Hawaiian Haystacks

I'm always pleasently surprised how good this actually is.

For the sauce, sautee together:
¼ cup Green Onions
½ cup Green Peppers
1 Garlic Clove
2 tsp Curry

Then whip the following together and add to the sautee:
2 Tbsp Flour
1 cup Milk
1 cup Chicken Broth
Ginger (fresh or powder)
1 Tbsp Lemmon

Add 1 Lb Chicken breast, cut and cooked

Put it over rice and top with chow mein noodles, cellery, green onions, sliced almonds or chashews, coconut, cheese, tomatoes, pineapple, mandarin oranges, raisins, boiled eggs, green/red peppers, etc...

-OR-

For a quick sauce (but not quite as yummy), mix together
2 (10 ¾ oz) cans cream of chicken soup and
1 cup chicken broth or water

Skillet Chicken Parmigiana

Sauce (this one is fresh and delicious or use your favorite pre-made)
¼ cup olive oil or vegetable oil
1 cup chopped onions
2 cloves garlic, finely chopped
1 can (28oz) crushed tomatoes
2 tsp sugar
½ tsp salt
¼ tsp pepper

Chicken
4 boneless skinless chicken breasts
1/3 cup Progresso Italian style dry bread crumbs, or similar
1/3 cup grated Parmesan cheese
1 egg, beaten
½ cup shredded mozzarella cheese
2 TBS grated parmesan cheese

1. Heat 2 TBS of the oil over medium heat. Cook onions and garlic in oil 2 minutes, stirring occasionally. Stir in tomatoes, sugar, salt and pepper. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer, stirring occasionally.
2. Between sheets of waxed paper, flatten chicken to ¼ inch thickness. In shallow dish, mix bread crumbs and 1/3 cup parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
3. In 12-inch skillet, heat remaining oil over medium heat. Cook chicken in oil 10-15 minutes, turning once, until no longer pink in center. Pour tomato sauce around chicken in skillet. Sprinkle mozzarella cheese over chicken; cover and heat until melted. Sprinkle with 2 Tbs Parmesan cheese just before serving.

French Dip Sandwiches

This recipe is from the Kitchen of Michele Vincent
 
1 medium roast (approximately 3 pounds) (You can put the roast in Frozen)
1 can beef consommé ( Campbell ’s)
1 can beef broth ( Campbell ’s)
1 can French onion soup ( Campbell ’s)
Rolls
 
Slow cook the roast for 7-8 hours on low with the 3 cans of soup. Slice roast and serve on rolls. Use the soup mixture from the crock pot as the Au Jus sauce (you can use a fat separator to skim the fat off before serving).
 
Option: cuts the rolls in half and puts the roast (thinly sliced) and a slice on cheese on them and sticks them under the broiler for a second. Puts the two sides together and dip.
 
Enjoy!

Crock-Pot Chicken Enchiladas

This is fast, easy and very delicious!

4-5 boneless, skinless chicken breasts
1 onion, chopped
2 fresh green chilies, chopped, or 1 small can
2 bullion cubes, dissolved in about ½-1 cup of water

Cook on low in your crock-pot for 4-5 hours or longer and/or on high if chicken breasts were frozen. Meat should shred easily when done. Roll up in a tortilla with a little bit of shredded cheese.

For the topping: Mix together 2 cans of cream of chicken soup, ½ cup sour cream, and milk to desired consistency. Put a little of the sauce on the bottom of baking dish and the rest on top. Sprinkle with shredded cheese. Microwave for 10 minutes or bake until heated through.

Yummy Taco Soup

This was a recipe I got when we were up at the Brasher's cabin a while back. Kellie made this super yummy taco soup, so I got to get the recipe and tried it out tonight! It was yummy!

1 lb. ground beef
1 onion
1 28 oz. can of stewed tomatoes (I used one can of tomatoes and then peeled 4 or 5 others and put them in with a small can of tomatoe paste and water)
1 16 oz. can kidney beans, undrained
1 16 oz. can corn (I used a cup or so of frozen corn instead)
1 pkg. taco seasoning

Brown the beef and onion. Drain. Stir in tomatoes, beans, corn and taco seasoning. Simmer for 1/2 hr. uncovered. Serve with with chips, grated cheese and sour cream.

Since I added more tomatoes from the garden, I had to add the tomato paste and a lot of extra water to get the right consistency. I also added a bunch more taco seasoning, and salt and wooster sauce. It was really good and makes enough for plenty of leftovers. It's great for people who like really meaty soup!

Crock Pot Roast

This is actually Emily's recipe, but she is kinda busy so I figured she wouldn't post it. I tried it the other night and it was a HUGE hit with Joe (I think that's because I cooked him beef....)

1 Roast (rump roast or whatever type of roast)
1 can beef broth
1 can cream of mushroom soup
1 packet of Onion soup mix

Place the roast in the Crock pot and cover generously with salt and pepper (not too much or the gravy will be too salty). Mix the beef broth, cream of mushroom soup and onion soup mix. Pour over the crock pot and cook all day on low heat.

Since you cooked it with beef broth you will have enough liquid in to make a gravy. If it is too runny mix it with a little bit of flour.

This is SOO good. I made it with mashed potatoes which just added to the yummyness.

Italian Crock Pot Chicken

I got this recipe from my sister-in-law, Jill. It is super easy, and SUPER yummy.

4 to 6 boneless, skinless chicken breasts
2 cans (10 3/4 oz.) Cream of Chicken Soup (or 1 COM and 1 COC)
1 pkg (8 oz) cream cheese, softened
1 packet Good Seasons Italian Dressing Mix
1/2- 3/4 c. milk (to thin out sauce to your desired consistency)

Combine Soups, cream cheese, milk and dressing mix. Pour over chicken in Crock pot and cook all day on low-heat. Server over noodles or rice. My preference is rice.

Yum!!