Haystacks

Cooked Rice
Cream of Chicken Soup
Sour Cream
Milk
Cooked Chicken
Cheese
Corn
Peas
Carrots
Pineapple
Mandarin Oranges
Sliced Olives
Chinese Noodles

Heat soup, sour cream, milk and chicken on stove.  Serve over rice with toppings.

Braised Pork Chops

1 teaspoon rubbed sage

1 teaspoon dried rosemary, crushed

1 garlic clove, minced

1/2 teaspoon salt

1/8 teaspoon pepper

4 boneless pork loin chops (1/2 inch thick and 4 ounces each)

1 tablespoon butter

1 tablespoon olive oil

3/4 cup apple juice, divided

1 tablespoon minced fresh parsley

Combine the sage, rosemary, garlic, salt and pepper; rub over both sides of pork chops. In a large nonstick skillet, brown chops on both sides in butter and oil. Remove.

Add 1/2 cup juice to the skillet; bring to a boil. Return chops to pan. Reduce heat; cover and simmer for 8-10 minutes or until meat juices run clear, basting occasionally. Remove chops to a serving platter and keep warm.

Add the remaining juice to the skillet. Bring to a boil, loosening any browned bits from the pan. Cook, uncovered, until liquid is reduced to 1/2 cup. Pour over pork chops; sprinkle with parsley. Yield: 4 servings.

From Taste of Home 

Strawberry Chiffon Pie

1 package (.3 ounces) sugar-free strawberry gelatin

3/4 cup boiling water

1-1/4 cps cold water

1 cup frozen reduced-fat whipped topping, thawed

2-1/4 cups sliced fresh strawberries, divided

1 reduced-fat graham cracker crust (8 inches)

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.

From Taste of Home

White Chocolate-Strawberry Pie

1 Single-Crust Pie shell, baked

1 ⅔ C. milk

1 tsp. unflavored gelatin

1 (3 oz.) pkg. vanilla pudding (not instant)

¾ C. white vanilla chips

½ pt. whipping cream

4 C. fresh strawberries

3 Tbsp white vanilla chips

2 tsp. oil

 In a medium saucepan, combine milk and gelatin; mix well.  Let stand 5 min.  Stir in pudding mix.  Cook over medium heat until mixture comes to a boil, stirring constantly.  Remove from heat; let stand 5 min. 

           

Add ¾ C. whit chips to pudding mixture; stir occasionally until melted.  Place plastic wrap over surface of pudding; refrigerate one hour to cool.  In small bowl, beat whipping cream until stiff peaks form.  Fold ⅓ of whipped cream into cooled pudding mixture.  Fold in remaining whipped cream.  Spoon pudding mixture into cooled pie shell; spread evenly.

           

Remove stems from berries, being careful no to cut berries.  Place strawberries, point up, on filling, gently pressing ¼ of berry into filling.

           

In small sauce pan, heat 3 Tbsp. vanilla chips and oil over low heat until melted, stirring occasionally until smooth.  Drizzle over strawberries.  Refrigerate at least 3 hours until serving. 

Chocolate Ribbon Bars

1 pkg. butterscotch chips

1 C. peanut butter

8 C. Rice Krispies

2 C. Semi-sweet chocolate chips

¼ C. butter

2 Tbsp. water

¾ C. confectioner’s sugar

 In medium sauce pan melt butterscotch chips and peanut butter over low heat, until smooth.  Gradually add cereal, stir until well coated.  Press half into greased 9x13 pan.  Set remainder aside.  In another medium sauce pan melt semisweet chips and butter.  Stir in water until blended.  Gradually add sugar, stirring until smooth.  Spread over cereal layer.  Cover and refrigerate 10 min.  Or until chocolate layer is set.  Spread remaining cereal over chocolate.  Chill before cutting.

Peanut Chocolate Bar

1 C. sugar
1 C. peanut butter
1 C. Karo Syrup
6 C. Rice Krispies

Melt first three ingredients on low.  Add Rice Krispies.  Top with chocolate frosting.

Sweet Chex Mix

2 C. golden grahams

6 C. Chex

6 oz. slivered almonds

1 C. coconut

1 C. light corn syrup

1 C. sugar

½ C. butter

In a large bowl mix together cereal, almonds, and coconut.  In a medium saucepan combine corn syrup, sugar, and butter.  Bring to a boil, boil for two minutes.  Pour over cereal mixture.  Mix well.  Spread on wax paper to cool.

