Slow Cooker Chicken Tikka Masala (served by Susan)

Slow cooker Chicken Tikka Masala


From:  http://tastykitchen.com/recipes/main-courses/slow-cooker-chicken-tikka-masala/ by Rebecca

Ingredients:

FOR THE CHICKEN:
9 whole boneless, skinless chicken thighs
1 TBS ground coriander
1 TBS ground cumin
1 tsp Kosher salt
1 cup yogurt
4 TBS butter
1 whole jalapeno pepper, stem removed, pepper pierced several times with a sharp knife

FOR THE SAUCE:
4 TBS butter
1 whole large onion, peeled and diced
6 cloves garlic, peeled and minced
1 TBS Kosher salt
3 TBS Garam Masala
1 piece fresh ginger, about 2-3 inches, peeled and grated
4 cups crushed tomatoes
1 TBS raw sugar (can substitute white granulated if necessary)
2 tsp cornstarch or clear gel
1-1/2 cups heavy cream

TO SERVE:
Rice
Chopped fresh cilantro

Preparation:

Cut the boneless, skinless chicken thighs into 1 to 1 1/2 inch pieces.  Sprinkle the coriander, cumin, and salt over the chicken, then stir in the yogurt until all the pieces are evenly coated.  Cover lightly and let sit for ten minutes before proceeding.

Melt 1 TBS butter in a large saute pan over medium heat.  Raise the heat to medium high and quickly brown about 1/4 of the chicken. Using 1 TBS butter per batch, repeat until all the chicken is browned. Transfer browned chicken to the slow cooker as it is finished.   Throw the pierced jalapeno in on top of the chicken.

Prepare the sauce. Return the pan to heat and melt the butter over medium high heat. Add the onions, garlic, and kosher salt, then stir. Cook, stirring frequently, until the onions begin to lightly brown around the edges.

Stir in the garam marsala and ginger and cook until fragrant (about 1 minute) before raising the heat to high and adding the crushed tomatoes and raw sugar.  Stir well, scraping the caramelized bits from the bottom of the pan, and bring to a boil.  Pour over the chicken in the slow-cooker.

Cover and cook on low for 5 hours, or until the chicken is very tender.

Use a fork or whisk to stir the cornstarch or cleargel into the heavy cream until smooth.  Pour into the slow-cooker and stir gently until the color is even.  Replace the lid and let cook for 10 minutes or until bubbly around the edges.

Serve over hot rice, topped with a generous amount of chopped cilantro.

NOTES FROM SUSAN:

• Instead of chicken thighs, I used boneless, skinless chicken breasts. I used about 4 lbs (8 half breasts).  This Pioneer Woman recipe shows how to broil the chicken breasts and also how to make the sauce without using a crock pot:  http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/
• Because I used the chicken breasts, I only cooked it for about 2 hours in the crock pot rather than five hours.
• Rather than the 1 cup yogurt, I just purchased 2 individual serving cups of the greek yogurt and dumped both in.
• I have used an anaheim pepper in place of the jalapeno pepper but I think the jalapeno is better and gives it a little more "kick"
• Fresh Market sells minced ginger in a jar
• For the 4 cups crushed tomatoes I used 2 large cans of un-seasoned Crush Tomatoes
• I did not use any cornstarch to thicken the cream

Rice for Chicken Tikka Masala (served by SUSAN)

Rice for Chicken Tikka Masala

From: http://thepioneerwoman.com/cooking/2009/06/chicken-tikka-masala-by-pastor-ryan/

Ingredients:

2 cups Basmati Rice
4 tablespoons Butter
1 tsp salt
1 TBS ground turmeric
4 cups water

Preparation:

Turn on the rice-cooker and walk away. If you don’t have a rice-cooker, you’ll have to prepare rice as you normally would. Just make sure it’s Basmati.

Notes from Susan:

I used 1 tsp of the ground tumeric rather than 1 TBS.

