Chicken Pasta Salad

4 c. med shell macaroni (measure before cooking)
2 c. mayo (not miracle whip)
2 c. Coleslaw dressing (Kraft)

Boil macaroni.  Mix mayo and dressing into macaroni.

4-6 c. diced cooed chicken breasts
1/4 c. green onion, diced
1 c. diced celery
1/4 c. pimento
1/2 c. green pepper, diced
1 lg can pineapple tidbits drained
2 c. grapes, cut in half
2 c. diced apples (soak apple pieces in pineapple juice to prevent browning)
1/2-1 C. cashew nuts

Salt and pepper to taste

We love this!  Great for a cook ahead meal or to serve to a large group.

Tomato-Basil Parmesan Soup

Source:  365daysofcrockpot.com

2 (14 oz) cans diced tomatoes, with juice

1 C finely diced celery

1 C finely diced carrots

4 C chicken broth

1 C finely diced onions

1/2 bay leaf

1 tsp dried oregano (or 1 Tbsp fresh)

1 Tbsp dried basil (or 1/4 C fresh)

1/2 C butter

1/2 C flour

1 C Parmesan cheese

2 C half and half, warmed

1 tsp salt

1/4 tsp black pepper

In a large slow cooker, combine tomatoes, celery, carrots, chicken broth, onions, bay leaf, oregano, and basil (if using fresh herbs.  If using dried, add during the last hour of cooking.)  Cover and cook on low 5-7 hours, until flavors are blended and vegetables are soft.  

About an hour before serving, prepare a roux:  melt butter over low heat in a skillet and add flour;  stir constantly with a whisk for 5-7 minutes.  Slowly stir in 1 C hot soup from the crockpot.  Add aother 3 C. soup and stir until smooth.

Add all back into the slow cooker.  Stir and add Parmesan cheese, warmed half and half, salt, and pepper and any dried herbs.  Cover and cook another hour on low until ready to serve.

Homemade Tomato Soup

Source:  Roslyn Graham



4-5 garden fresh tomatoes

Put in a pot and heat till mushy  Blend.  Add salt to taste.  Add cream (1:4 cream to tomato puree ratio.)

Chicken/Turkey Pot Pie

Source:  Me  :)



16 oz. Neufchatel cheese
2 C. chicken broth
1 tsp. garlic salt
4 C. mixed veggies
4-6 C bite size chicken
1/4-1/2 C. Italian dressing
2 pk refrigerator crescent rolls

Heat over to 375 degrees.  Cook chicken in Italian dressing (or if chicken is already cooked, just toss with Italian dressing.)  Combine neufchatel cheese and broth in pot, stirring frequently, till melted and well combined.  Stir in chicken, veggies and garlic salt. Thicken with 1 Tbsp flour if needed.  Put one package rolls in bottom of 8x11" pan.  Pour filling in.  Cover with 2nd roll dough and bake 20-25 mins.

Oatmeal Pancakes

Source:  Amy Weaver



Mix

4 c. old fashioned oats
2 c. all-purpose flour
2 c. whole wheat flour
1 c. packed brown sugar
1 c. instant nonfat dry milk
3 T. baking powder
2 T. cinnamon
5 tsp. salt
1/2 tsp. cream of tartar

Mix all ingredients together well. Store in a sealed gallon-size plastic storage bag or airtight container. Yield: 10 cups of pancake mix.

Pancakes:

2 eggs
1/3 c. vegetable oil
2 c. pancake mix
1 c. water

To make pancakes, beat eggs in a large bowl. Gradually beat in oil. Alternately add pancake mix and water to mixture. Blend well. Cook. Yield: about 10-12 pancakes.

**These take some practice to cook, because they're much denser than normal pancakes. Just don't have the pan too hot and keep checking them.

Here is another version that is from a cookbook Toby bought on his mission in Canada.  It uses fresh milk instead of powdered.

1 1/2 C. rolled oats
2 C milk
1/2 C. whole wheat flour
1/2 C white flour
1 Tbsp brown sugar
1 Tbsp baking powder
1 tsp salt
1/2 tsp cinnamon
2 eggs, beaten
1/4 C margarine, melted

In lg bowl, blend oats and milk.  Let stand 5 min.  Stir together the dry ingrdients and add to the oat mixture with eggs and margarine.  Stir until just combined.  Pour batter onto hot, greased griddle.

Cook until edges are dry and surface is covered in bubbles.  Turn and cook on second side till golden brown.

I've never been a big pancake fan, but I really like these.  They are hearty and filling without being too heavy or grainy. (Sorry buckwheat pancake!)  I don't need to make regular pancakes ever again!

Rice in the Microwave

souce:  steamykitchen.com

How to cook rice in the microwave

Servings: 4 Prep Time: 1 minute Cook Time: 12 mintutes

To make perfect microwaved rice, follow these instructions.

ingredients:

1 1/2 cups white rice - basmati, jasmine, sushi rice

2 1/4 cups water

directions:

1. Scoop the rice into the microwave-safe container, pot or steamer. Fill the pot with water and swish the water and rice with your hands. Pour out the water, keeping the rice in the pot (just cup your hands around the rice to prevent it from pouring out). Repeat for 2-3 more times until the water is just barely cloudy.

2. Add enough water to cover the rice by about 1" - or place your finger straight down touching the top of the rice. The water should meet your first knuckle (ladies or men with small hands) and just under the first knuckle (men or ladies with big hands)

For 1 1/2 cups of rice, this is approximately 2 1/4 cups of wtaer

3. Microwave on high for 9 minutes. Let rest covered for 3 minutes.

Sweet and Sour Meatballs

Source:  allrecipes.com



1 C. brown sugar
3 Tbsp flour
1 1/2 C. water
1/4 C. white vinegar
3 Tbsp. soy sauce

1. In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

Can also add some canned crushed pineapple with juice (combining with water to equal 1 1/2 C.) and cut brown sugar in half.

Throw in crockpot with frozen meatballs for an hour.  Serve over rice.  
Can also drop meatballs in sauce and cook on stove for 20-30 mins till heated though.

Fluffy Dinner Rolls

Fluffy Dinner Rolls

Source:  jamiecooksitup.net

Time: about 1 hour 10 minutes

Yield: 12 rolls

3/4 C milk

4 T butter

3/4 C hot water

4 T sugar

1 t salt

4 – 4 1/2 C flour

1 heaping T yeast (I use active dry)

1. Pour your 3/4 c milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your 4 tbsp  butter to the milk and put it in the microwave for 1 1/2 minutes.

2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your 3/4 C. hot water. Temperature is important to making these rolls rise quickly. You want it to be almost too hot to put your hand in. 

3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the 4 tbsp sugar and 1 tsp salt. Then add 2 C of the flour…let it mix for 1 minute.

4. Add 1 heaping tbsp of yeast. Turn the mixer on and add the rest of the flour 1 C at a time.  (2-2 1/2 cups)

5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. 

6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.

7. Take a bit of butter and coat the inside of a 9×13 pan.

8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.

9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.

10. Gently round them into balls, and put them in your buttered 9×13 pan.

11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.

12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown. 

13. Brush with a little softened butter.  Sprinkle with course salt if you like.