This was one of the first recipes that I ever received. It was given to me when my husband and I got married over 15 years ago. Again this is not one I have made in a long time. Maybe I will make it next week.
6-8 chicken breasts – cooked & boned
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz sour cream
1 stick Ritz crackers – crushed
1 stick of butter – melted
2 TBS poppy seeds
Arrange chicken in a 9×13″ pan. Spread mixture of soups & sour cream on top.
Sprinkle with cracker crumbs. Top with melted butter & poppy seeds.
Bake at 350°F for 30-40 minutes or until bubbly. Serves 6-8 people.
I am not sure where I originally got this recipe from but has over the years become a family favorite.
1 tablespoon oil
3/4 pound scallops
1 package (9 oz. size) Three Cheese Tortellini
2 cups assorted cut-up vegetables
1 package (7 oz. size) Basil Pesto Sauce
Directions:
HEAT oil in large nonstick skillet on medium heat. Add scallops; cook and stir 2 to 3 minutes or until no longer translucent.BRING 4 quarts water to boil. Add pasta; boil gently 2 minutes, stirring frequently. Stir in vegetables; continue cooking 3 minutes. Drain.
TOSS immediately with scallops and pesto sauce.
I originally found this recipe over at Near East. They have some pretty easy recipes.
1 tablespoon olive oil
12 ounces boneless, skinless chicken breast halves (about 3), cut into
1/2-inch pieces
1/2 cup chopped onion
1 clove garlic, minced
1-1/2 cups firmly packed chopped fresh spinach or one 10-ounce package
frozen chopped spinach, thawed and well-drained
1-1/4 cups water
1/2 cup sliced fresh mushrooms
2 tablespoons dry white wine or lemon juice
1 package (5.7 ounces) NEAR EAST Herbed Chicken Flavor Couscous Mix
Grated Parmesan cheese
In large skillet, heat olive oil over medium heat Add chicken, onion and
garlic; cook 3 to 4 minutes, stirring frequently, or until chicken is no
longer pink inside.
Stir in spinach, water, mushrooms, wine and contents of Spice Sack;
bring to a boil.
Stir in couscous; cover and remove from heat; Let stand 5 minutes; Fluff
couscous lightly with a fork; Sprinkle with cheese.
This recipe was from Wimberly House. Dad made it for dinner and it was quite tasty. In fact it was so tasty my hubby asked to have me make it for breakfast Sunday morning. You should bake your pie crust according to the package directions before you add the rest of the ingredients.
1 deep pie crust
4 tomatoes, peeled and sliced salt and pepper
8 pieces of bacon, cooked and crumbled
3 TBSP of fresh basil
3 TBSP of fresh parsley
1/2 cup of parmesan cheese
1/4 cup of mozzarella cheese, grated
3/4 cup mayonnaise
1 cup of Ritz crackers crushed
Line pie crust with fresh sliced tomatoes.
Add crumbled bacon. Add half of basil and parsley.
Repeat layers. Mix mayonnaise and cheeses together.
Coat top of pie with cheese mixture.
Top with Ritz crackers. Bake at 350 for 20-25 minutes.
Crockpot Chicken and Mushrooms
4 boneless skinless chicken breast
pepper
lemon pepper
paprika
1 cup sour cream
1 can cream of mushroom soup
1 small can of mushrooms or 8 oz. sliced fresh mushrooms
1/4 cup white wine or chicken brothAfter removing the skin, sprinkle the chicken breasts with salt, pepper, lemon pepper,
and paprika, then place in the crockpot.
Mix together the remaining ingredients and pour over the chicken pieces.
Cook on low 6-8 hours. Serve over rice or egg noodles.
I first heard of this recipe from my dad. It has since become a favorite of my husbands. It is time consuming but, well worth the time to make.
1lb of medium shrimp
2 tablespoons of lemon juice
¼ tsp salt
1/8 tsp ground red pepper
¼ cup finely chopped onion
1/3 cup finely chopped green bell pepper
3 tablespoons of bacon drippings
2 tablespoons of flour
¾ cup shrimp stock or chicken broth
Peel and devein the shrimp. Combine the shrimp, lemon juice salt and red pepper in a bowl and mix well. Cook the onion and bell pepper in the bacon drippings in a skillet over medium high heat for 10 min or until tender, stirring constantly. Sprinkle with the flour. Cook for 2 minutes or until the flour begins to brown, stirring constantly. Add the shrimp mixture and stock. Cook for 2 to 3 minutes or until the shrimp turns pink, stirring constantly. Add water or additional stock if sauce is to thick. Serve over creamy grits.
Creamy Grits
12 cups of chicken broth
4 cups of stone ground white grits
1 cup heavy cream
Salt to Taste
Bring 11 cups of broth to a boil in saucepan. Add the grits slowly, stirring constantly. Reduce the heat, stirring constantly. Cook for 20 minutes, stirring frequently. Stir in the cream. Cook for an additional 10 minutes. Add remaining broth as needed for consistency. Season with salt.