June 26th, 2006 by alice
Tags: Chicken, Dumplings
INGREDIENTS
-
Soup
- 1 (10 3/4 ounce)canreduced-fat cream of chicken soup
- 1 (10 3/4 ounce)canwater
- 1packetinstant chicken bouillon
- 1/2cupmilk
- 1tablespoonvegetable oil
- 1clovegarlic, peeled and minced or pressed
- 1onion, peeled and chopped
- 2stalkscelery, washed and chopped
- 2carrots, peeled and diced
- 3boneless skinless chicken breast halves or5 chicken thighs
- 1teaspooncelery seeds
- ground black pepper
-
DUMPLINGS
- 1cup siftedall-purpose flour
- 2teaspoonsbaking powder
- 1/2teaspoonsalt
- 1/2cupmilk
- 2tablespoonsolive oilor vegetable oil
DIRECTIONS
- Bring a pot of water to boil with 1/2 teaspoon of salt and boil chicken until cooked (around 30 minutes depending).
- Drain, rinse and chop into cubes or good sized chunks.
- Set aside.
- In a large pot, stir together the cream of chicken soup, water, boullion and milk.
- Bring to a simmer over medium heat.
- Heat the oil in a pan and add the garlic, onion, celery and carrots.
- Sautee until carrots are almost done and onion is soft.
- Transfer the chicken mixture and vegetables to the soup pot, and mix well.
- Reduce heat to low, and simmer for 30 minutes.
- Season with celery seed and black pepper to taste.
- To Make Dumplings: In a medium bowl, stir together the flour, baking powder and salt.
- In a seperate bowl, mix together 1/2 cup of milk and 2 tablespoons of oil.
- Pour the liquid into the flour mixture, stirring just until moistened.
- Drop tablespoonfuls of the dumpling mixture into simmering chicken stew (after it has simmered for 1/2 hour).
- Cover pot tightly, and bring to a boil.
- Simmer for another 12 to 15 minutes.
- (I find they come out nice and fluffy if you keep the lid on:-).
- Serve hot.
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June 26th, 2006 by alice
Tags: Ball, Best, Cheese, Easiest
INGREDIENTS
- 2 (8 ounce)packagescream cheese(I use reduced fat)
- 4 1/2ounces gratedcheddar cheese(prefer sharp)
- 1envelopehidden valley ranch dressing mix(original flavor)
- choppedpecans
DIRECTIONS
- Let cheeses come to room temperature.
- In a large bowl, mix the cheeses.
- As you are mixing, gradually sprinkle a bit of the dressing mix over the cheese and mix in.
- Continue to sprinkle slowly, adding until the entire package is used.
- (At this point you can refrigerate for about 30 minutes if necessary to”firm up” before rolling into ball).
- Roll the mixture into one large or two small cheese balls.
- Roll in the chopped pecans.
- Serve with wheat thins or your preferred cracker.
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June 26th, 2006 by alice
Tags: Delicious, Easy, Rice, Soup, Veggie
INGREDIENTS
- 1largeonion, thinly sliced,then cut into bite-sized pieces
- 1cup slicedcelery
- 1cup slicedcarrots
- 2clovesgarlic, minced
- 2 (14 ounce)cansbeef broth(fat-free if possible)
- 1 (15 ounce)cantomato sauce
- 1/2cuppicante sauce
- 1/2cup uncookedrice
- 2teaspoonsdried basil
- 1-2largeleek, sliced into 1/4 inch slices (optional)
- 1/4cup choppedfresh parsley
- 1-2cupwater
DIRECTIONS
- Combine all the vegetables, garlic, broth, tomato and picante sauces, rice and basil in a dutch oven or other large pot.
- Bring to a boil, then reduce heat.
- Cover, and simmer for 20 minutes.
- If using leeks, add, along with parsley, and simmer 15 more minutes.
- Add water according to your desired consistency.
- Variation: substitute chicken broth for beef, and add a couple of diced (cooked) chicken breasts.
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June 26th, 2006 by alice
Tags: Crustrtichoke, Quiche, Squares
INGREDIENTS
- 1/3cupdry sherryor apple juice
- 2tablespoons choppedred onions
- 2clovesgarlic, minced
- 1cup gratedmozzarella cheese
- 1/2cupricotta cheese
- 1 (10 ounce)jarmarinated artichoke hearts, drained and coarsely chopped
- 3egg whites, lightly beaten
- 1egg, lightly beaten
- 1/4cupwhole wheat bread crumbs
- 3tablespoons fresh mincedparsley
- 1/4teaspoonmarjoramor basil
- 1pinchcayenne pepper
DIRECTIONS
- Preheat oven to 350*.
- In medium non stick skillet over medium heat, heat sherry or apple juice, add onion and garlic.
- Cook until soft, but not brown,stirring frequently for about 3 minutes.
- Spoon mixture into medium bowl, and add all the other ingredients,and mix well.
- Pour batter into a lightly oiled 8 inch square baking pan.
- Bake in 350* oven for 30 minutes, or until set and lightly browned.
- To serve, cut into squares.
- Can be served hot or cold.
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June 26th, 2006 by alice
Tags: Chicken, Piccata
INGREDIENTS
- 4boneless skinless chicken breasts
- 1egg
- 3tablespoonslemon juice, divided
- 1/4cupflour
- 1/8teaspoongarlic powder
- 1/8teaspoonpaprika
- 1/4cupmargarineor butter
- 2teaspoonschicken bouillon granules or2 chicken bouillon cubes
- 1/2cupboiling water
DIRECTIONS
- Melt the margarine in a large skillet.
- Beat egg with 1 tablespoon lemon juice.
- In separate bowl, combine flour, garlic powder and paprika.
- Dip chicken pieces in egg mixture, then dredge in flour mixture.
- Brown the chicken in the margarine, until golden brown on both sides.
- Dissolve the boullion in the boiling water.
- Add it, with remaining lemon juice, to the skillet with the chicken.
- Cover the pan; simmer for 20 minutes or until tender.
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