Chicken Pillows

Kathy

2-3 chicken breasts, cooked & chopped up                1 small onion, chopped

8 oz. cream cheese                                                      1 pkg. butter flavored biscuits

1-2 celery stalks, chopped                                                       (big ones that aren't buttermilk)

Soften cream cheese and mix in chicken, cream cheese, celery, and onion.  Cut biscuits almost in half and put a scoop of mixture inside.  Pinch sides together.  Bake at temp and time on biscuit can.  Good hot and cold.

Spicy Cashew Chicken

Selma

1 Tbs. oil                                                         Sauce: ¼ cup chicken broth (bouillon cube)

2-4 chicken breasts                                                      1 Tbs. cornstarch

1 small onion                                                               1 Tbs. sugar

½ tsp. garlic powder                                                   2 Tbs. soy sauce

                                                                                    1 Tbs. white vinegar

                                                                                    ¼ tsp. ground red pepper (cayenne)

Cook chicken, onion, and garlic in oil.  Pour in sauce and cook until thickened.  Add cashews.  Serve over rice.  (Can add broccoli and cauliflower when cooking chicken before sauce is added).

Quick Chicken Parmesan

Brenda

1 pkg. (10-14 oz.) frozen or refrigerated fully cooked breaded chicken patties or cutlets

1 jar Prego (28 oz.) Traditional Pasta Sauce

2 Tbs. grated Parmesan cheese

½ cup shredded mozzerella cheese

4 cups hot cooked spaghetti (whole wheat)

Place patties in 2-qt. shallow baking dish.  Top each with about ¼ cup pasta sauce.  Sprinkle with Parmesan cheese and mozzarella cheese.  Bake at 400 F for 15 min. or until done.  Heat remaining sauce and serve with chicken and spaghetti.  Serves 4.

Hawaiian Haystacks

Martha

rice                                                                              almonds-slivered

chicken (with cream of chicken soup)                        chow mien noodles

olives                                                                           celery

pineapple                                                                     carrots-shredded

coconut                                                                       cheese

                                                                                    cilantro

Heat chicken with cream of chicken soup.  Cut up vegetables.  Pile on top of cooked rice.

Chicken Enchiladas

Teresa

Use large flour tortillas (Around 8)

Mix together in a medium bowl:

3 cans cream of chicken soup                                     1 can olives, sliced                 

1 pkg. sour cream                                                        1 medium onion chopped and fried 

2 cups cooked chopped chicken                                 1 small can red or green pimento (optional)

*In a hurry:  use canned chicken and dry onion bits

Heat oven to 375 degrees.  Place two spoonfuls of mixture into each tortilla.  Roll tortillas and place side by side (touching) in greased 9x13 baking dish.  Add ¾ to 1 cup milk to remaining mixture in bowl (enough to make soupy) and stir in.  Pour over the rolled tortillas.  Top with grated cheese.  Cover with baking lid or aluminum foil.  Bake 40 minutes.  Serves 6-8 people.

Russian Chicken

Brenda

6-7 chicken breasts, chunks                                        16 oz. Apricot jam

16 oz. Russian salad dressing                                     1 packet Lipton onion soup mix

                                                                                    ½ tsp. curry powder

Bake at 350 F for 1 hour, covered with foil.  Last 10 min take off foil.  Serve over rice.

Chicken and Spinach Fettuccini

Selma

3 chicken breasts                                                         4 Tbs. butter

16 oz. pkg. fettuccine noodles                                      ½ cup olive oil

½ cup spinach, frozen or fresh                                     lemon and herb seasoning

                                                                                    garlic powder, salt, and pepper

In 9x13 pan, melt the butter then place chicken breast in melted butter and add olive oil.  Coat both sides of chicken with the lemon and herb seasoning, garlic powder, salt, and pepper. 

Cover and bake at 350 F for 45 min.  Boil fettuccine noodles as per package directions.  Add chopped spinach to noodles for the last 3 min. of boiling.  Drain noodles and spinach.  Cut cooked chicken into cubes and add it to the noodles and spinach.  Pour olive oil and butter drippings onto noodles and chicken.

