"Be
strong therefore, and let not your hands be weak:
for your work shall be rewarded."
2 Chronicles 15:7
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Ritzy Chicken |  |
3 1/2 lbs. chicken, cooked & cut up
2 rolls Ritz crackers
1 stick margarine
1 can cream of mushroom soup
1 can cream of celery soup
1 can water chestnuts
8 ozs. sour cream
Crush crackers, roll in melted
butter. Place 1/2 mixture in bottom of casserole. Put
cut-up chicken on crumbs. Layer with water chestnuts.
Heat soups, add sour cream,
& pour over chicken. Sprinkle with remaining crumbs
& bake 30 minutes at 350 degrees.
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Salmon Cakes | |
1/4 cup finely chopped red pepper
1/4 cup finely chopped green onion
1/4 cup mayonnaise
1 Tbls. lemon juice
1/4 tsp. seasoned salt
Cayenne (red) pepper
1 beaten egg
1 cup dried bread crumbs
2 (6 oz.) cans boneless pink salmon
3 Tbls. butter
In small mixing bowl, combine chopped red pepper, green onion, mayonnaise, lemon juice, seasoned salt, and cayenne pepper. Taste and adjust seasonings to personal preference. Stir in egg, well-drained salmon and 4 tablespoons of the bread crumbs. Divide and form mixture into 6 to 8 balls. In remaining bread crumbs; flatten into cakes (about 1/2" thick). Fry salmon cakes in melted butter in skillet over medium heat for 3 to 4 minutes per side.
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Fiesta Baked Chicken | |
1/4 c. butter or margarine
2 T. cornmeal
2 T. chili seasoning mix
1/4 c. flour
2 skinless, boneless chicken breasts (4 halves)
1 14-oz. can chicken broth
2 T. tomato paste or ketchup
Preheat over to 400 degrees. Melt butter in a large ovenproof skillet in the oven. (I didn't have one, so just used a glass casserole baking dish) Mix cornmeal, chili seasoning mix and flour in a large resealable plastic bag; add chicken. Shake bag to coat chicken. Remove chicken, reserving flour mixture. Add chicken to skillet, turning once before stating to bake to coat with butter. Place skillet in oven. Bake chicken, turning once half-way though until done and crisp, about 20 minutes. (I did mine 30 minutes just to be sure it was cooked through good.) Place chicken on a serving platter, keep warm. Place skillet on stove top over medium heat. Add reserved flour mixture to skillet drippings. Cook, stirring continually, for 2 minutes. Stir broth and tomato paste into skillet. Cook, stirring occasionally, for 3 minutes or until thickened. Serve sauce with chicken.
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