1 large can of pork and beans
1/3 c. brown sugar
2/3 c. ketchup
1 small onion or 1/2 c. dehydrated onions
1/2 c. bacon
Brown onion and fry bacon. Add all ingredients. Bake at 350 degrees for 1 hour.
Wednesday, May 11, 2011
Creamy Crockpot Chicken From Ward Cook Book
6 Chicken Breasts or can use 4 cans chicken breast put in towards last 20 minutes
16 oz. sour cream
1 can cream of chicken soup
1 envelope lipton onion soup mix
Cooked rice or noodles
1. Combine the soup, sour cream, and soup mix and pour over the chicken in the crockpot.
2. Cover and cook on low 6-8 hours.
3. Serve over rice or noodles.
16 oz. sour cream
1 can cream of chicken soup
1 envelope lipton onion soup mix
Cooked rice or noodles
1. Combine the soup, sour cream, and soup mix and pour over the chicken in the crockpot.
2. Cover and cook on low 6-8 hours.
3. Serve over rice or noodles.
Chicken Broccoli Rice Cassorole From Ward Cook Book
3 c. prepared rice
1 can cream of mushroom or cream of chicken soup
2 c. steamed broccoli (can use fresh or frozen)
1/2 c. milk
1 tsp. lemon pepper (or seasong of choice)
1/2 c. cottage cheese (optional)
grated cheese
Mix rice, soup, milk, seasonings, and cottage cheese well in a 9X13 pan. Add broccoli and mix well. Top with grated cheese and bake for approx 30 min,@ 350 until heated through and cheese is bubbly.
1 can cream of mushroom or cream of chicken soup
2 c. steamed broccoli (can use fresh or frozen)
1/2 c. milk
1 tsp. lemon pepper (or seasong of choice)
1/2 c. cottage cheese (optional)
grated cheese
Mix rice, soup, milk, seasonings, and cottage cheese well in a 9X13 pan. Add broccoli and mix well. Top with grated cheese and bake for approx 30 min,@ 350 until heated through and cheese is bubbly.
Saturday, April 2, 2011
Crock Pot Chicken Casserole
From Church Cookbook
2 cans cream of chicken soup
1 pkg. dry Italian seasoning
6 oz. cream cheese
3 to 4 chicken breasts or I use 4 cans of chunk chicken and put in at last 10 minutes so the meat doesn't crumble too much. If using for smaller portion like for lunch menue, for dinner chicken breast would be better.
Put soup, cream cheese, and dressing packet in crock pot on low for 1 hour. Stir, then add whole chicken breast. Cook 6 to 8 hours. Chicken will shred with fork, then serve over rice or noodle. We use egg noodles. Easy and Yummy!
2 cans cream of chicken soup
1 pkg. dry Italian seasoning
6 oz. cream cheese
3 to 4 chicken breasts or I use 4 cans of chunk chicken and put in at last 10 minutes so the meat doesn't crumble too much. If using for smaller portion like for lunch menue, for dinner chicken breast would be better.
Put soup, cream cheese, and dressing packet in crock pot on low for 1 hour. Stir, then add whole chicken breast. Cook 6 to 8 hours. Chicken will shred with fork, then serve over rice or noodle. We use egg noodles. Easy and Yummy!
Six Can Chicken Tortilla Soup Yummy!
From Church Cookbook
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
1 (15 ounce) can whole kernel corn, drained
2 (14.5 ounce) cans chicken broth or 2 cups water with 2 cubes chicken broth
1 (10 ounce) can chunk chicken I use two cans and put it in at last 10 minutes.
1 (15 ounce) can black beans drained
1 (10 ounce) can diced tomatoes with green chilies I use rotell brand
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stockpot. Simmer over medium heat until chicken is heated through. Serve with crushed tortilla chips and a dollop of sour cream on top and we top with cheese.
Thursday, March 17, 2011
Polish Crockpot Stew with Kielbalsa and Cabbage By Deen Brothers
1 Tbl olive oil
One 1 pound package kielbasa,
sliced into 1/2 inch thick rounds
1 medium onion halved and thinly
sliced
1 3/4 pounds white potatoes, peeled
and cubed or regular I used
1 small cabbage,quartered,cored,and
sliced into ribbons
1 tsp salt
1 tsp freshly ground black pepper
1. Heat the olive oil in a large skillet over medium high heat. Brown the kielbasa for about 5 min. Using a slotted spoon, transfer the meat to the crockpot.
