1/2 c. sauteed sliced mushrooms

1/2 c. blanched almonds

1 c. sliced water chestnuts

1/4 c. pimento strips

1/4 c. sherry

 

 

Melt butter in top of double boiler, a dd flour and salt, cook until bubbly - add crea m , milk and chicken stock, stirring until smooth.   Cook over hot water for 30 minutes.   Just before s e rving, add t h e remaining ingredients

and heat thoroughly.   Serve over souffle, rice, or cheese shell.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ---------------- CHICKEN CASSE RO LE

 

 

 

2 chicken breasts, cooked and shredded

1 bag Pepperidge Farm herb dressing

2 cans ch i cken noodle soup

1 can cre a m of chic k e n soup

3 eggs, beaten

1/2 stick butter or margarine, melted

 

 

Butter 9 x 13 inch c a ke pan.   Mix 3/4 bag dressing, c h icken, soups and eggs. Put in dish.   Drizzle with butter and s p rinkle with r e maining dressing. Bake

at 325 degrees for a bout 40 minutes.

 

 

----------------------- - --------------------- - --------------------- - ------------------

------------------- - ----------------

 

 

HONEY GLAZED CHICKEN (LOWFAT)

 

 

 

 

 

1 tbsp. ginger

1/4 c. low-sodium soy sauce


 Previous Page

 

Next Page 

   


Site Map