1 pkg. cream cheese
1/4 c. margarine or butter
1/3 tea. pepper
2 c. cooked cubed chicken
Add tops of green onions, if desired
2 cans crescent rolls/ or biscuits in tube
4 TB melted margarine or butter
Seasoned herb stuffing mix
Gravy:
1/2 can chicken broth
1 can cream of chicken soup
Add evaporated milk or water to desired consistency
Cook in saucepan over medium heat until thickened. (Or melt cream cheese and butter in microwave and then combine 1st 5 ingredients and mix well. If too thick, thin with milk.) Flatten out biscuits or rolls. Put 1 TB chicken mixture onto roll. Place another flattened roll or biscuit on top and press to seal the edges. Blend stuffing cubes in blender to make crumbs. Dip pillows into melted butter then coat with stuffing crumbs. Put on cookie sheet and bake at 350 for 12-15 minutes or until golden. Serve with heated gravy and/or rice.
Saturday, October 1, 2011
Thursday, March 24, 2011
Window Cleaner
1 pint rubbing alcohol
1/2 gallon water
4 TB ammonia
1 tea. liquid detergent
Mix well. Put in a plastic spray bottle to use.
1/2 gallon water
4 TB ammonia
1 tea. liquid detergent
Mix well. Put in a plastic spray bottle to use.
Liquid Hand Soap
3.5 oz. bar of moisture cream soap (Dove is good.)
3 cups water
Grate soap, add water and stir. Microwave 5-6 minutes or until soap dissolves. Take out of microwave and stir every two minutes. Let stand and cool. It will become thick and creamy and smells wonderful.
Options: You can use a 4.5 oz. bar of Dove soap and add one more cup water.
3 cups water
Grate soap, add water and stir. Microwave 5-6 minutes or until soap dissolves. Take out of microwave and stir every two minutes. Let stand and cool. It will become thick and creamy and smells wonderful.
Options: You can use a 4.5 oz. bar of Dove soap and add one more cup water.
Homemade Liquid Laundry Soap
4 Cups hot tap water
1 Fels-Naptha soap bar
1 cup Washing soda
1 cup Borax
Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted, or in microwave until melted stirring every 2 minutes for 5-6 minutes.
Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda, and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir. Cover and let set overnight to thicken.
The next day, put your hand in the bucket and squish through fingers to break it up.
Recipe makes 80 cups - usually use 1 cup per load. Can be used in automatic dishwasher also. No suds.
Borax $4.99/4 lbs - 1 cup used .38. Washing Soda $2.99/3 lbs - 1 cup used .42.
Fels-Naptha bar soap $1.59 per - bar used 1 bar. The cost of a 5 gallon bucket of detergent is - $2.39. If the family needs a little more scent - try adding 10-15 drops of essential oil per 2 gallons. Ideas: lavender, rosemary, tea tree oil, be creative!
1 Fels-Naptha soap bar
1 cup Washing soda
1 cup Borax
Grate bar of soap and add to saucepan with water. Stir continually over medium-low heat until soap dissolves and is melted, or in microwave until melted stirring every 2 minutes for 5-6 minutes.
Fill a 5 gallon bucket half full of hot tap water. Add melted soap, washing soda, and Borax. Stir well until all powder is dissolved. Fill bucket to top with more hot water. Stir. Cover and let set overnight to thicken.
The next day, put your hand in the bucket and squish through fingers to break it up.
Recipe makes 80 cups - usually use 1 cup per load. Can be used in automatic dishwasher also. No suds.
Borax $4.99/4 lbs - 1 cup used .38. Washing Soda $2.99/3 lbs - 1 cup used .42.
Fels-Naptha bar soap $1.59 per - bar used 1 bar. The cost of a 5 gallon bucket of detergent is - $2.39. If the family needs a little more scent - try adding 10-15 drops of essential oil per 2 gallons. Ideas: lavender, rosemary, tea tree oil, be creative!
Saturday, February 12, 2011
Country Chicken with Gravy
3/4 c. crushed cornflakes
1/2 tsp. poultry seasoning
1/2 tsp. paprika
1/4 tsp dried thyme
1/4 tsp. salt
1/4 tsp pepper
2 Tbs. fat-free evaporated milk
4 boneless skinless chicken breast halves (4 oz. each)
2 tsp. canola oil
Gravy:
1 TB butter
1 TB. all-purpose flour
1/4 tsp. pepper
1/8 tsp. salt
1/2 c. fat-free evaporated milk
1/4 c. condensed chicken broth, undiluted
1 tsp additional condensed chicken broth (or Sherry, Optional)
2 TB. minced chives
In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170 degrees.
