Heat oven to 350\u00b0.
Grease a
urface of the dough around to the bottom on all four
Bake biscuits as directed.
Mix chicken, soup, vegetables, milk and seasonings in a microwave dish.
Microwave for 7 to 10 minutes.
Serve creamed chicken over the hot biscuits. Add a salad and you have a quick and easy supper!
Bring a pot of oil to 370 degrees F on a
onger pink, add onions and continue to saute until they are translucent
Use as little water as possible for potatoes not to stick. Mix all ingredients with potatoes and cook on top of the stove until done. Quick and easy to make.
To Make Chicken Mixture: In a medium skillet heat oil. Add onion and saute
Preheat oven to 350 degrees F (175 degrees
Cook noodles according to package directions.
Drain in colander and return to pot.
Add butter, grated cheeses, seasonings and thinly sliced avocados.
Stir.
Serves 4 to 6. Very quick and easy to make and your family will think you're a gourmet cook!
il, add spices and crush garlic. Blend well and let sit.
Brown meat in 2 tablespoons oil.
Mix the package.
Mix according to directions with water and add to meat, then add all of your spices as listed.
Add in onions, potatoes and wine and let simmer, stirring occasionally.
This meal can be left to simmer until a late husband gets home.
Just before serving, add sour cream and mix well.
May be served plain or over rice or noodles.
Fix a fresh green salad and French bread and you have a quick meal.
In a large salad bowl place lettuce (torn into bite-size pieces), cucumber, 1/2 box of croutons, 1/2 of cheese, salt and pepper.
Do not add dressing until you are ready to serve salad. Shake dressing well and pour approximately 1/2 to 3/4 of dressing on salad.
Add salt and pepper to taste.
Toss salad well.
Garnish individual servings with tomatoes and onion.
Sprinkle cheese on top, if desired.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 8 to 10 minutes, or until al dente; drain and return to pot.
To the pasta add the diced tomatoes with green chili peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper.
Cook and stir over low heat until cheese is melted and mixture is heated through.
With 1 can of water, rinse out all of the cans and add to the soup.
Heat and enjoy.
rowned on both sides. Remove to a warm platter. When all
ter to frypan.
Add sausage, cover and simmer
In medium mixing bowl, combine yogurt, garlic and herb. Stir until blended. Salt and pepper to taste. Add chicken breast and stir until well coated. Place lettuce slices and 1/4 of chicken mixture on a whole wheat tortilla and wrap up. Serves 4.
Melt the butter in a skillet over medium heat. Stir in the onion and garlic; season with salt and pepper to taste. Cook and stir until the onion has begun to soften, about 1 minute. Add the pierogies, and cook until slightly browned on each side, about 5 minutes per side. Sprinkle with dried parsley to serve.
In a large saucepan over medium-high, heat oil and saute onion, and garlic until golden. Stir in curry powder and tomato paste, cook 2 to 3 minutes.
Stir in tomatoes, vegetable bouillon cube, mixed vegetables, water, salt and pepper to taste. Cook approximately 30 minutes until vegetables are well done (not crunchy). Sprinkle with fresh cilantro prior to serving.
Heat chicken, soup, reserved broth and bouillon to boiling. Add cornstarch and drained vegetables; stir constantly until mixture thickens.
Add pimentos, salt and pepper.
If mixture is too thick, add additional broth; if too thin, add more cornstarch. Serve over hot biscuits.
Good with Jell-O salad and spiced peaches.