8 tea bags
hot water
1 can frozen lemonade
1/2 to 1 cup sugar
Fill a 1 gallon juice jug half full with hot water. Put tea bags & let brew for a couple hours (or as long as you want depending on how strong you like tea). Remove tea bags, add frozen lemonade & sugar to suit taste. Fill up the rest of the juice jug with cold water, stir & chill.
Monday, March 30, 2009
Chicken Cordon Bleu
4 chicken breast, cooked
8 slices deli ham
8 slice Swiss cheese
1 can of mushroom soup
1 can of milk
1 lg onion, chopped
1 package of button mushrooms, stems removed
1 box of Stovetop, prepared as directed
Layer chicken, ham & cheese in baking dish. Whisk together soup & milk, then pour over layered chicken. Sprinkly onions, mushrooms & mushroom stems over top. Top with Stovetop. Bake at 350F until golden brown.
8 slices deli ham
8 slice Swiss cheese
1 can of mushroom soup
1 can of milk
1 lg onion, chopped
1 package of button mushrooms, stems removed
1 box of Stovetop, prepared as directed
Layer chicken, ham & cheese in baking dish. Whisk together soup & milk, then pour over layered chicken. Sprinkly onions, mushrooms & mushroom stems over top. Top with Stovetop. Bake at 350F until golden brown.
Baked Potato Soup
4 baking potatoes
2/3 cup flour
6 cups milk
1 cup cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions
6 bacon slices, crumbled
Bake potatoes & cool. Peel & coarsely mash. Put flour into Dutch oven, gradually add milk, whisking until blended. Cook over med until thick & bubbly (8 minutes). Add potatoes, 3/4 cup cheese, salt & pepper, stirring until the cheese melts. Remove from heat. Stir in sour cream & 1/2 cup onions. Cook over low for 10 minutes or until heated through. Sprinkle each serving with cheese, onions & bacon.
2/3 cup flour
6 cups milk
1 cup cheese
1 tsp salt
1/2 tsp pepper
1 cup sour cream
3/4 cup chopped green onions
6 bacon slices, crumbled
Bake potatoes & cool. Peel & coarsely mash. Put flour into Dutch oven, gradually add milk, whisking until blended. Cook over med until thick & bubbly (8 minutes). Add potatoes, 3/4 cup cheese, salt & pepper, stirring until the cheese melts. Remove from heat. Stir in sour cream & 1/2 cup onions. Cook over low for 10 minutes or until heated through. Sprinkle each serving with cheese, onions & bacon.
Smothered Chicken
4 chicken breast
garlic powder to taste
seasoning salt to taste
1 TBSP oil
1 can mushrooms, drained
1 cup shredded cheese
1/2 cup green onions, chopped
1/4 cup bacon bits
Flatten chicken to 1/4" thickness. Sprinkle with garlic powder & seasoning salt. Over med heat, brown chicken in oil for 4 minutes; turn. Top with mushrooms, cheese, onions & bacon. Cover; cook until chicken juices run clear & cheese is melted, about 4 minutes.
garlic powder to taste
seasoning salt to taste
1 TBSP oil
1 can mushrooms, drained
1 cup shredded cheese
1/2 cup green onions, chopped
1/4 cup bacon bits
Flatten chicken to 1/4" thickness. Sprinkle with garlic powder & seasoning salt. Over med heat, brown chicken in oil for 4 minutes; turn. Top with mushrooms, cheese, onions & bacon. Cover; cook until chicken juices run clear & cheese is melted, about 4 minutes.
Beef Stroganoff
2 TBSP oil
1 cup sour cream
cubed steak
1 can cream of mushroom soup
1 can of mushrooms
2 cloved minced garlic
2 tsp parsley
1 cup of water
1 tsp beef bouillon
Brown steak in oil. Mix the last six ingredients together in slow cooker. Add the steak. Cook on high for 8 hours. Add the sour cream during the last half hour. Serve over cooked noodles.
