Scones
1/2 c. warm water
1/2 t. yeast
1/2 c. warm milk
1/2 t. baking soda or powder
3 T. sugar
1 t. salt
1 T. canola oil
2 1/2-3 c. flour
Mix warm water and yeasts together.
Add in milk, sugar, baking soda, salt and oil.
Stir in flour a half cup at a time.
Knead for 5 minutes then cover with plastic and let rise 1 hour or overnight. (If refrigerated, let dough come to room temperature before using it.)
After dough has risen, roll out into a large square. (I roll it on a large, wooden cutting board that has been sprinkled with flour. If you don't have one use your counter.) Using a pizza cutter, cut dough into squares.
Frying: Add a couple of inches of oil to a pan or skillet. Turn skillet on to 350 degrees or if using a stove top (I have a gas range,) set heat to medium. Test a small piece of dough. It should rise quickly to the top of the oil and sizzle. Fry until golden brown.
Serve with honey butter or use as the base for a Navajo taco: Top w/chili, cheese, lettuce, tomatoes, onions, and sour cream.
Wednesday, November 10, 2010
Monday, January 4, 2010
Breakfast for Dinner
BREAKFAST FOR DINNER
This can be done in the oven or in a Dutch oven when camping.
2 lb. bag frozen, shredded hash browns, thawed
1 lb. cooked sausage or bacon cut into pieces
10 eggs mixed with 1/2 cup milk
shredded cheddar cheese
Mix meat and potatoes together then place in a 9 x 13 pan. Pour egg mixture over potatoes. Bake at 425 degrees for 10 minutes. Remove and stir cooked areas into the center of the pan. Cook 10 minutes more until egg is cooked. Remove and top with cheese. Additions you could include would be green peppers, onions, or celery
This can be done in the oven or in a Dutch oven when camping.
2 lb. bag frozen, shredded hash browns, thawed
1 lb. cooked sausage or bacon cut into pieces
10 eggs mixed with 1/2 cup milk
shredded cheddar cheese
Mix meat and potatoes together then place in a 9 x 13 pan. Pour egg mixture over potatoes. Bake at 425 degrees for 10 minutes. Remove and stir cooked areas into the center of the pan. Cook 10 minutes more until egg is cooked. Remove and top with cheese. Additions you could include would be green peppers, onions, or celery
Chicken and Rice Casserole
CHICKEN AND RICE CASSEROLE
I hate the word casserole. To me it implies that the dish is a combination of yucky leftovers. This is one casserole that we like though, it is my brother's birthday request every year.
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1 pkg. dry onion soup
6 boneless skinless chicken breasts or one fryer chicken cut up
2 c. cooked rice
Combine soups and milk, set aside. Steam rice, place in bottom of 9 x 13 pan. Arrange chicken on rice. Pour soup mixture to cover all chicken pieces and moisten rice. Sprinkle dry soup mix over the top. Cover with foil and seal tightly. Bake and 325 degrees for 1 1/2 hours until chicken is done.
I hate the word casserole. To me it implies that the dish is a combination of yucky leftovers. This is one casserole that we like though, it is my brother's birthday request every year.
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c. milk
1 pkg. dry onion soup
6 boneless skinless chicken breasts or one fryer chicken cut up
2 c. cooked rice
Combine soups and milk, set aside. Steam rice, place in bottom of 9 x 13 pan. Arrange chicken on rice. Pour soup mixture to cover all chicken pieces and moisten rice. Sprinkle dry soup mix over the top. Cover with foil and seal tightly. Bake and 325 degrees for 1 1/2 hours until chicken is done.
White Enchiladas
WHITE ENCHILADAS
1 can green chilies
2 cans cream of chicken soup
1/2 c. milk
1 c. sour cream
2 c. grated cheese
1 pkg. flour tortillas
2 c. cooked, shredded chicken
chopped green onions
Mix chilies, 1 can soup, sour cream, half of cheese and chicken. Spray a 9 x 13 pan. Put chicken mix in tortillas, roll and place in pan seam side down. Mix remaining can of soup and milk and pour over tortillas. Top with cheese and chopped green onions. Bake 30 minutes at 350 degrees.
