Baked Chicken Recipe

Ingredients:
3 to 4 cups cooked chicken, cubed
1 (10-ounce) package frozen chopped broccoli, thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup, undiluted
i cup of mayonnaise
2 cups (8 ounces) shredded cheddar cheese
1 cup crushed butter-flavored crackers (about 25)
1/4 cup butter, melted
1/2 cup sliced almonds

Directions:
1. Preheat oven to 350 degrees F. Grease a 13-by-9-by 2-inch baking dish. Layer chicken and broccoli in dish. In a bowl, combine soup and mayonnaise; spoon over the broccoli. Sprinkle with cheese.

2. Combine crackers and butter; sprinkle over cheese. Top with almonds.

3. Bake, uncovered, for 45 to 50 minutes or until golden brown.

Beef Roast and Vegetables Recipe

Ingredients:
1 boneless beef pot roast (about 2-1/2 lb.)
1 Tbsp. oil
3/4 lb. small red potatoes, halved (about 2 cups)
1/2 lb. baby carrots (about 2 cups)
1/2 lb. small wild mushrooms, such as shiitake or cremini
1 medium onion, cut into 6 wedges
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/2 cup A.1. Garlic & Herb Marinade
2 Tbsp. chopped Italian parsley

Directions:
1. PREHEAT oven to 325°F. Brown meat in hot oil in large skillet on medium heat. Place in large roasting pan. Arrange vegetables around meat.

2. MIX soup and marinade; pour over meat and vegetables. Cover tightly.

3. BAKE 2-1/2 to 3 hours or until meat is cooked through and fork tender. Serve with meat drippings. Sprinkle with parsley.

Bacalao a la Vizcayna Recipe

Sautéed salted fish dish originating from the Iberian Peninsula. A popular staple during Lenten fasts though a feast in itself.

Preparation Time: 30 minutes plus 1 hour to soak dried fish
Cooking Time: 25 minutes
Servings: 6-8

Ingredients:
½ k dried and salted bacalao (dried salted cod fish) or lapu-lapu (approximately 1 cup when shredded)
1 tbsp flour
½ cup olive oil
5 cloves garlic, minced
1 medium onion, chopped
2 medium tomatoes, chopped
½ cup water
1 200g tomato sauce
1 cup canned garbanzos, drained and peeled
2 medium red bell peppers, cut into strips
Ginisa mix
salt to taste
2 medium potatoes, pared, cubed, and fried
Directions:
1. Soak the dried fish in water for at least 1 hour. Drain. Boil the fish, drain and let cool. When cool enough to handle, flake, discarding bones. Set aside.
2. Sprinkle flour over flaked fish, then fry in olive oil, until light brown in color. Set aside.
3. In the same oil, sauté garlic, onions, and tomatoes until limp. Add water and simmer for 2 minutes. Pour in tomato sauce and bring to a boil.
4. Add prepared fish, garbanzos, and pepper. Season with ginisa mix and salt to taste.
5. Add fried potatoes and simmer while continuously stirring for another 10 minutes. Serve while hot.

LASAGNA RECIPE

Ingredients:
8 lasagna noodles, boiled
1 1/2 lbs fresh spinach, finely chopped
3 tablespoons Parmesan cheese
1 cup whole milk Ricotta
1/4 teaspoon nutmeg
1/4 teaspoon each salt and pepper

Sauce:
2 cups tomato puree
2 tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon basil
1/4 teaspoon oregano
1/2 cup onions, chopped
1 bell pepper, seeded and chopped
pinch of red hot pepper flakes
2-3 tablespoons red wine

Directions:
1. In a skillet, saute onions and pepper in olive oil until the edges take on a little color; add minced garlic, basil, oregano and red pepper flakes. Season to taste with salt and pepper. Add a few tablespoons of your favorite red wine, if desired. Simmer sauce for 1/2 hour, while assembling the lasagna roll-ups.

2. Wash spinach. Finely chop, then steam for 7 minutes or microwave until wilted. Drain away any liquid.

3. Combine spinach with cheeses, nutmeg, salt and pepper. Spread each boiled lasagna noodle with 3 tablespoons of the cheese mixture along the full length, then roll it up. Turn it on its end and place in a baking pan or casserole, sides touching.

4. Pour tomato sauce over the roll-ups.

5. Bake in a preheated 350°F oven for 20 minutes.

Optional: Sprinkle top with 1/2 cup shredded mozzarella before baking, if desired. Cover top with foil during baking, and uncover during the final 10 minutes.