2. Reduce he heat in the skillet to medium and add the onion. Cook stirring for 3 to 5 minutes, or until softened. Add 1/2 cup water and continue cooking, scraping up the brown bits, for 1 min more. Add the onion with the liquid to the crockpot. Stir the potatoes, cabbage,salt and pepper into the crockpot.
3. Cover and cook on high for 1 1/2 hours or on low for 3 hours. Serve hot.
Note I added a little vinager to my bowl seperate it was delicious and seperately, so that those who don't like vinegar can go without.
One 1 pound package kielbasa,
sliced into 1/2 inch thick rounds
1 medium onion halved and thinly
sliced
1 3/4 pounds white potatoes, peeled
and cubed or regular I used
1 small cabbage,quartered,cored,and
sliced into ribbons
1 tsp salt
1 tsp freshly ground black pepper
1. Heat the olive oil in a large skillet over medium high heat. Brown the kielbasa for about 5 min. Using a slotted spoon, transfer the meat to the crockpot.
2. Reduce he heat in the skillet to medium and add the onion. Cook stirring for 3 to 5 minutes, or until softened. Add 1/2 cup water and continue cooking, scraping up the brown bits, for 1 min more. Add the onion with the liquid to the crockpot. Stir the potatoes, cabbage,salt and pepper into the crockpot.
3. Cover and cook on high for 1 1/2 hours or on low for 3 hours. Serve hot.
Note I added a little vinager to my bowl seperate it was delicious and seperately, so that those who don't like vinegar can go without.
Monday, March 7, 2011
Quick and Easy Chicken and Dumplings By Deen Brothers
One and 3 1/2 pound chicken cut
into 8 pieces, or chicken pieces of your choice
2 carrots peeled and diced
2 celery ribs with leaves, chopped
4 fresh parsley sprigs
2 cloves garlic,minced
1 medium onion, chopped
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
Dumplings
1 3/4 cups Bisquick baking mix
1/2 cup plus 2 Tbls milk
2 Tbls of chopped fresh parsley or 2 tsp dried parsley
1: To make the chicken place the chicken in the crockpot. Add water to cover about 2 cups, it took more use your judgement enough for dumplings to float above chicken. Add the carrots,celery,parsley,
sprigs, garlic,onion,salt,salt, pepper,and bay leaf. Cook, covered on high for 3 hours or low for 7 hours or until the meat begins to fall from bone.
2. To make the dumplings in a large bowl, combine the Bisquick and milk. Stir in the parsley. Drop
the batter by Tbls into the liquid in the crockpot -the dumplings should just be submerged.
3. Cover and cook the chicken and dumplings on high for 40 to 45, minutes, or until the dumplings are
tender. Using a slotted spoon, transfer the dumplings to a bowl. Remove and discard the bayleaf. Transfer the chicken to a bowl and vegetables to another bowl. Once the chicken is cool enough to handle, remove the skin and shred the chicken from bone. Discard the skin and bones. If the chicken and dumplings have gotten cold reheat them in a microwave or on the stove top. Serve the chicken and vegetables along with the dumplings and top with a generous dollop of sour cream.
into 8 pieces, or chicken pieces of your choice
2 carrots peeled and diced
2 celery ribs with leaves, chopped
4 fresh parsley sprigs
2 cloves garlic,minced
1 medium onion, chopped
2 1/2 tsp salt
1/4 tsp freshly ground black pepper
1 bay leaf
Dumplings
1 3/4 cups Bisquick baking mix
1/2 cup plus 2 Tbls milk
2 Tbls of chopped fresh parsley or 2 tsp dried parsley
1: To make the chicken place the chicken in the crockpot. Add water to cover about 2 cups, it took more use your judgement enough for dumplings to float above chicken. Add the carrots,celery,parsley,
sprigs, garlic,onion,salt,salt, pepper,and bay leaf. Cook, covered on high for 3 hours or low for 7 hours or until the meat begins to fall from bone.
2. To make the dumplings in a large bowl, combine the Bisquick and milk. Stir in the parsley. Drop
the batter by Tbls into the liquid in the crockpot -the dumplings should just be submerged.
3. Cover and cook the chicken and dumplings on high for 40 to 45, minutes, or until the dumplings are
tender. Using a slotted spoon, transfer the dumplings to a bowl. Remove and discard the bayleaf. Transfer the chicken to a bowl and vegetables to another bowl. Once the chicken is cool enough to handle, remove the skin and shred the chicken from bone. Discard the skin and bones. If the chicken and dumplings have gotten cold reheat them in a microwave or on the stove top. Serve the chicken and vegetables along with the dumplings and top with a generous dollop of sour cream.
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