In this issue:

Wednesday's O.A.M.C. Recipe: *Delicious Chicken Bake*
Requests & Replies from Subscribers:  Majestic Layered Salad

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* Exported from MasterCook *

Delicious Chicken Bake

Recipe By : Real Food for Real People
Serving Size : 8 Preparation Time :0:00
Categories : Chicken           Main Dish
O.A.M.C.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds Chicken, skinless light meat
1/4 cup Vinegar
2 tablespoons Tabasco Sauce
10 1/2 ounces Cream of Mushroom Soup, condensed
1/2 cup Water
3 tablespoons Flour
8 ounces Mushrooms -- sliced
1/4 cup Butter or Margarine
2 cloves Garlic -- minced

Preheat oven to 350 degrees F. Arrange chicken in casserole pan. Pour vinegar over
chicken pieces, followed by Tabasco sauce. Whisk cream of mushroom soup, water and
flour until smooth; pour over chicken. Saute mushrooms in butter and garlic for three
minutes. Add mushroom mixture to cover chicken in casserole.. Bake uncovered for 65
minutes or until chicken is done and gravy is has thickened.

To freeze for later use: Place chicken in pan and add other ingredients as directed above.
Cover, label and freeze up to six months. To cook, thaw overnight in refrigerator and bake
according to directions above.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 239 Calories; 11g Fat (40.4% calories from fat);
28g Protein; 7g Carbohydrate; 1g Dietary Fiber; 82mg Cholesterol; 455mg Sodium.

Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other
Carbohydrates.

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Recipes from our wonderful Subscribers!
 

~ Subscriber Requests ~
 

My husband loves those fried jalapeno poppers filled with cheddar cheese, but I hate
having to pay for something I know I can make myself. The trouble is, I don't have a clue
what the breading is. Can anyone out there help me? I knew to ask here because your
readers are the best! Thanks!

Von
 

I need fun recipes for the Easter season. Any great ideas out there? Thanks to you all!

Sue Ann

Kaylin,

I recently "inherited" a HUGE bag of M&M's (plain) and other than eating them- which I
know isn't a bad idea- I would like ideas on what else to do with them. I am hoping your
readers have lots of recipes for using them up. Thank you for asking them to help me out.

Alice in Idaho
 

~ Subscriber Responses ~
 

Here are 3 recipes that Vicki might like to try.

Mexican Chicken

1 3 lb chicken, cooked and deboned
1 medium onion, chopped
1 can Rotel tomatoes
1 can cream of chicken soup
1 can cream of mushroom soup
1 can chicken broth, 14 1/2 oz
1/2 to 1 lb Velveeta Cheese, cubed
cayenne pepper
1 med size bag Doritos, any flavor

Place cubed chicken in oblong baking dish. Salt and cayenne pepper to taste, (remember
that cayenne pepper is very hot, so a little goes a long way). Place chopped onion and
cube cheese over top of chicken. Mix soups, broth and Rotel together. Pour 1/2 of this
mixture over chicken mixture. Crush Doritos and put 1/2 over soup mixture. Pour rest of
soups in and top with rest of Doritos. Bake at 400° for 30 minutes.

Breakfast Souffle

1 1/2 lbs bulk sausage, browned, drained and crumbled
9 eggs, slightly beaten
3 c. milk
1 t. salt
3 slices bread, cubed
1 1/2 c. grated cheddar cheese

Combine all ingredients in 9x13 inch baking dish. Cover and refrigerate overnight. Remove
cover and bake at 350° for 1 hour. Serves: 10

Chicken Taco Filling

This is simple (three ingredients), easy (5 minutes of your time), delicious and versatile.
Use this flavorful meat in soft tacos, hard tacos, nachos, burritos, salads, or almost
anywhere.

1 packet taco seasoning ( or 4 T. bulk taco seasoning)
1 c. chicken broth
1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour
chicken broth over. Cover and cook on low for 6-8 hours. With two forks, shred the chicken
meat into bite-sized pieces. To freeze, place shredded meat into freezer bags with the
juices. Press out all the air and seal.

Shirley from KS               rn_director@yahoo.com
 

I believe this might be the layered salad that Sandy is looking for... it comes from the Kraft
Cookbook 75th Anniversary collection.

