| Recipe's for Quilters |
Mayonnaise and soup stirred into cooked
chicken breast and rice with a little
onion/celery saute, then topped with slivered
almonds and cereal crumbs. Fantastic
casserole. This recipe is sooo good!
chicken breast and rice with a little
onion/celery saute, then topped with slivered
almonds and cereal crumbs. Fantastic
casserole. This recipe is sooo good!
INGREDIENTS
2 cups uncooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken
breast meat
1 cup mayonnaise
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed cornflake crumbs
2 tablespoons butter
2 cups uncooked long-grain rice
1/2 tablespoon butter
4 tablespoons chopped onion
2 cups diced celery
3 cups cooked, chopped chicken
breast meat
1 cup mayonnaise
1 (10.75 ounce) can condensed cream
of chicken soup
1/2 cup blanched slivered almonds
1 cup crushed cornflake crumbs
2 tablespoons butter
DIRECTIONS
In a saucepan bring water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. Set aside.
Melt 1/2 tablespoon butter in a medium skillet over medium
heat; saute onion and celery until soft.
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, rice, onion and celery in a 9x13 inch
baking dish. Stir in mayonnaise and soup, then almonds.
Top with crushed cornflakes and 2 tablespoons butter.
Bake in preheated oven for 45 minutes, until golden brown.
In a saucepan bring water to a boil. Add rice and stir.
Reduce heat, cover and simmer for 20 minutes. Set aside.
Melt 1/2 tablespoon butter in a medium skillet over medium
heat; saute onion and celery until soft.
Preheat oven to 350 degrees F (175 degrees C).
Combine the chicken, rice, onion and celery in a 9x13 inch
baking dish. Stir in mayonnaise and soup, then almonds.
Top with crushed cornflakes and 2 tablespoons butter.
Bake in preheated oven for 45 minutes, until golden brown.
Almond Chicken Casserole II
Servings Per Recipe: 12
Amount Per Serving
Calories: 421
Total Fat: 22.8g
Cholesterol: 49mg
Sodium: 427mg
Total Carbs: 36.8g
Dietary Fiber: 1.3g
Protein: 16.3g
Servings Per Recipe: 12
Amount Per Serving
Calories: 421
Total Fat: 22.8g
Cholesterol: 49mg
Sodium: 427mg
Total Carbs: 36.8g
Dietary Fiber: 1.3g
Protein: 16.3g
Chicken Supreme
INGREDIENTS
4 skinless, boneless chicken breast
half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream
of chicken soup
1 cup shredded Cheddar cheese
4 skinless, boneless chicken breast
half - cut into cubes
1 onion, chopped
3/4 cup butter, melted
1 1/3 cups water
6 ounces dry bread stuffing mix
1/4 cup water
1 (10.75 ounce) can condensed cream
of chicken soup
1 cup shredded Cheddar cheese
DIRECTIONS
In a non-stick skillet over medium heat,
cook and stir the chicken and onion
until the chicken is no longer pink and
juices run clear.
Preheat oven to 350 degrees F (175
degrees C). Lightly grease a 2 quart
casserole dish.
In a medium bowl, blend the melted
butter, 1 1/3 cups water, and dry
stuffing mix. Place 1/2 the chicken and
onion mixture in the prepared dish,
and cover with the stuffing mixture.
Cover with the remaining chicken
mixture. In a small bowl, mix the 1/4
cup water and cream of chicken soup,
and pour into the dish. Top with the
Cheddar cheese.
Bake 30 minutes in the preheated
oven, or until bubbly and lightly
browned.
In a non-stick skillet over medium heat,
cook and stir the chicken and onion
until the chicken is no longer pink and
juices run clear.
Preheat oven to 350 degrees F (175
degrees C). Lightly grease a 2 quart
casserole dish.
In a medium bowl, blend the melted
butter, 1 1/3 cups water, and dry
stuffing mix. Place 1/2 the chicken and
onion mixture in the prepared dish,
and cover with the stuffing mixture.
Cover with the remaining chicken
mixture. In a small bowl, mix the 1/4
cup water and cream of chicken soup,
and pour into the dish. Top with the
Cheddar cheese.
Bake 30 minutes in the preheated
oven, or until bubbly and lightly
browned.
Nutritional Information
Chicken Supreme III
Servings Per Recipe: 6
Amount Per Serving
Calories: 530
Total Fat: 35.1g
Cholesterol: 131mg
Sodium: 1243mg
Total Carbs: 27.2g
Dietary Fiber: 1.3g
Protein: 26g
Chicken Supreme III
Servings Per Recipe: 6
Amount Per Serving
Calories: 530
Total Fat: 35.1g
Cholesterol: 131mg
Sodium: 1243mg
Total Carbs: 27.2g
Dietary Fiber: 1.3g
Protein: 26g
Chicken Casseroles
Apfelstrudel (Apple Strudel) Recipe
German Dessert
German Dessert
Ingredients:
6 c Apples; Tart, Sliced
1 T Lemon Rind; Grated
2 t Cinnamon
8 oz Fillo Leaves; 1/2 Box,Thawed OR make strudel dough - recipe follows
1 c Bread Crumbs; Finely Crushed
3/4 c Raisins
3/4 c Sugar
3/4 c Almonds; Ground
1 3/4 c Butter;(No Margarine),Melted
Directions:
Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place
1 fillo leaf on a kitchen towel and brush with melted butter. Place a second leaf on
top and brush with butter again. Repeat until 5 leaves have been used, using about
1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned.
Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a
3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel,
using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with
butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second
strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
STRUDEL DOUGH
Servings: 12
4 c Flour, (preferably bread flour)
2 t Salt
2 ea Large eggs
2-1/2 c Water
8 T Butter (unsalted), melted
1 t White vinegar or lemon juice
Sift the flour and salt onto a board or into a large bowl. Make a well in the center.
Lightly beat the eggs with a fork, then beat in the water and half of the melted
butter. Add the vinegar or lemon juice, if desired. Pour the egg mixture into the well
in the flour. Stir until all of the flour is incorporated into the egg mixture and the
dough is smooth. On a floured board, knead the dough for at LEAST 10 minutes; or
until it is smooth, shiny and blistered on the surface. Brush the dough generously
with melted butter, place it in a bowl, cover it with plastic wrap and let it rest for 30
minutes. Cover a large table completely with a floured cloth. Place the dough in the
center of the cloth and, working in all directions, roll out the dough as thin as
possible. Spread a little melted butter over the dough, and stretch it with your
hands--CAREFULLY working all around the table to avoid tearing the dough--until it
is very thin and almost transparent. As you stretch, brush the dough with more
butter as necessary. Cut off any thick edges, then let the dough rest for about 15
minutes before using it. NOTE: The 2 lbs of dough produced by this recipe can be
stretched into a sheet about 6 feet square--enough for two 3-foot strudels. Any
excess dough can be restretched. With practice in stretching the dough, you may be
able to make a 6-foot square out of 1 pound of dough.
Makes 2 strudels, 6 to 8 servings each.
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