NAAN BREAD - served by SUSAN

NAAN BREAD


From: Tastykitchen.com/recipes/breads/naan-bread
By: Heather Christo

Ingredients:

FOR THE YEAST BLOOM:
1 Cup Hot Water (110-115 degrees)
1 TBS Sugar
1 pckg Dry Active Yeast (7g package)

FOR THE NAAN:
1 whole egg
4 TBS Milk
4-1/2 cups flour
1/4 cup white sugar
2 tsp Kosher salt
1/4 cups butter, melted
2 whole garlic cloves, minced

Preparation:

In the bowl of a standing mixer combine the hot water, sugar, and yeast.  (I like to to rinse the bowl with hot water before I do this so that the cold bowl doesn't kill the yeast bloom). This should take about ten minutes.
When the yeast is done blooming, it should be nice and fluffy.
While you are waiting for the yeast, beat the egg and milk together in a small bowl.
In a separate bowl, combine all of the dry ingredients together.  When the yeast is ready, add half of the dry ingredients to the bowl.  Add the milk, and then the rest of the dry ingredients.  Mix until you have created a stiff shredded-looking dough.  Then beat with the dough hook and the mixer on medium for about 5 minutes (you could also knead this by hand on a lightly floured surface).
Place the dough in an oiled bowl and cover with plastic wrap. Let it sit in a warm place for a least an hour.  When the hour is up, the dough should be nice and puffy.  Break off golf-ball sized pieces and shape them into balls.  Place them on a parchment -lined sheet pan.  Cover the sheet pan with plastic wrap and let sit another 30-60 minutes until the dough has risen again.

When I went to roll the dough out on a marble counter, I did not even need any flour, but if you do, just use it sparingly.  Roll out the dough balls as thinly as you can and set them aside on the parchment-lined sheet pan. When you have rolled out all the dough, you can heat your grill or grill pan to medium heat.

While waiting for the grill to heat, melt your butter and garlic together (I discovered that a clove of garlic just infusing the butter was not a strong enough taste so I wound up mincing the garlic and letting it sit in the butter). Spray your grill with a little grill spray and then brush each side of the bread dough with the garlic-butter.  Grill on each side just until there are grill marks on the bread, and the dough starts to turn golden, then flip. It takes about 1 minute on each side.

They are the very best while still hot. I stacked them in a large sheet of tie foil and wrapped them together to keep them steaming hot.

Notes from Susan:

• Roll the dough balls out so thin that you think you can't possibly get it any thinner.
• For our Bunko, Blake cooked the Naan on the outdoor grill.  Susan's sister-in-law tried cooking them on an iron skillet on the stove and it worked great.  To make them look authentic, Mary charred them over the gas flame on the stove.

Taste of Home Lemon-Curd (prepared by TAMI)

Taste of Home Lemon-Curd (prepared by Tami)

Served over cheesecake alongside fresh lemon slices.  SO.GOOD.

 3 eggs
1 cup sugar
1/2 cup lemon juice (about 2 lemons)
1/4 cup butter or margarine, melted
1 tablespoon grated lemon peel

In a heavy saucepan, beat eggs and sugar. Stir in lemon juice, butter and lemon peel. Cook and stir over medium-low heat for 15 minutes or until mixture is thickened and reaches 160°. Cover and store in the refrigerator for up to 1 week. Yield: 1-2/3 cups.

TIP:
Keep finished result away from Elizabeth... she will try and eat the entire bowl with a spoon like pudding.  It's THAT good.

Tami's Chicken and Bow-tie Pasta Salad

Tami's Chicken and Bow-tie Pasta Salad

One bag bow-tie pasta
One rotisserie chicken
1 lb bacon, cooked and crumbled or 1 bag Oscar Meyer bacon pieces
2 cucumbers
1 package grape tomatoes
olives (black and/or green)
green onions to taste

Cook pasta to al-dente.  Drain, rinse with cold water until cool.
Shred rotisserie chicken.
Peel and dice cucumber.
Slice green onions

Add chicken, bacon pieces, cucumbers, tomatoes, olives, onions.  Toss together.  Serve cold with dressing (below), sliced french bread, and fresh fruit.  YUM!!!!

Dressing:
One package dry Italian dressing, prepared according to package directions

Tyler Florence Garlic Mashed Potatoes (served by Ruth)

Ingredients

• 4 to 6 pounds Yukon gold potatoes, peeled
• Kosher salt and freshly ground black pepper
• 1 cup heavy cream
• 1/2 stick (1/4 cup) unsalted butter
• 4 cloves garlic, lightly crushed
• 3 sprigs fresh thyme
• 2 tablespoons chopped chives

Directions

Put the cut potatoes into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well. Meanwhile, in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm, press them through a potato ricer or food mill into a bowl. Stir in the warm cream a bit at a time, straining out the solids, until the potatoes are fluffy. Season with salt and pepper and gently fold in the chives. Serve immediately.

