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pojo
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#101 Postby pojo » Wed Oct 04, 2006 9:42 pm

Here's a Chicken Salad Recipe for you guys! This is one of our family favorites.

It's Super EASY!!!!!

Green Peppers, finely diced
Carrots, finely diced
Onions, finely diced
Rotini, cooked and drained (serving size of 2 people)
1 Chicken Breast, cooked & finely shredded

Put all in a large mixing bowl and cover with Russian Salad Dressing.... stir the dressing for an even cover

Don't really need to measure anything out... just simply look for appropriate mixture of everything. Its a good way to get rid of the vegetables in your fridge.

EDIT: My mom was saying that the salad dressing has to be the WishBone Brand (Wishbone Salad Dressing- Russian type)... it adds a better taste. There is salt and pepper also. The chicken can be chicken breast, but it also can be the canned type. For veggies one can also add celery, cauliflower, yellow/red peppers, broccoli (basically any vegetables that you have in the fridge.)
Last edited by pojo on Wed Oct 11, 2006 9:10 pm, edited 1 time in total.
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dizzyfish
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#102 Postby dizzyfish » Thu Oct 05, 2006 6:48 am

:uarrow: Yum.....that sounds good! I never measure anything (except when I bake). That's kinda why I haven't posted any of my recipes here - no measurements.
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#103 Postby Pburgh » Thu Oct 05, 2006 9:02 am

Shannon, that sounds really good!!
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#104 Postby pojo » Thu Oct 05, 2006 10:11 pm

My mom made it the other day...It was gone the next!
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#105 Postby southerngale » Fri Oct 06, 2006 10:57 am

I made Frick's Baked Rice Dressing last night - YUM YUM YUM!! It's delicious!

I had one small change...I was about to chop my onion and bell pepper when I remembered I had a few bags of frozen chopped onion/bell pepper in the freezer (have never used it before though), and thought I'd open a bag and check it out as a little timesaver since I got a later start than I had planned. It was an onion/3 pepper medley. It had red and yellow bell peppers in it as well, but not very many as most of them were green. It looked good, so I used that. No complaints here - worked out wonderfully.

I'll be making this recipe again. Very easy too! Thanks, Frick.
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#106 Postby JenBayles » Fri Oct 06, 2006 3:55 pm

Hey 'Gale - was that frozen mix made by Pict-Sweet? I've used that many times when I've been in a pinch and been very happy with the results. I never would have tried it if a friend hadn't recommended it. I figured frozen onions and peps would have just ended up turning to slime if frozen, but they're right up there with the fresh and without all the labor.
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#107 Postby alicia-w » Sat Oct 07, 2006 6:26 pm

Green Chile Chicken Stew & Green Chile Sauce

INGREDIENTS
Green Chile Chicken Stew Ingredients
1/2 pound chicken tender or chicken breast meat cut into 1/4-inch pieces
2 cups chicken stock
1 cup medium sized red potatoes cut into 1/2-inch cubes
1 cup Green Chile Sauce (see recipe below)
1 Tablespoon vegetable oil
3/4 cup whole kernel corn (fresh or frozen)
2 Tablespoon all purpose flour
2 teaspoons granulated garlic
1/4 teaspoon salt
1/4 teaspoon pepper

Green Chile Sauce Ingredients
2 Tablespoons olive oil
1 pound fresh roasted, peeled and chopped green chile
1 16 ounces can diced tomatoes
1 large white or yellow onion sliced
1 clove minced garlic
Salt to taste



DIRECTIONS
Green Chile Chicken Stew:
1. Heat vegetable oil in a pot.
2. Add flour and make into a roux for the stew base.
3. Wisk in chicken stock so no lumps form.
4. Add chicken, potatoes, garlic and green chile sauce.
5. Bring to a boil.
6. Simmer for 40-45 minutes or until the potatoes are tender and the chicken is cooked.
7. Add corn and bring back to a boil.
8. Season to taste and serve with warm flour tortillas.


Green Chile Sauce:
1. Heat oil in a large pan.
2. Add onions and cook until caramelized, about 10 minutes.
3. Add garlic and cook until fragrant, approximately 1-2 minutes.
4. Add green chile and a can of diced tomatoes with juice.
5. Season to taste.
6. Bring to a bubble and then simmer for 10 minutes to let the flavors blend together.
7. Use as a base for enchiladas, green chile stews or to put over cooked meats.
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#108 Postby southerngale » Mon Oct 09, 2006 12:08 pm

Jen,
Actually it was Kroger brand. I had bought them on sale a while back and stuck them in the freezer in case I ever needed them and didn't have fresh. I had never used them before either, but I was impressed. They looked and tasted just like fresh!
I tried to buy something similar at Walmart the other night, but the only kind I found had a lot of onions and not very many peppers, so I'm gonna buy some more to keep in the freezer next time I go to Kroger. I don't remember what brand that was at Walmart, but the bag was clear.
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#109 Postby JenBayles » Tue Oct 10, 2006 11:37 am

