Monday, November 3, 2008
Chicken Pot Pie with pie crust
2-3 c cooked chicken cubed
2 cans cream of chicken soup undiluted
16 oz cooked mixed vegetables
2 9" pie crusts uncooked
Preheat oven 400F. Mix chicken, soup and vegetables in a large bowl. Pour into pie shell and top with second crust. Bake 30-40 minutes. We used frozen pie crusts and left them in foil pans, removing the top one with 7-10 mintues left to bake.
Raspberry Marshmellow Dessert
1 pk raspberry jello 1 c boiling water
8 oz red raspberries 1 c sour cream
1 c miniature marshmellows 1/3 c sugar
Dissolve jello in boiling water. Stir in raspberries and sugar.
Mix in sour cream and marshmellows. Pour into 8” square
pan. Chill three hours.
Ty's Mexican Pancake Roll Ups 16 four-inch sausage links 1 ½ cup salsa 1 ½ cup Bisquick mix ½ cup yellow cornmeal 1 ¼ cup milk 1 tsp chili powder 8 oz can while kernel cron drained Heat up sausages and keep warm. Heat up salsa and keep warm. Heat griddle or skillet. Spray or grease. Mix all ingredients except salsa and sausages. Stir until blended. Pour batter by 1/4c onto hot griddle. Cook until edges are brown. Flip & cook until golden brown. Roll pancake around sausage link. Serve with salsa.
Jessica's Chicken Pie
1/3 c grated Parmesan cheese
1 ½ cups cut-up cooked chicken
1 ¼ cup shredded mozzarella cheese
½ tsp garlic powder
6 oz can of tomato paste
1 cup milk
Heat oven to 400F. Spray or grease 9" pie pan. Sprinkle parmesan cheese in the pie pan. Mix chicken, ½ c of the mozzarella cheese, garlic powder and tomato paste in bowl. Spoon over the parmesan cheese.
Stir bisquick, milk and eggs until blended (it will be runny). Pour over the chicken mixture in the pan.
Bake uncovered 35 minutes. Sprinkle with rest of cheese. Bake 5 to 8 minutes more. Cool.
Pace Texas Chicken
1 ½ c Pace Picante Sauce (any salsa)
3 tbs brown sugar
1 tbs mustard
4 boneless chicken breast
Combine salsa, brown sugar and mustard. Place chicken in 9x13 pan. Pour salsa mixture over the chicken. Bake at 400F for 20 minutes or until done.