Look at me...I'm on a roll :)
Ritz Baked Chicken
3/4 cup crushed Ritz crackers Sour Cream
3/4 cup grated cheese 1/2 cup melted butter
5 chicken breasts or margarine
Mix crackers and cheese together. Put half of mixture on bottom of 9x13 pan. Cover chicken with sour cream and place on crackers. Top with remaining cracker mixture. Drizzle melted butter on top. Bake at 350 for 45-60 minutes.
Monday, September 28, 2009
Sunday, September 27, 2009
Meat pies
Meat Pies
Cook in 2 Tbsp water until tender: 1 large onion chopped and 3 diced carrots
Add 1 can vegetable soup
2 lb browned and seasoned hamburger
Roll out pie crust and fill with hamburger mixture
Brush top of crust with egg mixture of 1 egg and 3 Tbsp oil
Cook 425 degrees until meat mixture bubbles through holes (I cook it for the amount of time it says on the refrigerated pie crust)
Serve with brown gravy. Enjoy!!!!!
Cook in 2 Tbsp water until tender: 1 large onion chopped and 3 diced carrots
Add 1 can vegetable soup
2 lb browned and seasoned hamburger
Roll out pie crust and fill with hamburger mixture
Brush top of crust with egg mixture of 1 egg and 3 Tbsp oil
Cook 425 degrees until meat mixture bubbles through holes (I cook it for the amount of time it says on the refrigerated pie crust)
Serve with brown gravy. Enjoy!!!!!
Pot pies, Meat pies.....
Ok...here are two of my favorite recipes. I'm kind of stingy with recipes, so I need to be better at sharing them. Sorry. K- here goes.
Hearty Chicken Pot Pie (Nanc-this is the one I made for you after Rylan was born)
1 can condensed chicken broth
1 1/3 cups water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp olive oil
2 cups quartered medium mushrooms (of course I leave these out...so your chose)
1 med onion, chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9 inch pie) ***I actually use two pie crusts...one for the bottom and one on top***
2 1/2 cups chopped cooked chicken
makes 6 servings
Directions:
Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 min.
Preheat oven to 425 degrees. Heat oil in a large skillet over med heat. Add mushrooms and onion; saute' until softened, about 5 min. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to med-high; bring to a boil.
Put one piecrust on the bottom of baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a hole in the center of top piecrust.
Bake until filling is bubbly and crust is browned, about 20 minutes. Enjoy!!!!!
Hearty Chicken Pot Pie (Nanc-this is the one I made for you after Rylan was born)
1 can condensed chicken broth
1 1/3 cups water, divided
4 medium carrots, thinly sliced (about 1 1/2 cups)
3 medium red potatoes, scrubbed and diced (about 1 1/2 cups)
2 Tbsp olive oil
2 cups quartered medium mushrooms (of course I leave these out...so your chose)
1 med onion, chopped
1 cup frozen peas
1/3 cup all-purpose flour
1 refrigerated unbaked piecrust (for 9 inch pie) ***I actually use two pie crusts...one for the bottom and one on top***
2 1/2 cups chopped cooked chicken
makes 6 servings
Directions:
Combine broth, 1 cup water, carrots, and potatoes in a medium saucepan. Bring to a boil; reduce heat and simmer over low heat 10 min.
Preheat oven to 425 degrees. Heat oil in a large skillet over med heat. Add mushrooms and onion; saute' until softened, about 5 min. Stir in broth mixture and peas. Whisk remaining 1/3 cup water into the flour until smooth; whisk into vegetable mixture. Increase heat to med-high; bring to a boil.
Put one piecrust on the bottom of baking dish. Stir chicken into vegetable mixture and transfer to the baking dish. Place crust over filling; trim and flute edge. Cut a hole in the center of top piecrust.
Bake until filling is bubbly and crust is browned, about 20 minutes. Enjoy!!!!!
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