Category: Main Dishes

Ingredients:

112 cup onion chopped
2 Tbsp. cooking oil
1 (12-oz.) can tomatoes
1 package Lawry’s Spanish Rice Seasofting. l’lix
2 Tbsp. salsa jalapeiio
3/4 cup chopped onion pound looterey Jack cheese grated

Instructions:

cups sour cream 1 tsp. seasoned salt seasoned pepper to taste Saute onion in oil until tender. Add tomatoes. Spanbh Rice Seasoning Mix and salsa Simmer 15 to 20 minutes; set sauce aside to cool. Fry tortillas lightly in small amount of oil for IO to 15 seconds on each side, without allowing them to bc!come crisp. Pour 111 c. of the sauce in bottom of 13 X 9 X 2″ baking dish. Preheat ovt!n to 325°. Arrange layer o ftortillas over sauce; they can overlap. Top with 1/2, sauce, 1/3 onion and 1/3 cheese. Repeat procedure twice, making three layers of to11illas. Combine sour cream and seasoned salt. Spread over chse to edges of dish. Sprinkle lightly with season pepper and bake 25 to 30 minutes. To serve, cut into squares.. Seo es IO to 12.

Ingredients:

1 lb. roasted turkey breast, sliced thin
1 (8-oz.) package cream cbeese, softened
112cup chopped pecans
1/2acup orange marmalade
6 croissants, split
lf.
a cup whole cranberry sauce

Instructions:

Lettuce leaves Combine cream cheese, mannalade and pecans to a spreading consis-tency. Spread on cut halves of croissants. Place slices of turkey on bottom half; spoon 2 tablespoons cranberry sauce over turkey. Add lettuce leaf and top off croissant.

Ingredients:

4 to S cooked, seasofted chicken breasts, cut in pieces
1 can Rotel tomatoes
1 can cream of mushroom soup
1 can chicken broth
1 smal1 can diced green chilies
1 small jar sliced mushrooms
2 package shredded Velveeta cheese
2 package corn tortillas, cut in quarters (about
20)

Instructions:

Tbsp. is a layered casserole. ln large stock pot, melt together first 7 ingredients, stirring frequently. In a 12 X 9″ sprayed baking dish, layer as follows: I layer tortillas spread evenly, covered with a generous layer of the chicken mixture. Repeat. Top with a final layer of shredded cheese. Bake at 350° for 30 minutes or until bubbly. Cool slightly and serve. Serves 4-6.

Ingredients:

2 pounds chic. ken pieces
2 Tbsp. shortening
1 cup cream of chicken soup
1/1 tsp. salt
2 Tbsp. lemon juice
111 tsp. tarragon leaves, crushed dash pepper lemon slices

Instructions:

In skillet, brown chicken, remove from pan, pour off fat and combine ingredients, except slices. Return to pan and cook for 45 minutes. Garnish with lemon slices.

Ingredients:

l (16-oz.) bottle Russian or Catalina salad dressing
2/., cup apricot preserves
2 envelope dry onion soup mix
16 boneless skinless chicken breast halves

Instructions:

Jn a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 11 x 7 X 2″ baking pans; top with dressing mixture. Cover and bake at 350° for 20 minutes; baste. Bakeuncovered, 20 minutes longer or until chi. cken juices run clear. Yields 16 servings.

Ingredients:

I Tablespoon grated orange zest. J cup fresh orange juice.
1/2i cup fresh lemon juice
1/3 cup honey
2 Tablespoons Worcestershire sauce, I Tablespoon fresh tarragon
I teaspoon dry mustard, spoon dried salt and pepper to taste
4 chicken breasts, skinned, boned
2 teaspoons cornstarch, dissolved in I Tablespoon hot water.

Instructions:

Combine zest. juices, honey, sauce, tarragon, mustard, salt and pepper. Pour over chicken. Marinate, covered. for 2 hours in refrigemtor. Bring to room tempt!rature and place on large flat baking dish. Bake, coverer, at 350° for about 45 minutes or until done. Thicken sauce with cornstarch mixture and ladle sauce over chicken when serving. (may pull a spring of fresh tarragon through a slice of orange for a colorful garnish or top chicken with grnted orange zest).

Ingredients:

1 can frozen lemonade concentrate, thawed (12 oz.) chicken, cut up (3-4 pounds)
1/1 cup flour, all-purpose
/1 tsp. salt and pepper
I rup ‘Vegetable oi1 Tbsp. butter, melted

Instructions:

Refrigerate 1/2. cup lmonade conctntmte for basting. Pour remaining concentrate into large resealabl plastic bug; add chicken. SeaJ bag and tum to coat; refrigerate for 4 hours, turning occasionally. rain and discard marinade from chicken. In a large, clean bag combme flour, salt and pepper. Add chicken a few pieces at a time, shake to_coat. I large skillet cook chicken in oil for 1-1/2-2 minutes on each side unttl golden brown. Place-chicken on a rack in a shallow roasting pan. Brush with butter. Bake, uncovered, at 350° for 50-55 minutes or until juice runs clear. basting with reserved concentrate every 15 minutes. Serve warm or cold.

Ingredients:

I loaf stale bread (puh1erized
in blender)
2 large Bermuda onions, cut fine
1/1 cup butter
I bunch celery cut fine (with

Instructions:

tops) l 1/2 quarts oysters 1 can chicken broth (or more if necessary) salt and pepper to taste In large bowl, place bread; In IO” skillet saute onions in butter. Add celery and cook 3 to 4 minutes. Add to bread in bowl with pan juices. In another skillet cook oysters in their own liquid for 2 minutes. Add to above mixture with their juice. Add enough broth so mixture is moist but not wet. Toss to mix together. Add salt and pepper. Makes enough to stuff a 16 to 18 lb. turkey.

Ingredients:

1 env. Slutke ‘n Bake Seasofted Coating Mix for Chicken-Barbecue Style
1 tsp. oregamo
1/2 lbs. cut-up chicken
1/2 to
1⁄4 cup shredded mozzarella chetSe

Instructions:

Place seasoned coating mix and oregano in the haker bag; shake to blend. Moisten, coat and bake chicken as directed on package. Sprinkle with cheese and bake 5 minutes longer. or until cheese has melted. Makes 4 servings. POULET EVAlGELThn (Boneless chicken breast -urith wine mushroom sauce) 2 sticks butter or margarine 12 boneless chicken breasts salt and pepper In a large skillet, melt butter. Salt and pepper chicken b-is and place in skillet. Saute to a light golden brown, turning until completely cooked.

Ingredients:

3 lb. chicken
2/.1 cup uncooked wild rice (or substitute
1 pkg. wild and long grain rice)
1 medium chopped onion
1 medium chopped green pepper
1 can cream of mushroom soup, undiluted
l (8-oz.) can water chestnuts, drained and chopped
l (2-oz.) jar diced pimento, drained
1 (4-oz.) cup shredded cheddar cheese

Instructions:

Place chicken in Dutch oven and add water to cover. Bring to boil; cover, reduce heat and simmer l hour or until tender. Remove chicken and let cool. Bone chicken, chop meat and set aside. Cook rice as directed on package, summering until rice is tender. Spoon cooked rice into lightly greased 8″ square baking dish. Combine chicken and remaining ingredients except cheese; mix well. Spoon mixture over rice. Bake. uncovered at 350° for 25 minutes. Remove from oven and sprinkle w. ith cheese. Return to oven and bake 5 – IO minutes or until cheese melts. Serves 6 to 8.