Tyler Florence Ultimate Stew (served by RUTH)

Ingredients

• 1/4 cup extra-virgin olive oil, for frying, plus more to drizzle
• 3 tablespoons butter
• 2 cups flour
• 2 to 3 pounds beef chuck shoulder roast, cut into 2-inch pieces
• Sea salt and freshly ground black pepper
• 1 bottle good quality dry red wine (recommended: Burgundy)
• 8 fresh thyme sprigs
• 6 garlic cloves, smashed
• 1 orange, zest removed in 3 (1-inch) strips
• 1/4 teaspoon ground cloves
• 2 bay leaves
• 2 1/2 cups beef stock
• 9 small new potatoes, scrubbed clean and cut in 1/2
• 1/2 pound carrots, peeled and sliced
• 2 cups frozen pearl onions, a large handful
• 1 pound white mushrooms, cut in 1/2
• 1/2 pound garden peas frozen or fresh
• Fresh flat leaf parsley, chopped, for garnish

Directions

Preheat a large heavy-bottomed saucepan or dutch oven over medium-high heat with the oil and butter.

While the pan is heating, arrange the flour on a large dish. Season the cubed beef with some salt and freshly ground black pepper and then toss in the flour to coat. Shake off the excess flour and add the beef chunks in a single layer to the hot pan, being careful not to over crowd the pan, you might have to work in batches. Thoroughly brown all of the cubes on all sides. Once all the meat has been browned remove it to a plate and reserve.
Add the wine to the pan and bring up to a simmer while you scrape the bottom of the pan with a wooden spoon being sure to loosen up all those tasty bits. Once the wine has gotten hot add the browned meat, thyme, smashed garlic, orange zest strip, ground cloves, freshly ground black pepper and salt, to taste, bayleaves, and beef stock. Bring the mixture up to a boil and then reduce the heat to a simmer and cook uncovered until the liquids start to thicken, about 15 to 20 minutes. Cover and cook on low heat for 2 1/2 hours.
After 2 hours add halved potatoes, sliced carrots, pearl onions and mushrooms, along with a pinch of sugar to balance out the acid from the red wine. Turn the heat up slightly and simmer, uncovered, for 30 minutes more, until the vegetables and meat are tender. Add the frozen peas during the last minute of cooking. Season with salt and pepper and remove the thyme sprigs.

Serve over garlic mashed potatoes

Tammy R's POTATO AND APPLE SALAD

http://thesecretisgratitude.blogspot.com/2011/02/potato-salad-with-crab-and-apples.html

The version Tammy served at Bunko did NOT have the crab in it.  It was YUMMY.

 

Ingredients:

Five pounds of potatoes peeled or washed (if you want peel)

Approx 1 cup mayo or salad dressing (your choice)

About 3 Tablespoons of Dijon Mustard (to taste)

1 cup frozen peas rinsed (to get ice crystals off or they melt and make the salad watery)

1/2 pound package of imitation crab meat thawed and flaked. If you don't like crab, try real bacon crumbled in it for a nice variation.

4 med sized apples cored and chopped. I leave the peel on. I try to add different varieties to give texture and color.

Optional - Onions chopped small or dried if you like that.

Peel, chop and boil potatoes until a fork goes through them easily but don't over boil or you will have mashed potatoes. Soak in cold water for 2 minutes and drain.

Add other ingredients and stir.

Can be made ahead of time and is even better the second day.

Served February 23, 2012

Tammy R's Chicken, Parmesan and Vegetable Stroganoff

Link to Tammy's blog for this recipe at:
http://thesecretisgratitude.blogspot.com/2012/02/chicken-parmesan-and-veggie-stroganoff.html


Chicken, Parmesan and Vegetable StroganoffChicken breasts
sour cream or cooking cream
olive oil
crushed red pepper
minced garlic
onions
Parmesan cheese
frozen vegetables ( I like the veggie mixes and throw away the sauce packets)
noodles
dehydrated mushrooms optional. You could use fresh as well.

Depending on how much you choose to make, add the amount of ingredients according to how much you want.

