Chicken Noodle Casserole.
Ingredients
- 4 skinless, boneless chicken breast halves
- 6 ounces egg noodles
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 cup sour cream
- salt to taste
- ground black pepper to taste
- 1 cup crumbled buttery round crackers
- 1/2 cup butter
Directions
- Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles.
- In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish.
- Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers.
- Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Sour Cream Sugar Cookies
1 egg
1/4 tsp salt
1/2 Tbsp vanilla
1 1/2 tsp soda
1 c sugar
1 c shortening
1 c sour cream (8 oz)
3-4 c flour
mix all together and roll out. bake 350 for 8-10 min
Kyla Erickson Sugar Cookies
1 egg
1 c sugar
1/2 c margarine
1/2 c half and half or canned milk. (I use regular milk if I don't have half and half)
1 tsp vanilla
3 1/2 c flour
1 tsp baking powder
1 tsp soda
1 tsp salt
Mix together and refrigerate 1 hour-makes it easier to roll out. i like to leave them fairly thick when I roll out then they are softer when they come out of the oven. Bake 350 for 8-10 min.
Alaskan BBQ Salmon
Ingredients
Directions - 1 cup brown sugar
- 1/2 cup honey
- 1 dash liquid smoke flavoring
- 1/2 cup apple cider vinegar
- 1 (4 pound) whole salmon fillet
- Preheat grill for high heat.
- In a small bowl, mix together brown sugar, honey, liquid smoke, and vinegar.
- Brush one side of the salmon with the basting sauce. Place the salmon on the grill, basted side down. After about 7 minutes, generously baste the top, and turn over. Cook for about 8 more minutes, then brush on more basting sauce, turn, and cook for 2 minutes. Take care not to overcook the salmon as it will loose its juices and flavor if cooked too long.
Potato/Broccoli Soup
Ingredients
- 2 cups chopped onion
- 2 tablespoons margarine
- 2 1/2 pounds peeled and cubed potatoes
- 5 cups boiling water
- 4 cubes chicken bouillon
- 3 cups fresh broccoli, cooked and drained
- salt and pepper to taste
- 3 cups shredded Cheddar cheese
Directions
- In a large stock pot saute onion in butter. Add potatoes, water and bouillon cubes. Cover, bring to boil and then reduce heat to medium and cook until potatoes are tender, about 15 minutes.
- Remove tough outer skin of broccoli stems and cook broccoli. Once cooked add to soup.
- In a blender or food processor puree half of the soup and return to stock pot. Season with salt and pepper.
- Add cheese and heat soup through until cheese is melted. Serve warm. *If I have left over ham from a previous meal I add it to the soup too and fried spam works too.
