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Today's Recipes
This is a way to use up leftover chicken. My mom started making this before cream of mushroom soup became a bit hit for fast meals. She uses left over chicken to make what she calls cheese chicken.
Ingredients and Directions
Just take ANY left over chicken, shred it, dice it or whatever you want (if it has skin remove it.) Add a few cans of cream of mushroom soup, and warm it up. Add a bit of velveeta cheese melted into it and pour over rice. VOILA - a super quick dinner that the kids LOVE and it's so easy! If my mom is craving this, she'll just buy 2 already cooked chicken breasts at the store and go from there.
By Karren from The Dalles - Oregon
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Hot Chicken Salad
Ingredients
Directions
Mix all and put into casserole. Top with crushed corn chips or potato chips. Bake at 375 degrees F for 45 minutes or 400 degrees F for 35 minutes. Watch closely!
By Robin from Washington, IA
Hot Chicken (or Tuna) Salad
Ingredients
Directions
Combine meat, celery, almonds, onion, lemon juice and pepper in mixing bowl; add salad dressing and toss. Place in 9x13 pan. Sprinkle generously with cheese and top with noodles. Bake for 25 minutes at 375 degrees F. Serves 6-8
By Robin from Washington, IA
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Cherry Coffee Cake (Freezer Dessert)
By Cynthia Smith
This classic coffee cake adds the right amount of fruit in addition to a hint of cardamom for a truly unique and delicious breakfast treat. The Cherry Coffee Cake is wonderful when served with coffee, tea or alone!
Ingredients:
Crumb Topping Recipe:
Directions:
Line 2- 8 x 8 x 2 inch baking pans or 9 x 1 1/2 inch round baking pans with foil making sure to extend the foil over the edges. Grease the foil. In a large bowl, beat the butter with an electric mixer on low to medium speed for 30 seconds. Add the sugars and beat until fluffy. Add the eggs one at a time, beating thoroughly after adding each one. Combine the flour, baking powder, cardamom, baking soda and salt. Add the flour mixture and buttermilk alternately to the beaten mixture and beat on low after each addition until thoroughly combined. Fold in the dried cherries or cranberries. Divide evenly between the prepared baking pans.
Next, make the crumb topping by combining the all-purpose flour, brown sugar and softened butter in a medium bowl. Stir with a fork until it is crumbly and top evenly over the prepared cakes. Bake the cakes at 350 degrees for about 40 minutes or until they are cooked thoroughly. Cool the two cakes completely before wrapping to be frozen. The cherry coffee cakes can be frozen for up to three months.
To serve the frozen Cherry Coffee Cakes, thaw in the refrigerator overnight.
The Cherry Coffee Cake yields 9 servings each.
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No Bake Macaroni and Cheese (30 minute supper)
Ingredients
Directions
Prepare pasta as package directs; drain. Meanwhile, with sharp knife, cut cheese into 1/2 inch cubes, cut radishes into slices, cut green pepper into 1/4 inch wide strips. In large bowl, with spoon or wire whisk, mix well - mayonnaise, milk, dill, salt and cracked pepper. Gently stir in pasta, cheese, radishes and green pepper until well-coated. Makes 8 main dish servings.
By Robin from Washington, IA
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Directions
Easy low calorie cake recipe. Mix one box of chocolate cake mix with 12 oz of Diet Coke. That is it, no other ingredients. Bake as directed on the cake box for regular recipe. The cake turns our very moist, frosting is optional.
If you like a vanilla cake instead use Diet 7 up.
By Anne from Hastings, MI
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Ingredients
Directions
Place meat in bottom of 4 quart casserole dish. Cover meat with veggies. Mix sugar, salt and tapioca, sprinkle over veggies. Add the tomato juice and cover tightly. Bake at 250 degrees F for about 5 hours. Do not peek, if you are inclined to do so, put a glass lid on the dish. This stew is excellent!
By Robin from Washington, IA
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In a greased 9x13 pan, layer uncooked noodles and the following:
Ingredients
Directions
Spread 32 oz. spaghetti sauce over layers and add another 1/2 cup mozzarella. Pour 1 cup water around edges. Cover with foil. Bake at 375 degrees F for 45-60 minutes. Let sit 15 minutes before serving.
By Robin from Washington, IA
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Buttermilk Rolls for the Bread Machine (Freezer Rolls)
By Cynthia Smith
Sometimes homemade rolls make a meal complete and now you can have them on hand anytime with this quick and easy freezable recipe!
Ingredients:
Directions:
Add all of the ingredients into your bread machine according to the machine's directions and select the dough cycle. When the cycle is complete, remove the dough from the machine, punch down, cover and let rest for 10 minutes. Shape the dough into 12 basic rolls. Place the rolls in greased 2 1/2 inch muffin cups with the smooth side up. Cover the rolls with plastic wrap and freeze until firm. Transfer the rolls to a permanent freezer container and freeze for up to 1 month.
When ready to use the frozen Buttermilk Rolls, thaw covered overnight in the refrigerator in muffin cups or on a baking sheet.
Cover the rolls and let them rise in a warm place until they double in size. Bake the rolls at 375 degrees for 10 to 12 minutes or until they are golden brown. Cool slightly before serving.
Buttermilk Rolls yields 12 servings.
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