Cheesy Chicken and Broccoli Bake

Cheesy Chicken and Broccoli Bake

A great prepare-ahead dish that makes meals easy. Nice for potlucks too. Mixture can be assembled the day before and refrigerated. Bake for 30 to 35 minutes.

4 cups cooked chopped broccoli

4 boneless chicken breasts, cooked and sliced

¼ cup butter

¼ cup all-purpose flour

2 chicken bouillon cubes, crushed

2 cups homogenized milk

1 tbsp. Dijon mustard

1 ½ cups grated sharp cheddar cheese

S & P

Paprika

Put broccoli in a 9" square baking dish. Arrange chicken on top. Melt butter in a saucepan. Add flour, stirring until smooth. Gradually add bouillon cubes, milk and mustard. Heat stirring constantly until the mixture comes to a boil and is thickened. Remove from heat; add cheese, stirring until melted. Season to taste with salt and pepper. Sprinkle with paprika. Bake at 375 F. for 20 to 25 minutes until heated through.

Rice Krispie Meatloaf

This is a great recipe believe it or not. I was introduced to it about 10 years ago and have been making it ever since. Usually I just wing the amounts, but for you I looked up the actual recipe from the Rice Krispie website.

My only suggestion is to cut the salt back from a teaspoon...and I usually don't bother with the sauce. Enjoy!

Rice Krispie Meatloaf

1 egg
3/4 cup milk
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dry mustard
1 tablespoon Worcestershire sauce
1/3 cup finely chopped onion
2 cups Rice Krispies®
1 1/2 pounds lean ground beef

1 can (10 3/4 oz.) condensed golden mushroom soup
1/2 cup red wine


1. In large mixing bowl, beat egg slightly. Stir in remaining ingredients except ground beef. Let stand about 5 minutes or until KELLOGG'S RICE KRISPIES cereal softens. Beat well. Add ground beef. Mix until combined. Shape into loaf. Place in shallow baking pan coated with cooking spray or foil lined.

2. Bake at 350° about 1 hour or until well browned and center is cooked (160 degrees F). Serve with Golden Mushroom Sauce.

3. To make sauce, heat soup in small saucepan over low heat, stirring frequently. Stir in wine. Continue cooking until mixture boils. Serve immediately.

Stuffed Peppers

Stuffed Peppers

Ingredients

1 lb lean ground beef
1/4 cup chopped onions
1 (1 1/4 ounce) packages taco seasoning mix
1 eggs, beaten
2 cups cooked rice
4 -6 bell peppers
1 (19 ounce) cans diced tomatoes
1 (15 -16 ounce) jars salsa
shredded cheddar cheese
sour cream

Directions

Combine beef, onion, seasoning mix and egg in a large bowl.
Add rice and mix well.
Cut peppers in half lengthwise; remove seeds and membrane.
Spread tomatoes on the bottom of an ovenproof 12 X 9 inch baking dish. The liquid from the tomatoes will reduce during cooking so if (like me) you like lots of sauce, add about a cup of water. This also helps make the peppers softer.
Place peppers, cut side up, on top of the tomatoes.
Spoon beef mixture into peppers, mounding as necessary.
Top each pepper with salsa.
Bake in preheated 375°F oven for 40-45 minutes or until beef is cooked thoroughly and peppers are soft.

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Mushroom Bites

Mushroom Bites by Shirley Dean

¼ c. minced onion
½ c. chopped mushrooms
Sauté
Add
1 1/3 grated sharp White Cheddar
½ c. mayo
½ tsp. Curry
Parsley

Spread on 6 english muffins. Cut in half. Cut each in thirds. Place on tray to freeze, then bag. Bake at 350 degrees F. until golden.

This is the other recipe I found, however, I decided to go with the parsleyed breadcrumbs.

Honey and Sage-Roasted Rack of Pork

Times:

20 minutes prep, 90 minutes cook

Ingredients:

2 8-rib pork loin racks, center cut, chine bone off (Frenched)
Salt and pepper, to taste
1/2 cup honey
2 tablespoons fresh sage, snipped

Cooking Directions:

Season pork racks with salt and pepper. Place each rack in roasting pans with bones facing up and sides not touching. Roast at 350 degrees F. for 1 to 1 1/2 hours (about 20 minutes per pound) until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. Stir together honey and sage. Brush honey mixture onto roast after removing from oven. 
Serves 16

Rack of Pork with Parsleyed Crumbs

I tried this recipe last week and I can honestly say, I didn't like the mustard taste. However, the crust kept the roast moist and juicy

Rack of Pork with Parsleyed Crumbs

Times:

10 minutes prep, 90 minutes cook

Ingredients:

1 rack of pork, chine bone trimmed, about 7 or 8 ribs

Salt and pepper, to taste

3/4 cup coarse-grained mustard or dijon mustard

1 1/2 cups fresh bread crumbs

3/4 cup fresh parsley, minced

1 tablespoon dried thyme, crumbled

3 cloves garlic, minced

Cooking Directions:

Heat oven to 350 degrees F.

Season pork with salt and pepper, as desired. Brush pork with 1/4 cup mustard. In medium bowl,

combine remaining mustard with remaining ingredients. Press crumb mixture evenly over top of pork.

Arrange pork crumb side up in roasting pan. Roast for 1 1/2 hours (about 20 minutes per pound), or

until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest

until temperature reaches 160 degrees F, about 10 minutes. Carve pork, cutting between ribs, and

serve.

Serves 8.

Turkey Cooking Instructions

Turkey Cooking Instructions

Preheat oven to 325 degrees F/160 degrees C. Remove turkey from the bag and remove the giblets from the cavity. Do not remove the brace from the legs. Rinse the outside and inside of the turkey. Dry the turkey thoroughly with a paper towel. Place turkey breast side up on a wire rack in a roasting pan. Use a covered roasting pan: if not, cover roasting pan with aluminum foil (foil must not touch skin). Place the roasting pan on the middle rack of the oven and cook according to chart beside. For crispy golden skin, remove lid and baste with cooking juices during the last 20 to 30 minutes of cooking. The unstuffed turkey is cooked when a thermometer inserted in the meatiest part of the thigh without touching the bone , indicates 185 degrees F/74 degrees C. For a stuffed turkey, the temperature of the stuffing must reach 165 degrees F/74 degrees C. Cover and let stand 15 minutes before serving. Bon Appétit!

Turkey Weight Unstuffed Stuffed

3.0 to 3.5 kg (6 to 8 lbs) 2h30-2h45 3h00-3h15

3.5 to 4.5 kg (8 to 10lbs) 2h45- 3h00 3h15-3h30

4.5 to 5.5 kg (10 to 12lbs) 3h00- 3h15 3h30-3h45

5.5 to 7.0 kg (12 to 16lbs) 3h15-3h30 3h45-4h00

7.0 to 10.0kg (16 to 22lbs) 3h30-4h00 4h00-4h30