Recipes for Your Choice of Chicken Rolls: Italian or Apricot
Whether for a dinner party or a family meal, chicken rolls make an impressive entree. This article gives you recipes for two different options to suit your taste and needs. Apricot Chicken Rolls offer a fruit-style filling while the Italian Chicken Rolls have a cheese and proscuitto filling. Either one is sure to impress your family and/or friends.
APRICOT CHICKEN ROLLS
1 1/3 cups dried apricots
1/2 cup dried cranberries
3 tbsp honey
1 1/2 tsp ground ginger
2/3 cup fine dry bread crumbs
2 tbsp chopped fresh parsley
1 tbsp flour
1 tbsp finely shredded Parmesan cheese
1 tsp paprika
1/2 tsp sugar
1/2 tsp salt
1/2 tsp dried oregano
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp black pepper
2 tbsp butter
2 eggs
6 medium sized boneless, skinless chicken breast halves
Preheat oven to 350 degrees.
Coat a 3-quart rectangular baking dish with nonstick cooking spray and set aside.
In a bowl combine the apricots, cranberries, honey, and ginger; set aside.
Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and pepper. Cut in the butter until the mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in a pie plate and beat lightly with a fork.
ITALIAN CHICKEN ROLLS
This recipe takes a little longer than some but you can still be eating less than an hour after you start preparation. It is also a good recipe to make ahead, wrap in plastic wrap, refrigerate and serve the next day cold, sliced with your favorite creamy salad dressing.
4 boneless, skinless chicken breast halves
4 thin slices Provolone cheese
2 thin slices prosciutto or very lean ham
1 tsp paprika
6 tbsp panko crumbs*
2 tbsp grated Parmesan cheese
1/4 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil
3 tbsp melted butter
Preheat oven to 350 degrees.
Pound each chicken breast half to a thickness of approximately 1/4-inch. Cut Prosciutto slices in half.
Layer a slice of cheese, then a half slice of prosciutto on each pounded out chicken piece. Roll up and secure with wooden toothpicks (or cooking string).
Mix the paprika, panko, Parmesan cheese, garlic powder, oregano, and basil together in a shallow dish. Dip chicken rolls in the butter, using tongs. Roll butter dipped chicken in the panko crumb mixture to coat evenly.
Place the dipped and breaded chicken rolls, seam sides down, in a baking dish that has been lightly sprayed with nonstick cooking spray. Bake at 350 degrees for 25-30 minutes or until the chicken is cooked thoroughly and is golden brown.
Place each piece of chicken between two pieces of plastic wrap and hit with a mallet or the end of a saucer until pounded to no more than 1/4-inch thick. Remove the plastic wrap and discard. Place half the apricot mixture into the center of each chickn piece. Fold in the bottom and sides; roll up and secure with wooden toothpicks. Dip the chicken rolls into the egg mixture, wetting all over, then dip in the crumb mixture, covering all. Place chicken in the prepared baking dish and bake at 350 degrees for 30 to 40 minutes until done.
Yield: 6 servings
Enjoy!
About the Author Linda Wilson
More more of Linda's recipes visit her recipe blog at http://grandmasvintagerecipes.blogspot.com/ She also shares recipes and diabetic information on her blog at http://diabeticenjoyingfood.blogspot.com
Article Source: http://www.articlesbase.com/main-course-articles/recipes-for-your-choice-of-chicken-rolls-italian-or-apricot-4791421.html
Monday, October 28, 2013
Southwest Chicket Skillet & Meat and Vegetable Rice
How to Feed Your Family For Less: Skillet Meals
In these days of economic distress and rising grocery prices, many cooks are looking for ways to feed their families for less. One quick, simple, and easy way to accomplish this is with skillet meals which combine several food groups in one pan and they usually feature inexpensive ingredients. These recipes are quick, easy, inexpensive, and will please all generations of your family. The Southwest Chicken Skillet, for example, features chicken from the meat group, rice from the grains group, tomatoes from the vegetable group, cheese from the dairy group, and a tablespoon of healthy canola or olive oil. This is a meal you can feel good about serving your family! The Meat and Vegetable Fried Rice is another good family meal that meats the above criteria. This recipe calls for chicken or pork and would even be a great way to use "leftovers" of either meat. Leftover pork can be cut into strips and leftover chicken could be shredded for this recipe. One of the things about times when groceries are expensive, learn to incorporate leftovers into your meals. It is surprising how much money you can save at the grocery store.
SOUTHWEST CHICKEN SKILLET
1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
MEAT AND VEGETABLE FRIED RICE
2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced
Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.
In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.
Enjoy!
