Turkey Stuffing (the ingredients follow but you are left to your own interpretation as to the proportions!!!
Package of cinnamon rolls—stale or dried out Package of corn bread – stale or dried out Package of regular stuffing
Cook together: onion, celery and sausage (however “spicy” you like)
Mix above ingredients together and add butter and chicken broth
Tomato Artichoke Soup
4 T. butter or olive oil
1 large onion -- finely chopped
1 T. minced garlic
1 tsp. dried thyme
1 15 oz.can artichoke hearts -- coarsely chopped
1 28 oz.can chopped tomatoes -- with juices
4 cups chicken or vegetable broth
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup sour cream
In a large saucepan, heat butter or olive oil and sauté the onion for 5 minutes until soft. Add the garlic and thyme and sauté another minute. Add the artichoke hearts, tomatoes, chicken broth, salt, and pepper. Cover; simmer for 30 minutes. Add the sour cream, stir well and simmer for 5 more minutes. Taste for seasoning.
*Variation: I like to buy the quick cooking Uncle Bens Long Grain and Wild Rice. I cook the rice while the soup is simmering and then add it to the soup a few minutes before serving.
Toffee Malt Cookies
1C. Butter
1/2 C. Sugar
1/2 C. Brown Sugar
2 Eggs
I packet of instant vanilla pudding (3.4 oz)
1 tsp. Vanilla
2 1/4 C. Flour
1 C. Oats
1 tsp. Baking Soda
1/2 tsp. of Salt
1. C Chopped Whoppers
3/4 C. Toffee Bars Chopped
Cream butter and sugars. Add eggs, pudding and vanilla.
Mix flour, oats, soda and salt.
Combine both mixtures.
Fold in candy.
Bake 350 for 12 minutes
Chinese Chicken Salad
SALAD MIXTURE:
1 bag of shredded cabbage
3 c. cooked, shredded chicken
2 T. sesame seeds (toasted)
½ cup slivered or chopped almonds (toasted)
¼ cup green onions (chopped)
2 pkgs. Dry Ramen noodles – chicken or oriental flavor (Sprinkle flavor packets over salad).
DRESSING MIXTURE:
2 T. sugar
2 T. vinegar (white or rice vinegar)
½ cup oil (if doubling recipe do not double oil)
1 T. sesame oil
1 tsp. soy sauce
Pinch of pepper & salt
PREPARATION:
Toast the almonds and sesame seeds in the oven at 350 degrees for 10 minutes, until lightly browned. In a large bowl or container, toss with shredded cabbage and other salad mixture ingredients.
In a separate, smaller bowl, mix together the dressing ingredients. Pour dressing over salad mixture and toss. Chill and serve. Enjoy!
Hawaiian Haystacks
Two (10-ounce) cans cream of chicken soup
1 can milk
2 cups cooked chicken breasts, shredded or diced
Cooked rice
Heat soup and milk until it is heated thoroughly. Add cooked chicken until chicken is warm. Serve sauce over cooked rice. Top with any of the following toppings: shredded cheddar cheese, pineapple tidbits, sliced olives, diced green onion, chopped celery, shredded coconut, sliced almonds, diced fresh mushrooms, chow mein noodles, diced tomatoes, peas, mandarin oranges, raisins, diced green pepper, water chestnuts, cashews and soy sauce. Enjoy!
Chicken Curry
2 T. butter
2 T. flour
1 c. milk
¼ tsp. salt
¼ tsp. pepper
½ tsp. curry powder
1 c. cooked, diced chicken
Melt butter and curry together. Stir in flour, salt and pepper. Gradually add milk, whisking into a smooth sauce. Bring to a soft boil, stirring occasionally, keeping on heat until it thickens. Add cooked chicken. Serve over rice and top with raisins, peaches, peanuts or cashews. Enjoy!