Meanwhile, in a small saucepan melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk & broth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.
(I usually double the cornflake coating mixture and then slice the chicken breasts in half horizontally so they are not so thick. I also usually triple the gravy ingredients and serve the gravy with potatoes as well as the chicken. I substitute the broth for the sherry and have also substituted regular milk for the evaporated milk, especially for the gravy. This is a 'Taste of Home' recipe and has quickly become a favorite.)
1/2 tsp. poultry seasoning
1/2 tsp. paprika
1/4 tsp dried thyme
1/4 tsp. salt
1/4 tsp pepper
2 Tbs. fat-free evaporated milk
4 boneless skinless chicken breast halves (4 oz. each)
2 tsp. canola oil
Gravy:
1 TB butter
1 TB. all-purpose flour
1/4 tsp. pepper
1/8 tsp. salt
1/2 c. fat-free evaporated milk
1/4 c. condensed chicken broth, undiluted
1 tsp additional condensed chicken broth (or Sherry, Optional)
2 TB. minced chives
In a shallow bowl, combine the first six ingredients. Place milk in another shallow bowl. Dip chicken in milk, then roll in cornflake mixture.
In a large skillet coated with cooking spray, cook chicken in oil over medium heat for 6-8 minutes on each side or until a meat thermometer reads 170 degrees.
Meanwhile, in a small saucepan melt butter. Stir in the flour, pepper and salt until smooth. Gradually stir in the milk & broth. Bring to a boil, cook and stir for 1-2 minutes or until thickened. Stir in chives. Serve with chicken.
(I usually double the cornflake coating mixture and then slice the chicken breasts in half horizontally so they are not so thick. I also usually triple the gravy ingredients and serve the gravy with potatoes as well as the chicken. I substitute the broth for the sherry and have also substituted regular milk for the evaporated milk, especially for the gravy. This is a 'Taste of Home' recipe and has quickly become a favorite.)
Lentil Soup (Sharlene Cardon's Crock Pot recipe)
Cook 1-2 cups lentils, 1-2 stalks celery, onions, carrots and potatoes in Crock pot. Cover with
water about 1 inch above lentils. Cook on high until hot, then turn down. Cook until all ingredients are tender. Just before serving add brown gravy mix and 1 can cream of mushroom soup.
Cook 1-2 cups lentils, 1-2 stalks celery, onions, carrots and potatoes in Crock pot. Cover with
water about 1 inch above lentils. Cook on high until hot, then turn down. Cook until all ingredients are tender. Just before serving add brown gravy mix and 1 can cream of mushroom soup.
Lentil Soup
3 slices bacon, cut into 2-inch pieces
2 cups lentils
1 medium onion, sliced
1 large carrot, sliced
1 large stalk celery, sliced
1 clove garlic, finely chopped
5 cups water
1 teaspoon instant chicken bouillon
1/2 teaspoon parsley flakes
1 Tablespoon salt
1/2 teaspoon pepper
1 bay leaf
1/4 - 1/2 teaspoon thyme
1 can (28 oz.) whole tomatoes
Fry bacon until limp. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and simmer uncovered 15 minutes. Remove bay leaf from soup before serving. (Sometimes I add more water if it gets too thick.)
(From the Betty Crocker's Money-Saving Dinners Cookbook)
2 cups lentils
1 medium onion, sliced
1 large carrot, sliced
1 large stalk celery, sliced
1 clove garlic, finely chopped
5 cups water
1 teaspoon instant chicken bouillon
1/2 teaspoon parsley flakes
1 Tablespoon salt
1/2 teaspoon pepper
1 bay leaf
1/4 - 1/2 teaspoon thyme
1 can (28 oz.) whole tomatoes
Fry bacon until limp. Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer until soup thickens, about 1 hour. Stir in tomatoes (with liquid) and simmer uncovered 15 minutes. Remove bay leaf from soup before serving. (Sometimes I add more water if it gets too thick.)
(From the Betty Crocker's Money-Saving Dinners Cookbook)
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