In these days of economic distress and rising grocery prices, many cooks are looking for ways to feed their families for less. One quick, simple, and easy way to accomplish this is with skillet meals which combine several food groups in one pan and they usually feature inexpensive ingredients. These recipes are quick, easy, inexpensive, and will please all generations of your family. The Southwest Chicken Skillet, for example, features chicken from the meat group, rice from the grains group, tomatoes from the vegetable group, cheese from the dairy group, and a tablespoon of healthy canola or olive oil. This is a meal you can feel good about serving your family! The Meat and Vegetable Fried Rice is another good family meal that meats the above criteria. This recipe calls for chicken or pork and would even be a great way to use "leftovers" of either meat. Leftover pork can be cut into strips and leftover chicken could be shredded for this recipe. One of the things about times when groceries are expensive, learn to incorporate leftovers into your meals. It is surprising how much money you can save at the grocery store.
SOUTHWEST CHICKEN SKILLET
1 tbsp canola or olive oil
4 boneless, skinless chicken breasts, cut into chunks
1 cup uncooked long-grain rice
2 cans (10-oz each) diced tomatoes and green chilies
1/2 cup water
2 or 3 green onions, thinly sliced (reserve some for garnish)
1 cup shredded Mexican Blend cheese
Sour cream, if desired
In a large nonstick skillet, over medium heat, heat oil. Add chicken and cook around 5 minutes, or until no longer pink, stirring frequently. Stir in the rice, tomatoes, water, and onions. Bring the mixture to a boil. Cover, reduce heat to low and cook for 20 minutes or until rice is tender. Stir mixture, top with the cheese and reserved green onion. Cover and cook another 5 minutes or until the cheese melts. Top with sour cream before serving, if desired.
MEAT AND VEGETABLE FRIED RICE
2 tsp canola oil
1 bag (1-lb) frozen broccoli stir-fry blend
2 cups cooked chicken or pork cut into strips
2 tsp minced garlic
2 cups brown minute rice, cooked according to the package directions
2 large eggs, lightly beaten
3 tbsp soy sauce
2 tbsp cider vinegar
3 green onions, sliced
Heat the canola oil in a large nonstick skillet or wok over high heat. Add the frozen stir-fry vegetable mix and stir-fry for a couple of minutes. Add the chicken or pork and the garlic; cook another couple of minutes. Stir in the rice and heat through.
In the center of the rice mixture, make a well. Add the eggs to the well and cook for 1 minute. Remove from the heat and add the soy sauce and vinegar. Sprinkle the green onions overall.
Enjoy!
About the Author Linda Wilson
As the mother of three and grandmother of seven, I have learned to make the most of my grocery dollars and how to prepare quick and easy meals. I love sharing my recipes with you at my blog http://grandmasquickfixrecipes.blogspot.com/ and at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-feed-your-family-for-less-skillet-meals-4692850.html
Monday, October 21, 2013
BBQ Jelly Meatballs, Baked Beef and Potato Loaf, & Q & E Strip Steaks
Quick and Easy Beef Recipes: BBQ Jelly Meatballs, Baked Beef and Potato Loaf, Q & E Strip Steaks
Are you always in a rush but still want to feed your family decent meals at home? These recipes all fall into the quick and easy category. They require very little prep and are ready in minutes. For all the meat and potato eaters out there, here is a simple way to combine the two. This recipe even calls for canned sliced potatoes to save you time in the kitchen. Try this Baked Beef and Potato Loaf and see how easy it is. If you prefer meatballs, here is a recipe for Barbecue-Jelly Meatballs that is quick and easy. Maybe you are a steak person. You aren't left out, the last recipe is for Quick and Easy Strip Steaks.
BAKED BEEF AND POTATO LOAF
2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional
Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.
Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.
In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350 degree oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.
BARBECUE-JELLY MEATBALLS
2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly
In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.
In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.
Q & E STRIP STEAKS
You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.
4 strip steaks (approx. 12-oz each)
2 tbsp butter
1 tsp salt
1 1/4 tsp fresh ground black pepper, divided
1 large yellow onion, sliced
1/8 tsp garlic powder
1/4 tsp dried marjoram
2 tbsp cooking sherry*
Melt the butter in a large heavy skillet over high heat. Add the steaks and cook, turning only one time, to the desired doneness level. This will take about 10 minutes for medium-rare; adjust time accordingly.
Once steaks are done, sprinkle the salt and a teaspoon of the pepper over them. Remove from the skillet to the serving platter. Set platter on the stovetop and cover with foil to keep warm.
Add the onion slices, remaining pepper, garlic, and marjoram to the skillet; cook over medium heat for about 5 minutes until the onion is tender. Remove the skillet from the heat and add the sherry; mix well. Spoon the onion sauce over the steaks and serve immediately.
* White grape juice may be substituted for the cooking sherry, if desired.
Enjoy!
