Post by carnation037 on Oct 2, 2002 19:31:05 GMT -6
Wild Rice Chicken Salad
2/3 c. uncooked 100% wild rice 2 c. water 1 tsp. salt 2 whole chicken breasts 2/3 c. mayonnaise 1/3 c. milk 1/3 c. lemon juice 1 c. waterchestnuts 1/2 lb. seedless grapes 1 c. cashews 1/2 sm. onion, grated
Wash the rice in warm tap water; then drain. Add 2 cups water and salt to rice and bring to boil. Cover and cook over a low heat for 45 to 60 minutes. Steam chicken until tender (about 1 hour); then cut into cubes. Combine the rice, chicken and the remaining ingredients, adding the cashews and grapes last. Serve cold on lettuce leaf. Serves 8 to 10.
Post by carnation037 on Oct 2, 2002 19:35:19 GMT -6
Hot Chicken Salad #1
2 c. diced, cooked chicken 1 c. thinly sliced celery 1/2 tsp.salt 2 tsp. grated onion 1 c. mayonnaise 2 tbsp. lemon juice 1/2 c. shredded Cheddar cheese 1 c. crushed potato chips
Combine the chicken, celery, salt, onion, mayonnaise and lemon juice. Spoon lightly into 1 quart microwave dish. Sprinkle with cheese and potato chips. Cook microwave for 4 1/2 to 5 minutes, or until mixture is well heated. Serve with assorted crackers.
Post by carnation037 on Oct 2, 2002 19:39:25 GMT -6
Chicken Salad with Stuffed Green Olives
3 c. chicken, cut in large chunks 1 c. diagonally sliced celery 3 hard boiled eggs, cut in 1/4's 1/2 - 3/4 c. sliced stuffed green olives 1/4 - 1/3 c. mayonnaise 1/4 - 1/3 c. sour cream 1 generous tbsp. ketchup salt and pepper to taste
Mix the chicken, celery and olives together in a bowl. Combine the mayonnaise, sour cream and ketchup, and add to the chicken mixture. Add salt and pepper to taste. Serve on a lettuce leaf and garnish with wedges of tomatoes and hard boiled eggs. Serves 4 - 6.
Post by carnation037 on Oct 2, 2002 19:50:28 GMT -6
Hot Chicken Salad #2
1 1/2 c. cooked chicken, diced 1 c. diced celery 3 diced boiled eggs 1/2 tsp. salt 1 sm. jar pimentos 2 tbsp. chopped green onions 1/2 c. slivered almonds 3 tbsp. lemon juice 3/4 c. mayonnaise 1 can cream of chicken soup 1 1/2 c. bread crumbs 1/2 c. butter or margarine, (1 stick)
Mix everything together except bread crumbs, and butter. Butter a 10x12 casserole dish. Put the mixture in the dish. Sprinkle with the bread crumbs. Melt the butter and sprinkle over the bread crumbs. Bake at 350 degrees for 30 minutes or until bread crumbs are brown.
Post by carnation037 on Nov 13, 2002 11:09:28 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 12th, 2002, 8:00pm » <br>..........
2 c sliced cooked turkey 4 radishes, thinly sliced 1 carrot, shredded 1 zucchini, sliced and julienned 1 sml onion, chopped 2 T plain yogurt 1 t Dijon-style prepared mustard 1 t soy sauce 1/2 t white sugar 1 sml head iceberg lettuce, shredded 1 T toasted sesame seeds
In a large bowl, combine the turkey, radishes, carrots, zucchini and onion. In a small bowl, whisk together the yogurt, mustard, soy sauce and sugar. Pour dressing over turkey mixture and toss to coat. Divide shredded lettuce among 6 plates, spoon on turkey salad and sprinkle with sesame seeds. Makes 6 servings.
Nutritional information: 115 calories, 3 g fat, 16 g protein, 6 g carbohydrates, 36 mg cholesterol, 120 mg sodium, 2 g fiber.
Post by carnation037 on Nov 21, 2002 8:47:53 GMT -6
from today's newsletter
1 cup leftover cooked turkey 2 chopped hard cooked eggs 1 c. diced celery 1/2 c. sliced stuffed green olives 1 tbsp. minced raw onion, ...(may use dehydrated but use less) 1/2 c. cashews salt and pepper to taste 1 3oz. pkg. raspberry gelatin mayonnaise to moisten 2 c. cran-raspberry juice
Heat the cran raspberry juice. Dissolve the gelatin in the HOT cranberry juice. Set aside to let thicken slightly. Mix the remaining ingredients and press into an 8x10" pan. Pour slightly thickened gelatin over the mixture in the pan. Chill until firm. To serve, cut into squares and serve on lettuce.
