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BACON AND EGG CASSEROLE
(ASSEMBLE THIS HEARTY DISH THE NIGHT BEFORE, AND BAKE THE NEXT MORNING)
1 (16-oz.) Hawaiian bread 2 1/2
cups milk
loaf, cut into 3/4 inch cubes 1/2
teaspoon salt
2 cups (8 oz) finely shredded 1/2 teaspoon pepper
Mexican four-cheese blend 1
teaspoon dried
mustard
1/2 lb. bacon, cooked and
1/2 teaspoon
crumbled (8slices)
Worcestershire sauce
8 large eggs
Salsa or sliced fresh
tomatoes
Arrange bread cubes in a lightly greased 13x9 inch baking dish. Sprinkle
with shredded cheese and crumbled bacon. Whisk together eggs, milk,
salt,
pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press
down bread cubes with a spoon to allow bread to soak up liquid. Cover and
chill 8 hours or overnight. Let stand 30 minutes before baking.
Bake at 350 for 35 minutes or until set and golden. Serve with salsa or
sliced fresh tomatoes. Yield: 8 to 10 servings
CHICKEN-ZUCCHINI BAKE
1 T. butter or margarine, melted
12-oz. pkg. stuffing mix
6 c. zucchini, sliced and steamed
1 c. carrots, peeled and grated
3 to 4 lbs. cooked chicken, diced
10-3/4 oz. can cream of chicken soup
1 c. sour cream
1/4 c. onion, chopped
Combine margarine and stuffing mix; spoon half of mixture in the bottom of a
13"x9" baking pan. Layer zucchini, carrots and chicken over the top; set
aside. Mix soup, sour cream and onion together; spoon over chicken. Top with
remaining stuffing mix; bake at 350 degrees for 45 minutes.
NIGHT BEFORE
BREAKFAST BURRITOS
Ingredients:
1 1/2 cups chopped ham
12 eggs
16 oz Pepper Jack cheese
24 small flour tortillas
3 Tbsps milk
Salsa
Sour Cream
Garlic chives
Butter
Initial Preparation:
Sauté the chopped ham in butter.
Stir in 12 eggs, lightly beaten (leave eggs moist).
Add 8 oz Pepper Jack cheese, shredded.
Spoon eggs and ham onto tortillas and roll.
Place the filled tortillas, seam side down, in baking dish and brush the
tops with butter.
Cover with foil and refrigerate overnight.
Final Preparation:
Sauce: Melt on medium in microwave: 8 oz shredded Pepper Jack cheese and
3 Tbsps milk.
Bake filled tortillas at 350° for 15 minutes with foil on, then 15
minutes with foil off.
Top the baked tortillas with melted cheese sauce. Serve with salsa, sour
cream and garlic chives.
12 servings
FAMILY FAVORITE
CHICKEN AND RICE
Turn oven on to 350 degrees
Ingredients :
I can Campbell's Golden Mushroom soup
1 can Campbells Cream of Chicken Soup
1 can Campbell's Cream of Celery souP
3/4 stick of melted butter
1 1/4 cup uncooked long grain white rice
4 chicken breasts - thawed, dried, and cut into 2 or 3 pieces each.
You can use a Corningware dish or a metal baking pan lined with foil.
Stir together the soups, butter and rice. Spread evenly in the
baking dish and place the chicken pieces on the top. Lightly salt
and pepper the chicken. Bake uncovered in a 350 degree oven for at
least one hour. The rice shouldn't be crunchy. Let set for 5
minutes before serving. Don't plan on there being any left overs.
If you dont have Cream of Celery you can use 2 cans of Cream of Chicken
but you MUST use the Golden Mushroom.
PASTA FAGIOLI (soup)
1 lb lean ground beef
1 small onion, diced
1 large carrot, diced
3 stalk celery, diced
2 cloves garlic, minced
2-14 oz can diced tomato
1 15 oz can red kidney beans (or pinto)
1 15 oz can great northern beans
(optional) green beans and squash
1 15 oz can tomato sauce
1 12 oz can V8 juice
1 T white vinegar
1 ˝ t salt
1 t dried oregano
1 t dried basil
˝ t pepper
˝ t dried thyme
˝ lb pasta
Brown beef- drain fat
Add Onion, celery, carrot, garlic- simmer 10 min
Add all but pasta- simmer 1 hour
Boil Pasta until aldente- Drain
Add pasta to soup, simmer 5 minutes
TURKEY PARMESAN
CASSEROLE
Ingredients:
1 can (10-3/4 oz.) condensed cream of mushroom soup
1 cup Sour Cream
1 cup KRAFT 100% Grated Parmesan Cheese, divided
8 oz. spaghetti, broken in half, cooked and drained
3 cups frozen broccoli florets, thawed
2 cups chopped cooked turkey
MIX soup, sour cream and 3/4 cup of the Parmesan cheese in large bowl.
