Recipes

Chicken & Rice

Quiche

Shepherd's Pie

Sausage Egg Casserole

Italian Spice Mix

Potato Candy

Chinese Fried Rice

Chicken Broccoli Divan

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Quiche

Ingredients

• Frozen deep dish pie shell
• 1 pkg fresh spinach
• 1 8-10 oz pkg Swiss cheese
• Half & Half
• Spices
• Additions if desired { bacon, sausage, brockly

Directions

1. Thaw pie shell
2. cook spinach 3 min in micro, drain on paper towels - squeeze
3. Cut Swiss into small cubes
4. Put 1/2 of Swiss in bottom of shell
5. sprinkle spinach over top
6. Add rest of cheese
7. Mix 5 eggs with 1 1/4 cup of half/half
8. Add salt, pepper, nutmeg, {bacon or sausage}
9. Bake at 375F for 45 min

Chicken & Rice

In a 13 by 9 baking pan, stir together 3/4 cup of uncooked regular rice, one can of Cream of mushroom soup, one can of Cream of chicken and mushroom soup, 2T Lipton dry onion soup mix, salt, pepper and one soup can of water. Mix well. Top with 5-6 boneless chicken thighs. Cover tightly with foil. Bake, covered, at 375 for 45 minutes. Check to be sure chicken is fully cooked.

Directions

1. Leave foil on
2. Bake at 375F for 45 min

Italian Spice Mix

In large mixing bowl, combine 1 container of each of the following spices:

• Basil
• Parsley
• Garlic
• Thyme
• Oregano
• Rosemary
• Red pepper flakes
• Add: 1/2 spice container of coarse black pepper
• Add 2/3 large container of Kraft shakable parmesan cheese

Directions

1. Mix all well together. Divide into small bags to share with friends. Store in refrigerator.
2. Mix with good quality olive oil and use for bread dipping, as a marinade, or rub for meats.

Potato Candy

Ingredients

• 1 medium mashed potato
• 1 tsp vanilla
• butter, softened, size of egg
• about 1 bag confectioner sugar
• about 1 bag coconut

Directions

1. Mix in the coconut and sugar last and add it slowly until the mix needs to be mixed with your hands.
2. Lay it on wax paper in a thin pan about one inch thick,
3. and put a very thin layer of melted Dark Bittersweet Chocolate
4. chill in fridge, then cut into squares

Chicken Broccoli Divan

Ingredients

• 1 lb. fresh broccoli cut into spears or 1 pkg, (about 10 oz.) frozen broccoli spears, cooked and drained
• 1 1/2 cups cubed cooked chicken or turkey
• 2 tbsp. dry bread crumbs
• 1 tbsp. butter, melted
• 1 can (10 1/2 oz.) Campbell's Condensed Broccoli Cheese Soup
• 1/3 cup milk
• 1/2 cup shredded Cheddar cheese (optional)

Directions

1. Place broccoli and chicken in 9" pie plate. Stir bread crunbs and butter in small bowl.
2. Stir soup and milk in a small bowl until mixture is smooth. Pour over broccoli and chicken. Top with cheese, if desired. Sprinkle with bread crumb mixture.
3. Bake at 400F for 25 min. or until hot and bubbling.

Shepherd's Pie

Ingredients

• 1 pkg frozen corn
• 1 pkg mashed potatoes
• 1 lb ground chuck
• 1 small pkg (2 cups) Sharp Cheddar Cheese

Directions

1. Cook corn per directions on package
2. Warm potatoes according to directions
3. Cook and drain ground beef
4. In casserole dish layer corn, then ground beef, smooth potatoes over the top
5. Cover with cheese
6. Cover with aluminum foil
7. Bake at 375F for 45 min
8. Remove foil and cook for an additional 5 min

Sausage Egg Casserole

Ingredients

• 1 pound bulk pork sausage
• 6 Eggland's Best Eggs
• 2 cups milk
• 1 teaspoon salt
• 1 teaspoon ground mustard
• 6 slices white bread, cut into 1/2-inch cubes
• 1 cup (4 ounces) shredded cheddar cheese

Directions

1. In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage
2. Pour into a greased 11-in. x 7-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean. Yield: 8-10 servings.

Chinese Fried Rice

Ingredients

• 3/4 cup finely chopped onion
• 2 1/2 tablespoons oil
• 1 egg, lightly beaten (or more eggs if you like)
• 3 drops soy sauce
• 3 drops sesame oil
• 8 ounces cooked lean boneless pork or 8 ounces chicken, chopped
• 1/2 cup finely chopped carrot (very small)
• 1/2 cup frozen peas, thawed
• 4 cups cold cooked rice, grains separated (preferably medium grain)
• 4 green onions, chopped
• 2 cups bean sprouts
• 2 tablespoons light soy sauce (add more if you like)

Directions

1. Heat 1 tbsp oil in wok; add chopped onions and stir-fry until onions turn a nice brown color, about 8-10 minutes; remove from wok.
2. Allow wok to cool slightly.
3. Mix egg with 3 drops of soy and 3 drops of sesame oil; set aside.
4. Add 1/2 tbsp oil to wok, swirling to coat surfaces; add egg mixture; working quickly, swirl egg until egg sets against wok; when egg puffs, flip egg and cook other side briefly; remove from wok, and chop into small pieces.
5. Heat 1 tbsp oil in wok; add selected meat to wok, along with carrots, peas, and cooked onion; stir-fry for 2 minutes.
6. Add rice, green onions, and bean sprouts, tossing to mix well; stir-fry for 3 minutes.
7. Add 2 tbsp of light soy sauce and chopped egg to rice mixture and fold in; stir-fry for 1 minute more; serve.
8. Set out additional soy sauce on the table, if desired.

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Ingredients

Directions