Cut chicken breast into small pieces, pour a generous amount of olive oil into the bottom of a wok or large frying pan. Pour in desired amount of garlic and crushed red pepper. Cut onions into thin slices and place all the above into the pan and saute until chicken is cooked through and the onions are soft. If you want to add dehydrated mushrooms, put them in and let them soften while you cook the chicken.


Next, pour in the frozen veggies. Don't rinse or drain them as the water and frost will give you the moisture needed to soften the noodles.Once the veggies are heated and any ice is melted, I stir in the noodles. Add 1/3 as many noodles as the water amount you have in the bottom of the pan. If you want, you can add cream or water or chicken broth to add moisture if you want to have more noodles in the mix. Cover and stir often until the noodles are done.

Once noodles are soft, stir in cooking cream or sour cream. Add as much as you like until it becomes like a sauce. It tastes great just like that or, you can dump in a bag of grated Parmesan and stir.

I like my food spicy and add lots of garlic and pepper but you may want to experiment until you know the best amount for you. If I gave you amounts, it may be too spicy for your liking.

You really can't go wrong with this recipe. It would be hard to ruin it. If you don't want to add the noodles in the cooking process, you can serve it minus the noodles and serve it over cooked noodles as a sauce for the noodles. Either way, I think you will make it again. Yummmm.

Served February 23, 2012

Ruth's Tailgate Sandwiches

Directions

• Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
• Place equal amounts of ham on each roll bottom. Top with Gruyere.
• On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
• In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
• Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

Ingredients

• 1 pkg. (12 count) Hawaiian bread rolls
• 1 lb. shaved Black Forest ham
• 12 slices Gruyere cheese
• 1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
• 1/2 cup butter, melted
• 1 Tbsp. Worcestershire sauce
• 1/2 Tbsp. dried minced onion
• 1/4 cup grated Parmesan cheese

Ruth's Cranberry Dip

12 ounce fresh cranberries

2 jalepenos

2 green onions, diced

2 T. fresh cilantro

Chop above ingredients together in a food processor, then add:

1 cup sugar and whirl again.

 

Allow cranberry mixture to sugar out.

Serve over 2 blocks of cream cheese.

Serve with crackers.

Tammy F's Enchiladas

1 lb. hamburger
1 small onion, diced
flour tortillas
1 can cream of chicken soup
1 can tomato soup
1 can mild enchilada sauce
cheese
lettuce

Brown hamburger and onion; drain. 
In dripper pan roll hamburger and onion mixture into flour shells. Pour cream of chicken soup (diluted with water) over shells.
Combine enchilada sauce and undiluted tomato soup.  Pour over shells.
Sprinkle with cheesed.
Bake at 350 degrees for 25 minutes or until boiling around edges.
Serve with chopped lettuce on top.

Tiffany's Chicken Enchiladas

1 whole chicken
1 can italian tomato soup
1 can cream of chicken or mushroom soup
1 pkg. corn tortillas
Cheddar cheese
Mozzarella cheese
1 large  can enchilada sauce
1 can sliced olives

Boil chicken and remove meat from bones.
Combine chicken broth, cream of chicken or mushroom soup, and tomato soup and mix well.
Add chicken and stir to combine.
Fill torillas with chicken mixture. Roll and place in pan.
Pour enchilada sauce over filled tortillas.
Top with both kinds cheese and olives.
Bake at 350 degress or until cheese is bubbly.

Jani's Chinese Chicken Salad

iceberg lettuce or other types, shredded
green onions, chopped or slivered
3 chicken breasts, cooked and shredded
maifun (rick sticks - see directions on package to cook)
sesame seeds
hot oil for maifun

Dressing:
1/4 cup salad oil
1 tsp sesame oil
1 tsp salt
1 tsp pepper
3 TBS rice vinegar
2 TBS sugar

Optional:
wonton skins, cut into thin strips and deep fried until golden brown
almonds
carrots
bean sprouts
watercress
alfalfa sprouts
anything else that comes to mind

Toss all desired ingredients together and enjoy (the amounts you put in are up to you). Double dressing for a large salad.