Are you always in a rush but still want to feed your family decent meals at home? These recipes all fall into the quick and easy category. They require very little prep and are ready in minutes. For all the meat and potato eaters out there, here is a simple way to combine the two. This recipe even calls for canned sliced potatoes to save you time in the kitchen. Try this Baked Beef and Potato Loaf and see how easy it is. If you prefer meatballs, here is a recipe for Barbecue-Jelly Meatballs that is quick and easy. Maybe you are a steak person. You aren't left out, the last recipe is for Quick and Easy Strip Steaks.
BAKED BEEF AND POTATO LOAF
2 cans sliced potatoes, drained
1 tbsp dried onion flakes, divided
1/4 tsp black pepper
1/2 lb lean ground beef
1/4 cup quick cook oats
1/4 cup milk
2 tbsp catsup
1/4 tsp salt
1/4 tsp garlic powder
1/4 cup grated cheddar cheese, optional
Preheat oven to 350 degrees. Spray a glass loaf pan with nonstick cooking spray.
Layer the drained potatoes, sprinkled with 1 teaspoon of the dried onion flakes and the black pepper, in the bottom of the prepared loaf pan.
In a small mixing bowl, mix together the ground beef, oats, milk, catsup, salt, garlic powder, and the remaining dried onion flakes. Spread this mixture over the potatoes. Place in the preheated 350 degree oven and bake for 30-35 minutes or until the beef mixture is done. Sprinkle with the grated cheddar cheese, if desired.
BARBECUE-JELLY MEATBALLS
2 lb lean ground beef
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1 small onion, chopped
1 bottle your favorite barbecue sauce
1 small jar grape jelly
In a large mixing bowl, using your hands, mix the ground beef, salt, pepper, garlic powder, and onion until well mixed. Form the mixture into small meatballs and brown in a large skillet.
In a large saucepan, combine the barbecue sauce and jelly. Cook over medium-high heat, stirring, until the jelly is dissolved. Add the meatballs to the mixture, lower the heat and simmer 10 to 15 minutes.
Q & E STRIP STEAKS
You can enjoy a quick "fancy" dinner with these steaks, a salad, and a crusty bread.
4 strip steaks (approx. 12-oz each)
2 tbsp butter
1 tsp salt
1 1/4 tsp fresh ground black pepper, divided
1 large yellow onion, sliced
1/8 tsp garlic powder
1/4 tsp dried marjoram
2 tbsp cooking sherry*
Melt the butter in a large heavy skillet over high heat. Add the steaks and cook, turning only one time, to the desired doneness level. This will take about 10 minutes for medium-rare; adjust time accordingly.
Once steaks are done, sprinkle the salt and a teaspoon of the pepper over them. Remove from the skillet to the serving platter. Set platter on the stovetop and cover with foil to keep warm.
Add the onion slices, remaining pepper, garlic, and marjoram to the skillet; cook over medium heat for about 5 minutes until the onion is tender. Remove the skillet from the heat and add the sherry; mix well. Spoon the onion sauce over the steaks and serve immediately.
* White grape juice may be substituted for the cooking sherry, if desired.
Enjoy!
About the Author Linda Wilson
You can find more of my recipes at http://grandmasquickfixrecipes.blogspot.com/ or http://grandmasvintagerecipes.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/quick-and-easy-beef-recipes-bbq-jelly-meatballs-baked-beef-and-potato-loaf-q-e-strip-steaks-4798936.html
Monday, October 14, 2013
Chicken and Veggie Kebabs & Creamy Parmesan Chicken
How to Make Quick and Easy Chicken Entrees: Chicken and Veggie Kebabs, Creamy Parmesan Chicken
All cooks have days when they need quick and easy recipes. This article offers chicken recipes to make the busy cooks days go smoothly. Mediterranean Chicken and Vegetable Kebabs are easy and can be grilled indoors or outside. During the 20 minutes of marinading, you can get the grill hot and prepare any side dish. The Parmesan Chicken Supreme is a quick chicken breast dish with a creamy sauce. An easy side dish and a salad makes a quick and easy complete meal your family will enjoy.
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray
In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinade. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.
Prepare the indoor or outdoor grill.
Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.
To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Yield: 6 kababs
PARMESAN CHICKEN SUPREME
6 round butter crackers, such as Ritz, crushed very fine
2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
4/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives
Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!
In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.
Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.
Enjoy!
All cooks have days when they need quick and easy recipes. This article offers chicken recipes to make the busy cooks days go smoothly. Mediterranean Chicken and Vegetable Kebabs are easy and can be grilled indoors or outside. During the 20 minutes of marinading, you can get the grill hot and prepare any side dish. The Parmesan Chicken Supreme is a quick chicken breast dish with a creamy sauce. An easy side dish and a salad makes a quick and easy complete meal your family will enjoy.
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray
In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinade. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.
Prepare the indoor or outdoor grill.
Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.
To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.
