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Recipes

WIP page - recreating code from midnightsolarium's recipe page.

Recipe sources will be linked, and ones that came from family sources will get added. Please feel free to peruse, but do not repost any recipe as your own. Temperatures are in Farenheit unless otherwise stated!

★ = favourites

♥ = family recipes

appetizers
TITLE

INGREDIENTS

  • 1 WARTER

INSTRUCTIONS

step 1

mains
Curried Chicken Casserole ★ ♥

INGREDIENTS

  • 8 boneless chicken breasts
  • 20 ounces frozen spinach - drained
  • 1 cup mayonnaise
  • 2 cans cream of chicken soup
  • 1 tablespoon lemon juice
  • 1 teaspoon yellow curry powder
  • 1 cup grated cheddar cheese
  • 1/2 cup bread crumbs
  • 1 tbsp butter

INSTRUCTIONS

Grease a 9 x 13 casserole dish.

Combine Mayo, soup, lemon, curry powder and grated cheese to make a sauce.

Melt butter, then combine with bread crumbs

In the dish, Layer spinach, chicken pieces, sauce and then buttered bread crumbs.

Cook at 350 for 1 - 1 1/4 hours.

Buttermilk Pancakes ★

INGREDIENTS

  • 1 egg
  • 1 1/4 cups flour
  • 1 1/4 cups buttermilk
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sugar
  • 2 tablespoons vegetable oil

INSTRUCTIONS

Beat egg in a medium sized mixing bowl. Without stirring, add the reamining ingredients. Beat batter till most lumps are gone. If the batter seems too stiff, add a little more milk and stir again.

Heat griddle until drops of water dance across the pan. Add a few drops of oil and spread with a paper towel. Cook pancakes - pour 1/4 cup or more batter, let it cook until bubbles form and pop on top surface, then flip.

Chicken and Stuffing Casserole

INGREDIENTS

  • 1 lb boneless chicken - cubed
  • 6 slices swiss cheese
  • 2 cans cream of chicken soup
  • 1/4 cup milk
  • 2 tablespoons fresh parsley
  • 1/2 bag pepperidge farm stuffing mix (8 ounces?)
  • butter (for stuffing)
  • hot water (for stuffing)

INSTRUCTIONS

Grease a 9 x 13 casserole dish. Mix soup, milk and parsley in a bowl. You may add any other seasonings you like. Sometimes I put in a few tablespoons of white wine or sherry if I have it. Make stuffing mix - follow the instructions on the box for ratio - don't need to fully cook it just mix it with hot water and melted butter until the stuffing is soft. Layer cut up chicken, swiss cheese, soup mixture, and then spread stuffing on top. Cook at 325 for 1 hour.

Chicken Broccoli Casserole

INGREDIENTS

  • 1 lb Boneless chicken, cut in bite-size pieces
  • 1/2 can chicken broth
  • 3/4 cup rice
  • 2 cups fresh brocolli, chopped in small pieces
  • 1 cup montery jack or cheddar cheese - grated
  • 2 cans cream of mushroom soup, condensed
  • 1/2 cup mayonnaise

INSTRUCTIONS

Cook the rice according to instructions. Saute chicken or cook in microwave until just cooked. Grease a 9 x 13 casserole dish. Layer rice, chicken broth and brocolli. Make a sauce with the mushroom soup and mayonnaise. Stir in chicken. Layer mixture on top of the brocolli. Bake at 350 for 20 minutes. Add grated cheese to top. Bake additional 15 minutes.

Chicken Tetrazinni

INGREDIENTS

  • 8 ounces spaghetti
  • 10 ounces frozen petite peas
  • 1 can cream of chicken soup, condensed
  • 1 cup chicken broth
  • 1 cup cheddar cheese (about 1/3 pound) - shredded
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon salt
  • dash pepper
  • 2 cups chicken - cooked and cubed
  • 1/2 cup parmesan cheese -- grated
  • paprika
  • 1/4 cup almond slices (optional)

INSTRUCTIONS

Cook spaghetti, drain, keep warm. Combine soup, broth, cheddar cheese, worcestireshire sauce, salt and pepper, mix well over medium heat, bringing to boil. Add frozen peas and cook a few minutes till peas are hot. Add cut up chicken. Immediately, layer the pasta and then soup mix in a 2 quart baking dish, ie 8 x 8 or 9 x 5. Sprinkle with parmesan cheese, almonds and paprika. Cook under broiler about 4 minutes or until brown and bubbly.

sides
TITLE

INGREDIENTS

  • 1 WARTER

INSTRUCTIONS

step 1

desserts and baked goods
Butter Crunch★ ♥

INGREDIENTS

  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/2 cup butter
  • 1 cup walnuts - chopped
  • 12 ounces semi-sweet chocolate chips

INSTRUCTIONS

In heavy pan, mix sugar, salt, butter and water. Use candy thermometer and Cook to light-crack stage (190 degrees). Pour onto well greased cookie sheet (Don't use a pan with sides, it will make it hard to turn the candy over.), cool.

Using a buttered knife, spread the candy out to desired thickness. Melt chocolate in the top of a double boiler. Spread half of the chocolate on top.

Sprinkle with 1/2 the nuts. Let it set then turnover and repeat. Heat the chocolate up slightly if needed. Again let the chocolate set; then break into bite size pieces.

Chocolate Pecan Crisps★ ♥

INGREDIENTS

  • 1/4 cup butter
  • 3/4 cup packed light brown sugar
  • 1/2 cup semi-sweet chocolate pieces
  • 1 cup pecans - finely ground
  • 1 egg
  • 1 teaspoon vanilla

INSTRUCTIONS

Melt butter and sugar in a medium weight pan. Stir until the sugar dissolves and mixture begins to boil around the edges. Add the chocolate and heat gently until the chocolate is melted, stirring constantly. Remove from heat. Stir in pecans. Add egg and vanilla and beat to form a thick paste. Lightly butter a sheet of foil fitted over a cookie sheet. Drop by rounded teaspoons leaving 2" between cookies. Bake for 10-12 minutes. Chill in the freezer when removed from the oven. When cold remove at once and store in an airtight container.

Box Cake Mix - Lemon Cookies

INGREDIENTS

  • 1 package Lemon Cake Mix
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 teaspoon lemon extract
  • 1/3 cup confectioner's sugar

INSTRUCTIONS

Preheat oven to 375.
Pour cake mix into a large bowl. Stir in eggs, oil, and lemon extract until well blended. Drop teaspoonfuls of dough into a bowl of confectioner's sugar. Roll them around unti they are lightly covered. Once sugared, put them on an ungreased cookie sheet.
Bake for 6 to 9 minutes in the preheated oven. The bottoms will be light brown and the insides chewy.