FROM PEGGY'S PORCH
| CREAMY BAKED CHICKEN BREASTS | |
| Ingredients | Directions |
| 4 boneless, chicken breasts,
flattened 2 slices low-fat Swiss cheese 1 can cream of chicken soup 1/4 cup dry white wine 1 cup herb-seasoned stuffing mix |
Arrange chicken in Pam sprayed
baking dish. Top with 1/2 slice of cheese. Combine soup and wine,
mix well and spoon over chicken. Sprinkle with stuffing mix. Bake at
350 degrees for 50 to 60 minutes. Servings: 4, Calories: 405, Fat grams: 14 |
| CHICKEN A LA KING | |
| Ingredients | Directions |
| 1/4 cup butter 1/2 cup diced green pepper 1/3 cup chopped onion 1 can cream of mushroom soup 3/4 cup milk 2 cups cubed cooked chicken 3/4 cup shredded cheddar cheese 1/4 cup diced pimento |
Cook chicken and dice. Chop onion
and green pepper. Shred the cheddar cheese. In a 10” skillet, cook
onion and pepper in butter. Stir in soup and milk. Stir in chicken,
cheese and pimento. Cook 5 minutes or until hot. Serve over toast or
biscuits. Servings: 6, Calories: 265, Fat grams: 11, Sodium: 300 mg |
| LOU'S CHICKEN | |
| Ingredients | Directions |
| 4 large chicken breast
halves, skinned with rib bones Juice of 1 lemon Salt and pepper 6 Tbs butter 2 cloves garlic 2 medium onions ½ cup white cooking wine 1 cup chicken broth 1 teas crumbled rosemary 1 cup plain yogurt 2 Tbs flour |
Rub the chicken with the lemon
juice, salt and pepper. Melt the butter in a large, heavy skillet.
Brown the chicken on all sides. Add the garlic and onions and brown
them lightly. Add the wine, chicken broth, and rosemary. Reduce the
heat to low, cover, and cook for 30 minutes or until the chicken is
tender. Move chicken to a serving dish and keep warm. Remove the
skillet from the heat and allow to cool for 10 to 15 minutes.
Combine the yogurt and flour and mix well. Add mixture to skillet
slowly, mixing well. Cook, stirring constantly, over very low heat
until slightly thickened. Pour the sauce over the chicken and serve
with rice pilaf. |
| SPECIAL DAY MEATLOAF | |
| Ingredients | Directions |
| 2 beaten eggs, 3/4 cup milk 1 cup fine bread crumbs 1/4 cup finely chopped onion 2 Tbs parsley 1 tsp salt 1/2 tsp sage 1/8 tsp pepper 1 1/2 lbs ground beef SAUCE: 1/4 cup ketchep 2 Tbs brown sugar 1 tsp dry mustard |
Mix all the ingredients for the
loaf in the order listed. Form into a loaf shape by firmly patting.
Place on a cookie sheet and bake at 350 degrees for 50 minutes.
While it's baking, mix up sauce ingredients in a small bowl and
spead over top of meatloaf and return to the oven for 10 more
minutes. We make a double batch of the sauce so there will be extra
to serve at the table. Goes great with scalloped potatoes and green
beans! |
| STUFFED GREEN PEPPERS | |
| Ingredients | Directions |
| 1 large green peppers, cut in half length-wise 1 lb. ground beef 2 Tbs chopped onion 1 tsp salt 1/8 tsp garlic salt 1 cup tomato sauce 1 cup cooked rice |
Brown ground beef and onion in
skillet. Mix in the rice, salt, garlic salt, and half of the tomato
sauce. Stuff each pepper half with the mixture and top with the
remaining tomato sauce. Arrange in a microwave safe dish, cover and
heat in microwave 10 to 12 minutes on high. |
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