Easy Chicken Enchiladas

Brenda

4 chicken breasts, cut up                                             1 can green chilies

1 cup sour cream                                                         1 can olives-diced

¼ chopped onion-cooked                                           1 cup grated cheese

1 can cream of chicken soup                                       12 flour tortillas

                                                                                    1 can enchilada sauce

Combine chicken, sour cream, onion, soup, chilies, and olives.  Warm tortillas and fill with mixture, roll up, and place in large pan.  Cover with enchilada sauce and sprinkle with cheese.  Cover and bake at 350 F for 25 min.  Usually makes 8 enchiladas.

Poppy Seed Chicken Casserole

Selma

1/2cup butter                                                               2 cans cream of chicken soup

2 pkg. Ritz crackers                                                    1 cup sour cream

2-3 chicken breasts, cooked & cubed                         1 Tbs. poppy seeds

Melt butter and smash with crackers in bottom of 9x13 pan.  Brown in oven for 5-10 min.  Mix chicken, soup, sour cream, and poppy seeds.  Pour over crust.  Bake at 350 F for 30 min.  

Potato Pancakes

Janet

Grate 2 cups raw potatoes into 1/4 cup milk.  Drain off milk and add 1 egg, well beaten, and 2 Tbs. flour.  Season with salt and pepper.  Add 1 Tbs. minced onion.  Drop by spoonfuls onto well greased pan.  Brown on both sides.

Patio Potatoes

Martha

6-8 medium-large potatoes

            boil for a few minutes in skins

            get them cool and grate coarsely

Mix:     1 cube butter (melted)

            1 pt. Sour cream

            1 can cream of chicken soup

            ½ cup chives

            1 lb grated cheddar cheese

Mix with potatoes, put in casserole dish

325  35-40 min

Paul Bunnion's

Caroline

1 lb. ground beef                                                         ½ tsp. poultry seasoning

½ cup onion, chopped                                                 ½ tsp. red pepper (chili, cayenne, Tabasco)

½ cup green pepper, chopped                                     ½ tsp. chili powder

1 small can tomato paste                                             1 tsp. Worcestershire sauce

salt and pepper                                                                        2 cups cooked brown rice

Cook and mix all together.  Serve with tortillas.  Top with grated cheese, enchilada sauce, green onions, and sour cream.

Meat Balls

Caroline

1 lb. ground beef                                                         1 box beef rice-a-roni

Bake some potatoes to serve with meat balls.  Bake in same oven.  Put meat balls in 45 min. before the potatoes are done. 

Mix ground beef with only the rice (not flavor packet).  Make into 1 inch balls and put in 9x13 pan.  Mix flavor packet with amount of water on rice-a-roni directions.  Pour over balls. 

Cover and Bake at 350 F for 45 min.  

Mexican Dish

Selma

1 lb. hamburger, browned                                           1 can tomato sauce (small)

1 cup salsa                                                                   1 cup cheese

½ cup water                                                                6 or 8 soft taco shells, cut into cubes

Mix together and cook on stove.

Easy Enchiladas

Selma

Combine: 1 lb. hamburger, browned

1 can refried beans

Place mixture in soft taco shells.  Pour enchilada sauce over enchiladas.  Sprinkle cheese on top.  

Nate's Mexican Fiesta Food

Misha

1 lb. ground beef                                             1 can petite diced tomatoes

1 ½ cup water                                                 1 pkg. taco seasoning

1 bag or can of corn                                        green chilies (opt)

2 cans beans                                                    1 pkg. Mexican rice

Brown beef and rice.  Add everything and cook on low (with lid) for 30 min.

Layered Enchiladas

Teresa

big can enchilada sauce                                               ground beef

refried beans (2 small or 1 big)                                   cheese

corn tortillas                                                                stewed tomatoes

Bake at 350 F for 30 min. layering in 9x13 pan.

