Chicken Crescent Rolls from Facebook

Pan-Seared Filet Mignon

From Southern Living

4 (6 0z) beef tenderloin fillets
1 tsp. freshly cracked pepper
1/2 tsp. kosher salt
2 tbsp. butter
2 tbsp. olive oil

1. Sprinkle fillets with pepper and salt.
2. Melt butter with olive oil in a large stainless steel or cast-iron skillet over medium heat. Add fillets, and cook 5 to 7 minutes on each side or to desired degree of doneness. Let stand 5 minutes.

Turkey Crepes

This was my favorite way to use the leftover turkey after Thanksgiving. I can tell this is my mom's recipe, because it is not step by step, kind of vague. Great way to use up some of the dark meat.

Crepes:

2 L eggs
1 1/3 cup milk
1 1/2 cup flour
1/4 tsp salt

Mix in blender. Then cook. Or go buy pre-made crepes.

Inside crepes:

Browned onion, 2 1/2 cups turkey, parsley and a little can of cream of chicken soup. Wrap up a little of this mixture in each crepe.

Then mix soup and milk and put on top.

Bake 20 minutes at 350 degrees.

Dumplings

drop kind

1 2/3 cup flour
1 tsp. baking powder
1/2 tsp. salt
1 cup milk

Once the dumplings rise to the top-cook 10 minuted uncovered, then 10 minutes cover (do not lift cover).

I was typing this and realized there was no other directions to this. I will have to find out. If I recall I cooked a chicken in chicken broth, removed bones, placed chicken back into broth and then dropped dumplings in by the spoonful.

Chicken and Stuffing

1 package (6oz) instant chicken flavored stuffing
6 skinless boneless chicken breast halves
1 can Cambell's condensed cream of chicken soup
1/3 cup milk
1 tsp. dried parsley

Preheat oven to 400F. Prepare stuffing mix according to package directions, but do not let stand as directed.

In a 12x8 inch baking dish, spoon stuffing down center of dish, leaving space on both side of stuffing to arrange chicken. Arrange chicken in 3 pieces on each side, overlapping if neccessary.

In bowll combine soup, milk, parsely. Pour over chicken. Cover with foil, bake 15 minuted, uncover, bake 10 minutes, or until chicken is no longer pink.

To serve, sprinle with paprika. Stir sauce at edges and spoon over chicken. Garnish with watercress, if desired.m

Ham and Egg Quiche

1 Deep dish pie crust, baked
1/2 pound ground ham
4 hard boiled eggs
1 cup shredded swiss cheese
1 cup shredded cheddar cheese
3 eggs, beaten
1 1/4 c. light cream
3/4 tsp. salt
1/8 tsp. pepper


Preheat oven to 350 degrees. Sprinkle eggs in bottom of pie crust. Top with ham and cheese. Combine beaten eggs, cream, salt and pepper. Pour over filling. Bake on pre-heated cookie sheet until mixture is set, about 35 minutes. Let stand before serving.

Beer Cheese Fondue- Aunt Marjorie

1 small clove garlic- halved
3/4 c beer
8 oz (2 c) process Swiss Cheese- shredded
4 oz (1 c) sharp natural Cheddar cheese- shredded
1 T all purpose flour
dash bottled hot pepper sauce

Rub inside of heavy pan with cut surface of garlic. Discard garlic. Add beer and heat slowly. Coat cheeses with flour. Gradually add to beer, stirring constantly, till mixture is thickened and bubbly. (Do not allow mixture to become too hot). Stir in hot pepper sauce. Transfer to fondue pot, place over fondue burner. If mixture becomes too thick, stir in a small amount of warmed beer.

Meat Loaf- Grandma Charles

1 tall can milk
3 c soft bread crumbs
2 t Accent Seasoning
2 t dry mustard
1 t salt
1/2 t pepper
1/2 t thyme
1 1/2 T onion flakes
1/3 c chopped onion
3 pounds ground beef

Mix thoroughly milk, bread crumbs and seasonings. Add ground beef and mix. Bake 1 hour at 350 degrees.

Pasta Delight

I am so glad I found this recipe. I thought I lost it and I love this recipe. However, my family hates it, so I rarely make it, unless I want to take in for lunch the next day. Which I have to say, this is the only dish I eat as leftovers, to my knowledge.

