Recent Recipes
Page 46
Recipe by: Aunt Lill
- 3 or 4 chicken breasts, par boiled and diced
- 1 green pepper, diced
- 4 green onions, diced
- 5 mushrooms, diced
- rice
- soy sauce
- 3 eggs, beaten
- Cook rice according to package.
- Cook green peppers and onions in large fry pan for about 7 minutes or until almost tender. Add mushrooms to pan and cook until all veggies are tender.
- Place chicken in pan and add soy sauce to taste.
- Once rice is ready add to same pan and fry all together.
- Push rice to the side and scramble beaten egg in the middle of the pan.
- Mix all together and serve.
Published: Friday, August 12th, 2011
See a list of recipes here or check out some of our suggestions:
- 1 1/2 cups flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp nutmeg
- 1/4 tsp baking powder
- 1 cup sugar
- 1 cup finely shredded zucchini, do not peel
- 1 egg
- 1/4 cup oil
- 1/4 cup finely shredded lemon peel
- 1/2 cup chopped walnut
- Preheat oven to 350
- Stir together four, cinnamon, baking soda, salt, nutmeg, and baking powder. Set aside.
- Beat together sugar, zucchini and egg. Add oil and lemon peel. Mix well.
- Stir flour mixture into zucchini mixture.
- Gently fold in chopped walnuts.
- Turn batter into a greased 8x4x2 inch loaf pan.
- Bake for 55-60 or until toothpick is clean.
- Cool 10 minutes and remove from pan. Cool on rack. Wrap in tin foil and store overnight before slicing.
Published: Friday, August 12th, 2011
See a list of recipes here or check out some of our suggestions:
- 2 1/2 cups crushed pretzels
- 3/4 cup melted butter
- 3 Tbsp sugar
- Preheat over to 350
- Mix together and press down evenly in 9x13 baking dish and bake for 10 minutes.
- Cool
- 1 8 oz. package cream cheese
- 1 Cool Whip container
- 1 cup sugar
- Mix together cream cheese, Cool Whip and sugar.
- Spread on top of cooled pretzel crust.
- 2 cups boiling water
- 1 6 oz Strawberry Jello
- 1 16 oz. package strawberries
- Mix together water and jello until dissolved.
- Add strawberries
- Pour on top of cream cheese mixture.
- Refrigerate overnight.
Published: Friday, August 12th, 2011
See a list of recipes here or check out some of our suggestions:
Submitted by: Mom
- 3 lbs boneless, skinless chicken breasts
- 2 can cream of chicken soup
- 1/4 cup milk
- 1/2 lb Swiss Cheese
- 1 Large box Stove Top stuffing
- Preheat oven to 350 degrees
- Clean chicken breasts and place in the bottom of a 9x13 baking dish.
- In small bowl, mix together soup and milk.
- Place swiss cheese on top of the chicken and then cover with soup.
- Prepare stuffing based on package directions and layer on top of chicken.
- Bake for 90 minutes and garnish with parsley.
Published: Friday, August 12th, 2011
See a list of recipes here or check out some of our suggestions:
