Flash Roasted Crispy Ranch Chicken
1 can (10 3/4 ounces) CAMPBELL'S Condensed Cream of
Chicken Soup or 98% Fat Free Cream of Chicken Soup
1/2 cup milk
1 envelope (1 ounce) ranch salad dressing mix
4 skinless, boneless chicken breast halves (about 1 pound)
1 1/2 cups finely crushed tortilla chips
2 Tablespoons margarine or butter, melted
1. In shallow dish mix soup, milk and dressing mix. Reserve 1
cup for sauce.
2. Dip chicken into soup mixture. Coat with tortilla chips.
3. Place chicken on greased baking sheet. Drizzle with
margarine. Bake at 400 degrees F for 20 minutes or until
chicken is no longer pink.
4. In small saucepan over medium heat, heat reserved soup
mixture to a boil. Serve with chicken.
Makes 4 servings
(Supplied by Carol, typed by your WebMaster)
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Hash Brown Casserole World famous by Kathi Weldon (the great)...
1 grated onion
1 stick of margarine (melted)
8 ozs. of cheddar cheese shredded
1 cup of sour cream
1 can of cream of chicken soup
2 lb bag of frozen hash brown potatoes
Topping:
2 cups crushed corn flakes
1 stick of margarine (melted)
Let potatoes stand at room temp for 5-10 minutes or longer.
Meanwhile mix all other ingredients in large bowl (not topping)
Add potatoes to it and coat them well. Spread mixture in 9 X 13 baking
pyrex type dish. Do not grease.
Combine crushed corn flakes with melted margarine and sprinkle on top.
Bake 45 min to 1 hour @ 350.
If you are going to double this recipe, it is easier to do it twice rather than mixing it all and dividing it in half. Trust me I KNOW!!!!!!!!
Much Love,
Kathi (the great)
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Mashed Casserole Prepare Ahead Too!
8 to 10 cooked and mashed (slightly potatoes)
Mix together 1 cup of sour cream
1 8 oz package of cream cheese
1/2 tsp. garlic salt
1/2 tsp. onion salt
dash or two of pepper (whatever)
Add above mixture to potatoes in electric mixer a little at a time.
Place in baking casserole and dot with butter. Place in oven for
35 to 45 minutes. These are the best! They can be made up a day or
two ahead of time. I do mine in corning ware an it works out great.
You could probably double this in one hugh dish for the Haggerty clan!!!
Much Love,
Kathi
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Here is the sweet and sour sauce I made for the meatballs.
3/4 Cup Sugar
1/3 Cup Ketchup
1 Tbsp Soy Sauce
2/3 Cup Water
1/2 Cup Cider Vinegar
Combine ingredients and bring to a boil
Mix 3 1/2Tbsp cornstarch with 1/3 Cup water and add to other ingredients to thicken.
I bought frozen swedish meatballs (64 to a package) and combined
with the sauce in a crockpot.
Easy!!!
Take Care,
Debbie
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3 cups flour 1 can pumpkin (15 oz.)
2 tsp baking powder 1 2/3 cups sugar
2 tsp cinnamon 1 cup oil
1 tsp baking soda 4 eggs
¼ tsp salt ¾ cup chopped pecans or walnuts
Stir together first five ingredients.
In large bowl, beat together eggs, pumpkin, sugar and oil.
Add flour mixture, beat until well combined.
Stir in chopped nuts.
Spread batter into ungreased 10 X 15 inch pan.
Bake in 350 degree oven for 25 - 30 minutes.
Cool on wire rack.
Store in fridge.
6 oz cream cheese, softened
½ cup butter or margarine, softened
1 ½ tsp vanilla
3 cups confectioners sugar
Beat until fluffy.
Gradually add about 3 cups of sifted confectioners sugar.
Beat until smooth.
The original frosting recipe was 3 oz. Cream cheese, ¼ cup butter, 1tsp vanilla and 2 cups confectioners sugar.
The person who gave me the recipe increased the frosting because she didn't think there was enough for such a large pan. I followed her suggestion.