Ingredients:
3 Large Boneless Skinless Chicken Breast (Washed)
Mixture of spices
1/2 Cup Butter
Directions:
Pre Heat oven to 425* for 15 Min
Place butter into glass pan
Place 3qt glass pan in oven until butter is melted
Place Chicken in pan and Season with your favorite spices
Cook for 30min
Allow the Chicken to rest for 5 Minutes
Serving Suggestions:
Serve with Steamed Rice and Steamed Veggies
Yield:
Total Time:
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Ingredients:
1 Large onion, Chopped
1/2 Cup butter, cubed
4-5 pounds broiler/fryer chicken pieces
2 tablespoons paprika
1 teaspoon salt
1 1/2 cups hot water
2 tablespoons cornstarch
2 tablespoons cold water
1 cup (8 oz) sour cream
Directions:
1. In a larger skillet, saut
Ingredients:
1 large whole chicken (4 to 5 pounds)
3 tablespoons Memphis Rub* or your favorite dry barbecue rub
1 can (12 ounces) beer
Directions:
1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another
Ingredients:
1 10 oz. jar of Apricot Preserves
1 pk. Lipton onion soup mix
1 bottle Russian salad dressing
Directions:
Mix all of the above ingredients together and set aside for 1 hour
In a casserole dish place the amount of chicken needed for your family.
Spoon sauce over chicken. Baked 1 1/2 hour @350 degree covered.
Serve with white rice/ spoon the sauce on the rice.
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Ingredients:
3 to 4 lbs chuck or rump roast.
1 can cream of mushrooms soup, undiluted
1 whole package. Lipton
An easy and delicious stroganoff, made with ground beef, mushrooms, and sour cream.
Ingredients:
2 teaspoons olive oil
2 teaspoons butter
1 large onion, chopped
8 ounces sliced mushrooms
1 pound lean ground beef
2-3 tablespoons all-purpose flour
1 cup beef broth
1/2 teaspoon salt
2 tablespoons ketchup
1 cup (8 ounces) sour cream
Directions:
Ingredients:
5 medium potatoes, diced
3 medium onions, diced
5 cups water
1 tablespoon parsley
1 stalk celery, diced
1 teaspoon salt
Black pepper, to taste
4 cups chicken broth
4 to 5 tablespoons butter
1 (13-ounce) can evaporated milk
Directions:
In a slow cooker, combine potatoes, onions, water, parsley, celery, salt,
pepper, chicken broth and butter. Cook until done — on low heat, 10 to 12 hours,
or on high heat, 3 to 4 hours.
When done, add milk and reheat.
Serve plain or put mixture in blender for a smoother soup. Reheat if
necessary.
Garnish each serving with a dollop of sour cream and chives, if desired.
Makes 8 servings.
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Another summer classic, the pi
Ingredients:
1 pkg (14 oz) caramels
1/4 C butter, cubed
2 T water
5 C Miniature Pretzels
1 Jar (18 oz) Chunky Peanut butter
26 oz Milk Chocolate Candy Coating
Directions:
In a microwave-safe bowl, melt caramels with butter and water; stir until smooth. Speed one side of each pretzel with 1 tsp peanut butter; top with 1/2 tsp caramel mixture. Place on waxed paper-lined baking sheets. Refrigerate until set.
In a microwave-safe bowl, melt candy coating. Using a small fork, dip each pretzel into coating until completely covered; shake off excess. Place on waxed paper. Let stand until set
