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Chicken Sandwich Ring

Sunday, 02 January 2011 02:40 |

Chicken Sandwich Ring Prep Time: 25 min Start to Finish: 1 hr 10 min Serve a bunch with a pretty-as-a-picture sandwich round. Start with two loaves of refrigerated bread dough, and bake up the fresh, tasty bread ring. Ingredients: 2 cans (11 oz each) Pillsbury® refrigerated crusty French loaf 1 egg white 1 teaspoon water 2 teaspoons Progresso® Italian-style bread crumbs 1/2 lb thinly sliced cooked chicken (from deli) 1/2 lb thinly sliced cooked ham (from deli) 2 medium plum (Roma) tomatoes, thinly sliced 6 square slices (3/4 oz each) process Swiss cheese, cut in half diagonally 6 leaves leaf lettuce 2 tablespoons mayonnaise Preparation Directions: 1 . Heat oven to 350°F. Spray large cookie sheet with cooking spray or grease with shortening. Remove dough from both cans; do not unroll. Place dough, seam side down, on cookie sheet. Join ends of loaf to form ring; pinch ends together firmly to seal. 2 . With sharp or serrated knife, cut 12 (1/2-inch-deep) diagonal slashes on top of dough. In small bowl, beat egg white and water with fork; brush over dough. Sprinkle with bread crumbs. 3 . Bake 26 to 30 minutes or until deep golden brown. Cool on cookie sheet 15 minutes. 4 . Set oven control to broil. Cut bread ring in half horizontally; carefully remove top half and set aside. Top bottom half on cookie sheet with chicken, ham, tomatoes and Swiss cheese. 5 . Broil with top 4 to 6 inches from heat 1 to 2 minutes or until cheese is melted. Top with lettuce. Spread mayonnaise on cut side of top half of bread ring; place over lettuce. To serve, cut sandwich ring into sections. 8 servings

Chocolate Cream Pie

Saturday, 11 September 2010 19:49 |

1/2 cup cocoa 1/3 cup cornstarch 1 1/4 cups sugar 3 cups of milk 1/4 teaspoon salt 3 tablespoons margarine or butter 1 1/2 teaspoons vanilla extract 1 9 inch pie crust baked or a graham cracker crumb crust, cooled Stir the cocoa, cornstarch, sugar and salt in a medium saucepan. Gradually add milk and stir until smooth. Cook on medium heat stirring constantly. Bring mixture just to a boil and boil about 1 minute. Remove from the heat; stir in the butter and vanilla. Pour the mixture into the prepared crust. Press plastic wrap on top of surface. Cool to room temperature then refrigerate 6 to 8 hours. Garnish with whipped cream. Serves 6 to 8.

Cock-a-Leekie Soup

Sunday, 05 September 2010 23:02 |

Cock-a-Leekie Soup 6 servings 2 1/2 lbs. boneless, skinless chicken breast halves 3 cups water 1 stalk celery, diced 2 carrots, diced 1/2 cup barley 1 cup chicken broth 2 bay leaves 2 tsp. minced fresh rosemary 1 tsp. salt 1/2 tsp. freshly ground black pepper 3/4 lb. leeks, white and green parts, sliced (about 1 1/2 cups) In a large saucepan, combine the first 10 ingredients. Heat to a boil. Reduce heat, cover, and simmer for about 30 min. Add the leeks, heat to a boil, reduce heat again, and simmer until the chicken is tender. Remove the chicken and let cool. When it is cool enough to handle, cut into bite-size pcs. Skim and fat from the broth and remove the bay leaves. Put the chicken pcs. back into the broth and reheat for about 5 min.

Turkey Gumbo

Sunday, 05 September 2010 23:10 |

Turkey Gumbo

1 pound ground turkey
3 strips of bacon
2 stalks celery, sliced
1 medium onion, chopped
1 (10-ounce) package frozen okra, thawed and drained
1 (14.5-ounce) can stewed tomatoes, drained
1/2 cup loose-pack frozen corn
1 jalapeño, seeded and chopped
2 cloves garlic, crushed
1 teaspoon hot pepper sauce
1 teaspoon crushed dried basil
1 teaspoon salt
1/2 teaspoon dried thyme
2 whole bay leaves
1/2 cup vegetable oil
1/2 cup all-purpose flour
4 cups chicken broth
1/2 pound cooked shrimp, peeled and deveined

In a large heavy skillet over medium heat, cook turkey, stirring
until browned and crumbly, 5 to 7 minutes; set aside. Place strips
of bacon in the same skillet and cook until crisp, about 5 minutes;
drain, crumble and set aside.

In a slow cooker or crockpot, place celery ribs, onion, okra, stewed
tomatoes, corn, jalapeño, garlic, hot pepper sauce, basil, salt,
thyme, bay leaves and the turkey and crumbled bacon.

In a saucepan, combine oil and flour. Add chicken broth slowly,
stirring until smooth. Stir thickened 'gravy' into the mixture in
the crockpot. Cook slowly for 3 to 4 hours. Sprinkle cooked shrimp
on top and cook 10 minutes longer. Serve hot.

Makes 8 servings.

Slow and Savory Veggie Soup

Sunday, 05 September 2010 23:01 |

3 diced carrots 3 diced potatoes 2 stalks celery, chopped 1 diced onion 2 c chopped cabbage 2 c green beans 4 c diced tomatoes 1/2 c barley 2 T dried parsley 1 t dried basil 2 T Bragg Liquid Aminos Place all ingredients in crock-pot. Add enough water or Homemade Vegetable Broth to cover vegetables. Turn temperature to low and cook until tender, 6-8 hours.

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