Text 4589, 91 rader
Skriven 2010-12-05 12:12:00 av JIM WELLER (1:123/140)
Ärende: bird 23
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Tot Pie
 Categories: Chicken, Pies, Turkey, Casseroles, Dairy
      Yield: 6 Servings
 
      1 tb Butter or margarine
    1/2 c  Frozen Ore-Ida Chopped
           Onions
      1 pk Frozen mixed vegetable
           Medley; such as broccoli,
           Cauliflower and red
           Bell peppers (16 oz)
      2 c  Chopped cooked chicken or
           Turkey
      1 cn Reduced-fat or regular
           condensed cream of
           Chicken soup
    1/4 c  Milk
      1 tb Chopped fresh thyme or
      1 ts Dried
    1/2 pk Hot Tots; Onion Tots or
           Tater Tots (about 4 cups)
           (30 oz.)
 
  Heat oven to 375.  Melt butter in a large skillet over medium-high
  heat. Add onion; cook 5 minutes or until onions are tender.  Add
  vegetables, chicken, soup, milk and thyme; bring to a simmer,
  stirring frequently.  Pour mixture into an ungreased 11 X 17-inch
  baking dish or 1 1/2-quart round casserole. Arrange Tater Tots in
  a single layer over chicken mixture.  Bake about 45 minutes or
  until potatoes are golden brown and mixture is bubbly.
  
  Recipe by: Ore Ida Site
  Posted To Fabfood September by melizajane
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken, Pepper and Tomatoes (Mf)
 Categories: Chicken, Wine, Fruit
      Yield: 4 Servings
 
      4 lg Skinless boneless chicken
           Breast halves; tenders
           Removed
    1/4 c  Olive oil
      1    Red bell pepper; thinly
           Julienned
      1    Carrot peeled and thinly
           Julienned
      1    Stalk celery; thinly
           Julienned
      1    Clove garlic thinly sliced
    1/2 c  Dry white wine
      1 c  Italian canned plum tomatoes
           Cut into strips
           Salt and freshly ground
           Black pepper
 
  Heat the olive oil, in a large skillet, over medium high heat. Add the
  chicken and saute for 2 minutes a side to add some color. Remove the
  chicken to a plate.
  
  Add the bell pepper, carrot, celery and garlic to the skillet and
  saute, stirring continuously, for about 2 minutes or until the
  vegetables begin to get tender. Add the white wine and evaporate. Add
  the tomatoes, return the chicken on top. Cover and cook over low heat
  for 5 to 8 minutes or until the chicken is cooked through.
  
  Remove the chicken and set over the warm rice salad. Adjust seasoning
  of the pan sauce and spoon over the top.
  
  Recipe by: TVFN COOKING MONDAY TO FRIDAY
  
  From: Shermeyer-Gail
 
MMMMM

Cheers

YK Jim


... Champagne has the taste of an apple peeled with a steel knife.

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