Apple & Pomegranate Crisp
by; Kay Hodges
4 Medium Apples -- peeled, cored and sliced
1/2 Pomegranate
1/2 cup Brown Sugar
1 tsp Cinnamon
1/2 tsp Nutmeg
1/2 cup Rolled Oats
1/2 cup Flour
1/2 cup Sugar
1/2 cup Butter
Directions: Toss apples, pomegranate seeds, brown sugar and spices and put into 9X13 pan. Mix well oats, flour, sugar and butter until it makes coarse crumbs. Place on top of fruit.. Bake 45 minuets -- until apples are soft. let stand 10 minutes. Serve warm, with whipping cream or ice cream.
Sunday, March 22, 2009
Saturday, March 21, 2009
Chicken Divan
Chicken Divan
by Ruth Knight
1 cooked, diced chicken
2 pkg broccoli
2 can cream of chicken soup
1 cup sour cream
1 cup grated cheese
Directions: Place broccoli in bottom of baking dish, cover with chicken. Combine soup with sour cream and pour over chicken mixture. Top with cheese and bake at 325 degrees, for 30 minutes.
***This is the one I make but I add a bottom layer of cooked rice and a little bit more soup for extra moisture.
*** Another recipe from Chris Parkin added bread crumbs to the top.
by Ruth Knight
1 cooked, diced chicken
2 pkg broccoli
2 can cream of chicken soup
1 cup sour cream
1 cup grated cheese
Directions: Place broccoli in bottom of baking dish, cover with chicken. Combine soup with sour cream and pour over chicken mixture. Top with cheese and bake at 325 degrees, for 30 minutes.
***This is the one I make but I add a bottom layer of cooked rice and a little bit more soup for extra moisture.
*** Another recipe from Chris Parkin added bread crumbs to the top.
One-Pot Chicken & Rice
One-Pot Chicken & Rice
by: Kay Hodges
6 boneless, skinless chicken breasts
2 tsp canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 can Cream of Chicken soup
1 14 oz can diced tomatoes, undrained
1 1/2 cup water
Directions: In a dutch oven, brown chicken breasts in oil on both sides; remove and set asied. Place rice and vegetables in dutch oven; top with chicken breasts. In a bowl, combine the soup, tomatoes and water; pour over chicken. Cover and bake at 350 degrees for 1 hour or until chicken is cooked through and rice is tender. Serves 6
by: Kay Hodges
6 boneless, skinless chicken breasts
2 tsp canola oil
1 cup uncooked long grain rice
1 large onion, sliced
1 large green pepper, sliced
1 can Cream of Chicken soup
1 14 oz can diced tomatoes, undrained
1 1/2 cup water
Directions: In a dutch oven, brown chicken breasts in oil on both sides; remove and set asied. Place rice and vegetables in dutch oven; top with chicken breasts. In a bowl, combine the soup, tomatoes and water; pour over chicken. Cover and bake at 350 degrees for 1 hour or until chicken is cooked through and rice is tender. Serves 6
Chicken & Rice
Chicken & Rice
by: Kay Hodges
12 oz Chicken Breast, no skin, chopped
1 Cup Long Grained Rice (uncooked)
2 Cans Cream of Chicken Soup
1 cup chicken broth
Directions: Boil chicken breasts until done. Drain and chop. Mix all ingredients with chopped chicken in a 9X11 glass baking dish. Cover with foil and bake at 350 degrees for one hour. Stir at 30 minutes and add additional broth if necessary. Consistency should be very thick but not dry.
Serve hot with french bread. A whole chicken can be used in place of chicken breasts if desired.
by: Kay Hodges
12 oz Chicken Breast, no skin, chopped
1 Cup Long Grained Rice (uncooked)
2 Cans Cream of Chicken Soup
1 cup chicken broth
Directions: Boil chicken breasts until done. Drain and chop. Mix all ingredients with chopped chicken in a 9X11 glass baking dish. Cover with foil and bake at 350 degrees for one hour. Stir at 30 minutes and add additional broth if necessary. Consistency should be very thick but not dry.
Serve hot with french bread. A whole chicken can be used in place of chicken breasts if desired.
Monday, March 9, 2009
Pizza Dough
Pizza Dough
Posted by: Kay Hodges
INGREDIENTS
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes
Posted by: Kay Hodges
INGREDIENTS
3 cups all-purpose flour
1 (.25 ounce) package active dry yeast
2 tablespoons vegetable oil
1 teaspoon salt
1 tablespoon white sugar
1 cup warm water (110 degrees F/45 degrees C)
DIRECTIONS
Combine flour, salt, sugar, and yeast in a large bowl. Mix in oil and warm water. Spread out on a large pizza pan. Top as desired.
Bake at 375 degrees C (190 degrees C) for 20 to 25 minutes
Tuesday, March 3, 2009
Kool-Aid Playdough
Kool-Aid Playdough
by: Kay Hodges
2 3/4 cups Flour
1 TBSP Cream of Tartar
1/2 cup Salt
2 pgk. Unsweetened Kool-Aid (Any Flavor)
2 cups Boiling Water
3 TBSP Oil
Directions: In a food processor (or a bowl if mixing by hand) combine flour, cream of tartar, salt and Kool-Aid. Mix boiling water and oil. Add to dry ingredients with food processor going. Mix well. When cool, finish mixing by hand. Play. (Store in an airtight container).
by: Kay Hodges
2 3/4 cups Flour
1 TBSP Cream of Tartar
1/2 cup Salt
2 pgk. Unsweetened Kool-Aid (Any Flavor)
2 cups Boiling Water
3 TBSP Oil
Directions: In a food processor (or a bowl if mixing by hand) combine flour, cream of tartar, salt and Kool-Aid. Mix boiling water and oil. Add to dry ingredients with food processor going. Mix well. When cool, finish mixing by hand. Play. (Store in an airtight container).
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