Main dishes
Page 8
Submitted by: Mom
Can be made ahead of time and put in refrigerator. Make sure bread crumbs and Parmesan cheese are added right before baking so they do not get soggy.
- 4 Cooked boneless chicken breasts
- 1 bunch broccoli spears, cooked & drained
- 1 can cream of chicken soup
- 1/2 cup mayonnaise
- 1 tsp lemon juice
- 1/2 tsp curry powder
- 1/2 cup bread crumbs
- Parmesan cheese
- Preheat oven to 350.
- Mix soup, mayo, lemon juice & curry powder.
- In greased casserole, layer chicken, broccoli & sauce mixture.
- Sprinkle the top with bread crumbs and Parmesan cheese.
- Bake 30-40 minutes.
Published: Sunday, February 19th, 2012
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Submitted by: Grandma
- 1 1/2 lbs. lean stew beef
- 2 Tbsp butter
- 2 medium onions, diced
- 1 carrot, diced
- 2 Tbsp flour
- 1/2 cup red wine
- 1/2 cup beef stock
- salt and pepper
- 3 sprigs parsley
- 1/2 tsp thyme
- 1 bay leaf
- Melt butter in a heavy pan.
- Saute carrots, onions and beef until vegetables are tender and meat is browned.
- Remove meat and vegetable and set aside.
- Add flour to the pan. Add wine, stock, salt, pepper, and spices. Stir until the sauce is smooth.
- Return meat and vegetables to the pan.
- Cover and simmer for three hours.
(Mixture can also be transferred to a slow cooker and cooked on low for three hours.)
Published: Sunday, February 19th, 2012
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Submitted by: Aaron
Recipe is for sauce. It tastes great on breaded chicken chunks. Cook chicken according to package directions. Toss with sauce when done baking.
- 1/2 cup dark Rum
- 1/4 cup soy sauce
- 1/4 cup white wine
- 2 tsp sugar
- 1 tsp ground ginger
- 1 tsp garlic, minced
- 1-3 Tbsp cornstarch
- 3 Tbsp lime juice
- 1 cup honey
- 1-3 Tbsp ground chipotle chile pepper (subtitute 1 canned chipotle per Tbsp)
- In small saucepan mix together rum, soy sauce, wine, sugar, ginger and garlic together and bring to a boil.
- Combine cornstarch and lime juice and add to the sauce pan. Amount to use varies depending on preferred thickness. Add honey and 1 chipotle chile pepper. If desired, continue to add peppers until desired temperature.
Published: Sunday, February 12th, 2012
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- 1 tsp olive oil
- 1 clove garlic, minced
- 10 oz. salad shrimp
- 1/2 tsp Adobo seasoning
- 1/4 tsp dill
- 1/3 cup mayo
- 1 small clove garlic, minced
- 1 lemon
- 4 tsp sun-dried tomato pesto
- 4 10-inch tortilla wraps
- 1/2 head romaine, sliced
- 1/3 cup shredded
- Parmesan cheese
- 2 Tbsp sunflower seeds
- 1/2 cup black olives
- 1/2 cup banana peppers
- Heat oil and 1 clove garlic in a pan. Add shrimp and cook until warm, about 5 minutes. Add adobo seasoning and dill. Remove from heat and set aside.
- Mix together mayo, garlic, lemon, and pesto. Set sauce aside.
- Warm tortilla shells.
- Spread sauce on the bottom of the wrap. Top with romaine, shrimp, cheese, sunflower seeds, olives and banana peppers.
- Wrap and serve.
Published: Tuesday, January 31st, 2012
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