Juice

 

Directions

1.     In a large skillet heat oil of med to med-high heat.  Add pork chops and cook until browned on one side, about 2-4 minutes.

2.     Turn pork chops over and season with salt and pepper.  Add sliced onions. Cook for another 2-4 minutes or until golden.

3.     Add apple slices or apple sauce and cover tightly with a lid.

4.     Reduce heat to medium heat and simmer for 5-7 minutes or until pork chops are completely done.

5.     Serve with “Orange” (Carrot) Mashed Potatoes and thickened gravy juices from pan, or regular gravy.

Submitted by: Ruth Elam

“Orange” (Carrot) Mashed Potatoes

Ingredients

1–1½ lb. Carrots, peeled and cut into ¼-½” coins

1–1½ lb. Potatoes, peeled and cut into 1” cubes

 4-6 T. Butter

¼-1/2 C. Milk or Cream

Salt and Pepper, to taste

Johnny’s Garlic Bread Seasoning, to taste, optional

 

Directions

1.     Fill a large saucepan half full with water, and bring to a boil over med-high heat.

2.     Add potatoes and carrots and cover.  Boil until tender, about 15-20 minutes.

3.     Drain well, and return to pan.  Add butter and milk or cream and mash well.

4.     Season as desired and serve! 

Submitted by: Ruth Elam

Parmesan chicken

Chicken breast breaded in a mixture of bread crumbs, parmesan cheese, basil, salt and pepper. 

Bake.

Submitted by: Marci Cannon

Chicken enchiladas

Filling- chicken, salso, 1/2 brick cream cheese, cumin for seasoning.  Wrap in tortillas and top with cream of chicken soup mixed with milk and sour cream.  Top with cheese.

Submitted by: Marci  Cannon

Shepherds pie

Bottom layer- 1 can tomato soup, 1 can green beans, 1 pound browned ground beef.   Top layer- mashed potatoes.  Top with cheese.  Bake 350 until hot.

Submitted by: Marci Cannon

Navajo Taco

Get one ball of Dick's scone dough.  Let it rise in the fridge and cook up the scones.  Place on top of it all the trimmings you would normally place in a taco and enjoy.

Submitted by: Brenda Raccuia

Chicken Enchilada

 2 cups boiled chunk chicken (canned works as well

1 can cream of chicken

1 cup sour cream

3/4 cup milk (Approx) addmore if need to be thinner.

1 can diced tomatoes wiht chilles.

Cheese,

olives

onions

Anything else you like to add such as black beans, mushrooms, fresh tomatoes etc.

Tortillas

Blend the soup, sourcream milk and diced tomatoes.

Place some of the sauce on the bottom of a 9X13 dish.  THen in a tortilla place the chicken, cheese, more sauce, onions and any other fun things you can think of. Roll it and repeat until the pan is full.

reserve some sauce for the top.

Bake at 350 for 45 minutes or until hot through.

Submitted by: Brenda Raccuia

Garlic Beef Stroganoff.

2 tsp beef bouillon

1 cup boiling water

1 can cream of mush soup. (cr of chkn ok too)

2 jars sliced mushrooms, drained

1 large onion, chopped

3 cloves garlic minced

1 tbsp Worchestershire sauce

1 1/2 to 2 lb boneless rokast cut to thin strips (I have found that 1/2 to 1 1/2 inch is ok.)

2 tbsp vegetable oil

1 pkg cream cheese

rice or noodles

IN a slow cooker dissolve bouillon in water.  Add soup mushrooms, onion garlic and Worchestershire sauce.  In a skillet brown the beef in oil (Just braised on each side to help hold juices in) Transfer that to the slow cooker and cook on low for 7-8 hours.  15 minutes before serving stir in the cream cheese until smooth.  Pour over noodles or rice. 

I have also left this for as much as 10 hours and it is fantastic.  A great do in the morning eat at night dish.

Submitted by: Brenda Raccuia

Sweet and Sour Chicken

Ingredients:

3 Boneless, Skinless checken breasts cut into chunks

2 eggs, beaten

1 Tbsp water

Garlic salt to taste

1 1/2 cup cornstarch

oil

Sauce: 1 cup sugar  2/3 cup vinegar, 2/3 cup water, 3 Tbsp soy sauce, 1 cup ketchup

Put garlic salt on chicken, mix beaten eggs and water.  Dip chicken in egg mixture, then roll in cornstarch.  Brown chicken in oil.  Put in 9X13 dish.  Pour sauce over chicken.  Bake 375 for 45 min- 1 hour.   Do not cover.

Submitted by: Lydia Whitworth

Little Cheddar Meat Loaf

1 egg

¾ cup milk

1 cup shredded cheese

½ cup oats

½ cup chopped onions

1 lb. ground beef

1 tsp. salt

Beat egg and milk together. Stir in cheese, oats, onion and salt. Mix in ground beef with hands.  Make into mini oval loaves (about 2 inches by 5) on a cooking sheet.  Top with sauce and bake at 350 degrees for around 50 minutes.

*Putting aluminum foil  on the baking sheet will save extra clean up time.

Sauce

2/3 cup catsup

½ cup brown sugar

1 ½ tsp. mustard

Submitted by: Christina Hilton

Mom’s Pork Chops

1 medium onion sliced

1 can cream of chicken soup

3 Tablespoons ketchup

1 Tablespoon  Worcestershire sauce

Brown pork chops with a little bit of shortening and salt and pepper on the stove.

Place in pan and put sliced onions over pork chops.  Mix soup, ketchup and Worcestershire sauce then pour on top.  Add a little water in the pan to thin out sauce.

Cook 350 degrees for about 30 minutes if the pork chops are ½ inch , if they are a full inch you will need to cook them longer.

Submitted by: Christina Hilton

Sweet & Sour Chicken

4 frozen chicken breasts

1 cup sugar

3 T. cornstarch

1/3 cup white vinegar

1/4 cup ketchup

½ tsp. salt

¼ cup pineapple juice

1 T. soy sauce

Combine sugar and cornstarch in pan; add white vinegar, ketchup, salt, pineapple juice and soy sauce. Heat sauce until thickens to boil. Place frozen chicken breasts in 9x13 dish. Pour sauce over chicken. Cover and bake at 375 for 40-50 minutes.

 

Submitted by: Christina Hilton

 

Yogurt Parmesan Chicken

 4-6 small chicken breasts

1 cup plain yogurt

3 T. Parmesan cheese

2 cups crushed Ritz crackers

1 tsp. garlic salt

4 T. melted butter

 

Coat chicken in yogurt then roll in Parmesan cheese, Ritz and garlic salt. Pour melted butter in bottom of pan and drizzle over chicken. Bake at 350 for 1 hour.

 

 

     Ingredients:

          8 oz. French dressing or Russian Dressing

          1 can whole cranberry sauce (16 oz.) or you can put in about a cup of apricot jam

          1 1/2 lbs. chicken, cut in bite size pieces

 

     Direction:  Mix sauces together then mix with chicken.  Bake at 350 degrees for 45 minutes.   Serve over rice. A variation of this recipe that I also like is mixing apricot jam with the dressing instead of cranberry sauce.

 

Submitted by: Christina Hilton