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

Pizza Dough

-or I use pita bread for the crust

 

1 ½ cup warm water

1 ½ tsp yeast

1-2TBS sugar

1 TBS olive oil

 Let yeast bubble up

Add:

3 Cups flour- more as needed

1 tsp salt

Knead, roll out, top and cook 425 till cheese melted lightly browned and crust browned

Submitted by: Christina Hilton

Chicken Wild Rice Casserole

Ingredients

2 cups cooked chicken cut up (or however much you want)

1 box of uncle Ben's Long Grain & Wild Rice

8 oz. can water chestnuts, drained

1 cup chopped celery

1 cup diced onions

 

Topping

1 cup mayo

1 can cream of mushroom soup

 

Directions

                Prepare rice according to directions on the box.  Mix with other ingredients (not the topping ingredients though). Put in pan.

           Mix mayo and soup then spread over the top.

Cook at 325 degrees for approx. 45 mins

Submitted by: Christina Hilton

Speedy Chicken Stir Fry

8 oz angel hair pasta- uncooked

3 cups broccoli florets

1 lb. boneless skinless chicken cut into strips

 

½ cup Kraft Asian toasted sesame dressing

@ TBS soy sauce

¼ tsp ground ginger

¼ tsp garlic powder

¼ tsp crushed red pepper

1/3 cup chopped peanuts

 

Cook pasta as directed on package, adding broccoli to boiling water for last 3 min. of the pasta cooking time

In a skillet: cook chicken strips 6 to 8 min. Stir in dressing, soy sauce, ginger, garlic and red crushed red pepper, cook 1 min. Stirring occasionally.

Drain pasta mixture.  Mix the two together. 

Submitted by: Christina Hilton

Lentil Soup

– I usually half this recipe for my family.

 

1 Tablespoon oil

2 onions, diced

2 cloves garlic, minced

2 cups dry lentils

8 cups water 4 chicken bouillon cubes

1 can tomato paste

1 Tablespoon ground cumin

 

Sauté onions in oil until tender.  Add garlic, sauté. Add lentils, water, and bouillon and cook 30 minutes.  Add tomato paste and ground cumin.  Cook 15 minutes more. Serve with your choice of squeeze of lemon, grated cheese, sour cream, etc…

Submitted by: Christina Hilton

Potato Bleu Cheese Bake

Layer in a 13 x 9 inch glass pan:

Olive oil,

Boiled or steamed Yam, Cut in slices

Saute’d onion and thin potato slices

Bleu cheese

Rosemary, Thyme, Salt and Pepper

 

Bake at 350 degree 40-60min.

Covered for all but last few min

Submitted by: Christina Hilton

Swiss Cheese Chicken

8 chicken breasts, skinless and boneless ( I only use 4 chicken breasts and cut them in half)

¼ cup water

8 slices swiss cheese

2 cup seasoned stuffing mix

A can cream of chicken soup

1/3 cup melted margarine or butter

 

Arrange chicken breasts in shallow baking dish and place one slice of cheese over each piece. Stir soup and water together; spoon evenly over chicken. Crush coarsely the stuffing mix and sprinkle over top; evenly drizzle with melted margarine. Bake, uncovered at 350 degrees for 50-55 mins.

Submitted by: Christina Hilton

Super Easy & Quick Chicken Salsa Burrito

      Ingredients

          Cooked shredded chicken

          Salsa

          Grated Cheese

          Tortillas

   

      Directions

          Depending on how much you want to make depends on how much of each item you put in.  You basically mix the shredded chicken, salsa and shredded cheese together.  Then put inside tortillas and fold then shut and stick a toothpick in to keep them shut.  Pop them in the oven until they are crisp and enjoy!

Submitted by: Christina Hilton

Empanadas

Fill with cooked ground beef, cooked diced egg, cooked diced potato, sliced green olives

Roll out dough for empanadas.  Fill  with cooled ingredients and close by pinching over.  Brush top with egg white and Bake. At about 400 15-20mins. Done when golden on top.  Serve with fresh lemon slices or lemon juice for dipping

 

 

Empanada Dough recipe 1

Ingredients:

3 cups flour (plus a little more for kneading)

1 teaspoon salt

1/2 cup cold water

1 egg

1 egg white

1 teaspoon vinegar

3 tablespoons shortening

Preparation:

 

1. In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

2. In a separate bowl, mix together the 3 cups of flour and salt.

3. Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

4. Mix the wet and dry ingredients with a fork until it becomes stiff.

5. Turn the dough out onto a lightly floured surface. Knead it just until all the flour is incorporated and the dough is smooth.

6. Wrap the dough in plastic and refrigerate for at least 1 hour, but never more than 24 hours.

Tip: If you want to keep the dough longer than 24 hours, you can freeze it.

Servings: Makes approximately 10 six-inch empanadas

 

Empanada Dough recipe 2

2 cup flour

2 tsp baking powder

2 TBS sugar

1 tsp salt

½ cup shortening

1/3 cup ice water

Submitted by: Christina Hilton

Sugared Almonds

1 c. water

2 c. sugar

4 c. raw almonds

   In a medium saucepan mix water and sugar. Bring to a boil. Stir constantly until coating turns sugary. Dump out onto a cookie sheet ans quickly separate almonds.

Submitted by: Lacey Anderson

Chicken Salad Croissants

2 1/2 lbs. fresh or frozen boneless, skinless chicken breast, Cooked and cubed (6 c.)

   Cook chicken in enough salted water to cover, about 20 minutes. Thick pieces may take longer. (Don't overcook, make sure meat has turned white and no rec remains in center.) You can save the chicken broth to use later as a soup base. Pour into pop bottle and freeze! Mix together:

6 c. cooked, cubed chicken breast                                 3 c. red seedless grapes, halved or quartered (about 1 1/4 lbs.)

3 c. diced celery

Mix together and add chicken:

1- 1 1/2 c. slivered almonds                                     1 tsp. salt

Approx. 2 1/4 c. Mayonnaise                                    1 tsp. Accent

6 T. dry onion or green onion                                   1/2 tsp. pepper

6 T. lemon juice

This recipe will make 36-40 cocktail croissant sandwiches.

Submitted by: Lacey Anderson