Fifty-2

RECIPES: November 11, 2011
**See the following post for the shopping list for this week’s recipes**

Chicken & Rice Casserole

Serves: 6

Ingredients:

1 package Uncle Ben’s long grain and wild rice (original seasoning)

1 can cream mushroom soup

1 can cream celery soup

1 can chicken and rice soup

2-4 large boneless, skinless chicken breasts (cut into 1 inch cubes)

¾ cup white wine

¼ cup butter/margarine (melted)

¼ cup parmesan cheese

Directions:

1. Grease 9x13 baking dish, put rice and seasonings raw in the bottom stir to distribute evenly.

2. Combine all soups and wine, pour half over rice, next layer chicken pieces on top. Pour last half of soup/wine sauce over the chicken, sprinkle with parmesan and drizzle with melted butter/margarine.

3. Bake at 275 degrees uncovered for 3 hours or 1-1/2 hour at 350 degrees. 

Adapted from friend Julie’s recipe

Slow Cooker Steak and Pasta Soup

Serves 5

Ingredients:

1 lb boneless beef round steak, cut into ½ inch cubes

1 jar (26-28 oz) marinara sauce (or your own homemade)

2-1/2 cups water

1 package (9oz) refrigerated cheese-filled ravioli

½ cup grated parmesan cheese

Directions:

1. In a 3-1/2 to 4 quart slow cooker, mix beef, marinara sauce and water.

2. Cover; cook on low heat setting 8-10 hours.

3. Stir in ravioli, Increase heat setting to high. Cover; cook 20-30 minutes until ravioli are tender. Sprinkle individual servings with cheese.

Recipe from Betty Crocker

Chicken & Dumplings

Serves 4

Ingredients:

3 cups shredded rotisserie chicken

1 (10-3/4 oz) can cream of chicken soup

1 cup chicken broth

1 cup milk

½ tsp dried thyme

¼ tsp ground black pepper

1 cup bisquick baking mix

1/8 tsp ground black pepper

1/3 cup milk

Directions:

1. In a large saucepan, combine chicken, soup, broth, 1 cup milk, thyme, and ¼ tsp pepper. Bring to a boil, stirring occasionally, over medium-high heat.

2. In a medium bowl, combine baking mix, 1/8 tsp pepper, and 1/3 cup milk, stirring just until moistened. 

3. Drop dough, 1 spoonful at a time, into boiling chicken mixture. Reduce heat to low, and simmer, uncovered, 10 minutes. Cover, and simmer 10 minutes longer, or until dumplings are done.

Recipe from Sandra Lee Semi-Homemade

Creamy Spinach Enchiladas

Serves: 6

Ingredients:

1 Tbs margarine or butter

½ cup sliced green onions

1 box (9oz) frozen spinach, thawed, well drained

1 cup ricotta cheese

½ cup sour cream

1-1/2 cups shredded Monterey jack cheese

12 Corn tortillas (6 inch) heated

1 can (10 oz) mild enchilada sauce

Directions:

1. Heat oven to 375 degrees. Melt margarine in large skillet over medium-high heat. Add ½ cup onions; cook and stir 2 minutes or until spinach is thoroughly heated, stirring occasionally. Remove from heat. Stir in ricotta, sour cream and 1 cup of the cheese.

2. Spoon ¼ cup filling down center of each tortilla, roll up. Place seam side down, in an ungreased 13x9 glass baking dish. Pour enchilada sauce evenly over tortillas; sprinkle with remaining cheese.

3. Bake 15 to 20 minutes or until bubbly and thoroughly heated. Sprinkle with sliced green onions. 

Recipe from Pillsbury

Arugula and Prosciutto Pizza

Serves 4

Ingredients:

1 lb pizza dough (Use homemade crust or store bought)

¼ lb prosciutto

1 cup shredded parmesan (large shreds)

3 cups arugula

¼ cup olive oil

½ lemon juiced

Directions:

1. Roll out pizza dough into 4 pizzas, Grill dough for crispness. Or put in grill pan on stove (then it comes out more of a flat bread) Put done dough on cookie sheet and top each with parmesan cheese and bake in 350 degree oven until cheese is melted.

2. Top each pizza with chopped prosciutto and arugula and more parmesan.

3. Combine lemon juice and olive oil and drizzle over pizzas.

My own adapted recipe (the kids love just store bought sauce and mozzarella cheese pizzas)

Macaroni and Cheese with Tomatoes

Serves: 8-10 (you can halve this recipe it makes a lot)

Ingredients:

Salt and Pepper

1 lb elbow macaroni

1 (28 oz) can petite diced tomatoes

6 Tbs butter

½ cup flour

¼ tsp cayenne pepper

4 cups half and half

1 cup chicken broth

4 cups shredded mild cheddar cheese

2 cups shredded sharp cheddar cheese

Directions:

1. Adjust oven to middle position and heat oven to 400 degrees. Bring 4 quarts water to boil in large dutch oven over high heat. Stir in 1 Tbs salt and macaroni and cook until just al dente, about 6 minutes. Drain pasta and return to pot. Pour diced tomatoes with their juices over pasta and stir to coat. Cook over medium high heat, stirring occasionally, until most of the liquid is absorbed, about 5 minutes. Set aside.

2. meanwhile, melt butter in medium saucepan over medium heat until foaming. Stir in flour and cayenne and cook until golden, about 1 minute. Slowly whisk in half and half and broth until smooth. Bring to boil, reduce heat to medium, and simmer, stirring occasionally, until mixture is slightly thickened, about 15 minutes. Off heat, whisk in cheeses, 1 tsp salt, and 1 tsp pepper until cheeses melt. Pour sauce over macaroni and stir to combine.

3. scrape mixture into 13x9 baking dish set in rimmed baking sheet and bake until top begins to brown, 15-20 minutes. Let sit for 10 to 15 minutes before serving.

Recipe from America's Test Kitchen