I would rather cook company dinners in the winter for a couple of reasons,
1. There is not much else to do when it's 0 degrees out and
2. My kitchen is cozy and warm when the oven is on.
This is one of my favorite recipes to make for company.
Plan ahead as it should be made the day before and then refrigerated overnight before baking.
I’ve had this recipe for so long I don’t remember where I got it, I do know that I have shared it with several friends.
Chicken Molly Cavan:
8 boned skinless chicken breasts
2-4oz pkg dried beef, diced
8 slices bacon
2 cans cream of mushroom soup
8 oz sour cream
4 oz pkg slivered almonds
In buttered casserole ( 9x13 pyrex pan works well) place a layer of chipped beef, broken in bite size pieces. Place on top of this 8 chicken breasts wrapped in thin slices of bacon. Mix mushroom soup and sour cream together and pour over chicken, then cover with slivered almonds. Cover with plastic wrap and refrigerate overnight. Remove plastic wrap and cover with foil, bake for 2 1/2 hours at 250 degrees, uncover and bake an additional 1/2 hour at 325 degrees.
Serve this with your favorite rice side dish (I like the Uncle Bens wild rice and long grain white rice) cooked according to directions and a salad. Next week I will share my favorite winter lettuce salad with you. Stay Warm!!
It looks like winter may be with us a while longer, so a nice bowl of hot soup is a good warm-up choice on a cold day!
Sauté over low heat:
1 ½ cups of diced onion in one pound of butter until onions are tender
2 tsp. ground oregano
1 tsp. white pepper
½ tsp. garlic powder
1 ½ tsp. dill weed
½ cup parsley (if you use dried then use a little less).
Stir well, add ½ cup flour and cook until clear and bubbly.
Meanwhile in a large soup pot, combine:
2 - 32 oz. cans of diced tomatoes
1 large can of V-8 juice
1 quart water
4 Tbsp chicken base
Add onion mixture to tomatoes and bring to a boil.
½ cup honey
3 cups half-and-half
Cook until hot, DO NOT BOIL. Then all you have to do is serve and enjoy!
I have used half the amount of butter (2 sticks) and I can’t tell much difference. I do think you need to use butter, though. Margarine would not have the same flavor.
A hearty warm you up casserole!
The recipe I am sharing with you today is one that was shared with me years ago by the late Mary Arneson, she loved to entertain and was such a good cook! I made this last week and took it to a church pot luck, many requested the recipe, so I told them to read the next Photo Press!!
Wild Rice Casserole:
Plan ahead this dish needs to be refrigerated overnight before baking!
1 cup wild rice
2 cups boiling water
1 1/2 # hamburger
1 small onion, chopped
2 cans mushrooms, stems and pieces, drained
1 can cream of mushroom soup
1 can cream of chicken soup
2 beef bouillon cubes dissolved in 2 c. boiling water
1 1/4 tsp chopped garlic
3/4 cup chopped celery
1 bay leaf
1 small pkg slivered Almonds
Wash rice, drain. let stand in boiling 2 cups water for 15 minutes, drain. Brown hamburger and onion in 2 Tblsp butter, till meat no longer pink. Combine rice, meat, mushrooms, dissolved bouillon cubes, add remaining ingredients. Place in greased casserole and refrigerate overnight. Bake uncovered for 2 hours at 325 degrees. If most of the liquid had been absorbed in the refrigerate overnight, add another 1 1/2 cup of beef or chicken broth before baking. The original recipe didn’t call for that but that’s what I did and the consistency was just right, wild rice absorbs a lot of liquid. Stay Warm!
Sweet & Salty Confections
Every holiday I like to try at least one new recipe. Some are repeaters, some not. After getting old December Taste of Home magazines out and looking them over, I picked this one to try. It proved itself as worthy to stay. Every time I take it someplace, I am asked for the recipe. It isn’t difficult to make, but it is time consuming.
When I make these, I do everything in one evening except dip them in the chocolate. I let them set up and chill and then the next day I do the dipping.
I hope you enjoy these confections as much as we do! They were a hit at a cookie/candy walk too!
Peanut Butter, Caramel, Pretzel Bites:
1-14 oz bag caramels
3 Tbsp butter
2 Tbsp water
miniature pretzels, I used the waffle shape, little squares
1 jar (18 oz) chunky peanut butter (Jiff or Peter Pan)
1 1/2 pkg milk chocolate candy coating
Spread one side of pretzel with 1 tsp peanut butter. Melt caramels, butter and water in microwave for one minute, stirring if needed; microwave another minute. Top peanut butter with 1/2 tsp caramel mix; place on wax paper lined cookie sheets. Chill until set.
Melt candy coating in a crock pot on low with cover off (takes about an hour). Using fork, dip each pretzel into coating until completely covered; shake off excess. Place on wax paper. Let stand until set. Store in an airtight container in a cool, dry place. Makes about 8 doz. Happy New Year!!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.