Susan's Sweet and Sour Pork

1 TBS cornstarch
1 TBS kikkoman soy sauce
1 lb. boneless pork shoulder, cut into 1 inch cubes
1 green pepper cut into chunks
2 TBS vegetable oil
1/4 cup water
2 carrots, sliced diagonally
1 onion, cut into chunks
1 cup kikkoman sweet and sour sauce
1 (8-oz) can pineapple chunks, drained

Blend cornstarch and soy sauce in a bowl. Stir in pork until well coated. Brown pork in hot oil in dutch over or large skillet over medium-high heat.  Stir in water. Cover and simmer 20 minutes, stirring occasionally.
Stir in carrots, onion, green pepper, and sweet and sour sauce.  Simmer, covered, for 10 minutes, stirring frequently.
Add pineapple chunks and stir only until pineapple is heated through.
Serve over hot rice.
Serves four

Susan's Tarragon Chicken

6 chicken breasts
1/2 cup diced onion
1 1/2 cup chicken broth
1/3 cup whipping cream
2 T. flour
1 tsp dried tarragon
1 T. Butter
1/4 cup watter
2 T. butter
Salt and pepper
Hot cooked rice

Place chicken in baking dish, sprinkle with salt, pepper, tarragon, and onion.  Add 1 TBS butter, broth, and water.
Cover and bake at 350 degrees for one hour.
Remove chicken to serving platter and keep warm.
Pour drippings into a heavy saucepan. Bring to a boil and reduce to 1 cup.  Pour drippings in a small bowl and add whipping cream.  Mix well and set aside. 
Melt 2 TBS butter, add flour, and cook 1 minute stirring constantly.  Gradually add whipping cream mixture.
Cook over medium heat until thickened. Add pepper to taste.  Serve chicken over rice.

Stephanie's Baked Pot Stickers

1 (10-oz) can chunk white chicken
1 can water chestnuts, finely chopped
1/2 cup green onions, thinly sliced with tops
1/4 cups finely grated carrot
1 tsp ginger root, peeled and finely grated
1 TBS soy sauce
1 egg white, lightly beaten
1/4 cup mayonnaise
1 clove garlic, pressed,
24 square wonton wrappers

Combine ingredients and mix well. Place wrappers on smooth surface. Brush each wrapper with water. Place a small scoop into each wrapper and fold envelope style or seal edges together. Bake 12-15 minutes or until golden brown. Serve with dipping sauce

DIPPING SAUCE:
1/2 cup red jalapeno jelly
1/4 cup rice vinegar
2 TBS soy sauce

Place jelly in a small bowl. Microwave for 30-40 seconds or until warm. Add vinegar and soy sauce and stir until combined

Susan's Spinach and Pine Nut salad

1 large pkg. fresh spinach
1 piece bacon for each person you are serving
2 cups swiss cheese, shredded
2 tomatoes, cut up
1 pkg feta cheese
pine nuts, toasted

Cook bacon crisp and crumble. Toss all together with dressing immediately before serving

DRESSING:
1/2 cup olive oil
1/2 cup vinegar
1/2 cup sugar

Mix well until dissolved.

Tami's Almond Cranberry Green Salad

mixed greens - green leaf, red leaf, romaine
cabbage (optional)
almonds
craisins

1/2 cup vinegar
1/2 cup oil
1/2 cup sugar
1 tsp pepper
1 tsp salt
1 tsp almond extract

Prepare greens for salad. Rinse and drain well. Candy almonds by toasting in skillet with melted butter and sugar. Add to salad and then add desired amount of craisins. 

In separate container mix vinegar, oil, pepper, salt, and almond extract. Add dressing right before serving.

Stephanie's Potato Soup

4 med baked potatoes
2 slices bacon
1 (14-oz) can chicken broth
1 clove garlic
1 cup sour cream
1/2 cup celery, chopped
1/2 cup green onion, chopped
1 1/2 cups milk
1/2 tsp salt
1/4 tsp pepper
1/2 cup shredded cheddar cheese

Remove skin and mash potatoes.  Cook bacon and crubmle.
Put chopped celery and onions in a pot, add chicken broth, milk, potatoes, salt, pepper.
Bring to a boil.
Reduce heat and simmer 10 minutes.
Stir in sour cream and bacon

Our Best Bites Sweet and Savory Coconut Rice (served by Sonja)

