Baked Chicken and Rice

INGREDIENTS:
1 stick butter or margarine
2 cups Minute rice
6 chicken breasts or one whole chicken
1 can cream of mushroom soup
1 can French onion soup
1 soup can water

INSTRUCTIONS:
Melt butter in 13 x 9 inch pan. Sprinkle Minute Rice over butter. Lay chicken on top of rice. Add soups and water. Bake in tightly wrapped foil pan for 2 hours at 350° F.

Baked Pork Chops

INGREDIENTS:
Pork chops
1 can French onion soup
1 can cream of mushroom soup

INSTRUCTIONS:
In a pan on the stove, brown pork chops until golden brown and done. Place in baking dish (or 13 x 9 pan) and add French onion soup and cream of mushroom soup. Add 1 can of water. Cover and bake 1-1/2 hours at 350° F. Makes a very good gravy to serve over creamed potatoes.

Bubble-Up Pizza

INGREDIENTS:
3 packages (7.5 ounces each) buttermilk biscuits, quartered
1-1/2 cups spaghetti sauce
3 cups (12 ounces) shredded mozzarella cheese
1 garlic clove, pressed

OPTIONAL TOPPINGS:
(Chopped with the Pampered Chef (PC) Food Chopper - or buy pre-sliced, or do it with a knife on a cutting board) Onion, Mushrooms, Peppers, Ham, Olives, Bacon

INSTRUCTIONS:
Preheat oven to 375°F. In Classic 2-Qt Pampered Chef (PC) Batter Bowl (or just any old mixing bowl you happen to have around), quarter biscuits with PC Kitchen Cutters (knife on a cutting board works for me). Stir in 1 cup of sauce and 2 cups of cheese. Press garlic clove with Garlic Press (get one of these at your local supermarket, you'll use it a lot I promise!) and add to biscuit mixture. If desired, add optional ingredients and mix to combine. Spread mixture into 9" x 13" PC Baker (or any 9" x 13" pan/casserole dish). Pour remaining sauce and cheese over top. Bake 30-35 minutes or until sides are golden brown.

Yield: 12 servings

Approximately 269 calories and 10 grams of fat per serving (toppings not included)

Chicken And Dressing Casserole

INGREDIENTS
1 whole chicken, cooked and boned
1 soup can chicken broth

CHICKEN ALTERNATIVE:
In place of cooking a whole chicken and using its broth, purchase 1 to 1-1/2 lbs. chicken breasts or tenders and a 15oz can of chicken broth. Cook in skillet on stovetop with butter until white on outside, not pink in the middle.

1 soup can milk
1 can cream of chicken soup
1 can cream of celery soup
1 pkg. stuffing mix
1 stick melted butter

INSTRUCTIONS:
Prepare stuffing mix per package directions. Lay chicken in 13" x 9" baking dish. Mix together soups and milk, pour over chicken. Top with stuffing mix, melted butter and chicken broth. Bake at 350°F for 30 minutes.

If desired, serve over mashed potatoes.

Chili Enchiladas

INGREDIENTS
8 taco-size flour tortillas
1 lb. ground beef
1 15oz. can chili (no beans)
1 10oz. can enchilada sauce
Shredded cheddar cheese

INSTRUCTIONS:
Brown ground beef; drain. Add chili to beef and mix well. Heat through. Put beef mixture onto each flour tortilla, roll up. Arrange rolled-up tortillas in 13 x 9 pan; top with enchilada sauce and cheddar cheese. Bake at 350°F for 20 minutes.

Creamy Chicken-Noodle Bake

INGREDIENTS
8oz. (1/2 package) egg noodles
4 cups hot water
4 chicken bouillon cubes
6 tablespoons butter or margarine, melted
6 tablespoons flour
1 teaspoon salt
1 teaspoon paprika
1/8 teaspoon pepper
4 cups diced, cooked chicken
3 tablespoons parsley flakes

INSTRUCTIONS:
Preheat oven to 350°F. Following package directions, cook noodles; drain. Dissolve buillon cubes in ghot water; reserve. In saucepan, stir flour and seasoning into butter or margarine. Slowly stir in reserved water. Cook and stire over low heat until thickened. Add remaining ingredients, toss gently. Turn into greased 13" x 9" x 2" baking dish. Top with buttered crumbs. Bake, uncovered, 50 - 60 minutes or until hot and bubbly. Makes 6 - 8 servings.

