In a large skillet combine Veggies, Onion, Celery, 1 tablespoon Chicken Base and Butter. Let simmer for about 10 minutes.
In a seperate pot prepare rice as directed after water comes to a boil, add the remaining Chicken Base.
When Rice is done add it to the skillet along with the Chicken Drippings, Let simmer all together for about 15 minutes
Serve immediatley.
b>a boil, add salt and pasta and cook until al dente.
In a
cinnamon, nutmeg, salt and water in a large kettle. Heat this over
Boil chicken until done.
Cook rice as directed.
Cook broccoli until done.
Mix together cream of mushroom soup, cream of celery soup, rice, broccoli, 1 cup of broth and add deboned chicken.
Pour into a casserole dish.
In a separate bowl melt 1 stick of butter and add stuffing to it.
Sprinkle over top of mixture and bake until hot and brown on top at 375\u00b0.
>in half and place them in a gallon-sized zip-top bag. Put this bag
Combine meat, vegetable, cheese, and onion. Place this mixture in a labeled 1-gallon freezer bag.
With a mixer or blender, combine the milk, eggs, Tabasco sauce, flour and baking powder.
Pour into the bag with the meat/vegetable mixture.
Seal and freeze.
To serve, thaw completely. Shake bag well and pour into a spray-treated or greased deep dish pie plate or quiche pan.
Bake at 350\u00b0 for 35-45 minutes, until lightly browned on top and well set in the center.
Cool about 5 minutes before serving.
ll sides with the flour. In a pan hot with about 2Tbl
In a roasting pan, lay chicken in roasting bag.
Throw in carrots and potatoes.
Add cream of chicken soups and try to spread over meat and veggies.
Sprinkle Mrs Dash over everything!
Close bag, cut a couple of slits in bag to vent (may need to check periodically).
Put in oven at 350 for an hour.
Check and spread broth around (without opening) and cook for another 15-30 mins, until potatoes feel tender through bag (pinch).
About an hour and a half before serving pie:
dry milk and salt in a large Ziploc bag.
Shake to blend
Heat leftover taco meat in microwave.
Have the kids help you carry the rest of the ingredients outside to the picnic table (you carry the meat).
Hand each child a plastic sandwich bag and pour the corn chips in the bag.
Have each child gently crush the chips, not roughly or else they'll poke holes in the bags.
Have each child walk around the table to layer their own ingredients in the bag, pass each child a fork and dig in!.
Simply toss out the bag when they are done.
This dinner is prepared in an oven cooking bag that seals in juices and flavors and practically eliminates cleanup.
Be sure to use bags specifically made for oven cooking, not food storage or boil-in-bags.
Heat oil, salt and pepper.
Add celery, sprouts, water chestnuts and sugar.
Stir in chicken broth and cook about 10 minutes.
Blend cornstarch, cold water and soy sauce.
Add to vegetable mixture and stir until mixture thickens.
Add chicken. Heat through.
Serve over hot crisp noodles.
sugar and salt into the bag.
Add margarine and warm
Cook and cut-up chicken strips.
Boil soup, sour cream and cheese in a pot.
Cook rice according to package directions.
Cut up slices of chipped beef and add to soup mixture.
Add chicken to mixture and pour over rice in casserole dish.
Bake 15 to 20 minutes at 300\u00b0.
Place eggs in zip lock bag.
Squish eggs in the bag.
Add any other ingredients you would like.
Close bag.
Mix well.
Place sealed bag in a pot of boiling water.
Your omelet should be ready in 5-10 minutes.
Open and eat from bag.
Sprinkle salt, pepper and garlic salt to taste on both sides of roast. Place roast in bag. In a small bowl combine first nine ingredients. Mix well.
Combine cornstarch and water and stir until smooth. Pour over roast and top with sliced onions. Tie bag and turn roast upside down and shake so seasoning covers all while holding sliced onion on top. Return to pan, being sure to move onion back to top of roast.
Poke about 5 small holes in top of bag and bake at 350 for 2 hours or until top is a bit brown and roast is tender.
Preheat oven to 350 degrees.
Rub ham with brown sugar.
Secure pineapple rings onto ham, fat side up, using toothpicks.
Add 2 tbls flour to cooking bag, and shake it to coat.
Place bag in roaster and place ham fat side up in the bag.
Pour reserved pineapple juice gently over ham.
Close bag with nylon tie included with bag.
Cut six 1\" slits in top of bag for steam escape.
Place in oven, being careful not to let bag touch sides of oven.
Bake 2 hours for an 8 lb ham.
Cool before slicing to retain juices.
quare sheets of foil, lay a same size square of baking
Whisk the eggs and milk together in a large bowl, then stir in the melted butter and the cookie mix in a jar. Stir well to make a soft dough. Cover and leave to rest for 30 mins.
Preheat the oven to 375\u00b0F. Divide and roughly shape the mixture into 14 circles, well-spaced on a large greased baking sheet. Bake for 14-16 mins until just golden. Leave on the baking sheet for 5 mins then transfer to a wire rack to cool completely.