Wednesday, October 2, 2013

OCTOBER 2013 NEWSLETTER...FALL IS HERE!

Hi Everyone!
Hope this finds all doing well...exciting days for lots of us...weddings of children & grandchildren!
Recipes are some favorite casserole type chicken dishes that are favorites of family and friends and perfect for fall weather! Enjoy!
Hugs,
Paula





FOOD FOR THOUGHT:
Truly, I have known...
The love of family and friends...memories throughout childhood that I would not trade or forsake...
Childhood memories of friends and family that can never be replaced...only added to throughout the years to come!
Truly, I have known...
Moments of sadness, heartache...passing of family and friends. Yet memories will remain...
Memories of special moments, never to be replaced...moments that I will cherish in days to come!
Truly, I have known...
Love of family, love of friends, and love of spouse...many have passed on, yet, leave their loving memories.
Love that continues to grow, children, grandchildren & great-grandchildren as I am blessed throughout the years!
Truly, I have known...
and will continue to know love, the greatest gift...whether family, friends...children or spouse.
Thankful that I have been blessed knowing love, True love throughout my life!
"And the greatest of these is Love"
Paula 2011




RECIPES:
Creamy Mushroom Chicken
Ingredients
2 5-ounce boneless, skinless chicken breasts
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 tablespoon canola oil
1 medium shallot, minced
1 cup thinly sliced shiitake mushroom caps
2 tablespoons dry vermouth, or dry white wine
1/4 cup reduced-sodium chicken broth
2 tablespoons heavy cream
2 tablespoons minced fresh chives, or scallion greens
1.Season chicken with pepper and salt on both sides.
2.Heat oil in a medium skillet over medium heat. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown and an instant-read thermometer inserted into the thickest part registers 165°F, 12 to 16 minutes. Transfer to a plate and tent with foil to keep warm.
3.Add shallot to the pan and cook, stirring, until fragrant, about 30 seconds. Add mushrooms; cook, stirring occasionally, until tender, about 2 minutes. Pour in vermouth (or wine); simmer until almost evaporated, scraping up any browned bits, about 1 minute. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in cream and chives (or scallions); return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute.
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Chicken Salad Casserole
3 cups chopped cooked chicken
2 cups cooked rice
3 hard-cooked eggs, chopped
1 cup chopped onion
1 cup chopped celery
1 tablespoon lemon juice
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup
3/4 cup mayonnaise
Ground black pepper
1-1/2 cups breadcrumbs tossed with 3 Tbsp. melted butter
1
Heat the oven to 350°F.  Stir the chicken, rice, eggs, celery and onion in a medium  bowl.  Stir in the lemon juice, soup & mayonnaise.  Season with the black pepper.  Spoon the chicken mixture into a 3-quart shallow baking dish. Top with breadcrumbs.
2
Bake for 45 minutes or until the mixture is hot and bubbling.
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Poulet de Normandy aka Chicken & Dressing Casserole
2 chicken breasts, cooked and shredded
1 Cup Shredded Cheddar Cheese
1/2 C Mayo
1/4 C Green Onions
4 eggs
1 stick margarine
2 Cups Chicken Broth
1- 6 ounce pkg Peppridge Farm corn bread stuffing mix
1 cup milk
1 cup water
1 can cream of mushroom soup
Sprinkling of salt
Instructions
1.Melt stick of margarine in cup of water by heating in the microwave. Place stuffing mix in bowl. Pour water and margarine over and stir. Add 2 eggs and chicken broth, stir.
2.In separate bowl, combine shredded chicken, mayo, and onions. Stir well.
3.Place 1/2 of stuffing mix in bottom of a 9x13 pan. Top with all of chicken mixture. Dash salt over chicken. Top with remaining stuffing mix. Beat together remaining two eggs and milk. Pour over mixture in pan. Cover and place in refrigerator for at least eight hours.
4.Before baking, remove cover and spread cream of mushroom soup over top. Place in 350 oven, uncovered, and bake for 45 minutes. Remove from oven and top with shredded cheese. Return for another five minutes, or until cheese is melted.
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CHICKEN POPPY SEED   aka RITZY CHICKEN
3 cups cooked chicken breast, shredded or meat pulled and shredded from 1 rotisserie chicken
1 can cream of celery soup or cream of chicken soup
8 oz. sour cream
2 tbsp. poppy seeds or celery seeds (I use Poppy seeds with the Cream of Celery and Celery Seeds with the Cream of Chicken)
1/2 c. slivered almonds
1 can water chestnuts (I don't use these as my family doesn't care for them.)
1 stick butter
1 pkg. Ritz crackers, crushed
1 can mushrooms
Butter a 13x9 casserole. Mix shredded chicken, sour cream, soup, almonds, mushrooms, poppy seeds and water chestnuts. Pour into greased casserole. Melt butter; mix with crackers. Spoon on top. Bake 30 minutes at 350 degrees.
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Apple Pan Dowdy
5 Granny Smith Apples, cored and sliced in wedges
4 Tbsp. butter
4 Tbsp. brown sugar
1 tsp. cinnamon
1/2 cup orange juice
1/4 cup Jack Daniels
2 Tbsp. cornstarch
2 refrigerated pie crusts
1/4 cup sugar
Butter a 13x9 casserole dish. Preheat oven to 375 degrees. In large skillet, melt butter; add apples brown sugar and cinnamon. Cook over med-high heat until just barely tender, stir frequently. Combine orange juice, Jack Daniels & cornstarch. Add to apple mixture and bring to boil. Pour into buttered casserole dish. Tear pie crusts into random shaped pieces and top apple mixture. Sprinkle with sugar. Bake 20-25 minutes until pie crusts is cooked through and golden.


Paula aka mecookin

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