Southwest Chicken Wraps

3 C.  chopped, cooked chicken

1 C.  Picante sauce

¾ tsp. chili powder

¼ tsp. garlic powder

1 C. shredded Cheddar cheese, divided

1 (14 ½ -ounce) can black beans, drained

Flour tortillas

1 medium tomato, chopped

1 C. shredded lettuce

2 Tbsp. chopped green onions

½ C. guacamole (optional)

½ C. sour cream (optional)

1 tsp.  chopped fresh cilantro (optional)

Combine chicken, picante sauce, chili powder, and garlic powder in a large skillet and mix well.  Cook over medium heat until heated through, about three minutes.  Remove from heat.  Add ¾ C. Cheddar and beans to chicken mixture and mix well.  Wrap tortillas in a kitchen towel.  Microwave on high for 1 minute.  Spoon chicken mixture onto warm tortillas.  Top with remaining cheese, lettuce, tomato, green onion, guacamole, sour cream, and cilantro. 

Chicken & Penne Parmesan

1 Tbsp. butter or margarine

¾ lb. boneless, skinless chicken breasts cut into 1-in cubes

1 ¾ C. (14 ½ oz. can) chicken broth

2 ⅔ C. (8 oz.) Penne pasta, uncooked

1 pkg. (16 oz.) frozen vegetable blend

¼ tsp. ground black pepper

1 can (10 ¾ oz.) condensed cream of chicken soup

¾ C. milk

¾ C. grated parmesan cheese

In a 5 qt. sauce pan over medium heat, melt butter; add chicken.  Cook 5 min. or until no longer pink.  Add broth; heat to boiling.  Add uncooked pasta, vegetables, and pepper, stirring to coat pasta with liquid.  Heat to boiling; reduce heat.  Cover; simmer 13 minutes, stirring every 2 minutes, or until pasta is tender and most liquid is absorbed.  Meanwhile in medium bowl, stir together soup milk, and ½ C. cheese until smooth; stir into chicken mixture.  Heat until mixture just comes to a boil; sprinkle with remaining cheese.

   

Transfer to a 3-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 15-20 minutes or until bubbly.

Vegetable Chicken in a Skillet

3 boneless skinless chicken breast halves, cubed

½ tsp. chili powder

½ tsp. paprika

½ tsp. poultry seasoning

1 Tbsp. vegetable oil

2 C. water

1 can (10 oz.) condensed cream of onion or chicken soup, undiluted

8 oz. medium egg noodles

1 C. frozen peas and carrots

1 C. shredded Mozzarella

Sprinkle chicken with seasonings.  In a large skillet over medium heat, brown chicken in hot oil.  Add water and soup; bring to a boil. Reduce heat; cover and simmer for 5 min. Add noodles, peas and carrots. Cover and simmer 10 min.  or until noodles are done and chicken juices run clear.  Top with cheese; cover until cheese melts.

Honey-Nut Chicken Stir Fry

1 tablespoon cornstarch

3/4 cup orange juice

1/4 cup honey

3 tablespoons reduced-sodium soy sauce

1/4 teaspoon ground ginger

1/2 tsp. garlic powder

2 cups sliced celery

1-1/2 cups sliced carrots

4 teaspoons canola oil, divided

1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1/4 cup coarsely chopped peanuts

Hot cooked rice

In a small bowl, combine the first six ingredients until smooth; set aside. In a nonstick skillet or wok, stir-fry celery and carrots in 2 teaspoons oil until crisp-tender. Remove and keep warm. In the same skillet, stir-fry chicken in remaining oil until no longer pink.

   

Return vegetables to the pan. Stir orange juice mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with nuts. Serve over rice.

Sweet and Sour Chicken

3 Tbs. vegetable oil

3 lbs. chicken pieces

1 large onion , chopped

6 Tbs. ketchup

1/4 C. lemon juice

1/4 C. soy sauce

1/4 C. sugar

1 tsp. black pepper

1 C. water

2 Tbsp. cornstarch dissolved in 1/2 C. water

Heat oil in a large frying pan over medium heat.  Add chicken and cook until golden brown, about 10 min.  meanwhile in a small bowl, combine, onion, ketchup, lemon juice, soy sauce, sugar, pepper, and ½ C. water; blend well.  Pou mixture over chicken,  Cover reduce heat to low, and cook for 20 min. or until tender.  Remove chicken to serving platter. 

           

Add cornstarch mixture to sauce.  Raise heat, bring to a boil, and cook, stirring until sauce thickens, about 2 min.  Pour over chicken and eat with rice. 

Tasty Italian Chicken

½ C. chopped onion

1 ⅛ tsp. paprika, divided

3 tsp. olive oil, divided

1 ¼ C. water

½ C. tomato paste

1 bay leaf

½ tsp. chicken bouillon granules

½ tsp. Italian seasoning

½ C. flour

1 ½ tsp. grated Parmesan cheese

½ tsp. salt

¼ tsp. garlic powder

¼ dried oregano

1 ½ lbs. chicken tenders

In a small saucepan, sauté onion and ⅛ teaspoon paprika in 1 tsp. oil until tender.  Stir in the water, tomato paste, bay leaf, bouillon and Italian seasoning.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10 min.