Majestic Layered Salad

1 qt. shredded lettuce
2 cups mushroom slices
1 1/2 cups red onion rings
2 10-oz. pkgs. frozen peas, cooked, drained
1 cup Kraft real mayonnaise
1/2 teaspoon sugar
1/2 teaspoon curry powder
2 crisply cooked bacon slices, crumbled

In 2 1/2 quart salad bowl, layer lettuce, mushrooms, onions, and peas. Combine
mayonnaise, sugar, and curry powder. Spread over salad to seal. Cover; refrigerate
overnight. Top with bacon before serving. 8 servings.

Variations: Substitute dill weed for curry. For a main dish salad, add a layer of chopped
cooked chicken, turkey or ham.

Pat              pat31750@yahoo.com
 

I prefer Mr. Dell's recipe, but they are both very good.

MR. DELL'S ORIGINAL POTATO CASSEROLE

1 30-oz. pkg. Mr. Dell's Shredded Hash Browns (10 cups)
1/4 + 2 T butter (or margarine)
1 can cream of chicken soup
12-oz sour cream
1/2 c milk
1/2 c chopped green onions (optional) or substitute onion powder to taste
2 c shredded cheddar cheese
1 c crushed corn flakes (measure after crushed)

Preheat oven to 375 degrees F. Mix together soup, sour cream, milk and green onions in
bowl. Put 1/4 cup butter into 9x13 baking dish and melt in preheated oven. Into pan with
melted butter in the bottom, layer in following order:

5 cups frozen hash browns
1/2 soup mixture
1 cup cheese
Remaining hash browns
Remaining soup mixture
1 cup cheese

Cover top with crushed cornflakes. Drizzle 2 tablespoons melted butter over cornflakes.
Bake uncovered 55 minutes. Microwave Directions: Mix ingredients as shown above.
Cook 16-20 minutes, turning dish 1/4 turn four times during cooking.

CRACKER BARREL HASH BROWN CASSEROLE

2 lbs. frozen hash browns
1/2 c melted butter
1 can cream of chicken soup
1 pint sour cream
1/2 c chopped onion
2 c shredded cheddar cheese
1 tsp salt
1/4 tsp pepper

TOPPING:
2 c crushed cornflakes
¼ c melted butter

Defrost hash browns. Combine next 7 ingredients and mix with hash browns. Put all in a 3
quart casserole dish. Saute cornflakes in butter and sprinkle on top. Cover and bake at
350 degrees for about 40 minutes.

Kristi          kristi55057@copper.net
 

KIELBASA AND VEGETABLE STEW

1 large onion, chopped, or 1 10-oz bag frozen chopped onions
1 large green pepper, chopped, or 1 10-oz. bag frozen chopped peppers
1 1-lb. bag frozen green beans, french cut
1 8-oz container sliced mushrooms (I like baby bellas, but plain white mushrooms can be used)
1 16-19 oz can ready-to-serve tomato soup
1 14-15 oz can diced tomatoes (I used the kind with diced jalapenos added)
1 can chili beans (I use Hanover's)
1 14-15 oz can zucchini, or about 2 cups fresh, diced
1 1-lb ring of kielbasa, sliced about 1/8" thick (I usually use the turkey kielbasa)
Optional seasonings to taste: garlic (crushed or powder, do not use garlic salt), black pepper, hot sauce.

I make this in the microwave, and it's a dish you can make a day or so ahead.

Combine onions, green pepper, green beans, and mushrooms in a microwave proof
container, and cook on high about 15 minutes. (If using fresh zucchini, include the
zucchini now and cook about 20 minutes). NOTE: microwave ovens vary; you may need
to adjust the time. Stir; then stir in the soup, tomatoes, chili beans, zucchini if using
canned, sliced kielbasa, and any optional seasonings, and cook until heated through.

Serves six or seven people (approximately 2-cup servings). This recipe can be doubled or
tripled easily and tastes even better if served the next day (giving time for the flavors to
blend). It can also be prepared on top of the stove or in a crockpot if desired. This is a
relatively low-fat dish if you use the turkey kielbasa.

Doris in Pennsylvania           WiseD@devalcol.edu
 

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