Add spaghetti, broccoli and turkey; mix lightly.
SPOON into 2-quart casserole. Sprinkle with remaining 1/4 cup Parmesan
cheese.
BAKE at 350°F for 25 to 30 minutes or until thoroughly heated.
Chicken Spaghetti
Cooked spaghetti (2 lbs.)
2 cans of cream of mushroom
2 cans of cream of chicken
1 chopped bell pepper
1 small onion chopped
1 small jar of pimentos
1 clove garlic
1 whole chicken
2 lbs velveeta (chopped)
shredded cheddar or your favorite cheese for top of casserole (I used mozzarella
and cheddar)
Boil chicken , debone and remove skin, chop chicken in small chunks (set aside).
Cook spaghetti in chicken broth. While spaghetti is cooking sauté onion, bell
peppers, garlic ,chopped chicken in a large pot in a small amount of olive oil.
Add soups, pimentos, velveeta and 1 cup of chicken broth to the large pot..Cook
on low to medium while stirring until the velveeta melts. Season with salt,
pepper, basil (1 teaspoon), 1 teaspoon parsley or whatever seasonings you
prefer.
Drain spaghetti and stir in the soup velveeta mixture ( you want the mixture to
be a little soupy). Place in casserole baker (s) and sprinkle cheese (cheddar,
Mozzarella etc...) over top. Place in oven at 250 for 1 hour.
This recipe makes 2 large baker (casserole) full, just halve the recipe for
smaller amount or freeze one casserole for later. Don't bake if you are going to
freeze it because it will dry out when you are warming . I use chicken broth or
skim milk and add to spaghetti if it is too dry.
Parslied Chicken en Croute
2 tlbs margarine or butter
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 package pepperidge Farm Frozen Puff Pastry Sheets (1 Sheet)
1 egg beaten
1 tlbs water
1 container (4 oz.) herbed cream cheese spread---Alouette Herb
1/4 cup fresh parsley
1. In a medium skillet over medium-high heat, heat margarine. Season Chicken with salt and pepper if desired. Add chicken and cook until browned. Remove chicken from skillet. Cover and refrigerate 15 minutes or up to 24 hours.
2. Thaw pastry sheet at room temperature for 30 minutes. Mix egg and water and set aside. Preheat oven to 400 F.
3. Unfold pastry on lightly floured surface. Roll into 14 inch square and cut into 4 (7-inch) squares. Spread about 2 tlbs of the cheese spread in center of each square. Sprinkle with 1 tlbs parsley and top with cooled chicken. Brush edges of squares with egg mixture. Fold each corner to center on top of chicken and seal edges. Place seam side down on baking sheet. Brush with egg mixture.
4. Bake 25 minutes or until golden brown. Serves 4
*Option: Cut the breasts into smaller pieces and cut the puff pastry so that 6 would fit on 1 sheet. Better for an hors doevre, otherwise use the whole breast for a meal.
PAULA DEEN'S
CHICKEN DIVAN
2 10-oz boxes frozen chopped broccoli
6 Chicken breasts, cooked, boned, and shredded
2 10 3/4-oz cans condensed cream of mushroom soup
1 cup Mayonnaise
1 cup Sour Cream
1 cup grated sharp Cheddar cheese
1 TBL fresh lemon juice
1 Tsp curry powder
Salt and Pepper
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 TBL butter
Remove outer wrappers from box of brocolli. Open one end of each box. Microwave on full power for 2 minutes, until thawed. Drain the brocolli and put into a large bowl. Add the shredded chicken.
In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.
Place mixture into an 11x7" cassarole dish or 2 9" square dispossable aluminum foil pans that have been sprayed with vegetable oil cooking spray. Pat down evenly and smooth with a spatula. Combine the Parmesan cheese and bread crumbs and sprinkle over the top. Dot with butter.
Wrap the uncooked cassarole securely with plastic wrap, then with aluminum foil. Place each pan into a plastic freezer bag and seal. Freeze. Prepair Lable with the following instructions: Allow cassrole to thaw 24 hours in refrigerator. When ready to bake, remove the plastic wrap and foil. Bake, uncovered, at 350 degrees for about 40 minutes, until bubbly.
If serving immediately, bake, uncovered, in a 350 degree oven for about 30 minutes, until bubbly.
* For CHICKEN FLORENTINE, substitute 2 10-oz boxes of frozen spinach for brocolli.
This recipe was taken from Paula
Deen & Friends: Living It Up Southern Style
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