Difficulty: *
4 boneless chicken breasts, halved either direction
1 package Uncle Ben's wild rice
1 package frozen mixed vegetables (your choice)
1 can each - cream of mushroom, cream of celery, and cream of chicken soups
1 1/2 cups milk
1 cup Parmesan cheese
Spray 9 x 13 pan with Pam. Pour packet of rice including the seasoning pack into the bottom of pan. Spread mixed vegetables evenly over the rice. Place chicken on top of rice and veggies. Combine soups with milk. Pour over chicken. Sprinkle parmesan cheese over the top. Bake at 350 for 45 minutes to 1 hour, or until chicken is done.
Serving suggestion: Add a tossed salad and you have dinner!
Rolled Sugar Cookies
Difficulty: **
Ingredients:
1 cup of sugar
1 cup of margarine or butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups of flour
1 1/2 tsps baking powder
1/2 tsp salt
In a large bowl, combine sugar, margarine, milk, vanilla, and egg; blend well. Stir in flour, baking powder and salt. Mix well. Cover bowl and refrigerate for one hour for easier handling.
Heat over to 400 degrees. On a lightly floured surface, roll dough, a third at a time, to 1/8 thickness. Cut with floured cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 9 minutes or until the edges are brown. Frost cookies with recipe below. Add sprinkles, if desired.
Frosting:
2 tsps butter, melted
2 cups powdered sugar
add milk to desired consistency
3 drops of food color to tint frosting
Ingredients:
1 cup of sugar
1 cup of margarine or butter, softened
3 tablespoons milk
1 teaspoon vanilla
1 egg
3 cups of flour
1 1/2 tsps baking powder
1/2 tsp salt
In a large bowl, combine sugar, margarine, milk, vanilla, and egg; blend well. Stir in flour, baking powder and salt. Mix well. Cover bowl and refrigerate for one hour for easier handling.
Heat over to 400 degrees. On a lightly floured surface, roll dough, a third at a time, to 1/8 thickness. Cut with floured cookie cutters. Place 1 inch apart on cookie sheets. Bake for 5 to 9 minutes or until the edges are brown. Frost cookies with recipe below. Add sprinkles, if desired.
Frosting:
2 tsps butter, melted
2 cups powdered sugar
add milk to desired consistency
3 drops of food color to tint frosting
Deviled Eggs
Difficulty **
Ingredients
1- Dozen Eggs
1/2 c - Mayonnaise
1 T. - Yellow Mustard
White Pepper to Taste
Seasoning Salt to Taste
1/8 tsp. - Lemon Juice
Paprika shaker
Fresh Parsely
Directions
Hard Boil Eggs. After eggs are cool, peel eggs and split in half lengthwise. Remove the hard boiled yolk and place in a small mixing bowl. Place yolkless halved egg on a platter.
With Yolks in mixing bowl add mayonnaise, mustard, salt & pepper, and lemon juice. Mix with mixer until nearly smooth.
Fill hollowed eggs whites with whipped mixture using a pastry bag with tip, or simply a spoon. Sprinkle paprika on the filled eggs. Place a small sprig of parsley on each one. Enjoy!
Ingredients
1- Dozen Eggs
1/2 c - Mayonnaise
1 T. - Yellow Mustard
White Pepper to Taste
Seasoning Salt to Taste
1/8 tsp. - Lemon Juice
Paprika shaker
Fresh Parsely
Directions
Hard Boil Eggs. After eggs are cool, peel eggs and split in half lengthwise. Remove the hard boiled yolk and place in a small mixing bowl. Place yolkless halved egg on a platter.
With Yolks in mixing bowl add mayonnaise, mustard, salt & pepper, and lemon juice. Mix with mixer until nearly smooth.
Fill hollowed eggs whites with whipped mixture using a pastry bag with tip, or simply a spoon. Sprinkle paprika on the filled eggs. Place a small sprig of parsley on each one. Enjoy!
Shrimp Mushroom Risotto for Two
Difficulty: **
Ingredients:
1 Tablespoon olive oil
1/2 Cup chopped onion
3/4 pound fresh mushrooms, cleaned and thinly sliced
3/4 cup Arborio or medium grain rice
1/2 cup dry white wine (used 1/4 cup and then 1/4 cup)
2 cups/1can reduced sodium chicken broth
1/2 cup frozen peas
1/2 pound fresh cooked medium shrimp
1/4 cup Parmesan cheese
1 tablespoon chopped parsley
To your Flavor salt and pepper
1. Poor oil into a 5 or 6 quart pan over medium-high heat, when hot add onion and mushrooms and stir often until onion is limp and the liquid is gone - takes 5 minutes or so. Then add the arborio and stir until it is opaque another 3 minutes or so.
2. Add the first quarter cup of wine and stir until it is absorbed and the wine touches all the little grains of arborio - 1 or 2 minutes. Then add the other quarter cup of wine, stir it in and then add the chicken broth. Bring to a boil over high heat, then reduce and simmer. Add the frozen peas and stir in.
3. STIR OFTEN! About 15 -18 minutes.
4. Cut the tails off the shrimp and heat them with a bunch of butter in a frying pan. Don't overcook. About 2/3 of the way through the cooking of the risotto, add the shrimp to the risotto. Stir well.
5. Stop when the moisture is absorbed but the risotto is creamy. Add parmesan, chopped parsley, salt and pepper.
Tips: Serve with a fresh salad, the rest of the wine, and a nice piece of fresh bread. There are lots of other spices that can be added if you like more flavor: Sage, Tarragon, Thyme, etc. Many recipes recommend using a variety of mushrooms. Fresh Parmesan adds a lot too.
Ingredients:
1 Tablespoon olive oil
1/2 Cup chopped onion
3/4 pound fresh mushrooms, cleaned and thinly sliced
3/4 cup Arborio or medium grain rice
1/2 cup dry white wine (used 1/4 cup and then 1/4 cup)
2 cups/1can reduced sodium chicken broth
1/2 cup frozen peas
1/2 pound fresh cooked medium shrimp
1/4 cup Parmesan cheese
1 tablespoon chopped parsley
To your Flavor salt and pepper
1. Poor oil into a 5 or 6 quart pan over medium-high heat, when hot add onion and mushrooms and stir often until onion is limp and the liquid is gone - takes 5 minutes or so. Then add the arborio and stir until it is opaque another 3 minutes or so.
2. Add the first quarter cup of wine and stir until it is absorbed and the wine touches all the little grains of arborio - 1 or 2 minutes. Then add the other quarter cup of wine, stir it in and then add the chicken broth. Bring to a boil over high heat, then reduce and simmer. Add the frozen peas and stir in.
3. STIR OFTEN! About 15 -18 minutes.
4. Cut the tails off the shrimp and heat them with a bunch of butter in a frying pan. Don't overcook. About 2/3 of the way through the cooking of the risotto, add the shrimp to the risotto. Stir well.
5. Stop when the moisture is absorbed but the risotto is creamy. Add parmesan, chopped parsley, salt and pepper.
Tips: Serve with a fresh salad, the rest of the wine, and a nice piece of fresh bread. There are lots of other spices that can be added if you like more flavor: Sage, Tarragon, Thyme, etc. Many recipes recommend using a variety of mushrooms. Fresh Parmesan adds a lot too.
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