Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Pies

4 cups cherries (frozen and drained)
1 tablespoon flour
2 1/2 tablespoons corn startch
1 cup sugar
1/4 cup juice

Mix. Pour into pie shell add top. Bake 400° 50 to 55 minutes.

Yield: “1 9 inch pie”

Per Serving (excluding unknown items): 802 Calories; trace Fat (0.1% calories from fat); 1g Protein; 206g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 1/2 Grain(Starch); 13 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Desserts

First Layer:
1 stick butter
2 cups graham cracker crumbs
Second Layer:
8 ounces cream cheese
1 cup sugar
1 teaspoon vanilla
Third Layer:
1 cup pecans — chopped
Fourth Layer:
1 cup Cool Whip
Fifth Layer:
1 can cherry pie filling

Melt butter. Pour over cracker crumbs and mix. Press in 9 x 9 dish. Bake at 350 degrees for 10 minutes. Cool.

Beat ingredients of 2nd layer together and spread on 1st layer. Then add each layer separately. Chill and serve

Description:
“Dessert”

Per Serving (excluding unknown items): 550 Calories; 33g Fat (52.0% calories from fat); 5g Protein; 63g Carbohydrate; 2g Dietary Fiber; 62mg Cholesterol; 334mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 6 1/2 Fat; 3 Other Carbohydrates.

NOTES: From Mary Lou Rich. I usually double the recipe and put it in a 9 x 13 inch dish.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Poultry

1/2 cup sliced almonds
1/4 cup butter — melted
1/4 cup all-purpose flour
1/4 teaspoon dried rosemary crushed
1/4 teaspoon salt
1/4 teaspoon pepper
8 chicken breast halves boned
1/2 cup Chablis or other dry white wine

Saute almonds in butter in a large skillet over medium heat until lightly browned. Remove almonds with a slotted spoon, reserving butter in skillet. Set almonds aside.

Combine flour, rosemary, salt, and pepper. Dredge chicken in flour mixture. Brown chicken in reserved butter over medium=high heat 4 minutes on each side. Stir in wine; cover, reduce heat, and simmer 15 minutes or until chicken is done.

Remove chicken to a serving platter, reserving juices in skillet. Set chicken aside, and keep warm. Bring juices to a boil; stir in reserved almonds. spoon almond mixture over chicken.

Per Serving (excluding unknown items): 118 Calories; 11g Fat (77.2% calories from fat); 2g Protein; 5g Carbohydrate; 1g Dietary Fiber; 16mg Cholesterol; 126mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat.

NOTES: From Carol’s 1993 Hometown Collection America’s Best Recipes

Recipe By :
Serving Size : 4
Preparation Time: 0:00
Categories : Casseroles Pasta

4 cups broccoli florets (about 1 large bunch) — (4 to 5)
4 skinless boneless chicken breast halves — cut crosswise into
1/2-inch-wide strips
1 large red bell pepper — thinly sliced
1 2/3 cups whipping cream
1 1/2 cups grated Parmesan cheese
1/2 cup Monterey jack cheese — grated
3/4 pound penne or mostaccioli or fetteceni — freshly cooked

Steam broccoli florets until just tender, about 3 minutes; set aside.

Pre broiler. Butter 13 X 9 X 2 inch broilerproof baking dish. Heat 2 tablespoons olive oil in heavy large dutch oven over medium-high. Working in batches, saute chicken strips until just cooked through, about 4 minutes. Transfer chicken strips to bowl. Add sliced red bell pepper to Dutch oven and saute until just tender, about 5 minutes. Add whipping cream, 1 cup grated Parmesan cheese and all of the Monterey Jack cheese. Simmer until sauce thickens slightly, about 5 minutes. Add chicken strips and any juices in bowl to sauce. Add freshly cooked pasta and steamed broccoli florets and toss until sauce coats mixture, about 3 minutes. Season to taste with salt and pepper.

Transfer pasta mixture to prepared baking dish. Sprinkle remaining 1/2 cup grated cheese over. Broil until just golden on top, about 3 minutes, and serve.

Description:
“casserole”

Per Serving (excluding unknown items): 669 Calories; 51g Fat (69.3% calories from fat); 45g Protein; 6g Carbohydrate; 1g Dietary Fiber; 241mg Cholesterol; 749mg Sodium. Exchanges: 6 Lean Meat; 1/2 Vegetable; 1/2 Non-Fat Milk; 8 1/2 Fat.

