- 4 skinless, boneless chicken breast halves – cubed
- 1/8 cup margarine
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 (8 ounce) package cream cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- Put chicken, margarine and dressing mix in slow cooker; mix together and cook on low for 5 to 6 hours.
Add cream cheese and soup, mix together and cook on high for another 1/2 hour or until heated through and warm.
- 1 cup (2 sticks) butter or margarine, melted
- 2 cup sugar
- 2 teaspoon vanilla extract
- 4 eggs
- 1 cup all-purpose flour
- 2/3 cup Cocoa
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Heat oven to 350°F.
Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare Frosting; spread over brownies. Cut into squares.
- 3 tablespoons butter or margarine, softened
- 3 tablespoons Cocoa
- 1 tablespoon light corn syrup or honey
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency.
Prep Time: Approx 45 minutes
- 1 lb Ground Beef or Ground Chuck
- 2 14.5 oz cans diced tomatoes
- 1 cup chopped onions
- 3 garlic cloves
- 1 chopped green pepper
- 3 Tbsp butter
- 1 tsp salt
- 1 Tbsp Chili Powder
- 1/2 tsp black pepper
- 4 cups tomato juice
- 1 14.5 oz can chili beans
- 1 14.5 oz can kidney beans
- 1 hot sauce
- 1 8 oz pkg of shredded cheddar cheese
- 1 pkg oyster crackers
Brown ground beef / drain. Sauté onions, green pepper, garlic, in butter.
In a medium stew pot add ground beef, onions, green pepper, garlic, diced tomatoes, chili beans, kidney beans, and tomato juice. Simmer for 25 minutes, stirring frequently.
Add chili powder, black pepper, hot sauce, and 4 oz of shredded cheese. Simmer additional 10 minutes.
Allow to cool 2-5 minutes and serve. Top with remaining shredded cheese.
•1 pkg of 12 flour tortillas
•chicken breasts, cubed in large chunks
•1 4 oz can mushrooms
•1 can chopped green chilies
•1 small onion, chopped
•½ lb grated Cheddar cheese
•½ lb grated Monterey Jack cheese
•1 can cream of mushroom soup
•1 can cream of chicken soup
•1 small container sour cream or 1 can cream of celery soup
•salt and pepper to taste
Grease 9×13 glass baking dish. Cut tortillas into strips. Layer ⅓ of the tortilla strips on bottom of baking dish. Layer ½ of the chicken cubes. In a saucepan combine soups, sour cream, mushrooms, chilies, salt, pepper, and onion; heat through. Pour ½ of the soup mixture over the chicken. Sprinkle ⅓ of the combined grated cheeses. Layer another ⅓ of the combined grated cheeses. Layer another ⅓ of the tortilla strips, rest of the chicken, soup mixture, and ⅓ of the cheese. End with layre of tortilla and top with the rest of the cheese. Bake at 350° until bubbly.
•3/4 lb fresh mushroom
•2 cups green onions thinly sliced
•1 cup heavy cream
•5 cups chicken stock or bouillon
•1/4 cup dry sherry
•1 4-oz. Stick of butter
•3 Tbls flour
•Fresh ground pepper & salt to taste
Melt the butter in a large saucepan. Stir in onions, cover and simmer over low heat for 20 mins. Do not let onions brown. Stir in the flour and cook for one minute. Pour in the stock and bring to boil. Finely chop 1/2 lb mushroom and add to the stock. Reduce to simmer and cook, partially covered, for 10 minutes. Puree in a food mill or blender being careful of hot liquid. Return to the pot, and stir in the cream and sherry. Taste and correct for seasonings.
Thinly slice remaining muchrooms. Place on the bottom of a large tureen or individual serving bowls and pour the soup over them. Serve.