1 tbsp. olive oil
1 pound ground sirloin
Lawry's seasoned salt to taste
1/2 tbsp "AHA" mild pepper paste
1 tbsp. Moore's marinade mixed with 1/4 cup red wine
2 cups pasta sauce
1/2 pound bow-tie pasta-cooked

Heat large skillet over med/high heat for 1 minute. In mean time season ground sirloin with Lawry's salt to taste. Add oil to pan, swirl to coat. Add sirloin and brown. Add Aha, Moore's, wine and pasta sauce. Simmer for one minute- add pasta and stir.

Mueller's Classic Lasagna from Box

Meat Sauce:
1 tbsp corn oil
1/2 lb ground beef
3/4 chopped onion
2 cloves garlic, minced
5 cups prepared meatless spaghetti sauce
1/4 cup chopped parsley

Filling:
2 containers (15oz each) ricotta cheese
2 eggs, slightly beaten
1 cup grated Parmesan cheese, divided
2 cups (8oz) shredded mozzarella cheese, divided
16 oz. Mueller's lasagna noodles, cooked, drained

To Prepare Meat Sauce:
In 3 qt. saucepan heat corn oil over medium-high heat. Add ground beef, onion and garlic; saute 10 min. or until meat is no longer pink. Add spaghetti sauce and parsley; bring to boil. Reduce heat; simmer 15 minutes. Makes 5 1/2 cups.

To Prepare Filling:
In medium bowl combine ricotta, eggs, 3/4 cup Parmesan and 1 /12 cups mozzarella. Spread 1 cup Meat Sauce into 13x9x2 inch baking dish. Layer 1/4 of noodles, 1/3 of the ricotta mixture and 1 cup meat sauce. Repeat twice. Top with remaining lasagna noodles, meat sauce, 1/2 cup mozzarella and 1/4 cup Parmesan. Cover. Bake in 375 degree oven 35 minutes; uncover and bake 15 minutes longer. Let stand 15 minutes before serving. Makes 12 servings.

Veggie Chicken Wraps (Jennifer's)

1 carton (8 ounce) spreadable garden veg. cream cheese
4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced, cooked, chicken (canned ok)

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut in half to serve.

Makes 4 servings.

Mexican Lasagna

Serves 6

15 ounce ground turkey
chili beans (optional)
1/2 c. onion
1/2 c. pepper-green
1& 1/3 cup cottage cheese
2 eggs or 1 small egg beater
6 Six inch corn tortillas
Large can chopped or crushed tomatoes
1 envelope Taco Seasoning Mix
6 ounce shredded cheddar cheese

Brown turkey with onion and green pepper. Add tomatoes and taco seasoning. In bowl combine cottage cheese, shredded cheese and eggs. Place 3 tortillas on bottom of sprayed 8x12 baking pan. Spoon meat over. Top with 3 tortillas, then cheese mixture. Bake uncovered 350 degrees for 40 minutes. Garnish with tomatoes, lettuce, avocado, sour cream.

Irene's Chicken Enchalada

1 pkg flour tortillas- dip into milk before rolling

2 pkgs cream cheese (8oz ea)-softened
2 cans rote tomatoes (drained)
1 can enchilada sauce - little in bottom of pan
chicken (precooked)
monterey or cheddar cheese (shredded)


Mix chicken, cream cheese, tomatoes and enchilada sauce. Roll up in tortillas. Place in casserole dish. Add shredded cheese on top. Bake until cheese is melted.

Tuna Noodle Casserole

1 package No Yolk Noodles
1 can of Cream of Chicken Soup
Half can of skim milk
1 can of water packed tuna
Pepper to taste
Cheese can be added to top and put in casserole dish and melt in oven.

Last time I made, forgot how much my son eats, so next time I will double recipe.

Boil Noodles, drain. Add soup and milk and tuna. Heat up. Serve.