NOTES: From Bon Appetit. Got it from the Internet

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Poultry

1 1/2 cups chicken — cooked
Onion — part of one
1 can cream of celery soup
1/2 cup milk

Mix first 4 ingredients together and place in greased medium size baking dish. Mix topping. Spoon dressing on top of chicken mixture.

Bake 350 degrees for 45 minutes.

Per Serving (excluding unknown items): 90 Calories; 6g Fat (63.4% calories from fat); 6g Protein; 2g Carbohydrate; trace Dietary Fiber; 33mg Cholesterol; 148mg Sodium. Exchanges: 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1/2 Fat.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Poultry

4 large chicken breast — cooked
1 10 3/4 oz can cream of Chicken soup
1 can cream of celery soup
8 ounces herb seasoned stuffing mix
1/2 cup butter — melted
2 2/3 cups chicken broth

Mix stuffing and butter. Save 1/4 cup. Spoon 1/2 stuffing in greased 9 x 13 x 2 dish. Top with 1/2 of chicken cut up into bite size pieces.

Mix chicken broth into soup. Cover the above ingredients with 1/2 of soup. Repeat layers. Sprinkle with reserved 1/4 cup stuffing.

Cover and refrigerate over night. Remove 15 minutes before baking. Uncover and bake at 350 degrees 30 to 45 minutes.

Per Serving (excluding unknown items): 393 Calories; 27g Fat (63.2% calories from fat); 33g Protein; 3g Carbohydrate; trace Dietary Fiber; 127mg Cholesterol; 735mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Casseroles Poultry

1 7 ounce package spaghetti, cooked and drained
1/2 cup slivered almonds, — toasted
1 can cream of celery soup
1 can cream of chicken soup
3/4 cup milk
2 tablespoons dry white wine
2 1/2 cups diced chicken
2 cups fully cooked, diced ham
1/2 cup chopped green bell pepper
1 8 ounce package shredded Cheddar cheese

Rinse cooked spaghetti with cold water to maintain firmness. Mix together almonds, soups, milk and wine in dish. Stir in spaghetti, chicken, ham, chopped pepper. Pour into a Pam sprayed 9 x 13 inch baking dish. Sprinkle top of mixture with the Cheddar cheese. Bake uncovered for 35 minutes at 350 degrees or until hot and bubbly.

Per Serving (excluding unknown items): 249 Calories; 18g Fat (66.0% calories from fat); 17g Protein; 3g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 383mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES: From Carol’s “Mother’s Receipes” cook book.

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Poultry

Noodles
6 whole eggs
2 cups flour
4 tablespoons water

Place chicken in roaster. Add 1 to 1 1/2 inch of water. Bake until done. (Leg pulls loose).

Pour broth into large pot. Bring to boil. Add noodles. Lower heat. Cover. Cook about 30 minutes. Watch – add more water if needed.

Noodles: Mix eggs and water into flour until soft dough forms. Roll out very thin small portions at a time on floured cloth. If too stiff to roll add a bit more water. Let dry several hours. Then cut into large strips. Stack on top of each other and slice into noodles – 1/3 to 1/4 inch wide.

Per Serving (excluding unknown items): 169 Calories; 4g Fat (22.0% calories from fat); 8g Protein; 24g Carbohydrate; 1g Dietary Fiber; 159mg Cholesterol; 53mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 1/2 Fat.

NOTES: Mother and Betty Crocker

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Casseroles Poultry

1 Chicken — deboned, cut up

OR

2 cups chicken breasts — cooked and cut up
(2 to 3)
1 can Cream of celery soup
1 cup celery
1 cup rice — cook in chicken
broth
3/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon onion — finely chopped
Topping:
1 cup corn flakes
1 cup slivered almonds
1/2 cup butter — melted

Place all ingredients but topping in large casserole dish and bake at 350 degrees for 30 minutes or until bubbling. Mix topping. Then remove from oven and spread on topping. Bake 10 more minutes.

Per Serving (excluding unknown items): 951 Calories; 73g Fat (68.5% calories from fat); 48g Protein; 27g Carbohydrate; 2g Dietary Fiber; 240mg Cholesterol; 566mg Sodium. Exchanges: 1 1/2 Grain(Starch); 6 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat.

NOTES: From Jackson, MS