Dad's Homemade Chicken and Noodles
I learned this from Grampa Thompson, and through trial and error because he often doesn't use a recipe - just 'a little of this, a little of that...'

INGREDIENTS
6 cups flour
10 large eggs
2 tsp salt
4-lb frying chicken

thyme
bay leaf
salt
black pepper
thyme leaves
thyme crushed

INSTRUCTIONS:
Chicken:
In a 12-quart stockpot, place the chicken and enough water to cover it well. Season the water with thyme and salt, add bay leaf (I used 2). Bring the water to a boil, let simmer for about an hour or until the skin of the chicken is falling off the meat. (IMPORTANT: Do NOT skip this step by trying to use a substitute! The oil from the chicken in the water is very important for the noodles to boil and not become a mass of flour.)

Noodles:
Meanwhile, combine flour, salt and eggs. Roll dough out flat on a large flat surface (I used the clean counter top), keeping flour handy. Sprinkle flour onto doughy spots; turn dough over a few times, making sure it does not stick to rolling surface. When dough is rolled thin (about 1/4 in., maybe a little thinner), sprinkle flour all over & rub into dough. Sprinkle with salt, thyme leaves and pepper. Roll dough into a log. On a cutting board, slice the log thinly, and toss each slice to one side. Separate and sprinkle with flour every so often.

When the roll is sliced up, sprinkle with salt, crushed thyme and pepper.

Remove chicken from the water & place in a 13 x 9 pan for easier boning. Add water to the 'chicken water' (chicken stock) until there are about 6 quarts (half-full). Bring the water back to a boil; separate the noodles as you add them until the entire batch is in the pot. Stir the noodles, cover and simmer for 45 minutes, stirring occasionally. Check flavor of water, add salt and pepper to taste.

While noodles simmer, bone the chicken and discard the excess fat and bone into a plastic bag. After the noodles have simmered for about 45 minutes, add the chicken and continue to simmer for an additional 15 minutes.

Makes enough to feed a small contingent.

Mac and Cheese Lasagna

INGREDIENTS:
1 package (7-1/4 oz.) Kraft Macaroni and Cheese dinner, prepared as directed on package using Light Preparation directions.
1-1/2 cups spaghetti sauce
1/2 lb. lean ground beef, cooked, drained (Mom used ground sausage instead)
1 cup Kraft Shredded low-moisture part-skim Mozzarella Cheese.
2 tbsp. Kraft 100% Grated Parmesan Cheese

INSTRUCTIONS:
Preheat oven to 350 degrees F. Sponn half of the prepared Kraft Macaroni and Cheese Dinner into lightly greased 8-inch square baking dish. Top with half each of the spaghetti sauce, meat and shredded cheese. Repeat layers. Sprinkle with Parmesan cheese. Bake 20 minutes or until heated through. Makes 4 servings

Souper Enchiladas

INGREDIENTS:
8 taco-size flour tortillas
1 lb. ground beef
1 clove garlic, minced (I used a garlic press)
1 11oz. can Bean with Bacon Soup
1/2 cup water
1 tsp. ground cumin
1 jar taco sauce (8 oz.)
1 cup shredded cheddar cheese

INSTRUCTIONS:
Put ground beef and minced garlic together in a large skillet. Brown ground beef and garlic; drain. Stir in soup, water and cumin. Heat through. Spoon about 1/3 cup of beef mixture onto each flour tortilla. Roll up. Arrange filled tortillas in a 13 x 9 pan. Pour taco sauce evenly over enchiladas. Sprinkle with cheese. Cover with foil; bake at 350 degrees F for 25 minutes. Uncover; bake 5 minutes more.