1 can green chilies
2 cans cream of chicken soup
1/2 c. milk
1 c. sour cream
2 c. grated cheese
1 pkg. flour tortillas
2 c. cooked, shredded chicken
chopped green onions
Mix chilies, 1 can soup, sour cream, half of cheese and chicken. Spray a 9 x 13 pan. Put chicken mix in tortillas, roll and place in pan seam side down. Mix remaining can of soup and milk and pour over tortillas. Top with cheese and chopped green onions. Bake 30 minutes at 350 degrees.
Smothered Chicken
SMOTHERED CHICKEN
4 boneless, skinless chicken breasts
montreal steak seasoning
1 T. vegetable oil
1 small carton of mushrooms, quartered
1 lb. bacon, cooked and cut into small pieces
4 slices Colby Jack cheese
1/2 cup chopped green onions
1 1/2 cups diced tomatoes (about 3 Romas)
4 T. BBQ sauce
Pound chicken to 1/4-inch thick. Sprinkle with Montreal seasoning. In an electric skillet set at 350 degrees, brown chicken in the vegetable oil. Cook it until it is almost done, 6-8 minutes each side until juices run clear. In a separate pan, saute mushrooms and bacon until bacon is crispy. Drain excess grease. On each cooked chicken breast place the following: 1 T. BBQ sauce, a pile of mushrooms and bacon, and one slice of cheese. Cover and let cheese melt. Remove from heat and top with diced tomatoes and chopped onions. Serve with mashed potatoes, black pepper gravy, and steamed broccoli.
4 boneless, skinless chicken breasts
montreal steak seasoning
1 T. vegetable oil
1 small carton of mushrooms, quartered
1 lb. bacon, cooked and cut into small pieces
4 slices Colby Jack cheese
1/2 cup chopped green onions
1 1/2 cups diced tomatoes (about 3 Romas)
4 T. BBQ sauce
Pound chicken to 1/4-inch thick. Sprinkle with Montreal seasoning. In an electric skillet set at 350 degrees, brown chicken in the vegetable oil. Cook it until it is almost done, 6-8 minutes each side until juices run clear. In a separate pan, saute mushrooms and bacon until bacon is crispy. Drain excess grease. On each cooked chicken breast place the following: 1 T. BBQ sauce, a pile of mushrooms and bacon, and one slice of cheese. Cover and let cheese melt. Remove from heat and top with diced tomatoes and chopped onions. Serve with mashed potatoes, black pepper gravy, and steamed broccoli.
Chicken Po' Boys
Chicken Po' Boys
2 c. diced, cooked chicken
1 1/2 c. diced celery
1/2 c. toasted, slivered almonds
2-3 green onions, chopped
1 T. lemon juice
1/2 c. grapes, sliced in half
1 t. salt
1/2 c. mayo
1 loaf French bread
1/4 lb. shredded cheddar cheese
toasted sesame seeds
Cut off the top of the bread. Scoop out the center and set aside. Combine mayonnaise, lemon juice, and salt. Add everything else to the mayo mixture with the exception of cheese and sesame seeds. Put chicken mixture in the hollowed out bread. Sprinkle with cheese and sesame seeds. Place on a large cookie sheet. Bake at 350 degrees until cheese bubbles. About 10 minutes.
2 c. diced, cooked chicken
1 1/2 c. diced celery
1/2 c. toasted, slivered almonds
2-3 green onions, chopped
1 T. lemon juice
1/2 c. grapes, sliced in half
1 t. salt
1/2 c. mayo
1 loaf French bread
1/4 lb. shredded cheddar cheese
toasted sesame seeds
Cut off the top of the bread. Scoop out the center and set aside. Combine mayonnaise, lemon juice, and salt. Add everything else to the mayo mixture with the exception of cheese and sesame seeds. Put chicken mixture in the hollowed out bread. Sprinkle with cheese and sesame seeds. Place on a large cookie sheet. Bake at 350 degrees until cheese bubbles. About 10 minutes.
Ranch Garlic Pizza Sauce
Ranch Garlic Pizza Sauce
1 c. Ranch dressing
2 t. basil
2 cloves garlic, crushed
1/2 c. shredded Parmesan cheese
Mix together and spread over pizza crust.
1 c. Ranch dressing
2 t. basil
2 cloves garlic, crushed
1/2 c. shredded Parmesan cheese
Mix together and spread over pizza crust.
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