Baked Chicken Cordon Blue

 

 

 

Baked  Chicken Cordon Blue

 

 

Alfredo Sauce

1 1/4c. Shredded mozzarella cheese, divided

3/4 cup parmesan cheese, grated, divided

1/2 cup unsalted butter

2 garlic cloves, minced

2 cups heavy cream

1/4 tsp. white pepper

 

Pasta

10-12 ounces penned pasta, cooked

1 chicken breast, cooked and diced into 1/4-inch strips

3/4 cup diced, cooked ham

1/4 cup bacon, cooked and crumbled

additional optional ad-ins: steamed broccoli, fresh sliced mushrooms, green onions

 

Instructions

Prepare the alfredo sauce: Melt the butter in a pot over medium heat.  Add the white pepper, heavy cream and minced garlic.  Bring the mixture to a simmer.  Reduce heat to medium low.  Add the parmesan and mozzarella, reserving about 1/3 of each cheese.  Simmer for 5-10 minutes, stirring frequently.

 

Set the oven to broil.  Coat a 9x13 baking dish with cooking spray.  Add the cooked pasta, chicken, bacon, and any additional ingredients.  Pour alfredo sauce over the top, and gently stir to combine everything.  Top with the reserved cheeses.

 

Place the baking dish on the oven's middle rack.  Broil for 3-5 minutes, or until the cheese bubbles and turns light brown.

 

 

Geraldine Oct. 2013 



Green Bean Bundles

 

 

 

Green Bean  Bundles

 

1/2 lb. fresh green beans, trimmed

4-6 bacon strips

3/4 cup Italian dressing

 

In saucepan, bring water to a boil.  Add beans.  Cover and cook for 3 minutes.  Drain and set aside.  Cut bacon strips in half length wise.  Microwave or bake until edges curl.  Place 4-5 beans on each bacon strip; wrap bacon around beans and tie.  Place the bundles in a square baking dish.  Drizzle with dressing.  Bake uncovered @ 350 for 10-15 minutes or until beans are crisp tender.  Broil 4" from the heat for 2-3 minutes or until bacon is crisp. 

 

Geraldine

Sept 2013

original from Amy Jensen

 

 



White Cheddar and Broccoli Soup

 

 

3 Tbsp. olive oil

1/3 lg. yellow onion, coursely chopped

2-3 cloves of garlic, minced

salt 

3 Tbsp. flour

2 1/2 cups chicken stock

3/4 cup milk

1 1/2 cups broccoli

2 cups sharp white cheddar

In a med. stock pan combine the oil, onion, garlic, and salt.  Saute until the onions are translucent.  Add the flour and stir until it is combined.  Slowly, add the chicken stock making sure to get rid of any flour lumps.  I like using a whisk.  Let is simmer about 5 minutes.  Add the milk ans simmer.  Add the broccoli.  Cook on medium heat until thickened; about 10 - 15 minutes.  Use an immersion blender and blend the soup.  This is just to take out any big chunks of broccoli etc.  You can leave them if you want or use a regular blender.  Simmer for another 5 minutes.  Stir in the cheese and let it melt.  Remove from heat and serve.  You can top with a pinch of the shredded cheese for garnish.

Tiffany

2013

Italian Red Sauce 

Spaghetti Sauce

1/2 chopped onion

1 quart of bottled tomatoes

Salt

Pepper

Basil

Olive Oil

Garlic

In a sauce pan cook onions and about 1/4 cup olive oil. When onions are soft add drained bottle of tomatoes. Add basil, garlic salt or fresh garlic, salt and pepper to taste. Simmer on low for about 30 minutes. Pour over spaghetti noodles.

Rotten Fruit Cake

1 quart any fruit

4 teaspoons baking soda

1 teaspoon salt

1 cup oil

2 cups sugar

1 teaspoon cloves

1 teaspoon nutmeg

2 teaspoons cinnamon

4 cups flour

Mix all ingredients together and bake in a greased 9x13 cake pan for 45 minutes or until knife comes out clean.

Frosting

1/2 square margarine

1/2 cup brown sugar

1/4 cup canned milk

Boil these three ingredients and take off heat. Add 2 1/2 cups powdered sugar. Stir quickly until all powdered sugar is dissolved. Quickly poor onto cake and spread. It hardens quickly.

Stuffed Mushrooms

 

 

Stuffed Mushrooms

 

 

 

30-40 mushrooms brushed clean with the stems removed

 

Mix together:

1 pkg. cream cheese, softened

1 package sausage, cooked and crumbled

1/4 cup chopped green onions

1/3 cup shredded Parmesan cheese

1/2 cup chopped up mushroom stems

garlic salt and onion powder to taste

 

Grease a 9x13 glass pan with olive oil.  Stuff each mushroom cap with the filling.  Sprinkle additional Parmesan cheese over the mushrooms and drizzle with olive oil.  Broil for about 5 minutes or until the tops are golden and cheese melted.  Serve immediately!

 

ann white

October 2013

 

 

 



Yummy Marshmallow Popcorn

Pop a large bowl of popcorn

Melt 1 large package of marshmallows in a microwave safe bowl
Melt 1 cup butter in another bowl
Mix these together along with 1 cup of brown sugar

Pour this mixture over the popcorn and stir until well coated

It's so easy and yummy too!

Cheese Ball

2  - 8oz Cream cheese (softened)
1/4 cup green onion chopped
1 cup crushed pineapple (well drained)
1/2 cup pecans chopped

Mix together, refridgerate for 1 hour in plastic or foil

Form into a ball, roll in 1/2 cup pecans & Seasonal (to taste)

Enjoy!