My Ma's Recipies

Broccoli, Cauliflower Salad

1 cup mayonnaise

½ cup sugar

1 tablespoon vinegar

1 pound bacon- cooked & crumbled

1 red onion chopped

1 cup raisins

1 cup sunflower seeds

1 head cauliflower chopped

1 tree broccoli chopped

Mix mayonnaise, sugar, and vinegar for dressing salad-set aside. Cook bacon, chop all vegetables and mix with cooled bacon dress with mayonnaise mixture.

Chicken Enchiladas

1 cup chopped onion

½ cup chopped green bell pepper

2 tablespoons butter or margarine

2 cups chopped cooked chicken or turkey

1 4-ounce can green chili peppers, rinsed, seeded, and chopped

3 tablespoons butter or margarine

¼ cup all-purpose flour

1 teaspoon ground coriander seed

¾ teaspoon salt

2 ½ cups chicken broth

1 cup dairy sour cream

1 ½ cups shredded Monterey jack cheese (6 ounces)

12 6-inch tortillas

In large saucepan cook onion and green pepper in the 2 tablespoons butter or margarine till tender. Combine in a bowl with chopped chicken and green chili peppers; set aside.

In same saucepan melt the 3 tablespoons butter or margarine. Blend in flour, coriander, and salt. Stir in chicken broth all at once; cook and stir until thickened and bubbly. Remove from heat; stir in sour cream and ½ cup of cheese. Stir ½ cup of the sauce into the chicken. Dip each tortilla into reaming hot sauce to soften; fill each with about ¼ cup of the chicken mixture. Roll up. Arrange rolls in a 13x9x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese. Bake, uncovered, in 350 degree oven about 25 minutes or till bubbly. Serves 6.

Chicken Breasts Lombardy

2 cups sliced fresh mushrooms

2 tablespoons butter or margarine, melted

12 skinned and boned chicken breast halves

½ cup all-purpose flour

1/3 cup butter or margarine, melted and divided

¾ cup Marsala

½ cup chicken broth

½ teaspoon salt

1/8 teaspoon pepper

½ cup (2 ounces) shredded mozzarella cheese

½ cup grated Parmesan cheese

¼ cup chopped green onions

Cook mushrooms in 2 tablespoons butter in a large skillet, stirring constantly, just until tender. Remove from heat; set aside.

Cut each chicken breast half in half lengthwise. Place each piece of chicken between two sheets of wax paper; flatten to 1/3-inch thickness, using a meat mallet or rolling pin.

Dredge chicken pieces in flour. Place 5 or 6 pieces of chicken in 1 to 2 tablespoons butter in a large skillet; cook over medium heat 3 to 4 minutes on each side or until golden. Place chicken in a lightly greased 13x9x2 inch baking dish or other large casserole, overlapping edges. Repeat procedure with remaining chicken and butter. Reserve pan drippings in skillet. Sprinkle reserved mushrooms over chicken.

Add white grape juice and broth to skillet. Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes, stirring occasionally. Stir in salt and pepper. Pour sauce over chicken. Combine cheeses and green onions; sprinkle over chicken.

Bake, uncovered at 450 degrees for 12 to 14 minutes. Broil 5 ½ inches from heat (with electric oven door partially opened) 1 to 2 minutes or until browned.

Yield 6 to 8 servings.

Sweet-Sour Chicken

1 pound boneless chicken

1 beaten egg

¼ cup cornstarch

¼ cup all-purpose flour

1¼ cups Homemade Chicken Broth

Cooking oil for deep-fat frying

1 large green pepper, diced

½ cup chopped carrot

1 clove garlic, minced

2 tablespoons cooking oil

½ cup sugar

1/3 cup red wine vinegar

2 teaspoons soy sauce

2 tablespoons cornstarch

Trim excess fat from chicken; cut chicken into 1-inch cubes. In a bowl combine egg, the ¼ cup cornstarch, flour, ¼ cup of the chicken broth, and ½ teaspoon salt; beat till smooth. Dip chicken cubes in batter. Fry in deep hot oil (365 degree) for 5 to 6 minutes or till golden. Drain; keep warm. In skillet cook green pepper, carrot, and garlic in the 2 tablespoons oil till vegetables are tender but not brown. Stir in remaining 1 cup chicken broth, sugar, vinegar, and soy sauce. Bring to boiling; boil rapidly 1 minute. Slowly blend ¼ cup cold water into the 2 tablespoons cornstarch. Stir into vegetable mixture. Cook and stir till thickened and bubbly. Stir in chicken cubes. Serve with hot cooked rice, if desired. Makes 4 to 6 servings.

Apricot Chicken

Apricot Sauce:

1 C. apricot jam

1tsp. curry (optional)

1 pkg. onion soup mix, dry

1 C. Russian dressing (Wishbone)

Place ten to twelve pieces of chicken, skin removed, in large 11x13” pan and season with salt and pepper. Pour apricot sauce, well mixed, over chicken and bake at 350 degree for about 1 hour to 1 hour and 15 minutes. Cover with foil during first 45 minutes. Remove foil, baste the chicken with sauce. Cook until tender. Also great in Dutch oven. Yield 8 to 10 servings. Yummy!

