In a medium bowl, blend the soup, mayo, half and half, grated cheddar, lemon juice and curry powder.
Place shredded chicken into a 13X9 glass pan that has been well-buttered.
Place cooked and drained broccoli over the chicken.
Pour soup mixture over the chicken and broccoli to cover.
Sprinkle generously with the cornflake crumbs.
Bake at 350 for 40 minutes.
Let sit 10-15 minutes.
This is very filling and a little goes a long way.
nto a large mixing bowl and beat with an electric beater
Sprinkle cutlets with salt, pepper and paprika.
Mix flour and parmesan and dust cutlets.
Combine oil and butter in a skillet.
Add meat.
Sprinkle garlic salt on cutlets.
Cook meat until no longer pink.
Remove cutlets and keep warm.
Add wine and lemon juice to pan; deglaze.
Serve over cutlets; garnish with lemon wedges.
ream together the softened butter and cream cheese.
Add the
Wash boneless chicken breasts and place in a 9 1/2 x 13 1/2-inch baking dish.
In a separate bowl, mix Russian salad dressing, apricot preserves and water.
Pour mixture over chicken and bake in a 350\u00b0 oven for 1 hour.
Remove from oven.
Place pineapple and green pepper on chicken.
Return to oven for 1/2 hour.
Add broth, half-and-half, and noodles to skillet and bring to a
he chicken with salt and pepper and fry until golden brown
oom temperature. I used Sara Lee Puff Pastry, its Parve. :-).
Cut the cake into 1/4\" slices and arrange half in the bottom of a 9x13 dish.
In a large bowl, combine the sweetened condensed milk, water, vanilla extract, and pudding. Beat well; chill 5 minutes.
Fold in the whipped topping and spread half the mixture over the cake.
Arrange half the peach slices on top of the fluff.
Repeat layers beginning with cake and ending with peaches. Chill 4 hours, covered, or until it is set. Refrigerate any leftovers and keep covered. This is better if it sits overnight to let the cake get soft.
Preheat oven to moderate 350\u00b0F.
Place oats, flour, sugar, salt and cinnamon in the bowl and mix to blend.
Add soft butter and blend well with pastry blender or fork.
Arrange apples in buttered baking dish.
Spread oatmeal mixture on top of apples and press down lightly.
Bake about 30 minutes or until topping is brown and apples are tender where tested with fork.
Serve warm or cold with milk, cream or ice cream.
Prepare pudding mix according to package directions. In a bowl, toss together peaches, preserves, mint and orange juice. Stir almond extract into whipped topping. Stir 1 cup whipped topping into pudding.
In the bottom of a 16-cup capacity trifle bowl, arrange 2 cups diced loaf cake. Top with 1/2 the peach mixture. Spread 2 cups pudding mixture over top. Repeat with cake, peaches and pudding mixture. Spread or pipe top with remaining whipped topping.
lt, wine, oil and cornstarch and mix well and set aside to marinade
inse the birds and remove the necks and any giblets, saving
pieces and reconstitute as described
Mix all ingredients for meat balls together and cover.
Put in refrigerator for 1/2 hour.
While meat is in refrigerator, make Grandma Lee's Spaghetti Sauce.
After sauce has simmered for 1/2 hour, make meat balls from meat mixture and put into puree. Continue cooking puree and meat balls for 1 1/2 hours, stirring occasionally.
ixer, combine the flour, cheese and salt. Mix briefly to combine
ir in the flour, and cook the mixture over
baking dish.
Crumble and then brown the ground beef
day of this and triple each recipe.
ough up on rolling pin and transfer to 9 inch in