Chicken Tetrazzini- Best

6 Chicken Breasts boiled and diced
salt
celery salt
pepper
1/2 pound spaghetti
1/2 cup butter (or 1/4 c. chicken broth)
2 tbs. flour
1/2 c. sherry
1 c. heavy cream

Boil Chicken with seasonings/cover with water
From Kettle save 2 and a half c. reserve stock

Add 6 cups f water to rest of broth. When liquid boils, add spaghetti and cook 6 minutes. Drain and place in baking dish on top of diced chicken. In pan melt stick of butter, add 2 tbs flour. Stir until smooth. Add reserve stock slowly. Pour in sherry. Last pour in 1 cup heavy cream (or fat free canned milk). Pour over chicken and spaghetti.

Bake 25 minutes at 400.

Easy Chicken Tetrazzini

3-4 Chicken Breasts, boiled and cut up
Spaghetti Noodles, boiled with water and chicken broth
Cream of Chicken Soup, add 1 can of milk, bring to boil, add 2 teaspoons celery seed

In a 9x13 pan, place cut up chicken on bottom. Add Noodles on top. Pour soup on top of noodles. Bake for 15 minutes at 350.

Better: Add shredded cheddar cheese on top.

Gina's Chicken and Biscuits

Cut up about 3-4 Chicken Breasts (skinless)
1 can cream of chicken soup or cream of mushroom soup
1 can cream of chicken soup (lower sodium)
Mix some chicken broth to soup and beat until smooth
1 package (8) grand biscuits
May add an additional small can of mushrooms

Put chicken in a greased baking pan (9x13). Pour soup mixture over chicken, bake covered for one hour at 350. When chicken is done, set oven to 357, place biscuits on top, sprinkle grated parmesan cheese on top and bake for 15 more minutes.

Note: My family hates mushrooms, so I leave that part out. They also don't like parmesan cheese, so I don't add that, either.

Jennifer's Mexican Pinwheels

Mexican Pinwheels2c. Shredded Cheddar Cheese1/2c. sour cream1 8oz. package cream cheese, softened1 (4.5oz.) can chopped green chiles,drained1 (2 1/4oz.) can sliced ripe olives, drained2/3 cup chopped green onions1 clove garlic, crushed1/4 teaspoon seasoned salt6 (9-inch) flour tortillasCombine first 8 ingredients. Spread about 1/2 cup mixture over each tortilla; roll up tortillas, jellyroll fashion. Wrap each separately in plastic wrap. Chill 3-24 hours

Greek Spaghetti with Tomato and Feta

2 tsp. olive oil
1 tsp dried oregano
1 large clove garlic, minced
3 cups diced tomatoes
1/2 c. sliced green onion
1/4 c. chopped fresh parsley, divided
4 cups hot cooked thin spaghetti
1 cup (4 oz) crumbled feta cheese (divided)
Freshly ground pepper
Variation: add shrimp

Makes 4 servings

Heat oil in large skillet over med-high heat. Add oregano and garlic and saute' 30 seconds. Add tomato, onions, 2 tbs parsley; Cook 2 minutes or until heated. Combine tomato mixture, spaghetti, and 3/4 c. cheese; toss gently. Top with remaining 1/4 c. cheese and 2 tbs parsley, and sprinkle with pepper.

Myrna's Chicken Strips

Myrna’s Chicken Strips (Fingers)

Cut chicken breasts into about 2 inch strips or use purchased chicken strips. You don’t want them too wide.
Sprinkle with powdered or fresh garlic, dried onion,( thyme, marjoram – just a few sprinkles) , salt, freshly ground pepper. Mix. Cover with buttermilk and let marinate for a few hours----not over 4 or they get too mushy.

Mix enough flour that you think you will need for the amount on chicken you have with about 2 TBS. Cornstarch, garlic powder and dried onion to your taste. Salt, Pepper. Paprika (optional).

When ready to fry, heat oil (she used peanut oil but said vegetable oil is o.k.) Peanut oil can fry at higher temperatures.
She uses her electric skillet for even heat. Oil is ready when you dip the end of a wooden spoon in oil and see bubbles rise.
Stir chicken and drain. Dredge well in flour mix and begin frying . Add rather slowly so the oil does not cool off too much as you add the chicken. Do not let any of the pieces touch each other and do not move them around until time to turn over. It takes about 3 or 4 minutes or until it looks browned around the edges to turn. Cook on other side until it is nicely browned

Cut a paper grocery bag and use the inside of it to drain the chicken. DO NOT use paper towels or they will get soggy. Sprinkle lightly with salt. Enjoy!!!!