Something Yummy

Martha

1 lb. hamburger                                                           ½ cup water

4 Tbs. green peppers                                                   ½ cup ketchup

6 Tbs. dried onion soup mix (about 2 packets)           cheddar cheese (or Sam’s cheese)

Brown hamburger and other ingredients.  Tear bread out of center of rolls to hollow.  Add bread to meat mixture.  Stuff into 10 french hard rolls-add cheddar cheese on top of meat mixture.  Wrap in foil, warm in oven until cheese melts.  About 15-20 min.

Best Taco Salad To-Go

Adri

Fritos                                                                           cheese, shredded

chili (meat and beans)                                                 olives, sliced

tomatoes, diced                                                           sour cream

shredded lettuce                                                         ketchup

Taco Casserole

Brenda

1 lb. hamburger                                                           tortilla shells

1 pkg. taco seasoning                                                  cheese

2 cans tomato soup                                                     corn

1 can refried beans                                                      olives, chopped

Brown hamburger, add seasoning and soup.  Let simmer for 2-3 min.  In 9x13 pan layer 1)tortilla shells 2)beans 3)corn/olives 4)1/2 meat 5)cheese 6)tortilla shells 7)meat 8)cheese.

Bake at 350 F for 20 min(fresh) or 45 min(refrigerator).

Sweet & Sour Meatballs

Selma

1 ½ lb. ground meat                                                    1 egg

1 medium onion, chopped                                          1/3 cup milk

½ cup bread crumbs                                                    ½ tsp. salt

1/8 tsp. pepper                                                             1 Tbs. soy sauce

Combine ingredients together, mixing well.  Roll into 1 ½ inch balls.  Place in 9x13 glass or microwave save pan.  Cover with wax paper.  Cook on High for 10-11 min.  Rotate after 5 min.  Makes 24 meatballs.

Sauce: ½ cup sugar                                                     2 Tbs. cornstarch                                            

            ¼ cup vinegar                                                  2 Tbs. soy sauce

                                                                                    20 oz. can pineapple tidbits (with juice)

Heat to thicken and serve over rice.

Oven Swiss Steak

Brenda

1 ½ lb. boneless beef round steak (3/4" thick)            ½ cup chopped celery

¼ cup flour                                                                  ½ cup chopped carrot

1 tsp. salt                                                                     2 Tbs. chopped onion

3 Tbs. Crisco                                                               ½ tsp. Worcestershire sauce

1 can (16 oz) stewed tomatoes                                   ¼ cup shredded American cheese

Cut meat in 4 portions.  Combine flour and salt, pound into meat, reserving remaining flour for sauce.  Brown meat in hot Crisco.  Transfer meat to shallow baking dish.  Blend reserved flour mixture into pan drippings in skillet.  Add tomatoes, celery, carrot, onion, and Worcestershire to drippings and cook.  Stir constantly until mixture boils.  Pour over meat.  Cover and bake at 350 for 2 hours or until meat and vegetables are tender.  Sprinkle cheese over meat.  Return to oven for a few min. to melt cheese.

Goulash

Janet

1 lb. hamburger                                                           6-8 oz. boiled macaroni or noodles

1 can tomato soup                                                       salt

1 can tomatoes                                                                        pepper

                                                                                    onion salt

Mix together, cook thoroughly.  Serve hot.

Sloppy Joes

Janet

2 Tbs. shortening                                                         1 Tbs. flour

1 lb. ground beef                                                         1 cup water

2/3 cup chopped onions                                              2 tsp. Worcestershire sauce

1 tsp. salt                                                                     ¾ cup ketchup

1/8 tsp. pepper                                                             10 sandwich buns, heated

Melt shortening in skillet.  Add beef and next 4 ingredients.  Cook until meat is browned, stirring occasionally.  Drain off any excess fat.  Stir in water, Worcestershire sauce, and ketchup.  Simmer, stirring occasionally, for 15-20 min. or until of desired consistency.  Serve in buns.  Makes 10 sandwiches.

