INGREDIENTS
1 lb.turkey breast sliced 2 tbsp. butter 8 oz. package mushrooms, sliced ˝ cup onion, diced 1 can cream of mushroom soup ˝ cup milk ˝ tsp. garlic salt 1 tbsp. Worcestershire sauce Melt margarine in a large skillet. Sprinkle on meat the garlic salt.Quickly cook turkey, approximately 1 ˝ minutes per side.( substitute turkey leftovers) Remove turkey from skilled. Sauté mushrooms and onions until tender (stirring often). Add the remaining ingredients. Bring to a simmer. Return turkey to the skillet and heat just until hot. Seve over rice mash potatoes or noodles.
12 oz Baking Potatoes 1 3/4 c Chicken Broth 14 oz Turnips, Peeled Cut Into 1/2 in. Cubes 7 oz (1) Golden Delicious Apple, Peeled Cut Into 1/2 in. Cubes 1/2 ts Marjoram 1/4 ts Thyme 1/4 ts Grated Nutmeg 1/8 ts Rosemary 1 ts Salt 1 ts Oleo, Unsalted 3 (1 Lb) Cornish Game Hens 2 tb Clarified Butter 1/4 c Calvados, Applejack OR Brandy 1/2 c Unsweetened Apple Juice Red And Green Skinned Appples, Wedges Watercress
Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min., About 30 Min. Cook Hens 15 Min., Basting Frequently With Pan Drippings. Remove Pins And String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At 425. (6 servings)
4 half chicken breasts, skinned and boned 1/2 teaspoon oregano, crushed 2 14 1/2 oz. cans Del Monte Italian Stewed few drops hot pepper sauce Tomatoes 1/4 cup grated Parmesan cheese 2 tablespoons cornstarch
Bake chicken, covered, for 15 minutes, or until cooked, at 425 degrees. Drain juices. In saucepan, combine tomatoes, cornstarch, oregano, and pepper sauce. Cook, stirring constantly, until sauce thickens. Pour heated sauce over chicken, top with cheese. (You can also add a little mozzarella cheese, if desired.) Bake 5 minutes, uncovered.
Serve over pasta
Brown chicken on both sides in olive oil. Cook over low heat about 20 minutes or until chicken is thoroughly cooked. In a saucepan, gently heat Alfredo sauce over low heat, stirring occasionally; add pesto to sauce and heat thoroughly. Slice cooked chicken into 1/2 inch strips; spoon sauce over hot pasta and top with chicken.
Serves 4-6
Source: Mama's Cookbook
Cook broccoli; drain well and place on bottom of 9x13 pan. Spread chicken over broccoli. Combine soups, milk, mayonnaise, lemon juice, and curry powder; pour over chicken, Sprinkle with bread crumbs. Bake uncovered for 45 minutes at 350 degrees.
Makes 6 servings Nutritional Information (per serving): 296 Calories, 5 g Fat, 14% Calories from Fat
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