Chicken Supreme

A Pepperidge Farm Recipe

4 whole chicken breasts (split, skinned, and boned)
4 slices swiss cheese (or your favorite cheese)
1 can cream of chicken soup
1/2c. water
2c. stuffing (i.e.  pepperidge farm, stove top, etc.)
1/4 lb. (1 cube or 1/2c.) melted butter or margarine

Place chicken breasts in a shallow 9x13-inch pan.  Top each piece (8 chicken breasts) with 1/2 slice of cheese.  Thin the soup with the water and pour this over the chicken.  Mix stuffing with the butter and sprinkle this over the chicken.  Bake at 325℉ for 1&1/2 hours (covered for 1 hour).  Serves 6-8.

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Beef Stroganoff

1 lb. hamburger
1/2t. salt
1/8t. garlic
1/2t. paprika
1/8t. pepper
1 sm. onion, chopped
2c. sour cream**
1 can cream of mushroom soup
1c. beef bouillon
1 sm. bay leaf (optional)
1t. worcestershire sauce
1&1/2c. cooked rice*


Brown hamburger with onion in a saucepan on medium or medium-high heat.  Drain the fat.  Stir in salt, garlic, paprika, pepper, bouillon, and worcestershire sauce.  Mix in the cream of mushroom soup and bay leaf.  Bring to a boil.  Then turn down the heat (low or medium-low), cover, and allow to simmer for 15 min.  Stir in the sour cream just before serving.  Serve on cooked rice.

*May substitute cooked pasta for rice
**May substitute another can of cream of mushroom soup for sour cream

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Basic Frosting

2c. powdered sugar
2T. margarine
1t. vanilla
milk
Cocoa powder (if making chocolate frosting)

Combine powdered sugar, margarine, and vanilla in a bowl and mix well.  Stir in cocoa powder 1T. at a time until it reaches your desired taste for chocolate.  Add and stir in milk by the teaspoon until texture is smooth and creamy.

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Gingerbread

1/2c. shortening
1/2c. sugar
1 egg
2&1/2c. flour
1&1/2t. baking soda
1c. hot water
1t. cinnamon
1t. ginger
1/2t. cloves
1/2t. salt
1c. molasses

Cream together the egg, shortening, and sugar.  Beat well.  Add molasses, water, baking soda, cinnamon, ginger, cloves, and salt.  Mix well.  Stir in flour.  Pour batter into a waxed paper-lined 8x8-inch pan and bake at 350℉ for 50-60 min.  Cool 5 min., then remove from pan.

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Kentucky Fried Chicken (Not KFC's recipe)

Coating & Seasoning:

3c. self-rising flour
1T. paprika
2 envelopes tomato cup-a-soup
1t. seasoned salt
2 pkg. dry Italian dressing

Rinse chicken under water.  Pat dry with paper towel.  Coat with above mixture and place on cookie sheet.  Top with butter.  For extra crispy, repeat the coating process.  Bake at 375℉ until golden, about 1 hour. 

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Quiche Lorraine

8 slices bacon, cooked & crumbled*
4 eggs
1&1/2c. milk
1T. flour
1/2t. salt
dash of cayenne pepper
8 oz. (2c.) shredded swiss cheese
1 prepared pie shell

Combine eggs, milk, salt, and pepper; mix well.  Toss cheese with flour; stir in cheese mixture and bacon to egg mixture.  Pour into pie shell.  Bake at 350℉ for 40-45 min. and let stand 10 min. before cutting.

*Bacon may be replaced with ham pieces, ground beef, crabmeat, or your favorite.

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Fudge (Christmas)

4&1/2c. white sugar
12 oz. can evaporated milk
2T. butter
2 pkgs. (12 oz. each) chocolate chips  OR  1 lb. german chocolate
1t. vanilla
1 pinch salt
1 pint (16 oz. or 2c.) marshmallow cream

In a large saucepan over medium heat, bring to a boil the sugar and evaporated milk stirring constantly.  Boil for 5 min.  Then remove from heat and stir in the butter, chocolate, vanilla, salt, and marshmallow cream.  Stir until the chocolate melts and the mixture is smooth.  Pour into a 9x13-inch dish and allow to cool.  Enjoy!!!

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