INGREDIENTS: 4-6 chicken breast halves, 1 can cream of chicken soup, ½ c. milk, 1 c. sour cream, Stove Top Stuffing (prepare as directed on pkg.)
DIRECTIONS: Place chicken breasts in oven proof pan in single layer. Mix soup, milk, and sour cream together in bowl. Pour over chicken breasts. Spread stuffing over top of chicken breast and soup mixture. Bake @ 350 degrees for about 20 minutes, covered then uncover and bake for 10 minutes or until chicken is done. (If the chicken breasts are quite thick, you may pound them thinner, so they cook faster).
INGREDIENTS: 1 lb. lean ground beef-browned, 1 envelope spaghetti sauce mix, 2 Tbs. instant minced onion, 1 can (8 oz.) tomato sauce, 4-1/2 c. tomato juice or V-8 juice, 1 can (4 oz.) mushrooms-drained, 4 oz. dry spaghetti-broken into thirds
DIRECTIONS: Combine all ingredients( except noodles) in the crockpot and mix well. Cover and cook on LOW Heat setting for 6-8 hours. Turn to HIGH heat setting, add spaghetti, stir and cook for one hour, stirring often.
INGREDIENTS: 1-1/2 lbs. ground beef, 1 small box sliced fresh mushrooms, 1 can cream of mushroom soup, 3 Tbs. bread crumbs, 1 egg, 1 tsp. minced garlic, ½ red pepper sliced thin, 1 Tbs. parsley-chopped well, salt and pepper to taste
DIRECTIONS: Prepare the meat by mixing it up with all spices except for the red pepper. Make into golf ball sized balls. Add the meatballs to a good-sized Dutch oven and brown slightly, draining off the fat. Add the can of soup with a few drops of water and let simmer for about 15 minutes. Then slice the pepper together with the fresh mushrooms and add to the pot and cook until meatballs are done, simmer about another 15-20 minutes. Serve over noodles sprinkled with the fresh parsley.
INGREDIENTS: ¼ c. butter, 1 onion-chopped, 1 c. celery-chopped, 3 Tbs. flour, 2 (32 oz.0 boxes chicken broth, 1 (32 oz.) pkg. frozen hash-brown potatoes-thawed, 1 (16 oz.) pkg. frozen niblet corn-thawed, 1 (16 oz.) pkg. frozen mixed vegetables-thawed, 1 (10 oz.) pkg. frozen chopped spinach-thawed and squeezed dry, 2 Tbs. chopped fresh parsley, 1 tsp. dried thyme, 1 tsp. black pepper, ½ tsp. salt, 2 c. shredded Cheddar cheese
DIRECTIONS: In large Dutch oven, melt butter over medium heat. Add onion and celery; cook 7 minutes, stirring frequently or until tender. Add flour; cook 2 minutes, stirring constantly. Stir in broth, hash brown potatoes, corn, mixed vegetables, spinach, parsley, thyme, pepper and salt. Bring to a boil over medium-high heat; reduce heat and simmer 30 minutes until vegetables are tender. Add cheese, stirring until smooth. Garnish with chopped fresh parsley, if desired.
INGREDIENTS: 1 (9-inch) pie crust-baked & cooled, 2 bananas-sliced, ¼ c. soft cream cheese-beaten, 2/3 c. sugar, ¼ c. cornstarch, ½ tsp. salt, 1-1/2 c. evaporated milk, 1-1/2 c. whole milk, 4 egg yolks-beaten, 2 Tbs. butter-softened, 1/8 c. sliced almonds, 1 Tbs. vanilla, FRESH WHIPPED TOPPING: ¾ c. chilled whipping cream, 2 Tbs. powdered sugar, 1 tsp. vanilla, chilled glass or metal mixing bowl
DIRECTIONS: Mix in 2 qt. saucepan the sugar, cornstarch, salt, evaporated milk and whole milk. Cook over medium heat stirring constantly until mixture thickens and boils for 1 minute. Remove from heat, slowly pour half of the hot mixture into eggs and stir until that mixture is completely incorporated. Pour the egg mixture into the pot with the other half of pudding and continue to cook on medium heat until it reaches boiling stage again. Add cream cheese and mix thoroughly with hand mixer. Remove from heat and add vanilla and butter, keep using mixer until all is blended well. Let pudding stand for 15 minutes, but while still warm pour half of pudding in pie shell and layer with bananas then pour remainder of pudding on top. Top with Whipped cream before serving.