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Herbed Potatoes Recipe
Ingredients:
3 large potatoes
1/2 teaspoon fresh ground pepper 1/2 teaspoon oregano 1/2 teaspoon thyme 1/2 teaspoon sage 1/2 teaspoon rosemary 2 Tablespoons oil celery salt, to taste garlic salt, to taste |
Directions:
1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4.
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SWEET AND SOUR CHICKEN
Ingredients:
1 10-ounce package frozen breaded chicken nuggets
1½ cups quick cooking rice 1 8-ounce canned pineapple chunks 1 large green sweet pepper, cut into 1-inch pieces ¼ cup vinegar 3 Tablespoons sugar 2 Tablespoons cornstarch 2 Tablespoons soy sauce ½ teaspoon instant chicken bouillon granules 1 8-ounce can sliced water chestnuts, drained |
Directions:
1. Bake chicken nuggets according to package directions.
2. Prepare quick cooking rice according to package directions.
3. Drain pineapple, reserving juice. Add enough water to reserved juice to make 1 ½ cups liquid.
4. Pour pineapple juice mixture into a medium saucepan. Add sweet pepper. Bring to boiling, reduce heat.
5. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.
6. Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.
7. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.
8. Gently stir in chicken, pineapple chunks, and water chestnuts. Heat through.
9. Serve chicken mixture over hot cooked rice. Makes 4 servings.
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CHICKEN AND KILBASA COUSCOUS
Ingredients:
1/4 pound skinless, boneless chicken breasts
6 ounces fully cooked kielbasa, halved lengthwise and sliced into ½-inch pieces 2 stalks celery, sliced 2 medium carrots, thinly sliced 1 1/3 cups chicken broth 1 cup couscous 1 medium green pepper, cut into strips 1 cup chicken broth 1 Tablespoon cornstarch |
Directions:
1. Rinse chicken, pat dry. Cut into bite-size strips and set aside.
2. In a 10-inch skillet cook and stir kielbasa, celery, carrots over medium-high heat about 5 minutes or until kielbasa is browned.
3. Reduce heat, cover and cook for 3 to 5 minutes more or until carrots are nearly tender. Drain off fat.
4. Meanwhile, in a medium saucepan bring the 1 1/3 cups broth to boiling. Stir in couscous; cover remove from heat. Let stand while preparing meat and vegetable mixture.
5. Add chicken and green pepper to skillet, cook and stir over medium-high heat for 3 to 5 minutes or until chicken is no longer pink.
6. Combine the 1 cup broth and cornstarch, stir into skillet.
7. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.
8. Fluff couscous with a fork. Serve chicken mixture over couscous. Makes 4 servings.
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CHICKEN PEAS AND EGG NOODLES
Ingredients:
8 ounce package wide egg noodles
1 10-ounce package frozen baby peas 1 14½ ounce can Italian-Style stewed tomatoes 6 ounces skinless, boneless chicken breasts 1 small onion, cut into wedges ¼ teaspoon coarsely ground black pepper 1 Tablespoon olive oil ¼ cup chicken broth ¼ cup whipping cream Shredded Parmesan cheese |
Directions:
1. Cook pasta according to package directions, adding peas to water with the pasta.
2. Drain pasta and peas, return to saucepan.
3. Meanwhile, place undrained tomatoes in a food processor bowl or blender container. Cover and process until pureed. Set tomatoes aside.
4. Rinse chicken, cut into bite-size pieces.
5. In a large skillet cook chicken, onion, and pepper in hot oil over medium-high heat for 2 to 3 minutes or until chicken is no longer pink.
6. Reduce heat, stir and blended tomatoes and chicken broth. Simmer about 5 minutes or until liquid is reduced by half.
7. Stir in cream; simmer for 2 to 3 minutes more until sauce is desired consistency.
8. Pour sauce over pasta mixture and toss gently to coat. Sprinkle with parmesan cheese. Makes four servings.
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Broccoli and Chicken Parmesan
Ingredients:
2 Tablespoons Vegetable oil
1 pound small red potatoes, sliced ¼ inch thick 1 can (10 ¾ ounces) condensed broccoli cheese soup ½ cup milk ¼ teaspoon garlic powder 2 cups broccoli flowerets 1 package (about 10 ounces) refrigerated cooked chicken breast strips ½ cup grated Parmesan cheese |
Directions:
1. Heat the oil in a 10 inch skillet over medium heat. Add the potatoes.
2. Cover and cook for 10 minutes, stirring occasionally.
3. Stir the soup, milk, garlic powder, broccoli and chicken into the skillet. Sprinkle with cheese.
4. Heat to a boil, then reduce the heat to low.
5. Cover and cook for 5 minutes or until the potatoes are fork-tender.
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