recipes

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Sauce:

• In a mixing bowl, combine the mushroom soup, sour cream, sherry or Madeira, and sliced mushrooms.
• Mix well.

Assemble the Dish:

• Place the chicken breasts in a 9″ x 13″ baking dish.
• Cover each chicken breast with a slice of Smithfield ham.
• Pour the sauce over the chicken, reserving a small amount for later use.
• Sprinkle paprika over the chicken.

Bake:

• Cover the baking dish with aluminum foil.
• Bake in the preheated oven for 45 minutes to 1 hour, until the chicken is cooked through.

Add Cheese:

• Remove the baking dish from the oven.
• Uncover the chicken and place a slice of Swiss cheese on top of each chicken breast.
• Pour the remaining sauce over the cheese.

Finish Baking:

• Return the baking dish to the oven and bake for an additional couple of minutes, until the cheese is melted and bubbly.

Prepare the Chicken:

• Preheat the oven to 325-350 degrees F.
• Skin and roll the chicken breasts.
• In a large skillet, heat the butter and olive oil over medium heat.

Brown the Chicken:

• Brown the chicken breasts in the skillet until golden on all sides.
• Transfer the browned chicken breasts to a roaster or baking dish.

Make the Sauce:

• Add the flour to the remaining oil and butter in the skillet, stirring to combine.
• Add the chopped onion and cook until softened.
• Pour in the beef consommé, tomato juice, and dry sherry, stirring constantly.
• Let the mixture cook for a few minutes until slightly thickened.

Combine and Bake:

• Pour the sauce over the chicken breasts in the roaster.
• Cover the roaster with a lid or aluminum foil.
• Bake in the preheated oven for about 2 hours, or until the chicken is tender.

If Freezing:

• Bake the chicken for only 1/2 hour.
• Freeze the chicken and sauce for up to a week.
• Defrost in the refrigerator for a day before serving.
• Bake for the remaining 1 1/2 hours at 325 degrees F.

Prepare the Chicken:

• Cut the chicken breasts into 1-inch wide strips.
• Sprinkle with salt, pepper, garlic powder, and curry powder.
• Roll the chicken strips in flour to coat.

Brown the Chicken:

• In a large skillet, heat the butter or margarine over medium heat.
• Add the chicken strips and brown them on all sides.

Add Flavorings:

• Add the sliced mushrooms to the skillet.
• Pour in the Amaretto di Saronno, grated lemon rind, and lemon juice.
• Simmer for 5 minutes.

Thicken the Sauce:

• In a small bowl, mix the chicken broth and cornstarch until smooth.
• Stir this mixture into the skillet.
• Cook over low heat, stirring constantly, until the sauce bubbles and thickens.
• Adjust seasoning with additional salt if necessary.

Serve:

• Spoon the chicken and sauce mixture into patty shells.
• Garnish with chopped parsley and diced tomatoes if desired.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Crust:

• In a mixing bowl, combine the flour, 1 1/2 cups shredded cheddar cheese, 3/4 cup chopped pecans, 1/2 teaspoon salt, and 1/4 teaspoon coarse pepper.
• Stir in the vegetable oil until the mixture is well combined.
• Set aside 1/4 of the mixture for the topping.

Bake the Crust:

• Press the remaining mixture into the bottom of a 9″ pie plate to form the crust.
• Bake in the preheated oven for 10 minutes, then remove from the oven.

Prepare the Filling:

• In another mixing bowl, combine the beaten eggs, sour cream, mayonnaise, chicken broth, cooked and cooled chicken, 1/2 cup shredded cheddar cheese, minced onion, and dillweed.
• Mix until well blended.

Assemble the Quiche:

• Pour the filling mixture into the pre-baked crust.
• Sprinkle the reserved 1/4 of the crust mixture on top, along with the 1/4 cup chopped pecans.

Bake the Quiche:

• Reduce the oven temperature to 325°F (163°C).
• Bake the quiche for 45 minutes, or until the filling is set and the top is golden brown.

