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Recipes
Chicken crescent wreath
By GmaJan12
Arrange crescent rolls on a 12-in
- 2 tubes (8 ounces each) refrigerated crescent rolls
- 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
- 2/3 cup condensed cream of chicken soup, undiluted
- 1/2 cup chopped fresh broccoli
- 1/2 cup chopped sweet red pepper
- 1/4 cup chopped water chestnuts
- 1 can (5 ounces) white chicken, drained or 3/4 cup cubed cooked chicken
- 2 tablespoons chopped onion
Pineapple chicken and rice
By GmaJan12
1. heat oil in large skillet over meduim high heat untill hot
- 2 tablespoons oil
- 4 bone-in chicken breast halves, skim removed if desired
- 1 can ready to serve chicken broth
- 1/2 cup purchased sweet-sour sauce
- 1 can pineapple tidbits in unsweetened juice drained, reserving juice
- 1 cup uncooked regular long grain white rice
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup sliced green onions
Country-fried Steak
By GmaJan12
Place milk and bread crumbs in separate shallow bowls
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3/4 cup buttermilk
- 1 cup crushed saltines
- 4 beef cubed steaks (4 pounds each)
- 3 tablespoons canola oil
- 1 can (10-3/4 ounces) condensed cream of mushrooms soup, undiluted
- 1 cup milk
Oven-fried Picnic Chicken
By GmaJan12
Refrigerate 1/4 cup lemonade concentrate for basting
- 1 can (12 ounces) frozen lemonade concentrate, thawed
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- 1/2 cup plus 2 tablespoons all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 cup canola oil
- 2 tablespoons butter, melted
Lemon Garlic Sprouts
By GmaJan12
In a skillet, saute brussels sprouts and onion in butter for 5 minutes
- 1 pound fresh brussles sprouts, quartered
- 1 small onion, finely chopped
- 3 tablespoons butter
- 1 to 2 garlic cloves, minced
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 1/2 teaspoon salt, optional
- 1/4 teaspoon pepper
- 1/4 cup shredded Parmesan cheese
Mini Salmon Loaf
By GmaJan12
In a small skillet, saute celery and onion in oil until tender
- DILL SAUCE:
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 2 tablespoons canola oil
- 1 cup soft bread crumbs
- 1 egg, lightly beaten
- 2 tablespoons 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lemon juice
- 1 tablespoon 2% milk
- 2 teaspoons snipped fresh dill
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
Crescent-Topped turkey amandine
By GmaJan12
In a large saucepan, combine the first six ingredients; heat through
- 3 cups cubed cooked turkey
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 can (8 ounces) sliced water chestnuts, drained
- 2/3 cup mayonnaise
- 1/2 cup chopped celery
- 1/2 cup chopped onion
- 1 tube (4 ounces) refrigerated crescent rolls
- 2/3 cup shredded Swiss cheese
- 1/2 cup sliced almonds
- 1/4 cup butter, melted
Mushroom-Blue cheese tenderloin
By GmaJan12
In a large resealable plastic bag, combine soy sauce and Worcestershire sauce
- SAUCE:
- 1 cup reduced-sodium soy sauce
- 3/4 cup Worcestershire sauce
- 1 beef tenderloin roast (3-1/2 to 4 pounds)
- 4 garlic cloves, minced
- 1 tablespoon coarsely ground pepper
- 1 can (10-1/2 ounces) condensed beef broth, undiluted
- 1/2 pound sliced fresh mushrooms
- 1/2 cup butter, cubed
- 2 garlic cloves, minced
- 1 cup (4 ounces) crumbled blue cheese
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon caraway seeds
- 4 green onions, chopped
Pigskin Barbecue
By GmaJan12
In a large Dutch oven, brown pork in oil on all sides; drain
- 1 bone-in pork shoulder butt roast (5 pounds), halved
- 1 tablespoon canola oil
- 1 cup water
- 1 can (8 ounces) tomato sauce
- 1/4 cup packed brown sugar
- 1/4 cup cider vinegar
- 1/4 cup Worcestershire sauce
- 2 to 3 tablespoons hot pepper sauce
- 1 tablespoon chili powder
- 1-1/2 teaspoons celery seed
- 1 to 2 teaspoons salt
- 1 medium onion, halved and thinly sliced
- 1 cup chopped sweet red or green pepper
- 1 to 2 tablespoons cornstarch
- 3 tablespoons cold water
- 14 to 16 kaiser rolls, split
Seasoned Red Potatoes
By GmaJan12
Peel a strip from around each potato
- 12 to 14 small red potatoes
- 1/4 cup olive oil
- 1/4 cup butter, melted
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper