CHICKEN CASSEROLE
Chicken
1 8 oz. package Pepperidge Farm corn bread stuffing mix
1 stick margarine, melted and stirred into stuffing mix
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
2 1/2 cups chicken broth
Cook chicken and debone. Put 1/3 crumb mixture in bottom of
casserole dish;
add 1/2 of the chicken. Mix soups together, and use about 1/2 of
it mixed with 1 cup of broth.
Add 1/3 crumb mixture, then remaining chicken. Mix together
remaining soup and broth, and pour over entire dish.
Sprinkle remaining 1/3 crumb mixture on top, and bake on 350
degrees for approximately 45 minutes.
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SWEDISH MEATBALLS
1 lb. ground beef
1 TBS. minced onion
1/2 cup packaged cornflake crumbs
1 egg
1/8 cup dried parsley
1/8 cup catsup
1/4 tsp. garlic salt
1 TBS soy sauce
1/8 tsp. black pepper
SAUCE:
1 can jelled cranberry sauce
1 TBS lemon juice
1 jar chili sauce
1 TBS brown sugar, packed
In saucepan, combine sauce ingredients. Cook over low heat until
melted together.
Heat oven to 350 degrees.
In a large bowl, mix all meatball ingredients and form meatballs.
Place in a 9 X 13-inch pan, and pour sauce over them. Bake for 30
minutes,
uncovered. Serve over rice as a meal or as hors d'oeuvres. |
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COUNTRY STYLE SPARE RIBS
2 1/2 lbs. spareribs
1/2 tsp. salt
1/8 tsp. pepper
2 TBS honey
1 TBS mustard
1/2 cup orange juice
orange slices
1 onion, chopped fine
Place ribs on rack in shallow roasting pan. Bake at 375 degrees
for 45 minutes,
turning once. Baste with sauce and bake about 20 more minutes,
until tender. |
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CRAB CAKES
1 lb crab meat
2 eggs, beaten
2 TBS chopped onion
1/2 cup cracker crumbs (I use Ritz)
3 TBS mayonnaise
1 TBS mustard
dash of Worcestershire sauce
1/4 cup chopped green peppers (optional)
Combine all ingredients and shape into cakes. Fry in hot oil. |
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