Oven Stroganoff

Selma

1 ½ lb. meat chopped up                                             1 can cream of celery

(cut up steaks, roast, or 2 cans of beef chunks)          1 pkg. onion soup mix

1 can cream of mushroom                                           1 can water

Mix soups and water.  Add meat (doesn't need to be cooked). 

Bake at 275 F in casserole dish for 5 hours.  Take from oven and add 1 cup sour cream.  Serve over noodles.  *(if using cans of beef chunks you only have to cook for 1 hour).

Can be made in the crock pot instead.  Cook on low for 5-6 hours.  Decrease water to 3/4 can.

Beef Stroganoff

Janet

1 lb. ground beef                                                         1 can cream of mushroom soup

½ cup onion (chopped)                                               ½ cup sour cream

2 Tbs. butter                                                                ½ tsp. paprika

                                                                                    dash pepper

Brown meat and onions in butter, stir to crumble meat.  Add soup, sour cream, and seasoning.  Simmer 15 min. and serve over rice or noodles.

Fast Beef Stroganoff

Martha

1 can cream of mushroom soup                                  1 can beef broth

1 lb hamburger (brown with salt and pepper)

Can be cooked just until heated or up to 30 minutes.  Add sour cream (as much as you want) when done cooking.  Serve over noodles or with rice (our favorite).

Easiest Lasagne

Martha

1 pkg. lasagna noodles                                                            ½ green bell pepper (about ¼ cup)

8 oz cream cheese softened                                                    1 lb ground beef

8 oz cottage cheese                                                                 ¾ tsp. salt

8 oz sour cream                                                                       ½ tsp. black pepper

2 cups grated mozzarella cheese                                             4- 8 oz cans tomato sauce

1 medium onion                                                                      1 can olives sliced

Boil noodles, drain, rinse.  Mix together softened cream cheese, cottage cheese, sour cream and 1 ½ cups mozz. cheese.  Brown beef with bell pepper, onion, salt & pepper.  Add tomato sauce, olives (& mushrooms if you like them).  Layer noodles, cream cheese mixture, then tomato sauce in greased pan.  Sprinkle remaining mozzarella cheese on top.

Bake at 350 F for 45-60 min. 

Easy Lasagne

Brenda

1 lb. ground beef                                                         1 tsp. salt

1 medium onion                                                          1/8 tsp. garlic powder

2 cups canned tomatoes (slightly blended)                 ½ tsp. sugar

6 oz. tomato paste                                                       1 egg, slightly beaten

1 cup water                                                                 1 Tbs. parsley

8 uncooked lasagne noodles                                       2 Tbs. Parmesan cheese

1 tsp. basil                                                                   2 cups lowfat cottage cheese

1 tsp. oregano                                                              ¼ cup mozzarella cheese

Mix egg, parsley, parmesan cheese, and cottage cheese together.  Make layers.  Cover and bake at 350 F for 50-60 min.  Stand 10 min.  Sprinkle with cheese and serve.

Lasagne

Janet

Instant Lasagna Noodles                                            ½ -1 onion diced

Shredded Cheddar cheese                                          ½ large green pepper (opt)

2 cups cottage cheese                                                  1 small zuccini, sliced (opt)

1 lb. hamburger                                                           1 tsp. salt

tomato paste or tomato sauce                                     1/8 tsp. pepper

                                                                                    garlic

Brown meat in fry pan and add onions, green pepper, and zuccini.  Cook until tender.  Add salt and pepper to taste.  Add tomato paste or 1-1 1/2 cups tomato sauce.  Layer small amount of tomato-meat sauce in baking dish.  Layer large cooked instant lasagna noodles over sauce.

Spread small amount of tomato-meat sauce over noodles.  Spread one cup cottage cheese over the sauce.  Cover with plenty of shredded cheese.  Keep stacking.  Bake in 350F oven for 25-35 minutes.

Fast Dinner

Make 1 box rice-a-roni as package says. 
Add 1 can beef chunks or chicken pieces cooked. 
Serve in hot flour tortilla shells with sour cream.

