Mix soup & milk or water. Pour over chops Bake at 325° for 45 mins. to 1 hour. Serves 4. __________________________________________________ C AJUN PASTA Suzanne Lockert-Mash ___________________________________________________ 8 oz penne pasta cooked 3 boneless chicken breasts, sliced 1 T Cajun spice 1 tsp black pepper 3 garlic cloves, minced 2/3 cup diced tomatoes 1 1/2 c heavy whipping cream 1/2 cup grated Parmesan cheese 2 T olive oil 2 T butter DIRECTIONS: Cook pasta according to directions on box and drain. Season chicken with spice & black pepper & cook in olive oil in skillet until browned. Remove chicken. Melt butter in skillet & sauté garlic for 30 to 60 seconds. Add tomatoes & sauté about 2 mins. Add heavy whipping cream & Parmesan cheese. Bring to a simmer. Add pasta & chicken & toss to combine. __________________________________________________ P UFFBALL MUSHROOM PIZZA Eva Farley ___________________________________________________ 1 giant puffball mushroom 1/4 c olive oil 1 c pizza sauce 4 c shredded mozzarella cheese Pizza toppings of your choice DIRECTIONS: Preheat over or grill to 425 degrees. Slice the mushroom into 3/4” rounds. Brush both sides with olive oil and lightly top with pizza sauce. Sprinkle with cheese & add your toppings. Bake or grill for 15-30 minutes or until cheese is bubbly & just starting to brown. Remove from heat & let set for 5-10 mins. Note: smaller puff balls may be used to make mini pizzas. __________________________________________________ Q UICHE LORRAINE Joan Dowlen ___________________________________________________ 8 slices of bacon, cooked and crumbled 1 1/2 c shredded Swiss cheese 6 eggs beaten 1 c cream Salt and pepper Dash of paprika DIRECTIONS: Spray quiche dish or pie plate with PAM. Sprinkle crumbled bacon & Swiss cheese in dish. Beat eggs with cream & pour over the bacon & cheese. Sprinkle top with paprika. Bake at 425 for 10 mins. Reduce heat to 350 for additional 35 mins. Let stand for 10 mins. before slicing.
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