Turkey (Chicken)-Noodle Parmesan

INGREDIENTS:
3 cups dry medium egg noodles
1 can (103/4 ounces) CAMPBELL'S condensed Cream of Chicken Soup
1/2 cup milk
1/3 cup grated Parmesan cheese
1/8 teaspoon black pepper
2 cups cubed cooked turkey or chicken
Chopped fresh parsley, grated Parmesan cheese and red onion strips for garnish

INSTRUCTIONS:
In 3-quart saucepan, prepare noodles according to package directions. Drain in colander.

In same saucepan, combine soup, milk, 1/3 cup Parmesan cheese and black pepper; add noodles and turkey. Over low heat, heat through, stirring occasionally. Sprinkle with parsley and Parmesan cheese; garnish with onion strips, if desired.

Makes about 4-1/2 cups or 4 servings

TIP - You may substitute 2 cans (5 ounces each) SWANSON Premium Chunk White Turkey or Chicken for the cubed cooked turkey.

Virginia's Easy Lasagna
(This recipe is also found on the Skinner-brand lasagna noodle package)

INGREDIENTS:
1 lb. ground beef
3 cups (about 28 oz. jar) spaghetti sauce
1-1/2 cups water
1-3/4 cups (15 oz. container) ricotta or small curd cottage cheese
2 cups (8 oz.) shredded mozzarella or Monterey Jack cheese, divided
1/2 cup grated Parmesan cheese
2 eggs
1/4 cup chopped fresh parsley
1/2 tsp. salt
1/4 tsp. ground black peper
1 pkg. (8 oz.) SKINNER Lasagna, uncooked

INSTRUCTIONS:
Heat oven to 350°F. In 3-quart saucepan, brown meat, drain. Add spaghetti sauce and water; simmer about 10 minutes. In bowl, stir together ricotta, one-half mozzarella, Parmesan cheese, eggs, parsley, salt and pepper. Pour about 1 cup sauce on bottom of 13 x 9 baking dish. Arrange 3 UNCOOKED pasta pieces lengthwise over sauce; cover with about 1 cup sauce. Spread one-half cup cheese filling over sauce. Repeat layers of pasta, sauc and cheese filling. Top with layer of pasta and remaining sauce; sprinkle with remaining mozzarella cheese. Cover with foil. Bake 45 minutes. Remove foil; bake addditional 15 minutes. Let stand 10 minutes before cutting. 10 to 12 servings.

Alternate Method: Recipe can be prepared with COOKED lasagna noodles following same instructions. OMIT ADDITION OF 1-1/2 CUPS WATER TO SPAGHETTI SAUCE.

Ham with Glaze

INGREDIENTS:
One 10 - 12 lb ham (bone-in, shank portion)
Large can of crushed pineapple in juice
Brown sugar
Whole cloves
Spicy mustard

INSTRUCTIONS:
Pour the pineapple and juice into a saucepan. Heat over medium heat, add enough brown sugar to make a thick paste (quite a bit). Stir in mustard - I added a lot of that too.

Score the face of the ham with a sharp knife, making the cuts about 3/4" apart and about 1/4" deep. At the intersection of every cut, poke a whole clove. Drizzle the sugar/juice/mustard mixture all over the ham.

Bake 10-lb ham at 325F for 3-1/2 - 4 hours, covered. Check with meat thermometer for correct temperature.

Grandma Hyland's Sweet Potatoes

INGREDIENTS:
2 - 29oz cans cut sweet potatoes
1 cup sugar
1/2 tsp. salt
2 eggs
1/2 stick margarine
1/2 cup milk
1 tsp. vanilla

(Optional Topping:)
1 cup brown sugar
1/3 cup flour
1/2 stick margarine
1/4 cup chopped pecans

INSTRUCTIONS:
POTATOES -
Drain potatoes; putin large bowl and mash up. Add sugar, salt, eggs, margarine, milk and vanilla. Mix well. Put mixture in casserole dish (13 x 9 glass dish will work too).

(OPTIONAL TOPPING -)
Mix brown sugar, flour, margarine and pecans. Sprinkle on top of sweet potatoe mixture.

ALTERNATE TOPPING: spread marshmellows across top.

Bake at 350°F for 35 - 50 minutes.