2 cups white or jasmine rice
1 (14-ounce) can coconut milk
2 Cups water
1 tsp kosher salt
Splash of white vinegar
2-3 tsp granulated sugar
1/4 cups chopped greens onions plus chopped green onion tops
black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a sauceplan and bring to a boil.  Turn heat to low and over for 20 minutes or until most of the liquid is absorbed. Allow to stand for 5 minutes. Add chopped green onion bottoms, black pepper (if desired) and additional salt if necessary.
Garnish with green onion tops and serve immediately.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones

Our Best Bites Orange Thai Beef Skewers (served by Sonja)

1 orange (zest and juice)
1/4 cup soy sauce
1/4 cup seasoned rice wine vinegar
1 TBS honey
1 TBS sesame oil
1 tsp ground ginger
1 tsp coriander
4 cloves garlic
2-4 tsps Sriracha chili sacue (start with 2 tsp and add more to taste)
1 1/2 pounds flank steak

1. Zest the entire orange into a bowl. Cut the orange in half and juice the orange; add the orange juice to the zest
2. Whisk the soy sacue, vinegar, honey sesame oil, ginger, coriander, and garlic into the orange juice and zest. Add Sriracha to taste
3. Slice the steak against the grain into 1/4 inch slices.  Place the steak slices into a zip-top bag and pour the marinade over the steak. Refrigerate for 4-8 hours.
4. Preheat grill. Thread the pieces of steak onto skewers that have been soaked for at least 30 minutes in a pan of water.  Grill over medium-high heat for 3-4 minutes and serve immediately as these cool quickly.

From "Our Best Bites - Mormon Moms in the kitchen" by Sara Wells and Kate Jones

Our Best Bites Cheesy Garlic Bread Swirls (served by Sonja)

1 TBS active dry or bread machine yeast
1 1/2 cups warm water
1 1/2 TBS Sugar
1 tsp salt
3 TBS vegetable oil
1 egg, separated
4-5 1/2 cups flour, divided

1/2 cup real butter, no substitutes
1 1/2 tablespoons garlic bread seasoning
1 1/2 cups shredded mozzarella cheese

Combine yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.
Add salt, vegetable oil, and egg yolk (set the white aside for later) and combine.  Add 3 cups flour and mix well until combined.  Add enough remaining flour to make a soft dough that barely sticks to your finger.  Knead, either by hand or in mixer for another 2-3 minutes.  Cover and let rise 1 hour and 45 minutes.

While the dough is rising, combine butter and garlic bread seasoning and set aside.

When the dough has risen, roll the dough into an 18X6 rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour. Smear garlic butter over the entire surface of the dough then sprinkle with mozzarella cheese.

Roll up the dough jelly-roll style and use dental floss to cut into 12 equal slices.  Place each in a muffin tin cup that has been sprayed with non-stick cooking spray. Cover with a clean cloth. Preheat oven to 350 degrees and allow rolls to rise while the oven is heating.

When the oven is ready, bake for 18-22 minutes.  Be sure to keep a close eye on these during the last 10 minutes or so - once you notice the cheese getting brown, place a sheet of aluminum foil over the rolls (you don't need to press down; just lay it on top).

From Our Best Bites - Mormon Moms in the kitchen by Sara Wells and Kate Jones

Sonja's Cream Cheese Chicken Pie

Pastry for 2 crust 9 inch pie

1 can cream of chicken soup

1 8oz package cream cheese, softened

16 oz package frozen mixed vegetables

3 cups cooked diced chicken

In large bowl combine soup and softened cream cheese. Mix well.

Stir in vegetables and chicken and scoop into pastry lined pie.

Cover with top crust, seal, vent.

Cover edges with foil to prevent browning.

Bake at 425 for 35-40 minutes.

Remove foil halfway through baking.

Sue's Catalina Chicken

2 tsp vegetable oil

1 ½ pound chicken breasts

½ cup Catalina dressing

½ cup apricot jam

½ package dry onion soup mix

Preheat oven to 350 degrees.

Heat oil in large skillet on medium-high heat.

Add chicken, cook 4 minutes on each side or until browned.

Remove chicken. Place in baking dish.

Mix dressing, jam, and soup mix then pour over chicken.

Bake 45 minutes or until chicken is baked through.

