Tuesday, February 23, 2010

Christine's Crockpot Chicken

This recipe was contributed by Christine K.

1 lb chicken...I never use the same amount
1 cube butter
1 packet of Italian Seasoning
1 box cream cheese
1 can Cream of Mushroom soup

Place Chicken, butter and italian seasoning on high until chicken pulls apart or whenever you want it to be done. Half our before you eat, pour cream cheese and cream of muchroom soup over chicken. You will have to stir to get the lumps out after 15 minutes or so. Serve over rice or noodles. This recipe doubles well.

Monday, February 22, 2010

Hot Roast Beef Sandwiches

I found this recipe on http://www.onceamonthmom.com/ and just tweaked it a little.

1 tbsp minced dried onions
2 tsp salt
2 tsp garlic powder
2 tsp dried oregano
1 tsp dried rosemary, crushed
1 tsp dried marhoram
1 tsp celery seed
1/4 tsp cayenne pepper
4-5 lb boneless chuck roast

Place roast in crock pot.  Pour 1/2 c water over the top of the roast.  Combine seasonings in a separate bowl.  Rub over roast.  Cover and cook on low for 6 to 8 hours or until meat is tender.  Shred meat with fork.  Serve on buns. 

Apricot Russian Chicken

This recipe was contributed by Amber O.

2 bottles (8 oz) Wishbone Russian dressing
2 envelopes Lipton Onion Soup mix
1 (18 oz) jar apricot preserves
4-5 chicken breasts, frozen

Cube frozen chicken.  Place all ingredients in crock pot.  Stir together.  Simmer 2-3 hours or until chicken is done.  Serve over rice.

Food Storage Chicken Taco Soup

This recipe was contributed by Kay H.

1 (16oz can) Chili Beans in sauce
1 (16oz can) White Kidney Beans
1 (15 oz can) Whole kernel corn, drained
1 (15 oz can) Stokes Green Chili
1 (7oz can) Chopped green chili’s
1 (8oz can) Tomato sauce
2 (10oz cans) Diced tomatoes, un-drained
1 (1.25oz) Package of Taco Seasoning
1 Large Onion, chopped
2 Ribs of Celery, chopped
4 garlic cloves, diced
2 cups - Canned Chicken or 3 chicken breast or left over chicken (add more if you want more meat)
Salt and Pepper to taste
4 shakes of hot sauce if desired

Put everything into the crock pot on high and cook for at least 2 hours, until onions and celery are tender. You can turn on low and cook all day.

If you are going to cook this for at least 5 hours you can put all ingredients in crock pot with the uncooked chicken meat on top. Remove the chicken, cool slightly and shred the chicken back into the soup.

Serve with shredded cheddar cheese, sour cream and crushed tortilla chips (or fresh flour and corn tortilla cut into pieces.)

If you do not have one the beans substitute for another kind. (Black beans, Pinto beans, Red Kidney beans, or more chili beans…….) You can also use dried onions, celery & garlic.

This soup is very forgiving. Add what your family will eat and take out what they will not. We tend to like it spiced up, so I add additional taco seasoning and chili’s.

Saturday, February 20, 2010

Roadkill Chicken

This recipe was contributed by Aubony O.

1 cup water

3 tablespoons dry mustard
1 1/2 sticks butter or margarine
1 1/2 cups maple syrup
1 cup soy sauce
1 1/2 cups brown sugar
8-9 pieces chicken breast

This is a great Sunday meal stick in your crockpot or oven on a low temp. and just slow cook it all day. The longer you cook it the more the chicken absorbs the sauce and will turn a nice brown color.

You can also cook it fast at a higher temp. but chicken turns out better when cooked slowly.

Tortilla Soup

This recipe was contributed by Michelle H.

4 to 5 chicken breast
Chicken boullion to taste
10 to 15 cups of water
1 small onion (sauted')
1 can of green chilies
1 small can of corn
1 can of black beans
4 to 5 corn tortillas cut into strips
cumin to taste
garlic to taste

Boil chicken breast in chiken broth until done. Remove from broth and shed, return to pot. Saute' onion in olive oil, add to your pot. Add to rest of your ingredients and bring to a boil. Turn temp. down and let simmer on stove or crock pot until ready to serve. Serve w tortillas, sour cream, and cheese.


Blog Widget by LinkWithin