Melanie's Easy One Dish Chicken Bake
1 cup uncooked rice
1 approx. 28 oz. jar of spaghetti sauce (I like Prego 3 Cheese for this recipe)
Chicken pieces, your choice
Put the rice in a pot, cover with water and bring to a boil; boil about 10 minutes. Drain off the water, then stir in the spaghetti sauce. Pour one half of this mixture into a baking dish (the bigger the better, 9x13 is good) then put on a layer of chicken. Leave some room; don't pack the chicken in too tightly. Pour the rest of the sauce mixture on top. Bake in a 375 degree over. Time will depend on how much chicken you've used and whether or not it is bone-in. STIR the rice halfway through the cooking time. (This is very important - if you do not stir, the rice on top will not absorb enough moisture and will not finish cooking. This makes for very crunchy rice!)
Campbell's Soup One Dish Chicken Bake
1 can Campbell's Condensed Cream of Mushroom soup
1 cup water
3/4 cup uncooked regular white rice
1/4 tsp. paprika
1/4 tsp. pepper
4 skinless, boneless chicken breasts
In 2 qt. shallow baking dish mix soup, water, rice, paprika and pepper. Place chicken on rice mixture. Sprinkle with additional paprika and pepper. COVER. Bake at 375 degrees for 45 minutes or until done. Serves 4.
Corn Pone Pie
1 1/2 lb. ground beef (chuck is best, of course)
1 small onion, chopped
1 small bell pepper, chopped
1 pkg. taco seasoning
1 tsp. minced garlic
1 small can Ranch Style brand beans (don't drain)
1 8 oz. can tomato sauce
1 cup water
Velveeta or cheddar cheese
1 pkg. Jiffy corn bread mix
1 egg
2/3 cup milk
In skillet, brown meat, onion, garlic and bell pepper. Drain. Add taco seasoning, tomato sauce, water and beans. Let simmer for 20 minutes. Mix corn bread mix with egg and milk. Pour meat mixture into greased 2 qt. baking dish, top with a thick layer of cheese. Top that with the corn bread mixture and bake at 400 degrees for about 25 minutes or until corn bread is browned. This tastes even better warmed up later!
Scalloped Potatoes
Potatoes
Onion
Salt
Pepper
Milk or cream
Cheese, optional
Butter
Slice the potatoes and onion thinly. I like to use my mandolin slicer to get them really thin. Layer the bottom of you baking dish with potato slices. Sprinkle with salt and pepper. Put a layer of onion on top. If using cheese, add on top of onion. Continue layers until you have how much you want. Pour milk or cream halfway up the layers. Dot the top with butter. Add grated cheese or bread crumbs on top if you like. COVER. Bake at 350 degrees for about 45 minutes. Tip: it is very important to cover this before baking. If you don't, all the moisture will escape and the top layers of potato will not cook properly.
Macaroni and Cheese
1, 8 oz. pkg elbow macaroni
1/3 cup margarine or butter
1/4 cup all-purpose flour
2 cups milk
1 tsp. salt
1 egg, beaten
2 cups shredded cheddar cheese (8 oz.)
Boil macaroni, drain. Melt butter, add flour, stirring until until smooth. Stir constantly for one minute over low heat. Add milk slowly, stirring constantly, until thick. Add salt and cheese, stir until cheese melts. Beat egg in separate bowl, slowly add 1/4 of hot mixture to egg. Add this mix back to main cheese mixture, stir well. Stir cheese mixture into macaroni. Lightly grease a 2 qt. baking dish and pour in. Bake at 350 degrees for 35 minutes.
Granola Mix
6 cups uncooked oatmeal
1/2 cup brown sugar
3/4 cup wheat germ (optional)
1/2 cup shredded flaked coconut
1/2 cup sesame seeds
1 cup chopped nuts or unchopped raisins
1/2 cup cooking oil
1/3 cup honey or 1/2 cup blackstrap molasses
1 1/2 tsp. vanilla
Heat oats in shallow pan in 325 degree oven for 10 minutes. In a large bowl, combine dry ingredients with heated oats. Add oil, honey and vanilla to the mixture.
Grease 2 wide oven pans. Divide the mixture between them and spread thin. Cook for 20 minutes, stirring and re-spreading every 5 minutes. Cool. Crumble and store in jars in the refrigerator.
NOTES: This is a good basic recipe that can be played with easily with good results. Not all of the dry ingredients have to go in, or, you can substitute with something else, for instance Cheerios. Some melted peanut butter makes a good flavorful addition. BE CAREFUL NOT TO OVERCOOK - THIS WILL BURN EASILY!
Layered Chocolate Dessert a.k.a. "Death By Chocolate"
2, 4 serving boxes of chocolate Jell-O Instant Pudding and Pie Filling
3 cups cold milk
8 oz. Cool Whip
12 oz. marbled pound loaf
1/2 cup chocolate syrup
4, 1.4 oz. chocolate covered toffee bars or 4, 1.4 oz. pkgs. of Heath Sensations
Mix cold milk into Jell-O pudding. Let sit about 5 minutes. Add 2 cups of Cool Whip. Cut up pound load into 1/2 inch cubes. Place half into bottom of serving bowl. (A clear trifle bowl looks really pretty.) Drizzle half of the chocolate syrup over the pound loaf cubes. Chop up toffee bars and sprinkle half over the chocolate syrup. Spoon half of the pudding mixture over the toffee bars. Repeat layers. Garnish the top with remaining Cool Whip, and additional toffee pieces, if desired.
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