Post by carnation037 on Nov 21, 2002 8:55:03 GMT -6
from today's newsletter
Hot Turkey Salad
1 10 3/4oz. can cream of chicken soup (or mushroom or onion) 3/4 c. evaporated milk 1/4 c. water 1/2 c. chopped almonds 3 1/2 c. cooked cubed leftover turkey 1 c. celery 1 tbsp. minced raw onion 2 tbsp. lemon juice 1/4 tsp. pepper 1 c. mayonnaise 2 chopped hard boiled eggs Chinese noodles
Blend together the soup, milk and water. Stir in the nuts. Then add the other ingredients. Pour into a 9x11" pan. Sprinkle with the Chinese noodles. Bake at 350 degrees for 30 minutes.
Post by carnation037 on Nov 21, 2002 8:57:43 GMT -6
from today's newsletter
Turkey Salad Pitas
1 c. chunked leftover cooked turkey 1 c. chopped apples (skins left on) 1/2 c. sliced celery 1/3 c. salted sunflower seeds 1/3 c. bacon bits 1 sm. can water chestnuts, drained 1/2 c. French fried onions 1/2 c. alfalfa sprouts 1 c. frozen whipped topping, thawed or homemade whipped cream
Mix all together thoroughly and stuff into halves of pita bread.
Post by carnation037 on Nov 30, 2002 13:14:10 GMT -6
from chief_cook or Sweetpea_mama « Thread started on: Nov 29th, 2002, 10:11pm » <br>.....
Hawaiian Turkey Salad
3 cups cooked brown rice 2 cups Cooked turkey (coarsely chopped) 8 oz Pineapple chunks in juice, drain; reserve juice 8 oz Sliced water chestnuts, drained 1 med. Apple; unpeeled, cored and chopped 1/3 cup Chopped macadamia nuts 1/2 tsp. Salt 1/2 cup Plain yogurt Lettuce leaves 1/4 cup Shredded coconut; toasted
Combine the rice, turkey, pineapple, water chestnuts, apple, nuts and salt. Toss lightly with yogurt and 1 tablespoon pineapple juice. Serve on lettuce leaves and garnish with coconut. Makes 6 servings.
Post by carnation037 on Dec 11, 2002 1:16:41 GMT -6
Cracker Crisp Salad
1 quart crisp greens, (regular lettuce, romain, endive, etc) 1/2 c. mayonnaise 1 tbsp. vinegar 1/4 tsp. worcestershire sauce 1 crushed clove garlic 3/4 tsp. salt 2 tomatoes, cut into chunks 6 sliced radishes 1 7oz. can salmon, tuna. or chicken, broken into chunks 1 c. small sized cheese flavored crackers
Wash the greens, drain well and tear into bite size pieces. Refrigerate until crisp. Combine the mayonnaise, vinegar, worcestershire sauce, garlic and salt together and chill. At serving time, add the tomato chunks and fish/chicken and toss. Add radish slices and cheese crackers. Pour on dressing. Toss lightly but thoroughly. Garnish salad with extra cheese crackers if desired. Yield: 4 main dish portions.
Post by carnation037 on Jan 6, 2003 14:50:09 GMT -6
from 1/5's newsletter. .....
Hot Chicken Salad #3
2 hard boiled eggs, chopped 2 c. diced chicken 1 c. slivered almonds (optional) 2 c. chopped celery 2 cans cream of chicken soup 6 tsp. lemon juice 4 tsp. chopped onions (frozen) 3/4 c. mayonnaise 2 c. cooked rice 1 tsp. salt Potato chips
Mix all ingredients and place in casserole. Sprinkle with chips. Bake for 30 minutes in 375 degree oven.
Post by carnation037 on Jan 24, 2003 12:12:29 GMT -6
Hot Chicken Salad #4
1/2 cup cut up cooked chicken 1 cup cream of chicken soup 1 tablespoon minced onion 1/4 cup toasted sliced almonds (optional) 1/4 teaspoon salt 1 hard-boiled egg 6 tablespoons mayonnaise 1/2 cup diced celery 1 tablespoon lemon juice 1/4 cup bread crumbs
Mix all ingredients together except for bread crumbs. Pour into a casserole dish and sprinkle with bread crumbs. Bake at 375 for 30 minutes. Makes 2 servings.
Post by carnation037 on Jan 26, 2003 23:04:40 GMT -6
from 1/26's newsletter:
Chicken Fiesta Salad
Two skinless, boneless chicken breast halves One (1.27 ounce) packet dry fajita seasoning mix One (15 ounce) can black beans, rinsed and drained One (11 ounce) can Mexican-style corn 1/2 cup salsa One (10 ounce) package mixed greens One onion, chopped One tomato, cut into wedges
Rub the chicken with 1/2 of fajita seasonings. Grill or pan fry until cooked through, let cool then chop. In a large saucepan, mix beans, corn, salsa and other 1/2 of fajita seasoning. Heat over medium heat until warm. Prepare the salad by tossing the greens, onion and tomato. Top salad with chicken and dress with the bean/corn mixture. If desired top with shredded cheese and tortilla chips. Recipe makes four to six servings.
