Ingredients
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
1 cup cornflakes cereal crumbs
1 cup mayonnaise
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the mixture. Bake in the preheated oven for 1 hour.
7.29.2011
Bell Pepper Frittata recipe.
Ingredients
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) tomato, seeded and chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to taste
1 teaspoon shredded Cheddar cheese, or to taste
1 large red bell pepper, top and seeds removed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
1 teaspoon butter
1 tablespoon chopped onion
1 roma (plum) tomato, seeded and chopped
2 eggs, beaten
1 teaspoon butter (optional)
1 pinch dried tarragon, or to taste
1 pinch dried basil, or to taste
1 pinch salt and ground black pepper to taste
1 teaspoon shredded Cheddar cheese, or to taste
1 large red bell pepper, top and seeds removed
Directions
Preheat oven to 350 degrees F (175 degrees C).
Heat the butter in a skillet over medium heat until the foam subsides, and cook and stir the onion and tomato until the onion is translucent and the liquid from the tomato has evaporated, about 8 minutes. Transfer the tomato and onion to a bowl. Pour the beaten eggs into the cooked vegetables, and stir in tarragon, basil, salt, black pepper, and Cheddar cheese until thoroughly combined. Pour the egg mixture into the red bell pepper, and set into a small baking dish, standing upright. Cover the dish and pepper with foil.
Bake in the preheated oven until the pepper is tender and the eggs are set, about 55 minutes.
Apricot Pork Chops recipe.
Ingredients
1 (15 ounce) can apricot halves, undrained
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper to taste
Directions
Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear.
Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.
1 (15 ounce) can apricot halves, undrained
4 (3/4 inch thick) bone-in pork loin chops
1 tablespoon butter
1 tablespoon cornstarch
2 tablespoons cold water
salt and pepper to taste
Directions
Place apricots in a food processor or blender; cover and process until coarsely chopped. In a large skillet, brown pork chops in butter over medium-high heat. Add apricots. Bring to a boil. Reduce heat; cover and simmer for 7-10 minutes or until meat juices run clear.
Remove the chops and keep warm. Combine cornstarch and cold water until smooth; stir into apricot mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Season with salt and pepper. Serve over pork chops.
Aunt Rita's Italian Stew recipe.
Ingredients
1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese
Directions
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
1 pound mild Italian sausage links, cut into 1-inch pieces
1 cup chopped onion
1 tablespoon minced garlic
2 yellow summer squash, thinly sliced
2 zucchini, thinly sliced
2 carrots, thinly sliced (optional)
2 cups sliced fresh mushrooms (optional)
2 (14.5 ounce) cans Italian-style stewed tomatoes
2 tablespoons grated Parmesan cheese
Directions
Cook the sausage with onion and garlic in a large, deep skillet or pot over medium heat, until the meat is browned, 10 to 15 minutes, stirring frequently. Mix in the summer squash, zucchini, carrots, mushrooms, and stewed tomatoes, reduce heat to medium-low, and bring the mixture to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 20 minutes. Sprinkle with Parmesan cheese, and serve.
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