Ingredients:
3 C. Flour
1 C. Corn Starch
1 lb. Butter
1 C. Powdered Sugar
Directions:
Preheat oven to 375
Cream butter and sugar, add corn starch and flour. Roll into a log and cut 1/2-3/4 inch thick. You may need to refrigerate dough for 15-30 minutes before rolling into a log.
Bake for 10-15 minutes.
This is a great basic dough and would be delicious with 1 tsp. lemon, coconut, or almond extract or come up with your own flavor.
Friday, January 15, 2010
Chicken N Biscuits
Ingredients:
1 (16 oz.) Package Frozen Mixed Vegetables (Normandy Blend with Cauliflower and Carrots)
2 1/2 C. Cubed Cooked Chicken
1 Can (10.75 oz.) Condensed Cream of Chicken Soup: undiluted
3/4 C. Milk
1 1/2 C. Shredded Cheddar Cheese: divided
8 Slices Bacon: cooked and crumbled
1 1/2 C. Bisquick
2/3 C. Milk
1 Can (2.8 oz.) French-Fried Onions
Directions:
Preheat oven to 400
In a large bowl, combine the vegetables, chicken, soup, milk, 1 C. cheese and bacon. pour into an ungreased 13 in. X 9 in. baking dish. cover and bake for 15 min.
Meanwhile, in another bowl, combine bisquick and milk. Drop batter by Tbsp. onto chicken mixture. Bake, uncovered for 20-22 min. or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
1 (16 oz.) Package Frozen Mixed Vegetables (Normandy Blend with Cauliflower and Carrots)
2 1/2 C. Cubed Cooked Chicken
1 Can (10.75 oz.) Condensed Cream of Chicken Soup: undiluted
3/4 C. Milk
1 1/2 C. Shredded Cheddar Cheese: divided
8 Slices Bacon: cooked and crumbled
1 1/2 C. Bisquick
2/3 C. Milk
1 Can (2.8 oz.) French-Fried Onions
Directions:
Preheat oven to 400
In a large bowl, combine the vegetables, chicken, soup, milk, 1 C. cheese and bacon. pour into an ungreased 13 in. X 9 in. baking dish. cover and bake for 15 min.
Meanwhile, in another bowl, combine bisquick and milk. Drop batter by Tbsp. onto chicken mixture. Bake, uncovered for 20-22 min. or until biscuits are golden brown. Top with onions and remaining cheese. Bake 3-4 minutes longer or until the cheese is melted.
Burrito Pie
Ingredients:
1 lb. Ground Beef
1 Onion: chopped
1 tsp. Minced Garlic
1 can (2 oz.) Sliced Black Olives: drained
1 can (4 oz.) Diced Green Chillies: do not drain
1 can (10 oz.) Diced Tomatoes: do not drain
1 jar (16 oz.) Taco Sauce (I use the green LaVictoria)
1 can (16 oz.) Refried Beans (I use vegetarian, they seem less greasy)
12 (8 in) Flour Tortillas
1-2 C. Shredded Cheddar or Colby Cheese
Directions:
Preheat oven to 350.
In a large skillet over medium heat, saute ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat. Mix in the olives, green chillies, tomatoes, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15-20 minutes.
Spread a thin layer of meat mixture in the bottom of a 13 in. X 9 in. baking dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20-30 minutes in preheated oven, or until cheese is slightly brown and bubbly.
1 lb. Ground Beef
1 Onion: chopped
1 tsp. Minced Garlic
1 can (2 oz.) Sliced Black Olives: drained
1 can (4 oz.) Diced Green Chillies: do not drain
1 can (10 oz.) Diced Tomatoes: do not drain
1 jar (16 oz.) Taco Sauce (I use the green LaVictoria)
1 can (16 oz.) Refried Beans (I use vegetarian, they seem less greasy)
12 (8 in) Flour Tortillas
1-2 C. Shredded Cheddar or Colby Cheese
Directions:
Preheat oven to 350.
In a large skillet over medium heat, saute ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat. Mix in the olives, green chillies, tomatoes, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15-20 minutes.
Spread a thin layer of meat mixture in the bottom of a 13 in. X 9 in. baking dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.
Bake for 20-30 minutes in preheated oven, or until cheese is slightly brown and bubbly.
White Chicken Chili
Ingredients:
-2 Chicken breasts: cooked and shredded
-2 cans (15 oz.) Northern White Beans: do not drain
-1 can (14 oz.) Chicken Broth
-1 can (4 oz.) Chopped Green Chillies (can add or subtract depending on spiciness wishes, I use 1 can mild chillies)
-1/2 Tbsp. Dried Minced Onion
-1 tsp. Garlic Powder
-1 tsp. Cumin
-1 tsp. Oregano
-1/2 tsp. Black Pepper
-2 C. Sour Cream
Directions:
Pour all ingredients (except Sour Cream) into a large pot and bring to a boil over medium heat. Remove from heat and allow to cool for 5-10 minutes, stir in sour cream. Can be made in Slow Cooker with raw chicken, just pour all ingredients (except Sour Cream) into Slow Cooker and cook on High 3-4 hours or Low 6-7 until chicken is cooked through and no longer pink, but not dry. Stir in Sour Cream just before serving.
-2 Chicken breasts: cooked and shredded
-2 cans (15 oz.) Northern White Beans: do not drain
-1 can (14 oz.) Chicken Broth
-1 can (4 oz.) Chopped Green Chillies (can add or subtract depending on spiciness wishes, I use 1 can mild chillies)
-1/2 Tbsp. Dried Minced Onion
-1 tsp. Garlic Powder
-1 tsp. Cumin
-1 tsp. Oregano
-1/2 tsp. Black Pepper
-2 C. Sour Cream
Directions:
Pour all ingredients (except Sour Cream) into a large pot and bring to a boil over medium heat. Remove from heat and allow to cool for 5-10 minutes, stir in sour cream. Can be made in Slow Cooker with raw chicken, just pour all ingredients (except Sour Cream) into Slow Cooker and cook on High 3-4 hours or Low 6-7 until chicken is cooked through and no longer pink, but not dry. Stir in Sour Cream just before serving.
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