Cranberry Chicken

4 to 6 chicken breast halves

1 can whole cranberry sauce

1 cup Catalina dressing

1 pkg. Lipton onion soup mix

Place chicken in baking dish. Mix remaining ingredients together. Pour over chicken. Bake at 350 degree heat for 1 hour. Serve over rice. Bake covered for more juice, uncovered for less juice.

Tamale Pie

1 cup chopped onion

1 cup chopped green pepper

¾ pound ground beef

2 8-ounce cans (2 cups) seasoned tomato sauce

1 12-ounce can (1½ cups) whole-kernel corn, drained

1 cup chopped ripe olives

1 clove garlic, minced

1 tablespoon sugar

1 teaspoon salt

2 to 3 teaspoons chili powder

Dash pepper

1½ cups shredded sharp process American cheese

1 pkg. Corn bread mix

Cook onion and green pepper in a little hot fat till just tender. Add meat; brown lightly. Add next 8 ingredients. Simmer 20 to 25 minutes, until thick. Add cheese; stir till melted. Pour into greased 10x6x1½-inch baking dish. Make corn bread mix. Spoon over hot meat mixture in 3 lengthwise strips. Bake casserole in moderate oven (375 degree heat) about 40 minutes. Makes 6 servings.

Lion House Chicken

Chicken

10 to 12 8-ounce boneless skinless chicken breasts

2 cups ground bread crumbs

4 cups favorite stuffing mix

1 cup mushrooms, sliced

1 cup butter, melted

Dijon Mustard Sauce

½ cup honey

2 cups mayonnaise

1/3 cup Dijon mustard

Lay whole chicken breasts flat on baking sheet. Coat with bread crumbs. Prepare your favorite stuffing with mushrooms and butter. Portion stuffing mixture into 10 to 12 equal parts. Put stuffing on one half of each chicken breast; fold over and secure with toothpicks. Bake at 375 degree heat for 30 minutes. Makes 10 to 12 servings.

To make sauce, mix honey, mayonnaise, and mustard together in a small saucepan and heat over medium heat until warmed through. Top each cooked chicken breast with sauce before serving.

Barbeque Chicken Pizza

Cut a 4-ounce skinned boned chicken-breast half in ½-inch chunks. Marinate in 1½ tablespoons bottled barbeque sauce in refrigerator about 1 hour. Heat oven to 500 degrees. Leaving a 1-inch edge, spread pita bread with 3 tablespoons barbeque sauce. Sprinkle with ¼ cup shredded smoked Gouda cheese, then add ½ cup shredded mozzarella cheese. Top with marinated chicken, ½ cup chopped red onion, 3 tablespoons chopped cilantro and another ¼ cup shredded mozzarella. Bake 10 to 12 minutes until edge of crust is browned and crisp. Serves 2 per serving.

Ultimate Stuffed Potatoes

4 large baking potatoes

¼ cup butter or margarine

¼ cup whipping cream

1 (8-ounce) carton sour cream

¾ cup (3 ounces) shredded sharp Cheddar cheese

½ cup chopped green onions

½ teaspoon garlic salt

¼ teaspoon pepper

1 ounce crumbled blue cheese

8 slices bacon, cooked and crumbled

Chopped fresh chives

Wash potatoes, and pat dry; prick each potato several times with a fork. Bake at 400 degree for 1 hour or until done. Let cool to touch.

Cut each potato in half lengthwise; scoop out pulp, leaving ¼-inch-thich shells. Place pulp in a large bowl. Add butter and whipping cream; mash until fluffy. Stir in sour cream and next 5 ingredients.

Spoon potato mixture evenly into reserved shells. Place stuffed potatoes on a baking sheet. Bake, uncovered, at 400 degree for 10 minutes or until thoroughly heated. Sprinkle with bacon and chives. Yield: 8 servings.

Note: If you want to microwave the potatoes, prick them with a fork, and arrange them 1 inch apart in a circle on a layer of paper towels in microwave oven. Microwave, uncovered, at HIGH 18 to 20 minutes or until potatoes are tender, turning and rearranging potatoes after 8 minutes. Let cool to touch. Proceed as directed above.

Chicken Cordon Blu

6 flattened chicken breasts

8 oz. Swiss cheese slices

8 oz. Ham slices

Pound chicken breasts between layers of plastic wrap until about ½ inch thick add slices of Swiss cheese and slices of Ham. Fold and pin with ½ size wooden skewers.

Mix following to coat chicken with.

6 tablespoons flour

2 teaspoons paprika

Cook in 6 tablespoons butter until golden brown.

Add ½ cup white grape juice and 1 bouillon cube then simmer 30 minutes until chicken is tender and cooked threw.

Remove chicken add to liquid in pan.

1 tablespoon cornstarch

1 cup heavy cream

Cook until thickened serve over chicken breasts.

