Cooking Recipes

Simple Chicken Slop Recipe

Ingredients <br>- 4 skinless, boneless chicken breast halves - cooked and shredded <br>- 2 (10.75 ounce) cans condensed cream of chicken soup <br>- 2 cups shredded Cheddar cheese <br>- ½ cup milk <br>- 1 teaspoon salt <br>- 1 teaspoon ground black pepper <br>- 1 tablespoon melted butter <br><p></p>Directions <br>step 1: Preheat oven to 400 degrees F (200 degrees C). <br>step 2: In a large mixing bowl, combine the chicken, soup, cheese, milk, salt, pepper and butter. Mix together and pour mixture into a 9x13 inch baking dish. <br>step 3: Bake at 400 degrees F (200 degrees C) for 5 to 10 minutes or until cheese is melted and bubbly, and casserole is hot in the center. <br>

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Tomato Bisque III Recipe

Ingredients <br>- 1/4 cup butter <br>- 1 small onion, finely chopped <br>- 1 stalk celery, finely chopped <br>- 1 carrot, finely chopped <br>- 2 cloves garlic, minced <br>- 3 tablespoons all-purpose flour <br>- 3 tablespoons tomato paste <br>- 4 cups chicken broth <br>- 2 (14.5 ounce) cans fire roasted diced tomatoes, drained <br>- 3 tablespoons white sugar <br>- 1/4 teaspoon ground nutmeg <br>- 1/4 cup heavy cream <br>- salt and black pepper to taste <br><p></p>Directions <br>step 1: Melt the butter in a large saucepan over medium heat. Stir in the onion, celery, carrot, and garlic. Cook and stir until the vegetables are tender and beginning to brown, about 8 minutes. Stir in the flour and cook 1 minute longer, stirring constantly. <br>step 2: Stir in the tomato paste, chicken broth, tomatoes, sugar, and nutmeg. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 15 minutes until the vegetables are very tender. <br>step 3: Pour half to three-quarters of the soup into a blender-depending on how chunky you want it-filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Alternately, you can use a stick blender and puree the soup in the saucepan. <br>step 4: Return the pureed soup to the saucepan and stir in the cream. Cook over medium heat until the soup is hot. Season with salt and pepper to taste before serving. <br>

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Pecan Pie Bars I Recipe

Ingredients <br>- 3 cups all-purpose flour <br>- ½ cup white sugar <br>- ½ teaspoon salt <br>- 1 cup margarine <br>- 4 eggs <br>- 1 ½ cups light corn syrup <br>- 1 ½ cups white sugar <br>- 3 tablespoons margarine, melted <br>- 1 ½ teaspoons vanilla extract <br>- 2 ½ cups chopped pecans <br><p></p>Directions <br>step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan. <br>step 2: In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly. <br>step 3: Bake for 20 minutes in the preheated oven. <br>step 4: While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven. <br>step 5: Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars. <br>

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Super Cereal Recipe

Ingredients <br>- 2 ounces cream cheese, softened <br>- 1/2 cup grape juice <br>- 1 cup crisp rice cereal <br>- 2 tablespoons milk <br><p></p>Directions <br>step 1: In a small bowl, beat the cream cheese until smooth. Add the cereal to the cheese then add the juice to the mixture until it holds together. Stir in milk until the cereal is pasty but not lumpy. <br>

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Dried Beef Casserole Recipe

Ingredients <br>- 3 cups elbow macaroni <br>- 2 (10.75 ounce) cans condensed cream of mushroom soup <br>- 2 (10.75 ounce) cans milk <br>- 1 cup sour cream <br>- 1 (8 ounce) jar dried beef <br>- 1 (2 ounce) can sliced black olives <br>- 1 large onion, diced <br>- 2 cups shredded Cheddar cheese <br><p></p>Directions <br>step 1: Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). <br>step 2: Combine soup, milk and sour cream in a large bowl. Cut beef into fourths. Combine beef, olives and onion with soup mixture. Stir in pasta. Pour into 9x13 inch glass baking dish. Top with shredded cheese. <br>step 3: Bake in preheated oven for one hour, until cheese is golden brown. <br>

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