Chicken Breast Deluxe
Quick and easy! Makes a tasty dish for a carry-in lunch or for company!
—Submitted by Arlene Nolt, Lowville, NY
- 4 chicken breasts
- 8 slices American cheese
- 1 (10.5-oz) can cream of chicken soup
- ¾ c sour cream
- ¼ c melted butter
- 1 c stuffing mix
Cut chicken into chunks and sprinkle with salt and pepper. Place in greased 9” x 13” pan. Layer with cheese. Combine soup and sour cream; layer on top of cheese. Combine melted butter and stuffing mix; sprinkle on top. Bake uncovered at 350°F for 1 hour or until done.
Variation: Skip the melted butter & mix up one small (6-oz) box stuffing mix according to directions. Spread stuffing on top and bake.
Stuffed Mushrooms
—Submitted by Michelle Gehman
- 1 lb sausage
- ¼ c chopped onion
- 1 garlic clove, minced
- 1 (8-oz) pkg. cream cheese
- ¼ c Parmesan cheese
- ⅓ c bread crumbs
- 3 tsp fresh basil
- 1½ tsp dried parsley
- 20-25 large fresh mushrooms, stems removed
Cook sausage, onion, and garlic till sausage is no longer pink. Add cream cheese and Parmesan cheese. Cook and stir till melted. Stir in bread crumbs, basil, and parsley.
Put mushrooms on a cookie sheet, stem side up. Brush with melted butter. Spoon mixture into the mushrooms. Bake uncovered at 350°F for 15-20 minutes or till mushrooms are tender, or else do over campfire.
Tiger Bread
A recipe from the Netherlands
—Submitted by Jeremiah Joehl, Greenfield, IL
Bread
- 1 c + 1 T warm water
- 1 tsp instant yeast
- 1 T honey
- 1 tsp salt
- 3 T butter
- 2¾ c flour
Topping
- 3 T rice flour
- 2½ T water
- Pinch of salt
- 1½ tsp sugar
- ¼ tsp instant yeast
- 1½ tsp oil
Mix water, yeast, honey, and salt until dissolved. Add butter and flour and stir into a dough. Knead the dough for 8-10 minutes. The dough will start to stick to surfaces.
Put dough into a bowl and let it rise for 1 to 1½ hours. Then form into one large loaf or several smaller loaves.
While loaves are rising, mix topping ingredients. Set topping aside for 20 minutes or more. When loaves have nearly finished rising, gently smear topping over them. Let sit 20 minutes longer.
Bake for approximately 35 minutes at 400°F.
Apple Cinnamon Jelly
—Submitted by the Shank family, Dayton, VA
- 4 c apple juice
- Shy ⅔ c cinnamon heart candies
- 1 box fruit pectin powder
- 1 drop cinnamon flavoring oil
- 5 c sugar
Put juice, candies, and cinnamon oil into a kettle and stir a little. Mix pectin with ¼ cup of the measured sugar, and whisk into juice. Bring to a full, rolling boil, stirring a lot. Add sugar, and return to full, rolling boil. Boil for one minute, stirring all the time.
Remove from heat, fill jars, and boil in water bath canner for 11 minutes. Yields about 8 cups.