Hey Sunny - I made your cheese cake with the praline sauce for a party last Saturday. It was inhaled in 30 minutes - and this was after everyone had consumed every last bite of food in the host's house. :D I don't even remember how many copies of the recipe I've emailed out - EVERYONE wanted it. Your fame is spreading!
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#110 Postby sunny » Tue Oct 10, 2006 11:43 am

lol Jen! I'm glad people enjoy it :D I may make one myself this week-end!
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#111 Postby pojo » Tue Oct 10, 2006 10:17 pm

These recipes are going into my recipe scrapbook! Thanks!!!
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#112 Postby pojo » Wed Oct 11, 2006 9:11 pm

:rarrow: I edited the Chicken Vegetable Salad recipe... Please check out the recipe corrections if you are planning on making that salad.
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#113 Postby TexasStooge » Sat Nov 04, 2006 5:05 pm

Some friends invited me and my family over to dinner a couple months ago and enjoyed nice Hawaiian Haystacks. I've asked if they got any recipes and they copied it and handed it to me for further use. I don't know if it's been posted before, but I'm gonna post it anyways:

HAWAIIAN HAYSTACKS

Ingredients:
- 10-12 chicken tenders (cut in chunks)
- 1 cup of chicken broth
- 2 cans (10 3/4 oz. each) of Cream of Chicken Soup (condensed)
- 1 can (12 oz.) evaporated milk
- 6 cups of cooked rice

Directions:
Place chicken in greased 3 1/2 to 5-quart slow cooker. Combine all remaining ingredients except rice and pour over chicken. Cover and cook on high heat for 3-4 hours or on low heat for 6-8 hours. Makes 4-6 servings.

Serve over hot rice with a variety of cold toppings that could include grated cheese, peas, pineapple tidbits, shredded coconut, rasins, Chinese noodles, and other family favorites. Enjoy.
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#114 Postby JenBayles » Sun Nov 05, 2006 12:09 pm

Now that sounds like a great 'lazy day' recipe, Stooge. Putting in my files. :D
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#115 Postby pojo » Tue Nov 14, 2006 10:45 pm

This is one of my favorite Fall recipe... I have my family hooked on these cupcakes

Caramel Apple Cupcakes

Ingredients
1 large chopped granny smith apple
35 caramels
1 pkg Spice cake
1/4 cup evaporated milk
paper cupcake liners
peanuts (or walnuts)
(**If allergic to nuts leave peanuts off top of cupcakes**)
24 Wooden Craft Sticks (Optional)

Directions
1. Preheat Oven to 350*
2. Mix Spice Cake according to pkg.... do not bake
3. Add chopped apples to cake mix
4. Pour cake mix into liner fulled cupcake pans.. fill 2/3 full (try to have a few apples pieces in each cupcake)
5. Bake cupcakes for 20 minutes at 350*. Check with toothpick.
6. Melt evaporated milk and caramels at medium-low heat for 4 minutes in medium sauce pan
7. While cupcakes are warm... add melted caramel to top of each... add peanuts (you may have to press peanuts down onto caramel) and craft sticks.
8. Enjoy when cooled

**Store in refrigerator once cooled.**

It looks complicated, but it is super easy... Kids could decorate the tops of the cupcakes if they would like to help.
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#116 Postby Miss Mary » Thu Dec 14, 2006 5:43 pm

Recipe request!

I need a good recipe for a green vegetable, to feed a crowd (28). That would also go good with lasanga and garlic bread. This is for our neighborhood's annual progressive dinner party. I will be at an earlier course - appetizers - at a different house. Ideally it would be convenient to make a casserole or a dish that can be transported in a crock pot. I have a good brocolli casserole but I've made it many times, I think by now my neighbors are probably getting sick of it! I'm leaning towards zuchinni or aspargus.

I know I could just make fresh green beans but that means I'm missing part of the appetizer course, to prepare them correctly.

Thanks in advance for anyone that has a good recipe I can borrow.

Mary
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#117 Postby CajunMama » Thu Dec 14, 2006 6:31 pm

What about green beans? I saw this recipe on the food network just this past weekend and it looked absolutely delicious.

Green Bean Bundles Recipe courtesy Paula Deen
See this recipe on air Friday Dec. 15 at 10:00 PM ET/PT.

Show: Food Network Specials
Episode: Paula's Southern Christmas

1 pound fresh green beans
Olive oil
Salt and pepper
Bacon


Preheat oven to 350 degrees F.
Blanch green beans for 3 minutes. Toss them in olive oil and salt and pepper. Bundle about 5 green beans and wrap a piece of bacon around the bundle. Place in a roasting pan and roast for 10 to 15 minutes, until bacon is cooked.

http://www.foodnetwork.com/food/recipes ... 19,00.html
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#118 Postby Miss Mary » Thu Dec 14, 2006 6:38 pm

OMG! That just might be my recipe! Thanks CM! I did want to use fresh green beans....

M.
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CajunMama
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#119 Postby CajunMama » Thu Dec 14, 2006 6:48 pm

You're welcome! If you want to see what the dish looked like, how she did it you've got 2 more chances to view the episode.

Paula's Southern Christmas

December 15, 2006 10:00 PM ET/PT
December 16, 2006 1:00 AM ET/PT
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JenBayles
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#120 Postby JenBayles » Thu Dec 14, 2006 7:30 pm

I like Paula's recipes, but I gotta tell ya, that woman just grates on my last nerve! :lol:
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