Cheezy Chicken Roll Ups
Chicken a la King Egg Cheese GritErma's Lo Cal
Recipe By: Barbara Blumenfeld
4 1/2 Pounds Brisket With Good Size Layer of Fat on Top
2 Onions -- sliced
1 1/2 Cans Consommé or Bouillon
1 Package Dry Onion Soup
3 1/2 Tablespoons Worcestershire Sauce
1 Cup Dry White Lima Beans -- parboiled 1 hour
Brown onions in a little oil. Season brisket with salt, pepper, garlic or onion salt. Brown brisket on both sides in roaster. Add the liquid ingredients, the par-boiled lima beans next. Sprinkle onion soup liberally over everything. You may substitute sliced potatoes for the lima beans. Cover roaster tightly and cook slowly in 300 degree oven for 2 to 2 and one half hours. Check for doneness with a serving fork. If the roast is tender, remove from oven.
1 cup sliced almonds, toasted, divided
1 (2.24 ounce) jar sliced dried beef
6 boneless, skinless chicken breasts
White pepper, paprika, onion salt and celery salt to taste
12 strips bacon
2 (10.75 ounce) cans cream of mushroom soup
1 cup sour cream
1 (8 ounce package cream cheese, softened
1 (7.3 ounce) jar sliced mushrooms, drained
For garnish: sprigs of parsley
Toast almonds on a cookie sheet in
a ego degree oven for 10 minutes and set aside. Preheat oven to 275
degrees. Grease a 9x13 inch pan with nonstick cooking spray. Spread
sliced dried beef on bottom of pan in a slingle layer. Cut each chicken
breast into 2 small strips. Sprinkle each very lightly with pepper,
paprika, onion salt and celery salt. Fold each strip into a roll with
spices on inside; wrap a piece of bacon on outside, and secure with a
toothpick. Place each chicken roll on top of a piece of dried beef.
Combine soup, sour cream and cream cheese. Fold in mushrooms and 1/2
cup almonds. Pour over chicken breasts. Cover with foil, and bake 2 1/2
hours. Remove foil, and lightly brown for 30 minutes. Serve over rice.
Sprinkle with remaining almonds and garnish with a few sprigs parsley:
Yield 12 servings
1 Tablespoon Minced Onion
1 Teaspoon Green Pepper
1 Tablespoon Butter
1 5 Oz Can Chicken
1 1/2 Cups Cheddar Cheese -- Grated
1/2 Cup Sour Cream
1 Teaspoon Hot Sauce
1/4 Teaspoon Pepper
1 Can Buttermilk Biscuits (10)
1 Can Cream of Chicken Soup
1 Can Milk
Saute onion, pepper in butter. Drain. Cut chicken into small pieces. Add 1 cup of cheese, sour cream, hot sauce, onion, green pepper, salt and pepper. Mix well. Roll biscuits thin. Spread mixture on each one. Roll. Place on cookie sheet. Bake using temperature on biscuit directions.
1/2 stick butter
3 Tablespoons flour
salt and pepper
1 cup chicken -- cooked and chopped
1 cup chicken broth
1 cup cream (or milk)
Melt butter. Add flour, salt and pepper. Remove from heat. Add chicken broth a little at the time.
Stir in milk.
Return to heat and bring to a boil, stirring constantly (so that milk, etc. will thicken)
Reduce heat and add chicken.
Heat thoroughly and serve.
1 cup Uncle Ben's Rice
1 envelope onion soup mix
1 can cream of mushroom soup
1 3/4 cups boiling water
2 tablespoons pimento
6 chicken breast -- salted
Combine first 6 ingredients in casserole.
Place chicken on top of this mixture.
Dot with butter and sprinkle with paprika.
Cover with foil.
Bake 375 degrees for 1 hour, 15 minutes
1 cup chicken breasts -- cooked and diced
1/2 cup mayonnaise
1 can cream of chicken soup
2 eggs -- boiled and diced
1 cup celery -- finely diced
1/2 cup almonds -- slivered
1 tablespoon onion -- minced
2 teaspoons Worcestershire sauce
1 cup potato chips -- crushed
1/2 cup cracker crumbs (12)
Combine all ingredients, except potato chips.
Top with chips.
Bake 350 degrees for 30 minutes.
1 teaspoon sugar
1/4 cup flour
2 pounds lean been
2 tablespoons shortening
2 teaspoons salt
1/4 teaspoon pepper
1 teaspoon chili powder
1 bay leaf
1 can beef broth
6 small potatoes
6 small carrots
6 small onions
4 stalks celery
1 can peas
Combine sugar and flour and coat meat with mixture; brown in shortening.
Add seasonings, tomatoes and broth.
Cover and simmer 1-1/2 to 2 hours.
Stir in vegetables, except peas. Cook 30 minutes.
Add peas, cook 15 minutes; serve.
1/4 cup onion, finely chopped
3 tablespoons butter, or margarine, melted
½ pound fresh mushooms, sliced
1 1/2 teaspoons lemon juice
1/4 cup all-purpose flour
2 cups milk
1 1/2 tablespoons dry sherry
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 cups ham, cooked and diced
Saute onions in butter until transparent; add mushrooms and lemon juice and saute until mushrooms are tender. Blend in flour; cook over low heat, stirring constantly, until bubbly.
