Tuesday, December 05, 2006
Saturday, December 02, 2006
Chicken Tertrazzini
1 package (7 oz) spaghetti, broken into thirds
1/4 cup butter or margarine (or 2 tbs, for less calories)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup whipping (heavy) cream (can substitute skim milk)
2 tbs. dry sherry or water
2 cups cubed cooked chicken or turkey
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese
1) Heat oven to 350 degrees.
2) Cook and drain spaghetti as directed
3) Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4) Stir in spaghetti, sherry, chicken, and mushrooms into sauce. Pour over spaghetti mixture into ungreased casserole dish. Sprinkle with cheese.
5) Bake uncovered about 30 minutes or until bubbly in center.
From Betty Crocker Cookbook, New Edition
1/4 cup butter or margarine (or 2 tbs, for less calories)
1/4 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
1 cup chicken broth
1 cup whipping (heavy) cream (can substitute skim milk)
2 tbs. dry sherry or water
2 cups cubed cooked chicken or turkey
1 jar (4.5 oz) sliced mushrooms, drained
1/2 cup grated parmesan cheese
1) Heat oven to 350 degrees.
2) Cook and drain spaghetti as directed
3) Meanwhile, in 2-quart saucepan, melt butter over low heat. Stir in flour, salt, and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4) Stir in spaghetti, sherry, chicken, and mushrooms into sauce. Pour over spaghetti mixture into ungreased casserole dish. Sprinkle with cheese.
5) Bake uncovered about 30 minutes or until bubbly in center.
From Betty Crocker Cookbook, New Edition
Bran Muffins
2 cups bran cereal flakes, crushed (place in platic bag and crush with rolling pin)
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 tsp. vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cups packed brown sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1) Heat oven to 4oo degrees. Grease bottom of muffin pan.
2) In bowl, stir cereal, milk, raisins, and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.
3) In another bowl, stir in remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
4) Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand about 5 minutes in pan, then remove.
(These are super good!)
From Betty Crocker Cookbook, New Edition.
1 1/3 cups milk
1/2 cup raisins, if desired
1/2 tsp. vanilla
1/4 cup vegetable oil
1 large egg
1 1/4 cups all-purpose flour
1/2 cups packed brown sugar
3 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cinnamon
1) Heat oven to 4oo degrees. Grease bottom of muffin pan.
2) In bowl, stir cereal, milk, raisins, and vanilla until well mixed. Let stand about 5 minutes or until cereal has softened. Beat in oil and egg with fork.
3) In another bowl, stir in remaining ingredients until well mixed; stir into cereal mixture just until moistened. Divide batter evenly among muffin cups.
4) Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Let stand about 5 minutes in pan, then remove.
(These are super good!)
From Betty Crocker Cookbook, New Edition.
White Chicken Chili
1 tbs. vegetable oil
2 medium onions, chopped (1 cup)
2 cloves of garlic, finely chopped
3 cups chicken broth
2 tbs. chopped fresh cilantro
2 tbs. lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. red pepper sauce (Tabasco sauce)
1/4 tsp. salt
1 can (11 oz) white shoepeg corn or whole kernel corn
1 can (15 to 16 oz) great northern beans, drained
1 can (15 to 16 oz) navy beans, drained
2 cups chopped cooked (boiled) chicken breast
1) In a stock pot, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes, stirring occasionally, until onions are tender.
2) Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot.
Great served with shredded cheddar, crushed tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.
From Betty Crocker Cookbook, New Edition.
2 medium onions, chopped (1 cup)
2 cloves of garlic, finely chopped
3 cups chicken broth
2 tbs. chopped fresh cilantro
2 tbs. lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano leaves
1/4 tsp. red pepper sauce (Tabasco sauce)
1/4 tsp. salt
1 can (11 oz) white shoepeg corn or whole kernel corn
1 can (15 to 16 oz) great northern beans, drained
1 can (15 to 16 oz) navy beans, drained
2 cups chopped cooked (boiled) chicken breast
1) In a stock pot, heat oil over medium heat. Cook onions and garlic in oil 4 to 6 minutes, stirring occasionally, until onions are tender.
2) Stir in remaining ingredients except chicken. Heat to boiling; reduce heat. Simmer uncovered 20 minutes. Stir in chicken; simmer about 5 minutes or until hot.
Great served with shredded cheddar, crushed tortilla chips, chopped green onions, diced tomatoes, chopped fresh cilantro, sliced avocado or sour cream.
From Betty Crocker Cookbook, New Edition.
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