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CHICKEN ENCHILADA DIP
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1 lb. skinless, boneless chicken breasts (2 breasts)
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1 (8 oz.) pkg. cream cheese - softened
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1 cup mayo (I use Hellmann's)
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1 (8 oz.) pkg. mild cheddar cheese
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1/2 of 1 (4 oz.) can diced green chili peppers (I use the whole can)
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1 can Del Monte Zesty Tomatoes - do not drain
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Tortilla Chips
Preheat oven to 350 degrees.
Place chicken in casserole dish with about 1 cup of water in bottom, season chicken with salt and pepper, cover, cook about 10-15 minutes in microwave.
You can prepare it the same way using a pan on the stove as well, remove, cool and shred.
Mix all ingredients.
Place mixture into a medium baking/casserole dish.
Bake uncovered for 30 min. at 350 degrees until edges are golden brown
Revel Bars
Ingredients: (For the Oat batter mixture)
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1 Cup (2 sticks) Butter (softened)
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2 Cups packed Brown Sugar
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2 Eggs
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2 TSP Vanilla
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3 Cups Quaker QUICK COOKING Oats
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2 1/2 Cups Flour
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1 Tsp Baking Soda
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1 1/2 Tsp Salt
Ingredients: (For the Chocolate Mixture)
Directions:
First, Preheat oven to 350* degrees. Beat butter & Brown sugar together…
Add eggs & Vanilla…
In a separate bowl, combine Flour, Oats, Soda & Salt together.
Add this to the butter mixture.
Now, this will get really thick, and kind of hard to work with, I usually end up turning off my mixer & stirring it by hand.
Now, press 2/3’s of this mixture into your pan. (Save 1/3 of it). I usually put a sandwich baggie over my hand and press it down with that, as the batter sticks to everything else!
Now, you’ll need a double boiler for this next part…I guess if you don’t have one, you could probably try to melt these ingredients together in the microwave, but I’ve never tried it, so I’m not sure how that would work.
In your double boiler, melt together your Sweetened condensed milk, Chocolate Chips, 2 tsp butter & 2 tsp vanilla. Stirring constantly.(Sorry, I didn’t take picture of this step).
Pour this over the mixture in your pan.
Now drop the remaining 1/3rd of your batter mixture all over the top of your melted chocolate mixture.
Bake at 350* for 25-30minutes…JUST UNTIL THE TOP GETS LIGHTLY BROWNED! DO NOT OVER COOK.
I cook mine for exactly 25 minutes, but oven temps may vary.
Cool completely & enjoy!
PECAN PRALINES
(From an old Godchaux Sugar Refinery recipe book printed approx. 1879)
Directions:
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Place sugars and water in larger heavy pot. (I use as old heavy iron pot.) Bring to boil.
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When sugars are dissolved, add pecans.
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Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally.
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Cook for approx. 15 -20 minutes..."until the mixture grains when metal spoon is rubbed against side of pot." (This is direct wording from original copy.)
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Remove from heat. Add margarine and vanilla. Stir mixture until it appears to granulate and adhere to the spoon.
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Drop by spoonfuls onto plain wax paper. Allow to cool before removing and enjoy.
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This is what pralines really tasted like in the 1800's.
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Most of today's pralines have milk in their recipes and are not the authentic taste.
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If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more water and return to simmer once more.
This recipe is from:
http://www.softmemories.com/HeirloomRecipes/1800s.htm#Pecan Pralines
The Godchaux Sugar Refinery was an old company in New Orleans, LA
CHICKEN SALAD
My cousin Linda Schmitt from Lancaster, PA served this at her daughter’s graduation party a few weeks ago and we just loved it!
*3 Chicken Breasts - Cook chicken breasts till tender (I like poaching them in just a bit of water and or chicken stock for my salads). When cooled pull chicken apart
*1 Carrot - diced or shredded
*2 Stalks Celery - diced
*1 Cup Cashew Nuts
*1 Cup Pea Pods - cut into thirds or bit size pieces
Mix all these ingredients together
Add Hellmann’s Mayo - approx 1½ cups. Whip the mayo to make it creamy and add salt and pepper to taste. If you think this isn’t enough mayo add a bit more….it’s a preference thing
Refrigerate until needed
Just before serving mix in about 1½ cups Chow Mien Noodles
Serve on Croissant Rolls or on a bed of lettuce
Enjoy!!
RHUBARB CAKE
This is a heavy moist cake and just delicious!
Oven 350
9 x 13 cake pan
2 cups rhubarb - cut into 1/2 inch cubes
1/2 cup sugar
Mix this sugar with the rhubarb - let sit while mixing cake
1/2 cup margarine or butter - soft
1-1/2 cups sugar
Cream these two together till creamy
3 eggs - add this to the creamed mixture
Now add
2 cups flour
1 teasp. Vanilla
1/2 cup milk
1/2 teasp. baking soda
1/2 teasp. baking powder
Dash of salt
Mix all together as you would any other cake, beat about 2 minutes
Add rhubarb - fold into cake batter
Put in buttered/floured cake pan
Sprinkle top with cinnamon and sugar
Bake 40-45 minutes (insert knife in center - if it comes out clean it's done)
Serve with whip cream, cool whip or ice cream
VARIATION:
I have used apples cut up in place of the rhubarb and it's just as delicious.
MAYONNAISE CAKE
This is a cake I grew up with and it's so rich and moist and doesn't require oil or eggs
1 CUP SUGAR
2 CUPS FLOUR
2 TEASP. BAKING SODA
4 HEAPING TABLESPOONS COCOA
DASH OF SALT
1 CUP MAYONNAISE
1 CUP COLD WATER
1 TEASP. VANILLA
Sift dry ingredients and set aside, Mix water, mayonnaise and vanilla in large bowl then add dry ingredients
Pour into greased, floured 9x13 pan
Bake 350 for 30-35 minutes
Frost with Butter Cream Frosting or Cream Cheese Frosting
BUTTER CREAM ICING INGREDIENTS
1 cup of vegetable shortening
1 lb of powdered sugar
4 to 6 tbsp water
2 tsp of butter flavoring or vanilla extract
To make the butter cream icing, slowly cream the vegetable shortening and powdered sugar together.
As the shortening and sugar start blending, slowly add flavoring and 4 tbsp of water.
Mix on medium speed until the icing is smooth and creamy.
If a thinner consistency is desired, simply add the remaining 2 tbsp of water. |