Yield: 6 kababs
PARMESAN CHICKEN SUPREME
6 round butter crackers, such as Ritz, crushed very fine
2 tbsp. grated Parmesan cheese
1 lb (4) skinless boneless chicken breast halves
2 tsp canola oil
4/4 cup chicken broth
1/3 cup low-fat tub cream cheese with onion & chives
Mix the cracker crumbs and the Parmesan cheese in a pie plate. Rinse chicken in cold water and shake off excess water. Roll chicken in the crumb/cheese mixture until evenly coated. Throw out any left over crumbs!
In a large nonstick skillet heat the oil over medium heat. Add chicken and cook 6 to 8 minutes per side or until cooked thoroughly. Remove to a serving platter and keep warm.
Add the chicken broth and cream cheese to the skillet. Bring the mixture to a boil while stirring constantly. Cook, stirring, until thickened-2 to 3 minutes. Spoon the sauce over the chicken to serve.
Enjoy!
About the Author Linda Wilson
For more of Linda's quick and easy recipes visit her blog at http://grandmasquickfixrecipes.blogspot.com/ For her diabetic recipes and health information visit http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-make-quick-and-easy-chicken-entrees-chicken-and-veggie-kebabs-creamy-parmesan-chicken-4827615.html
Monday, October 7, 2013
Salmon Potato Chip Casserole, Tuna Spread, & Smoked Salmon
How to Cook Seafood The Old-Fashion Way: Salmon Potato Chip Casserole, Tuna Spread, Smoked Salmon
If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.
SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.
TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.
EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Enjoy!
If you enjoy meals the ways grandma made them, here are some of the recipes from her day. I have a large collection of vintage recipe which I enjoy sharing with you. From the comments I receive, I know many of you enjoy the old-fashion recipes as much as I do. Try the Salmon-Potato Chip Casserole which uses canned salmon, an economical way to enjoy salmon. The Tuna Spread recipe is also an economical recipe using canned tuna. Both of these recipes are perfect for families trying to spread their food dollars. For those who prefer the Salmon Filet here is an old Michigan recipe for Smoked Salmon.
SALMON-POTATO CHIP CASSEROLE
This is an old recipe cut from a brand of potato chips that were popular in Indiana when I was a kid. The brand was CHESTY and we loved our CHESTY chips. Couldn't believe it when I ran across this 50 something year old recipe!
1 pkg CHESTY potato chips (I would say a regular family-size bag of today's chips.)
1 can (7-oz) salmon
1 can cream of mushroom soup
1 cup milk
2 hard-boiled eggs, sliced
Break up the potato chips; flake salmon. Alternate layers in a well greased baking dish, starting and ending with potato chips. Combine the soup and milk and pour over the layers. Bake at 350 degrees for 30 minutes, or until the top is browned. Garnish with the hard-boiled eggs.
TUNA SPREAD
This recipe is from an old PTA cookbook.
1 pkg (3-oz) cream cheese
3 tbsp mayonnaise
1 tbsp minced onion
1 small clove garlic, minced
1/2 tsp celery seed
1 tsp horseradish
1/2 tsp Worcestershire sauce
1/2 tsp seasoned salt
1 can (6 1/2 to 7-oz) tuna fish
Combine all ingredients together, except the tuna fish; blend well. Drain the tuna fish well. Crumble the tuna and add to mayonnaise mixture. Blend well. Makes 1 1/4 cups.
EASY OLD TIME SMOKED SALMON
This old recipe is from Michigan, our neighbor to the north when I was a kid growing up in Indiana.
1 (2-lb) salmon fillet
2 tbsp brown sugar
2 tsp salt
1/2 tsp fresh ground black pepper
1 1/2 tbsp Liquid Smoke
Spray an 11" x 7" x 2" baking dish with nonstick cooking spray. Place the salmon fillet in the pan, skin side down. Season the salmon with the salt and pepper. Sprinkle the salmon with the brown sugar. Drizzle the liquid smoke over all. Cover with plastic wrap and refrigerate for 4 to 8 hours.
Drain salmon and discard the liquid. Bake at 350 degrees for 35 to 45 minutes or until the salmon flakes easily with a fork. Cool to room temperature. Cover and refrigerate overnight or at least 8 hours.
Enjoy!
About the Author Grandma Linda
Grandma Linda is a collector of vintage recipes. She enjoys sharing these old-time recipes with others on her blog at http://grandmasvintagerecipes.blogspot.com/ She also shares diabetic recipes and health information on her blog at http://diabeticenjoyingfood.blogspot.com/
Article Source: http://www.articlesbase.com/main-course-articles/how-to-cook-seafood-the-old-fashion-way-salmon-potato-chip-casserole-tuna-spread-smoked-salmon-4830121.html
Subscribe to:
Posts (Atom)