Post by carnation037 on Feb 18, 2003 11:21:59 GMT -6
Chicken + Black Bean Salad
1/3 cup olive or vegetable oil 2 tablespoons lime juice 2 tablespoons chopped fresh cilantro or parsley 1 1/2 teaspoons sugar 1 garlic clove, minced 1/2 teaspoon chili powder 1/2 teaspoon salt, optional 1/4 teaspoon pepper 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) Mexicorn, drained 1 medium sweet red pepper, jullenned 1/3 cup sliced green onions 6 cups torn romaine 1 1/2 cups cooked chicken strips Additional cilantro or parsley, optional
In a jar with tight-fitting lid, combine the first eight ingredients. Shake well and set aside. In a bowl, toss beans, corn, red pepper and onions; set aside. Arrange romaine on individual plates. Top with bean mixture and chicken. Drizzle with dressing; garnish with cilantro if desired. Makes 6 servings.
2 lbs. boneless, skinless cold poached chicken breasts, cut into 1" dice 4 ribs celery, thinly sliced on diagonal 2 cups red grapes 1/2 cup chopped walnuts 1/2 cup golden raisins Other optional ingredients: 1/2 cup chopped peanuts 1/2 cup sundried cranberries 1 large apple, cored and chopped 1 orange, peeled and thinly sliced
Dressing: 1 cup mayonnaise 1/4 cup half and half 1/2 cup apricot preserves 1/4 cup rice wine vinegar 2 T. curry powder 1/2 tsp. salt 1/2 tsp. white pepper
Method: In a large mixing bowl, combine the poached chicken, sliced celery, red grapes, walnuts, and raisins. In a small bowl, whisk together all ingredients for dressing. Gently fold the dressing into the salad. Refrigerate for at least 1 hour before serving. Serves 8.
Post by carnation037 on Mar 21, 2004 13:33:27 GMT -6
from Marilynn (chief_cook) God I like to hunt recipes for people . I love doing crafts. « Thread started on: Feb 5th, 2004, 4:52pm » <br> "An easy "lettuce wrap" recipe, great for low-carb and high protein dieters."
Turkey and Vegetable Lettuce Wraps
a.. 1 lb. ground turkey a.. 2 tsp. rice wine vinegar a.. 2 tsp. soy sauce a.. 1 tsp. grated ginger a.. 2 cloves garlic, minced a.. 2 T. vegetable or peanut oil a.. 1 large carrot, cut julienne a.. 1 large zucchini, cut julienne a.. 1 red pepper, cut into thin strips a.. 2 oz. bamboo shoots, cut into thin strips a.. 1 T. soy sauce a.. 3 T. hoisin sauce a.. 2 tsp. rice wine vinegar a.. 2 heads butter lettuce, leaves separated, washed and dried a.. hoisin sauce
Method: In a bowl, combine the turkey, rice wine vinegar, soy sauce, ginger and garlic. Toss well. Allow to marinate for 1 hour, if possible. Heat a wok or a large skillet. Add oil. Stir fry the turkey mixture, cooking for about 1minute on medium high heat. Add the vegetables, stir fry for another 2 minutes. Add the soy sauce, hoisin and rice wine vinegar and cook for another minute. Remove from heat. Place in serving bowl; serve with lettuce leaves on side.
TO ASSEMBLE: Place a teaspoon hoisin sauce in lettuce leaf, fill with several tablespoons turkey mixture and roll up. Serves 4-6 as a first course, 3-4 as a meal.
Post by carnation037 on Mar 21, 2004 17:05:17 GMT -6
from Marilynn (chief_cook) God « Thread started on: May 30th, 2003, 5:37pm » <br> HOT CHICKEN ENGLISH MUFFINS
2 pkg (6 1/2 oz.) STOUFFER'S® One Dish Favorites Creamed Chicken, defrosted according to package directions 2 tbsp All-purpose flour 1 cup (4 oz) shredded Swiss cheese, divided 1 Small tomato, diced 1/4 cup Water chestnuts, drained and coarsely chopped 2 tbsp Chopped green onion 1 tbsp Dijon mustard 2 teaspo CROSSE & BLACKWELL® Worcestershire Sauce 4 English muffins, split in half
1. PREHEAT oven to 375 F. 2. COMBINE creamed chicken and flour in medium bowl; add 2/3 cup cheese, tomato, water chestnuts, green onion, mustard and Worcestershire sauce. Season with salt and ground black pepper. 3. PLACE muffin halves cut side up on a baking sheet. Top each muffin half with chicken mixture; sprinkle with remaining cheese. 4. BAKE for 15 to 20 minutes or until bubbly and cheese is golden brown. for 6 Servings
Post by carnation037 on Mar 21, 2004 17:08:00 GMT -6
from Jay God « Thread started on: May 30th, 2003, 10:54am » <br> Prep Time: 20 min. - Cook Time: 25 min.