Gradually stir in milk and sherry; add salt, mustard and pepper.Cook until thickened, stirring constantly. Stir ham into sauce; bring to a boil and cook 1 minute. Serve in patty shells.
1 stick butter
1/2 pound Velveeta
1 cup grits
Go ahead and make grits and then add ingredients. Cook at 325 degrees for 1 hr and 30 minutes. Source:
Recipe By :Elizabeth Allen
6 to 8 Chicken Breasts -- cooked and cut up
1 Box Escort Crackers
1 Small Sour Cream
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
2 Sticks Butter -- melted
1 Can Water Chestnuts
Line 2 quart casserole with 1/2 of the crackers. Pour over this 1/2 of the melted butter. Layer chicken on crackers.Mix soups and sour cream.
Pour over chicken. Put layers of water chestnuts and other half of crackers on top. Pour other butter on this. Bake at 350 degrees until bubbly.
2 cans mushroom soup
1 large diced green pepper
1 large diced onion
2 teaspoons lemon juice
4 Tablespoons melted butter
2 boxes Uncle Ben’s Minute Long grain rice
3 pounds cooked shrimp
1 teaspoon Worcestershire
1 teaspoon dry mustard
½ teaspoon pepper
1 cup or 8 oz. Cubed cheddar cheese
Prepare rice according to box directions without adding seasonings in rice package. Mix all ingredients in big bowl. Cook uncovered in greased 131/2 by 83/4 glass casserole for 40 minutes at 375 degrees.
1 can crabmeat
1 cup grated sharp cheese
1 cup mayonnaise
dash worcestershire sauce
dash red pepper
1 teaspoon grated onion
1/4 cup bell pepper -- chopped
Spread on slightly toasted bread or Holland rusk.
Heat on BROIL
Recipe By :Barbara Blumenfeld
8 Ounces Bag Broad Egg Noodles -- boiled and drained
1/2 Stick Butter -- melted
2 Cups Pineapple With Juice
2 Cups Cottage Cheese
3/4 Cup Commercial Sour Cream
1 Teaspoon Salt
1/4 Cup Sugar
1 Teaspoon Vanilla
1/2 Cup Milk
Combine all ingredients and place in 2 quart shallow baking dish which has been greased.
Sprinkle top with cinnamon sugar. Bake at 350 degrees for 1 hour.
1 Pound Ground Round or Ground Chuck
1 Can Cream Style Corn
1 Can Vegall Mixed Vegetables
1 Can Stewed Tomatoes
1 Can Tomato Sauce
1 Can Spanish Rice
Brown meat, wash in colander. Add to other ingredients. Add corn and Spanish rice last.
1 Cup Uncooked Rice
1 Pint Tomatoes
1 Onion -- chopped
Celery -- chopped
1 Cup Water
Brown pork chops in fat. Add 1 cup uncooked rice, 1 pint of tomatoes, 1 chopped onion and chopped celery. Add 1 cup of water. Cover. Cook over low heat until tender.
1 5 pound hen
3/4 cup celery -- finely cut
1 small jar pimientos
1/8 pound almonds -- chopped
2 eggs -- boiled and chopped
1 pint chicken stock
2 tablespoons gelatin
1 1/2 teaspoons pepper
juice of 1 lemon
salt, pepper, cayenne pepper, to taste
1 small onion
Boil hen in water with several pieces of celery and onion. Soak gelatin in 3/4 cup of cold water.
Add to the pint of hot stock. Stir and add lemon juice. Coarsely cut up chicken meat, removing skin and bone. Mix all and chill in a mold.
Slice and serve on lettuce with mayonnaise.
1 teaspoon baking powder
1/2 cup flour
1 can salmon
Drain Salmon reserving liquid. Add egg to salmon. When gummy add 1/2 cup of flour.
Add baking powder to liquid. When foamy mix with salmon. Fry in hot oil. Source:
Recipe By :Lonelle Jackson
3 Scallions (up to 3" of Top)
1 Garlic Clove (or Juice)
1/2 Chicken or Turkey Stock
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Tablespoon Curry Powder
1/8 Teaspoon Accent® Seasoning Mix
2 Cups Chicken or Turkey -- chopped
1/4 Cup Slivered Almonds
1 Small Can of Button Mushrooms -- chopped
1 Cup Pineapple Chunks. -- diced and drained
Saute garlic and scallions in chicken stock for 5 minutes. Combine soups, curry powder, Accent and blend. Add remaining ingredients. Cook for 20 minutes. Serve over chow mein noodles.
Chicken cut up—legs and wings are popular grilled
Salt and pepper
Baste the chicken constantly with the garlic butter mixture.
This is the fall back dish when the fish don’t bite.CRAB CAKES
1 large egg
2½ tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko
1. Line a baking sheet with aluminum foil.
2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.
3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Mix all ingredients together in a small bowl. Cover and chill until ready to
Melt a stick of butter in the pan. Slice one lemon and layer it on top of the butter. Put down fresh shrimp, then sprinkle one pack of dried Italian seasoning. Put in the oven and bake at 350 for 15 min. Best Shrimp you will EVER taste:)
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