Cut chicken breasts into bite-size pieces.Place in large skillet with margarine and mushrooms (drain juice from mushrooms). Brown chicken.Add cream of mushroom soup and milk; simmer 25 minutes.Bring ...
In skillet, brown chops on both sides; season with salt and pepper.Top chops with onion slices. ...
Saute chicken, onion, garlic and peppers in oil.Add tomatoes, broth, chili powder, cumin, curry powder, oregano and allspice.Cook 20 minutes.Add zucchini, kidney beans, lemon juice and parsley.Simme ...
Mix all ingredients.Press into a 2-quart casserole dish. Bake at 350\u00b0 until brown.Let cool. ...
Cook chicken until done. Cool and pick off bone; set aside. Cook noodles as directed and a little longer; do not pour off liquid. Add chicken and strained chicken broth. Add a little margarine and s ...
In a quart jar, put washed purple grapes with seeds. Add sugar. Fill jar with boiling water. Put on jar lids and rings. Boil in canner for 5 minutes to seal. Juice turns purple as it sets. Strain wh ...
Combine soup, salt, milk, chicken, vegetables, 1/2 cup cheese and 1/2 can French fried onions.Place in an 8 x 12-inch baking dish.Bake, covered, at 375\u00b0 for 20 minutes.Unwrap crescent rolls; se ...
Cut chicken breasts in pieces and cook on low heat for 4 to 5 minutes with salt and pepper in butter.Add marmalade, grapes and oranges.Mix lemon juice, cornstarch and dry mustard.Add to chicken; cov ...
Cook 24 hours in crock-pot on low.Separate with fork. ...
Mix sugar, flour and salt together and add to rhubarb.Beat eggs and mix them in.Pour into crust and dot with butter.Bake at 450\u00b0 for 15 minutes, then reduce heat to 350\u00b0 for about 1/2 hour ...