2/17/08

Romaine Salad

8 cups Roman lettuce

Preheat oven to 350 degrees- Bake 6 TBS Olive Oil and 10 Gloves of Garlic for 30 minutes.
Food Process- 2 TBS Honey, 2 TBS Apple Cider Vinegar, 1 TBS Dijon Mustard, 2 TBS Apple Cider, Add Minced Garlic and Oil, Fresh Ground Pepper.

Toss Salad with blue cheese or Gonzales cheese and Salad Dressing. Top with Sweet-and-Spicy Texas pecans.

Sweet-and-Spicy Texas Pecans
1/2 pound pecan halves
2 tablespoons butter
2 tablespoons sugar
1/4 teaspoon ground red pepper

Cook on stove top and let cool on wax paper.

Chicken Rice Broccoli Casserole

1/4 Onion
1/2 stick butter
1 pkg (16 oz.) frozen broccoli
1/2 cup cheese whiz
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup water
1/2 cup milk
2 cup rice
2 large boiled chicken breast

Saute onions in butter. Mix the cream of chicken/ mushroom soups, cheese whiz, water, milk, rice, broccoli and chicken all together. Pour into a casserole dish.
Bake at 350 for 45 to 6o minutes. This can be frozen. Make sure to thaw before you bake.

Chicken Tetrazzini

6 large chicken breast
2 medium-sized onions
8 oz. spaghetti
1/2 lb. butter
1 scant cup flour
1 qt. part of broth and milk
1 can cream of mushroom soup
1/2 lb. American cheese
1/2 lb. old english cheese
cracker crumbs

Boil chicken and cut up into small pieces. Saute onions in butter.
Make cheese sauce of 1/2 lb. butter, one scant cup flour, and one quart part of broth and milk. Grate 1/2 lb. american and 1/2 lb. old english cheese. Make sauce in large pan. Add grated cheese and let blend. Add one can mushroom soup. Fold in chicken and spaghetti. Have bottom of two large square or oblong casseroles covered with crushed and buttered cracker crumbs. (I put only on top) Pour in chicken mixture. Cover top with buttered crumbs.
Bake 30 to 40 minutes until brown. Don't cook or brown until time to serve, as it needs to be served hot. If this is frozen, be sure to take out and thaw before time to cook and serve.

2/8/08

Pumpkin Bars

INGREDIENTS
4 eggs
1 2/3 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt

1 (3 ounce) package cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
2 cups sifted confectioners' sugar


DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix the eggs, sugar, oil, and pumpkin with an electric mixer until light and fluffy. Sift together the flour, baking powder, baking soda, cinnamon and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased 10x15 inch jellyroll pan. Bake for 25 to 30 minutes in preheated oven. Cool before frosting.
To make the frosting, cream together the cream cheese and butter. Stir in vanilla. Add confectioners' sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars. Cut into squares.

Banana Bread--Very Moist

INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.