Ingredients
1 (8 oz) can pineapple chunks
1 cup cooked chicken, chopped
½ cup almonds or pecans, sliced
½ cup celery, chopped
¼ cup sour cream
½ tsp honey
1 large ripe avocado, halved
Directions
Drain pineapple, saving ¼ cup of the juice. Combine pineapple, chicken, nuts and celery. Add sour cream, reserved pineapple juice and honey; stir well. Fill avocado halves and serve. May top with French or Catalina dressing.
Ingredients
6 lbs chicken, cut up
1 cup dry sherry
½ cup celery, sliced
1 medium onion, sliced
1 ½ tsp salt
½ tsp curry powder
1 can cream of mushroom soup, condensed
1 cup sour cream
2 (6 oz) packages wild rice
¼ cup butter
1 lb mushrooms
Directions
Place chicken in a deep pot. Add two cups water, the sherry, celery, onion, salt, curry powder and bring to a boil. Reduce heat and simmer covered for one hour on until chicken is tender. Remove chicken. Strain broth and reserve. Cook rice according to package directions, but use reserved broth as liquid. Sauté mushrooms in hot butter until butter. Remove from heat. Remove chicken from bones and cut into bite-size pieces. Heat oven to 350 degrees. Blend soup and sour cream into rice. Fold in chicken and mushrooms. Bake covered for one hour. Remove from oven and let stand for 20 minutes before serving.
Ingredients
1 onion, chopped
1 green bell pepper, chopped
2 cloves garlic, minced
2 tsp vegetable oil
2 cups chicken, cooked
1 (10 ¾ oz) can cream of mushroom soup, condensed
1 (10 ¾ oz) can cream of chicken soup, condensed
1 (4 ½ oz) can chopped green chiles, undrained
1 (10 oz) can diced tomatoes and green chiles, undrained
1 tsp chile powder
¼ tsp pepper
12 6-inch corn tortillas
3 cups Monterey Jack cheese, cheddar cheese, shredded
Directions
Heat the vegetable oil in a large pan and add the first three ingredients. Sauté over medium high heat, then stir in chicken and next six ingredients. Tear corn tortillas into pieces, layer one-third in a lightly greased 13 x 9 baking dish. Top with one-third of the chicken mixture and one-third of the cheese. Repeat layers twice. Cover and bake at 350 degrees for 25 minutes. Uncover and bake five more minutes or until bubbly.
Recommendation: serve with sautéed zucchini. You can freeze unbaked casserole for up to one month. Thaw it in the refrigerator the night before baking.
Ingredients and Directions
Sauce: Saute 1 chopped onion and 2 cloves chopped garlic in 3 Tbl olive oil. Add 1 (16 oz) can peeled, chopped tomatoes. Add 1 tsp basil, 1 tsp oregano, 1 tsp sugar, 1 Tbl parsley and a little salt and pepper. Cook for 30 minutes.
Flour either skinned chicken breasts or thighs, and brown them in ¼ cup oil. Drain on paper towels. Sauté one small sliced onion and ½ cup fresh sliced mushrooms. Add sauce and ½ cup dry sherry. Place chicken in a shallow baking pan in one layer. Cover with sauce. Bake at 350 degrees for 45-50 minutes or until tender.
Ingredients
2 cans of mushrooms
¼ cup oil
3 lbs veal or chicken, cubed
2 cans cream of mushroom soup
1 cup white wine, separated
½ cup onion, chopped
1 tsp oregano
1 cup sour cream
Directions
Drain mushrooms, reserving liquid. Add enough water to mushroom liquid to make one cup. Saute meat in oil. Stir in reserved mushroom liquid, soup, ½ cup wine, onions and oregano and bring to a boil. Cover and simmer for 1 ¼ hours. Add mushrooms, sour cream and remaining ½ cup wine. Heat and serve over rice.
Ingredients
6 chicken breasts
paprika, salt and pepper to taste
½ cup butter
1 can cream of mushroom soup
½ lb mushrooms, sliced
½ cup onion, chopped
¼ cup sherry
¼ tsp dried basil
¼ tsp dried rosemary
Directions
Rinse chicken breasts and pat dry. Place in a baking dish. Sprinkle with paprika, salt and pepper. Melt butter in pan and stir in remaining ingredients. Pour over chicken. Bake at 350 degrees for one hour. Serve chicken and sauce over cooked rice.
Ingredients
3 cups chicken, cooked and chopped
2 cups Monterey jack cheese, shredded
½ cup sour cream
1 (4 ½ oz) can green chiles, chopped
1/3 cup fresh cilantro, chopped
8 flour tortillas
8 oz sour cream
8 oz green taco sauce
Directions
Stir together the first five ingredients. Spoon chicken mixture evenly over tortillas and roll up. Arrange in a lightly greased 13 x 9 baking dish. Coat tortillas with vegetable cooking spray. Bake at 350 degrees for 35 to 40 minutes or until golden brown. Stir together sour cream and taco sauce in a bowl. Spoon sour cream mixture over hot enchiladas. Sprinkle with desired toppings: fresh cilantro; fresh chopped tomato, avocado, green onion.
Ingredients
1 whole chicken
1 cup extra-virgin olive oil
1/2 cup onion, diced
2 cloves garlic, crushed
6 oz tomatoes
1 ½ quarts water
1 bay leaf
2 tsp salt
1 pound rice
saffron, pinch
1 green pepper, chopped
Directions
Cut chicken into quarters and fry in oil over medium heat. Add onion and garlic. Cook until done. Add tomatoes and water. Boil five minutes. Add bay leaf, salt, rice, saffron and green pepper. Stir thoroughly. Put mixture into large covered casserole. Bake at 350 degrees for 30 minutes. Remove the bay leaf before serving.
Leslie wasn’t sure about the exact ingredients for this recipe. An old German lady taught her how to make it years ago, and it’s cooked by memory now.
Ingredients and Directions
Coat chicken breasts, either boneless or bone-in, with paprika. Then brown in vegetable oil. Drain off the excess oil, and add one chopped onion and enough water to almost cover the chicken; simmer for 45 to 60 minutes. Remove chicken from pan and whisk in two to three cups of sour cream and cook over low heat. Add flour to thicken the sauce for gravy.
Spaetzle:
4 eggs, in a two-cup measuring cup, beaten
add enough milk to measure two full cups
4 ¼ cups flour
salt and pepper
pinch of nutmeg
Pour milk/egg mixture into flour and spices. Mix well. Dough will be stiff. Take a large spoon of dough and cut small pieces into salted boiling water. Boil for five minutes once all the dough is in water.
Ingredients
½ cup butter
2 – 2 ½ lbs chicken, split
2 large onions, finely chopped
1 lb mushrooms
2 Tbl parsley
1 cup sweet sherry
Salt and pepper to taste
Directions
Preheat broiler. Melt butter in large skillet. Arrange chicken on broiler pan and brush well with butter. Broil chicken about eight minutes each side. Turn oven temperature to 350 degrees. Arrange chicken in a greased roaster pan. Sauté mushrooms and onions until tender. Remove from heat. Stir in parsley and sherry. Season to taste with salt and pepper. Pour over chicken and bake for 40 minutes, basting frequently.
a little of each 