large bowl.
Refrigerate for 1 hour.
Thread chicken
yrex 2-cup measure makes for easy pouring; be sure the cup
heese on top. Bake oven for 20-25 Min's or until
he onions over low heat for about 20 minutes, or until tender
Rinse whole chicken well.
Place in an 8-quart pot and cover with water.
Add next 4 ingredients.
Boil until chicken is done. Remove chicken from water and set aside to cool.
To simmering water, add cream of chicken soup and mushroom soup.
Stir well. Bring liquid to a slow boil.
Cut flour tortillas into dumpling shapes and drop into boiling liquid, one dumpling at a time.
Cook for 20 to 30 minutes, until dumplings are tender.
Debone the chicken and add to dumplings.
Serves 8 hungry people.
Slice pepper jack cheese into 20 bite-sized pieces that will fit on top of each Triscuit.
Place Triscuits on microwaveable plate. Place slice of cheese on top of each Triscuit. Place plate in microwave and heat for 20 seconds or until cheese melts.
Enjoy.
big pot heating up for the pasta, make sure you
Set oven to 450 degrees F.
Butter a 2 qt casserole dish.
Layer each ingredient in order given starting with the uncooked rice on the bottom of casserole dish, ending up with the bacon on top (save the cheese for the last 10 minutes of baking).
Cover, bake for 1 hour; uncover and continue cooking for 20-25 minutes longer.
Top with shredded cheddar cheese the last 5 minutes of baking.
Combine the broth or water and the barley in a 3-quart pot, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 40 minutes, or until the barley is almost tender.
Add the mushrooms, carrots, celery, onion, bouillon granules, thyme, pepper and turkey to the pot. Cover and simmer for 20 minutes, or until the barley and vegetables are tender.
Ladle the soup into individual serving bowls, and serve hot garnished with fresh snipped parsley.
nd taco seasoning and cook for two minutes.
Remove from
by placing in hot oil for a few seconds on each
itting lid and let stand for 5 minutes.
Serve with
eel and allow to rest for 20 minutes. Dust the top of
Crush graham crackers with a rolling pin.
Blend all ingredients in a bowl.
Put into a greased 8 x 8-inch pan and bake in a moderate oven for about 20 minutes.
When cool, cut into squares.
Easy recipe for children!
Add all ingredients except ice into large container and stir. Let sit for an hour.
Add ice to punch bowl and add Sangria.
his make certain to have 20 (1-quart) sterilized glass canning
Heat oil in a heavy-bottomed Dutch oven over high heat. Cook onion and leek until soft and transparent. Add carrots, zucchini, tomatoes, bay leaf, cinnamon and saffron and its liquid. Season. Cover and simmer for 5 mins. Add rice and lentils. Add stock, cover and simmer for 15 mins.
Remove pan from heat and remove lid. Place a clean tea towel over Dutch oven and replace lid. Leave in a warm place for 20 mins.
Spoon rice onto a large serving platter and sprinkle with parsley.
Heat butter and oil in casserole and brown chicken.
Season to taste with salt and pepper and remove.
In fat remaining, cook onions until brown.
Add flour, milk, mustard and chicken broth. Return chicken to skillet and cook under low heat for 20 minutes.
Check beans for small rocks and wash them.
Soak beans overnight.
Melt butter in a 5-quart pot over medium heat; cook and stir onion and garlic in melted butter until onion is translucent, about 5 minutes. Stir chicken broth and Alfredo sauce into onion mixture; cook until heated through, about 5 minutes. Stir in sour cream and cooked chicken; simmer for 15 minutes.
Mix cheese tortellini and spinach into chicken mixture, cover pot, and simmer for 20 minutes. Season with salt and pepper.
Divide soup into bowls and sprinkle with Parmesan cheese.