1 cup sour cream
cubed steak
1 can cream of mushroom soup
1 can of mushrooms
2 cloved minced garlic
2 tsp parsley
1 cup of water
1 tsp beef bouillon
Brown steak in oil. Mix the last six ingredients together in slow cooker. Add the steak. Cook on high for 8 hours. Add the sour cream during the last half hour. Serve over cooked noodles.
Scalloped Potatoes
I don't have exact measurements for this one! I just kind of wing it!
About 8 potatoes, sliced into rounds
1 can cream of mushroom/cheddar/celery soup
2 cans milk
2 big spoonfuls of Cheese Whiz
2 TBSP flour
1 onion, diced
1 can of mushrooms, drained
Whisk soup, milk, Cheese Whiz & flour together in slow cooker. Add onions, potatoes & mushrooms. Cook on high for 8 hours.
About 8 potatoes, sliced into rounds
1 can cream of mushroom/cheddar/celery soup
2 cans milk
2 big spoonfuls of Cheese Whiz
2 TBSP flour
1 onion, diced
1 can of mushrooms, drained
Whisk soup, milk, Cheese Whiz & flour together in slow cooker. Add onions, potatoes & mushrooms. Cook on high for 8 hours.
Cheddar & Apple Muffins
3 cups flour
2/3 cups sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups grated cheddar cheese
2 eggs
1 cup apple juice
1/2 cup melted butter
2 cups grated apples.
Mix flour, sugar, baking powder, salt, & cinnamon with the eggs, apple juice, and melted butter. Stir in apples & cheese. Fill muffin tins 2/3 full. Bake at 375 F for 20-30 minutes.
2/3 cups sugar
4 tsp baking powder
1 tsp salt
1 tsp cinnamon
2 cups grated cheddar cheese
2 eggs
1 cup apple juice
1/2 cup melted butter
2 cups grated apples.
Mix flour, sugar, baking powder, salt, & cinnamon with the eggs, apple juice, and melted butter. Stir in apples & cheese. Fill muffin tins 2/3 full. Bake at 375 F for 20-30 minutes.
Broccoli Chowder
1 TBSP Olive oil
1 lg onion, chopped
1 lg carrot, diced
2 stalks celery, diced
1 lg potato, peeled & diced
2 cloves minced garlic
1 TBSP flour
1/2 tsp dry mustard powder
1/8 tsp cayenne pepper
28 oz chicken or veg broth
8 ouces broccoli, stems & florets seperated
1 cup shredded cheese
1/2 cup sour cream
1/8 tsp salt
Heat oil in a Dutch oven, over med-high heat. Add onion, carrot, & celery. Cook until soft. Add potato and garlic, cook 2 minutes. Stir in flour, mustard powder & cayenne pepper. Cook another 2 minutes. Add broth & broccoli stems; bring to a boil. Cover, reduce to med. Simmer for 10 minutes. Stir in florets; simmer covered until tender (10 minutes). Mash 2 cups of chowder, return to pot. Stire in cheese & sour cream, cook over to med until cheese is melted & heated through.
1 lg onion, chopped
1 lg carrot, diced
2 stalks celery, diced
1 lg potato, peeled & diced
2 cloves minced garlic
1 TBSP flour
1/2 tsp dry mustard powder
1/8 tsp cayenne pepper
28 oz chicken or veg broth
8 ouces broccoli, stems & florets seperated
1 cup shredded cheese
1/2 cup sour cream
1/8 tsp salt
Heat oil in a Dutch oven, over med-high heat. Add onion, carrot, & celery. Cook until soft. Add potato and garlic, cook 2 minutes. Stir in flour, mustard powder & cayenne pepper. Cook another 2 minutes. Add broth & broccoli stems; bring to a boil. Cover, reduce to med. Simmer for 10 minutes. Stir in florets; simmer covered until tender (10 minutes). Mash 2 cups of chowder, return to pot. Stire in cheese & sour cream, cook over to med until cheese is melted & heated through.
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