Chicken Pot Pie

Ingredients:

  • 2 (15-oz.) cans Veg-All, drained
  • 1 can cream of celery
  • 1 can cream of chicken
  • 1 lb. boneless, skinless, chicken breast, cooked and cubed
  • 2 ¼ cups Bisquick
  • 2/3 cup milk

Directions:

In 9×13 greased pan, combine chicken, soups, and veggies. Cook at 325 degrees until bubbly. While warming, combine Bisquick and milk in a bowl, stir until soft dough forms. Knead 10 times. Remove soup mixture from oven and top with biscuits. Return to oven and cook until golden brown.

Chinese Chicken Salad

www.simplyrecipes.com

4-6 servings

Ingredients:

  • ½ lb chicken breast, cooked almost completely
  • ¼ cup soy sauce
  • 1 tsp red wine vinegar
  • 1 Tbsp sugar
  • olive oil
  • 2 oz bean threads or rice noodles
  • 4 green onions, shredded lengthwise
  • 1 head each of iceberg and green leaf lettuces
  • 2 Tbsp chopped toasted almonds
  • 2 Tbsp toasted sesame seeds

Sauce:

  • 2 Tbsp sugar
  • 1 tsp salt
  • ½ tsp ground pepper
  • 3 Tbsp vegetable oil
  • 1 Tbsp dark sesame oil
  • 3 Tbsp vinegar

Directions:

Using two forks, shred the cooked chicken. Mix soy sauce, red wine vinegar and sugar in a bowl and add the chicken. Let soak for 10 minutes. Remove chicken and pat dry with paper towels. Fry the shredded chicken in a little cooking oil on medium high heat to make it a little crispy and to bake in the seasoning. Set aside.

Put 3/4 inch of vegetable oil into a small saucepan. Heat on high heat until when you flick a drop or two of water into the oil it sizzles. Take one bunch of the dried bean threads and gently break them up a bit. Test the oil by putting one bean thread into the oil. If the oil is hot enough, the bean thread will almost immediately sizzle and puff up. That’s when you know the oil is hot enough. Working with a few bean threads at a time, put them in the hot oil. As soon as they puff up, remove them carefully with tongs and place them on a paper towel to cool. The paper towel helps remove any excess oil. Set aside.

Mix all of the sauce ingredients together, in the order listed. Just before serving the salad, mix all of the salad ingredients together – lettuce, chicken, bean threads, almonds, sesame seeds, and sauce.

To toast nuts or seeds: Heat a thin skillet to medium high heat, add the seeds – or nuts, don’t do them both together – stir frequently until they begin to brown, remove from heat, they will continue to cook. Let cool to room temp.

Lemon Dill Rice

Ingredients:

  • 1 cup long-grain jasmine rice
  • 1 ¾ cups water
  • ½ tsp salt
  • ½ Tbs lemon zest
  • ½ tsp dried dill weed
  • 1 tsp dried parsley
  • 2 Tbs butter, cut into pieces
  • salt and pepper to taste

Directions:

Add all ingredients to a rice cooker. Sitr to combine. Cover and cook just like white rice.

Potato Salad

Grandma Patsy Mortensen’s recipe

Ingredients:

  • 6 large potatoes
  • 10 eggs
  • 2 cups mayonnaise
  • 1-2 Tbs mustard
  • Salt
  • Pepper

Directions:

Peel and wash the potatoes. Cut into chunks and boil in a large pot of water for about 10 minutes. Drain water and allow potatoes to cool. Boil eggs in a medium pot of water for about 10 minutes. Drain water and allow eggs to cool. Peel eggs and cut in fourths. Cut potatoes into bit-sized pieces.

Combine eggs, potatoes, mayo, and mustard in a large bowl. Salt and Pepper to taste.

Chicken Roll-ups

Ingredients:

  • 3 chicken breasts
  • 1 pkg. cream cheese
  • 2 pkg. crescent rolls
  • ¼ cup margarine
  • 1 can cream of chicken
  • 1 can cream of mushroom
  • ¼ cup milk

Directions:

Cook chicken and cut into small pieces. Mix cream cheese and margarine together. Add chicken and spoon into crescent rolls, roll up and place on ungreased baking sheet. Bake at 350 degrees for 20 minutes. Heat up milk and soup together to make gravy. Serve over rice and spoon gravy on top.

Honey-Soy Glazed Salmon

20 minutes – serves 4

 Ingredients:

  • 1 Tbs. honey
  • 1 tsp. soy sauce
  • 1 (1 ¼) lb piece skinless salmon fillet, cut into 4 pieces
  • Salt and pepper

Directions:

Heat broiler. In a small bowl, combine the honey and soy sauce. Place the salmon on a foil-lined broiler-proof baking sheet and season with ½ tsp. salt and ¼ tsp. pepper. Broil for 5 minutes. Spoon the honey mixture over the salmon and broil until the salmon is opaque throughout, 2 to 5 minutes more.

 

Chicken Pot Pie

Ingredients:

  • 2 (15-oz.) cans Veg-All, drained
  • 1 can cream of celery
  • 1 can cream of chicken
  • 1 lb. boneless, skinless, chicken breast, cooked and cubed
  • 2 ¼ cups Bisquick
  • 2/3 cup milk

Directions:

In 9×13 greased pan, combine chicken, soups, and veggies. Cook at 325 degrees until bubbly. While warming, combine Bisquick and milk in a bowl, stir until soft dough forms. Knead 10 times. Remove soup mixture from oven and top with biscuits. Return to oven and cook until golden brown.