Recipe Compilation...My Mouth Is Watering!!

Posted on Friday, February 16, 2007 at 1:41 PM

Here's the recipes that I had posted in my earlier days, so I thought I would compile them all together in one post for now. Hope you enjoy them!!

Chicken Cordon Bleu

• 2 pkgs chicken breasts (6-8 total)
• Ham slices
• Mozzarella cheese slices, or you can use shredded, it's just harder to handle
• 3 eggs
• 1 pkg saltine crackers, crushed (I put mine in a ziploc and roll them with my rolling pin)
• Oil for saute'ing
• 1 can cream of chicken soup
• 2 cans chicken broth
• 4T butter
• 4T flour

    Flatten the chicken breasts with mallet to about 1/3 inch thickness or so. Place one ham slice and one cheese slice on each breast and roll up, jelly roll style. I "pin" mine with a toothpick. Beat eggs in a bowl and place your cracker crumbs in another. Dip the chicken rolls into the egg and then the crumbs. Heat a little oil on medium heat in a large skillet. Quickly brown the chicken on all sides. Place rolls in a large casserole dish (9x13 or larger). Melt your butter in bowl. Add flour and stir. Then stir in the soup and broth. Mix well and then add to your casserole dish. Bake at 350 degrees for one hour! I serve mine with rice, because the sauce is SO yummy poured over all of it! Enjoy!

Crispy Baked Fried Chicken

• One family pack of chicken thighs (about 8)
• Enough flour to coat them all (About two cups? I eyeball it)
• 3 tbsp paprika
• 2 tbsp salt
• 1 tbsp pepper
• 4 tbsp butter

Preheat oven to 400. While it's heating, put half stick of butter (4 Tbsp) in a 9x13 baking dish. Pop into oven to melt butter. Meanwhile, mix together all of your dry ingredients in a nice size bowl and rinse each piece of chicken well. Take out your dish with the melted butter and  tip back and forth to evenly coat the bottom of the pan. Coat each piece of chicken with your flour mixture and place in the pan, skin side DOWN. Once you have all the chicken coated and in the pan, bake for 30 minutes. Take pan back out and flip the chicken to crisp the skin. Put back in for another 30 minutes. (If you are only doing 4 pieces in a square dish then check after 15 minutes, you don't want the chicken to dry out or the skin to get burnt.) That's it! It is super easy and SUPER tasty! Enjoy!

Rice Krispy Casserole

• 6 cups Rice Krispy or Crisped Rice cereal
• 2 cans of chicken with rice soup
• 1 can cream of chicken soup
• 1 and 1/2 pounds of ground beef
• 1/2 large onion, or onion powder to your taste

Heat oven to 325. Brown your ground beef and onion, or onion powder (my husband doesn't like onion chunks, but I like the flavor, so we comprimise with the powder!) In a large bowl, mix your cereal and soups. Add the drained ground beef mixture and mix well. Put mixture in a casserole dish of your choice (I use 9x13, but this recipe is very flexible and could be used in any size!). COVER and bake in oven for 30 minutes. Enjoy!

A Revival of Old Posts

Posted on Friday, February 16, 2007 at 1:36 PM

Well, I quickly went through all of the old posts on my blog and took snippets out of each one to combine into an "archive" of sorts, since it had been quite some time since I had posted here at the homestead. I'm still learning lots of great things about sewing, cooking from scratch, nutrition, simple living skills, gardening, homeschooling, and of course keeping my home organized! I look forward to sharing all of these learning experiences and lessons with all of you out there! 

    What's on my reading table right now?: Home Comforts by Cheryl Medelson, the current issue of "Countryside and Small Stock Journal", some organic seed catalogs, including this year's offering from Jeremiath Gettle, "Baker Creek Heirloom Seeds". You can check out his website at www.rareseeds.com . I'm looking for the book , Created to be His Helpmeet, to start reading next.

    What's for supper?: Homemade BBQ meatballs, fresh bread, frozen corn. This is one of my husband's favorite suppers! So here's the recipe so that your crew can enjoy it too! (By the way, this recipe makes A LOT of meatballs, so I usually cut it in half for my family of four, and we STILL have leftovers. This would probably be a great recipe to freeze. I would recommend making the meatballs, freezing them, then thawing and baking with freshly made sauce.

Splitty's BBQ Meatballs

• - 3 lbs ground beef
• - 2 cups uncooked quick oats
• - 1 can (13oz) evaporated milk
• - 1 cup chopped onion or 2 Tbsp. onion powder
• - 2 eggs, beaten
• - 2 tsp. chili powder
• - 3 tsp. salt
• - 1 tsp. pepper
• - 1 tsp. garlic powder

Mix all of the above together in a bowl and shape into meatballs of your choice size. (I do about 1 and 1/2 inch diameter). Place in ungreased baking dish. (9x13 or whatever you choose for how many meatballs you made!) Mix together the following for the sauce:

• - 3 Cups Ketchup
• - 1/3 cup brown sugar
• - 2 tbsp. liquid smoke
• - 1 tsp. garlic powder
• - 1/2 cup minced onion, or 1 tbsp onion powder

Pour over the meatballs and place, uncovered, in a 350 degree oven for one hour! (If making smaller meatballs, check after 45 minutes.) ENJOY!

    Well, I had better be going!  I look forward to sharing more with you tomorrow!

<><

Cassandra