Home - Breaking news - What’s Cookin’ Recipes – 6-13-17

What’s Cookin’ Recipes – 6-13-17

Quick Salad by Nell Deck

1 can whole kernel corn (drained)

1 can green peas (drained)

1 large onion, chopped

1 bell pepper, chopped

1 cup celery, chopped

¾ cup vinegar (white or apple cider)

½ cup sugar

Mix vegetables.  Mix vinegar & sugar & pour over vegetables.  Cover & store

in refrigerator.  Keeps well in refrigerator.

 

Chicken Pasta

2 cup cooked, chopped chicken

½ cup grated, Parmesan cheese

1 stick oleo

½ pound mushrooms, cleaned and sliced

1 tablespoon parsley flakes

Black pepper

1 -12ounce package spaghetti, cooked, drained

¼ teaspoon garlic powder

¼ teaspoon basil

1 teaspoon oregano

1 teaspoon salt

Melt butter over low heat. Add garlic powder, mushrooms, basil, oregano, parsley flakes, salt and pepper. Saute 5 minutes, stirring occasionally. Add chicken. Stir and cook 2 minutes. In large bowl toss spaghetti, chicken-butter mixture, and Parmesan. Serve immediately, or refrigerate covered. Serves 4-6.

 

Chicken and Rice

Rice

2 cup chicken chopped

1 can mushroom soup

1 envelope Lipton soup mix

2 cans of water

Grease 13 x 9 pan. Put rice (Minute Rice) all over bottom of pan. Place Chicken over rice. Mix other ingredients and pour over chicken. Bake at 325 to 350 degree oven for 30-45 minutes, or until chicken is done.

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