Spinach Salad with Strawberries

Dressing

2 tablespoons red wine vinegar

3 tablespoons sugar

½ cup oil

½ teaspoon dry mustard

½ teaspoon salt

½ cup strawberry jam

Salad

1/3 cup sugar

1 cup cashew pieces

15 wontons cut into thin strips

1 large head red leaf lettuce, washed and broken into pieces

1 package fresh spinach, with stems trimmed

1/3 cup bacon pieces, cooked and well drained

½ cup red bell pepper, chopped

1 purple onion, sliced

1 cup strawberries, sliced

To make dressing mix together vinegar, sugar, oil, mustard, salt, and strawberry jam. Mix until all ingredients are well blended. Set aside.

Heat a medium frying pan and add sugar and nuts. Stir constantly over medium heat until nuts are coated and slightly browned. Remove from heat and set aside.

Fry wontons in hot cooking oil and drain onto paper towels.

When ready to serve salad, put lettuce, spinach, bacon, red pepper, onion, and strawberries into a large bowl and toss. Add salad dressing and toss. Add sugared nuts and wontons last. Makes 10 servings.

Variation: Use fresh raspberries and raspberry jam instead of strawberries and strawberry jam. Substitute almonds for cashews. When fresh berries aren’t available, substitute dried cranberries.

Chicken Parmesan

¾ cup seasoned breadcrumbs

¼ cup grated Parmesan cheese (reserve 2 tablespoons)

Salt to taste

Pepper to taste

1 pound of boneless chicken

2 eggs, beaten

Vegetable oil

1 jar (15½ oz.) Ragu Classic Combinations Spaghetti Sauce with Mushrooms & Onions

1 cup shredded mozzarella cheese

Preheat oven to 375 degree

In a large bowl, combine breadcrumbs, 2 tablespoons Parmesan cheese, salt and pepper: set aside. In a small bowl, dip chicken in egg: then coat with breadcrumb mixture. In a large skillet, brown chicken on both sides in hot oil: drain on paper towels. In an 11”x17” baking dish, evenly spread ½ cup sauce. Overlap chicken on sauce: top with remaining sauce and Parmesan cheese. Sprinkle with mozzarella cheese. Bake 20 minutes or until bubbly.

Suggestion: Use frozen breaded chicken and make sauce from a pkg. of spaghetti sauce or use bottled sauce. Also bake some spaghetti noodles to go with your Chicken Parmesan.

Giant Pizzazz Cookie

2 cups all-purpose flour

1 teaspoon baking soda

1 cup (2 sticks) butter or margarine

½ cup firmly packed light brown sugar

1 teaspoon vanilla extract

½ cup caramel ice cream topping

1 cup “M&M’s Semi-Sweet OR Milk Chocolate Mini Baking Bits

¾ cup shredded coconut

½ cup dry roasted peanuts

Preheat oven to 350 degree. In a bowl, combine flour and baking soda; set aside. Cream butter, sugar, and vanilla until light and fluffy; add flour mixture just until blended. DOUGH WILL BE CRUMBLY. Pat dough evenly into greased 12-inch round pizza pan (a 13x9-inch pan can be substituted). Prick crust with a fork. Bake 15 to 16 minutes or until firm. Spread warm curst evenly with caramel topping. Combine “M&M’s Mini Baking Bits, coconut and nuts. Sprinkle mixture evenly over caramel topping; pat down lightly. Continue to bake an additional 5 minutes, or just until coconut begins to turn golden. Cool completely before cutting into wedges. Store in tightly covered container. Makes 16 wedges.

Lion House Dinner Rolls

Rolls

2 tablespoons yeast

2 cups warm water

1/3 cup sugar

1/3 cup shortening, margarine, or butter

2 teaspoons salt 2/3 cup nonfat dry milk

1 egg

5 to 6 cups all-purpose flour

Butter or margarine, melted

Honey Butter

½ cup softened butter

¼ teaspoon vanilla

1 egg yolk

1 cup honey

CRAN-Raspberry Butter

1 cup canned whole-berry cranberry sauce

½ cup raspberry preserves

2 cups butter, softened

1 tablespoon powered sugar

In a large bowl, mix yeast and water and let stand 5 minutes. Add sugar, shortening, salt, dry milk, egg, and 2 cups of the flour. Beat together until smooth. Gradually add remaining flour until soft dough is formed.

Turn onto a lightly floured surface and knead until smooth and elastic. Place in a greased bowl; cover and let rise until dough doubles in bulk. Punch down; divide into thirds.

Roll out one third of dough into a circle; cut into 12 pie-shaped pieces. Starting at the wide end, roll up each piece into a crescent. Place on greased baking sheet with point on bottom. Repeat with remainder of dough.

Brush tops with melted butter or margarine. Let rise until double in size. Bake at 400 degree for 15 minutes. Serve warm with honey butter or cran-raspberry butter, if desired. Makes 3 dozen rolls.

To make honey butter, whip butter; add vanilla and egg yolk. Gradually whip in honey until light and fluffy. Makes 1½ cups.

To make cran-raspberry butter, combine all ingredients in a mixing bowl; beat on high for 5 minutes. Mixture should be creamy. Spoon into a dish; cover and refrigerate for 24 hours. Makes 3½ cups.