___________________________________________________ I TALIAN CATFISH Jim & Diana Lenox ___________________________________________________ 2lb catfish fillets 1 c Zesty Italian salad dressing DIRECTIONS: Preheat oven to 350 degrees. Pour Zesty Italian dressing into a shallow bowl. Dip catfish fillets into dressing one at a time. Coating both sides. Place fillets into 9x13 baking dish. Bake for 30 minutes until catfish is flaking. ___________________________________________________ C HICKEN SLIDERS Julie Hibbs ___________________________________________________ 1 12oz pkg Hawaiian sweet rolls 4 oz sharp cheddar 4 oz mozzarella cheese shredded 1 clove garlic 1 lb boneless, skinless chicken cooked ¼ c mayonnaise ¼ c sour cream 4 med scallions 2 tsp dijon mustard 1 tsp salt & pepper 3 T butter DIRECTIONS: Preheat oven to 350, cut the entire package of sweet rolls in half. Place bottom half cut side up on 9x13 baking dish. Shred 4c chicken. Mix 1 cup thinly sliced scallions, ¼ c mayo, ¼ c sour cream, 2 T dijon mustard, 1 tsp black pepper, 1 tsp salt & stir to combine. Melt butter. Brush rolled with melted butter. Place chicken mixture in bottom half of rolls,top with the top half of rolls. Cover tightly with foil & bake 20-25 min. Uncover & bake 5-7 mins. ___________________________________________________ C ROCK POT CHICKEN TERIYAKI Dreama McCool Davidson ___________________________________________________ 1 lb chicken, diced 1 c chicken broth 1/2 cup teriyaki sauce 1/3 cup brown sugar 3 garlic cloves, minced DIRECTIONS: Mixed chicken broth, teriyaki sauce, brown sugar, & garlic cloves in large bowl. Add chicken to sauce & mix. Pour chicken mixture into crockpot. Cook on low 4 to 6 hours until chicken is cooked thoroughly. Serve over cooked rice & spoon extra sauce as desired. ___________________________________________________ C ROCKPOT, CHICKEN AND DRESSING Jennifer Lovell Ensley ___________________________________________________ 1 lg skillet, cornbread 1 1/2 tsp rubbed sage 1 tsp celery seed 1 med onion chopped 1/2 cup butter melted 2 cans, cream of chicken soup 4 cups chicken broth 3 to 4 cooked chicken breast DIRECTIONS: Combine cornbread pieces, sage, celery seed, onion, butter, one canned soup, 4 cups broth. In crockpot. Add 1/2 cup soup, add 1/2 mixture, & add chicken chunks. Add rest of mixture to 1/2 canned soup. Cook for 3 to 4 hours on low.
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