This recipe. from the Evans Farm Inn in McLean, Virginia, is very versatile. You can use it, hot, for hors d'oeuvres (spread on rye rounds and toast in oven), filling for pastry shells, or serve over steamed rice. Cold, use it as a sandwich filling, cracker spread, or as a filling for tomato shells. "Crab Anything" freezes well.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
This is a very simple, very versatile dessert I made over and over again for a number of summers (this is one of my antique recipes). There are a several variations for this dessert given at the end of the recipe which will surely inspire you to even more variations. You will need to drain the fruit that goes into this creamy chiffon mixture. Be sure to use the juice or syrup for part of the water when preparing the jello. The recipe came from an ad for Pet Milk. Cooking time is actually chilling time.
This is a good, easy, make-ahead salad. You can find cinnamon red-hots in the cake-mix aisle of the supermarket; their flavor is not overpowering in this salad. I like to serve this at holiday time. I got this recipe from my "cousin-in-law." Cooking time is actually chilling time.
This is actually a sandwich shared by cookbook author Madeline Westover years ago on a local cooking show. This sandwich is not as wacky as it sounds. Kids love peanut butter and jelly sandwiches with banana slices tucked in, right? This sandwich gives the same ingredients a new form and appeal. Kids love making these, too!
These burgers are just bulging with bits of vegetables which keep the meat nice and moist. I chopped the vegetables on my new kitchen toy, the Nicer Dicer, and it went very well. This was my 4th of July main dish along with potato salad and a luscious jello salad. If you shred the vegetables finely, this would be a good way to get them into reluctant kids. Recipe from a supermarket cookbooklet.
This dish is particularly good for pot luck or picnics. Prep time does not include cooking the chicken. I usually have pre-cooked chicken in my freezer. You can also cook in an oven for 30 minutes at 350 degrees F.
Florentine refers to the spinach which is added to this recipe. It is a welcome addition, adding color and pizzazz. You could use 3 cups chopped fresh spinach instead of the frozen, if you wish. Recipe is from the Stove-Top people.
A very easy and tasty way to fix chicken for dinner. Cream of leek soup adds wonderful flavor, quite different from onion soup mix. My niece and nephew gave the dish this name because they thought leeks sounded so funny. (Besides, cockaleekie was already taken, right?) I think the recipe came from the Knorr package, but I'm not sure. I haven't made this for a long time, but now that I've found the recipe again, out comes the iron skillet!
Chhicken and rice is a popular dish, but I didn't see any just like this one on 'zaar. I love this dish! I just can't describe the clean, brisk taste of it, the totally uncomplicated flavors. Just delicious. The cream soup does not clog the taste at all. And this dish is so easy to make! Another plus. This is company fare, served with a colorful vegetable and crisp salad.