Serve:

• Allow the quiche to cool slightly before slicing and serving.

Preheat the Oven:

• Preheat the oven to 350°F (175°C).

Prepare the Filling:

• Sauté the chopped onion in butter until softened.
• In a mixing bowl, combine the cooked and diced chicken, sautéed onion, softened cream cheese, and chopped green chilies.

Assemble the Enchiladas:

• Spoon the chicken mixture onto each flour tortilla and roll up tightly.
• Place the rolled tortillas seam side down in a greased Pyrex baking dish.

Prepare the Sauce:

• In a separate bowl, combine the cream of chicken soup, water, and sour cream.
• Pour the sauce over the top of the rolled tortillas.

Bake the Enchiladas:

• Bake in the preheated oven for 35 to 40 minutes, or until the enchiladas are hot and bubbly.

Add the Cheese:

• Sprinkle shredded cheddar cheese over the top of the enchiladas.
• Return to the oven and heat until the cheese is melted.

Serve:

• Serve the enchiladas hot, accompanied by rice and beans if desired.

Note:

• Enchiladas may be frozen before adding cheese.
• A dd cheese when reheating.

Prepare the Aromatics:

• Cut the cooking onions, ginger, and garlic into smaller pieces.
• Place them in a food processor and mince finely.

Make the Curry Paste:

• Mix the curry powder with some water to form a paste.

Cook the Aromatics:

• Heat the cooking oil in a non-stick Dutch oven over medium heat.
• Stir-fry the minced onion, ginger, and garlic mixture until fragrant.

Add the Curry Paste:

• Add the curry paste to the Dutch oven and stir-fry, mixing well for about 2 minutes.

Add Chicken and Potatoes:

• Add the chicken drumsticks and quartered potatoes to the Dutch oven.
• Mix well.
• Cook, covered, for about 2 minutes.

Add Sour Cream and Water:

• Add the sour cream and 1 cup of water to the pot.
• Mix well.
• Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for about 30 minutes or until the chicken and potatoes are tender.

Serve:

• Curry tastes best if prepared ahead and served later with hot fluffy rice or a thick wholemeal bread.

Pound the Chicken:

• Pound the chicken breasts flat and set aside.

Prepare the Mushroom Sauce:

• In a large skillet, melt the butter over medium heat.
• Saute the chopped shallots until they are translucent.
• Add the sliced mushrooms and saute for 2 to 3 minutes.
• Add the Chardonnay and lemon juice; let it simmer for 6 to 7 minutes until the liquid reduces slightly.

Cook the Chicken:

• Dredge the pounded chicken breasts in flour and season if desired.
• In a separate frying pan, heat the vegetable oil over medium heat.
• Saute the chicken breasts in the oil until they are golden brown and cooked through.

Finish the Sauce:

• Add the heavy cream to the mushroom mixture and heat until the sauce thickens and reduces slightly.

Serve:

• On warm serving plates, place the cooked chicken breasts.
• Spoon the mushroom and cream sauce over the chicken.
• Sprinkle with chopped parsley and serve immediately.

• Preheat the Oven:
• Preheat the oven to 350°F (175°C).
• Prepare the Soup Mixture:
• In a mixing bowl, combine the cream of chicken soup and Hellmann’s mayonnaise.
• Assemble the Casserole:
• Grease a 9″ x 13″ baking dish.
• Place half of the crushed Wheat Thins in the bottom of the baking dish.
• Spread half of the soup and mayonnaise mixture over the Wheat Thins.
• Layer the asparagus, water chestnuts, diced chicken, and grated cheddar cheese on top.
• Spread the remaining soup and mayonnaise mixture over the layers.
• Prepare the Topping:
• Melt the butter or margarine.
• Combine the melted butter with the remaining crushed Wheat Thins.
• Sprinkle this mixture evenly over the casserole.
• Bake the Casserole:
• Bake in the preheated oven for 35 to 40 minutes, or until hot and bubbly around the edges.