1 can (10 3/4 oz.) Campbell's® Cream of Chicken OR 98% Fat Free Cream of Chicken Soup 1/2 cup sour cream 1 tbsp. butter OR margarine 1 medium onion, chopped 1 tsp. chili powder 2 cups chopped cooked chicken OR turkey 1 can (about 4 oz.) chopped green chiles 8 flour tortillas (8'') 1 cup shredded Cheddar cheese OR Monterey Jack cheese
MIX soup and sour cream. HEAT butter in saucepan. Add onion and chili powder and cook until tender. Add chicken, chilies and 2 tbsp. soup mixture. SPREAD 1/2 cup soup mixture in 2-qt. shallow baking dish. Spoon about 1/4 cup chicken mixture down center of each tortilla. Roll up and place seam-side down in dish. SPOON remaining soup mixture on top. Sprinkle with cheese. Bake at 350°F. for 25 min. or until hot. Serves 4.
Post by carnation037 on Mar 21, 2004 17:20:40 GMT -6
from marlaoh God
« Thread started on: May 25th, 2003, 10:07am » <br> Chicken fajitas make an excellent quick dinner. Serve with a fresh green salad to complete the meal. Estimated Times Preparation time: 13 mins Cooking time: 10 mins
Ortega Chicken Fajitas
1 tablespoon vegetable oil 1 pound boneless, skinless chicken breast halves, cut into thin strips 1 cup quartered, sliced onion 1 cup red and green bell pepper strips 1 package (1.25-oz.) ORTEGA® Taco Seasoning Mix 1/3 cup water 8 (6-in.) fajita-size flour tortillas, warmed
Additional ingredient suggestions: chopped tomatoes, sliced avocado, shredded cheese, ORTEGA Thick & Chunky Salsa and chopped fresh cilantro HEAT vegetable oil in large skillet over medium-high heat. Add chicken; cook for 4 to 5 minutes or until no longer pink. Add onion and bell pepper; cook, stirring occasionally, for 1 to 2 minutes. STIR in seasoning mix and water. Bring to a boil. Reduce heat to low; cook, stirring occasionally, for 2 to 3 minutes or until mixture thickens. SPOON chicken mixture evenly over tortillas; fold in half. Serve with additional ingredient suggestions.
Post by carnation037 on Mar 21, 2004 17:24:47 GMT -6
from Chris God « Thread started on: May 20th, 2003, 3:50pm » <br> from www.colavita.com
Chicken Mushroom Marsala Calzone
2 tbsp COLAVITA olive oil 1 lb Fresh White Mushrooms, sliced 1 tsp Garlic, minced 8 oz Chicken Breast, boneless, skinless; cut in thin strips 3/4 tsp Salt 1/8 tsp Ground Black Pepper 1 cup Roma (plum) Tomatoes, diced 1/3 cup Dry Marsala or Sherry 2 lb Pizza Dough 2 cups Mozzarella Cheese, shredded 4 tbsp Parmesan Cheese, grated
Preheat oven to 450 degrees. In a large skillet heat oil until hot. Add mushrooms and garlic; cook, stirring occasionally, until most of the liquid evaporates, about 6 minutes. Add chicken, salt and black pepper; cook and stir until chicken is just slightly pink, 1 to 2 minutes. Add tomatoes and marsala; cook and stir until most of the liquid evaporates, about 2 minutes; set aside. Divide pizza dough into 4 portions. On a lightly floured surface roll or stretch each portion into an 8" circle. On one half of each circle, place 1/4 cup mozzarella cheese; then, with slotted spoon, top with 1/4 of the reserved mushroom mixture, another 1/4 cup mozzarella and 1 tablespoon Parmesan cheese, leaving a 1/2" border around the edge of the circle. Fold dough over the filing; press edges together firmly. Carefully transfer to a large baking sheet. Using a sharp knife, cut a slit on top of each. Bake until crust is crisp and golden, 20 to 25 minutes. YIELD: 4 Portions
"Permission for use courtesy of the Mushroom Council"
1 whole fryer 1 large onion, finely diced 2 stalks celery, finely dices 1 small jar sweet pickle relish 2 large eggs, boiled and finely diced 1-1/2 cups mayonnaise (more if needed) couple pinches salt black pepper, to taste dash cayenne pepper (optional) parsley (garnish, if desired)
Boil fryer until done. Cool. Skin and de-bone chicken; dice. Add remaining ingredients and mix well. Sprinkle with parsley. Cover and place in refrigerator for about 2 hours or until flavors blend. Serve with toast points, make sandwiches, or place on lettuce bed with tomato wedges as garnish. ;D