Poppy seed Chicken

This is another recipe I got from Susan.  We all like this a lot, and it is Christopher's favorite meal.

Ingredients:

2 cups of chicken

1 can of cream of chicken

1 cup of sour cream (this can be substituted with 1/2 a cup of cream cheese)

Poppy seed

Ritz crackers

If you use cream cheese, make sure you let it soften so you can stir it.  Mix the cream of chicken and sour cream, and then add the chicken.  Sprinkle in some poppy seed.  Pour into a dish, I use an 11 x 7 inch dish.  Crush enough crackers to cover the top then add some more poppy seed.  Bake at 350 for 30 minutes.

Even if you don't like sour cream (or cream cheese)  you will like this because you don't taste it.

Crunchy Onion Chicken

1 1/3 cups Original or Cheddar Fried Onions (we use FRENCH'S®)
4 boneless skinless chicken breasts
1 egg, beaten


Directions:
1. Place Fried Onions into plastic bag. Lightly crush with hands or with rolling pin. Transfer to pie plate or waxed paper.
2. Dip chicken into egg; then coat with onion crumbs, pressing firmly to adhere. Place chicken on baking sheet. Sprinkle with additional crumbs, if desired.
3. Bake at 400°F for 20 minutes or until no longer pink in center.

Mexican Chicken Lasagna

3/4  cup chopped onion

3      14 oz. cans stewed tomatoes with juice

1/2  cup salsa, medium or mild

1      1.25 oz package taco seasoning

1      15 oz. can black beans, rinsed and drained

1      large egg

16    oz. ricotta cheese

1      teaspoon crushed garlic

10    oz. lasagna noodles

4     boneless, skinless cooked chicken breasts (about 1 and 1/2 lbs.), cut up

1     4 oz. can chopped green chilies

1  1/2  cups (about 6 oz.) grated Monterey Jack cheese

Combine onion with tomatoes, salsa and seasoning.  Stir in beans.

Make ricotta layer by whisking egg in small bowl, then whisk in the ricotta and garlic.

Spread one cup tomato sauce mixture over the bottom of a greased casserole dish (should barely cover bottom).  Top with 5 (uncooked) noodles, overlapping slightly, then with half the chicken.

Spread on one half of the ricotta cheese mixture; spread lightly.  Sprinkle with half the grated cheese.  

Top with remaining noodles, chicken, chilies, tomato sauce mixture, and grated cheese.  

Bake uncovered for 40 minutes, or until noodles are tender.  Cool 10 minutes before serving.

Suggestion:  serve with salad.    

Makes 8 servings.

Fruit Salad

I had this at Susan's and really liked it so I made it the next day.  IT IS AWESOME!

Ingredients:

2-11 oz. can mandarin oranges, drained
1- 20 oz. can pineapple chunks, do not drain
2 bananas, sliced
1 box instant banana cream pudding, just add the powder

Put everything in a bowl and mix.  I put strawberries in there, you can also add nuts or marshmallows.

Chips

I like these, even Charlotte liked them.

Ingredients:

4 tortillas, 7 1/2 inches

1/3 cup shredded cheese, the recipe calls for parmesan but feel free to try something different

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/4 teaspoon paprika

about 2 or 3 tablespoons of butter

    Melt the butter and set it aside to cool.  Preheat the oven to 400 and line a baking sheet with aluminum foil.  Mix the cheese, sesame seeds, poppy seeds, and paprika in a small bowl.  Lay the tortillas on a cutting board.  Spread the butter evenly over them.  You don't have to use all the butter if some is left over.  I am not a big fan of butter.  Now spread the cheese and spice mixture evenly over the tortillas.  Push the it in with your fingers; with a sharp knife cut the tortilla into eights.  When you put them on the baking sheet they can be touching, not overlapping.  Bake for 8 minutes or until the edges on some of them turn brownish.  If you use flour tortillas cook them until the whole chip is kind of brown(I used wheat flour).

Macaroni and Cheese

I don't actually like macaroni and cheese but everybody else really likes this. I decided to try this recipe because Mom was trying to get away from the pre-packaged foods. I am looking for more recipes like this.

Ingredients:

2 tablespoons butter

2 tablespoons all-purpose flour

1 2/3 cups milk

A LITTLE over 1 cup shredded cheddar cheese

1 pound pasta

or

1 tablespoon butter

1 tablespoon all-purpose flour

1 cup milk

A LITTLE over 1/2 cup cheddar cheese

About 6 ounces of pasta

Put the butter in a large saucepan and set the pan over medium heat. Stir until the butter is melted. Add the flour and whisk it together with the butter until smooth and bubbly but not browned. If the mixture begins to brown, reduce the heat. With the pan still on the heat, slowly pour in the milk, whisking constantly. Cook, continuing to whisk, until the mixture is smooth, thickened, and gently boiling. Remove the pan and add the cheese. Whisk until the cheese has melted and sauce is smooth, cover with lid and set aside. Cook the pasta, drain it and then add it to the sauce. Yum, Yum (to everybody else at least)

Banana Pudding

This is likely my most requested recipe.

I make it for family gatherings and holidays.

Ingredients:
1 (14-ounce) can Sweetened Condensed Milk
1 1/2 cups cold water
1 (4-serving) package instant vanilla pudding mix
2 cups whipping cream (a tub of Cool Whip)
2 packs of Pepperidge Farm Chessmen Cookies
3 medium bananas, sliced and dipped in lemon juice

1. In a large bowl, combine sweetened condensed milk and water. Add pudding mix (do not make pudding); beat until well blended. Chill 5 minutes.
2. Fold in whipped cream. Spoon in enough to cover the bottom of the big bowl.
3. Top with Chessmen cookies and then bananas and then more pudding. Keep going until all pudding mix is gone. Chill thoroughly.
4. ENJOY GREATLY!! Store leftovers in the fridge (don't worry they won't be there for long).