Cooking Notes for Chicken: This calls for boned, skinned chicken breasts to serve 14...we used 6 boneless, skinless breasts to serve four with leftovers for two servings. Gravy amount stays the same, though!
Chicken Cornelia (serves 6-8)
6 whole chicken breasts, boneless, skinless
S&P
Paprika
1 can cream of mushroom soup
1 can cream of chicken soup
1 pint whipping cream
1 cup vermouth
Mushrooms, sautéed in butter
Parsley, finely chopped
Just before the chicken is done, melt 4 tbsp of butter in a large skillet. Sauté mushrooms until nicely browned (about 7 minutes), then spoon them over the chicken breasts and gravy once pan is removed from oven. Garnish with finely chopped parsley, serve and enjoy!
Cooking Notes for Rice: This recipe calls for hot sausage, but my mother prefers to make it with mild sausage.
Ravishing Rice (serves 10-12)
1 lb. sausage
1 large red onion, chopped
1 large green pepper, chopped
1 cup chopped celery
4 1/2 cups water
2 envelopes chicken-noodle soup mix
1/2 cup white rice, uncooked
Slivered almonds
Chopped parsley
Begin by cooking the sausage over low heat, stirring to crumble the meat and ultimately pouring off the grease. In a medium bowl, combine the onion, green pepper and celery and set aside. In a large pot, combine the 4 1/2 cups of water and boil the soup mix and rice for about 7 minutes - do not drain.
Preheat the oven to 350 degrees. Combine the soup mixture, veggies and sausage and mix well. Pour into a 2-qt. casserole dish, then top with slivered almonds. Cover and cook for one hour (the perfect compliment to Chicken Cornelia - they both go in for the same amount of time!). When removed from the oven, top with chopped parsley, serve and enjoy!
Broccoli-Cheese Pseudo-Souffle (serves 8)
1/4 cup minced onion
6 tbsp butter, separated
2 tbsp flour
1/2 cup water
8 oz. jar Cheez-Whiz
2 10 oz. packages chopped broccoli, thawed
3 eggs, beaten well
1/2 cup bread crumbs
Preheat oven to 325 degrees (or 350 - just use a reduced time) Sauté onion in 4 tbsp butter until soft. Stir in flour, then add water. Cook over low heat, stirring until mixture thickens and comes to a boil. Stir in cheese. Drain broccoli very well and stir into sauce. Add eggs, mixing gently until blended. Turn into a greased 1 1/2-qt. casserole dish, cover with crumbs and dot with remaining butter. Bake for 40-45 minutes (or 30-35 minutes if baking at the higher temperature). Remove, serve and enjoy!
Baking Notes for Pie: There is a good chance this recipe came from a bottle of Karo Corn Syrup. Just for reference. But still, a solid, reliable, traditional recipe!
1 cup corn syrup (light or dark)
3 eggs
1 cup sugar
2 tbsp butter, melted
1 tsp vanilla extract
1 1/2 cups pecans
1 frozen deep-dish pie crust
Preheat oven to 350 degrees. Place cookie sheet in oven during preheating to prepare for frozen pie crust. Mix corn syrup, eggs, sugar, butter and vanilla. Gently stir in pecans, then pour into pie crust filling. Place prepared pie on cookie sheet, on center rack, for 60-70 minutes or until the center of the pie crust reaches 200 degrees or when the center surface springs back. Once done, remove from oven and cool for 2 hours on a wire rack before serving. Slice, top with whipped cream and enjoy!
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