Overnight Vegetable Salad made by Kathy
1 lb. green beans, cut in 1 inch pieces
4 cups fresh or thawed frozen whole-kernel corn
3 cups thinly sliced celery (about 6 stalks)
8 green onions, sliced
2 cans (16 oz each) kidney beans, drained and rinsed
1/3 cup sugar
3 Tbsp. all-purpose flour
2/3 cup cider vinegar
1/2 cup water
2 Tbsp. spicy brown mustard
1 tsp. salt
1/4 tsp. pepper
Bring 3 quarts water in saucepan to boiling. Add green beans; boil 2 mins. Place corn in colander. Pour green beans with water over corn; drain. Transfer to a large bowl. Add celery, green onion and kidney beans. Stir together the sugar and flour in a medium-size saucepan. Stir in the vinegar, water, mustard, salt and pepper until smooth. Cook over medium heat, stirring constantly, until the mixture boils and becomes translucent. Pour the hot dressing over the veggies; mix well to coat vegetables. Cover the bowl and refrigerate overnight.
Grandma;s Beer Chili made by Diane
2 Tbsp. olive oil
1 large onion (Vidalia if available), diced
4 cloves garlic, crushed
1 1/2 to 2 pounds ground turkey
1 can (28 oz) crushed tomatoes
1 cup beer (dark preferred)
3 Tbsp. chili powder
1 tsp. curry
3 Tbsp. hot sauce
1/3 cup honey
1 pkg. (10 oz) frozen corn
1 can (15 oz) pink or kidney beans
1/3 cup diced mild green chilies
3 beef bouillon cubes
1 to 2 Tbsp. flour to thicken
Heat oil in a large skillet over medium-low heat. Add onion and cook for 5 mins, stirring frequently. Add garlic and cook for 2 mins. Add turkey and cook until no pink remains. Drain and add remaining ingredients, stirring until mixed. Transfer mixture to a crock pot slow cooker. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours.
Easy Baked Chicken made by Lori
Dip chicken breasts in beaten eggs. Then dip in Progressive bread crumbs. Bake at 350 degrees for 1 hour.
Cranberry Chicken Salad made by Sandi
4 cups cooked chicken meat (cooled)
1 1/2 cup mayo
1/4 tsp. paprika
1 1/2 cup cried cranberries
1 cup chopped celery
2 green onions, chopped
1 tsp. seasoned salt
1 cup chopped pecans
In a medium bowl, mix mayo with paprika and salt. Blend in the cranberries, celery, onions, and nuts. Add chopped chicken and chill for 1 hour. Serve on croissants.
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