Spanish Rice

Martha

1 lb bacon                                                                    2 cups water

1 cup rice                                                                     1 can diced tomatoes (or fresh cut up)

                                                                                    ½ onion, chopped

Cook bacon, remove from pan and break into pieces. Drain most of the fat from pan and sauté about ½ chopped onion in remaining grease. Then put rice and water in same frying pan with the onion.  Bring to a boil, cover and simmer 20 min.  Stir, add bacon.  Eat with tortillas, sour cream, ketchup, etc. 

Sausage Egg Roll

Rachel

2-3 cups white sauce                                                   1 lb. sausage

5 hard cooked eggs, diced                                          1 can of corn

1 cup of bread crumbs (white and/or wheat)

Brown sausage in pan.  While sausage is cooking, make white sauce.  Combine all ingredients (except bread crumbs) and place in casserole dish.  Sprinkle bread crumbs over top. 

Warm in 350 F oven for 20 min.  Serves 6-8.

Tuna Souffle Bake

Janet

8 slices slightly dry bread                                           3 eggs, slightly beaten

3 Tbs. butter, softened                                                            1 tsp. mustard

1 can tuna                                                                    ½ tsp. salt

1 can mushrooms (opt.)                                               ½ tsp. onion salt

2 cups shredded cheddar cheese                                1/8 tsp. pepper

                                                                                    2 cups milk

Spread butter on bread and cube bread.  Place ½ of bread cubes in 2 qt casserole; add tuna, mushrooms, and ½ of cheese.  Top with rest of bread cubes, then remaining cheese.  Blend together eggs, mustard, salt, onion salt, and pepper; add milk.  Pour over casserole. 

Bake at 325 F for 60-65 min. or until set.

Tuna Bake

Janet

2 cans tuna                                                                  onion powder

1 cup milk-scalded                                                      mustard (squirt)

8 eggs                                                                          cheese

Bake at 350 F for 35 minutes in hot water bath.

Tuna Patties

the BYU

1 pkg. crackers                                                            1-2 tsp. mustard

1 can tuna fish                                                             1-2 tsp. onion powder

2 eggs                                                                          1-3 tsp. milk

chopped celery (optional)

Mix together and cook in frying pan.  Serve with ketchup or ranch.

South of the Border Tuna Wrap

Selma

1 can tuna                                                                    ¾ cup shredded lettuce (or spinach)

2 flour tortillas (whole wheat)                                                ½ cup salsa (or tomato sauce)

1 can black beans, drained                                          ½ cup shredded cheddar cheese

Roll in tortillas.  Serve cold or broil in oven for a few minutes.

Tortilla Wraps

Martha

16 oz cream cheese                                                     ¼ cup salsa

2 small cans green chilies                                            1 can olives, chopped fine

tortillas (about 6) thick, Mission big size                    thin sliced ham (about 4 per tortilla)

Roll ‘em up, foil them, put in zip loc baggy and refrigerate overnight.

Italian Roasted Vegetables

Caroline

2 red potatoes, unpeeled                                             ¼ cup olive oil

2 large carrots                                                              2 garlic cloves, pressed

1 large yellow summer squash                                    2 tsp. Italian seasoning mix

1 large zucchini                                                           ½ tsp. salt

8 oz. fresh mushrooms                                                ¼ tsp. pepper

Wash and cut vegetables.  Toss with oil.  Toss with seasonings.  Bake at 425 F for 40-45 min. in 9x13 pan.  (Stir after first 20 min.)

Marinated Vegetables

Teresa

Cut vegetables into bite sized pieces:

1 head of cauliflower 

1 head of broccoli

1 lb. bag of mini carrots

2 cans of medium or small olives

1 can baby corn  (Asian section of the grocery store)

1 can artichoke hearts or pieces

Marinate:  Whisk together in a small bowl                    ½ tsp. garlic powder

½ cup vinegar                                                              ½ tsp. onion powder

½ cup salad oil                                                            1 tsp. salt

                                                                                    ½ tsp. black pepper

Place the marinade on the vegetables at least a few hours ahead of serving.