           

Meanwhile, in a large resealable plastic bag, combine the flour, Parmesan, slat, garlic powder, oregano, and remaining paprika.  Add chicken; seal bag and shake to coat.  in a large nonstick skillet coated with nonstick cooking spray, cook half the chicken in 1 tsp. oil for 2-3 min on each side or until juices run clear.  Remove and keep warm; repeat with remaining chicken and oil Discard bay leaf from sauce, serve over chicken.

From Taste of Home 

Chicken Breast Supreme

4 boneless skinless chicken breast halves

½ tsp. salt

¼ to ½ tsp. pepper

2 Tbsp. olive oil, divided

2 Tbsp. butter or margarine, divided

3 Tbsp. chopped green onions

Juice of half a lemon or lime

3 Tbsp. chopped parsley

2 tsp. Dijon mustard

¼ C. chicken broth

Flatten chicken breast to ¼ in. thickness.  Sprinkle with salt and pepper.  In a large nonstick skillet, heat 1 Tbsp. each oil and butter.  Cook chicken over high heat for 4 min. per side or until juices run clear.  Remove chicken top serving platter.  Add green onions, lemon juice, parsley, and mustard to skillet; cook and stir for 15 seconds.  Add chicken broth and remaining oil and butter; stir until smooth.  Pour sauce over chicken. 

Buttermilk Pancakes

1 C. flour

1 Tbsp. sugar

1 tsp. baking powder

¼ tsp. soda

¼ tsp. salt

1 beaten egg

1 C. buttermilk or sour milk

2 Tbsp. vegetable oil

Combine flour, sugar, baking powder, soda, and salt, make a well in the center.  In a separate bowl combine eggs, milk, and oil; add to flour mixture.  Mix just until moistened.  Pour onto hot griddle in with ¼ c. measuring cup.  Turn when top is bubbly and edges are slightly dry.

From Better Homes and Gardens

Tropical Slush

On the stove:
Bring 6 C. water to a boil. Add:
2 ½ C. sugar
1- 6 oz. strawberry J-ello package
Boil for 3 min.

Take off heat and add:
46 oz. pineapple juice
⅔ C. lemon juice
1 qt. Orange juice

Freeze until solid. Mix with Sprite

Beef Taco Skillet

1 lb. ground beef

onion

Salt and pepper

1 can Tomato Soup

1/2 C. salsa

1/2 C. water

6 corn tortillas (6", cut into 1" pieces)

1/2 C. shredded cheese

Cook beef with onion and salt pepper until well browned.  Stir in soup, salsa, water and tortillas.  Heat to a boil, reduce heat to low and cook for 5 min.  Stir, top with cheese.

From Campbells

Chili Mac Skillet

1-1/4 cups uncooked elbow macaroni

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

2 garlic cloves, minced

2 cans (14-1/2 ounces each) diced tomatoes, undrained

1 can (16 ounces) kidney beans, rinsed and drained

1 package (10 ounces) frozen corn, thawed

2 tablespoons chili powder

1/2 to 1 teaspoon salt

1/2 teaspoon ground cumin

1/2 cup shredded pepper Jack cheese

Cook macaroni according to package directions.

Meanwhile, in a large skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the tomatoes, beans, corn, chili powder, salt and cumin. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until heated through.

Drain the macaroni and add to skillet; stir to coat. Sprinkle with cheese.

From Taste of Home

Spanish Rice

1 lb. hamburger

1 small chopped onion

¼ C. chopped green pepper

salt

pepper

2 tsp. sugar

2-4 tsp. chili powder

1 can (14.5 oz.) diced tomatoes

1 can (6 oz.) tomato paste

1 ½ C. water

¾ C. rice

Combine hamburger, onion, green pepper, salt, and pepper in large fry pan.  Cook until meat is no longer pink.  Add remaining ingredients. Stir well.  Cook on low 30 min. or until rice is cooked.

From Mom

Hawaiian Meatballs

1 ½ lbs. lean ground beef

2 Tbsp. minced green onion

2 Tbsp. minced green pepper

½ tsp. salt

1 (10 ¾ oz.) can tomato soup

⅓ C. water

½ C. crushed pineapple, drained

1 tsp. soy sauce

Dash ground ginger

Cooked rice

Turn on oven to 350º.  Combine beef, onion, pepper, and salt, mix well.  Shape into meatballs.  (This can also be done ahead of time.  Freeze meatballs on cookie sheet, then place in bag.  Bake for 45 min)  Bake for 30 min. or until done.  Combine soup, water, pineapple, soy sauce, and ginger.  Place meatballs and sauce in large fry pan.  Cover and cook over low heat for 20 min.  Stirring occasionally.  Serve over rice.