Shortcut: If you're in a hurry, any bottled pasta sauce may be substituted, or if you don't have that on hand, combine 1/2 bottle medium salsa with a 12 oz can of tomato puree and use this in place of the sauce in the above recipe.

Potato Salad Recipe

Ingredients:
6-8 red potatoes
3/4 cup mayonnaise
1/2 cup (or less, as desired) mustard
2-4 pickle slices, loosely chopped
1 rib celery, finely chopped (optional)
2 shallots, finely chopped
2 cloves garlic, finely chopped
4 hard-boiled eggs, peeled
1/3 cup tequila or red wine vinegar
2 tbsp Worcestershire sauce
s few dashes each red pepper and paprika
salt and black pepper, to taste

Directions:
1. Peel potatoes and chop into roughly 1-inch cubes. Drop potatoes into a pot of water (any temp) as soon as you finish chopping them, to prevent discoloration. Put the pot of water and potatoes on high heat, and once the water reaches a boil, turn heat down to medium for 10 minutes. After 10 min, test a potato to see if it is fork tender (do not overcook or salad will be mushy). Strain the potatoes in a colander, and set in refrigerator to cool.

2. Separate egg whites from yolks. Loosely chop the whites and set aside. Smash the yolks and set aside.

3. Combine all ingredients in a ceramic dish and toss to mix. Refrigerate for at least an hour, though dish may be eaten warm, if desired.

SPECIAL ROAST CHICKEN AND DRESSING RECIPE

Ingredients:
1 4-5 lb chicken
garlic and onion powder
paprika
salt and pepper
stuffing
butter

Directions:

1. Wash bird well inside and out. Wipe dry with a paper towel. Stuff with dressing. Truss and tie.

2. Brush with melted butter. Sprinkle chicken with salt, pepper, garlic powder, onion powder, and finally, paprika. Place in oven at 325°F.

3. Roast, uncovered, breast side up. Keep turning and basting occasionally, until chicken is browned evenly on all sides. Baste often for a moister bird.

4. Allow 30 minutes per pound of chicken or cook until breast meat reads 160°F on an instant read thermometer.

Dressing:
2 medium potatoes
3 cups dry bread crumbs or Pepperidge Farm Herb Stuffing
1 onion, chopped
2 tablespoons chopped parsley
1 egg, beaten
1 small apple
1/2 stick butter
1 tsp salt
scant 1/2 teaspoon rubbed sage (or Bell Seasoning)
1/4 tsp pepper
1/4 tsp paprika

1. Boil and mash potatoes. Add bread crumbs.

2. Melt a pat of butter in a skillet; sauté onion and apple. Saute until onions are translucent and apple is tender. Add remaining butter (a tablespoon or so of the butter can be substituted or omitted, if desired). Stir in herbs and seasonings.

3. Remove from heat and stir in egg. Add a tablespoon or so of chicken broth, water or olive oil to moisten dressing if it seems too dry.

4. Use dressing to stuff chicken immediately before cooking; do not stuff chicken in advance.

Banana Pie Recipe

Ingredients:
2/3 cup milk
1/3 cup flour
1/8 teaspoon salt
2/3 cup sugar
3 egg yolks
1 tablespoon butter
1 teaspoon vanilla or banana extract
2 bananas, sliced

Directions:
Combine milk and dry ingredients together. And scalded milk, stirring constantly. Cook in a double boiler until smooth and thick. Beat egg yolks slightly, adding a small amount of hot mixture. Cook 3 minutes longer. Add butter and vanilla, then allow to cool. Slice bananas into a baked pie crust. Cover with cream filling and serve with whipped cream.

Chicken Supreme Recipe

Ingredients:
8 lg. chicken breasts
8 slices Swiss cheese
8 slices boiled ham
3 eggs
1 stick butter
1 stick butter
3 c. seasoned bread crumbs, rolled fine

Directions:
1. Debone breasts. Prepare by wrapping cheese - then ham, around each breast. Secure with wooden toothpicks. Beat eggs; dip each supreme in egg and roll in bread crumbs.

2. In shallow baking dish, melt 1 stick butter; add supremes. Place on low rack in 350 degree oven an bake for 35 minutes, turning only once during baking time. Baste often, adding more butter if necessary.

3.