Susan's Cafe Rio Rice

Rice

3 cups water

4 tsp chicken bullion

4 tsp minced garlic

½ bunch cilantro

1 tsp cumin

1 can green chilies, diced

¾ tsp salt

1 T butter

½ onion

3 cups dry rice

Blend all ingredients but dry rice. Bring to a boil. Add rice. Cover and simmer 30 minutes.

Serve with Cafe Rio chicken and dressing as well as black beans, lettuce, tortillas, salsa, cheese, etc.

Susan's Cafe Rio Chicken

1 small bottle zesty Italian dressing

1 T chili powder

1 T cumin

3 cloves minced garlic

5 lbs boneless skinless chicken breast

Roast for five jours in crock pot on high.

Shred meat after 4 hours.


Serve with Cafe Rio dressing and rice as well as black beans, cheese, lettuce, salsa, etc.

Susan's Cafe Rio Dressing

1 buttermilk ranch packet (follow recipe)

2 green tomatillos

½ bunch cilantro

1 clove garlic

One lime juiced

1 jalapeno

Use a food processor to blend all ingredients

Refridgerate until time to serve

*This dressing is very thin like the dressing served at Cafe Rio

Sonja's Frozen Lemon Cream

6 eggs, seperated

6 TBS lemon juice (1/3 cup)

1 cup sugar

2 cups whipping cream

1 box vanilla wafer cookies

Crumble box of vanilla wafers into fine crumbs. Place half in bottom of 9x13 casserole pan.

Beat whipping cream into soft peaks.

In a separate bowl beat egg whites until stiff peaks form. Beat in sugar a little at a time.

Add egg yolks one at a time.

Add lemon juice.

Fold in whipped cream.

Pour over vanilla wafer crust and spread evenly.

Add the rest of the crushed vanilla wafers and spread evenly.

Cover with plastic wrap.

Freeze overnight or until hard.

Cut into squares to serve.

Ruth's Curry Chicken

½ cup flour

1 tsp salt

1 tsp pepper

¼ cup melted butter

¼ cup melted butter

¼ cup brown sugar

¼ cup honey

¼ cup lemon juice

1 TBS soy sauce

1 to 1 ½ tsp curry powder

Mix flour, salt, and pepper. Bread meat pieces. Place in bottom of 9 x 13 pan that has ¼ melted butter in bottom. Bake for ½ hour at 350 degrees.

Mix the rest of the ingredients and pour over cooked chicken. Bake 45 more minutes, turning over chicken pieces every 15 minutes.

Note from Sonja:

I usually double this recipe. You can use chicken tenders, chunks of breast meat, chicken pieces without skin, and turkey pieces

Sonja's Fruit Dip

1 8 ounce package cream cheese, softened

1 jar marshmellow cream

Combine softened cream cheese and marshmellow cream until well blended. Serve with fresh fruit. This dip is addicting. You can also add 1 TBS orange juice and 1 tsp grated orange rind for a variation.

Tami's Strawberry Chicken Salad

Strawberry Chicken Salad

Shredded lettuce

Roasted Chicken (shredded)

Sugared almonds

Bacon bits

Sliced strawberries

Tortilla strips

Layer ingredients in a salad bowl in the order given. Serve with poppy seed dressing

Sweet poppy seed dressing:

¾ cup sugar

1/3 cup cider vinegar or red wine vinegar

1 cup salad oil

1 T dry mustard

½ t salt

1 ½ tsp poppy seeds

1 T onion (minced)

Blend ingredients together in a food processor. Chill.

Sugared almonds:

4. T butter

8 oz package sliced almonds

½ cup sugar

In a large Teflon frying pan melt butter. Add almonds. Cook over medium heat until toasted, about 2 minutes. Sprinkle with sugar and cook for two minutes more or until sugar is melted. Spread on foil to cool.

JANI'S CARROT CAKE

Mix:

4 eggs, beaten

¾ cup oil

2 cups sugar

3 cups grated carrot

1 cup crushed pineapple, drained

Then add:

2 cups flour

1 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 tsp cinnamon

1 tsp ginger

½ tsp nutmeg

¼ tsp cloves

1 ½ tsp vanilla

½ cup raisens

Bake for 350 degrees for 50 minutes in a greased and floured 9 x 13 pan

Frost with cream cheese frosting or mix a cube of softened butter with 1 lb powered sugar and enough milk to make desired consistency