Friday, April 3, 2009

Baked Potato Soup

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6 Cups Water
2 Cups Shirley J Cream Base
2 Baked Potatoes
1 lb. Bacon (cooked) and then crumbled
1 Onion (diced)
Pepper to taste

Add Shirley J to Water wisk until smooth. Add potatoes, bacon, onion and pepper. Stir constantly until desired thickness.

Thursday, April 2, 2009

Chicken Enchiladas

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2 cans cream of chicken soup
1 medium container sour cream
1/2 cup chopped onion (fry w/ chicken)
2 cups chicken, cooked & cubed
10 flour tortillas
1 cup grated cheddar cheese

Mix: cream of chicken soup & sour cream. spread 1/4 in bottom of 9x13 casserole dish. Add: cooked chicken & onion to remaining soup mixture. Put some mixture in each tortilla, roll up and place in baking dish. Spread remaining mixture over the top of tortillas. cover with cheese. Bake at 350 degrees for 30 minutes.

Creamy Italian Chicken

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4 chicken breasts (or 6-8 chicken strips)
1 can cream of chicken soup
1 package dry Italian salad dressing mix
1 package cream cheese

Put all in a crockpot for 6 hours on low. Shred chicken into pieces with a fork. Serve over rice.

Swiss Chicken

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6 boneless, skinless chicken breasts
12 slices Swiss cheese
2 cans cream of mushroom soup
1/3 c water
1/2 c seasoned breadcrumbs
1/4 c melted butter

Place Chicken breasts in greased 9x13 pan. Top each breast with 2 slices of
Swiss cheese. Mix soup and water and pour over chicken and cheese. Sprinkle
Bread crumbs over top, then drizzle melted butter over breadcrumbs. Bake at 350 for 1 1/2 hrs. or until chicken is tender.

Freezing Directions: If you are using frozen chicken, omit the water in the recipe.
Recipe from Girlfriends on the Go by Suzie Roberts.

Apricot Chicken (Sarah's Chicken)

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1 bottle of Russian salad dressing
1 package of dry onion soup mix
½ jar of apricot jam (preserves)
6-8 chicken breasts (cut in strips, cubed, or I just used the frozen tenderloins)

Put in a baking dish covered with foil and bake at 350 for 40 minutes, then uncover and bake 15 more minutes. I prefer the crock pot and cooked it on high for 2 ½ hours (thawed). Because there is so much sugar, don’t cook it longer than 3 hours or it will burn. If you keep it on low, it would probably take 5 hours.. chicken usually does.

Serve with: This would be great over rice, or shred it after it’s cooked and serve it on a bun. I think if would go well with baked potatoes and salad, but I think everything goes with salad:)

Potato Soup

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1/2 onion--chopped fine
2 tablespoons butter or olive oil
5 baked potatoes--chopped coarsly
1/2 quart of chicken stock
1/4 gallon of milk

Saute onion in butter or olive oil. Put onion and potatoes in food processor or blender. Add chicken stock. Pulse on and off. Add milk and process until desired consisteny. Add salt and pepper to taste. (After trying this once, I found it easier to just combine ingredients in a pot on the stove. Use what works best for you.)

Suggested garnishes: Crumbled bacon, chopped green onions, grated cheese, red pepper flakes, tobasco, sour cream, or fresh parsley.

Key to its flavor: don't peel the potatoes.

Serve with rolls or breadsticks.

Hawaiian Haystacks

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2 cups cooked chicken, cubed
2 cans cream of chicken soup
1 cup chicken broth

2 cups oriental noodles
1 cup coconut
1 small can pineapple tidbits
1 cup cheese

rice: Bring 6 cups of water and 3 cups rice to a boil. Reduce heat, cover, and simmer for 15 minutes.

Heat chicken soup with broth and add chicken. Serve over rice. Top with toppings. You can add several other toppings as well, like diced tomatoes, chopped green onions, olives, etc.

Pizza Soup

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1 pkg. rotoni noodles
1 lb. hamburger w/ onion - cooked
1 pkg. Lipton chicken noodle soup
1 jar pizza sauce
1 pkg. chopped pepperoni
1 Tbsp. dried parsley
salt/pepper to taste

Cook noodles until halfway done, then add remaining ingredients. May need to add more water. Top with mozarella cheese (optional).

Wednesday, April 1, 2009

Brazilian Feijão Preto

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2 cups dry beans (soaked over night with a tbsp. of baking soda in 6 cups water- should reduce gas during digestion)
4 cups water
1 cup (1/2 lb) browned mild sausage
2 cups baked pork chop pieces (remove bones but leave most of the fat, this is where the flavor is)
2-3 cloves garlic minced
½ yellow onion
1 Tbsp salt1 Tbsp black pepper

Rinse the soaked beans (should be about 4 cups now) put in the crock pot. Add about 3-4 cups of water (depends on how soupy you like it). Add diced meats and seasonings. Cook on low (or high) for several hours. This can also be cooked in a pot on the stove. An easy way to do this is to put the dry beans and raw meat in the crock pot with plenty of water and turn it on high for 1-2 hours. Then turn it down to low and let it simmer all night and through the next day. I usually add the garlic, onion etc. in the late morning.

--This soupy bean dish was a staple lunch served to my husband when he was in Brazil. Everyone made Feijão Preto, and they used whatever they had to flavor it. The better off they were, the more meat they put in. The poorer families would have no meat. True to tradition we make this to use up left- overs and have never really written down a recipe before. We have learned that roast beef, pork, bacon, sausage, and hamburger taste good, ham and chicken do not. For flavor, use as much or little as you like of each, it really depends on whether you like onion or garlic more, or if you like more salt or pepper.

Basic recipe:
some black beans
a little meat
a few garlic cloves
an onion
salt and pepper to taste
serve over rice

Special rice:Aaron has seen some of the women get a little oil boiling in a pan and pour the dry rice kernels in there and stir them around, like frying them, but only for a minute. Then boil the rice like you normally would with almost twice the water. It seems to keep the rice from getting sticky.